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Camellia’s Strawberry Cobbler… xxx

D6DAEABB-F18C-45D7-8262-B633FA42A02BAs soon as I see little wild strawberries springing up in the yard, I start thinking about making a Strawberry Cobbler! Now, you know I love almost any kind of Cobbler, though in the Spring, it just seems festive to bake a fresh Strawberry Cobbler. A4051FF8-E743-468A-AEC2-078415677988

There was a Strawberry Pie, famous in the 60’s that was basically a pie crust, a thick glaze with big fresh strawberries and loads of whipped cream, that will always hold a sweet place in my heart, just like fruit cobblers evoke certain memories that are always good! Well, this Cobbler, is a bit different from the other cobblers I make, because it does have a glaze-y looking filling very similar to the aforementioned restaurant pie.

The difference is…when it’s baked, the glaze acts as a thickener and the strips of pastry act like dumplings- which gives it that juicy cobbler look- the glaze makes it richer gives the Strawberry Cobbler a brighter, prettier look! And…the sugary buttered pastry top- makes it pretty and gives more texture to the Cobbler!6EC8E3E1-5551-4D99-A20B-83BD2CDA6AE4

Here’s how you make- Camellia’s Strawberry Cobbler…

Camellia’s Strawberry Cobbler

A beautiful and easy spring dessert, filled with a thickened sauce and fresh strawberries- topped with a sugary crust! Perfect for any occasion! Top with a scoop of vanilla ice cream, it’s a dream…

  • 4 Cups Strawberries (Cut in chunks and slices )
  • 1 Pie Crust (For single crust)
  • 2 Cups Granulated Sugar (Divided, plus more for topping)
  • 2+ Cups Water
  • 3 Tablespoons Corn Starch
  • 1/4 Cup Strawberry preserves
  • 1 Stick Butter (No substitutes)
  1. Hull and cut strawberries into slices and chunks, discarding ant bruised areas.  Add 1 cup of sugar over the strawberries, set aside.  In a medium saucepan, heat water, cornstarch and strawberry preserves whisking and bringing to a low boil,. Add 3/4-1 cup of strawberries , 1/2 cup of sugar and 1/4 stick of butter into the cornstarch mixture, lower heat and stir often until the mixture is thickened. Preheat oven to 375 degrees. Butter a square glass baking dish. Roll out pie crust, cutting the sides off to make a square roughly the size of the baking dish. If desired, with a heart shaped cookie cutter, cut a heart shape in center of crust. Working quickly, add fresh strawberries to cornstarch mixture and toss lightly to coat berries. Pour into prepared baking dish. Dot with butter. With the strips of pastry, mix into the berry mixture like ‘dumplings’. Taste mixture for sweetness, if needed, sprinkle more sugar over filling before topping with large square pastry, which has been buttered. * do not crimp pastry edges- it will cook freeform on top of the cobbler.  Sprinkle pie crust with more sugar. Bake at 375degrees for 45- one hour. Allow to cool, filling will be very hot! Serve with a good quality ice cream, if desired. 6-8 generous servings. 

Right now, grocers are beginning to get in the smaller spring strawberries- Look for them, they make almost every dessert extra special! Spring Strawberry Cobbler was on my list to test when I realized it was Pi Day too! Well, for all you mathematicians out there,  in this case, Pi R are Square!

And… think you aren’t a math whiz? If you’re a baker, believe me you are! So, Happy Pi Day, from someone like me- who could eat pie every day! Especially, Strawberry Cobbler with a big ol’ scoop of ice cream!

Love y’all, Camellia

*All photographs are obviously mine.

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Doors of Alabama…

105FF74C-B6D6-4E87-A0EF-152CC880117CThree years ago, when I first started writing – I was sorely lacking in photographic skills. A bit better now and have learned a thing or two… still, back then- award winning photographer Jeremy Miniard took pity on me and provided some stunning photographs, then generously offered to let me use them! One of the first groups of photographs I asked him about were Doors; Jeremy has a treasure trove of photographs taken during his ramblings throughout Alabama. The doors he sent to me were amazing. They still are! I posted ‘Doors of Alabama’ using some other photographs offered to me- also out of pity I’m sure. This time… I’ve put together a poster worthy collection of Doors of Alabama, which are all Jeremy Miniard’s work… be prepared to be impressed!

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Doors of Alabama

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7C9AC56D-50F6-4311-86EE-32B22FEC71F2Thank you Jeremy! This journey just wouldn’t have been the same without you! Now. Y’all. I hope you’re inspired as I was by Jeremy’s photography – and also the beauty and history that surely was behind these old doors…peeling paint and all! Now….on your mark, get set and.. Get out there and take some photographs wherever you are! I’d love to see what you come up with! By the way, can you believe we’re still around after three years? Me either. Thank you from the bottom of my heart, for your support, for following this blog and for your kind words; and yes! the funny comments too! And as always…

Love y’all, Camellia

And I saved one of my favorites for last! E90E7D9E-F75A-438B-BF27-6CEC82C5FA30

 

*All photographs are the sole property of Jeremy Miniard, please respect this and do not use them without his express permission. You will find his work at  Remy Photography- jeremy.miniard.fineartamerica.com

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Camellia’s Spring Tomato Tart…

EAA1A2A5-F5EF-4157-8D82-E423F01FD20EI’ve said it before- the closer you live to a Tomato Vine, the better your life will be. As soon as the weather begins to warm up, southerners start dreaming of summer tomatoes. Camellia’s Spring Tomato Tart is an early start on summer- while we wait for our tomato vies to bear. Tomato sandwiches are on our minds. Simple sliced summer tomato slices make an appearance on almost every southern plate. We do everything we can, to preserve the taste of summer as long as we can. I think planting cherry tomatoes offers a head start on the taste only a fresh tomato offers, and yes- the closer you live to a tomato vine the better your life will be. 93018598-28BA-415C-8D2F-F188B0491246

I believe that fresh tomato pies are a distinctly southern dish. When colorful heirloom cherry tomatoes showed up in my grocery store last week… well, after a bit of testing, we came up with a spring version of Tomato Pie- here’s how you make- Camellia’s Spring Tomato Tart.EAA1A2A5-F5EF-4157-8D82-E423F01FD20E

Camellia’s Spring Tomato Tart

Using cherry tomatoes, this Spring version of the classic southern favorite, Tomato Pie, is light refreshing and delicious. Served with a mixed green salad and crumbled bacon for a luncheon or as a side for Spring and Easter Dinners, Camellia’s Spring Tomato Tart is a beautiful addition. 

  • 1 9 inch Prepared Pie Crust (Rolled, not in pie crust pan.)
  • 1 Pint Cherry Tomatoes (Halved-Mixed colors preferably )
  • 4 Ounces Gouda Cheese (Freshly grated, may use Swiss)
  • 4 Ounces Sharp Cheddar Cheese (Finely grated)
  • 2 Ounces Parmesan Cheese (Grated)
  • 1 1/2 Cups Green Onions Tops (Chopped)
  • 3/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 2 Ounces Cream Cheese (Room temperature )
  • 1-2 Teaspoons Chopped Garlic
  • 1 Tablespoon Prepared Pesto
  • 1-2 Teaspoons Dry Basil (Crumbled)
  • 1-2 Teaspoons Red Pepper Flakes
  • 1-2 Teaspoons Cracked Black Pepper (To taste)
  1. Preheat oven to 400 degrees. Unroll prepared pie crust in a lightly buttered springform pan. * the pie crust should come up the sides about an inch or less. With a fork prick bottom of crust. Bake 15-16 minutes or until lightly browned. While crust is baking, combine grated Gouda, cheddar and Parmesan cheeses. Sprinkle a teaspoon of red pepper flakes and 1/4 cup of green onion tops over cheeses and toss to combine. Place on warm crust and allow to sit until filling is ready. *Do not put filling on cheeses and warm pie crust. Mix mayonnaise, sour cream, softened cream cheese, chopped garlic  and pesto until combined; mix in more red pepper flakes, 1/2 of remaining green onion tops, dry basil and cracked black pepper. * Salt is not added until Tomato Tart is served. Complete melting cheeses in tart Shell by returning to 400 degree oven for 3-5 minutes. Remove from oven. Allow to cool slightly. Smooth Filling over melted cheese while still in springform pan. Carefully remove filled tart and top generously with halved cherry tomatoes, * Discard an juices from tomatoes before topping tart.Top tart with additional green onion tops, a sprinkling of dried basil and cracked black pepper.  Cut in wedges with serrated knife.  Serves 4-6 generously. 

We found – a 10 inch springform pan is the best and easiest to use for this tomato tart. The tart shell may be baked in a shallow 9” baking pan, however, this tart does not lend itself to a deep dish pie.

Perfect for Brunch, a ladies luncheon or even as a side dish on the Easter table, Spring Tomato Tart is great on its own for a meatless meal, however, ours was served with a mixed green salad with lots of crumbled bacon. Also wonderful alongside ham, roasted fish or shrimp-this tart is beautiful, cool and delicious. Easy enough to assemble that you’ll find time to get the ground ready for those summer tomato plants! Welcome Spring with an early Tomato Tart!

Love y’all, Camellia

* All photographs are obviously mine.

*Tip: For easy, quick assembly, we decided to use prepared pie crust, prepared pesto and pre-grated cheeses may be used as well. It makes an easy weeknight meal, if you blend the cheeses and the filling ahead of time and store in the refrigerator. You may, of course, make your own piecrust or grate your own cheese. Here’s another photograph of how ours came together- .

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Lemon Angel Roll…

Light as a feather, filled with a rich lemony filling, Lemon Angel Roll is a match made in heaven. Impressive in looks, it’s surprisingly easy to make. Angel food cakes have enjoyed a love affair with southern cooks for a long time…I recall angel food cakes filled with strawberries and topped with whipped cream. Someone came up with the idea to cut an angel food cake in half, scoop out a tunnel on each half, filled…usually with a light and airy strawberry cream filling or peaches, when in season, paired beautifully with angel food cake.

One of my most distinct memories of angel food cakes was for a day long double event- my high school sorority had dubbed as the Heaven and Hell party (yes, it’s sounds scandalous- we were teenagers! Actually it was fully chaperoned!). The event was held in beautiful homes during the summertime when naturally- the weather was quite warm!  The afternoon party was a swim party- the dessert was Devil’s Food cakes, spicy foods, including deviled eggs’ then lways.. little bowls of  red hot candies were scattered around.   In the morning, we hosted a ‘heavenly event’. The food was…well, it was divine.  Angel Biscuits filled with slivers of pink ham, pink fluff set in molds, turned out and centers filled fruit- often, cotton candy, tiny petit fours and of course Angel Food Cake featured prominently for the morning party. We wore pretty sundresses, I think one year I wore pastel pink…or maybe it was blue. Jelly Roll cakes seemed to have been in fashion too.

Now, I’ve made angel food cakes and of course, the Roulage which is a rolled flourless chocolate cake- however the Lemon Angel Roll, is a recipe that has been languishing in my recipe box for over 30 years. Okay, I don’t have a recipe box. Still, I do have recipes like this Lemon Roll, I run across about once a year, though I never seem to get ‘around’ to it.  I mean come on- a rolled cake? I’m no pastry chef. This was the year I thought. If the Lemon Angel Roll failed? Who would know? Or care? So, while I had that jelly roll pan out to make the Roulage… I made a Lemon Angel Roll. What I found was this- if I can make it? You can!

Here’s how you make Lemon Angel Roll….

Lemon Angel Roll

A light, airy rolled cake with a tangy lemon filling. 

  • 1 15 ounce Angel Food Cake mix
  • 1 14 ounce Sweetened Condensed Milk
  • 1/4 Cup Fresh Squeezed Lemon Juice
  • Zest of one lemon (Approx. 2 teaspoons )
  • 4 Ounces Whipped Cream (1/2 cup heavy cream- whipped)
  • 4-6 Drops Yellow Food Coloring (Optional )
  • Confectioners Sugar (For dusting)

  1. Preheat oven to 350 degrees- (cake mix may not give oven temperature) Line a jelly roll pan (approx. 15×10 inch)  with parchment paper , clamp parchment around the edge (do not grease parchment or pan!) prepare angel food cake mix according to directions being careful not to overbeat. Spread 3/4 of the batter into lined jelly roll pan. Discard the rest of batter. Bake 20-25 minutes or until cake springs back when touched lightly. Immediately! Turn onto a kitchen towel sprinkled with powdered sugar. ( Loosen sides of cake if necessary before turning. ) Peel off parchment paper and discard. Beginning at the narrow end, roll up cake and towel in jelly roll fashion. Allow to cool thoroughly. For filling- combine sweetened condensed milk, lemon juice and zest; mix well. Fold in whipped cream. If desired tint with yellow food coloring. Unrollcaje, trim edges. Spread with lemon filling (you ma have extra filling) Reroll the cake. Chill, seam side down. If desired spread extra filling in a skim coat over the cake, if not- heavily dust with powdered sugar. Cake may be frozen up to 2 weeks or stored in refrigerator for a few hours. ( Cake must be thoroughly to slice evenly. Garnish with citrus slices or berries. Very pretty light dessert. Makes 6 servings. 

I chose to follow the old recipe and use the Angel Food Cake mix since this was a test run…A tip: Do not overwhip the cake mix and … use 3/4 of the batter if you’re using a jelly roll pan, otherwise it will overflow. Discard or bake the excess in a mini muffin pan. You may have excess filling- I would recommend filling the Lemon Angel Roll as thick as possible and saving the excess to serve on the side. The original recipe called for coating the outside of the roll with the excess filling then coating with shredded coconut on the top and sides. I feel this would have been a better combination if filled with Lime – and this would be a wonderful variation. The original also called for bottled lemon juice- no ma’am, use the real deal and zest the lemons first! I preferred the more classic presentation of confectioners sugar and berries. The Lemon Angel Roll seems to fit with a few things we’ve been sharing on Instagram and an upcoming post on Memory Gardens! Hopefully an angelic photo or two as well.

Of all the flavors of the south, lemon might just be one of the most prominent flavors in my memories of good food and good times. All the best to you this coming week!

Love y’all, Camellia

*The old recipe came from a thin cookbook put out by Eagle Brand Sweetened Condensed Milk. *All photographs are obviously mine!

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Camellia’s Christmas Sweets…

B3E430F2-2101-4333-A94A-CB3D14962C14We’ve been busy in the kitchen making Christmas sweets and treats! At the same time, we’re in the process of making some much needed renovations to this site – Camellia’s Cottage! Still. Here’s what we’ve been up to- There’s Classic Christmas Fudge-AEBF7E43-EA8B-47F2-B965-2DD63ECCD080

We intended to make some chocolate truffles but got sidetracked making some adorable Chocolate Mice!21B6FFC3-19C3-4E7C-9E70-A33CC32A99A1

Then, there’s Alabama Pralines… an amazing recipe which doesn’t require a candy thermometer!B707ECBF-D6AF-486E-BEEA-F7D6FF44D5F1

And we couldn’t leave off the old Southern Favorite- Divinity… she’s finicky at times, though this time- this batch turned out pretty as a picture!EAE1B7B2-724D-4C3B-84C5-5C6DC73D95C4

We’ve made Sugared Apricots…A15FB696-1BA3-4E17-AD4B-FC57C390BDED

And! Three batches of Toffee! Amazing how butter and sugar can be boiled up into that luscious golden crunch with milk chocolate or semi sweet and toasted chopped pecans blend into this amazing candy! B3E430F2-2101-4333-A94A-CB3D14962C14

Tomorrow  is pound cake making day, with Mimi’s Pound Cake making a welcome appearance! These will be gifts for some very special family members ! DB7E9C45-1389-4C3B-A4FE-FB8DE38D4125

Hopefully, these Christmas Sweets will be welcome additions on Holiday Tables! I hope your Christmas Sweet and Treat making is going well… would love to hear what you’ve been making!

Love y’all, Camellia

* Follow us on Instagram as we continue the renovations. We’ll continue to share a post or two in the meantime. Then by the New Year, hopefully you’ll find more user friendly recipes and shopping lists too!

*All photographs are obviously mine!