Mom’s Cornflake Stuffing
November 16, 2013 by Diane Watkins
Filed under Breads, Holidays
By Amanda Jade
I grew up on this stuffing. One year, Mom bought a massive monster of a bird, almost 30 pounds, and stuffed it to the brim with her cornflake stuffing. The roasting pan was not sturdy enough and Mom ended up losing almost half the stuffing to the floor when it collapsed. She didn’t bat an eye. We still had enough stuffing to feed a half dozen people and have leftovers for Thanksgiving sandwiches for a week.
A stuffed turkey (Photo credit: Wikipedia)
Ingredients:
- 4 tablespoons Butter or Fat
- 2 large Onions, chopped
- 3 large Carrots, diced
- 1 large Green Pepper, diced
- 4 Celery stalks, chopped
- 2 pieces Wheat Bread
- Eggs
- 4 cloves Garlic, minced
- Salt, Pepper, Old Bay Spices
- Cornflakes
Directions
- Heat the butter or fat in a large skillet and add your vegetables. Sauté until soft but not too done. In the last minute or so of heating, liberally add salt, pepper, and Old Bay seasonings.
- In a large bowl, add the corn flakes. Drizzle a little bit of water onto the bread and break it apart with your hands into the corn flakes.
- Add the vegetables, mixing gently to avoid breaking too many of the corn flakes.
- Add eggs, one at a time, until the mixture is sticky but not soaked, usually 3 or 4 eggs.
- Stuff your bird loosely as the stuffing will swell when cooking. You can use the rest around the bird itself in the pan to soak up the juices from the turkey or just bake it in a casserole.
This stuffing is very versatile because you can add or exchange just about every vegetable you would like to it. My mom always used Old Bay, but Bell seasoning can be used as well, or even Adobo if you prefer that flavor profile. Go nuts, be creative! This will give you a softer stuffing, which has its advantages. My family’s favorite use for this stuffing is as a base for pan fried Thanksgiving sandwiches, but that’s another recipe!
Sausage Apple Pecan Stuffing
November 1, 2013 by Diane Watkins
Filed under Breads, Holidays
Sausage Apple Pecan Stuffing Recipe
1 lb. mild pork sausage
2 c. chopped onions
1 c. chopped celery, incl. leaves
1 bag 14 oz. herb seasoned stuffing plus a small bag of stuffing
2 c. chicken broth (Swanson’s canned)
2 sticks butter
1 c. golden raisins
3 red apple, washed, cored and chopped
1/2 c. chopped almonds or pecans or walnuts
1t. cinnamon
salt and pepper to taste
1. Cook sausage in skillet till browned. Drain and set aside. Heat the broth and melt a stick of butter in it. Set aside. Saute onions and celery in butter till onions begin to golden.
2. In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your hands, add 1 c. of broth at a time till you get to the desired stuffing consistency.
3. Taste and adjust seasoning by adding salt and pepper to taste.
4. Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.
Easy Oyster Stuffing Recipe
November 1, 2013 by Diane Watkins
Filed under Breads, Holidays
Easy Oyster Stuffing for Turkey
1 (14 oz) bag of premade stuffing mix. 1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups chicken broth (out of a can is fine and easy)
1 pint oysters, chopped
1. Brown onion and celery in the butter. Add chopped oysters and the liquid from them if desired.
2. Heat chicken broth until boiling and remove from heat.
3. Add stuffing mix. Toss lightly with a fork until moist throughout. Stuff turkey lightly until cavity is filled, do not pack. Any remainder can be placed in a small foil pouch and baked beside the turkey in the roasting pan.
********** For food safety reasons, we recommend that stuffing be cooked alongside turkey rather than stuffing.
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.
How to Make Good Cornbread with Recipes
June 5, 2013 by Diane Watkins
Filed under Breads, How To, Tips, z1
Cornbread and corn sticks are traditional in the south. They are easy and quick to make, providing you know a few secrets. Since they are made with a chemical levening agent such as baking soda or baking powder no lengthy risings are needed – thus the name “quick bread”.
When making quick breads like cornbread it is important not to overwork the dough. Combine the dry ingredients and the wet ingredients separately. Once the two are combined, be gentle. Over beating will develop the gluten in the dough and make the bread tough.
Tex-Mex Cornbread; photo: Wikipedia.com
- 1 cup finely ground cornmeal
- 1 cup plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2/3 cup buttermilk
- 2/3 cup whole milk
- 2 tablespoons +extra to grease pan unsalted butter
- Preheat the oven to 425 degrees
- Grease a 9 inch square baking pan with melted butter. Place in the oven to heat.
- Combine the dry ingredients in a large bowl, mix well. Combine the wet ingredients in a separate bowl and whisk well.
- Make a well (hole) in the middle of the dry ingredients.
- Pour the wet ingredients into the well and gently fold the dry ingredients in from the side. Do not overmix.
- Spoon the batter into the hot pan. Bake in pre-heated oven (425) for 20-25 minutes until golden brown and done.
- Turn onto a wire rack to cool slightly. Serve warm.
Cornsticks Variation
Use a cast iron corn stick mold to make corn sticks using the recipe above. Grease the mold and place in oven to heat. Make the corn bread batter as above, then regrease the mold and spoon the batter carefully into the hot molds. Bake for 15-20 minutes.
Tex-Mex Corn Bread Variation
Add 4 cup cheddar cheese and 2 chopped and seeded jalapeno peppers to the batter for a delicious Tex-Mex version of this tasty cornbread.
Prep time: Cook time: Total time: Yield:1 pan
