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SAVANNAH FLAVOR












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Here are some of my favorite Savannah recipes. Check back as I will exchange these tasty dishes frequently!








































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Savannah Peach Cheesecake

Crust:
1 cup graham cracker crumbs
3 tablespoons margarine
2 tablespoons sugar or 3 sugar substitute packets

Filling:
1 envelope unflavored gelatin
1/2 cup cold water
8 ounces light cream cheese
3 tablespoons sugar or 4 sugar substitute packets
1/8 teaspoon ground ginger
1/2 cup skim milk
16 ounces peach lowfat yogurt

Topping:
2 fresh peaches, pitted, peeled and sliced
1 tablespoon lemon juice

Crust: Stir together crumbs, margarine and 2 tablespoons sugar in small bowl; press onto bottom of 9 inch springform pan. Chill. Filling: Soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 tablespoons sugar and ginger in large mixing bowl at medium speed until well blended. Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm. About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake. Serves 8.

Lemon-Sour Cream Pound Cake

  • 1/4 cup chopped pecans
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

    •    

    1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
    2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
    3. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
    4. To prepare the glaze: In a small bowl, combine confectioners' sugar, lemon juice and 1 teaspoon vanilla. Drizzle over cake while still warm.






    Low Country Boil

    5 lbs. shrimp in shell (take the heads off!)
    2 1/2 lbs. Hillshire Farm all beef blue label sausage
    Fresh or frozen corn on the cob (allow 2 sm. ears per person)
    New potatoes, split in half
    1 package Zataran's Seafood seasoning
    1 - 1 1/2 tbsp. salt
    Water to cover

    Bring water to boil with salt and seasoning. Add sausage, cut into 2 1/2" pieces. Cook for about 10 minutes. Add corn and potatoes, cook for another 10 minutes. Add shrimp and cook until tender, approximately 3 to 5 minutes. This will serve 8 people. Serve with cocktail sauce.
     
        Pecan Pralines
     
  • 3 cups of granulated sugar
  • 1 cup of sugar cooked to the caramel degree
  • 1 cup of cream
  • 3 cups of pecan nut meats

  • To prepare this Pecan Pralines Recipe, first stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree or to 235 deg F. Have ready the cup of sugar, cooked to the caramel degree, and pour the first mixture onto the caramel; let boil up once, then remove from the fire and beat until it begins to thicken. Add the nuts and drop by spoonfuls onto marble or waxed paper.








































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