Mississippi Caramel Cake

Mississippi Caramel Cake

Ingredients

Cake

  • 1 cup unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract

Caramel Icing

  • 1 1/2 sticks butter
  • 2 cans evaporated milk 12 ounces each
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

Cake

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  • Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  • Add in vanilla extract and mix.
  • Sift cake flour, baking powder and salt into a medium sized bowl.
  • With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  • Do not over mix.
  • Spray three 9 inch round cake pans with baking spray or grease and flour them.
  • Pour batter into individual cake pans evenly.
  • Bake in preheated oven for 23-30 minutes.
  • Remove cake pans from oven and cool on cooling racks for 10 minutes.
  • Remove cakes from pans and wait until completely cooled to ice.

Caramel Icing:

  • Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  • Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  • It should also thickly coat the back of a spoon to ensure thickness.
  • Be careful to watch, adjusting heat temperature to not let it burn.
  • Remove from heat and add in vanilla extract.
  • Cool for about 15-20 minutes to allow it to thicken before icing the cake.

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Coconut Macaroons

Coconut Macaroons

Ingredients

¾ cup Sweet Condensed Milk

½ tsp Almond Extract

1 ½ tsp Vanilla Extract

1 Large Egg White

3 cups shredded unsweetened coconut

Directions

Mix ingredients all together with spatula in bowl.  Mix until it is a sticky mass.  Add more milk if needed.

Scoop into a bowl of coconut and roll.  Place on a lined baking sheet.  Bake in a 350 degree oven 20 minutes until golden.  Let them cool completely before dipping into melted chocolate.  Allow chocolate harden before eating.

You can stick an almond in the middle of the cookie before baking if you want to copy a candy bar.

Oyster Stuffing

 

 Oyster-Stuffing

Ingredients
1 cup (2 sticks) of butter

1 medium onion, chopped

3 stalks of celery, chopped

1 tablespoon of chopped green bell pepper

6 cups of cooked, crumbled cornbread

6 cups of dry, toasted bread, crumbled (toasted white bread, leftover biscuits, or rolls)

1 teaspoon salt

1/2 teaspoon of Cajun seasoning optional

1/4 teaspoon of freshly cracked black pepper

1 teaspoon of sage

1/2 teaspoon of poultry seasoning

4 to 6 cups of turkey or chicken stock

5 eggs, beaten (or 3 raw, 2 boiled and chopped)

1 quart of oysters, liquid reserved

 

Directions
Preheat oven to 350 degrees F. Prepare a 9 x 13 inch pan with butter or non-stick spray.
Toast the bread in a toaster or in the oven. Remove and set aside to cool. Make a pan of cornbread, remove and set aside uncovered to cool completely. You want the breads to be very dry.
Melt the butter in a skillet over medium heat. Sauté the onion, celery and bell pepper. Add the salt, Cajun seasoning, pepper, Bell’s seasoning and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
Crumble the cornbread into a large bowl. Add the bread and toss. Add the sautéed veggies, scraping out all of the butter; stir. Pour in 2 cups of the broth and toss. Taste and adjust seasoning.
Add the beaten eggs; stir. Using a pair of kitchen shears, roughly chop the oysters. Add the oysters, with their juices, to the cornbread mixture. This is where you fix the consistency. If you want a fluffy stuffing, you’ll use less stock. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency, taking care not to get too soupy! Lightly spoon into the casserole dish, but do not pack.
Transfer to the prepared baking dish and bake at 350 degrees F for 45 minutes. For a moister stuffing baked covered. For a drier stuffing with a crunchy top, bake uncovered.

ROSEMARY-PEPPER ROAST BEEF WITH BUTTER POTATOES

Rosemary_Pepper_Roast_Beef

 

Ingredients

2 pounds new or other small potatoes

1/4 cup (1/2 stick) butter, melted

2 tablespoons black or mixed peppercorns

1 tablespoon kosher salt

1/4 cup fresh rosemary leaves

1/4 cup olive oil

4- to 5-pound top sirloin roast (also called top butt or spoon roast), trimmed and tied

1/2 cup white wine

1 tablespoon lemon juice

 

Directions

Heat the oven to 400 F.

In a 9-by-14-inch metal (stovetop-safe) roasting pan, combine the potatoes and melted butter. Toss to coat, then arrange in a single layer. Set aside.

In a mini food processor or blender, combine the peppercorns, salt and rosemary. Process until well chopped but not pureed. Transfer to a small bowl and stir in the olive oil. Slather the mixture thickly over the entire roast. Set the roast over the potatoes, then cover with foil and roast for 20 minutes. Remove the foil and continue roasting for another 45 minutes. Reduce the oven to 350 F and roast for another 45 minutes, or until the meat reaches 120 F at the center.

Use tongs to transfer the roast to a serving platter. Cover with foil, then with several kitchen towels to stay warm.

Set the roasting pan with the potatoes over 1 or 2 burners on medium heat on the stovetop. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens, about 3 minutes. Stir in the lemon juice. Slice the roast thinly, serve with the potatoes. Spoon the pan sauce over the potatoes.

 

SKILLET-GLAZED SPICY SWEET POTATOES

October 26, 2015 PHOTO; FOR USE WITH AP LIFESTYLES

Ingredients

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne

Kosher salt

1 1/2 pounds sweet potatoes, peeled, halved or quartered lengthwise, and sliced crosswise 1/3 inch thick

2 tablespoons butter, cut into pieces

1 tablespoon brown sugar

2 teaspoons lemon juice

Directions

In a 12-inch skillet over medium-high, whisk together 1 1/2 cups water, the cumin, paprika, cayenne and about 1 teaspoon of salt. Add the potatoes, then cover the skillet and bring the liquid to a boil. When it boils, reduce the heat to a simmer and cook the potatoes, covered, for 3 to 5 minutes. Remove the lid and prick the potatoes with a paring knife. If they are almost tender, remove the lid and increase the temperature so that the liquid boils. If they are not almost tender, cover the potatoes and cook, covered, for another minute or so, then remove the lid.

Boil the liquid until it only comes up the side of the skillet about 1/4 inch. Add the butter, brown sugar and lemon juice, then simmer, stirring gently, until the liquid is reduced to a glaze. Season with salt and serve immediately.

 

Date Bar Cookies

dateBars_cookie 

Ingredients

For the filling

3 cups coarsely chopped dates

1/4 cup granulated sugar

1 1/2 cups water

For the crust and topping

1 cup firmly packed brown sugar

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups old-fashioned rolled oats

3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Directions

Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.

Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Cranberry Carrot Bread

Thanksgiving side dish recipe: Cranberry carrot bread

INGREDIENTS

Nonstick floured baking spray

1¼ cups all-purpose flour

1 cup whole wheat flour (such as King Arthur’s Whole Wheat White Flour)

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup applesauce

¼ cup skim milk

1 large egg

2 egg whites

2 tablespoons canola oil

1 tablespoon vanilla extract

2 cups shredded carrots

⅓ cup dried cranberries

⅓ cup pecans, chopped

FOR THE GLAZE

½ cup powdered sugar

3 tablespoons orange juice

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with baking spray and set aside.

In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened. Do not to over-mix (the batter will be thick). Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Combine the powdered sugar and juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.

Chocolate Salted Caramel Muddy Buddies

Chocolate Salted Caramel Muddy Buddies

Ingredients

7 cups Chocolate Chex cereal

¼ cup (4 tablespoons) unsalted butter

1 bag (8.5 ounces) Dove Promises Sea Salt Caramel and Dark Chocolate candies

1 cup powdered sugar

Directions

Place cereal pieces in a large bowl and set aside.

Unwrap chocolate candies and place them in a heavy bottomed saucepan. Add butter to saucepan, and melt over low heat, stirring constantly.

Once the chocolate is completely melted, remove from heat and pour it over your cereal, folding gently to evenly coat. Sprinkle with powdered sugar to coat cereal pieces, stirring and folding until all pieces are covered.

Greens with Walnut Butter

Winter Greens with Walnut Butter

This recipe is one my grandmother’s.  It was written in her recipe book and stated that it came from family in England. This dish was prepared for a holiday meal only. I kept the wording and measurements the same as they had it written down.

If you have time, make the butter 24-72 hours in advance. Soften 100g of butter to room temperature, beat with a spoon to give a whipped effect and set aside.

Roughly chop 100g of walnut halves then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter.

Arrange the soft walnut butter on a large sheet of cling film in a long log shape. Wrap and roll into a sausage shape approximately 4cm in thickness, tie off the ends of the cling film and allow to set in the fridge until required.

If making the butter on the day, roughly chop the walnuts and toast in a hot, dry pan until roasted and aromatic. Add the butter to warm through, then remove from the heat.

Bring a 2 liter pan of water to the boil with a good pinch of salt. Add all of the prepped greens to the pan, cook for 4-5 minutes then strain and return to the pan with the toasted walnut butter. Toss until all of the greens are evenly coated in the butter and serve in warm dishes.

200g of curly kale, washed and stalks removed

2 leeks, washed and cut into 2cm thick slices

200g of tender stem broccoli, washed and ends trimmed

200g of Brussels sprouts, trimmed and halved

Salt

Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter

Mince Meat Pie (A recipe from Old England)

 

Mincemeat piehomemade_mincemeat

Preheat your oven to 425 degrees F.

1 quart prepared mincemeat

This is the truly old-fashion type of mincemeat that is actually made with meat in it. This is my grandmother’s recipe for mincemeat.

Ingredients

Pastry for 9 inch 2 crust pie

4 pounds beef sirloin

Water

2 1/2 cups suet, finely chopped or grated Suet

(Suet is firm beef fat. Suet can be collected by trimming the hard white fat from steaks and other cuts of beef. You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.)

7 1/2 cups chopped tart apples

3 cups liquid (liquid from meat of your choice it was cooked in)

5 cups granulated sugar

3 cups apple cider

1 cup molasses

1/2 cup cider vinegar

3 cups raisins

2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

Juice of 2 lemons

Juice of 2 oranges

1 cup brandy or sherry 

Directions

Trim fat from meat of your choice and discard.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

It’s best to let mincemeat stand at least a couple of weeks before using.

Prepared pie pastry from recipe or store bought.

Spoon prepared mincemeat into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.