Lemon Cloud Pie

• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups frozen whipped topping, thawed
• 1 prepared graham cracker pie crust
•  lemon zest or lemon slices for garnish

Mix milk, lemon juice and lemon zest together until well combined.
Fold in whipped topping.
Pour into pie crust.
Chill at least two hours.
Garnish with lemon zest or lemon slices.



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Mississippi "ComeBack" Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This sauce is so good that it got its name because you have to come back for more.  It is believed that it originated in Jackson, Mississippi in the 1930's.  Greek immigrants opened restaurants in the area and began serving this spicy versatile sauce.  Comeback Sauce is made with common pantry items. It is a great sauce for fish, seafood, chicken fingers, French fries, onion rings, just about anything. 


Mississippi Comeback Sauce

• 1/2 cup of mayonnaise
• 1/4 cup of vegetable oil
• 3 tablespoons of chili sauce
• 2 tablespoons of ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1 teaspoon coarsely ground pepper
• dash of paprika powder
• dash of hot sauce
• 1 small onion, minced
• 1 clove of garlic, minced

Blend all ingredients together.
Chill several hours or overnight to let the flavors marry.

Printable Recipe

 

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Common pantry items makes a spicy versatile sauce.

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English Muffins

• 1 3/4 cups milk, scalded and cooled to lukewarm
• 4 1/2 cups unbleached bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 large egg
• 2 teaspoons yeast
• 3 tablespoons butter, at room temperature
• semolina for sprinkling the griddle.

Combine first 7 ingredients in a mixing bowl.
In a stand mixer, beat the dough using the flat beater paddle about 5 minutes at medium-high speed or until it starts coming away from the sides of the bowl.
The dough will be very stretchy.

Scrape the dough into a ball, and cover the bowl.
Let the dough rise until double in size, 1 to 2 hours.

Punch down the dough, and divide into 16 pieces.
Shape each piece into a ball, then flatten the balls into 3 inch circles.
Sprinkle griddle heavily with semolina.

Place muffins onto the cold surface of griddle.
If you don't have enough space to do this, sprinkle a baking sheet heavily with semolina and place the muffins on the sheet.
Sprinkle the tops of the muffins with additional semolina flour.

Cover the muffins and let rise for 20 minutes.

Cook the muffins at 300 degrees for 8 to 12 minutes each side, or until their crust is golden brown.
Put them into a preheated 350-degree oven for about 10 minutes, or until they are thoroughly cooked.  

Remove the muffins from the oven and let them cool.
Use a fork to split.
Fork-split muffins will have nooks and crannies.

Tip:
Scalding milk kills enzymes that inhibits the growth of yeast.

 

Fresh Strawberry Sauce



Fresh berry sauce perfect for topping ice cream or a simply cake.

• 1 pint fresh strawberries
• 1/4 cup sugar
• 1/2 cup strawberry jam
• 1 tablespoon lemon juice

Hull and slice strawberries.
Sprinkle with sugar and toss to coat.
Set aside.
Melt jam in microwave.
Stir in lemon juice.
Mix jam with sliced berries.
Chill until ready to serve.

Printable Recipe

Strawberry Jam Recipe

Lemon Tassies

Elegant little bites.


1 1/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons lemon zest

1/2 cup cold butter, diced into 1/2-inch cubes

1 egg yolk, beaten

2 tablespoons cold water

Lemon Curd

Stir together flour, sugar and zest in a mixing bowl.

Cut in cold butter until mixture is crumbly.

In a small bowl, combine 1 beaten egg yolk and the 2 tablespoons cold water.

Gradually stir yolk mixture into flour mixture.
Knead the dough just until a ball forms.

Shape into a ball and chill for 30 to 60 minutes.

Preheat oven to 375 degrees.
Divide dough into 36 pieces.
Press one piece onto bottom and up sides of a mini muffin tin.
Repeat with remaining pieces.
Bake in the preheated oven for 8 to 10 minutes.

Cool in tins on a wire rack for 10 minutes.
Remove tassies from pans.
One to two hours before serving, spoon a rounded teaspoon of lemon curd onto each tassie.

Makes 36 tassies.

Lemon Curd Recipe

Tip:
You can prepare the dough for the crusts ahead of time.
Wrap the dough in plastic wrap and freeze for up to 1 month.
Thaw the dough in the refrigerator overnight.

Printable Recipe

Pineapple Casserole

• 1 20-ounce can pineapple chunks, in its own juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese
• 1/2 cup crushed buttery round crackers
• 3 tablespoons butter, melted

Drain pineapple, reserving juice.
In medium bowl mix sugar and flour.
Add water to reserved juice to make 2/3 cup.
Stir juice into sugar mixture until smooth.
Add pineapple and cheese.
Pour into a greased 1 quart casserole dish.
Mix crushed crackers and butter.
Sprinkle on top of casserole.
Bake in pre-heated 350-degree oven for 20 to 25 minutes until top is golden brown.

Printable Recipe

Buttercup Biscuits

• 1 cup butter, at room temperature
• 1 cup sour cream
• 2 cups self-rising flour

Cream butter and sour cream together.
Add flour, mix.
Fill mini muffin tins about three-fourths full.
Bake in preheated 350-degree oven 30 minutes or until golden brown.

Yield: 48 mini muffins

Tip:
Recipe is easily halved.

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Irish Soda Bread

What is thought of as Irish soda bread is really an American invention. In the 1840's baking soda mixed with buttermilk allowed people to make bread at home without ovens. The bread was baked in cast iron pots with lids placed directly over hot coals. The original recipe did not include sugar, butter, eggs or dried fruit. Several recipe books published in the UK in 1866 and 1868 give the standard recipe for soda bread with the note that "it is much eaten in the United States."

Cutting an X into the top of the loaf allows the heat to penetrate into the thickest part of the bread.
There is the expression "to let the devil out of the bread," so it is slightly superstitious. And if you make that cruciform shape on the bread, when it bakes it will break beautifully.
So you have the blessing of the bread by putting the cross on it and then you have the symbolic breaking of the bread.


Irish Soda Bread   

 

• 4 cups all-purpose flour, plus 1 tablespoon for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 4 tablespoons unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups buttermilk
• 1 extra-large egg
• 1 cup dried currants

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer.

Add the butter and mix on low speed until the butter is mixed into the flour.

Mix the buttermilk and egg together.

With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.

Combine the currants with 1 tablespoon of flour and mix into the dough.

It will be a very wet dough.

Dump the dough onto a well-floured surface and knead it a few times.

Shape into a round loaf.

Place the loaf on the prepared sheet pan and cut an X into the top of the loaf with a serrated knife.

Bake for 45 to 55 minutes, or until a toothpick comes out clean.

When tapped the loaf will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.


Tip:
Martha White or White Lily flour are the best flour to use for this bread.  A soft winter wheat
flour will produce the lightest bread.


Printable Recipe

 

Lemon Curd

      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 lemons

1 1/2 cups sugar

1/2 cup butter, at room temperature

4 extra-large eggs

1/2 cup lemon juice

1/8 teaspoon salt

 

Zest lemons, being careful to avoid the white pith.
Cream the butter and beat in the sugar.
Add the eggs, one at a time.
Add the lemon juice, lemon zest and salt.
Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened about 10 minutes, stirring constantly.
The lemon curd will thicken at about 170 degrees F, or just below simmer.
Remove from the heat and cool or refrigerate.


Printable Recipe

Lemon Tart made with lemon curd.

 

Oreo Cookie Pops

• 1 package Oreo cookies, crushed
• 1 8-ounce package cream cheese, at room temperature
• 24 ounces almond bark candy coating
• 48 lollipop sticks
• sugar crystals

Mix crushed cookies with softened cream cheese.
Refrigerate mixture 20 minutes.
Roll into 48 balls.
Refrigerate balls 20 minutes.
Melt candy coating.
Dip sticks into melted candy coating.
Insert into balls.
Refrigerate balls 20 minutes.
Dip balls into melted candy coating.
Sprinkle with sugar crystals.

Crescent Spinach Pinwheels

• 1 10-ounce box frozen chopped spinach, thawed and drained well
• 1 8-ounce package cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 2-ounce jar chopped pimiento, drained
• 1 small onion, finely minced
• 1/8 teaspoon ground nutmeg
• 1 can refrigerated crescent dinner rolls

Combine spinach, cream cheese, Parmesan cheese, pimiento, onion and nutmeg.
Mix until well blended.
Unroll dough. Separate into four rectangles. Firmly press perforations together to seal.
Spread with spinach mixture.
Roll up, starting on short side.
Freeze before slicing and baking.
Cut each roll into 8 slices.
Place cut side down on parchment-lined cookie sheet.
Bake in a preheated 375-degree oven for 12 to 15 minutes or until golden brown.

Printable Recipe


 

Velveeta Cheeseburger Dip

1 pound ground beef
1 10-ounce can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
16 ounces Velveeta, cut into 1/2-inch cubes

Brown beef and drain excess fat.
Stir in Ro*Tel and Velveeta.
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips.

Chili with Beans

• 2 pounds ground beef
• 1 large onion, chopped
• 3 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 chipotle peppers, seeded and chopped in adobo sauce
• 1 15-ounce can red kidney beans
• 2 12-ounce can Rotel tomatoes
• 1 8-ounce can tomatoes sauce
• 1 cup water or beef stock
• 2 tablespoon ketchup
• grated cheese
• thinly sliced green onions

Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.
Drain, and return beef mixture to Dutch oven.
Add chili powder, salt and pepper.
Cook 2 minutes, stirring to toast chili powder.
Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.
Bring to a boil, reduce heat.
Cover and simmer one hour.
Add beans 10 minutes before serving.
Garnish with grated cheese and green onions.

Printable Recipe

Peachy Banana Smoothie

• 2 bananas, frozen, peeled and chopped
• 1 cup fresh or canned peach slices
• 1 6-ounce carton nonfat vanilla yogurt
• 1 dash nutmeg

Place all ingredigients in blender.
Blend until smooth.

Hamburger Soup

A hearty soup recipe, that's a family favorite.

 

• 2 pounds ground beef
• 1 onion, peeled and diced
• 1/2 cup celery, sliced
• 1 6-ounce can tomato paste
• 2 cups beef stock
• 4 cups water, more to desired consistency
• 1 15-ounce can diced tomatoes
• 1 15-ounce can whole kernel corn, drained
• 1 15-ounce can English peas, drained
• 1/2 head cabbage shredded
• 1 cup carrots, sliced
• 1 cup potatoes, peeled and cut into small cubes
• salt and pepper to taste
• 1/4 pound spaghetti pasta

 

Brown ground beef and onion in a large pot. Drain if needed.
Add celery and tomato paste.
Cook 10 minutes, scrapping bottom of pan as tomato paste browns.
Add stock, water, tomatoes, corn, peas, cabbage and carrots.
Season with salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes.
Add potatoes cook 15 minutes.
Add spaghetti cook 10 minutes.
Add salt and pepper to taste.

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