Recipes
Coconut Sour Cream Cake from Sage’s mom
Filling: 2 cups sugar, 2 cups sour cream, 12 oz frozen grated coconut. Mix well and chill over night.
Cake: Bake a Duncan Hines yellow, butter cake mix in two 8″ pans.
Frosting: 9 oz of Kool Whip, 1 cup of chilled filling mixed together.
To assemble: Split each layer of cake in half making 2 layers out of each. Stack layers with filling between each layer. Spread frosting on sides and top.
Refrigerate 2 or 3 days before serving if you can wait that long.
FRENCH BREAD – from The Taste of Tubac from Sage
7 cups of white flour
1 1/2 oz of dry yeast (6 tablespoons)
1 tbsp of melted butter
1 tbsp of sugar
2 tsp of salt
1 egg white, lightly beaten
2 1/2 cups of warm water
Combine yeast, water and sugar and set aside until yeast foams. Add yeast mixture, butter, flour and salt together and mix until elastic dough forms.
Turn out onto floured surface and knead by hand until dough is springy with a satin like surface. Place in covered, lightly greased bowl and cover with dry towel. Put in warm place and allow dough to rise until double in size.
Turn dough out on to floured surface and knead until all air is removed. Allow dough to rest 10 – 15 minutes. Form into two loaves, place loaves seam side down on a lightly floured cookie sheet sprinkled with corn meal. Cut diagonal slits into top of loaves. Allow loaves to rise until double in size.
Bake at 375 degrees for about 15 minutes. Remove and rush with egg whites and bake for an additional 20 minutes.
For extra hard crust place of bowl of water in bottom of oven while baking.
APPLE BUTTER RECIPE from Sage
Many readers both here and at Capital Hill Forum have asked for the apple butter recipe that my family uses in their apple butter making. I share photos of the event
HERE.
Please note that the following is for a 40 Gallon Kettle:
13 bushels of Golden Delicious apples
The items below are added in the last hour.
25 – 35 lbs of sugar is added first….check and sweeten to taste.
One the sugar has dissolved and is distributed throughout the apple butter you can add the following (these are guidelines and starting points, add to your taste):
2 cups of ground cinnamon
1/2 cup of ground cloves
1/2 cup allspice
For those of you who don’t have a copper kettle and 2 days to peel and cook apple butter you can use your crock pot and get a fairly decent apple butter outcome. You will have to make your own adjustments to quantity unless someone has a good crock pot recipe.
CANDIED YAMS WITH APPLES – from Cartoon Pig Dog
For anyone who likes to make candied yams for Thanksgiving, give this a shot (I’ve been doing it for years):
Mix up some cinnamon, nutmeg and sugar as you would to make an apple pie, cut up some granny smiths and sweet potatos and mix them together with the cinnamon mix, dump the works into a baking dish (or casserole dish), sprinkle some brown surgar over the whole mix, add just a tad bit of molasses (or dark corn syrup), lay a bunch of slices of butter over the top and bake it (roughly 350 to 375 degrees) until the sweet potatos get tender.
Ok, not a measured and timed recipie, I’ve never measured and timed anything when I cook, but the results are quite delicious. Anyone who makes apple pies or candied yams can figure out amounts for however much they want to make. The point is, the apples make a hell of a difference in the taste of the yams.
Tatin Benoit Recipe – from That’s My Home
submitted by Grace
3/4 C. granulated sugar
10 T. unsalted butter, cut into thin slices (see note)
1 t. vanilla
3 lbs. large apples, peeled, cored and halved lengthwise (about 8 apples; see note)
Flaky Pastry (recipe follows)
Creme frache or whipped cream, for garnish
Spread the sugar evenly over the bottom of a 9-inch cast-iron skillet. Place the butter slices evenly over the sugar. Drizzle with the vanilla.
Beginning at the outside edge of the pan, stand the apple halves on end on top of the butter: They should all face in one direction, with the rounded edge of the apple against the edge of the pan and the cut side toward the center. Pack the apples as close together as possible. Make a second circle of apple halves inside the first. Place one apple half in the center of the circle to fill any remaining space. (As they cook, the apples will shrink and give up their juices. They will also naturally fall in place as they shrink, with the rounded halves falling to the bottom. Try to remember that when you turn out the tart, you want to see the nice rounded halves of apple.)
Place the skillet over low heat and cook the apples in the butter and sugar, uncovered, until the butter/sugar mixture turns a thick, golden brown and just begins to caramelize, about 1 hour. The liquid should remain at a gentle bubble. Baste the apples from time to time to speed up the cooking and to make for evenly cooked fruit. (If the apples seem to lose their place, you can carefully nudge them back into formation.)
Preheat the oven to 425°F.
Place the skillet on a baking sheet. Remove the pastry from the refrigerator and place it on top of the apples, gently pushing the edges of the pastry down around the edge of the skillet, but do not seal the edges. Bake until the pastry is golden, 25 to 30 minutes. Do not be concerned if the juices bubble over — this is normal.
Remove the tart from the oven. Immediately invert a rimmed serving platter over the skillet. Quickly but carefully invert the skillet and the platter together so the pastry ends up on the platter, with the apples on top. Should any apples stick to the bottom of the pan, remove them and place them back in the tart. Serve warm or at room temperature with dollops of creme frache.
Note: Recommended varieties of apples include: Cox’s Orange Pippin, Fuji, Criterion, Winesap, Northern Spies, Jonagold and Pink Lady.
Flaky Pastry
1 C. all-purpose flour
1/8 t. fine sea salt
1 stick unsalted butter, chilled and cut into cubes (8 T.; see note)
3 T. ice water
Place the flour and sea salt in the bowl of a food processor and process to blend. Add the butter and process until well-blended, about 10 seconds. With the machine running, add the ice water and process just until the mixture begins to form a ball, about 10 seconds.
Transfer the dough to a clean work surface, and with a dough scraper, smear it bit by bit across the work surface until it is smooth and the flour and butter are well-blended. Form into a flattened round, cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.
Roll the dough out to form a 10-inch round. Place it on a piece of parchment or wax paper. Refrigerate for at least 1 hour and up to 24 hours.
Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
Adapted from “The Paris Cookbook” by Patricia Wells
Makes 8 servings.
Super-duper easy Cajun Chicken Pasta from Likeatrainwreck
Chunk 2 chicken breasts and coat with 2 tablespoons of cajun seasoning.
1 medium Sweet onion
1 red bell pepper and one yellow
1/2 tbs basil
1 tbs parsley
4 tbs of butter (ICBINB is what I use)
some parmesan (i use about 1/4 of a cup)
olive oil
Saute coated chicken in that there butter til cooked almost thru.
Throw in yer sliced onions and peppers (and a clove of garlic if you like) basil and parsley
Cook 10 minutes scrapping bottom of pan.
Add olive oil or more butter to thin and toss with some parmesan.
Serve over linguini with Sage’s french bread
Cream Gravy from
After you’ve fried your chicken or steak pour excess oil out of the skillet into a heat safe contain and set aside. (You may need some later) Leave about 1 cup in the pan.
Stir in ½ to ¾ cup flour until thickens. If it gets dry pour a little more oil to thin it out. The flour and oil mixture should be as thick as gravy and cover the bottom of the skillet to about ½ in deep and be at a bubbling boil.
I use a slotted spoon so that I can mix everything better. When the flour and oil are boiling pour in milk and stir constantly until thick. If it gets too thick you can add a little more milk to thin. Salt & pepper to taste.
Cream Gravy and Brown Gravy from Bantryb
Cream gravy – put approximately equal parts of oil and flour in a frying pan. (I like a lot of gravy, so it’s usually about 3T oil and 3 T of flour. Place on stove on an eye set at medium-high to medium. Heat until oil is very “watery”and is thoroughly blended with the flour. At this point, pepper liberally and add about 1/2 t. salt.
Begin to add milk, stirring constantly with a whisk. It will take about 2 c milk to make it cream gravy. You may also use half water and half milk, but I love the taste of all milk. When I’m using it with chicken, I use half milk and half chicken broth.
If you’ll do it this way, you’ll never have lumps in your gravy.
To make brown gravy, follow the same as above mixing oil and flour (by the way, self-rising flour is a no-no). This time, put on medium to medium low heat. Once you have the thinned oil look, turn the heat down a bit and let the mixture slowly turn brown. The slowly part is the trick to a good gravy. What you’re actually making is a roux.
When the roux is a dark brown, slowly add juices from meat – beef or lamb. Again, you should have added salt and pepper before adding liquids.
I’ve been known to put a dollop of milk in brown gravy after I have added all the meat juices.
Also, for gravy for any meats, I add just a bit of garlic salt. It makes a world of difference in the taste.
Mac and Cheese from
Mac and Cheese
3 Cups Dry macaroni, Cook al dente (that’s important!), drain
2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light or
Cubed small
1/4 Teaspoon Dry mustard powder
1/2 Teaspoon Ground turmeric
Salt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Never put into oven or over direct heat as it will scorch and change the texture to a sticky mess
One bag of choc chips melted,,,,,,
One can of cake frosting,,,,,,,,,,,,,
Melt the chips, stir in the frosting, cool in the fridge. I like this one because you can do so many colors and flavors,
Peanut butter chips with white frosting and spanish peanuts, YUM
White choc chips with white frosting and marashino cherries. YUM…
GERMAN CHOCOLATE frosting,,,, O MG
The variations are endless and it’s so fast and easy you can whip up 10 batches in an hour of different flavors .
Only be cautious peanut butter and white chocolate chips are slightly SMALLER sized bags than regu. choco. chips, so have extra to get the right amount. 
1 deep dish frozen pie shell
3 large ripe tomatoes, sliced
1 med yellow onion, sliced
1 1/2 c mayonnaise
1 c sharp cheddar cheese, grated
1 t lemon juice
1/2 t dried basil OR dill
1 t salt
Ritz crackers.
Bake piecrust in 350 degree oven until slightly cooked. Cool
Place sliced tomatoes on paper towels, sprinkle with half of the salt and let drain for 30-45 minutes to draw out moisture
Mix mayonnaise, lemon juice, cheese, basil or dill, remainder of salt.
Layer onions and tomatoes into pre-baked pie shell, top with mayonnaise. Sprinkle Ritz crumbs on top – enough to cover mayo mixture.
Bake at 400 degrees for 45 minutes. Watch crumbs and pie rim for burning. Top with foil if it looks like it’s getting too brown.
I get people asking me for this recipe all the time. It’s summer in your mouth!
Boneless, skinless chicken breasts, (as many as the number of sandwiches you’re making)
Bacon 1/2 pkg (I just take the whole blinkin’ mess and cut the package in half)
Cheese slices
1 lg yellow onion
Sandwich buns (I prefer the ones with toasted onion on top)
Lemon & Pepper seasoning
This looks like a lot of steps, but it’s really easy and makes a fabulous meal.
Pound chicken breasts until they are flat (I use the side of a plate, if you have one of those fancy mallets, you can try this too, after putting a piece of waxed paper over the chicken breast. Otherwise, messy!
Fry bacon and set aside (what you don’t use, you can use for other things later, if everyone doesn’t eat it first)
Pour off bacon grease so that there is just about 2 T left in the pan. Put in onion rings and sautee until limp. Set them aside.
Some wimps would wash out the pan at this point. That would be a major mistake. Add another 2 T of bacon grease and place chicken breasts in pan. Sprinkle with lemon pepper. Cook on medium heat, turning once, until cooked.
Now it’s just a matter of putting this bad boy together. I usually put a thin layer of mayo on both pieces of bread, though you can toast it first if you’d like. For me, that’s too much trouble.
Layer chicken, bacon, sauteed onions, and a slice of cheese. Press together, and Voila!
King Ranch Chicken from drsharonschuetz
Here’s a recipe that’s a hit at any party.
King Ranch Chicken
1can of each:
Cream of mushroom soup
Cream of chicken soup
Cream of celery soup
Rotel Tomatoes
1 lb of Velveta cheese
1 lb tortilla chips
Chicken (put in as much or as little as desired)
Heat the soups, tomatoes, and cheese til the cheese melts and mixture is hot and bubbling.
Pour over crushed tortilla chips and chicken. Mix thoroughly, put in a baking dish and bake for 35 minutes.
Preheat oven to 425*
Melt a stick of butter in 9″ cast iron pan (you can use a normal pan, but cast iron will be better) in over while preheating.
In blender or large bowl mix:
6 eggs
1 1/2 Cup Milk
1 Cup Flour
3 tsp sugar
1 tsp vanilla
1/2 tsp salt
1/4 tsp cinnamon
Layer bottom of pan with apple slices (3 apples of any type)
Return to oven until apples sizzle, but do not brown
Pour in batter, sprinkle top with 2-3 tbsp brown sugar
Bake in middle of oven 20 minutes or till puffy and brown (of course you can use tooth pick to check doneness).
Makes 6-8 servings
You can serve it with maple syrup, and bacon!
Chicken Mole from Bantryb
Chicken Mole
Ingredients
* 2 tbsp (30 mL) olive or vegetable oil
* 6 to 8 boneless chicken breasts (skin-on)
* salt and black pepper
* 1 onion, chopped
* 2 cloves garlic, minced
* 3 cups (750 mL) prepared Mexican salsa – mild, medium or hot
* 1 cup (250 mL) chicken broth
* 3 tbsp (45 mL) Mexican chili powder
* 2 tbsp (30 mL) unsweetened cocoa powder
* 2 tbsp (30 mL) creamy peanut butter
* cooked rice or warm tortillas
Cooking Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with salt and pepper and place in the hot oil, in a single layer. Brown the chicken pieces, turning over once, until golden brown on both sides. Remove from pan and set aside. (If necessary, you can do the browning step in two batches.)
2. Pour off all but one tablespoon (15 mL) of the fat from the pan and add the onion. Cook, stirring, for 5 to 7 minutes, until softened. Add the garlic and continue cooking for another minute. Add the salsa, chicken broth, chili powder, cocoa powder and peanut butter and stir to blend.
3. Bring to a boil, then return the chicken breasts to the pan, snuggling them into the sauce. Lower the heat to low and cook uncovered, basting the chicken pieces occasionally with the sauce until cooked through and the sauce has thickened – 35 to 40 minutes.
4. Serve with steamed rice or tortillas.
http://recipes.kaboose.com/easy-chicken-mole.html
Hot Browns from Pat
Hot browns are great for Turkey leftovers, I also often make them with leftover ham.
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 – 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon
Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.
Cajun Style Turducken from Honest American
What you’ll need:
* 20 – 25 lb. whole turkey, deboned with wings and legs still intact.
* 5 – 6 lb. whole duckling, deboned
* 3 – 4 lb. whole chicken, deboned Poultry seasoning blend
* Cornbread Stuffing (recipe listed below)
* Cajun Rice Dressing (recipe listed below)
* Shrimp Stuffing (recipe listed below)
* Kitchen string Cotton thread and a large needle
Have the birds deboned by your butcher to save yourself quite a bit of time, but if you’re a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey.
It’s best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed below, and it can easily be adapted for any flavor that you choose.
Cornbread Stuffing
* 2 Tbsp. cooking oil
* 4 cups cornbread (crumbled)
* 1/2 lb. chopped chicken livers
* 1/2 lb. chopped chicken gizzards
* 1 cup chopped celery
* 1 cup chopped onion
* 1 cup chopped bell pepper
* Poultry seasoning, salt and black pepper (add according to taste)
* Butter or olive oil for sautéing vegetables
* Chicken broth
Brown chopped chicken livers and gizzards over medium heat in cooking oil. Add celery, onion, and bell pepper cook until soft. Season with salt, pepper, and poultry seasoning. Add crumbled cornbread to vegetables and meat. Pour chicken broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird.
Cajun Rice Dressing
* 2 Tbsp. cooking oil
* lb. ground beef
* 4 cups cooked white rice
* 1 cup chopped bell pepper
* 1 cup chopped onion
* 1 cup chopped celery
* 1 clove minced garlic
* 1 can cream of mushroom soup
* 2 cups beef broth
* Salt and black pepper (to suit taste)
Brown ground beef over medium heat in cooking oil. Add celery, onion, bell pepper and garlic cook until soft. Season with salt, pepper, and Cajun seasoning. Add the cream of mushroom soup to the pot and heat through. Mix cooked rice with beef and vegetables. Pour beef broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird.
Shrimp Stuffing
* 2 Tbsp. cooking oil
* 4 cups cooked rice
* 2 lb. chopped shrimp (raw)
* 1 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 cup chopped celery
* 1 clove minced garlic
* 1 can diced tomatoes
* Salt and black pepper (to suit taste)
* Dash of red (cayenne) pepper
Saute celery, onion, and bell pepper until soft. Pour in diced tomatoes. Add chopped shrimp, cook until slightly pink. Season with salt, pepper, and cayenne. Combine with cooked rice. Add a little water if stuffing seems dry. Adjust seasoning and cool before stuffing bird.
Assembling the Turducken
Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes.
Once you’ve stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking.
Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker.
Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.
Crawfish Etoufee from Honest American
Mexican Cornbread from Grace
1 can cream style corn
1 cup white corn meal
3/4 cup buttermilk
1 tsp soda
1/3 cup oleo
2 eggs
1 can chopped green chilllies
1 cup chopped onion
1 cup grated cheddar cheese
Heat 1 tbs shortening in very hot iron skillet. Sprinkle 1 tbs. cornmeal in bottom of skillet; pour in mixed ingredients. Bake 45 minutes at 350*. Cool 5 minutes before cutting.
My Momma’s Quail from Honest American
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