Aretha Frankin's Peach Cobbler

Emeril Lagasse and Aretha Franklin finish her peach cobbler with cinnamon, nutmeg, and butter and serve it with vanilla ice cream and powdered sugar.

Tanya Holland...Soulfood Chef

The Restaurant That's Changing the Face of Gritty West Oakland Tanya Holland dreamed of becoming a star chef. Who knew she'd find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland?

By Emily Kaiser Thelin

You Go Gurl....!



Read More About Tanya Holland
http://www.oprah.com/food/Soul-Food-Recipes-Brown-Sugar-Kitchen-Recipes

Buttermilk Pie

When, I was growing up around my grandmother in East Texas in 1960..."Folks", She will cook morning, noon and supper. No fast food here! She was one of the best cook around. I could sit and watch  her cook in her country kitchen all day long.


My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.

When I taste the Buttermilk Pie for the first time it was so creamy, sweet and tangy... Good job Grandma!

Recipe for Buttermilk Pie....Remember a Change sometime don't hurt.

Weekend cowgirl has the same recipe my grandma...You go gurl!

 

Rainbow Cake

It is time for that wonderful day...Easter Sunday! I like serving a beautiful and colorful cake just for that day. My family love this cake because it has a unique favor and color as well. I use Jell-O favor in every layer.


Choose your family about 5 or 6 favorite Jello-O mix. Next buy Dancan Hine Cake mixes. you can really match these favors and add more bold favor to the cake mix with using the Jello-O.

If you want a green layer cake buy classic white cake mix and add 6 tablespoon of lime Jello-O

If you want a Orange layer cake buy Orange Supreme and 3 tablespoons orange Jell-O

You'll get the Picture....so on and so.(If you use one box of cake mix. follow cake mix direction and put half in a bowl and add just 3 tablespoon of Jell-O to each bowl and bake.

you can frost your cake like an Easter Egg with an icing tool in many colors

you can also wrap them and keep them frozen until you are ready for them and save time.

Stack the layers on top of each other very well with icing on each side

Get bowls and mix your colors using food coloring and 1 tablespoon Jell_O in each favor
Or just no color icing at all.

Classic Vanilla Buttercream Frosting
Ingredients
1/2 cup butter, softened
  4-1/2 cups confectioners' sugar
  1-1/2 teaspoons vanilla extract
  5 to 6 tablespoons 2% milk
Directions
In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.

you can get real fancy.

Chicken And Potatoes

Simple Lemon Pie

Ingredients

Pastry


1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling


3 egg yolks

1 1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch

1 1/2 cups water

3 tablespoons butter or margarine

2 teaspoons grated lemon peel

1/2 cup lemon juice

2 drops yellow food color, if desired

Meringue


3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla


Directions

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.