I stumbled across a new recipe source just now, Southern Plate. I saw these cookies, and they will be made very soon. Link to the original post for a photos of the process.
Dishpan Cookies
2 C light brown sugar
1 C white sugar
2 tsp vanilla
2 C Oil
4 eggs
4 C flour
2 tsp baking soda
1 tsp salt
1 ½ c quick oats
4 C cornflakes
In a very large bowl or dishpan, cream sugars, vanilla, il, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
Bake for ten to twelve minutes in a preheated oven, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast.
*This freezes well both as a dough and as a finished cookie.
Sunday, May 31, 2009
Wednesday, May 27, 2009
Banana & Pecan Beignets.
I ran across this recipe on the website for Criolla's, a restaurant in Grayton Beach, Florida, which is about 2, maybe 2.5, hours down the road. Grayton Beach sits in the middle of one of the most beautiful parts of the entire state of Florida, between Destin & Panama City. State Road 30-A runs directly along the beach, passing through places such as Seaside, Watercolor, Rosemary Beach, and, of course, Grayton Beach. You can read all about the places along this stretch of beach and look at lots of photos right here.
Aunt Irma's Banana & Pecan Beignets
3 cups All Purpose Flour
1.5 Tablespoons Baking Powder
6 Tablespoons granulated sugar
1 cup whole milk
2 Tablespoons vanilla extract
6 large eggs
1/2 cup pecans, chopped and roasted
6 bananas
4 cups vegetable oil for frying
2 cups confectioner's sugar
In a medium mixing bowl whick together the flour, baking powder and sugar. Add the milk, vanilla and eggs, and whisk until the batter is smooth. Stir in the pecans. Slice bananas into 3/4 inch slices and dip them into the batter, making certain they are well coated. Heat 4 cups of vegetable oil in a saucepan on medium-high heat until the temperature reaches 350 degrees. Fry the coated bananas until golden brown, remove to paper towels to drain. Dust liberally with confectioner's sugar and enjoy!
Be careful - banana beignets can be very hot! And very addictive!
Aunt Irma's Banana & Pecan Beignets
3 cups All Purpose Flour
1.5 Tablespoons Baking Powder
6 Tablespoons granulated sugar
1 cup whole milk
2 Tablespoons vanilla extract
6 large eggs
1/2 cup pecans, chopped and roasted
6 bananas
4 cups vegetable oil for frying
2 cups confectioner's sugar
In a medium mixing bowl whick together the flour, baking powder and sugar. Add the milk, vanilla and eggs, and whisk until the batter is smooth. Stir in the pecans. Slice bananas into 3/4 inch slices and dip them into the batter, making certain they are well coated. Heat 4 cups of vegetable oil in a saucepan on medium-high heat until the temperature reaches 350 degrees. Fry the coated bananas until golden brown, remove to paper towels to drain. Dust liberally with confectioner's sugar and enjoy!
Be careful - banana beignets can be very hot! And very addictive!
Friday, May 22, 2009
Deviled Crab Bites with Remoulade Sauce
Deviled Crab Bites with Remoulade Sauce
1 pound lump crab meat
2 cups bread crumbs (we make our own from fresh wheat bread)
2 cups mayonnaise
4 eggs
1 tsp dry mustard
2 tsp Worcestershire sauce
½ tsp hot sauce
½ tsp season salt
½ tsp old bay seasoning
½ cup diced bell pepper
½ cup diced celery
½ cup diced onion
4 tsp butter
Sauté bell pepper, onion and celery in butter until tender. Thoroughly combine all ingredients and spices except crab meat. Mix well. Pick through the crab meat checking for shells then fold crab meat into mixture. If the mixture appears too moist, add flour to properly combine. If the mixture appears too dry, add 1 egg. To deep fry: Preheat oil to 350 degrees. Using a 1 to 2 ounce cookie scoop, drop the mixture into the oil, like you would a hushpuppie. To pan fry: Preheat about ½” of oil in the bottom of a fry pan over medium high heat. Form the mixture in the shape of a ball (about an 1½ diameter). Place the crab bites in the fry pan and cook until dark brown then flip and cook the other side.
Remoulade Sauce
12 oz mayonnaise
3 tbsp olive oil
½ tbsp paprika
1 tbsp horseradish
¼ cup diced green onions
½ tbsp hot sauce
1 tsp old bay seasoning
Mix all ingredients well.
1 pound lump crab meat
2 cups bread crumbs (we make our own from fresh wheat bread)
2 cups mayonnaise
4 eggs
1 tsp dry mustard
2 tsp Worcestershire sauce
½ tsp hot sauce
½ tsp season salt
½ tsp old bay seasoning
½ cup diced bell pepper
½ cup diced celery
½ cup diced onion
4 tsp butter
Sauté bell pepper, onion and celery in butter until tender. Thoroughly combine all ingredients and spices except crab meat. Mix well. Pick through the crab meat checking for shells then fold crab meat into mixture. If the mixture appears too moist, add flour to properly combine. If the mixture appears too dry, add 1 egg. To deep fry: Preheat oil to 350 degrees. Using a 1 to 2 ounce cookie scoop, drop the mixture into the oil, like you would a hushpuppie. To pan fry: Preheat about ½” of oil in the bottom of a fry pan over medium high heat. Form the mixture in the shape of a ball (about an 1½ diameter). Place the crab bites in the fry pan and cook until dark brown then flip and cook the other side.
Remoulade Sauce
12 oz mayonnaise
3 tbsp olive oil
½ tbsp paprika
1 tbsp horseradish
¼ cup diced green onions
½ tbsp hot sauce
1 tsp old bay seasoning
Mix all ingredients well.
Shrimp Enchiladas
Shrimp Enchiladas
1 medium bell pepper-diced
1 medium onion-diced
2 cans green chilies
2 tablespoons butter
8 oz cream cheese
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 teaspoon garlic powder
1 teaspoon chicken base/flavoring
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon white pepper (substitute black pepper if necessary)
1 ½ pounds peeled small shrimp
8 oz shredded cheese
20-8” flour tortillas (at room temperature)
Diced tomatoes-for topping
Diced green onion-for topping
Extra shredded cheese-for topping
Sautee bell pepper, onion and green chilies in butter until translucent. Add cream cheese and sour cream, stirring constantly until melted. Add the soups and the spices then mix well. Allow to simmer for 2-3 minutes. Reserve 1/3 of this mixture for topping the enchiladas. To the remaining mixture, add the shrimp and cook until pink. Finally, add the 8oz shredded cheese and stir well. Remove from heat and let rest for 10 minutes. Once the filling has cooled slightly it will become a little thicker making the enchiladas easier to stuff.
Spray a large casserole dish or baking pan with pan release. One at a time, fill each tortilla with about 2 tablespoons of the enchilada filling, placing the filling not in the center of the tortilla but about 1/3 of the way on the tortilla. This makes the tortilla easier to tuck and roll. Place each enchilada in the dish or pan. Once all of the enchiladas are prepared, top them with the reserved mixture. Then garnish with the fresh diced tomatoes, diced green onions and shredded cheese. Bake in the oven at 350 degrees for about 10 minutes; just long enough to slightly brown the tortillas and melt the cheese. Allow to cool for a few minutes before serving.
1 medium bell pepper-diced
1 medium onion-diced
2 cans green chilies
2 tablespoons butter
8 oz cream cheese
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 teaspoon garlic powder
1 teaspoon chicken base/flavoring
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon white pepper (substitute black pepper if necessary)
1 ½ pounds peeled small shrimp
8 oz shredded cheese
20-8” flour tortillas (at room temperature)
Diced tomatoes-for topping
Diced green onion-for topping
Extra shredded cheese-for topping
Sautee bell pepper, onion and green chilies in butter until translucent. Add cream cheese and sour cream, stirring constantly until melted. Add the soups and the spices then mix well. Allow to simmer for 2-3 minutes. Reserve 1/3 of this mixture for topping the enchiladas. To the remaining mixture, add the shrimp and cook until pink. Finally, add the 8oz shredded cheese and stir well. Remove from heat and let rest for 10 minutes. Once the filling has cooled slightly it will become a little thicker making the enchiladas easier to stuff.
Spray a large casserole dish or baking pan with pan release. One at a time, fill each tortilla with about 2 tablespoons of the enchilada filling, placing the filling not in the center of the tortilla but about 1/3 of the way on the tortilla. This makes the tortilla easier to tuck and roll. Place each enchilada in the dish or pan. Once all of the enchiladas are prepared, top them with the reserved mixture. Then garnish with the fresh diced tomatoes, diced green onions and shredded cheese. Bake in the oven at 350 degrees for about 10 minutes; just long enough to slightly brown the tortillas and melt the cheese. Allow to cool for a few minutes before serving.
Wednesday, May 13, 2009
Rum Sauce.
Rum Sauce
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 tablespoons white or dark rum (I use coconut rum.)
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 tablespoons white or dark rum (I use coconut rum.)
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Monday, May 11, 2009
Butter Fingers.
Over the weekend, I found a treasure in a local antique store. It is a cookbook from 1962 entitled "Fascinating Foods from the Deep South" by Alline P. Van Duzor. She was the food director at the University Club in Tuscaloosa at the time, and the book is a collection of her recipes that were much south after. Tonight, I made this cookie, and it is exquisite. Lorraine assures me that it is the cookie from her youth that a neighbor made, and has been mightily missed over the years. These are somewhat fragile when taking off the cookie sheet, as they want to crumble. As they cool, they get firmer. I paid a whopping $3.95 for the book, and it has been worth much more already!
Butter Fingers
1 cup butter, softened to room temperature
5 TBSP powdered sugar, plus more for rolling
2 cups all-purpose flour
2 cups finely chopped pecans
1 tsp. vanilla
Work butter, sugar, and flour together in a bowl. Add vanilla and nuts. Form into fingers. Bake in slow oven at 300 degrees until brown & crispy, about 45 minutes. Let cool briefly, then roll in powdered sugar and store in airtight container.
Butter Fingers
1 cup butter, softened to room temperature
5 TBSP powdered sugar, plus more for rolling
2 cups all-purpose flour
2 cups finely chopped pecans
1 tsp. vanilla
Work butter, sugar, and flour together in a bowl. Add vanilla and nuts. Form into fingers. Bake in slow oven at 300 degrees until brown & crispy, about 45 minutes. Let cool briefly, then roll in powdered sugar and store in airtight container.
Wednesday, May 6, 2009
Pecan Date Honey Balls
This recipe was feature in The Healthy Alternative, the bi-monthly newspaper from our nearby food co-op, Ever'man.
Preparation time: 10 minutes
1 cup raw pecans, chopped
3/4 cup pitted dates, chopped
1 to 2 tablespoons crystallized ginger
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 tablespoon honey (or agave nectar)
1/3 cup shredded, unsweetened coconut
Put all ingredients in food processor. Pulse until you have an even, mealy texture. With moistened hands, roll the mixture into 1-inch balls. Spread the coconut onto a plate and roll each ball into the coconut to cover each one evenly.
Recipe by Ami Karnosh, PCC Cooksinstructor, March 2009
Friday, May 1, 2009
Ybor City Deviled Crab Croquettes.
In honor of my recent trip to Tampa, I'm posting this famous classic from the Columbia Restaurant. I got it out of the Tampa classic, "The Gasparilla Cookbook." While I didn't get to stop in at the Columbia to dine, I did drive by it. It is on the short list of must-dos the next time I'm in town.
Ybor City Deviled Crab Croquettes
**Croquette Dough**
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
**Crabmeat Filling**
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
**Croquettes**
2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying
Directions:
About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.
Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.
After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again. Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.
Makes 12.
Ybor City Deviled Crab Croquettes
**Croquette Dough**
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
**Crabmeat Filling**
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
**Croquettes**
2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying
Directions:
About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.
Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.
After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again. Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.
Makes 12.
Subscribe to:
Posts (Atom)