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Kathy G’s – Strawberry Lemon Naked Cake

Strawberry Lemon “Naked Cake”Strawberry-Lemon-NakedCake
1 cup butter softened
2 cups granulated sugar
4 large eggs, separated
3 cups cake flower
1 tablespoon baking powder
1/8 teaspoon table salt
1 cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice
Pink/Red food coloring
3 cups sliced strawberries (for filling)
Whip Cream (for topping)

1. 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.
2. 2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.
3. 3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.
4. 4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Lemon Curd Filling
12 oz Lemon juice
8 Lemons, zested
8 Eggs
3 cups Sugar
1 ½ cups Butter
Pinch of Salt

Combine all in heavy saucepan and heat on low until thickened, stirring constantly. Strain and chill.

Cake Assembly:
Place one layer on serving platter and spread Lemon Curd Filling all the way to the edge. Layer strawberry slices over filling, leaving tips sticking out around the edge. Repeat the layering process, top with whip cream and strawberry slices for garnish!


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Kathy G’s Chili Recipe


Kathy G’s Turkey Chili

1 Tbs Olive Oil

2 Cloves Garlic

1 Lb. Ground Turkey

2 Tbs Chili Powder

One 28 oz. can diced tomatoes

One 15 oz. can black beans

1 medium bell pepper chopped

4 carrots, peeled and chopped or grated

1 tsp salt

1/2 tsp pepper


In large saucepan, heat oil, add garlic and onions.  Add ground turkey and cook until browned, about 5 minutes.  Stir in Chili Powder.  Add tomatoes then rinse can with 1/2 cup water and include along with black beans, salt, and pepper.

Optional:  For creamier chili add 1 Tbs flour to meat while browning.

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Gluten Free and Casein Free Bread Dressing

GlutenFreeDressingGood for you gluten and casein free Dressing


12 to 14 cups cubed (1/2-inch) gluten free bread (either Rudy’s or Udi’s)
4 cups coconut milk (you can buy the cans of Thai Kitchen coconut milk)
4 tablespoons extra-virgin olive oil
1 pound ground beef
1 pound sausage, coarsely chopped or just get 1 lb sausage already grounded
1 1/2 cups chopped onion
1 cup chopped green bell peppers
1/2 cup chopped celery
1 bay leaf
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 large eggs
1/4 cup chopped parsley
Yields: 10-12

Preheat the oven to 350°F.

Put the bread into a large mixing bowl and add the milk. Press the bread into the milk and let sit until the milk is absorbed and the bread is soft, about 15 minutes.
Heat 3 tablespoons of the olive oil in a large (12-inch) skillet. Add the ground beef, and cook, stirring, until lightly browned, about 1 minute. Add the sausage and cook, stirring, until browned, about 3 minutes. Add the onions, bell peppers, celery, and bay leaf. Season with the salt, crushed red pepper and black pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Transfer the meat mixture to the bread mixture and stir to mix well. Add the eggs and stir to blend. Remove the bay leaf and discard.

Grease a 9×13-inch (3 quart) shallow baking dish with the remaining tablespoon olive oil. Pour the mixture into the prepared pan and spread evenly with a rubber spatula.

Bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve warm.

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Southern Sisters Recipes

Click image to open PDF File.


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Very Vanilla Cake & Icing

Very Vanilla Cake & Buttercream Icing

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Party with a Helping Hand

Party w helping hand

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Tailgating Chili

Tailgating Chili

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More Tailgating Recipes

Chili & Nacho Dip

Mexican Layer Dip & Sliders

Mexican Layer Dip & Sliders

Mexican Pizza & Chili Bowls

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Edie with Colonel Paul and Dr Higgins

RX for Healthy Lifestyles #135

Colonel Paul brings his special recipe for a healthy meal of turkey and quinoa; Dr. Evelyn Higgins discusses smart eating.

Published on Apr 27, 2013

Hosted by Edie Hand and Dr. Daniel Potts.

In this week’s show, Edie cooks up something special in the kitchen with Colonel Paul! We’ve got a tremendous breakfast food that will get your day started right…Ground Turkey and Quinoa.  Dr. Evelyn Higgins checks in to talk about how these ingredients are heart smart and will impact your everyday living.

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Colonel Paul and Miss Edie’s Mexican Rice



Mexican Rice Recipe

jacket CajunCreole





Cooking Cajun and Creole with Miss Edie and The Colonel  is a unique new Louisiana style cookbook which examines the evolution, historical background, and culinary differences between the Cajun and Creole cuisines of South Louisiana.   Co-author’s Edie Hand and Colonel William G. Paul explain the basic techniques that one must master to prepare food in the Cajun/Creole manner as well as document the historical and ethnic influences that have evolved through the years and come together to create this World renown culinary style.  

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