Yummy Cornbread

Ingredients

1/2 cup unsalted butter melted and cooled slightly 

2 cups all-purpose flour 

1 cup yellow cornmeal (or polenta) Bob's Red Mill is GREAT.                                                          then add 1 cup Albers cornmeal (cheaper)

1/4 cup brown sugar 

1/4 cup white granulated sugar

1 Tbsp. baking powder 

1/2 teaspoon baking soda 

1 1/4 teaspoon salt 

1 cup buttermilk, shake before measuring 

1 cup milk

1/4 cup honey 

1/3 cup vegetable oil

3 large eggs

1. Preheat the oven to 400°F and position a rack in the middle. Lightly grease cast iron skillet or 9-inch square baking dish with butter and place skillet/dish in oven to heat up.

(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron on the stove top on medium heat until melted, turn heat off then allow the butter to cool before adding to the batter.)

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.

3. Make a well in the center and add the buttermilk, honey and eggs. Mix together to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix)

4. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour batter into the hot skillet or dish. Listen to that sizzle! That's what you want. 

5. Bake until the cornbread begins to brown on top and a toothpick inserted in the comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before cutting and serving

Recipe Notes

If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one in the recipe to ensure it has soured enough before adding to your mixture

Wacky Cake & Fluffy White Frosting

Wacky Cake
Recipe for 8”x8” pan – Double for 9”x12” pan (Doubled amts in parentheses)
1 ½ cups flour -sifted if possible-  (3 c. flour)
½ t salt (1 tsp. salt)
1 t baking soda (2 tsp. baking soda)
3 T cocoa (¼ c. + 1/8 c. cocoa)
1 cup sugar (2 c. sugar)
1 t vanilla (2 tsp. vanilla)
5 T veg oil (½ c. + 1/8 c. oil)
1 T vinegar (2 T vinegar)

Sift together dry ingredients. Make 3 holes/wells in dry ingredients, put in wet ingredients into holes/wells. Pour 1cup (2 c. for double recipe) water over whole thing. Mix well (DON’T OVERMIX – Consistency is touchy). Bake 25-30 minutes at 350° until toothpick or knife in center of pan comes out clean.


Fluffy White Frosting


2 egg whites (NO YOLK AT ALL!!) *
¼ t cream of tartar
1 cup sugar
3 T water
4 T corn syrup
Dash salt
1 t vanilla

Combine egg whites, salt, cream of tartar in mixing bowl. Beat until stiff. Put other ingredients in sauce pan and bring to a boil. Boil ~ 1 minute. Slowly add syrup to egg whites while beating. Beat until desired consistency.

* any yolk in the whites you beat will cause them to “not” stiffen up

Everything Bundt Cake

 3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup sour cream, at room temperature

1/2 cup whole milk, at room temperature

1 1/4 cups [2 1/2] unsalted butter, at room temperature, plus more for greasing the pan

3 cups granulated sugar

1 1/4 teaspoons salt

6 large eggs, at room temperature

2 tablespoons canola oil

1 tablespoon pure vanilla extract

1. Adjust an oven rack to the middle position and preheat the over to 350°F. Grease a 10 in tube or Bundt pan.
2. In a medium bowl, whisk together the flour and baking soda.
3. In a medium bowl or liquid measuring cup, whisk together the sour cream and whole milk until combined.
4. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and salt and beat on medium speed until very light and fluffy, 4 to 6 minutes.
5. Scrape down the sides of the bowl and add the eggs one at a time, beating on medium speed until incorporated and stopping to scrape down the sides of the bowl after each addition. Add the canola oil and vanilla and mix on low speed to combine. Add half of the flour mixture and mix on low speed until combined. Add the sour cream mixture and mix on low speed until combined. Scrape down the sides of the bowl, add the remaining flour mixture, and mix on low speed until combined. Increase the speed to medium and beat for 15 to 20 seconds.
6. Pour the batter into the prepared pan and use a spatula to even out the top. Bake for 50 to 65 minutes, until a wooden skewer or toothpick inserted near the center comes out clean.
7. Transfer the pan to a wire rack and gently run a knife around the edge of the cake to loosen it. Let cool for 20 minutes in the pan, then invert the cake onto the rack and remove the pan to finish cooling. The cake can be wrapped in plastic wrap and kept at room temperature for 2 days, or refrigerated for up to 4 days.

Asian Lettuce Wraps

Ingredients:                             x4

3 Tbsp Hoisin Sauce            (3/4 c.)

2 Tbsp Soy sauce                (1/2c.)

2 Tbsp rice wine vinegar    (1/2 c.)

1 Tbsp Sriracha (opt)          (4 T. which is too hot for me, Genene)

4 tsp. sesame oil                  (4 tsp)

1 Tbsp  olive oil                  (1/4 c.)

1 medium onion, diced        (4)

2+ cloves minced garlic      (8 but we use more)

1 Tbsp fresh ginger grated  (1/4 c.)

1 lb ground chicken/turkey (4 lbs.)

1/2 c. water chestnuts drain & slice  (4 cans)

2 green onions thin sliced   (8 )

Kosher salt

Fresh ground black pepper

Large leafy lettuce (leaves separated for serving)

cooked rice of choice. We use Jasmine or Basmati

Make the sauce: in a small bowl whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha and sesame oil

In a large skillet over medium high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until opaque and mostly cooked through, breaking up meat with wooden spoon (or whatever)

Pour in sauce and cook 1-2 minutes more, until sauce reduces slightly and chicken is cooked through. Turn off heat and stir in chestnuts and green onion. Season with salt & pepper. 

Spoon rice, if using, and a large scoop (about 1/4 c.) of chicken mix into center of each lettuce leaf. Serve immediately

Tay's awesome discovery!

Soup Mix for Canning

 

Put in the bottom of a quart jar: 

½ t. salt

Heaping tsp. soup base preferably beef

1 t. dry parsley flakes

Pepper to taste

1 heaping T. pearl Barley

 

Fill with the following:  

¼. Chopped Onion

1/3 c. chopped Celery

1 c. chopped Carrot

1 c. chopped Potato

I fill the jars more after the measured amounts because I want more vegetables when I open it. I add liquid if necessary when I "doctor up" the soup

 

Fill with hot water, pressure at 12 1/2 lbs. for 30 minutes

 

Make soup by adding hamburger, beef leftovers or whatever you have on hand

You can add tomato, or use chicken bouillon & use that variation

 

Wickedly good fish taco sauce/Tartar sauce

This is without a doubt the best fish taco sauce I've ever had or made. The herbs and spices are unique and create an incredible white sauce for fish tacos.

Servings8

Ingredients

• 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you're not a fan of sour cream)

• 1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won't miss that particular flavor contribution)

• 1 lime , cut in half

• 1/2 teaspoon cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon dried dill weed

• 1/2 teaspoon dried oregano

• 1/4 teaspoon ground chipotle chili powder

• 1/2 teaspoon capers , minced

• 1 hot pepper of your choice , seeded and minced (jalapeno is delicious, as are the cherry bomb poppers). Genene doesn't use hot peppers.... Surprise!!

• 1 tablespoon fresh cilantro , chopped

Instructions

1.  In a small bowl, whisk the sour cream and mayonnaise until well blended.

2.  Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.

3.  Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly

4.  Cover the bowl with wrap,refrigerate for at least one hour, the longer the better.

5.  Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.

Momma's Vanilla Ice Cream

6 Qts

8-10 eggs

1 3/4 - 2 c. sugar

1 can Eagle Brand (sweetened condensed milk)

two pinches of salt

1 pint heavy whipping cream (use a little more if you want it rich)

1 1/2 - 2 tsp. vanilla

4-6 Tbsp flour

 

Blend it all together, pour it in ice cream tank. Fill to fill line with whole milk

Use crushed ice or cubed ice and plenty of salt to gt it to freeze

Pickled Beets

Clean and cook beets until done. Remove skins

Slice or dice into a canning jar.

Syrup:  1 1/3 c. vinegar
             1 c. sugar
             1/4 tsp pepper
             1 c. water
             1 Tbsp. salt
             a few whole cloves (the spice)

Let stand (?  not sure what that means either)

Process pints 10 min. in boiling water bath

Doubled: 2 2/3 c. vinegar

                2 c. sugar

                1/2 t. pepper'

                2 c. water

                2 T. salt

                1/2 t whole cloves  (I have a note that says "ground up"  I don't know what it means)

About 9 pounds of beets

Chicken Pot Pie

In large soup pot bring 2-3 quarts water to a boil with:
1-2 T. chicken bouillon,
1 tsp salt
1/2 tsp pepper
1 T dried sage
1-2 tsp onion powder
1-2 tsp garlic powder
1-2 tsp poultry seasoning
1-2 T. dried parsley
1 large chicken breast

Reduce heat (med) when boiling and cover.
Boil until chicken breast is cooked through.

While chicken is boiling....
in a smaller saucepan (2.5 quart) add 1 quart chicken broth. Season with same seasonings as above but smaller quantities. (I don't have measurements) add 1lb. bag of frozen mixed veggies (I like peas, corn, carrots and green beans...no lima beans). Bring to boil and cook until vegetables are soft.

While vegetables and chicken are boiling...

Dumplings:
In separate bowl, mix:
-3 cups dry Bisquick (I make my own and keep in freezer...doesn't taste chemically... look online for recipe)
-3/4 cup milk
Mix with a fork until dry ingredients are just combined (should be lumpy and not very wet/sticky). If needed, add more milk or Bisquick to correct consistency.

When chicken is cooked through, remove from liquid and set aside (covered). Leave liquid boiling and break off 1/2-1" blobs of dumpling dough with fork and drop them into boiling liquid. Continue until all dough is added.

Whenever vegetables are cooked enough for your liking (I like them quite soft), pour entire boiling contents of vegetable/chicken broth combo into dumpling combo. Cook on medium heat, letting the dumplings' flour thicken the mixture...stirring frequently to prevent sticking on the bottom.

While it's cooking, chop boiled chicken into chunks and add to pot.

If you have a pie crust (or want to make one... see pie crust recipe on blog... I know there's one attached to coconut cream pie recipe), my cheater method is to pour the thickened soup into a pie plate, cut vent holes into the crust and lay over the soup, pressing down the edges. Then I bake on 400° for about 20 mins or until crust is golden.

If I don't have or don't want to make a pie crust, I just serve it as soup. Yum!

*note.... If I'm going to put it in the oven, I don't cook the veggies quite as long as they continue cooking in the oven.

Chicken Curry

This is a loose 'recipe' that varies every time I make it, depending on what kind of curry I have available and what veggies I have on hand.

Diced chicken (I usually use one large-ish breast)

One large onion

Olive Oil

Garlic Powder (to taste)

Chicken Broth (1 box)

One can coconut milk (optional)

Possibly water and chicken boullion

Several carrots (3 or 4, depending on size and how many people I'm feeding)

A couple potatoes (same as carrots... depends)

Whatever other veggies I want/have... zucchini, fresh green beans, sugar snap peas, snow peas, butternut squash, sweet potatoes, etc)

~~~~~~

Rice (I use 3 cups uncooked to feed whole family)



Add olive oil to skillet over medium heat.  Dice onions and add to olive oil.  Cook for 2 or 3 minutes.  Add diced chicken to onions and cook through, stirring frequently. If you have raw veggies like beans or zucchini, add them a few minutes before chicken is done.   Do not cover. 

In a separate pot, add chicken broth (and some water/boullion, depending on how many potatoes/carrots you need to cook (need to be covered by the liquid).  Bring to a boil and add potatoes, carrots, squash or sweet potatoes.  Add curry mix to this concoction as well and bring back to a boil.  Reduce heat to medium and cover for 15 or 20 mins, or until veggies are soft.  Throw in chicken/onion toward the end and add coconut milk.  Simmer for a few mins until done. 

Serve over rice.

~~~~~~~~~~~~~~~~~~~~~

White Rice directions:

1 c. dry rice
2 c. water
1/2 t. salt

Water:Rice is a 2:1 ratio...

If you do a cup of rice, you will use 2 cups of water.  If you do 2 cups of rice, you will do 4 cups of water. 

Add water, rice and salt to pot.  Stir.  Bring to boil and immediately cover and turn heat down to low. Keep covered and let simmer for 20 minutes for white rice

Baked Homemade Macaroni

Ingredients:
8 cups noodles (macaroni, shell noodles, rotini, whatever...)

1/2 c. butter (one stick)

1/2 c. flour

2 t. Dijon mustard

2 c. hot water

1/4  t. salt

1-2 t. Nutmeg

4 c. grated cheese

~~~~~

Frozen Petite Peas (side)

Kielbasa (side)

Olive Oil (~ 2T)

One med-large onion, sliced or diced. (if desired)



Directions:

Preheat oven to 375.

Fill large pot with water about 1/2 full.  Bring to boil.  Add noodles and cook until not quite done... still quite firm (noodles will cook more in oven).  Drain when done and set aside (with lid).

On medium to low heat and in a medium saucepan, melt the stick of butter and then add in the flour with a wisk... blend out the lumps.  Add the dijon mustard.  Add in a small amount of the hot water, whisking it all in the flour/butter mixture until smooth... then add more, and mix until smooth, again. (it's a good idea to take this off the heat when you are doing this part), gradually add all the water, mixing as you go until smooth (this slow method prevents lumps that occur when you dump it all in at once).

Add the nutmeg and salt and then stir in the milk.  Put back on the heat (medium heat) and stir until warm.  Add the grated cheese and stir until melted.

Put cooked noodles into a 9x13 pan and pour cheese mixture over noodles and carefully stir around until evenly distributed.  Smooth out in pan and sprinkle Panko bread crumbs over the whole thing.

Bake in oven at 375 for 25 minutes, or until bread crumbs are golden brown.

Remove from oven.

While noodles are baking, add olive oil to skillet on medium-low and, when warm, add onions and saute for about 4 minutes.  Dice kielbasa and add to onions.  Cook for 10-12 minutes, stirring frequently.  Do not cover.

Boil frozen peas.

Eat and enjoy. :)

Pistachio No Bake Cookies

2 c. sugar (or 1 1/2)

2/3 c. evaporated milk

3/4 c. butter (or 1/2 c.)

3 1/2 c. rolled oats

1 pkg instant pudding  (use flavors you want)  use brown sugar with vanilla

Bring sugar milk and butter to a boil

Keep stirring and take off heat.

Stir in pudding mix and oats

Let rest 10 minutes.

Drop by tsp on foil or wax paper

Thai Noodle Soup

6 c. chicken stock
1/4 lb. ground pork
1 T. finely minced garlic 
1/2 t. freshly ground white pepper (I've used both black pepper and white and I think I prefer black)
1/2 t. salt

1 packet (2oz.) of bean thread noodles (I use rice noodles and the packet is more like 16 oz. so I double/triple the recipe)
1 T. fish sauce
3 green onions.... (I actually use about 1/2 of one whole bunch in the double/tripled recipe)
2 T. fried garlic; for this I put about 1/4 c. Olive Oil in a separate pan over med. heat and press about 2 T. garlic and fry it in the oil until it's lightly brown and crisp.
Small handful of fresh cilantro (I use about a half a bunch and I dice/mince them until they are small)

Bean sprouts

Bring stock to a rolling boil. Meanwhile, combine pork, garlic, pepper and salt and set aside.
Place noodles in a bowl and cover with warm water and let soak until softened about 30 mins.
Drop small clumps of seasoned pork into the boiling stock. Simmer for three mins

Drain the noodles and dump the tangle onto the cutting board.  Cut through noodles crosswise and length wise and then add to the soup.  (or break them before you 

Stir in the fish sauce and green onions and remove from heat.  (I leave it on the heat for a bit and let the cilantro cook with the noodles for a bit)
Add a sprinkling of pepper (which I don't do), the garlic and oil, and the cilantro leaves. 

(sometimes I add a handful of bean sprouts.  This adds nice flavor, but I decided I like it better without their texture.)

Serve immediately.

Heavenly Pie

Heavenly Pie (from Merle's kitchen)

1 1/2 c. sugar
1/4 tsp. cream of tartar
4 egg whites
4 egg yolks
3 Tbsp. lemon juice (fresh)
1 T. lemon zest
1/8 tsp. salt
1 pint heavy cream
3 Tbsp. coconut (optional)

For Crust:

Sift sugar with cream of tartar. Separate eggs then beat whites until stiff, not dry, peaks form. Slowly add sugar while mixing. When mixture is stiff & glossy spread into a well greased 9" pie pan.

Bake meringue crust at 275° for 1 hour or until very light brown. Let cool completely.

For filling: 

Beat 4 egg yolks slightly. In a double boiler, stir in 1/2 c. sugar, 3 Tbsp lemon juice, 1 Tbsp. grated lemon rind & 1/8 tsp salt. Cook until thick (approximately 8-10 minutes).  Let cool. When almost cool, whip 1 cup of whipping cream to fold into lemon mixture. Add mixture to the cooled pie shell. Refrigerate for at lest 12 hours.

Favorite Sugar Cookies
                        (Clancy)

1 c. butter
1 c. sugar
1 large egg
1 tsp. vanilla
2 tsp. baking powder
3 c. flower

Cream butter & sugar
Add egg & vanilla
Add baking powder & flour, 1 cup at a time.
Divide dough in half.
Roll to 1/8" thick (thicker if you want softer cookies (Genene))

Bake @ 400 5-6 minutes.

Carrot Cake

2 c plus 2 T. flour
2 t. baking soda
1 3/4 c. sugar
2 t. cinnamon or vanilla ( I prefer cinnamon, a lot)
1 1/4 c. oil
3 c. finely shredded carrots
4 eggs
1 c. chopped nuts

Grease & flour 9x13 pan.

Pour oil over carrots & blend well.

Beat eggs & add to carrots, blend well.

Combine carrot mix & dry ingredients.

Add nuts.

Bake at 350 for 30-35 minutes

Cream Cheese Frosting

1 - 8 oz. cream cheese at room temperature
1/2 c. butter
1 box powdered sugar (3 1/2 - 4 c. )
1/2 t. vanilla

Beat cheese & butter intil smooth. add sugar and beat until smooth.

Zucchini Bread

Recipe given to me by Ermadene Graham

3 eggs 

1 c. oil

2 c. sugar

2 c. grated zucchini

3 t. vanilla

3 c. flour

1 t. soda

1 t. salt

3 t. cinnamon

1/4 t. baking powder

1 c. pecans (optional sadly)

Grease & flour loaf pan.

Blend dry ingredients & set aside. Mix eggs, oil, sugar, vanilla & zucchini well. Add dry ingredients to oil mixture & blend well, add nuts.

Bake at 375 for approximately one hour.

Cottage Cheese Pancakes with Pecans and Currants (or cranberries)

Whisk together in a large bowl:
1 1/3 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon or nutmeg (I've only ever used cinnamon)
1/4 t. salt

Whisk together in another bowl:
1 c. milk
1 c. cottage cheese
3 T. melted butter
2 egg yolk (reserve whites in another bowl)
1 t. vanilla

Pour wet ingredients over dry ingredients and whisk them together, mixing until just combined.

Stir in:
1/3 c. chopped walnuts or pecans (I used pecans)
1/3 c. dried currants (cranberries), plumped (soaked in boiling water for 10 or 15 minutes) 

Beat until the peaks are stiff but not dry, then fold gently into batter:
2 egg whites


Batter is thick and bubbly, similar to cake batter.  Spoon 1/4 to 1/3 cup of batter onto hot, greased griddle.  (griddle temp about 350 degrees)  Cook until the top of each pancake is starting to dry around the edges and then turn.  (They get very few bubbles in the middle.)

Best served hot when they are light and puffy. 

:)

No Chill Sugar Cookies by Clancy

1 c. butter
1 c. sugar
1 large egg
1 tsp. vanilla
2 tsp. baking powder
3 c. flour

Mix butter & sugar
Add eggs & vanilla
Add in flour 1 c. at a time

Mix.
Divide dough into two portions.
Roll to 1/8" inch thick. Don't chill dough
Bake at 400 6-7 minutes.

(better frosted than not frosted)

Chicken & Dumplings

1 large chicken-stewed  

I have used chicken breasts with skin on but you get a lot more flavor for the broth from stewing a whole chicken.

Cook chicken until tender in boiling water with salt & pepper added to taste.

Skin & bone chicken & tear meat into chunks (you choose what size you like).

Dumplings 

(I usually do another half recipe so there are plenty of dumplings) I cook for large numbers when doing this though  ;-) )

2 c. flour                                                    

1 tsp baking powder

½ tsp. salt   

¼ c. Crisco or lard (I know, I know)*        

1 egg beaten                                                

½ c. plus 1 Tbsp. milk

Cut Crisco into flour, salt & baking powder. Blend egg with milk & stir into dry mixture. Turn dough out on well-floured board. (I use a clean counter top)  Roll dough to 1/8 inch thickness & cut in strips. (I learned to use a pizza cutter) I like dumplings about ½” wide & 2” or so long.

Drop dumplings into boiling broth & cook until tender.  (sorry, no time frame here because I haven’t made them in so long, seems like it’s about 12 minutes or more). When dumplings are tender add the chicken chunks, stir & heat through.

Thicken the broth with a cornstarch & water slurry. I apologize again. I don’t have amounts here. I make it up every time.  If I have made a larger quantity of dumplings I make more broth so it requires more thickening.  I’m just guessing but it seems like it’s about 1/3 – ½ cup cornstarch then add cool water to make a slurry then STIR the broth as you add the cornstarch or at least stir it quickly after you add it otherwise it can clump pretty badly in your broth.

That’s it. So basic & simple & lip smacking good but I cook by ear when I make it.

Have FUN!!

*You can try butter instead of shortening or lard. A good quality, organic, grass fed lard will work better than butter. It just makes a different consistency to the dumpling. I don’t make this often enough to fret about using Crisco once a year or less J  I don’t eat all the dumplings either so I’m not getting much if I eat it on this rare occasion.