Welcome To Our Recipes Corner!

INGREDIENTS:

5 pounds of sugar

5 heaping tablespoons of cocoa powder

2 cans evaporated milk

1/4 pound of butter

1/2 tsp vanilla extract

2 cups chopped pecans (optional)

Step 1

Mix together sugar and cocoa powder well until there are no lumps and the mixture

appears to be one color.

STEP 2

Place the mixture in a large pot at medium high heat and add 2 cans of cream.

Rinse out cans with 2 tablespoons of water and slowly add to mixture.

Stir until the mixture comes to a boil.

Reduce heat to medium low

TIP: Keep an eye on the mixture once it begins to boil. It can stick

easily – however, test the bottom of the pot without disturbing the

mixture too much. Too much stirring will make the candy too grainy.

STEP 3

Butter a cookie sheet or shallow baking pan and set aside. 

Chop pecans and set aside.

STEP 4

Cook on medium low at a slow boil until it is in the soft ball stage. 

STEP 5

Remove from heat.  Add 1 stick of butter and ½ teaspoon of vanilla.  Stir vigorously until the mixture gets a sheen.

STEP 6

Once the candy feels it is thickening add nuts.  Pour as quickly as possible before it becomes too hard to pour.

We are going to let you in on a family recipe that has been a secret for years!  It is Aunt Bernice’s Pound Cake.  You will not regret trying this recipe.  Save it for special events, include it in your family’s holiday menus or bake it for a delicious Sunday dinner dessert.  Enjoy!

In loving memory of Bernice Johnson, a daughter of Sand Town.

Pound Cake

By:  Bernice Jackson Johnson

2 Sticks Butter

3 Cups Sugar

Cream Butter and Sugar Together

6 Whole Eggs (Large) Add to above one at a time; Blend

1 Tsp. Vanilla Extract

1 Tsp. Lemon Extract

1 Tsp. Almond Extract

Add to Above Mixture

3 Cups All Purpose Flour

¼ Tsp. Baking Soda

¼ Tsp. Salt

Sift 4 to 5 Times Together

½ Pint Heavy Whipping Cream

Add flour and whipping cream alternately to above mixture. Start with flour and end with flour. Blend well and beat approximately 10 minutes, medium speed. Preheat oven 325 degrees. Grease pan well and flour. Bake 1 hour and 30 minutes. Cool in pan.

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We selected this recipe from the "Not By Bread Alone" cookbook with Christmas gatherings and festivities in mind. At this holiday season, perhaps it will become a part of your Christmas recipes for making memories with family, friends and co-workers.  

Mose Dean Jackson loved Christmas and she submitted this recipe. We endearingly called her Deannie. No one would miss the beautiful, festive holiday parties that Deannie, her husband, Walter, and their big family hosted at Christmas time! She was a dedicated member of Mt. Hebron A.M.E. Zion Church and a caring member of the Sand Town Community.  Deannie was always there to offer a helping hand and a kind smile.  We hope that you will enjoy this recipe that we share in memory of our beloved neighbor.  

CHEESE STRAWS

by Mose Dean Jackson

1 1/4 pounds extra sharp cheese

1 stick butter

1 3/4 cups flour

1/3 teaspoon salt

1/4 teaspoon red pepper

pinch of cayenne

Grate cheese.  Cream butter and cheese together.  Mix all ingredients thoroughly and put into a cookie press.  Bake in 350 degree oven until brown, about thirty minutes.

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For a lot of people the fruitcake log is a butt of holiday jokes or simply something from which to shy away.  Let us introduce you to a fruit cake makeover that is sure to please your entire family. Geneva Gayles was generous enough to share her original holiday recipe with you, our readers.  These little gems have become a favorite for many of us who live in Sand Town.  We hope that you will also enjoy these simple, delicious Christmas treats!  

Fruit Cake Cookies

Bowl 1:

Cream 1 stick of butter softened to  

1 loosely packed cup of brown sugar 

Add 1 well beaten egg and stir until fluffy

Add 1 to 2 tablespoons whiskey of choice

Bowl 2:

1 to 1 ½ pre-packaged fruitcake loaves

crumbled thoroughly

¼ cup whiskey of choice, pour over pieces

of crumbled cake

1 ½ cups of flour to fruit cake mixture to

coat pieces

sprinkle cinnamon lightly over floured

pieces, tumble well

Combine into one gummy mixture and

spoon 1 tsp. per cookie to ungreased cookie

sheet.

Bake for 15 minutes at 350 degrees.

This family staple is always welcomed on holiday tables. There are several ways to cook collards. The old fashioned way was with a bit of rendered salt meat, collards, water, a couple of ham hocks and cooked down to perfection. 

However today, many people try to avoid the bad fats. So, we are providing an updated version that is just as delicious!

Two large bunches of collard greens

2 tablespoons of avocado oil or olive oil

smoked turkey 

salt

3 cups water

Wash fresh greens thoroughly (3 times) and cut into strips

Add oil to pan and gently heat the oil

Add cleaned greens, stir into heated oil and add water

Add smoked turkey after greens have cooked down into water

Salt to taste, cook until tender

Enjoy your family this holiday!

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Tired of cooking every day in the summer heat? Try this recipe!

Meatloaf is good as lunch sandwiches or leftovers. Double the recipe if you have a larger family.

3 lb. Ground Turkey

Pinch of Smoky Paprika

Salt

Pepper

Pinch of Cumin

½ c Vidalia Onion (finely chopped)

½ c Yellow Onion (finely chopped)

1/3 c Bell Pepper (finely chopped)

¼ tsp. Everglades Seasoning

1 beaten egg

1c Peach Hot Sauce

Add all dry ingredients, the egg and three (3) tablespoons of the peach hot sauce into ground turkey. Mix thoroughly. Set aside in refrigerator. 

Sauté vegetables well and add to ground turkey mixture. Place in loaf pan.  Bake for approximately 50-60 minutes at 375. Remove from oven and add remaining peach sauce to top of meatloaf. You can return to the oven for a few minutes, but you may like to  simply drizzle the sauce on top. Try it both ways! 

Happy Summer!

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Happy Father’s Day to all of the fathers! The cliché is that men prefer meat and potatoes. So who doesn’t know how to grill a steak and bake a potato, right?  We have decided to share a recipe by Mrs. Ellie Mason for a potato with a twist to celebrate his special day. May be served with a side of green salad or his favorite veggies and French bread to round out the meal.  This recipe can also be found in the Not By Bread Alone Cookbook. Enjoy!

4 large white potatoes

1 lb. white crab meat or shrimp/crabmeat mixed

¾ cup whipping cream or light cream 

¼ cup parsley chopped

¼ cup green onions chopped

¼ cup grated yellow onion

1 ¼ cup grated sharp cheese

creole seasoning to taste

paprika

pepper

Clean and bake potatoes at 325 degrees until done. Cut potatoes lengthwise and scoop out almost all of the potato. Whip with butter until creamy. Add onions, green onions, cheese and parsley. Fold in crabmeat mixture. Refill potato shells, sprinkle with paprika and pepper. Return to oven for 15 to 20 minutes at 350 to 400 degrees.

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If you are planning a carefree Mother’s Day and preparing a light meal for your mom, wife, grandmother or special someone, here is an easy side dish to help make it an extra special meal - just like your extra special Mom.

Pear Salad With Ginger Cheese

6 pear halves (fresh or canned)

3 ounces cream cheese

2 tablespoons of cream

3 tablespoons chopped crystallized ginger

1 bunch watercress

French dressing

Chill pear halves, if canned,

drain. Soften cream cheese with

cream and blend with ginger. 

Heap 1 tablespoon cheese mixture

In hollow of each pear half and

Arrange on watercress. Serve with

Dressing. Serves 6.

Ingredients may be substituted to suit her taste, i.e., try peaches or apricots instead of pears. You may substitute the ginger with cranberry sauce. Be sure to tailor the taste to fit your meal!

Happy Thankksgiving!  We all have our traditional Thanksgiving dinner favorites. So, may we suggest an easy and festive addition to your iced tea? Here's a toast to you and your family because there is always something for which to be thankful.

MINT TEA

1 c sugar

2 c water

6 oranges

6 lemons 

Combine water and sugar. Grate lemon and orange rinds and add 2 sprigs of mint; add to water and sugar mixture. Marinate for 1 hour and strain into iced tea. Cheers!

COOKOUT 

Since May is the month for Mother’s Day we decided to drop a hint to husbands that will help you celebrate. Get together with the kids and prepare a special cookout. It can be simple and enjoyable. Put your favorite meat and veggies on the grill. Surely the markets have all sort of dry rubs for meat, but a bit of salt, pepper and love is really all it takes. Adding a barbecue sauce on the meat towards the end of cook time is optional. Veggies such as squash, sweet potatoes, mushrooms, whole onions, corn on the cob, bell pepper and zucchini can be lightly coated with olive oil and placed right on the grill. Remember to add your Sand Town wild onions for some extra flavor!

Mom or Grandma is not living with you? Place a call to her favorite restaurant and order her favorite meal. It is a sure hit and welcomed surprise!

-or-

BAKE A PANCAKE

For breakfast prepare a treat of pancakes and bacon with a glass of juice.

3 eggs

½ teaspoon salt

½ cup flour

½ cup milk

2 tablespoons melted butter

Beat eggs, stir in salt, flour and milk. Melt your butter in an iron skillet. Pour in batter and bake at 400 degrees for 20 minutes.

May we break bread together as a nation this Holy Season praying for health and healing, asking for forgiveness and giving thanks for the blessings that we take for granted. “ For we, being many, are one bread, and one body; for we are all partakers of that one bread.” 

1 Corinthians 10:17

BUTTER CROISSANTS

1 package dry yeast

¼ cup warm water

¾ cup scalded milk

2 tablespoons sugar

1 tablespoon Crisco or other shortening

1 teaspoon salt

1 egg, beaten

3 cups of all-purpose flour

¾ cups butter, softened and divided 

Dissolve yeast in warm water and let it stand for 5 minutes.

Combine milk, sugar, shortening and salt in a large bowl and mix well. 

Let cool slightly then add egg and yeast mixture and combine well. Gradually stir in flour to make a soft dough. Place dough in a well-greased bowl turning to grease the top of the dough. Cover and chill for 1 hour.

Place dough on a lightly flowered surface and roll into a 12-inch square. Spread ¼ cup of the softened butter evenly over the dough. Fold corners to center then fold dough in half. Wrap dough in waxed paper and chill another 30 minutes. Repeat rolling, buttering and folding procedure twice, then cover and chill dough at least 1 hour.

Divide dough into half roll and each portion into a 14-inch circle on a lightly floured surface and cut into 8 wedges. Roll up each wedge tightly, beginning at the wide end. Seal points, and place point side down on greased baking sheets then curve into crescent shapes. 

Cover crescents and let rise in a warm place that’s free from drafts for 45 minutes or until doubled in thickness. Bake at 400 degrees for 10-12 minutes, or until lightly browned. This recipe makes 16 croissants. 

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As we celebrate Saint Patrick's Day this month, many of us in Sand Town are reminiscing about how our mothers and grandmothers prepared this Irish classic.  It is perfect for those days on the go when you are looking for a quick and delicious evening meal.  Pair it with your favorite cornbread, add some boiled, buttered, red skinned potatoes as a side dish, and voila!  

CORNED BEEF AND CABBAGE

4 slices bacon

1/3 cup of finely chopped onions

1/2 teaspoon garlic cloves, minced

1 head green cabbage, washed and coarsely chopped

1/3 cup of chicken broth or stock

1/4 teaspoon ground thyme

1 can corned beef 

Salt and freshly ground pepper, to taste

Note:  This recipe also works with boiled brisket or your favorite deli style corn beef.

Cook the bacon in a large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside.  Add onions to the pot with the bacon grease and cook until translucent, then, add and saute the garlic.  Add the cabbage, stirring well to coat the cabbage in the fat. . Add chicken broth, (if more broth is needed as cabbage cooks, add in small amounts).  Sprinkle in the thyme. Cover pot with a lid, and cook over medium heat for about 10 minutes. In the meantime, break the bacon into small pieces.  Remove the lid from the pot, and scatter chunks of corned beef and bacon over top of the cabbage. Cover and simmer until desired doneness. Salt and pepper to taste.

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We received a special request for this classic, southern dessert in observance of Black History Month.  Barbara Jean Rankin, a beloved cousin to some of Sand Town's daughters, was kind enough to share the following recipe.  Her skills in the kitchen are unmatched by many, and her love for others shines through her cooking.  

We believe that every family should have a good sweet potato pie recipe. So, we invite you to celebrate Black History Month with this delicious one!

SWEET POTATO PIE

by Barbara Jean Rankin

3 large sweet potatoes

1 1/2 cups sugar

2 sticks of butter

1 tablespoon plain flour

3 large eggs

1/2 cup evaporated milk

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon cinnamon

1 1/2 teaspoon nutmeg

1/4 teaspoon salt

1 unbaked pie shell 

Note:  Pierce bottom of pie shell with a fork to ensure it bakes evenly.

Wash and dry sweet potatoes, coat each with cooking oil and individually wrap in aluminum foil.  Bake at 350 degrees until a toothpick can be inserted through each potato.  Cool potatoes and take meat out of potato skin. Mix dry ingredients together.  Mash potatoes until smooth in a separate bowl, then add butter, milk and eggs.  Add in dry ingredients and vanilla extract and mix well.  Pour mixture into pie shell and bake at 350 degrees until firm and lightly brown.

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Here is a recipe from a loyal and faithful member of Mt. Hebron AME Zion Church, Ms. Marilyn Brown.  This one dish recipe will warm you inside on those cold evenings to come.  Sure to please, it's a family favorite!

SQAUSH CASSEROLE

by Marilyn Brown

3 cups squash (cooked)

1 onion, chopped

Salt and pepper to taste

1 can cream of mushroom soup

16 oz. sour cream

1 package Pepperidge Farm Stuffing

4 chicken breasts, cooked and chopped

Butter casserole dish.  Combine cooked squash, onions, sour cream, chicken soup, chicken breasts, salt and pepper to taste and stuffing.  Top with bread crumbs, dot with butter.  Bake at 350 degrees for 30-40 minutes.

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The women of Mt. Hebron sponsored fish fries (fried to order and hot out of the skillet) with the best potato salad and most tender collards you will ever eat.  Mt. Hebron A.M.E. Zion Church dedicated a cookbook, "Not By Bread Alone", in memory of one of our own, Mrs. Mable Wilson, for her service to the Church and the surrounding Sand town Community. Our first recipe is from that book, with more to come!

Unfortunately, we were not able to get Mrs. Lillian Simmons’ recipes for those good-old, single serving sweet potato and lemon meringue pies that she sold for 25 cents- and you had to be really quick to get them before they sold out! She departed with the secret of those pies made with love. So we have entered the first recipe in her honor. We miss you, Mrs. Simmons.

TURKEY PIE

by Lillian Simmons

Note:  Please use your preferred crust recipe.

Turkey cut into squares

1 ½ cup Half and Half

1 ½ cup chicken broth to make cream sauce for turkey pie

3 ½ tablespoons flour

3 ½ tablespoons butter

1 can of cream of mushroom soup

Make in a double boiler. 

Melt butter, add flour and pour in liquids. Add cream of mushroom soup. Add cut up turkey and seasonings. Stir in sauce and pour in pie shell and bake.

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