Miss Daisy’s Tea Room was a famous Franklin Tennessee institution in the 80’s.  Hubby took me, it was so much fun, and the food was wonderful.  I bought her cookbooks, used them a few times, put them away and went on to other things.

John and Deanna also live in Franklin and last week they ate at Marcia’s Patisserie in historic downtown Franklin.  Deanna had frozen cherry salad and loved it.

When she told me about it, I remembered my Miss Daisy Cookbooks and since I’m a cherry lover as well, I vaguely remembered that she had a recipe in her cookbook for Frozen Cherry Salad.  They’re here for the weekend, and this afternoon I got out her cookbooks, and sure enough, there was the recipe and it’s exactly the same thing as Deanna got at Marcia’s.

So here it is for all of you, and it’s wonderful.  Enjoy!!!  ~ jan

Miss Daisy’s Frozen Cherry Salad

1-l6. oz can cherry pie filling

1-14 oz. can crushed pineapple

1-14 oz. can Eagle Brand condensed milk

1-13 oz. can Cool Whip

Chopped Pecans, optional

Mix all ingredients and freeze in either a loaf pan or a 9 x 13 pan.  Cut in squares and garnish with Party Salad Topping and a strawberry.

This is the original recipe that calls for the party salad topping so I’ll include it, even though she didn’t have it on hers.

Party Salad Topping

4-1/2 oz. Cool Whip
1/4 cup salad dressing (I assume this is Miracle Whip, not mayo)
1/4 cup instant breakfast drink (Tang maybe)

Mix well and refrigerate until serving time.

Ingredients

• 1 large head cabbage, shredded
• 1 green bell pepper, diced
• 1 onion, finely diced
• 1 1/2 large carrots, shredded
• 1 cup white wine vinegar
• 1 cup vegetable oil
• 1 cup white sugar

Directions

1. Combine the cabbage, bell pepper, onion and carrot.
2. Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
3. Drain any excess liquid, toss and serve cold.

Note: Sunflowers are a great addition to this coleslaw

This great little cookie couldn’t be easier.  It tastes just like lemon bars, I’m sure it could be baked in a 9 x 13 pan if you don’t want to bother with making cookies.  It’s a keeper recipe, you can stir these up in five minutes.

~ jan

Ingredients

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
zest and juice from one lemon
1/3 cup confectioners' sugar for decoration

Directions

Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, zest, juice and lemon extract until well blended. Drop small cookie scopps of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

While they are cooling, put additional powdered sugar in a small colander or sifter and dust the tops again…

Ingredients

2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Directions

Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

Ingredients

• 1 batch cornbread, cut into 1-inch cubes, recipe follows
• 1 (14.5-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can niblet corn, drained
• 1 medium Vidalia onion, finely chopped
• 1 large green bell pepper, finely chopped
• 3 large tomatoes, chopped
• 2 cups grated sharp Cheddar
• 1 (8-ounce) bottle ranch dressing
• Chopped fresh parsley leaves, for garnish

Directions

Cornbread:

• 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
• 1 cup self-rising cornmeal
• 3/4 cup self-rising flour
• 1 cup cream-style corn
• 2 eggs
• 1 cup sour cream
• 1 cup grated sharp Cheddar, optional
• 1/2 teaspoon cayenne pepper, optional

Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 cups cream
2 cups whole milk
4 egg yolks and one whole egg 
½ teaspoon fleur de sel, plus more for serving.

Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel.

After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel.

Adapted from a recipe from New York Times