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1 quart vegetable oil for frying, or as needed
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, room temperature
1 cup cornmeal
1 cup all-purpose flour
1/4 cup canned corn
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup minced onion
4 green onions, minced
Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
Preheat oven to 200 degrees F (95 degrees C).
Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
Combine cornmeal, flour, corn, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
Ingredients
2 cups unbleached self-rising flour
¼ cup shortening
1 cup cooked country ham, finely chopped
1 cup shredded Swiss cheese
¼ cup milk or buttermilk
2 ½ tablespoons butter or margarine, melted
1 cup sour cream
Instructions
Preheat oven to 450 degrees.
Measure flour into medium to large bowl.
Cut in shortening until mixture resembles coarse crumbs.
Add ham, cheese, milk or buttermilk, and sour cream. Mix until well blended.
Knead gently on lightly floured surface 2-3 strokes.
Roll dough about ½ inch thick. Cut without twisting cutter.
Bake on ungreased baking sheet for 8-10 minutes. Brush tops with melted butter or margarine. Serve warm.
What You'll Need:
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
1/2 cup vegetable shortening
1/4 cup (1/2 stick) butter, softened
4 eggs
1 cup buttermilk
2 teaspoons vanilla extract
What To Do:
Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray: set aside.
In a medium bowl, combine flour, cocoa, baking soda, and salt; mix well and set aside. In a large bowl with an electric mixer on medium speed, beat sugar, shortening, and butter until fluffy. Beat in eggs until well mixed. Gradually beat in flour mixture. Add buttermilk and vanilla until well mixed. Divide batter evenly between prepared cake pans.
Bake 25 to 30 minutes, or until a wooden toothpick inserted in center of each comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.
Place 1 cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides. Serve, or cover loosely until ready to serve.
Ingredients
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 large egg yolks, beaten
1 teaspoon vanilla extract
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden. Yield: 8 servings.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
5 cups water
5 teaspoons beef bouillon granules
1 tablespoon browning sauce, optional
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14-1/2 ounces) cut green beans, drained
DUMPLINGS:
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil in batches.
Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans.
For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately. Yield: 6-8 servings.
INGREDIENTS
3/4 cups sugar
1/3 cup flour
1 dash salt
3 eggs; separated
2 cups milk
1/2 tsp Vanilla
45 Vanilla wafers
5 Bananas; Ripe
INSTRUCTIONS
1 MIX 1/2 cup of the sugar, flour and salt in top of double boiler.
2 Blend in 3 egg yolks and milk.
3 Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
4 Remove from heat; stir in vanilla.
5 RESERVE 10 of the wafers for garnish.
6 Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.
7 Pour about 1/3 of the remaining custard over bananas.
8 Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
9 BEAT egg whites on high speed of electric mixer until soft peaks form.
10 Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
11 Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
12 BAKE at 350°F for 15 to 20 minutes or until lightly browned.
13 Cool slightly or refrigerate several hours until chilled.
14 Top with reserved wafers just before serving.
15 Garnish with additional banana slices, if desired.
Ingredients
1/2 cup sugar
4-1/2 teaspoons quick-cooking tapioca
1/4 teaspoon ground allspice
5 cups fresh or frozen blackberries, thawed
2 tablespoons orange juice
DOUGH:
1 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vanilla yogurt
1/3 cup fat-free milk
3 tablespoons butter, melted
Directions
In a large bowl, combine the sugar, tapioca and allspice. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the yogurt, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with remaining sugar. Bake 25-30 minutes longer or until golden brown. Serve warm. Yield: 10 servings.
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