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Lemon Brownies

A refreshing sweet tart brownie.

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup butter, at room temperature
• 2 large eggs
• zest of 2 lemons
• juice of 2 lemons

Lemon Glaze

• 1 cup confectioner's sugar
• juice of 2 lemons
• zest of 2 lemons

In the bowl of an electric mixer beat the flour, sugar, salt and butter until combined.
Whisk together the eggs, lemon zest and lemon juice.
Add eggs to the flour mixture and beat for 2 minutes at medium speed until smooth.
Pour into a greased 8x8 inch baking dish.
Bake in pre-heated 350 degree oven for 30 minutes or until golden brown around the edges.
Allow to cool completely before glazing
Sift powdered sugar to remove any lumps.
Stir in lemon juice and lemon zest.
Spread glaze over the brownies and let glaze harden.
Cut into bars and serve.


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Classic Hurricane Cocktail

The classic Hurricane Cocktail was first served during the 1939 New York City Worlds Fair, but a bar in New Orleans made this fruit punch world famous.  Don't be deceived by its sweet fruity taste it packs a category-5 punch.

• 2 ounces light rum
• 2 ounces dark rum
• 2 ounces passion fruit juice
• 1 ounce orange juice
• 1/2  ounces fresh lime juice
• 1 tablespoon simple syrup
• 1 tablespoon grenadine
• Garnish: orange slice and maraschino cherry

Mix all ingredients together.
Pour over ice.
Garnish with orange slice and maraschino cherry

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Fried Green Tomatoes

Serve hot for a tangy, crispy, yet juicy tomato side dish.
 

 

 

• 1 egg, beaten
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 green tomatoes, cut into 1/3-inch slices
• vegetable oil
• salt to taste

 

 

Mix together egg and buttermilk.

Mix together 1/4 cup flour, cornmeal, salt and pepper.

Dredge tomato slices in remaining 1/4 cup flour.

Dip in egg mixture.

Dredge in cornmeal mixture.

Add oil to a depth of  1/4 inch in a large skillet. 

Heat oil to 350 degrees.

Cook tomatoes 3 minutes on each side or until golden brown.

Do not over overcrowd skillet.

Drain on a wire rack.

Salt hot tomatoes to taste.

 

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Orange Jelly

A beautiful citrus orange colored jelly that is great on toast, but try serving it over pound cake for a fantastic dessert.

• 1 12-ounce package frozen orange juice
• 2 1/2 cups water
• 1/2 teaspoon butter
• 1 1.75-ounce box powered pectin
• 4 1/2 cups sugar

Thoroughly mix orange juice concentrate with water, butter and pectin in a large sauce pan.
Bring to a full rolling boil that cannot be stirred down.
Add sugar all at one time.
Return to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jelly into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes 6 half-pint jars.

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Pecan Peach Pepper Preserves

Preserves that are sweet and a little hot.  Perfect served over cream cheese.  Or put a teaspoon on grilled pork chops or chicken and let melt into a sauce.

Pecan Peach Pepper Preserves

• 3 pounds of peeled, pitted and finely chopped peaches
• 7 1/2 cups of granulated sugar, divided
• 1 large sweet red bell pepper, chopped
• 2 medium jalapeno peppers, seeded and minced
• 1/2 teaspoon lemon zest
• 1/2 cup chopped pecans
• 1/4 cup lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon butter
• 1 3-ounce pouch liquid pectin

Mix chopped peaches and 2 cups of the sugar in a non-reactive bowl or pot; cover and let stand about 30 minutes to macerate.
Mash the peaches, leaving some large chunks.
Use an immersion blender if you want the jam smoother.
Add peppers, zest, pecans and remaining sugar to the peaches.
Add lemon juice, vinegar and butter.
Bring to a full rolling boil, stirring constantly.
Stir in the pectin.
Return to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat and use a metal slotted spoon to skim off any foam.
Ladle quickly into sterilized jars to within 1/8 inch of tops.
Wipe jar rims and treads.
Cover with two-piece lid.
Screw on bands.
Process in a water bath canner for 10 minutes.
Makes about 9 half pints.

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Congealed Lime Salad

• 1 3-ounce package lime Jello
• 1 1/2 cups boiling water
• 1 cup miniature marshmallows
• 3 ounces cream cheese, at room temperature, diced
• 8 ounces sour cream
• 1 8-ounce can crushed pineapple
• 1/2  cup chopped pecans

Stir together Jello, water, marshmallows, and cream cheese in a large bowl.
Chill until it begins to set, about 45 minutes.
Beat until combined.
Stir in sour cream, pineapple, and pecans.
Pour into gelatin mold.
Chill until set, at least 3 hours.

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