Tell the truth now..
When you heard that song
didn't the old song
Summertime
run through your head?
You know I have cut way back
on my subscriptions.
I got
"SweetCheeks talked"
"SweetCheeks talked"
into buying a couple
of magazines for
of magazines for
the school fundraiser.
What better place to
spend my money, I ask you.
So...this one is one of my choices.
Oh...such pretties in here.
I love them all.
It makes me want to move
SOUTH
all over again.
Cuz you
KNOW I LOVE
the South!
Look at this!
Couldn't you just move
right into this sweet
little house?
The picket fence and
the bike just put it over
the top for me.
Or how about this house?
It is owned by
AJ & Karina Gentinetta.
It is owned by
AJ & Karina Gentinetta.
This dear house
was totally destroyed
was totally destroyed
by Hurricane Katrina
but rebuilt and is
better than ever.
better than ever.
There is also some amazing and
serious decorating
going on inside.
AND
What good Southerner
worth her salt
doesn't serve
something like this
to her family and friends?
And here's the recipe from
the magazine.
Fresh Strawberry Meringue Cake - Southern Living Magazine April 2012
1 cup chopped pecans
Parchment Paper/Masking tape
2 T Cornstarch
1/8 t salt
7 egg WHITES-room temp
½ t Cream of tartar
2 (8oz) containers mascarpone cheese
2 t vanilla extract
3 cups whipping cream
4-1/2 cups fresh sliced strawberries plus some halved for top
4-1/2 cups fresh sliced strawberries plus some halved for top
Preheat oven to 350º- Bake pecans 10-12 mins on shallow pan and toast until toasted and fragrant. Remove from oven and cool completely. Turn oven temp down to 250º
Cover 2 large sheets with parchment paper.Draw 2 (8”) circles on parchment. (4 circles total)
Process cornstarch , toasted pecans, a ½ cup sugar in food processor or blender 40-45 seconds until pecans are finely ground.
Beat egg whites & cream of tartar on high speed with electric mixer until foamy. Gradually add 1 cup sugar (1 T at a time) at medium-highspeed until mixture is glossy, soft peaks form, and sugar dissolves. (2-4 minutes-do not overbeat). Add half the pecan mixture, gently folding in just until blended. Repeat procedure with remaining pecan mixture.
Gently spoon egg white mixture onto circles drawn on parchment paper (about 1-1/2 cups mixture per circle) Spread to cover 8” circle completely. Bake at 250º for 1 hour. Turn baking sheets after 30 minutes. Turn oven off After 1 hour and let meringues stand in closed oven for 2 to 2-1/2 hours. (When done~Meringue will be dry and can be lifted from sheet without sticking to fingers)
Just before serving stir together cheese and vanilla in large bowl just until blended.Then, beat whipping cream at low speed until foam. Increase speed to medium high and gradually add remaining ½ cup sugar. Beat until stiff peaks form. Gently fold whipped cream into mascarpone cheese mixture.
Carefully remove meringue from parchment paper and place on serving plate. Spread ¼ mascarpone mixture over meringue. Top with 1-1/2 cups sliced strawberries. Repeat layer 2 more times and top with remaining meringue, mascarpone cheese mixture and halved strawberries. Serve immediately or chill for up to 2 horus. Cut with sharp, thin-bladed knife.
IF YOU MAKE THIS
please make sure I am
on the
PEOPLE-TO-INVITE
list.
I promise to leave all
the naughty ones home!
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