Recipes
July 25, 2016 Carey KennonLeave a comment
From the Blog of Susie Gall @ Simply Sated
Prep time, 8 hours for soaking beans; Cook time, 2 hours; Total time, 10 hours.Serves: 6-8 
White beans & ham simmered w/onions, carrots, celery, seasonings and a few secret ingredients until magic happens.
Ingredients
- *NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed.
- 1 lb Great Northern Beans, Navy or Cannelloni beans can be substituted
- Water to cover beans while soaking
- 4 cups chicken stock
- 4 cups water
- 1 ham hock or ham bone
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 sweet yellow onion, peeled & diced
- 5 carrots, peeled cut into ⅛” slices
- 2 stalks celery, cut into ⅛” slices (optional)
- 3 cloves garlic, minced
- 1 teaspoon dried Italian Herb or dried thyme
- 1 teaspoon dry mustard
- 2 teaspoons ground black pepper
- 1 teaspoon Kosher salt (possibly, but taste first)
- ¼ teaspoon nutmeg
- 3 bay leaves
- 2 cups cooked ham, cubed
- 4-6 bacon strips
- Hot sauce – (optional)
- Garnish: Chopped parsley or cilantro
- Corn bread for serving
Instructions
- Rinse beans (remove any that are discolored), place in large bowl, cover with water and soak beans overnight.
- The next day:
- Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.
- Add carrots, onions and celery and saute until tender.
- Add garlic and cook 30 seconds more.
- Drain & rinse beans then add beans to the sauteed vegetables.
- Add all other soup ingredients to the beans & vegetables.
- Bring to a boil, then reduce temperature to LOW and simmer 2 hours. Stir periodically.
- When ready to serve, remove bacon strips, ham hock and bay leaves. *(If using a ham bone, remove any ham meat and add ham back into soup. Discard ham bone.)
- If desired, add a dash or two of hot sauce.
- Serve with corn bread and garnish with fresh cilantro or parsley.
- Enjoy!
Recipes
October 15, 2015 Carey KennonLeave a comment
Photo Helen Rosner
#1 Liz Smith’s Biscuits
Makes 12 biscuits
Ingredients
2 cups flour, plus more for dusting
2 tbsp. baking powder
1 tsp. kosher salt
7 tbsp. unsalted butter
3⁄4 cup milk
Instructions
Heat oven to 450°. Whisk flour, baking powder, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add milk; stir until dough just comes to together with visible flecks of butter. On a lightly dusted surface, roll dough 1″ thick. Using a small juice glass or a 2 1⁄2” round cutter, cut out biscuits and transfer to a baking sheet; bake until golden, 10–12 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
#2 Extra-Tall, Honey and Buttermilk Biscuits
Recipefrom Chef Jeremy Sewel
Makes 6 Large Biscuits,Photo by Todd Coleman
Ingredients
5 cups flour
1 tbsp. kosher salt
5 tbsp. sugar
1 tbsp. baking powder
16 tbsp. unsalted butter, frozen
1 3⁄4 cups buttermilk
2 tbsp. honey
1 tbsp. finely chopped rosemary
Instructions
Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough.
Turn dough onto a floured surface; pat into an 8″ x 6″ square (about 2″ thick). Cut into 6 squares; place 3″ apart on a parchment paper—lined baking sheet. Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the honey and rosemary. Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
#3 Honey and Herb Biscuits
About 2 dozen biscuits
Instead of plain dinner rolls, we likethese fluffy biscuits, fragrant with rosemary and thyme. (Photo Todd Coleman)
Ingredients
7 1⁄2 cups flour
1⁄4 cup finely chopped rosemary
3 tbsp. baking powder
2 tsp. finely chopped thyme leaves
2 tsp. kosher salt
1 tsp. baking soda
1 tsp. freshly ground black pepper
12 tbsp. unsalted butter, cut into 1⁄2″ cubes and chilled
2 cups buttermilk
3⁄4 cup half-and-half
1⁄4 cup honey
Instructions
Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
#4 CLASSIC SOUTHERN BISCUITS WITH SAWMILL GRAVY—with a Hint of Heat
Serves 6
Photo Maxime Lattoni
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy’s richness, but it’s even better with a dash or two of hot sauce. This is a Saveur Classic recipe.
For the Biscuits
2 1⁄2 cups flour, plus more for cutter
3 1⁄2 tsp. baking powder
1 1⁄2 tsp. kosher salt
8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
1 1⁄2 cups buttermilk
For the Gravy
2 slices bacon, finely chopped
8 oz. pork breakfast sausage
1⁄2 cup flour
3 cups milk
1⁄2 cup heavy cream
1 tbsp. apple cider vinegar
1⁄4 tsp. cayenne
Kosher salt and freshly ground black pepper, to taste
Hot sauce, for serving (optional)
Instructions
Make the biscuits: Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add chilled butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6″x4″ rectangle, about 1″ thick. Dip a 3″ round cutter into a bowl of flour, and cut out rounds of dough. Press scraps together, and repeat with remaining dough until you have about 6 rounds. Brush a 9″ cake pan with melted butter, arrange biscuits in pan, and brush the tops with melted butter. Bake until golden brown, about 25 minutes.
Make the gravy: Place bacon in a 4-qt. saucepan over medium-high heat, and cook, stirring occasionally, until its fat renders, about 3 minutes. Add sausage and, cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until gravy is thickened, about 5 minutes. Add vinegar, cayenne, and salt and pepper, and stir until combined.
To serve, split biscuits in half, and cover with gravy. Serve with hot sauce, if you like.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
#5 Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Serves 4
Photo Joseph De Leo
Alvin Cailan of Los Angeles’ goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg and cooking the collard greens in pancetta fat.
Ingredients
7 1⁄2 cups flour
1⁄4 cup finely chopped rosemary
3 tbsp. baking powder
2 tsp. finely chopped thyme leaves
2 tsp. kosher salt
1 tsp. baking soda
1 tsp. freshly ground black pepper
12 tbsp. unsalted butter, cut into 1⁄2″ cubes and chilled
2 cups buttermilk
3⁄4 cup half-and-half
1⁄4 cup honey
Instructions
Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From Nick Malgieri and Serves 8
A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a “slump,” “grunt,” or “cobbler,” depending on who you’re asking.
Ingredients
2 cups flour
1 3⁄4 cups sugar, plus more for sprinkling
4 1⁄2 tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 1⁄4 cups milk
1 1⁄2 lb. blueberries
1 cup fresh orange juice
1⁄4 cup fresh lemon juice
Vanilla ice cream, for serving
Instructions
Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2-3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice-cream.
Recipes
October 15, 2015 Carey KennonLeave a comment
Serves about 6
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 1/3 cup Dijon mustard
- 1/2 tsp. ground paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup diced bacon
- 16 ounces crimini mushrooms, cut in half (leave the stems on)
- 1 cup diced onion
- 2 tsp. fresh thyme leaves
- 1/2 cup white wine
- 1 cup chicken stock, warmed
- 2 tsp. cornstarch
- 2 tablespoons whole grain mustard
- 1/4 cup heavy cream
- 1-2 sheets puff pastry, thawed according to package instructions
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Pre-heat your oven to 425 degrees.
- Cut the chicken thighs into large pieces (about 1 1/2 inches in size) and place them in a bowl with the Dijon mustard, paprika, salt and pepper. Toss to coat the chicken. Set aside.
- Heat a large oven-proof skillet (I used a 12-inch cast iron pan) over medium-high heat. Add the bacon and cook, stirring occasionally, until the bacon is cooked but not crisp. Using a slotted spoon, remove the cooked bacon and transfer it to a paper towel-line plate to drain. Set aside.
- Add the mushrooms and onions to the skillet with the rendered bacon fat and cook, stirring frequently, until they have started to brown and soften, about 5 minutes. Stir in the thyme and cook for 1 minute more. Then remove the mushroom-onion mixture from the skillet and transfer it to a bowl. Set aside.
- Add the chicken to the skillet and cook, turning the pieces occasionally, until lightly browned, about 5 minutes. Add the white wine and cook until about half of the liquid has evaporated.
- Whisk the corn starch into the warmed chicken stock. Then add this to the skillet along with the cooked bacon, mushroom-onion mixture and the whole grain mustard, stirring to combine. Cook until the mixture has thickened slightly, about 3 minutes. Remove the skillet from the heat and stir in the heavy cream.
- Roll one sheet of puff pastry out into a square that is large enough to cover the top of your skillet. Then lay the puff pastry over the skillet (I don’t bother tucking in the edges, I just let them overhang slightly). If desired, you can use a small cookie cutter to cut out shapes from the second sheet of puff pastry and arrange them on top of the first sheet. In a small bowl, mix together the beaten egg and the water, then brush it lightly over top of puff pastry.
- Transfer the skillet to your pre-heated oven and bake for about 20 minutes, or until the puff pastry is golden brown. Carefully remove the skillet from the oven and let it rest for about 10 minutes before serving.
Notes
1. Crimini mushrooms are sometimes labeled baby Bella or brown mushrooms.
Recipe inspired from Seasons and Suppersand Yumly.com.
Recipes
October 14, 2015 Carey Kennon2 Comments
German Chocolate Cake Cookie – a soft, chewy chocolate cookie with a rich caramel, coconut, nut frosting.
Ingredients
- Chocolate Cookie
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch salt
German Chocolate Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla
- 1 1/3 cup sweetened shredded coconut
- 1 cup chopped pecans
- Optional: ¼ cup chocolate candy coating, melted for drizzle
Directions
Chocolate Cookie
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
German Chocolate Frosting
Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.
Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
Spread frosting over the tops of cooled cookies.
Optional: Drizzle with melted candy coating and let set up. Top with white chocolate heart. See note.
Note: I melted some pink chocolate candy coating, put it into a Ziplock lunch baggie, snipped off a small corner. Then on some wax paper drew hearts with the chocolate. I let them harden, then gently placed them on top of the cookies. A great decoration for upcoming Valentine’s Day.
Chocolate Cookie adapted from Sunny on Food Network and found at A Dash of Sanity.
Frosting adapted from Chef in Training
Recipes
October 14, 2015 Carey KennonLeave a comment
- 2 sticks butter, unsalted (1/2 lb., softened)
- 1 cup vegetable oil
- 1 cup sugar, granulated
- 1 cup confectioner’s sugar (sifted)
- 2 eggs (large)
- 1 teaspoon vanilla extract
- 4 cups flour, all purpose (500 gr.)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups pecans (chopped)
- 1/2 cup sugar, granulated (for decoration)
Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
This recipe came from Susan Bowden.
Recipes
October 14, 2015 Carey KennonLeave a comment
Delicious soft and puffy pumpkin snicker doodles with a surprise cream cheese center.
Serves: 24
Ingredients
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. freshly-ground ground nutmeg
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- Filling Ingredients:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 2 teaspoons vanilla extract
- Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice
Instructions
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- In a Kitchen-Aid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
- To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
This recipe came from Bakeaholic Mama.
Recipes
October 14, 2015 Carey KennonLeave a comment
Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes
Ingredients:
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water
Directions:
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
Stir all dry ingredients together in a small bowl: flour, sugar, spices and leavenings.
In a separate bowl, stir together all the wet ingredients: milk, vanilla, melted butter and pumpkin!
Top this with even more sugar {I know it looks like a lot….} and some chopped pecans.
Right before it goes into the oven, pour over some super hot water. RESIST the urge to mix this. Pour it and forget it. I promise the oven will work it’s magic and create an amazing cakey, hot pumpkin lava situation that is worth the 40 minute wait.
This recipe is from laurenslatest.com.
Recipes
October 14, 2015 Carey KennonLeave a comment
Ingredients
1- 9-inch baked pie crust
2/3 cup sugar…
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened flaked coconut
Directions
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla.
Stir in coconut until blended; pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
Just before serving, spread with whipped cream; sprinkle with toasted coconut.
Cover; refrigerate leftover pie.
8 servings.
Variation: You can also toast the coconut before adding it to the pie.
Preheat oven to 350 degrees.
Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.
This recipe is from Maureen Hanson.
Recipes
October 14, 2015 Carey KennonLeave a comment
Ingredients
- 1 cup plus 2 tablespoons warm water
- ⅓ cup oil
- 2 tablespoons active dry yeast…
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg
- 3½ cups flour (either bread flour or all-purpose will work
Instructions
- Preheat oven to 400 degrees.
- In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes - Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a
time. - Shape dough into 12 balls and place in a 9×13 pan. Let dough rest
for 10 minutes. - Bake for 10 minutes or until tops are just golden brown.
This recipes is from Gayle Chapman-BettstoCast Iron Cooking.
Recipes
October 14, 2015 Carey KennonLeave a comment
Ingredients
- 1 cup sugar
- 1 cup margarine or butter, softened
- 3 oz. package of cream cheese
- 1/4 tsp Salt
- 1/2 tsp Almond extract
- 1/2 tsp vanilla extract
- 1 egg yolk (reserve white)
- 2 cups all purpose flour
- Instructions
Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. Mix in flour until well blended. - Roll into a ball and wrap in plastic wrap.
Refrigerate for two hours. - Heat oven to 375 degrees. Roll out dough, one third at a time, on a lightly floured surface. Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
- Place the cookies one inch apart on ungreased cookie sheets. To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner.
- Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar.
Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. Cool completely.
Almond Glaze
- 1 cup confectioner’s sugar
- 1/4 tsp. almond extract
- 2 Tb. water
- 4 drops of food coloring
Stir all ingredients until smooth.
Pour 1 teaspoon of glaze on each sugar cookie. Use the back of the teaspoon to spread glaze evenly over cookie. Let glaze dry.
My mom always told me the most important part of making sugar cookies was to take them out as soon as they were even slightly brown on the bottom, or not brown at all. I took mine out before they had even browned and left them on the cookie sheet to cool. That made them extra soft and delicious.
This recipe came from Beneath My Heart.
