THIS IS MY SOUTHERNCHEFS.NET TRANSFERRED FOR YOUR CONVIENCE UNTIL FURTHER NOTICE. ENJOY
I am Betty Bowman Thomas and I love to cook. My first memories were of watching my grandmother cooking. I loved the Holidays when the families would have big gatherings of Southern style cooking. The sweets when I was young were my favorite. I was a city girl but mother put vegetables and meat up in the freezer for the year. We would sit in the living room shelling peas and butter beans. After I got married I watched my mother in law cook. She had many great receipes that I would just sit back in the kitchen and watch. She didn't give out her receipes so I watched and learned the Southern country style of cooking. Mother made some awesome food all the time. She cooked creole style cooking and cajun foods. Southern cooking is a combination of your Louisiana cajun and country style food, Mexican food, Italian food, soul cooking and Asian food. The Southern people love food in general. From tradional style country to all kinds of wild meat. When, I moved to the country I was blessed to find a new friend that taught me the art of canning vegetables. This year, I plan to learn more than the art of water bath vegetables and freezing foods. I will be pressure cooking vegetables in mason jars. You can take a receipe and create it into your own receipe. I enjoy making new dishes to present to you this new year.
APPETIZERS
Awardwinning Fries
Why do I say these are award winning fries it's because my sons and grands telll me they are. Okay to the recipe.
Wash, peel, and slice up as many potatoes as you need for yourself or family. I use russett potatoes but slice them up kinda thin. Work fast or keep them covered with cold water until you are ready for next step. The russett ones work the best.
Now for the secret. Salt and pepper after you drain water off before you fry. This makes the fries have a different flavor than using salt and pepper after.
Fry the potatoes in medium to hot oil of your choice. Be careful to fry to a light golden color. You want them to be a little soft in the middle.
I like to fry mine in a stainless steel frying pan but you want to test out with one of the slices to make sure oil is hot enough. You might want to use a pan that is non stick but test it out. Don't over cook them. I've heard most of the southern people do this. Salt and pepper before you fry.
This was my mother's way to cook fries. Hope you enjoy.
Cheese Biscuits
2 cups all purpose flour
1 tablespoon baking powder
2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 cup shortening, margarine, or butter
2/3 cup milk
Preheat oven to 450 degrees
In a large bowl stir together flour, baking powder, sugar, salt, and garlic powder. Cut in shortening, margarine, or butter until mixture resembles coarse crumbs. Make a well or hole in the center of bowl. Add milk all at once. Stir just till dough clings together. Rub cooking oil in hands and spoon into hands then create the size of biscuit desired. Patty slightly and put on a greased baking sheet.
Bake at 450 degrees in oven for 10 to 12 minutes or until golden brown.
Makes about 10 biscuits
This is a good appetizer before a seafood meal or use with the meal.
Cheese Grits
1 box quick grits
1/2 teaspoon garlic powder
Worchester sauce
1 pound block of Velveta cheese
Cook grits for 4 people from box directions. Then add worchester sauce to cooked grits until you achieve a light tan color. Then add garic powder. Use a glass oven dish to layer the bottom of pan with slices of cheese. Then layer grits and alternate with cheese to the top. That last layer should be cheese. Cook in oven at 350 degrees for 25 o 30 minutes. Check about half way through to make sure top layer of cheese doesn't get burned. Oven temps vary. This receipe can be altered to your taste with the garlic powder and worchester sauce. This was a Beverly Thomas receipe that is a dish great for barbarque. The only way I was able to get a receipe from her was to help in the kitchen and learn.
Crawfish Cornbread
2-pkges of sweet cornbread mix(follow direcions from packages)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup chopped onions
1 cup shredded mild cheddar cheese
1 can cream style corn
1 frozen pkg of crawfish tails-thaw before preparing
Mix cornbread according to packages. Add all other ingredients into cornbread mixture. Stir ingredients together. Lightly oil and heat in oven dish or cast iron skillet large enough for ingredients. Then pour ingredients into the skillet or glass oven container and cook at 375 degrees for 30 minutes or more. Make sure cornbread is done enough to remove from skillet or glass oven container. Serve as a meal or with your favorite gumbo or soup.
Tex-Mex (Tortilla Appetizers)
1-8 oz package cream cheese softened
1-4 oz can chopped green chilis drained
2 green onions minced
1/4 teaspoon garlic salt
12-6 oz flour tortillas
Salsa
Combine cream cheese, green chilis, green onions and garlic salt into a small bowl. Then spread 1 heaping tablespoonful of cream cheese mixture on each tortilla. Roll up jellyroll fashion. Place seam side down on a baking sheet. Cover and chill two hours. Slice each tortilla roll into four pieces. Serv with your favorite salsa. Yield four dozen.
Broccoli Soup
1 box chopped brocolli or fresh brocolli chopped according to your desire.
1 small onion finely chopped
1 pound Velveta cheese
2 cans of cream of chicken
Steam broccoli and onions in 1cup water until soft. Add can soups and 2 cans water. Also add cheese into soup mixture. Heat over low heat for 20 minutes or more till hot and melted. Add salt, pepper, garlic powder, and onion powder to taste. Optional on any other seasonings.
Broccoli & Cheese Casserole
1 box of chopped broccoli (freshly chopped is good)
1 small onion chopped
1 jar cheese whiz or 1 pound box of Velveeta cheese
1 can cream of chicken soup (cream of mushrooon is good but alway check to see if the people you are serving maybe allergic to mushrooms or don't like them.)
1 cup of rice
Cook broccoli and onions with 1/2 cup of water until done. Add cheese chez and can soup until melted. Take 1 cup of rice and 2 cups of water and cook in a sauce pan or glass casserole dish until done. Take cooked rice, brocolli mixture and fold it together. Then place in a casserole glass dish to place in the oven or microwave and cook until bubbly hot. You can add grated cheese and let it melt. If you use microwave then heat for 5 minutes and stir. Then cook another 3 to 5 minutes until hot. Then add grated cheese and heat till melted.
Brocolli & Chees casserole is a main dish for a Southern meal. We add a favorite meat for a side dish along with other cooked vegetables. Some people from the south add cooked chicken meat to the Brocolli & Cheese recipe. It makes a great main dish alone especially for the vegetarians.
Crab Dip
2-8 ounces cream cheese
3/4 cup of chopped green onions
2 cans of crab meat drained
2 tablespoons of Worchester Sauce
1/2 teaspoon of garlic powder
Put all ingredients into a crockpot and melt on high and turn on low are warm until you serve.
Shrimp Dip
2-8 ounce cream cheese
1/2 cups of sauteed onions
2-cans of shrimp (drained)
2 tablespoons of Worcestershire sauce
1/2 teaspoons of garlic powder
Let cream cheese come to room temperature to then add onions, Worcestershire sauce. Then heat in microwave 1 to 2 minutes or over stove keeping a low temperature. This blends the ingredients better.
Rotel Dip
1-pound of Velveta cheese or off brand of same type of cheese
1-can Rotel tomatoes or brand of same type of tomatoes and chilis
(Optional is to use 1 can cream of chicken soup or 1 can nacho cheese soup to mixture.) This just gives the dip a smooth texture and bumps up the flavor.
Add all ingredients. Heat in microwave for 5 minutes stir and heat 2 minutes at a time until cheese is all melted.You can always heat on stove but stir keeping check to not burn cheese.
Always know that a recipe is just a guide to create your own recipe or enhance the flavors you love to taste in foods.
MAIN DISHES
Gumbo
1 large onion chopped
1 bell pepper chopped
2 cups fresh or frozen okra
2 cans stewed tomatoes
1 can rotel tomatoe and chilies
Boil 4 chicken leg quarters and take meat off the bone. Keep liquid for the gumbo
1 package of smoked sausage sliced in small pieces
1 package frozen deveined shrimp or fresh shrimp according to the amount you desire
1 can of crabmeat and drain the liquid
1 package of imitation crabmeat
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
Season with a Cajun or spicy seasoning salt to taste
2 slices of bacon chopped into pieces
Put bacon, chopped onion, chopped bell pepper and cook until wilted. Then add okra and cook about 10 minutes on a medium to low heat stirring continually. Add stewed tomates and rotel to cook about 15 minutes. Add cooked chicken meat, chopped sausage, shrimp and cook 10 minutes stirring continually. Then put into a large crockpot or large cook pot along with the liquid from the chicken and add all seasonings. Allow crockpot to heat everything up and leave on high for 2 hours. Check to see how fast it is cooking on high. You can turn down to low. Then add imitation crabmeat because this does not need to cook long. If you are using a regular pot for cooking then after you add liquid and seasonings heat at medium to low for about 2 hours. Check to make sure not too high so the gumbo will not burn. Then you can place on low for 2 hours or longer. Add the imitation crabmeat about 30 minutes before finished cooking.
If you have fresh crabmeat available in containers then substitute the can crabmeat and imitation crabmeat for this. Yes, I am in North Louisiana but fresh crabmeat is not always found easily so I give you the recipe of other substitutes. Using everything fresh is so amazing but learn to substitute with other means to make a wonderful meal for your family and friends.
Shrimp Etouffee
1 stick margarine or butter
1 cup chopped green onions
1 cup chopped onions
1 cup finely chopped celery
1 cup chopped green bell pepper
4 cloves garlic minced
Shrimp deveined fresh or frozen(not cooked)
1 8oz can tomatoe sauce
Pinch of Cayenne Pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
3 tablespoons flour or corn starch
2 cups can chicken broth
In a large skillet put margarine or butter and all chopped vegetables to cook medium to low heat until ingredients are tender. Keep stiring not to burn. Add cayenne pepper to shrimp before cooking while the above ingredients cook. Then add shrimp to ingredients and stir occasionally for about 30 minutes. Then add seasonings and tomatoe sauce as you stir to blend flavours. With 2 cups of broth or you can use water add the flour or corn starch for a thickening. Place heat on low and stir all ingredients till smooth. Then place a lid your food and let simmer for 15 to 20 minutes more. Check and stir occasionally.
Cook rice and serve this meal over it.
Options: Amount of shrimp usually your preference. Crawfish tails frozen or fresh makes an awesome meal. Also you may live in a part of the country or world where lobster or prawns are easier to find. I'm from the south but lived in India where mom used prawns. So yes, this is a southern dish but learn to create meals for your family from any type of recipe you find. I also like to use instead of tomatoe sauce, I use Rotel tomates or diced tomatoe and green chilis. I also combine the shrimp and crabmeat that is totally awesome.
Cooking Instructions for 50 pounds of Crawfish
30 quarts of cold water
12 mediun onions quartered
6 heads of garlic sliced in half
12 lemons quartered
4 pounds of salt
1 quart of vegatable oil
1/4 pounds of cayenne pepper
4-3 oz bags of crawfish boil
3-12 oz bottles of beer
24 medium red potatoes
12 ears of corm
12 servings with 2 hour prep time
Method of cooking
Live crawfish
Cold salt water to purge crawfish and then rinse again
60 quart stock pot
Rolling boil on water
Method of cooking can be done on stove on the large burner. Another method of cooking could be outside on a burner used for frying fish.
Purging crawfish in a large outside container or bathtub will work. The purging is important to get the sand and other things out of crawfish. This is where the salt is used. Drain and rinse crawfish.
Start the water boiling to a rolling boil. Add onions, garlic, lemons, oil, pepper, crawfish boil, salt to taste and beer. This is to be boiled for 30 minutes. Place careful the crawfish into the mixture after it returns to a boil. Cook crawfish from 5 to 7 minutes. Turn off heat and allow crawfish to sit in pot for 30 minutes. Test at 10 minute intervals until you reach desired taste. Make sure all crawfish are alive going into put. Also it might need dividing recipe up according to size of container to cook in.
If you really want to kick up the flavour you can take out crawfish and season with Tony's seasoning salt. Layering seasoning salt as you place your meal into a styfoam cooler. Put lid on and let it sit for about 20 minutes. Now you have your Cajun license to cook. After all your work you deserve the title.
Enjoy this recipe from my mother, Elaine Bowman.
Chicken Pot Pie
1/4 cup butter
1/4 cup flour
1 small onion finely
4 chicken thighs or 2 chicken breast
1 large can mixed veggies (drained)
2 pie crust
Salt and pepper to taste
Saute onions in about 1 Tablespoon butter. Take out
of skillet and place in another container off to the sid e.
Clean skillet to put butter and flour in to mix together
until smooth on low heat. Cook chicken in a boiler
covered in water until done. Let cool enough to then
cut into 1 inch squares. Add chicken, onions, mixed
veggies into flour and butter mixture. Lightly stir to mix
together. Add about 1/4 cup of broth and mix into the
mixture to put in pie crust. Season to taste. Thaw out
ahead to time the pie crust. Take a fork and poke
tiny holes through bottom of one of the crust. Place
the entire mixture of veggies into the crust. This is the
fun part. Take the other pie crust and gently remove
from the pan and place it on top of the crust with
mixture in it. Take your hands and gently connect the
crust together at the top. Place about 3 slits into the
top crust. Back at 350 degrees for 30 to 40 minutes.
It may take a little longer. Make sure crust is nice and
golden brown.
Homemade Spagetti
2 cans stewed tomatoes
1 can tomatoe paste
1 onion finely chopped
1 pound lean ground meat
1/2 teaspoon Italian seasoning
1/2 teaspoon Basil seasoning
1 teaspoon Garlic powder
1 teaspoon Onion powder
Salt to taste
1 package angel hair pasta
Brown ground beef in a skillet. Add onions and lightly brown. Add stewed tomatoes and cook about 10 minutes. Then add tomatoe paste and all seasonings. Add two cups of water. Cook covered for about 30 minutes. Stir occasionally. Cook pasta seperately. After spagetii is done, serve sauce over it and use your favorite grated cheese over what is now an easy Italian Spagetti dish that can be served with a salad or a vegetable.
Enchilada 2(Children Friendly)
1 pound ground beef
1 can diced tomatoes
2 cans tomatoe sauce
12 corn tortillas
Velveta Cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion pwder
1/4 teaspoon salt
1 teaspoon chili powder
Follow directions same as Enchilada 1 recipe on this site omitting the onions. This is a good for childrens or picky eaters.
SWEETS FOR HOLIDAYS AND JUST FOR ENJOYING
Bon Bon Candy
2 pounds powdered sugar
1 - 7 ounce can coconut or bag shredded coconut
1 1/2 cups chopped nuts
1 stick butter, melted
1 can sweeten condensed milk
Pinch salt
Cake of Paraffin
6 ounce chocolate chips
Mix by had sugar, sweetened condensed milk, butter and salt. Then add coconut and nuts. Roll into balls. Chill. Then melt chocolate and paraffin.
Take a toothpick and insert into the balls. Then dip into melted chocolate mixture and place on waxed paper. Chill and you are ready for very good eating.
Chocolate Fudge
2 cups sugar
1/2 cup powdered cocoa
1 cup milk
1/2 cup light corn syrup
1 teaspoon vanilla
(optional is peanut butter to replace butter ed pecans)
Put into saucepan sugar and cocoa and stir to blend. Then add milk and corn syrup. Then put on medium heat stirring continually to dissolve sugar and other ingredients together. Using a candy themometer cook until a soft ball. You can check with a spoon of the candy into a cup of cold water to make sure the candy has formed a soft ball. While you are waiting put a thin coat of butter on a plate to place fudge when it is ready. When is at soft ball, take off the stove and use a wooden spoon to stir
1 tablespoon of butter and the vanilla until the fudge gets thick enough to place on the plate. It is a good tasty option to substitute a tablespoon of peanut butter in the place of the butter. You can also add pecans just before pouring on the plate.
Divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1/2 cup chopped nuts
Mix sugar, corn syrup and water. Cook at medium heat in sauce pan until it reaches 260 degrees which is a hard boil stage. You are ready with the other step when the ingredients are almost at hard boil stage. To the side before the mixture is ready take 2 egg whites and mix until it reaches stiff peaks. Make sure you whip the egg whites in a large bowl. Slightly pour the liquid into the egg whites and continue to mix on high speed on mixer. Keep mixing after all hot liquid is mixed. You will continue to mix with mixer until it becomes dull in color and starts to thicken. This is where you will turn off mixer and work with a wooden spoon. Have a buttered plate ready to pour candy into plate. As it gets thick then put vanilla and only when ready to put on plate add nuts. Fold in and be ready to place on plate. Let it completely cool and then cut into squares. Then place in a container with a lid or serve to your family and friends.
Butterfinger Ice Cream
2 cans sweetened condensed milk
2 packages vanilla instant pudding
4 cans evaporated milk
4 cans water
6 Butterfinger bars (broken into small pieces)
Milk
Mix instant pudding and milk together in a large bowl. Then add sweetened condensed milk and stir till smooth. Add Butterfinger pieces and pour into larger ice cream freezer. Add extra whole milk to fill line. If you use a smaller ice cream freezer us 3 cans of milk and 3 cans water.
This is great anytime of the year. Enjoy
.Chocolate Chip Cookies
2 sticks of butter or margarine
2 1/2 cups of all purpose flour
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1 - 12 ounce pakage of chocolate chips
1 cup chopped nuts (optional)
Mix butter or margarine and all sugar together. Then add eggs and vanilla. Mix well. Add baking soda and flour gradually together. Stir in your favorite chips. Milk chocolate, dark chocolate, or butterscotch chips and nuts if desired. These are choices that will make your favorite cookie.
Oatmeal Cookies
3/4 cup of butter or margarine
1 3/4 cups of all purpose flour
1 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups dry oatmeal
Mix margarine or butter and all sugar together. Add eggs and vanilla. Mix all these ingredients well. Then add flour, baking soda, baking powder, ground cinnamon, ground cloves until mixed well. Then fold in the oatmeal. Spoon out onto sprayed cooking sheet. You can alway use a little oil and spread it around on a cooking sheet. Cook at 375 degrees. Cooking time depends on how large cookies you like. 10 - 15 minutes plus
Peanut Butter Cookies
2 sticks butter
2 1/2 cups all purpose flour
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup peanut butter
Mix butter, peanut butter, and sugar.
Add vanilla and eggs. Mix well. Add flour and baking soda. Roll into balls and press with fork onto cookie sheet.
Bake at 350 degrees from 10-12 minutes.
PIES
(Coconut, banana, & chocolate.)
Coconut Pie
2/3 cup sugar
4 tablespoons flour
3 cups milk
3 egg yolks slightly beaten
1 tablespoon butter
1 1/2 teaspoon vanilla
1 pie crust
(optional - cool whip or whipping cream)
Mix flour and sugar well, pour into saucepan, add milk, egg yolks, vanilla and stir. Mix on a medium heat to stir continually. Keep stirring continually as this will thicken. Keep watch on the heat as you may need to turn it down. Stir until the pie filling is thicker than pudding. Then take off the stove to let it cool.
Cook crust before starting pie filling and let it cool. Fold in shredded coconut into pie mix right before pouring into crust. Let pie cool before topping.
You can use the whites for the meringue to top your pie or your favorite whipping cream.
Banana Cream pie
Same ingredients and directions. Line crust with banana slices before adding pie filling mix. You can also use the whites for a meringue or whipping cream.
Chocolate Pie
Same ingredients except you use 1 1/2 cups of sugar and 3 tablespoons powdered cocoa. It takes the extra sugar to balance out the powdered cocoa. You can use the whites for the meringue or whipping cream to top pie.
I use a small container of fresh whipping cream and whip this. While whipping add sugar to taste as whipping to firm peaks.
Custard Pie
6 eggs
1 cup sugar
1/4 teaspoon nutmeg
3 cups hot milk
1 teaspoon vanilla
2 deep dish pie crust
Mix eggs, sugar, nutmeg, and vanilla with a mixer or and wisp. Heat milk but be careful to not scald. Add milk into other mixture.(It is not necessary to heat the milk but it blends all ingredients together better. Take the pie crust and bake to a very light golden color to just cook a little. I usually keep pie crust in oven and pour the mixture into the crust. Make sure pies are placed in the oven far enough back that when you get mixture into crust you do have to move the crust. Slowly push the rack back into the oven and shut the door. Cook at 350 degrees for 30 minutes or longer. Sometimes I have to turn temperature to 325 degrees and let cook slower. Check the pies to see if done by moving them a little to see if they look like jello would in a container to eat. Then remove and place on a rack to cool. This was a recipe of my grandmother Bowman but she didn't use pie crust. She would butter a oven glass dish and pour mixture into it and cook. I can remember it on the table in the kitchen after she had cooked it. I don't remember her using a crust. She would place in the refrigerator after we had what we wanted. There will be many more recipes mentioned on this site.
Divinity Nut Pie
3 egg whites
1 cup sugar
1 cup chopped nuts
23 Ritz crackers
1 teaspoon vanilla
Topping
1/2 pint whipping cream
1/2 teaspoon powdered cocoa
3 tablespoons sugar
Beat egg whites and slowly add sugar after egg white peaks are stiff. Fold in chopped nuts. Take Ritz crackers and roll into crumbs. Add to mixture vanilla. Put this into a buttered pie plate and bake at 350 degrees for 30 minutes. Let cool. Then take whipping cream and add sugar slowly as you whip. Be careful not to whip the cream to butter. Fold in the cocoa powder. Then place in the cool pie crust. Let chill about an hour in refrigerator.
This first pie recipe is in Honor of my sister-in-law, Jo Murphrey. She is with Jesus now but on Christmas Day when we went to her house to celebrate this was her special pie. After the awesome turkey, dressing, ham, fresh cream corn, green butter beans and don't forget the fresh yeast rolls. There were many other dishes for the little ones likings. After the meal we all ask where is the Divinity Nut Pie. Of course she had lemon ice box pie, strawberry pie, pink lemonade pie, and chocolate cream pie. I truly miss those days at her house and the pre-festive opening of presents. You will enjoy this pie for sure.
Layer Delight Pie
First layer
1 cup flour
1/2 cup chopped nuts
1 stick butter
Melt butter. Add flour and nuts. Pat into 9x12 pan and bake at 375 degrees for 15 minutes. Cool.
Second layer
3 ounces softened cream cheese
1 cup cool whip
1 cup powdered sugar
Cream well and spread over 1st layer.
Third layer
1 large dry instant chocolate pudding
3 cups milk
1 container of Cool whip or frozen whipping cream
Blend pudding and milk for 2 minutes. Pour over 2nd layer. Then spread 1 cup Cool whip or frozen whipped cream on top.
Fourth layer
1 large dry instant vanilla pudding mix
3 cups milk
Blend for 2 minutes. Pour over 3rd layer. Use the remaining whipped cream to the top. Sprinkle with nuts. Chill in frig for about 2 hours and serve. Keep cool until you serve. You can use different pudding mixes for the layers to create your own dessert.
Millionare Pie
2 graham cracker pie crust
1 8 ounce cream cheese
1 can sweetened condensed milk
1 10 ounce Cool Whip
1 small can of crushed pineapple
1 cup of chopped pecans
18 cherries chopped
5 tablespoons of lemon juice
Drain pineappe and put to side. Mix cream cheese and sweetened condensed milk. Then fold in Cool Whip. Add all other ingredients including the pineapple to fold in well. Spoon into the 2 pie crust and place in the refrigerator for several hours or overnight.
Pink Lemonade Pie
1 graham cracker crust
1 can sweetened condensed milk
1 small container Cool Whip
1 small can frozen pink lemonade
Mix condensed milk and undiluted defrosted pink lemonade. Then fold in defrosted Cool Whip using a whisp. Pour into crust and chill in freezer for 2 hours or until firm.
Bread Pudding
4 beaten eggs
2 cups milk (evaporated is good)
1/3 cup sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
3 cups(4 slices toasted bread cubed)
Optional (1/3 cup raisins)
Beat eggs, milk, sugar, cinnamon, and vanilla. Place bread cubes in a glass cooking dish. Sprinkle in raisins if desired to you liking. Pour wet mixture over bread and mash the two together. Bake at 325 degrees for 35 to 40 minutes or until a knife poked into center comes out clean. Cool slightly and pour caramel sauce over the bread pudding.
Caramel sauce
1/2 cup packed brown sugar
1 tablespoon flour or corn starch
1/3 cup milk
2 tablespoons syrup
1 tablespoon butter
1 teaspoon vanilla
In heavy saucepan mix sugar and flour or corn starch. Stir in milk and syrup. Heat slightly and add butter. Stir continually until creamy and thick. Use medium heat until reaches a boil and then turn on low heat.
This is an awesome caramel sauce for ice cream, fruit, cheesecake, cake, or this bread pudding. Enjoy. be careful not to burn so if you need to adjust heat you can do so.
Cheesecake Brownies
11/4 cups sugar
3/4 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking flour
1 teaspoon baking soda
1 cup milk
1/2 cup cocoa powder
In sauce pan, heat sugar, butter, cocoa powder and vanilla. Heat on low to medium heat until sugar melts. Take off stove. Put eggs in a bowl and put some of the hot mixture to mix eggs where you can put this into the other hot mixture. Take all dry ingredients and mix together. Then alternate adding milk and dry ingredients thoroughly with a whisk. Pour this in the pan you are going to cook the brownies in.
Cheese cake mixture
1 stick butter
1- 8 ounce package cream cheese(
soft)
1/2 cup sugar
2 eggs
1 tablespoon all purpose flour
Mix butter and cream cheese. Add remaining ingredienst; mix well. Spoon onto brownie mix. Then take a knife and drag it back and forth to mix slightly into the chocolate cake mix.
Cook 25-30 minutes at 350 degrees.
Chocolate cake with white fluffy frosting
Chocolate cake mix ingredients
1 1/4 cups sugar
3/4 cups butter or margarine
3 egg yolks (seperate whites for frosting)
1 teaspoon vanilla
1 1/2 cups of all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
1/2 cup unsweetened cocoa powder
Heat in a saucepan sugar, margarine or butter, cocoa powder and vanilla. Heat until ingredients have melted. Take off the stove. Then beat the egg yolks and spoon some of the hot chocolate mixture into the egg yolks a spoon at a time until blended. You need to do this cause the eggs could change texture. Then take the flour mixture and milk to alternate into chocolate mixture until completely blended together. I use a wisp to get blended together. Put into a coated baking pan. Cook at 350 degrees for about 25 to 30 minutes. Keep a check on the cake as it might cook faster according to your oven.
White Fluffy Frosting
I have always used the old way of the 7 minute frosting recipe until the other day. This is such an easy recipe to use to frost any cake you want to.
1 cup sugar
1/4 teaspoon of cream of tartar
3 egg whites
3 tablespoons water
Place all ingredients in a stainless steel pan or heavy pan.
Then place heat on low to medium heat. Then take electric mixer and mix for 7 minutes starting at medium speed and going to high speed for 7 minutes or peaks are stiff. Keep check on heat to not let burn. I did not add vanilla because it was so awesome without it. Then spoon out onto the cooled chocolate cake.
The chocolate cake mix recipe is the cheesecake brownie using the chocolate cake recipe only that is located on this site.
Italian Cream Cake
2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, seperated
1 teaspoon baking soda
1 cup buttermilk
2 cups all purpose flour
1 cup shredded coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla
Cream sugar, shortening, and oil. Add egg yolks one at a time, beating well each time. Stir baking soda into buttermilk. Alternate buttermilk and flour into batter. Fold coconut into batter. Beat the 5 egg whites in a seperate bowl and fold into batter. Add flavoring. Pour into greased and floured 9" cake pans and cook for 25 minutes at 350 degrees. After removing cake, then let cool before frosting cake.
Frosting
1- 8 ounce package cream cheese
1/2 cup butter
1 - pound powdered sugar
11/2 cups pecans chopped
1/2 teaspoon vanilla
Cream butter and cream cheese to then slowly add powdered sugar beating till smooth. Add vanilla and mix well. Then fold in the chopped pecans.
BREADS & BREAKFAST & BEVERAGES
Homemade pancakes and waffle mix
1 cup self-rising flour
1 tbsp. brown or white sugar
1 tsp. vanilla
1 tbsp. honey
1 beaten egg
1 cup milk
2 tbsp. cooking oil
Mix flour and sugar. Add beaten egg, milk, and oil.
Mix with a wisp until all lumps are gone.
Heat your non-stick pan, flat grill, or waffle iron you use.
Use oil or margarine according to instructions for heating
Surface that you use.
Hot Chocolate Mix
8 quart box of powdered milk
1/2 pound powdered sugar
16 ounce can of Nestle's Quick
6 ounce jar of non-fat dairy creamer
Mix all ingredients together. Use 3 tablespoons of mix to hot water in cup for a delicious hot beverage year round. If not sweet enough add more powdered sugar. Also powdered cinnamon, spices it up a little.
Spice Tea
2 cups Tang
1 cup instant tea
2 cups sugar
1 container of lemonade mix
1 teaspoon cinnamon
1 teaspoon ground cloves
Combine all ingredients and store in covered container
Orange Julius Drink
6 ounce can frozen orange juice
1 cup mile
1 cup water
1/2 cup sugar
1 teaspoon vanilla
11 ice cubes
Put ingredients in blender until ice is crushed. Pour in glass and serve.
Spiced Hazelnut Creme Cafe
1 pot of Hazelnut Creme Coffee brewed
With 1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/3 cup sugar
Stir in all the above ingredients well.
Mix 1 1/2 cups heavy creme with 1 tablespoon brown sugar. Pour up a cup of this amazing coffee and put a dab of whipping creme on top.
Mocha Expresso
1 cup instant coffee granules
1 1/4 cups sugar
4 cups nonfat dry milk milk
1/2 cup dry cocoa powder
Boiling water
Cool Whip(Optional)
Grated chocolate(Optional)
Combine coffe granuales, sugar, dry milk, and cocoa. Mix well. Store mix in an airtight container until ready to use.For each serving place 1/4 cup mix in a cup or mug and 1 cup boiling water to stir well. Garnish with Cool Whip and grated chocolate if desired.
Yields 18 servings