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Recipes
Pennies From Heaven
By Patlynn
Pennies from Heaven is a Depression era dish of orange-flavored, glazed carrots with apricots and cinnamon designed...
- 1 pound carrots, peeled and sliced 1/4 inch thick
- 1/4 teaspoon grated orange zest plus 1/2 cup juice
- 1/4 cup dried apricots, chopped
- 2 tablespoons lemon juice
- Salt and pepper
- 1/8 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 tablespoon unsalted butter
Texas Style Blueberry Cobbler
By Patlynn
While many think of cobbler as juicy fruit under a biscuit topping, in the Lone Star state it’s more like a fruit...
- Keep a close eye on the butter as it melts in the oven so that it doesn’t scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here. If using frozen blueberries, thaw them first.
- 4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
- 1 1/2 cups (10 1/2 ounces) sugar
- 1 1/2 teaspoons grated lemon zest
- 15 ounces (3 cups) blueberries
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
Green Beans with Apples and Pecans
By Patlynn
Tender, lightly browned, sautéed green beans can be difficult to produce
- 3 tablespoons unsalted butter
- 2 Golden Delicious apples, cored and cut into 1/2-inch pieces
- 1 large shallot, sliced thin
- 2 pounds green beans, trimmed
- 2 tablespoons maple syrup
- 2 teaspoons minced fresh rosemary
- Salt and pepper
- 3/4 cup pecans, toasted and chopped
Creamy Fried Confetti Corn
By Patlynn
corn
- 8 bacon slices, chopped
- 4 cups fresh sweet corn kernels (about 8 ears)
- 1 medium-sized white onion, chopped
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped green bell pepper
- 1 (8 ounce) package cream cheese, cubed
- 1/2 cup half and half
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Eggnog Bundt Cake
By Patlynn
Although tasters preferred brandy in our Eggnog Bundt Cake recipe, we found dark rum (not light) worked equally wel...
- 1 1 1 recipe yellow Bundt cake batter (see related recipe)
- 1 1 1 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 cup dark rum or brandy
- 1 1/2 1 1/2 1/2 cups confectioners' sugar
- Bundt Cake
- 3 3 3 cups (15 ounces) all-purpose flour
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 3/4 3/4 3/4 cup buttermilk, room temperature
- 1 1 1 tablespoon vanilla extract
- 1 1 1 tablespoon lemon juice
- 18 18 1/4 18 (2 1/4 sticks) unsalted butter, cut into 18 pieces and softened
- 2 2 2 cups (14 ounces) sugar
- 3 3 1 large eggs, plus 1 large yolk, room temperature
Chicken Bonne Femme
By Patlynn
Braising the chicken and potatoes in liquid instead of frying them allowed us to sear the chicken, cook the potatoe...
- To ensure even cooking and browning, use baby red potatoes no larger than 1 1/2 inches round.
- 3 pounds bone-in, skin-on chicken thighs, excess fat trimmed
- Salt and pepper
- 5 slices bacon, chopped
- 1 1/2 pounds baby red potatoes, scrubbed and halved
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 3/4 cup white wine
- 1/2 cup low-sodium chicken broth
- 1 teaspoon hot sauce
- 3 scallions, sliced thin
- 2 tablespoons chopped fresh parsley
Roast Chicken With Rosemary
By Patlynn
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 (3 pound) whole chicken, rinsed
- salt and pepper to taste
- 1 small onion, quartered
- 1/4 cup chopped fresh rosemary
Gravy Baked Pork Chops
By Patlynn
pork chops
- 4 (1 1/4 inch thick) pork chops
- salt and pepper to taste
- 1 tablespoon butter
- 3/4 cup milk
- 1/4 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
Fresh Avocado Salsa
By Patlynn
salsa
- 4 plum tomatoes, chopped
- 1 small avocado, chopped
- 1 small sweet onion, chopped
- 1 small jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
Peach Ginger Chutney
By Patlynn
Chutney is all about a spectrum of flavors—sweet, savory, spicy, and bitter
- 1 tablespoon vegetable oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 3 cups thawed frozen peaches cut into 1/2-inch pieces
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 1/4 cup chopped crystallized ginger
- 1 tablespoon chopped fresh mint