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Recipe provided by Savannah Robinson

“This is my great grandma Pauline. She was such a sweet woman who loved baking, fishing, gardening, and her family. Whenever we bake this cake, it brings back fond loving memories of her.” – Savannah Robinson

Raisin Pecan Pie Recipe:

1 lb. of butter

2 c. of sugar

4 c. of Cake Flour (Swan)

6 eggs

1/2 c. molasses

1/2 tsp. of baking soda (if plain flour)

1 tsp. of baking soda (if plain flour)

1 1/4 c. of pecans

1 pkg. of seedless raisins

dash of nutmeg

1 c. of grape juice, wine or brandy

2 tsp. baking powder

Directions:

Creme butter and sugar. Add slightly beaten eggs. Sift baking powder, soda and flour. Combine remaining ingredients. Bake in tube pan for 1 1/2 hours at 325^o degrees.

Recipe provided by David Gowdy

New Orleans-Style Scalloped Corn Recipe:

2 tbps. unsalted butter

1 tsp. sugar

1 c. onion, diced

1 tsp. Tabasco sauce

3/4 c. red bell pepper, diced  

1/2 tsp. dried thyme

4 c. frozen corn kernels

1 c. Ritz crackers, crushed

1/4 c. dry sherry          

1/2 c. scallions, sliced

2 eggs, beaten 

1 c. milk          

Kosher salt, to taste

Black pepper, to taste

Directions:

Preheat your oven to 350^o. Coat a 1 1/2-quart baking dish with nonstick spray Melt the butter in a large saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Stir in the corn and continue to cook, about 5 minutes more. While this is cooking, in a large bowl whisk together the eggs, milk, sugar, Tabasco, and thyme. After 5 minutes, add the sherry to the saute pan and cook until all of the liquid evaporates. When done, stir the corn mixture in with the liquid ingredients in the large bowl. Now add the cracker crumbs, scallions, salt and pepper and put it all in the baking dish. Bake the corn until it’s brown around the edges, about 35-40 minutes.

Recipe provided by David Gowdy

“I have loved cooking all of my life. Through the years, I’ve learned many wonderful recipes from family and friends. These days, I enjoy cooking most anything for my family. Christmas is one of my favorite times to gather around the table!”  – David Gowdy

Brown Sugar & Dijon Mustard Glazed Ham Recipe:

10-16 lb. spiral-cut smoked ham, fully cooked

6 cloves of garlic

8 1/2 oz. jar of Major Grey’s mango chutney (usually found with the preserves)

1/2 c. dijon mustard

1 c. light brown sugar, packed

1 orange, zested

1/4 c. freshly squeezed orange juice

Directions:

Preheat the oven to 350^oF . Place the ham in a heavy roasting pan. Using a food processor, start by mincing the garlic. Then add the rest of the ingredients and process until smooth. Pour the glaze over the ham and bake it for 1 hour, until the ham is fully heated and the glaze is well browned. 

This ham can be served hot or at room temperature.