TEXAS TORNADO CAKE

Ingredients:
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
16 ounces crushed pineapple
***Icing***
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla extract

Directions:
Place sugar, flour, eggs, baking soda, vanilla and crushed pineapple cake in a bowl and mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350 degrees F for 35-40 minutes. 

In a pot, combine butter, sugar and evaporated milk and cook until a little thickened. Remove from heat and add coconut, nuts and vanilla. Pour over hot cake.

HAWAIIAN WEDDING CAKE

HAWAIIAN WEDDING CAKE

For the cake you will need:
1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla

Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9″ round or 9″X13″ rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!

For Whipped Cream Cream Cheese Frosting you will need
1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.

SUMMER SQUASH

SUMMER SQUASH 

Use yellow crook neck squash.

8 T (1 stick) butter, plus more for greasing the baking dish
2 lb. yellow summer squash, scrubbed, trimmed, and cut into ½-inch slices
2 large garlic cloves, finely chopped
1 red bell pepper, seeded, cored, and chopped
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 slices plain white bread, such as Pepperidge Farm, toasted
24 Ritz crackers, ground to fine crumbs in a food processor
½ lb. sharp Cheddar cheese, grated
4 large eggs, beaten
½ cup heavy cream
1 tsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper

Preheat the oven to 350°F. Butter a 2½-quart baking dish and set aside. Place the squash slices in the bowl of a food processor fitted with a metal blade and pulse a couple of times so that the squash is chopped fairly finely. You will likely have to do this in batches. Melt 6 tablespoons of the butter in a large deep skillet over medium heat. Add the squash and sauté for 3 to 4 minutes. Stir in the garlic, bell pepper, jalapeño, and onion. When the vegetables are tender, about 10 minutes more, remove the skillet from the heat. Meanwhile, crumb the toasted white bread (but not too finely) in the bowl of the food processor. Melt the remaining 2 tablespoons butter in a small saucepan and toss with the crumbs. In a large bowl, place the squash mixture, cracker crumbs, and Cheddar and mix well. Stir in the beaten eggs, cream, sugar, salt, and cayenne. Blend well and pour into the prepared baking dish. Top with the buttered bread crumbs and bake for 40 minutes, until the crumbs are golden brown.

JULIA REED’S DEVILED EGGS

This first recipe I adapted from one by Julia Reed, one of my favorite Southern writers and a great Southern foodie. The addition of the butter gives the egg yolk stuffing a nice texture. To add MY touch to it, I garnish the eggs with a tiny dab of pesto made with my homegrown sweet basil.

Julia Reed's Deviled Eggs

Makes 24

1 dozen eggs

1/4 cup mayonnaise

1/4 cup Dijon mustard

4 tablespoons butter, at room temperature

1 teaspoon fresh lemon juice

Salt and freshly ground black pepper

Pesto for garnish (recipe follows)

Place the eggs in a saucepan large enough to hold them in a single layer and cover with tap water. Bring to a boil, cover, turn off the heat and let sit for 15 minutes. Drain and run under cold water until the eggs are completely cool.

Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice and season with salt and pepper. Place in a pastry bag or Ziploc bag with a cut-off corner. Fill the egg whites by pressing the bag. Garnish each with a small dab of pesto.

Garden Pesto

Makes 2 cups

3 cups fresh basil (tightly packed), gently rinsed and patted dry

5 cloves garlic

1/2 cup toasted pine nuts (or walnuts or pecans)

1/2 cup freshly grated Parmesan cheese

2 tablespoons freshly grated Pecorino Romano cheese

2/3 cup virgin olive oil

Salt and freshly ground black pepper to taste

In a food processor, combine the basil and garlic and pulse two to three times to chop. Add the nuts and cheeses, and pulse once or twice. Slowly add the oil while the processor is running, and blend. Season with salt and pepper.

The mixture can be stored in the refrigerator in airtight containers (I use small sterilized jars) for several weeks. The pesto can also be tossed with pasta, spread on crostinis, and dabbed on thick slices of tomatoes.

PÂTE BRISEE

Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
Truth:  I chill, and when possible freeze all the ingredients when I make pie crust.  If you freeze the butter and lard you can grate them by hand right into the frozen dry ingredients.  Remember this....Pastry LOVES cold.  I do this all by hand and it's common sense.  You don't need a processor.

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces  (Truth,  I use half lard and half butter)
1/4 to ½ cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month

PIGS IN A BLANKET

Pigs in a Blanket
Makes about 4 1/2 dozen

2 pounds (about 60) mini hot dogs

Cheddar cheese, cut into small pieces, optional
Caramelized Onions for Pigs in a Blanket, optional
1 large egg
All-purpose flour,
1 box (17 1/2 ounces) frozen puff pastry, thawed Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving


DIRECTIONS
1.
Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.

2.
On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

3.
In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

4.
Preheat oven to 450 degrees.

5.
Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

caramelized onions;
1. In a medium skillet over medium heat, heat olive oil. Add onions and cook, stirring occasionally, adding a little bit of water as necessary if onions begin to stick, until deep golden brown, about 30 minutes.

BAKED BRIE EN CRÔUTE

Baked Brie en Croute

Classic brie en croute is a party appetizer staple. Gooey cheese in flaky pastry can't be ignored on the appetizer table. The seemingly elegant cheese appetizer is easier to make than you might think.




MAKES: 12 SERVINGS

MAKES: 2 ROUNDS



1/2
17.3 ounce package frozen puff pastry sheets, thawed (1 sheet)
2
tablespoons jalapeno pepper jelly, apple jelly, or apricot jelly
2
4 1/2 ounces rounds Brie or Camembert cheese
2
tablespoons chopped nuts, toasted
1
egg, slightly beaten
1
tablespoon water

Apple and/or pear slices




Preheat oven to 400 degrees F. Grease a baking sheet; set aside. Unfold pastry onto a lightly floured surface; roll into a 16x10-inch rectangle. Cut into two 8-inch circles; reserve trimmings.

Spread jelly over top of each cheese round. Sprinkle with nuts; lightly press nuts into jelly.

Combine egg and water; set aside. Place pastry circles over cheese rounds. Invert cheese and pastry. Brush edges of circles with a little of the egg mixture. Bring edges of pastry up and over cheese rounds, pleating and pinching edges to cover and seal. Trim excess pastry. Place rounds, smooth sides up, on prepared baking sheet. Brush egg mixture over tops and sides. Cut small slits for steam to escape. Using hors d'oeuvre cutters, cut shapes from reserved pastry. Brush shapes with egg mixture; place on top of rounds.

Bake for 20 to 25 minutes or until pastry is deep golden brown. Let stand for 10 to 20 minutes before serving. Serve with apple and/or pear slices.




BAKED BRIE WITH APRICOTS AND ALMONDS:



Prepare as above, except substitute 2 tablespoons apricot preserves for the jelly and substitute 1/2 cup chopped almonds and 1/3 cup finely snipped dried apricots for the 2 tablespoons chopped nuts.

SWEET BEER BREAD

Ingredients

• 3 cups (400 grams) bread flour
• 1¼ teaspoons (8 grams) table salt
• ¼ teaspoon (1 gram) instant or other active dry yeast
• 1¹⁄³ cups (300 grams) cool (55 to 65 °F) water
• wheat bran, cornmeal, or additional flour for dusting

Directions

1. 1.
   In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise--fermentation--is the key to flavor.
2. 2.
   When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky--do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. 3.
   
   3.  Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
4. 4.
   Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 41/2 - to 51/2 -quart heavy pot in the center of the rack.
5. 5.
   Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution, the pot will be very hot.) Cover the pot and bake for 30 minutes.

NO KNEAD BREAD RECIPE

Ingredients

• 3 cups (400 grams) bread flour
• 1¼ teaspoons (8 grams) table salt
• ¼ teaspoon (1 gram) instant or other active dry yeast
• 1¹⁄³ cups (300 grams) cool (55 to 65 °F) water
• wheat bran, cornmeal, or additional flour for dusting

Directions

1. 1.
   In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise--fermentation--is the key to flavor.
2. 2.
   When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky--do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. 3.
   
   3.  Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
4. 4.
   Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 41/2 - to 51/2 -quart heavy pot in the center of the rack.
5. 5.
   Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution, the pot will be very hot.) Cover the pot and bake for 30 minutes.

SWEET MACARONI SALAD

1 (16-oz) box elbow macaroni
4 medium carrots, grated
1 green bell pepper, chopped
1 red onion, chopped
2 cups mayonnaise
1 (14-oz) can sweetened condensed milk
1 cup cider vinegar
1/4 cup sugar
1 tsp salt
1/2 tsp black pepper

Cook macaroni according to package directions. Drain.
Combine cooked macaroni, carrots, bell pepper and onion in a large bowl.
Whisk together mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt and pepper. Pour over macaroni mixture and stir well.
Cover and refrigerate overnight.

FRIED TOMATOES-RED OR GREEN

FRIED TOMATOES-GREEN OR RED

Fried Tomatoes-Red or Green

The only thing that takes practice is having confidence that seasoned cornmeal is enough to do the job.

2 pounds tomatoes. Green or Red (just make sure the red ones aren’t very soft or they’ll fall apart when you fry them)
1 ½ cups cornmeal
Oil for frying, you may also use shortening or the traditional bacon grease.
Salt and pepper to taste

Season your cornmeal with salt and pepper.
Slice the tomatoes about 3/8 inch thick,
Dredge both sides of the tomatoes in the seasoned cornmeal, pressing each side firmly into the meal so it will make a good coating. Do not try to do anything more than coat them, you don’t want to mound the cornmeal up it will fall off anyway, just make sure it’s all covered. Tomatoes are pretty wet things so the cornmeal will stick quite well. Respect your ingredients.

Place the coated tomato slices on a plate, any excess cornmeal should fall off as you move them to the plate. 

Put enough oil or whatever in an iron skillet to a depth of about 3/8 inch, and place the skillet over medium heat. Add the tomatoes to the hot oil a few at a time, without crowding, and fry until golden brown, about 1 minute. Turn, and when both sides are golden brown, drain on paper towels and serve piping hot. They will be soft all the way through except where a bit of the core may be in the slice.

FRIED GREEN TOMATO WEDGES

FRIED GREEN TOMATO WEDGES

2 c. yellow cornmeal

4 t. coarse salt

1 t. freshly ground black pepper

1/2 t. ground cayenne pepper

2 c. buttermilk

2 eggs

Zest and juice of 4 limes

Oil for frying

about 4 cups small green tomatoes, cut into 1-inch thick wedges.

  

Combine cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, lime juice and zest and set aside.

  

In a large cast-iron skillet, pour oil to a depth of about an inch; you will want enough to submerge the wedges.   Heat until a deep-fry thermometer measures 375º. Dip the wedges into the batter and immediately place them into the hot oil (careful! don't splash, use a little spoon or fork, please).

  

Fry tomatoes, working in batches, until golden brown, about two minutes total frying time. Drain on a paper towel-lined plate. Season with salt while hot. Serve warm with aioli (posted in the blog archive already).