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Desserts: Chef Laurie Erickson Fudge Brownie

Desserts: Chef Laurie Erickson Fudge Brownie

By

Sea Island

  • 2 ounces semi-sweet chocolate
  • 2 T butter
  • 1 1/2 T canola oil
  • 1 cup sugar
  • 1/4 cup plus 2 T all purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup cocoa
  • 1/2 t baking powder
  • Pinch salt
  • 2 T applesauce
  • 2 egg whites
0/5 (0 Votes)

Breads: Orange Sticky Buns

Breads: Orange Sticky Buns

By

Ruth Alden

  • 1 package yeast
  • 1/4 cup warm water
  • 1/2 cup shortening
  • 1/3 cup brown sugar
  • 1 t salt
  • 1 cup scalded milk
  • 4 - 4 1/2 cups sifted flour
  • 2 eggs
  • 1 cup rolled oats
  • 7 T melted butter
  • Filling
  • 2/3 cup brown sugar
  • 1 t cinnamon
  • Grated rind of 1 large orange
  • 1/2 cup chopped nuts
  • Topping
  • 4 of original 7 T melted butter
  • 4 T light corn syrup
0/5 (0 Votes)

Cakes: Sally Wrenn's Sour Cream Pound Cake

Cakes: Sally Wrenn's Sour Cream Pound Cake

By

Cream butter and sugar well

  • Caramel Icing:
  • 3 sticks butter
  • 3 cups sugar
  • 6 eggs
  • 1/4 t baking soda
  • 1 8oz carton sour cream
  • 3 cups plain flour
  • 1 t vanilla
  • 2 sticks butter
  • 2 cups light brown sugar
  • 1/2 cup evaporated milk
  • 1/2 cup confectioners sugar
0/5 (0 Votes)

Cakes: Deep South Fig Cake

Cakes: Deep South Fig Cake

By

Bonnie Hicks

  • Filling:
  • 2 cups plain four
  • 1 t soda
  • 1 t salt
  • 1 t cinnamon
  • 1 t cloves
  • 1 t nutmeg
  • 1 1/2 cup sugar
  • 1 cup oil
  • 1 T vanilla
  • 3 eggs
  • 1 cup buttermilk
  • 1 cup fig preserves
  • 1/2 cup strawberry preserves
  • 1 cup chopped pecans
  • 1 cup sugar
  • 1 T Karo Syrup
  • 1/2 cup buttermilk
  • 1 stick butter
  • 1 t soda
  • 1 t vanilla
0/5 (0 Votes)

Seafood: Oyster Dressing

Seafood: Oyster Dressing

By

Cook oysters in 1 cup water and 1 stick of butter until the oysters start to curl Drain and mix all other ingredien

  • 1 pint oysters
  • 1 cup water
  • 1 stick butter
  • 8 hamburger buns
  • 1 loaf bread
  • 4-5 biscuits
  • 1 whole, maybe 1/4 more, package of crackers
  • 1 pint, or more, milk
  • 4 eggs
  • 1 heaping teaspoon poultry seasoning
  • Salt and pepper to taste
  • Use about 1/4 stick of butter to grease pan
0/5 (0 Votes)

Cakes: German Chocolate Cake

Cakes: German Chocolate Cake

By

Cream shortening and sugar

  • Filling and topping:
  • 2 cups sugar
  • 1 cup Crisco
  • 4 eggs
  • 1 bar German Chocolate
  • 1/2 cup boiling water
  • 2 1/2 cups cake flour (Swanson)
  • 1 cup buttermilk
  • 1 t soda
  • 1 t vanilla
  • dash of salt
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 stick butter
  • 1 t vanilla
  • 3 beaten egg yolks
  • 1 cup Baker's angel flake coconut
  • 1/2-1 cup chopped pecans
0/5 (0 Votes)

Breads: Whole Wheat Quick Bread

Breads: Whole Wheat Quick Bread

By

Mix dry ingredients Add honey and buttermilk, egg and melted butter Brease bread pan Spoon in batter Bake at 350 de

  • 2 cups whole wheat flour
  • 1 t baking powder
  • 1 t soda
  • 1 t salt
  • 1 /w cup brown sugar or honey
  • 1 1/2 cup buttermilk (paper says 1/2 cup milk)
  • 1 egg
  • 1/4 cup melted butter
0/5 (0 Votes)

Soups: Charleston She Crab Soup

Soups: Charleston She Crab Soup

By

Kathy

  • 2 c white crabmeat and white roe
  • Few drops onion juice
  • 1 quart milk
  • 1/4 pound butter
  • 1/4 pint cream, whipped
  • Mace
  • Salt
  • Pepper
  • 1 T flour
  • 1/2 t Worcestershire sauce
  • 4 T dry sherry
0/5 (0 Votes)

Eggs: Crab Benedict

Eggs: Crab Benedict

By

Williams Sonoma

  • For the crab cakes:
  • 1 pound cooked fresh crabmeat, flaked
  • 1 egg, lightly beaten
  • 2 T mayonnaise
  • 1 cup white bread crumbs or panko
  • 4 green onions, white portion only, thin sliced
  • 1/2 t salt
  • 1/2 t freshly ground black pepper
  • Cayenne pepper, to taste
  • 2 T unsalted butter
  • For the hollandaise sauce:
  • 4 egg yolks
  • 2 T fresh lemon or lime juice
  • 1 T water
  • 1/8 t salt
  • Pinch of cayenne pepper
  • 2 pinches of freshly gound white pepper
  • 16 T butter, melted
  • 6 poached eggs
  • 2 T chopped fresh flat-leaf parsley
0/5 (0 Votes)

Beef: Cook's Best Meatloaf

Beef: Cook's Best Meatloaf

By

In a small bowl, mix tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce and ...

  • 1 1/2 lbs ground beef
  • 1 cup fresh Italian style bread crumbs
  • 1/4 cup fresh parsley, chopped
  • 3-4 cloves, garlic, finely minced
  • 1 large onion, finely chopped
  • 1 large green bell pepper, chopped
  • 1 egg
  • 1 1/2 t kosher salt
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/4 t pepper
  • 1 8 oz can tomato sauce
  • 1 cup ketchup
  • 1/2 cup water or beef stock (Bouillon)
  • 3 T Balsamic vinegar
  • 3 T brown sugar
  • 2 T Dijon mustard
  • 2 t Worcestershire sauce
  • 1/4 cup Parmesan, grated
0/5 (0 Votes)