Trisha Yearwood's Southern Comfort Recipes

Country music legend shares meatloaf, biscuits, cake and deviled eggs recipes.

ByABC News via logo
November 18, 2008, 9:39 AM

Apr. 8, 2008— -- Country music legend Trisha Yearwood shows off her hidden talents with her first-ever cookbook: "Georgia Cooking in an Oklahoma Kitchen."

Her recipes offer a contemporary twist on simple homemade Southern fare, inspired by her childhood in rural Georgia.

Yearwood wrote the book along with her mother, Gwen, and her sister, Beth, paying homage to her family's favorite dishes made from easy-to-find ingredients, such as chicken with dumplings, breakfast sausage casserole, cranberry jelled salad, and easy peach cobbler.

She joined "Good Morning America" today and shared her recipes for Ribbon Meatloaf, Biscuits, German Chocolate Cake and His and Her Deviled Eggs. All of these recipes can be found below and are courtesy of Trisha Yearwood's new book, "Georgia Cooking in an Oklahoma Kitchen."

*Serves 6-8

Directions:
Combine the beef, onion, salt, and pepper in a large skillet and cook over medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat. Stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes, crushing them with your hands as you add them, and the peas to the skillet. Set aside.

Preheat the oven to 450°F.

On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat mixture thinly over the dough, then roll the dough like a jelly roll, beginning from one long edge. Place the roll on a greased baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake for 15 minutes, or until browned.

Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.

Directions:
Preheat the oven to 450°F. Lightly grease a baking sheet with nonstick cooking spray. Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.

12 large eggs

Directions:
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggsshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover, and chill for at least 1 hour.

Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients of your choice. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

Directions:
Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add ¼ cup (½ stick) of the butter and stir until it is melted and blended. Add ¼ cup of warm milk and stir until smooth. Set the chocolate aside to cool.

Preheat the oven to 350°F.

Line the bottoms only of 3 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.