Chef Beverly’s Famous Southern Grits

        1 cup course stone ground grits 4 cups water 2-4 teaspoon chicken base 2-4 teaspoon of butter Combine all ingredients. Cooking over low heat for 1 hour, stirring occasionally. Cover and refrigerate overnight. Half and half Salt to taste Pepper to taste Resume cooking the next morning, adding half and half as needed to thicken and salt to taste. Continue to cook for another hour. Serve with a pat of butter and pepper....

Sour Cream Spice Cake

        2 cups flour 1 1/2 cups packed brown sugar 1 cup raisins, cut up (optional) 1 cup sour cream 1/4 cup butter, softened 1/4 cup shortening 1/2 cup water 2 teaspoons cinnamon 1 1/4 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 eggs Mix all ingredients together on low speed for 30 seconds. Scrape bowl. Beat on high speed for 3 minutes scraping bowl occasionally. Pour into greased and floured round cake pans and bake a 350 degrees for 30 minutes or until a toothpick comes out clean....

Lemon-poppy seed Sandwich Cookies

2 3/4 cups flour 1/2 teaspoon baking power 1/2 teaspoon salt 1 cup butter, softened 1 1/4 cups sugar 1 egg 2 tablespoons poppy seeds 2 teaspoons grated lemon zest 1 teaspoon vanilla 1/2 teaspoon lemon extract Mix flour, baking powder and salt together. Beat butter until light then, gradually add sugar. Beat in egg, poppy seeds, lemon zest and extracts. Add flour mixture. Wrap in Plastic wrap and refrigerate for 2 hours. Roll out dough and cut with cookie cutters. Bake at 325 degrees for 15-18 minutes. Cool before frosting. Cream Cheese Filling 8 ounces cream cheese, room temperature 1/3 cup plus 1 tablespoon sugar 1/2 teaspoon lemon extract 1/4 teaspoon vanilla Beat all ingredients together until light and fluffy. Frost 1/2 of the cookies and press remaining cookies on top of the filling. Enjoy!...

Pecan Crisps

2 cups plus 2 tablespoons flour 1 teaspoon baking soda 1 1/2 teaspoon salt 2 1/2 sticks butter, softened 3/4 cups plus 2 tablespoons brown sugar 2 1/2 teaspoons vanilla 2 eggs 2 cups pecans. chopped Sift flour, soda and salt together and set aside. Cream together butter, sugars and vanilla. Add eggs and mix well. Add dry ingredients. Fold in pecans by hand. Drop dough by rounded teaspoons on a cookie sheet. Bake at 350 for 8-10 minutes....

Sweethearts

1/4 cup plus 4 tablespoons butter, softened 1/2 cup sugar 1 egg yolk Grated zest of 1 lemon 1 1/2 cups flour 1/4 teaspoon salt Raspberry Jam Beat butter and sugar together until light and fluffy. Add egg yolk and lemon zest. Mix well. Add flour and salt and mix well. Refrigerate dough for 2 to 3 hours. Roll dough into balls and make an indentation in the center of the cookie with your thumb. Fill with about 1/4 teaspoon of jam. Bake at 350 degrees for about 10-12 minutes....

Thumbprint Cookies

1 cups butters, softened 1/2 cups packed brown sugar 2 eggs 1 teaspoon vanilla 2 1/2 cups flour 1/4 teaspoon salt 1 1/2 cup finely chopped walnuts Jam Beat butter and sugar together. Separate eggs. Place whites in a bowl and set aside. And egg yolks and vanilla to butter mixture. Add flour and salt and blend thoroughly. Roll into balls and dip into egg whites.  Roll in walnuts to coat. Make an indentation in the center of cookie and fill with jam. Bake at 375 degrees for 12-14 minutes....