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The Red Velvet Cake

The Red Velvet Cake

By

Southern Living, February 2016, page 231

  • CAKE LAYERS:
  • 1 1/2 cups granulated sugar
  • 1 cup butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 tablespoons red liquid food coloring
  • 1 tablespoon vanilla extract
  • 1 (8-oz.) container sour cream
  • 2 1/2 cups all-purpose soft-wheat flour (such as White Lily)
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • Shortening
  • STRAWBERRY GLAZE:
  • 3/4 cup strawberry preserves
  • 1/4 cup almond liqueur
  • STRAWBERRY FROSTING:
  • 3/4 cup butter, softened
  • 5 cups powdered sugar, sifted
  • 1 3/4 cups diced fresh strawberries, divided
4.2/5 (6 Votes)

Shaved-Radish Sandwiches with Herb Butter

Shaved-Radish Sandwiches with Herb Butter

By

Shaved-Radish Sandwiches with Herb Butter Makes 16 Active: 30 minutes Total: 30 minutes Recipe by

  • 1/2 cup (1 stick) room-temperature salted butter
  • 5 anchovy fillets, mashed and drained
  • 1 small garlic clove, grated
  • 3 tablespoons fresh chives, finely chopped
  • 3 tablespoons fresh tarragon, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Coarse sea salt
  • Freshly ground black pepper
  • 32 slices of baguette, diagonally cut 1/8-inch thick
  • 12 radishes, very thinly sliced
  • 16 green radish leaves
0/5 (0 Votes)

Chef Cathal Armstrong's Roast Chicken and Gravy

Chef Cathal Armstrong's Roast Chicken and Gravy

By

By rubbing the Irish butter, garlic and herbs under the skin of the chicken, it becomes coated with those delicious...

  • 6 tablespoons Kerrygold Pure Irish Unsalted Butter, divided
  • 3 garlic cloves, minced
  • 3 tablespoons chopped thyme
  • 1 whole medium-size chicken
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 2 lemons cut in half
  • 1 sprig of rosemary
  • 1 head of garlic cut in half
  • 4 tablespoons all-purpose flour
  • 2 cups chicken stock
4.5/5 (17 Votes)

Israeli Couscous Tabbouleh

Israeli Couscous Tabbouleh

By

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools

  • 1 1/2 cups Israeli couscous
  • 1 small shallot, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons (or more) fresh lemon Juice
  • 1 English hothouse cucumber, unpeeled, seeded, finely chopped
  • 3 cups cherry tomatoes, halved
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • Kosher salt, freshly ground pepper
4.4/5 (5 Votes)

Tea Cakes

Tea Cakes

By

Provided by My Friend Kathy M

  • 2 Cups Sugar
  • 1 Cup Crisco (Can)
  • 1 Cup Buttermilk
  • 2 Eggs
  • 1/4 Teaspoon Baking Soda
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Almond Extract
  • 1 Teaspoon Vanilla Extract
  • 5 Cups Flour
4.6/5 (21 Votes)

Toasted Barley Risotto with Spinach and Herb Purée

Toasted Barley Risotto with Spinach and Herb Purée

By

Bon Appetit, April 2014, page 62

  • INGREDIENTS
  • 1 cup pearled, hulled, or hull-less barley
  • 8 cup slow-sodium vegetable broth
  • 3 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1/2 bunch spinach, thick stems removed (about 2 cups)
  • 1/2 bunch flat-leaf parsley, thick stems removed (about 1 cup)
  • 2 tablespoons olive oil
  • 1 garlic clove, finely grated
  • 1 teaspoon finely grated Meyer lemon or regular lemon zest
  • 1 tablespoon Meyer lemon or regular lemon juice
  • 1 cup finely grated Parmesan
  • 1/3 cup chopped tender herbs (such as tarragon and/or chives)
4.5/5 (2 Votes)

New Turkey Tetrazzini

New Turkey Tetrazzini

By

Southern Living, November 2014, page 152

  • 12 ounces rotini pasta
  • 1 (8-oz.) package fresh cremini mushrooms, sliced
  • 5 tablespoons butter, divided
  • 2 cups diced yellow onion
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 (12-oz.) package fresh baby spinach
  • 3 cups shredded leftover cooked turkey
  • 2 cups stuffing mix, divided
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 2 1/2 cups reduced-sodium chicken broth
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 2 (5-oz.) packages buttery garlic-and-herb spreadable cheese
4.4/5 (11 Votes)

Soy-Glazed Chicken Thighs with Asparagus and Scallions

Soy-Glazed Chicken Thighs with Asparagus and Scallions

By

Bon Appetit, May 2014, page 58

  • 2 teaspoons aniseed
  • 4 garlic cloves, finely chopped
  • 1/4 cup fresh lime juice, plus wedges for serving
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons honey
  • 8 chicken thighs (about 4 lb.)
  • 1 bunch asparagus (about 3/4 lb.), trimmed
  • 2 bunches scallions, trimmed
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh cilantro leaves with tender stems
4.4/5 (17 Votes)

Toffee

Toffee

By

From Elsa Vester of Florence, Alabama as published in Southern Living Yeild: 1 ¾ Pounds

  • 1 cup slivered almonds
  • 1 cup butter
  • 1 cup sugar
  • 1/3 cup water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) milk chocolate morsels
  • 1 cup finely ground walnuts
4.6/5 (61 Votes)

Étouffée

Étouffée

By

The Locale Palate, June/July 2013, page 56

  • 1 large onion, diced
  • 1 tablespoon garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 stalk celery, chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 2 pounds Andouille sausage, cooked and diced*
  • 16 ounces clam juice or shrimp stock
  • 1 bunch green onions, chopped
  • For Dark Roux
  • 4 ounces butter
  • 1/2 cup flour
4.3/5 (6 Votes)