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Hometown
GOODNESS
Holiday Recipes
from the
Brandon
Garden Club
Brandon Garden Club has
been beautifying Brandon and
contributing to its quality of life
since it was organized in 1952.
It was federated with The Garden
Clubs of Mississippi, Inc. in 1953.
Many of these recipes are from
the club’s cookbook Roses, Recipes
and Reflections, which was
published as annual recipe
inserts from 2000 to 2016.
The cookbook is now a
collector’s item.
BGC members work year-round
to make Brandon a better place
to live. For information on BGC’s
projects, visit their website at
thebrandongardenclub.com
or Facebook.
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Blueberry Pound Cake
• 1 cup butter, softened
• 2 cup sugar
• 4 eggs
• 1 tsp. vanilla
• 3 cup all purpose flour, divided
• ½ tsp. salt
• 1 tsp. baking powder
• 2 cup blueberries, fresh or frozen
Cream butter and sugar . Add eggs
one at a time and beat until light
and fluffy. Stir in vanilla . Sift together
flour, salt, and baking powder
(reserve one cup). Mix remaining
dry ingredients into creamed
mixture . Dredge blueberries in
the reserved cup of flour . Carefully
fold blueberry mixture into batter.
Pour batter into Bundt or tube pan
(or loaf pans), buttered and coated
in sugar (may use Baker’s Joy).
Bake at 325 degrees for 1 hour and
15 minutes or until brown on top
and sides of cake are pulling from
sides of pan. Cool in pan for a few
minutes, then turn onto wire rack
to cool. Freezes well!
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Butterscotch
Nut Brownies
• 1 stick of butter, softened (½ cup)
• 1 cup dark brown sugar
• 1 cup light brown sugar
• 2 eggs
• 1 cup cake flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 tsp. vanilla
• 1 cup chopped pecans, toasted
Cream butter and sugars. Add eggs,
one at a time. Stir in flour to which
baking powder and salt have been
added. Add vanilla and pecans.
Pour into greased, foil-lined 8” x 12”
pan. Leave ends of foil long enough
to lift cooked brownies out before
cutting. Bake at 350° for 25-30
minutes. Check at 20 minutes, do not
overbake. Cut into squares while still
warm. Dust with powdered sugar, if
desired. Sprinkle powdered sugar
onto serving plate to keep brownies
from sticking, or dip the bottom of
each square into powdered sugar.
Yield: 16 servings
To toast pecans:
Preheat oven to 350°. Spread pecans
on a cookie sheet. Toast in the oven
for 5 minutes; stir. If additional
toasting is needed, continue to toast
and stir at 2 minute intervals until
pecans are toasted.
68 • DECEMBER 2020