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Recipes
Chocolate Chewies
By Patlynn
Inspired by a popular recipe from Gottlieb’s, a beloved bakery in Savannah, Ga
- 2 1/4 cups confectioners' sugar
- 6 tablespoons cocoa powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites
- 3/4 teaspoon vanilla extract
- 2 cups pecans, toasted and chopped fine
- 1 ounce bittersweet chocolate, grated
Slow Cooker Holiday Glazed Ham
By Patlynn
We’ve all seen beautifully bronzed hams emerge from the oven, so why not from the slow cooker? We lacquered hams ...
- 1 1 to 7 1/2-pound) 7 1/2-pound) cured bone-in ham
- 1/2 1/2 1/2 cup packed dark brown sugar
- 1/2 1/2 1/2 cup apple jelly
- 2 2 2 tablespoons Dijon mustard
- 1 1 1 tablespoon cornstarch
- 1 1 1 teaspoon pepper
Uncooked Banana Pudding
By Patlynn
In large bowl combine sour cream, whipped topping, pudding mix and milk
- Ingredients
- 8 ounces sour cream
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (5 ounce) package instant vanilla pudding mix
- 2 cups whole milk
- 1 (16 ounce) package vanilla wafer cookies
- 4 bananas, peeled and sliced
Boston Brown Bread
By Patlynn
Traditionally steamed, this updated take on brown bread has a crisp baked crust
- Makes 2 8 1/2 in loaves
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1 1/2 cups (8 ounces) raisins
- 1 cup (5 1/2 ounces) whole wheat flour
- 1 cup (5 ounces) cornmeal
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1 cup molasses
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
Scott Hibbs Amazing Baby Back Ribs
By Patlynn
Tender, delicious ribs!
- 2 (2 pound) slabs baby back pork ribs
- coarsely ground black pepper
- 1 tablespoon ground red chile pepper
- 2 1/4 tablespoons vegetable oil
- 1/2 cup minced onion
- 1 1/2 cups water
- 1/2 cup tomato paste
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 2 1/2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1/4 teaspoons liquid smoke flavoring
- 2 teaspoons whiskey
- 2 teaspoons garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 tablespoon dark molasses
- 1/2 tablespoon ground red chile pepper
Blue Cheese Biscuits
By Patlynn
biscuits
- 2 cups self-rising flour
- 1 (8 ounce) container sour cream
- 1/2 cup butter, melted
- 1 (4 ounce) package crumbled blue cheese
- 2 (6 ounce) beef tenderloin steaks (about 1 1/2 inches thick)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon veggie oil
- Horseradish-Chive Cream
Chicken with Lemon and Capers
By Patlynn
Shallow-frying our Chicken Cutlets with Lemon and Capers required a fraction of the oil we would have used had we d...
- 4 slices hearty white sandwich bread, torn into pieces
- 3 tablespoons unsalted butter, cut into 3 pieces and chilled
- 2 teaspoons grated zest and 1/4 cup juice from 2 lemons
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds)
- 1/2 cup vegetable oil
- 1/4 cup drained capers
- 2 teaspoons sugar
Cranberry Chutney
By Patlynn
Chutney is all about a spectrum of flavors—sweet, savory, spicy, and bitter
- The mixture will thicken as it cools. You can also use fresh cranberries.
- Ingredients1 tablespoon vegetable oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon grated orange zest plus 1/4 cup juice
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 12 ounces (3 cups) frozen cranberries, thawed
- 6 tablespoons packed light brown sugar
- 3 tablespoons apple cider vinegar
Deviled Chicken
By Patlynn
Recipes we tested for Deviled Chicken contained a laundry list of spices, mustards, peppers, and other fiery ingred...
- Serves 4
- Freshly ground pepper tastes substantially better than preground in this recipe. Use a mild hot sauce, such as the test kitchen favorite, Frank’s RedHot. Reduced-fat mayonnaise is fine here, but don't use the nonfat variety, which can have off flavors.
- 3 tablespoons yellow mustard
- 2 tablespoons mayonnaise (see note)
- 1 1/2 tablespoons hot sauce (see note)
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon minced fresh thyme
- 1 1/4 teaspoons salt
- 1 tablespoon plus 1/4 teaspoon pepper
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 slices hearty white sandwich bread, torn into pieces
- 2 tablespoons unsalted butter, melted
Honey Cornbread
By Patlynn
We scoured cookbooks looking for cornbread with true honey flavor and balanced sweetness and came up empty-handed
- 1 1 1 cup buttermilk
- 2/3 2/3 2/3 cup honey
- 2 2 2 large eggs
- 4 4 4 tablespoons unsalted butter, melted
- 1 1/4 1 1/4 1/4 cup (6 1/4 ounces) all-purpose flour
- 1 1 1 cup (5 ounces) cornmeal
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda