Georgia Magazine - December 2024 - 36

GEORGIA Cooks
WESTVILLE'S OWN GINGERBREAD
Historic Westville
RURAL Georgia (December 1989)
4 cups plain flour
2 teaspoons cinnamon
4 teaspoons baking powder
2 teaspoons allspice
2 teaspoons ground ginger
1/2 teaspoon baking soda
4 eggs
1 cup cane syrup
1 cup sugar
1 cup margarine or butter, melted
1 cup boiling water
Sift together flour, cinnamon, baking powder, allspice, ginger and
in Columbus posted this
recipe on its Instagram in
2020 and used a glass 9x13-inch
pan, fi lled with batter about 1/3
or halfway full, and baked
the gingerbread about 20-25
minutes. Keep an eye on
your oven and test the
cake when it looks
done.
SAUSAGE BALLS
baking soda in a bowl.
In a separate bowl, mix together eggs, cane syrup, sugar and melted
margarine (or butter).
Add boiling water to a large bowl. Gradually combine the wet and dry
ingredients with the boiling water. Mix well. Pour into a baking pan and
bake at 350 degrees until cake tests done with a toothpick or fork.
Mrs. W.E. Worley, Canton (January 1984)
1 pound hot sausage
3 cups biscuit mix
1 pound sharp cheddar cheese, freshly grated
Mix all ingredients together and roll into large
marble-size balls. Bake in a 400-degree oven until
brown, approximately 10 minutes.
DELIGHTFUL TRIFLE
BOURBON OR RUM BALLS
Laura Barron, Cumming (August 2004)
1 pan pre-made brownies
Toasted walnuts or pecans
1/3 to 1/4 cup strong coffee
1 (5.9-ounce) box instant chocolate
pudding, prepared
1 (16-ounce) tub Cool Whip or
whipped cream
Brickle bits or crushed Heath Bars
Icing
1/2 stick butter
1 cup confectioners' sugar
4 tablespoons cocoa
1 teaspoon vanilla
For the icing: Melt butter; whip together the icing ingredients.
Ice brownies and sprinkle with toasted walnuts or pecans.
Soak iced brownies in coffee; break brownies into pieces. This
will be the first layer of trifle. Top brownie pieces with a layer of
chocolate pudding. Top chocolate pudding with a layer of Cool
Whip or whipped cream. Top Cool Whip or whipped cream
with brickle bits or crushed Heath Bars. Layer trifle three times
with each ingredient and top with brickle bits. Note: You can
substitute brownies that are already iced and skip the icing step.
" We call this 'Delightful Trifl e' or 'Layers of Sin' or
'Laura's Chocolate Trifl e Stuff ,' " Laine Wood says. " Laura
is our favorite sister, and of fi ve sisters, that is quite an
honor. We love having this dessert at get-togethers. "
36 Georgia Magazine December 2024
RURAL Georgia (December 1972)
2-1/4 cups vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon or rum
1 cup confectioners' sugar
3 tablespoons cocoa
2 tablespoons white corn syrup
Combine the vanilla wafer
crumbs and pecans. Place the remaining
ingredients in a bowl and beat thoroughly with
rotary beater or electric mixer. Pour over dry ingredients and
mix well. Roll into balls 1 inch in diameter, then roll in either
confectioners' sugar or finely chopped nuts. Yields about
40-48 balls.
NO-CRUST COCONUT PIE
Mrs. Shirley Cleveland, Toccoa (December 1980)
3/4 cup melted butter
1-1/2 cups sugar
3 eggs, beaten
2 tablespoons flour
1 teaspoon vanilla
1 large can evaporated milk (about 12 ounces)
1 can flaked coconut (about 1-1/3 cups)
Grease and flour a large, deep Pyrex pie dish. Mix all
ingredients and pour into dish. Bake at 375 degrees for
35 minutes until golden-brown. Allow to cool.
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Georgia Magazine - December 2024

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