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| Recipes from you & a few country stars... Lanita Franklin's Buttermilk Pie (from Carrie Underwood's wedding) 1 3/4 cups sugar 1/4 cup flour 1 tablespoon vanilla 3 eggs, beaten 1/3 cup melted butter 3/4 cup buttermilk Unbaked nine-inch (23-centimetre) pie shell Combine sugar and flour and whisk until flour is completely mixed into the sugar. Add vanilla and whisk until evenly mixed in with sugar and flour. Beat the eggs well, then add them. Whisk well. Whisk in the melted butter and then add buttermilk and whip well before pouring into the unbaked pie shell. Bake in a commercial convection oven for 45 minutes at about 350 F (170 C). (The temperature could be as low as 325 or as high as 400, depending on your oven.) Shake the pie a little to make sure it is not undercooked. It should barely shake in the middle. Crust should be golden brown and slightly flaky. Buttermilk pies should be refrigerated after cooling, but remain fresh-tasting for at least a week. Trisha Yearwood’s Slow Cooker Pork Loin One 2 1/2– to 3– pound pork loin 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1/8 teaspoon tried thyme 1/4 teaspoon black pepper 1 tablespoon cooking oil 2 cups chicken broth 2 tablespoons lemon juice 3 teaspoons soy sauce 3 tablespoons cornstarch Salt and pepper Trim visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4-, or 5- quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and pepper. Rub the spice mixture over the entire surface of the loin. In a large skillet, heat the oil and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce; pour over the loin. Cover and cook on a low-heat setting for 8 to 10 hours or on a high-heat setting for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm. To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices, if necessary, to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juice until dissolved, and then stir into the juices in the saucepan. Heat, stirring frequently, until the gravy is thickened and bubbly, 5 to 7 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy. Zac Brown’s Black Eyed Pea Fritters 3 cups black eyed peas 2 tablespoons parsley, chopped 4 scallions, sliced 3 tablespoons Louisiana hot sauce 4 ounces Monterey jack cheese, grated 3 cups vegetable shortening (for deep frying) 2 teaspoons baking powder 2 teaspoons salt 1/2 cup milk 2 eggs 1 cup flour Mash about half the peas with a potato masher or fork until fairly smooth. Add remaining peas and other ingredients and stir to combine. Heat shortening in deep saucepan to 360 degrees. Drop tablespoonfuls of mixture carefully into pan. Cook, turning occasionally, till golden brown (about 2 to 3 minutes). Southern Russian Tea From: Feedin’ Friends Volume One by Jeanne Pruett 1 family-size tea bag 4 sticks cinnamon 1 quart canned grapefruit juice 1 quart canned pineapple juice One 12-ounce can frozen orange juice, thawed In 1 cup of boiling water, place tea bag and cinnamon sticks. Remove from heat and cover to steep for 15 minutes. In large container, mix juices, adding 1 cup of water for orange juice. Mix in tea and cinnamon mixture. Phil Vassar’s Pecan Pie Preheat oven to 375. For the crust: 1 c. flour, 1/8 t. salt, ½ t. sugar, ½ c. butter, 3 T. water. Combine flour, salt and sugar. Cut in butter till the mixture forms pea sized chunks. Add water and stir till it forms a ball. On floured surface, roll dough to a circle one inch larger than your pie dish. Press crust into greased dish and flute edges. Filling: ¼ c. softened butter, 1 c. sugar, 4 eggs, slighlty beaten, ¾ c. light corn syrup, 2 T. vanilla, ½ t. cinnamon, ¼ t. nutmeg, 2 c. pecans. Cream butter and sugar. Beat in eggs, syrup, vanilla, cinnemon and nutmeg. Stir in pecans. Pour it all into pie shell and bake for 5 minutes at 375 then reduce heat to 325 and bake 45 minutes or till a knife inserted in the center comes out clean. Darryl Worley's Buttermilk Coconut Pie Classic Pie Crust, unbaked 3 eggs 1/3 cup self-rising flour 1-1/2 cups sugar 1/2 cup butter, melted and cooled 3/4 cup buttermilk 1 teaspoon vanilla 1 cup shredded coconut Preheat oven to 350. In bowl, whisk together the eggs, flour, sugar, butter, buttermilk & vanilla; whisk until smooth. Stir in coconut. Pour into unbaked pie shell. Bake 1 hour or until the center is set. Haggard's Rainbow Stew 1 pound kielbasa or chorizo or andouille sausages, cut into 1/2-inch cubes 5 tablespoons canola oil, divided... See More 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 3 cups chicken broth or water 3 tablespoons all-purpose flour 1/2 cup chopped red bell peppers 1/2 cup chopped yellow bell peppers 1/2 cup chopped green bell peppers 1/2 cup chopped purple onion 1 cup diced carrots 1/2 cup chopped celery 2 cloves garlic, minced 1 cup cubed jicama 2 tablespoons chopped parsley or cilantro , if you like the taste 1 (16 ounce) can dark red kidney beans 1 bay leaf, crumbled 1 teaspoon summer savory, crumbled 5 teaspoons ground red chile pepper, if available (or substitute chili powder, salt, black pepper, and red pepper sauce to taste) 1/2 cup chopped green onions Brown sausage in 2 tablespoons of oil over medium heat in Dutch oven. Remove and set aside. Add chicken to pan and cook until golden; remove and drain pan; return meat to pan and add liquid. Cook until tender. Meanwhile, put remaining oil and flour in a skillet over medium heat; cook briefly, stirring constantly; add vegetables and parsley and cook 10 minutes. Combine vegetable mixture with kidney beans and spices with the meat in the Dutch oven; bring to a boil; simmer, uncovered, for about 45 minutes, stirring constantly. Season to taste with salt, black pepper and red pepper sauce. Add green onions and let stand for about 10 minutes. Serve over cooked rice. Trisha Yearwood’s Hot Corn Dip 2 11-ounce cans Mexican corn, drained 2 4½-ounce cans chopped green chiles, drained 2 cups grated Monterey Jack cheese (about 8 ounces) ¾ cup grated Parmesan cheese 1 cup mayonnaise Corn chips, for dipping Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips. Trisha Yearwood’s Baked Spaghetti 6 slices bacon 1 teaspoon minced garlic 1 cup chopped onion 1 cup chopped bell pepper 3 14.5-ounce cans diced tomatoes with liquid 1 2.25-ounce can sliced ripe black olives, drained 1–2 tablespoons dried oregano, according to taste 1 pound ground beef, browned and drained 12 ounces thin spaghetti, cooked and drained 2 cups grated cheddar cheese (5 ounces) 1 10-ounce can cream of mushroom soup ¼ cup water ¼ cup grated Parmesan cheese Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish. In a large skillet, cook the bacon until slightly crisp, then cut it into smaller pieces. Remove the bacon and sauté the garlic, onion, and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and the cooked beef. Simmer this mixture, uncovered, for 10 minutes. Place half of the spaghetti in the prepared pan. Top the spaghetti with half of the vegetable-beef mixture. Sprinkle this layer with 1 cup of cheddar cheese. Repeat the layers. Mix the canned soup and water until smooth, and pour over the casserole. Sprinkle the top with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes, or until heated through. From Beth: This entrée is also good if you substitute mozzarella cheese for the cheddar. Trisha Yearwood’s Sweet Tea Makes 1 gallon. 4 large, family-size tea bags 16 cups water 1½ cups sugar Fill a teakettle or saucepan with enough water to completely cover the tea bags, about 2 cups. Bring to a boil and remove from the heat. Let the tea stand for 10 minutes. Put the sugar into a gallon pitcher and add 1 cup of cold water. Stir to mix slightly. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Stir in the remaining 13 cups of cold water to fill the pitcher. If using a glass pitcher, mix the sugar with 1 cup cold water before adding the hot tea to prevent the pitcher from cracking. Trisha Yearwood’s Pork Medallions ½ cup teriyaki marinade ¼ cup apple cider vinegar 2 tablespoons minced garlic ¼ cup ginger sauce ¼ cup orange juice 2 pork tenderloins, about 1 pound each 4 tablespoons olive oil 1 medium red onion, coarsely chopped ¼ cup teriyaki sauce ¼ cup V8 juice ¼ cup honey ¼ cup orange marmalade 2 oranges Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a roasting pan. Cover and refrigerate overnight. The next day, preheat the oven to 350°F. Heat the olive oil in a heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely with foil and bake for 20 minutes. Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into ¼-inch crosswise pieces and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve. Trisha Yearwood’s Asparagus Bundles 2 pounds fresh asparagus, ends trimmed 12 slices bacon ½ cup light brown sugar ½ cup (1 stick) butter 1 tablespoon soy sauce ½ teaspoon garlic salt ¼ teaspoon freshly ground pepper Preheat the oven to 400°F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about ½ inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked. Remove the toothpicks before serving. Trisha Yearwood’s Cold-Oven Pound Cake 1 cup (2 sticks) butter, room temperature 3 cups sugar 6 large eggs, room temperature 3 cups all-purpose flour, sifted 1 cup heavy whipping cream 1 teaspoon vanilla extract Do not preheat the oven. Grease and flour the bottom, sides, and tube of a 9- inch tube cake pan. Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325°F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test for doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling. Trisha Yearwood’s Sweet and Saltines 40 saltine crackers 1 cup (2 sticks) butter 1 cup light brown sugar 8 ounces semisweet chocolate chips (about 1¹⁄3 cups) Preheat the oven to 425°F. Line a large jellyroll pan with aluminum foil and the saltine crackers. In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container. Substitute graham crackers for the saltines for a sweeter snack. Use 1 stick of butter instead of 2 for a crunchier, saltier cracker. From Gwen: Use anywhere from 35 to 45 saltine crackers, depending on the size of your pan. From Beth: I used milk chocolate chips instead of semisweet once because that’s what I had on hand. They tasted great, too. Coca-Cola Stew from Ted Nugent 1 venison backstrap 2 cans Coca Cola 4 to 6 potatoes, diced 1 yellow onion, sliced 4 to 6 carrots, peeled and quartered 1 jar of sweet chutney Water, enough to cover meat Salt and pepper to taste You don't need to slice up the meat, but sear it first before putting it into the crock-pot. Place all ingredients in a crock-pot, turn on low, cover & cook for 4 hours. This delicious meal tastes like you slaved over a hot stove all day. Sheila's Cherry Dump Cake 2 medium cans of crushed pineapple 3 medium cans of cherry pie filling 1 box of dry yellow cake mix 1 lb of unsalted butter Walnuts or pecans (optional) Butter a 9 X 13 dish with a small amount of the butter, reserve the rest of the butter. Drain the pineapple, and spread evenly on the bottom of the casserole dish. Spread the cherry pie filling on top of the pineapple. Sprinkle the dry cake mix on top of the cherry filling. Make pats of butter, and place them evenly on top of the dry cake mix, making sure that the whole surface is covered with butter when baked. If you wish to use the walnuts or pecans, you would place them on top of the butter. Bake at 365 degrees for 45 minutes or until the cake is golden brown. Let it cool before cutting into it and it's best served warm with vanilla ice cream. Kellie’s Microwave Brown Sugar Fudge Here is the best brown sugar fudge recipe ever! And it's made in the microwave in less than fifteen minutes. Don't share with your friends or you will be expected to bring it everywhere you go. Fudge should not turn dark in the microwave. If it does, your microwave is burning it and you will need to cut the time. It should take about 30 seconds to stop the bubbling after the last time in the microwave. There will be lots of steam and it will continue to swell up as you stir it. If this doesn’t happen you may need to heat it again and increase your time for each round for next time. Once you have your times down, this is a super easy recipe. Great for a cake topper as well . In microwave safe bowl or 8 cup measuring cup add: ½ pound of butter (cut in small pieces), 1 can sweetened condensed milk - heat until butter is melted. Add 2 cups brown sugar, 1 tsp vanilla. Microwave for 2 minutes then stir well Then microwave for 2 minutes then stir well. Then microwave for 2 minutes then stir well. Then microwave for 2 ½ minutes and the stir until mixture stops rising up in bowl. Beat with electric mixture for 5 to 10 minutes or until it starts to pull away from the sides of the bowl; Scrape into 8 X 8 tin foil pan and cool until hard. Cut in small pieces (it’s very sweet)! Zac Brown’s Smyrna Style Redneck Caviar 2 cans blackeyed peas, rinsed and drained 1 can black beans, rinsed and drained 2 cans shoepeg corn, drained 2 cans diced tomatoes, drained 1 jar Braswell’s pepper relish (can be found with the pickles/olives) 1 med. onion, diced 1 8-oz. jar Zesty Italian dressing 1-2 Tbl. fresh cilantro Mix and let sit at least overnight. Serve with corn chips! – Goes great with Chicken Fried. Zac Brown’s McDaddy’s Venison Poppers Take cubed venison patties and cut into about 3 inch wide and 4 inch strips. Marinate strips in a ziploc bag of Italian Dressing for at least 3 hours. Take venison strips out and lay flat: Take a spoonful of Cream Cheese and spread on each strip Take a slice of Vidalia Onion and put on top of cream cheese Take a thin slice of Green pepper on top of the Onion. Carefully roll up the strip and wrap a slice of bacon around it. Secure with wet tooth picks. Grill over a medium hot grill for 4 minutes then turn em for another 4 minutes. Zac Brown’s Stick to your Ribs Chicken Spaghetti 4 Chicken breasts 1 Can Rotel Tomatoes- it’s a southern thing 1 Can cream of mushroom soup 1 can cream of chicken soup 1 large jar of Cheez Whiz 2 stalks of celery 1 small onion 1 package of spaghetti (I use thin) Cut up the celery and onion and put in a pot with the chicken, add water AND the juice from Rotel, boil until done. DO NOT DRAIN WATER- add your noodles to this water and cook until done- this provides a lot of flavor. When noodles are done drain (leaving all the celery and onions with the noodles). Cut chicken in pieces or shred and put in a big pot with the soups, rotel and cheez whiz. I usually do this while the noodles are cooking. Heat up soup mixture, add noodles and mix together. This is also good the next day. Zac Brown’s Dassau’s Seafood Gumbo 3 large spoons lard (or Crisco shortening) 3 spoons flour 1 large onion 2-3 pods garlic 1/2 bell pepper 3 quart water or chicken or seafood stock salt, red & black pepper 1 can fresh claw crabmeat several whole crabs 1 lb peeled shrimp oysters and liquid 1/2 C parsley 3-4 chopped green onions (*white rice, prepared, gumbo file, tabasco or hot sauce). Make a roux with the lard and flour. Cook slowly, stirring often, until brown.Cut up onion, garlic,bell pepper and add to roux. Slowly add about 3 quarts of water (or stock or stock mixed with water),stirring while you pour. Add salt and peppers to taste (season well). Then add a canm of fresh claw crabmeat and several cleaned whole crabs and cook about an hour. Then add one or more pounds of raw peeled shrimp and liquid from a pint of oysters and cook until the shrimp are done (just pink-it will not take long. Do not over cook the shrimp). Add chopped parsley and green onions about 30 minute before serving. About 15 minutes before serving add the oysters. Serve over white rice. Zac Brown’s Sourdough Steak This is my daddy’s recipe - a tried and true down home cattle drivers, chuck wagon, recipe. My daddy, Charlie Clyde Helton was one of the last living cattle drivers. 1- inch thick round steak(about 3 lbs)beat with a mallot 1- cup all purpose flour 2-tsps onion salt 1- tsp black pepper 2- tsp paprika 1-cp sour dough starter 3/4 cup lard using a meat mallot-pound steak till 1/2 inch thick, cut into serving pieces, mix flour and seasonings, dip steak into sour dough starter then into flour mixture, fry in 1 inch lard in heavy skillet. Serve with mashed potatoes, cream gravy and don’ t forget the cornbread and butter!!! Wash it down with campfire coffee or buttermilk. Keith Urban's Impossible Quiche 4 large eggs 2 cup whole milk 3/4 cup flour 2 1/2 tablespoon butter, softened 3 slice cooked bacon, crumbled 1 small onion, finely chopped 1/2 cup grated mild Cheddar or Swiss cheese 1/2 cup wheat bran 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon pepper Preheat oven to 325. Grease 9 1/2-inch deep-dish glass or ceramic pie plate.In large bowl, with mixer on medium speed, beat eggs, milk, flour, and butter 1 minute or until well blended. Add bacon, onion, Cheddar, bran, basil, salt, and black pepper. Beat 1 minute longer or until well combined. Pour mixture into prepared pie plate.Bake 1 hour or until toothpick inserted in center comes out clean. Let cool 15 minutes before serving. Garth's Breakfast Bowl 2 Tbsp butter 8 large eggs 1 16-oz bag frozen hash browns or Tater Tots, thawed 1 lb pork sausage 1 lb bacon 1 9-oz package cheese and roasted garlic tortellini 10 oz sharp cheddar cheese, grated (about 2½ cups) In a large skillet, melt the butter and scramble the eggs. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off the excess fat. Transfer the sausage to a bowl. Cook the bacon in the same skillet. Drain on paper towels and set aside. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4. Trisha Yearwood’s Uncle Wilson's Stuffed Peppers "Uncle Wilson is my mom's brother. He's a really great cook; he was in our first cookbook, too. He's one of those guys that when you see him, you just smile because he's always got a big smile on his face. In the last few years, Garth and I have started a Fourth of July tradition where everyone comes over to our house and we have a big feast. Uncle Wilson decided to drive out from Georgia and join us a couple of years ago. He made these stuffed peppers. I had never had them before, and they were awesome!" 6 large red or green bell peppers 2½ cups long-grain white rice (or rice of your choice) 2 lbs lean ground beef ½ medium-size sweet onion, diced 2 garlic cloves, finely chopped 1 14.5-oz can diced tomatoes, with their juices 1 10-oz can Rotel diced tomatoes and green chiles 16 oz sharp cheddar cheese, grated (about 4 cups) ½ tsp pepper 1 tsp salt Preheat the oven to 400°. Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended. In a 9×13×2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts. Note: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15. Trisha Yearwood’s Crunchy Slaw "This is my sister's recipe, but it always makes me think of my dad, too. My dad was The Guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event. Now with him gone, there are such vivid memories of those meals — the ones where the whole town would go up and get their barbecued chicken and slaw and their piece of white bread. And the other thing about Daddy was that he didn't know how to cook for four people. It was always for the whole town." 1 head green cabbage, finely chopped 8 green onions, finely chopped ½ cup sliced almonds ½ cup sesame seeds ¼ cup (½ stick) butter 2 3-oz packages ramen noodles, flavor packets discarded DRESSING 2 Tbsp sugar ½ cup vegetable oil 3 Tbsp red wine vinegar 1 tsp salt ½ tsp pepper Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter. Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12 Trisha Yearwood’s Crock-Pot Chocolate Candy 2 lbs (36 oz) salted dry-roasted peanuts 4 oz (4 squares) German's sweet chocolate 1 12-oz package semisweet chocolate chips (about 2 cups) 2½ lbs white almond bark Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces. Trisha Yearwood’s Key Lime Cake "We had a big 70th birthday party for my daddy. He was a pretty humble guy and was embarrassed that so much attention was being focused on him, but he ultimately loved visiting with all of his friends, some he hadn't seen in a long time. Over 200 friends and family signed the guest book that night; that's a testament to the man. I think of him when I make this cake because we served it that night. I miss my daddy, but there are always things to remind me of how much fun we had as a family." 1 3-oz package lime-flavored gelatin 1⅓ cups granulated sugar 2 cups sifted all-purpose flour ½ tsp salt 1 tsp baking powder 1 tsp baking soda 5 large eggs, slightly beaten 1½ cups vegetable oil ¾ cup orange juice 1 Tbsp lemon juice ½ tsp vanilla extract ½ cup lime juice ½ cup confectioners' sugar Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. CREAM CHEESE ICING ½ cup (1 stick) butter, room temperature 1 (8-oz) package cream cheese, room temperature 1 (1-lb) box confectioners' sugar Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Audrey's Crock Pot Beef Roast 1 chuck roast (probably 4 to 5 lbs) 1 carton (box) of beef broth 1 pkg of dry french onion soup mix Place roast in crock pot, sprinkle dry french onion soup mix over it & pour beef broth on too. Cook on low 8-10 hours. The leftovers make wonderful sandwiches. Trisha Yearwood's Ribbon Meatloaf 1 pound lean ground beef 1 tablespoon onion, minced 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/3 cup self-rising flour 2 cups canned tomatoes, drained and juices reserved 1 3/4 cups frozen peas, thawed 1 recipe biscuit dough Cooking Directions Preheat the oven to 450. Combine the beef, onion, salt, and pepper in a large skillet and cook over medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat. Stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes, crushing them with your hands as you add them, and the peas to the skillet. Set aside. On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat thinly over the dough, then roll it like a jelly roll, beginning from one long edge. Place the roll on a greased baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake for 15 minutes, or until browned. Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice. Daddy's Biscuits (from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood.) 4 T vegetable shortening 2 c self-rising flour 3/4 c buttermilk, well shaken Preheat oven to 450. Lightly spray a baking sheet.. Using a pastry blender or 2 butter knives, cut shortening into flour until it resembles coarse meal. Use a fork to stir in buttermilk to make a soft dough, or until dough comes together and leaves sides of bowl. Continue stirring with fork until all flour is worked into dough, then turn onto a lightly floured board and knead 3 or 4 times. With your hands flatten dough to a thickness of 1/2 inch & cut with a 2 1/2-inch floured biscuit cutter. Place rounds on baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake 8 to 10 minutes. "The Cooker's" Fling Tea Make some sweet tea but melt the sugar in hot water though so it dissolves all the way then mix together ½ part sweet tea, ¼ part already made up orange juice and ¼ part already made up pineapple juice. Chicken Parm from Thirteen Coins in Seattle This is not the traditional red sauce but white sauce and it is one of the best things you'll ever eat! This recipe serves 2 2 - 6-ounce boneless, skinless chicken breasts 4 slices mozzarella cheese 4 ounces medium grind cracker meal 2 eggs Salt, pepper and granulated garlic 8 ounces Cream Sauce 4 ounces grated Parmesan 8 ounces cooked spaghettini 3 ounces oil ½ ounce parsley flakes Beat eggs in a small shallow bowl. Place cracker meal in a shallow pan. Season each breast with salt & pepper. Dip breast into egg then crackers on both sides. Cook chicken in oil on both sides until golden. Remove & place on a sheet pan; retain half of the drippings in the skillet. Place two slices of mozzarella on each breast and place pan in 350-degree oven. Put the cream sauce in skillet with pan drippings and mix well over low, then place sauce on two large plates. Melt the garlic butter in a sauté pan on low and add cooked pasta. Add a small amount of a stock water and sauté until hot. Place equal amounts of pasta on each plate next to the sauce and top with Parmesan cheese and garnish with parsley. When the mozzarella cheese is melted over the chicken remove from the oven and place over cream sauce, then sprinkle Parmesan over chicken. Cream Sauce: 1 – 1 ½ cups chicken stock 4 tablespoons Roux ½ cup whole milk ¼ teaspoon white pepper 4 drops Worcestershire sauce Bring the stock to a boil. Add the roux and stir until thickens. Reduce heat and add the milk to the desired thickness. Add pepper & Worcestershire. Serve. Roux: 2 tablespoons butter 4 tablespoons flour Melt butter in a pan. Add the flour and mix. Cook on medium for 4 minutes stir constantly till thickened. Stacey's French Toast Casserole 4 cups day-old French bread, cubed 3 large eggs 1 1/2 c milk 1/2 c syrup 1 tsp. vanilla 2 Tbsp. sugar 1 tsp. cinnamon Additional syrup, if wanted Spray 11x7 pan with nonstick cooking spray. Place bread crumbs in single layer of pan. Beat eggs til well blended. Add milk, syrup, and vanilla. Beat til well blended. Pour egg mix evenly over crumbs. Cover;refrigerate at least 4 hours or overnite. Heat oven to 350. Combine sugar and cinnamon in a small bowl; sprinkle over casserole. Bake, uncovered until puffy and golden brown and until knife inserted in to center comes out clean, about 40-45 minutes. Cut and serve with additional syrup, if desired. Reba’s Praline Sweet Potato Casserole 1 40 oz can of sweet potatoes, drained. 1/3 c. sugar 2 T. butter 1 t. vanilla ½ t. cinnemon ¼ t. salt 2 eggs Topping: ¾ c. packed brown sugar ¼ c. chopped pecans 3 T. flour 2 T. butter Oven to 350. Grease shallow 1 ½ qt casserole. In bowl, mash potatoes, stir in sugar, butter, vanilla, cinnemon, salt and eggs. Spoon into dish and add mixed topping ingredients. Bake 30 minutes. Serves 6. Reba's Baked Beans Brown 2 lbs ground beef & 2 chopped onions. Drain and set aside. In a large pot combine (to taste): canned pork and beans, diced tomatoes, tomato sauce, canned corn, ketchup, mustard, steak sauce, brown sugar, molasses, salt, pepper & garlic. Add green beans to taste but at the last minute so they don't get mushy. Then add hamburger and onion. It’s best to cook a day in advance so the flavors can merge together. Elizabeth Johnson's Fruit Salad 2 bananas cut into rounds 1 can pineapple chunks, drained 1 can mandarin oranges, drained 1 can peach pie filling ½ bag frozen strawberries, partially thawed** Gently mix all ingredients except strawberries which should be added last. If strawberries are extra large, cut them in half. It is better if made ahead of time and refrigerated. **You can use fresh strawberries Laney Nicole's Oreo Pie - makes 3 pies 1/2 gallon ice cream 12 oz. pkg. Cool Whip 1 pkg. Oreos Graham cracker, chocolate or Oreo pie crust Soften ice cream. Mix in Cool Whip & crumbled Oreos.Place & put in pie shell. Freeze for 2 hours. Dorothy Wagoner’s Banana Cream Cheese Pudding 1 Large Box Instant Vanilla Pudding 1 Can Sweetened Condensed Milk 8 oz Cream Cheese 12 oz Cool Whip 3 Cups Milk 4 Bananas, sliced 1 Box Vanilla Wafers Stir softened cream cheese, pudding mix and Eagle Brand milk in large bowl until well mixed. Add milk and cool whip and mix until thickened (will thicken more when set). Layer cookies, bananas and pudding in large container. TIP: Try the fruit of your choice in place of the bananas! Dorothy Wagoner’s Jalapeno Pie 16 ounces shredded Cheddar cheese ¼ cup slices jalapeno's 3 large eggs Preheat oven to 250. Spread sliced jalapeno's in bottom of round 9” pan. Cover with shredded cheese. Beat eggs in a separate bowl and carefully pour over cheese. Bake 35 – 45 minutes, until cheese starts to brown on edges Trisha Yearwood’s Fettuccini Alfredo 12 ounces fettuccine noodles 3/4 cup (1 1/2 sticks) butter 1 cup whipping cream 1/4 tsp. white pepper 2 cups freshly grated Parmesan cheese 1 tsp cornstarch 2 Tbsps. snipped fresh chives or parsley Cook pasta 8 minutes. In saucepan over low, melt butter. Whisk in cream and pepper, stirring frequently, until it thickens slightly, about 5 minutes. Gradually stir in 1 1/4 cups of the Parmesan. Stir just until the cheese melts. Whisk in cornstarch and stir til thickened, about 3 minutes. Drain pasta and add the hot noodles to cheese mixture. Toss until well coated. Garnish with parm & chopped chives or parsley. * You can also add cooked chicken in bite size pieces or cooked shrimp. Carmen Belden's Tomato Pie 1 baked pie crust 3-4 tomatoes cut about inch thick rounds 2-3 pieces of cooked bacon crumbled 1 small onion, sauteed in the bacon grease 3-4 jalapenos finely chopped (optional) 1/2 c mayo(or sour cream) 1/2 c shredded cheddar cheese 1 tsp basil 1 tsp each salt and pepper 1/2 c grated or shredded parm cheese Place enough tomatoes on bottom of cooked pie crust to cover. Cover with onions, then jalapenos. Mix mayo and cheese together and spread on top. Sprinkle basil, salt, pepper on top. Top with more tomatoes(enough to cover). Sprinkle crumbled bacon and parm on top, bake at 350 for 30-35 minutes. Miranda Lambert’s Mom Bev’s Famous Meatloaf 2 pounds lean ground beef 1 pound ground pork sausage 18 saltine crackers, crushed 1/2 green bell pepper, diced 1/2 onion,finely chopped 2 large eggs, lightly beaten 1 tablespoon Worcestershire sauce 1 teaspoon yellow mustard 1/2 cup firmly packed brown sugar, divided 1/2 cup ketchup Preheat oven to 350°. Combine first 8 ingredients and 1/4 cup brown sugar just until blended. Place in a lightly greased 11- x 7-inch baking dish and shape into a 10- x 5-inch loaf. Bake for 1 hour. Remove from oven and drain. Stir together ketchup and remaining 1/4 cup brown sugar & pour over meatloaf. Bake 15 more minutes. Remove from oven; let stand 20 minutes. Loretta Lynn’s Gooey Cake 1 box German Chocolate cake mix 1 can sweetened condensed milk 1 cup Cool Whip 3 Heath candy bars, frozen 1 jar caramel topping Make cake according to package directions, using a 13 x 9 inch cake pan. While warm, poke holes halfway-into cake & 1 inch apart. Pour sweetened condensed milk on cake, then caramel topping & refrigerate. When cool, top with Cool Whip and crushed heath candy bar then refrigerate overnight. Dolly Parton’s Peanut Butter Pie 1 1/2 cups confectioners' sugar 1 cup crunchy peanut butter 2 graham cracker crusts 1 large container Cool Whip 8 ounces cream cheese Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts. This can be frozen as well. Trisha Yearwood’s Coconut Pie 1 1/2 cups sugar 1 TBSP flour 1 stick (1/2 cup) melted butter 3 large eggs 1/2 cup buttermilk, well shaken 1 tsp. vanilla extract 2 cups grated coconut fresh or frozen 1 (9-inch) deep dish unbaked pie shell Preheat oven to 350 degrees...with an electric mixer beat sugar, flour and melted butter. Add eggs (one at a time) mixing after each one is added. Add the buttermilk and vanilla-extract and mix again. Stir in the coconut. Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes or until lightly browned and the center of the pie does not jiggle when lightly shaken. A wooden pick inserted in the middle of the pie should come out moist but not covered in custard. the coconut will rise to form a top crust during the baking process. Set pie in the pan on a wire rack and cool completely before serving. Britta’s Great Grama Rodewall’s Pumpkin Bread 1 3/4 cup flour 1 1/2 cup sugar 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. ground nutmeg 1/8 ground cloves 1 egg 1/3 cup water 1 cup canned pumpkin 1/2 cup (one stick) melted butter Preheat the oven to 350 degrees.....In a large mixing bowl mix all dry ingredients. Add Pumpkin, egg and water.....make sure all ingredients are combined well. Grease and dust (with flour) a standard size bread pan....add bread mixture....bake on center rack for one hour and 10 minutes. Remove from oven....let cool for at least one hour before attempting to remove from the pan. The best pumpkin bread you will EVER have!! Britta’s Berry Shortbread Holiday Cookies 1 cup softened butter 2/3 cup sugar 1/2 tsp. almond extract 2 cups flour 1/2 cup fruit preserves (your choice) Glaze: 1 cup confection sugar 2 to 3 tsp. water 1/2 tsp. almond or vanilla extract Preheat oven to 350 degrees....In a large mixing bowl combine softened butter, extract and sugar.....with an electric mixer combine the four....scraping the sides of the bowl frequently. The final consistency should be able to shape into a large ball. Place dough (in large ball form) into the refrigerator for one hour. With your hands....form small 1 1/2 inch sized dough balls.....place on cookie sheet...press a "well" in the center of each cookie. With a small spoon fill each cookie "well" with your favorite fruit preserve or jam. Bake for 14 to 18 minutes... until lightly golden brown around the edges...DO NOT over bake. Place baking cookies on cooling rack. While cookies cool....in a smaller mixing bowl combine confection sugar, water, and extract .....mix until mixture is a slightly thick-runny consistency. When cookies are completely cooled drizzle glaze over each cookie (zig-zag pattern) Jambalaya from Terry Duvall 1/2 lb boneless chicken breast chunks 1/2 lb smoked sausage Salt, pepper, paprika 2 tbsp olive oil 1 cup sliced onions 1 cup sliced celery 1 cup diced bell pepper 1 can Rotel 1 cup uncooked rice 1 clove garlic 2 cups chicken broth Season meat with salt, pepper & paprika. Over high heat, brown meat in oil in large skillet. Remove meat. Add onions, celery, peppers and garlic to oil and cook five minutes. Add two cups chicken broth and browned meat, bring to boil. Add uncooked rice. Reduce heat, cover, simmer 20 to 25 minutes or until rice is tender and liquid is absorbed. Serves 4 to 6 Punch Bowl Cake from Judy Turzinski, Almond, WI 1 box chocolate cake mix 2 - 3oz packages of chocolate instant pudding 1/2 cup amaretto liquor 3 c milk 1 package of heath bits 16 oz of Cool Whip. Bake chocolate cake according to the directions on box and let cool. Cut into 1" cubes & set aside. Take a large punch bowl than start layering. First it’s cake, then pudding, then Cool Whip & Heath bits. Repeat & end with Heath bits. It serves 25 & it’s even better if made the day before. Snow Ice Cream from Leslie Pease, Ramsey, IL 4 eggs 2 cups milk 2 cups sugar Vanilla (or lemon) flavoring to taste Blend all above ingredients well in a big bowl. Then take a bigger bowl outside and fill it with snow until it's creamy. Mexican Peach Cobbler from Susan Hines, Lampasas, TX 1 can peach pie filling 1 large can sliced peaches, drained but save juice 1 tablespoon cinnamon 1 cup sugar 1 cup water (or juice from peaches and enough water to make one cup) 1 cup butter 12 flour tortillas Combine pie filling, peaches and cinnamon. Divide equally on 12 tortillas. Roll up tortillas and place in 9x13 pan that has been sprayed with Pam. In a saucepan, combine sugar, water and butter. Cook on low heat until butter melts and sugar dissolves. Pour over tortillas. Bake at 400 degrees for approx 30 min or until tortillas brown. Mary Heins Spanish rice 1 cup chicken broth 1 cup tomato sauce 6 slice bacon 2 onions diced 1 cup uncooked white rice 2 tomatoes diced 2 green peppers diced ½ tsp chili powder ½ tsp salt and pepper to taste (I do not do this) 1 (10 ounce) can sliced black olives 1 (10 ounce ) can whole kernel corn In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to boil while cooking the following. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon and set aside reserving the bacon fat. (I usually cut the bacon up before I put into pan.) Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned. 3-5 minutes Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers and chopped bacon. Simmer with chili powder, salt and pepper. Cover and simmer for 30 to 40 minutes. Stir in olives and corn. When I get all mixed together I put in a crock pot and just watch it so it does not go dry. Mary Heins Buffalo Chicken Dip 2 (10 Oz) cans chunk chicken, drained 2 (8 Oz) packages cream cheese (softened) 1 Cup Ranch Dressing ¾ cup pepper sauce (such as Frank’s red hot or buffalo wing sauce) 1 ½ Cups shredded chedder cheese Dippers: celery & chicken crackers Sour Cream Apple Pie I 2 tablespoons all-purpose flour 1/4 teaspoon salt 3/4 cup white sugar 1/4 teaspoon ground nutmeg 1 egg 1 cup sour cream 1 teaspoon vanilla extract 3 cups apples, peeled and chopped 1 recipe pastry for a 9 inch single crust pie 1/3 cup white sugar 1/3 cup all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons butter Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell. Bake in a preheated 400 degree F oven 15 minutes. Reduce temperature to 350 and bake 30 minutes more. Remove pie from oven. Increase temperature to 400. Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack. To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender. Mary Heins Rueben Casserole 1 jar Sauerkraut (rinsed and well drained) 1 ¼ cups chopped cooked Corned Beef (1lb) 1 cup (8ox) sour cream 1 small onion, chopped 1 garlic clove, minced 1 cup shredded Swiss Cheese 2 slices rye bread, cubed 2 TBS butter In bowl, combine the sauerkraut, Corned Beef, Sour Cream, Onion and garlic. Transfer to greased 11x7x2 baking dish. Sprinkle with Cheese and bread; drizzle butter on top. Bake uncovered 350 for 25 to 30 min. 4 Servings. Mary Heins Hamburger Cabbage Casserole 1 lb. ground beef 1 large onion ½ cup uncooked rice ½ tsp salt ½ tsp pepper 1 can tomato soup 1 sm can tomato sauce Use the can for 1 can water 1 tbs brown sugar juice from 1 lemon 4 cups shredded cabbage Preheat oven to 400 degrees Brown ground beef and onions and drain. Stir in rice, salt, pepper, tomato sauce, water, brown sugar and lemon juice. Place cabbage in ungreased casserole dish. Spoon beef mixture over cabbage. Cover and bake for about 90 minutes. I stirred so the rice is mixed well and cooked completely. Top with grated cheese just before taking it out of the oven. Faith Hill’s Greek Salad 4 romaine lettuce hearts, leaves torn into bite-size pieces 2 cups crumbled feta cheese 2 Japanese seedless cucumbers, chopped 2 tomatoes, preferably heirloom, chopped 1 green, 1 red and 1 yellow bell pepper, seeded and cut into strips 1 red onion, sliced ½ cup pitted kalamata olives ½ cup pitted green olives 2/3 cup extra-virgin olive oil 1/3 cup balsamic vinegar Salt and freshly ground black pepper Arrange salad on the platter. In a small bowl, whisk the oil and vinegar; season with salt and pepper then drizzle over the salad. Serve immediately. Sauerkraut Pie (really good, you must try it!) 2 c milk 3/4 cup well drained & chopped sauerkraut 1/2 c sugar 4 eggs 1 t vanilla 1/4 t salt 2 t cinnamon 1 unbaked (9 inch) pie shell Oven to 425. In a large bowl, combine all ingredients & pour into shell. Bake at 425 for 45-50 minutes or til knife inserted into the filling 1 inch from the edge comes out clean. Check at 30 minutes because you may need to put foil on crust. At 40 minutes I put a loose piece of foil on the whole pie as it was getting pretty dark. Beer Margaritas 1 can frozen limeade concentrate 12 oz tequila 12 oz water 12 oz beer Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice & just with additional water, if needed. Trisha Yearwood's Blackberry Cobbler 3/4 cup sugar 2 cups plus 1 tablespoon self-rising flour 12 ounces fresh blackberries or frozen blueberries (about 3 cups) 4 tablespoons butter, cut into small pieces and chilled 2/3 cup milk Preheat the oven to 450°. Grease an 8-inch square baking dish. In a saucepan, combine the sugar, 1 tablespoon flour, the berries and 1 cup water. Bring to a boil, lower the heat and simmer for 2 minutes; remove from the heat. In a bowl, rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms. Turn out the dough on a lightly floured surface. Pat into a square, then roll into an 8-inch square; cut into 6 long strips. Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the mix. Bake until golden-brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over it. Arrange another layer of dough strips perpendicular to the first row and bake about 12 minutes more. Let cool for about 20 minutes. Serve warm with the ice cream. If you use frozen berries, add 1 tablespoon lemon juice to the simmered filling. Faith Hill’s Mom Edna's Corn Bread Dressing with Gravy 3 tablespoons butter-flavored Crisco 1 to 1 1/2 cups Martha White Self-Rising Yellow Corn Meal Mix 1 raw egg 1 1/2 cups buttermilk 1 3-pound whole chicken A small bunch green onions (scallions), chopped 3 ribs celery, chopped 5 hard-boiled eggs 32 ounces cream of chicken soup (preferably homemade), divided 1/2 teaspoon dried sage A dash all-purpose seasoning (Faith uses the Kroger brand) 1 large carrot, grated Preheat oven to 500°F. Melt the Crisco in a cast-iron skillet over medium heat. Meanwhile, combine cornmeal, raw egg, and buttermilk in a mixing bowl and stir until it reaches the consistency of pancake batter. Add melted Crisco to cornmeal mixture and stir again. Sprinkle a little dry cornmeal in the skillet and pour batter on top. Bake corn bread for about 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool in pan on rack. Dressing: remove the chicken gizzards and liver from the chicken cavity. Wash the chicken inside and out in cool running water. Place whole chicken, gizzards, and liver in a pressure cooker and cook for 20 minutes. (If you don't have a pressure cooker, roast the chicken, gizzards, and liver in a 350°F oven until chicken reaches an internal temperature of 165°F (about 20 minutes per pound). Once cooked, set the chicken, gizzards, and liver aside to cool. Save the liquid that accumulates in the pressure cooker to add to the dressing. Preheat oven to 350°F. In a large bowl, crumble cooked corn bread and add onions and celery. Chop 3 of the hard-boiled eggs, add to the bowl, and stir. Add 16 ounces of cream of chicken soup, sage, all-purpose seasoning, and the liquid from the cooked chicken and stir. If the mixture seems thick, add a little hot water to thin it. Set aside about 1 cup of the mixture to use in the gravy. Place the rest into a 9- by 11-inch baking pan and bake for 35 to 45 minutes. Gravy: chop the reserved chicken gizzards and liver and the remaining 2 hard- boiled eggs. Slice the meat from the whole chicken and chop enough so you have about 1 cup of meat. (Freeze the remaining chicken to use in other dishes.) In a large saucepan, combine the remaining cream of chicken soup, reserved dressing, gizzards, liver, eggs, and chicken and stir. Add grated carrot and a little hot water until the mixture is the consistency of gravy. Place on the stovetop and bring to a boil, then reduce heat to a simmer and cook for 5 minutes. Serve a portion of the cooked dressing topped with gravy alongside roast turkey. Faith Hill’s Coca-Cola Cake 2 cups all-purpose flour 2 cups sugar 2 sticks butter 2 tablespoons cocoa 1 cup Coca-Cola 1/2 cup buttermilk 1 teaspoon baking soda 2 eggs, beaten 1 tablespoon vanilla 1 1/2 cups miniature marshmallows For the icing: 1/2 cup butter 3 tablespoons cocoa 6 tablespoons Coca-Cola 2 cups confectioner's sugar Preheat oven to 350°F and lightly grease and flour a 9- by 13-inch sheet cake pan. Sift flour and sugar into a large mixing bowl. Set aside. In a small saucepan, bring butter, cocoa, and cola to a boil over medium heat. Pour over flour mixture and stir. Add buttermilk, baking soda, eggs, vanilla, and marshmallows, and stir. (Batter will be thin and marshmallows will float to the top). Bake cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. About 5 minutes before the cake is done, make the icing by bringing all the ingredients to a boil in a large saucepan. Cook until it reaches the consistency of a thin glaze. Poke holes in the cake with a toothpick or wooden skewer (to let the icing sink into the cake), then spread the icing over the cake while both are hot. Cool. Faith Hill’s Sausage Balls Makes 48 pieces 1 pound hot or mild sausage 3 cups Bisquick 1 cup water 1 pound sharp cheddar cheese, grated Oven to 325. In a large frying pan, cook sausage for about 10 minutes or until browned, crumbling it up with a spatula as it cooks. Set sausage aside to cool. In a large mixing bowl, combine Bisquick, water, and grated cheese. Stir, then mix in cooled sausage. Wet your hands and roll the mixture into 48 balls, a little smaller than golf balls. Place the sausage balls on a cookie sheet. Bake at 350 for about 20 minutes. They should be lightly browned with the meat cooked through. If you have any left over, store them in the refrigerator. They can be reheated in oven or microwave. Grace's Chicken Hurry 1 (3 pound) whole chicken, cut into pieces 1/2 cup ketchup 1/4 cup water 1/4 cup packed brown sugar 1 (1 ounce) package dry onion soup mix Preheat oven to 350. Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered. Cover dish and bake in the preheated oven for 1 hour. Becky's Jack-O-Lantern Cream Puffs 1 cream puff is calories: 152 Ingredients: 1/2 C. water 1/4 C. butter, cubed 1 T. sugar 1/2 C. all-purpose flour 1/2 t. pumpkin pie spice 2 eggs Filling: 4 oz. cream cheese, softened 1/2 C. canned pumpkin 2 T. sugar 1/2 t. pumpkin pie spice 3/4 C. whipped topping In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For filling, in a small mixing bowl, beat cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 tablespoon whipped topping; replace tops. Using frosting you can decorate faces on the outside and put a stem on top. Southern Yam Custard 1 cup half and half cream 1 Tablespoon butter 2 eggs, slightly beaten ½ cup sugar ¼ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger and pinch of ground nutmeg ½ teaspoon vanilla extract 1 can vacuum packed yams, 15oz size (You can double this recipe and use the 29 oz can. If you double it, you won’t need to double the topping if you are using a deeper dish. It will still be enough to cover the top) Topping: 1/3 cup light brown sugar, 2 Tablespoons flour, 2 Tablespoons butter, melted 1/3 cup chopped pecans, 1/3 cup flaked coconut Pre heat oven to 350. Start a kettle of boiling water. Heat half and half with butter in a small pan just until butter melts. Stir together in a large bowl: eggs, sugar, salt, spices and vanilla until smooth. Pure warm cream and drained yams part at a time in a blender. Stir into the egg mixture. Pour yam mixture into a well-buttered, 1 ½ qt. casserole dish. Set aside. Sprinkle the topping mixture over the casserole carefully. Place the casserole in a slightly larger baking dish and fill up to one inch around casserole with boiling water. Bake for 60 minutes or until a knife inserted in the center comes out clean. Remove from water bath to cool. Makes a delicious side dish for pork or poultry, but can also be served later as a dessert. I always double this because it goes fast! Pam’s Scottish Struan Bread 1 1/2 Lb Loaf (1 lb loaf): 2 1/2 tsp Active Dry Yeast (2 t) 3 1/2 Cups Bread Flour (2 C) 1/4 Cup Polenta uncooked, (2 T) 1/4 Cup Rolled Oats (2 T) 1/4 Cup Brown Sugar (2 T) 1/4 Cup Wheat Bran (2 T) 2 Tsp Salt (1 t) 1/4 Cup Brown Rice, Cooked (2 T) 2 Tbsp Honey (1 T) 1/2 Cup Buttermilk (1/4 C) 1 Cup Water PLUS 2 Tbsp Water *NOTE, (1/2 C + 1 T) *NOTE: The amount of water will vary according to the moistness of the rice. Basic Bread Setting. Process the ingredients according to your manufacturer's instructions for a basic bread setting. This recipe was developed using just- cooked rice. If your rice has been sitting in the refrigerator overnight, you may need an extra tablespoon or so of water. If your machine has a light crust setting, you might want to try it. Remove the bread from the bread machine pan to a rack to cool. Wrap to store in aluminum foil or in a clean, brown paper bag. Neal's Famous Harvest Stuffing 1 cup chopped celery 1 cup shredded carrot 1/2 cup chopped onion 1/2 cup butter 1 teaspoon ground sage or poultry seasoning 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 8 cups dry bread cubes 2 cups finely chopped peeled apple 1/2 cup chopped walnuts 1/2 to 1 cup chicken broth In a skillet, cook carrot celery & onion in butter until tender but not brown. Stir in sage or poultry seasoning, salt, cinnamon and a little pepper. In a large mixing bowl combine bread, apple, walnuts & cooked vegetable mixture. Drizzle with enough chicken broth to moisten This will stuff a 10 pound bird. You might wanna triple the recipe it’s that good! Grandma Cleland's Christmas Sugar Cookies 2 cups sugar, 2 cups margarine, 4 large eggs beat well, 5 cups flour, 2 t baking soda, 4 t creme of tarter, pinch of salt, dash of nutmeg. Roll out and cut with your favorite cookie cutters and bake at 375 for 6 minutes. Let cool and decorate! I usually half this recipe..it makes a lot! Lauire's Crock Pot Pork Pork roast or chicken I can Rotel tomatoes, drained I can cream of mushroom soup Chili powder 1 onion One can ranch style beans Coat the meat generously with chili powder. Quarter an onion and lay on top. Add tomatoes & soup Season with pepper, garlic powder and very little salt if any. Cook on low 14 -15 hours. Add beans the last 30 minutes. You can eat it in a tortilla with sour cream and cheese or over rice or noodles or just by itself. A friend adds black beans and brown rice and it was tasty as well! Trisha Yearwood’s Caramel Candy ¾ cup (1½ sticks) butter 1 cup light brown sugar 1 cup granulated sugar 1 cup dark corn syrup 2 cups (1 pint) heavy cream 2 cups chopped pecans 1 teaspoon vanilla extract Generously grease a 9-by-12-by-2-inch pan using ¼ cup of the butter. In a large saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it’s boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244 degrees. Remove the pan from the heat and add the remaining ½ cup butter, chopped pecans and vanilla. Pour the candy into the buttered pan. Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the refrigerator and allow it to soften slightly before serving. The candy’s flavor is improved by aging in the fridge for 2 weeks. Garth's mom Colleen’s Fudge 1/2 c. butter 3 cups sugar 2/3 cup cocoa 1 teaspoon salt 1½ cups milk ½ cup smooth peanut butter 1 cup chopped pecans 2 teaspoons vanilla extract Coat an 8-by-8-inch pan or platter with 4 tablespoons of butter. In a medium saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and continue to simmer for 25 to 30 minutes, or until the mixture reaches 240 degrees or a drop of the mixture forms a soft ball when dropped into cold water. Remove the pan from the heat, stir in 4 tablespoons butter, peanut butter, pecans and vanilla. Pour the fudge onto the buttered pan or platter. Let the fudge cool for 20 minutes, then cut it into pieces. Aunt Cathy’s Shortbread Cookies 1 pound of butter (it has to be butter, not margarine!) 1 cup white sugar 1 cup of rice flour 4 cups all purpose flour Cream together the butter and sugar until well blended. Add the rice flour and mix well. Add the all purpose flour 1 cup at a time stirring well between additions. When all blended well, knead the dough until it’s pressed together well. Fill a cookies sheet with the dough and roll or press it flat. I put sprinkles on the dough. Cook at 300 degrees for about 40 minutes or until starting to turn light golden. Let sit for about 5 minutes then cut into squares. There will be enough dough to fill an 8x8 or 9x9 cake pan. Best Ever Butter Cookies 1 cup butter, melted 1 cup sugar 1 egg 2 1/2 cups all-purpose flour 2 tablespoons orange juice 1 tablespoon vanilla 1 teaspoon baking powder Frosting: 3 cups powdered sugar 1/3 cup butter, melted 1 teaspoon vanilla At least 4 tablespoons milk Food color if desired Combine 1 cup butter, sugar and egg in large bowl. Beat at medium until creamy. Reduce speed to low; add flour, orange juice, 1 tablespoon vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight). Heat oven to 400 degrees F. Roll out dough on lightly floured surface, on-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4 inch thick. Cut with 3 inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Frosting: Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in a small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cookies as desired. Quick Shrimp Enchilada Bake 1 pound peeled cooked shrimp, tails removed, diced 1 cup frozen corn, thawed 2 4-ounce cans chopped green chiles (not drained) 2 cups canned green enchilada sauce or green salsa, divided 12 corn tortillas 1 15-ounce can nonfat refried beans 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar 1/2 cup chopped fresh cilantro 1 lime, cut into wedges Preheat oven to 425F. Coat a 9-by-13-inch glass baking dish with cooking spray. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. Bake the casserole until it begins to bubble on the sides, about 20 minutes.Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges. Buckeyes 1 (18 ounce) jar creamy peanut butter 1/2 cup butter or margarine (softened) 1 lb confectioners' sugar (about 3.5 cups) 1 tablespoon vanilla 12 ounces chocolate chips (milk or semi-sweet) 3-4 ounces paraffin wax (I use 1/4 of a standard block) Cream peanut butter and butter. Add sugar and vanilla and mix well. Form into 1 inch balls and refrigerate. (I find if you freeze them they hold together much better when dipping them into the chocolate). Melt chocolate chips with paraffin wax in a double boiler. Dip balls into chocolate with a toothpick about 3/4 of the way covered. Place chocolate side down on waxed paper. Let set at room temperature or refrigerate. Cheryl's Apple Stuffed Pork Tenderloin 2 pounds pork tenderloin 1 cup apple juice 4 slices bacon salt and pepper to taste Apple Stuffing: 1/3 cup apple juice 1 tablespoon butter 1 tablespoon sage 3/4 cup tart apple, peeled and diced 1/2 cup onion, chopped 3/4 cup herb seasoned stuffing mix Prepare apple stuffing and set aside. Heat apple juice with butter; add sage, apple, onion and herb stuffing mix. Set aside. Cut tenderloins lengthwise, not quite through (this is called butterflying - you want them to look like an opened book - Flatten out with mallet (gently)- sprinkle with salt and pepper; Spread apple stuffing over flattened tenderloin Skewer shut (with kabob skewers or tie with string). Place in shallow pan. Pour apple juice over meat and lay bacon on top or wrap around tenderloin. Roast uncovered in 350 degree oven for 1 1/2 hours. Remove skewers and/or string. Let meat sit for 15 minutes. Make gravy from pan drippings. Magic Marshmallow Puffs 1/4 cup sugar 16 Kraft Jet-Puffed Marshmallows 1/4 cup butter, melted 2 cans (8 oz. each) Pillsbury Refrigerated Quick Cresent Dinner Rolls Powdered Sugar Icing (powdered sugar and milk, blended) 3/4 cup chopped nuts, if desired Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar- cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in butter; spray muffin pans with Pam; place in muffin pans. Put on foil and bake at 375 for 10- 15 minutes. Immediately remove; drizzle with icing. Sprinkle with nuts. Mexican Wedding Cookies 1 cup butter 1/2 cup white, granulated sugar 2 teaspoons vanilla extract 2 teaspoons water 2 cups all purpose flour 1 cup almonds, chopped 1/2 cup confectioners' sugar In a medium bowl, cream butter and sugar. Add vanilla and water. Add flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls or cresents. Place on an unprepared cookie sheet and bake for 15-20 minuties in pre-heated oven. Remove from pan and cool on wire racks. When cookies are cool, roll in confectioners' sugar. Tiramisu 40 ladyfingers 2 cups strong coffee 1 shot rum (optional) 1 cup mascarpone cheese 3 cups heavy cream 1/2 cup granulated sugar 3 egg yolks 2 teaspoons vanilla extract 1/4 cup unsweetened cocoa powder Brew coffee and cool. Add the shot of rum. With an electric mixer, combine the egg yolks, mascarpone, sugar and vanilla. Mix on medium speed until smooth. Add cream and whip until thick and smooth. (Do not over-mix because cream will become grainy). In a 9" x 13" Pyrex dish, spread a 1/2" thick layer of the mascarpone mix. Dip and coat the ladyfingers in the coffee and arrange them so they are lying flat on mascarpone mix. Do not soak ladyfingers. Repeat steps and then spread the remaining marscarpone over the top. Cover and refrigerate for a minimum of 2 hours. Before serving,dust with cocoa powder. Pam’s Shetland Shortbread 8 oz Plain (all-purpose) flour 3 oz Castor (superfine) sugar 2 oz Self raising flour 8 oz Butter or margarine, or a half/half mixture 3 oz Corn flour (cornstarch) Melt butter.Mix dry ingredients.Add and knead all together.Pat or roll into baking sheet (to about 1/2" deep).Prick over with fork.Sprinkle with sugar. Bake at 350 on bottom shelf of oven until a pale beige colour (15-25 minutes).Cut into 1" by 2- 3" strips when taken from oven. Ice Cream Caramel Rolls 1 loaf Rhodes sweet roll dough, thawed 1/4 c. brown sugar, firmly packed 1 tsp. cinnamon CARAMEL 1 c. brown sugar, firmly packed 1 c. vanilla ice cream 1/2 stick butter Stretch and roll thawed dough into 8 x 12 inch rectangle. Combine 1/4 cup sugar, cinnamon. Sprinkle dough with cinnamon/sugar mixture. Roll up tightly starting with long edge. Cut into 12 rolls. Combine brown sugar, ice cream and butter in saucepan. Heat until melted. When cooled some, pour over rolls and let rise. Bake at 325 to 350 degrees for 25 to 35 minutes. When done, turn on waxed paper cookie sheet. Chocolate Zucchini Bread 3 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 cups white sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups shredded zucchini 1 cup chopped walnuts 1 cup semisweet chocolate chips Preheat oven to 350. Lightly grease 2 loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes then remove from pans. Sara Evans Fast & Easy Corn Casserole 1 cup sour cream 1 14.75 oz. can of cream style corn 3 cups of Jiffy Cornbread Mix (2 - 8.5oz. boxes) 3 eggs 1 tsp. salt Mix all together and pour into 9x13 dish. Bake 35-45 minutes at 375. Theresa's Garlic Mushrooms 1 lb. butter 1- T Accent 1- T Worcestershire 1-T pepper 4-beef bouillon cubes 4-chicken bouillon cubes 2-cups hearty burgundy wine (the cheap stuff works the best) 3-T garlic 1-sliced onion 5-1 lb. packages of whole mushrooms Combine all in large pot or slow cooker. Cook on low for at least 8 hours. Serve warm. I sometimes start them on the stove and move to a slow cooker when they are cooked down. Trisha Yearwood’s Chewy Chocolate Chip Cookies 2/3 cup (1 1/3 sticks) butter, room temperature ¾ cup granulated sugar ¼ cup dark brown sugar, packed 1 large egg, room temperature 1 teaspoon vanilla extract 1 ¾ cups sifted all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 cup (6-ounce package) semisweet chocolate chips Place the oven rack in the center of the oven and preheat the oven to 375. Using the electric mixer, beat the butter, sugars, egg, and vanilla together until smooth. Sift the flour, baking soda, and salt together and, with the beater running, slowly add to the butter mixture. Stir in the chocolate chips. Drop the batter by teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until lightly browned. Carefully remove the cookies to a wire rack to cool. Store in an airtight container. Banana Pudding 1 1/2 cups firmly packed brown sugar 2 tablespoons all-purpose flour dash of salt 1 (13 oz. ) can evaporated milk 1/4 cup butter 3/4 cup water 1 teaspoon vanilla extract vanilla wafers 3 eggs, at room temperature, separated 3 to 4 bananas 2 tablespoons sugar Melt butter in top of a double boiler over simmering water; stir in brown sugar, flour and salt. Gradually stir in milk and water; cook until thickened, stirring constantly (about 15 minutes). Beat egg yolks until thick and lemon colored. Quickly stir some of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook 2 minutes longer or until thickened. Remove from heat, and stir in vanilla. Cool. Line bottom and sides of a lightly greased 1 3/4-quart casserole with vanilla wafers. Slice bananas to cover bottom layer; top with half of pudding. Layer with more vanilla wafers, remaining banana slices and remaining pudding. Beat egg whites until soft peaks form; gradually beating in 2 tablespoons sugar until stiff peaks form. Spread over pudding. Bake at 350 for 10 minutes. Easy Banana Pudding 1 sm. box instant vanilla pudding 1 sm. box French vanilla instant pudding 1 (9 oz.) Cool Whip, thawed 1 (8 oz.) sour cream 3 c. milk 1 box vanilla wafers 5 to 6 bananas Mix first 5 ingredients and beat well with electric mixer. Layer vanilla wafers, sliced bananas and 1/3 pudding mix. Continue layers ending with pudding on top. Top with crushed vanilla wafers, chill. Trisha Yearwood’s Daddy's Biscuits 4 tablespoons vegetable shortening 2 cups self-rising flour ¾ cup buttermilk, well shaken Preheat the oven to 450°F. Lightly grease a baking sheet with nonstick cooking spray. Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable. With your hands or a floured rolling pin, flatten the dough to a thickness of ½ inch. Cut the dough with a 2 ½-inch floured biscuit cutter. Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake for 8 to 10 minutes, or until lightly browned. Trisha 's German Chocolate Cake with Coconut Frosting for Garth 4 ounces sweet dark chocolate 1 cup (2 sticks) butter, at room temperature ¼ cup warm milk 2 ½ cups sifted cake flour 1 teaspoon baking soda ½ teaspoon salt 5 medium egg whites 2 cups sugar 5 medium egg yolks, at room temperature 1 teaspoon vanilla extract ¾ cup buttermilk, well shaken Coconut Frosting 1 cup sugar 4 medium egg yolks 1 cup evaporated milk ½2 cup (1 stick) butter 1 teaspoon vanilla extract 10 ounces fresh or frozen and thawed grated coconut 1 ½ cups finely ground pecans, walnuts, or almonds Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add ¼ cup (½ stick) of the butter and stir until it is melted and blended. Add ¼ cup of warm milk and stir until smooth. Set the chocolate aside to cool. Preheat the oven to 350°F. Line the bottoms only of 3 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl, cream the remaining 1 ½ sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting. To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil. Simmer for 12 to 15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Wendy's Rocky Road Brownies 3 oz unsweetened chocolate (I buy the Bakers Choc and it comes in a box with 1 oz squares) cup butter 2 cups granulated sugar 4 eggs 2 tsp. vanilla 1 cup flour tsp. salt Topping: 3 Tbsp butter 1 cup semisweet chocolate chips (1/2 a bag of choc chips) 2 cups mini marshmallows (you can sort of eye ball the amount, enough to cover the top) cup coarsely chopped walnuts For Brownies melt unsweetened chocolate and butter in pan over very low heat, stirring constantly. Remove from heat, stir in sugar. Beat in eggs, one at a time, beating well. Blend in vanilla. Combine flour and salt, add to chocolate mixture. Blend well. Spread batter into greased 9 inch square baking pan. Bake at 350 for 45-50 minutes. Cool in pan for about 10 min. After cooling, sprinkle brownies evenly with marshmallows and walnuts. Return to over for about 3 minutes, just until marshmallows get a little golden. While brownies are back in the oven, melt butter and semi sweet chocolate in small pan for the topping. Drizzle melted chocolate over the top of the marshmallows. Let completely cool. |
