Logan shares some favorite recipes

By Published On: March 3, 2021

“I watched a Christmas special with chef Kardea Brown, who had a show, Delicious Miss Brown, on Food Network,” said Melissa Logan of Bruce.
“I finally got around to making her recipe for Georgia salted peanut pie,” she said.
“It was really good–very different since we are so used to pecan pie. The molasses makes it much richer and it is not overly sweet. The next time I make it, I may reduce the molasses to 1/4 cup,” she said.

Melissa Logan

The peanut pie was one of the things she had the opportunity to try during the February winter storm.
The mushrooms are a hit at all holiday get-togethers, she said. That recipe is from one of her Food Network favorites, Ina Garten.
“I had the blueberry coffee cake for the first time at Dad (James Wright) and Becky’s house over 20 years ago. I have made it ever since,” she said.
Melissa said she uses 12 frozen biscuits that have been thawed, rather than canned biscuits.

Georgia Salted Peanut Pie
(Kardea Brown)
1 cup light brown sugar
1/3 cup molasses
1 tsp. vanilla
3 eggs
Heavy pinch flaky sea salt
1/2 cup crunchy peanut butter
Mix above in one bowl
1 1/2 cups honey roasted peanuts. Put in bottom of unbaked pie shell. Pour mixture over. Bake on 350° for 45-50 minutes.
Optional: Chocolate ganache to pour on top after pie has cooled: 8 oz. heavy cream, 8 oz. dark chocolate, pinch of flaky salt. Warm cream, add to chocolate and salt.

Caramel Monkey Bread
1 1/4 cups dark brown sugar
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 tsp. ground cinnamon
3/4 cup roughly chopped cashews, toasted
1 package thawed and risen Parker House style yeast rolls
Preheat oven to 350°. Place rack in center of oven. Grease 12-cup bundt pan with cooking spray. Stir to combine, the brown sugar and butter, set aside. In large bowl, whisk to combine the granulated sugar and cinnamon. Coat 10-12 pieces of dough in cinnamon-sugar mixture and place pieces in the bottom of prepared pan. Sprinkle in 1/4 cup of cashews. Drizzle with one-quarter of butter mixture. Repeat layering process two more times and finish with larger of the coated dough drizzled with butter. Bake 45 minutes. Cool bread slightly, about 5 minutes, then turn out onto plate or platter.

Sausage Stuffed Mushrooms
(Ina Garten, Barefoot Contessa )
16 extra large white mushrooms, caps and stems separated
5 Tbsp. good olive oil, divided
2 1/2 Tbsp. Marsala wine or medium-dry sherry
3/4 lb. sweet Italian sausage, casings removed
3/4 minced scallions, white and green parts
(6 scallions)
2 tsp. minced garlic (2 cloves)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2/3 cup panko (Japanese dried bread flakes)
5 oz. Italian mascarpone cheese
1/3 cup freshly grated Parmesan cheese
2 1/2 Tbsp. minced fresh parsley
Trim mushroom stems and chop finely. Set aside. Place mushroom caps in shallow bowl and toss with 3 Tbsp. olive oil and Marsala. Set aside. Heat remaining 2 Tbsp. of olive oil in skillet over medium heat. Add sausage, crumbling with wooden spoon. Cook 8-10 minutes, stirring frequently until browned. Add chopped mushroom stems and cook 3 more minutes. Stir in scallions, garlic, salt and pepper. Cook another 2-3 minutes, stirring occasionally. Add panko crumbs, stirring to combine with other ingredients. Finally, swirl in mascarpone and continue cooking until it has melted and made mixture creamy. Off the heat, stir in Parmesan and parsley and season to taste. Cool slightly. Fill each mushroom generously with sausage mixture. Arrange mushrooms in baking dish large enough to hold them all in a snug single layer. Bake 40 minutes at 325° until stuffing is browned ad crusty.

Granite Steps Country Blueberry Coffee Cake
(Paula Deen)
1/2 cup (1 stick) butter, melted
1 (12 oz. can) buttermilk biscuits
1/2 tsp. cinnamon
1 cup packed light brown sugar
1 cup quick-cooking rolled oats, divided
1 1/2 cups blueberries, fresh or frozen
1/2 cup granulated sugar
Preheat oven to 375°. Generously grease 9” square baking dish. In small bowl, combine brown sugar and cinnamon and mix well with fork. Separate biscuit dough into 10 biscuits. Cut each into quarters and dip each piece in melted butter and coat with brown sugar mixture. Arrange in single layer in baking dish. Sprinkle with 1/2 cup of oats. Combine blueberries and granulated sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzled melted butter on top. Bake 20 minutes or until cake is golden brown and center is done. Cool 20 minutes. Serve warm.

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