Bread in a Bowl #2.

This one makes white bread, or can be used as the base for sweet rolls.

Bread in a Bowl, #2

1/2 cup milk
1 egg
1/4 cup veg. oil
1/4 cup sugar
1/2 TBSP salt
4 cups high gluten flour
2 packages dry active yeast

In a medium mixing bowl, add all ingredients and mix together, gradually adding hot water until the mixutre forms a kneadable ball. Knead five minutes in the bowl, using enough flour tokeep dough from sticking to your hands. Cover. Allow to rise on counter until doubled. At this point, dough can be punched down, covered and put into the refrigerator for up to four days.

For jalapeno-cheddar bread:

1 cup shredded cheddar
1/4 cup canned jalapenos

Use half of the dough flatten into 1/2” thick square.

Cover with cheddar cheese and sliced jalapenos. Work cheese and peppers into the dough until they are evenly dispersed. Roll and shape into a loaf folding in the ends. A round loaf works nicely. Place on greased cookie sheet. Allow to rise until double. Bake in pre-heated 375 degree oven for 20 to 30 minutes or when golden brown and hollow sounding when thumped.

Bread in a Bowl #1.

This recipe makes wheat or oatmeal bread.

Bread in a Bowl
1 cup whole wheat flour OR 1 cup quick cooking oats
3 cups high-gluten flour
1 1/2 tsp. salt
2 TBSP Sugar (brown or white)
2 TBSP Oil
2 TBSP Active dry yeast (or 2 packages).

Mix all these ingredients together in a medium size bowl. Add hot tap water gradually until you get a knead able ball of dough. Knead about 5 minutes. If it is too sticky, dust your hand with flour as you knead. (Kneading goes best if you hold the bowl with your non-dominant hand while kneading with your dominant). Allow dough to rise in warm place until size has doubled. At this point you can cover and refrigerate for a day or two if you want, or shape into loaves, put on a greased cookie sheet or in greased bread pans (2 medium sized), and allow to rise until doubled. Pre-heat oven to 350 degrees and bake for 20 minutes or until bread is brown and hollow sounding. This dough can also be shaped into buns. Using a small amount shape into balls and let rise on a greased cookie sheet.

Death by Breakfast.

I ran across the recipe, and it was called "Jambalaya Grits." I changed the name to more accurately reflect the dish.

Death by Breakfast

2 pounds quick grits, plus water & milk for preparing
½ cup butter (1 stick)
1 large onion, chopped
1 large bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 tomatoes, peeled, seeded and chopped
Creole seasoning, to taste
White pepper, to taste
¼ teaspoon cayenne pepper
1 large can condensed milk
1 pound smoked sausage, cut crosswise into slices or diced
1 pound ham, cut into small dice
1 tablespoon chopped garlic
2 pounds medium shrimp, peeled and deveined
8 ounces crab meat (optional)
8 ounces sharp Cheddar cheese, grated
8 ounces Colby/Monterey jack cheese, grated
8 ounces pepper jack cheese, grated

Cook grits according to directions on package, but instead of using water, use ½ water & ½ milk. Set aside. Grits should be thick; you can add more liquid later if needed.

In a large skillet, heat butter over medium/high heat. Add onions, bell pepper, celery, Creole seasoning, white pepper and cayenne pepper. Cook, stirring often, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occasionally, for about 2 minutes. Add the garlic and chopped tomatoes; cook for 2 more minutes. Add the milk and bring to a boil; add grits. Add shrimp, crab (if using) and cheeses. Stir until grits are tender and creamy and cheese is melted, about 2-3 minutes. Serve hot, using a crock pot to keep temperature right and to make transport easy.

Curried Fruit.

Curried Fruit

1 stick butter, melted
1/2 cup brown sugar
1 tablespoon curry powder
1 lemon, juiced
1 cup fresh pineapple chunks, cut into 1-inch pieces
6 small apricot halves, pitted and peeled
2 pears, peeled, cored and quartered
2 peaches, peeled, cored and quartered
20 maraschino cherries
1/2 cup chopped pecans

Preheat oven to 325 degrees F. Stir 1 stick of butter, 1/2 cup brown sugar, 1 tablespoon curry powder and lemon juice together in a small bowl. Combine all the fruit in a large baking dish and stir together with remaining ingredients. Sprinkle butter mixture over fruit and bake in preheated oven for 1 to 1 1/2 hours, basting often.

Weidmann's Remoulade.

Weidmann's Remoulade

1 heaping tablespoon minced garlic
1/2 c salad oil or olive oil 
2 tablespoons finely chopped celery
1 drop oil of mustard
1 cup creole mustard
1/2 cup white vinegar
1 tablespoon green onion tops, chopped.
Season to taste w/salt & pepper. 
Add dash worcestershire sauce & 1/2 cup dry sherry wine. 


Mix well the garlic, paprika & mustard. Alternately, add oil & vinegar til well blended. Add celery, onion & a little parsley. This is enough for about 2 lbs of boiled shrimp. You can marinate the cooked, peeled shrimp in the sauce for several hours and serve on shredded lettuce. Makes about 6 servings. Or the sauce can be used as dip for the shrimp. 

Cherry Christmas.

This one has been lost for a long time. I have just run across it, two weeks too late. Oh well, there's always next year.

Cherry Christmas

2 cans pie filling (we use cherry, hence the name)
1 box yellow cake mix
Cinnamon, lots
Butter, about 2 sticks, cut into pats to cover
Pecans, or other nuts as desired

In bottom of 13x9x2 pan, spread pie filling. Cover with yellow cake mix. Sprinkle lots of cinnamon on top. Cover surface with nuts. Place pats of butter on top. Cover and bake for 45 minutes. Serve warm.

Caramel Icing.

I got this one from a friends' mom in the Mississippi Delta. It makes a perfect caramel cake.

Caramel Icing


1 cup granulated sugar
1/2 cup evaporated milk

1 cup light brown sugar (light)

1 stick butter, softened

1 tsp. vanilla

Heat first 4 ingredients until disolved.  Bring to a rolling boil; cook for one minute.  Take off heat, add vanilla and beat until right consistency to spread.  If mixture becomes too thick for spreading, add a small amount of milk-being careful not to add too much at a time.

Cheesy Zucchini Soup.

Cheesy Zucchini Soup

2 medium zucchini, grated
2 medium carrots, grated
1 medium onion, chopped
1/2 stick butter
4 TBSP flour
1 quart chicken broth
4 oz. grated Monterey Jack cheese
1 cup milk
Salt & Pepper

Place grated zucchini in a colander and sprinkle with salt. Let sit for about 30 minutes. Drain well. Saute veggies in butter until limp. Stir in flour and cook over low heat for five minutes, stirring constantly. Slowly add chicken broth and stir until smooth. Add grated cheese and stir until melted. Add milk. Season to taste. Do NOT boil.

Shortbread Toffee Squares.

Shortbread Toffee Squares


Shortbread:
1/2 stick butter
4 TBSP sugar
1 cup self-rising flour

Toffee:
1/2 stick butter
2 TBSP sugar
1 14 oz. can condensed milk
1/4 cup chopped pecans
1/2 tsp. vanilla
4 ounces German sweet chocolate, melted in 1 TBSP water

Cream butter & sugar, then blend in flour. Spread into greased 8-inch square pan, and bake at 350 for 20 minutes.

Mix together butter, sugar, cond. milk, and pecans and cook, stirring until mixture leaves sides of pan. Stir in vanilla. Pour over the baked shortbread. Cool, then spread melted chocolate over the toffee.

Paloma.

My new favorite cocktail. It's dangerously good.

Paloma

1 1/2 oz. white tequila
1/2 oz. fresh lime juice
Grapefruit soda (in the hispanic section of a really good grocery; I get Jarritos brand at Publix. If unavailable, use fresh grapefruit juice, a little sugar, and club soda)

Mix together in a highball glass with lots of ice.

Broccoli Kugel.

I got this recipe from a friend when we used to a traditional seder meal during Holy Week at St. Joseph in Starkville. It is divine.

Broccoli Kugel

2 pounds frozen broccoli florets
1 package onion soup mix
5 eggs
1 cup mayo

Cook broccoli until tender, then chop to a fairly fine consistency. Whisk together eggs, mayo, & soup mix, then add to broccoli and fully incorporate. Bake at 350 for about 30 minutes, or until well set and starting to brown slightly.

Hoppin' John.

The food editor of our local newspaper runs his recipe for Hoppin' John every year at New Years. It looks like the perfect version, so I'm archiving here for use at other times of the year as well.

Hoppin’ John

½-1 pound bacon
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
2 tablespoons fresh garlic, chopped
2 cans chicken stock (water will do, about 4 cups)
1 pound smoked sausage, chopped in 1-inch chunks
1 pound dry black-eyed peas (soaked overnight in cold water)
Bay leaves
Red pepper, to taste
½ teaspoon dried thyme
1 can (14-ounce) diced or whole tomatoes
Rice, cooked (about 3 cups, give or take, depending on how thick you like it)
Green onion, chopped, for garnish

Brown the bacon in a Dutch oven. Remove the bacon and eat it.
Sauté the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so, being careful not to burn the garlic. Add stock, sausage, peas and seasonings. Cover and let simmer for about 2 hours. Check for doneness of peas before proceeding. Add tomatoes and cooked rice and cook, uncovered, on low heat, stirring often to prevent sticking. Sprinkle chopped green onions on top prior to serving.

Note: Good smoked ham can be substituted for sausage. You can also use half ham and half sausage for a new twist on an old recipe. You can toss it in the leftover ham bone from your Christmas feast. It adds a great, new layer of flavor to the dish.

Crustless Cheese & Spinach Quiche.

I saw this one in our local newspaper food section earlier this week, and made it today as a brunch addition. It is ridiculously good, and very easy to prepare.

Crustless Cheese and Spinach Quiche

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese, divided
½ cup heavy whipping cream
1/3 cup pesto
5 eggs, lightly beaten
Cooking spray

Preheat oven to 375 degrees. Press the excess moisture from the spinach. Combine the spinach, 1½ cups of the mozzarella, cream, pesto and eggs in a bowl and mix well. Pour the spinach mixture into a 9-inch pie pan sprayed with nonstick cooking spray. Bake for 25-30 minutes or until set. Sprinkle with remaining half cup of cheese and bake another 2-3 minutes longer, or until the cheese melts.

Oreo Balls.

Oreo Balls

1 package Oreo cookies
1 8oz. cream cheese, softened
12 oz. package white chocolate morsels with 1/2 block paraffin, melted together

Grind cookies to a powder in a food processor, then add in cream cheese to make a paste. Roll into balls, then dip in melted white chocolate. Drop into candy cups or onto wax paper. Store in airtight container.

Salted Caramel Nut Brittle.

A final selection from NPR's Kitchen Window holiday candy column.


Salted Caramel Nut Brittle

2 cups granulated sugar
1 cup water
1 cup toasted hazelnuts, walnuts, almonds or pumpkin seeds (or a combination) coarsely chopped
1 teaspoon sea salt

Line a baking sheet with parchment paper and set aside.

Place sugar and water in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.

Immediately remove from heat and quickly stir in nuts and salt. Pour onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces.

Brown Sugar Coconut Fudge.

Another from NPR's Kitchen Window....

Brown Sugar Coconut Fudge

2 ounces good-quality unsweetened chocolate, chopped

2 cups brown sugar

3/4 cup milk

2 tablespoons unsalted butter, in small pieces

2 teaspoons vanilla extract

1 1/4 cup shredded coconut

1 cup finely chopped, toasted walnuts

Grease an 8-by-8-inch pan.

Combine chocolate, sugar and milk in a heavy pot, stirring well to blend ingredients. Stirring slowly, bring to a boil over low heat. Cover pot and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water, then continue to boil slowly, without stirring, until the syrup reaches the soft ball stage (234 degrees).

Remove from heat, add the butter without stirring, and set the pot aside to cool.

Don't stir until the syrup is lukewarm, about 110 degrees. Add the vanilla, coconut and walnuts and stir without stopping until the mixture loses its gloss and thickens. Pour into the greased pan and mark into squares.

Let cool and firm before cutting into pieces. Makes about 1 1/2 pounds.

Coffee-Pistachio Toffee.

Another from NPR's Kitchen Window......

Coffee-Pistachio Toffee

2 cups shelled pistachio nuts
1 cup sugar
1/3 cup packed brown sugar
2 teaspoons instant espresso powder
1/2 teaspoons ground cinnamon
1/3 cup water
1 tablespoon dark unsulfured molasses
1 cup (2 sticks) unsalted butter
4 1/2 ounces bittersweet chocolate, finely chopped
4 1/2 ounces milk chocolate, finely chopped

Preheat oven to 325 degrees. Spread pistachios on a cookie sheet and toast in the oven until fragrant, 5 to 10 minutes, making sure they don’t burn. Cool for 10 minutes, then coarsely chop. Put in a bowl.

In a medium bowl, combine sugars, espresso powder and cinnamon. In another small bowl or measuring cup, combine water and molasses.

Butter a cookie sheet or jelly roll pan. Melt butter in a heavy 2 1/2-quart saucepan over low heat. Add the mixture of sugars, espresso powder and cinnamon, and the mixture of water and molasses, and stir until sugar dissolves.

Increase heat to medium and, using a candy thermometer, cook until thermometer registers 290 degrees, stirring occasionally and scraping bottom of pan for about 15 minutes.

Remove pan from heat, and quickly stir in 1 1/2 cups chopped nuts. Immediately pour mixture onto prepared pan. With a spatula, spread toffee to 1/4-inch thickness. Sprinkle chocolate by generous tablespoonfuls atop toffee, alternating bittersweet and milk chocolates. Let stand for 1 minute to melt the chocolate. Using the back of a spoon or spatula, spread chocolate slightly to coat the toffee. Sprinkle with the remaining 1/2 cup chopped nuts.

Refrigerate until toffee is firm, about 1 hour. With a sharp knife, slice the toffee evenly, or break into pieces.

Maple Syrup Caramels.

I love all the holiday candy traditions that people have, and was thrilled to see NPR's Kitchen Window column take up the cause this week. I'm posting their recipes here, just in case the original article disappears at some point in the future.

Maple Syrup Caramels

2 cups brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter

Butter an 8-by-12-inch baking dish. In a large heavy pan over medium heat, stir together the sugar, maple syrup and cream until the sugar is dissolved. Stir and cook until mixture slowly reaches the firm ball stage, 244 degrees. Add the butter and stir to melt. Pour the candy into the baking dish and score into squares as it hardens. Let cool about 3 hours, invert onto a board and cut the squares free along the lines you've cut. Makes about 1 1/2 pounds.

Variation: Sprinkle 1/2 cup crushed, toasted walnuts or almonds into the mixture just before removing from heat.

White Christmas.

This is my favorite holiday cocktail.

White Christmas

1/2 oz. vodka

1/2 oz. amaretto

1/2 oz. Kahlua

2 oz. Half & Half

Mix together, and top with freshly-grated nutmeg. And I make it a little stronger, FYI.

Peanut Butter Balls #2.

I stumbled across this version of PB balls today, and may have to make a batch for Christmas. I had planned on skipping them this year, but I could reconsider. My previous recipe can be reviewed here.

Peanut Butter Balls

2½ sticks butter
1 heaping cup of smooth peanut butter
2 cups of graham cracker crumbs
1 box of confectioners sugar
12 oz. semi-sweet chocolate
1/2 block of paraffin wax (on the baking aisle)

Combine butter and peanut butter in a microwaveable bowl. Microwave until butter melts. Stir in graham cracker crumbs and sugar. Roll mix into quarter-size balls. (If it is hard to form a ball, add a little peanut butter, or refrigerate mixture for a few minutes). Dip immediately in melted chocolate. Place on wax paper to harden.

To make the chocolate dip, melt together the chocolate & wax in a double boiler.