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Recipes
APPLE COBBLER
By stepjo7269
Bernice’s Possumneck Celebration with Family & Friends, p
- Directions:
- ½ C. butter or margarine
- 2 C. sugar
- 2 C. water
- 1 ½ C. Dixie Lily self-rising flour, sifted
- ½ C. shortening
- 1/3 C. milk
- 2 C. apples, finely chopped
- 1 tea. cinnamon
- ●Heat oven to 350 degrees.
- ●Melt the butter in a 13 x 9 x 2 inch baking dish or sheet cake pan.
- ●In a saucepan, heat sugar and water until sugar melts. Set aside.
- ●Cut shortening into flour until like fine crumbs.
- ●Add milk and stir with a fork only until dough leaves the side of the bowl.
- ●Turn out into a lightly floured board, knead just until smooth.
- ●Roll dough out into a large triangle 1/4 inch thick.
- ●Sprinkle cinnamon over apples, then sprinkle apples evenly over the dough.
- ●Roll up dough like a jelly roll.
- ●Dampen the edge of the dough with a little water and seal.
- ●Slice dough into about 16 slices, ½ inch thick.
- Place in pan with melted butter.
- ●Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.)
- ●Bake for 55 to 60 minutes.
POUND CAKE
By stepjo7269
Shirley Powell
- 2 sticks butter
- 3 C. sugar
- 5 eggs
- 3 C. flour
- 1 C. buttermilk
- ½ tea. soda
- 2 tea. vanilla
- ●Cream together butter and sugar.
- ●Add eggs one at a time and beat after each one.
- ●Add soda to buttermilk.
- ●Add buttermilk alternately with flour to butter/sugar mixture.
- ●Add vanilla and mix well.
- ●Pour into greased and floured tube pan.
- ●Bake at 350F for about 1 hour or until done in the middle.
LEMON CUSTARD IN MERINGUE CUPS
By stepjo7269
Taste of Home's Country Woman
- MERIGUE:
- 3 eggs, separated
- 1/2 teaspoon white vinegar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt, divided
- 2 cups sugar, divided
- CUSTARD:
- 1/3 cup cornstarch
- 1-1/2 cups cold water
- 1 tablespoon grated lemon peel
- 6 tablespoons lemon juice
- 2 tablespoons butter
- Sweetened whipped cream
- Directions:
- ●For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- ●Line baking sheet with parchment paper. Spoon egg white mixture into eight mounds on paper. Shape into cups with a spoon.
- ●Bake at 300 degrees for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour.
- ●Remove shells from paper. When thoroughly cooled, store in an airtight container.
- ●For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- ●Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- ● Remove from the heat; gently stir in the lemon juice, peel and butter.
- ●Cool to room temperature without stirring. Chill.
- ●Just before serving, fill meringue shells with custard and top with whipped cream
APPLE TURNOVERS
By stepjo7269
Allrecipes By: MAU-COLUMBUS
- 2 tablespoons lemon juice
- 4 cups water
- 4 Granny Smith apples - peeled, cored and sliced
- 2 tablespoons butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (17.25 ounce) package frozen puff pastry sheets, thawed
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Directions
- ●Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- ●Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes.
- ●Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- ●Preheat the oven to 400 degrees F.
- ●Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares.
- ●Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal.
- ● Place turnovers on a baking sheet, leaving about 1 inch between them.
- ●Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- ●To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
- Footnotes
- If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.
STUFFED PORK CHOPS
By stepjo7269
Taste of Home By: Bessie Hulett, Shively, Kentucky
- Directions:
- 2 tablespoons chopped celery leaves
- 1 tablespoon chopped onion
- 2 tablespoons butter, divided
- 3/4 cup dry bread crumbs
- 2/3 cup chicken broth, divided
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 pork loin chops (1-1/4 inches thick)
- ●In a skillet, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well.
- ●Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
- ●Melt remaining butter in a skillet. Brown the chops on both sides.
- ●Place in a greased 11-in. x 7-in. baking dish; pour remaining broth over the chops.
- ●Cover and bake at 350 degrees for 40-50 minutes or until juices run clear.
- ●Remove string or toothpicks before serving.
- ●Thicken pan juices if desired.
POPPY SEED CHICKEN
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 3-4 chicken breasts
- 1 can cream of chicken soup
- 1/2 carton sour cream
- Ritz crackers
- 1 stick butter, melted
- poppy seeds
- ●Preheat oven to 350 F.
- ●Cook chicken until done and debone.
- ●Mix soup and sour cream; coat chicken.
- ●Crumble 3/4 pack Ritz crackers on bottom of baking dish; add ckicken and crumble remaining Ritz crackers on top.
- ●Pour margarine over top of casserole and top with poppy seeds.
TROPICAL BANANAS FOSTER WAFFLES
By stepjo7269
Southern Living Christmas 2012 (cover on magazine)
- 1 (1/4 oz.) envelope active dry yeast
- 1/4 cup warm water (100 degrees to 110 degrees)
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg yolks
- 1 3/4 cups buttermilk
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 4 egg whites
- Caramelized Bananas (see recipe in miscellaneous section)
- Sweetened whipped cream
- 1/3 cup cocoanut, toasted
- 1/3 cup candied pecans or toasted macadamia nuts
FRIED CHICKEN TENDERS
By stepjo7269
Internet
- Directions:
- 100 g chicken
- 1 T milk
- 1 grissini
- Seasonings (salt, pepper, paprika, ground red pepper, garlic powder)
- 1 . Preheat oven to 350.
- 2 . Slice chicken breast into 3 tenders.
- 3 . In small bowl, mix milk and any seasonings you prefer.
- 4 . Grind grissini in food processor until it is a powder. (I use my coffee grinder.)
- 5 . Put grissini powder in a separate small bowl.
- 6 . Add chicken to milk mixture and toss to coat well.
- 7 . Then one at a time, place chicken in grissini powder and coat both sides of chicken.
- 8 . Place chicken in glass baking dish and bake 30-40 mins, turning over halfway through.
- 9 . In last 5 mins, turn on broiler and broil 2-3 mins each side.
Differences in Apples
By stepjo7269
allrecipes
- ●The Quince:
- Baking with Apples
- What makes a great baking apple? The best have a good sweet-tart balance and their flesh won't break down as they cook.
- ●The Fuji
- ●Look for regional and heirloom varieties at farmers' markets and specialty grocers. And when in doubt, ask the grower which apples are best for baking.
- Commonly available apples:
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- Cortland
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- Empire
- Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and slightly tart, the Empire is a fine all-purpose apple good for sauce, pies, baking, salads, fresh eating, and freezing.
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- Mutsu (Crispin)
- This large, yellow-green fruit is very juicy and super crisp. It has a sweet, refreshing flavor and is great for fresh eating, salads, freezing, sauce, and baking.
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- Gala
- A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They're best for salads, eating out-of-hand, and applesauce.
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- Golden Delicious
- The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking.
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- Granny Smith
- One One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.
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- Honeycrisp
- Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and sauce.
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- Ida Red
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- Jonathan
- Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.
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- Macoun
- Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce. With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate.
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- Jonagold
- A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking.
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- Lady
- Tiny, doll-like lady apples are sweet-flavored and are a beautiful decorative apple.
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- McIntosh
- to classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.
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- Red Delicious
- to to be an eating apple, Red Delicious are unsuitable for baking. They are mild-flavored, sweet and juicy, with a deep ruby skin and a classic heart shape.
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- Winesap
- The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.
Corned Beef Brining
By stepjo7269
1. Combine all of the brine ingredients and bring to a boil, then cool
- 1 (8 -10 lb) beef brisket
- 4 garlic cloves, peeled and cut in thirds
- The Brine
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup white vinegar
- 4 tablespoons sugar
- 3 bay leaves
- 1 teaspoon peppercorn
- 1/2 teaspoon mustard seeds
- 1 pinch ground cloves
- The Simmering Liquid
- water, to come up 3/4 to side of brisket
- 1 teaspoon peppercorn
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon whole allspice
- 1/4 teaspoon whole cloves
- 4 garlic cloves, sliced