Cinnamon Roll Cake

Cinnamon Roll Cake

Cake:

3 cups flour........ Or Used A Yellow Cake mix Instant Cake Recipe

¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted
Topping:
(2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans
Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon of Mable syrup

 Preheat oven to 350 degrees.
1. In an electric mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour half batter into a square greased 9 x 13 inch baking pan set a side. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well mix. pour half of this mixure on top half cake batter and pour the other cake batter on top in pan evenly over cake batter. the other mixture pour on top by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Kountry Fried Corn

6 ears of corn
1/4 c bacon drippings
2 T flour
1 T sugar
1 c water
1/4 c milk
salt and pepper to taste

A touch of cayenne pepper

green Onion on top 

Wash and remove silk. 

In a bowl place corn cob standing up Shuck corn.  
With a sharp knife cut thin layer of 
kernel off; repeat. 
Scrape corn milk out of corn cob into corn. Heat 
drippings in large heavy skillet. Add corn, flour, 
sugar, water, milk, salt and pepper. Bring to a boil, 
stirring constantly. Cover; reduce heat and simmer 
until corn is tender, about 20 min, stirring occasionally. 

Makes about 4 servings 
 

Chicken Fried Steak And Pan Gravy

4 Boneless skinless chicken breast beating flated
1 cup flour 
1 tsp. salt 
1 tsp. pepper 
1 cup buttermilk 
1 egg 
1 tsp. chicken bouillon, powdered 
2 tsp. dry mustard 
Canola oil for frying 
4 Tbsp. flour 
2-1/2 cups half and half  milk 
1 cup Chicken stock 

Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper 
in a shallow dish. In a second dish, mix the buttermilk, 
egg, mustard, and bouillon with a whisk. Add 1/2-tsp. 
salt and 1/2-tsp. pepper. 

Dip each chicken breast in the seasoned flour and shake off excess. 
Dip the floured chicken into the buttermilk mixture and 
again into the flour. Shake off excess. 

Heat 2-3 inches of vegetable oil in a frying pan over medium 
high heat to 360°F. Use a thermometer to check the temperature 
of the oil. 

Carefully drop the chicken into the hot oil and cook for 3-5 
minutes on each side until golden brown. 

Drain on clean paper towels and keep warm. 

Pour all but 4 Tbsp. of oil from skillet. Over medium heat, 
whisk in 4 Tbsp. flour. Slowly add 2-1/2 cups of milk, 
stirring continuously. Continue to stir until gravy thickens 
and just begins to boil. Season with salt and black pepper to taste. 

 

Stirred it  making sure it turned into a paste…

Added  chicken stock into the pan, and stirred it again added extra chicken stock  poured some half and half and kept stirring.

  At the end,  put in the black peppered and stirred it one more time.

Then  poured the gravy into a bowl

Southern Living Brown Sugar-Cinnamon Peach Pie

• 8 large fresh, firm, ripe peaches (about 4 lb.)
• 1/2 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/2 tablespoons butter, cut into pieces
• 1 large egg, beaten 
• 1 1/2 tablespoons granulated sugar

Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

How to Make a Lattice Top for a Pie Crust

 

1 Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It's easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.

2 Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.

3 Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.

4 Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.

5 Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.


6 Continue this process until the weave is complete over the top of the pie.

7 Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.

Left: 3/4-inch strips. Right: 1/2-inch strips

Seven Up Biscuits

Bisquick
It was told that bisquick ideal was stole by one a top executive chef on a business trip in 1930.In a dining car a chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.

The chef then stored his pre-mixed biscuit batter on ice in his kitchen ahead of time, enabling him to bake fresh biscuits quickly on the train every day. As soon as the sales executive returned from that business trip, he stole the chef's idea and created Bisquick....." GET IT BISQUICK".

Homemade Bisquick

6  cups Good Brand all-purpose flour Or Cake Flour

3  tablespoons baking powder  

1  tablespoon salt  

1  cup vegetable shortening Or Lard "Lard Is Best"

Directions:


Sift flour, baking powder and salt three times into a large bowl.


Cut in shortening with a pastry blender until mixture resembles fine crumbs.


Store mixture in airtight container in the refrigerator up to 4 months.

Use whenever your recipe calls for "Bisquick mix".

7-up Biscuits

4 cups Bisquick

1 cup sour cream

1 cup 7-up  I use the 7 up in the can

2 cup melted butter

2 beaten eggs

Melt butter place in a glass baking pan

cut sour cream and beated eggs white into the Bisquick.... I like using a big fork

Then add the 7-up

mix in and place on a well floured surface

 

 

place batter on a flour board

pat out gently with your hands or roll out about 1 inch thick. I like to uses the square cutters to cut them out.

flour your cutter each time before cutting your biscuits. Once you cut your biscuits add to your pan with the butter.

Bake at 425 until golden brown or 15 mins and after bakeing spread melted butter on top.

7

You can freeze them also and eat another day.


HEY....!!! How About???? A 7-up Pound Cake Just For Fun.

This 7-up cake will never go out of style the 7-up cake can be a pound cake THE BOLD ONE people just love the favor of this wonderful cake. It's the true Lemon taste.

Leah Williams sells her pound cakes at the 32nd Street Farmers Market.

Leah Williams’ display of carefully wrapped slices of plain,lemon, and 7-Up pound cake. Since I’d never heard of using 7-Up in a cake, I had to investigate. Apparently, the 7-Up acts as the leavening agent. Happily, the cake did not taste like a can of soda; the 7-Up imparted a lemony flavor, and the slice was dense, moist and delicious.

Mrs William knew how to bake that cake. Great Job! Goes Out To her.

You can bake this pound cake in so many ways

1. slice it long

2. Make a single round layer

3. The round way with glazy

4.The Round way Plain

5. With Shapes

Try this pan when you bake your next pound cake

7-Up Cake Or Pound Cake Recipe

3 sticks of butter, room temperature

3 cups sugar

5 eggs, room temperature

2 tablespoons lemon extract

3 cups sifted all-purpose flour

3/4 cup 7-Up

Powdered sugar, for dusting

Preheat the oven to 325 degrees. Grease a 12-cup tube pan or Bundt pan.

In a heavy-duty mixer, beat together the butter and sugar for 20 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon extract.

Add the flour to the butter mixture alternately with the 7-Up, beginning and ending with flour. Pour the batter into the pan. Bake for 1 to 1-1/2 hours, until a toothpick inserted near the center comes out clean.

Invert the cake onto a platter and let it sit until the cake drops out of the pan. When cool, dust with powdered sugar.

Buy your bunt pan online....

 

Pear-Plum Pie

Love it bake it this sunday for a wonderful change.

Love it make it this Sunday

• 1 rolled refrigerated unbaked pie crust
• 1 1/4
  cups sugar
• 1/4
  cup cornstarch
• 1
  teaspoon finely shredded lemon peel
• 1/2
  teaspoon ground cinnamon
• 4
  cups cored and coarsely chopped pears
• 2
  cups chopped plums
• 1
  small quince, cored, sliced and poached* or 1 cup coarsely chopped pear
• 2
  tablespoons lemon juice
• 2
  tablespoons port (optional)
• 1/4
  teaspoon vanilla
• 1
  egg, beaten
• 1
  tablespoon whipping cream 
  
    Directions
  
  1. Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.
  
  2. In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.
  
  3. Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.
  
  4. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.
  From the Test Kitchen* To poach quince:
  
      Cook, covered, in boiling water for 3 to 5 minutes; drain.
  
  Alans Pie Pastry
  
  Yield: 3 single-pie pastries
  Ingredients
  
      3 3/4
      cups all-purpose flour
      1
      tablespoon sugar
      1/2 - 1
      tablespoon kosher salt
      1/2
      teaspoon baking powder
      1 3/4
      cups cold unsalted butter
      2/3
      cup ice-cold water
      2
      tablespoons sour cream
      1
      teaspoon vinegar
  
  Directions
  
  1. In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.