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Welcome to Soul Food Lover's Newsletter
Contents Volume #007
To All Mothers - Happy Mother’s Day!
Welcome New Friends
What’s New on Soul Food Advisor.com
Feature Article: Mom Favorite Recipes
Column: Spice Up Your Soul Food
Cassandra’s Cooking Tips
Soul Food Care Package
Soul Food Blog
Coming In Next Issue: National Soul Food Month Tribute
Ask the Editor
News You May Want to Use
Link to Your Gift: New Trends in Soul Food Cooking
Send a Friend a Gift
WELCOME NEW FRIENDS
Hey Soul Food Lovers! Another great month for new friends since our last
month’s newsletter. Thank you for joining us. If you haven’t had a chance to read
the back issues, please do so. We invite you to send comments, suggestions, and
ideas on what they would like to see in this newsletter.
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Also, if you have recipes or cooking stories from the kitchen you want to share,
please feel free to do so. You can send them directly to me at
Again, welcome, sit back, relax, and enjoy this newsletter.
WHAT’S NEW ON SOUL FOOD ADVISOR.COM -
We have lots of new stuff this month. Check each link below! Have Fun!
Mother’s Day Recipes
Submit your favorite Mother’s Day Recipes
Mother’s Day Menus
All new updated Soul Food News Center
Soul Food News Center
Recipes, Check These Out!
Send a friend a link program: Send the link below as your guest this month
Soul Food Advisor
FEATURE ARTICLE- MOM FAVORITE RECIPES
By Cassandra Harrell
Mom’s Favorite Recipes - A Mother’s Day Feature
Everyone associates Moms with cooking. Even if your mom wasn’t the best cook,
that fact that she cooked at all is still very special. In addition to the traditional baked ham with pineapples, we all remember a special recipe that our
mom made on Mother’s Day. Some of our moms are no longer with us, but the memories
she created are memories that will never be forgotten.
Last month I asked for your mom favorite recipes to feature in this section for
Mother’s Day. I also went out scouting around town for favorite mom recipes for
this feature. We asked around the office for everyone's favorite mom recipes.
There were some arguments, some challenges, even a bit of soulful Mother's Day
discussion from our over-anxious staff.
In honor of moms everywhere, we present a few recipes from the hearts and homes
of our staff, website contributors, and friends.
QUICK BANANA PUDDING RECIPE
By Debra, Gates Tennessee
1 box vanilla or banana instant pudding mix
1 ½ cups whole milk
1 can eagle brand milk
8 ounces cool whip, soft
4 to 6 ripe bananas, sliced thin
1 ½ bags Vanilla Wafers
In a large bowl, combine pudding and whole milk, whisk together, add eagle milk
and cool whip. Mix together until creamy. Set Aside. In a 9 X 13 inch dish, add a
layer of bananas and cover it with a layer of vanilla wafers. Spoon half of pudding
mixture over vanilla wafers.
Repeat process with bananas and wafers, then spoon other half of pudding over wafers. Top pudding with wafers. Chill.
COCONUT AND RAISIN BREAD PUDDING
By Annie, Jackson, Tennessee
2 cups water
1 ½ cups sugar
1 (12 ounce) can evaporated milk
4 large eggs
1 cup coconut, flaked
½ cup crushed pineapple, drained
½ cup raisins, seedless
½ cup butter or margarine, melted
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
10 slices white bread with crust, cut into ½ inch cubes
Combine water and sugar in a bowl, stirring until sugar dissolves. Add milk and eggs, stirring with a wire whisk until blended. Stir in coconut, pineapple,
raisins, butter and vanilla. Blend well.
Add nutmeg, cinnamon and bread cubes.
Mix well. Let mixture stand for 35 minutes, stirring occasionally. Pour into a greased 9X13 inch pan. Bake at 350 degree oven for 45 minutes or until knife inserted in center comes out clean. Serve warm. Yield: 12 servings.
COCONUT CUSTARD PIE
By Helen, Halls, Tennessee
1/2 cup butter
1 1/2 cups white sugar
2 tablespoons all-purpose flour
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1-9 inch pie crust
Preheat oven to 350 degrees. With electric mixer on low speed, beat together
butter, sugar, and eggs. Blend in flour. Add milk slowly, beating to blend. Add
coconut and vanilla; mix well. Pour filling into unbaked pie shell. 40 to 50 minutes, or until set.
Helen‘s Comments: “My mother always made this recipe only on Mother’s Day.
This pie is rich and creamy and I remember it well from my childhood. “
SOUR CREAM CHOCOLATE CAKE
By Gloria, Nashville, Tennessee
1/4 cup shortening
2 cups sugar
2 cups flour
1/2 teaspoon baking powder
1 1/4 teaspoons salt
1 cup water
3/4 cup sour cream
1 teaspoon vanilla
4 oz. unsweetened chocolate, melted
1/3 cup butter, soften
3 ounces unsweetened chocolate, melted
3 cups confectioners sugar
1/2 cup sour cream
2 teaspoons vanilla
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Cream
together sugar and shortening. Set aside. In a separate bowl, combine flour,
baking powder, salt, and water. Mix well. Add sour cream to flour mixture. Then blend flour mixture with sugar and shortening. Blend well. Add eggs, vanilla, and melted chocolate. Mix ½ minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.
Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth. Spread frosting over cooled cake.
UPSIDE DOWN GERMAN CHOCOLATE CAKE
by Felicia, Dyersburg, Tennessee
1 cup pecans, chopped
1 cup coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
½ cup butter, soften
½ cup powdered sugar
Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German
chocolate cake according to box directions and pour over pecans and coconut. Cream
together cream cheese, butter and powdered sugar and pour over cake.
Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.
Felicia‘s Comments: “My mom loved making this recipe and we loved it a lot.
This recipe can be used for any type of event, and is especially good for Mother’s
SWEET POTATO BISCUITS
By Nicole, Ripley, Tennessee
¾ cup milk
¾ cup sweet potatoes, boiled and mashed
5 tablespoons butter or margarine
1/½ cups all purpose flour, sifted
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
Pinch baking soda
Mix milk, potatoes, and butter. In a separate bowl, mix flour, sugar, baking
powder, salt, and baking soda. Mix all together and turn onto a floured board and
knead 30 seconds. Roll ½-inch thick and cut with biscuit cutter.
Bake in a 425 degree oven for 12 to 15 minutes. Yield: Approximately 1 ½
Variation: You can add plumped raisins to mixture if desired.
Nicole’s Comments: “This is my mom’s signature biscuits. She make these
biscuits on Mother’s Day morning with our breakfast before we go to church. “
Thank you Debra, Annie, Helen, Gloria, Felicia, and Nicole for the wonderful
recipes you sent.
It's still not too late to send in your recipes. There will also be a special
section on the website that will include your recipes. So, send them in before May
5, 2007 to be included on the website. Submit Recipes Here
Also watch for my Mother's Day Recipe and my Wet and Wild Story on the
Mother's Day Page the week of May 7th.
SPECIAL: Next’s Month Feature:
National Soul Food Month Tribute
SPICE UP YOUR SOUL FOOD -COLUMN
This month we focus on Vanilla Extract.
History of Vanilla Extract
Vanilla originated in Mexico. When the Spanish conquistador arrived in Mexico
they dubbed it vanilla or little sheath. They brought it back to Europe and by the
1660s it was a popular flavor used with chocolate.
By the 19th Century Vanilla had established itself as the most popular flavor in the ice-cream industry. Today world production of Vanilla beans averages between 2000-2400 metric tons per year.
Chefs and gourmets from around the world use Vanilla in many of their signature
dessert dishes. The naturally sweet flavor of vanilla finds its perfect match
when paired with seasonal fruits. Vanilla brings out the round sweetness of the
fruits. And no homemade dessert recipe is complete without some type of extract,
usually Vanilla. Vanilla can be used in pastry crust, the cream filling, and in
light glaze to produce a dessert that rich, smooth and full of flavor.
A nice alternative to using Vanilla Extract is Vanilla Bean Paste. It not only
adds a smooth, rich vanilla flavor, but also the visible vanilla seed specks,
creating a natural, gourmet vanilla look. Vanilla is great in puddings, pies, and
fillings and excellent sprinkled on cold cereals with sliced bananas!
For a list of specific soul food spices, visit:
Soul Food Spices
CASSANDRA’S COOKING TIPS
Below are common cake baking problems with possible solutions.
· Problem: Cake sticks to pan: Cake cooled in pan to long or pan not greased
and floured properly.
Solution: Make sure the entire baking area of pan is greased and floured
· Problem Dry Texture: Cake baked too long, not enough shortening or sugar or
too much flour or leavening.
Cake should be baked for the right amount of time. Never slack on main
ingredients such a flour or sugar. And always level off cups and spoons
· Problem: Cake falls: Oven not hot enough, insufficient baking time, under
mixing, opening oven door too soon or too often during baking.
Solution: The oven should be heated to the correct temperature according to the
recipe. Never guess on this. Not mixing the batter enough will cause your cake to
fall because the ingredients are not blended properly. And I know we all are
guilty of opening the oven while baking. A quick peak is not bad, but constantly
opening and closing the oven will cause too much air to enter the over and will
result in a cake that drops or falls.
Solution: Again make sure the temperature for baking a particular cake is
correct. Too much or too little of main ingredients such as liquids or flour will
call peaks in the center of the cake.
· Problem: Cake cracks and falls apart: Cake was removed from pan too soon,
too much shortening, sugar or leavening.
Solution: Always measure your ingredients carefully to prevent this from
happening. To prevent a cheese cake from cracking down the middle, place a pan of
hot water on the baking rack under the cheese cake. The steam and moisture will
stop it from cracking.
Watch for more exciting cooking tips next month!
SOUL FOOD CARE PACKAGE
Newsletter Subscribers receive an automatic entry into our monthly contest for a chance to win a Soul Food Care Package. This package is loaded with soul food
goodies, cooking gadgets, soul food recipes, cooking tips, and a personalized
letter from me---Your Soul Food Advisor. So please tell everyone about this
offer. Good Luck!
Soul Food Lover's Newsletter
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COMING IN NEXT ISSUE
National Soul Food Month Tribute
ASK THE EDITOR
Do you have issues, concerns, questions, or ideas regarding this newsletter or
the Soul Food Advisor.com, OR just want to vent, then, we love to hear from you.
Just click the link below!
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So, please take a few minutes to complete our poll, while you‘re thinking about it. Just click the link below to complete the poll. All we need are your answers--no reason to include your name. Thank you so much!
NEWS YOU MAY WANT TO USE
Healthy Recipes for Diabetics:
More Diabetic Recipes
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Until Next Time
Editor & Soul Food Advisor
Cassandra Harrell is a Soul Food Advisor and recently owned a soul food
restaurant and catering service. She taught cooking classes on preparing great
soul food cuisine, and have served thousands during conventions and special events.