Easy Taco Casserole.

Taco Casserole

2 lbs ground beef
2 packages Old El Paso Taco Seasoning
1 Jar Frito Lay Chili Cheese Dip
1 can diced green chilies
1 Family size package Vigo Yellow Rice
1 Package Shredded Mexican Blend Cheese

Brown ground beef; then add taco seasoning, chili cheese dip, and green chilies. Prepare yellow rice according to package. Combine meat mixture and yellow rice, place in 9x13 dish, top with cheese, and bake until cheese is melted.

Top with favorite taco condiments...... diced tomatoes, lettuce, black olives, sour cream, salsa, etc.

Moe's Watermelon Salad.

Moe's Original Bar B Que's Watermelon Salad

4 to 5 cups ripe, seedless watermelon, cut into 1/2-inch dice
2 cups peeled, seeded cucumber, cut into 1/2-inch dice
1 cup pickled red onion, sliced very thin (See recipe below.)
Pickled Red Onion
1/2 cup apple cider vinegar
1/2 cup sugar
2 to 3 bay leaves
2 to 3 black peppercorns
1 small red onion, thinly sliced

Simmer together vinegar, sugar, bay leaves, peppercorns and onion until soft. Remove bay leaves and peppercorn. Strain mixture, then chill.

Marinade/Dressing

1/4 cup local honey
2 tablespoons fresh squeezed lime juice
pinch of kosher or sea salt
3/4 cup seasoned red wine vinegar (Marukan works well)
1/4 cup salad or canola oil
3 tablespoons fresh dill, chopped

Whisk together honey, lime juice, salt and red wine vinegar. Slowly incorporate oil while whisking to form marinade. Add chopped dill. Season to taste. Pour marinade over cucumber and allow to sit, refrigerated, for four to six hours or overnight.

Combine chilled pickled red onion and watermelon and toss so that marinade is evenly distributed.

Note: If you marinade cucumbers overnight, cut watermelon the following day just prior to mixing. Doing this yields much better results.

Makes six servings.

Moe's BBQ Marinated Slaw.

Moe's Marinated Slaw

MARINADE:

2 cups apple cider vinegar
1 tablespoon mustard powder
1 tablespoon celery seed
1 cup sugar
1/2 teaspoon salt 
1 tablespoon vegetable oil
Bring all ingredients to a boil then let cool for a bit before pouring over the slaw mix

SLAW MIX:

1 large green bell pepper
1/2 large red onion 
2 cups of sugar
2 heads of cabbage 

Cut bell peppers and red onion into into 1/4 inch slices. Core and slice cabbage as thin as you can. Pack 1/2 of the cabbage into a bowl and add 1/2 of the bell peppers and red onion. Then sprinkle with one cup of sugar then repeat the same process adding the rest of the cabbage, bell peppers, red onion, sugar. Then pour the cooled marinate over slaw mix. It is best to let it sit over night mixed and then serve. 

Double-Delight Peanut Butter Cookies.

This was the winner of the 2008 Pillsbury Bake-Off Contest, and won it's creator $1,000,000!

Double-Delight Peanut Butter Cookies

1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Milk Punch.

Milk Punch

For the simple syrup:

1 1/2 cups sugar

For the punch:

2 quarts whole milk
1 quart vanilla ice cream or heavy cream
4 cups brandy
2 cups bourbon
Whole nutmeg.

For the syrup, combine the sugar and 3/4 cup of water in a saucepan and stir to dissolve the sugar. Heat over medium heat, stirring occasionally, until the mixture is boiling. Let simmer until the mixture is clear, about eight minutes. Pour into a jar and cool. Refrigerate until cold.

For the punch, whisk the milk and the ice cream or the heavy cream together in a large pitcher or punch bowl until it is blended. Stir in the spirits and the simple syrup to taste. Refrigerate until thoroughly chilled. To serve, pour into highball glasses and grate the nutmeg on top.

Note: For individual servings, mix a half jigger of bourbon and a jigger of brandy in a shaker. Fill the rest with milk and cream, and a teaspoon of simple syrup. Shake. Strain into glass and top with grated nutmeg.

Southern Cheese Straws.

Cheese Straws

8 tablespoons (1 stick) butter, softened
8 ounces deep-yellow, extra-sharp cheddar cheese, grated or finely shredded
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (add a pinch more if you like them a bit hotter)
1 1/2 cups plus 1 tablespoon sifted flour.

Preheat the oven to 350 degrees. Mix the butter with the cheese and the seasonings in a large bowl. Add the flour and knead into a smooth dough. Pack the dough in batches into a cookie press and press through the flat, ridged-line opening onto an ungreased cookie sheet to form ''straws'' of about 2 1/2 to 3 inches in length. Bake until golden (do not let them brown) and crisp, 15 to 20 minutes. Remove from the pan with a metal spatula and let cool. Serve or store in an airtight container. (The straws are very fragile.)

Lori's Ceviche.

Our friend Jennie's fantastic girlfriend, Lori, made this divine ceviche while they were here visiting. It will now be a regular on our menu.

Lori's Ceviche

3/4 cup lemon juice
3/4 cup lime juice
1-2 serrano chilis, finely chopped
1 red onion, chopped
1 pound shrimp, peeled & deveined
1 cucumber, peeled & chopped
2 avocados, cubed
1 cup chopped fresh cilantro
salt
pepper
olive oil

Boil shrimp for 2-3 minutes. Remove from heat, drain, and add shrimp to ice water to stop cooking. Once shrimp are cool, drain and cut into 1/2 inch pieces. Place in lemon & lime juice and add serranos. Let stand for 1 hour. Add onions and wait and additional hour. Mix in remaining ingredients just before serving. Add salt, pepper, & olive oil to taste and serve with tortilla chips. This keeps well in the refrigerator for several days.

Julia Reed's Red Velvet Cake.

Red Velvet Cake


Butter for greasing pans

2 cups all-purpose flour plus extra for dusting pans
1 TBSP unsweetened cocoa powder
1 tsp. salt
1 1/2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 bottles (1 ounce each) red food coloring
1 teaspoon baking soda
1 tablespoon white vinegar

FOR THE ICING:

4 egg yolks
2/3 cup sugar
1/2 cup whole milk
8 oz. unsalted butter, softened, plus additional if needed
1 TBSP vanilla extract, bourbon or rum
Chopped or halved pecans for decoration

Preheat oven to 350 degrees. Butter and then flour two 9-inch round cake pans. Combine flour, cocoa and salt in a sifter and sift three times to thoroughly mix cocoa powder. Beat the sugar with the shortening with an electric mixer until blended. Beat in the eggs, one at a time, mixing well after each addition. Beat another minute at medium speed.

Alternately beat the flour mixture (in four parts) and the buttermilk (in three parts) into the sugar mixture. (Do not overbeat.) Add the vanilla and food coloring and mix well to color evenly. Dissolve the baking soda in the vinegar and quickly fold it in. Pour half the batter into each prepared cake pan and bake until the cake top springs back when gently pressed, 20 to 25 minutes. Turn out layers onto wire racks and let cool.

Place the egg yolks in a large mixing bowl and gradually beat in the sugar with a whisk or mixer. Beat until the mixture is a thick pale yellow and forms a ribbon when a spoonful is dropped on the surface. Heat the milk to almost boiling and beat into the egg mixture by droplets. Pour into a heavy saucepan and cook over medium heat, stirring with a wooden spoon until mixture is thick enough to lightly coat the spoon (about 165 degrees on a candy thermometer). Immediately set the pan in a basin of cold water and beat until custard is barely tepid. Strain custard into another bowl and beat in softened butter by spoonfuls. Beat in flavoring. The icing should be smooth and thick. If it looks grainy or curdled, beat in additional softened butter, a teaspoonful at a time. Chill icing until cold but still spreadable.

Place one cake layer on a serving plate and spread some icing on top. Cover with second layer and spread remaining icing over top and sides of cake. Sprinkle top with chopped pecans or press halved pecans around the top edge.

Orange Cake.

Another from Craig Claiborne. This was his mother's recipe.

Orange Cake

1/2 pound butter
3 cups sugar
4 cups sifted flour
1 tsp. baking soda
4 eggs
1 1/3 cups buttermilk
2 TBSP finely grated orange zest
1 1/2 cups chopped pitted dates
1 cup finely chopped pecans
1 1/2 cups fresh squeezed orange juice

Preheat over to 350. Cream together the butter & 2 cups sugar, until light & fluffy. Sift together the flour and baking soda and add it to the butter mix, stirring until well blended. Beat in the eggs, buttermilk, 1 TBSP grated orange zest, dates, & pecans. Pour and scrape the mixture into a 4-qt. tube pan and bake 1 hour and 10 minutes, or until a tester comes out clean. Do not unmold the cake.

Combine the remaining 1 cup sugar with the OJ and remaining zest. Bring to a simmer, stirring until the sugar is dissolved. Gently plunge an ice pick or skewer in several spots on top of the cake and pour the juice mix over. Let stand 30 minutes or longer, until it is absorbed and the cake is cool. Unmold and serve, cut into wedges.

Mississippi Christmas Cake.

I don't know this cake, but I found it in my newly-acquired vintage Craig Claiborne's Southern Cooking. I've meant to add some Craig Claiborne to my collection for a long time, and when I was made aware of this book in a food essay book, I looked around on Half.com and found one in near-perfect condition for $2! Can't beat that.......

Anyway, Craig was a Mississippi Delta boy (hailing from Sunflower, MS) who became the food editor at the New York Times in 1957, being the first man to hold such a position at a major U.S. newspaper, and kept the job until 1986. He shaped American thought for those three decades, and wrote a large number of cookbooks during his life.

Mississippi Christmas Cake


3/4 pound butter
2 cups sugar
6 eggs
4 cups flour
1 cup bourbon, brandy, or rum
1/2 cup dark corn syrup
1 cup fig preserves
6 cups raisins
8 cups chopped pecans
1 tsp. freshly grated nutmeg
2 tsp. ground cinnamon
1 tsp. ground cloves

Preheat oven to 275 degrees. Cream together the butter & sugar until light and fluffy. Beat in the eggs 1 at a time, and fold in flour. Combine the bourbon, corn syrup, and preserves and stir in. Add the raisins, pecans, nutmeg, cinnamon, and cloves and fold to blend thoroughly. Pour and scrape the batter into a buttered 4-quart tube pan and bake 2 1/2 hours, or slightly longer. Let stand until cool. Unmold.

If you REALLY want to go all out, make the fig preserves.

Fig Preserves

7 cups sugar
1/4 cup lemon juice
6 cups water
8 cups ripe but firm figs (4 1/2 pounds)
2 lemons, sliced or coarsely chopped, seeds removed

In a kettle combine the sugar, lemon juice, and water. Bring to a boil and stir until sugar dissolves. If the figs are young, leave the stems intact. Add the figs to the syrup and cook 10 minutes, stirring occasionally to prevent sticking. Add the lemons and continue cooking until the figs are almost translucent, 10-15 minutes. If the syrup becomes too thick, add a little boiling water, about 1/4 cup at a time. Remove from heat and cover. Let stand in a cool place overnight, or up to 24 hours. Pack the figs and their syrup in hot, sterilized half-pint jars, leaving 1/4 inch headspace. Process in a boiling water bath for 30 minutes.

Alton's Coconut Cake.

Our friend, Jennie, has made this cake a few times. She has been here visiting us, and made it for a big gathering. While it is seriously labor intensive, bordering on the insanely labor intensive, it is phenomenally fantastic! It would be amazing for Christmas dinner.

Coconut Cake with Seven-Minute Frosting

For the cake:

Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water

For the 7-Minute Frosting:

3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

For the cake:

Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.

Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

Combine the coconut milk and coconut cream in small bowl and set aside.

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.

Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

Frosting:

Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.


Coconut Milk & Cream

1 coconut

For the milk:

2 ounces freshly grated coconut, approximately 1/2 cup
1/2 cup boiling 2 percent milk

For cream:

4 ounces freshly grated coconut, approximately 1 cup
1/2 cup boiling 2 percent milk

For the milk:

Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.

Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

For the cream:

Repeat the same procedure as above only using 4 ounces of freshly grated coconut.


Coconut Extract

1 coconut, see Cook's Note
1 1/2 ounces freshly grated coconut, approximately 1/3 cup
4 ounces vodka

Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.

Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

Apple Bread.

Apple Bread


3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cups chopped pecans
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 tsp. vanilla
2 cups apples, peeled, cored, & coarsely chopped

In a bowl, combine flour, cinnamon, soda, baking powder, & salt. Set aside. In a large mixing bowl, combine oil, sugar, eggs, vanilla, & apples. Stir in flour, then add nuts & mix. Divide between 2 greased 8X4 bread pans. Bake at 350 for 40-45 minutes or until a tester comes out clean. Cool 10 minutes in pans, then remove to a cooling rack.

Fresh Peach & Blueberry Cake.

Fresh Peach & Blueberry Cake

3 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cups vegetable oil
2 cups sugar
3 large eggs, well beaten
1 tsp vanilla
2 cups peeled & chopped fresh peaches
1 cup fresh blueberries
1 1/2 cups chopped pecans

Sift flour with salt & soda. Cream oil with sugar & eggs. Add flour mixture and mix well. Add vanilla. Fold in peaches, blueberries, & pecans. Pour into greased 9X10 pan and bake at 325 for 1 hour.

Glaze: (to be poured over cake immediately)

1 cup light brown sugar
1 stick butter
1/4 cup milk

Put in saucepan and allow to boil 2 1/2 minutes. Remove from heat and add 1 tsp. vanilla.

Texas Pecan Candy Cake.

from the Kitchen of Ethel Cooley

1/2 pound candied red cherries, cut in quarters (about 1 1/3 cups)
1/2 pound candied pineapple, coarsely chopped (about 1 cup)
1/2 pound pitted dates, coarsely chopped (about 1 1/2 cups)
2 TBSP flour
4 1/3 cups coarsely chopped pecans (roughly 1 pound of shelled pecans)
4 oz. flaked coconut (about 1 1/4 cups)
1 can sweetened condensed milk

Preheat oven to 250 degrees. Grease & flour 9X3 tube pan with removable bottom. Combine cherries, pineapple, & dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans & coconut, toss to mix, and add milk. Stir to mix well, spoon evenly into prepared pan, smoothing the top. Bake for 90 minutes on middle rack of oven. Cool in pan on a rack, then remove from pan and wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.

Santa Fe Chicken Nachos.

Santa Fe Chicken Nachos

3 pounds chicken, cut to bite sized pieces
24 oz. salsa
1 can black beans, drained & rinsed

Put all together in crock pot and cook 6-8 hours, until chicken is tender. Cover jelly roll pan with tortilla chips. Ladle chicken mixture on top, cover with cheddar cheese, and bake until cheese is melted. Top with shredded lettuce and diced tomatoes, and serve.

Pecan Chicken.

Pecan Chicken


Boneless chicken breasts, pounded thin
2 cups parmesan cheese
1 cup finely chopped pecans
1 tsp garlic salt
1 tsp black pepper
2 TBSP lime juice
2 TBSP olive oil

Mix pecans, parmesan, garlic salt, & pepper. Heat olive oil in pan. Dredge chicken in lime juice, then pecan mixture. Fry in oil until done.

James Beard's Lane Cake.

1 3/4 cups butter
3 3/4 cusp granulated sugar
1 tsp. vanilla
3 1/4 cups sifted all-purpose flour
3 1/2 tsp. double acting baking powder
1 1/4 tsp. salt
1 cup milk
8 egg whites, beaten until stiff but no dry

12 egg yolks
1/2 cup bourbon whiskey
1 1/2 cups chopped pecans
1 1/2 cups chopped seeded raisins (I prefer golden)
1 1/2 cups shredded fresh coocnut
1 1/2 cups quartered candied cherries

Grease four 9 inch round layer pans with a little butter, and line the bottoms with waxed paper cut to fit. With an electric mixer, beat 1 cup butter in a large bowl until fluffy. Gradually add 2 cups sugar, beating after each addition until fluffy. Add vanilla, and beat until mixture is as light as whipped cream.

Sift, then lightly spoon 3 1/4 cups flour into a measuring cup, leveling the top with a spatula or knife. Put into sifter, add baking powder and 3/4 tsp. salt. Sift onto a large piece of waxed paper. Add to butter mixture, alternating with the milk, beating in small amounts at a time. Fold in beaten egg whites carefully, and distribute evenly.

Divide the batter among the four pans and spread to sides with a spatula. Place on two oven racks so that one pan is not directly beneath the other. Bake at 350 for 25 minutes or until the cake shrinks from the sides of the pan and springs back to light pressure of a finger touch. Let pans stand on cake racks for 10 minutes. Carefully loosen edges and turn out upside down on racks. Slowly peel off waxed paper and allow to cool completely before frosting.

Put egg yolks into top portion of a double boiler, and beat slightly with a rotary beater. Add 1 3/4 cups sugar, 1/2 tsp. salt, and 3/4 cup butter. Cook over simmering water, stirring constantly until sugar is dissolved, butter melts, and mixture slightly thickens. Do not overcook or eggs will become scrambled. Remove from heat and add bourbon, beating for 1 minute with rotary beater. Add nuts, raisins, coconut, & cherries. Mix and cool.

Spread frosting between layers and on top & sides. After an hour, in any has dripped off, spread it back onto sides. Repeat if necessary. Cover with cake cover or loosely with foil, and store to ripen in a cool place for several days. The cake will keep well in storage for several weeks. If it is to be frozen, wrap in air-tight wrapping and freeze. It will keep indefinitely.

Lane Cake #2.

Lane Cake Look here for an excellent history of the creation of the Lane Cake. For the Cake: 1 cup (2 sticks) butter, softened at room temperature 2 cups granulated sugar 1 teaspoon vanilla extract 3 1/4 cups cake flour 3 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 8 egg whites For the Filling and Topping: 8 egg yolks 1 1/4 cups granulated sugar Grated rind of 1 orange 1/3 cup bourbon (apple, grape or cherry juice may be substituted for the bourbon) 1/2 teaspoon mace 1 1/4 cups pecans, chopped 1/4 teaspoon salt 1 cup shredded coconut 1 cup raisins 1 cup glace cherries, quartered

1. Preheat oven to 375 degrees f (190 C). Grease and flour three 9-inch round cake pans. 2. Cream butter and sugar together until light and creamy. Beat in vanilla. 3. Sift together flour, baking powder and salt twice. Stir flour mixture into batter alternately with milk. 4. Beat egg whites until stiff but not dry. Stir 1/4 of whites into batter. Fold in remaining whites until just mixed. 5. Spoon batter into the 3 prepared cake pans and bake 20 to 25 minutes. Cool in pans for 10 minutes; turn onto cake racks. 6. To prepare filling, mix together yolks, sugar and orange rind in a heavy pan or in top of a double boiler. 7. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens enough to coat back of spoon. Do not allow to boil or eggs will scramble. 8. Remove from heat and stir in remaining ingredients. Let filling cool. Fill the cake layers and spread on top and sides of cake. NOTE: Lane cake improves in flavor as it ages and mellows. Covered and uncut, this cake can be made 1 week before serving. It's not necessary to refrigerate.

Scott Peacock's Lane Cake.

Lane Cake
Recipe by Edna Lewis and Scott Peacock

This has been Scott Peacock's birthday cake since he was a child. The cake improves in flavor if you assemble it a week ahead.

CAKE:
3 1/2 cups cake flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/4 teaspoon salt
1 cup milk, at room temperature
1 teaspoon pure vanilla extract
2 sticks ( 1/2 pound) unsalted butter, softened
2 cups sugar
8 large egg whites, at room temperature

FILLING:
12 large egg yolks
1 1/2 cups sugar
1 1/2 sticks (6 ounces) unsalted butter, melted and cooled
1 1/2 cups (6 ounces) finely chopped pecans
1 1/2 cups (10 1/2 ounces) finely chopped raisins
1 1/2 cups freshly grated coconut
1/2 cup bourbon
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt

Preheat the oven to 325°. Butter three 9-inch round cake pans and line the bottoms with parchment paper. Butter the paper and dust with flour, tapping out the excess.

Sift the flour, cream of tartar, baking soda and salt into a medium bowl. In a small pitcher, combine the milk and vanilla. In a large bowl, beat the butter on medium speed until creamy. Slowly add the sugar and beat until light and fluffy, scraping down the sides of the bowl. On low speed, alternately add the dry ingredients and the milk in 3 batches. Beat the batter until smooth, scraping down the sides of the bowl as necessary.

In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Stir one-third of the egg whites into the cake batter to lighten it. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain.

Pour the batter into the cake pans and smooth the tops. Tap the pans lightly on a work surface to release any air bubbles. Bake the cakes on the middle and lower racks of the oven for about 30 minutes, shifting the pans halfway through, until the tops spring back when pressed lightly and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pans for 5 minutes, then invert the cakes onto a wire rack to cool completely. Peel off the paper.

To make the filling:
In a large saucepan, combine the egg yolks and sugar and stir until smooth. Add the melted butter and cook over moderate heat, stirring, until thick enough to coat the back of a spoon, about 6 minutes; do not let it boil. Stir in the pecans, raisins and coconut and cook for about 1 minute. Add the bourbon, vanilla and salt and let cool to lukewarm.

Place a cake layer on a serving plate, right side up, and spread with 1 1/4 cups of the filling. Repeat with a second cake layer and another 1 1/4 cups of filling. Top with the last cake layer and frost the cake with the remaining filling. Let the cake cool completely before serving.

Refrigerate the cake in a tightly covered container for up to 1 week. Serve at room temperature.

Ray Ventura Cake.

This is a complicated cake named after an American bandleader. The recipe that I found also made a fondant to spread over the top, but I deleted that part. I think a fresh whipped creme would be just fine.


Ray Ventura Cake


Classic Génoise
3/4 cup cake flour; or 9 tablespoons all-purpose flour plus 2 tablespoons cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
4 large eggs, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla


Place a rack on the lower third of the oven and preheat to 350°F. Grease, line the bottom with parchment, and grease again an 8" springform pan, 8" cake pan, or 8" cake ring over a heavy baking sheet lined with parchment. Sift together the flour (or flour+cornstarch as the case may be), 1 tablespoon sugar, and salt onto a sheet of waxed paper and set aside. Break the eggs into a large mixing bowl set over hot tap water. Whisk for a few minutes, or until the eggs reach body temperature and no longer feel grainy when rubbed between the fingers. Transfer the bowl to a mixer and beat at high speed for about 5 minutes, when the eggs have tripled in volume and falls in ribbons from the beater that take a few seconds to sink into the surface. Since I have a handheld mixer, I just beat the eggs over the hot water bath for 7 minutes. Sprinkle a third of the flour mixture over the eggs and fold gently. Repeat twice more with the remaining flour mixture. Take a cup of the batter and fold it into the butter. Return the batter-butter mixture and vanilla to the rest of the batter and fold until just combined. Pour into the pan and bake for 25-27 minutes, or until the top feels spongy. Let it cool to room temperature.


Kirsch Brushing Syrup
1/4 cup granulated sugar
1/4 cup water
2 tablespoons Kirsch


Combine the sugar and water in a heavy-bottomed saucepan and place over high heat until all the sugar is dissolved. Cool to room temperature then stir in the Kirsch.


Crème Mousseline
1 cup whole milk
1-1/2 tablespoons all-purpose flour
1 tablespoon + 1 teaspoon cornstarch
5 large egg yolks
2/3 cup granulated sugar
14-1/2 tablespoons; or 2 sticks minus 1-1/2 tablespoons unsalted butter, softened


Bring the milk to a simmer in a small heavy-bottomed saucepan. In a mixing bowl, beat the egg yolks and sugar together until smooth and pale. Sift together the flour and cornstarch over the eggs and whisk in. Pour in about half of the hot milk, whisking constantly, then pour everything back into the saucepan with the milk and whisk thoroughly until blended and smooth. Turn on the heat to medium and bring the custard toa boil, whisking constantly all the while. Continue boiling for 1 more minute. Strain using a fine sieve into a stainless stell bowl and whisk in 3 tablespoons of the butter. Allow to cool, stirring occasionally.

Cream the remaining butter (using a flat beater if you have one) and gradually beat in the cooled custard. Continue beating for a minute more to lighten the crème mousseline. It can be used right away, refrigerated with cling film flush to the surface for a week, or frozen up to 3 months. If frozen, defrost overnight in the refrigerator and beat with a flat beater or spatula until smooth.


Assembly:


17oz) small to medium strawberries, hulled


Cut a piece of matt board into an 8" circle. Place this at the bottom of the springform or cake ring if you used one, or directly on the serving platter if not.


Cut the cooled génoise horizontally into two layers and replace the bottom layer on top of the matt board. Brush with half the kirsch brushing syrup. Spread a thin layer of crème mousseline using an offset spatula.


If you used a springform or cake ring, cut a few strawberries crosswise and use them to line the circumference of the cake. If not, just decorate the border with strawberries. Fill the rest of the interior of the cake with more strawberries, making sure it is more or less even throughout. Spread crème mousseline over the berries, filling the gaps and covering them to make a layer of uniform thickness. Brush the cut surface of the top layer of génoise with kirsch brushing syrup and replace this cut side-down on the strawberries. Spread the top with a thin layer of crème mousseline and smooth the top with an icing spatula or straight edge to make a flat surface (I forgot this step, obviously). Refrigerate for at least an hour to firm the filling.

Spread fresh whipped creme over the top and serve.

Robert Redford Cake.

Robert Redford Cake (adapted from MAIDA HEATTER - Redford was reported to have been wild about a chocolate cake sweetened with honey he ate in a Manhattan restaurant, so Heatter procured the recipe and gave it his name.)

For the cake:

1 1/2 sticks unsalted butter, plus additional for greasing pan

Fine breadcrumbs or flour for dusting

1 cup blanched hazelnuts or almonds

12 ounces semisweet chocolate

1/2 cup honey

10 eggs, separated

1/4 teaspoon salt

For the frosting:

3/4 cup heavy cream

12 ounces semisweet chocolate.

1. Preheat oven to 375 degrees. Butter a 10-by-3-inch round or springform cake pan. Line bottom with parchment. Butter parchment. Dust with fine breadcrumbs or flour. Shake out excess.

2. To make cake: Grind nuts to a powder in a food processor. Set aside.

3. Break up chocolate and melt in the top of a double boiler over shallow, warm water on moderate heat. Transfer to a bowl and let cool.

4. Meanwhile, in the bowl of an electric mixer, beat butter until soft. Gradually add honey; beat until smooth. Add egg yolks, two or three at a time, beating until mixed after each addition. (The mixture will look curdled, but it is O.K.) Add nuts.

5. In another bowl, beat egg whites with salt until whites barely stand up when the beater is raised. Fold egg whites into chocolate in three batches. Pour into pan. Bake at 375 degrees for 20 minutes. Reduce temperature to 350. Bake for 50 minutes more, until a cake tester comes out clean. Remove and let cool. Remove from pan. With a long sharp knife, level top.

6. To make frosting: Break up chocolate. In a saucepan over medium heat, cook cream until it forms a skin on top. Add chocolate, reduce heat to low and stir with a whisk until smooth. Transfer to a bowl and stir occasionally until cool and slightly thick. Pour icing over cake and smooth top and sides until covered. Serve immediately, or store overnight at room temperature.

Queen Mother Cake.

I read about this cake in another book, but found this post directly from Maida Heatter talking about the story behind the cake and her own method of making it. I'm copying the text here, just in case the linked post goes away one day.

Queen Mother Cake


I originally got the recipe in 1962 from a food column by Clementine Paddleford in The New York Herald Tribune.

The story is that Jan Smeterlin, the eminent Polish pianist, loved to cook. And he collected recipes. This is one that was given to him on a concert tour in Austria.

When the Queen Mother was invited to tea at the home of the Smeterlins, the hostess baked the cake according to Smeterlin's recipe. The Queen Mother loved it and asked for the recipe. Then--as the story goes--she served it often at her royal parties. Including the time she invited the Smeterlins to her home.
It is a flourless chocolate cake that is nothing like all of the flourless chocolate cakes that are so popular today. It is not as heavy or dense. This has ground almonds and the texture is almost light, although it is rich and moist. It is divine.

6 ounces (scant 1 1/2 cups) blanched or unblanched almonds

6 ounces semisweet chocolate, cut into small pieces

3/4 cup granulated sugar

6 ounces (1 1/2 sticks) unsalted butter

6 eggs, separated

1/8 teaspoon salt
1 teaspoon lemon juice

First toast the almonds in a single layer in a shallow pan in a 350 degree oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.

Adjust a rack one-third up in the oven and preheat the oven to 375 degrees. Butter the bottom and sides of a 9 x 3-inch springform pan and line the bottom with a round of baking pan liner paper cut to fit. Butter the paper. Dust the pan all over with fine dry, bread crumbs, invert over paper, and tap lightly to shake out excess. Set the prepared pan aside.

Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove the top of the double boiler and set it aside until tepid or room temperature.

Place the almonds and 1/4 cup of the sugar (reserve remaining 1/2 cup sugar) in a food processor fitted with a metal chopping blade. Process very well until the nuts are fine and powdery. Stop the machine once or twice, scrape down the sides, and continue to process. Process for at least a full minute. I have recently realized that the finer the nuts are, the better the cake will be. Set aside the ground nuts.

In the large bowl of an electric mixer beat the butter until soft. Add 1/4 cup of the sugar (reserve the remaining 1/4 cup sugar) and beat to mix. Add the egg yolks one at a time, beating and scraping the sides of the bowl as necessary until smooth. On low speed add the chocolate and beat until mixed. Then add the processed almonds and beat, scraping the bowl, until incorporated.

Now the whites should be beaten in the large bowl of the mixer. If you don't have an additional large bowl for the mixer, transfer the chocolate mixture to any other large bowl. Wash the bowl and the beaters.

In the large bowl of the mixer, with clean beaters, beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add the remaining 1/4 cup sugar. Then, on high speed, continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat.

Stir a large spoonful of the whites into the chocolate mixture to soften it a bit.

Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle any more than necessary.

Turn the mixture into the prepared pan. Rotate the pan a bit briskly from left to right in order to level the batter.

Bake for 20 minutes at 375 degrees and then reduce the temperature to 350 degrees and continue to bake for an additional 50 minutes (total baking time is 1 hour and 10 minutes). Do not overbake; the cake should remain soft and moist in the center. (The top might crack a bit -- it's okay.)

The following direction was in the original recipe, and although I do not understand why, I always do it. Wet and slightly wring out a folded towel and place it on a smooth surface. Remove the cake pan from the oven and place it on the wet towel. Let stand until tepid, 50 to 60 minutes.

Release and remove the sides of the pan (do not cut around the sides with a knife--it will make the rim of the cake messy). Now let the cake stand until it is completely cool, or longer if you wish.
The cake will sink a little in the middle; the sides will be a little higher. Use a long, thin, sharp knife and cut the top level. Brush away loose crumbs.

Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and the paper lining. The cake is now upside down; this is the way it will be iced. Place four strips of baking pan-liner paper (each about 3 x 12 inches) around the edges of a cake plate. With a large, wide spatula carefully transfer the cake to the plate; check to be sure that the cake is touching the papers all round (in order to keep the icing off the plate when you ice the cake).

If you have a cake-decorating turntable or a lazy Susan, place the cake plate on it.
Icing

1/2 cup whipping cream

2 teaspoons powdered (not granular) instant espresso or coffee (see Note)

8 ounces semisweet chocolate, cut into small pieces

Scald the cream in a 5- to 6-cup saucepan over moderate heat until it begins to form small bubbles around the edges or a thin skin on top. Add the dry espresso or coffee and whisk to dissolve. Add the chocolate and stir occasionally over heat for 1 minute. Then remove the pan from the heat and whisk or stir until the chocolate is all melted and the mixture is smooth.

Let the icing stand at room temperature, stirring occasionally, for about 15 minutes or a little longer until the icing barely begins to thicken.

Then, stir it to mix, and pour it slowly over the top of the cake, pouring it onto the middle. Use a long, narrow metal spatula to smooth the top and spread the icing so that a little of it runs down the sides (not too much--the icing on the sides should be a much thinner layer than on the top). With a small, narrow metal spatula, smooth the sides.

Remove the strips of paper by pulling each one out toward a narrow end.
(Note: I use Medaglia D'Oro instant espresso.)
Optional:

Chocolate curls or chocolate shavings

Whipped cream

Fresh raspberries

Decorate the cake or individual portions with optional chocolate curls or chocolate shavings (try chocolate shavings formed with a vegetable parer and made with milk chocolate). Place a mound of optional whipped cream (lightly sweetened with confectioners sugar and lightly flavored with vanilla extract) on one side of each portion on individual dessert plates, and a few optional raspberries on the other side of each portion.

General Lee Cake.

This is an old, labor-intensive Southern cake, but it is supposed to be absolutely amazing.


Robert E. Lee Cake

2 cups all-purpose flour
1/2 teaspoon cream of tartar
1 1/2 teaspoons baking powder
8 egg yolks
2 cups white sugar
8 egg whites
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon salt

Filling:
4 egg yolks
1 1/3 cups white sugar
2 1/2 teaspoons grated lemon zest
1/3 cup lemon juice
1/4 cup butter

Icing:
1/3 cup butter, softened
4 cups confectioners' sugar
3 tablespoons grated orange zest
2 1/2 tablespoons orange juice
1 1/2 teaspoons grated lemon zest
1 1/2 tablespoons lemon juice
1/2 cup flaked coconut

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, and cream of tartar. Set aside.

In a medium bowl, beat together the 8 egg yolks and 2 cups sugar until thick and pale. Stir in the 2 teaspoons lemon zest and 2 tablespoons lemon juice. In a large glass or metal mixing bowl, beat egg whites and salt until soft peaks form. Fold whites into the egg yolk mixture alternately with the flour mixture. Spread evenly into the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let layers cool in the pan for 15 minutes before inverting onto wire racks to cool completely. Using a long serrated knife, slice the layers in half horizontally.

To make the filling: In the top of a double boiler, combine the 1 1/3 cup sugar, 4 egg yolks, 2 1/2 teaspoon lemon zest and 1/3 cup lemon juice. Cook over high heat, stirring constantly, until the sugar is dissolved and mixture thickens. Remove from heat, and stir in the butter. Cool to room temperature before filling cake.

To make the frosting: In a medium bowl, cream the 1/3 cup butter until light and fluffy. Gradually add the confectioners sugar and mix in the orange zest, orange juice, lemon zest and lemon juice. Finally, stir in coconut. Frost the outside of the filled cake.

Lady Baltimore Cake.

The story of the Lady Baltimore cake can be found here, as well as a recipe variation. Also, Martha Stewart Weddings featured the cake in a 2004 issue. Here's their cake, their 7-minute frosting, & their filling.


James Villas' Lady Baltimore Cake


1 1/2 sticks butter, softened
1 1/2 cups sugar
1 tsp pure vanilla extract
1 tsp almond extract
3 cups cake flour
3 tsp baking powder
1 1/2 cups whole milk
4 large egg whites

Seven Minute Frosting
3/4 cups chopped pecans
1/2 cup seedless golden raisins
1/4 cup diced figs
1/2 tsp. almond extract

Preheat oven to 350 degrees. Generously grease two 9-inch cake pans with butter and set aside.

Cream the butter in the bowl of a standing electric mixer on high speed while gradually adding 1 cup of the sugar. Add the two extracts and continue beating till the mixture is light. Sift together the flour & baking powder into the butter mixture, adding it alternately with the milk and beating until the batter is smooth.

In a bowl, beat the egg whites with an electric mixer until firm peaks form, add the remaining 1/2 cup of sugar, and beat till the meringue is fairly stiff and glossy. Gently fold the eggs whites into the batter, then scrape equal amounts of batter into the prepared baking pans, tapping the bottoms to remove any air bubbles. Bake the cakes till a cake tester or knife blade comes out clean, 35-40 minutes, then turn out onto racks to cool.

Seven Minute Frosting

1 1/2 cups sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/3 cup water
2 egg whites
1 1/2 tsp. vanilla extract


Place sugar, cream of tartar, salt, water, & egg whites in the top of a double-boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that the water does not touch the bottom of the pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

For the icing:

Scrape about a 1/3 of the seven-minute frosting into a bowl, add the pecans, raisins, figs, & almond extract. Mix until well blended.

To assemble the cake, place 1 cake layer on a large plate and cover with half of the fruit icing, smoothing it with a rubber spatula. Cover the second layer with the remaining fruit icing, and then ice the top & sides with the remaining non-fruit icing. Let the cake stand about 1 hour before serving.

Lord Baltimore Cake.

A slight variation of the Lord Baltimore can be found here. Also, Martha Stewart Weddings featured it in an issue back in 2004. Here's their cake, frosting, and filling.


Craig Claiborne's Lord Baltimore Cake


1 cup milk
8 TBSP butter
11 egg yolks
2 cups sugar
2 1/4 cups sifted cake flour
2 tsp. baking powder
salt to taste, if desired
1 1/2 tsp. pure vanilla extract

Fruit Filling (below)
Seven-Minute Frosting (below)

Preheat oven to 350 degrees. Butter the bottom of two 8-inch layer cake pans. Cover the bottom of each with a round of wax paper and brush the top of the paper with melted butter.

Combine the milk & butter in a saucepan and bring barely (but not quite) to a simmer. Remove from heat. Put the yolks in the bowl of an electric mixer and start beating on high speed while gradually adding the sugar. Beat until light.

Sift together the cake flour, baking powder, and salt. Add the flour mixture alternately with the milk/butter mixture to the yolks. Mix only until the batter is smooth. Pour equal portions of the batter into the prepared pans. Bake 30-35 minutes. Let stand briefly, then invert onto a rack. Let cool.

Place one layer on a flat surface or plate and cover with the fruit filling, smoothing it over. Cover with the second layer. Smear the top and sides with the frosting.

Fruit Filling


3 large egg yolks
1/2 cup sugar
salt to taste, if desired
1 stick butter, melted
1/4 cup coconut macaroons, crumbled
1/4 cup chopped blanched almonds
1/4 cup chopped seeded dates
1/4 cup chopped pecans
1/2 cup chopped mixed candied fruits, such as pineapple, cherries, etc.
1 tsp. pure vanilla extract

Seven Minute Frosting

1 1/2 cups sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/3 cup water
2 egg whites
1 1/2 tsp. vanilla extract

Place sugar, cream of tartar, salt, water, & egg whites in the top of a double-boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that the water does not touch the bottom of the pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Brine.

Brine - works great for chicken or pork.
 
1/2 gal water (64oz)
1/2 cup kosher salt 
½ cup white or cider vinegar 
½ cup granulated sugar 
½ cup soy sauce 
1 TBSP. pickling spice 
1 tsp. Cajun seasoning 
1 tsp. black pepper 

In a large stock pot, bring all ingredients to a boil for 5 min. Remove from heat and let cool to room temp. In a large container or bucket submerge the chicken (whole, pieces, boneless breast) and place in the refrigerator covered. 6hrs – 24hrs for larger bone-in pieces and only up to 2 hours for boneless.

Cajun Pasta Salad.

Cajun Pasta Salad

2 lbs. spaghetti
1 lb. cooked crawfish tails
1 cup chopped green onions
12 ct. Pepperoncini peppers
1 cup sliced mushrooms
1 cup cauliflower, chopped
1 cup chopped red onions
1 TBSP. cayenne pepper
1 TBSP. sweet basil
1/2 cup red wine vinegar
1 lb. cooked shrimp
1 cup diced tomatoes
1/2 cup black olives, sliced
1/2 cup capers
1 cup chopped carrots
1 TBSP. black pepper
1 TBSP. salt
1 TBSP. garlic
1/2 cup lemon juice
1/2 cup olive oil

Boil pasta until tender, cool under cold water, add all ingredients and spices into a large mizing bowl. Add lemon juice, olive oil and red wine vinegar. Mix well.

Hollandaise Sauce.

I almost made Alton Brown's, but went with this one from James Villas' "Glory of Southern Cooking" instead. James is my favorite food author, and this particular book may be the cream of the crop of his extensive works.

Hollandaise Sauce

4 large egg yolks
1 TBSP cold water
8 TBSP (one stick) butter, at room temp.
1/4 tsp salt
Pinch of cayenne pepper (James uses white pepper, but I stole the cayenne from Alton.)
2 TBSP fresh lemon juice

Combine the egg yolks & water in the top of a double boiler. Beat until thickened. Place over barely simmering water and stir until warm, not hot. Add the butter 2 TBSP at a time, stirring constantly until well blended. Stir 2-3 minutes or until the sauce thickens enough to coat the back of a spoon. Remove from heat, add salt, pepper, & lemon juice. Stir about 2 minutes longer, and keep barely warm over hot water until ready to serve.

I served this over omelets made with the left-over Crab Mornay. While I don't eat eggs or crab, even though I cook many variations of both, my wife & guests declared it to be delicious, but very rich.

Potato Casserole.

A friend from long ago who is now long lost used to make this. It's really pretty good, and very easy.

Potato Casserole

1 package frozen hashbrown potatoes
2 cups sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup

Topping: 2 cups bread crumbs browned in 1 stick of butter

Defrost hashbrowns. Combine ingredients in large baking dish. Top with bread crumb topping. Place in 350˚ oven for 25-30 minutes.

Chocolate Gravy.

This is surprisingly good over fresh-baked biscuits. And there is nothing better than finding a way to incorporate chocolate into breakfast!

Chocolate Gravy

2 Tbsp cocoa
2 Tbsp flour
4 Tbsp sugar
1 cup water
1/2 tsp vanilla

Combine cocoa, flour, and sugar in saucepan and stir together well to work out lumps. Add water. Stir over medium heat until thickened. Remove from heat. Add vanilla and stir. Serve over hot buttered biscuits.

Chocolate Chip Pecan Pie.

Chocolate Chip Pecan Pie

3 eggs
1/2 cup sugar
5 level tablespoons flour
1 teaspoon vanilla
2 cups broken pecans
5 tablespoons butter
2 cups light corn syrup
1 cup semi-sweet chocolate chips
2 nine-inch pie crusts

Spread 1/2 cup chocolate chips into bottom of each pie crust.

With electric mixer, beat eggs until light and fluffy. Add sugar, butter, and flour. Mix well. Add syrup gradually while beating. With a spoon, beat vanilla and pecans into mixture. Pour 1/2 of mixture into each pie crust. Bake at 350 for about 45 minutes.

Milk Chocolate Oatmeal Cookies.

Milk Chocolate Oatmeal Cookies

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 1/2 tsp vanilla extract
1 egg
2 tablespoons milk
2 cups (11 1/2 oz bag) Nestle Toll House milk chocolate morsels
1 cup quick or old fashioned oats
1/2 cup raisins (optional)

Combine flour, baking powder, soda, cinnamon, and salt in small bowl. Beat butter, brown sugar, white sugar, and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels, oats, and raisins. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375˚F oven for 10 to 14 minutes or until edges are crisp, but centers are still soft. Let stand for 2 minutes: remove to wire racks to cool completely. Makes about 3 dozen.

Marcus’s tips:
1. Use granulated brown sugar, its easier to measure.
2. Semi-sweet chocolate chips are good instead of milk chocolate.
3. I opt not to use the raisins.
4. These cookies disappear in a hurry, they are delicious.

Company Casserole.

Company Casserole

1 1/2 pounds browned ground beef, salted & peppered to taste
1/4 tsp garlic salt
1 tsp Italian seasoning
1 large can Tomato sauce
8 ounces medium noodles
1 cup cottage cheese
1 cup sour cream
6 green onions
3/4 cup grated cheese (cheddar or mozzarella)


Cook noodles until tender. Drain, rinse with cold water.
Brown meat, add salt, pepper, garlic salt, Italian seasoning, and tomato sauce. Simmer 5 minutes.
Combine cottage cheese, sour cream, and green onions in a large mixing bowl. Mix thoroughly, add cooked noodles, and mix again.
Alternate layers of noodle mix and beef mix and top with shredded cheese. Bake at 350˚ for 30 minutes.

Nancy Ball's Shrimp Dip.

This was a recipe from our days back in Starkville. Nancy was another nurse at the local hospital.

Nancy Ball’s Shrimp Dip

1 8 oz. cream cheese
1 can shrimp, broken
1 squirt lemon juice
1 dash worchestershire sauce
1 dash garlic powder, to taste
2-3 tablespoons mayo

Mix it up, lightly sprinkle with paprika, and refrigerate.

Easy Monkey Bread.

Easy Monkey Bread

1 cup sugar
2 Tbsp cinnamon
1 stick butter, melted
3 cans biscuits, uncooked
1 tsp Karo syrup
ground pecans, optional

If using nuts, put them into the bundt pan first. Cut biscuits into quarters. Mix cinnamon and sugar. Roll biscuit pieces around in it. Place biscuits around in Bundt pan. Melt butter and mix with Karo syrup and rest of sugar mix. Pour over biscuits, then bake for 20 minutes at 350˚. Turn out of pan immediately.

Note: If using springform pan, or other round pan, make sure that center is done before removing from pan

Honey Mustard.

Great sandwich spread! This is another recipe from the Council House in French Camp, MS.

Honey Mustard

1 cup mustard
1/2 cup pure honey
1/2 cup brown sugar
1 squirt worchestirshire sauce
Dash of parsley flakes

Stir and adjust to taste. If sour, add more sugar; if sweet, add more mustard.

Amish Friendship Bread.

Do NOT use ANY METAL at all in mixing batter.
Do NOT refrigerate at any time during mixing process.
Do NOT completely cover batter at any time. Use a lid not tightly closed, or cover with a napkin.
May be BAKED in metal loaf pans - two regular size loaf pans or five little loaf pans.


Amish Friendship Bread Starter

1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)

Directions:

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.

3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the following instructions:

Day 1 - receive the starter, and stir with a wooden spoon.
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for two of your friends, one cup to continue your starter (feed it 1 cup each flour, sugar and milk), and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

2 cups flour
1 cup sugar
1 cup milk
3 eggs
1 1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
1 cup chopped nuts (also 1 cup raisins or dates, if desired)
1 cup oil
1 large box instant vanilla pudding

Mix well. It will be quite stiff at the beginning.

Pour into 2 greased (or oiled) and SUGARED loaf pans. Be sure to get sugar all around sides.

Bake at 350˚ for 40 to 50 minutes. Cool 10 minutes. Remove from pans. Can be frozen. If using a larger loaf pan, decrease to 325˚ and cook 1 hour 15 minutes.

Rice Cream.

This is a very close approximation to the delicious rice cream dessert served at the Akershus Restaurant at the Norway pavillion in Epcot. A tremendous source for favorite recipes from Walt Disney World can be found here.

Rice Cream

1 pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk

2 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla extract

Strawberry sauce:

2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice

Cook rice with water and salt for 15 minutes, covered. Add milk and cook for 30 minutes or until rice is tender and the mixture is thick. Chill rice in the refrigerator.

Whip cream and sugar and vanilla. Gently fold whipped cream into chilled rice. Set aside in refrigerator.

Place sauce ingredients in the work bowl of a blender. Mix until combined.

Spoon rice mixture into serving cups. Garnish with strawberry sauce.

Party Punch.

• Party Punch
• 
  
• 3 (3 ounce) packages fruit flavored gelatin mix
• 4 cups white sugar
• 13 cups boiling water
• 2 (46 fluid ounce) cans pineapple juice
• 1 (16 ounce) bottle lemon juice concentrate
• 2 (2 liter) bottles ginger ale, chilled
• In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers, and freeze until solid.
• To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.

Curry Dip.

I got this one from "Ham Biscuits......" as well. It is offered as a dip for roasted or steamed asparagus, but would be excellent with many things.

Curry Dip

2 cups very good mayo
2 TBSP Durkee sauce
2 TBSP Heinz ketchup
1 TBSP Worcestershire sauce
3 tsp hot curry powder
1 tsp Tabasco
2 TBSP finely grated onion
1 garlic clove, pressed
1 TBSP prepared horseradish
1 tsp celery seed
pinch salt

Combine all ingredients and keep refrigerated.

Crabmeat Mornay.

I also just got the excellent little book, "Ham Biscuits, Hostess Gowns, & other Southern Specialties", which is a collection of essays about Southern life & food, accompanied with recipes. Bookcloseouts.com once again provided this jewel, for the crazy price of $3.99. After tasting this, my wife's eyes rolled back in her head and she expressed a possible need to change her underwear.


Crabmeat Mornay


1 stick butter
1 bunch green onions, chopped with some green tops included
2 TBSP all-purpose flour
2 cups heavy cream
6-8 ounces (about 2 cups) grated Swiss cheese
1 TBSP dry sherry or 1/4 cup dry white wine
1/4 tsp cayenne pepper
1/4 tsp salt
1 pound jumbo lumb crabmeat (I used the less expensive claw meat)
1/2 cup chopped flat-leaf parsley
Toast points and/or tart shells

Melt the butter in a heavy saucepan over medium heat. Add the onions and saute for about 3 minutes. Whisk in the flour. Add the cream and whisk until smooth. Stir in the grated cheese and blend until smooth. Add the wine, cayenne, and salt; then gently fold in the crabmeat and parsley. Serve in a chafing dish with toast points, or fill small tart shells.

Artichoke Cream Soup.

I just got Party Receipts from the Charleston Junior League this week, and then unexpectedly needed to host a party. I made this, and it is delicious. It's a wonderful special occasion soup. (As of today, October 10, 2009, Bookcloseouts.com has a few copies of this amazing party cookbook for the ridiculous price of $3.99. This is where mine came from!)

Artichoke Cream Soup

3/4 cup finely chopped onion
3/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
6 TBSP butter
6 TBSP all-purpose flour
6 cups chicken broth
1/4 cup fresh lemon juice
2 bay leaves
1/2 tsp ground thyme
2 14-oz. cans artichoke hearts, drained & chopped
2 cups half-and-half
2 egg yolks, beaten
lemon slices, for garnish
chopped parsley, for garnish

In a large stock pot, saute the onions, celery, and bell pepper in the butter until tender, about 10 minutes. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the chicken broth and lemon juice, stirring until blended. Add the bay leaves, thyme, and chopped artichoke. Cover and simmer until thickened, about 20 minutes.

In a medium bowl, combine the half-and-half and egg yolks and mix well. Pour a small amount of hot soup into mixture and whisk to combine. Add the mixture into the hot soup, whisking well.

Remove the bay leaves. Blend the soup well with an immersion blender (or in batches using a blender or food processor) until smooth. Serve immediately, garnished with lemon & parsley. If soup needs to be reheated, do not let it boil.

Cherry Pecan Cookies.

A local bakery in Mobile, which is really an institution around here, makes an unbelievably delicious cookie that has finely chopped cookies & cherries in it. It's my most favorite cookie in the world. I would love to have the recipe, but they do not offer a cookbook. I ran across this recipe, and will try it soon to see how close it approximates the perfection that slides of out the Pollman's ovens every day.

Cherry Pecan Cookies

• 2/3 cup butter
• 3/4 cup sugar
• 1 tsp. vanilla
• 1/4 cup maraschino cherry juice
• 1 egg
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup diced maraschino cherries
• 1/2 cup chopped pecans

Preheat the oven to 350 degrees. Dice the cherries and chop the pecans. Cream the butter and sugar together. Add the vanilla, cherry juice, and egg, beat until thoroughly blended. Stir the flour, baking powder, and salt together to mix evenly. Fold the cherries and pecans together so that the cherries share their juice with the nuts. Stir the cherry/pecan mixture into the dry ingredients to mix evenly. Add the flour/cherry/nut mixture to the butter & sugar mixture, 1/2 at a time, mix thoroughly. Drop onto a non-stick baking sheet by the rounded tablespoonful. Bake in 350 degree oven for 12 minutes.

*A 10-oz. jar of maraschino cherries yields a generous 1/2 cup - use them all! I get the chunk size and appearance I like by cutting each cherry into 8 pieces. The cookie bakes up pretty high. For a flatter cookie, flatten the dough to about 1/4 inch thickness after dropping it onto the pan.