I never said. . .

cooking in the South was low calorie!  The Purefoy Hotel, founded in the 1920's, sold in 1944, and razed in 1961, was touted as being one of the best restaurants in America!  True Southen Cooking at its best, served family style and on any day the menu would include at least 20  items.

This wonderful cookbook was offered on etsy, but sold before I could finish this article!

So for now, my readers will only get a "taste" of the Purefoy Hotel's wonderful (yet ever so calorie ladden) cusine!

Mrs. Purefoy's Appetizers

1/2 pound bacon

1/2 cup chopped green onions and tops

1/4 cup mayonnaise

24 buttered 2" toast rounds*

Fry bacon until crisp; drain and crumble.  Combine crumbled bacon, chopped green onions, and mayonnaise; blkend.  Spread a teaspoonful of mixture on each toast round.  Heat in a 300 degree oven until hot and bubbly.  Serve immediately.  Yield:  about 2 dozen appetizers.

*For those of you who don't know--a buttered toast round is made by taking a slice of white (yes white) bread and, using a round cookie cutter or biscuit cutter, cutting a 2" round from the center of the bread slice.  Butter may be applied now and then the rounds toasted in the oven or you may toast the rounds plain and then spread lightly with butter.

Like I said. . .Southern cooking is definitely not Low Calorie!

All dressed up . . .

and ready to be delivered!

This yummy cake is destined to become a door prize at the next charity event! The Bourbon Pound Cake, perched atop a vintage pedistal cake plate, is wrapped in cellophane and accented with a ribbon bow and flower.

For all of the cooks, I am adding the recipe, which was adapted from http://www.cooks.com/

Bourbon Pound Cake

1 lb. margarine, softened

3 c. sugar

8 eggs

3 c. flour

1/3 c. bourbon

2 tsp. almond extract

2 tsp. vanilla extract

Cream margarine and sugar until light and fluffy; gradually add eggs, one at a time. Add flavorings. Gradually add flour alternating with the bourbon, mixing well. Pour into a greased and floured tube pan and bake at 325 degrees for 1 1/2 to 2 hours or until the cake tests done. Turn out onto a decorative plate and spoon glaze over the cake. Let cool before wrapping.

Glaze:

1/4 c. bourbon

2 tbsp. water

1/2 c. sugar

2 tbsp. margarine

Combine all ingredients in a saucepan and bring to a boil. Let boil 2 minutes and spoon over warm cake.