Mickey Carlucci, from Peralta, N.M. with her Southwest region winning Corn Scallop
photo by:High Cotton Food Styling and Photography
The Year's Best Recipes
American Profile’s second annual Hometown Recipes Contest was a huge success. In all, nearly 1,000 recipes were submitted.
American Profile’s second annual Hometown Recipes Contest was a huge success. In all, nearly 1,000 recipes were submitted. Reflecting not only regional tastes and culinary traditions, the entries pointed out something we’ve known all along—our readers can really cook.
Contributing Food Editor Mary Carter tested hundreds of recipes and, along with American Profile staff, tasted and judged the entries. The Grand Prize winner is a recipe for Blueberry Bread Pudding with Blueberry-Ginger Sauce, created by Candace McMenamin of Lexington, S.C. “My family and I go to the blueberry patch every July 4th. With the sometimes stifling heat here in the South, it is not always easy to get my teenage boys to adhere to this tradition. This recipe helps serve as a reward for their hard efforts, and I get to enjoy some great togetherness with my boys. Hopefully, this tradition of ours will endure,” she says. McMenamin will receive $100 for being a regional winner in the dessert category and $500 for being the Grand Prize winner.
Among our favorite recipes are these regional category winners: Cheese Garlic Breadsticks submitted by Gwen Swanson of Pukwana, S.D.; Spicy Chicken over Angel Hair Pasta submitted by Cheryl Ludemann of Boonville, N.Y.; Corn Scallop submitted by Mickey Carlucci of Peralta, N.M.; and Lotta Lemon Pancake Roll-Ups submitted by Margee Berry of Trout Lake, Wash.
Watch for announcements of the 2007 Hometown Recipes Contest in the pages of American Profile early next year. You too could be a winner.
Also, please continue reading below to see all of the winning recipes!
Corn Scallop
High Cotton Food Styling and Photography
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1 (15-ounce) can whole kernel corn, undrained, or 1 1/2 cups fresh corn kernels
1 (15-ounce) can cream-style corn
2 eggs
1 (6-ounce) can evaporated milk
2 tablespoons butter
2 tablespoons minced onion
1/4 teaspoon black pepper
2 cups coarsely crushed saltine crackers
1 (12-ounce) package diced pepper Jack or Swiss cheese
Instructions
1 (15-ounce) can cream-style corn
2 eggs
1 (6-ounce) can evaporated milk
2 tablespoons butter
2 tablespoons minced onion
1/4 teaspoon black pepper
2 cups coarsely crushed saltine crackers
1 (12-ounce) package diced pepper Jack or Swiss cheese
1. Preheat oven to 325F. Grease a 13-by-9-inch baking dish.
2. Beat eggs slightly in a large bowl. Stir in whole kernel corn (no need to drain) and cream-style corn. Add evaporated milk, butter, onion and pepper. Fold in cracker crumbs and diced cheese.
3. Spoon corn mixture into dish. Bake 1 hour or until set. Let stand 5 minutes. Cut into squares and serve. Serves 8.
Nutritional Information
2. Beat eggs slightly in a large bowl. Stir in whole kernel corn (no need to drain) and cream-style corn. Add evaporated milk, butter, onion and pepper. Fold in cracker crumbs and diced cheese.
3. Spoon corn mixture into dish. Bake 1 hour or until set. Let stand 5 minutes. Cut into squares and serve. Serves 8.
Nutritional facts per serving: 370 calories, 21g fat, 17g prot., 30g carbs., 2g fiber, 640mg sodium.
Savory Three-Cheese Pockets
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Ingredients
2 ounces pepperoni, finely chopped
1 (4-ounce) jar mushrooms, drained and finely chopped
2 tablespoons finely chopped black olives
4 ounces cream cheese, softened
1 teaspoon dried oregano, plus extra for garnish
1/2 teaspoon garlic powder
4 tablespoons grated Parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon black pepper
4 mozzarella string cheese sticks
1 (14-ounce) can refrigerated pizza dough
3 tablespoons bottled Italian dressing, divided
Pizza or marinara sauce, optional
Instructions
1 (4-ounce) jar mushrooms, drained and finely chopped
2 tablespoons finely chopped black olives
4 ounces cream cheese, softened
1 teaspoon dried oregano, plus extra for garnish
1/2 teaspoon garlic powder
4 tablespoons grated Parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon black pepper
4 mozzarella string cheese sticks
1 (14-ounce) can refrigerated pizza dough
3 tablespoons bottled Italian dressing, divided
Pizza or marinara sauce, optional
1. Preheat oven to 375F.
2. Combine pepperoni, mushrooms, olives, cream cheese, oregano, garlic powder, 2 tablespoons Parmesan, and salt and pepper in a medium bowl. Stir well.
3. Cut each cheese stick into six 1/2-inch pieces.
4. On a lightly floured surface, roll out pizza dough to a 12-by-18-inch rectangle. Brush dough with 2 tablespoons Italian dressing. Cut into 24 equal pieces. Place one piece of mozzarella cheese and a scant tablespoon of pepperoni mixture on each square. Bring all four corners together above filling and pinch to seal. Brush with remaining Italian dressing and sprinkle with remaining Parmesan cheese and extra dried oregano. Place bundles about 1 inch apart on a baking sheet. Bake 15 to 20 minutes. Serve with warmed pizza or marinara sauce, if desired. Makes 24 appetizers.
Nutritional Information
2. Combine pepperoni, mushrooms, olives, cream cheese, oregano, garlic powder, 2 tablespoons Parmesan, and salt and pepper in a medium bowl. Stir well.
3. Cut each cheese stick into six 1/2-inch pieces.
4. On a lightly floured surface, roll out pizza dough to a 12-by-18-inch rectangle. Brush dough with 2 tablespoons Italian dressing. Cut into 24 equal pieces. Place one piece of mozzarella cheese and a scant tablespoon of pepperoni mixture on each square. Bring all four corners together above filling and pinch to seal. Brush with remaining Italian dressing and sprinkle with remaining Parmesan cheese and extra dried oregano. Place bundles about 1 inch apart on a baking sheet. Bake 15 to 20 minutes. Serve with warmed pizza or marinara sauce, if desired. Makes 24 appetizers.
Nutritional facts per (1-pocket) serving: 90 calories, 5g fat, 4g protein, 8g carbohydrates, 0g fiber, 240mg sodium
Hot and Crabby Dip
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1 cup mayonnaise
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons minced jarred roasted red pepper
1 (6-ounce) can lump crabmeat
Instructions
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons minced jarred roasted red pepper
1 (6-ounce) can lump crabmeat
1. Preheat oven to 350F.
2. Combine mayonnaise, cheese, onion and red pepper. Gently fold in crabmeat. Spread mixture in a 9-inch pie plate or other shallow baking dish. Bake 20 minutes or until lightly browned and bubbly. Serve with bagel chips.
Yield: 8 to 10 servings
Tips from the Test Kitchen
2. Combine mayonnaise, cheese, onion and red pepper. Gently fold in crabmeat. Spread mixture in a 9-inch pie plate or other shallow baking dish. Bake 20 minutes or until lightly browned and bubbly. Serve with bagel chips.
Yield: 8 to 10 servings
Tips From Our Test Kitchen:
As this rich dip cools, stir it a few times to help keep it creamy.
As this rich dip cools, stir it a few times to help keep it creamy.
Sombrero Dip
High Cotton Photography & Food Styling
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Ingredients
2 pounds ground beef or turkey
1 1/2 cups chopped onion
1 (10-ounce) can diced tomatoes with green chilies
4 to 5 teaspoons chili powder
1 teaspoon cumin seeds
1/2 teaspoon garlic salt
2 (15-ounce) cans refried beans
5 cups shredded Cheddar cheese, divided
1 cup chopped pimiento-stuffed green olives
1/2 cup chopped onion
Garnishes:
1 cup chopped stuffed green olives
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Instructions
1 1/2 cups chopped onion
1 (10-ounce) can diced tomatoes with green chilies
4 to 5 teaspoons chili powder
1 teaspoon cumin seeds
1/2 teaspoon garlic salt
2 (15-ounce) cans refried beans
5 cups shredded Cheddar cheese, divided
1 cup chopped pimiento-stuffed green olives
1/2 cup chopped onion
Garnishes:
1 cup chopped stuffed green olives
1/2 cup chopped onion
1 cup shredded Cheddar cheese
1. Cook meat in large skillet over medium-high heat, breaking up with a fork. When meat starts to brown, add onion and sauté until slightly brown. Stir in tomatoes, chili powder, cumin seeds and garlic salt. Simmer until liquid is slightly reduced.
2. Add beans and heat thoroughly. Add 4 cups cheese.
3. When ready to serve, pour mixture into a large chafing dish. Arrange olives in a mound in the center. Circle with a ring of onions and another ring of cheese. Serve with corn or tortilla chips or flour tortillas. Serves 12.
Nutritional Information
2. Add beans and heat thoroughly. Add 4 cups cheese.
3. When ready to serve, pour mixture into a large chafing dish. Arrange olives in a mound in the center. Circle with a ring of onions and another ring of cheese. Serve with corn or tortilla chips or flour tortillas. Serves 12.
Nutritional facts per serving: 300 calories, 21g fat, 23g protein, 8g carbohydrates, 1g fiber, 960mg sodium.
Artichoke Dip
High Cotton Food Styling & Photography
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Ingredients
1 (15-ounce) can quartered artichoke hearts, drained
1 (3-ounce) can diced mild green chiles or diced jalapenos
1 cup grated Parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 (8-ounce) package cream cheese, softened
Instructions
1 (3-ounce) can diced mild green chiles or diced jalapenos
1 cup grated Parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 (8-ounce) package cream cheese, softened
1. Preheat oven to 350F.
2. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in cream cheese; mix well. Spoon into a 9-inch-square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.
Tips from the Test Kitchen
2. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in cream cheese; mix well. Spoon into a 9-inch-square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.
Tips From Our Test Kitchen:
This creamy, spicy dip is also excellent served with vegetable sticks.
This creamy, spicy dip is also excellent served with vegetable sticks.
Mushroom Mini-Muffin Cups
High Cotton Food Styling and Photography
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Ingredients
1/2 cup plus 3 tablespoons butter, divided
1 cup finely chopped sweet or Vidalia onion
1 pound portobello mushroom caps, finely chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded Swiss cheese
1/2 cup finely chopped flat-leaf parsley
2 egg yolks, beaten
1 teaspoon sea salt
2 teaspoons Italian seasoning
8 slices wheat bread
Instructions
1 cup finely chopped sweet or Vidalia onion
1 pound portobello mushroom caps, finely chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded Swiss cheese
1/2 cup finely chopped flat-leaf parsley
2 egg yolks, beaten
1 teaspoon sea salt
2 teaspoons Italian seasoning
8 slices wheat bread
1. Preheat oven to 350F.
2. In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
3. Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
4. Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture. Bake 20 to 25 minutes or until lightly browned. Cool slightly and serve warm.
Yield: 8 servings
2. In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
3. Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
4. Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture. Bake 20 to 25 minutes or until lightly browned. Cool slightly and serve warm.
Yield: 8 servings
Lotta Lemon Pancake Roll-ups
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Ingredients
Syrup:
2 cups fresh or frozen (thawed) blueberries
1 cup light corn syrup
2 teaspoons lemon juice
Pancakes:
8 ounces light cream cheese
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons honey
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1 cup milk
2 tablespoons unsalted butter, divided
1/2 cup chopped pecans, toasted
Instructions
2 cups fresh or frozen (thawed) blueberries
1 cup light corn syrup
2 teaspoons lemon juice
Pancakes:
8 ounces light cream cheese
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons honey
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1 cup milk
2 tablespoons unsalted butter, divided
1/2 cup chopped pecans, toasted
1. Combine blueberries, corn syrup and lemon juice in a small saucepan. Simmer 10 minutes. Pour into a sieve and strain into a small bowl.
2. To prepare the pancakes, beat cream cheese with an electric mixer for 1 minute. Add lemon juice, zest and honey; mix 1 minute more. Set aside.
3. In a large bowl, combine flour, baking soda, sugar and salt. In another bowl, whisk together eggs, buttermilk and milk; fold into flour mixture until blended.
4. Heat a large nonstick griddle or skillet over medium heat and melt 1 tablespoon butter. Spoon or pour 1/2 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbles form on the surface; turn and cook 1 1/2 minutes longer. Transfer to warm oven and cook remaining batter, adding more butter as needed.
5. Spread each pancake with 2 tablespoons cream cheese mixture; roll up. Place 2 rolls on each plate and sprinkle with pecans. Drizzle with syrup.
Yield: 4 servings
2. To prepare the pancakes, beat cream cheese with an electric mixer for 1 minute. Add lemon juice, zest and honey; mix 1 minute more. Set aside.
3. In a large bowl, combine flour, baking soda, sugar and salt. In another bowl, whisk together eggs, buttermilk and milk; fold into flour mixture until blended.
4. Heat a large nonstick griddle or skillet over medium heat and melt 1 tablespoon butter. Spoon or pour 1/2 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbles form on the surface; turn and cook 1 1/2 minutes longer. Transfer to warm oven and cook remaining batter, adding more butter as needed.
5. Spread each pancake with 2 tablespoons cream cheese mixture; roll up. Place 2 rolls on each plate and sprinkle with pecans. Drizzle with syrup.
Yield: 4 servings
Garlic Cheese Breadsticks
High Cotton Food Styling and Photography
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1 3/4 to 2 1/2 cups all-purpose flour, divided
1/4 cup sesame seeds
1 (1/4-ounce) package dry active yeast
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil, divided
1 tablespoon honey
2 tablespoons dry parsley flakes
1 tablespoon dry crushed basil
3 garlic cloves, minced
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
1/4 cup sesame seeds
1 (1/4-ounce) package dry active yeast
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil, divided
1 tablespoon honey
2 tablespoons dry parsley flakes
1 tablespoon dry crushed basil
3 garlic cloves, minced
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1. In a large bowl, combine 1 1/2 cups flour, sesame seeds, yeast and salt. In a saucepan, heat water, 1 tablespoon oil and honey to 120 degrees. Add to dry ingredients and beat until just moistened. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic. Cover and let rest for 15 minutes.
2. Grease a 15-by-10-by-1-inch baking pan. Roll dough into a 15-by-10-inch rectangle. Transfer to baking pan. Press dough to edges of pan. Brush with remaining oil. Sprinkle with parsley, basil and garlic. Cover and let rise in warm place for 40 minutes.
3. Preheat oven to 400F. Bake for 10 minutes. Sprinkle with cheeses. Bake 3 to 5 minutes longer to melt cheese. Cut into 20 strips. Serve warm. Yield: 20 sticks
2. Grease a 15-by-10-by-1-inch baking pan. Roll dough into a 15-by-10-inch rectangle. Transfer to baking pan. Press dough to edges of pan. Brush with remaining oil. Sprinkle with parsley, basil and garlic. Cover and let rise in warm place for 40 minutes.
3. Preheat oven to 400F. Bake for 10 minutes. Sprinkle with cheeses. Bake 3 to 5 minutes longer to melt cheese. Cut into 20 strips. Serve warm. Yield: 20 sticks
Sour Cream Nut Rolls
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Pastry:
2 (1/4-ounce) packages dry active yeast
1/2 cup luke warm milk
5 cups all-purpose flour
5 tablespoons sugar
1 teaspoon salt
1 cup butter
3 egg yolks
1 cup sour cream
Filling:
1/2 cup butter
1/4 cup milk
1 1/2 to 2 pounds walnuts, ground
2 cups sugar
1 tablespoon vanilla extract
Instructions
2 (1/4-ounce) packages dry active yeast
1/2 cup luke warm milk
5 cups all-purpose flour
5 tablespoons sugar
1 teaspoon salt
1 cup butter
3 egg yolks
1 cup sour cream
Filling:
1/2 cup butter
1/4 cup milk
1 1/2 to 2 pounds walnuts, ground
2 cups sugar
1 tablespoon vanilla extract
1. To make pastry, dissolve yeast in warm milk. Mix flour, sugar and salt. Cut in butter using a pastry cutter or 2 knives. Add yeast mixture, egg yolks and sour cream. Knead slightly until smooth. Form into a large ball, cover with plastic wrap and refrigerate overnight.
2. To make filling, combine butter and milk in a small saucepan. Heat until butter melts.
3. Combine ground walnuts and sugar. Stir in butter mixture and vanilla. Mix well.
4. Divide dough into 5 equal balls. Lightly sprinkle flour over large flat surface. With a rolling pin, roll out each ball into a large rectangle, about 10-by-12-by-1/8 inch.
5. Spread filling down the middle of each rectangle. Roll dough and pinch seams and ends. Transfer rolls to baking sheet and bake 30 to 35 minutes until golden brown. To serve, slice into 2-inch slices. Yield: 5 rolls, 30 slices
2. To make filling, combine butter and milk in a small saucepan. Heat until butter melts.
3. Combine ground walnuts and sugar. Stir in butter mixture and vanilla. Mix well.
4. Divide dough into 5 equal balls. Lightly sprinkle flour over large flat surface. With a rolling pin, roll out each ball into a large rectangle, about 10-by-12-by-1/8 inch.
5. Spread filling down the middle of each rectangle. Roll dough and pinch seams and ends. Transfer rolls to baking sheet and bake 30 to 35 minutes until golden brown. To serve, slice into 2-inch slices. Yield: 5 rolls, 30 slices
Whole-Wheat Soda Bread
High Cotton Food Styling & Photography
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1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
2 cups whole-wheat flour
1/2 cup old-fashioned rolled oats
1 1/2 cups buttermilk
Instructions
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
2 cups whole-wheat flour
1/2 cup old-fashioned rolled oats
1 1/2 cups buttermilk
1. Preheat oven to 375F. Grease a baking sheet.
2. Combine all-purpose flour, sugar, soda and salt. Mix well. Cut in butter to blend. Stir in whole-wheat flour and oats.
3. Make a well in the center and pour in buttermilk all at once. Mix with a fork until well blended.
4. Turn out onto a floured board and knead 1 minute. Shape into a ball and set on baking sheet. Press into a 6-inch circle. Cut a cross in the top.
5. Bake 40 minutes or until well browned and loaf sounds hollow when tapped on the bottom.
2. Combine all-purpose flour, sugar, soda and salt. Mix well. Cut in butter to blend. Stir in whole-wheat flour and oats.
3. Make a well in the center and pour in buttermilk all at once. Mix with a fork until well blended.
4. Turn out onto a floured board and knead 1 minute. Shape into a ball and set on baking sheet. Press into a 6-inch circle. Cut a cross in the top.
5. Bake 40 minutes or until well browned and loaf sounds hollow when tapped on the bottom.
Apple Pecan French Toast
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4 large eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon cinnamon
1 medium Jonathan or McIntosh apple, peeled and shredded
1/2 teaspoon vanilla extract
Vegetable oil spray or melted butter
1 loaf French bread, cut into 12 1-inch slices
1/2 cup chopped pecans
2 tablespoons melted butted
Maple syrup
Instructions
1 cup milk
1/4 cup sugar
1/4 teaspoon cinnamon
1 medium Jonathan or McIntosh apple, peeled and shredded
1/2 teaspoon vanilla extract
Vegetable oil spray or melted butter
1 loaf French bread, cut into 12 1-inch slices
1/2 cup chopped pecans
2 tablespoons melted butted
Maple syrup
1. Place eggs, milk, sugar, cinnamon, apples and vanilla in a medium mixing bowl and stir to combine.
2. Mist bottom of a 12-by-8-inch glass baking dish with cooking spray or brush with melted butter. Place bread slices in a single layer in pan. Pour egg mixture over bread. Turn bread slices over to coat other side. Cover pan with plastic wrap and place in refrigerator overnight.
3. When ready to serve, preheat oven to 425F. Remove pan from refrigerator and remove plastic wrap. Sprinkle pecans over top and drizzle with melted butter. Bake 20 to 25 minutes or until bread slices puff. Serve with maple syrup.
Yield: 4 to 6 servings
2. Mist bottom of a 12-by-8-inch glass baking dish with cooking spray or brush with melted butter. Place bread slices in a single layer in pan. Pour egg mixture over bread. Turn bread slices over to coat other side. Cover pan with plastic wrap and place in refrigerator overnight.
3. When ready to serve, preheat oven to 425F. Remove pan from refrigerator and remove plastic wrap. Sprinkle pecans over top and drizzle with melted butter. Bake 20 to 25 minutes or until bread slices puff. Serve with maple syrup.
Yield: 4 to 6 servings
Eggplant Casserole
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1 pound eggplant, peeled and diced
3 medium onions, chopped
1 egg, beaten
2 teaspoons salt
Pepper
2 tablespoons butter
1 cup sour cream
1 cup grated cheese (your choice)
1 cup Ritz cracker crumbs
Instructions
3 medium onions, chopped
1 egg, beaten
2 teaspoons salt
Pepper
2 tablespoons butter
1 cup sour cream
1 cup grated cheese (your choice)
1 cup Ritz cracker crumbs
1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs. Bake 45 minutes.
Tips from the Test Kitchen
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs. Bake 45 minutes.
Try the mellow flavors of Provolone or Mozzarella or kick up the flavor with pepper Jack cheese.
Butternut Squash Bake
High Cotton Food Styling & Photography
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1/3 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
Topping:
1/2 cup rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons melted butter or margarine
Instructions
3/4 cup granulated sugar
2 eggs
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
Topping:
1/2 cup rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons melted butter or margarine
1. Preheat oven to 350F. Greased an 11-by-7-inch baking pan.
2. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan. Bake 45 minutes or until almost set.
3. To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly. Serves 6 to 8.
2. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan. Bake 45 minutes or until almost set.
3. To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly. Serves 6 to 8.
Tillie's Pumpkin Bread
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1 cup olive oil or vegetable oil
3 cups granulated sugar
4 eggs
1 2/3 cup solid-pack pumpkin
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 cup chopped walnuts (optional)
Instructions
3 cups granulated sugar
4 eggs
1 2/3 cup solid-pack pumpkin
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 cup chopped walnuts (optional)
1. Preheat oven to 350F. Lightly grease three 9-by-5-inch loaf pans.
2. Beat olive oil, sugar, eggs and pumpkin together with an electric mixer.
3. In a separate bowl, mix together flour, salt, soda, cinnamon, nutmeg and ginger. Add to sugar mixture a little at a time, beating on slow speed. Stir in nuts if using.
4. Fill pans 1/2 full. Bake 1 hour.
Note: If you prefer to make cupcakes, pour batter into muffin tins and bake 55 minutes. Serves 30.
2. Beat olive oil, sugar, eggs and pumpkin together with an electric mixer.
3. In a separate bowl, mix together flour, salt, soda, cinnamon, nutmeg and ginger. Add to sugar mixture a little at a time, beating on slow speed. Stir in nuts if using.
4. Fill pans 1/2 full. Bake 1 hour.
Note: If you prefer to make cupcakes, pour batter into muffin tins and bake 55 minutes. Serves 30.
Spiced Sweet Potato Soup
High Cotton Food Styling & Photography
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Crème Fraiche:
½ cup sour cream
½ cup heavy cream
¼ cup pure maple syrup
Soup:
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 pounds sweet potatoes, peeled and cut into ½ -inch cubes
4 cinnamon sticks
10 whole cloves
¼ teaspoon ground nutmeg
4 cups chicken broth
Salt and coarsely ground black pepper
¼ cup toasted walnuts
Instructions
½ cup sour cream
½ cup heavy cream
¼ cup pure maple syrup
Soup:
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 pounds sweet potatoes, peeled and cut into ½ -inch cubes
4 cinnamon sticks
10 whole cloves
¼ teaspoon ground nutmeg
4 cups chicken broth
Salt and coarsely ground black pepper
¼ cup toasted walnuts
1. To prepare the crème fraiche, whisk together sour cream, heavy cream and maple syrup. Let stand at room temperature.
2. To prepare the soup, heat olive oil in a large pot; add onion. Sauté until translucent, about 5 minutes. Add sweet potatoes, cinnamon sticks, cloves, nutmeg and broth. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Remove 1 cup of the cooking liquid and set aside.
3. Purée sweet potatoes mixture in a blender until very smooth. Add reserved liquid as needed to achieve desired consistency. Return to pan and cook until thoroughly heated. Season with salt and pepper.
4. Ladle into large soup bowls. Garnish with a swirl of crème fraiche and sprinkle of walnuts. Serves 4 to 6.
2. To prepare the soup, heat olive oil in a large pot; add onion. Sauté until translucent, about 5 minutes. Add sweet potatoes, cinnamon sticks, cloves, nutmeg and broth. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Remove 1 cup of the cooking liquid and set aside.
3. Purée sweet potatoes mixture in a blender until very smooth. Add reserved liquid as needed to achieve desired consistency. Return to pan and cook until thoroughly heated. Season with salt and pepper.
4. Ladle into large soup bowls. Garnish with a swirl of crème fraiche and sprinkle of walnuts. Serves 4 to 6.
Nature's Perfect Salad
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Salad:
1 cup baby spinach
1 cup torn lettuce, any variety
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup blueberries (fresh or frozen and thawed)
1/2 cup quartered strawberries (fresh or frozen and thawed)
Dressing:
3 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons minced onion
2 tablespoons vegetable oil
2 tablespoons bottled horseradish
1/2 teaspoon celery seed
1/4 teaspoon salt
Instructions
1 cup baby spinach
1 cup torn lettuce, any variety
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup blueberries (fresh or frozen and thawed)
1/2 cup quartered strawberries (fresh or frozen and thawed)
Dressing:
3 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons minced onion
2 tablespoons vegetable oil
2 tablespoons bottled horseradish
1/2 teaspoon celery seed
1/4 teaspoon salt
1. Combine all salad ingredients in a glass bowl.
2. Combine all dressing ingredients and stir well with a whisk. Just before serving, pour over salad and toss to coat. Serves 4.
2. Combine all dressing ingredients and stir well with a whisk. Just before serving, pour over salad and toss to coat. Serves 4.
Blueberry Jell-O Salad
High Cotton Food Styling & Photography
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1 (6-ounce) box black cherry Jell-O
2 cups fresh blueberries
1 (16-ounce) can crushed pineapple, drained
½ cup sugar
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 cup chopped toasted pecans
Instructions
2 cups fresh blueberries
1 (16-ounce) can crushed pineapple, drained
½ cup sugar
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 cup chopped toasted pecans
1. Prepare Jell-O according to package instructions; refrigerate until partially set, about 1½ hours. Add blueberries and pineapple; stir well. Pour into a 13-by-9-inch glass dish. Refrigerate 6 hours or overnight to set.
2. Combine sugar, sour cream and cream cheese. Mix to spreading consistency. Spread over set Jell-O; sprinkle toasted pecans on top. Refrigerate until ready to serve. Serves 10 to 12.
2. Combine sugar, sour cream and cream cheese. Mix to spreading consistency. Spread over set Jell-O; sprinkle toasted pecans on top. Refrigerate until ready to serve. Serves 10 to 12.
Snow Day Vegetable Soup
High Cotton Food Styling & Photography
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1/2 cup (1 stick) unsalted butter
3 celery stalks, chopped
1 large white onion, chopped
2 green onions, chopped
1/2 garlic clove, minced
3 large white potatoes, fresh or frozen, diced
3 large carrots, diced
1 1/2 teaspoons parsley
1 1/2 teaspoons thyme
1 1/2 teaspoons basil
1 or 2 bay leaves
Garlic salt
3 1/2 quarts chicken broth of water
2 1/2 (6-ounce) cans tomato paste
1 cup green peas, fresh or frozen
1 cup corn, fresh or frozen
1 cup green beans, fresh or frozen
Instructions
3 celery stalks, chopped
1 large white onion, chopped
2 green onions, chopped
1/2 garlic clove, minced
3 large white potatoes, fresh or frozen, diced
3 large carrots, diced
1 1/2 teaspoons parsley
1 1/2 teaspoons thyme
1 1/2 teaspoons basil
1 or 2 bay leaves
Garlic salt
3 1/2 quarts chicken broth of water
2 1/2 (6-ounce) cans tomato paste
1 cup green peas, fresh or frozen
1 cup corn, fresh or frozen
1 cup green beans, fresh or frozen
Melt butter in a large Dutch oven and add celery, onions, green onions, garlic, potatoes and carrots; sauté until slightly tender. Add parsley, thyme, basil, bay leaves and stir to combine. Season with garlic salt. Add chicken broth and tomato paste. Bring to a boil. Add green peas, corn and green beans. Reduce heat to medium low. Simmer 45 minutes to 1 hour. Remove bay leaves. Serve with crackers and garnish with Parmesan cheese if desired. Serves 8.
Spicy Chicken Soup
High Cotton Food Styling and Photography
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1 skinless, bone-in chicken breast
1/4 teaspoon dried basil leaves
1 tablespoons salt
1 garlic clove
6 to 8 cups water, divided
1 (10-ounce) can tomatoes and green chiles, divided
1 medium carrot, sliced
3 celery ribs, chopped
1 1/2 cups small shell pasta
Instructions
1/4 teaspoon dried basil leaves
1 tablespoons salt
1 garlic clove
6 to 8 cups water, divided
1 (10-ounce) can tomatoes and green chiles, divided
1 medium carrot, sliced
3 celery ribs, chopped
1 1/2 cups small shell pasta
Combine chicken, basil, salt, garlic clove and 4 cups water in a large saucepan. Bring to a boil, reduce heat and simmer, covered, 1 hour or until chicken is done. Remove chicken to cool. Add half the tomatoes and chiles along with carrot, celery, pasta and 2 to 4 more cups of water. Taste for seasonings. If more heat is desired, add remaining tomatoes and green chiles. Simmer about 30 minutes or until vegetables are tender. Remove chicken from bone and chop into 1/2-inch chunks. Return to soup and heat through. Serve with grated Colby-Jack cheese and warm flour tortillas or tortilla chips. Serves 6 to 8.
Texas Style Beef Brisket with Panhandle Sauce
High Cotton Food Styling & Photography
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2 1/4 cups ketchup
1 1/2 cups beer
1/2 cup packed brown sugar
1/2 cup white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
3 garlic cloves, minced
1 cup chopped onion
1/4 teaspoon cayenne pepper
1 (5- to 7-pound) beef brisket
2 tablespoons liquid smoke
Instructions
1 1/2 cups beer
1/2 cup packed brown sugar
1/2 cup white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
3 garlic cloves, minced
1 cup chopped onion
1/4 teaspoon cayenne pepper
1 (5- to 7-pound) beef brisket
2 tablespoons liquid smoke
1. Combine ketchup, beer, brown sugar, vinegar, Worcestershire sauce, chili powder, garlic, onion and cayenne pepper in large saucepan. Bring to a boil; reduce heat and simmer 30 minutes or until sauce thickens, stirring occasionally. Remove from heat. Pour 2 cups sauce into bowl, cover and refrigerate.
2. Preheat oven to 250F. Trim excess fat from brisket. Brush both sides with liquid smoke and place in roasting pan. Pour remaining sauce over brisket, turning to coat evenly. Cover and bake 4 hours or until tender.
3. To serve, remove brisket from pan juices, slice thinly across the grain. Heat reserved sauce and serve over sliced brisket.
Note: Brisket may be prepared in advance and refrigerated whole. Next day, slice and pour reserved sauce over it. Cover pan lightly with foil. Heat in 300F oven for 30 minutes or until hot.
Serves 12 to 16.
Tips from the Test Kitchen
2. Preheat oven to 250F. Trim excess fat from brisket. Brush both sides with liquid smoke and place in roasting pan. Pour remaining sauce over brisket, turning to coat evenly. Cover and bake 4 hours or until tender.
3. To serve, remove brisket from pan juices, slice thinly across the grain. Heat reserved sauce and serve over sliced brisket.
Note: Brisket may be prepared in advance and refrigerated whole. Next day, slice and pour reserved sauce over it. Cover pan lightly with foil. Heat in 300F oven for 30 minutes or until hot.
Serves 12 to 16.
Tips From Our Test Kitchen: The brisket may be prepared in advance and refrigerated whole. Next day, slice and pour reserved sauce over it. Cover the pan lightly with foil. Heat in a 300 degree F oven for 30 minutes, or until hot.
Camp House Stew
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1/4 cup chopped bacon or washed salt pork
1 tablespoon olive oil
2 to 3 pounds stew meat—beef, venison or any wild game
3 large sweet onions, sliced
2 1/2 cups water, divided
1 1/2 beef bouillon cubes
2 tablespoons paprika
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon black pepper
1 (12-ounce) beer (optional) or an additional cup water
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
4 large potatoes (white or red), cubed
6 carrots, thickly sliced
3 garlic cloves, crushed
2 small turnips, diced
1 tablespoon Tabasco sauce (optional)
Instructions
1 tablespoon olive oil
2 to 3 pounds stew meat—beef, venison or any wild game
3 large sweet onions, sliced
2 1/2 cups water, divided
1 1/2 beef bouillon cubes
2 tablespoons paprika
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon black pepper
1 (12-ounce) beer (optional) or an additional cup water
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
4 large potatoes (white or red), cubed
6 carrots, thickly sliced
3 garlic cloves, crushed
2 small turnips, diced
1 tablespoon Tabasco sauce (optional)
1. Cook bacon in large stewpot with olive oil. Add meat; cook and stir over medium-high heat until lightly browned on all sides. Remove meat.
2. Reduce heat to medium and add onions, 1/2 cup water and bouillon cubes. Cook, stirring, until onions are tender. Add paprika, salt, marjoram, pepper, beer, tomato paste Worcestershire sauce and 1 cup water; stir to mix. Return meat to pot, cover and simmer until tender, about 1 hour, stirring often. Add potatoes, carrots, garlic, turnips, Tabasco (if using) and remaining 1 cup water; cover and simmer until vegetables are cooked, stirring often, about 45 minutes.
Serves 10 to 12.
2. Reduce heat to medium and add onions, 1/2 cup water and bouillon cubes. Cook, stirring, until onions are tender. Add paprika, salt, marjoram, pepper, beer, tomato paste Worcestershire sauce and 1 cup water; stir to mix. Return meat to pot, cover and simmer until tender, about 1 hour, stirring often. Add potatoes, carrots, garlic, turnips, Tabasco (if using) and remaining 1 cup water; cover and simmer until vegetables are cooked, stirring often, about 45 minutes.
Serves 10 to 12.
Spicy Chicken Over Angel Hair
High Cotton Food Styling and Photography
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3 to 4 tablespoons olive oil
4 cherry peppers, seeds removed and chopped
1 onion, chopped
1 bell pepper, chopped
1 1/2 pounds skinless chicken breasts, cut in bite-size pieces
2 garlic cloves, chopped
1 (14 1/2-ounce) can chopped tomatoes
1 pound angel hair pasta
Parmesan cheese
Instructions
4 cherry peppers, seeds removed and chopped
1 onion, chopped
1 bell pepper, chopped
1 1/2 pounds skinless chicken breasts, cut in bite-size pieces
2 garlic cloves, chopped
1 (14 1/2-ounce) can chopped tomatoes
1 pound angel hair pasta
Parmesan cheese
1. Heat olive oil in large skillet over medium-high heat. Add cherry peppers, onion and bell peppers. Sauté 2 minutes. Add chicken; sauté 3 to 4 minutes. Add garlic and sauté 1 more minute. Add tomatoes, reduce heat to medium and simmer.
2. Cook pasta according to package directions; drain.
3. Divide pasta among serving plates. Spoon chicken mixture on top. Sprinkle with Parmesan cheese.
Serves 6.
Tips from the Test Kitchen
2. Cook pasta according to package directions; drain.
3. Divide pasta among serving plates. Spoon chicken mixture on top. Sprinkle with Parmesan cheese.
Serves 6.
Tips From Our Test Kitchen:
Cherry peppers are round, bright red peppers with a sweet and mildly hot flavor.
Cherry peppers are round, bright red peppers with a sweet and mildly hot flavor.
Shrimp with Arugula and Penne Pasta
Mark Boughton
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1/4 cup, plus 2 tablespoons, olive oil
2 pounds medium shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup sliced of dry or jarred sundried tomatoes
2 tablespoons chopped shallots
2 bunches arugula
1 1/2 tablespoons freshly squeezed lemon juice
1 pound penne pasta, cooked
Instructions
2 pounds medium shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup sliced of dry or jarred sundried tomatoes
2 tablespoons chopped shallots
2 bunches arugula
1 1/2 tablespoons freshly squeezed lemon juice
1 pound penne pasta, cooked
1. Heat 2 tablespoons oil in skillet; add shrimp, red pepper flakes, and oregano. Sauté 2 minutes. Add sundried tomatoes and shallots. Sauté another 2 to 3 minutes or until shrimp is pink. Scrape into a large bowl.
2. Add arugula, remaining olive oil and lemon juice to shrimp mixture. Fold in cooked pasta.
Serves 6.
Tips from the Test Kitchen
2. Add arugula, remaining olive oil and lemon juice to shrimp mixture. Fold in cooked pasta.
Serves 6.
Tips From Our Test Kitchen: Serve this dish with grated Parmesan.
Sausage-Penne Family Supper
High Cotton Food Styling and Photography
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1 pound mild Italian sausage, casing removed
1 cup thinly sliced red onion
1 cup thinly sliced red pepper
1 cup thinly sliced mushrooms
2 cups (8-ounces) uncooked penne pasta
2 cups beef broth
1 cup evaporated milk
1 teaspoon minced garlic
2 teaspoons Italian seasoning
3/4 cup shredded Cheddar cheese
1/4 cup Parmesan cheese
Instructions
1 cup thinly sliced red onion
1 cup thinly sliced red pepper
1 cup thinly sliced mushrooms
2 cups (8-ounces) uncooked penne pasta
2 cups beef broth
1 cup evaporated milk
1 teaspoon minced garlic
2 teaspoons Italian seasoning
3/4 cup shredded Cheddar cheese
1/4 cup Parmesan cheese
1. Crumble sausage into a large skillet and cook with onion, pepper and mushrooms until sausage is cooked through and vegetables are wilted.
2. Stir in pasta and broth, bring to a boil and stir. Reduce heat and simmer 15 minutes or until pasta is tender. Stir in milk, garlic and Italian seasoning and heat through; do not boil. Remove from heat and add Cheddar cheese; stir until cheese is melted. Sprinkle with Parmesan cheese and serve.
Serves 6.
2. Stir in pasta and broth, bring to a boil and stir. Reduce heat and simmer 15 minutes or until pasta is tender. Stir in milk, garlic and Italian seasoning and heat through; do not boil. Remove from heat and add Cheddar cheese; stir until cheese is melted. Sprinkle with Parmesan cheese and serve.
Serves 6.
Peppermint Stick Cookies
High Cotton Food Styling & Photography
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3/4 cup butter
6 tablespoons sugar, plus additional for dipping
1 egg yolk
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1/2 cup crushed peppermint sticks or candies
1 egg white
Chocolate chips
Instructions
6 tablespoons sugar, plus additional for dipping
1 egg yolk
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1/2 cup crushed peppermint sticks or candies
1 egg white
Chocolate chips
1. Preheat oven to 350F. Place a sheet of parchment on a cookie sheet.
2. Blend butter and 6 tablespoons sugar. Mix in egg yolk and vanilla. Blend in flour, 1/4 cup at a time. Stir in crushed candies.
2. Beat egg white until frothy.
2. Roll dough into 1-inch balls. Dip top of each into egg white and then into extra sugar. Place on cookie sheet, sugared side up. Put thumbprint in top of each cookie and top with a chocolate chip. Bake 10 to 15 minutes.
Yield: 5 dozen cookies.
2. Blend butter and 6 tablespoons sugar. Mix in egg yolk and vanilla. Blend in flour, 1/4 cup at a time. Stir in crushed candies.
2. Beat egg white until frothy.
2. Roll dough into 1-inch balls. Dip top of each into egg white and then into extra sugar. Place on cookie sheet, sugared side up. Put thumbprint in top of each cookie and top with a chocolate chip. Bake 10 to 15 minutes.
Yield: 5 dozen cookies.
Strawberry Torte
High Cotton Food Styling & Photography
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Cake:
1/2 cup solid vegetable shortening
1/2 cup sugar
4 egg yolks, beaten
4 tablespoons milk
1/2 cup, plus 2 tablespoons, flour
1 teaspoon baking powder
Topping:
4 egg whites
1 cup sugar
1/8 teaspoon cream of tartar
Pinch of salt
2 cups cup sliced fresh strawberries
2 cups sweetened whipped cream
Instructions
1/2 cup solid vegetable shortening
1/2 cup sugar
4 egg yolks, beaten
4 tablespoons milk
1/2 cup, plus 2 tablespoons, flour
1 teaspoon baking powder
Topping:
4 egg whites
1 cup sugar
1/8 teaspoon cream of tartar
Pinch of salt
2 cups cup sliced fresh strawberries
2 cups sweetened whipped cream
1. Preheat oven to 350F. Grease two 8-inch round cake pans.
2. Mix shortening and sugar with an electric mixer. Blend in egg yolks, milk, flour and baking powder. Spread over bottoms of pans.
3. For the topping, beat egg whites until stiff peaks form. Add sugar, cream of tartar and salt; beat until thick and glassy. Spread over cake layers.
4. Bake 20 to 25 minutes. Cool 5 minutes and then remove to plates. When completely cool, arrange strawberries over the egg-white topping side of one layer. Top with second layer, with the egg-white topping side down. Spread whipped cream on top.
Serves 8.
2. Mix shortening and sugar with an electric mixer. Blend in egg yolks, milk, flour and baking powder. Spread over bottoms of pans.
3. For the topping, beat egg whites until stiff peaks form. Add sugar, cream of tartar and salt; beat until thick and glassy. Spread over cake layers.
4. Bake 20 to 25 minutes. Cool 5 minutes and then remove to plates. When completely cool, arrange strawberries over the egg-white topping side of one layer. Top with second layer, with the egg-white topping side down. Spread whipped cream on top.
Serves 8.
Breakfast Granola
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8 cups whole oats
1/2 cup plus 1 tablespoon olive oil
1 tablespoon vanilla
1/2 cup plus 1 tablespoon honey
1/2 cup each almonds, walnuts and pecans
1/2 cup each raisins, cranberries and other dried fruit
Instructions
1/2 cup plus 1 tablespoon olive oil
1 tablespoon vanilla
1/2 cup plus 1 tablespoon honey
1/2 cup each almonds, walnuts and pecans
1/2 cup each raisins, cranberries and other dried fruit
1. Preheat oven to 325F. Combine oats, oil, vanilla and honey. Spread in a single layer on a baking sheet. Bake 30 minutes, turning and stirring every 10 minutes. Add nuts after first 10 minutes.
2. Remove from oven; cool. Stir in fruit. Store in an airtight container. Serve with milk or cover a ripe banana with peanut butter and roll in granola.
Yield: 11 cups
2. Remove from oven; cool. Stir in fruit. Store in an airtight container. Serve with milk or cover a ripe banana with peanut butter and roll in granola.
Yield: 11 cups
Blueberry Bread Pudding (NC)
High Cotton Food Styling and Photography
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4 cups day-old bread, cubed
2 and 1/2 cups milk
3/4 cup sugar
2 eggs
1/4 teaspoon almond extract
1 pint blueberries
Instructions
2 and 1/2 cups milk
3/4 cup sugar
2 eggs
1/4 teaspoon almond extract
1 pint blueberries
Preheat oven to 350 degrees. Whisk eggs in a medium-size bowl. Stir in milk, sugar and almond extract. Add bread and set aside for 15 minutes, allowing cubes to absorb egg mixture. Gently stir in berries. Spoon into a lightly greased 8-by-8-inch baking dish and bake for 45 minutes.
Tips From Our Test Kitchen: This pudding can be put together and refrigerated overnight, then baked the next morning. It’s also delightful with blackberries or raspberries. Spoon a bit of sweetened cream on top when serving.
Tips From Our Test Kitchen: This pudding can be put together and refrigerated overnight, then baked the next morning. It’s also delightful with blackberries or raspberries. Spoon a bit of sweetened cream on top when serving.
Danish Puff
High Cotton Food Styling & Photography
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Ingredients
Pastry:
1 cup all-purpose flour
1/2 cup butter or margarine
1 tablespoon water
Filling:
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
3 eggs
1/2 teaspoon almond extract
Frosting:
1 cup confectioners’ sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract
1 to 2 tablespoons milk
Instructions
1 cup all-purpose flour
1/2 cup butter or margarine
1 tablespoon water
Filling:
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
3 eggs
1/2 teaspoon almond extract
Frosting:
1 cup confectioners’ sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract
1 to 2 tablespoons milk
1. Preheat oven to 350F.
2. To prepare the pastry, combine flour, butter and water, cutting in with two knives to form dough similar to a pie crust. Spread and press into 10-inch tart pan.
3. To prepare the filling, combine water and butter in a medium saucepan; bring to a boil. Remove from heat. Add flour; stir until smooth. Stir in eggs, one at a time, beating well after each addition. Add almond extract. Pour over crust. Bake 55 to 60 minutes.
4. To prepare the frosting, combine confectioners’ sugar, butter and almond flavoring. Add milk, a little at a time, until frosting is a spreading consistency. Spread over baked puff. Serves 12.
2. To prepare the pastry, combine flour, butter and water, cutting in with two knives to form dough similar to a pie crust. Spread and press into 10-inch tart pan.
3. To prepare the filling, combine water and butter in a medium saucepan; bring to a boil. Remove from heat. Add flour; stir until smooth. Stir in eggs, one at a time, beating well after each addition. Add almond extract. Pour over crust. Bake 55 to 60 minutes.
4. To prepare the frosting, combine confectioners’ sugar, butter and almond flavoring. Add milk, a little at a time, until frosting is a spreading consistency. Spread over baked puff. Serves 12.
Banana Oatmeal Cookies
High Cotton Food Styling & Photography
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3/4 cup solid vegetable shortening
1 cup sugar
1 egg
1 cup mashed bananas
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups quick oats
1 cup chocolate chips
Instructions
1 cup sugar
1 egg
1 cup mashed bananas
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups quick oats
1 cup chocolate chips
1. Preheat oven to 400F. Mix shortening, sugar, egg and bananas well. Add flour, baking soda, salt, cinnamon and nutmeg. Stir in oats and chocolate chips.
2. Drop by rounded tablespoons onto baking sheet. Bake 8 to 10 minutes. Cool on wire rack.
Yield: 4 dozen cookies.
2. Drop by rounded tablespoons onto baking sheet. Bake 8 to 10 minutes. Cool on wire rack.
Yield: 4 dozen cookies.
Banana Nut Cake with Banana Nut Frosting
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Cake:
2 1/4 cups sugar
3/4 cup solid vegetable shortening
1 1/2 cups mashed banana
3 eggs
1 1/2 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 cup buttermilk
1 1/2 cups chopped pecans
Frosting:
2 mashed bananas
3 tablespoons butter, room temperature
2 cups confectioners’ sugar
1 1/2 cups chopped pecans
Instructions
2 1/4 cups sugar
3/4 cup solid vegetable shortening
1 1/2 cups mashed banana
3 eggs
1 1/2 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 cup buttermilk
1 1/2 cups chopped pecans
Frosting:
2 mashed bananas
3 tablespoons butter, room temperature
2 cups confectioners’ sugar
1 1/2 cups chopped pecans
1. Preheat oven to 350F. Spray three 9-inch cake pans with cooking spray.
2. Cream sugar and shortening together with an electric mixer. Add mashed banana, eggs and vanilla. Mix well.
3. In a small bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture alternately with buttermilk. Beat 3 minutes on medium speed. Stir in pecans.
4. Pour batter into pans. Bake 30 minutes.
5. To make the frosting, beat together bananas, butter and confectioners’ sugar. Add additional confectioners’ sugar as needed to achieve spreading consistency. Stir in pecans.
6. Spread frosting on top of one layer, top with cake layer, frost top of that layer, top with final layer and frost top and sides.
Serves 16.
2. Cream sugar and shortening together with an electric mixer. Add mashed banana, eggs and vanilla. Mix well.
3. In a small bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture alternately with buttermilk. Beat 3 minutes on medium speed. Stir in pecans.
4. Pour batter into pans. Bake 30 minutes.
5. To make the frosting, beat together bananas, butter and confectioners’ sugar. Add additional confectioners’ sugar as needed to achieve spreading consistency. Stir in pecans.
6. Spread frosting on top of one layer, top with cake layer, frost top of that layer, top with final layer and frost top and sides.
Serves 16.
first appeared: 10/15/2006
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