Happy Holidays From Soul Food Advisor!

What’s Inside This Issue
Volume #037

Welcome New Friends
Free E-Book for All
A Little Twist this Holiday Season
Cassandra’s Holiday Cooking Tips
Link to Your Gift


Welcome New Friends, Enjoy Your Stay!

Thanks to all of you for joining us. We invite you to send comments, suggestions, and ideas on what you would like to see in this newsletter.

Please feel free to take our reader’s poll. This poll gives us insight into the kind of information you want to see in this newsletter. So please take some time from your busy schedule to let us know what you want us to cover. No need to include your name. Visit the new Soul Food Resource Center (in this newsletter) for the Reader’s Poll link.

Also, if you have recipes or cooking stories from the kitchen you want to share, please feel free to do so. We love to include our subscribers recipes in this newsletter. Send them directly to me at Contact Us!

Again, welcome, sit back, relax, and enjoy this newsletter.


Enjoy Your Free E-book

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A Little Twist this Holiday Season

In additional to the traditional Christmas meal, turkey and dressing, baked ham, and sweet potato casserole, my family and I decided to do a little something different this year.

Instead of having people bring covered dishes, we decided to bring more appetizers to the table. I still have to make my popular collard greens and turnips, but I am also making ranch deviled eggs, salmon spread with crackers, holiday cheese spread, and chocolate dessert bars along with a few other things that they don’t know about yet. My husband is making his famous barbecue smoked turkey served on mini dinner rolls.

Instead of my niece making her hot buttered sweet corn casserole, she is replacing it with her popular stuffed mushrooms. My baby sister is making a new recipe she put together, sweet chili meatballs. So we plan to have a traditional meal with a little twist. This offers some variety and bring fun to the menu. I’ll let you know how it all turn out!



A while back, I asked you to send me your favorite holiday recipes to include in this newsletter. Below is a few that I received:

LaWanda from Pasadena, California sent this recipe:

1 orange
1 16 oz bag fresh cranberries
1 c sugar
large box cranberry or dark flavored jello
1 c boiling water

Chop orange in small pieces, add orange and cranberries a few at a time into food processor or blender and grind into small pieces. Dissolve jello in boiling water and stir well. Add sugar, orange-cranberry mixture, stirring to combine; add additional sugar to taste. Pour into a jello mold or bowl. Chill overnight or several hours until set.

Message from LaWanda: My aunt used to bring this jello salad to all holiday meals when I was growing up. She has passed on but I still make it for the holidays--it would not be a holiday without it. She used to make a dressing to top it by mixing:
8 oz sour cream with a small can of crushed pineapple. I don't make the topping I prefer it without, but you can try the topping and see which way you like.

Debi from Mariposa, California sent this recipe

1 bag fresh cranberries chopped well)
3/4 to 1 C. Water
2 to 4 tbsp Cranberry Juice from Concentrate Optional
1 tbsp grated orange rind or 2 tbsp orange juice
2 tbsp Stevia

Bring water an concentrate to a boil. Reduce heat. Add chopped cranberries. Cook until soft. When cooled, add Stevia. if sauce is too thick, add a few drips of water to loosen it up a bit.

Stevia is a sweetener and can be purchased at a health store or a whole food store.

Thank you LaWanda and Debi for those delicious recipes.



Hey Soul Food Lovers! Today, I want to share with you 10 great dessert recipes for the holidays.

So sit back and enjoy these recipes! Happy Holidays.

3 cups sugar
1 cup shortening
6 eggs, separated
2 teaspoons lemon extract
3 cups un-sifted all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk

Blend sugar and shortening. Add egg yolks one at a time; blend well after each addition. Add flavoring. Sift dry ingredients together. Add to sugar mixture alternately with buttermilk. (Begin and end with dry ingredients).

Beat egg whites until stiff; carefully fold into mixture. Bake in greased and floured tube pan in a 350 degree oven for 60 to 70 minutes. Top of cake should be firm with a crunchy-like crust.


1 large can evaporated milk (15 oz)
1 ½ cups regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon vanilla extract
4 ripe bananas
1 (11-oz) package Vanilla Wafers

Heat evaporated and regular milk in double boiler over high heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks.

Pour slowly hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 20 to 30 minutes or until mixture thickens. Remove from heat then add vanilla. Stir then let cool. Mixture will thicken more when cooled.

Line the bottom of a 9 X 13 casserole with vanilla wafers. Slice bananas on top of wafers alternating with wafers and bananas until you have 2 layers. Pour cool pudding mixture over bananas and wafers. Top with Meringue. Yield: 8 to 10 servings.

4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar

In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown. Meringue browns quickly, so watch carefully.

TIP: If you choose not to top pudding with meringue, you can crumble about 6 vanilla wafers and sprinkle on top of pudding.


1 stick of butter
2 sticks margarine
1 (8 ounce) package cream cheese
6 eggs
3 cups sugar
3 cups cake flour, sifted
1 teaspoon vanilla extract
2 teaspoons brandy extract
2 teaspoons rum extract
2 teaspoons lemon extract

Cream butter and margarine. Add cream cheese and continue to cream. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and extracts. Blend well. Pour batter into well-greased and floured tube pan. Bake 1 hour and 15 to 25 minutes at 350 degrees. Cool 10 minutes in pan.

TIP: This is a very good cake, however, you can cut back on the extracts if you prefer. You can use the vanilla and lemon extract and omit the rum.


1 1/3 cups sugar
3 eggs, room temperature
1 stick butter or margarine, melted
1 tablespoon vinegar
1 tablespoon corn meal, self-raising
1 teaspoon lemon flavor
1 9-inch unbaked pie shell

In a large bowl, mix together, sugar and margarine until creamy. Add eggs, one at a time beating after each one; add vinegar, corn meal, and lemon flavor. Mix well. Pour into unbaked pie shell. Bake at 350 degrees for 40-45 minutes or until firm in the middle. Yield: 6-8 servings.


1 cup margarine, softened
2 cups white sugar
5 eggs
3 cups self-rising flour
1 cup regular milk
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
2 cups strawberry jelly

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a large bowl, beat eggs, sugar, and margarine together. Add flour a little at a time. Beat. Add milk and beat with mixer. Add flavorings. Pour batter into the prepared pan.

Bake for about 1 hour or until the center springs back when pressed lightly. Spread strawberry jelly over the cake while it's warm.

Thanks Carolyn for this family recipe.


1 (9-inch) deep pie crust
4 slightly beaten eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/8 teaspoon lemon extract
2 1/2 cups scalded milk (very hot milk)
1/2 teaspoon nutmeg

Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla and lemon extracts. Gradually stir in scalded milk. Stir in nutmeg. Pour into chilled unbaked pie shell. Bake at 375 degrees for 25-30 minutes. Pie is done when knife inserted halfway between outside and center of custard comes out clean.


1 1/2 cup vegetable oil
2 cups sugar
3 eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 cups shredded raw carrots
1/2 cup crushed pineapple, drained well
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans

Combine oil, sugar and eggs. Mix well. Add cinnamon, vanilla, carrots, and pineapple, mixing well. Add flour, baking soda, salt, and pecans; blend well.

Pour into greased and floured 9X13 inch pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan.

1 3-ounce package cream cheese, softened
1 1/2 cups confectioners sugar
1 tablespoon margarine, softened
1/3 cup crushed pineapple, drained
1/4 cup pecans, chopped

Mix cream cheese, sugar and margarine, until fluffy. Add pineapple and pecans, mix well. Frost cooled cake.


2 medium sweet potatoes
3 eggs, slightly beaten
2 cups granulated sugar
1/2 cup of brown sugar
1 stick of butter or margarine
1 cup of evaporated milk
1 1/2 tablespoons of cinnamon
1 1/2 tablespoons of nutmeg
1 1/2 tablespoons of finely grated orange peel (don't leave out)
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crusts

Preheat oven to 375 degrees. Clean and rinse sweet potatoes. Place into deep cooking pot and boil until tender. Drain and remove skin. Place mashed potatoes in large mixing bowl. Add eggs and butter. Blend for 2 minutes with electric mixer. Add granulated sugar, brown sugar, and milk. Continue beating then add cinnamon, nutmeg, orange peel, and vanilla. Blend well.

Prick bottom and sides of thawed crust with fork; sprinkle lightly with granulated sugar, about 1 teaspoon. Place pie crust in over for 5 minutes or until crust rises or is lightly browned, let cool. Pour pie mixture into pie crust and bake for 35 to 40 minutes or until done. Cool for 30 minutes, then refrigerate. Yield: 2 pies.

TIP: The orange peel is what makes this pie deliciously different. Try it!


1 cup sugar
½ cup dark Karo syrup
3 eggs, room temperature
¼ cup butter, melted
1 cup pecan halves
1 (9 inch) unbaked pie crust

Heat oven to 375 degrees. In a medium bowl, mix together sugar and Karo syrup. Add eggs, one at a time; add butter. Blend well. Add pecans halves. Mix well. Pour into pie crust and bake for 40 to 45 minut4es. Cool before cutting.

TIP: This was the first pie I ever made. It’s a great recipe, not too sweet, yet very delicious. I still make this pie for family and friends. An old soul food favorite that has been in my family for over 50 years.


3 sticks butter
3 cups sugar
5 eggs
3 cup flour
3/4 cup 7-UP
1 teaspoon vanilla
1 teaspoon lemon extract

Cream together butter and sugar, add eggs one at a time, beating well after each addition. Add remaining ingredients. Bake at 350 degrees for 65 to 70 minutes in a greased and floured tube cake pan.

Recipes are Compliments of Soul Food Advisor.com.

Want instant access to over 250 recipes, then visit here E-Book



· Always use the best ingredients: Unsalted butter, pure vanilla, and other extracts, fresh unsalted nuts, fresh eggs, good chocolate, and cooking spices that have not expired.

· Allow eggs and butter to become room temperature before using. If butter is too cold or too warm it can change the temperature of the dough or batter and can alter the baking time.

· Make sure you have measuring spoons, cups, appropriate bowls, and cooking supplies in reach before you start cooking.

· Store cookbooks and recipes that you will use most often in front for easy access.

· Start your holiday grocery shopping early. Sometimes stores run out of popular items quickly and inadequate planning may cause you additional trips to the store.

Watch for more cooking tips next month!



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Cassandra Harrell
Editor & Soul Food Advisor
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