Russian Orange Tea Mix...

This is a Great Drink for shrugging off the chill of an Autumn or Winter Day.  It also makes an excellent addition to Holiday Entertaining.   

 

2 cups Tang orange drink mix
1/2 cup instant tea mix (plain)
1/2 cup instant lemonade mix
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Mix ALL ingredients well and store in airtight jar at room temperature.

When ready to prepare, put 2 tbs. mix in coffee mug and add boiling water.

A splash (or more) of Grand Marnier, a Cinnamon Stick, some Reddiwhip for a topping and you're ready to take a bow.

Best Spice Cake...

This is an exellent dessert for the Fall Season and  Thanksgiving Staple at my Home.  Taking extra care in Frosting/Decorating the cake is the real Secret to Success.

Cake:

3/4 c.   sifted all-purpose flour
3 tbsp.  cornstarch
4 tbsp.  pumpkin pie spice
     1 c.  walnuts (ground finely with spices)
        5   large eggs (room temperature)
2/3 c.   sugar
3 1/2 tbsp.  unsalted butter (melted)

Preheat oven to 350.
Butter and flour a 9" round/2"sided cake pan, parchment bottom.
Sift first 3 ingredients into bowl. Set aside.
Combine eggs and sugar in large bowl.  Set bowl over saucepan of simmering water (bowl not touching water).  Whisk mixture until has the consistency of lightly whipped cream (4 min.?).  Remove bowl.
Beat mix with electric mixer until cool and  mixture forms ribbons when mixer is lifted.  Sift in flour 1/3 portion at a time, folding each portion in.  Add walnut mixture and melted buttter, fold in.
Transfer the batter to preped pan.  Bake 25 min. or until tester comes out clean.
Run fnife around edges of cake and turn cake out onto cooling rack.  Cool completely.

Frosting/Topping(s):

Carmel:  1 1/2 c.  sugar
                    1/2 c.  water
                        1 c.  whipping cream

In a large heavey suacepan, stire sugar and water ove medim heat until sugar is disolved.  Increase heat and boil w/o stirring until mixture is deep amber in color (brushing down sides with wet pastry brush and swirling pan occassionally)(9 min. ?).  Remove from heat and stir in cream until smooth.  Return to heat and, stirring until boil and color darkens slightly (1 min?).  Pour into bowl and refrigerate until cool.  Some of this will be used in Frosting.

Syrup:  1/2 c.  water
              1/3 c.  sugar
              1/4 c.  Bacardi Dark Rum

Stir water and sugar in small saucepan.  Remove from heat, add rum, cool and store at room temp.

Frosting:   15 oz.  cream cheese 
               6 tbsp.  unsaled butter
                1 1/3 c.  caramel

In large bowl blend these two ingedients together using electric mixer.  Add caramel in fourths, blending well each time.

Decoration:  1 c.  coarsly ground walnuts

Now, let's put the cake together.
Cut the cake in half.  Place bottom half, cut side down, onto plate (I prefer cake boards for frosting/decorating the cake).  Drizzle with 5 tbsp. Syrup and frost with 1 1/2 c. Frosting.  Place top half, cut side down, drizzle remainder of Syrup (top) and Frosting (top and sides).  Press ground nuts into sides.


Notes: 
Don't OVERfold ingredients.  If you do, it will tend to make the cake less fluffy.
I double the topping and use a bit more, at my discretion.  My crew likes their desserts extra sweet.

Cranberry Cream Cheese Bars...

It's Autumn.  Let's get started with the Season's Fair with this Sweet Treat.

• 2 cups all purpose flour
• 1 1/2 cups rolled oats
• 3/4 cup plus 1 tablespoon firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/4 cup lemon juice
• 2 tablespoons cornstarch
• 1 (16 oz.) can whole berry cranberry sauce

1. HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
2. COMBINE flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remainder firmly onto bottom of prepared pan.
3. BAKE 15 minutes.
4. BEAT cream cheese until fluffy in small bowl. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over partially baked crust.
5. COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture.
6. BAKE 40 minutes or until golden. Cool. Chill. Cut into bars.

Simple Hollandaise...

This is another one of those recipes which is so Simple, I hesitated to Post it.  But, alot of otherwise savvy cooks shy away from making it.  If your taking the time to make a fabulous Benedict or steaming garden-fresh Asparagus, try this instead of Knorr's Mix (my son's favorite, but NOT mine).

6 egg yolks

3 sticks butter, cubed (24 tbsp)

3–6 tsp lemon juice

Place the egg yolks in a heatproof glass bowl.
Heat the butter in a saucepan until foaming, then pour gradually onto the egg yolks, whisking all the time.
Add the lemon juice to taste, then pour into a heatproof measuring cup.
Keep the sauce warm while you are waiting to serve it.*

*Half-fill a saucepan with hot water from the kettle and place the cup of hollandaise in the saucepan to keep warm. When the water cools, just put the saucepan on a gentle heat, but do not let the water boil too long or the sauce will scramble. It will sit quite happily like this for a couple of hours.
Note: Ingredients can be divided to suit portions desired.

Toffee/Almond Apple Crisp...

A delicious "Apple Pie" for Autumn.  Perfect if Company's Coming or to finish off Lunch or Dinner.  Served with a Scoop of Vanilla Ice-Cream and a Squirt of Caramel Sauce...Yummie.

FOR THE FILLING:

• 12 eating apples, peeled, quartered, cored and cut into 3/4-in chunks
• 4 tbsp butter

FOR THE CRUMBLE:

• 3/4 c (6 oz) light brown sugar
• 4 oz ground almonds
• 2 3/4 c (12 oz) self-rising flour
• Finely grated zest of 2 lemons
• 10 tbsp butter, chopped or cubed 

FOR THE TOFFEE SAUCE:

• 3/4 c corn syrup
• 1 c plus 2 tbsp (9 oz) light brown sugar
• 8 tbsp (1 stick) butter
• 3/4 c light cream
• 2 tsp vanilla extract

Preheat the oven to 350°F (180°C). Put all the ingredients for the toffee sauce into a saucepan over a medium heat and boil for 2–3 minutes, stirring regularly until smooth. Set aside.
Next, make the crumble topping. Place the flour and lemon zest in a bowl and
rub in the butter, leaving it a little rough and uneven. Stir in the sugar and ground almonds. Place the crumble in the fridge until you are ready to use it.

Melt the 4 tablespoons butter in a wide saucepan or frying pan, add the chopped apples and toss on the heat for a few minutes until the apples start to soften.

Add 1/2 cup of the toffee sauce (about half; keep the rest for serving) and continue to simmer for a few minutes longer, until the apples are just cooked.

Pour into two 9-inch pie dishes. Sprinkle the crumble over the top and place in the preheated oven for 20–30 minutes, or until the crumble is light golden and the toffee sauce juices bubble up the sides. Serve warm with softly whipped cream and a jug of the remaining warm toffee sauce.

Simple Fried Pork Chops...

A simple recipe for a Southern Favorite.

• 4 (3/4 inch) thick pork chops
• 1 cup vegetable oil for frying
• 1/2 cup all-purpose flour
• 1/2 teaspoon seasoning salt, or to taste
• salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear

Sponge Cake with Rhubarb Cream...

 This is a classic sponge cake, made all the more gorgeous with the rhubarb cream filling. Also try filling it with raspberry jam and whipped cream (pictured), sliced strawberries and whipped cream, or with fresh, hand-picked blackberries and cream.

FOR THE CAKE:

• 9 tbsp butter, softened
• 3/4 c (6 oz) superfine sugar
• 3 eggs
• 1 1/2 c (6 oz) all-purpose flour
• 1 tsp baking powder
• 1 tbsp milk
• Confectioners’ sugar or superfine sugar, for dusting

 
FOR THE RHUBARB CREAM FILLING:

• 4 oz rhubarb, trimmed and sliced
• 1/4 c (2 oz) sugar
• 1/4 c water
• 1/3 c heavy cream

Preheat the oven to 350°F (180°C). Grease and flour the sides of two 8-inch cake pans, and line the bases with discs of wax paper.

Cream the butter until soft, then gradually add the sugar, and beat until light
and fluffy. Add the eggs one by one, beating well all the time. Sift the flour
and baking powder, and stir in gently, then stir in the milk until just combined.
Divide the mixture between the two pans, hollowing it slightly in the center,
so that it will be flat on top when cooked.
Bake for 20–25 minutes, or until the center of the cake springs back when you push it gently. Turn out onto a wire rack and allow it to cool. (Place the cake that will become the top layer on its base so that the top isn’t marked by the cooling rack.)

Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb.

Sandwich the cakes with the rhubarb cream and sprinkle with sifted confectioners’ or superfine sugar.

Note: You may use 8 oz. Cream Cheese instead of Heavy Cream if the cake is staying at room temperature for a prlonged time (add 1/4 c. powdered sugar to cream mixture).  Mixing c. cheese and p. sugar with cooled rhubarb mixture.

Cajun Fried Chicken...

This is a Spicy Recipe for a change from the usual Southern Favorite.  And this recipe is great for preparing Party Wings.

• 4 lbs. chicken parts (I use thighs and drums)

Marinade/Brine Soak:

• 1 qt. water
• 2 tbls. salt
• 1/4 c. sugar
• 3 tbls. worcheshire sauce
• 3 tbls. tabasco
• 1 tbls.garlic powder

Whisk together, add chicken being sure all pieces are coated. Cover and marinate in fridge for 3 hours (you may marinate from 1-8 hours---any longer and chick will be too salty).

Spice Mixture for Dredge:

• 1 tbls. black pepper
• 2 tsp. cayenne
• 1 tsp. white pepper
• 1 tbls. garlic powder
• 2 tsp. onion powder
• 1 tsp. celery salt
• 1 tbl. dried oregano

Whisk together in medium bowl and remove 3 tbls.  Add 2 c. flour to remaining mixture in bowl and whick together.

Heat 3 qts. peanut oil to 350° in large dutch oven or deep fryer.

Remove chicken from fridge and drain.  Sprinkle 2 tbls. of reserved spices over chicken and coat.  Dredge and let site for five minutes.  Redredge and add to oil for cooking (in two batches).  Remove to platter and sprinkle with remaining seasoning mix.

Oh Tweedle Dee, I got a couple Notes on this Recipe...

Note 1: Although I prefer to deep fry in peanut oil, you may cook the chicken using pan frying method.  The wonderful flavor is the main reason for using the recipe.

Note 2: Time Saver. If you've made a batch of my Creole Seasoning, you may wish to use that instead of the Spice Mix in this recipe.

Note 3: Do not substitute fresh for powdered and dried ingredients as it will not give you the flavor you'll want.

Rustic Dinner Rolls...

These are excellent and can be used with a variety

of menus.  Can be a bit tricky and time-intensive; but don't be intimidated!  Your guest will love them. 

Prep your Kitchenaid with Dough Hook.
In bowl:

• 12 1/2 oz water
• 1 1/2 tsp instant yeast
• 2 tsp honey

Whisk together

• 16 1/2 oz bread flour
• 1/4 c. wheat flour

Mix on low speed until melded (3 min.) Cover with celo and set aside to rise 30 min. Add 1 1/2 tsp. salt and mix on "2" Setting for about 5 min., until well melded.
Grease a medium bowl and spatula, transfer from mixer bowl.
Leave at room temp for 1 hour to rise. Fold dough and allow to sit 30 min, repeat once. Should have about doubled in size. (total Rising Time: 2 hrs.)
Remove from bowl onto floured kneading area (you'll know why you sprayed the bowl).  Handling gingerly, cut the dough in half and gently stretch each to about 16" long. Cut into 8 pieces.
Spray two cake pans. Flour hands and gently ball each of the 16 roll portions and put into cake pans (8 each). Cover w/ celo and let sit for 30 min.
Preheat ove to 500°.
Remove celo and spritz rolls with water. Bake for 10 min.
Turn oven down to 400° and remove rolls.
[read Note:] Transfer the rolls to an ungreased baking sheet (go ahead, dump 'em) and pull apart to expose sides (you may let them cool slightly before doing this).
Bake, right-side up, for an additional 10-15 minutes (rotating pan after 7).
Serve Hot or let cool for an hour.

Note: If you wish to serve Hot with meal, you may wait up to and hour for the final baking.

Rosemary/Garlic Roast Chicken...

The Wonderful Flavor belies he ease of preparation.

 

• 1- 3 1/2 lb. chicken, halved

Marinade:

• 1 1/2 c. olive oil
• 8 garlic cloves, flattened
• 1/2 c. fresh parsley, minced

Place chicken in shallow roasting pan and coat with marinade. Refrigerate 24-36 hours.

Now we're ready to cook:

Remove chick, reserving 1/3 c. marinade and add the following to it.

• 3 tbsp. fresh rosemary, chopped
• 2 1/2 tbsp. fresh thyme, chopped
• 6 garlic cloves, pressed 
• sea salt and black pepper, coarsely ground (to taste)

Dip chicken halves in marinade and place, skin side up, in shallow roasting pan. Pour remaining marinade mixture over chick. Bake in preheated 450° oven until cooked through (50 min.).  Transfer to plates or platter.

I serve chick with cherry tomatoes, sauteed in white wine, alongside french green beans.
(The Marinade is excellent for use with other meats and poultry.)

For Tea Time or Refreshing Iced, Try These...

     Of course, we here in The South are great Iced Tea lovers.  It's so much a Summertime Staple, no hostess is left wanting for a picher of it in the fridge.  I "dicovered" the Joys of a Good Hot Tea in the 70's and love to have friends over for Mid-Day Teatimes.

     Different teas have characteristics which make them perfect for each application.  I have, long ago, left the Madding Crowd picking up a box Lipton to quench my thrist or enjoy with friends. 

Through my "trial and error", I now depend on two brands for my tea: Tazo and Twinings.

 

Tazo brews up as well for Hot as...

...Twinings does for Iced.

Try them and do your own taste tests (you can find variety boxes to try), but stay away from the Liptons.  Well...Lipton's fine for the Chruch Social...  

Tomato Pesto Pasta...

This is a quick and easy side for Grilled or Baked Chicken or Seafood.

 Ingredients:

• 1 lb.  Pasta
• 2/3 c.  pinenuts or blanched almonds
• 2 1/2 c.  cherry tomatoes
• 1/2 c.  basil
• 1 clove  garlic
• 1 tsp.  salt
• 1 tsp.  red pepper flakes (may adjust to taste)
• 1/3 c.  olive oil
• 2/3 cup grated parmesan

 

Toast nuts in dry sautee pan until golden. Prepare Pasta.
Combine tomaotes, nuts, basil, garlic, salt and pepper flakes and process, add oil and blend together.
Drain pasta and return to pot. Pour Pesto Mixture over and toss. Add Parm and toss. Transfer onto serving plate.

Coq au Vin

Serves 8

• 2 chickens, cut up
• ½ cup all-purpose flour
• ½ cup canola oil
• 1 slice smoked bacon (optional)
• 1 cup celery, medium diced
• 1 cup diced carrot
• 1 cup diced onion
• 4 garlic clove, peeled and sliced
• 6 ounces button mushroom, washed and diced
• 1 cup brandy
• 2 bottles red wine
• 2 tablespoons tomato paste
• 2 sprig fresh thyme
• fine sea salt and freshly ground black pepper

1 package egg noodles, cooked

Lay the chicken pieces on a parchment lined baking pan; season chicken with salt and pepper and lightly dust with flour.

Heat canola oil in a heavy bottomed stock pot, slowly add the chicken and cook over medium heat until the skin is golden brown and crispy. Turn chicken and continue cooking until golden brown.
Remove chicken from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion , garlic and mushroom; cook until lightly caramelized.
Deglaze the pan with the brandy and add the browned chicken, red wine and tomato paste and thyme. Bring to a boil and simmer on very low heat for about 3 hours, until the chicken is very tender and starts falling off the bone.
Carefully remove the chicken from the sauce and reduce the sauce by half. Once the sauce had thickened, add the chicken and season to taste. Serve over egg noodles.

Orange Cream Pie

This quick and easy pie is Refreshing if "company's coming" or as a light add-on to the after dinner desert tray.

•  2 cups Nilla Wafers crumbs (about 60 wafers)
• 1/3 cup butter, melted
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 1 (6 oz.) can frozen orange juice concentrate, thawed
• 1 cup (1/2 pt.) heavy cream, whipped

COMBINE wafer crumbs and butter; press firmly into bottom and up side to rim of 9-inch pie plate. Chill.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk and juice concentrate until smooth. Fold in whipped cream. Pour into crust.
CHILL or freeze 2 hours or until set. If frozen, remove from freezer 5-10 minutes before slicing. Garnish as desired.

Creole Seasoning...

     Used as a Steak Rub or Dashed onto Chicken or Seafood for a Spicy Kick, this is a good mix to have on hand.  Great for gifting.

• 1/3 c.  Sea Salt
• 1/4 c.  Granulated Garlic
• 1/4 c.  Black Pepper
• 1/3 c.  Paprika
• 2 tbsp. Cayenne Pepper
• 2 tbsp. Dried Oregano
• 2 tbsp. Dried Basil
• 3 tbsp. Granulated Onion

"Pot Roast" Chicken...

     As with most of my recipes, this one is Hostess Friendly.  After considerable Prep, it's not time consuming; allowing you to enjoy your guests.  Perfect for a Family Pot Luck. 
     Also, you may use substitute vegetables to suit your palate.

•1 chicken, about 4 pounds, halved or quartered
•1 clove garlic, mashed and minced
•1 tablespoon butter
•freshly ground black pepper
•1 1/2 to 2 pounds potatoes, cut in 1-inch chunks
•4 to 6 carrots, cut in 2-inch pieces, halved or quartered crosswise if very thick
•3 to 4 ribs celery, cut in 2-inch pieces
•2 tablespoons olive oil
•3 cloves garlic, mashed and minced
•1 cup chicken broth
•salt and pepper

Heat oven to 425°. Lightly oil a roasting pan.

Wash the chicken and pat dry. Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin and rub some of the butter mixture under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan.

Combine the potatoes, carrots, and celery. Toss with the olive oil and 3 cloves of minced garlic. Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.

Roast, basting occasionally, for about 1 1/4 to 1 1/2 hours, or to about 165° when a meat thermometer is stuck into the meaty part of the thigh. Add more chicken broth, if needed.  Serves 4.

Blueberry Crumb Cake...

•1 1/2 cups all-purpose flour

•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon salt
•4 ounces butter, softened (8 tablespoons)
•3/4 cup granulated sugar
•2 large eggs
•1/2 cup sour cream
•1 1/2 teaspoons vanilla extract
•2 cups blueberries

Topping:
•1/2 cup light brown sugar, packed
•3/4 cup flour
•1/2 teaspoon ground cinnamon
•dash ground nutmeg
•5 tablespoons melted butter
•1/2 cup finely chopped walnuts or pecans, optional

Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.

In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.

Bake for 40 to 45 minutes, until the cake is firm and top is browned.

Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

Grilled/Roasted Corn...

     This has become an essential side for Summertime Cookouts.  Grilled Corn has a great flavor and is easy to prepare.  Secrets to Success with the Grilling is a good Brine Soak  and a Hot Grill .

BRINE SOAK (for about 8 ears):

• 1 gal. water
• 1/2 c. salt
• 1/2 c. sugar

Soak the shucked corn in brine for 1 hr. (can be held longer, but I suggest not over 5 hrs.).

When you're ready to grill, be sure the grill is HOT (try doing over direct fire).  Cover and rotate every 2 min. until "charred to perfection".

Grilled Lamb Chops...

Lamb is a staple for me and this is one of the best ways to prepare it.  A real crowd pleaser and wonderful for cookouts!      

Ingredients:

• 2 tablespoon chopped fresh rosemary
• 2 teaspoon olive oil
• 1 teaspoon kosher salt, divided
• 2 garlic clove, minced
• 4 (6 to 8 oz/) lamb loin chops, trimmed
• 1/4 teaspoon freshly ground black pepper

Combine rosemary, oil, 1/2 teaspoon salt, and garlic; rub mixture evenly over both sides of lamb.
Cover and marinate in refrigerator for at least 2 hours or overnight.

Sprinkle both sides of lamb with remaining 1/2 teaspoon salt and pepper.
Place lamb on a grill rack coated with cooking spray; grill 3 minutes on each side.

Note:  I'd never ruin any meat by cooking it past med/rare (145 degrees). but cook to your desired degree of doneness.  Taste almost as good cooked with broiler, but can't beat the grill for flavor.

     From a hostess' standpoint, there's another reason I like this recipe: men can't resist "TAKING CHARGE" of the Grilling; I prep the chops and let the guys knock themselve out. 
I use this FACT all Season long!

Lemon Meringue Pie...

If it's Summer, it's time for a for a zesty addition to finish up the meal or to enjoy on the patio with Friends & Family.  For either, this pie will fit the bill. 

2 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoons salt
3/4 cups cold butter, cut into pieces
3 tablespoons cold butter
1/4 cups vegetable shortening, cold

Make the crust:

• Combine the flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Cut 3/4 cup butter and the shortening into the flour mixture using a pastry blender, 2 knives, or your fingers, until a coarse meal forms.
• Stir in 4 to 6 tablespoons of iced water until dough is just combined and holds together when pressed.
• Transfer to a clean surface and gather the dough into a ball and flatten to a disc. Wrap in plastic wrap and chill for 1 hour or up to overnight. (Chilled dough may be frozen for up to 3 months.)

Good Morning!(?) Now, we're ready to make the pie.  Heat oven to 425 degrees.

•  Roll out the dough to 1/8-inch thick and fit into a 9-inch pie plate. Trim away the excess dough, leaving a 1/2-inch overhang. Fold the edges under and crimp along the rim.
• Prick the bottom of the dough several times with a fork, line with parchment paper, and fill with beans or pie weights.
• Bake for 15 minutes. Remove the paper and weights and bake for 15 more minutes. Cool on wire rack.

For Filling:

1 1/4 cups sugar
1 1/2 cups
5 tablespoons cornstarch
1/2 cups lemon juice

1 tablespoon(s) finely grated lemon zest
3 large eggs, separated

Whisk the cornstarch, 1 1/4 cups sugar, and 1 1/2 cups water together in a medium saucepan. Add the lemon juice, zest, and yolks and cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken -- about 10 minutes. Remove from heat, whisk in the remaining 3 tablespoons butter, and strain into the prepared crust.

Make the meringue: (Reduce the oven temperature to 350 degrees F.)

•  Beat the egg whites to soft peaks.
• Add 5 tablespoons sugar in a slow, steady stream and continue to beat until the whites have increased to about six times the volume and are glossy and firm. (The whites will make pointy peaks when pulled up with the beaters or whisk.)
• Spread the meringue over the filling, to touch the crust edge.

Bake until the meringue is golden brown -- 10 to 15 minutes. Cool on wire rack.

Note: Always, always, always be sure meringue pies are completely cooled before refrigeration.  This will ensure the topping and filling won't separate from the crust.

Pineapple Meringue Pie...

"My Crew" seems to prefer this over my Lemon Meringue.  It is a fresh addition to Summer Dining.  The caveate is that if both of them are available for my guests; it becomes a toss-up!

2 cups pecan shortbread cookie crumbs
1 1/3 cups sweetened flaked coconut, divided
1/4 cup butter, melted
2 cups milk
1/4 cup cornstarch
3 large eggs, separated
1 cup sugar, divided
1 (20-oz.) can crushed pineapple, drained
1 tablespoon butter
1 teaspoon vanilla extract

 Preheat oven to 350°.

• Stir together cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.
• Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 1 hour or until completely cool.
• Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and 3/4 cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in pineapple, 1 Tbsp. butter, and vanilla. Spoon immediately into cooled piecrust.
• Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue.
• Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours

Note:  Pineapple, like lemon juice, is acidic and will prevent the cornstarch from thickening properly if added before the custard is cooked.
Chilling the pie after it cools at room temperature further sets the filling and makes for perfect slices.

BEST Blueberry Muffins...

I keep searching for the PERFECT Bluberry Muffin Recipe. 

This is My Current Favorite and are Great for Gifting.
 

 

Ingredients:

• 2 1/2 c. all-purpose flour
• 1 tsp. salt
• 1 1/8 c. + 1/3 c. + 3 tsp.  sugar
• 1 c. buttermilk
• 2 eggs
• 1/4 cup melted unsalted butter
• 4 tblsp. veg oil
• 1 1/2 tsp. vanilla
• 1 c. + 5 oz. fresh blueberries, rinsed
• 1 tsp. lemon zest

Topping:  Combine 1/3 c. sugar and lemon zest
"Filling":  Combine 5 oz. blueberries and 3 tsp. sugar in saucepan. Cook and reduce over medum heat, making to jam constitancy. Transfer to bowl and let cool.

 

Muffin:
Combine flour and salt; set aside.  In mixing bowl, whisk eggs and 1 1/8 c. Sugar together until blended. Whisk in buttermilk, oil and vanilla until blended (not whipped!). 
Fold in dry ingredients and 1 c. blueberries, until blended (batter should have "rough" consistance of a quickbread).
Spoon mixture into sprayed muffin pan. 
Put 1 tsp. of your newly-made filling into the middle of each; swirl this around to minx in (I do this with a chopstick).
Sprinkle topping over muffins.

 

Bake at 425° for 18 min., rotating pan at halfway mark.  [test doneness by tapping muffin top to be sure they're set]
Set on Rack to cool.
Remove muffins and enjoy!

Blueberry Cobbler...

When my crop comes in, a cobbler is the first recipe I make.  Here is an easy, tasty recipe you can whip up in minutes. 

• 2/3 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 3 cups fresh or frozen blueberries
• 1 teaspoon melted butter
• 1 teaspoon ground cinnamon
• 1 cup sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup milk
• 3 tablespoons melted butter

In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.
Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned.
Serves 6

Served with vanilla ice-cream, Wonderful!

Classic Roast Beef...

I've had several recipes for Raost Beef over the years, but this one is simple and works well for me.






1 4-pound top sirloin roast , fat trimmed to 1/4 inch thick
Salt and pepper
1 tablespoon vegetable oil
8 ounces white mushrooms , chopped
2 onions , chopped fine
1 carrot , peeled and chopped
1 celery rib , chopped
1 tablespoon tomato paste
4 garlic cloves , minced
1/4 cup all-purpose flour
1 cup red wine
4 cups low-sodium beef broth
1 teaspoon Worcestershire sauce

Pat roast dry with paper towels. Rub 2 teaspoons salt evenly over surface of meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Adjust oven rack to lower-middle position and heat oven to 275 degrees. Pat roast dry with paper towels and rub with 1 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then transfer to V-rack set inside roasting pan (do not wipe out Dutch oven). Transfer to oven and cook until meat registers 125 degrees (for medium-rare), 1½ to 2 hours.

Meanwhile, add mushrooms to fat in Dutch oven and cook until golden, about 5 minutes. Stir in onions, carrot, and celery and cook until browned, 5 to 7 minutes. Stir in tomato paste, garlic, and flour and cook until fragrant, about 2 minutes. Stir in wine and broth, scraping up any browned bits with wooden spoon. Bring to boil, then reduce heat to medium and simmer until thickened, about 10 minutes. Strain gravy, then stir in Worcestershire and season with salt and pepper; cover and keep warm.

Transfer roast to cutting board, tent with foil, and let rest 20 minutes. Slice roast crosswise against grain into 1/2-inch-thick slices. Serve with gravy.

Strawberry Jell-O Sheet Cake

     This is one of my Summer Staples for Cookouts with The Family.  It's practically expected that I bring it to Summertime Family Get-Togethers.  No false praise, here, as I bring back a clean pan.

For Cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter , softened, plus extra for preparing pan
• 2 1/4 cups all-purpose flour , plus extra for preparing pan
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 6 large egg whites
• 1 3/4 cups sugar

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 by 13-inch baking pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla, and egg whites in large measuring cup.

With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes, scraping down bowl as necessary. Add flour mixture and milk mixture alternately, in two batches, beating after each addition until combined, about 30 seconds each time. Using rubber spatula, give batter final stir. Scrape into prepared pan and bake until toothpick inserted in center comes out clean, about 35 minutes. Cool cake completely in pan, at least 1 hour. Once cool, cake can be wrapped in plastic and kept at room temperature for up to 2 days.

 For  Syrup and Topping*:

• 4   cups frozen strawberries
• 6   tablespoons sugar
• 2   tablespoons orange juice
• 1/2 cup water
• 2    tablespoons strawberry-flavored gelatin
• 2    cups heavy cream

Heat 3 cups strawberries, 2 tablespoons sugar, juice, and water in medium saucepan over medium-low heat. Cover and cook until liquid is deep red and strawberries are softened, about 10 minutes. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temperature, at least 30 minutes.

Meanwhile, poke about 50 holes in top of cooled cake (see photos). Slowly pour cooled liquid evenly over top of cake. Wrap with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 2 days.

 Pulse reserved strained strawberries, 2 tablespoons sugar, and remaining strawberries in food processor until mixture resembles strawberry jam. Spread strawberry mixture evenly over cake. With electric mixer on medium-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries. Cut cake into squares and serve.

 *I substitute a white frosting for the cream topping if the cake is not to be eaten immediately or travelling to pot lucks.

A Few Recipe Sites on the Web...

Ask.com: Food & Drink
Betty Crocker
Cooking.com
Eagle Brand Condensed Milk
The Food Network's Chef's Recipes
La Belle Cuisine: Recipes of Craig Claiborne
Land-O-Lakes
Paula Deen Recipes
RecipeZaar




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A Clean Kitchen is a Happy Place...

     Even while I'm preparing a meal, I can't abide a messy kitchen.  It's so easy to Rinse and Clean (or to put rinsed dishes in the washer).  And Heaven Help the person who leaves an unrinsed Bowl or Utinsil in my sink!  Okay, okay, I let it go when I've Guest Cooks (I rinse them myself, with a smile on my face).

Publications and Good Reads...

I can sit down and read a Cookbook as if it were a novel.  I love searching for new techniques and interesting spice/flavor combinations.

Gifts...

Creminelli Fine Meats
Carnegie Deli
Fiji Water - Anybody can bring wine.Take your party
                     hostess a case of Fiji, and she'll be
                     sending you a Thank You Note.
Harry and David Fruits 
Luigi's Italian Deli
Naturally Fresh Dressings - Another unorthodox
                     gift which is especially appreciated
                     around the Holidays.
Tupelo Honey Cafe - If you can find a better Pecan
                     Pie, BUY IT!

Shopping...

Fresh Market
Harris Teeter
Ingles Markets
Lowes Food

Larder/Pantry...

Betty Crocker
Lawry's Seasonings
Nestle Products
Naturally Fresh Dressings
New River Winery
Scharffen Berger Chocolate
Nilla Wafers

Utensils and Cutlery...

Cutlery and More. Good Prices/Free Shipping
J. A. Henkels Int'l USA
OXO Products
Wüsthof

Countertop Appliances...

Cooking.com
Dillard's
Hammacher Schlemmer
KitchenAide
Macy's
Williams-Sonoma

Large Appliances...

Dacor
Home Depot
KitchenAide
LG Kithen
Lowes Home Improvement
NexTag - Comparison Shopping Site
Range Hoods
Viking
Wolf/Sub-Zero