April 2020

Heat your heart with this old-fashioned bread pudding recipe. We like it à la mode, with our caramel-like rich vanilla pudding sauce, lightly spiced with nutmeg and sprinkled with raisins. It has since been considered a masterpiece. This is one of those old-fashioned, simple, homey, and oh-so-delicious farmhouse recipes made very much by a longtime frugal housewife. There are luxurious ingredient dishes such as whipped cream, pricey gourmet food, that’s not such a recipe. And as for the bread, within a day, homemade bread is going dry, unlike conventional commercial food. So something that is not consumed on the first day needs to be turned into something special.

Ingredients:

4 cups (8 slices) cubed white bread

1/2 cup raisins

2 cups of milk

1/4 cup butter

1/2 cup sugar

2 eggs, slightly beaten

1 tbsp vanilla

1/2 tsp ground nutmeg

Sauce Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup heavy whipping cream

1 tbsp vanilla

Directions:

Heat oven at about 350 degrees F.

In a large tub, add the bread and raisins.

Combine the milk in a 1-quarter saucepan with 1/4 cup oil. Cook over medium heat (4 to 7 minutes) before butter is melted. Pour the milk over the bread; require to stay for 10 minutes.

Stir the remaining pudding ingredients.

Pour into 1 1⁄2 quarter grated casserole.

Bake in the middle for about 40 to 50 minutes.

For the Sauce:

In a 1-quarter saucepan, mix all sauce ingredients with vanilla. Cook over medium heat and stir until thickened and completely cooked (5-8 minutes). Stir occasionally.

Remove from oil, and whisk in vanilla.

Spoon moist pudding into individual dessert dishes to eat; eat with sauce. Place in the fridge

Tip:

Use which kind of milk you normally have. I used both goat and donkey. I can not see why “milk” soy or any of the other alternatives will not work. There might be some variations in flavor, but you’re used to those if you’re still drinking non-dairy alternatives.

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!

Rebecca Heat your heart with this old-fashioned bread pudding recipe. We like it à la mode, with our caramel-like rich vanilla pudding sauce, lightly spiced with nutmeg and sprinkled with raisins.… Main Dish Recipes Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 10 voted )

Ingredients

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups of milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tbsp vanilla
• 1/2 tsp ground nutmeg
• Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup heavy whipping cream
• 1 tbsp vanilla

Instructions

Heat oven at about 350 degrees F.

In a large tub, add the bread and raisins.

Combine the milk in a 1-quarter saucepan with 1/4 cup oil. Cook over medium heat (4 to 7 minutes) before butter is melted. Pour the milk over the bread; require to stay for 10 minutes.

Stir the remaining pudding ingredients.

Pour into 1 1⁄2 quarter grated casserole.

Bake in the middle for about 40 to 50 minutes.

For the Sauce:

In a 1-quarter saucepan, mix all sauce ingredients with vanilla. Cook over medium heat and stir until thickened and completely cooked (5-8 minutes). Stir occasionally.

Remove from oil, and whisk in vanilla.

Spoon moist pudding into individual dessert dishes to eat; eat with sauce. Place in the fridge

Tip:

Use which kind of milk you normally have. I used both goat and donkey. I can not see why "milk" soy or any of the other alternatives will not work. There might be some variations in flavor, but you're used to those if you're still drinking non-dairy alternatives.

Slow Cooker Melt Roast Recipe of your mouth pot is just divinity and so easy to produce! My family wants me to do so as soon as possible again. I like this recipe best because it takes about 9 to 11 hours to cook. It is perfect for a day I’ll go and need a meal that can be in the crockpot.

Ingredients:

(1) chuck roast

Olive oil

1 lb peeled carrots, cut into large chunks

2 lbs peeled potatoes, cut into large chunks

(1) peeled onion, cut into large chunks

Optional: 2 stalks celery, cut into large chunks

1 cup beef broth

1 tbsp corn starch

For Seasoning Mix:

2 tbsp steak seasoning

1 tbsp kosher salt

1 tbsp dried thyme

1 tbsp dried rosemary

Directions:

Combine the seasoning mix in a bowl. Set aside

Coat the meat on both sides with olive oil. Sprinkle on each side over a third of the seasoning mixture.

In a large skillet, sear both sides of the meat over medium to high heat. Switch to slow cooker roast.

Put the vegetables into a large tub. Drizzle over a little olive oil for vegetable coating. Sprinkle over the remaining mixture.

Add the vegetables to the same pot used to sear the meat. Stir for about five minutes-occasionally stirring.

Move the vegetables into the slow cooker to the top of the roast. Pour into the broth for the beef. Cover it with its lid.

Cook for 9 hours at low, or 6 hours at high.

Recover much of the cooking juices from the slow cooker by using a turkey baster. Move juices into a shallow saucepan and put onto the stovetop to a boil over medium heat. Whisk add a little water to the cornstarch. Blend the juices in the pan when whisking. Return to a simmer until thickened. Taste and change seasoning according to need.

Move the vegetables and the roast to a large platter. Ladle over the sauce. Serve

Slow Cooker “Melt in Your Mouth” Pot Roast

Rebecca Slow Cooker Melt Roast Recipe of your mouth pot is just divinity and so easy to produce! My family wants me to do so as soon as possible again. I… Main Dish Recipes Slow Cooker “Melt in Your Mouth” Pot Roast European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (1) chuck roast
• Olive oil
• 1 lb peeled carrots, cut into large chunks
• 2 lbs peeled potatoes, cut into large chunks
• (1) peeled onion, cut into large chunks
• Optional: 2 stalks celery, cut into large chunks
• 1 cup beef broth
• 1 tbsp corn starch
• For Seasoning Mix:
• 2 tbsp steak seasoning
• 1 tbsp kosher salt
• 1 tbsp dried thyme
• 1 tbsp dried rosemary

Instructions

Combine the seasoning mix in a bowl. Set aside

Coat the meat on both sides with olive oil. Sprinkle on each side over a third of the seasoning mixture.

In a large skillet, sear both sides of the meat over medium to high heat. Switch to slow cooker roast.

Put the vegetables into a large tub. Drizzle over a little olive oil for vegetable coating. Sprinkle over the remaining mixture.

Add the vegetables to the same pot used to sear the meat. Stir for about five minutes-occasionally stirring.

Move the vegetables into the slow cooker to the top of the roast. Pour into the broth for the beef. Cover it with its lid.

Cook for 9 hours at low, or 6 hours at high.

Recover much of the cooking juices from the slow cooker by using a turkey baster. Move juices into a shallow saucepan and put onto the stovetop to a boil over medium heat. Whisk add a little water to the cornstarch. Blend the juices in the pan when whisking. Return to a simmer until thickened. Taste and change seasoning according to need.

Move the vegetables and the roast to a large platter. Ladle over the sauce. Serve

The best Southern Pie tastes like crème brûlée. It is smooth, delicate, and buttery. In reality, fans of the shiny “lid” on top of the crème brûlée (and the lids on brownie pans) will be pleased to see that buttermilk pie often forms a crackly rim. As with crème brûlée, one of life ‘s wonderful little pleasures is to smash your fork into the rich custard and through the top of a southern pie. Southern Pie is my nominee for the ideal party dessert awards this year. The fillings are luxuriously smooth and sweet inside with a slightly creaky sugar layer, and even though they are an old-fashioned, traditional Southern recipe, they do not have the reputation they deserve.

I owe my grandmother for classic Southern desserts like buttermilk pastry, Old-Fashioned Sweet Potato Pie last week, and this popular Lemon Cream Pie that always made me feel like a newly born. Chess pie, a close relative of butter, was one of her signatures. Please run into your kitchen and prepare this recipe quickly if you have never had a traditional and best Southern pastry. It doesn’t look presumptuous, but every bite is sweet. The filling is soft and delicate, velvety, with a rich buttery flavor. It is a flaky butter cake that is dynamite as you’d expect.

Ingredients:

½ cup of buttermilk

1 ¾ cups of sugar

(2) large eggs

3 tbsps of flour

pinch of salt

(1) stick of butter

1 tsp of vanilla

Directions:

Place all the ingredients together in a big bowl until they have been combined then pour the place into a 9 “pie shell.

Sprinkle with a little nutmeg over the top and bake in a preheated oven at 400 degrees for 15 minutes. Reduce the temperature to 350 degrees, then bake for another 45 minutes.

Let it set and fully cool before serving.

Easy, fast, and delicious. No one could resist this pie ‘s goodness. You really should try to do it, trust me you won’t regret it, it sort of like magic.

Best Southern Pie Ever

Rebecca The best Southern Pie tastes like crème brûlée. It is smooth, delicate, and buttery. In reality, fans of the shiny “lid” on top of the crème brûlée (and the lids… Main Dish Recipes Best Southern Pie Ever European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup of buttermilk
• 1 ¾ cups of sugar
• (2) large eggs
• 3 tbsps of flour
• pinch of salt
• (1) stick of butter
• 1 tsp of vanilla

Instructions

Place all the ingredients together in a big bowl until they have been combined then pour the place into a 9 "pie shell.

Sprinkle with a little nutmeg over the top and bake in a preheated oven at 400 degrees for 15 minutes. Reduce the temperature to 350 degrees, then bake for another 45 minutes.

Let it set and fully cool before serving.

Easy, fast, and delicious. No one could resist this pie 's goodness. You really should try to do it, trust me you won't regret it, it sort of like magic.

 

Corn fritters are one of the quickest ways of transforming corn on the cob into a hearty dinner (and indeed a breakfast or snack). Corn fritters are a fast batter of corn cake stuffed with fresh corn, jalapeños, and chives, gently fried with a little oil. The results are thin and crispy on the outside of the chips, with a soft and moist middle full of crispy vegetables. This classic recipe also makes a great frozen maize fritter too. These corn cakes can be eaten alone with a sauce, for barbecues or roasted meats, or fried eggs for breakfast. All I’m trying to say is that you’re going to want to know this corn fritter recipe by heart so you can make it whenever the craving strikes strike.

Fritters can either be sweet or savory, with chopped vegetables almost always held together by a thick batter. Corn fritters are frequently confused with cakes of corn, hoecakes, and hushpuppies — though each as a distinction of itself. Cakes of corn are often sweet and can be boiled or fried. Hoecakes are closer to a cornmeal pancake, and often do not include whole kernels of corn. Finally, hushpuppies should be made entirely with cornmeal and deep-fried in the shape of a spear — they rarely include kernels of corn, but often have thin jalapeño.

Ingredients:

(1) can whole kernel corn

(2) eggs

Salt & pepper to taste

1/2 cup flour

1 tsp baking powder

1/2 shredded cheese

(1) pat butter

2 tbsp oil

Directions:

Drain the liquid from the corn and discard it.

In a pot, placed the eggs, salt, and pepper and beat.

Apply flour and powder to bake and whisk until smooth.

Add chopped corn and cheese.

Stir well

Place the butter and oil in a frypan, heat over medium heat until bubbly.

Drop the corn mixture into frypan in spoonful quantities.

When the other hand turns white and cooks.

Drain on absorbent paper and serve.

CORN FRITTERS

Rebecca Corn fritters are one of the quickest ways of transforming corn on the cob into a hearty dinner (and indeed a breakfast or snack). Corn fritters are a fast batter… Main Dish Recipes CORN FRITTERS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 14 voted )

Ingredients

• (1) can whole kernel corn
• (2) eggs
• Salt & pepper to taste
• 1/2 cup flour
• 1 tsp baking powder
• 1/2 shredded cheese
• (1) pat butter
• 2 tbsp oil

Instructions

Drain the liquid from the corn and discard it.

In a pot, placed the eggs, salt, and pepper and beat.

Apply flour and powder to bake and whisk until smooth.

Add chopped corn and cheese.

Stir well

Place the butter and oil in a frypan, heat over medium heat until bubbly.

Drop the corn mixture into frypan in spoonful quantities.

When the other hand turns white and cooks.

Drain on absorbent paper and serve.

I love baking, but in terms of baking cakes, I’m not confident. Don’t get me wrong I can bake mean cakes, but I still struggle with the icing part. The recipe is an exception from my struggle. I just fell in love with the cake. The more I look at it, it becomes more beautiful, and that’s why I’ve decided to make my version of this recipe.

This tasty, easy turtle cake is a huge success. Its rich caramel coating, fantastic cocoa frosting, and added pecans make it very delicious. Also, you can easily prepare this because it uses a cake mix. If you wish to cut back on time, you could use a bought frosting on the cake. It is like a sweet, rich pastry, almost like candy.  Enjoy every bite with your family and friends.

Ingredients:

1 cup of chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 oz) bags caramels

1 1/3 cups water

1/3 cup oil

(3) eggs

1 (18 oz) boxes of German chocolate cake mix

Directions:

As directed, prepare a cake mix. In a 13×9 pan, pour 1⁄2 of the batter. Bake in the oven for 15 minutes bake at about 350 degrees.

Remove and let cool from the heat. Put caramels, milk, and butter in a double boiler and mix until melted continually.

Pour melted caramel over refrigerated cake.

Sprinkle the pecans & chocolate chips on top 1 cup.

Pour the remaining batter over the top and bake for a further 20 minutes.

Tips:

Whisk the softened, unsalted butter at high speed for at least 6 to 8 minutes for best results, often scraping down the sides of your mixing bowl until the butter is fluffy and almost white. Only then you can start adding the rest of the ingredients.

If your buttercream isn’t getting voluminous and fluffy, your butter is too soft! Place the mixing bowl 20 minutes in the fridge then whisk again.

TURTLE CARAMEL CAKE

Rebecca I love baking, but in terms of baking cakes, I’m not confident. Don’t get me wrong I can bake mean cakes, but I still struggle with the icing part. The… Main Dish Recipes TURTLE CARAMEL CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of chocolate chips
• 2 cups pecans
• 3/4 cup melted butter
• 1/2 cup evaporated milk
• 1 (14 oz) bags caramels
• 1 1/3 cups water
• 1/3 cup oil
• (3) eggs
• 1 (18 oz) boxes of German chocolate cake mix

Instructions

As directed, prepare a cake mix. In a 13x9 pan, pour 1⁄2 of the batter. Bake in the oven for 15 minutes bake at about 350 degrees.

Remove and let cool from the heat. Put caramels, milk, and butter in a double boiler and mix until melted continually.

Pour melted caramel over refrigerated cake.

Sprinkle the pecans & chocolate chips on top 1 cup.

Pour the remaining batter over the top and bake for a further 20 minutes.

Tips:

Whisk the softened, unsalted butter at high speed for at least 6 to 8 minutes for best results, often scraping down the sides of your mixing bowl until the butter is fluffy and almost white. Only then you can start adding the rest of the ingredients.

If your buttercream isn't getting voluminous and fluffy, your butter is too soft! Place the mixing bowl 20 minutes in the fridge then whisk again.

The first thing that comes to mind when we hear the “pecans” is a classic, sticky-sweet pecan pie. But pecans are great for desserts and can be mixed with roasted vegetables, added to a sweet potato gratin, or placed in a green salad with some crunch. This pecan butter cake has many toasted, buttery pecans.  It is a three-layer cake frosted with the frosting of a buttery pecan. A small amount of brown sugar, butter, pecans, and eggs, go into the cake. It is a simple layer cake in classic style. You can try making it into some ice cream if you enjoy butter, and it’s an ideal holiday cake.

Ingredients:

2-2/3 cups chopped pecans

1-1/4 cups butter, softened, divided

2 cups of sugar

(4) large eggs

2 tsp vanilla extract

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

For the Frosting:

1 cup butter, softened

8 to 8-1/2 cups confectioners’ sugar

1 (5 oz) can of evaporated milk

2 tsp vanilla extract

Directions:

Put pecans in a baking pan and 1/4 cup butter. Bake 10-15 minutes at 350 ° C, or until toasted, stirring frequently. Set aside.

Cream sugar and remaining butter in a large bowl until light and smooth. Add the eggs, one by one, and beat well after each addition. Stir in some coffee. Combine the flour, baking powder and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Stir the toasted pecans in 1-1/3 cups.

Place in 3×9 inch round pan fully greased and floured. Bake at about 350 ° for 25-30 minutes or until clean a toothpick is inserted in the center. Cool completely for 10 minutes before removing the wire racks from the pans. In a big bowl, add cream butter and confectioner’s sugar. Smoothly beat with milk and vanilla. Add the rest of the pecans toasted. Spread the frosting on top and top of cake layers.

Butter Pecan Layer Cake

Rebecca The first thing that comes to mind when we hear the “pecans” is a classic, sticky-sweet pecan pie. But pecans are great for desserts and can be mixed with roasted… Main Dish Recipes Butter Pecan Layer Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2-2/3 cups chopped pecans
• 1-1/4 cups butter, softened, divided
• 2 cups of sugar
• (4) large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• For the Frosting:
• 1 cup butter, softened
• 8 to 8-1/2 cups confectioners’ sugar
• 1 (5 oz) can of evaporated milk
• 2 tsp vanilla extract

Instructions

Put pecans in a baking pan and 1/4 cup butter. Bake 10-15 minutes at 350 ° C, or until toasted, stirring frequently. Set aside.

Cream sugar and remaining butter in a large bowl until light and smooth. Add the eggs, one by one, and beat well after each addition. Stir in some coffee. Combine the flour, baking powder and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Stir the toasted pecans in 1-1/3 cups.

Place in 3x9 inch round pan fully greased and floured. Bake at about 350 ° for 25-30 minutes or until clean a toothpick is inserted in the center. Cool completely for 10 minutes before removing the wire racks from the pans. In a big bowl, add cream butter and confectioner's sugar. Smoothly beat with milk and vanilla. Add the rest of the pecans toasted. Spread the frosting on top and top of cake layers.