Over 400 great Southern Recipes - from Apples to Zucchini - from the Wood Stove to the Panini Press - Three Generations of Time Tested and Perfected Recipes for Your Family to enjoy. From "My Kitchen to Yours" - check it out: Amazon.com
1 cup granulated sugar
1/2 cup boiling water
1 teaspoon vanilla extract
1/4 cup melted butter
1 + 1/4 cups instant nonfat dry milk
Combine hot water and sugar - stir well. Mix vanilla extract, melted butter, and dry milk in with hot sugar water. Pour mixture into blender - process until smooth (about 2 minutes). Pour mixture into bowl, cover and chill about 30 minutes before using. Yield: about 14 ounces.
"Never be caught without 'that ingredient' needed to make your recipe". No doing without, or last minute runs to the grocery store. This little kitchen helper book gives you the recipe to assemble items from your pantry into the finshed product. Homemade Sauces, Rubs, Marinades, Seasonings, Condiments, Master Mixes, Pantry Meals, Freezer Meals, Crock Pot Meals, Leftover Remakes, Seasoning Charts, Storage Charts, Measuring Guides, Plus "more". Check it out at: www.amazon.com The Well Stocked Cupboard by Donna Watkins
Our Family thought these warm sweet muffins could cure anything from a broken heart to a sprained ankle. Sitting down at my mother's table and biting into one of those warm sweet tender muffins draped in that smooth satin chocolate glaze was heavenly. Maybe it was the moist sweet muffin; maybe it was the delectable chocolate glaze; probably it was The Love of a Mother's Heart that went into the baking process that was the magic. Whatever it was, our family found these muffins to be a good cure for stress. I am not promising the same results for you. Just try baking them and eating one and see for yourself.
Grandma Barber’s Vanilla Muffins with Chocolate Glaze
1/3 cup each: shortening and butter
1 cup granulated sugar
2 eggs - beaten
½ cup evaporated milk
1 ½ tsps vanilla extract
2 cups AP flour
2 tsps baking powder
¼ tsp salt
½ cup water
1 recipe: Chocolate Glaze
Preheat oven to 375 degrees.
Prep muffin tin – grease and flour.
In mixing bowl – cream together shortening, butter, sugar and vanilla extract.
Beat mixture with electric mixer set on med/high until color lightens and mixture is creamy and fluffy.
Beat eggs into mixture– one at a time – set aside.
In another bowl – combine flour, baking powder, and salt – mix well.
Alternately add flour mixture, milk and water to creamed mixture – mix only until flour particles are all moistened.
Using ¼ cup measure – scoop batter into greased muffin tins.
Bake muffins 25 – 30 minutes or until light golden brown.
Let muffins cool 5 minutes in tins – remove to serving platter – top with frosting
Chocolate Glaze Recipe
1 ½ cups confectioner's sugar
1 ½ Tbsps cocoa powder
1 ½ tsps vanilla extract
3 to 4 Tbsps evaporated milk
Fork sift powdered sugar to remove all lumps.
Combine sugar and cocoa – mix well.
Add extract and milk to mixture – blend well. Amount of milk depends on consistency of your choice. Spread chocolate glaze over warm muffins.
Comfort food at its finest is serving up a warm bowl of homemade chicken and dumplings. Both my mother and mother-in-law were such fantastic Southern cooks. They cooked from scratch and most of their recipes were tucked away inside their memories - very few of their recipes were written down on paper. I worked hard to salvage those wonderful foods that my husband and I grew up loving by making numerous trips to our moms' homes as they were cooking so that I could measure and record each step to make into a written recipe. Their recipes and mine are in a collection bound together and published as Country Style Southern Cooking (by Donna Watkins) available on Amazon.com. Now my mom and mother-in-law were both fantastic cooks, yet their style of cooking was somewhat different. For instance, my Mom made fruit cobblers with a thickened fruit filling and a fluffy batter style topping; whereas, my Mother-in-law made her cobblers with thin juice, sweetened fruit, and pie crust strips laid across the top of the fruit which baked up to a thin crisp topping. Both out of this world delicious, yet, so different. Same thing with their dumplings: My Mom made 'drop' dumplings which cozied up with some thick creamy broth. My Mother-in-law cut thin strips of dough and let them simmer in thin buttery broth. Their dumplings were made from scratch, of course. I have included those recipes in the cookbook. Yet, I have found a way to combine both of their recipes with a Quick Fix using flaky canned biscuits. It's not completely homemade but a close cousin and most folks won't be able to tell the difference. These can be table ready in about 20 minutes. So, here is your recipe: (Enjoy)!
Quick Fix Chicken & Dumplings
1 – 2 cups Rotisserie Chicken
1 (6 oz) can Flaky Biscuits
3 (14 oz) cans Chicken Broth
¼ cup Cream of Chicken Soup (undiluted)
1 Tablespoon Butter
Salt & Pepper (to taste)
Flour (for dredging)
Shred or chunk cut 1 to 2 cups of pre-cooked chicken – set aside. In a large 5 quart saucepan, bring broth and butter to a simmering boil. While broth is reaching a boil temperature, separate the ‘layers’ of the flaky biscuits (there is about 4 layers per biscuit). Spread some flour across a piece of waxed paper – season flour with salt & pepper. Lay each thin biscuit layer onto the seasoned flour and coat both sides . Roll a rolling pin over the flour coated biscuits layers to flatten them. Cut each flattened biscuit layer into 4 strips. Drop the biscuit strips into the boiling broth. As the strips are added they will float. When the biscuit strips cover the entire surface of the broth- gently punch them down into the broth before adding more strips (this keeps them from sticking together). Cook dumplings about 10 – 15 or until a sample check indicates the dumpling is no longer doughy inside. During the last few minutes of cook time, add the undiluted cream of chicken soup to thicken broth – stir in gently . Add in the desired amount of cooked chicken (chicken should be warm). Serve up a steamy warm bowl of this Southern goodness.
Rachel’s Rum Cake
1 (15 oz) box yellow cake mix
1 (3.5 oz) box ‘instant’ Vanilla Pudding Mix
½ cup water
½ cup oil
½ cup dark Rum (80 or 90 proof)
1 cup broken pecans
2 Tbsps dark brown sugar
1 (10 oz) jar No Stem Maraschino Cherries
Preheat oven to 325 degrees. Lightly spray oil ‘tube’ (bundt) pan then lightly dust with flour – set aside. Chop pecans – drain cherries and slice into halves – set pecans and cherries aside. In a small bowl - beat eggs well – set aside. In large mixing bowl, combine cake mix and dry pudding mix together – add water, oil, rum, and beaten eggs to dry ingredients – mix well (either with electric mixer or about 100 hand strokes). Place broken pecans into bottom of tube pan (can use pecan halves if desired). Sprinkle brown sugar over pecans. Set cherries (cut side ‘up’) all around over the top of pecans & sugar. Gradually pour cake batter over cherry/pecan mixture ( be careful not to ‘dump’ batter into pan which will disturb the placement of the cherries – let batter flow from your tilted bowl as you pour it around in a circle). Bake cake about 55 minutes or until toothpick test is clean. Let cake sit in tube pan while you prepare the “Rum Sauce” to pour over cake. Rum Sauce Recipe below. After sauce has been prepared – (while cake is still in pan) – poke holes all around the cake’s surface with a toothpick – then pour about 1/3 of hot rum sauce over cake’s surface. Let cake sit 5 – 7 minutes then place a serving plate over the top of the tube pan (covering cake) – and ‘flip’ the pan over. The cake will release from the tube pan and reveal a beautiful cherry and pecan covered top for your cake. Poke holes all around the top, sides, and inside the ring of your cake with a toothpick – be generous with the holes (they will be filled up with rum sauce). Gently spoon ladle hot rum sauce all over top, sides, inside ring of cake.
1 ½ sticks real butter (3/4 cup)
1 ¼ cups sugar
¼ cup water
½ to ¾ cup dark Rum
½ tsp vanilla extract
Heat butter in deep saucepan – stir in sugar & water – bring to rolling boil – cook 2 minutes – stir in rum & vanilla – cook 1 minute longer. Spoon over cake.
**Note: This cake is easy to make. The most difficult part is 'deciding' how much Rum is 'enough' to satisfy your 'Rum Tastebuds'. The basic recipe calls for 1/2 cup Rum both in the cake and in the sauce. However, the 'type' of rum affects the taste. Light (70 proof) Rum is not as strong. Using the 1/2 cup measure with the Light Rum will deliver 'just a hint' of Rum flavor. When using Light Rum, and desiring a 'stronger' Rum taste, the cook could re-work the recipe and use 1/3 cup water & 2/3 cup rum in the cake 'and' use 3/4 cup rum in the sauce. The standard 1/2 cup measures, when using 'dark rum' will deliver a notable 'rum flavor'. If the cook wants an 'intense' rum flavor, the above changes could be made, however, too much rum in the cake can deliver a strong 'alcohol' flavor to the cake which overwhelms the other delicious vanilla and butter elements that make this cake a classic.
You can find many more wonderful Cake, Cookies, Cupcake, Muffins, Breads, and Roll Recipes in My Specialty Cookbook: Grandma Rosa's Kitchen Bakery. Only $7.99 makes it 'so affordable' - available at www.amazon.com, www.barnesandnoble.com, www.booksamillion.com, 'or' By Request at your local brick & mortar bookstore.
Grandma’s Soda Cracker Candy (aka: Christmas Crack)
This recipe can also be found in Grandma Rosa's Kitchen Bakery Cookbook. Just look for it at www.amazon.com
"As American as 'Apple Pie'" is the old saying. There is just 'something about Apple Pie' that warms the heart as that sweet/tart bite of tender apples bathed in a sauce of brown sugar, butter, and cinnamon lingers on our taste buds. It took me several test runs to develop this recipe; however, it was well worth the time because this has been a family favorite for awhile. Christmas Time is my Big Pie Making Marathon where I usually produce 4 or 5 pies for that Holiday Meal. However, that endeavor to please every family member's palette is proving to be too much, so, I put the family to the task of choosing only 'three' pies from the list to be served at our Christmas Dinner. The choices were: Pecan, Apple, Pumpkin, Chocolate Cream, Coconut Cream. When the votes came in - Pumpkin, Chocolate Cream, and Coconut Cream were the three winners. So, this homemade beauty is being saved for the exceptional occasional treat. I'm sharing the recipe here on my website with you, today. You can find this recipe along with 'my entire pie recipe collection' in my pie cookbook: "My Sweetie Pies" - on amazon - http://amzn.to/1mWTI4b
This book is NOT just recipes, although it would be great to have recipes that have been 'tested' through three generations of Great Southern Cooks! But, this book offers 'so much more' because it is an 'instructional book' teaching 'The Art of Pie Baking'. So much offered in this book and 'so affordable'. The reason it is very affordable is that the 'interior' has no colored pictures which greatly runs the printing cost up! The pictures for all the pies in the book can be found on the book's COVER. Match your pie photo to your recipe and save big bucks in the process. I hope you will take a moment to visit Amazon and look for this book and all my cookbooks offered there: "My Sweetie Pies" - "Grandma Rosa's Kitchen Bakery" - "Country Cooking Southern Style" - "Down Home Southern Cooking" - "The Well Stocked Cupboard".
Here is Your Apple Pie Recipe:
Homemade Apple Pie
2 Tbsps lemon juice
6 - 8 Fuji apples
½ cup granulated sugar
2 Tbsps brown sugar
¼ tsp salt
2 Tbsps cornstarch
¾ tsp cinnamon
¼ tsp nutmeg
1 (15 oz) can fried apples – drained
2 Tbsps apple jelly – melted
2 Tbsps butter
1 egg white + 1 Tbsp cream
½ tsp granulated sugar
1 recipe (double crust) pie dough
Plan ahead step: Make pie crust and chill in refrigerator.
When ready to make – preheat oven to 400 degrees.
Wash, peel, slice raw apples. Place apple slices in covered microwave safe dish and sprinkle with lemon juice. Microwave apples 10 – 15 minutes or until crisp tender. Remove cover and let apples completely cool before adding sugar/spice mixture. While apples are cooling, roll out dough into two rounds. Place one round of dough into pie plate – set aside. After apple slices have cooled, drain off all but ¼ cup of liquid in dish. In a small bowl, combine ¾ granulated sugar, brown sugar, cinnamon, nutmeg, and salt then stir this mixture into cooled apples. Fold drained fried apples into apple slices. Carefully scoop apple slices into unbaked crust. Heat apple jelly in microwave until melted and drizzle over apples then dot with butter. Carefully lay top crust over apples – cut slits in dough. Beat egg white & cream until frothy then brush egg wash over top of crust. Sprinkle crust with remaining ½ tsp granulated sugar. Bake pie at 400 degrees about 20 minutes – then- set temperature to 375 degrees and continue to bake another 30 - 40 minutes.
*Option: can substitute apricot preserves for apple jelly for a tart taste.
* Crust recipe (two 9 inch crusts) : 2 cups AP flour, ¼ tsp salt, 1 tsp sugar, pinch cinnamon, 1 cup Crisco shortening, ½ cup whole milk. Combine dry ingredients; cut shortening into dry ingredients until consistency of coarse meal; stir in milk; roll out on heavily dusted pastry board; cut into two rounds of dough and chill or freeze.
* Lattice style top crust is pretty on this pie. Cut top round of dough into thin strips then lay about 5 or 6 strips in one direction over raisins- alternately weave same amount of strips over and under first layer of strips (pot holder weave fashion). Pinch edges of top and bottom crust together to seal
*Vented top crust will also work. Just roll out dough – place over apple filling – pinch top and bottom crust edges together and press with tines of fork or pinch scallops in edges. Cut 4 or 5 vents in top crust for heat to escape. Brush with egg wash and sprinkle with sugar.
Southern Pecan Pie:
2/3 cup white sugar
1/8 tsp salt
1/4 cup maple syrup
1/4 cup honey
1/2 cup white Karo syrup
1/3 cup melted butter
1 Tbsp evaporated milk
1 Tbsp cornstarch
2 tsps vanilla extract
1 cup pecan halves
1 Recipe Pie Dough (Use Anet's Recipe 'above')
Preheat oven 350 degrees. Roll out dough and place in bottom of pie plan. Beat eggs. Combine salt & sugar - beat into eggs. Add syrups and honey to egg mixture - beat well. Combine milk & cornstarch - stir until smooth. Add vanilla extract and melted butter to cornstarch mixture. Stir Cornstarch mixture into egg mixture - mix well. Stir in pecan halves. Pour into unbaked pie shell. Bake 45 - 55 minutes or until center of pie is set.
LOOK - - - - - - - - - -
Find over 400 Southern Recipes in my cookbook - Country Style Southern Cooking - Go to http://www.amazon.com - type name of cookbook and author's name in search box.
We all have those days when we can't think of anything good to eat. We're tired from work; we're tired of eating the same old thing; we're at a loss of what to cook. That's when a big bowl of "Homemade Soup" comes in to save the day everytime. Whether it is served with a great sandwich, such as the Grilled Ham & Cheese sandwich in this photo, or, with a big old hunk of homemade cornbread - Homemade Soup is 'always' a winner. Never fear, I've included a 'shortcut version' for those times when there 'is no time' to cook. No chopping of vegetables required, yet, the taste of 'homemade' is preserved. That recipe is further down this post. For the 'ultimate' flavor - take a bit of time to prepare the original version with fresh vegetables thrown into the cook pot. "Enjoy"!
Donnie’s Homemade Vegetable Soup
1 (14 oz) can beef broth
1 (14 oz) can chicken broth
1 (14 oz) can vegetable broth
2 medium stalks celery (or) ¼ tsp celery salt
2 large carrots – sliced
½ medium onion – chopped
2 medium potatoes – cubed
1 (8 oz) can whole kernel corn – undrained
1 (15 oz) can petite diced stewed tomatoes
¼ cup green peas in can – drained
2 cups V-8 vegetable juice
1 Tbsp oil
½ to 1 tsp sugar
1 tsp salt
1 tsp seasoned salt
18 tsp black pepper
½ - 1 tsp dried savory (herb)
4 dashes Tabasco sauce
Wash and prepare vegetables as directed. In large cook pot – heat the broths then add onions, celery, carrots – cook until vegetables are ‘slightly’ tender. Add cubed potatoes and continue to cook until all vegetables are crisp tender. Add all other ingredients to pot – bring heat to simmer and cook another 15 minutes (do not let soup boil) it makes the tomatoes ‘foam’ and takes away from the wonderful flavor of this soup.
Shortcut Time-Saver Version: (No Time to Cook - This Recipe Saves the Day)
For those times when ‘from scratch prep’ is not an option – these shortcuts will save a bit of time and trouble, yet, still taste ‘so-o-o’ much better than canned. There’s no chopping of vegetables required in this version.
Use these substitutes in your original recipe:
Replace sliced celery with ¼ tsp celery salt
Replace fresh carrots with 1 (14 oz) canned carrots – drained
Replace fresh onions with equal amount of frozen chopped onions
Replace fresh potatoes with 1 (14 oz) canned whole potatoes – drained
Such a simple easy fix casserole with a rich comforting taste appeal. Here's your recipe:
3 cups egg noodles
1 pound ground beef
1 small onion - finely chopped
1/2 tsp dried thyme
1/4 tsp garlic powder
Salt & Pepper - generously
1 (14 oz) can whole kernel corn - drained
1 (10 oz) can cream of mushroom soup - undiluted
1 Tbsp butter
1 cup Half & Half cream
2 cups shredded Cheddar Cheese - divided
Preheat oven 375 degrees. In large saucepan, heat water to boiling and cook noodles by package directions - cook only to al dente stage (cooked done but still firm). Drain water from noodles and set aside. Cook ground beef in skillet - add chopped onion to skillet during the last few minutes of frying - saute onions. Drain fat from skillet. Stir seasonings into meat/onion mixture in skillet - set aside. Heat butter in medium saucepan. Add undiluted soup, milk, 1 cup cheese to melted butter in pan - cook and stir mixture until smooth and cheese has melted. Add soup mixture and meat/onions to drained cooked noodles in saucepan - gently fold ingredients together until well mixed - (don't over mix which breaks noodles apart). Pour mixture into a well greased large casserole dish. Sprinkle remaining 1 cup shredded cheese over top. Cover dish with foil - bake 20 to 25 minutes. Remove foil top during last 10 minutes of bake time.
My passions are cooking, gardening, writing, and teaching children skills to nurture them through a lifetime. I love sharing my ideas and hearing about yours. Most of the Recipes posted on this blog can be found in the collection of hundreds of my recipes found in my Cookbooks "Southern Cooking on the Table" - "My Sweetie Pies - "Cooking: Junior Chefs in the Game" - "The Well Stocked Cupboard" - and - "Kidz Gone to Potz". When recipes from other sources are posted - credits for the recipes will be noted. I hope you and your family will enjoy the great dishes you prepare from these references.