These are so easy to make and with the apples falling of all the trees around here you can go pick up enough to make these in just a few minutes. I like to make these and eat with vanilla ice cream.
11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like
Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters. Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.
Thursday, October 14, 2010
SWEET RICE
1 Cup Instant Rice
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk
Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk
Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.
Wednesday, October 13, 2010
GETTING TO MEET CHRISTY JORDEN
While down in Nashville, Tn. my son and I went to the book fair that Nasville had this year in Oct. While there we got to go and here Christy Jorden of Southern Plate speak as well as sign her new cookbook that has just came out and has some great recipes in it.
Let me tell you this lady is going to make a hit in the cooking world. She is really a very sweet and kind person. She is laid back and just a southern lady who loves to cook like all of us. What will make her a go is how she is just so friendly. She had her mom with her and she is also a nice person. What really amazed me is what she said. She was telling about how her son ask her is she was going to be rich by selling her cookbooks and maybe getting her own cooking show. This is what her reply to him was. We are already rich. We have a home, shoes to wear, food on our table and all of us healthy and a car to drive. We already have all we need.
So that just shows you what kind of mom she is. She said it took her at least 10 hours a day to work on her blog. As she has a family she had to divide her time with everything us women have to do as well as try to take care of her blog and that is something in itself as it takes a long time to type up the recipes and take pictures.
We ask her what kind of flour she used for her Jorden rolls and she said she used the Southern Biscuit flour with the Blue Star yeast that you find in the jar. I ask her mom what kind of cornmeal they use and she said Martha White Cornmeal Mix. So if you can find her cookbook buy it. She has some great recipes in it. One of my favorite one is the Thousand Island dressing. Another one of course is her Jorden Rolls. Also the white BBQ sauce is good to. So beg for one for Christmas. I am so glad my son got me and my daughter one as they are selling so fast. Sam's club and Amazon has them now. Her book is No. 2 in the region now on Amazon I think.
While at Sam's I also found another new cookbook that is good. It was called Fix It And Forget It Chirstmas (or may be Holiday) Recipes. I just love to get my hands on a new cookbook.
Let me tell you this lady is going to make a hit in the cooking world. She is really a very sweet and kind person. She is laid back and just a southern lady who loves to cook like all of us. What will make her a go is how she is just so friendly. She had her mom with her and she is also a nice person. What really amazed me is what she said. She was telling about how her son ask her is she was going to be rich by selling her cookbooks and maybe getting her own cooking show. This is what her reply to him was. We are already rich. We have a home, shoes to wear, food on our table and all of us healthy and a car to drive. We already have all we need.
So that just shows you what kind of mom she is. She said it took her at least 10 hours a day to work on her blog. As she has a family she had to divide her time with everything us women have to do as well as try to take care of her blog and that is something in itself as it takes a long time to type up the recipes and take pictures.
We ask her what kind of flour she used for her Jorden rolls and she said she used the Southern Biscuit flour with the Blue Star yeast that you find in the jar. I ask her mom what kind of cornmeal they use and she said Martha White Cornmeal Mix. So if you can find her cookbook buy it. She has some great recipes in it. One of my favorite one is the Thousand Island dressing. Another one of course is her Jorden Rolls. Also the white BBQ sauce is good to. So beg for one for Christmas. I am so glad my son got me and my daughter one as they are selling so fast. Sam's club and Amazon has them now. Her book is No. 2 in the region now on Amazon I think.
While at Sam's I also found another new cookbook that is good. It was called Fix It And Forget It Chirstmas (or may be Holiday) Recipes. I just love to get my hands on a new cookbook.
Thursday, September 30, 2010
WALNUT BREAD
2 Eggs, beaten well
2 Cups Brown Sugar
2 Cups Buttermilk
4 Cups Plain Flour, sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
11/2 Cups Walnuts, Chopped
Beat the eggs and sugar until creamy. Add buttermilk and beat well. Add sifted flour with salt, baking owder and soda. Stir well. Stir in the walnuts. Pour into 2 9 x 5 loaf pans. Let stand 10 minutes before baking. Bake on 350 for 45 minutes to 1 hour.
2 Cups Brown Sugar
2 Cups Buttermilk
4 Cups Plain Flour, sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
11/2 Cups Walnuts, Chopped
Beat the eggs and sugar until creamy. Add buttermilk and beat well. Add sifted flour with salt, baking owder and soda. Stir well. Stir in the walnuts. Pour into 2 9 x 5 loaf pans. Let stand 10 minutes before baking. Bake on 350 for 45 minutes to 1 hour.
CROCKPOT APPLE BUTTER
3 Quarts Unsweetened Applesuace
3 Cups Sugar or less
21/2 Teaspoon Cinnamon
1 Teaspoon Ground Cloves
1/2 Teaspoon All Spice
1/2 Teaspoon Nutmeg
Combine all the ings. in a large slow cooker. Cover. Cook on high 8 -10 hours. Stir occoasionally. Remove lid during last 3-4 hours. It will thicken as it cooks. If not thick enough put lid back on and let cook awhile longer. Stir every now and then. After cooking have jars and lids hot and pour in. Seal tight. Turn jars upside down to seal. Can also be put in freezer.
3 Cups Sugar or less
21/2 Teaspoon Cinnamon
1 Teaspoon Ground Cloves
1/2 Teaspoon All Spice
1/2 Teaspoon Nutmeg
Combine all the ings. in a large slow cooker. Cover. Cook on high 8 -10 hours. Stir occoasionally. Remove lid during last 3-4 hours. It will thicken as it cooks. If not thick enough put lid back on and let cook awhile longer. Stir every now and then. After cooking have jars and lids hot and pour in. Seal tight. Turn jars upside down to seal. Can also be put in freezer.
PEPPER JACK CHEESE MACARONI
1Lb. Elbow Macaroni
10 Oz. Box Frozen Corn, thawed
1 Red Bell Pepper, chopped
1 Red Onion, chopped
4 Celery Ribs, chopped
8 Oz. Brick of Pepper Jack Cheese, diced small
3 Tablespoon Red Wine Vinegar
Salt And Pepper
1/3 Cup Olive Oil
11/2 Cup Tomatillo Salsa
3 Tablespoons Cilantro, chopped
Cook the macaroni and drain and rinse with cold water. Let cool. Do not overcook and let it be mushy. In a large bowl combine the corn, cheese, bell pepper, celery and onion. Season with the salt and pepper. Add the cooled pasta. Toss to combine this. In a small bowl wisk together the olive oil with the red wine vinegar. Fold in the salsa. Then add this to the pasta mixture. Toss again to coat evenly. Then stir in the cilantro.
10 Oz. Box Frozen Corn, thawed
1 Red Bell Pepper, chopped
1 Red Onion, chopped
4 Celery Ribs, chopped
8 Oz. Brick of Pepper Jack Cheese, diced small
3 Tablespoon Red Wine Vinegar
Salt And Pepper
1/3 Cup Olive Oil
11/2 Cup Tomatillo Salsa
3 Tablespoons Cilantro, chopped
Cook the macaroni and drain and rinse with cold water. Let cool. Do not overcook and let it be mushy. In a large bowl combine the corn, cheese, bell pepper, celery and onion. Season with the salt and pepper. Add the cooled pasta. Toss to combine this. In a small bowl wisk together the olive oil with the red wine vinegar. Fold in the salsa. Then add this to the pasta mixture. Toss again to coat evenly. Then stir in the cilantro.
BAKED JALAPENOS
12 Medium Jalapenos
4oz. Cream Cheese, softened
1/3 Or Less Of One of the Jalapenos, chopped
2/3 to 1 Cup Shredded Cheddar Cheese
1 Tablespoon Dried Chives
Salt and Pepper
Preheat oven to 350. Line a baking sheet with aluminum foil. Spray the baking sheet. Cut off the stem of the jalapeno and then split them open long ways. Remove the inside stem and seeds. Take one of the jalapenos and chop up after removing the seeds. (ues whatever amount you want for this to your liking). In a medium bowl combine the cream cheese, cheddar cheese, chopped jalapeno and chives. Season with the salt and pepper. Spoon cream cheese mixture into the jalapenos or use a piping bag or put in a ziploc bag and cut the end off of it and then put this mixture on the jalapenos. Put additional cheddar cheese on top. Bake for 12 minutes or until the jalapenos start to roast and cheese is bubbly. Do not let cheese get to brown on top because it will get hard.
4oz. Cream Cheese, softened
1/3 Or Less Of One of the Jalapenos, chopped
2/3 to 1 Cup Shredded Cheddar Cheese
1 Tablespoon Dried Chives
Salt and Pepper
Preheat oven to 350. Line a baking sheet with aluminum foil. Spray the baking sheet. Cut off the stem of the jalapeno and then split them open long ways. Remove the inside stem and seeds. Take one of the jalapenos and chop up after removing the seeds. (ues whatever amount you want for this to your liking). In a medium bowl combine the cream cheese, cheddar cheese, chopped jalapeno and chives. Season with the salt and pepper. Spoon cream cheese mixture into the jalapenos or use a piping bag or put in a ziploc bag and cut the end off of it and then put this mixture on the jalapenos. Put additional cheddar cheese on top. Bake for 12 minutes or until the jalapenos start to roast and cheese is bubbly. Do not let cheese get to brown on top because it will get hard.
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