Julia's Simply Southern: April 2015 >

Saturday, April 25, 2015

Simple Berry Trifle

A trifle is an easy layered desert of cake, custard, fruit, glaze or jam, and whipped cream. You can make this so many ways. It's just so easy to put together. There are many versions out there but here is a simple recipe that's easy enough for anyone to make.

Here's what you'll need:

1 Trifle Dish
1 5.1 oz package of vanilla instant Jello pudding mix
3 cups of Milk
Strawberry Glaze (typically found in the produce department by the berries)
1 Store bought Angel Food Cake, pound cake, or sponge cake
1 Container Frozen Whipped Topping, thawed
Your favorite berries and fruit ( I use multi-colored berries for festive holiday trifles, as shown above) today I just used strawberries

Prepare your Jello instant pudding according to directions - 3 cups of milk and pudding mix. Chill one hour.

Add 1 container of whipped topping to chilled pudding and fold together

Cut your sponge cake, angel food cake, or pound cake into cubes

Slice strawberries and begin to layer ingredients into your trifle dish - layer of cake, custard mix, berries, glaze and repeat

Top with whipped cream, fresh berries, & garnish with glaze if desired. Really whatever suits your fancy at the time. Refrigerate until ready to serve.

Country Ham

Country ham is a variety of cured ham, typically very salty. There are several methods of cooking a country ham including slicing and pan-frying, baking whole, and simmering for several hours (in several changes of water). Whole hams may need to be scrubbed and soaked for several hours before eating to remove the salt cure and mold. I rinse off slices too. Even when soaked, they are still quite salty. I prefer a slice in a biscuit. How about y'all?

Saturday, April 18, 2015

Quail Recipes

Manchester Farms located in South Carolina is the oldest, most respected, and largest producer of farm raised quail in the United States. A family business who pride themselves on the quality of our products and the exceptional customer service.

Click Here for : Quail  Recipes

Thursday, April 9, 2015

Homemade Butter

Photo by Simply Nurtured

Homemade butter is really fresh, creamy, and delicious. Best of all, it's so easy to make. Heavy cream and a food processor and a touch of salt and magic happens.

To make 1 cup of butter here's what you'll need:

2 Cups of Heavy Cream
1/4 Teaspoon of Salt (optional)
Food Processor

Add the cream to your food processor and process until the butter separates. This will take 5-10 minutes and you will know when it's done because you'll see the butter. There will also be some buttermilk. Pour off the buttermilk, store for later use. Remove your butter from the processor and give a quick rinse. You can dry in cheesecloth, squeezing gently to remove excess moisture, or set on a coffee filter a couple of minutes. Add the butter to a bowl and add salt, combine. If you prefer unsalted butter omit the salt.

If you want to make herb butter add your herbs in before storage in the refrigerator.

Use immediately and store leftovers in the refrigerator. 

Monday, April 6, 2015

Dill Dip

Recipe for Dill Dip

Country Green Beans

Country Green Beans or Southern Style Green Beans, cooked low and slow, and full of flavor. You can make this with fresh green beans or canned. As my grandmother would say when using a canned vegetable, "We have to doctor it up".

  • Green Beans - Fresh (2 lbs stemmed and snapped), Canned - (2 Family Size Cans, Cut Green Beans)
  • 1 Carton Unsalted Chicken Stock
  • 1 tsp Bacon Drippings aka bacon grease
  • 6 pieces Country Ham Bits or you can use fat back
  • 2 tbs Minced Onion - if using fresh onion use 1/2 a small onion minced
  • 1/4 tsp Onion Powder
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Salt or to taste
  • Water
  • 1 can Whole New Potatoes (optional)- to add near the end of cooking

If you are using fresh beans, wash them, stem and snap beans into pieces. With cans drain the cans and fill with water and drain again.

In a stock pot add the bacon grease and seasoning meat (country ham bits) 

Add green beans, minced onion, onion powder, salt and pepper to the pot. Pour in 1 carton of chicken stock and add water as needed until beans are covered. Cover with lid allowing space for steam to escape. Slowly bring the beans to a light boil then turn down to medium low to simmer - about 2 hours

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