Today we have a super special baci's baking - delicious Southern treats from the super sweet Erin at A Lowcountry Wedding!! These tasty recipes make me want to pick up and move back to Charlotte.
A huge thanks to Erin for the great Guest Post!! Stay tuned for more wonderful write ups from some of our favorite web friends throughout the rest of this week and into next :o)
Hey yall! My name is Erin and I'm the Editor of A Lowcountry Wedding. I live in the beautiful coastal region of South Carolina referred to as the Lowcountry. It is known for it's stunning, natural beauty, relaxing beaches, charming historic cities and it's unmatched local cuisine. Now that it is officially Fall and more importantly Oyster Season, I wanted to share with you some of my favorite Lowcountry Recipes for the cold months to come.
Sweet Potato Biscuits
Makes 4 dozen
Image via Chow
1lb sweet potatoes
5 1/3 tablespoons butter
1/3 cup sugar
4 cups self-rising flour, sifted
1 cup shortening
1-2 tablespoons of water, as needed
Image via Orangette
Cook potatoes for 30 minutes in boiling water until soft. Remove skins and mash. Add butter and sugar while hot. When cool, add flour. Cut in shortening and add water to reach desired consistency. Roll dough to 1/2 inch thickness. Cut with biscuit cutter and place on a baking sheet. Bake at 450 degrees for 10 minutes. Biscuits are delicious plain. To spice it up a notch, fill with thinly sliced country ham.
Squash Casserole
1 pound yellow squash
4 tablespoons butter, melted
2 eggs
1 tablespoons all-purpose flour
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
1/2 cup onions
3/4 cup shredded sharp Cheddar cheese
2 cups buttery cracker crumbs, if desired
Image via Paula Deen
Cook squash in a small amount of salted boiling water until tender. Drain well and chop. Combine butter, eggs, flour, salt, pepper, onions and cheese and mix well. Stir in squash. Spoon mixture into a lightly greased 1 quart casserole dish. Top evenly with cracker crumbs. Bake at 350 degrees for 30 minutes or until set.
Tomato Pie
1 (9 inch) deep dish pie crust, baked
3 large tomatoes, peeled, thickly sliced
Salt and pepper to taste
1/2 cup sliced green onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 tablespoons vegetable oil
1 cup mayonnaise
1 cup shredded Cheddar cheese
Fresh basil leaves
Image via GF in the City
Place sliced tomatoes on bottom of baked pie crust. Season with salt and pepper. Saute onions, peppers and celery in oil. Layer over tomatoes. Combine mayonnaise and cheese. Spread over vegetables. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with basil leaves.
She-Crab Soup
Makes 12 servings
Image via Wimpy's Grill
8 tablespoons butter
1/2 cup all-purpose flour
4 cups milk
2 quarts half-and-half
3 ribs celery, grated
1 small onion, grated
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1/2 teaspoon ground mace
1 teaspoon salt
1/2 teaspoon pepper
1 cup sherry or to taste
1 1/2 pounds crabmeat
Melt butter in a large stockpot. Whisk in flour and cook 4 minutes until smooth and bubbly. Add milk and half-and-half and bring to a boil. In a separate pan, saute celery and onions. Add vegetables to milk mixture and cook 15 to 20 minutes. Add Worcestershire sauce, Tobasco sauce, mace, salt, pepper and sherry. Fold in crabmeat and smmer 5 minutes longer. Do not boil.
All recipes from Catering to Charleston Cookbook - Hamby Catering
