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Recipes
Apple Dumplings with a Twist
By Gregg
Fun and great tasting
- 12 OZ. Mountain Dew soda
- 2 cans Crescent rolls
- 2 Granny Smith apples
- (peeled,cored & cut into 16 pieces)
- 2 sticks butter
- 1 1/4 C. sugar
- 1 tsp.vanilla
- Cinnamon
Best Banana Nut Bread
By Gregg
I took what was a good recipe and made it great
- 1/2 cup butter
- 1 cup sugar
- 2 eggs, beaten
- 4 bananas, finely crushed
- 1/2 cup chopped nuts (I like pecans but any nut works)
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Ann's Applesauce Cake
By Gregg
Another family passed down recipe
- 1 Cup Brown Sugar
- 1/2 Cup Butter (room temperature)
- 1 Egg (room temperature)
- 1 tsp Vanilla
- 1 Cup Nuts chopped
- 1/2 Cup Applesauce
- 2 Cups Flour
- 1 tsp Cinnamon
- 2 tsp Baking Powder
- 1/4 tsp salt
King Cake
By Gregg
This King Cake is a lot of fun and taste great! A New Orleans tradition where whomever gets the hidden baby in thei...
- PASTRY:
- 1 cup milk
- 1/4 cup butter
- 2 (.25-ounce) packages active dry yeast
- 2/3 cup warm water (110°F/45°C)
- 1/2 cup white sugar
- 3 eggs, reserve 1 egg white
- 1 1/2 teaspoons salt
- 1/2 teaspoon nutmeg, freshly grated
- 5 1/2 cups all-purpose flour
- FILLING:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2/3 cup pecans, chopped
- 1/2 cup all-purpose flour
- 1/2 cup raisins
- 1/2 cup melted butter
- FROSTING:
- 1 cup confectioners' sugar
- 1 tablespoon water
Italian/French Bread/Rolls
By Gregg
Great Bread Recipe
- 2 1/2 Cups Warm Water
- 4 1/2 tsp Yeast (2 packages)
- 1 1/2 Tbl Brown Sugar
- 7 Cups Bread Flour
- 1 Tbl Salt
- 2 Tbl Olive Oil
- 1 Egg (Separate and add few drops of water to whites)
Potato Salad Southern Style
By Gregg
Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, dill p...
- 3 3 3 pounds medium russet potatoes
- 3 3 3 pounds medium russet potatoes
- 3 3 3 pounds medium russet potatoes
- 1 1 1 cup mayonnaise
- 1 1 1 cup mayonnaise
- 1 1 1 cup mayonnaise
- 1/4 1/4 1/4 cup yellow mustard
- 1/4 1/4 1/4 cup yellow mustard
- 1/4 1/4 1/4 cup yellow mustard
- 2 2 2 teaspoons apple cider vinegar
- 2 2 2 teaspoons apple cider vinegar
- 2 2 2 teaspoons apple cider vinegar
- 2 2 2 teaspoons sugar
- 2 2 2 teaspoons sugar
- 2 2 2 teaspoons sugar
- 1/2 1/2 1/2 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon onion powder
- 1/4 1/4 1/4 teasponn galic powder
- 1/4 1/4 1/4 teasponn galic powder
- 1/4 1/4 1/4 teasponn galic powder
- 1/4 1/4 1/4 cup dill pickle relish
- 1/4 1/4 1/4 cup dill pickle relish
- 1/4 1/4 1/4 cup dill pickle relish
- 1 1 1 stalk celery, chopped
- 1 1 1 stalk celery, chopped
- 1 1 1 stalk celery, chopped
- 1/2 1/2 1/2 sweet onion, chopped
- 1/2 1/2 1/2 sweet onion, chopped
- 1/2 1/2 1/2 sweet onion, chopped
- 4 4 3 1 boiled eggs, 3 chopped and 1 sliced
- 4 4 3 1 boiled eggs, 3 chopped and 1 sliced
- 4 4 3 1 boiled eggs, 3 chopped and 1 sliced
- paprika
- paprika
- paprika
7 Fishes Dinner in One
By Gregg
Christmas eve Italian tradition is a dinner that has 7 different fishes
- 3 Tbsp Butter or Margarine
- 3 Tbsp Flour
- 1/2 tsp Salt
- 1/2 tsp Paprika
- 1/4 tsp Nutmeg
- 1 Cup Chicken Broth*
- 1 Cup Sour Cream
- 5 or 6 drops Red Pepper Sauce
- 1/4 tsp Garlic powder
- 1/4 Cup (small can drained) Crab Meat
- 1/4 Cup (small can drained) Clams
- 1/4 Cup (small can drained) Oysters
- Handful Small frozen Scalp
- Handful Small frozen or fresh Shrimp
- 2 small pieces Cubed Fish (white like Tilapia)
- Small piece Cubed Salmon
- Fettuccine
- Retain some broth to make sauce the consistency you want*
Banana Nut Bread
By Gregg
Quick and Easy
- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs room temperature
- 1 cup sugar
- 1 stick unsalted butter room temperature
- 1/2 teaspoon pure vanilla extract
- 3 soft, ripe bananas, mashed
- 1/2 cup chopped nuts
Quick Artisan Style Multi Grain Sourdough Bread
By Gregg
I love sourdough bread but don't want to take 2 days to make it
- SOAKER:
- 1 cup multi grain cereal (for best flavor), or old-fashioned rolled oats
- 2/3 cup boiling water
- DOUGH:
- 1 cup ripe (fed) sourdough starter
- 3/4 cup to 3/4 cup plus 2 tablespoons lukewarm water*
- 3 1/2 cups Bread Flour or Unbleached All-Purpose Flour
- 2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoon powder barley malt for better rising (not needed if you don't have it)
- *Sourdough starter can vary quite a bit in consistency. Use enough water to make a soft dough and tacky to the touch.
- TOPPING:
- 1 to 2 tablespoons whole flax seeds, artisan bread topping, or seeds of your choice
Corn Bread My Southern Style
By Gregg
My wife loves this cornbread every time I make it and it is amazing with chili!
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk (I buy powdered buttermilk and mix with water)
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt