Overnight Cinnamon Rolls

Fresh Homemade Cinnamon Rolls

Overnight Cinnamon Rolls

Ingredients:

  • 1 tablespoon active dry yeast
  • 1/2 cup of warm water
  • 4 1/2 cups of all-purpose flour
  • 4 large eggs
  • 1/4 cup sugar
  • 1 1/4 cup or 2.25 sticks of salted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoons of cinnamon
  • 4 ounces of cream cheese, softened
  • 1 1/2 cups of confectioners sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons of milk

How to make:

Using a stand mixer (if you have one–if not then a large mixing bowl), combine warm water and yeast. Then add in only a half cup of the flour. Cover with plastic wrap and let stand in a warm place for about thirty minutes.

Next, add in the eggs, sugar, 1/2 cup of softened butter, salt, and remaining four cups of flour. Knead on medium speed, or by hand until smooth. Add more flour as needed to reduce the stickiness.

Turn the dough out onto a floured surface. Continue to knead if not completely smooth. In a greased bowl, place the dough, cover with plastic wrap or a towel, return it to the warm place, and let sit until it has doubled in size. Roughly 1.5 – 2 hours.

Once ready, put the dough back on the floured surface and roll out to a 12-inch by 18-inch rectangle. Melt 1/2 butter and brush over the entire surface of the dough. Mix together brown sugar and cinnamon and spread on top of the melted butter.

Roll up the dough. Using a very sharp knife or dental floss, slice the roll in half, then into quarters, and continue slicing until you have 12 equal size pieces. Place the rolls flat side down into a buttered 9 x 13 baking dish. Cover with plastic wrap and let it refrigerate overnight.

In the morning, remove and place on the counter for an hour to return to room temperature. Rolls will rise.

Preheat oven to 350 degrees. Bake for 30 minutes or until tops have browned.

To make the glaze, whip together cream cheese and butter until light and fluffy. Add confectioners sugar, vanilla, and just enough milk to make the mixture a glaze.

Once the rolls have cooled slightly, glaze and serve.

 

Strawberry Fig Jam

Strawberry jam in a jar on wooden background

Strawberry Fig Jam

Ingredients:

  • 4 cups of fresh strawberries, tops removed
  • 4 cups of figs, stems removed
  • 1 package of fruit pectin
  • 1/2 cup lemon juice
  • 1/2 teaspoon butter
  • 4 cups of sugar

How to make:

In small batches, put fruit into a large 8-quart heavy pot and mash fresh fruit until you have 5 cups of crushed fruit.

Stir in the pectin and butter. Bring mixture to a boil, stirring constantly. Stir in sugar, stirring constantly. Once all of the sugar is dissolved, bring the mixture to a rolling boil for 1-2 minutes, stirring constantly. Remove from the heat and quickly skim off the foam on top of the mixture.

Ladle hot jam into 8 hot sterilized half-pint canning jars, leaving about 1/4 inch empty on the top. Wipe down the rims to ensure they are clean, adjust lids, and screw on top bands.

Depending on canning method, immediately flip jars upside down or proceed to a boiling water canner for 5 minutes. Remove from canner and cool.

Occasionally, check to make sure all of the lids have sealed and don’t pop up and down.

 

Homemade Biscuits

Fresh biscuits baked in a cast iron skillet

Homemade Biscuits

Ingredients:

  • 2 cups of flour
  • 8 tablespoons of salted butter
  • 1 tablespoon of baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup of buttermilk

How to make:

Preheat the oven to 425 degrees. Grease cookie sheet for baking.

In a large mixing bowl combine flour, sugar, baking powder, salt, and baking soda together. Cut 4 tablespoons of softened butter into the mixture and grate 4 tablespoons of frozen butter with a cheese grater into the mixture. Using a fork, make a well and pour in buttermilk. Knead the dough and add more buttermilk if necessary.

Turn out dough onto a well-floured surface. Continue kneading until the dough consistency is even and roll out to 3/4 inch thickness, or desired thickness. Cut with a 2.5-inch biscuit cutter.

Place cut biscuits onto the cookie sheet and bake for 12 minutes or until golden brown.

Old Fashioned Sweet Tea

Iced Tea

Old Fashioned Sweet Tea

Ingredients:

  • 6 tea bags
  • 2 cups of boiling water
  • Pinch of baking soda
  • 1.5 – 2 cups of sugar
  • 6 cups of cold water
  • Lemons and mint, optional

How to make:

This recipe is pretty standard. Steep tea bags in boiling water for 15 minutes. Add a pinch of baking soda and stir in sugar until dissolved. Transfer to a pitcher and add cold water. Refrigerate until serving. Pour over ice and add sliced lemon and mint leaves for garnish and extra flavor.

Banana Pudding

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Banana Pudding

Ingredients:

  • 1 box of instant vanilla pudding
  • 1 can of sweetened condensed milk
  • 2 cups of cold milk
  • 1 tablespoon of vanilla
  • 4 bananas sliced
  • 1 large container of frozen whipped topping, thawed
  • 1 box of vanilla wafers

How to make:

In a large mixing bowl, combine and beat together pudding and milk. Once smooth add in the sweetened condensed milk, vanilla, and half of whipped topping.

In a glass bowl or 9×13 dish layer wafers and bananas, then pour pudding mixture on top. Let dessert sit for five minutes, then spread on the remaining whipped topping.

Chill until serving.

 

Smoked Sausage and Black-Eyed Pea Soup

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Smoked Sausage and Black-Eyed Pea Soup

Ingredients:

  • 1 lb or 5 cups of black-eyed peas
  • 1 smoked sausage, sliced
  • 1 8oz package of diced ham
  • 1 small Vidalia onion, chopped
  • 1/2 cup of celery, chopped
  • 8-10 cups of chicken stock
  • 2 cups of white rice (optional)
  • 1 tablespoon minced garlic
  • 1 teaspoon of salt
  • 1 teaspoon pepper
  • 1 teaspoon of thyme
  • 2 bay leaves
  • fresh parsley (optional)

How to make:

If black-eyed peas are dried prepare per package directions.

In a large pot heat two tablespoons of olive oil and saute garlic, onion, celery, ham, salt, pepper, and thyme. Once onions are translucent add chicken stock, sliced smoked sausage, black-eyed pea, and bay leaves.

Bring soup to a boil and then reduce heat to low. Cook for one and a half hours.

Prepare white rice per package directions. White rice is optional but can be added to the bowl with the soup poured on top, mixed into the soup, or not used at all.

Remove bay leaves.

Parsley to garnish.

Serve warm.

Pralines

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Pralines

Ingredients:

  • 1/2 cup of salted butter (1 stick)
  • 1 1/2 cup light brown sugar
  • 1/2 cup half and half
  • 1 tablespoon vanilla
  • 1 1/2 cup toasted pecans
  • parchment paper

How to make:

In a large ungreased skillet, heat pecans until toasted (they’ll let off a delicious smell). Remove from heat.

In a large pot, stir and heat butter, sugar, half and half, and vanilla until a candy thermometer reads 240 degrees.

Remove from heat and let the liquid sit for five minutes. Add pecans, stir to make sure all pecans are coated.

Spoon out the pecan mixture onto parchment paper.

Let cool and serve.

White Peach Sangria

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White Peach Sangria

Ingredients:

  • 1 bottle of pinot grigio
  • 1 bottle of sparkling white wine (I used Prosecco)
  • 1 cup of peach schnapps
  • 1/2 cup of brandy
  • 1/2 cup of simple syrup
  • 2 large peaches sliced
  • 1 large apple sliced

How to make:

Combine all ingredients in a large pitcher. Chill and serve over ice.

(1 ltr ginger ale can be substituted for sparkling white wine.)

Spicy Hot Boiled Peanuts

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Spicy Hot Boiled Peanuts

Ingredients:

  • 2 pounds of green peanuts in the shell
  • 3 jalapenos chopped
  • 1/2 cup of salt
  • 3 tablespoons of Old Bay seasoning
  • 3 tablespoons of Cajun seasoning
  • 1 tablespoon of garlic powder
  • 3 tablespoons of red pepper flakes

How to make:

Rise peanuts in a colander to remove any excess dirt.

Pour peanuts into a large crockpot. Top with sliced jalapenos.

In a bowl, mix together all spices and sprinkle mixture over the top of the peanuts.

Add approximately 10 cups of water.

Slow cook for 18-24 hours. Check periodically to see if water needs to be added.

Drain and serve warm.

Southern Cornbread

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Southern Cornbread

Ingredients:

  • 2 cups of white self-rising cornmeal mix
  • 1/2 cup of sugar
  • 1 cup of milk
  • 2 large eggs
  • 1/2 cup of softened butter

How to make:

Preheat over to 400 degrees.

Grease a 9×9 dish, cake pan, or glass pie dish.

In a large bowl, beat butter and sugar together using a mixer until fluffy. Next blend in milk and eggs. Lastly, add in cornmeal until mixture runs smooth.

Pour into dish and bake for 22-25 minutes, or until a toothpick runs clean.

Let cool for a few minutes. Slice, add butter and serve.

Serves 6-8.