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Hi y’all! My name is Emily Alice and you may not know my name very well, but I’m the intern at Southern Weddings for the summer! I do lots of things behind the scenes, like sending mailings and creating wedding galleries, but I’m so excited to be writing for the blog, especially since it’s about something that’s so close to my heart! Get your spoons and bowls ready…

It’s hard to describe the anticipation that rises up inside me as I hear the whirring of an at-home ice cream machine. Not just any ice cream machine, though — I’m talking about the one at my grandparents’ beach house in Edisto Beach, SC. Mama Duck and Papa Jake’s machine is old, stained, and maybe a little beaten up, but the ice cream it makes is the best I’ve ever tasted! That’s what reminds me of summer in the south: my Mama Duck’s homemade ice cream.

Image credits: Row 1: Both images by Horace & Gertrude Photography via Southern Weddings, Row 2: Both images from Martha Stewart, Row 3: Gina Zeidler via Southern Weddings

I’m sure plenty of y’all are thinking right now, “No, my mama makes the best homemade ice cream” or even, heaven forbid, “I’ve had homemade ice cream and it’s not near as good as ice cream from Piggly Wiggly.” But you, bless your hearts, would be incorrect. For as long as I can remember, I would beg Mama Duck to make some ice cream when our families came together at Edisto in the hot sun of summer. She makes all different flavors. There’s the classic vanilla, which is perfect after a humid afternoon out on the water. Then there’s chocolate, my grandpa’s favorite. Mine, though, is her peach ice cream with big chunks of fresh peaches from George and Pinks, the local fruit and vegetable stand. It’s the perfect treat to enjoy while rocking on the screened in front porch. Sometimes we just skip dinner all together and have two bowls of ice cream instead!

Maybe I’m a little biased when it comes to my favorite dessert. It’s not just the sweetness that I love about Mama Duck’s ice cream. It’s the time spent with family and the hot, salty breeze coming from the beach that my mind wanders to. My grandma’s ice cream doesn’t just fill me up. It reminds me of the summers I’ve spent with her, too.

Image credits: Row 1: Leo Patrone via Snippet and Ink, Julie Lim via Southern Weddings, Row 2: Jose Villa via Southern Weddings

Now I admit, there have been times recently when I wasn’t at Edisto and craved some homemade ice cream. I’ve even strayed a couple of times from Mama Duck’s recipe (blasphemy, I know!), but I haven’t found any as good. And her recipe is so simple! If y’all want it, I’ve included her recipe below so you can see what you think. If you suddenly find yourselves in a “full-and-happy” coma after you finish your bowl (or bowls!) just remember that I warned you: this ice cream is good, y’all! Feel free to add any fruit you want, though my favorites are strawberry and peach. Make sure to keep some big chunks in there, too!

Want more Summer in the South? Check out our past posts!
A Day at the Lake
A Weekend Barbecue
Summer Essentials from A Southern Lady
Beach Getaway Essentials
Summer Escapes
Watermelon Wonder

Written with love by Southern Weddings

Southern Weddings reserves the right to delete comments which contain profanity or personal attacks or seek to promote a business unrelated to the post.  And remember: a good attitude is like kudzu – it spreads.  We love hearing your kind thoughts!

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When I first told BDK (my handsome husband) I was going to start writing a Southern recipe column he literally laughed out loud! I know you’re thinking what a mean man, but he really is as sweet as the pie I cannot cook. We always joke that I am culinarily challenged – so when we were sitting in one of our brainstorming meetings and I volunteered to write a recipe feature you can understand his surprise. Well, just for you fabulous readers I’ve decided to put away my debit card and tie on my seersucker apron.

I am so excited to share our first recipe with you: my Mama’s Homemade Pound Cake. Yum! (She even included her lower calorie version!). Download the recipe card here and start your collection today!

What you’ll need:
1/2 pound (2 sticks) butter (LC Version: Use low fat margarine instead of butter).
3 cups sugar (LC Version: 1 1/2 cups sugar and 1 1/2 cups Splenda).
1 cup sour cream (LC Version: Use non-fat sour cream or plain non-fat Greek yogurt).
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs (LC Version: Use 3 egg whites and 3 whole eggs).
1 teaspoon vanilla

Photo from Smitten Kitchen

Preheat oven to 325 degrees F.
In a large mixing bowl, whip the butter and sugar together. Add the sour cream and mix until creamy. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch bunt pan. Bake for approximately 1 hour and 20 minutes.
For a little added deliciousness whip together a bit of powdered sugar, a splash of milk and a touch of vanilla extract. Whip until smooth and then drizzle over cooled cake for a tasty glaze. Sounds delicious, right? I promise you it’s divine!

What’s your favorite Southern recipe? Send it my way. We’re looking for all your best from below the Mason-Dixon. Find out all the details on submitting your favorite recipe here.

marissa Written with love by Marissa
  1. avatar Erin reply

    While I don’t think I have any decidedly Southern recipes, I have to say that I’m LOVING this new column! What a great idea!!! I remember asking about “the first meal as a married couple” and there was a lot of helpful feedback from all the readers–this is a great addition to the blog and the wannabe Martha Stewart in me is jumping for joy!!!!!

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  4. avatar martha reply

    Does the ribbon curl/burn when you bake the charms in the cake for the cake/riboon pull?

    • avatar Marissa reply

      Hi Martha! I would instruct not to bake the pulls into the cake. Most cake pull instructions suggest building the cake and icing all but the bottom edge. Then lay the cake pulls out evenly around the cake and use a long thin spatula to slide the ribbon under the cake. Then frost the bottom edge. Hope that helps, and be sure to share pics with us if you make cake pulls! xx

Southern Weddings reserves the right to delete comments which contain profanity or personal attacks or seek to promote a business unrelated to the post.  And remember: a good attitude is like kudzu – it spreads.  We love hearing your kind thoughts!

Reply to: