½ cup half-and-half
4 Tbsp. butter
2 cups cheddar cheese, shredded (reserve 1 cup for topping)
3 strips of bacon, cooked and crumbled
1 shallot, minced and sautéed
¼ tsp. salt
½ tsp. fresh ground black pepper
Cover potatoes with 1 or 2 inches of water in a large saucepan. Bring to a boil, then reduce heat and cover. Simmer for 15 to 20 minutes, or until tender but not mushy. Remove from heat and drain.
Preheat the oven to 350 degrees F.
Mash potatoes and add sour cream, half-and-half, butter, 1 cup of the cheddar cheese, bacon, shallot, salt, and pepper. Place mashed potatoes in a greased or sprayed 9 × 13” or 3-quart casserole dish and sprinkle with the remaining cup of cheddar cheese. Bake for 30 minutes, or until thoroughly heated and cheese topping is melted.
Tip: The casserole could be made in advance and refrigerated for up to 2 days prior to baking. Allow extra baking time if dish has been prepared in advance and refrigerated.
Desserts
ADELE HALE STACKHOUSE’S BLUE-RIBBON CHOCOLATE CAKE
TIME: 65 MINUTES; PREPARE THE ICING BEFORE MAKING THE CAKE • SERVES 12
INGREDIENTS:
Chocolate Icing:
1⅛ cups whipping cream
1 stick unsalted butter (use a premium brand)
4 Tbsp. unsweetened cocoa powder (use a premium brand)
3 Tbsp. light corn syrup
9 oz. bittersweet or semisweet chocolate (half of each is best; use
Ghirardelli or another premium brand)
1 tsp. pure vanilla extract
Chocolate Cake:
2 cups flour (sifted, then measured)
2 cups sugar (I prefer ultrafine baker’s sugar)
½ cup unsweetened cocoa powder (use a premium brand)
½ tsp. baking soda
¼ tsp. salt
1 cup whole milk
½ cup cold black coffee
½ cup shortening
1 tsp. pure vanilla extract
2 large eggs
⅔ cup chopped pecans, plus pecan halves for garnish
To prepare the icing, whisk the whipping cream, butter, cocoa powder, and corn syrup in a medium saucepan over medium heat until the butter melts and the mixture comes to a simmer. Remove the pan from the heat. Add the chocolate and vanilla, and whisk until the chocolate is melted and smooth. Refrigerate the frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.
Preheat the oven to 350 degrees F. Grease and flour two round 9” cake pans, 2” deep.
To prepare the cake, mix the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Beat in the milk, coffee, shortening, and vanilla with an electric mixer at a low speed until combined. Then beat at high speed for 2 minutes. Add the eggs and beat for 2 more minutes. Pour the batter into the prepared pans and smooth with a spatula.
Place in the middle of the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pans for 5 minutes. Remove from the pans and place on racks to cool completely.
Place one layer top side down on a plate. Spread with half of the prepared icing; sprinkle with chopped pecans. Top with the other layer, top side up. Frost the top and sides with the remaining icing. Garnish the cake with pecan halves with a star design.
Tip: When frosting the cake, run the knife or spatula under hot water every few minutes to ensure a glossy finish. Also, a tablespoon of mayonnaise can be added to the cake batter for moistness in cold, dry weather.
AUNT PATTY’S SOUR CREAM CAKE WITH PRALINE FROSTING
TIME: 2 HOURS 15 MINUTES, PLUS COOLING TIME • SERVES 12
INGREDIENTS:
Cake:
1 cup sour cream
¼ tsp. baking soda
4 cups sugar
2 cups butter, softened
7 egg yolks
7 egg whites, stiffly beaten
3 cups all-purpose flour
½ tsp. salt
2 tsp. vanilla extract
2 Tbsp. almond extract
Praline Frosting (makes 1½ cups):
1 cup chopped pecans
6 Tbsp. butter
1 cup firmly packed light brown sugar
5 Tbsp. heavy cream
1 cup powdered sugar
1 tsp. vanilla extract
Preheat the oven to 325 degrees F. Grease and flour a 10” tube pan.
Stir together the sour cream and baking soda in a bowl; set the mixture aside. Beat the sugar and butter with an electric mixer on medium speed until fluffy. Add the egg yolks, one at a time, beating well after each addition. Fold in the egg whites. Stir the flour and salt together in a separate bowl, and then set the mixture aside.
Alternately add the flour mixture and the sour cream mixture to the egg mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extract. Pour the batter into the prepared pan. Bake for 90 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove from the pan and cool completely on the wire rack. Increase the oven temperature to 350 degrees F.
To prepare the frosting, place the pecans on a baking sheet and bake for 8 minutes at 350 degrees F. Flip the pecans over and bake for another 8 minutes, or until golden brown.
Place the butter, brown sugar, and cream in a 2-quart saucepan over medium heat and bring to a boil, stirring often. Continue to boil and stir for 2 minutes. Remove from the heat and whisk in the powdered sugar and vanilla until smooth and creamy. Add the toasted pecans; stir gently for 5 minutes, or until the frosting begins to cool and thicken slightly. Spread immediately over the cooled cake.
CAROLINE HOLLIDAY BELLEFLEUR’S CHOCOLATE CAKE
TIME: 2 HOURS • SERVES 12
INGREDIENTS:
1 package Swansdown Chocolate Fudge Cake Mix (or Duncan Hines, if you
can’t find Swansdown anymore)
1 package (8 oz.) seedless dates
1 cup water
¾ cup sugar
2 cups confectioners’ sugar
⅛ tsp. salt
3 Tbsp. shortening
½ tsp. vanilla extract
3 Tbsp. brewed coffee
1 cup chopped pecans
I know you’ll be surprised, people of Bon Temps, that my recipe contains a mix! This has been my dark secret for many years. I’ve always driven to Clarice to make the purchase, so no one would see me. So now you know! If you’re a purist, please use your favorite chocolate cake recipe, providing it’s very moist.
Mix the cake mix and bake in a greased 9 × 13” glass pan, following the box directions.
Cook the dates, water, and sugar in a double boiler for 30–40 minutes. Spread on top of the cooled cake.
While the date mixture is cooling on the cake, mix together the confectioners’ sugar, salt, shortening, vanilla, coffee, and pecans. Spread on top of the cake. Sometimes I use pecan halves to create a pattern to make it look prettier.
DINER KEY LIME PIE
TIME: PREP TIME 30–40 MINUTES, REFRIGERATION TIME 4 HOURS • SERVES 8
INGREDIENTS:
3 Tbsp. butter
25–30 chocolate wafers
1 package lime Jell-O
½ cup hot water
¼ cup lemon juice
¼ cup sugar
1 can (12 oz.) evaporated milk, refrigerated until very cold
Green food coloring
1 tsp. lemon zest
Melt the butter. Crush the wafers and mix with the melted butter. Press the crumb mixture into a 9” pie pan to form a crust. Save crumbs not used for crust to sprinkle on top. Dissolve the Jell-O in hot water, then add the lemon juice and sugar. Whip the evaporated milk until it thickens.
Add the Jell-O mixture to the milk and whip until stiff. Add four drops of green food coloring and lemon zest. Spoon the mixture into the crust. Sprinkle remaining chocolate crumbs on top and refrigerate for at least 4 hours but preferably overnight.