Georgia Fig Preserves from Brown Turkey Figs

My parents both grew up in the small South Georgia community of Donalsonville in Seminole County. My daddy was a city boy. His mother died very young leaving my grandfather with four children under the age of 5. My daddy always said that it didn't take his father long to decide that he wanted to become a Baptist minister and headed to Seminary School at Mercer in Macon, Georgia. The children went to Donalsonville to live with their grandmother. She had a grocery store, chickens running around the yard, and a big healthy fig tree. They all loved figs, but my daddy feigned an allergy to fig leaves and never had to pick the fruit. When he was a grown man, his aunts and uncles all said that "Brother" as he was known, would get fig poisoning if he touched the fig leaves.
My mother, on the other hand, grew up on a farm about 5 miles out in the country. She had two sisters and no brothers and had to work in the cotton fields like a "hand". Her mother was a very genteel lady and even though she and the girls often picked cotton, they wore large brim straw hats to preserve their peaches 'n cream complexions. It was at her farmhouse table that I learned to love fig preserves.
When, my parents retired and moved home to Georgia, they had the most beautiful fig tree in their yard. The kids always got a kick out of the fact that there was always a rubber snake in the tree to scare off the birds who loved to nibble on the juicy sweet figs. Mother would fix them bowls of fresh figs bathed in cream and sprinkled with sugar for breakfast. That was just the appetizer. The main attraction were her homemade biscuits slathered with butter and gobs of her sweet fig preserves.
Her recipe was from a University of Georgia pamphlet that I still have in my cookbook collection.

The type of figs that my parents and grandparents grew in their back yards and made those delicious preserves with are named Brown Turkey. They are a brownish purple on the outside when ripe and a have a pinkish tinted and juicy center. 

Georgia Fig Preserves

3 quarts figs

3 quarts boiling water

4 cups sugar

1 1/2 quarts water

2 lemons - thinly sliced

Yields about 10 half pint jars

Pour 3 quarts boiling water over the figs. Let stand 15 minutes. Drain and discard liquid. Rinse figs in cold water and drain. Prepare syrup by mixing sugar, 1 1/2 quarts water and lemon. Boil rapidly 10 minutes. Skim syrup; remove and discard lemon slices. Drop figs carefully into the boiling hot syrup, a few at a time, Cook rapidly until figs are transparent. Remove figs and place in a shallow pan. Boil syrup until thick, pour over figs and let stand 6 to 8 hours. 

Sterilize half pint jars and lids. Reheat figs and syrup to boiling. Pour hot preserves into hot jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids, Process in a Boiling Water Canner 10 minutes. 

When pouring hot preserves into hot jars, make sure to wear oven mitts and to use a kitchen funnel, as the hot juice can quickly scald hands. 

This may seem like a lot of trouble, but if you have access to Brown Turkey Figs, the finished delectable preserves will be well worth your time and effort. 

Fried Dill Pickles and the OK Cafe

While visiting Altanta in the early 1990's I was introduced to Fried Dill Pickles at the OK Cafe. The OK Cafe is a family owned diner that serves southern specialties with a twist of soul. The fried dill pickle chips and the restaurant became favorites of ours instantly. No trip to Atlanta was complete without a visit to the OK Cafe on West Paces Ferry. Recently, the cafe was a victim of a fire in the take-away section, and has been closed for repairs. It is scheduled to reopen this summer. Everyone in Atlanta is celebrating. Other favorites on the menu include meat loaf, chicken pot pie, country fried steak, and the most delicious grilled cheese sandwich ever. All vegetables are fresh and prepared daily according to availability.

The pickles at the OK Cafe are served with a ranch dressing, but I prefer a concoction known as Comeback sauce. It is a dipping sauce, somewhere between Remoulade and Thousand Island dressing. 

Fried Dill Pickles

1 jar dill pickle slices

1 cup flour

1/2 cup cornmeall

1 tablespoon seasoned salt

1 cup buttermilk

Peanut oil for frying 

Comeback Sauce for dipping

Pour peanut oil into a skillet about 1/2 to 1 inch deep. Heat to Medium High. Drain the pickles on paper towels, and prepare the coating.

Place corn meal in a small bowl, and add 1/2 of the flour and seasoned salt. Stir until combined. In a separate bowl or plate place remaining flour and pour buttermilk into a third bowl.

Dip pickle slices into buttermilk, then flour, then buttermilk again. Finally dip into the cornmeal - Place pickles on a paper towel lined cookie sheet or tray during this process. By all means, use your hands and dip the slices one at a time. 

Place pickle slices into hot oil and cook until browned. You may need to stir and flip once during the frying. The frying process should be between 5 and 10 minutes. 

Remove from skillet and drain on another paper towel lined tray or cookie sheet. Let cool for a few minutes before eating.

Comeback Sauce

1/4 cup vegetable oil

1/4 cup chili sauce

1/4 cup ketchup

1 cup mayonnaise - Duke's preferably

1 tablespoon Worcestershire sauce

1 teaspoon Gulden's mustard

cracked black pepper to taste

Juice of 1/2 a lemon

1/4 teaspoon Cajun seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Combine all ingredients and whisk briskly until well mixed, or process in a blender. Store in refrigerator. 

Margarita Pie and Hurricane Charley

Fresh key limes had been so common place to us for decades. We had an everbearing Key Lime tree in our backyard that always had fruit. We would have blooms and fully developed fruit on the tree year round. Many people lost their homes, cars, and businesses when the eye of Hurricane Charley whipped through our small town in 2004. We were saddened by our great loss- Our Key Lime tree. It was pulled completely out of the ground. We tried to save it by replanting it with tender loving care, but it never produced fruit again and had to finally be removed. I always had key lime juice for our favorite desserts and marinades. I would freeze bags of juice in one cup quantities for cooking and sharing. The traditional Key Lime Pie with meringue was common around our house on a monthly basis, but for special occasions, I would make this frozen Margarita pie with a pretzel crust. It does taste just like its namesake. Be prepared with a designated driver after partaking -

As with the original Key Lime pie recipe, it calls for that magical can of deliciousness - Sweetened Condensed Milk - Eagle Brand being the choice of the South.  Many quick desserts begin with a can of the ever faithful Eagle Brand.

This particular recipe is from the 1980 cookbook - Sunny Side Up from the Junior League of Fort Lauderdale. 

Frozen Margarita Pie with Pretzel Crust

Crust:

1 1/2 cups crushed pretzel sticks

1/4 cups sugar

1/4 pound butter, melted

Combine crushed pretzels and sugar. Add melted butter. Press into a 9 inch buttered pie plate and chill.

Filling:

1 (14 ounce can sweetened condensed milk)

1/3 cup fresh lime juice - Key Limes are preferred, but any variety will work

2 tablespoons tequila

2 tablespoons Triple Sec

1 cup heavy cream whipped with 1/4 cup sugar

Combine sweetened condensed milk, lime juice, tequila, and Triple Sec. Fold whipped cream into mixture. Pour into chilled crust and freeze for three to four hours until firm. The pie can be made ahead and stored in the freezer for three to four days before serving. Before serving, garnish with a slice of lime. 

"Don't Peek" Chicken and Rice Casserole from Mr. Food

Things are really hectic around my house. I am getting it ready to sell. We have only owned two homes in our lives and we thought that we would be in this one forever. But life throws glitches in the best laid plans. Whoever would have thought that I would be a widow at age 53? After ten years of rambling around in our giant and well loved home, I finally realize that I don't need it and can't afford the upkeep. I would rather be vacationing in the mountains or cruising to Hawaii. I am a slow learner. 

I was thinking of a great one dish meal to fix for dinner that would leave plenty of leftovers for the weekend. Then I remembered one of my favorite recipes from the old Mr. Food kitchen segments that I used to watch during the noon news hour. I found the card and popped it in the oven. It turned out perfect, since I followed the directions and didn't peek. Here it is for you to enjoy - the perfect weeknight dinner - just throw together a salad with those fresh Florida tomatoes and you will be all set.

"Don't Peek" Chicken - a Quick and Easy recipe from Mr. Food

1 cup uncooked long grain rice
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope onion soup mix
1 soup can cold water
1 clove garlic, crushed
1 teaspoon fresh parsley
1 teaspoon Worcestershire sauce
4 chicken breasts or 8 thighs and legs - ( I love the thighs and legs)
Paprika for a good sprinkling

Preheat the oven to 350 degrees
Coat a 9 X13 pan with cooking spray
In a large bowl, mix together rice, soups, soup mix, water, garlic, parsley, and worcestershire sauce
Pour mixture into prepared pan. Press chicken into the mixture. Sprinkle with paprika, then cover tightly with aluminum foil.
Bake 1 1/4 hours. Do not open cover (not even to peek) during baking.
It is really good-

"From Scratch" Chocolate Pudding - A Special Treat

Everyone knows that the grandchildren love chocolate pudding. Next time that they visit, make them a batch of "from scratch" pudding. You will be the hit of the household. It is not much more time consuming than the cook 'n serve variety and so much better. Definitely, they will turn their noses up at instant pudding after tasting this delectable dessert.

If you really want to make a statement, splurge and purchase Ghiradelli's premium cocoa for even greater flavor.

You will need a good heavy pot and a fast turning wrist for stirring- but it is only for two minutes.

"From Scratch" Chocolate Pudding

2/3 cup sugar

1/3 cup cocoa

3 tbs cornstarch

2 1/4 cups milk

pinch salt

1 tablespoon butter

1 tsp vanilla

Place sugar, cocoa, cornstarch, and salt in a heavy medium pot. Stir together. Slowly add milk to pot. Bring ingredients to a boil on medium high heat. Boil and stir or whisk  constantly for two minutes. Remove from heat and stir in butter and vanilla. Cool on stovetop. Pour into 4 serving containers. Chill in refrigerator until serving - at least 4 hours- for flavors to meld. 

How easy is that? Try it tonight!

Shrimp Creole and the Florida Panhandle

As a little girl, living in the Florida panhandle with parents from southwest Georgia, we would eat quite a bit of fresh seafood. On Saturday afternoons, daddy would load us up in the Pontiac and head over to the coastal areas for a fresh seafood shopping day. We would have several coolers filled with ice and momma would have her shopping lists for her seafood favorites. We would always purchase fresh shrimp, quarts of shelled oysters, and usually at least one type of fish. Red Snapper was always a good choice. Either Sopchoppy or Panacea were the destinations of our travels. I always hoped that daddy chose Panacea, as there was a restaurant where I loved to eat. It was named Angelo's Seafood Restaurant and was built on stilts over the water. I would get mounds of fried shrimp with all of the trimmings, and a Shirley Temple to boot. Angelo's is still in business and a great place to continue making memories.

When I married and we moved to Florida, we were lucky enough to have a great seafood market in Placida, Florida, with the freshest seafood daily from the Gulf of Mexico. We have a beach condo on Little Gasparilla Island and always stop for fresh "pink gold" Florida shrimp. The flavor of these delectable bites is salty/sweet, and the texture is firm and appealing. They freeze great and have no loss of flavor or texture

when thawed.

One of my favorite shrimp recipes is Shrimp Creole. These days, it is the rage to serve creole dishes with grits, but I still prefer rice for this recipe.

Shrimp Creole

2 medium size green bell peppers- chopped

1 medium Vidalia or Florida sweet onion - diced

1/4 cup chopped celery

1 bay leaf

1 Tablespoon fresh parsley

about 1/2 to 1 teaspoon salt and a good sprinkling of pepper

1/8 teaspoon red pepper

3 tablespoons butter or margarine

2 (16 ounce) cans whole tomatoes, undrained and chopped

1 pound medium shrimp, cooked, peeled, and deveined- if you don't have access to good quality fresh shrimp- flash frozen shimp work well - and you can purchase bags that already cleaned, cooked, and deveined.

Easy Preparation

Saute the first 8 ingredients in a Dutch oven until the vegetables are tender. Stir in the canned tomatoes and simmer for 20 minutes. Add shrimp; cook over medium heat until well heated. Discard the bay leaf and serve over hot cooked rice. Sprinkle on hot pepper sauce, if desired. We have too many little ones to add hot sauce to the recipe while simmering. 

This recipe was revised from a version that originally was published in a 1980 edition of Southern Living magazine.

3 Day Coconut Cake and Easter Fun

My favorite cake in the whole world is my mother's recipe for 3 Day Coconut Cake. This moist and delicious cake takes three days to "marinate" in the refrigerator before serving. Some of my family do not love coconut, so I can only serve it for a limited audience, or for my own enjoyment. If you are a lover of coconut, this recipe is for you. It is so very easy and begins with Duncan Hines Golden Butter Recipe Cake Mix.

If you can find BirdsEye Frozen coconut, be sure to use that in the recipe for delicious flavor and consistency. 

I was not with coconut lovers this Easter, so we did not get to have this delicious cake. But it is my special Easter dessert that I usually serve. Through the years I've learned, if they won't eat it, don't make it. These precious children opted for a Publix Easter Egg Cake instead- what we do for the grandkids!

They had so much fun at the Flagler Museum on Palm Beach hunting for eggs.

Then, we had a great Easter lunch after church, with everyone's favorite foods. 

Three Day Coconut Cake 

1 box Duncan Hines Golden Butter Cake Mix and the ingredients on the package

16 ounces sour cream

12 ounces sweetened coconut - frozen if available

1 3/4 cup sugar

8 ounces Cool Whip - no substitutions for this and do not use fat free

The day before I make the cake, I like to mix the sour cream, coconut, and sugar in a medium bowl. I mix it well, cover and refrigerate overnight. 

The next day, I  prep three 9 inch cake pans with Baker's Joy and bake the cake using the directions on the box. 

Cool the cakes in pans for around 10 minutes, and then turn them out onto wire racks to cool. 

When the cakes are completely cool, take half of the coconut mixture and spread it evenly between the three cake layers. Stack the layers as you frost.

Take the other half of the mixture and mix it with the Cool Whip. Cover the top and sides with this mixture.

Cover the cake in a tight cake container, such as Tupperware's cake carrier, and refrigerate for three days - No peeking allowed.

Everyone will want the recipe- except of course, those crazy coconut haters.