This afternoon, my coworkers and I wandered up (aka road up the elevator) to a Mississippi Arts Commission staff reception, which we know is a sure thing: good company, good food and great art.
The MAC not only supports talented artists, but they have on staff many talented artists who create textiles, mosaic designs, paintings, music and more.
My friend Mary Margaret is the Heritage Director there. She and I (along with our co-workers) attended the Barefoot workshop session last summer, got to know each other better and had such a great time making our foodie films.
Her corn hole sets were on display and they are fabulous!
As she describes it, "...It's a backyard game much like horseshoes, only safer. The point is to toss a bean bag across the yard and into the hole on the board. Most often folks play in teams of two."
But I digress, because the purpose of this particular post is not about playin' corn hole, it's about filling your pie hole. (I'm still not sure that sounds very nice)
Long story sorta short, this afternoon's reception had a food theme and to our delight, there were two very particular homemade food items on the table: a sweet potato pie and a lovely King Cake. The King Cake has a special place in my heart because it's just that time of year AND it had cream cheese in the middle, my personal fav. We were also excited because recipes accompanied the treats on the table, and Mary Margaret said I could share her recipe with y'all. You are going to love it!
She and her mother adapted this from a cinnamon roll recipe they have in the family vault...which makes it even more special when someone shares! And I have to add, there wasn't much left by the time I headed back to my office.
photo courtesy of Mary Margaret Miller
Sunflower County King Cake
by Sandra and Mary Margaret Miller
(makes 2-3 cakes: more the better!)
Dough:
1 C shortening
¾ C sugar (heaping)
1 C boiling water
2 pkg yeast dissolved in lukewarm water (115-120 degrees)
2 eggs beaten + 1 t. salt
6 C flour
Cream Cheese Filling:
2 8 oz. blocks cream cheese, softened
1 t. vanilla flavoring
1 t. almond flavoring
½ t. salt
1 egg beaten
¾ C sugar
In a mixer, combine shortening and sugar until dissolved. Add boiling water and beat until cool. Add yeast and eggs. Beat until combined. Stir in flour. Beat until combined. Spray dough with butter flavored spray and cover with a damp cloth. Refrigerate overnight to rise.
Place half of the dough mixture on a floured surface. Knead and roll into a rectangle, about ¼ inch thick. Ice with a thin layer of cream cheese filling and roll, jelly-roll style, into a long tube. Place on a buttered pan in an oval shape, connecting the ends.
Bake at 350 degrees for 15-20 minutes, until cake is golden. Remove from oven and cool completely. Before icing, cut a small slit in the bottom of the cake and insert a plastic baby or other festive trinket. Make sure to use an object that is easily noticeable and not too small.
Icing:
2-3 C sifted powdered sugar
1 t. vanilla flavoring
1 t. almond flavoring
3-4 T milk
Combine all ingredients with a hand mixer until smooth and glossy. Divide icing into three cups and color with green, purple and yellow/gold food coloring. Decorate cake with the icing in any fashion you see fit! Green, gold and purple sprinkles are a nice addition.
This will be your new favorite King Cake recipe during Mardi Gras. Enjoy! And most of all, thank you Mary Margaret :)
