The allure of Southern desserts lies in their ability to transform humble ingredients into culinary masterpieces. Geor ...

• 1 cup brown sugar • 4 eggs, beaten • 1 cup vegetable oil • 1 ½ cups self-rising flour • 1 teaspoon vanilla extract • 2 cups pecans, chopped very fine ...

We’ve developed a lot of recipes over the years, and by years, we mean several decades. From casseroles to cornbread to barbecue, when it comes to Southern classics, we’ve just about seen and cooked ...

Linda Harmon of Statesville sent me a few of her favorite recipes. The first is the curiously named Georgia corn-bread cake. That's curious in part because the recipe doesn't contain any cornmeal ...

My quest led to a '50s-era cake recipe and, best of all, uncovered an unorthodox yet delicious concoction that’s easy to make and, hallelujah, travels well with my morning coffee.

It uses the Classic Cornbread recipe, which is below. Preheat oven to 325 F. Bake pecans in a single layer in a shallow pan 10 minutes or until toasted and fragrant, stirring halfway through.

Let the cake cool slightly then gently remove the cake and allow to cool on a wire rack. 12. Optional (if using the glaze): While the cake cools, make the glaze by mixing 2 tablespoons of lemon ...

Add the batter to the cake pan and push the fresh blueberries into the top of the cake. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean.

Let the cake cool slightly then gently remove the cake and allow to cool on a wire rack. 12. Optional (if using the glaze): While the cake cools, make the glaze by mixing 2 tablespoons of lemon ...

Let the cake cool slightly then gently remove the cake and allow to cool on a wire rack. 12. Optional (if using the glaze): While the cake cools, make the glaze by mixing 2 tablespoons of lemon ...