Cookin' Country Style

[Sharikee]

[Sharikee]

Indian Pudding

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup molasses
1/4 cup dark brown sugar
1/3 cup cornmeal
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1 pint vanilla ice cream
Preparation

1. Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
2. In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.
3. Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350° oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.

[Sharikee]

Easy Fluffy Pancakes

You Will Need
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon
1 1/4 cups milk, dairy and non-dairy both will work
1 large egg
4 tablespoons butter, melted, plus more for skillet
1 teaspoon vanilla extract
Directions
Prepare Batter
Whisk flour, sugar, baking powder and the salt in a medium bowl.
Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Cook Pancakes
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve immediately with warm syrup, butter and/or berries.

[Sharikee]

Bacon and Hash Brown Egg Bake

Ingredients

1
lb bacon, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, chopped (3/4 cup)
1
package (8 oz) sliced fresh mushrooms
2
tablespoons Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
3/4
cup milk
12
eggs
1
package (2 lb) frozen hash browns, thawed
2
cups shredded Cheddar cheese (8 oz)
Directions

1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

[Sharikee]

Oatmeal Raisin Cookie Baked Oatmeal

Ingredients (1 serving)

1/3 cup old fashioned rolled oats
1 tsp brown sugar
1/4 tsp baking powder
pinch of salt
1/4 tsp ground cinnamon
1/2 cup skim milk
1 egg white, whisked
1/4 tsp pure vanilla extract
1 tsp buttter, melted and cooled
1 Tbsp raisins
pure maple syrup for serving
Instructions

Preheat oven to 350°F. Lightly grease a small ovenproof bowl or ramekin.

In a small mixing bowl, whisk together oats, sugar, baking powder, salt, and cinnamon.

In a medium bowl, whisk together milk, egg white, vanilla extract, and melted butter. Make sure you whisk these ingredients together very well, or else you run the risk of the egg white separating while baking.

Pour dry ingredients into wet and stir until combined. Pour mixture into prepared bowl and sprinkle raisins over the top.

Bake for 20 minutes, or until oatmeal is puffed and set.

Serve warm with maple syrup.

[Sharikee]

Grilled Cheddar Cheese and Bacon Sandwiches

Ingredients:
2 slices sourdough bread
1 tablespoon butter, softened
2 teaspoons grainy mustard
2 big slices medium or sharp cheddar cheese
4 thin slices tart green apples
2 bacon slices, [crisp cooked] and drained
Heat a large skillet over medium heat.
Butter one side of each slice of the sourdough bread. If using mustard, spread mustard on the interior side of one of the buttered slices of bread.
Place a cheese slice on the mustard, followed by apple slices and bacon. Add another cheese slice on top of that, and close the sandwich with the other piece of buttered bread.
Grill the sandwich until crisp and browned on each side and until the cheese is melted (if your cheese is not melting, covering the sandwich with a lid can help, but turn down the heat so that the bread doesn't over-brown). Remove the sandwich from the pan, slice on the bias, and serve promptly.

[Sharikee]

Juicy Whole Roasted Chicken

Ingredients:
1 (3 1/2-4 lb) whole chickens
1⁄4 cup warm melted butter
3 tablespoons vegetable oil
1 tablespoon seasoning salt (can use less)
2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
fresh ground black pepper (to taste)
2 tablespoons cold butter, divided
1 onion (cut into quarters)
1 large celery rib, coarsely chopped (can use a large whole lemon or two in place of the celery)
2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)
DIRECTIONS

Wash chicken well with cold water inside and out.
Pat dry using paper towels.
In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
Season the inside of the chicken with salt and black pepper.
Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
For best flavor cover with plastic wrap and refrigerate overnight.
Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
Tent loosely with heavy foil.
Set oven to 350°.
Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

[Sharikee]

Country Cornbread Dressing

Ingredients

2 ¼ cups self-rising cornmeal
½ cup milk
¾ cup buttermilk
2 eggs
1 rounded tablespoon mayonnaise
2-3 slices white bread
½ onion, chopped
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon black pepper
2-3 teaspoons sage, rubbed
1 stick butter, melted
½ cup half-and-half or evaporated milk
1 cup chicken broth
1 can cream of chicken soup
Instructions

Heat oven to 415 degrees. Mix together cornmeal, milk, buttermilk, 1 egg and mayonnaise. Pour the mixed ingredients into a well-greased 8-inch cast iron skillet, and bake for 30 minutes until brown. Once it is finished baking, remove it from the oven and let it cool.
After the cornmeal mixture has cooled, crumble the cornbread and 2-3 slices of white bread into a bowl. Next, add the onion, poultry seasoning, salt, pepper and sage. Mix well. Add melted butter, the other egg, half-and-half or evaporated milk, chicken broth and half of a can of cream of chicken soup. Mix well.
Pour into a greased 10 ½-inch square cast iron skillet. Spread the rest of the can of soup on top of the dressing ingredients mixture, and bake for 45 minutes in a 350-degree preheated oven until lightly browned.

[Sharikee]

Green Times Four
Ingredients
1/4 pound French string beans, ends removed
Salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper
Directions
Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

[Sharikee]

Southern Corn Pudding

2 cans whole corn (drained)
1 can creamed corn
1/2 cup sugar
1 tbs cornstarch
2 beaten eggs
1 small can evaporated milk
1/2 stick butter (melted)
Mix and bake at 350° until firm.

[Sharikee]

Pecan Pie Bread Pudding

Ingredients
1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped
Instructions
Preheat oven to 350 degrees F.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

[Sharikee]

Buttermilk Banana Bread

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/4 cups mashed bananas (3-4 bananas)
1/4 cup buttermilk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
Instructions

Prepare loaf pan. (I used two smaller loaf pans.)
Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
Mash bananas and set aside.
In a stand mixer on medium-high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.
Slowly pour in the flour mixture. Mix until JUST combined.
Remove bowl from mixer and fold in mashed banana's.
Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

[Sharikee]

Cream Puffs
Ingredients:
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Directions:
Preheat oven to 425 degrees F.
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.