JANUARY 2014 NEWSLETTER

FOOD FOR THOUGHT:

 "I Thank Thee, Lord"
I sometimes get so busy, Lord, I know not where I'm going;
But find that my determination is leading what I'm doing.
At times like these, I thank Thee, Lord, for bringing me to a halt
And putting me down on my knees, where I can see my fault.
For what can I accomplish, when following my will?
So make me take the time to Listen and Be Still
For unless my life is guided completely By Your Hand,
I know my foolish works will never be able to stand.
So take my life and mold me to what You'd have me be;
That through a yielded life, a Loving Jesus some might see.

Paula George
published:
American Poetry Anthology
Vol. III, No. I 10/15/83
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FOOD FOR THE TUMMY:

Some personal recipe favorites for New Year's:

Apricot Glazed Ham

1 Cook's Brand Butt Portion Ham
1 jar Apricot preserves
1/2 cup dark brown sugar
1/2 cup spicy brown mustard

Place ham in roasting pan. Cover with foil. Bake at 350 for 30 minutes per pound. The last 30 minutes remove
foil. Mix glaze ingredients and pour over ham. Bake 30 minutes longer. Let stand 10 minutes and slice.

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My Potato Salad
Rick's Favorite

6 large russet potatoes, peeled and cubed
water
1 tsp. salt
1 cup Duke's mayonnaise
1 Tbsp. yellow mustard
1/2 cup chopped red onion
1 cup chopped celery
1 cup Sweet Salad Cubes
1 small jar diced pimentos
1/2 tsp. fresh ground pepper
1/2 tsp. celery seed

Cook potatoes in salted water until fork tender. Drain well. Add remaining ingredients, stir to combine. Refrigerate
one hour before serving.

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Mixed Greens

1 bag chopped collard greens (available in Produce section)
1 bag chopped turnip greens  (available in Produce section)
1 lg. onion cut in strips
6 slices bacon, chopped
1/2 cup country ham cut in small strips
1 Tbsp. Horseradish
1 Tbsp. salt
1 Tbsp. black pepper
1/2 tsp. crushed red pepper
1 Tbsp. dry mustard
4 cups chicken broth
4 cups water
2 Tbsp. brown sugar

In large Dutch oven, saute bacon, ham & onion until bacon is crisp. Add remaining ingredients. Cover & bring to a boil.
Reduce heat and simmer 1 hour.

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Decolady's Cornbread

Becky Turner

Country Cornbread
Many people think it is sacrilege to put any flour into cornbread. This is my family recipe and we have always added a little.

1 cup cornmeal(plain)
3 Tbsp flour (plain)
1 tsp sugar
2 tsp baking powder
1 tsp salt
2 eggs, beaten
1 Tbsp oil
1 cup milk

Combine dry ingredients. Add eggs, oil and milk. Pour into a 6" hot iron skillet which has been well oiled after heating. Bake at 425ºF for 15-20 minutes.
----------------------
Note:
1. I normally double this recipe and bake in a 9" iron skillet.
2. This recipe is easy to vary by adding some grated cheese, chopped chiles, etc.

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Chocolate Cobbler or Brownie Pudding Cake

In 13x9 baking dish, melt 1-1/2 sticks butter.
Combine:
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract

Spread over melted butter.

Combine:
1/2 cup cocoa
1-1/2 cups sugar
.
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.

Paula aka mecookin

HAPPY 2014





DECEMBER 2013 NEWSLETTER

Lemon Olive Oil Cake
From Olives & Oranges
slow-cook recipe/Makes 10 servings

Versions of this simple cake are made all over Italy, to be eaten at breakfast with coffee or tea. Similar to pound cake, it differs mainly in that the fat used is olive oil instead of butter, which, surprisingly, results in a cake with an even richer and more unctuous character. yogurt adds a subtle tang. Use your best extra-virgin olive oil here.

Flavor tip:Whether you are baking or making a sauce or salad dressing, capture the flavorful oil that lies just beneath the peel of a lemon, lime, or orange by zesting the citrus directly into the bowl with the other ingredients.

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain whole-milk yogurt
Finely grated zest of 3 lemons
3/4 cup extra-virgin olive oil

Put oven rack in center position and heat oven to 325* F. Lightly oil a 9-inch springform pan.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick. Add yogurt and zest; beat to combine. With mixer on medium speed, add oil in a quick, steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated.

Pour batter into pan. Bake, rotating pan once, until cake is golden, center springs back to the touch, and edges pull away from pan, 40 to 45 minutes. Let cool in pan for a minute or two on rack, then release from pan and let cool completely on rack before slicing.

Place a doily on top of inverted cake and dust lightly with confectioner's sugar. Remove doily before serving.

My notes:
Can also use orange zest from 3 lemon-sized oranges rather than lemon, and add a glaze of 10x sugar and OJ.
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Mississippi Mud Cake
2 sticks butter, melted (1 cup)
1/2 cup dry cocoa
4 eggs, slightly beaten
2 cups sugar
1-1/2 cups All-purpose flour
1-1/2 cups pecans, chopped
1 tsp. vanilla
1/2 tsp. salt
Topping:
small bag miniature marshmallows (enough to cover cake)
1 box confectioner's sugar
1/2 cup milk
1/3 cup cocoa
1 stick butter, melted (1/2 cup)
Cake: Mix together butter and cocoa, add eggs and sugar to butter and cocoa mixture. Blend flour, pecans, vanilla and salt into above mixture. Bake 35 minutes at 350 in a 13x9 greased pan. Cover with miniature marshmallows and place in oven to melt marshmallows.
Combine powdered sugar, 1/2 cup milk, 1/3 cup cocoa and 1/2 cup melted butter. Spread over cake while warm.
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Momma's favorite that I made for her numerous times.

Italian Cream Cake
Ingredients:
•2 cups flour
•1 teaspoon baking soda
•1 teaspoon salt
•1/2 cup shortening
•1/2 cup butter
•2 cups sugar
•6 egg yolks
•1 teaspoon vanilla
•1 cup buttermilk
•1-1/2 cup flaked coconut, lightly toasted
.1 cup toasted pecans
•6 eggs whites
•---
•Frosting:
•12 ounces cream cheese, softened
•1-1/2 pound powdered sugar
•1/2 cup butter, softened
•1 Tablespoon vanilla
•1-1/2 cups chopped pecans, lightly toasted,divided
.1-1/2 cups toasted coconut, divided
Preparation:
Preheat oven to 350 degrees F. Grease and flour 4 9-inch round cake pans.
With a wire whisk combine flour, baking soda and salt. Set aside.
In a large bowl, cream shortening, butter and sugar. Stir in vanilla. Add egg yolks, 1 at a time.
Flour mixture is added alternately with buttermilk. Stir in coconut & pecans. Beat egg whites until stiff.
Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes. Remove to cool completely on racks.
Blend together cream cheese, butter. Add powdered sugar a little at a time.
Stir in vanilla, 1 cup pecans & 1 cup coconut. Place bottom layer on serving plate.  Ice with 1/4 of frosting.
Top with next layer.Repeat until top layer.  Ice sides of cake with half of remaining icing.
Frost top of cake with last of the frosting. Sprinkle remaining nuts & coconut all over the cake.
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Chocolate Cake
Cake
1 cup of cocoa,
2 cups of boiling water,
2 sticks of butter,
2 1/2 cups of sugar,
4 eggs,
2 3/4 cups of all purpose flour,
2 teaspoons of baking soda,
1/2 teaspoos baking powder,
1/2 teaspoon salt
and 1 1/2 teaspoons of vanilla
Mix cocoa and water in a bowl and set aside. cream butter. gradually add sugar to butter.
add eggs 1 at a time. mixing well after each additon.
In a separate bowl combine dry ingredients. Alternate mixing dry ingredients and cocoa mixture.
add vanilla. bake at 350
Icing
1 stick of butter, 2/3 cups of hershey cocoa, 3 cups of powdered sugar, 1/3 cup of milk
Melt butter. add cocoa. alternating, add milk and sugar
Pour over warm cake.
A lady at our church in Hanceville, AL always made this moist, delicious cake...adding 1 cup
 chopped black walnuts to the frosting
from her trees. Delish!!! circa 1975
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Cream Cheese Pound Cake
Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because
of the cream cheese and always in style.
Southern Living NOVEMBER 2001
Yield: 1 (10-inch) cake
Ingredients
1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened ***MY CHANGES (3 0z. cream cheese, softened)
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
***MY CHANGES ( 1 cup finely chopped pecans)
Preparation
Beat butter and cream cheese ( 8 oz. & 3oz.) at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed
just until blended after each addition. Stir in vanilla.
Grease and flour 10-inch Bundt pan.
Sprinkle bottom with finely chopped pecans.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
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STRAWBERRY PECAN CAKE
1 box white cake mix
1 small box strawberry gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup frozen strawberries, chopped
1 cup coconut
1 cup chopped pecans
Mix cake mix and jello; add oil, milk, and eggs. Beat until smooth. Fold in
remaining ingredients. Grease and flour 3 (9 in) cake pans. Bake at 350 for
20-25 minutes. Cool on wire rack.
Icing:
1 stick butter
1 lb. confectioner's sugar
1/2 cup drained strawberries
1/2 cup pecans
1/2 cup coconut
Cream butter and sugar; add other ingredients. Frost between layers, sides and
top. Can be garnished with additional coconut and pecans.
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COCA COLA CAKE
Requested by an online friend from New Jersey....this is the version that I make from using the 1982 & 1988 versions
from Telephone Pioneers Calling All Cooks & Calling All Cooks two
Cake:
2 sticks butter (1 cup)
1/2 cup oil
3 Tbsp. cocoa
1 cup coca-cola
1/2 cup miniature marshmallows
2 cups sugar
2 cups plain all-purpose four
1 tsp. baking soda
1/2 cup buttermilk
2 eggs added 1 at a time
1 tsp. vanilla extract
Mix butter, oil, cocoa & cola in a large boiler; bring to a boil. Add marshmallows, remove from heat. Stir in sugar, flour and soda. Mix well. Add
buttermilk, eggs & vanilla, mix well. Pour into 13x9 greased pan. Bake in preheated 350 oven for 35 minutes.
Icing:
1/3 cup coca-cola
1 stick butter
2 Tbsp. cocoa
1 box confectioner's sugar
1 tsp. vanilla
1 cup chopped pecans
Bring cola, butter & cocoa to boil. Add other ingredients, stirring well. Pour over warm cake.
Hi Everyone!

Happy December!!!! Looking forward to wonderful holidays in our new home and spending time with family and friends. Wishing holiday
blessings for each of you...days filled with love, laughter & merriment, surrounded by family and friends.

Choose your words carefully, radiate & express your feelings from your heart...refrain from harsh statements that you will regret.

Hugs,

Paula aka mecookin
Food for Thought:

SPOKEN WORDS
by Paula 2001
Our spoken words bring joy, love, happiness, and smiles to those around us...
Yet underlying meanings and interpretations of the same spoken words...
Bring sorrow, hate, sadness, and frowns to those around us...
Little words when taken wrong or spoken incorrectly can destroy relationships...
Many things are better left unsaid, letting our actions express our feelings...
Spoken words are often received as daggers; piercing the depths of hearts and
souls...
Never to be forgotten and many times never to be forgiven...
Let your life radiate through your actions giving joy, love, happiness and
smiles to those around you...
Building relationships, expressing your feelings,
Striving to radiate the positive and keeping
those negative thoughts and words within...
Then a life most beautiful will be remembered...
not forgotten...
As a friend that didn't always have to be forgiven...

NOVEMBER 2013 NEWSLETTER

Hi Everyone,

Hopes this finds all doing well. Needless, to say it has been a busy few weeks with the move and still so much more to do!

Carrots, Pumpkins & Sweet Potatoes are included in the recipes!

Wishing a blessed Thanksgiving to all!

Hugs,

Paula

FOOD FOR THOUGHT:
Never take love given or received for granted,
Expecting others to know how you feel,
Express your love constantly in all ways,
Share freely in words, actions and touch;
then your love will not be taken for granted
and there will never be room for doubt.
Paula 2003
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Comfort Foods for Fall...

Carrot Nut Bread
Pennsylvania Dutch Cooking
1 cup grated carrots
3/4 cup brown sugar
1 tsp. baking soda
2-1/2 tsp. baking powder
2 Tbsp. shortening
1 tsp. salt
1 cup warm milk
2 eggs
1-1/2 cups plain flour
1 cup whole wheat flour
1/2 cup nuts, chopped
Sift flours; measure and add baking powder, soda, salt and sugar. Mix thoroughly. Sprinkle 1/4 cup over nuts, toss to coat and set aside.
Add milk to beaten eggs and melted shortening.
Combine wet and dry ingredients except for carrots and nuts.
Fold in carrots and floured nuts.
Pour into greased loaf pan.
Let stand for 5 minutes.
Bake at 375 for 1 hour.
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Pumpkin Nut Bread
Huntsville Entertains
Oven 350
Yields: 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups cooked, mashed pumpkin or 1 (16 oz.) can
3-1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. grated nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water
2 cups chopped pecans or walnuts
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, soda, salt, baking powder and spices. Add alternately with water to pumpkin mixture. Pour into 2 (9x5) greased and floured loaf pans. Bake at 350 for 1-1/2 hours or until tests done. Cool 10 minutes. Remove from pan.
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Sweet Potato Sticks
"Watkins" Cookbook
4 medium sweet potatoes; peeled, cut in 1/2 inch x 4 inch strips
1 Tbsp. vegetable oil
1/3 cup Parmesan cheese
Drizzle potatoes with oil, toss with Parmesan cheese. Arrange in single layer on baking sheet that has been lightly greased.
Bake at 400 degrees for 35-40 minutes until crisp and brown. Stir every 10 minutes.
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Roasted  Sweet Potatoes & Caramelized Onions
4 Sweet Potatoes, peeled cut in ½ circles
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
¼ cup maple syrup
Toss potatoes with oil, syrup, salt and pepper. Roast @ 375 for 25 minutes or until tender.
1 sweet onion, cut in strips
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
2 Tbsp. maple syrup
Saute over med heat 20minutes until caramelized.
Toss together in skillet. Cook 5 minutes.
Enjoy!
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Libby's Pumpkin Roll
Cake
Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Land O Lakes® All-Natural Eggs
1 cup sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup chopped walnuts, if desired
Filling
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons Land O Lakes® Butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Directions
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..

Paula aka mecookin

OCTOBER 2013 NEWSLETTER...FALL IS HERE!

Hi Everyone!
Hope this finds all doing well...exciting days for lots of us...weddings of children & grandchildren!
Recipes are some favorite casserole type chicken dishes that are favorites of family and friends and perfect for fall weather! Enjoy!
Hugs,
Paula

FOOD FOR THOUGHT:
Truly, I have known...
The love of family and friends...memories throughout childhood that I would not trade or forsake...
Childhood memories of friends and family that can never be replaced...only added to throughout the years to come!
Truly, I have known...
Moments of sadness, heartache...passing of family and friends. Yet memories will remain...
Memories of special moments, never to be replaced...moments that I will cherish in days to come!
Truly, I have known...
Love of family, love of friends, and love of spouse...many have passed on, yet, leave their loving memories.
Love that continues to grow, children, grandchildren & great-grandchildren as I am blessed throughout the years!
Truly, I have known...
and will continue to know love, the greatest gift...whether family, friends...children or spouse.
Thankful that I have been blessed knowing love, True love throughout my life!
"And the greatest of these is Love"
Paula 2011

RECIPES:
Creamy Mushroom Chicken
Ingredients
2 5-ounce boneless, skinless chicken breasts
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
1.Season chicken with pepper and salt on both sides.
2.Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3.Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
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Chicken Salad Casserole
3 cups chopped cooked chicken
2 cups cooked rice
3 hard-cooked eggs, chopped
1 cup chopped onion
1 cup chopped celery
1 tablespoon lemon juice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
3/4 cup mayonnaise
Ground black pepper
1-1/2 cups breadcrumbs tossed with 3 Tbsp. melted butter
1
Heat the oven to 350°F.  Stir the chicken, rice, eggs, celery and onion in a medium  bowl.  Stir in the lemon juice, soup & mayonnaise.  Season with the black pepper.  Spoon the chicken mixture into a 3-quart shallow baking dish. Top with breadcrumbs.
2
Bake for 45 minutes or until the mixture is hot and bubbling.
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Poulet de Normandy aka Chicken & Dressing Casserole
2 chicken breasts, cooked and shredded
1 Cup Shredded Cheddar Cheese
1/2 C Mayo
1/4 C Green Onions
4 eggs
1 stick margarine
2 Cups Chicken Broth
1- 6 ounce pkg Peppridge Farm corn bread stuffing mix
1 cup milk
1 cup water
1 can cream of mushroom soup
Sprinkling of salt
Instructions
1.Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
2.In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
3.Place 1/2 of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
4.Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
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CHICKEN POPPY SEED   aka RITZY CHICKEN
3 cups cooked chicken breast, shredded or meat pulled and shredded from 1 rotisserie chicken
1 can cream of celery soup or cream of chicken soup
8 oz. sour cream
2 tbsp. poppy seeds or celery seeds (I use Poppy seeds with the Cream of Celery and Celery Seeds with the Cream of Chicken)
1/2 c. slivered almonds
1 can water chestnuts (I don't use these as my family doesn't care for them.)
1 stick butter
1 pkg. Ritz crackers, crushed
1 can mushrooms
Butter a 13x9 casserole. Mix shredded chicken, sour cream, soup, almonds, mushrooms, poppy seeds and water chestnuts. Pour into greased casserole. Melt butter; mix with crackers. Spoon on top. Bake 30 minutes at 350 degrees.
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Apple Pan Dowdy
5 Granny Smith Apples, cored and sliced in wedges
4 Tbsp. butter
4 Tbsp. brown sugar
1 tsp. cinnamon
1/2 cup orange juice
1/4 cup Jack Daniels
2 Tbsp. cornstarch
2 refrigerated pie crusts
1/4 cup sugar
Butter a 13x9 casserole dish. Preheat oven to 375 degrees. In large skillet, melt butter; add apples brown sugar and cinnamon. Cook over med-high heat until just barely tender, stir frequently. Combine orange juice, Jack Daniels & cornstarch. Add to apple mixture and bring to boil. Pour into buttered casserole dish. Tear pie crusts into random shaped pieces and top apple mixture. Sprinkle with sugar. Bake 20-25 minutes until pie crusts is cooked through and golden.

Paula aka mecookin

Momma's Biscuits *101*

check it out here: Southern Plate Meal Plan Monday


Momma's biscuits have been a favorite of family, customers and friends for years...here is a step by step process from this morning's breakfast.

Of course this is the finished product...

I always use White Lily Self-Rising Flour...lard, shortening, baking powder, confectioner's sugar and buttermilk.

Preheat oven to 375 degrees and grease a cast iron skillet or two (I normally use 2 so there are extras for Rick's Sausage Biscuits during the week.

Prepare work surface with flour and have biscuit cutter on hand.
In large bowl, add appx. 4 cups White Lily Self-Rising flour, 1 Tablespoon Baking Powder & 1 Tbsp. confectioner's sugar.

Next, add 1/3-1/2 cup lard and 1/3-1/2 cup shortening.

Work in shortening and lard with hands until crumbly texture. You can't overwork dough at this point.

Add appx. 1-1/4 to 1-1/2 cups buttermilk, gently working into dough until it is a moist (not overly moist) consistency.

This is the consistency that I'm referring to...moist but not overly moist like a batter.

Turn dough onto floured surface and gently knead by hand, pat dough into large rectangle about 3/4" thickness and cut biscuits, placing in prepared skillets.

Bake in preheated oven for 15-20 minutes until lightly golden on top. Brush with melted butter and return to oven. I usually turn to broil for just a minute or two.

Hot from the oven they are ready to serve with your favorite breakfast foods!

This is a typical weekend ritual here. Rick says this is the meal that he looks forward to all week!

Peanut Butter Extravaganza!!!

For the peanut butter lovers! This first recipe is a pie that is reminiscant of the signature Peanut Butter Pie served at Little Joe's in Oneonta, AL. And, of course, we ALL know that "Choosy Mothers Choose Jif!"

PEANUT BUTTER PIE
1/2 cup peanut butter
1 cup confectioner's sugar
2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
3 cups milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
For meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla extract
Crust:
1 (9 inch) deep-dish pastry shell(baked)
Combine peanut butter and confectioner's sugar until mealy. Sprinkle 1/2 of
mixture in bottom of baked pie crust.
Custard:
In heavy saucepan, combine sugar, flour, salt, and milk. bring to boil over
medium heat, and cook for 2 minutes, stirring constantly. Remove from heat,
blend 1/2 cup hot mixture into beaten egg yolks; return egg mixture to custard.
Return to heat and cook 2 more minutes. Remove from heat and add butter and
vanilla. Pour 1/2 custard in pastry shell. Top with remaining peanut butter
mixture and then remaining custard. Prepare meringue. Top pie and bake at 350
for 12-15 minutes until golden.
Meringue:
Beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1
Tbsp. at a time until stiff peaks form. Stir in vanilla and top pie.

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Old-Fashioned Potato Candy

• 1/4-1/2 cup mashed potatoes (1 sm. potato)
• 1 teaspoon vanilla
• 1 dash salt
• 1 (1 lb) box powdered sugar
• peanut butter

 

1. Mix together all ingredients, except peanut butter.
2. Add sugar until it's of dough consistency.
3. Refrigerate to chill dough for an hour or two.
4. Roll out onto powdered sugar dusted bread board or waxed paper.
5. Spread peanut butter over potato dough.
6. Roll it up like a jelly roll loaf.
7. Refrigerate for about an hour, then slice into pinwheels.

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Peanut Butter Frosting

 

• 2 cups sugar
• 1 cup milk
• 2 tablespoons light corn syrup
• 1 tablespoon margarine
• 1 cup peanut butter
• 1 teaspoon vanilla flavoring

 

1. Combine the sugar, milk and corn syrup in a heavy saucepan.
2. Bring to a boil and cook for about 3 minutes.
3. Remove from heat and place the pan in a larger pan of cold water.
4. Add the margarine, peanut butter, and vanilla flavoring.
5. Beat until mixture thickens to spreading consistency.

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Double Peanut Butter Cookies
from Taste of Home

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup creamy peanut butter
• 1/4 cup light corn syrup
• 1 tablespoon whole milk
• Additional peanut butter

Directions

• In a large bowl, combine flour, sugar, baking soda and salt. Cut in
• shortening and peanut butter until mixture resembles coarse crumbs.
• Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed
• paper or foil. Refrigerate for at least 3 hours.
• Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in.
• apart on ungreased baking sheets. Top each with 1/2 teaspoon of
• peanut butter. Top with remaining slices; seal edges with a fork.
• Bake at 350° for 12-14 minutes or until lightly browned. Cool for
• 2 minutes; remove from pans to wire racks to cool completely. Yield:
• 20 cookies.

1 1/2 cups sifted all-purpose flour 1 tablespoon milk 1/2 cup white sugar 1/2 teaspoon baking soda 1/4 cup light corn syrup

1/4 teaspoon salt 1/2 cup shortening 1 cup peanut butter 1 cup semisweet chocolate chips

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Peanut Butter Blossoms

from Pillsbury

Ingredients

1 3/4 cups all purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar

48 Hershey's® Kisses® Brand milk chocolates, unwrapped

 

Directions

• 1 Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
• 2 Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.



• 3 Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

For the baking challenged, a great shortcut is to use Pillsbury Peanut Butter Cookie Dough found in the refrigerated section of your grocery store.