Tag Archives: pecans

Strawberry Ice Cream Casserole

Happy Friday!!  Or should I say, Fri-yay?

The original recipe called this “Frozen Strawberries and Cream Dessert,” but I think Strawberry Ice Cream Casserole is a more appropriate term.  After all, it’s made in a casserole dish.

Strawberry Ice Cream Casserole - Oysters & Pearls

I made this dessert for Easter because 1) it would feed a crowd, and 2) strawberries were in season, and 3) strawberry desserts are my favorite.  The pecan crumble topping absolutely MADE this dish.  I doubled it to serve our Hugh Jass family and added extra pecans strawberries.  Because pecans and strawberries.

No Churn Strawberry Ice Cream Casserole
via Pip & Ebby


– 1 cup pecans, toasted
– 8 whole graham crackers, broken into pieces
– 20 tablespoons butter, melted
– 2 cup all-purpose flour
– 2/3 cup brown sugar
– 4 egg whites
– 1 cup sugar
– 2 cup heavy whipping cream
– Juice from 2 lemon
– 8 oz. brick cream cheese, softened
– 5 cups strawberries, hulled and chopped


  1. Preheat oven to 325 degrees F. Coat an 9×13-inch square baking dish with non-stick cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.  Remove and let cool.
  2. Meanwhile, in a large mixing bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon.
  3. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 6 hours (preferably overnight) before serving.
  4. To serve, allow to thaw for a few minutes before cutting slices.

No Churn Strawberry Ice Cream Dessert - Oysters & Pearls

This dessert earned rave reviews this Easter!  And the better the strawberries, the better the finished product.  We got these local berries from Southern Fresh Market at the Bainbridge Farmers’ Market and they were delish. :) Eat local, y’all!

As a PSA, tomorrow, May 2, 2015, the BFM will have a Touch-A-Truck for da kids.  Kids love trucks!  Get yo self there, get some strawberries, and make this bomb diggety dessert this weekend.  It’s supposed to be gorgeous and sunny all weekend – perfect ice cream weather!

Until Next Time

Seven Seas’ Feud Cake Recipe

Merry Christmas week, y’all!

I thought I’d save my best recipe of late for last this month.  This recipe is straight from Bay Leaves Cookbook, which belonged to my late Grannie.  My other Grandmother, Tezzie, has also given me a copy of this recipe.  It was super popular in years gone by, and it also just so happens to be Wheat’s Aunt Danna Sue’s favorite cake!  It’s a simple, no-fuss recipe, so it’s perfect for the hectic holidays.  It’s also chock full of pecans, so it’s basically a Southern delicacy.

Seven Seas' Feud Cake for Turkey Day | Oysters & Pearls

I suppose you could make a Christmas tree with your pecan halves instead of a turkey, though.

I tend to go a little bit overboard in all that I do.

Feud Cake for Thanksgiving | Oysters & Pearls

You may be wondering about the name, too.  This cake was originally served at a restaurant in Panama City called Seven Seas.  Two families claim that the recipe belonged to them, and thus the cake has been called Feud Cake ever since.

From Bay County’s own website:

Seven Seas Restaurant and Cocktail Lounge, Panama City, Florida | Oysters & Pearls

Located on the corner of 5th Street and Grace Avenue, the Seven Seas Restaurant and Cocktail Lounge opened in June 1954 and closed in November 1978.  The location of this restaurant first housed a church and later a Piggly Wiggly that was owned by A.R. Rogers and Don Fay.  The restaurant and lounge was a landmark with outstanding cuisine to the end.  They also featured a fashion show on Wednesdays at noon and their famous Sunday evening smorgasbord.  Many festive affairs were held there, including conventions, banquets, wedding receptions and various club meetings.  Prices in 1968 ranged from $3.25 for whole stuffed Gulf flounder to $5.50 for a 16-0z. New York cut sirloin steak.

And yes, that’s whipped cream as frosting.

Seven Seas’ Feud Cake Recipe

Reworded slightly from my Grannie’s copy of Bay Leaves, a Collection of Recipes by the Junior League of Panama City, Florida


– 8 eggs
– 2 cups sugar
– 1 tablespoon vanilla extract
– 1 cup flour
– 1 teaspoon salt
– 4 teaspoons baking powder
– 5 cups pecans, finely chopped


Use a food processor to finely chop the pecans and set aside.  Beat the eggs at high speed for five minutes.  Gradually add the sugar and vanilla.  Whisk together the flour, salt, and baking powder and add to the egg mixture.  Beat another five minutes.  Add five cups pecans at low speed to moisten well and beat for approximately one minute.  Pour mixture into three greased and parchment paper-lined 9-inch cake pans.  Bake at 350 degrees for 15 to 20  minutes.  Remove immediately from pans to wire racks and cool completely.  Cake may fall slightly.

for the icing


– 1 1/2 quarts heavy whipping cream
– 1 cup confectioners’ sugar


Whip cream until stiff peaks form and sweeten with the sugar (add slowly!).  Frost layers and sides of cake.  You can either sprinkle chopped pecans over the top and sides, or you can take liberties with your pecan decorations, as I did.  Might I suggest a pecan Christmas tree?  Or wreath?

Feud Cake for Thanksgiving | Oysters & Pearls

It won’t really matter how you decorate it though, because the entire cake is most likely going to be devoured, leaving you with a messy platter and happy family.

Pecan Turkey Cake Topper | Oysters & Pearls

Merry Christmas to all, and to all a goodnight!  I’m counting each one of you reading this amongst my blessings this Christmas.  Thank you so much for reading, and I hope you all have the merriest of Christmases.

Until Next Time

Peach Crisp Recipe

I mentioned this peach crisp recipe last time we had our Farm to Table Supper Club, and I am just about ready to make it again.  In fact, with a crispy, nutty oatmeal crust, it would be the perfect summer dessert OR breakfast.

Georgia Peaches and Blackberry for a Crisp | Oysters & Pearls

Cutting Butter into Peach Crisp Toppings | Oysters & Pearls

Don’t mind that butter…

Peach and Blackberry Crisp Topping | Oysters & Pearls

I based this super simple peach crisp recipe off of this one that I found at the last minute.  When it comes to sweet summer fruit, I think simplest is usually best.

Georgia Peaches and Blackberry for a Crisp | Oysters & Pearls

Georgia Peaches and Blackberry for a Crisp | Oysters & Pearls

Simple Summer Peach Crisp Recipe
serves 12 easily
adapted via Allrecipes.com


– 10 to 12 very ripe peaches, washed and sliced
– 1 package very ripe blackberries (or any ripe berry you like, or omit them altogether)
– 1 cup all purpose flour
– 1 cup light brown sugar, firmly packed
– 1 cup (2 sticks) cold butter
– 2 teaspoons ground cinnamon
– 1/2 teaspoon Kosher salt
– 2 cups rolled oats
– 1 cup chopped pecans


Preheat oven to 350 degrees Fahrenheit.  Arrange sliced peaches evenly in a 9×13 greased pan or casserole dish.  Scatter berries throughout, if using.  Set aside.

Mix flour, light brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly mixed and with crumbles the size of peas.  Fold the oats and pecans into the flour mixture.  Evenly sprinkle and press the topping over the top of the fruit.

Bake at 350 degrees for 30 minutes or until the topping is slightly browned.

Georgia Peaches and Blackberry for a Crisp | Oysters & Pearls

This is the perfect way to showcase perfectly ripe, delicious Georgia peaches and really let them shine.  I often find cobblers too sweet, and sometimes a cobbler can mask the true flavor of the fruit with all that sugar.  There’s a time and place for cobblers, but I think this crisp really puts the fruit front and center.

 Peach and Blackberry Crisp | Oysters & Pearls Peach and Blackberry Crisp | Oysters & Pearls

I think this crisp recipe would be wonderful with any fresh or canned fruit, summer or winter, doubled or halved.  The topping is versatile, crunchy, sweet, and salty.  Feel free to throw anything you want underneath it!  And do not hesitate to top it with ice cream, no matter what’s on the bottom.

Peach and Blackberry Crisp | Oysters & Pearls

Where to shop:
flour sack dish cloth: Julie Guyot and Ashley Ivey via TCA
farm table: Southern Restoration Furniture by Marc Ventry
vintage pyrex bowl (similar)
vintage pastry cutter (similar)

You may also like:
Honey Ice Cream Recipe
Easy Vanilla Ice Cream Recipe
Homemade Strawberry Ice Cream Recipe
Blueberry Cheesecake Ice Cream Recipe
Homemade Chocolate Ice Cream Recipe

Until Next Time