Her mother sits silently for a long time, sips her tea, and settles on angel biscuits. While I was looking for the right recipe, I found Kitty Crider’s “Anything For Mother,” a column the food editor wrote about flying to visit her dying mother, a Southern cook who had lost her appetite. Plus, the dough will keep in the refrigerator for up to a week, so you can bake them off as needed. They are light, foolproof (thanks to three leaveners), and the yeast gives them a unique flavor. The nurse told me to restrict his meals to white flour, which was quite a blow to a man with visions of slathered ribs dancing in his head.Īngel biscuits are the biscuit/roll hybrid that’s been a staple of Southern ladies’ luncheons for at least 60 years. People drive in for miles.īut Jeff got sick. It’s a sign post on blacktop, but the entire city raises money 364 days of the year for the fireworks show, and it is spectacular. Taking your turn shooting the potato cannon–a PVC pipe that, with a little pump action, will blast a raw baking potato into the middle of next week.Īnd after a day with family, we were going to drive to the small-town festival where we got engaged. Older people explaining how everyone’s related and children underfoot. Imagine hundreds of people gathered near a huge oak tree with so many grills going that they use refrigerators powered by hundreds of yards of extension cords to store the uncooked meat. Then we were going to drive to Jeff’s hometown for the Fourth of July Family Reunion. First, we were going to drive to my parents’ house for our annual Red, White, and Blue Breakfast–an event that started after Momma handed Daddy the business end of a sparkler and we had to come up with a fireworks alternative. Sprinkle mini chocolate chips around the top edge of the cake.You have no idea how much we were looking forward to the Fourth of July. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Remove the springform ring and invert the cake onto a cake stand or serving plate remove the bottom of the pan. Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Make the ganache: Put the chocolate in a small bowl. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight. Transfer to the prepared pan and press down evenly until tightly packed. Pour the chocolate mixture over the cookie mixture and stir to coat.
Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil).
Toss the hazelnuts and cookies in a large bowl. Let cool, then chop.īutter the bottom and sides of an 8-inch springform pan set aside. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes.
Make the cake: Preheat the oven to 350 degrees F.
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