The giveaway contest is closed but check back. They’ll be others!
Is there anything in this world better than winning a Southern Living cookbook? Well, how about winning TWO Southern Living cookbooks? Yep, you heard right. Two Southern Living cookbooks.
Be sure to read the entry requirements below.
In Southern Living fashion, these books are beautiful and full of delectable recipes. Each would make a wonderful addition to your cookbook or a fantastic gift, if you can stand to part with them.
Heirloom Recipe Cookbook a collection of time-honored and well-loved recipes. The photography is wonderfully warm and inviting. Recipes in the book are the ones that stick around for generations.
recipe courtesy Southern Living
Hands-on Time: 45 min. Total Time: 1 hr., 41 min.
1⁄2 cup chopped pecans
12 to 15 fresh peaches, peeled and sliced (about 16 cups)
1⁄3 cup all-purpose flour
1⁄2 tsp. ground nutmeg
3 cups sugar
2⁄3 cup butter
11⁄2 tsp. vanilla extract
2 (14.1-oz.) packages refrigerated pie crusts
5 Tbsp. sugar, divided
Sweetened whipped cream
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted, stirring halfway through.
2. STIR together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish. Increase oven temperature to 475°.
3. Unroll 2 piecrusts. Sprinkle 1⁄4 cup pecans and 2 Tbsp. sugar over 1 pie- crust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
4. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remain- ing 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1⁄4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel.
5. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve with whipped cream. Makes 10 to 12 servings.
To purchase the book, go here:
The Southern Cake Book is filled with CAKES! Not just any CAKES, but Southern CAKES! If there’s one thing Southerners know how to do, it’s CAKES. The images in the book are simply gaw-jus. And, as you might imagine, the CAKE recipes are superb. Gaw-jus and superb. That’s what a Southern Living CAKE recipe book is all about.
Key Lime Icebox Cake
recipe courtesy Southern Living
Makes: 8 to 10 servings • Hands-on: 40 min. • Total: 9 hours, 40 min.
This refreshing summertime cake is really a super-sneaky shortcut in cake baking—there’s no cake to bake! Instead, graham crackers sandwich a tart custard.
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 tsp. kosher salt
4 large egg yolks
2 cups half-and-half
3 Tbsp. butter
2 Tbsp. Key lime zest*
1/2 cup fresh Key lime juice*
45 graham cracker squares
1 cup whipping cream
1/4 cup powdered sugar
Garnishes: lime slices, mint leaves
1. Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until custard is cold and slightly thickened.
2. Meanwhile, line bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over sides. Place 9 graham crackers, with sides touching, in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)
3. Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours. Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on top of cake.
*Regular (Persian) lime zest and juice may be substituted.
Add the lime juice after you’ve fully cooked the custard in order to let the cornstarch thicken the mixture properly.
To purchase this book, go here:
Now, for entry rules:
(1) Enter a comment on this article, not Facebook or any social media site, and let me know if you’d like to keep the books for your collection or if you’d gift them to some lucky duck.
(2) Comments on Facebook, or any social media site, will not be considered an entry.
(3) Additional entries are earned in the following manner:
- share on Facebook
- tweet on Twitter
- pin on Pinterest
- share via email
- sign up for Syrup and Biscuits newsletter (see sign up block in upper right hand corner).
(4) Leave a comment stating what you’ve done for additional entries.
(5) The giveaway closes Sunday, August 3 at 8:00 pm EST. The winner will be contacted via email no later than Monday, August 4, 10:00 am EST and will have 24 hours to respond. If the winner doesn’t respond within the 24 hour window and new winner will be selected.
Good luck and may the best commenter-sharer-tweeter-pinner-emailer win!
Southern Living furnished me review copies of both cookbooks as well as the images and recipes. All opinions are straight out of my brain and are not influenced by Southern Living, Oxmoor House, Abraham Lincoln, Honey Boo-boo, The Housewives of Jersey Shore, Jesse Ventura or any other important figures. This post contains affiliate links and if you make a purchase through the links, I might receive a few pennies. Very few.