You know how sometimes I’ll give you two recipes when I haven’t run down much news? This is one of those weeks.

Tropical Fruit Fluff
8 oz. sour cream
1/4 cup orange juice
1/4 cup flaked coconut
1/4 cup chopped walnuts
3 tablespoons peach, apricot, or pear preserves

Combine all ingredients, stir well. Chill 2-3 hours. Serve as a dip for assorted fruits. Yields 1-1/4 cups.
*
This next recipe may well be the first one I ever put in the column. These cheese biscuits were my mother’s specialty and I’m glad I took the time to help her make them. They really have a kick.

Marian’s Cheese Biscuits
1/2 pound sharp cheddar cheese
1/2 pound margarine
2 cups self-rising flour
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt

Grate cheese. Let margarine and cheese come to room temperature, then mix together. Sift flour, then measure out 2 cups.
Add red pepper and salt to flour, then sift again. Gradually add flour mixture to cheese and margarine mixture. Chill dough, then roll into small balls (between marble and shooter marble size). Top each cheese ball with a pecan half (or smaller piece of pecan) and flatten slightly. Bake at 375 degrees until light brown, about 15 minutes. Do not overbake. Cool on wire racks and store in tins or airtight containers. I use at least 1/2 teaspoon cayenne pepper—so good.

When I asked Kate what she wanted me to send her this weekend, she requested these cheese biscuits. They are, after all, orange, so they will go with that Clemson color scheme. Happy Trails!