Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

blackberry cobbler ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. cut in butter until the mixture resembles coarse crumbs. stir in 1/4 cup boiling water just until mixture is evenly moist.
• in a separate bowl, dissolve the cornstarch in cold water. mix in remaining 1 cup sugar, lemon juice, and blackberries. transfer to a cast iron skillet, and bring to a boil, stirring frequently. drop dough into the skillet by spoonfuls. place skillet on the foil lined baking sheet.
• bake 25 minutes in the preheated oven, until dough is golden brown.

Frijoles De Olla

Ingredients

• Servings: 8
• 10 cups water
• 2 tablespoons lard
• 2 cups dry pinto beans, rinsed
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

Masala Chai

Ingredients

• Servings: 1
• 1 cup water
• 1 1/2 teaspoons sugar
• 1 whole cardamom pod
• 1 whole clove
• 2 black peppercorns
• 3 teaspoons black tea leaves
• 1/2 cup warm milk

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• combine the water and sugar in a small saucepan, and bring to a boil. add the cardamom pod, clove, peppercorns and tea leaves. remove from heat, and let the mixture steep for 2 to 3 minutes. strain into a cup, and fill cup the rest of the way with milk. sit back, relax, and enjoy!

Ice Cream Tiramisu Cake

Ingredients

• Servings: 12
• 1 cup white sugar
• 2/3 cup water
• 1 1/2 cups brewed espresso
• 1/3 cup coffee flavored liqueur
• 1 (9 inch) sponge cake
• 1/4 cup finely ground espresso beans
• 2 pints espresso ice cream
• 2 pints coffee ice cream

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 3 hrs


• in a small saucepan over medium heat, combine sugar and water. bring to a boil, then remove from heat and stir in espresso and coffee liqueur. let cool completely.
• split the sponge cake in half horizontally to make two layers. place bottom layer in a serving dish. brush with 3/4 cup coffee syrup. sprinkle 2 tablespoons ground espresso evenly over surface of cake. beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. spread over bottom cake layer. place the top cake layer over the ice cream. brush with remaining coffee syrup. place in freezer 30 minutes.
• beat the coffee ice cream until spreadable. spread the ice cream over the frozen cake, and swirl to make pretty. return cake to freezer until firm.

Cranberry Sauce Extraordinaire

Ingredients

• Servings: 12
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a medium saucepan, boil water and sugar until the sugar dissolves. reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. remove from heat, and let cool to room temperature.

avocado paletas

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup white sugar
• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 14 hrs 25 mins


• bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
• pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
• freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Brownies

Ingredients

• Servings: 1
• 4 tablespoons butter, softened
• 1 1/4 cups white sugar
• 2 egg
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup coffee flavored liqueur
• 1 pound cream cheese, softened
• 1 egg
• 1/4 cup white sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter, softened
• 1/4 cup

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9x9 inch baking pan.
• in a medium bowl, cream 1 1/4 cups of sugar and 4 tablespoons of butter. add 2 eggs and mix well. stir in 1/2 cup of the coffee liqueur. sift together 1 cup of flour, cocoa powder, baking powder, and salt. stir into the butter mixture until well blended. spread half of this mixture evenly into the prepared baking pan.
• in another bowl, stir together the 1/4 cup of flour and 1/4 cup of sugar. add softened cream cheese and mix well. stir in 1 egg, 2 tablespoons butter, and the . mix until smooth. spread this evenly over the chocolate layer. pour the remaining chocolate mixture over the top of this. you can make a pattern of stripes or swirl the chocolate with a toothpick.
• bake for 35 to 45 minutes in the preheated oven. when brownies are cool, brush with the remaining 1/4 cup of coffee liqueur.

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

Vicki's Hush Puppies

Ingredients

• Servings: 24
• 2 eggs, beaten
• 1/2 cup white sugar
• 1 large onion, diced
• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 1 quart oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a medium bowl, mix together eggs, sugar, and onion. blend in flour and cornmeal.
• heat 2 inches of oil to 365 degrees f (185 degrees c). drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. cook in small batches to maintain oil temperature. drain briefly on paper towels. serve hot.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

Kentucky Butter Cake

Ingredients

• Servings: 1
• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup butter
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup white sugar
• 1/3 cup butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. beat for 3 minutes at medium speed. pour batter into prepared pan.
• bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. prick holes in the still warm cake. slowly pour sauce over cake. let cake cool before removing from pan.
• to make butter sauce: in a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. cook over medium heat, until fully melted and combined, but do not boil.

cranberry sauce

Ingredients

• Servings: 8
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Recipe

• in a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). remove from heat and place sauce in a bowl. cranberry sauce will thicken as it cools.

Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

spritz orange crisps

Ingredients

• Servings: 7
• 1 cup shortening
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tablespoon orange juice
• 1 egg
• 1 teaspoon orange zest
• 2 1/2 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream the shortening. gradually add the sugar and the orange juice. cream well. beat in the egg and the orange rind.
• sift the flour, salt and baking soda. add the flour mixture to the creamed mixture a little at a time. fill cookie press and form cookies an ungreased cookie sheet.
• bake at 375 degrees f (190 degrees c) for 10 to 12 minutes.

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

brown sugar sauce

Ingredients

• Servings: 2
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 2/3 cup packed brown sugar
• 1 cup cold milk
• 1/4 cup
• 1/4 teaspoon vanilla extract

Recipe

• melt butter in a small saucepan set over medium heat. in a medium-size bowl, stir flour with sugar. then whisk into melted butter until mixture is moistened. stir in milk until smooth. cook, whisking frequently, until thickened and smooth, about 5 minutes. stir in and vanilla. remove from heat.
• serve right away over apple coffee cake with brown sugar sauce. or cover and refrigerate for a week or more. reheat just before serving.

Frijoles De Olla

Ingredients

• Servings: 8
• 10 cups water
• 2 tablespoons lard
• 2 cups dry pinto beans, rinsed
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

avocado paletas

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup white sugar
• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 14 hrs 25 mins


• bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
• pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
• freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Affogato With Cold-brewed Coffee

Ingredients

• Servings: 2
• 2/3 cup medium-coarse ground coffee
• 3 cups cold water
• 2 scoops vanilla ice cream
• 2 tablespoons shaved dark chocolate

Recipe

Preparation Time: 5 mins Ready Time: 12 hrs 5 mins


• whisk together ground coffee and cold water in a small bowl. cover with plastic wrap and set aside for 12 hours. whisk, then strain through a funnel lined with a moistened paper towel into a bowl.
• place ice cream scoops in 2 coffee or espresso cups. pour 1/4 to 1/2 cup cold coffee over the top of each. garnish with shaved dark chocolate.

choereg (armenian easter bread)

Ingredients

• Servings: 5
• 1 cup whole milk
• 1 cup unsalted butter
• 1 cup margarine
• 1 cup white sugar
• 1/2 cup lukewarm water
• 2 teaspoons white sugar
• 2 (.25 ounce) envelopes active dry yeast
• 5 eggs
• 6 cups all-purpose flour, or as needed
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons ground mahleb
• 1 1/2 teaspoons salt
• 1 egg, beaten
• 1 tablespoon sesame seeds

Recipe

Cook Time: 25 mins Ready Time: 6 hrs 25 mins


• in a saucepan over medium heat, combine the milk, butter and margarine. heat until butter and margarine are melted, but do not let it boil. stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
• meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
• crack the eggs into a large bowl, and stir a little to break up the yolks. slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. add the yeast mixture, and stir just until blended.
• in a large bowl, combine the flour, baking powder, mahleb, and salt. make a well in the center, and pour in the wet mixture. stir until it forms a sticky dough. pour a floured surface, and knead in additional flour as needed to make a more substantial dough. knead for about 10 minutes. place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
• when the dough has doubled, punch down again, and let rise until doubled. it will only take about half as long this time.
• separate the dough into 5 even portions, then separate each of those into thirds. roll each of those into ropes about 12 inches long. braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. place the loaves baking sheets lined with parchment paper. loaves should be spaced 4 inches apart. set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
• preheat the oven to 350 degrees f (175 degrees c). brush the loaves with beaten egg, and sprinkle with sesame seeds.
• bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

blackberry cobbler ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. cut in butter until the mixture resembles coarse crumbs. stir in 1/4 cup boiling water just until mixture is evenly moist.
• in a separate bowl, dissolve the cornstarch in cold water. mix in remaining 1 cup sugar, lemon juice, and blackberries. transfer to a cast iron skillet, and bring to a boil, stirring frequently. drop dough into the skillet by spoonfuls. place skillet on the foil lined baking sheet.
• bake 25 minutes in the preheated oven, until dough is golden brown.

cranberry sauce

Ingredients

• Servings: 8
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Recipe

• in a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). remove from heat and place sauce in a bowl. cranberry sauce will thicken as it cools.

coffee chocolate chip cookies

Ingredients

• Servings: 4
• 3/4 cup blanched slivered almonds
• 1/3 cup instant coffee granules
• 2 tablespoons hot water
• 2 2/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• toast almonds in oven for 10 minutes or until brown.
• dissolve coffee in 2 tablespoons hot water. in a separate small mixing bowl mix flour, baking soda and salt.
• beat butter and sugar in an electric mixer at a medium speed until fluffy. pour coffee, vanilla and eggs into the butter mixture; mix well. reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• fold chocolate chips and almonds into the dough. drop dough by teaspoonfuls an ungreased cookie sheet, 3 inches apart.
• bake for 10 minutes.

Vicki's Hush Puppies

Ingredients

• Servings: 24
• 2 eggs, beaten
• 1/2 cup white sugar
• 1 large onion, diced
• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 1 quart oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a medium bowl, mix together eggs, sugar, and onion. blend in flour and cornmeal.
• heat 2 inches of oil to 365 degrees f (185 degrees c). drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. cook in small batches to maintain oil temperature. drain briefly on paper towels. serve hot.

Cranberry Sauce Extraordinaire

Ingredients

• Servings: 12
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a medium saucepan, boil water and sugar until the sugar dissolves. reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. remove from heat, and let cool to room temperature.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

Kentucky Butter Cake

Ingredients

• Servings: 1
• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup butter
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup white sugar
• 1/3 cup butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. beat for 3 minutes at medium speed. pour batter into prepared pan.
• bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. prick holes in the still warm cake. slowly pour sauce over cake. let cake cool before removing from pan.
• to make butter sauce: in a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. cook over medium heat, until fully melted and combined, but do not boil.

Iced Coffee

Ingredients

• Servings: 2
• 1/2 cup warm water
• 2 teaspoons instant coffee granules
• 1 tray ice cubes
• 1/2 (5 ounce) can sweetened condensed milk
• 1/2 cup milk
• 1 tablespoon chocolate syrup

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a small bowl, stir together the water and instant coffee. in a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. blend until smooth. pour into glasses and serve.

Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

Coffee

Ingredients

• Servings: 2
• 1/4 cup ground coffee
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 4 cups water
• 2 teaspoons half-and-half cream, or to taste
• 1 teaspoon white sugar, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. pour 4 cups of water into the coffee maker, and turn on the machine. when coffee has finished dripping, pour into 2 cups. stir in cream and sugar to taste.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

black forest cake ii

Ingredients

• Servings: 2
• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1/2 cup kirschwasser
• 1/2 cup butter
• 3 1/2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounce) cans pitted bing cherries, drained
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon kirschwasser
• 1 (1 ounce) square semisweet chocolate

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). line the bottoms of two 8 inch round pans with parchment paper circles. sift together flour, cocoa, baking soda and 1 teaspoon salt. set aside.
• cream shortening and sugar until light and fluffy. beat in eggs and vanilla. beat in flour mixture, alternating with buttermilk, until combined. pour into 2 round 8 inch pans.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. cool completely. remove paper from the cakes. cut each layer in half, horizontally, making 4 layers total. sprinkle layers with the 1/2 cup kirshwasser.
• in a medium bowl, cream the butter until light and fluffy. add confectioners sugar, pinch of salt, and coffee; beat until smooth. if the consistency is too thick, add a couple teaspoons of cherry juice or milk. spread first layer of cake with 1/3 of the filling. top with 1/3 of the cherries. repeat with the remaining layers.
• in a separate bowl, whip the cream to stiff peaks. beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. frost top and sides of cake. sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

blackberry cobbler ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. cut in butter until the mixture resembles coarse crumbs. stir in 1/4 cup boiling water just until mixture is evenly moist.
• in a separate bowl, dissolve the cornstarch in cold water. mix in remaining 1 cup sugar, lemon juice, and blackberries. transfer to a cast iron skillet, and bring to a boil, stirring frequently. drop dough into the skillet by spoonfuls. place skillet on the foil lined baking sheet.
• bake 25 minutes in the preheated oven, until dough is golden brown.

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

Aunt Jewel's Chicken Dressing Casserole

Ingredients

• Servings: 12
• 3 pounds skinless, boneless chicken breast meat
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can milk
• 1 1/2 cups chicken broth
• 1 (6 ounce) package seasoned cornbread stuffing mix

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• place chicken in a large saucepan full of lightly salted water. bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). remove chicken from pan, reserving broth. cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl mix together cream of chicken soup and cream of celery soup. fill one empty soup can with milk, and mix milk with soups. pour mixture over chicken. in a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• bake in the preheated oven for 45 minutes.

avocado paletas

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup white sugar
• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 14 hrs 25 mins


• bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
• pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
• freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

Chocolate Macaroon Cake

Ingredients

• Servings: 1
• filling:
• 1 egg white
• 2 teaspoons vanilla extract
• 1/2 cup white sugar
• 2 cups shredded coconut
• 1 tablespoon all-purpose flour
• cake:
• 1/2 cup unsweetened cocoa powder
• 3/4 cup hot, brewed coffee
• 3 eggs
• 1 3/4 cups white sugar, divided
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup shortening
• 1 teaspoon salt
• 2 cups sifted all-purpose flour
• icing:
• 2 cups white sugar
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 1/4 cup corn syrup
• 1/2 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch bundt pan.
• to make filling: beat egg white with 1 teaspoon vanilla until soft mounds form. add 1/2 cup sugar gradually, beating until stiff peaks form. stir in coconut and 1 tablespoon flour. set filling aside.
• dissolve the cocoa in the hot coffee. separate the three eggs, setting the yolks aside. beat the egg whites until soft mounds form. gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
• combine the sour cream and the baking soda. beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
• fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
• turn 1/2 of the chocolate batter into the prepared pan. place 1/2 of the coconut mixture on top. cover with the remaining chocolate batter, then the remaining coconut mixture.
• bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. let cake cool completely before removing from pan and icing.
• to make icing: combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. add butter, corn syrup, and milk. bring to boil over medium heat, stirring frequently, and let boil for 1 minute. do not overcook! remove from heat, let cool, and stir in 1 teaspoon vanilla. beat icing until it is at a soft, spreading consistency; glaze cake.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

mississippi mud cheesecake

Ingredients

• Servings: 1
• crust:
• 1 1/2 cups finely crushed animal cracker cookies
• 3/4 cup white sugar
• 1 tablespoon instant coffee granules
• 1/4 cup melted butter
• cheesecake:
• 1 1/2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons instant coffee granules
• 3 tablespoons cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• topping:
• 1/2 cup semisweet chocolate chips
• 2 tablespoons milk
• 1/2 cup marshmallow creme
• 1/4 cup chopped pecans

Recipe

Preparation Time: 40 mins Cook Time: 4 hrs 20 mins

Ready Time: 10 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch springform pan with cooking spray.
• mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. pour in the melted butter and mix until evenly moistened. press into the prepared springform pan and set aside.
• to make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. beat in the eggs, one at a time, adding the vanilla extract with the last egg. fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
• bake in the preheated oven for 15 minutes; reduce heat to 200 degrees f (95 degrees c) and continue baking 2 hours. turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. remove and cool to room temperature.
• once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. chill completely before serving.

Frijoles De Olla

Ingredients

• Servings: 8
• 10 cups water
• 2 tablespoons lard
• 2 cups dry pinto beans, rinsed
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

Cranberry Sauce Extraordinaire

Ingredients

• Servings: 12
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a medium saucepan, boil water and sugar until the sugar dissolves. reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. remove from heat, and let cool to room temperature.

Aunt Dee Dee's Apple Coffee Cake

Ingredients

• Servings: 1
• 1 (21 ounce) can apple pie filling
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 cups milk
• 1/2 cup butter, softened
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 eggs
• 1/4 cup packed brown sugar
• 1/4 cup chopped walnuts
• 2 tablespoons butter, melted
• 3/4 cup confectioners' sugar
• 1 tablespoon butter, melted
• 3/4 teaspoon vanilla extract
• 2 1/2 teaspoons hot water

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 pan.
• mix pie filling and cinnamon, set aside.
• beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. beat on medium speed for 2 minutes.
• pour half of the batter into prepared pan. spoon half of the pie filling over the batter. spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
• mix brown sugar and nuts together and sprinkle over top of cake. drizzle with 2 tablespoons melted butter.
• bake at 350 degrees f (175 degrees c) for 45 to 55 minutes. allow cake to cool 20 minutes.
• combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. beat until smooth. drizzle over cake.

cranberry sauce

Ingredients

• Servings: 8
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Recipe

• in a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). remove from heat and place sauce in a bowl. cranberry sauce will thicken as it cools.

Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

loukoumades

Ingredients

• Servings: 25
• 2 (.25 ounce) packages active dry yeast
• 1 cup warm water
• 1/2 cup warm milk
• 1/4 cup white sugar
• 1 teaspoon salt
• 1/3 cup butter, softened
• 3 eggs
• 4 cups all-purpose flour
• 1/2 cup honey
• 1/2 cup water
• 4 cups vegetable oil, or as needed
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• sprinkle the yeast over the warm water in a small bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 5 minutes until the yeast softens and begins to form a creamy foam. in a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. pour the yeast mixture into the milk mixture, and stir to combine.
• beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. cover the bowl, and let rise until doubled in bulk, about 30 minutes. stir the dough well, cover, and let rise 30 more minutes.
• mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. turn off the heat and let the honey syrup cool.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). oil should be about 2 inches deep.
• place a large table or soup spoon in a glass of water near the batter. scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. do not overhandle the puffy, soft dough. drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. gently set the loukoumades aside to drain on paper towels.
• place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. serve warm.

breakfast in bangkok

Ingredients

• Servings: 1
• 2 carrots
• 1 gala apple, peeled and quartered
• 1/4 cup coconut milk
• 1/4 teaspoon grated fresh ginger root

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• run the carrots and apple through a juice extractor and pour the resulting juice into a glass. stir in the coconut milk and garnish with freshly grated ginger root.

tofu fudge mocha bars

Ingredients

• Servings: 24
• 1 (12 ounce) package silken tofu, undrained
• 2 tablespoons safflower oil
• 1 pinch salt
• 2 1/3 cups sugar
• 1 cup cocoa powder
• 1/3 cup instant decaffeinated coffee powder
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• using an electric mixer, blend tofu until creamy. add oil, salt, sugar, cocoa, coffee and vanilla and blend well.
• when sugar is dissolved into the tofu mixture remove the bowl from the electric mixer and whisk in flour.
• pour batter into a greased 9x13 inch baking pan.
• bake 25 to 30 minutes, or until the cake pulls away from the side of the pan. the bars will appear glossy, almost underdone. cool in the pan and when cool cut into bars using a clean, wet knife.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

Vicki's Hush Puppies

Ingredients

• Servings: 24
• 2 eggs, beaten
• 1/2 cup white sugar
• 1 large onion, diced
• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 1 quart oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a medium bowl, mix together eggs, sugar, and onion. blend in flour and cornmeal.
• heat 2 inches of oil to 365 degrees f (185 degrees c). drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. cook in small batches to maintain oil temperature. drain briefly on paper towels. serve hot.

blackberry cobbler ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. cut in butter until the mixture resembles coarse crumbs. stir in 1/4 cup boiling water just until mixture is evenly moist.
• in a separate bowl, dissolve the cornstarch in cold water. mix in remaining 1 cup sugar, lemon juice, and blackberries. transfer to a cast iron skillet, and bring to a boil, stirring frequently. drop dough into the skillet by spoonfuls. place skillet on the foil lined baking sheet.
• bake 25 minutes in the preheated oven, until dough is golden brown.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

Kentucky Butter Cake

Ingredients

• Servings: 1
• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup butter
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup white sugar
• 1/3 cup butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. beat for 3 minutes at medium speed. pour batter into prepared pan.
• bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. prick holes in the still warm cake. slowly pour sauce over cake. let cake cool before removing from pan.
• to make butter sauce: in a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. cook over medium heat, until fully melted and combined, but do not boil.

Frijoles De Olla

Ingredients

• Servings: 8
• 10 cups water
• 2 tablespoons lard
• 2 cups dry pinto beans, rinsed
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

tofu fudge mocha bars

Ingredients

• Servings: 24
• 1 (12 ounce) package silken tofu, undrained
• 2 tablespoons safflower oil
• 1 pinch salt
• 2 1/3 cups sugar
• 1 cup cocoa powder
• 1/3 cup instant decaffeinated coffee powder
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• using an electric mixer, blend tofu until creamy. add oil, salt, sugar, cocoa, coffee and vanilla and blend well.
• when sugar is dissolved into the tofu mixture remove the bowl from the electric mixer and whisk in flour.
• pour batter into a greased 9x13 inch baking pan.
• bake 25 to 30 minutes, or until the cake pulls away from the side of the pan. the bars will appear glossy, almost underdone. cool in the pan and when cool cut into bars using a clean, wet knife.

perfumed coconut cake

Ingredients

• Servings: 10
• cake
• 1 (18.25 ounce) package yellow cake mix without pudding
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 3 large eggs
• 1 cup coconut milk (not coconut cream)
• 1 teaspoon coconut extract
• 1/2 cup butter, softened
• frosting
• 1 cup butter, softened
• 7 cups powdered sugar
• 1/4 cup milk or cream (use coconut milk if you have some leftover)
• 1 teaspoon coconut extract
• 3/4 cup shredded coconut
• 3 tablespoons chopped pecans (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (180 degrees c). grease and flour two 8-inch round cake pans.
• put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
• blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. this will give the pudding time to develop.
• spread the batter evenly in the two prepared cake pans. bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
• remove from the oven and let the cakes cool completely. because they are moist the cakes will be heavy. don't worry.
• whip the frosting ingredients together until completely fluffy. (add a tablespoon of milk at a time if you need it to whip up fluffier.)
• frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. put the flat side of the other layer down on frosted center. frost sides and top of cake.
• toast some coconut until golden brown (not dark brown) in the oven. if you are using the pecans, toast them as well. toss nuts and coconut together, then sprinkle on top of the cake.
• refrigerate cake if not serving within one or two hours. bring to room temperature for at least one hour before serving.