Tartelette. I was going to start this by saying that I had not married into a typical Southern family but to tell you the truth, I can't think of one typical Southern home.
Here in the South you can be from the Lowcountry, the Midlands or the Mountains. Three different ways of life, three different Southern twang lingering after each word. Three different ways of seeing the sun shine bright and to make a tomato pie. I married into a Southern family with history and well, more history. My family is nomad in comparison with a history of adaptation, made colorful by the people in it and the countries we come from. I had never had a tomato pie until I met my mother in law. Nothing that my doctor would be thrilled about. That very same day, I vowed to do something my grandmother and mother had advised years before: never ever, under any circumstance try to replicate that pie.
Heirloom Tomato Galette: Serves 4 to 6: Topping:3 to 4 heirloom tomatoes1 tablespoon parmesan2 teaspoons olive oil. “Easy” Cheesy Bacon Biscuit Pull-Aparts. What is it about cheese and bacon that makes me crazy….in the best way possible?!
This recipe is so simple, but you will have everyone fooled, trust me. I created this one for my latest post over at Smithfield.com where you can jot down the recipe. Go grab a can of refrigerated biscuit dough, Pillsbury has their new “Simply” line that we are huge fans of. No added preservatives, yes! I loved these in a rustic cast iron skillet, but if you do not have one, a small baking dish would work too. Try not to jump when these babies pop, I dare you! Fresh Mozzarella is preferred here, but feel free to use shredded if needed. More cheese please. This my friends is a skillet of love if you ask me! Enjoy! [ziplist] Easy Cheesy Bacon Biscuit Pull-Aparts 2 tablespoons melted butter One roll refrigerated biscuit dough, 8 count 6 thin slices fresh mozzarella, 1/4-inch thick 1 cup Smithfield cooked, crumbled bacon 1 cup shredded cheddar cheese 8 servings Other recipes you may enjoy...
German Tree Cake (Baumtorte/Baumkuchen) Serves 12 This is my favorite cake.
All 20 layers of it. It has been since my mitten-wearing years. My mom used this intricately layered almond and chocolate cake as an activity for us kids – something to keep us busy on rainy mornings, when crayons had lost their interest. It is single-handedly responsible for my obsession with almond paste (and it’s sweeter counterpart, marzipan). The original recipe might as well be called “the dance of dirty bowls.” NOTE: You need two days to make this cake because the cake needs to chill in the fridge overnight. Ingredients: All ingredients should be room temperature. Say it with Cake - {Super Epic Rainbow Cake} Click here to buy a print!
Two cakes in one week. I might have a bit of a problem. But... I dunno for sure. Anyway, I made this cake for a good friend. A friend that started as my worst enemy 12 years back, a friend that dreams of losing shoes and a friend that understands the great significance of screaming "EARTHQUAKE! " As soon as she told me she was having a going-away party, I thought of the perfect dessert to tote along. The six individually baked layers match her insanity (in a good way!!!) That wasn't very eloquent, was it? But the most important aspect of this cake, the thing that makes it so her is the fact that it's frosted in white buttercream. And then it all makes sense. PEACE OUT, G! Edit March 28, 2010 The following video was mailed to me by the Daly family (thanks again - you guys are awesome!!). Super Epic Rainbow CakeI'm adding a disclaimer here: THERE IS A LOT OF FROSTING/BUTTER IN THIS CAKE.