Georgia Magazine - December 2020 - 36

GEORGIA Cooks

Courtesy of Southern Peanut Growers; recipe by Eazy Peazy Mealz
Icebox Cake
1/3 cup peanut butter powder
1 (3.9-ounce) box vanilla instant pudding
2 cups milk, divided
1 (3.9-ounce) box chocolate fudge instant pudding
8 ounces whipped topping, divided
15 graham crackers
24 regular-size Reese's Peanut Butter Cups
Hot Fudge Topping
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup milk
1/4 cup butter
1 tablespoon vanilla

ISTOCK.CO

In a bowl, mix the peanut butter powder and vanilla
pudding together with 1 cup milk.
Once mixed, let set up for a few minutes, and set aside.
In a separate bowl, mix the remaining cup of milk and the
chocolate fudge instant pudding together, and let set up.
Divide the whipped topping in half, and add half to each
bowl of pudding. Stir well.
Place a single layer of graham crackers in an 8x8-inch
square baking pan. On top of the graham crackers, evenly space
9 peanut butter cups. Pour the chocolate pudding mix over the
graham crackers and peanut butter cups. On top of pudding,
add a single layer of graham crackers. Chop up 9 peanut butter
cups and sprinkle them evenly over the graham cracker layer.
Pour the vanilla/peanut butter pudding mix over the top. Add
another single layer of graham crackers. Place baking pan in
the refrigerator for an hour to set up. Meanwhile, make the hot
fudge topping.
Stir together brown sugar and cocoa powder, and set aside.
In a small saucepan, heat milk and butter,
stirring until butter is fully melted.
Remove from heat and add the
brown sugar/cocoa
powder mixture, whisking
together. Add the vanilla
and whisk again.
Pour hot fudge
topping over the
icebox cake. Chop
the remaining
peanut butter cups,
then sprinkle evenly
over the top of cake.
Return the cake to the
fridge to set up overnight. Note: Cake can set
up for at least 4-5 hours,
but preferably overnight.
Serves 9.
M/Y

ING

Georgia Magazine

December 2020

SHANNON CAMPBELL PHOTOGRAPHY

EASY REESE'S ICEBOX CAKE

Carolyn and Mike Horne started their family business of growing and
selling pecans in 1975. Today Horne Pecan Co. in Americus sells pecan
candies as well as raw nuts for snacking and baking. The Hornes are
members of Americus-based Sumter Electric Membership Corp.

This hearty farro salad with pecans is full of color and flavor
and makes for a great side dish.

FARRO WITH PESTO, TOMATOES AND PECANS
Courtesy of Georgia Pecan Growers Association; recipe by blogger
Andie Mitchell
1/2 cup pecan halves
1 cup farro, rinsed
3 cups water
1/3 cup store-bought basil pesto
1/2 cup grated Parmesan cheese
1 cup jarred (or canned) artichoke hearts in water (half of a
12-ounce jar), drained
1 cup grape tomatoes, cut into quarters
Salt and pepper, to taste

Preheat oven to 400 degrees. Scatter pecan halves on
a baking sheet and bake until fragrant and toasted, about
8 minutes. Let cool enough to handle, then chop them
coarsely. Set aside.
Meanwhile, in a small saucepan, combine the
farro with 3 cups water. Bring to a boil, stir, then
reduce the heat to low and simmer until the
grains are tender but still chewy, about 20 minutes. Drain off the excess water and fluff the
farro with a fork. Transfer to a large bowl and
let cool slightly.
Stir in the pesto to coat all of the farro.
Stir in the Parmesan, artichokes, tomatoes
and toasted pecans. Taste and season with
salt and pepper as desired. Serves 6.

While 15 other states grow
pecans, Georgia produces the most,
accounting for a third of the U.S.
pecan production. The state also turns
out half of the country's peanut crop.

Georgia Magazine - December 2020

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