Breads
Banana-ey Banana Bread
Cheese Bread
Cornbread
Daddy's French Toast
Lace Cornbread
Mexican Cornbread
Sherri’s Christmas Overnight Pull Aparts
Monkey Bread
Shortenin' Bread
Skillet Bread
Muffins
Bacon and Cheddar Muffins
Banana Nut Muffins
Chocolate Chip Muffins
Cinnamon Muffins
Easy Bake Cream Cheese Squares
English Muffins
Sausage Cheese Muffins
Rolls, Biscuits, and Other Stuff
Apple Fritters
Cinnamon-Sour Cream Biscuits
Mommaw's Biscuits
Quick Pizza Crust
Red Lobster Garlic Cheese Biscuits
Yeast Rolls
Goopy Stuff (Sauces, Marinades, Toppings, Gravies, and Oatmeal)
Alfredo Sauce
Bacon Grease Dressing
Chocolate Gravy
Korean Marinade (Bulgabi)
Overnight Oats Recipe
Pappy's Sawmill Gravy
Quick Cocoa Sauce
Red Eye Gravy
Tartar Sauce
Turkey Brine
Whipped Cream
Breads
The following are breads that can be served with a meal or alone as a snack.
Banana-ey Banana Bread
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
2 eggs, beaten
2 tablespoons milk
4 mashed overripe bananas
1 cup chopped walnuts (pecans are good too)
Preheat oven to 350ºF. Lightly grease (with Crisco) then flour a 9x5" loaf pan. In a large bowl, combine flour, nuts, baking soda and salt.
In a separate bowl, cream together Crisco, sugar, and brown sugar. Stir in eggs, making sure they are well blended before continuing. Next, add milk, and when that's mixed in, add the mashed bananas. I hate to nag, but this mixture needs to be well blended!
Add banana mixture to flour mixture and stir just to moisten. DO NOT OVER MIX! You'll have some areas where the flour isn't totally mixed in and that's exactly what you want.
Pour batter into prepared loaf pan. Bake in preheated oven for 45 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 5 minutes, run a butter knife around edges, then turn out onto a wire rack.
Cheese Bread
This is really yummy with a tomato-based soup or alone. This is wonderful stuff!
3 1/2 cups Bisquick™ baking mix
1 1/2 cups (10 oz.) shredded cheddar cheese
1 to 1½ cups Velveeta cheese, cut into 1/2" cubes
2 eggs, slightly beaten
1 1/4 cups milk
Heat oven to 350º. Grease and flour loaf pan. Combine Bisquick™ and cheese. Combine eggs and milk, and add liquid to cheese mixture, mixing just enough to moisten cheese mixture. Pour into loaf pan. Bake for 55 minutes or until center is done. Best if served warm.
Cornbread
This Southern staple makes 8 servings.
2 cups of self-rising cornmeal
1 large egg, lightly beaten
1 1/4 to 1 1/2 cups of milk or buttermilk
1/3 cup bacon grease (or vegetable oil if you're a Yankee)
1 teaspoon garlic powder, optional
Preheat well-greased 8- or 10-inch skillet in 425º oven. Or if you are skillet-less, grease an 8 x 8 x 2-inch baking pan. Blend all ingredients, stirring until moistened. The batter should be lumpy. Pour batter into preheated skillet or pan. Bake 25 to 30 or until center is done.
Daddy's French Toast
The kids love their daddy's (Paul) French toast!
1 egg, slightly beaten
1 cup milk
1 teaspoon vanilla extract
1 teaspoon (or more) cinnamon sugar
3/4 cup self-rising flour
1/2 teaspoon bacon grease
5-6 slices of bread of your choice (white or wheat bread, brioche, dense cake, etc.)
Powdered sugar, syrup, cinnamon sugar, or jelly/jam
Heat skillet to medium and then add in bacon grease. Mix together egg, milk, vanilla, and cinnamon sugar. Stir in flour a little at a time.
Dip bread (quickly, you don't want to soak it) into the egg mixture. Place in heated skillet and cook each side until brown. Serve with powdered sugar (or other sweets listed above).
Lace Cornbread
1 cup of cornmeal mix
Sweet milk or buttermilk
Salt
Garlic powder
Bacon grease (margarine, butter, lard or vegetable oil if you're a Yankee)
Mix cornmeal mix, dash or two of salt and garlic powder (I put garlic in everything - you can omit this) until blended. Stir in water/sweet milk/buttermilk/whatever you have, until mixture is soupy. It should be almost runny like a pancake batter.
Put a 1/2" layer of bacon grease/oil/lard in the bottom of your skillet and heat - flip a drop of water in and if it pops and sizzles, it's hot enough.
Pour a large spoonful of batter into the bacon grease - kind of like you are making pancakes except try to make it thicker in the middle and thinner around the edges. Fry like you would fry pancakes. Brown on one side until edges are crisp and then flip it. Serve immediately.
Mexican Cornbread
This is my sister Traci's (Channell) recipe.
1 cup cornmeal
1/2 cup flour
Buttermilk or sweet milk, enough to wet the batter
1 small onion, finely chopped
2 jalapeno peppers, finely chopped
8 oz. can creamed corn
1 egg
8 oz. bag shredded cheese, uh, you need to remove the bag
Preheat oven to 450 . Mix cornmeal and flour with buttermilk; add remaining ingredients except cheese and stir until moistened. Prepare pan by greasing and dusting with cornmeal. Pour half of the cornmeal mixture into prepared pan. Sprinkle cheese (did you remove it from the bag?) evenly over cornmeal mixture, and then add remaining cornmeal mixture. Bake for 30 minutes or until tester comes out clean.
Monkey Bread
Make sure you remove this from the pan while it is warm, or it will turn into sugar cement and you'll need a sandblaster to remove it.
1 package refrigerator biscuits
1/4 cup plus 2 tablespoons butter, melted
1/3 cup plus ½ cup light brown sugar (plain white sugar will work too--I've used both)
1 teaspoon (or more) ground cinnamon
Preheat oven to 350º. Mix together 1/3 cup of sugar and cinnamon. Quarter the biscuits and coat them with ¼ cup melted butter, and dip them in the melted butter. Toss the quartered biscuits in the sugar mixture, and press into the greased pan of your choice (I use a Bundt pan).
In a sauce pan over medium heat, simmer 2 tablespoons butter and ½ cup brown sugar for 4 minutes. Pour this mixture over the biscuits.
Bake for 30 to 45 minutes or until golden brown and biscuits are cooked through. Serve warm.
Sherri’s Christmas Overnight Pull Aparts
Sherri says "Try sprinkling cinnamon over the rolls before cooking. Nuts can also be substituted for cranberries and you can use milk
instead of orange juice. This is a delicious breakfast treat – or ANYTIME – it is yummy!"
16 frozen white dinner roll dough
13.4 oz. package vanilla instant pudding mix
1/4 cup sugar
1/4 dried cranberries (or more)
1-2 tablespoons grated orange zest
1/2 cup melted butter
Grease and flour your bundt pan. Sprinkle cranberries in bottom of prepared bundt pan. Arrange rolls evenly on top of cranberries.
In a small bowl, combine vanilla pudding and sugar, and sprinkle over rolls. Rinse out that bowl and then combine orange zest with melted butter in this same bowl, and spoon over rolls.
Spray a 12”x12” square of plastic wrap with cooking spray and then cover the bundt pan. Place in cold oven overnight (or for 8 to 10 hours).
Remove pan from oven, and preheat oven to 350F.
Remove plastic wrap and bake for 25 minutes, or until golden brown.
Immediately invert pan onto serving platter. Cool slightly and drizzle with frosting.
Let it set on counter top until dough has risen to top of pan.
Frosting
1 cup powdered sugar
1 tablespoon melted butter
2 tablespoons fresh orange juice
In a small mixing bowl, mix together melted butter and orange juice. Slowly add in the powdered sugar a couple of spoonfuls at a time.
Shortenin' Bread
Get out da skillet, get out da lid, Mama's gonna make a little shortenin' bread! Dat ain't all Mama 's gonna do, Mama 's gonna make a little coffee
too! Mama 's little baby loves shortenin' shortenin', Mama's little baby loves shortenin' bread! Ok, I'm done now.
1 stick margarine or butter
1 egg
1 to 1 1/2 cups sugar
1 to 1 1/2 cups self-rising flour
Milk (about 1/2 cup or so)
1 tablespoon vanilla
Melt margarine in black 9-inch iron skillet. Mix egg, sugar, and flour in a bowl. Add enough milk to make batter. Add vanilla. Pour half of melted margarine into the batter and stir. Pour into hot buttered skillet and bake at 375 until lightly browned and springs to touch, about 20 to 30 minutes.
Skillet Bread
1 cup warm water
1 tablespoon yeast
4 teaspoons sugar
1/3 cup vegetable oil
1 cup warm milk
1/2 teaspoon salt
5 cups of all-purpose flour
1/2 cup butter, room temperature
Mix together water, yeast, sugar, and vegetable oil; cover and let sit for 10 minutes.
Add salt and warm milk to yeast liquid and stir. Slowly add in the flour to the liquid. If the dough sticks to your hands, gradually add a little more flour. Cover and let rest 45 minutes.
Sprinkle countertop with flour. Knead for about a minute, then divide dough into 12 pieces and roll into balls.
Divide butter into 8 parts. Place 8 pieces of butter on 8 balls of dough. Roll out a dough ball and spread a piece of butter over top. Roll out another dough ball and place on top of previous rolled out dough ball. Spread another piece of butter over the top. Roll out third dough ball and place on other two rolled out dough balls.
Repeat previous paragraph 3 more times for remaining dough balls and butter. You'll end up with 4 stacks of 3 rolled out dough balls.
Heat cast iron skillet over stove on medium heat. Place stack into skillet and cook on each side for about 3 minutes each. It's ready when both sides are golden brown.
Muffins
These recipes are breakfast and supper muffins. Note: don't overmix your muffins! You want to stir until the batter is just moistened.
Bacon and Cheddar Muffins
2 cups Bisquick™ Baking mix
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup shredded cheddar cheese
1/2 pound bacon, crisply cooked and crumbled
Preheat oven to 400F. Grease muffin pan. Mix all ingredients except cheese and bacon just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter among muffin tins.
Bake until golden brown, about 20 minutes. Cool 15 minutes before devouring.
Banana Nut Muffins
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla
Preheat oven to 400F. Grease 12 standard sized muffing pan cups or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. DO NOT OVER MIX!!! Stir in nuts and vanilla. Again, DO NOT OVER MIX; the batter should NOT be smooth. (Am I nagging? Good; if you over mix, then you deserve to be nagged at.)
Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Best if served warm with cream cheese. Yummy. Unless you over mix. Oh shamey.
Chocolate Chip Muffins
8 oz. softened cream cheese
1 stick softened butter
2 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1/4 cup cold milk
2 cups self-rising flour
12 oz. mini semi-sweet chocolate chips
Cinnamon Muffins
Filling:
1/2 cup softened butter
1¼ cup packed brown sugar
1 tablespoon ground cinnamon
Mix well. Butter 12 muffin cups, put 1 teaspoon filling into bottom of each cup.
Glaze:
½ cup powdered sugar
3 tablespoons milk
Mix together.
Dough:
2 cups self-rising flour
2 tablespoons sugar
¼ cup butter, chilled and cubed
1 cup cold milk
Preheat oven to 400F.
Mix flour and sugar, cut in butter until crumbly. Make a well in the center and pour in 1 cup of milk. Stir to form soft dough – adding more milk if needed. Turn out dough on floured surface. Knead 8-10 times.
On top of parchment paper, pat dough into rectangle about 1/3” thick and 12” long. Spread on remaining filling to cover entire surface. Roll up like a jelly roll using parchment paper to assist. Score dough to make sure you know where to cut, then cut into 12 slices.
Place each slice cut side down into muffin pan and bake for 20-25 minutes or until golden brown. Turn rolls out on serving tray.
When rolls are cool to touch, top with glaze.
Easy Bake Cream Cheese Squares
This is my sister-in-law Alicia's (Gillaspie) recipe.
2 (8 oz.) pkgs. Cream Cheese
2 pkgs. Crescent Rolls
3/4 cup sugar
1 egg separated
1 tsp. vanilla
Layer one package of the crescent rolls on bottom of 9X13 baking dish. Mix cream cheese, sugar, egg yolk and vanilla. Spread on rolls in pan. Layer next package of rolls on top. Brush with egg white and sprinkle with brown sugar. Bake at 350 for 20-25 minutes. Cool and cut into squares. Delicious!
English Muffins
1 cup of milk
3 tablespoons butter, cut into pieces
2 tablespoons honey
1 cup warm water (110º)
1 package (1/4-oz.) active dry yeast
Cornmeal
5 1/2 to 6 cups all-purpose flour
1 teaspoon salt
Combine the milk, butter, and honey in a medium-sized saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.
While the milk cools, pour the warm water into a medium-sized mixing bowl and sprinkle yeast over it. Stir the liquid gently with fork and set aside for 5 to 10 minutes, until all the yeast has dissolved.
Line two baking sheets with waxed paper and sprinkle on generous portion of cornmeal. Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and salt to the liquid and beat the mixture vigorously until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.
Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.
Roll out the dough with a rolling pin until the dough is a half-inch thick. Cut the dough into circles and transfer to prepared baking sheets, spacing them 1 to 2 inches apart. Sprinkle cornmeal on the tops and then cover them with a dry, lightweight towel and let them rise until they are almost doubled in height - about 35 to 45 minutes.
After muffins rise, heat a large heavy UNGREASED skillet over medium heat. Carefully lift the muffins and place in the heated pan, spacing them an inch or so apart. Cook the muffins for about 10 minutes on each side, using spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer to wire rack to cool before splitting them (with a fork, of course).
This makes 1 1/2 dozen muffins.
Sausage Cheese Muffins
1 cup Bisquick
1 lb. cooked sausage
4 eggs beaten
1 cup shredded sharp cheese
Preheat oven to 350F.
Mix all ingredients, pour mixture into muffin pans and bake for about 20 minutes.
Rolls, Biscuits, and Other Stuff
Apple Fritters
This makes about 6 small fritters.
1 cup self-rising flour
1 egg
1/3 cup milk
2 medium apples, cored, peeled and chopped
3 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup sugar
Oil
Glaze:
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoons milk
In a small sauce pan over medium heat, cook apples, butter, cinnamon, and sugar until apples are tender, about 10 minutes.
Heat oil for frying.
Mix together flour, egg, and milk. Stir in cooked apples.
Drop batter into oil by spoonful. Brown on both sides and remove to drain on paper towels.
Prepare glaze, by mixing together powdered sugar, vanilla, and milk in a small bowl. Drizzle glaze over fritters and eat while warm.
Cinnamon-Sour Cream Biscuits
This makes 12 biscuits.
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1 cup sour cream
2 tablespoons milk
1/2 cup raisins
1/2 cup confectioner's sugar
1-2 teaspoons additional milk
Preheat oven to 450 . In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.
Bake for 10-12 minutes. Cool slightly on wire racks. Stir together confectioners' sugar and 1-2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.
Mommaw's Biscuits
You can make roughly 4 biscuits per cup of flour, and you use 2/3 cup of fat for every cup of flour. This recipe is part Mother's
and part mine. When we were growing up, Sherri had lots of friends that couldn't wait to spend the night with her. Later she found
out that they were just using her to get to Mother's Biscuits. Geez, you think you know someone, eh?
3 cups Self-rising flour, "Must be White Lily®," Momma says
2 cups Solid Vegetable Shortening (I use Crisco™)
1 cup (or more) Milk
Preheat oven to 450F and grease a cookie sheet.
Cut solid vegetable shortening into flour until the pieces of fat are a little smaller than peas. Add enough milk to make a dough, stir with fork just until flour is moistened. Don't over-knead the dough, because it makes it tough. Gently roll dough with floured rolling pin until 1 inch thick.
Cut out your biscuits and place on greased cookie sheet. I like great big old "cat-head" biscuits, but Mother prefers dainty biscuits. You're the master of your biscuits…do whatever flips your trigger.
Bake your biscuits 7 to 10 minutes until they are lightly brown on top and bottom.
Quick Pizza Crust
This can also be used as a Calzone crust.
1/3 cup hot water
1 1/2 cups Bisquick™ Baking mix
Mix ingredients until dough forms, knead and roll out. That's it. You don't have to pre-bake this crust.
Red Lobster Garlic Cheese Biscuits
Makes 10 - 12 biscuits.
2 cups buttermilk baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter, melted
1/2 teaspoon garlic powder
Preheat oven to 450º. Combine baking mix, milk and cheddar cheese in mixing bowl. Beat with wooden spoon until soft dough forms. Drop dough by spoonful onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet.
Yeast Rolls
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 1/2 teaspoons salt
1/2 cup water (105 to 115 degrees)
2 packages active dry yeast
2 large eggs, lightly beaten
4 1/2 cups all-purpose flour, may need a little more
Place milk in a small saucepan and bring it to a boil, and immediately remove from heat. Stir in sugar, butter, and salt. Cool to lukewarm.
Mix together warm water and yeast, and let it dissolve, 2-3 minutes.
Pour yeast mixture into mixing bowl, add milk mixture, eggs, and 2 cups of flour. Beat with paddle attachment until mixed, and then stir in remaining 2 1/2 cups flour gradually.
Next, knead the dough. If you use a stand mixer, use the dough hook and beat with speed set to 2 for about 7 minutes. If you knead by hand, do this on a lightly floured surface for about 8 to 10 minutes. Or ... use the dough hook for 5 minutes then knead by hand for another 3-5 minutes.
Place dough in a greased bowl and turn the dough ball so it evenly cover by the grease on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.
Punch dough down. Divide dough into balls of about 2 to 3 tablespoons each. Place in a greased 9x13" pan. 5 rows with 4 in each roll. Cover and let rise 1 hour.
About 10 minutes before rolls are ready to bake, preheat oven to 375 degrees.
Bake for 20 to 25 minutes, or until golden brown on top. Brush tops of rolls with butter and serve.
Goopy Stuff
Mmm! Where would we be without our gravies, sauces, and marinades?
Alfredo Sauce
Don't substitute fake garlic on this - trust me. This recipe only serves four so I usually double it. This recipe doesn't take long at all to make
so it's best to go ahead and prepare your pasta beforehand.
2 cups half and half
2 cups chicken broth
1/2 cup shredded asiago cheese
1/2 cup of fresh shredded or grated Parmesan cheese
5 tablespoons butter or margarine
3 tablespoons minced garlic
2 tablespoons corn starch mixed with 1 tablespoon water
Salt and pepper to taste
Fettucine pasta (or whatever your favorite), cooked
In a large sauce pan melt the butter and then add the minced garlic. Sauté the garlic until light brown, add both the chicken stock and the half and half and simmer for several minutes. Next, add the cornstarch mixture slowly while stirring until the sauce begins to thicken slightly.
Add the cheeses and simmer 10 minutes or until cheeses melt and sauce is creamy; add salt and pepper. Taste the sauce and adjust the seasonings as needed.
Immediately pour over your favorite pasta.
Bacon Grease Dressing
This makes 1/2 cup liquid.
1/2 cup bacon grease
1 to 2 tablespoons vinegar
Pinch or two of granulated sugar
Fresh garden lettuce, rinsed
1/3 cup chopped green-tailled onions
Crumbled bacon (optional)
Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar and sugar to taste. Toss the lettuce and chopped green-tails together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits, if desired.
Chocolate Gravy
Makes about 2 cups, which is at least 1 serving for me, but about 4 servings for normal folks. I definitely double this recipe. Note: Gravy
thickens as it sits and cools. Thin it with a little more milk if needed when rewarmed.
Sift the cocoa, sugar, flour, and salt into a large skillet, preferably cast-iron. Add the milk in a slow, steady stream, whisking until smooth.
Cook chocolate mixture over medium heat, stirring continuously with a whisk or wooden spoon, until the gravy thickens to the consistency of thin pudding, about 8 minutes. The gravy will thicken around the edge first, so keep it stirred up from the bottom and sides.
Remove the skillet from the heat and drop in the butter. Stir until melted and smooth. Serve the warm gravy with the biscuits.
Overnight Oats Recipe
Overnight oatmeal is a different way to make and eat oatmeal. You mix together the ingredients in a mason jar, leave it in the fridge
overnight, and eat it in the morning. Yes, you eat them cold! Don't make a face yet - you gotta try them first before you turn your nose
up at them. One important note: You can't use instant oatmeal or steel cut oats with these recipes - it must be OLD FASHIONED ROLLED OATS.
Place all ingredients into pint-sized Mason jar. Mix well; refrigerate overnight or 4-6 hours.
Pappy's Sawmill Gravy
Gravy is very easy to make, just add more milk if it's too thick, or cook a bit longer if it's too thin. Anyway, this recipe will make about 2½ cups.
About 2 to 3 tablespoons hot grease (preferably sausage drippings with pieces of sausage in it) About 1/4 cup flour (you can either kind, I usually use self-rising) Salt and pepper to taste Milk (about 2 cups)
Heat the bacon grease in a large skillet over medium-low heat. Whisk the flour into grease and cook until the flour is golden brown - about 5 minutes. If you undercook this, it will taste like flour and grease, yuck.
Reduce the heat to low and slowly add milk, a little at a time. Whisk constantly, if you don't, you will have lumpy gravy and your family will never let you live it down (like the time you left the guts in the turkey, right Sherri?).
Bring this to a simmer, and it should start thickening immediately. If it firms up too fast, remove from heat and whisk in a little more milk or water to thin. If it doesn't thicken, just keep simmering it - the liquid will reduce, I promise.
Season with salt and pepper, and pour over Momma's Biscuits.
Korean Marinade (Bulgabi)
This is from Sherri's files; she says it is great stuff. (I certainly hope so because it sounds like bug gut juice.)
1/4 cup soy sauce
1/2 cup wine
1/4 cup brown sugar
garlic and red pepper
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 heaping tablespoon peanut butter
Mix all ingredients and put on some type of meat. (No, I won't go there.)
Quick Cocoa Sauce
This is a great topping for just about anything. My favorite is my finger.
1 cup sour cream
1/4 cup cocoa
1 teaspoon vanilla
1 1/2 cups sifted powdered sugar
Combine sour cream, cocoa, and vanilla; mix well. Gradually add sugar, mixing well after each addition.
Red Eye Gravy
I haven't made this yet - but I plan to soon!
Place drippings in a large skillet over medium heat. Add coffee and bring the mixture to a boil. Cook until the mixture reduces by half - about 5 minutes. Serve it warm in along side your cooked ham with biscuits for dipping in, or over grits.
Tartar Sauce
1 cup mayonnaise
3 to 4 tablespoons dill pickle relish
Finely chopped onion to taste
A couple of pinches of sugar
Mix all ingredients quickly right before serving your fish. Gross. People really eat this stuff?
Turkey Brine
Ashley and I came up with this one Thanksgiving, and it made the most moist and delicious bird! Yield is about 1 gallon.
2 quarts water
2 quarts COLD water
8 cubes chicken bouillon
1 cup salt (3/4 cup Kosher or coarse salt)
1/2 cup sugar
3 crushed garlic cloves
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
1 teaspoon crushed red pepper
1 tablespoon tarragon vinegar
1 tablespoon rosemary
1 teaspoon sage
1 teaspoon poultry seasoning
In a large pot, combine 2 quarts of water, bouillon, salt, sugar, garlic, red pepper, vinegar, rosemary, sage, and poultry seasoning, and simmer on low for about 15 minutes until the salt and sugar are completely dissolved. Remove from heat and allow to cool.
Add COLD water, onion, and celery to this mixture.
Place turkey in a large plastic container, and pour brine over top; cover and refrigerate. Brine 1 hour per pound.
Thoroughly rinse the bine from the turkey before cooking. Otherwise there will be a salty flavor!
Whipped Cream
This only lasts one day, so throw away any leftovers. This makes about 1 cup of topping.
1/2 cup heavy cream, chilled
1/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 cup sour cream
Combine the cream, sugar, sour cream, and vanilla in a medium bowl. Using an electric mixer, whip mixture to stiff peaks. Chill.
Come back for more SouthernAngel's Good Eatin'!