1 (8.5 ounce) package corn bread/muffin mix
1 egg
1/2 cup frozen corn, thawed
1/3 cup milk
1/4 cup shredded Cheddar cheese
1/4 cup grated onion
5 bacon strips, cooked and crumbled
1/2 teaspoon poppy seeds
1/8 teaspoon paprika
Directions
In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
Sunday, August 29, 2010
Saturday, August 28, 2010
Strawberry Apple Danish Spread
1 Pkg (8 oz) cream cheese, softened (may used reduced fat cream cheese as well)
1 apple, chopped
2 Tbsp. strawberry jam (I use homemade balsamic strawberry jam)
1/3 cup granola
Ritz brown sugar cinnamon crackers
Heat oven to 350 degrees F. Spread cream cheese onto bottom of 9 inch pie plate or 1 quart
casserole.
Combine apples and jam; spread over cream cheese. Top with granola or chopped nuts of choice.
Bake 20 minutes or until heated through.
Serve with crackers
1 apple, chopped
2 Tbsp. strawberry jam (I use homemade balsamic strawberry jam)
1/3 cup granola
Ritz brown sugar cinnamon crackers
Heat oven to 350 degrees F. Spread cream cheese onto bottom of 9 inch pie plate or 1 quart
casserole.
Combine apples and jam; spread over cream cheese. Top with granola or chopped nuts of choice.
Bake 20 minutes or until heated through.
Serve with crackers
Friday, August 27, 2010
Layered Basil Cheese Spread
2 tubs (8 oz. each) whipped cream cheese
1 medium tomato, seeded and finely chopped (about 3/4 cup)
1 cup firmly packed fresh basil leaves
3/4 cup finely shredded parmesan cheese
1/2 cup firmly packed fresh parsley leaves
1/4 cup pine nuts or slivered almonds*
2 cloves garlic, chopped
3 tablespoons olive oil
Keebler® Town House Toppers® Original Crackers
- or -
Keebler® Town House® Original Crackers
Directions
Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
In medium bowl gently stir together cream cheese and tomato. Set aside.
In food processor bowl combine basil, parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.
Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.
On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.
Tip: I like to use sundried tomatoes instead of fresh tomatoes in this spread
1 medium tomato, seeded and finely chopped (about 3/4 cup)
1 cup firmly packed fresh basil leaves
3/4 cup finely shredded parmesan cheese
1/2 cup firmly packed fresh parsley leaves
1/4 cup pine nuts or slivered almonds*
2 cloves garlic, chopped
3 tablespoons olive oil
Keebler® Town House Toppers® Original Crackers
- or -
Keebler® Town House® Original Crackers
Directions
Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
In medium bowl gently stir together cream cheese and tomato. Set aside.
In food processor bowl combine basil, parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.
Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.
On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.
Tip: I like to use sundried tomatoes instead of fresh tomatoes in this spread
Hot Spinach and Artichoke Dip
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Hello Dolly Bars
Five Layer Bar Mix:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1 jar Five Layer Bar Mix
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
Directions
In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.
Preheat oven to 350 degrees F.
Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1 jar Five Layer Bar Mix
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
Directions
In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.
Preheat oven to 350 degrees F.
Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.
Pretzel peanut candy
Ingredients
18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts
Directions
Line a rimmed cookie sheet with parchment or waxed paper.
Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.
Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper
You can use milk or dark chocolate chips, almond bark also. I made it with milk chocolate and it is really good.
18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts
Directions
Line a rimmed cookie sheet with parchment or waxed paper.
Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.
Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper
You can use milk or dark chocolate chips, almond bark also. I made it with milk chocolate and it is really good.
Monday, August 23, 2010
Classic Pound Cake
6 eggs
1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces
2-3/4 cups sugar
1 tsp. kosher salt
4 tsp. pure vanilla
3 cups sifted cake flour*
Directions
1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.
2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1-1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.
3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.
4. Gradually add about 2-1/2 cups of the flour on low speed, mixing until just blended (this should take about 1 to 1-1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.
5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.
6. Place on center rack of cold oven. Turn oven setting to 300 degrees F. Bake for 1 hour 15 minutes to 1-1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.
7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving. Makes 2 loaves (24 servings) or one 10-inch tube cake.
8. *Note: 2-1/2 cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.
Nutrition Facts
Servings Per Recipe 2 Loaves (24 servings) Calories 272, Total Fat (g) 12, Saturated Fat (g) 7, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 84, Sodium (mg) 127, Carbohydrate (g) 37, Total Sugar (g) 23, Fiber (g) 1, Protein (g) 4, Calcium (DV%) 2, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet
1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces
2-3/4 cups sugar
1 tsp. kosher salt
4 tsp. pure vanilla
3 cups sifted cake flour*
Directions
1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.
2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1-1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.
3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.
4. Gradually add about 2-1/2 cups of the flour on low speed, mixing until just blended (this should take about 1 to 1-1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.
5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.
6. Place on center rack of cold oven. Turn oven setting to 300 degrees F. Bake for 1 hour 15 minutes to 1-1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.
7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving. Makes 2 loaves (24 servings) or one 10-inch tube cake.
8. *Note: 2-1/2 cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.
Nutrition Facts
Servings Per Recipe 2 Loaves (24 servings) Calories 272, Total Fat (g) 12, Saturated Fat (g) 7, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 84, Sodium (mg) 127, Carbohydrate (g) 37, Total Sugar (g) 23, Fiber (g) 1, Protein (g) 4, Calcium (DV%) 2, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet
Bacon and Spinach quiche
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges
TIP: I made this recently but didn't have any swiss cheese. I used a combination of cheeses on hand (smoked chedder, mozzarella and sharp chedder) and it was really good. So just use what you have. My husband suggested that the next time I make it he would like to have some smoked sausage in the quiche.
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges
TIP: I made this recently but didn't have any swiss cheese. I used a combination of cheeses on hand (smoked chedder, mozzarella and sharp chedder) and it was really good. So just use what you have. My husband suggested that the next time I make it he would like to have some smoked sausage in the quiche.
Pressure cooker BBQ ribs
1 cup barbecue sauce
1/ 2 cup apple jelly
1 3-inch cinnamon stick
1 large sweet onion, peeled and diced
1 /2 cup water
3 pounds "country style" or Western ribs
Add the first five ingredients to the pot of the pressure cooker and stir to combine. Add the meat, addling the sauce over top. Place the lid on the pressure cooker. Turn on the heat, cooking over low pressure, 55 minutes. Remove the pan from the heat and let the steam release naturally. (It'll take about 10 minutes to cool off.)
Remove the meat and bones (keep the meat warm) and the cinnamon stick. (Toss the stick; it's done its job.) Put the pan of the pressure cooker back on the heat, if you want to simmer it some more to thicken the sauce
1/ 2 cup apple jelly
1 3-inch cinnamon stick
1 large sweet onion, peeled and diced
1 /2 cup water
3 pounds "country style" or Western ribs
Add the first five ingredients to the pot of the pressure cooker and stir to combine. Add the meat, addling the sauce over top. Place the lid on the pressure cooker. Turn on the heat, cooking over low pressure, 55 minutes. Remove the pan from the heat and let the steam release naturally. (It'll take about 10 minutes to cool off.)
Remove the meat and bones (keep the meat warm) and the cinnamon stick. (Toss the stick; it's done its job.) Put the pan of the pressure cooker back on the heat, if you want to simmer it some more to thicken the sauce
Wednesday, August 18, 2010
Gooey Butter Cake
Ingredients:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min
Blueberry Jam
A zesty summer fresh blueberry jam, just waiting for your morning toast.
Ingredients:
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids
Directions
Prepare jars and lids according to manufacturer’s instructions.
In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.
Servings: 7 Jars
Prep Time: 20 min
Cook Time: 30 min
Rhonda and I made this jam (found recipe in Paula Deen's magazine) and we used frozen blueberries from our freezers. Once again, delicious results!!
Serving tip: Blueberry vinaigrette
2 Tablespoons blueberry jam
1/4 cup balsamic vinegar
1/2 cup EVOO (extra virgin olive oil)
Salt and pepper to taste
Whisk jam and vinegar together, slowly stream in olive oil while whisking.
Salt and pepper to taste. Makes the best salad vinaigrette ever!!
You can use any "fruit" jam to achieve great results, i.e. strawberry, peach, etc..
Note for diabetics: I used Splenda blend in this recipe and peach honey recipe. Just be sure to use half as much Splenda blend as you would sugar.
Ingredients:
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids
Directions
Prepare jars and lids according to manufacturer’s instructions.
In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.
Servings: 7 Jars
Prep Time: 20 min
Cook Time: 30 min
Rhonda and I made this jam (found recipe in Paula Deen's magazine) and we used frozen blueberries from our freezers. Once again, delicious results!!
Serving tip: Blueberry vinaigrette
2 Tablespoons blueberry jam
1/4 cup balsamic vinegar
1/2 cup EVOO (extra virgin olive oil)
Salt and pepper to taste
Whisk jam and vinegar together, slowly stream in olive oil while whisking.
Salt and pepper to taste. Makes the best salad vinaigrette ever!!
You can use any "fruit" jam to achieve great results, i.e. strawberry, peach, etc..
Note for diabetics: I used Splenda blend in this recipe and peach honey recipe. Just be sure to use half as much Splenda blend as you would sugar.
Peach Honey
My friend Rhonda and I made this "peach honey" this summer with fresh peaches from the local farmer's market. It is so very good!!!!
Lucille’s Peach Honey
Paula believes old family recipes, no matter how simple or difficult, tell a story. “Best Dishes” are family recipes lovingly handed to Paula during her travels over the years. Her favorites are handpicked and tested in the Paula Deen Test Kitchen and shared with you here. Check back often as new “Best Dishes” are added.
Lucille’s Peach Honey
Ingredients:
24 peaches with skins
2 large oranges with rind
2 large lemons with rind
16 cups sugar
30 pint canning jars
Directions:
In a food processor or blender purée lemons and oranges until smooth. Add peaches to citrus mixture and puree until smooth. In a large saucepan combine the fruit mixture with sugar. Cook to a slow boil until thick. While still hot, fill canning jars leaving 1/4” head room and process in a water bath.
Servings: 30 pints
Prep Time: 30 minutes
Cook Time: 1 to 1½ hours
Difficulty: Easy
Notes From Paula’s Test Kitchen: We used a food processor. If peaches are out of season frozen peach slices work well. Recipe can be reduced by half. Use our Home Canning 101 tips to put up your Peach Honey. After making the peach honey we created an excuse to REALLY test the honey and decided to have afternoon tea and the honey on toasted English muffins. Divine
Lucille’s Peach Honey
Paula believes old family recipes, no matter how simple or difficult, tell a story. “Best Dishes” are family recipes lovingly handed to Paula during her travels over the years. Her favorites are handpicked and tested in the Paula Deen Test Kitchen and shared with you here. Check back often as new “Best Dishes” are added.
Lucille’s Peach Honey
Ingredients:
24 peaches with skins
2 large oranges with rind
2 large lemons with rind
16 cups sugar
30 pint canning jars
Directions:
In a food processor or blender purée lemons and oranges until smooth. Add peaches to citrus mixture and puree until smooth. In a large saucepan combine the fruit mixture with sugar. Cook to a slow boil until thick. While still hot, fill canning jars leaving 1/4” head room and process in a water bath.
Servings: 30 pints
Prep Time: 30 minutes
Cook Time: 1 to 1½ hours
Difficulty: Easy
Notes From Paula’s Test Kitchen: We used a food processor. If peaches are out of season frozen peach slices work well. Recipe can be reduced by half. Use our Home Canning 101 tips to put up your Peach Honey. After making the peach honey we created an excuse to REALLY test the honey and decided to have afternoon tea and the honey on toasted English muffins. Divine
Cooking with Pressure Cookers Beef Stew
I have discovered the art of pressure cooking modern style. No longer do you need to worry about the pot blowing up on you. There are several new types of pressure cookers that have auto monitorys and have an automatic pop up valve to release any "over pressure" I've had my pressure cooker for 3 years now and I'm learning more each season about how to use it effectively
I would encourage you go get one especially if you are a working mom or a cooking who enjoys various meat dishes that can be cooked in a fraction of the time and turn out tender and great.
I will be adding some recipes for chuck stew with beer that I tried last week and we all really enjoyed it.
Basically you just cut up a chuck roast into large bite size pieces. Flour them and brown lightly in olive oil in bottom of pressure cooker. When brown, cut potatoes, carrots, onions and mushrooms up and place in pot. Pour 1 12 ounce beer over meat and vetetables along with an exstra
cup to cup and a half water. Place steam lid on , and when steam builds up, start cooking time at that point and cook for 45 minutes. Let steam naturally go back down when heat turned off beore opening pot. The stew should be tender, vegetaebles tender and gravy perfect and thick. The beer just sets the flavor off. Serve with crackers, cornbread or hot homemade bread.
I would encourage you go get one especially if you are a working mom or a cooking who enjoys various meat dishes that can be cooked in a fraction of the time and turn out tender and great.
I will be adding some recipes for chuck stew with beer that I tried last week and we all really enjoyed it.
Basically you just cut up a chuck roast into large bite size pieces. Flour them and brown lightly in olive oil in bottom of pressure cooker. When brown, cut potatoes, carrots, onions and mushrooms up and place in pot. Pour 1 12 ounce beer over meat and vetetables along with an exstra
cup to cup and a half water. Place steam lid on , and when steam builds up, start cooking time at that point and cook for 45 minutes. Let steam naturally go back down when heat turned off beore opening pot. The stew should be tender, vegetaebles tender and gravy perfect and thick. The beer just sets the flavor off. Serve with crackers, cornbread or hot homemade bread.
Breakfast Caserole
1 package Pillsbury crescent rolls, unroll in two oblong pieces and place in rectangle pan (9X13)
Cook 1 pounds sausage, drain the grease off and spread the sausage on unbaked crescent roll crust.
Sprinkle a few onions over crust (optional)add whatever you like in omelet type dishes. I ususally add mushrooms, black olives, etc... Beat 10 eggs and pour over filling. Bake on 400 degrees until eggs are set (20-25 minutes) and bottom of crust is brown. Remove from oven and top with 2 cups of your favorite shredded cheese or cheese blends. Lightly cover with foil to allow cheese to melt without having to put back in oven. Cool for 5-10 minutes then cut into squares. Great as a main dish with hash browns or grits on the side. Or can serve as appetizer with other finger foods.
Great for Sunday brunch or to take to morning meetings.
Cook 1 pounds sausage, drain the grease off and spread the sausage on unbaked crescent roll crust.
Sprinkle a few onions over crust (optional)add whatever you like in omelet type dishes. I ususally add mushrooms, black olives, etc... Beat 10 eggs and pour over filling. Bake on 400 degrees until eggs are set (20-25 minutes) and bottom of crust is brown. Remove from oven and top with 2 cups of your favorite shredded cheese or cheese blends. Lightly cover with foil to allow cheese to melt without having to put back in oven. Cool for 5-10 minutes then cut into squares. Great as a main dish with hash browns or grits on the side. Or can serve as appetizer with other finger foods.
Great for Sunday brunch or to take to morning meetings.
Tuesday, August 17, 2010
Chili Cornbread Casserole
1 1/2 lbs. ground beef
1 pkg taco seasoning mix (reserve 1 tsp)
1 can (10 3/4 ox) condensed tomato soup
2 cans (16 oz)chili beans
Topping
1 pkg Jiffy Corn Muffin Mix
1 cup chedder cheese
1 egg
1/3 cup milk
reserve 1 tsp taco seasoning mix
Preheat oven to 400. Grease a 3 quart caserole dish. In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bakeuncovered 15-25 minutes or until lightly browned.
1 pkg taco seasoning mix (reserve 1 tsp)
1 can (10 3/4 ox) condensed tomato soup
2 cans (16 oz)chili beans
Topping
1 pkg Jiffy Corn Muffin Mix
1 cup chedder cheese
1 egg
1/3 cup milk
reserve 1 tsp taco seasoning mix
Preheat oven to 400. Grease a 3 quart caserole dish. In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bakeuncovered 15-25 minutes or until lightly browned.
Cajun Corn Bacon Choux
Ingredients
6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
1/4 cup milk
salt to taste
cayenne pepper
1/4 cup chopped green onions
8 strips crisply cooked bacon, crumbled
Directions
Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
I had this at my friend Lisa's house when she and her husband had "Cajun Frolic" evening. They recently went to New Orleans and attended a cooking school and the food served at their dinner party was fabulous. Thanks for sharing the recipe Lisa
6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
1/4 cup milk
salt to taste
cayenne pepper
1/4 cup chopped green onions
8 strips crisply cooked bacon, crumbled
Directions
Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
I had this at my friend Lisa's house when she and her husband had "Cajun Frolic" evening. They recently went to New Orleans and attended a cooking school and the food served at their dinner party was fabulous. Thanks for sharing the recipe Lisa
Outrageously Delicious Spaghetti Sauce
4 - 28 oz cans crushed tomatoes
4 - 12 oz. cans tomato paste
1 large Vidalia or Spanish onion, chopped
1 head garlic, peeled and minced
1 medium eggplant, washed and diced
4 cups loosely packed fresh basil leaves
2 tablespoons dried oregano
1 tablespoon sugar
2 cups olive oil, divided
1/2 cup dry red wine
Water as needed for desired consistency
In large stockpot, saute onion in 3/4 cup olive oil for 5 minutes; add garlic and saute another
2-3 minutes. Add eggplant and another 1/4 cup olive oil, saute 4-5 minutes.
Stir in tomato paste, crushed tomatoes, 1/2 cup olive oil, wine and enough water to desired consistency (usually add about 2 cups water)
Place basil in large bowl or glass measuring cup, snip into small pieces and stir into sauce.
Add oregano and sugar.
Simmer 4 hours, adding spashes of remaining 1/2 cup olive oil periodically. When done, either place in jars and process in canner or place in freezer containers and keep in freezer.
My friend Rhonda Bryan provided me with this recipe. We made this together this summer and I have to tell you it is the best sauce ever. Makes 8 quarts or 16 pints.
Serving suggestion: I brown about 1 1/2 to 2 pounds ground beef, drain off grease, add sauce.
While simmering together, I cut up about 1/2 cup Calamata olives and about 1/2 cup sundried tomatoes (with oil) and place in sauce pan with 1 tablespoon olive oil and saute a few minutes.
Then add this mixture to beef and sauce. Simmer about 5 minutes. Serve with your favorite cooked pasta.
This seems like a lot of work but it really is worth it. Once it is cooking, you can do other things and check on it and stir to make sure it doesn't stick to pot, OR you can transfer to
a slow cooker and just cook it on high!!!
4 - 12 oz. cans tomato paste
1 large Vidalia or Spanish onion, chopped
1 head garlic, peeled and minced
1 medium eggplant, washed and diced
4 cups loosely packed fresh basil leaves
2 tablespoons dried oregano
1 tablespoon sugar
2 cups olive oil, divided
1/2 cup dry red wine
Water as needed for desired consistency
In large stockpot, saute onion in 3/4 cup olive oil for 5 minutes; add garlic and saute another
2-3 minutes. Add eggplant and another 1/4 cup olive oil, saute 4-5 minutes.
Stir in tomato paste, crushed tomatoes, 1/2 cup olive oil, wine and enough water to desired consistency (usually add about 2 cups water)
Place basil in large bowl or glass measuring cup, snip into small pieces and stir into sauce.
Add oregano and sugar.
Simmer 4 hours, adding spashes of remaining 1/2 cup olive oil periodically. When done, either place in jars and process in canner or place in freezer containers and keep in freezer.
My friend Rhonda Bryan provided me with this recipe. We made this together this summer and I have to tell you it is the best sauce ever. Makes 8 quarts or 16 pints.
Serving suggestion: I brown about 1 1/2 to 2 pounds ground beef, drain off grease, add sauce.
While simmering together, I cut up about 1/2 cup Calamata olives and about 1/2 cup sundried tomatoes (with oil) and place in sauce pan with 1 tablespoon olive oil and saute a few minutes.
Then add this mixture to beef and sauce. Simmer about 5 minutes. Serve with your favorite cooked pasta.
This seems like a lot of work but it really is worth it. Once it is cooking, you can do other things and check on it and stir to make sure it doesn't stick to pot, OR you can transfer to
a slow cooker and just cook it on high!!!
Monday, August 16, 2010
Dugger Family Yeast Rolls
DUGGAR HOMEMADE ROLLS
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast
2 c. flour
Combine first 5 ingr. in large bowl & cut with pastry cutter.
2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark
with hot water. Pour over dry mixture.
Slowly add:
3 c. flour
Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.
Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. (Everyone’s favorite Roll’s!)
Yields 16 Rolls in 2-9”x13” pans
These rolls are super easy and so very good. Once you try them, you probably won't go back to any other yeast roll recipes.
Tip: You can easily make cinnamon rolls by brushing melted butter and cinnamon sugar prior to rolling the dough into crescent shape. When hot
out of the oven, brush with butter, then brush with glaze.
Glaze recipe:
1 cup powdered sugar
1 Tbsp. milk
1 tsp. almond extract (optional)
Just stir together in bowl and drizzle glaze over hot rolls.
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast
2 c. flour
Combine first 5 ingr. in large bowl & cut with pastry cutter.
2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark
with hot water. Pour over dry mixture.
Slowly add:
3 c. flour
Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.
Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. (Everyone’s favorite Roll’s!)
Yields 16 Rolls in 2-9”x13” pans
These rolls are super easy and so very good. Once you try them, you probably won't go back to any other yeast roll recipes.
Tip: You can easily make cinnamon rolls by brushing melted butter and cinnamon sugar prior to rolling the dough into crescent shape. When hot
out of the oven, brush with butter, then brush with glaze.
Glaze recipe:
1 cup powdered sugar
1 Tbsp. milk
1 tsp. almond extract (optional)
Just stir together in bowl and drizzle glaze over hot rolls.
Liquid Laundry Detergent
This is the best laundry detergent ever!!! I have several friends that use it now after trying some that I made. I usually add lavender and lemongrass oil for fragrance. Very large yield for small investment of your time to mix this up.
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
Mama's chuck roast with vegetables
1 family sized chuck roast
1 package Lipton Onion Soup Mix
1 can cream of mushroom soup
Potatoes, peeled and quartered
carrots, peeled and cut into large pieces
Salt and pepper roast
Place in crock pot
Place cut up vegetables around roast
Mix Onion Soup Mix, cream of mushroom soup and one can of water or 1/2 cup water and 1/2 cup good wine. Pour over chuck roast. Cook on low 8 hours or on high for 4 hours.
The vegetables will have a delicious flavor and you will also have great gravy.
1 package Lipton Onion Soup Mix
1 can cream of mushroom soup
Potatoes, peeled and quartered
carrots, peeled and cut into large pieces
Salt and pepper roast
Place in crock pot
Place cut up vegetables around roast
Mix Onion Soup Mix, cream of mushroom soup and one can of water or 1/2 cup water and 1/2 cup good wine. Pour over chuck roast. Cook on low 8 hours or on high for 4 hours.
The vegetables will have a delicious flavor and you will also have great gravy.
Saturday, August 14, 2010
Easiest Apple Cobbler Ever!!!
4 tart apples, peeled and sliced
1/2 cup sugar mixed with 1 tsp cinnamon and 1 tsp cornstarch
1/4 cup water with 1 teaspoon almond extract
Pillsbury pie shell (found in section of store where canned biscuts are, crust not frozen, you juse unroll to use)
1/4 stick buttter
Spray pan with Pam. Place sliced apples in pan, sprinkle sugar mixture over apples and add water to them. Pour water mixture over apples.
Dot the butter all around the filling.Unroll pie crust on top of pie. Using a knife or fork, make several stabs in the crust for steam to escape during cooking to prevent the pie filling from leaking out
Place in pre heated 450 degree oven and bake for 20-25 minutes until crust is golden brown.
1/2 cup sugar mixed with 1 tsp cinnamon and 1 tsp cornstarch
1/4 cup water with 1 teaspoon almond extract
Pillsbury pie shell (found in section of store where canned biscuts are, crust not frozen, you juse unroll to use)
1/4 stick buttter
Spray pan with Pam. Place sliced apples in pan, sprinkle sugar mixture over apples and add water to them. Pour water mixture over apples.
Dot the butter all around the filling.Unroll pie crust on top of pie. Using a knife or fork, make several stabs in the crust for steam to escape during cooking to prevent the pie filling from leaking out
Place in pre heated 450 degree oven and bake for 20-25 minutes until crust is golden brown.
Friday, August 13, 2010
Spiced soup crackers
1 bag soup (oyster) crackers
1 package ranch dressing mix
2/3 cup vegetable oil
Tobasco sauce to taste
Mix ranch dressing mix, vegetable oil and Tobasco sauce until well blended (I use a wire whisk and mix in a 2 cup measuring cup)
Place crackers in a single layer on cookie or baking sheet.
Pour mixture over crackers and stir gently with spoon until mixture is absorbed by crackers. Place in preheated 250 degree oven for about 15 to 20 minutes, stirring crackers two to three times to keep from over browning on one side.
Remove from oven. Serve with chili or favorite soup or stew. Store when cooled in airtight container or in zipper bag. These crackers are also good as a snack.
You might want to make two batches at a time. At my house very few are left after one meal.
This a very easy recipe.
1 package ranch dressing mix
2/3 cup vegetable oil
Tobasco sauce to taste
Mix ranch dressing mix, vegetable oil and Tobasco sauce until well blended (I use a wire whisk and mix in a 2 cup measuring cup)
Place crackers in a single layer on cookie or baking sheet.
Pour mixture over crackers and stir gently with spoon until mixture is absorbed by crackers. Place in preheated 250 degree oven for about 15 to 20 minutes, stirring crackers two to three times to keep from over browning on one side.
Remove from oven. Serve with chili or favorite soup or stew. Store when cooled in airtight container or in zipper bag. These crackers are also good as a snack.
You might want to make two batches at a time. At my house very few are left after one meal.
This a very easy recipe.
Easy crock pot chili
2 pounds ground beef, cooked and drained
1 package onion soup mix
2 - 3 Tablespoons chili powder
3 cans chili beans, kidney beans or black beans (or mix for variety)
1 large (64 oz) can tomato juice
Mix all ingredients in crock pot. Cook all day on low or 4 hours on high. This recipe can also be made on cooktop in a deep pot but flavors are better if cooked longer in the crock pot.
I found this recipe about 30 years ago in Southern Living magaine and it is the easiest and best chili I've ever made.
Serving suggestions: just alone with either spiced soup crackers (recipe to follow) or with grated favorite cheese on top, great to servie chili over cooked tater tots with melted cheese on top, great with fritos on bottom of bowl topped withchili and cheese, also great over cooked rice.
1 package onion soup mix
2 - 3 Tablespoons chili powder
3 cans chili beans, kidney beans or black beans (or mix for variety)
1 large (64 oz) can tomato juice
Mix all ingredients in crock pot. Cook all day on low or 4 hours on high. This recipe can also be made on cooktop in a deep pot but flavors are better if cooked longer in the crock pot.
I found this recipe about 30 years ago in Southern Living magaine and it is the easiest and best chili I've ever made.
Serving suggestions: just alone with either spiced soup crackers (recipe to follow) or with grated favorite cheese on top, great to servie chili over cooked tater tots with melted cheese on top, great with fritos on bottom of bowl topped withchili and cheese, also great over cooked rice.
Ruth Newsome's Buttermilk Biscuits
2 cups White Lily Self rising flour
1/2 cup Crisco vegetable shortening
1/2 to 2/3 cup whole buttermilk
Sift flour, make a well with your hand or spoon in middle of flour, add shortening to well, then add 2/3 cup
buttermilk and start to mix slowly with a very clean hand (yes that is how my mama did it) or you can use a fork.
Be sure to gather in the shortening and flour with each rotation of hand/fork to incorporate completely without over mixing (one secret to fluffy biscuits is to not over mix) Add additional buttermilk if all flour mixture not
incorporated, but stop mixing when mixture is a very thick but thoroughly moistened batter.
Place about 3 Tablespoons flour on cutting board or surface where you can roll out biscuits. Dump biscuit mixture on floured board and gently roll to cover in flour just so you can work the dough without it sticking to your rolling pin or hands. Spread mixture gently with rolling pin into a circle. The width of the circle is not as important as the depth. If you want really puffy biscuits, dough should be at least one to one and a half inch thick prior to cooking . Cut with whatever size round cutter you prefer, I like the two inch size. Place biscuits on greased or Pam sprayed cast iron skillet with sides gentlly touching.
Bake in 450 preheated oven until biscuits lightly brown on top, approximately 12-15 minutes. You can brush with butter and serve them with jelly, jams, honey, syrup or gravies of your choice, or just eat them alone.
They are great no matter how you eat them :)
TIP: If you have left over biscuits, freeze them for future use in cornbread dressing and you can also freeze bread crumbs and leftover cornbread for future use in cornbread dressing.
TIP: If you have white bread that is becoming stale, rather than throwing out, pulse in food processer and store in freezer bags for future use such as mentioned ahove or for any caserole that used bread crumb topping (i.e. macaroni and cheese, broccoli caserole) Bread crumbs sprinkled over many dishes with butter drizzled over the crumps makes an ordinary caserole extraordinary!
1/2 cup Crisco vegetable shortening
1/2 to 2/3 cup whole buttermilk
Sift flour, make a well with your hand or spoon in middle of flour, add shortening to well, then add 2/3 cup
buttermilk and start to mix slowly with a very clean hand (yes that is how my mama did it) or you can use a fork.
Be sure to gather in the shortening and flour with each rotation of hand/fork to incorporate completely without over mixing (one secret to fluffy biscuits is to not over mix) Add additional buttermilk if all flour mixture not
incorporated, but stop mixing when mixture is a very thick but thoroughly moistened batter.
Place about 3 Tablespoons flour on cutting board or surface where you can roll out biscuits. Dump biscuit mixture on floured board and gently roll to cover in flour just so you can work the dough without it sticking to your rolling pin or hands. Spread mixture gently with rolling pin into a circle. The width of the circle is not as important as the depth. If you want really puffy biscuits, dough should be at least one to one and a half inch thick prior to cooking . Cut with whatever size round cutter you prefer, I like the two inch size. Place biscuits on greased or Pam sprayed cast iron skillet with sides gentlly touching.
Bake in 450 preheated oven until biscuits lightly brown on top, approximately 12-15 minutes. You can brush with butter and serve them with jelly, jams, honey, syrup or gravies of your choice, or just eat them alone.
They are great no matter how you eat them :)
TIP: If you have left over biscuits, freeze them for future use in cornbread dressing and you can also freeze bread crumbs and leftover cornbread for future use in cornbread dressing.
TIP: If you have white bread that is becoming stale, rather than throwing out, pulse in food processer and store in freezer bags for future use such as mentioned ahove or for any caserole that used bread crumb topping (i.e. macaroni and cheese, broccoli caserole) Bread crumbs sprinkled over many dishes with butter drizzled over the crumps makes an ordinary caserole extraordinary!
Ruth Newsome's Cornbread
1 cup White Lily self rising cornmeal
1 cup White Lily self rising cornbread
1/4 cup melted butter
1 egg
Pinch of salt and pepper
1 cup whole buttermilk (add more if needed to make batter slightly thicker than pancake batter)
Heated 10 inch iron skillet (melt butter in this, pour off butter and sprinkle bottom with cornmeal to prevent cornbread from sticking)
Mix dry ingriedients well, Add egg, buttermilk and warm melted butter. Stir well with large spoon until consistency of thick pancake batter. Pour into heated iron skillet where butter was melted and you have sprinkled corn meal on bottom to prevent sticking. Bake in preheated 450 degree oven until brown on top, approximately 20-25 minutes. Remove from pan immediately, turn upside down on plate with crispier side up.
Serve alone with butter or goes great with most any vegetables, especially "beans and greens" southern style.
Cut in pie shape wedges or as my husband prefers, cut across in small strips so he can get all the "crunchy" sides!
1 cup White Lily self rising cornbread
1/4 cup melted butter
1 egg
Pinch of salt and pepper
1 cup whole buttermilk (add more if needed to make batter slightly thicker than pancake batter)
Heated 10 inch iron skillet (melt butter in this, pour off butter and sprinkle bottom with cornmeal to prevent cornbread from sticking)
Mix dry ingriedients well, Add egg, buttermilk and warm melted butter. Stir well with large spoon until consistency of thick pancake batter. Pour into heated iron skillet where butter was melted and you have sprinkled corn meal on bottom to prevent sticking. Bake in preheated 450 degree oven until brown on top, approximately 20-25 minutes. Remove from pan immediately, turn upside down on plate with crispier side up.
Serve alone with butter or goes great with most any vegetables, especially "beans and greens" southern style.
Cut in pie shape wedges or as my husband prefers, cut across in small strips so he can get all the "crunchy" sides!
Fresh Tangerine Cake (for Michelle)
Ingredients
- Vegetable
oil cooking spray - 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1 cup vegetable oil
- 1 (8-ounce) container sour cream
- 1 cup tangerine juice
- 1 tablespoon tangerine zest
- Tangerine Icing, recipe follows
Directions
Preheat the oven to 350 degrees F.
Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the vegetable oil, sour cream, tangerine juice and zest. Mix until well combined.
Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.
Tangerine Icing:
- 1/2 cup butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 6 cups confectioners' sugar
- 3 tablespoons tangerine juice
- 1/2 tangerine, zested
Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and zest and combine well.
Thursday, August 12, 2010
For cooks everywhere!!!
I love to cook and learned the art of Southern cooking from my mother. Although she passed away many years ago I use her recipes almost daily. I would love to share my recipes with other cooks. My family and friends enjoy my use of traditional southern style cooking infused with current cooking methods and trends.
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