COTW - Charlie & Pruitt


This week's Cooks of the Week are two adorable sisters, Charlie Grace, 8 and Pruitt Elizabeth, 2. Charlie enjoys playing school with her sister and baby dolls, making arts and crafts, deer and dove hunting with her daddy, and participating in dance at Southern Dance Connection! Pruitt loves watching Cocomelon, coloring for her momma, and jumping on her trampoline. Charlie and Pruitt are the children of Trent and Malorie Lewis, of Metter. Here are three recipes that they would like to share. Enjoy!

Peach Cobbler

1 c. self-rising flour

1 c. milk

1 c. sugar

1/2 cup of melted butter

2 cans sliced peaches in 100 percent syrup

1 tsp. of vanilla

Pour melted butter into a 9”x13”, combine flour, sugar, milk, and vanilla and pour on top of melted butter. Pour cans of peaches on top and sprinkle with a little sugar. Bake on 350°F for 30-45minutes, until top is golden brown.

Cream Cheese Danish

2 cans crescent rolls

2 (8 oz.) packages of cream cheese

1 c. sugar

1 tsp. vanilla

1 egg

Preheat oven to 350°F and grease a 13”x9” baking pan. Lay a pack of crescent rolls in the pan and pinch openings together. Mix cream cheese, sugar, vanilla, and egg together until smooth and spread mixture over the crescent rolls, then lay the second layer of crescent rolls on top and pinch openings together. Brush with egg white. Bake for 35-45minutes until top is golden brown.

Red Velvet Cake

For the cake:

1 oz red food coloring

1 tsp. cocoa powder

1-1/2 c. oil

1-1/2 c. sugar

2 eggs

1 tsp. vanilla

1 c. buttermilk

2-1/2 c. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. vinegar

For the frosting:

8 oz cream cheese

1/4 c. butter

1 lb. powder sugar

1 tsp. vanilla

For the cake:
Preheat oven to 325°F degrees. In a glass measuring cup, mix food coloring and cocoa and set aside. Mix sugar, oil, and egg. Once they are mixed well, add food coloring and vanilla. Pour buttermilk in glass measuring cup that food coloring was in. Alternate adding milk and sifted flour and salt and mix well. Fold in soda and vinegar. Pour in greased pan (2/3-9” round pans). Bake for 20-30 minutes, or until toothpick comes out clean.
For the frosting:
Mix all ingredients together until well blended and spread evenly over cake.


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