November 21st, 2011, 12:53 hrs.
From the Kitchen of Margie McGriff
White Lily Cream Biscuits
These are the lightest and easiest biscuits to make. The butterfat in the heavy cream is all that is needed to make these biscuits be mouth watering and lighter than air. I talked a waiter into giving me this recipe when I was in Charleston, S.C. at a restaurant called Magnolia's. You may add herbs, spices, or cheese to the biscuit dough. I like to put dill in them.
Makes 24 (1-inch) biscuits
2 1/2 cups White Lily self rising flour
1 1/2 cups heavy cream
3 Tablespoons butter, melted
Preheat an oven to 450 degrees.
Place the flour in a mixing bowl. Add the heavy cream and mix with a spoon until it starts to come together and forms a wet sticky dough. Place on a lightly floured surface, lightly flour the top of the dough, and roll it out a good 1/2 inch thick. Cut the biscuits with a 1-inch biscuit cutter, place on an un-greased baking sheet, and bake until golden brown, 8 to 10 minutes. Remove from the oven, brush with the melted butter, and serve immediately. Watch closely the first time you bake them. Everyone's oven is a little different in baking.
ENJOY!
From the Kitchen of Kathryn Williams
Kathryn, wife of Mack Williams, has made the following recipe for the past few Thanksgivings.
Pumpkin Cheesecake Torte
1 1/4 cups graham cracker crumbs
1/4 cup melted margarine
1/2 cup sugar
2 eggs
2 - 8 ounce packages or cream cheese
3/4 cup sugar
1 - 16 ounce can pumpkin
3 egg yolks
1/2 cup milk
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoons cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
3 egg whites, stiffly beaten
1/4 cup sugar
Cool Whip
1st layer - Combine graham cracker crumbs with butter and 1/2 cup sugar. Put into 9x13 pan. Beat 2 eggs, cream cheese, and 3/4 cup sugar. Spread on crust and bake at 350 for 20 minutes. Cool well. Over medium heat cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon for 3 to 5 minutes or until thick. Remove from heat and add 1 envelope unflavored gelatin which has been dissolved in 1/4 cup cold water. Cool well. When pumpkin mixture is cooled, beat 3 egg whites together until stiff, adding 1/4 cup sugar while beating. Fold egg whites into pumpkin mixture. Pour into cooled cheesecake. Layer and top with, at least 8 ounces cool whip. Refrigerate overnight. This freezes and actually improves with age.
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