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Recipes
Easy Peach Cobbler
By sandy_h
From Southern Living July 2017
- 1 3/4 lb fresh peaches
- 1/2 cup (4 oz) salted butter
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1 tsp vanilla extract
Shredded Pork Sandwich
By sandy_h
From Aunt Bessie
- Pork loin or butt
- 1 cup chicken broth or water
- BBQ sauce
- Hamburger buns
Gingerbread
By sandy_h
By Jennifer Segal, inspired by Cooking with Memories by Laura Brody https://www
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 Tablespoons unsalted butter, cut into 1/2-inch chunks
- 2/3 cup dark brown sugar
- 2/3 cup mild-flavored molasses (such as Grandma's Original- not Robust or Blackstrap)
- 2/3 cup boiling water
- 1 large egg
Crispy Sesame Chicken
By sandy_h
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; set aside
- 1 1/4 cups cornflake crumbs
- 1/4 cup sesame seeds
- 3/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- Dash of ground red pepper
- 1/2 cup plain nonfat yogurt
- 2 Tablespoons honey
- 8 (6 ounce) skinned chicken breast halves
- Vegetable cooking spray
- 2 Tablespoons reduced-calorie margarine, melted
- Thyme sprigs (optional)
Tropical Salad Dressing
By sandy_h
Mix all ingredients and store in refrigerator
- 1/3 Cup Pineapple Juice
- 1/4 cup Red Wine Vinegar or Apple Cider Vinegar
- 2 TBL Sugar
- 1 tsp dry mustard
- 1/2 Cup olive oil
Italian Bread Salad
By sandy_h
From Southern Living November 1999
- For salad:
- 10 (1-inch-thick) stale Italian bread slices, cut into 1-inch cubes
- 6 plum tomatoes, chopped
- 1 small purple onion, chopped
- 1/4 cup chopped fresh or 1 teaspoon dried basil
- 1/4 cup chopped fresh or 1 teaspoon dried oregano
- Balsamic Dressing
- For Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Mashed Potatoes en Croûte
By sandy_h
From Southern Living November 2010
- 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1/2 cup milk
- 2 bay leaves
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 2 egg yolks
- 1/4 cup freshly grated Parmesan cheese
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
- 1 large egg
- 1 tablespoon half-and-half
Honey Cashew Rice
By sandy_h
From Aunt Kim
- 2 cups long grain rice, Uncooked
- 3 1/2 cups cold water
- 1 teaspoon salt, or to taste
- 1/2 cup cashew halves
- 2 Tablespoons honey
- 1/4 cup chopped scallions, optional
Cinnamon Buns
By sandy_h
From one of Mom's recipe cards
- Icing:
- 2 2 2 lbs yeast raised sweet dough
- 2 2 2 lbs yeast raised sweet dough
- 2 2 2 lbs yeast raised sweet dough
- 5 5 5 Tbsp softened butter
- 5 5 5 Tbsp softened butter
- 5 5 5 Tbsp softened butter
- 3/4 3/4 3/4 cup brown sugar
- 3/4 3/4 3/4 cup brown sugar
- 3/4 3/4 3/4 cup brown sugar
- 1 1 1 Tbsp cinnamon
- 1 1 1 Tbsp cinnamon
- 1 1 1 Tbsp cinnamon
- 1/2 1/2 1/2 cup chopped nuts or raisins
- 1/2 1/2 1/2 cup chopped nuts or raisins
- 1/2 1/2 1/2 cup chopped nuts or raisins
- Icing:
- Icing:
- 1 1/2 1 1/2 1/2 cup confectioner's sugar
- 1 1/2 1 1/2 1/2 cup confectioner's sugar
- 1 1/2 1 1/2 1/2 cup confectioner's sugar
- 2 2 2 Tbsp milk
- 2 2 2 Tbsp milk
- 2 2 2 Tbsp milk
- 1 1 1 Tbsp water
- 1 1 1 Tbsp water
- 1 1 1 Tbsp water
- 1 1 1 Tbsp butter
- 1 1 1 Tbsp butter
- 1 1 1 Tbsp butter
- 1 1 1 Tbsp vanilla
- 1 1 1 Tbsp vanilla
- 1 1 1 Tbsp vanilla
Blueberry-Lemon Crunch Bars
By sandy_h
Southern Living June 2018
- Filling:
- 4 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 Tbsp lemon zest plus 3 Tbsp fresh juice (from 2 lemons)
- Crust:
- 2 1/4 cups all-purpose flour
- 1/2 cup finely chopped toasted pecans
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 5 Tbsp unsalted butter, softened
- 5 Tbsp vegetable shortening
- 1 large egg
- 1 tsp vanilla extract
- 5 Tbsp heavy cream
- Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter