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Wednesday, January 30, 2013

PEACH COBBLER MIX

YOU WILL NEED THIS TO START


A WOOD SPOON

A MIXING BOWL

A 9X13-3QT BAKING DISH

ONE BOX KROGER PIE CRUST

TWO CANS 32OZ SIZE DELMONTE SLICE PEACHES IN HEAVY SYRUP

1 1/2 STICK SWEET BUTTER MELTED

2 TABLESPOON VANILLA EXTRACT

2 TABLESPOON LEMON EXTRACT
STEPS

ADD MIX TO MIXING BOWL STIR WITH WOOD SPOON
ADD MELTED BUTTER AND STIR ALL TOGETHER UNTIL SMOOTH
ADD VANILLA EXTRACT BLEND IN MIXTURE UNTIL SMOOTH
ADD LEMON EXTRACT AND BLEND  UNTIL SMOOTH
ADD PEACHES AND BLEND VERY WELL
POUR IN THE BAKING DISH MAKE SURE IT IS EVEN
TAKE PIE CRUST OUT OF BOX AND LAY THEM ON TOP A FLOURY COUNTER,PLACING THEM TOGETHER SIDE BY SIDE  MAKE ONE PIE CRUST USE A ROLLING PIN. ROLLING TAKING OUT THE ROUND PIE LOOK. PLACE THE CRUST ON TOP PEACH MIXTURE OVER LAPPING THE BAKING DISH LIKE THIS.


 THIS WILL STOP YOUR PIE JUICES FROM RUNNING ON THE TOP OF THE COBBLER BAKE AT 350 FOR 35 OR 4O MINUTES OR UNTIL GOLDEN BROWN.

ORDER YOUR PEACH COBBLER MIX BY EMAILING TO  sanlvaughn@yahoo.com

mini pineapple upside down cake


Friday, January 18, 2013

Creamy Coconut Cake



Directions

  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Sunday, January 13, 2013

Fish Cakes


 

Serves 4
Fresh fish will make these cakes taste even better.  if the meat smells clean and fresh when you first open the package that is good
Ingredients
  • pound white fish
  • cup milk
  • 1 1/2 cups panko bread crumbs
  •   Salt and pepper
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, peeled and smashed
  • tablespoon unsalted butter
  • 1/4 cup heavy cream
  • teaspoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • tablespoons vegetable oil
Instructions
  • 1. Place fish and milk in bowl, making sure fish is totally submerged. Cover and refrigerate for at least 20 minutes.
  • 2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
  • 3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
  • 4. Strain fish through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up .
  • 5. vegetables add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add fish and fold gently with rubber spatula, being careful not to over mix and break up . Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.
  • 6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

Wednesday, January 2, 2013

Sweetie Pie’s Macaroni and Cheese

Here is some creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery!  It is hard to turn down a comfort food like this one. Try it—you’ll see what I mean.
Macaroni and cheese

Sweetie Pie’s Macaroni and Cheese

Sweetie Pie's Macaroni and Cheese

  • Author:
  • Recipe Type: Casserole Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Pasta Recipes
  • Prep time: 25 minutes
  • Cook time: 45 minutes
  • Serves: 8
Here is some creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery! It is hard to turn down a comfort food like this one. Try it—you’ll see what I mean.

Ingredients

  • 1 pound elbow macaroni pasta
  • 1 cup whole milk
  • 2 cans (12 ounce) evaporated milk
  • 3 eggs
  • 1 cup butter (2 sticks) cut into small pieces
  • 1/2 pound Colby cheese, shredded
  • 1/2 pound Monterey Jack cheese, shredded
  • 1/2 pound sharp Cheddar cheese, shredded
  • 1 pound Velveeta cheese, cut into small chunks
  • Salt, to taste
  • 1 tablespoon white pepper
  • 1 tablespoon sugar
  • 1 cup shredded American or Mild Cheddar cheese

Instructions

Heat oven to 350F.  Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, Sharp Cheddar, and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar, and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese. Bake for 30 to 45 minutes (or until the top is lightly golden brown).

Sunday, December 30, 2012

Never Grow Celery Again

How to re-grow celery from the base thank you Robin Shreeves for this post!
New celery will grow from the base of a used stalk. Give it a try. For your efforts, you'll get a free, edible stalk of celery in a few months and a fun experiment for the kids to keep an eye on all summer vacation.


Regrowing celery
Photo: Robin Shreeves
Granted, this may not be the way to solve the world’s hunger problems, but it’s a fun experiment. I saw a photo of celery re-growing on Pinterest, and I decided to give it a try.
I followed the Pinterest photo back to its original source on the 17 Apart blog and followed the instructions. Take the base from a stalk of celery, rinse it off, and put it in a shallow cup of warm water on a window sill. Change the water daily and keep an eye on it to see if any regrowth begins. As you can see from the photos below, there were significant signs of regrowth within five days.
Day 1: Celery base put in water.
Day 5: Celery base after five days of the experiment. Water was changed daily.
There was little to do except change the water and look at it daily for changes. As the middle of the base of celery began to re-grow healthy, dark green leaves and eventually stalks, the outside of the base began to turn brown and break down. That seemed perfectly natural, and I assumed that when I finally planted the stalk in soil, the outside would continue to break down and create natural nutrients for the new growth.
Day 8: Celery base with impressive, healthy regrowth.
It took only eight days for the regrowth to get to the point where I needed to transplant it into soil. My son and I took a container, filled it with organic potting soil, and planted the re-growing celery in the container. We placed it on top of one of the cinder blocks that border my vegetable garden so the rabbits couldn’t get reach it. We probably should have surrounded it with barbed wire, too, because within two days, it had been eaten down to a nub. The %$&* squirrels got to it! I didn’t take any photos of the celery in the soil, but for the two days it was in there, it continued to thrive. It didn’t seem to suffer any transplant shock at all.
I suppose I’ll have to console myself with the fact that the regrowth did end up as food — even if it wasn’t food I got to feed my family. It would have been great to watch the celery grow into a full stalk to harvest later in the summer and eat (and then see if we could get the base from the new stalk to re-grow). But, I saw enough of the regrowth to know that this was an experiment worth sharing. If you’re curious, give it a try. And, if you have children who are getting out of school just about now, this would be an easy, fun garden/science experiment to do with them over the summer.
From what I read from various sources, it takes two to three months (sometimes longer) for a mature stalk to grow. During that time, kids could be keeping a regrowth journal, recording what they see, measuring the height of the regrowth, and taking photos. My 10-year-old (yes, the 9-year-old I always write about turned 10 last week) eagerly checked on the celery every day and took some photos.
You can also re-grow green onions from their roots after you’ve used the green part. I think I may try that next. I don’t think the squirrels would be as likely to eat them.

Tuesday, November 27, 2012

Lemon Cake

lemoncake2


Lemony Lemon Cake

FINALLY!! A  Great Lemon Cake




Lemon Cake
source: Ina Garten, Barefoot Contessa Parties!
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  5. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Wednesday, January 25, 2012

Lemon Ice Box Pie

Lemon Ice Box Pie (Adapted from a recipe found on http://www.foodandwine.com/) 14 whole graham crackers, broken 1/4 cup sugar 6 tablespoons unsalted butter, melted Two 14-ounce cans sweetened condensed milk 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest 8 large egg yolks Preheat oven to 325 degrees. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the melted butter and pulse until the crumbs are evenly moistened. Press the mixture on the sides and bottom of a 9 inch pie plate. Set the pie plate on a rimmed baking sheet. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust. Bake the pie for 25 minutes, until the center juggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze for at least 6 hours. Wrap a warm, damp kitchen towel around the side of the pie plate to release the pie. Using a hot knife, slice the pie and serve. Top with whipped cream if desired.
The ingredients are simple: sweetened condensed milk, sugar, graham crackers, salt, egg yolks, unsalted butter and lemons. Lots of lemons!
The crust was super easy. Break the graham crackers into small pieces, add the sugar and salt and pulse in a food processor until ground, but not powdery.
Pulse in short spurts until all crackers are broken up.
It's OK to have some chunks of graham crackers.
Now add unsalted butter to the food processor. Oops, I pulsed this and then realized I was supposed to melt the butter first. To improvise I poured the crust mixture into the pie plate and popped it in the oven for a minute to melt the butter. I mixed the crust ingredients until all grahams were properly buttered.
Press the crust mixture into the bottom and up the sides of a 9" pie plate. Set aside.
Grate (or zest) a few lemons. You'll need 2 tablespoons.
Cut the zested lemons in half and wheeze the juice. (Name that movie) You'll need about 7 juiced lemons to make 1 1/4 cups. This is a lemony pie
This juicer belonged to my great grandmother and it still works! There may be a newer way to juice fruit, but I'll stick with this old juicer. Set lemon juice aside.
In a medium bowl, whisk the condensed milk with the lemon juice (not the zest).
Separate the eggs and put the yolks in a large bowl.
Add the zest to the yolks and beat with a mixer until pale.
Add the zest to the yolks and beat with a mixer until pale.
Pour filling into the prepared crust. Put the pie on a baking sheet and bake in a preheated 325 degree oven for 25 minutes.
The center will juggle slightly and the edges should be set.
Cool the pie on a rack for 1 hour. Loosely cover the pie with plastic wrap and freeze for at least 6 hours.
When ready to serve, wrap the pie plate with a warm, damp kitchen towel to release the frozen crust. Using a hot knife, slice the pie and serve. Pucker up!

Monday, January 23, 2012

Hot Water Cornbread

This hot water cornbread is shaped into cakes and fried in hot fat in a skillet.I will make this bread when everyone is ready to eat and don't have time to wait.Make sure you fry it golden brown on both sides.always use the best corn meal it make them taste real good.sometime we just eat them just by them self.



Ingredients:

1 cup cooking oil

1/4 melted shortening

3/4 cup boiling water

1 cup cornmeal

1 teaspoon salt

 Preparation:

In a heavy iron skillet add oil. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet fry until golden brown. Hot water cornbread recipe makes 4 cakes, serves 4.