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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

by Laura O. Zumwalt

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CALM, COOL, AND COLLECTED

CALM, COOL, AND COLLECTED

by Mary Neff Stewart | photos by Abe Draper

For their 27 years of marriage, Leigh and Chad Bridges have resided in beautiful historic homes, their previous house was built in 1857 and is said to be the oldest in Hazlehurst. While enjoying the process of renovating and decorating a historic home, the two felt it...
A WARM WELCOME

A WARM WELCOME

by Mary Neff Stewart | photos by Rory Doyle

In 1941, Margaret and Dan Smythe moved into a traditional ranch home in Tribbett, a tiny community eight miles southeast of Leland. After five decades of residing and raising a family there, the couple relocated to Gamwyn Park in Greenville, and their son Rick took...
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