Published Thursday, October 04, 2012

What's cooking in Coweta

From Special Reports

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Enjoy these desserts and a dip from our Newnan Times-Herald readers:

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Buttermilk Fudge

By Shirley Williamson

INGREDIENTS

2 cups buttermilk

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1 cup butter, no substitutes

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4 Tablespoons corn syrup

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2 teaspoons baking soda

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4 cups sugar

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2 cups chopped pecans

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2 Tablespoons vanilla

Put first 5 ingredients in a large pot. Place on low heat, stirring until sugar melts. Cook 236°F or until soft ball forms when dropped in water. Remove from heat and cool to lukewarm. Beat until mixture becomes think and loses its gloss. Add nuts and vanilla.

Quickly pour into a buttered 12x14-inch dish. Makes 3 pounds.

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Peanut Butter Cake

By Shirley Williamson

INGREDIENTS

1/2 cup margarine

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1 1/3 cups sugar

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1/4 cup peanut butter

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1 teaspoon vanilla

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2 eggs

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2 cups flour

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2 teaspoons baking powder

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1 teaspoon salt

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1 cup milk

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1 (10 ounce) jar strawberry preserves

Heat oven to 350°F. Cream the margarine and sugar until light and fluffy. Add peanut butter, vanilla and eggs. Beat well. Combine flour, baking powder, and salt; add alternately with milk to the creamed mixture, mixing well after each addition. Pour into 2 greased and floured 8- or 9- inch pans and bake at 350°F for 35 to 40 minutes. Remove from pan.

Spread 2/3 preserves between layers. Frost with the Peanut Butter Frosting, below.

Peanut Butter Frosting

INGREDIENTS

1/4 cup margarine

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1/4 cup peanut butter

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1 teaspoon vanilla

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1/2 teaspoon salt

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2 1/2 cups confectioner’s sugar

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3 Tablespoons milk

Cream margarine, blend in peanut butter, vanilla and salt. Add sugar alternately with milk, beating and light and fluffy.

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Simply Perfect Sun-Dried Tomato Dip

By Barbara Wetherington

INGREDIENTS

1 package (8-ounces) cream cheese, softened

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1/2 cup sour cream

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1/2 cup mayonnaise

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1/2 scant cup oil-packed sun-dried tomatoes, drained and patted dry

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1/2 teaspoon salt

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1/4 teaspoon black pepper

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1/4 teaspoon hot pepper sauce

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2 green onions

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Sliced assorted fresh vegetables for dipping

Place the first seven ingredients in a food processor. Cover and process until well blended. Add the green onions and pulse until they are finely chopped. Serve with the vegetables. This taste even better the next day.

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