For this, you will need

1 C sourdough starter

4 1/2 – 5 1/2 C AP flour

I package dry yeast

2 Tablespoons honey

2 Tablespoons butter

1/2 C cornmeal

Measure the sourdough starter, and set aside. Allow to come to room temp if it was refrigerated. Combine 2 Cups of the flour with the yeast, and set aside. Heat and stir honey, butter, 1 1/2 C water, and 1 tsp salt just until warm. (I used a m/w).

Add starter and water mixture to dry mixture. Stir in 1/2 C cornmeal, and remaining flour.

Knead with your hands for 8-10 minutes.

Shape into a ball and place in greased bowl, and allow to rise for 50 minutes in a warm place.

Meanwhile, grease two loaf pans, and sprinkle with cornmeal.

When dough is double in size, remove, punch down, and divide into two loaves. Cover, and let rest for 10 minutes.

Shape into two loaves, and place in prepared loaf pans, and place in warm place, cover, for 30 minutes.

Bake at 375° for 35 to 40 minutes.

You may brush butter on the tops, if desired.

I used a stand mixer for this recipe, as most of my yeast breads, even though it requires hand kneading, I still like the “walk away” feature of the stand mixer. It will knead as well,  but working dough with your hands is rewarding in itself. You make the call.

Also called “Hobo’s Casserole”.

This is a very easy meal to prepare, and only uses a casserole dish. My kids liked it when they were little.

1 1/2 lbs ground beef

1 can vegetable soup

1 can cream of mushroom soup

1 onion, thinly sliced

5 large potatoes, peeled and thinly sliced

Preheat your oven to 350°. Pack the ground beef in the bottom of the large casserole..(4 qt?)..

Place sliced onions on top of beef, then put the potatoes.

Season the beef with salt and pepper.

then pour the mushroom soup over all and pour the vegetable soup over all…Bake at 350 for 2 hours.

I used a can of Chunky soup for this recipe, as it is larger than the standard Campbell’s veggie soup.

I would use non stick spray on the casserole dish.

The recipe did not specify, but I will cover the dish while baking.

This deep fried version of fried chicken is much easier than whole chunks of chicken.

You will need a boneless, skinless chicken breast for each person; more or less.

boneless skinless chicken breasts

buttermilk

seasoned salt (I use McCormick) 2 tsp

1/2 tsp black pepper

cayenne pepper (optional) 1/2 tsp

Panko crumbs, unseasoned 1/2 C

AP flour 1 C

parmesian cheese (optional) 1/4 C

1/2 C crushed corn flakes

can also season breading with a tsp of basil, or oregano if desired.

Peanut or olive oil for deep frying.

Mix together the flour, Panko crumbs, season salt and parmesian cheese in a bowl. You can save this in your fridge and use what’s left again and again.

I first cut my chicken breasts into 6 chunks…I half them across the middle, then cut each half into thirds. I usually trim off the extra fat and that tendon.

I drain off the buttermilk, and place the chicken on a drying rack in a sheet pan to let them dry off some, then dredge through the flour mixture when your oil reaches temp. Usually about 30 minutes.

When dry, I roll them through AP flour, then dip into a bowl containing water and 1 egg, beaten well…then  into the breading.

As many breasts as you use, will depend on the amount of buttermilk. I marinate them in the buttermilk and salt at least overnight, turning every now and then in a freezer Ziploc bag.

I use Dutch oven in which to fry them. I put in about 3/4″ of oil and heat to 360° using a candy thermometer to watch the oil temp. We don’t want the oil less than 350° when we put in our chicken. It’s OK to allow the oil temp to get 375°, as the chicken chunks will drastically reduce the temp of the oil. The more oil, the less temperature variation.

Fry for 2 minutes, and turn over for another two minutes. Watch your temp, as it can drop into the 320s if you have too much cold chicken in that tiny amount of oil. I do 3-4 at a time.

If there is a lot, I turn on the oven to its lowest (170), and place the cooked pieces on a drying rack in a sheet pan to keep them warm while the rest get cooked.

The gravy recipe is that from Pioneer woman…

Using the Dutch oven, dump out the oil into a Pyrex or other tempered glass container. Measure out 1/4 C of your oil and put back into Dutch oven. Add 1/3 C AP flour (yes, 1/3C) to the oil and using a whisk, stir until it becomes brown; whisking up the brownings from the chicken.

Then add whole milk…at least 2 cups, stirring constantly. It will thicken when it gets bubbly. The wife loves it…

Note:

You can marinade your chicken breasts in pickle juice; like Chick Fil A does.You can also smash your breasts in a zip loc, before marinating.

Do not marinate in pickle juice for more than an hour or so…for some reason, the chicken really absorbs that juice quickly, and an hour is sufficient…note…since this publication, I have made several more batches of chicken strips with pickle juice marinade, and have discovered that even two hours may not be enough. I believe it depends on the juice itself.3-4 years ago, I think the pickles were stronger, hence the over powering flavor that resulted in my first attempt. Last night, I marinaded two hours, and the pickle juice flavor was not discernible..

I like my Dutch oven for this as the high sides help keep my glasstop stove cleaner.

This is from the Luby’s Cookbook. The wife loves Luby’s, and laments that every time she drives into the big city past the Luby’s…On the way back however, she stops and gets her fill.

I don’t know where they got the name “Butternut” but here is is

the pie

14 squares of graham crackers, broken into 1/2″ pieces

1 1/4 C sugar

4 extra large egg whites

1/8 tsp baking powder

1/8 tsp cream of tartar

1 C pecan pieces

1 C whipping cream

1/2 tsp vanilla

Preheat oven to 300°, and lightly grease 9″ Pyrex pie pan

In a bowl, beat the egg whites with the cream of tartar until soft

peaks form, the add 1 C of the sugar, a tablespoon at a time, and beat constantly until stiff peaks form.

Fold in graham crackers and pecan pieces. Spoon into pie pan.

Bake for 30 minutes.

Remove and cool. Meanwhile, chill your beaters and whipping cream bowl.

Whip the whipping cream until soft peaks form, and add sugar and while beating.

Spread over top of pie, and sprinkle with 1/4 C chopped pecans, and chill in fridge.

Note:

graham crackers come as a large cracker with two squares. You will need 7 whole graham crackers for this recipe. That is 14 squares.

Yeah, I know.

You say “bran muffins” and you think old farts trying to stay regular.

Damn right. It’s important to be regular.

Ingredients:

1 1/2 C wheat bran

1 C buttermilk

1 C AP flour

2/3 C brown sugar

1/3 C vegetable oil

1/2 C raisins

1 egg

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

Preheat oven to 375°. Grease muffin pans or muffin cups for a dozen muffins.

Pour the buttermilk into the what bran, mix well, and let rest 10 minutes.

Meanwhile, mix egg, brown sugar, oil, and vanilla together, whipping until fluffy.

Add  to buttermilk mixture, and blend well.

Add flour, soda, baking powder, and salt, and mix well.

Fold in raisins.

Spoon into muffin pans. There will be enough batter to fill all cups generously.

Bake for 15-20 minutes.

Tips:

I like to soak the raisins in dark rum overnight, then drain them before adding to batter. I use enough to cover the raisins. The raisins will become plump and juicy.

I used non stick muffin pans, and baked for 15 minutes.

I tried ordering from Amazon the wheat bran, but waited a month,, and no shipping date in site, so I got my wheat bran here

https://bulkpricedfoodshoppe.com/

It was .98 a pound, but shipping was $18.

The muffins are delicious, and they really work.

I consume 2 every day.

Original recipe here

https://www.allrecipes.com/recipe/25224/classic-bran-muffins/

Once again, everyone has their own version of meat loaf, and this is mine.

2 lb ground beef or ground chuck

1 medium onion, chopped

1 carrot, grated

1 C Panko bread crumbs

2 eggs

pinch of garlic powder

1 tsp seasoned salt

1 tsp table salt

1 tsp black pepper

top with 1/4 C ketchup mixed with 1 T prepared mustard

Mix all (except topping) in large bowl until well blended. Place in large bread pan.

Spread topping evenly across top of meat loaf.

I used parchment paper and let it hang over the edges for easier removal. Also spray pan with Pam before parchment paper.

Bake at 350° for 70 minutes in preheated oven.

Everybody and their mother has a chili recipe, and I certainly have my own, but subject to lots of variations.

My mom made chili with something called Chili Quick by Gebhart’s..I couldn’t stand it, as she used kidney beans as well.

My first batch of chili was about a pound of ground beef, browned. 2 cans of tomato sauce, and 2 cans of Great Norther beans, and of course, McCormick chili mix. I stuck with that for years, and still go back to the McCormick. They now have mild, but I stick with original.

Many Texans believe that chili should not contain beans; period. I go back and forth on this notion, but I get it. I have heard of chili cook offs where they put red ants in the chili…but NO beans, that is blasphemy to some.

Decide for yourself. If you choose not to use any beans, you will likely need more beef. Of course, one can always use a chuck roast or steak, round or whatever you have as your beef.

You will need

1.5 to 2 lbs browned, ground beef

1 large onion, coarsely chopped

Canned tomatoes; Rotel, diced, whole, fire roasted..much to choose from

You may need to add a can of tomato paste to thicken it up some

One can use pinto beans, black beans, kidney beans, red beans, depending on how big your batch is, 2 cans will likely be enough.

One can also add a can of corn to the mix, drained and rinsed.

2-3 cloves of garlic, minced or pressed

1 packet of McCormick original chili seasoning.

I have tried others; Wick Fowler’s, 3 alarm chili, and many others, but I always go back to the McCormick, as I know what to expect.

Brown your beef with the onion and garlic in a fry pan. In a large pot, put the rest, and add your beef when browned. Simmer for a couple of hours, minimum.

Serve with corn bread, or Fritos. Top with sour cream and/or grated cheese.

Migas are a traditional breakfast from south of the border.

You will need

3 eggs…I always use Xtra large

Serrano pepper…about 1″ thinly sliced off

3-4 tortilla chips

butter for frying

First of all, preheat your pan on about #4, and put about 2-3 pats of butter in pan while you slice your peppers. Use a sharp knife to get them very thin. Jalapenos are OK too, but serrano peppers pack more of a punch. Here, you see a whole serrano and the other, from which I have sliced of some of it. Be careful not to get the pepper in your eyes. Wash your hands, as it will burn like a sombitch.

Put your slice serrano pepper in your pan into the now melted butter, and walk away for about 5 minutes, letting the butter soften and absorb the pepper flavor.

Crack your eggs into the pan

Crush your chips, and add them, then stir around, salt and pepper as to your liking, and cook until done.

I like to add a blob of refried beans with  mine.

Notes:

I suppose one could use Fritos instead of tortilla chips. I haven’t tried it.

One could also put grated cheese on top.

If I have Chili Con Queso already made, I’ll put a blob of that into the eggs as they cook.

I have been known to put in a small chunk of chorizo into the pan with the peppers, and cook that before the eggs are put in…

Not a bad recipe..

3 C carrots, cut into 1/2″ chunks

1/4 C crumbled bacon

3 T butter

1 T brown sugar

2 T green onions

1/4 t salt

pinch pepper

In a 2 qt saucepan, add carrots and enough water to cover them. Bring to a boil, and reduce to a simmer for 8-10 minutes, until carrots are tender.

Drain, and add remaining ingredients, and heat through until sugar coats all; about 5-7 minutes.

Notes:

I had no green onions, so I sliced very thinly a sweet onion instead.

I made this once, and it was one of the best meals I ever cooked…no joke.

Ingredients

2 lb chuck roast, cubed into 1″ cubes

2C beef broth

1 lb carrots cut into 1″ diagonal cuts

1 medium onion, coarsely chopped

2 cloves garlic, minced

2 tsp salt

1 tsp black pepper

8 oz chopped fresh mushrooms

1/2 C dry red wine

2 T tomato paste

2 T flour

2 T bacon grease

a bit of olive oil, if needed

8 oz cooked egg noodles

put salt and pepper over the beef cubes, and toss into a large bowl…set aside.

Brown the beef in the bacon grease.

Add the onion and garlic, and cook until soft.

Add the chopped mushrooms, and cook until mushrooms are cooked down.

Meanwhile, use a 3 qt crock pot, put the broth, tomato paste and wine, and set on high.

Add the browned beef, onion, and garlic.

Add the carrots.

Stir ingredients and cook on high until it bubbles, then switch to low.

Cook for 5 hours; more or less.

Pour 1/2 C juice into Pyrex cup and add 2 T flour, and return to crock to thicken.

Serve over prepared noodles, or mashed potatoes.

Notes:

I used 2 C water with 2 beef bouillon cubes for the broth.

For the wine, I used a Franzia box wine; a Cabernet Sauvignon.

This recipe is from Betty Crocker. My mother left her cookbook behind, and I use it frequently. Hers was printed in the early 70s. My wife’s mother had one that was printed in the mid 50s, and many recipes are the same.

Many believe that the origin of said cake is Germany, as the chocolate is called German Chocolate, rather than have its origin in Germany, it was invented by a dude named Larry German. Now you know the secret.

You will need 3 9″ cake pans; greased and floured with a wax paper circle cut to fit on the bottom of the pans after the greasing and flouring. I take the pan and trace the outline on wax paper with a Sharpie, then cut. If you’re clever, you can pull enough wax paper off the roll to measure and cut three at once…just a suggestion.

Preheat your oven to 350°.

1/2 C boiling water

1 4 oz bar sweet cooking chocolate

1 C butter, softened

2 C sugar

4 egg yolks

1 tsp vanilla

1 teaspoon soda

2 1/2 C cake flour

1/2 tsp salt

1 Cup buttermilk

4 egg whites, stiffly beaten

In a small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool.

In a large mixer bowl, cream butter and sugar until light and fluffy.

Add egg yolks one at a time, blending after each addition.

Blend in chocolate and vanilla. Mix in flour, soda, salt alternately with buttermilk, beating after each addition until smooth.

Fold in egg whites…FOLD… look it up or your cake will collapse whenever you cut a slice off.

Divide batter evenly between the pans

8″-35-40 minutes

9″-30-35 minutes

Coconut Pecan Frosting

1 C evaporated milk

1 C sugar

3 egg yolks

1/2 C butter

1 tsp vanilla

1 1/3 C flaked coconut

1 C chopped pecans

Put sugar, butter, vanilla, egg yolks, all in small saucepan and cook and stir over medium heat until thick; about 12 minutes. Stir in pecans and coconut.

Carefully remove your cake from the pans, removing the wax paper stuck to bottom of each cake. Frost the tops as you put the cake together.

You may want to cut off the tops of the cakes, as they are rounded, and can cause trouble when you put them all together frosted.

I make a double batch of the frosting so it will be extra thick. A single batch just doesn’t quite go all the way to cover it all.

tips and tricks…

I have a postage scale that is handy when trying to “evenly divide” batter between three pans. Weigh the mixing bowl (mine is a Kitchenaid) empty and record results. When you are ready to divide, calculate how much the batter weighs, and divide by three. Pour amount into pans.

How to cut the round tops off…One can use a lazy Suzan to turn while sawing the round top. there are other ways…I usually just eyeball it, as we’re gonna fill the gaps with frosting!

For sure, keep it covered. If you refrigerate it, it will last longer and stay stronger.

If you do not FOLD the whipped egg whites into the batter, it will fall apart when you cut it.

The following is another recipe using Betty Crocker German Chocolate Mix

• 2/3 cup butter or margarine, softened
• 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
• 1 cup semisweet chocolate chips
• 1 tub (15.5 oz) Betty Crocker™ Rich & Creamy Coconut Pecan Frosting
• 3 tablespoons milk

Make With

Betty Crocker Cake Mix

Steps

• 1
  Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13×9-inch pan.
• 2
  In medium bowl, mix butter and cake mix with fork until crumbly; reserve 1 cup. Press remaining mixture in bottom of pan.
• 3
  Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto frosting layer.
• 4
  Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool 10 minutes. Carefully loosen edges of bars with knife. Cool completely. Refrigerate until firm. For bars, cut into 8 rows by 6 rows. Store loosely covered.

I will probably flour the cake pan as well, to assure easy removal.

This is an easier recipe for enchiladas, compared to the one where one slaves away for hours tending to the enchilada sauce.

For this recipe, I used 2 cans of Wolf Brand chili. You may use “with beans” if you like.

I used about 16 corn tortillas, fried in 350° peanut oil for a few seconds each side, and drained them on a plate lined  with several paper towels.

I browned 1.8 lbs of lean ground beef with a medium onion, coarsely chopped with 2 tablespoons of taco seasoning.

I had a pound of grated cheddar cheese, and another pound of American cheese for the topping.

I heated the chili in the m/w until bubbling, and built the enchiladas.

On each tortilla, I spooned a spoon of chili across the bottom, I added a large spoon of ground beef, a large pinch of grated cheddar cheese, and rolled the enchilada tightly into a Pyrex baking dish. I repeated this with all the enchiladas.

This will depend on how many you make, and the size of your baking dish. I like fat enchiladas, as you should as well.

Preheat the oven to 350°, and spray your dish with Pam or the like. Pour your remaining chili over the enchiladas. Cover with foil and bake for 20 minutes. Remove from oven and remove foil, and liberally apply cheese…be generous. Put back in oven uncovered for 5 minutes.

Notes:

It’s usually preferred to assure that all your enchiladas have some chili on them, or the tortilla will get very dry and hard while baking. If you heat your chili first, it will go further in covering your enchiladas.

I have in the past, just heated the tortillas in a non stick pan both sides instead of frying them. They are more fragile and tend to split, but it can work. The pan must be very hot.

Has it happened to you? You buy all the ingredients for making tacos, and you discover (to your horror) that you do not have any taco seasoning mix. Worry no more.

So much easier to just dole out a couple tablespoons, instead of hunting down all the ingredients.

Homemade Taco Seasoning

½ C Chili powder

3 T garlic powder

3 T onion powder

3 T Kosher salt

3 T Cumin

1 T oregano

1 T paprika

1 T pepper

Use 2 T to replace 1 packet of store bought seasoning.

2 T per pound of meat

Any old large jar will do for storage as long as it has a tight fitting lid.

One could always add some cayenne for some “heat” if desired.

Perhaps a wee bit braggy, but they are delicious, and soo good for you; given all the bran used.

You will need a huge bowl.

2 Sticks butter, softened

2 Cups sugar

4 eggs

1 qt buttermilk

5 C AP flour

5 tsp baking soda

2 tsp salt

2 C Bran Buds..I used Kellogg’s

2C boiling water

4C Fiber one cereal

1 box golden raisins lightly floured (so they won’t stick together)

Pour 2C boiling water on 2C bran buds; stir in and set aside.

Cream butter and sugar. Add eggs.

Mix flour, soda, salt in separate large bowl.

I added the bran bud mixture to the sugar/butter mixture, and added some buttermilk.

My Kitchenaid stand mixer bowl is not large enough to hold the entire batch, so I poured it into the flour, adding the remainder of the buttermilk and any Fiber One left. Mix well.

Bake in muffin cups at 400° for 18 minutes. I greased the bottoms of the cups with shortening. Fill at least half way.

Batter will keep 6 weeks in fridge..yes, it will.

These fiber rich muffins will make your next day trip to the porcelain idol, smooth sailing…you know what I mean by ‘smooth sailing’?

The original recipe calls for Nabisco bran buds…Nabisco does not make that any more.

Swiss steak has nothing to do with Switzerland..huh uh, it’s about using a tough cut of meat, and brazing it in a tomato based sauce until it is fall apart tender.

Round steak is the usual cut, whether it’s bottom round or top round…I don’t know the difference, but then I don’t use round.

In my experience, I have discovered that one can use boneless shoulder roast, chuck roast, this batch I utilized some rib eyes that were tucked away in the deep freeze.

Apart from beef and using tomato sauce, after that the recipe is wide open.

Ingredients

Sirloin steak; 2 lbs…OR

Round steak, tenderized…

Canned tomatoes, enough to cover your steak

Cut your beef into small steaks, tenderize if you have the means.

Salt, pepper and flour your meat both sides and brown for 2 minutes each side in olive oil.

You may use a green bell pepper as well, thinly sliced strips.

A 3 quart crock pot works well, and leave it on low for 5-6 hours.

This goes well with smashed taters, or noodles, or even rice.

I tried this another way, and it did not come out well.

This method is simple, tried and true.

You could add a tablespoon of tomato paste to thicken it.

Delicious, although kind of difficult to make if not prepared.

For the crust

1 box German chocolate cake mix

2 eggs

1/2 C chopped nuts

1/4 oil

The topping

1 8 oz brick of cream cheese, softened

2 eggs

4 C powdered sugar (1 box or 16 oz)

1/2 C chopped nuts

Bake at 350° for 35-45 minutes.

Be sure to grease AND flour your cake pan. I used an aluminum pan this time; 9×13. I have used Pyrex in the past, but the tend to get over done.

The crust is very VERY thick. Don’t use a mixer. Use a fork like you’re making cookies and put the nuts in last. I used the bottom of a little smooth bowl to press the batter across the cake pan, dipped in some powder sugar (or it will stick to the bowl).

Be sure your crust batter reaches all corners and sides of your cake pan.

I did use a mixer for the filling/topping and it worked well. I did not mix my nuts in the batter, yet put pecan halves on top before putting in oven.

This recipe was one I got from a buddy back in the eighties…remember when powdered sugar only came in 1 pound boxes?

This batch took 35 minutes as viewed above…just browned.

Trivia…

did you know that German chocolate cake has nothing to do with Germans? Yes, it’s true. Some dude named German invented a type of chocolate, then slapped his name on it.

Now, you’re waaaay smarter than you were 5 minutes ago.

Good stuff on the table for dipping your favorite tortilla chip.
Ok, it’s not 7 layers, but rather 4 or 5 layers, depending on how you categorize ‘layers’.

You will need for a single batch

a can of bean dip; jalapeño or regular

a can of Herdez Salsa Verde, 7 oz can

several tomatoes, cored, cleaned, and chopped

enough avocados to make a layer…4-5?

a pint of sour cream, mixed with

1/2package of either enchilada sauce or taco seasoning

Grated cheddar cheese

First, you must clean and chop your tomatoes, removing all the seeds. Pat dry, or drain them well, and add your Herdez Salsa Verde to the tomatoes, mix and let them sit together in the fridge for several hours or overnight. Before use, drain them as much as you can, or the errant juices will collect on the bottom of your serving container.

The bottom layer is the bean dip. Spread evenly into your Pyrex 8×8 pan.

The next layer is the mixture of the sour cream and taco seasoning packet. Spread over bean dip.

Next drain your tomatoes again, and layer across.

Next, your avocado layer

and top with grated cheese.

Note: When the bean dip is refrigerated, it gets hard to scoop up with your standard tortilla chip. You can chill to be used later, but it’s better if it has had some time to come to room temp.

I usually make a double batch, as it goes fast at a BBQ.

Going full Keto these days, I have modified a recipe for cabbage rolls.

One must first decide on a filling. I use taco seasoned ground beef, cooked with thinly sliced red and green bell peppers, with about half an onion, also sliced thin, along with one stalk of celery, thinly sliced.

The veggies are sauteed in olive oil until softened, then I add a pound of ground chuck along with a couple cloves of garlic. Add your packet of taco seasoning, then brown meat, and drain.

I use a head of green cabbage. I cut out the core, and a little more to access the edges of the leaves.

In a large pot, I put the cabbage and fill with water, assuring that the cabbage is submerged. I then removed the cabbage, add a tablespoon of salt, and bring to a boil.

At that time, I carefully place the cabbage into the boiling water, and boil entire head for 30-45 seconds, then remove it to a shallow bowl.

I then remove a few of the cabbage leaves, and put back in the pot to get a few more. The first round usually yield 5 or 6 full leaves. You will need to dry the leaves the best you can with paper towels or tea towels, or what have you.

Some grated cheese helps too for the filling. At least 1/4 C, and more is better to fill the cabbage leaves…they can hold quite a bit of filling.

I cut off the thick “vein” on the cabbage leaf to make it a little easier to roll.

Place a heaping spoon of your taco seasoned beef in the small end of the cabbage leaf, accompanied by a good sized amount of grated cheese. Begin to roll of the leaf, and be sure to fold in the sides to aid in containing the roll as you finish rolling it up.

Keep pulling leaves off your cabbage until you have enough.

A pound of ground beef with veggies as described above, will give you 10 or so cabbage rolls. They can be eaten immediately, or kept in fridge and m/w.

One is plenty for me.

The kid loves ’em.

One can make a marinara sauce, which is not Keto. If you stuff them fat enough, it will be plenty for a meal.

1 head of green cabbage

1 lb ground chuck

2 cloves garlic

1 packet McCormick taco seasoning

thinly sliced red bell pepper…hard to measure, a handful of thin strips; same with green bell pepper, and onion

1 thinly sliced stalk of celery…don’t over do the celery; it can “take over”

Grated Cheddar, Mozzarella, Colby, or what have you cheese.

In closing, one could use shredded pork or chicken as well for the filling, seasoned as you like.

I discovered that cheaping out on the filling made it difficult to eat, so I pack mine very full. If you really like cabbage, then by all means fill them thinly. I found that cutting them into slices made them easier to eat, but that’s me.

If you make a bunch, you can put them all in a dish, and bake them to heat them up, if you are serving more than just yourself.

The leaf size largely determines the size of the roll.

The cabbage leaves are very pliable after blanching them in boiling water, and they won’t break as you roll them.

Although we don’t normally make these (I say ‘we’ yeah right), the wife suggested that I make some. I had to dig around to find my recipe, it being in an old liquor store holiday recipe booklet from 1978, the Bacardi Party Book.

Ingredients

1 1/2 C vanilla wafer crumbs (about 50 cookies)

1/4 C Bacardi dark rum, or your favorite rum. I like El Dorado

1/4 C honey

2 Cups powdered sugar

Combine all ingredients (except sugar), and blend thoroughly. Shape into balls about 1 inch in diameter. Roll in powdered sugar.

I usually store mine in a gallon Ziploc bag with some extra sugar, as the rum and honey can soak up the sugar…your choice.

No baking is a winner.

Who could argue against the fact that Cracker Jacks are a joy unbounded. As a kid I always liked the regular sized box, and then there was the Pass Around Pack for a quarter. Always with a prize, and in the old days, the prizes were actually something to look forward to.

Now they put in cheapo puzzles and such…those days are gone.

Who doesn’t like Cracker Jack? aside from commies, no one.

Cracker Jacks – Copycat Caramel Corn with Peanuts Recipe

Ingredients

3/4 cup packed brown sugar

1/4 cup butter (1/2 stick)

3 tablespoons corn syrup

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon vanilla extract

8 cups popcorn popped

1 cup peanuts

Instructions

Preheat oven to 300ºF.

Whisk together brown sugar, butter, corn syrup, and salt in a small pan over low heat until the butter is all melted. Don’t let the mixture boil.

Cook without stirring for three minutes, then add the baking soda and vanilla to the pot.

After adding the soda and vanilla, the texture will change consistency into what looks like foam. Stir occasionally, and turn off heat.

Mix the popcorn and peanuts in a large bowl. Pour the hot caramel sauce over the peanut and popcorn mixture. Stir gently with a wooden spoon until evenly coated. I used a spatula.

Transfer to the prepared baking pan, spread, and bake for 15 minutes at 300 degrees. Break into pieces before serving.

Notes:

I used a 9×13 aluminum cake pan, which was just right for this size of batch. I also sprayed it with Pam.

Cook your popcorn first and remove the unpopped kernels.

I used a small microwave popcorn…no way was it 8 cups of popped corn.

I also used a 4 oz bag of Beer Nuts with some pecan halves instead of the peanuts.

I put the cake pan in the oven for a few minutes before adding the popcorn and caramel mixture.

I heated a large Pyrex bowl with tap water before mixing the popcorn together with the caramel to stave off the caramel getting hard before its time.

When ready, I emptied and dried the Pyrex bowl and put the popcorn, caramel and nuts, and stirred with a spatula until reasonably coated.

I then removed the preheated cake pan from the oven and added the Cracker Jack and spread it around.

I baked for 5 minutes, removed and stirred, returning to oven, and stirring again 5 minutes later, for a total baking time of 15 minutes.

I poured the mix onto some sheets of parchment paper that had been sprayed with Pam.

Good stuff. Nice and crispy.

Caramel will try to get hard as soon as heat is removed so one must moved quickly for this to be successful.

It took about 30 minutes to cool, and I broke it up, and sampled…delicious.

It yielded 2 qt Ziploc bags and a little more.

I had not posted this recipe until now, as there are thousands of variations out there..this is the way I do it.

You will need a 2 qt casserole dish

2 cans (15 oz) French style green beans, drained

1 can cream of mushroom soup

1/4 c milk

French Fried Onion Rings; either two small cans, or 1 large one 6oz

1/2 tsp black pepper

Preheat oven to 350°.

Spray casserole dish with Pam or similar.

mix your soup, milk and pepper together; add the beans and blend well…add 1/2 of the onion rings, mixing well.

Pour into casserole (if you haven’t already), and bake uncovered for 25 minutes or so. Remove from oven and put rest of onion rings on top, and bake another 5 minutes.

An easy recipe if you have a little time before dinner.

For this, I prefer russet potatoes; as big as you can get.

Preheat oven to 400°.

Peel your potatoes.

I cut off the round ends, and a thin slice on each side to kinda made a rectangle block.

Cut your taters into finger sized fries; more or less.

I prepare a huge bowl with 2 tsp of seasoned salt, 1 T olive oil, and either some chili powder or paprika; 1 tsp.

Put fries in bowl (all of them) and toss until all are coated.

Place on non stick cookie sheet (anything else and they will stick to it), with some space between as you will have to turn them.

Bake for 20 minutes, then turn over for another 15 minutes, depending on how thick they are. Usually takes less time on the second side.

If desired, one can spray with Pam and add more salt. The Pam helps the salt stick to the fries.

I will update with pics later today or tomorrow.

This actually very good fudge. It’s not cooked at all, and is very easy and delicious.

You will need

a greased 8×8 pan or similar; I use Pyrex

3 semi sweet chocolate baking bars; Baker’s is a good one

1 can sweetened condensed milk

pecan halves; a handful is a good start

Microwave the chocolate bars until smooth, stir in condensed milk, then pecan halves.

Pour into greased pan, and refrigerate.

No, not real fudge, but still very good.

Notes:

One can use 1 1/2 chocolate bars…3 not necessary. With less chocolate, the fudge is much softer using same amount of condensed milk…still very good.

If you have never had homemade pound cake, than you are in for a treat.

Sure, Sarah Lee makes a decent pound cake, and there are others, but how fresh are they.

Traditionally, pound cakes are made with a pound of each of the following: flour, sugar, butter, eggs.

Ingredients:

1 1/2 Cups butter, softened…3 sticks

3 C white sugar

1 C milk, room temp

5 eggs, room temp

1 Teaspoon baking powder

1/2 tsp salt

1 tsp vanilla

3 C AP flour

Preheat oven to 350 degrees.

Grease and flour a Bundt pan. Use shortening instead of “non stick” spray.

Cream the butter and sugar until light and fluffy. Add eggs 1 at a time just until the yolk is incorporated.

Combine flour, baking powder, and salt in another bowl, and stir into sugar mix, alternating with milk. Add vanilla last.

Mine was done in an hour. bake longer if necessary, and check with toothpick for doneness.

I forgot the vanilla. I guess we’ll suffer through.

Note: Bundt pans are varied sizes. This batch baked up almost to overflow.

If your ingredients are not at room temp, they will make the butter get hard…that would be bad.

I put eggs in a bowl with hot tap water for a few minutes to get them warmed a little.

I m/w the milk for 1 minute to warm it as well.

There are thousands of recipes for pound cake. You may also add a tsp of almond extract in addition for this recipe without changing anything else.

Pearled barley, available at your grocer. It comes in a box, at times found by the oatmeal section.

2 C pearled barley

1 ham steak, cubed

Water as needed.

The barley will absorb lots of water. I toss in the ham bone too as it will cook out the marrow, adding a nice flavor.

It may take a couple hours, but heat  and simmer until barley is tender.

Great winter food.

I like it with toast.

Notes…

The ham steak is a whole ham steak with a bone in the center; usually about 1 pound or so. I use it all.

You’ve seen it. The bag of 15 bean soup mix by the pinto bean section.

Follow the instructions for prep, but DISCARD the little spice bag.

1 bag 15 bean soup

1 can Rotel diced tomatoes and green chiles, or just diced tomatoes (15 oz)

1 ham steak, cubed

1 large carrot; whole or broken in half

Soak your beans with a tablespoon of salt overnight. Rinse well, and put your beans in a saucepan or crockpot with the ham and tomatoes, cover with water, and cook for a couple hours. Keep an eye on the water level adding only enough to cover the beans.

Do not add salt until serving, or your beans will fall apart.

The carrot will reduce the gas. You don’t have to eat it, but somehow it absorbs the stuff that produces gas…

Great winter warming food.

How many of you out there are intimidated by brisket?

No need to be…gotta crock pot? Hey, your problem is solved!

If you use a whole cry-o-vac brisket, you will need a huge crockpot; 6-8 qt.

Hold on…

So you say your crock pot is a small one? say 3 qt? No problemo.

You will need

brisket

a little water

bbq sauce

chopped onion

cilantro

tomato

6 hours of wait time.

The beautiful thing is, you don’t HAVE to brown your meat.

Cut your brisket into fist size chunks, and drop directly in your crock pot.

Coarsely chop your onion, cilantro, and tomato(es), and drop them in, putting your crock pot on high.

Walk away for six hours.

Don’t stir.

Don’t lift the lid and peek.

When you’re ready to serve, you can

A. shred the brisket right in the crock pot, or I have used a potato masher..

B. Empty juices from crock pot, then shred in a large roaster pan or cake pan. Do it a bit at at a time if necessary.

I have been known to pull out a couple chunks and put them in a collander, and shred as it drains, then place the shredded meat on a plate…repeat.

You don’t want the juice because you don’t want soggy sammiches do ya? ‘Course not!

If you added BBQ sauce to your meat while it was cooking, it will retain some of the sauce flavor. If not, your people can put the sauce on their sammiches as they make them…

sliced cheese

sliced hamburger pickles

mustard

mayo

or just plain in a bowl…

Many of us (I still do) shy away from cobbler, but it is really very simple.

A fruit cobbler does not require a specific type of fruit; you just need about 2 lbs.

You will need

2 lbs frozen or fresh fruit; canned fruit OK too.

1/4-1/2 C sugar

box yellow cake mix

12 oz can lemon-lime soda

I used some leftover frozen bags containing strawbs, grapes, mango, blueberries, peaches, and a couple of fresh apples. Put them together in a large bowl with 1/4 C sugar, cover, and let thaw.

Keep the juices, and when all is thawed, put into saucepan and heat up until bubbly. Then I added 2 T of cornstarch mixed into a half cup of water, and added it to the bubbly mixture, and stirred until thick.

Preheat oven to 375°.

In a 9×13 Pyrex, I greased it, and put in the fruit evenly on the bottom. For the topping, I sprinkled a box of yellow cake mix evenly on top of the fruit.

Then, I poured a can of lemon-lime soda (I used diet cherry 7-Up) over that, and placed in oven for 45 minutes.

Allow to cool for half an hour, and serve with whipped cream.

I think I saw this recipe originally on The Pioneer Woman.

One of life’s greatest foods; the potato. There is so much one can do with them, but we cannot freeze them for any type of long term storage. They will turn into mush because of all the moisture they contain if they go untreated into a deep freeze.

Who doesn’t like hash brown potatoes?

First, you need potatoes. I use and prefer reds, and for this post, we will continue to assume  that reds are the choice.

I cut the eyes out of the reds, and wash/scrub them with warm water and a vegetable brush.

Pat dry them with a paper towel, and lay out a square of aluminum foil for each tater. If your taters are small, you might be able to get two at a time into your foil sheet.

Smear the taters with softened butter, and wrap them tightly in the foil.

Bake at 400° for 1 hour.

Allow to cool, and refrigerate overnight. Leave them in the foil.

Using a cheese grater, grate the potatoes onto a cutting board.

Form your grated taters into serving sized patties, patting them tightly and evenly, and shore up the sides as best you can. Using a wide spatula, place into a preheated frying pan with butter or a little peanut oil. It takes 3 1/2 minutes each side for crisp outside, and hot inside. Cook longer if you like them done crisper. The longer you cook the browner they will get. Best if only turned once. Turn quickly, as they can still fall apart.

It is essential that your fry pan be very hot to sear the taters quickly. Tempting as it may be, leave it alone until you turn it. They will soak up butter, so I put butter on top while cooking the first side; be generous.

I like mine with a little ketchup, along with eggs.

I have taken grated, baked potatoes, and added them to eggs and chorizo.

I have not personally tried to freeze a hash brown patty, then deep fry or bake it. It would have to be a really high temp, say at least 425° in oven or oil at 375°. Oil this hot can get smoky, and be dangerous on a gas stove.

You could, I guess go ahead a cook a bunch, and then freeze them after they have cooled. That would work. Reheat starting at 400° for…dunno, 12-15 minutes.

Who doesn’t like Kraft mac and cheese?

This casserole is delicious and so easy.

You will need

a pound of browned ground beef…I use taco seasoning, with a little chopped onion

a 15oz can of diced tomatoes

a batch of prepared macaroni and cheese

extra grated cheese for topping

you can add a chopped tomato or two if you like as well

mix together well, and pour into greased casserole, and bake covered at 350° for 25 minutes.

To reheat, add a little milk and m/w until hot, stirring as necessary.

Notes

I usually add more milk to the mac and cheese than the 1/4C…maybe 1/3C. It makes it a little creamier. I have been known to use half/half as well.

Waffles and pancakes from scratch are a joy unbounded for breakfast, or anytime. They freeze well, and reheat in a toaster oven almost like fresh off the griddle.

These recipes are from Betty Crocker

Waffles

2 eggs, beaten

2 C buttermilk

2 C AP flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 C plus 2 T shortening

Preheat waffle iron.

Beat ingredients with hand mixer until smooth.

3/4 C batter on your prepared iron is usually enough depending on the size…4 minutes depending on how hot your iron gets.

Pancakes

1 egg

1 C buttermilk

2 T oil or melted shortening

1 C AP flour

1 T sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Blend ingredients with hand mixer until smooth. Be sure your non stick fry pan or griddle is preheated on medium for at least 5 minutes. I use a fork to smear a light coat of shortening in pan or griddle for each pancake.

If your pan is hot enough, 30 seconds on each side is about right for a brown and slightly doughy pancake.

Again, how long depends on how hot your pan is. When bubbles form on your pancake, time to turn over using large spatula…yeah, it takes practice. Don’t make them too large or they will make a mess as you flip them. Using a griddle, you can cook four at once. Always put shortening before pouring batter.

Notes:

I use a round waffle maker after 20 years of having a square one drip over the sides. It’s physics; when you pour waffle batter onto round iron, it stays round. The above waffle recipe makes 5 waffles.

I prefer melted butter and heated pure maple syrup on my pancakes and waffles…you DO have pure Vermont Maple Syrup, don’t you? Yeah, it’s expensive, but it will last forever in your freezer. about $65 a gallon.

The preps..pitcher with flour, b powder, soda and salt with cut chunks of shortening, ready to receive buttermilk and eggs

Mixer ready for mixing

Waffle cooking station. I use a 3/4 C measuring cup to scoop from pitcher, and place onto waffle iron

batter onto iron…probably could have used a bit more as waffle was incomplete

there ya go!

I know, I know. The general first response is “are you kidding me man?”

This one of the easiest yeast breads to make.

4 1/2 C AP flour

1 C mashed potatoes

2 T butter melted

1 T salt

1 T yeast or 2 packages dry yeast

1 1/2 C warm water

2 T sugar

Put the warm water in mixing bowl with the sugar and yeast, and let stand for at least 5 minutes or until the mixture gets foamy.

Begin adding your flour, 1 C at a time..after 2 C, add the salt (I use 2t) and the potatoes.

Continue adding remaining flour.

If more is needed, add a little at a time.

Dough should be formed into a ball by now, and cleaning the sides of the mixing bowl.

Knead for a couple of minutes, and place dough in greased bowl, and let rise for an hour.

Punch down and form into two loaves, placing them into 4×8 loaf pans, and let rise again until double; about an hour.

Bake at 350° for 30-35 minutes.

Brush tops with melted butter if you like while hot.

Cool completely on rack.

Note:

There is no substitute for hand kneading. Your stand mixer will do a decent job, but working the dough with your hands, and adding flour as you go will help.

On your lightly floured surface, bring part of your dough ball over towards you, and using both hands, press it into ball…repeat.

When you have a sturdy ball, hold it in your hands and work the top around to the bottom until there is no more dry flour visible, then place in your rising bowl.

I use Crisco for everything except pizza dough, then it’s olive oil.

After 1 hour rising

roll out into rectangle of equal sides; more or less

Divide in half, and roll up, sealing the edges and ends, then wrap ends under

Notice, I made a mistake on the left one by folding the ends under with the seam up..wrong.

The one on the right is correct with seam and folded under ends on bottom of loaf.

After second rise

Nice. I keep the plastic on until just before it goes into the oven. Be careful pulling off the plastic wrap, as they can collapse. Handle with care too. Don’t be too rough on the little fellas. If they collapse, well it’s pretty much over, and you will have flat top loaves.

These baked for 32 minutes. They collapsed a little. Probably let them rise too long, and when shoved into the 350 degree oven, the tops shrank back a little.

One of my wife’s favorites.

1/3 c. COLD sweet cream butter (5 1/3 T)
1/3 c. firmly packed brown sugar
1 c. all purpose flour

FILLING:

8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tbsp. lemon juice
1/4 c. EACH chopped glazed red and green cherries

Preheat oven to 350 degrees. In 1 quart mixer bowl, cut butter in chunks; add brown sugar and flour; mix at low speed. Beat at medium speed, scraping sides of bowl often, until well mixed (1 minute).

Reserve 1/2 cup crumb mixture for topping; press remaining crumb mixture into 8 inch square baking pan. Bake near center of 350 degree oven for 10 to 12 minutes. Prepare filling.

FILLING: In 1-quart mixer bowl, beat cream cheese, sugar, egg and lemon juice at medium speed until fluffy (1 to 2 minutes). Stir in chopped cherries.

Spread filling over crust; sprinkle with remaining crumb mixture. Continue baking for 18 to 20 minutes or until filling is set and top is lightly browned. Cool. Store in refrigerator.

We make it without the cherries, most of the time.

I guess one could use maraschino cherries, halved, drained well, and sprinkled on top of filling. I have not tried it.

I used a pastry blender instead of mixer to make crust…it’s too hard on the hand mixer…stand mixer might be OK…IMO.

This recipe from Luby’s Cafeteria Cookbook

1 ounce active dry yeast…about 2 1/2 Tablespoons..yeah, it’s a lot

3 eggs

1/4 C melted butter plus 2 1/2 tsp

1/3 C non fat dry powdered milk

1/2 C white sugar

5 C AP flour

1 1/3 C warm water…110 degrees, more or less

1/2 tsp salt

Put the water and yeast in a stand mixer bowl with a dough hook attachment, and mix. Add other ingredients; eggs, melted butter, sugar, powdered milk, salt, and then flour, a cup at a time (obviously).

You want the dough to pretty much clean the sides of a the bowl, and stick to the hook;  mostly. You may want to knead for just a couple minutes before placing in greased or oiled bowl.

Let rise…check after 30 minutes. With all that yeast, it’s bound to be doubled.

Punch down, and tear off or cut pieces the size of shooter marbles and place in threes in a greased muffin pan. You will need two of them, and perhaps a small loaf pan as well, unless you have an extra muffin pan.

Let rise again. Check after 20 minutes. It’ll probably be ready.

Preheat oven to 350°, and bake for 15 minutes, or until golden brown.

This pic is after second rise, while oven is preheating

Sizing of the dough balls is critical.

Buns also can be done

Why square? you may ask…

Sandwich meat is rectangular, as is cheese…bologna is round..meat loaf is square..burgers can be round or square…

When I was a kid, this was my favorite soup.

ingredients

2 cups navy beans, soaked overnight
6 strips crispy fried bacon, minced
3 medium carrots, minced..I grated one
3 medium celery stalks, minced
1 medium onion, minced
1/2 teaspoon dried thyme
2 cloves garlic, minced
4 ounces tomato paste
1 dash red pepper flakes
6 cups water, more if needed..use chicken broth; enough just to cover ingredients
1 tablespoon wine vinegar
3 drops liquid smoke, optional
salt and pepper, to taste

1 bay leaf

directions

Soak beans overnight and discard water.

Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender (about 3 hours).

Can remove and mash about 2 C of beans, and add back to soup to help thicken.

I made this using a pound of Navy beans. Can use Great Northern as well. A pound of thick sliced bacon; fried until almost crispy, chopped and added to rinsed and soaked beans. I did not use tomato paste, but used a chopped tomato instead. No wine vinegar used. I increased the smoke sauce to 6 drops.

After simmering for 4 hours, much of broth was absorbed by beans. I did mash a cup of the beans and stir back in just before serving. No pepper flakes used.

EZ tetrazzini

You will need

2 C cooked chicken, more or less

8 oz spaghetti or egg noodles cooked

1 can cream mushroom soup, or cream of chicken or cream of celery

1 8 oz can mushrooms, undrained

1 cup sour cream

1/2 c grated Parmesian cheese

Panko bread crumbs for topping

a handful of grated cheddar cheese

poultry seasoning

I use skinless chicken breasts, use what you want. I boil them with salt and a teaspoon of poultry seasoning for 15 minutes, then removed chicken chunks, and boil noodles in same water. If you use bone in chicken, don’t worry about chunking it out.

Prepare noodles, rinse and set aside.

In a saucepan, put the can of condensed soup, mushrooms, sour cream, and 1/2 C  broth to thin it a little, heat up on low with about 1/8 tsp black pepper.

Preheat your oven to 350°.

I used a Pyrex rectangle cake dish, but not the 9×13. Spray with cooking spray.

Mix your chicken, noodles, and sauce in pan which you boiled your chicken in.

Pour into baking dish, top with cheddar, Parmesian, and Panko crumbs.

Bake for 20-25 minutes.

Note

I break up the spaghetti into thirds before boiling.

This recipe is a guide. There are many recipes out there.

You may add pimientos, chopped black olives, green pepper, onion…you decide.

You may make this ahead and freeze.

This recipe can be a crowd pleaser, and easily doubled or tripled.

This is another recipe I found, and I like it better

4 C cooked chicken or turkey

2 can Cream of Mushroom soup

1/4 C chopped onion

1 garlic clove

1 C chicken broth

12 oz spaghetti (precooked weight) cook and drain

3 C cheddar or American cheese or combination of both grated

1 tsp seasoned salt

butter

Panko bread crumbs for topping

dried parsley for topping

Lightly sautee onion and garlic with butter over medium heat. Add broth and soups and blend well..add 1 1/2 C cheese, and stir until smooth. Add salt, chicken and spaghetti, and mix well.

Bake at 350° in a greased 2 qt casserole dish for 30 minutes.

Remove from oven, and top with remaining cheese, parsley, and Panko for two additional minutes.

Betty Crocker Chicken Tettrazini

a 7 ounce pkg of spaghetti, boiled and drained

2 C cooked chicken, shredded or cubed (I used 2 boneless skinless breasts)

poultry seasoning

1 C whipping cream

1 C chicken broth

1/4 C butter

1/4 C flour

2 T cooking sherry

1 small can mushrooms, drained

top with grated parmesian cheese

Gather ingredients

Make a roux with the butter and flour. Add salt and pepper to taste, add mushrooms, add sherry, and mix together in 2 qt casserole.

Bake at 350° for 30 minutes, uncovered.

Beef stew; a great winter warming food that will fill your kitchen with a wonderful smell as it cooks. Plus, there are always leftovers.

There as many beef stew recipes out there as there are people with a stove. Most of my posts are geared for aspiring cooks.

You can use any cut of beef for a stew; bone in? Throw the bone in the stew too. The marrow will add an additional depth to the flavor. Be sure to remove the bone before serving.

Boneless? beef shoulder, chuck roast, rump roast, sirloin (my favorite), it doesn’t matter. Cut your meat into large chunks, or bite sized chunks.

Best to brown your meat first. I use a cast iron skillet. It retains the heat better, will cook faster, and can slightly char your meat.

You can toss thinly sliced onions into your meat as it browns; garlic too, but will require more frequent stirring as garlic can burn, and it will ruin your batch.

If you are making a really large batch of stew, you may have to go  two rounds of browning your meat, and that’s OK.

What about your stew pot? Will you use a crock pot? It will take all day, and that may be just what you need as you prepare other items for your stew.

Regardless, you should plan your other ingredients before you start cooking.

Carrots…definitely

Potatoes…for sure…reds or Russets? Either will work, I prefer reds as they do not fall apart as easily as Russets. You can use the New Reds as they very small. With red potatoes, I remove the eyes, but do not peel them. They will hold together better with the peel on. Yes, you can still cut them into halves or quarters, if they are very large. If you do it this way, your taters can cook all day with your beef.

Celery? not too much, but 2-3 stems are OK.

Green pepper? sure not too many, coarsely chopped for the entire cook.

Onions? half or quarters for the entire cook.

Other veggies, squash, turnips, rutabaga will work but not many. Squash will get very mushy so put it in late.

I have used canned corn, drained and rinsed well in the last couple hours of the cook.

Green beans will work too, but not for the entire cook.

Many items go in later as they will over cook.

Get your beef going first and into your stew pot or crock pot before adding the rest of your veggies.

I use chicken broth with water. One can add dry wine or burgundy too…but that’s a different recipe.

https://www.foodnetwork.com/recipes/ree-drummond/burgundy-beef-stew-3345325?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

The Pioneer Woman has a ton of great recipes out there for free.

For seasoning, I just use a couple of bay leaves; be sure to remove them before serving. You can season your bowl of stew upon eating.

Crock pot

as you are browning your meat, start your crock pot with chicken broth and water…how much? how big is your pot? 6 quart? 8 quart? I would start with at least a quart of chicken broth. If you add boiling water, it will heat up quicker. Your crock pot can take 2-3 hours to get to simmering if all is cold. It will take 6-8 hours to cook in your crock pot. Start on high, then to low after it begins to bubble.

Preheat your cast iron skillet with nothing in it for 10 minutes on medium as you cut your meat.

When your meat is ready, toss in 2-3 tablespoons of butter and some olive oil, then your meat. Let your meat sizzle for several minutes before stirring.  When you turn or stir, add your sliced onions if desired. Cook for 5 more minutes, then put your meat into pot. Repeat, if you have a large batch.

You can add minced garlic to your meat as well, but keep it stirring.

Add your meat to your crock pot and cover. Now, leave it alone.

Don’t start timing until the meat is simmering, then add your first round of veggies after a couple hours; potatoes, carrots, onions and peppers…canned corn last with squash.

Personal note:

My favorite stew is very basic; beef, carrot, maybe one quartered onion, and potatoes. I cook these all day from the beginning.

I have been known to drain the stew when finished, make a gravy with the water/juice, and add it back to the crock.

A thickened stew is more tasty in my opinion.

One could experiment with cornstarch; perhaps 1/2 C water with 1/3 C cornstarch(depending on size of batch) mixed together, then added to bubbling stew. You will have to stir it in, leave it until it begins to bubble again.

Corn on the cob is one of the most abused in cooking history. One can eat corn as it  is shucked. It does not have to be cooked.

Boil corn cobs? no way…roast on grill? there is an easier way…

For those of us who like our corn on the cob buttered, this is for you.

You will need

corn on the cobs, shucked

butter

wax paper

Smear butter on your corn cobs, and wrap with wax paper, twisting the ends.

Put individually in microwave for two minutes, and remove. Let sit a minute before serving, as they are extremely hot.

I just serve a platter full of wrapped cobs.

An easy recipe that uses a can of your favorite biscuits or roll dough.

Apple Cobbler

I used

6 apples..granny Smith, MacIntosh, Gala

½ C brown sugar

2 T cornstarch

1 tsp cinnamon

¼ tsp nutmeg

½ tsp fresh lemon juice

½ tsp vanilla

dash salt

1 C pecan and walnut halves

butter as needed

Can of Pillsbury crescent rolls

I added an extra ¼ C white sugar as my wife likes it sweet

I peeled, cored, pared, or coarsely chopped the apples, placing them in a large bowl, to which I added the other ingredients, except the rolls.

I stirred, tossed ingredients together, and put them in colander over the same bowl to save the juice.

I put the collected juice after an hour into a saucepan, and brought slowly to simmer for 20 minutes, or desired thickness Watch for boil over. Allow to cool completely. This will be a caramel like addition to the cobbler.

I added maybe a tablespoon of whipping cream to the caramel mixture, and 2 T unsalted butter, and cooked them in until thickened. Watch it, as it can burn. The caramel will get much thicker as it cools.

I used a 9×13 deep baking dish, and placed in it the apples. I had sprayed the dish earlier.

I put the pecans and walnuts on top of the apples.

I cut most of the rolls into quarters, and tossed them with melted butter, rolled them in white sugar, and placed them on top of the apples and nuts.

I drizzled the caramel mixture on top, and put in an oven preheated to 350°.

Since this recipe is a hybrid. I covered the dish with foil so to get the apples cooking without over browning the rolls.

I removed the foil after 30 minutes, as the apples were bubbling, and the rolls were not browned.

I added ten minutes to bake time.

That was enough.

The rolls are nice and brown, and it smells great.

This is a recipe that was popular back in the eighties.

My buddy calls it “blackened fowl”.

It is best cooked with bone-in, skin on, chicken breasts.

I used five big ones…leave intact.

Lemon pepper in your freezer zip lock bag; a couple table spoons

Add your chicken breasts, and sprinkle a little more lemon pepper on the breasts while in the bag…don’t over do the lemon pepper.

Add your Italian dressing to the bag (I use zesty Italian).

Bleed out the air and squish it around some to get the breasts coated.

Marinate for at last six hours in fridge before putting on grill, turning frequently.

I drain the breasts in a colander, and reserve the drippings to baste while cooking.

Now consider this:

This is oil. It will burn like an old lumber yard if it catches fire. Let your fire burn past the peak before placing these on your grill. It will take longer than burgers, because they are thick.

The skin will burn…don’t worry. It will be delicious.

Baste and turn often. Cover your grill if they catch fire (they will), but no too long so as to put out the fire.

If you think they’re ready, cut into thickest part of breast and check for doneness. Don’t over cook or they will dry out.

This chicken is excellent off the grill, and a great addition to a salad.

It can be eaten cold too.

One can also marinate the bags, and freeze one for another time.

It’s best to eat the chicken you cook. The cooked breasts do not freeze well…I don’t know why.

The limitations of meat loaf possibilities are limited only by imagination

Basic Recipe

2-3 lbs of ground meat..all beef, chuck, or turkey, or pork or any combo thereof.

Filler

Usually, a filler is required. This can be a cup of cooked rice, oatmeal, crushed soda crackers, crumbled corn bread, bread crumbs…something to help soak up the  moisture generated by all the meat.

2-3 egg help hold that solid chunk of meat together.

1 tsp salt

1/2 tsp pepper

After that, use whatcha got

finely chopped onion…too big of piece and it will fall apart

finely chopped green pepper

oregano, basil, or what have you in the spice area.

For Italian style, or  Mexican style, use appropriate spices…don’t over do…watch the garlic as it can take over.

I have placed a chunk of mozzarella in the middle with pepperoni slices…

You can mix in bbq sauce with your meat…maybe 1/4-1/2 C no  more, or it will fall apart.

I always top with ketchup

Bake at least 75-90 minutes at 350°. Sometimes, I drain off the fat at that time, and put back in oven to finish crisping the outside.

Don’t over bake. After 90  minutes, watch closely, as it can get over cooked quickly without the fat.

I have a variety of loaf pans; cast iron, aluminum, Pyrex…various sizes to accommodate varying degrees of loaf size.

Three pounds of meat will require the larger pan, or two smaller ones.

If using smaller pans, decrease baking time by at least 15 minutes.

Serve with potatoes, gravy, and a canned veggie.

Leftovers may be sliced thin for meat loaf sammiches…

I don’t know why they call them poppers, but then I don’t understand guys wear shorts around their ankles.

You will need large, whole, fresh jalepenos

room temp thick sliced bacon; plan on one slice per jalepeno

cream cheese; I used the regular brick…softened helps spreading

toothpicks

Cut the stems off your jalepenos, then carefully cut them vertically in half. Use gloves; if not, be very careful about touching around your eyes for a while…and other places.

Scrape out all the seeds and the white pith; this is where the heat comes from

Fill the halves with cream cheese; try to keep the halves together

Put halves together, and wrap bacon around using two toothpick(s) to hold bacon around. Consider using a third to close the open end…I didn’t except the last one I wrapped from the small end then finished by pushing one through the bacon and the end of the pepper.

I put them on the grill. Turn frequently.  Remove when bacon is done.

You can pan fry them as well. I have not tried other methods; broiling or oven.

I use brick cream cheese because the spreadable cream cheese can get very runny when placed over a hot fire.

I have two shrimp recipes I am posting here. Both are from the Bubba Gump Shrimp Co. cookbook.

Alabama Style shrimp bake:

1 C melted butter

3/4C lemon juice

3/4 C Worcestershire sauce

1 T salt

1 T coarsely ground pepper

1 t dried rosemary

1/8 t ground red pepper

1 T hot sauce

3 cloves garlic, minced

2 1/2 lbs large or jumbo shrimp

2 lemons, thinly sliced

1 medium onion, thinly sliced

Combine first 9 ingredient in a small bowl, set aside.

Rinse shrimp and drain well. Layer shrimp, lemon slices, and onion slices in an ungreased baking dish. Pour butter mixture over shrimp.

Bake, uncovered at 400° for 20-25 minutes or until shrimp turn pink. Baste occasionally with pan juices.

Bubba’s Beer Battered Fried Shrimp

1 lb large fresh shrimp

1/4 C AP flour

1/4 C cornstarch

1/8 t salt

1/4 C beer

2 T butter melted

1 egg yolk

oil for frying…I use peanut oil.

Peel shrimp, leaving tails intact; devein. Combine flour, cornstarch and salt. Add beer, butter, and egg yolk. Stir until smooth.

Pour oil to depth of 2 inches in Dutch oven. Heat to 375°. Dip shrimp into batter; fry a few at a time until golden. Drain on rack or paper towels.

Note:

I have had trouble getting the batter to stick to the shrimp.  It’s a mess, and the end product is a blob of fried batter with shrimp inside…it’s still delicious.

Use a darker beer. It will impart more flavor than a domestic light beer.

Who doesn’t love a big pile of mashed potatoes with a well big enough to hold a large quantity of gravy? or butter? or sour cream? or grated cheese? or all of these?

For my smashed potatoes, I use either reds or Russets. How many you need depends on how many folks you are serving. Roughly figure 1 1/2 taters per person.

8 potatoes

1/2 C melted butter

1/2 C room temp half and half;;;not milk…not whipping cream

Cut out the eyes and peel them, placing in a large pot of water. Cut them into chunks; maybe quarters? You can leave them in pot for hours at the ready.

I start my timer when the taters are at full boil for about fifteen minutes. You may just cut off heat and let them sit until you are ready. The potatoes should be the last thing you serve as you want them hot.

Drain well. You man want to save some of the potato water for your gravy; maybe a cup or so.

I have been known to use an electric mixer for the next step, but feel free to use a potato masher if  you like.

I heat melted butter in m/w with half and half to temper it a little. Don’t be chintzy with the liquids.

Mash them to desired consistency, adding melted butter and room temperature half and half to make them creamy. The general consensus around here is slightly chunky.

Serve immediately.

I have not tried this yet, but here you go. Sure looks good, but a lot work.
Here is the link to the recipe

Cinnamon Apple Pie

Cinnamon-Sugar Apple Pie
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate.
TOTAL TIME: Prep: 1 hour + chilling Bake: 65 min. + cooling YIELD: 10 servings.
Ingredients
•
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/4 cups cold lard
6 to 8 tablespoons cold 2% milk
FILLING:
2-1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
9 cups thinly sliced peeled tart apples (about 9 medium)
1 tablespoon bourbon, optional
2 tablespoons all-purpose flour
Dash salt
3 tablespoons cold butter, cubed
TOPPING:
1 tablespoon 2% milk
2 teaspoons coarse sugar
Directions
• 1. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
• 2. For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat.
Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
• 3. Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring
to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely.
• 4. Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface,
roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep oven proof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top;
dot with butter.
• 5. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge.
Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking
sheet. Bake 20 minutes.
• 6. Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and
filling is bubbly. Cool on a wire rack.

Notes:

My past experience with making pie crust, leaves a whole lot to be desired. I must admit after trying this recipe, I think I have found a recipe that works for  my shortcomings. Lard is the key. You may ask “X, how does one measure 1-1/4 C cold lard?”

Good question. I will tell you. Remember out ol’ friend Archimedes? ‘Course you do. I used a Pyrex 1 qt measuring pitcher with 2 C plain water…measured exactly. Cut off a large chunk of lard from your brick and place it in the water. The displacement will tell you how much lard is floating in the water. Carefully cut off chunks until you have reached the 3-1/4 C mark, and you’re done measuring! Be sure your water is cold. The lard will not absorb water. You can pat it dry with a paper towel if necessary.

I did not take a picture because the pie was ugly. Still, the crust structure was very forgiving (unlike other recipes I have tried) and I pieced together patches to make it work. Be sure your lard rests at room temp for a while. It was too cold in my house when I made this, so it was a bit brittle. Don’t overdo the milk.

The juices collected in my batch were over a pint. Beware of heating it in too small a pot as mine boiled over when I stepped away from the stove for less than a minute. Still salvageable, I put it in a larger saucepan, and finished it. When it cools, it is very much like thin caramel. Don’t skimp on this step.

Be sure you have at least 9 C of apples. Don’t be cheap. I used a combo of Granny Smith, MacIntosh, and Cortland apples. I have a nice 8 C plastic Tupperware pitcher that I heaped with the pared apples, and the pie fell substantially. I don’t think this can be avoided.

I baked it on a half sheet pan, lined with HD aluminum foil for right at the suggested baking times. I did not brush milk on the top of the crust. It did not require any foil around the crust edge to prevent over browning…nice, that was a first.

The pie was delicious.

Ever tried to  make  your own hash browns from scratch? Only to have them severely browned on both sides, and raw in the middle? Me too. Frustrating.

Well, thanks to a buddy of mine, Tony TSquare, he gave me a tip on the secret.

Bake your potatoes first as  you normally do. Let them cool completely.

For breakfast, heat up your fry pan for at least 5 minutes, and let it get really hot. I set my burner on 6.

Meanwhile, grate your potatoes like you would cheese. I prefer red potatoes with eyes cut out and peel on. Take your pile of grated taters and make a thick pancake from them. Pat it down. Firm the edges. It wants to fall apart, but don’t let it. Add salt at this time; no pepper as pepper will burn.

When your pan is hot enough, throw 2-3 tablespoons of butter in your pan, and gather your tater patty with a wide spatula, and gently place it into the puddle of your melted butter.

Walk away for 5 minutes. It will sizzle and pop, and that’s OK. You want it crispy so it holds together when you turn it.

Before turning, put 5-6 blobs of butter on top, then gently flip it. Walk away. Give it 5 minutes minimum.

Remove it from pan. If you are successful, your hash browns are crispy on both sides, and hot and done inside.

Pepper now, and ketchup if desired. You may keep them warm in an oven if you are making multiple servings.

This recipe from Betty Crocker. I have made it many times, and it is  no fail, provided one follows instructions.

2 8oz packages cream cheese plus 3 ounces, softened to room temp.

1 C sugar

1 1/4 C graham cracker crumbs; or vanilla wafer, or shortbread

3 T butter, melted

2 T sugar

1/2 tsp vanilla

2 tsp lemon zest

3 eggs

My technique

Preheat oven to 350°.

First, make the crust. Crush your graham crackers, shortbread cookies, or vanilla wafers, and put in a large bowl. Add the 2 T sugar and blend well. Add melted butter, and blend with a fork or pastry blender. Evenly press crumb mixture into springform pan. Place in preheated oven, immediately reduce heat to 325°, bake for 10 minutes. Removed and cool completely on wire rack.

Using a stand mixer, I put in the softened cream cheese, and beat it on 2 for several minutes until it is creamy, scraping the sides of the bowl as necessary.

Add the sugar slowly allowing it to blend with the cream cheese.

Add the vanilla.

Add the eggs, one at a time giving them a chance to fully incorporate before adding next one.

Add the lemon zest……..Side note: I used fresh lemon juice instead of lemon zest. One could use a combo. My result was barely noticeable lemon flavor. Some say the lemon zest (2 tsp) is too much.

Pour into cooled crust, and bake at 300° for 1 hour. Mine was done in 53 minutes as my springform pan is dark and non stick. Edges will brown slightly and time to come out. Center will jiggle slightly. I turn off heat, and open oven door to reduce cracking for 10 minutes…it will likely still crack; mine does.

Let cool and top with your favorite or just plain. I like canned cherry pie filling.

Note: this recipe is for a 9 inch springform pan. I used a 10 inch. The filling is a bit thinner, but still delicious.

King Arthur Flour Cheesecake

2 8 oz bricks of cream cheese, softened to room temp

2 eggs also room temp

1 1/2 C crushed graham crackers, or shortbread cookies, or vanilla wafers

1/3 C butter, melted

1/4 C powdered sugar

2/3 C granulated sugar

pinch salt

1 tsp vanilla

Coarsely crush the crumbs, and put in large bowl. Add powdered sugar, salt, and melted butter. Mix using a pastry blender or fork.

Press into 9″ pie plate. I used a 9″ springform pan, ungreased.

I cut cream cheese into smaller chunks into mixing bowl, and put in granulated sugar, vanilla, and eggs. I used a hand mixer and mixed until  smooth.

Pour and spread  in your pan evenly, and bake in preheated 350° for 28-30 minutes.

I placed mine on a sheet cake pan to avoid scorching.

When I removed it to wire rack to cool, I placed the hot sheet pan on top to aid in finishing the baking.

Cool to room temp, and refrigerate a couple hours before eating.

My favorite topping is cherry pie filling, but by all means top with whatever you like, if you top at all.

If using a springform pan, run a knife around the edge before releasing the springform outside.

I urge you to use the baking sheet. My crust leaked butter into the sheet pan. Without it, you will have the smell of burned butter.

When I was a kid growing up in Central Oklahoma in the sixties, my folks sent my brothers and I to ‘friends’ to watch us during the day while my mom attended college getting her master’s. We bounced around some from place to place, and one summer we were left with a family of white trash during the day.

I don’t know how we my folks knew them, or what their daddy did for a living, but for lunch every, we had beans and corn bread. I can still smell how the aroma of those beans filled the house as the noon hour approached…and now, you can too.

Overnight, soak 1 lb dry pinto beans with a tablespoon of salt; enough water to cover them; about an inch or so. The more beans, the more water. They will still soak up water as they cook, so keep an eye on the water level.

After 12 hours, drain and rinse well, and place in crock pot with again, enough water to just cover them.

I use a half pound of bacon, thick or thin your choice, sliced into half inch wide pieces. Cook them in a skillet  over medium heat until a lot of fat is rendered, and the bacon is just starting to brown and add it to the beans. Stir in gently.

Start timing after your beans begin to simmer, and simmer for four hours. Avoid stirring after this as it can break up your beans and cause them to split.

If you have to add water to boiling beans, be sure your additional water is boiling too, or it will cause beans to split, and take a seemingly endless period of time before returning to boil.

Salt your beans as you serve them, not while cooking.

I often place a whole carrot in the beans. Supposedly, it will reduce the gas effects. Regardless, it adds flavor.

This is a small recipe I use for my 3 qt crock pot. If I use my 6 quart, I use 1 1/2 lbs dry beans. A large pot on stove works well too.

I have found at the grocery store in the bacon section a product called “Bacon Ends and Pieces”. It is 3-4 lbs of bacon odds and ends. It’s a lot cheaper than 3-4 lbs of bacon, and just as good. I divided the whole box up into sandwich bags of 1/2 lb each, and placed all in a gallon zip bag and froze them. A single batch of beans, one bag…double batch two bags, etc.

Old fashioned corn bread is best with this.

1 c corn meal

1 C flour

1 C milk

2 T sugar

4 tsp baking powder

1/2 salt

1/4 shortening

1 egg

Preheat oven to 425°. Mix dry ingredients first, then add others. Blend slowly, then mix briskly for 1 minute. Pour into greased cast iron skillet or 8×8 glass pan for 22 minutes.

Note:

It’s always a good idea to rinse your beans before soaking as they may, and probably will, contain dirt or gravel. Be especially wary if you buy your beans in bulk from the “big barrel” at the store. This would require painstakingly manually sorting the beans on your kitchen counter to rid the gravel. Believe me, if you bite into a hunk of gravel, it will not be pleasant.

Be absolutely sure to rinse your beans well after you soak them to rid the salt, and possible loosened dirt particles. You cannot over rinse them.

Alternate corn bread method…oven preheated to 350° and bake for 33-35 minutes…

all ingredients are same except substitute 1C buttermilk for 1C milk…

1/4 c sugar for 2 T sugar..

2 eggs instead of 1 egg…

1/3 C melted butter instead of 1/4C shortening..

This is a very good moist cornbread…

I still use original for stuffing turkey

My wife loves the way I make her fruit Jell-O.

You pick your flavor of Jell-O and the canned fruit you will use.

First, drain the fruit of into a strainer, and save the juice in another freezer safe container. A small zip top bag works just fine, as you will only use it once. Get it into the freezer, and wait until it is frozen solid, or almost.

In whatever bowl you will serve the Jell-O from, chill it in the fridge as well with the drained fruit.

When you are ready, here’s what I do…

In a microwave safe container (I use a 2 C Pyrex cup) measure 1 C water. Put in m/w for 2:30. Have your Jell-O packet opened and ready. When it comes out, it will be boiling. Slowly pour your Jell-O into the Pyrex while stirring, continuing to do so until Jell-O is dissolved.

Now add your frozen fruit juice, and ice cubes to make 2 C even. Stir until ice is dissolved.

Pour into your bowl and stir briefly, then chill in fridge. It should only take a couple hours before it has set.

I usually add a handful of pecan halves to the bowl before chilling, as my wife loves them.

This recipe is also from the Texas Coop Power Magazine.

https://www.texascooppower.com/food/recipes/pineapple-cream-cheese-pie

I substituted vanilla wafer crumbs for graham cracker crumbs (1 1/2 C). I crush mine with a rolling pin, and a gallon freezer zip top bag.

There’s a lot going on so be sure everything is prepped when you begin.

Speaking for myself, I usually bake my cheesecake crusts (10 min @ 325°) and allow to cool. Why? you may ask.

Because what happens to butter when you put it in the fridge? It gets hard.

If you mix your melted butter with your crumbs, and it doesn’t get baked enough, it will be like a rock to chisel out of the pan.

Will update this as mine is cooling now.

I had never made one before, and did a little research before choosing. All my cookbooks had at least one recipe for pecan pie.

The recipe I used is from The Joy of Cooking because it used the most pecans (2C). I also substituted brown sugar for the white sugar with another tablespoon of molasses added. Also used 1/2 C light corn syrup, and 1/2 C dark corn syrup. I did toast the pecans, PIA as it may be.

I used a grocery store pre made crust, and let it sit out for half an hour to soften. I placed it in a Pyrex 9.5 ” pie plate.

Filling

2 C coarsely chopped pecans. I toasted them for 8 minutes on a cookie sheet at 375°, stirring three times.

3 eggs

1 C corn syrup (half light, half dark)

1 C sugar (brown sugar)

1 Tbp molasses

1/2 tsp salt

5 Tbp unsalted butter, melted

1 tsp vanilla or 1 T dark rum

I placed the pie crust in the oven for a couple minutes to heat it while I was stirring in pecans.

Mix well with wire whisk, and stir in pecans. Pour into crust, and bake for 35-45 minutes  until center seems quivery (like gelatin) when nudged (hey that’s what they said).

I goofed on mine by setting the temp at 350. I caught it with eight minutes left. Will update to see how I salvaged it…if at all.

Serve with whipped cream or vanilla ice cream.

If you must refrigerate, bring to room temp before serving (20 min?)

Update…

I check it at 36 min, and the crust was already over done so I pulled it. Will have to cool before verdict comes in. By the way, it was quivery all over.

I found this in the Texas Coop Power magazine.

http://www.texascooppower.com/food/recipes/cherry-nut-coffee-cake

Remember those cinnamon rolls/coffee cakes with all the icing your folks brought home from the grocery store? This reminds me of that. Nothing special. A lot of work, and it makes quite a bit too.

I don’t know what the difference would be if one were to let the dough rise, then continue like it was the next day. Seems a waste to let it sit in fridge…sounds more like “that’s the Auntie Em used to do it.”

Cranberry Walnut Cookies

• One stick each salted and unsalted butter, softened
  
• 1 cup sugar
• 2/3 cup packed brown sugar
• 2 eggs
• 1 tablespoon thawed orange juice concentrate
• 1 tablespoon grated orange peel
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 2 C Old Fashioned Oats (not the quick kind)
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dried cranberries
• 1 cup chopped walnuts

Cream sugars with butter. Add wet ingredients and combine, then dry blend well. I used 1 C dried cranberries.

Bake 350 for 14-16 minutes.

I got this recipe from Land O’ Lakes Cookbook,  now probably thirty years old.

1 C AP flour

1 C corn meal

4 tsp baking powder

1/2 tsp salt

1/4 C sugar

1 C whipping cream

1/4 C oil

1/4 C honey

2 slightly beaten eggs

Preheat oven to 400°.

Mix the dry ingredients together first, then add the wet. Mix briskly with a whisk for twenty seconds, then pour into greased cast iron skillet; 9″.

Bake 20-22 minutes.

A modified version I have used substitutes buttermilk for whipping cream

1/3 C melted butter instead of the shortening

Bake at 350° for about 30 minutes. plus or minus…all other ingredients are same.

Notes:

The last few times I have made this, it has been raw batter in the middle, and over brown on the edges and top. The next time I make it, I will only use 1 egg, and back off on the sugar by…a tablespoon…If any of you try this successfully, drop me a line and let me know…thanks.