Lemon Cake

It’s buttery yet lemony, and nearly every granule of sugar has been countered by fresh lemon taste. It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share.

Lemon Cake

Adapted from ‘Barefoot Contessa Parties!’WOW!!! so much love favor you will enjoy like the sun shine.

Yield: 2 loaf cakes (or one bundt)

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

Blackberries Cobbler

 Black berries are so good just eating by themselves.... but even better in a pie or a juicy cobbler

Let's make a easy cobbler

Ingredients:

6 to 8 cups fresh or frozen blackberries

1 1/2 cups granulated sugar and 1 stick melted butter

Add to the mixture and stir well

1/4 cup corn starch 

2 tablespoons fresh-squeezed lemon juice

1 to 2 tablespoons blackberry liqueur, optional



Adding sugar mixture and blend together and pour in a baking dish

Roll out your pie crust to fix your baking dish....1 box ready made pie crust

Lay on top and brush the crust with egg yolks and bake at 350 until golden brown

If you don't like the seeds just cover the berries with water, boil the berries about 10 mins  on  medium heat.

Take out some of the berries as much at you want. keep the juice and pour the sugar mixture into it then berries juice and pour in a baking dish and cover with crust. you may need a little more corn starch for thickness.( about 1 tablespoon more).

Deep Fried Chicken

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture;

2 eggs beaten

1/3 cup water

1 cup hot sauce

Dredging Flour Mixture:

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt

Directions:

For seasoning mixture:

Rinse and pat dry chicken pieces with a paper towel.
In a small bowl, combine 1 1/2 teaspoon salt and 1 1/4 teaspoon black pepper sprinkle chicken on both sides set a side for 10 mins.{ REMEMBER YOU CAN ADD YOUR FAVORITE SPICE AND SEASONING}

For dipping mixture:

in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and add seasoned chicken and squish around to coat thoroughly and refrigerator over night.

After 24 hour let chicken drip on a rack.

Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret  of deep fried chicken don't turn it over).

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

Spicy Beef Bones

Now, I am not a shame saying I can tear up me some good ole neck bones with lots of favor and very tender to the eat. I can pick them up and just love on them until they are all gone from the pot.

Neck bones are a great meat, and the cost is low and can go a long way. If you find them on sale , stock up on them. You can fix them so many ways.


1 large package of beef neck bones or beef

1 medium onion, chopped

1 T seasoning salt and black pepper

Spices ( you can use what you like these are your bones)

    1 teaspoon cayenne pepper

    1 piece cinnamon

    3 dried ancho chillies

    4-5 dried Thai chillies

    3-4 bay leaves

    1 teaspoon (tsp) cumin

    2 mace florets

    1/4 tsp grated nutmeg

    1/4 tsp asafoetida powder

Clean neckbones, removing excess fat, veins and pulpy material. Wash, rinse and place in large pot. Add ingredients and cover with water, adding additional water until neckbones are tender. Let boil down until water is just about boiled out. These neckbones will cause your fingers to be sticky when eating, but you will lick them because it tastes so good.

Hot Sauce Recipe

Where Did Hot Sauce Originate?

Who does not love hot sauce on Greens and Fried Chicken? Almost everyone does, it is firmly a favorite in many folk diets.Many believe the hot pepper sauce came from parts of Asia like India, while others believe it came Mexico, maybe the Deep South. These areas are greatly famous for their spicy touch on food. The question still retains, where actually was hot chili pepper came from???

Hot chili pepper sauce is said to be Mexico because their cuisine is famous for its bite and spice. A little hot sauce is added in most recipes in their dishes. Certain hot sauces including more flavorsome types such as Chipolata heavy sauces originate from Mexico which give a unique individual flavor.

The evidence to indicate that The Aztecs located in Southern Mexico were using a form of hot chili sauce not for food purposes for some medicines. This means that the modern day hot chili sauce intended for eating was not from Mexico.

Most people believe hot sauces were not only invented but marketed first in India and then became popular all over the world. people just hook on it great taste to foods.People of those areas did not create a unique sauce out of peppers, instead they added peppers into the sauce to add a different meaning to the hot sauce we know and love having today.


Edmund McIllhenny is the person who started the cogs in the hot sauce machine rolling by using his fascination with gardening blooming it seems he went about getting his mitts on some rare pepper seeds to grow on Avery Island near New Orleans. After noticing and enjoy the unique taste from the peppers the prosperity of the Worcestershire Sauce he aimed to make a sauce based on his peppers.

He succeeded in his quest on 1868 and made what can be seen as the best true modern hot sauce which nearly all people still know and love today. Edmund was residing in a town called Tabasco at that time, from where Tabasco Sauce was actually named. It was from the success of Tabasco that lots of other imitators stemming from the Deep South of America started to pop-up including Trappey’s Hot Sauce who had previously been an employee of Edmund.

The spicy taste of hot sauce set on the soulfood table everywhere, and it just good on everything.

Hot Sauce Recipe

1 pound stemmed fresh chiles

jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)    

2 tablespoons kosher salt    

1 1/2 cups distilled white vinegar

(If you want a little soul Add)

4 tablespoon cayenne red pepper

1 tablespoon Garlic Powder

Pulse chiles, cayenne, garlic powder and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

 

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

 

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

 DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Black Eyes Peas And smoke turkey

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.when she buy the dry black eye peas in the package, when she cook them they always get too soft and mushy. I came up with this recipe. My friend was happy when I help her with the peas and I believe you will be too.

Recipe

6 cans Black eye peas. I always uses kroger,they never let me down.

 1 pound smoke turkey

Cook turkey with canola oil  and keep dripping...please don't burn the turkey and the dripping.

Adding to a pot 6 cans of water, the 6 cans of peas, cooked turkey broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.

Salt and Black Pepper to taste

Cover and cook on low med heat for 40 mins or until your likeness of the peas.