|December 18, 2019||Posted by Wendy Perry under baking (she said in terror), buttermilk, Carolina Country, Christmas, published, sweet treats, wendy's signature recipes|
January has me thinking “winter whites.” So I tweaked my GrandMa Perry’s Red Velvet Cake a little into this White Velvet version… served on my mama’s cake stand. I like to make it a day ahead and chill for cake to “ripen” and let all the flavor bloom and cake to moisten from the icing.
|December 15, 2019||Posted by Wendy Perry under beverages, Carolina Country, cheerwine, cherries, Christmas, cook'n with NC goodies, party foods, product recipe development, published, wendy's signature recipes|
Having friends over for a holiday supper? No need to fret over multiple beverages … punch to the rescue! Let your imagination loose as exact measurements are not necessary with this Cheerwine punch!
|December 15, 2019||Posted by Wendy Perry under bacon & belly, Carolina Country, Christmas, cook'n with NC goodies, party foods, Peggy Rose's Jellies, product recipe development, published, roasted goodness, sensational sides, sweet potatoes, wendy's signature recipes|
You won’t go wrong serving your holiday company this Peggy Rose’s pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin…. nestled among seasoned NC Sweet Potatoes!
|December 15, 2019||Posted by Wendy Perry under Christmas, fun food, Mindless Mutterings from the Teacher's Lounge, molasses, party foods, published, sweet treats, wendy's signature recipes|
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
|October 13, 2019||Posted by Wendy Perry under apples, candy, Christmas, fun food, party foods, published, sweet treats, wendy's signature recipes|
Published in Carolina Country Magazine October 2019
YaY! It’s finally NC State Fair week. Most everyone loves the fair, for so many different reasons. I have fond memories of fairs with friends during high school… fun dates… and taking my now 15-year-old nephew Wyatt in his younger years and loving every minute of glee in his little eyes and giggles on the kiddie rides and playing the games where he’d win a toy for $20 that we could buy at the dollar store.
Or a fish in a bag!! LOL
Another enjoyable thing for me is to find a bench to plop down on… and just watch people.
You see some of the damndest things at the fair. I’ll leave my thoughts and comments right there!
I have no idea what year it was… 15-20 or so ago, when I was first invited to be a judge for the daily cooking contests. By far, this may be my most favorite fair thing of all! As a recipe creator myself, I always love sitting in that little room and seeing what will show up on the days I judge… and enjoy the camaraderie of those of us in that little room all tasting… oooh-ing and ahhh-ing… and sometimes saying “nope, can’t do that!” I do admire all who enter their recipes, but some need to be sure and have a back up plan if they have aspirations of a culinary career.
So… back to this recipe! This is my final of 3 recipes to blog here I created for Carolina Country’s October 2019 fair-inspired recipes. I had this idea in my head, and it took me a couple of times to get it like I wanted it… so I do hope you will enjoy. My best advice for making this, as with most all candies, is to not make it on a humid day. When creating and testing this candy apple brittle, it just fell that way in my schedule a couple of times.
Results = Total Sticky Pull-Your-Teeth-Out FAIL!
So when you’re missing fair time, and a good ole candy apple, give this a try. It might help satisfy your craving just a bit. It makes a pretty red Christmas red for your holiday festivities.
I hope you’ll give it a try and come over and add your comments or questions on my facebook community.
…and hope you can make it to the NC State Fair next week too!
For those who might miss our NC State Fair, I stirred up something reminiscent of those iconic candy apples. My nut brittle will tickle your taste buds with its crunchy texture and candy apple flavor filled with toasty NC pecan pieces, plus a hint of cinnamon! Made in less than 10 minutes in your microwave.
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
- 1 cup toasted pecan pieces
- 1/2 teaspoon red food coloring
- 1 teaspoon baking soda
- 2 teaspoons flakey or coarse ground sea salt, optional
Combine sugar and syrup in an 8-cup glass measuring cup. Microwave on high for 5–6 minutes until it reaches a rolling boil.
Carefully remove and stir in ¼ teaspoon salt, butter, extract, spices and pecans. Microwave 1–2 minutes longer until boiling. Remove and quickly stir in food coloring and soda.
Pour onto greased slab or cookie sheet and spread with back of spoon. Sprinkle with salt.
Let the brittle cool at least 1 hour. Break into pieces and store in airtight container.
Variation: Unsalted roasted peanuts or other nuts can be substituted for the pecans.
Tip: Best not to make this (or most candy) on humid days. You may end up with chewy rather than crunchy brittle.
|December 5, 2018||Posted by Wendy Perry under baking (she said in terror), Christmas, Culinary Adventures, Food & Prop'n, Style'n & Photography, Mindless Mutterings from the Teacher's Lounge, sweet treats, vintage|
I like a good moist coconut cake… not “love,” but do enjoy on occasion. As is the case all around, there have been some ladies in my community, who, over the years, made a name for themselves with their cakes. I’ll start this tale with a funny happening I had regarding “vintage” cakes that will take us full circle to this coconut cake saga.
I was recipe developer and food stylist for years at Our State Magazine here in North Carolina. (Check out my work there here and here!) Before I came on board, they had been asking readers to send in their favorite church and community cookbooks for consideration in the new section they were creating in the magazine where these books would be featured. By happenstance, I judged at the NC State Fair that October as I do each year, but one day the Our State editor, Elizabeth Hudson, happened to be judging too. We exchanged cards and she said, “well maybe we can use you at the magazine someday.” Well of course I was giddy at that idea but had little faith anything would come to be. But a couple of weeks after that, they got in touch and told me of this new section starting… in JANUARY! Now keep in mind, this was the end of October, and they, like all magazines, work months in advance of publication! They asked if I would like to prepare the foods for this new cookbook feature section each month….
Ummmm, a nanosecond later I said, “why yes I would!”
Now keep in mind, I’d n.e.v.e.r. done any such thing, and had no idea nor training in the world of food styling!!
But off on yet another culinary adventure I went.
For the first few months, we did 10…. yes, TEN recipes each month! Folks, that is a LOT of food shopping, prepping and cook’n. To have to cart over to monthly shoots in Greensboro one day a month that we started at 9:00AM!
A few months later, that was trimmed to 8, then 5, and by the time I left 5 years later, we were down to 3 a month! Much of that is dictated by ad sales and how many pages will be in each issue.
So the first 4 years, the editor in charge of the recipes would select which book(s) would be featured (there were hundreds if not thousands of books on the shelf there at the OS office). Then, she would speak to the entity who did the book and find out any favorites in the book(s). The recipes chosen to be featured would be sent to me to shop, prep, prepare and prop! It wasn’t until 4 years later I got to create and feature my own recipes each month.
Now most that know me know that I don’t particularly care to BAKE. The words “yeast” and “knead” send my brain into a tizzy! I didn’t let this on for a while at OS because I was so tickled and excited for this opportunity, I didn’t want to be negative about such.
So without fail, each month, there would be a “vintage” cake of some sort for me to fix! UGH…
And they NEVER would turn out right! I’d make the recipe several times with failure each time. I’d call the editor in panic and despair, and she’d sometimes pick another last minute recipe for me to sub.
Well one month, sometime into the first year and after multiple cake “issues,” I was sent a caramel cake to make.
I made that damn cake 3 times. It called for use of a candy thermometer (another tool causing me extreme stress)!
Before I could lift the pot of sauce off the burner and turn around to spoon over the cake, that damn frosting turned to concrete, right there in the pot! The one recipe I did manage to get “poured” onto the cake wasn’t enough to ice a large cupcake! (see picture below).
I actually found some pictures of this nightmare I shot that day to send the editor to show her what this recipe she sent me was doing… and asked… “WHAT DO YOU WANT ME TO DO?” Do excuse the horrible quality of them… they were shot quickly on an old phone to send to her to see what I was trying to describe and are as bad as the icing and cake themselves!
I was crying. The shoot was the next morning. I was on try 4 of this monster!
I was posting my angst on facebook!
A baking friend saw my panic and called me… said to send her the recipe to make. She got the stuff together and made it.
Well low and behold, it did the same thing for her too!
She surmised, which made perfect sense…. that oftentimes, these ladies (Church Cake Ladies I call them) were known for “their” cake! Their particular cake was their claim to fame so to speak in their community! So when somebody in the church or community was putting together a fundraiser cookbook and asked them to contribute their recipe, they’d change it in some way, unbeknownst to the cookbook person, so nobody could actually successfully duplicate “their” cake!
I’m certain that was the case with those old recipes I was sent. And in each case, the book contact was asked to get in touch, but the ladies had passed on.
So I said all that to say this. (I don’t like writing longgggg stories since y’all probably don’t like reading longgg stories!)…
Last week, my friend Lisa Prince (Marketing @ NC Department of Agriculture) I judge for at the NC State Fair each year shared a Coconut Cake recipe on her noon news feature on WRAL TV. Well mercy, ever since, I’ve wanted to make that cake! It’s a 5-day-to-make cake, and haven’t had time nor space in my refrigerator that’s full of stuff for February magazine issue recipes I’m working on…
It’s such an easy cake to make, and perfect for folks like me who don’t particularly care to bake. And I’m pretty certain this one will work! Tried and proven by Lisa! Even though it’s an old fashioned cake! And y’all know me. I’m always looking for ways to tweak a recipe that has inspired me into my own…
Sooooo… I’m thinking to myself… “self, I bet that cake would be damn good made with chocolate layers…. like a Mounds, or Almond Joy!”
So self got in gear.
I dropped by the grocery store today but while in there, to get my favorite Duncan Hines mix… I pondered… “ummmm, which one of all these chocolates would be the best?”
And “what IS the difference in all these chocolates?”
So I googled there in the Food Lion and pieced together some information to share with you right here… for making a chocolate version of this coconut cake… or just because!
I am only discussing Duncan Hines mixes here as that is my preferred… because it’s what my Ma Hocutt used, and what my mama used.
Devil’s Food... this is DH’s “basic” chocolate cake. It offers what might be called a “medium chocolate” flavor.
(Ever wonder why it’s called “devil’s food” cake?)
Butter Chocolate… this is like Devil’s Food, but the oil is replaced by butter (oh yes!) making it a richer (more “devilish?”) version.
Classic Dark Chocolate Fudge… deep rich chocolate flavor
Swiss Chocolate… most like milk chocolate with a less “chocolatey” flavor
German Chocolate… a light German flavored chocolate. This cake is most likely frosted with a pecan and coconut frosting.
My mama’s favorite candy bar was an Almond Joy. So sometime this Christmas season, in her memory, and because I’m curious, I’m going to make this old fashioned coconut cake. BUT… I got the Classic Dark Chocolate Fudge mix for my layers… and some almonds I’m going to toast and put on top! So stay tuned. When I get around to Part 2 of this cake tale, you won’t want miss out on MY version!
Till then, if you make this cake, come over to my facebook community and share your experience… review, and pictures too! Hopefully it will look a whole lot better than this thing!
|November 29, 2018||Posted by Wendy Perry under appetizers, Asian, Christmas, crab, party foods, published, Toaster Oven, wendy's signature recipes|
You won’t go wrong making up a bunch of these Crab Rangoon Stuffed Mushrooms for your next gathering. You can bake in small batches in your toaster oven, or do a great big pan for larger crowds in your oven.