FILOMENA’S APPLE CAKE

FILOMENA’S APPLE CAKE

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5½ ounces butter, softened 5½ ounces, plus 2 tablespoons sugar, divided 2 teaspoons vanilla 3 eggs, separated 1 2/3 cups all-purpose flour 2 teaspoons baking powder 3 tablespoons milk 3 honeycrisp or gala apples For garnish: confectioners’ sugar for dusting Preheat...
Weidmann’s Black Bottom Pie 

Weidmann’s Black Bottom Pie 

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I got the sweetest letter from Mrs. Mary Davidson Jennings, a 92-year old reader originally from Kosciusko, who loves Mississippi and Mississippi Magazine. She enclosed a brochure published in 1952 about the history of Weidmann’s Restaurant in Meridian, the oldest...
Best of Mississippi Travel

Best of Mississippi Travel

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Mississippi Magazine is happy to introduce our newest reader poll, Best of Mississippi Travel! With such a beautiful state, Mississippi is the perfect place for tourists to experience genuine Southern hospitality, and we want to know our readers’ favorite places...
STRAWBERRY MERINGUE CAKE

STRAWBERRY MERINGUE CAKE

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  1 (18¼-ounce) box yellow cake mix 2 egg whites 1 teaspoon almond extract, divided 1 teaspoon vanilla ½ cup sugar Preheat oven to 350 degrees. Prepare cake mix according to directions on package, adding ½ teaspoon almond extract. Pour into 2 greased and floured...
Six Great Easter Sides

Six Great Easter Sides

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Time to set the Easter table with tried-and-true favorite salads along with some easy sides with new twists! Bacon Ranch Deviled Eggs 6 hard-boiled eggs 1/3 cup mayonnaise 2 teaspoons ranch dressing mix  1 teaspoon dry mustard Salt, black pepper, and white pepper to...
PATTY’S PICK: Pork Medallions with Cranberries

PATTY’S PICK: Pork Medallions with Cranberries

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Maggi Lampton, a sweet friend and a wonderful cook and hostess, shared this Pork Medallion recipe with me several years ago, and it is one of my favorites. It is the perfect spring entrée served over vermicelli with fresh asparagus and a spring mix salad. It is a...