Butterscotch Pecan Sticky Buns

Butterscotch Pecan Sticky Buns

Ingredients:

  • 3/4 cup milk
  • 1 tbsp + 1/2 tsp quick rise yeast
  • 1/2 cup sugar
  • 1/2 cup unsalted butter (6 tbsp softened, 2 tbsp melted)
  • 2 large eggs
  • 20 oz all purpose flour, by weight (4 cups, measured)
  • 3/4 tsp salt
  • 1 cup light brown sugar
  • 2 tsp ground cinnamon
  • 1 cup chopped, toasted pecans

For the glaze:

  • 6 tbsp brown sugar
  • 5 tbsp sweetened condensed milk
  • 2 tbsp bourbon whiskey
  • 1.5 tsp corn syrup
  • 4 tbsp butter
  • 1/8 tsp vanilla extract
  • 1/16 tsp salt
  • 1/16 tsp baking soda

Directions:

  1. Heat the milk to 110 degrees. Place the milk in the bowl of a stand mixer along with the yeast. Add the sugar and 6 tbsp softened butter. Mix at medium speed until the butter is broken up, about 1 minute.
  2. Beat in the eggs one at a time. Next, add the flour and salt, and mix on low for 2 minutes. Bump the speed up to medium, and beat for another 2 minutes. Shape the dough into a ball and cover the bowl with plastic. Let the dough rise for 45 minutes (it will barely rise).
  3. Lightly flour a work surface, and roll the dough out into a 10 by 24 inch rectangle.
  4. Mix the light brown sugar, cinnamon, and melted butter, and spread evenly all over the dough. Cut the dough into 12 strips (so each strip is 2 inches wide and 10 inches tall). Roll each strip up tightly and place into buttered muffin tins. Let rise for 1 hour.
  5. Bake the buns in a 325F oven for 25-28 minutes, until golden on top. Plan to prepare the glaze 5 minutes before the buns are done so you can add the glaze to the buns while they’re hot (that way the glaze soaks in a bit).
  6. For the glaze: Bring the brown sugar, sweetened condensed milk, bourbon whiskey, corn syrup, and butter to a bubble over medium high heat, and cook for 3-4 minutes, stirring frequently. Remove the pan from the heat and add the vanilla, salt and baking soda. Stir for 1 minute until it has dissolved. It’s now ready to be poured onto the sticky buns.
  7. Finish the sticky buns by sprinkling the tops with the toasted pecans. Enjoy!

***Recipe from fifteen Spatulas***

Chocolate Chip Cookies

Close up of an half eaten cookie with crumb against a white background

Chocolate Chip Cookies

Ingredients:

  • 1 cup salted butter* softened
  • 1 cup white (granulated) sugar
  • 1 cup light brown sugar packed
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp sea salt
  • 2 cups chocolate chips (or chunks, or chopped chocolate)

Directions:

  • Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
  • In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
  • Cream together butter and sugars until combined.
  • Beat in eggs and vanilla until fluffy.
  • Mix in the dry ingredients until combined.
  • Add 12 oz package of chocolate chips and mix well.
  • Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  • Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just starting to turn brown.
  • Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Hush Puppies

Depositphotos_258435384_xl-2015

Hush Puppies

Ingredients:

  • 1 ½ cup self-rising flour
  • 1 ½ cup corn meal yellow ground, medium-coarse
  • 1/4 cup sugar
  • ½ tsp baking powder
  • ½ tsp Kosher salt
  • ½ onion finely chopped
  • 1 cup buttermilk
  • ¼ cup beer
  • 1 egg lightly beaten
  • 3 dashes hot sauce
  • Peanut oil or vegetable, for frying
  • Tartar sauce for dipping
  • lemon wedges for garnish

Directions:

  1. Heat the oil to 350°F.
  2. Mix the flour, corn meal, sugar, baking powder and salt in a medium bowl.
  3. Mix in the onions.
  4. In a separate bowl, combine the buttermilk, egg and hot sauce.
  5. Add the dry ingredients with the wet, and mix with a large wooden spoon. Don’t over mix! Its okay for there still to be some lumps.
  6. Mix enough beer until batter just comes together, about 1/4 cup.
  7. Use a spoon to scoop a small mound of batter, just large enough to cover the spoon.
  8. Drop the dough into the hot oil. Continue with more, but don’t overcrowd. You will most likely fry in batch.
  9. Fry until golden brown on the outside…about 7 to 8 minutes (varies depending on the size of the puppies!). Use a metal slotted spoon, or spider, to remove the hush puppies to a plate lined with paper towels.
  10. Repeat process with remaining batter.
  11. Serve warm with lemon wedges and tartar sauce.

Chicken Country Captain

Chicken Country Captain

Ingredients:

  • 1/2 cup vegetable oil
  • (3-pound) chicken, cut into 8 pieces
  • Salt and pepper, for seasoning
  • All-purpose flour, for dusting
  • 1 tablespoon bacon grease or butter
  • medium white onion, thinly sliced
  • large bell pepper, thinly sliced
  • garlic cloves, thinly sliced
  • (28-ounce) cans crushed tomatoes
  • 1/2 teaspoons white pepper
  • 2 tablespoons curry powder
  • 1 tablespoon chopped parsley, plus a few leaves for garnish
  • 1 teaspoon dried thyme
  • 1/4 pound slivered almonds, toasted
  • 2 tablespoons dried currants
  • 2 cups cooked rice, for serving

Directions:

  1. Preheat the oven to 350°F.
  2. In a Dutch oven, heat oil over medium-high heat. Season the chicken pieces with salt and pepper and dust with flour. Once oil is hot, fry the chicken pieces, turning occasionally, until browned on all sides, about 8 to 10 minutes. Remove chicken from pot and place on a plate, then tent with foil. Wipe Dutch oven clean.
  3. Return Dutch oven to stove over medium heat. Melt bacon grease (or butter). Add onion, pepper, and garlic and cook until softened and starting to brown, about 8 to 10 minutes. Stir in crushed tomatoes and bring to a simmer. Reduce heat to low and let simmer for 15 to 20 minutes. Season with salt, white pepper, curry powder, parsley, and thyme and simmer for 5 more minutes. Return the chicken pieces to the Dutch oven and nestle down into sauce, spooning sauce over all of the pieces.
  4. Using the lid as a guide, trace and cut out a circle of brown paper. Place the paper over top of the chicken and cover pot with the lid. Put pot into oven and cook for 45 minutes.
  5. Remove pot from oven. Carefully remove the chicken pieces from the pot and place them in the center of a large platter. Stir the almonds and dried currants into the sauce. Spoon the rice around the rim of the platter surrounding the chicken. Pour the sauce over the chicken and rice. Garnish with parsley and serve.

***Recipe from Food52***

She-Crab Soup

Creamy crab soup bisque with spices

She-Crab Soup

Ingredients:

  • 1/4 cup butter
  • 1/4 cup onion minced
  • 1/4 cup flour
  • 3 cups seafood stock
  • 2 cups heavy cream set out for a few minutes to prevent curdling when added to hot stock
  • 1/2 tsp Worcestershire
  • 1/2 tsp lemon zest
  • 1/2 tsp mace
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper
  • 1-1/2 tsp salt divided
  • 1 lb lump crab meat picked through and divided
  • 1/4 cup dry sherry

Directions:

  1. Melt butter of medium heat in large stock pot. Cook onion until soft (about 3 mins)
  2. Add flour and combine to make roux.
  3. Add seafood stock to roux. Reduce to low heat and stir until thickened (about 5 mins)
  4. Add cream and bring to a boil.
  5. Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and 1/2 of the crab. Simmer 5 mins.
  6. Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.

***Recipe from Biscuits and Burlap***

No-Bake Chocolate Oatmeal Cookies

Oatmeal Cookies

No-Bake Chocolate Oatmeal Cookies

Ingredients:

  • 12 cup butter
  • 12 cups white sugar
  • 12 cup packed brown sugar
  • 12 cup milk
  • 4 tablespoons cocoa
  • 1 pinch kosher salt
  • 12 cup creamy peanut butter (or chunky but is seems to make a more crumbly, dry cookie)
  • 2 teaspoons vanilla
  • 3 cups dry quick-cooking oats

Directions:

  1. Add the first six ingredients into a 4-quart sauce pan.
  2. Bring to a rolling boil and hold for 1 minute.
  3. Remove from heat.
  4. Add peanut butter into the hot mixture and stir until melted.
  5. Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
  6. Mix in the dry oats until they are completely coated.
  7. Drop cookies by tablespoonfuls onto wax paper.
  8. Let cool until set.

 

Sausage Gravy for Biscuits

Biscuits, sausage and gravy

Sausage Gravy for Biscuits

Ingredients:

  • 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
  • 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
  • 1/4 cup flour
  • 2 1/2 cups milk
  • salt and pepper to taste

Directions:

  1. Bake biscuits according to package directions.
  2. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
  3. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

 

Chicken Pot Pie

Hearty Homemade Chicken Pot Pie

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cups of milk
  • 2 uncooked pie crusts

Directions:

  1. Preheat oven to 425 degrees.
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Black Cherry Bourbon Pie

Delicious Homemade Cherry Pie

Ingredients:

  • 5 cups stemmed and pitted fresh dark sweet or sour cherries (that’s about 2 pounds whole unpitted cherries)
  •  3/4 cup (150 g) granulated sugar for sweet cherries, or 1 cup (200 g) for sour cherries
  • 1/4 cup of bourbon
  •  3 tablespoons tapioca starch
  •  ¼ teaspoon salt
  •  Grated zest from 1/2 lemon
  •  ½ teaspoon vanilla extract
  • 2 tablespoons of cream cheese
  •  2 tablespoons unsalted butter , cut into mini cubes
  • 1 refrigerated pie crust, 2 ct
  •  1 egg beaten , for brushing the top crust
  •  Coarse or granulated sugar , for sprinkling

Directions:

  1. Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
  2. Make the cherry filling: In a medium bowl, mix together sugar, tapioca starch, and salt. Stir in cherries. Add bourbon and zest, vanilla extract, and mix to combine. Set aside for 10 minutes.
  3. Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
  4. Spread cream cheese across the bottom of the pie crust. Add cherry filling in an even layer, and dot with butter on top. Place the second crust over the filling, crimp the edges. Use either a lattice top or add four slits to a full top for the steam to escape. Brush the crust with the beaten egg, then sprinkle with sugar.
  5. Bake for 15 minutes, then reduce heat to 375F/190C and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
  6. Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
  7. Serve warm or at room temperature.

 

Apple Pie

Cinnamon Apple Pie

Ingredients:

  • 8 apples, skins on, quartered and cored
  • 1/2 cup of sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup of flour
  • 1 double crust pie dough
  • 2 tablespoons cold butter cut up into tiny cubes
  • 1 egg beaten
  • sugar to sprinkle across the top of the pie

Directions:

  1. Slice the apples into pieces.
  2. Combine in a large bowl apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and flour. Mix until apples are thoroughly covered.
  3. Pour the mixture into an a pie crust. Mound high and dot with butter.
  4. Cover fruit with second pie crust. Crimp edges and vent with 4-6 slits across the top.
  5. Cover the pie and chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 425 degrees.
  7. Brush the beaten egg across the top.
  8. Wrap around the edge with foil to keep from overbrowning.
  9. Bake on the middle rack of the oven for 20 minutes.
  10. Reduce heat to 375 degrees and bake for 30 minutes longer.
  11. Open the oven and carefully sprinkle the sugar across the top. Bake for another 10 minutes until top is golden.
  12. Cool the pie for an hour.