The Lady & Sons Savannah Country Cookbook by Paula H. DeenFrom one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites. Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen.
I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons.
--from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil
The recipes in this book are so wonderful, I almost ate the book!
--FANNIE FLAGG, author of Fried Green Tomatoes at the Whistle Stop Cafe
Kelley's Famous Lemon Bars - Hallmark Channel
Through the magic of baking, they transform into a bar cookie version of chess pie that is, for lack of a better description, the love child of a stick of butter and cream cheese—in cake form. The opening statement regarding the Chess Squares relates that these are made in the South with a boxed yellow cake mix, however there is no mention of one in the recipe. It seems to appear they are made from scratch. Scratch baking is, of course, wonderful and much preferred, but if there is a recipe using a cake mix I would like to have it in order to compare the finished product. Hi Sharon! Thanks for asking!
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Lemon bars are a refreshing, classic dessert. Whether you want to make traditional bars or ones with a twist, you're sure to love some or all! Enjoy making all the recipes so you can decide which type is your favorite! Chances are high that any recipe from Emeril Lagasse will be absolutely delicious, and that is definitely the case with his super lemony lemon squares! The secret ingredient that helps place these treats above the pack is two tablespoons of Limoncello. A more sophisticated take on traditional lemon bars, these olive oil and sea salt lemon bars were created by New York Times food writer Melissa Clark.