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Alabama Recipes

Made from scratch

Any cook who takes the time to prepare a dish “from scratch” gets my compliments. I remember the first time I made homemade pancakes using actual ingredients instead of baking mix and another time I baked a cake without using a box mix. Truth is, it’s worth the trouble. I tend to add special things, like adding almond extract to my pancake batter, to recipes from a box to make them taste a little more homemade. It’s delicious! But don’t tell anyone I cut corners in the kitchen!

Mary Tyler Spivey


Cook of the Month


Zucchini Chocolate Cake

Ann Varnum, Wiregrass EC

1/2 cup margarine or butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1/2 cup sour cream
2 cups grated zucchini
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla flavor

Mix softened butter, oil and sugar. Add eggs, vanilla, sour cream and zucchini. Mix well. Add dry ingredients and mix. Bake in a 9×13-inch pan at 350 degrees for 45 minutes. Check with a toothpick in the center to make sure cake is done. On warm cake, frost with cream cheese frosting.

Cream Cheese Frosting:

1 stick butter
3 1/2 teaspoons cocoa
1/3  cup milk
1 box powdered sugar
1 teaspoon vanilla flavor
3 cups chopped pecans

Stir together butter, cocoa and milk in a saucepan. Bring to a boil and remove from heat. Add the powdered sugar, vanilla and pecans. Beat until smooth. Spread on warm cake.



Zucchini Strudel Pie


4 cups all-purpose flour
1 1/2 cups sugar
1/2 teaspoon salt
1 cup butter


5-7 cups zucchini, peeled and cubed
1/2 cup lemon juice (add enough water to equal 2/3 cups)
1 cup sugar
1 1/2 teaspoon cinnamon (divided)
1 /4  teaspoon nutmeg

Dough: Combine flour, sugar, salt, and butter until crumbly. Press 1/2 of mixture in 9×13-inch greased pan. Bake 10 minutes at 350 degrees. Filling: Combine cubed zucchini and lemon juice/water mixture in a saucepan. Cook until tender. Add 1 cup sugar, 1/2 teaspoon cinnamon and nutmeg. Simmer 5 minutes. Add 1/2 cup reserved dough mixture to filling. Stir until thickened. Spread zucchini over baked dough. Topping: Add 1 teaspoon cinnamon to remaining dough mixture and sprinkle over top of zucchini. Bake 30 minutes at 350 degrees. Yummy served warm and topped with vanilla ice cream! Note: Tastes like apple pie! A great way to sneak zucchini into your menu.

Martha Joy Troyer, Southern Pine EC



Crab Jambalaya

1 pound crab meat
1/2 cup chopped bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 (29-oz.) can tomatoes
1/4  cup uncooked rice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Black pepper, to taste

Remove any remaining shell or cartilage from crabmeat; set aside. Fry bacon until lightly brown. Add onion, celery, and green pepper; cook until tender. Add tomatoes, rice and seasonings. Cover and simmer for 20 to 25 minutes or until rice is tender, stirring occasionally. Add crabmeat; heat through. Serves 6.

WM. J. Peyregne, Pea River EC




Spinach Pizza

2 large handfuls spinach
2 tablespoons creme fraiche
1/2 garlic clove, finely chopped
2 small handfuls grated Parmesan cheese
Sea salt and black pepper
2 large golf-ballsized pieces pizza dough
2 small eggs

(This recipe serves two, but you could make more individual pizzettas if you have guests)! Preheat your oven to 500F. Put a pizza stone or baking sheet in the oven to heat it up. Plunge the spinach leaves into boiling salted water for one minute to blanch them. Remove the spinach and plunge into ice-cold water. Squeeze dry and finely chop it. Add the creme fraiche, garlic, about 3/4 of the Parmesan, a pinch of salt, and black pepper. Mix together to form a green paste. Roll each dough ball out to around 8 inches in diameter. Evenly spread the spinach mixture over each pizza base, creating a tiny wall. Crack an egg into the center of each. Place the pizzas on your pizza stone or baking sheet in the oven for 6–8 minutes.One minute before your pizzas are ready, sprinkle with remaining Parmesan and black pepper.

Robin O’Sullivan, Wiregrass EC