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Recipes
Blueberry Cobbler, Bisquick
By Little
Heat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in 2 quart saucepan
- 1/2 c. sugar
- 1 tbsp. cornstarch
- 4 c. fresh or frozen blueberries
- 2 tbsp. water
- 1 c. Bisquick baking mix
- 1/4 c. milk
- 1/4 c. chopped pecans (if desired)
- 1 tbsp. sugar
- 1 tbsp. butter, melted
Fat Johnnys Bastardized Peidmont Sauce
By Little
Mix and simmer 30 minutes
- 1 quart cider vinegar
- 12 oz Sweet Baby Ray's BBQ Sauce
- 1/3 cup packed brown sugar
- 1 T red pepper flakes
- 2 T salt
- 1 tsp black pepper
- 1 tsp celery seed
- 2 T Worchestershire sauce
- Juice of one lemon
- 1 T chipotle powder
- 1 tsp dry mustard
- 1 T onion powder
Peach Cobbler
By Little
The Bisquick kind, like we had in the school cafeteria
- 1 cup Original Bisquick® mix
- 1 cup milk
- 1/2 teaspoon ground nutmeg
- 1 stick butter or margarine, melted
- 1 cup sugar
- 1 can (29 ounces) sliced peach, drained
Bread Pudding
By Little
Preheat the oven to 350 degrees F
- 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 4 cups whole milk
- 6 large eggs
- 1 3/4 cups plus 2 tablespoons light brown sugar
- 4 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins
- Confectioners' sugar, for garnish
Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)
By Little
Recipe courtesy Promila Kapoor, Madhur Jaffrey?s World Vegetarian, Clarkson Potter, 1999
- Peanut or canola oil, for shallow frying
- 1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
- 1 head cauliflower (1 3/4 pounds), cut into delicate florets
- 1 tablespoon peeled finely chopped fresh ginger
- 1/4 teaspoon ground turmeric
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons water
- 2 to 3 tablespoons coarsely chopped cilantro leaves
Buttermilk Pancakes
By Little
This is my grandfather's recipe
- 1 c. flour
- 1 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. soda
- 2 tbsp. butter, melted
- 1 egg, beaten
- 1 1/4 c. buttermilk
Chess Pie
By Little
Hardly even heard of these days, this is a slice of heaven
- 4 * 4 ounces butter
- 1/2 * 1/2 cup brown sugar, packed
- 1 * 1 cup granulated sugar
- 3 * 3 large eggs
- 1 * 1 tablespoon vinegar
- 2 * 2 teaspoons vanilla
- 1 * 1 tablespoon cornmeal
Dirt Cake
By Little
* In a blender, grind Oreo cookies and set aside
- 1 – (32 ounce) package of Oreo cookies
- 1 – (8-ounce) package cream cheese
- 1 – cup powdered sugar
- 1 – stick butter
- 2 - small packages vanilla pudding
- 3-1/2 - cups milk
- 1 – 12 ounce container Cool Whip
Pumpkin Pie
By Little
Recipe courtesy Paula Deen
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
Stuffed Peppers
By Little
Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended
- 1 1/2 * 1 1/2 pounds sweet Italian sausages, casings removed
- 1 1/2 * 1 1/2 cups coarsely grated zucchini (about 1 large)
- 1/2 * 1/2 cup finely chopped red onion
- 1/3 * 1/3 cup minced fresh parsley
- 1/4 * 1/4 cup fine dry breadcrumbs
- 1 * 1 large egg
- 1 * 1 teaspoon ground black pepper
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon minced fresh rosemary
- 4 * 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
- * Fresh rosemary sprigs