Tag Archives: simple

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

Simple Blueberry Pie Filling

I made this easy-peasy blueberry pie a couple of weeks ago and it went over really well.  It’s not anything mind-blowing or revolutionary, and I even used (gasp!) store-bought pie crusts.

Simple Blueberry Pie Filling Recipe | Oysters & Pearls

My pie crusts browned a wee bit too much, but overall it was a simple and delicious pie.  The blueberries I picked a few weeks ago from my parents’ house (that I used frozen), so we’re going to categorize this pie as farm-to-table-despite-the-store-bought-crusts.

Easy Blueberry Pie Filling Recipe | Oysters & Pearls

Simple Blueberry Pie Filling Recipe
via foodnetwork.com


– 3/4 cup sugar
– 2 tablespoons cornstarch
– 1/2 teaspoon ground cinnamon
– a scant 1/2 cup water
– 3.5 cups blueberries
– 1 tablespoon fresh lemon juice


Preheat oven to 425 degrees F.  Combine sugar, cornstarch, cinnamon and water.  Add to a small saucepan and warm over medium heat until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Using whatever pie dough you’d like (I posted about my favorite pie dough recipe here, but store-bought refrigerated dough will do the trick, too), roll out one round and place over the bottom of a 9-inch pie pan.  Pour the filling into the pan, sprinkle with a bit more lemon juice, then add the other round of dough.  Pinch the sides together and flute them, fork them, make them pretty.  Cut vents and sprinkle with sugar.

Place pie onto a baking sheet and bake at 425 degrees for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 to 25 minutes. Let cool, slice, and enjoy with some homemade vanilla ice cream!  Or might I recommend some homemade honey ice cream?

Easy Blueberry Pie Recipe | Oysters & Pearls

You can vent this pie with any cuts you’d like.  You could use a Pie Bird.  You could even do a lattice crust!  Whatever blows your skirt up.

Simple Blueberry Pie | Oysters & Pearls

This pie is really simple to whip up, and frozen berries work just perfectly.

Simple Blueberry Pie Filling Recipe | Oysters & Pearls

And if anyone mentions your overly brown crust, they didn’t need any pie, anyhow.

Shop this post:
pie bird (Le Creuset Stoneware Pie Bird, R & M Pie Bird Set of 2, Black & White)
ceramic pie dish (Emile Henry 9-Inch Pie Dish)
striped dish towel (Vintage Dish Towels, Blue Striped)

You may also enjoy:
Sand Pear Tart with Pecan Frangipani & Mayhaw Jelly Glaze
Strawberry Almond Crumb Tart
Sand Pear Pie
Collard Greens and Pecan Pies
Cherry Hand Pies
Coconut Creme Pie
Key Lime Pie

Until Next Time

Jeremy’s Buttermilk Biscuits

Few things are as synonomous with the South as are biscuits.

However, biscuits can be intimidating. There’s so much pressure to make the perfect biscuit, and usually the ease of bashing that little blue tube on the edge of the counter wins out.

Until now.

3-Ingredient Buttermilk Biscuits with Blueberry Jam | Oysters & Pearls

Thank Heavens for Jeremy and his three (yes, only three) ingredient buttermilk biscuits!

Jeremy used to work for my aunt and uncle at Halley’s Service Station in Blountstown. Once, he made these biscuits for Lala and Mike and the fam, and Lala has never looked back.

And yet again, I’m grateful that Lala shared so many recipes with me, so that I can share them with you!

Making Jeremy's Biscuits | Oysters & Pearls

Jeremy’s Buttermilk Biscuits (makes 6 large or 12 small biscuits)


– 3 cups self-rising flour
– 1/3 cup vegetable oil
– 1 cup whole fat buttermilk

Note: I usually don’t have self-rising flour on hand, but I always keep all-purpose flour in the kitchen. To convert all-purpose flour to self-rising, add 1 1/2 teaspoons baking powder and 1/2 teaspoon of kosher salt for every one cup of all purpose flour. Sift or whisk them together, and you’re all set! So for this recipe, add 1 1/2 Tablespoons of baking powder and 1 1/2 teaspoons of salt to three cups of all purpose flour. Voila!


Mix the flour and oil together with a spatula until “rocky” (pictured above). Add the buttermilk and mix well (pictured below). Grease hands (I just sprayed some baking spray on my hands and sprayed the baking dish at the same time) and form biscuits. Place the biscuits in a greased baking dish and bake at 425 degrees until brown (approximately 30 to 40 minutes).

Buttermilk Biscuit Dough | Oysters & Pearls

I presume that instead of hand-forming biscuits, you could easily roll the dough out and use a biscuit cutter to make your edges sharper and more perfect looking biscuits if you wanted.

Hand-Formed Buttermilk Biscuits | Oysters & Pearls

I only put four biscuits in the oven, and wrapped two up in plastic wrap and froze them for a rainy day. Four was even too much for the two of us!

3-Ingredient Buttermilk Biscuits | Oysters & Pearls

These were amazing hot out of the oven, served with a generous helping of homemade blueberry jam! For my recipe for blueberry jam, click {here}.

Buttermilk Biscuits with Blueberry Jam | Oysters & Pearls

While we are talking about all things Southern biscuit related, these biscuits would be absolutely perfect drenched in some sausage gravy, or even better split in two and overflowing with macerated strawberries and fresh whipped cream, or you could mix some herbs, cheese, olives, or whatever your little heart desires into the batter… Just a couple of things that come to mind!

Whichever way you prefer your biscuits, I highly suggest making some this weekend.

And with that, Happy Friday and Happy Weekend!! Have a good one, y’all!