Monday, November 17, 2008

Heart Attack Dressing

Egg Bread:

3 eggs
2 cups buttermilk
2 cups plain yellow cornmeal
1/2 tsp. baking soda
1 tsp. sugar
2 tsps. baking powder
2 sticks butter, melted
1 tsp. salt

Beat eggs, add 1 stick of melted butter and buttermilk. Mix soda, baking powder, salt, sugar and meal in a separate bowl. Beat into egg mixture a little at a time. Add second stick of melted butter. Pour into greased pan (I use my cast iron skillet) and bake @ 350 degrees until golden brown~ 30-40 minutes.


6 biscuits
1 cup finely chopped celery
1/2 tsp. black pepper
2 medium finely chopped onions
4 eggs
1 cup melted butter
2 1/2 cups chicken broth (I usually add more~ depends on how big my biscuits are and how many I use)

Mix dressing w/egg bread while it is still hot from the oven. Put all in dressing pan and bake @ 350 til golden brown.

Call 911 if you experience any heart palpation's...

Twice Baked Taters


Sea Salt
Kosher Salt
Sour Cream
Cheddar Cheese

Wash and while taters are still damp, stab w/knife a few times and cut a slit down the side. Rub with sea salt and wrap w/foil. Bake @ 425 for about an hour or till knife jabs in easily and comes out clean.
Slice taters in half. With a teaspoon, scoop out flesh and put in a large bowl. I use a ricer to squeeze the tater (a gift from a friend) meat so that there are very few lumps to contend with. Add butter, salt, pepper, milk and sour cream (to taste) and mix. Put tater mixture back into shells.
Roll taters on a plate to cover tops w/sharp Cheddar cheese. Sprinkle with more pepper and paprika. Cover w/foil and place in freezer until ready to use or bake at 350 for about 30 minutes or until heated through and cheese is melted.
That's all there is to it~

Wednesday, November 12, 2008

Angel Biscuits

1 envelope yeast
1/4 c + 1 pinch sugar
2 tbs. lukewarm water
5 c. self rising flour
1 c. cold Crisco cut up in small pieces
2 c. buttermilk
6 tbs. butter melted

1) In small bowl dissolve yeast and the pinch of sugar in lukewarm water and let it stand for five minutes, or till foamy. Meanwhile in a large bowl mix flour with the remaining 1/4 cup sugar. Using a pasty blender or two knives cut in the shortening until the mixture resembles small peas. Add the yeast and buttermilk and stir until the dough just comes together.

2) Turn the dough out onto a lightly floured work surface and knead 5 times. The dough should have a soft, moist texture. Return the dough to a clean bowl and cover with plastic rap. Refrigerate over night.

3) Transfer the chilled dough to a lightly floured surface and kneed 10 times. Roll out the dough to a 16 inch round 1/3 inch thick. Using a 2 1/4 inch biscuit cutter, stamp out biscuits as close together as possible. Gather the scraps kneed three times and reroll then stamp out more biscuits as close together as you can.

4) Lightly butter 2 large baking sheets. Brush the tops of the biscuits with the melted butter. Fold biscuits in half, then brush the unbuttered sides with the remaining butter and place on prepared baking sheets. Cover loosely with plastic wrap and let the biscuits rise in a draft free place for two hours.

5) Preheat oven to 400 degrees. Bake the biscuits for about 15 minutes, or until browned on the bottom and slightly golden on top. Serve warm.

*Make ahead of time: The dough can be refrigerated for up to two days.*