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Welcome to our Southern Serenade’s Down-Home Delights page. This is where you’ll find some favorite recipes from our families and our customers.
We’d love to hear about a favorite of yours. Send recipe information to info@southernserenade.com.
We love the flavor combination of blueberries and lemon in this lightly sweet bread. The cornmeal adds a nice flavor and texture, too.
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Ingredients:
1 ½ cups all-purpose flour
½ cup cornmeal
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2/3 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon vanilla
¾ cup sugar
¼ cup oil
2 teaspoons grated lemon rind
1 egg
1 egg white
1 cup blueberries |
Directions: Preheat oven to 350°. Coat loaf pan with no-stick spray. Whisk flour, cornmeal, baking powder, salt, and baking soda together in a small bowl. In another small bowl, whisk together yogurt, lemon juice, and vanilla. In a medium bowl, add sugar, oil, and grated lemon rind and stir; beat in eggs.
Blend flour and yogurt mixtures into sugar mixture, alternating. Begin and end with flour mixture. Once completely blended, stir in blueberries. Pour batter into loaf pan and bake at 350° for 45 to 55 minutes. Remove from pan and cool. |
My mama always made this pie when the strawberries were ripe in May, and now I do, too.
 Ingredients:
2 (9 inch) pie shells
2 (3 oz.) pkg. cream cheese
3 cups whole fresh strawberries
2 cups sugar
2 cups cold water
1/3 cup cornstarch
1/3 cup light syrup
4 tablespoons butter
1/8 teaspoon salt
1 pkg. (3 oz.) strawberry flavored gelatin
½ pint of whipping cream (whipped)
Directions: Bake pie shells according to package directions and cool. Spread cream cheese on pie shells and arrange strawberries over cream cheese. Mix sugar, cold water, cornstarch, syrup, butter and salt. Bring to a boil and cook until thick (approximately 5-7 minutes). Remove from heat and stir in strawberry gelatin, immediately while hot. Chill until almost congealed before pouring over strawberries. When cooled, pour over berries. Top pie with whipped cream and chill.
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This is a signature dessert at the Angus Barn, a must-try restaurant if you are ever traveling to Raleigh, NC. My friend brought this pie to a July 4th cookout, complete with red, white and blue ribbons across the top. It was out of this world!
Ingredients:
1 unbaked pie crust
1 stick of butter
2 squares Bakers' chocolate (semi-sweet)
1 cup of sugar
2 eggs (beaten)
1 tsp. vanilla
dash of salt
Directions: Melt butter and chocolate. Mix with other ingredients which have been blended together. Pour into a regular pie shell and bake for 35 minutes at 350°. Top with whipped cream, if desired.
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This is a pie that my Mama has made every Thanksgiving since I can remember. It's one of the yummiest ways I can think of to eat your veggies!
Ingredients:
1 cup butternut squash pulp, stewed
1 small can evaporated milk
1 cup sugar
1 teaspoon vanilla
dash salt
1/2 teaspoon cinnamon
2 or 3 eggs, beaten
1 deep dish pie crust
Preheat oven to 350 degrees F. Peel squash and cut into squares. Simmer squash with a small amount of water until tender. Remove from heat. Mix pulp with remaining ingredients and pour into pie crust. Cook pie until center is set, approximately 50 minutes.
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This is a holiday favorite at my house. I usually double the recipe and freeze a batch to have when folks drop by.
Ingredients:
1 lb. Sausage (½ hot and ½ mild)
½ lb. Sharp cheddar cheese grated
3 cups Bisquick flour
Directions: Preheat oven to 350°. Mix sausage and cheese together. Then, mix in Bisquick flour and blend until thoroughly combined. Pinch off small pieces of the dough mixture and roll into balls, about ¾ to 1 inch in diameter. Place balls on cookie sheet about 2 inches apart. Bake in oven for 12-15 minutes.
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A wonderfully light cookie that's great with tea! Dress it up with a little powdered sugar.
Ingredients:
2 sticks butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons grated lemon zest
1 teaspoon Soul Soother chamomile tea (ground)
2 1/4 cups all-purpose flour
Directions: Preheat oven to 325°. Cream butter, sugar, and salt together in a mixer until light and fluffy. Blend in lemon zest, loose tea, and flour until smooth. Press into a lightly greased 8-inch square pan. Bake until the shortbread begins to turn golden (about 30 minutes). Cut into squares and allow to cool completely before removing from pan.
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This is a refreshing treat for a hot, Southern summer. I've tried this recipe using strawberries and peaches. Both were excellent! |
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Ingredients:
3/4 cups water
1/2 cup honey
2 tbsp. loose Soul
Soother chamomile
tea
1 lb. frozen fruit
(strawberries or
peaches)
1/4 tsp. ground ginger
1/4 tsp. cinnamon
2 tsp. fresh mint leaves |
Directions: Bring water to a boil. Add honey, ginger, cinnamon, and chamomile. After 5 minutes, remove from heat and chill syrup until very cold. Place frozen fruit in a food processor and chop finely. Add chilled syrup to food processor and blend until very smooth. Put in a container in the freezer until hardened.
Serve with mint. |
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