Wednesday, September 19, 2012

September 2012 Newsletter

Hi Everyone,

Sending the newsletter out a bit early this month as I will be out of pocket for a few days. Some sad and melancholy days recently with the passing of Cathy (employee at the restaurant)...even thought of including recipes from her...the more unusual a recipe sounded, the more she wanted to try it! Pinto Bean Cake, Sauerkraut Cake or Green Tomato Cake were a few of them. Today would have been Becky (decolady's) birthday...along with her family, friends and online friends, she is greatly missed.
On a lighter note...lots of things happening in Athens and at LuVici' scheduled downtown in the next couple of months, caterings and the pleasure of seeing longtime customers and new customers in the restaurant.
Have a safe and enjoyable Labor Day weekend!
----- Original Message ----- From: Paula aka mecookin To: paula Sent: Wednesday, August 29, 2012 3:36 PM
Subject: newsletter

One Another...
Drifting along the ocean blue waters,
underneath the starlit skies...
Like two ships passing in the night,
we happened upon one another.
The fragrance of the rocky, salted seas,
that have purged us deep within...
Leaving refreshed and cleansed hearts,
seeking love, we discover one another.
The moonlight surrounds you with a shining aura,
the stars twinkling in your eyes...
Your eagerness and searching heart unfolds,
we find love for one another.
And now we sail along those same waters,
never more to pass in the night...
Our hearts revealed, our course is set,
Together sailin' forever, with love for one another.

Orange Rolls...Yum! Ahhh, Memories! I worked next door to the Original All Steak Restaurant for 6 years in the early 1980's...
I am not much of a sweet eater, but these orange rolls are to die for!
Three different versions given below, hope you enjoy!

Orange Rolls a la All Steak Restaurant
my kopykat version
Paula George
1 pkg, frozen bread dough, thawed, let rest through first rising
1 stick butter, softened
1/2 cup light brown sugar
1 cup orange marmalade
2 cups confectioner's sugar
1/4 cup orange juice
1 tsp. grated orange zest
Roll dough out into thin rectangle. Spread with softened butter. Sprinkle with sugar, and spread with orange mamalade. Roll jelly roll style. Cut 1" thick and place in large buttered baking pan. Allow to rise until double. Bake at 375 for 20-25 minutes until golden brown. Cool slightly, frost with icing. Serve immediately while still slightly warm!
************************************************** **

Elaine's Orange Rolls (Bitty Buns) Recipe courtesy Elaine Hyatt Show: Calling All Cooks Episode: Moroccan Couscous/Bitty Buns
All Steak Restaurant
Cullman, AL
Biscuits: 2 1/2 cups flour
1 tablespoon baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
Filling: 1/4 cup butter, softened (1 teaspoon per biscuit)
1 cup and 2 tablespoons orange marmalade (1 1/2 tablespoons per biscuit)
1/4 cup brown sugar (1 teaspoon brown sugar)
 Icing: 2 1/2 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, softened
2 tablespoons cream cheese
Dash salt
1/4 teaspoon vanilla
2 tablespoons orange zest
Preheat oven to 425 degrees F. For Biscuits: Combine dry ingredients for biscuit. Cut shortening into dry mixture. Add buttermilk and blend. Roll out biscuit dough on floured waxed paper until about 3/4 of an inch thick. Cut with a round biscuit cutter as if you were making biscuits. You'll get approximately 10 to 12 biscuits. Roll out each individual biscuit until it is 5 inches in diameter and 1/4-inch thick. On each biscuit, layer butter, marmalade and brown sugar. Roll up each biscuit and slice into 3 pinwheels of equal size. Place rolls in 2 (7 by 7-inch) baking pans. (You can also use other dimensions of pans. The key is to keep the rolls close together). Bake for 10 to 12 minutes or until golden brown. Let cool for 5 to 10 minutes before icing. For Icing: Mix powdered sugar, orange juice, margarine, cream cheese, salt, vanilla, and orange zest until smooth. Drizzle over rolls.
 These rolls have been served as part of the bread "basket" for as long as I can remember...and that's a looonnnggg time! Personally, I prefer the yeast dough but the filling/icing that she gave are similar and I like to intertwine the two recipes and use the icing she gave sometimes...
The "Wallace's", Elaine's grandparents were the original owners of the restaurant.
I worked next door (1980's), prior to their moving to the current location above Wachovia Bank.
These are a "classic"...even my mom remembered having them as a young woman "YEARS" ago circa 1940's!
Peach Gallette
1 refrigerated pie crust
8 oz. cream cheese at room temp
1/2 cup confectioner's sugar
4 Tbsp. cornstarch, divided
2 tsp. vanilla extract, divided
1 egg, separated
2 cups peeled, sliced peaches or fruit of your choice (Nectarines, Apricots, Berries)
2 Tbsp. sugar for sprinkling (I used Splenda)
Roll pie crust to form 13" circle. Place on baking sheet. Cream together cream cheese, confectioner's sugar, 2 Tbsp. corn starch, 1 tsp. extract and egg yolk. Spread on crust leaving 2" edge. Toss together fruit, 2 Tbsp. cornstarch and 1 tsp. vanilla extract. Spread over cream cheese mixture. Fold edges of crust up toward center in rustic manner. Brush with egg white and sprinkle with sugar. Bake at 350 for 30-35 minutes until golden.
It's called Naked as it doesn't have a prepared crust.
Naked Apple Pie
1 egg, beaten
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 Tbsp. dark rum
1/2 cup flour
Pinch of salt
1 teaspoon baking powder
2 apples, pared and sliced
1/2 cup pecans or walnuts, chopped
Sift flour with baking powder. Put all ingredients into a bowl and mix well. Spread mixture into a greased 9-inch pie plate and bake at 350 degrees F for 30 minutes.
from Becky (decolady)


2 cups red or green bell pepper strips
2 cups cider vinegar
1/4 cup (or more, depending on taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin

Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to a boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once. (If desired, process in boiling water bath 15 minutes). Makes 6 1/2 cups.
Cathy made a version of this cake and brought to is my version...

Georgia Cornbread Cake Recipe
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.
55 min | 20 min prep
1 cake
1 cup sugar or 1/2 cup Splenda sugar substitute, for baking  (I used Splenda)
1 cup brown sugar or 1/2 cup Splenda brown sugar blend  (I used Splenda brown sugar blend)
4 eggs, beaten 1 cup vegetable oil 1 1/2 cups self-rising flour 1 teaspoon vanilla 2 cups pecans, chopped very fine ( I used pecan meal)
(my Additions: 1 cup chopped pecans & 1 cup finely chopped apricots)
Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add finely chopped pecans (or pecan meal) and stir until evenly mixed. Stir in chopped pecans and apricots.

Spoon into prepared pan and bake for 30 to 35 minutes. Cool; cut into squares.
Good served with a dollop of whipped cream, enjoy.