PECAN LOGS

 Old-Fashioned Pecan Logs

Active:

55 mins

Total:

2 hrs

Servings:

32

 

Ingredients

Ingredient Checklist

• 1/2 cup unsalted butter 

• 1/2 cup light corn syrup 

• 1/3 cup granulated sugar 

• 4 cups (about 16 oz.) powdered sugar 

• 1/2 cup nonfat powdered milk 

• 1 tsp. vanilla extract 

• 1/4 tsp. kosher salt 

• 1 1/2 (11-oz.) pkg. caramel candies, unwrapped 

• 3 Tbsp. heavy whipping cream 

• 3 cups chopped pecans 

Directions

Instructions Checklist

Step 1 
Combine butter, corn syrup, and granulated sugar in a medium saucepan over medium. Cook, stirring constantly, until sugar dissolves and mixture just begins to boil, about 3 minutes. Remove from heat, and stir in powdered sugar, powdered milk, vanilla, and salt. Continue stirring until mixture begins to clump, about 2 minutes.

Step 2 
Spread mixture in a parchment paper-lined 9-inch square baking pan. Let stand until cool enough to handle, about 15 minutes. Cut candy into 4 equal strips; cut crosswise in middle, creating 8 pieces. Shape each piece into a 4 1/2- to 5-inch-long log, and wrap in parchment paper or wax paper. Freeze until firm, about 1 hour.

Step 3 
Melt caramel and cream in top of a double boiler over medium. Place chopped pecans on a rimmed baking sheet. Unwrap frozen candy logs. Carefully dip each log into hot caramel, letting excess drip off. Roll in chopped pecans until evenly coated. Wrap in parchment paper or wax paper, and store in an airtight container at room temperature up to 5 days. Cut each log into 4 pieces to serve.

PICKLED ONIONS

 Pickled Onions

Prep time: 15 min |

Yield:About 1 quart

I

• 4 cups of thinly sliced Vidalia or other sweet onion
• 1-1/2 cups of apple cider or white vinegar
• 1 cup of granulated sugar
• 1 teaspoon of hot pepper sauce
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of mustard seed
• 1 teaspoon of celery seed
• 2 teaspoons of dry mustard
• 1/4 teaspoon of garlic powder
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
• 1/2 teaspoon of dill weed, optional

Instructions

Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water; let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar. Whisk the remaining ingredients together until sugar is completely dissolved. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months. Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, bbq, serve over beans, greens or chop and add to a wide variety of recipes. 

Cook's Notes:If you prefer a sweeter pickle, eliminate the dill weed and increase sugar another 1/2 cup or more to taste. May also substitute red onion, however, be aware the taste is stronger than sweet onion and that the color will be more on the pink side. This recipe is not intended for canning, which requires a different process, but they will last several months when stored tightly covered in the refrigerator.

BALSAMIC PICKIED EGGS

 Balsamic Pickled Eggs

Balsamic Pickled Eggs are perfect for slicing on salads, serving on or alongside sandwiches or as part of a party tray.

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Course: AppetizerCuisine: European Servings: 6 Author: Cookie Madness

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup water
• 1/2 cup finely chopped onion
• 3 cloves garlic finely chopped
• 1 tablespoon sugar
• 4 to 6 hard boiled eggs

Instructions

• Combine the balsamic vinegar, water, onion, garlic and sugar in a saucepan and bring to a boil.
• Remove from heat and let cool completely. This step is very important, as you don't want the balsamic mixture to cook the eggs.
• Boil 6 eggs using your favorite method or just peel some already hard boiled eggs.
• Put eggs in a large jar and pour cooled balsamic mixture over the eggs. Cover rtghtly and refrigerate for 5 days before serving.
• After a day or two in the refrigerator, rotate the eggs a bit so that the sides touching the jar or other eggs will turn brown.

Notes

The method I use for boiling eggs is this one, but use your favorite. 1. Put the eggs in one layer in the bottom of a large saucepan or pot.2. Add cold water so that it comes a little over 1 inch above the eggs.3. Put the pan over medium heat and bring to a boil. This process should take between 7 and 10 minutes. You don't want to bring the eggs to a boil to quickly because the gentle heating is part of the cooking process.4. As soon as the water reaches a rolling boil, cover the pot, remove from heat and let the eggs stand in the hot water for 12 minutes.5. After 12 minutes, plunge an egg into cold water. Crack it to make sure it is completely boiled, then plunge all the eggs into the cold water and let cool before peeling.

MORNING GLORY MUFFINS

 Morning Glory Muffins

• YIELD
12 muffins

• TIME
About 1 hour

Craig Lee for The New York Times

Glory may be a big goal for the morning, but it is attainable. These nourishing muffins are packed with vegetables, fruit, nuts and coconut to keep everyone singing your praises well past breakfast. A bit of spice, brown sugar and whole-wheat flour round out the flavor and make them irresistible. If you’re striving for even more accolades, try topping them with a swirl of cream frosting, which turns them into sweet and satisfying cupcakes.

INGREDIENTS

• 1 cup/120 grams all-purpose flour

• ¾ cup/85 grams whole-wheat flour

• 1 ½ teaspoons ground cinnamon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ¾ cup/177 milliliters whole milk

• ¾ cup/160 grams packed dark brown sugar

• 2 large eggs

• ¾ cup/90 grams shredded carrot (from 2 medium carrots)

• ½ cup/77 grams shredded apple (from 1 medium apple)

• ½ cup/57 grams unsweetened shredded coconut, toasted

• ¾ cup/90 grams finely chopped walnuts, toasted

• ¾ cup/112 grams raisins

• ½ cup/118 milliliters melted coconut oil

PREPARATION

1 Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.

2 In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.

3 With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.

4 Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

BUTTERSCOTCH PUDDING

 

• BUTTERSCOTCH PUDDING 
• (YIELD: 6 SERVINGS)
• 4 eggs
• ½ cup cornstarch
• 3 cups whole milk
• ½ cup butter
• 1¾ cups dark brown sugar
• 2 cups heavy whipping cream
• 2 tsp. vanilla paste, or scrapings from 1 vanilla bean
• ¼ tsp. salt
• ¼ cup bourbon (more or less to taste)

PREPARATION

1. Make a slurry by whisking together eggs, cornstarch, and milk in a mixing bowl until well combined. Set aside.
3. Melt butter in a medium-sized saucepan over medium heat, and stir in the sugar. Continue stirring until the sugar is incorporated into the butter and the mixture is bubbly and shiny and looks like caramel, about 6 or 7 minutes.
5. Add the cream to the pan and keep stirring over medium heat until the sugar-butter dissolves into the cream and the color is uniform. Take about a cup of the hot cream-and-sugar mixture and whisk it slowly into the slurry. This will temper the slurry so that the eggs won’t cook into something that resembles scrambled eggs. Then add the tempered slurry into the pan and stir. Add vanilla and salt and whisk on medium-high heat until the pudding gets thick. Add bourbon if you are using it and boil for a minute or two to incorporate.
7. Pass the pudding through a fine sieve for a particularly creamy texture, although this step isn’t necessary.
9. Pour into individual ramekins or into a large shallow container. You can serve the pudding warm or chilled. If you plan to chill it, place plastic film directly on top of pudding and place in the refrigerator for at least an hour. If you prefer pudding skin, leave off the plastic.

MONKEY BREAD (Scratch)

 Monkey Bread from Scratch

Gooey, caramelized monkey bread that pulls apart effortlessly when you grab a piece! Store in an airtight container in the fridge.

Prep:

20 mins

Cook:

35 mins

Additional:

1 hr 30 mins

Total:

2 hrs 25 mins

Servings:

10

Yield:

1 10-inch Bundt(R)

Ingredients

Ingredient Checklist

• 1 teaspoon vegetable oil, or as needed 

Dough:

• ¼ cup warm water 
• 2 ½ teaspoons active dry yeast 
• 1 teaspoon white sugar 
• 3 ½ cups all-purpose flour 
• ¾ cup milk, warmed 
• 1 egg 
• 3 tablespoons white sugar 
• 2 tablespoons melted butter 
• 1 teaspoon salt 
• ½ teaspoon vanilla extract 

Coating:

• 1 ½ cups brown sugar 
• 1 ½ teaspoons ground cinnamon 
• ½ cup butter, melted 

Directions

Instructions Checklist

• Step 1 
  Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.
  
  
• Step 2 
  Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.
  
  
• Step 3 
  Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.
  
  
• Step 4 
  Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.
  
  
• Step 5 
  Mix brown sugar and cinnamon together in a small bowl. Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated. Arrange in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.
  
  
• Step 6 
  Preheat the oven to 350 degrees F (175 degrees C).
  
  
• Step 7 
  Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.
  
  

ORANGE ROLLS

 Orange Rolls

Is there a better way to start the day than with sunny Florida citrus? We don’t think so either. Homemade orange rolls are a charter member of the Southern bread baskethall of fame. Every recipe has its own special twist, and this one just happens to turn out tender, buttery spirals with a hint of cinnamon and a perfectly gooey sweet orange marmaladecenter.

Hands-On:

25 mins

Total:

2 hrs

Yield:

15 rolls

Ingredients

Ingredient Checklist

• 1 cup warm milk (105˚ to 115˚F) 
• 1 (1/4-ounce) package active dry yeast 
• 1 cup sugar 
• 4 cups all-purpose flour 
• 1/4 cup + 1/3 cup butter, melted 
• 1 teaspoon table salt 
• 1 teaspoon orange zest 
• 2 large eggs, lightly beaten 
• Vegetable cooking spray 
• 2/3 cup orange marmalade 
• 3/4 tablespoon ground cinnamon 
• GLAZE 
• 1 cup powdered sugar 
• 2 tablespoons butter, melted 
• 1 1/2 tablespoons milk 
• 1/4 teaspoon orange extract 

Directions

Instructions Checklist

• Step 1 
  Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.
  
  
• Step 2 
  Combine the flour, ¼ cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer. Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky). Place the dough in a greased bowl; lightly greased top of dough with cooking spray. Cover and let rise in a warm place (80˚ to 85˚F), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
  
  
• Step 3 
  Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining ¾ cup sugar in a small bowl.
  
  
• Step 4 
  Punch the dough down. Turn out a light floured surface; roll into a 15- x 12-inch rectangle (about ¼ inch thick). Spread the marmalade mixture over the dough, leaving a ½-inch border. Roll up, jelly-roll fashion, starting at 1 long side. Cut the dough into 15 (1-inch thick) slices, and place in a well-greased 13- x 9-inch pan with sides touching. Cover and let rise 45 minutes or until almost doubled in bulk.
  
  
• Step 5 
  Preheat the oven to 350˚F. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown. Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls.
  
  
• Step 6 
  Glaze: Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 ½ tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup.  
  
  

Source

Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

SUCCOTASH

 Best-Ever Succotash Recipe

There are three must-have ingredients in a good pan of succotash. You must have fresh tomatoes, and we prefer cherry tomatoes to boost the sweetness of the dish and add a little acidity for balance. Instead of heavy cream, this recipe calls for salted butter to give the colorful vegetables richness without turning them gray. And where many succotash recipes call for soft herbs such as tarragon, chives, and parsley, we prefer basil. Its classic flavor and aroma just says “summer”. While pork is a traditional ingredient in many Southern variations of succotash, it's certainly not essential to this side. For a vegetarian option, follow the recipe but omit the bacon and replace the drippings with 2 tablespoons of extra-virgin olive oil. Still want a hint of spice? Sprinkle the finished dish with a little bit of smoked paprika.

Active:

30 mins

Total:

30 mins

Yield:

Serves 6

Ingredients

Ingredient Checklist

• 10 ounces fresh or frozen baby lima beans (2 cups) 
• 4 center-cut bacon slices 
• 1 cup chopped sweet onion (from 1 small onion) 
• 4 ounces fresh okra, cut into 1/2-inch-thick slices (1 cup) 
• 1 garlic clove, finely chopped (1 tsp.) 
• 3 cups fresh corn kernels (4 ears) 
• 1 1/4 teaspoons kosher salt 
• 1/4 teaspoon black pepper 
• 3 tablespoons butter 
• 5 ounces cherry tomatoes, halved (1 cup) 
• 1/4 cup thinly sliced fresh basil 

Directions

Instructions Checklist

• Step 1 
  Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  
  
• Step 2 
  While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  
  
• Step 3 
  Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  
  
• Step 4 
  Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

MELTING POTATOES

 Melting Potatoes

Named for their remarkable texture, these potatoesare cooked in a way that dissolves the internal structure of the potato into an incredibly soft and almost mashed potato-like consistency. The outside of each potato disc crisps from constant contact with the metal pan in the oven, but a fork glides through each piece to reveal a satiny and buttery interior that perfectly complements the flavors of roasted garlic and fresh thyme. The vegetable stock helps to steam the potatoes, and it reduces in the oven to make a velvety pan sauce. The key to this recipe is using a metal pan (a glass pan is prone to shatter in a 500°F oven) and Yukon gold potatoes.

Active:

20 mins

Total:

1 hr 15 mins

Ingredients

Ingredient Checklist

• 2 pounds Yukon gold potatoes 
• 6 tablespoons unsalted butter, melted 
• 2 tablespoons extra-virgin olive oil 
• 1 1/2 tablespoons fresh thyme leaves, plus more for garnish 
• 1 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 1 cup vegetable stock 
• 5 garlic cloves, crushed 

Directions

Instructions Checklist

• Step 1 
  Preheat oven to 500°F. Remove and discard the ends of the potatoes. Cut each potato into 1-inch-thick disks.
  
  
• Step 2 
  In a large bowl, combine potatoes, melted butter, olive oil, thyme, salt, and pepper. Mix until potatoes are well coated.
  
  
• Step 3 
  Grease a metal 12- x 8-in roasting pan. Line potatoes so that they are not touching and in an even layer. Add any remaining butter mixture in the bowl to the roasting pan.
  
  
• Step 4 
  Roast in preheated oven for 20 minutes. Remove from oven, and using a spatula, flip each potato disk over. Return to the oven to roast for another 15 minutes.
  
  
• Step 5 
  Using a spatula, flip potatoes again. Pour vegetable stock into roasting pan and scatter the crushed garlic cloves throughout the pan. Return to the oven for 15 more minutes.
  
  
• Step 6 
  Allow to cool slightly before removing the potatoes to a serving platter. Spoon the pan sauce over the potatoes and garnish with fresh thyme leaves.