June 22, 2022

POUND CAKE!

If you have read the book, you know that Leslie has a famous pound cake recipe. Some of you have asked if it actually exists. Yes, it does, and I am going to share it with you now. Celebrate this summer and bake this cake to go with any topping you desire. I like to do a pour over chocolate icing and let it drip down the sides. Yummy!

Leslie’s Pound Cake

8 oz sour cream

1/2 cup sugar

1 tbsp. self-rising flour

3/4 cooking oil (veg oil)

1 box Duncan Hines Butter Cake Mix

4 eggs

1 tsp vanilla flavoring

1 tsp butter flavoring

Preheat oven to 350. Mix first five ingredients together and blend well. Add eggs, vanilla and butter flavoring. Bake for 1 hour in Bundt pan that has been lightly oiled and floured. Allow to cool before turning out.

Enjoy and remember Leslie always makes one to take and one to keep.

May 18, 2022

What an awesome first book signing event! It was so great to see readers come out. This event was private, but there will be others in the future that will be public.

Stay tuned for a post later next week with a few pictures that my awesome friend Pat Conway snapped for me.

But for now, the big request during the Q&A session was everyone wanted the recipe for the collard dip that was served. Of course, this is Laney’s personal favorite that she serves for almost any occasion at Four Oaks Hall and Inn. If you haven’t read the book entirely through you will understand once you do.

Laney’s Collard Dip

It’s really very simple. You can use your cooked collards, but for this one I find that canned collards work best. But drain them! I have made it with leftover collards and that was good, but the canned greens are the best. You can substitute the cheese for a pepper jack to kick up the heat. I serve this (um I mean Laney serves this) with pork rinds – so good!

Ingredients

2 Large Cans of Margaret Holmes seasoned drained collard greens

1 1/2 cup of mayo

24 ounces sharp shredded cheddar (I shred my own, the pre-shred does not work as well)

1 1/2 cans of small original style Rotel (I use the leftover to add to salsa or sour cream for a dip)

1/2 cup of shredded powder style parmesan cheese

Splash of your favorite hot sauce – Texas Pete, Franks, etc.

2 teaspoons of onion powder

Mix it all up and bake in a 350-degree oven for 30 minutes. Enjoy with pork rinds, or tortilla chips.