Grandmother's archives

Bourbon Balls

1 stick butter, soft
1 box powdered sugar
1 cup nuts chopped fine
1/4 cup bourbon
pecan halves

Pour bourbon over nuts and let stand 24 hrs in covered container.  Mix everything together and let sit 8 hours.  Form balls on wax paper.  Put toothpicks in each and freeze.
Melt 1 1/2 pkgs. Baker's semi-sweet chocolate in double boiler.  Add 3 Tbs shaved paraffin wax.
Dip balls and remove toothpicks.  You can put a dollop of chocolate over toothpick hole and place a pecan half on top.  Put in refrigerator until set.

😋

Date Balls

1/2 cup butter, softened
1 cup sugar
1 10oz pkg chopped dates
1 egg, lightly beaten
1 cup chopped pecans, toasted
1 tsp. vanilla
4 cups Rice Krispies
powdered sugar

Combine first 4 ingredients in saucepan and cook over low heat 6-8 minutes, stirring constantly.  Add pecans and cook 10 minutes, stirring constantly.
Remove from heat, stir in vanilla, stir in cereal, and cool slightly.
Shape into balls and roll in powdered sugar.

😋

Layer Cake

3 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup unsalted butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
4 eggs, room temperature
1 cup milk, room temp.

Preheat oven to 350 degrees.
Grease and flour two 9" cake pans.
Sift flour, baking powder, and salt; set aside.
In large bowl of stand mixer, cream sugar and butter for 6 minutes, scraping down sides of bowl.  Add flavorings and mix 30 seconds.  With mixer on low speed, add eggs, one at a time, until combined.  Add a third of flour mixture and alternate adding milk until all combined.  Pour into prepared pans.  Bake at 350 degrees for 30-35 min. or until done.

😋

Chocolate Icing

3 cups sugar
1 cup cream or evaporated milk
2 eggs
pinch of salt
1 tsp vanilla
4 squares unsweet chocolate
1 stick butter

Mix first 5 ingredients and cook over direct heat 7 minutes after it comes to a boil, stirring constantly.  Remove from heat.  Add chocolate and butter.  Beat until ready to spread.

😋

Fruitcake Cookies

Cream:  1 stick butter and 3/4 cup brown sugar
Add:  2 eggs + 1 1/2 tsp. milk + 1/2 cup whiskey
Sift and Add:  2 cups flour + 1/2 tsp. cinnamon + 1/2 tsp. cloves + 1/2 tsp. allspice + 1/2 tsp nutmeg + 1 1/2 tsp. baking soda
Over fruit, sprinkle 1/4 cup flour:  1 lb. cherries + 1 lb. pineapple + 1 lb. white raisins + 3 cups pecans
Mix all together.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 300 degrees for 20 min.

😋

Pound Cake

2 sticks butter. softened
2 cups sugar
5 eggs - room temperature
2 1/4 cups flour, sifted
1 tsp. lemon extract
1 tsp. vanilla

Heat oven to 325 degrees.
Grease and flour tube pan.
Cream butter and sugar for 6-8 minutes.  Add eggs and flour alternatively until combined.  Add flavorings.  Bake 1 hour or until done.

😋

Christmas Wreath Cookies

1 bag marshmallows
1 stick margarine
1 tsp. vanilla
green food coloring
3-4 cups Corn Flakes
red cinnamon candies

Melt marshmallows and margarine over low heat.  Add vanilla and a few drops of food coloring.  Mix in 3 to 4 cups Corn Flakes.  Drop onto wax paper in shape of holly wreaths.  Decorate with candies to look like holly berries.  Refrigerate.

Black Friday Turkey

Since I join my big extended family on Thanksgiving day, I only make side dishes and don't get that delicious leftover turkey.  I usually take advantage of cheap turkey and cook my own the day after.  This year I got started early and tried Ina Garten's Accidental Turkey recipe which required 2-3 days of sitting in the fridge.  It turned out pretty good, but I was very distracted with Black Friday shopping and probably let it cook a bit too long.  I learned that brined turkey actually cooks faster than regular.  Luckily the dry brine made the meat moist and the flavor was good.  My gravy was probably a bit salty but strangely I like it that way.  Not sure what to do about that since the turkey was brined.  I would probably make this recipe again.

Dry Brined Turkey

Dry Brined Turkey

Kosher salt

1 tablespoon minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12- to 14-pound) fresh turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 tablespoons (1/2 stick) unsalted butter, melted

Freshly ground black pepper

Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.

Preheat oven to 450 degrees.

Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. 

Black Friday Meal

A New Pie Plan

Today I baked my favorite Chocolate Pecan Bourbon Pie and "accidentally" ate a piece!  I can't take a damaged pie to Thanksgiving.  Luckily I had used a frozen pie crust and noticed this recipe on the back.  I happened to have baked sweet potatoes in the fridge for use in a casserole, so why not try out this recipe?  I hope it is good.

Cream Cheese - Sweet Potato Pie

Cream Cheese Layer 
1 8oz pkg. cream cheese (do not soften)
1/4 cup sugar
1 egg
1 tsp grated orange zest

Sweet Potato Layer
1 cup mashed cooked sweet potato (about 3/4 lb. uncooked)
2/3 cup half and half
1/2 cup brown sugar
1 tsp grated orange zest
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
1 Pillsbury Pet-Ritz frozen deep dish pie crust

1. Place cookie sheet on oven rack and heat oven to 350 degrees.
2. In small bowl, beat cream cheese and sugar on low speed until blended.  Add egg and beat well.  Stir in orange zest.  Set aside.
3. Place cooked sweet potatoes in food processor and process until smooth.  In large bowl, beat all sweet potato layer ingredients with a whisk. 
4. Spread cream cheese mixture in frozen crust.  Carefully spoon sweet potato mixture over cream cheese mixture.
5. Bake on cookie sheet 50 to 60 minutes or until set and knife inserted in center comes out clean.  Cool 30 minutes then refrigerate until chilled, 3 to 4 hours.
6. Serve with whipped cream if desired.  Store in refrigerator.

Sweeeeet!

Sweet potato casserole is a Thanksgiving favorite.  My sister makes the best one and she makes it in a huge pan big enough for our extended family celebration of over 50 people.  Unfortunately she won't be joining us this year so I'll be making my own version.

Sweet Potato Casserole

3 cups cooked and mashed sweet potatoes (4-5 medium potatoes)
1/4 cup sugar
2 eggs, beaten
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 cup butter, melted
1/2 cup milk
1 1/2 tsp. vanilla

Topping
1/2 cup brown sugar
1/2 cup flour
1 cup nuts (pecans), chopped
1/3 cup butter, softened

Heat oven to 350 degrees.  Butter 9x9 glass baking dish.

Mix potatoes through vanilla (note: add more or less sugar, based on sweetness of potatoes).  Pour potato mixture into prepared pan.

Combine topping ingredients (should be thoroughly combined but look like chunky streusel topping).  Crumble over top of potatoes.

Bake approx. 30 minutes or until heated through.

Dressing, Not Stuffing

It's time for Thanksgiving cooking and I'm making a recipe for dressing that I found in Southern Living magazine.  It's definitely different from any dressing I've ever made so I hope it works out.  This requires overnight refrigeration so get started early.

1. Cook celery and onions	2. Crumble breads and mix
3. Pour on boiling soups and mix	4. Add eggs then pour in pan and chill

Cornbread Dressing

(from Southern Living Nov. 2018 edition)

1 6oz pkg. unsweet cornbread mix
4 biscuits (like Pillsbury Grands)
4 toasted white bread slices
3 toasted hamburger buns
1/2 cup unsalted butter
2 cups chopped yellow onions
2 cups chopped celery
4 cups chicken broth
1 1/2 can cream of chicken soup
1/2 can cream of celery soup
1/2 Tbs. poultry seasoning
1/2 Tbs. ground sage
3 large eggs, beaten

Butter a 9"x13" baking dish and set aside.

Prepare cornbread and biscuits according to package directions.  Let cool and crumble into a large bowl.  Tear toasted bread and buns into small pieces and add to bowl.  Combine and break up all bread into small pieces.

Melt butter in large saucepan over medium high heat.  Add onions and celery and cook, stirring occasionally, for about 10 minutes, or until onions are translucent.  Stir in chicken broth, soups, and seasonings.  Brin mixture to a boil and pour over breads, stirring to combine.  Let cool 20 minutes, stirring occasionally.  Add beaten eggs, stirring to combine.  Pour mixture into prepared baking dish, cover, and refrigerate overnight.

Uncover baking dish and bring to room temperature.  Preheat oven to 350 degrees.  Bake 1 hour or until top is browned and middle is set.

Tried and True Chicken Parm

Chicken parmesan is a staple at my house for an easy weeknight dinner.  I realized I haven't posted the recipe so I found a video which is even better.  It shows you how to slice your chicken breasts and pound them out.  This is the secret to pan frying moist chicken breasts.  If you don't pound them out to the same thickness, you end up cooking them until they are dry because the thick end will still be raw when the thin part is done.  Take the extra minute to get this right and you will never go back.

Here's my quick and easy recipe - I don't use the oven because that is just one more step and another dish to clean.  But if I'm cooking for friends and being "fancy" I'll use the oven method in the video.

Chicken Parmesan - quick and easy

large skillet with lid (big enough to hold all 4 pieces of chicken)
2 Tbs olive oil (or more as needed for frying)
4 chicken cutlets (made from two boneless chicken breasts, sliced in half lengthwise)
wax paper
salt & pepper
1/2 cup flour (or more as needed)
2 eggs (sometimes can use 1 egg and 1 Tbs water)
1/2 cup breadcrumbs (I use Italian seasoned but you can also use unseasoned or panko)
1/2 cup grated parmesan cheese (plus extra for serving)
fresh mozzarella, sliced
jar of your favorite pasta sauce
cooked pasta noodles (such as vermicelli or spaghetti)

Boil salted water and cook pasta noodles as directed. 
Heat pasta sauce in covered saucepan over low while cooking chicken.

Heat olive oil in skillet over medium high heat.  Place chicken cutlets on wax paper on counter.  Place another piece of wax paper over cutlets.  Using a meat mallet, pound chicken cutlets to uniform thickness (approx 1/2 inch).  Discard top piece of wax paper.  Salt and pepper each cutlet on both sides.  Scramble eggs in a wide, shallow bowl.  Combine parmesan and breadcrumbs on a piece of wax paper (use an extra large piece of wax paper with enough room to place all 4 pieces of chicken on it).

Create an assembly line along counter: 
1. wax paper with salted/peppered chicken
2. wax paper with flour
3. bowl of scrambled eggs
4. wax paper with breadcrumbs and parmesan
5. frying pan with hot oil

Coat each piece of chicken with flour and shake off excess, dip chicken in egg and let it drip off a few seconds, then dredge chicken in breadcrumb mixture and place on last piece of wax paper until you have all 4 pieces prepared. 

Test the oil in skillet, take a pinch of breadcrumbs and drop in oil.  If it sizzles then oil is ready.  Place all 4 pieces of chicken in skillet and cook 2 minutes until lightly brown.  Shake pan to make sure the chicken is not stuck and it slides easily (if not you may need more oil or your pan may not be hot enough).  Turn and cook 2 more minutes until browned.  Turn again and place slices of mozzarella on cooked top of each piece of chicken and put a lid on pan.  Cook 1 minute then remove pan from heat and keep covered another 1-2 minutes or until cheese is melted. 

To serve, place pasta on plate and put a piece of chicken half way over pasta.  Spoon desired amount of pasta sauce over chicken and pasta.  Sprinkle with additional parmesan cheese as desired.