Desserts · Fruit

Peach Praline Cobbler

This recipe is so much like the recipe that my Italian neighbor from NYC gave me years ago that I seemed to have misplaced. It is different from the ordinary cobbler. Such a great way to use fresh peaches.

8 cups of fresh peaches (or frozen)
1 cup sugar
1 cup water
2 tables cornstarch
1 teas ground cinnamon
3/4 cup light packed brown sugar
1/4 cup butter
1 1/2 cups chopped pecans
2 cups self rising flour
2 teas sugar
1/2 cup shortening
3/4 cup buttermilk
in a large pan, combine peaches, 1 cup sugar, water, cornstarch and cinnamon. Cook and stir until thickened and bubbly. Transfer to a 3 qt rectangle baking dish.
For filling:
Stir together brown sugar and melted butter; add pecans. Toss to coat and set aside.
For dough:
IN a large mixing bowl, stir together self rising flour and 2 teas sugar. Cut in the shortening. Make a well in center and add buttermilk. Stir just enough to cling together.
Turn dough out onto a lightly floured surface. Knead gently for 10-12 strokes. roll to a 12×8″ rectangle. Spread with pecan filling. Roll up from one of the long sides, (like you would do when making cinnamon rolls). Cut into 12 (1″ thick) slices. Place slices cut down, atop hot peaches.
Bake, uncovered in 400 degree oven for 25-30 minutes or until dough cuts are golden. Serve warm with ice cream or 1/2 & 1/2 poured over individual servings.
*(you may substitute regular flour with 2 teas baking powder, 1/2 teas baking soda and 1/2 teas salt in place of the self-rising flour)

Desserts · Holiday Fare

Praline Pumpkin Dessert

It is truly summer & with temps going to the 100’s, who wants to have the oven on?
Looking through an old 1987 Sothern Living magazine this no-bake dessert drew my attention.
Not wanting to wait for Fall to experience my love of pumpkin, I immediately tore this one out. It is a keeper.
Crust:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup light brown sugar
1/3 cup butter, melted
Mix and press into bottom of a 9″ spring form pan.
Filling:
1 can (14 oz) Sweetened Condensed Milk (aka Eagle Brand)
1/4 cup frozen orange juice concentrate
1 can (16 oz) canned pumpkin
1 teas pumpkin pie spice
1 (8 oz) container frozen whipped topping, defrosted
Blend all ingredients and pour over crust. Put into freezer for at least 4 hours, covered. Spread 1 qt of vanilla softened ice cream over the top. Return to freezer, covered. Allow to stand at room temperature 5 min before serving. Serve with Praline Sauce*
*Praline Sauce
1 can Sweetened Condensed Milk
1 cup light brown sugar
1/2 cup water
1 table butter
1 teas vanilla
Pour contents of can in deep casserole dish. Cover and cook in microwave 3 minutes. Stir and cook another 2-3 min. Stir in brown sugar, water and butter. Microwave an additional 1-2 min, covered. Add vanilla and stir until smooth. Cool or chill before using over pumpkin dessert.

Uncategorized

Red Velvet Brownies

1(4 oz) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups flour
1 (1oz) bottle red liquid food coloring
1 1/2 teas baking powder
1 teas vanilla
1/8 teas salt
Small batch cream cheese frosting*recipe to follow
preheat oven to 350. Line bottom and sides of a 9 inch square pan with foil. Allowed to 2-3 inches to extend over sides, lightly grease with oil.
microwave chocolate and butter in a large microwave safe bowl for 1 to 2 minutes or until melted and smooth; stir at 30 second intervals. Whiskey in sugar. Add eggs, one at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
bake at 350 for 44 to 48 minutes, or until brownies test done. Cool completely about 2 hours. Lift brownies from pan using foil sides as handles; gently remove foil.spread small batch cream cheese frosting over top of brownies and cut into 16 squares.
*frosting
1(8) ounce package of cream cheese,softened
3 tablespoons butter, softened
1 1/2 cups of powdered sugar
1 teaspoon vanilla extract
beat cream cheese and butter at medium speed with mixer until creamy. Gradually add powdered sugar with vanilla. Mix until smooth.

Chocolate · Cookies · Desserts

Chocolate Pecan Pie Bars

I felt that after posting the recipe for Possum I had better redeem myself and what better way to do that than with a chocolate dessert. There were several inquiries as to if that was a real recipe. Yes, it was a real recipe out of Randy’s family cookbook from his great grandmothers family. Because I had never seen anything like it I just had to post it. But now on to the chocolate bars, these combine the wonderful flavor of pecan pie and chocolate. We were at Luby’s today and it took all my will power to walk past the pecan pie which in turn made me come home and want to make pecan pie. These give me both loves, pecan pie and chocolate…ah, much better sounding than Possum and Sweet Potatoes don’t you think?

1 1/4 cup flour
1/4 sugar
1/2 teas baking powder
1/2 teas ground cinnamon
1/2 cup cold butter (1 stick)
1 cup chopped pecans
1/4 cup butter
1 oz unsweetened chocolate square
3 beaten eggs
1 1/4 cups packed light brown sugar
2 tables water
2 teas vanilla
In a mixing bowl, stir together flour, 1/4 cup granulated sugar, baking powder and cinnamon. Cut in the 1/2 cup cold butter until mixture resembles coarse crumbs.
Stir in pecans. Press into bottom of an ungreased 13x9x2 baking pan. Bake in a preheated 350 oven for 10 min.
Meanwhile, in a small saucepan, combine the 1/4 cup butter and chocolate.
Heat and stir over low heat until chocolate is melted. In a small mixing bowl, combine eggs, brown sugar, water and vanilla. Stir until well blended. Pour over crust. Return to oven. Bake 20 min. Cool. Cut into bars.

Uncategorized

Possum & Sweet Potatoes

Yes you read right. When going through that same 1928 cookbook which has recipes from the Depression, I came across this and couldn’t believe what it was. Right in the middle of the recipes for meatball soup and Tamale Pie was “possum & sweet potatoes”. Randy told me I had to put this recipe on the blog. He says that my blog will be the only other food blog with a recipe for cooking possum. I think he is right.
Pour a large kettleful of hot water into a convenient vessel; add a small amount of ashes and then put the possum in. Turn until fur is loosened and it can easily be scraped clean. Remove head and feet; wash thoroughly. Salt in and outside. Let hang overnight outside to freeze.
Wash again and put in baking pan with a little water. Cover and put over the fire. When tender remove cover and put in oven to brown. Dust with pepper and baste with drippings; have medium potatoes peeled and boiled tender, adding a little butter and sugar.
When potatoes are tender, baste with juices until golden brown. Arrange possum on hot platter with potatoes around him and serve.

I don’t know about you but not even the best sweet potato casserole could make me like possum. Think I will stick to cows, pigs and chickens. They are much easier to skin.

Cakes · Chocolate · Desserts

Truly Different Cupcakes

Have been going through a cookbook my sister-in-law brought over the other night which is dated back to the 20’s and has been in the Cox family for years. It includes recipes from 1928 to early 2000. This recipe caught my eye and am going to make them tomorrow. Today the weather is rainy and in the 80’s so have to make a peach cobbler. It just fits the weather we are having.

2 sticks butter
1 bar German Chocolate sweet chocolate
1 1/2 cup chopped pecans
1 3/4 cup sugar
1 cup flour
4 eggs
1/4 teas butter flavoring
1 teas vanilla
Combine melted butter and chocolate. Set aside. Beat BY HAND, the flour, sugar, eggs and flavorings. Add chocolate mixture. Refrigerate batter, covered overnight. Line an 18 cupcake pan with paper liners. Divide batter evenly among pan. Bake at 325 for 25 min or until cupcake tests done in middle. Do not overbake.
Sprinkle with powdered sugar or frost with Cocoa frosting.
Or peanut cream frosting:*
1 (7 oz) jar marshmallow cream
2 tables milk
1/2 cup peanut butter
Combine marshmallow cream and milk, mixing with mixer until well blended. Add peanut butter, beating until light and fluffy. Frost cooled cupcakes.

Cakes · Chocolate · Daily Thoughts · Desserts

Coconut White Chocolate Cheesecake

The grandkids are gone so I can put away the chicken nuggets, mac & cheese, frozen pizza and get back to sugar. Since we have been entertaining kids/grandkids and have tried to cook all their favs while they were in town, we tried to convince them that we were “giving up” healthy foods just for them, when in reality, the boxed mac & cheese was a delight as was the pizza that graced out table several nights during that time. While the kids feasted on frozen pizza, the adults indulged on gourmet pizzas from our favorite take-outs. But since they thought that we were giving up all our normal healthy foods, just for them, we think that we earned a couple of visits from them when we are in the nursing home. But now we get to go back to our normal way of eating. Chicken fried steak, chocolate cakes baked at 8 p.m. and cheesecakes that sometimes take the place of dinner.
After Randy took me to Nordstrom’s for my best dessert treat ever, white chocolate bread pudding, the crave to have more white chocolate desserts began to surface. Seeing this recipe in the Taste of Home April/May 2014, I knew that it would be the next big dessert I made.
1 1/2 cups graham cracker crumbs
6 tables butter, melted
5 packages (8 oz ea) cream cheese, softened
1 cup sugar
1 1/2 cups white chocolate baking chips, melted and cooled
3/4 cup coconut milk
2 teas coconut extract
1 teas vanilla
4 eggs, beaten lightly
3/4 cup flaked coconut, divided
Preheat oven to 325. Place a greased 9″ (3″ deep) spring form (cheesecake pan) on a double thickness of heavy duty foil. (about 18″ sq).
Wrap foil around pan.
In a bowl, mix crumbs and butter. Press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled melted chips, coconut milk and extracts.
Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over the crust. Place spring form pan in a larger baking pan. Add 1″ of hot water to larger pan.
Bake 60 min to 70 min or until center is just set and top appears dull.
Remove pan from larger pan. Cool on a wire rack for 10 min.
Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
Refrigerate, covered, overnight.
Remove rim from pan. Serve topped with toasted coconut*
To Toast Coconut: Bake at 350 on a jelly roll pan for 5-10 min, or until golden brown, stirring frequently.

Breads · Breakfast

Lemon Blueberry Scones

2 cups flour
1 tables baking powder
1/2 teas salt
2 tables sugar
5 tables cold unsalted butter
1 cup fresh blueberries
Finely grated zest of 1 lemon
1 1/4 cups heavy cream

Preheat oven to 400. Gently whisk dry ingredients together. Grate the butter on the coarse side of a box grater. (or use pastry cutter to blend in cold butter) and add to the dry ingredients; gently toss to combine.
Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together, just to incorporate, do not overwork the dough. Divide the dough into 12 equal pieces. Form into mounds. Arrange them on parchment paper lined baking sheet. Sprinkle about a teas of sugar over the top of each mound before baking. Bake for 16 to 20 minutes or until tops are barely golden brown.

Uncategorized

Regello Lane vs Redneck Ally

This week has been a week of self reflection. Since moving back to Texas from California, we have discovered that under the fine layer of sophistication that we tried to maintain around friends out West,lies the real Texas redneck demeanor that we tried to ignore is the real us.
The last 9 days, 13 hours and 48 seconds (but who is counting) we have had adult kids and grandkids staying with us. When we went to the airport to pick up the 2 older darlings, 12 and 4, we were filled with excitement that we would show them the finer things of living in the great metropolitan city of Dallas. The rest of the group wasn’t showing up for 2 more days so that would give us time to have grandparently influence that would hopefully teach them about great restaurants, museums and parks that were a kid’s dream. We are 9 days into this and we have yet to visit a museum, park or fine restaurant, unless you count Chick Fila.
Last night we truly realized that our dreams of teaching refinement had come to a halt. As Jaden the 12 year old, has an ankle the size of a basketball since kicking a punching bag with his foot and missing, hitting the base, Jodi and I decided that we needed a break from waiting hand and foot on Jaden, laying on the couch with his foot covered with ice bags. We decided to take Noah outside to get some fresh air. He had been stuck in the house all day and we thought maybe getting him outside would alter his mood for the good, plus ours in that we wouldn’t have Micky Mouse Clubhouse playing in the background.
Since Randy and I live in a community of townhomes that only have courtyards with no yards, we have taken to sitting out back in the driveway. It is much cooler in the back, as we get the wind and the kids have the ally to play (well as long as we are there to watch for speeding cars going back and forth out of the driveways that line the ally).
We drag our lawn chairs out and Noah(who is 2) proceeds to point to the van, indicating that he wants all the doors to the gray minivan open. Jodi allows him to do this, hoping that he will sit and watch his video in the van, giving us a chance to just sit and visit for a few minutes. We look down and see that Noah has brought out the training potty and sat it down at the back of the van. Apparently he had set it out without us knowing it and was sitting on it when cars were driving by. We thought the neighbors were just being really friendly and smiling when all the while they were watching Noah sitting on the potty in the driveway with us sitting in our lawn chairs with our glasses of tea. Jodi looks over at me and says, “mom, we are now officially rednecks”. We quickly shut up the doors to the van, brought the chairs into the garage, emptied out the training potty and ran in the house before anymore neighbors drove by.
Randy and I are quickly running out of places that we are welcome to live. We have bought an Arkansas map and am planning a trip to scout out our new residence. We are hoping that we fit it a little better there than Frisco.

Chocolate · Desserts

Peanut Butter Banana Cream Pie

Two our grandson’s are here from Phoenix and the rest of the family drives in today. I have two games on my phone, Candy Crush and Pet Rescue. I have been stuck on level 34 on Pet Rescue for over a month. Caleb the 4 yr old has been playing on my phone for 2 days. Yesterday he brought me my phone because it needed charging. That is the only time we have a conversation is when the phones need charging or their fingers cramp from playing the games and they have to rest for 15 minutes to get circulation back in their hands. Anyway, back to my story, Caleb brings me my phone and ask me what 3 plus 7 make. In my most teacherly grandmotherly voice I respond “10”. Caleb proceeds to tell me, “no, Nana, it is 37, I just moved you from level 34 to 37” Apparently he wanted to be sure I got the fact that he had progressed me 3 levels in 2 days. What a little smart-alec.
Guess I will leave the gaming to them and get back to the kitchen where I belong. Yesterday Costco was handing out their free cookbooks when we were in the store. Leafing through I saw this recipe and knew that it would be perfect for these precious little darlings that use every available opportunity to show us we are just not “with it”.
1 small package (3.4 oz) instant vanilla pudding
1 12 oz can Pet evaporated milk
1/4 cup Jif Creamy Peanut butter
1/4 teas almond extract or vanilla
2 bananas, cut into 1/8″ slices
1/4 cup Smucker’s Hot Fudge Topping
1 6 oz prepared chocolate cookie crust
1 cup Cool Whip, thawed
1/4 cup chopped cocktail peanuts
In a large bowl, combine pudding mix, evaporated milk, peanut butter and extract. Beat on medium speed with mixer until smooth.
Place a single layer of bananas on crust bottom. Pour the pudding mixture over the bananas. Place another layer of bananas over the pudding mixture.
Drizzle fudge topping over the bananas. Spread whipped topping over the fudge topping. Sprinkle with peanuts if desired. Chill for 2 hours. Makes 8 servings