The Newnan Times-Herald

Food

Desserts add sweetness to White Oak barbecue


  • By Winston Skinner
  • |
  • Oct. 04, 2017 - 8:20 PM

At White Oak Associate Reformed Presbyterian Church, there will be mountains of succulent pork and gallons of savory Brunswick stew on Saturday.

The historic church on Gordon Road has been holding a barbecue annually since 1983.

Many church members have years – or even generations – of experience at slow-cooking pork and lighting fires under black pots to cook stew.

This year’s barbecue will be Saturday from 11 a.m.- 2 p.m. Plates are $10 each, and people can also buy a quart of stew for $10 and a pound of barbecue for $10.

But don’t forget those mouth-watering desserts.

Tables laden with home-baked cakes, pies and other sweet goodies will also be available. Two of White Oak’s cooks, Sue Hunter and Diane Minton, agreed to share their dessert recipes.

Minton’s recipe is for carrot cake, and Hunter’s is for sweet potato pie. “I cut this potato pie recipe out of the Atlanta Journal years ago and have used it many times,” Hunter said. “The meringue can be used or not, but makes a delicious pie.”

Hunter said her husband, Leonard “Babo” Hunter, loved sweet potato pie. He loved to tell a story about a country boy who was asked what kind of pie he liked best. “I didn’t know there was anything but ‘tater’ pie,” the boy said.

There will be sweet potato pie at White Oak’s annual fundraiser, but also pies and cakes for every taste.

SWEET POTATO PIE

Makes one 9-inch pie or 6-8 servings


Preparation time: 15 minutes for filling and about 15 minutes for meringue plus time for
cooking potatoes.


2 cups cooked, mashed sweet potatoes
¼ pound (1 stick) melted butter or margarine
1 cup sugar
½ cup brown sugar packed
4 tablespoons plain flour
3 eggs
½ cup heavy cream (or condensed milk, NOT sweetened condensed)
1 teaspoon lemon juice
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 9-inch unbaked pie shell

Preheat oven to 325 degrees. Boil or bake sweet potatoes until tender and set aside to cool. Remove skins and mash flesh. In a large mixing bowl, combine butter and sweet potatoes until well-blended. Add eggs, cream, lemon juice and vanilla and continue to whip until the batter is smooth and creamy. Mix in cinnamon and nutmeg, and pour into unbaked pie shell. Place on center oven rack and bake 45 minutes or until a wooden toothpick comes out clean. Remove and allow to cool.


MERINGUE


2 tablespoons white sugar
2 tablespoons cornstarch
½ cup water
3 egg whites
¼ teaspoon salt
½ teaspoon vanilla extract
5 tablespoons white sugar

Preheat oven to 450 degrees F

In a small saucepan combine 2 tablespoon sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.

In a large bowl combine egg whites, salt and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition. Continue to beat egg white mixture while slowly pouring cornstarch syrup. Beat until stiff peaks form. Spread meringue on top of pie, sealing edges. Bake in oven about 12 minutes or until meringue is slightly tanned.

BEST EVER CARROT CAKE

3 cups carrots (grated, processed, but not baby jar carrots)

2 cups sugar

2 tsp. baking soda

1 tsp. salt

4 eggs

2 cups self-rising flour

1 ¼ cup oil (canola or vegetable oil)

2 T cinnamon

Mix all together. This makes 2 round pans. Bake 350 degrees for 30 minutes. This freezes so well, you may want to make another batch. Freezing makes icing easier.

CREAM CHEESE ICING

Blend together:

2 packages of cream cheese (softened)

1 box of white confectioners powdered sugar

2 tsp. vanilla

1 cup chopped pecans

Keep cake refrigerated.