Brown Sugar Coffee Cake

Brown Sugar Coffee Cake

Mix Together:
2 1/2 c. flour
1 c. brown sugar
3/4 c. sugar
2 t. cinnamon
3/4 c. oil

Remove and set aside 3/4 c. of mixture for streusel topping.

Add to remaining dry mixture:
1 c. buttermilk
1 egg
1 t. baking powder
1 t. baking soda

Stir until just blended.  Pour into buttered springform pan and sprinkle with streusel.

Bake at 350 degrees for 35-40 minutes, until browned and almost set.

Remove cake from oven, brush top with 1/2 c. melted butter.  Sprinkle with cinnamon-sugar:
1/4 c. sugar
2 t. cinnamon

Return to oven for another 6-10 minutes.

Let cake sit for 15-20 minutes before serving.

Carmelized Pear Sweet Potato Crunch

Caramelized Pear Sweet Potato Crunch

Layer the following in a large baking pan (about 9x13) 

Layer 1 - whip together in mixing bowl: 
8-10 lg sweet potatoes, baked until soft, cooled, and skinned
3/4 c. butter, melted
1 c. heavy cream
1 t. salt

Layer 2 - saute in skillet until soft:
5 bosc pears, sliced
1/4 c. butter
2 T. cinnamon-sugar mixture

Layer 3 - bring to a boil for 2-3 minutes:
1 c. butter
1 c. brown sugar

Layer 4 - mix together and sprinkle evenly over top
2 c. pecans, crushed
12 oz. box vanilla wafers, crushed
1 c. oats
2 T. flour
1 c. melted butter

Bake at 350 degrees for 35-40 minutes.  

Evangeline's Bistro

If you have a hankering for Creole, head down to Evangeline's Bistro in the CWE.  The entire menu was enticing, but I limited my taste testing to crab cakes, crawfish etouffee, and bread pudding.  I was not disappointed with any of my choices and would return in a heartbeat!  Check it out.

 

 

 

Creamed Rice

When I get takeout from the local Thai restaurants, they always include a side of sticky rice that I rarely use in my curry.  On days when I'm less worried about my caloric intake - usually lonely winter days! - I eat my "leftover" rice for dessert.

Creamed Rice

3 T. butter

1/2 c. heavy cream

1 T. brown sugar

3/4 c. sticky rice

Bring butter and cream to a boil in a small saucepan.  Stir in brown sugar.  When dissolved, add in sticky rice and heat until slightly thickened. 

Quick and easy!

Fresh-Squeezed Lemonade

Fresh-Squeezed Lemonade

7 quarts water (28 c.)

9 c. sugar

6 c. lemon juice

Boil water and sugar until sugar is dissolved.  Remove from heat, add lemon juice.  Chill...or FREEZE for lemonade slushy. 

Makes a little more than 2 gallons.

10 large lemons produce about 2 c. of lemon juice.  I used 3 c. of fresh-squeezed and 3 c. of bottled REAL Lemon Juice. 

This is a hearty-tasting lemonade so that when poured over ice and diluted, it maintains its flavor.  My boys used to sell this on the street corner and it was always a big hit!  Yes...folks stopped because they were CUTE.  They CAME BACK because the lemonade was superb!

Spicy Bacon Wrapped Shrimp

Spicy Bacon Wrapped Shrimp

6 raw, deveined jumbo shrimp

3 slices bacon, halved

Smoked salt

Cayenne pepper

Smear each bacon half with a mixture of smoked salt and cayenne pepper.  Wrap each bacon slice around 1 shrimp and secure with a toothpick.  

Bake at 425 degrees for 9-11 minutes.  Turn and bake for an additional 9-11 minutes until bacon is brown and crisp. 

Serve over a dollop of Chipotle sauce.

Chipotle Sauce

4-5 T. Mayo

2-3 T. Adobo sauce

Zen: Sashimi

If you like Asian cuisine, check out Zen in Crestwood on Watson Road (in the same strip mall as Aldi's).  This is another where they treat us like old friends because we frequent the place!

One of my favorite dishes is their Sashimi Appetizer.  TRY IT! 

You can check out their other menu offerings here.  

Personal Bread Loaf

Personal Bread Loaf

In a soup bowl, stir together with a fork:
1/4 c. warm water
1/2 t. yeast
1/4 t. salt
1/2 c. flour

Let rise for 30-60 minutes until about double in size.  Do not knead.  

Transfer dough lump to a baking dish and bake at 350 degrees until a light golden color.  

This serves 1-2 people

Bourbon & Bacon Beans

Bourbon & Bacon Beans

In a large pot, stir together the following ingredients:
4 c. Bourbon
4 c. pineapple juice
4 c. brown sugar
1/4 c. worcestershire
1/4 c. liquid smoke
3/4 c. vinegar
(4) 7.76 oz. cans chipotle-adobo sauce
4 super heaping T. beef broth base
4 heaping t. minced garlic
1 large onion, pureed in food processor
1 large green pepper, pureed in food processor

Bring to boil until reduced by about half.  This can take several hours!  I have even left it on a low rolling boil overnight and that worked perfectly.  

In a VERY large pot (11+ quarts for the full recipe...22 quart roaster shown in photo), combine the following:

4 cans Large Butter beans
4 cans Dark Red Kidney beans
4 cans Black beans
4 lbs. cooked bacon*
Bourbon reduction sauce

*4 lbs of any cooked and crumbled or shredded beef or pork will work!  Most recently, I used 1 lb. Jimmy Dean Hot Sausage, 1 lb. bacon, and 2 lbs. of slow-cooked, seasoned, shredded beef.  I generally add the fat from the cooked meat into the beans as well.

Simmer over low-medium for 1-2 hours to allow all flavors to meld.  Alternatively, you can bake in the oven or simmer in a crockpot on low for the same amount of time.  If your beans are already the right consistency, then cook covered.  If they are a little too wet for your liking, remove the covering for part of the cooking time, but not enough for them to thicken too much or dry out.

Buttery Blueberry Cobbler

Buttery Blueberry Cobbler

Though I am more of a pie fan than a cobbler fan, this provides a good alternative for those who don't like to mess with pie crusts or who just want to change things up a little.

Heat oven to 350 degrees.

In a small saucepan, bring to a boil for 3-4 minutes, then set aside to cool:

1 c. blueberries

1 c. sugar

3/4 c. water

When cooled, add:

3 c. fresh blueberries

In a 9x13 baking dish in the hot oven, melt: 

3/4 c. butter 

In a large mixing bowl, blend together:

1 1/2 c. sugar

1 1/2 c. flour

3 t. baking powder

1 1/2 t. salt

Using a fork, stir in:

1 slightly beaten egg

1 1/2 c. heavy cream

This batter will resemble a thick yellow cake batter.

Remove the baking dish from the oven and pour the batter over the butter.  Do not stir!

Spoon the blueberries over top of the batter.

Bake at 350 degrees for 45 minutes or until golden brown on top.  

Batter will rise to top and the middle will still jiggle when you remove it from the oven.  This is right!

Cool and serve with homemade vanilla ice cream or fresh heavy cream poured over the top.  YUM

*NOTE: I thought this was a bit too sweet and I recommend reducing the sugar in the blueberry mixture by half.  It was YUMMY but I overdid it on the sugar, as I prefer mine more tart.  

BEST Blueberry Pie

I've made a few blueberry pies in my day, using a new recipe nearly every time.  Finally, I have found a version worth repeating.

Best Blueberry Pie

Bring to a boil for 3-4 minutes:
1 c. fresh blueberries
3/4 c. water

Stir in:
1 c. sugar
3 T. cornstarch
Dash of salt

Cook slowly, stirring, until thick and clear.  Remove from heat and add:

1 T. butter
1 T. lemon juice

Incorporate:
3 c. fresh blueberries

Cool.  Pour into baked pie shell.  My strong preference these days is Julia Child's Cuisinart Pie Crust, poster earlier today on SnootyCook. It's fast and easy, and can be "patted" into the pan rather than rolled.  

Serve chilled or at room temperature...alone or with freshly whipped heavy cream...or better yet, with Homemade Lemon Sorbet!

Cuisinart Pie Crust

Julia Child's Cuisinart Pie Crust

1 3/4 c. flour

1/2 c. butter, cut up

3 T. vegetable oil

1 t. salt

Blend all in Cuisinart until crumbly.  Drizzle in 1/4 c. ice cold water and continue blending until ball forms.  Makes enough dough for a double crust pie.

This dough is moist and works best if "patted" into the pie tin.