Sweet Potato Croquettes Recipe
June 20, 2013 by Diane Watkins
Filed under Vegetables
Easy Southern Side Dishes:Sweet Potato Croquettes
3 cups of cooked and mashed sweet potatoes
1/4 cup butter
1 teaspoon salt
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup crushed pineapple, drained
2 eggs, used separately
bread crumbs
- Combine sweet potatoes, butter, salt, brown sugar, cinnamon, nutmeg, pineapple and 1 egg.
- Shape into 1 ½ inch balls.
- Roll balls into a beaten egg, then into bread crumbs.
- Fry in hot fat (375 degrees) until browned. Drain on paper towels and serve hot.
Hush Puppies Recipe
June 11, 2013 by Diane Watkins
Filed under Breads
Southern fisherman would finish a day of fishing by cleaning and cooking the fish on the banks of the river. Leftover breading mixture would be mixed with water and fried in the grease along with the fish. This was then tossed to the dogs with the admonition “Hush Puppies!” The original recipe has been refined into the tasty version we have today- fit for man or beast.
Mmm… hush puppies (Photo credit: jeffreyw)
Ingredients
- 1 cup corn meal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- pinch baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1 medium onion, chopped fine
- 1 tablespoon oil
- for frying oil
- Combine buttermilk, pinch of baking soda, egg, onion, and 1 T oil.
- Sift together the dry ingredients and mix into the buttermilk mixture. Stir until well mixed.
- Drop from the end of a spoon into deep hot fat (350 degrees) until golden brown, turning once. Fry a few at a time to avoid overcrowding.
- Drain on paper towels. Serve with fish.
Prep time: Cook time: Total time: Yield:
Make Ahead Buttermilk Pancakes
June 8, 2013 by Diane Watkins
Filed under Breads, Breakfast
- 3 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 2 cups buttermilk
- 5 tablespoons melted butter or margarine
Prep time: Cook time: Total time: Yield: 8 servings
Praline Scone Recipe
June 7, 2013 by Diane Watkins
Filed under Breads, Breakfast
- 1/4 cup granulated sugar
- 2 tablespoons rum or water
- 3/4 cup pecans
- 2 1/4 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, chilled
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/2 teaspoon water
- for garnish pecan halves
Whisk
Saucepan
Large bowl
2 small bowls
Pastry blender
Cookie sheet
- Lightly oil 10-inch-diameter circle on cookie sheet; set aside.
- In a 1-quart saucepan, stir together the granulated sugar and rum. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase heat and bring mixture to a boil. Cook without stirring for 4 minutes, or until mixture turns amber and caramelizes.
- Stir in pecans and coat nuts with syrup.
- Scrape mixture onto prepared cookie sheet. Cool for 20 minutes or until hardened.
- Transfer the mixture to a cutting board and chop the praline; set aside.
- Preheat oven to 400 degrees F.
- Lightly grease a 10-inch-diameter circle in the center of a cookie sheet; set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- With pastry blender or two knives, cut butter into 1/4-inch size pieces and stir them into flour mixture.
- In a small bowl, stir together eggs, cream, and vanilla extract.
- Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.
- With lightly floured hands, knead in the praline pieces until evenly distributed.
- With lightly floured hands pat the dough into a 9-inch-diameter circle in the center of the prepared cookie sheet.
- In a small bowl, combine egg yolk and 1/2 teaspoon of water. Brush over the top of the scone dough.
- With a serrated knife, cut circle into 8 wedges. Press a few pecan halves on each wedge.
- Bake for 20-25 minutes, or until toothpick inserted in center of scone comes out clean. Immediately transfer scones to cooling surface.
Prep time: Cook time: Total time: Yield: 8 Scones
For more great scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html
For some great tasting brownie recipes visit http://kicked-up-cookie-recipes.com/brownie-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Sweet Potato Biscuits Recipe
June 6, 2013 by Diane Watkins
Filed under Breads
This sweet potato biscuit recipe is lower in fat than traditional biscuits. The sweet potatoes adds nutrition to the recipe and holds in moisture, giving the same texture with only half the fat. If you are not an experienced biscuit maker, read through the information on the How to Make Traditional Southern Biscuits page.
Sweet Potato Biscuit Recipe [Read the rest of this entry…]
How to Make Old Fashioned Buttermilk Biscuits
June 6, 2013 by Diane Watkins
Filed under Breads, How To
How to Make Old-Fashioned Buttermilk Biscuits: Tips and Recipe
The secret of light fluffy biscuits is to not over work the dough. Once the liquid is combined with the flour, stir only enough to form a cohesive dough. Most recipes call for a ratio of 3:1 or 4:1 for the flour: fat ratio. Being health conscious we tend to use the 4:1 ratio now. I would use the 3:1 if using milk, or 4:1 when using buttermilk. I prefer shortening or lard, butter can be used if necessary, but the texture is different and the color is affected. (Try butter flavored shortening if you like the buttery flavor).
Traditionally the biscuit is split and stuffed with butter or jam. Some cooks now brush the top of the biscuits with butter when taking out of the oven now instead. I can see how this might reduce the fat- provided that you don’t stuff them as well.
Buttermilk biscuits rely on the acid in the buttermilk to help in the rising process. If you do not have buttermilk, try my Self-Rising Biscuits or my Baking Powder Biscuits. Follow the links below for those recipes.
Old Fashioned Buttermilk Biscuits Recipe [Read the rest of this entry…]
Bess’ Virginia Spoon Bread
June 6, 2013 by Diane Watkins
Filed under Breads, Potatoes and Rice
Bess’ Virginia Spoon Bread Recipe
1 quart buttermilk
1 teaspoon baking soda
3 eggs, slightly beaten
3 cups sifted corn meal
1 teaspoon salt
2 Tablespoons melted butter or lard
- Add baking soda to buttermilk. Heat well, but do not boil.
- Add eggs. Stir corn meal and salt slowly into milk and egg mixture. Add melted butter.
- Bake in a baking dish or casserole for 40 minutes at 375 degrees. Serve from baking dish.
South Carolina Red Rice
June 6, 2013 by Diane Watkins
Filed under Potatoes and Rice, Rice
My mother used to call this dish Spanish rice, though it is very different from true Spanish rice. This is a truly southern dish, served as a side dish with many meats.
South Carolina Red Rice Recipe [Read the rest of this entry…]
Rutmus — Turnips and Potatoes
June 6, 2013 by Diane Watkins
Filed under Potatoes and Rice, Vegetables
Rutmus is a mixture of mashed potatoes and turnips. Make them just like you would mashed potatoes using equal parts yellow turnips and potatoes.
Rutmus Recipe
Yellow Turnips
Potatoes
Salt and pepper to taste
butter
Boil together equal amounts of yellow turnips and potatoes.
Drain, mash, and season to taste with salt and pepper.
Add butter as desired and beat until fluffy. Serve.
Cool Summer Drinks
June 6, 2013 by Diane Watkins
Filed under Drinks, Juice
These cool summer drinks are non-alcoholic, suitable for adults or children.
Almost Margaritas
1 6 oz. can frozen lemonade concentrate
1 6 oz. can frozen limeade concentrate
I looked on the previous shoot for a long period of time yesterday and decided to shoot the same glass of lemonade again with a little fixes: – I placed a lobule of lime on the top of the glass – put a half of lime near in front near the glass – added a little more sugar sirup 😉 Now I’m satisfied, it looks well and tasted very well ) (Photo credit: Wikipedia)
Ice
Gingerale
Lime juice
Coarse salt
Combine lemonade and limeade concentrate in blender container. Fill container with ice and add just enough gingerale to process. Blend until smooth.
Dip margarita glass rims in lime juice then in coarse salt. Fill glass 2/3 full with lemon-lime slush and add more gingerale to fill.
Pineapple Mint Julep
For each serving:
Fresh sprigs of mint
2 Tablespoons sugar
2 Tablespoons lemon juice
½ cup pineapple juice
½ cup ginger ale
Wash the mint leaves and place in a glass. Crush mint with a spoon. Add sugar and lemon juice. Let stand for a few minutes.
Add pineapple juice, pour over ice in a tall glass. Add ginger ale.
Garnish with a sprig of mint if desired. Enjoy!
Fruit Milk Shakes
In a blender container, combine 2 cups of cold milk and ½ cup of frozen fruit. Blend until smooth. Try any frozen fruit: strawberries, peaches… A little sugar or honey can be added, depending on your taste and the sweetness of the fruit. Garnish with whipped cream if desired.
