DECEMBER 10, 2007

Hi. My name is Sara, and I'm southern. I know that sounds like an introduction at a twelve step meeting, but the truth is I adore my heritage. Even more so during the holidays when southern delicacies--especially the desserts--get passed around the table. "Diet" is a four letter word in Alabama this time of year, and if a dish isn't made with enough butter, eggs, and sugar to choke a plow horse, it probably won't be served at the Bell house during this special season. New Years will be soon enough to work on my ever-expanding waistline. For now it's Christmas, and I'm gonna be eating in style.

With that in mind, I'm posting my two favorite dessert recipes for your enjoyment. Both of these has been passed down from mother to daughter amongst my kinfolk for generations, and it's my hope they bring you and yours as much pleasure as they've brought to me and mine. May you have a blessed and loving holiday, and may 2008 be your best year yet.

Love to You All,

Sara Bell

Aunt Savola's Coconut Cake

1 box white cake mix
1 small can condensed milk
1 small can cream of coconut (I use Coco Lopez, and if I can only find the big can I cut it in half)
1 container of frozen whipped topping like Cool Whip (defrost in the refrigerator prior to using)
1 bag shredded coconut pieces

Prepare cake mix according to directions on box. Bake in a 9 X 12 metal or glass pan. Before cake is completely cool punch holes all along the surface of the cake, going as deep as you can without shredding it. Mix together condensed milk and cream of coconut, then pour evenly over the surface of the cake, allowing the mixture to sink into the fork holes. Let cake finish cooling, then frost with cool whip and sprinkle with coconut pieces.

Grandma Grace's Boiled Custard

1 quart milk, either whole or 2 %
1 and 1/2 cups sugar
1/8 tsp. salt
6 Tbsp. flour
6 large eggs, at room temperature
2 tsp. vanilla

Slowly warm milk in the top of a large double boiler. Blend sugar, salt, and flour in small bowl. Beat eggs until light and add to dry ingredients. Mix well, then beat using mixer or rotary beater. Add egg mixture slowly to warmed (140 degrees) milk. Stir constantly with wire whisk reaching all along the bottom of the pan. When mixture thickens and will coat a metal spoon, remove from heat and add vanilla. Cool pan in bowl of ice, stirring often.     

Sara Bell's Sip, Initiation, will be on sale for 15% off until 12-13-07.