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FRENCH ALMOND PLUM CAKE

FRENCH ALMOND PLUM CAKE

by Emily Black | Photo by Rory Doyle

This cake with its delicate perfume of almonds is rustic, yet elegant, with a slight dusting of confectioners’ sugar. Apricots and cherries can be added for variation. 2 pounds red plums, (or combination of plums, apricots, or cherries) 2 teaspoons lemon juice and...

DOWN TO A FINE ART

by Abe Draper

Click one of the photos below to go through the entire gallery. « ‹ of 3 ›...
BUTTERSCOTCH BUNDT CAKE

BUTTERSCOTCH BUNDT CAKE

by Patty Roper

1 (15.25-ounce) box yellow cake mix 1 (3.4-ounce) box instant vanilla pudding mix 1 (12-ounce) package butterscotch chips 1 cup coarsely chopped walnuts 1 cup sweetened flaked coconut 4 eggs 1 cup sour cream ⅔ cup oil Preheat oven to 325 degrees. In a large bowl, stir...
MINT TO BE ENJOYED

MINT TO BE ENJOYED

by Emily Black | Photo by Rory Doyle

  Mint Chocolate Chip Ice Cream 2 cups whole milk 1 tablespoon cornstarch 3 tablespoons cream cheese, softened 1 ½ cup heavy cream 2/3 cup sugar 1 ½ tablespoons light corn syrup 1 cup minced fresh mint leaves 1 pinch Kosher salt 1 drop green food coloring, if...
SOURDOUGH LEMON AND BLUEBERRY PANCAKES

SOURDOUGH LEMON AND BLUEBERRY PANCAKES

by Emily Black | Photo by Rory Doyle

Sourdough Starter There are dozens of methods to make a starter, this one has worked for me consistently, courtesy of my pal, Miss Adelaide Fletcher from Indianola. ¾ cup sugar 3 tablespoons instant potatoes 1 cup warm water Mix all together in a jar or bowl. Cover...
A CLASSIC COTTAGE RETREAT

A CLASSIC COTTAGE RETREAT

by Laura O. Zumwalt, Mary Neff Stewart

ELB Farm, named after Dyrk Keyser’s grandfather, Edward Lawrence Bishop, has been in his family for over a century. The Jasper County acreage is an idyllic setting for growing cotton and raising cattle. Moss, Mississippi, is Dyrk’s hometown, and his wife Beth...
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