Southern Stewed Potatoes

If you were raised in the South, you grew up eating stewed potatoes at least a couple of times a month, if not every week. Served with cornbread and blackeyed peas, stewed potatoes were a real treat from any proper old Southerner’s childhood. And, to our friends up North, no, this is not a kind of potato soup.

Serves:8

Prep time:20 mins

Cook time:35 mins

Total time:55 mins

Ingredients:

6-8 large potatoes (peeled and cubed, about 1-inch cubes)

salt and pepper

2 tablespoons bacon grease (optional)

1 pinch onion flakes

2 tablespoons flour

A ½ cup of water

½ cup milk

3 tablespoons butter

Instructions:

Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.

Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.

After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.

Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.

Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.

Add more flour if you want it thicker, or more water if you want it thinner.

Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.

Old Fashioned Pancakes

makes 12 pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

3 tablespoons butter, melted

1 egg

1 1/4 cups milk

cooking spray

Directions:

Sift together flour, baking powder, salt, and sugar in a large bowl.

Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles, appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients:

3 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/3 cup butter

1 1/4 cups white sugar

4 eggs

1 teaspoon vanilla extract

1 cup milk

1 tablespoon grated lemon zest

Instructions:

preheat oven to 360 degrees F – 170 degrees C – grease and flour two 7 inch round pans mix together the flour baking powder and salt set aside

in a large bowl cream together the butter and sugar until light and fluffy about 6 minutes beat in the eggs one at a time then stir in the vanilla beat in the flour mixture alternately with the milk mixing just until incorporated

pour batter into prepared pans bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean allow to cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely

to make filling- in medium saucepan mix together 1 tablespoon lemon zest 1/3 cup lemon juice and 1 tablespoon cornstarch until smooth mix in 5 tablespoons butter and 3/4 cup sugar and bring mixture to boil over medium heat boil for one minute stirring constantly in small bowl with a wire whisk beat egg yolks until smooth whisk in a small amount of the hot lemon mixture pour the egg mixture into the sauce pan beating the hot lemon mixture rapidly reduce heat to low cook stirring constantly 5 minutes or until thick – not to boil –pour mixture into medium bowl press plastic wrap onto surface to keep skin from forming as it cools cool to room temperature refrigerate 2 hours

to make frosting- in large bowl beat confectioners sugar 1/3 cup butter 3 tablespoons lemon juice and 1 teaspoon lemon zest until smooth beat in milk and increase speed and continue to beat until light and fluffy

to assemble- with long serrated knife split each cake layer in half horizontally making 5 layers place 1 layer cut side up on a serving plate spread with half of the lemon filling top with another layer and spread with 1/3 cup frosting add third layer and spread with remaining half of the lemon filling press on final cake layer and frost top and sides of cake with remaining frosting refrigerate cake until serving time.

OLD FASHIONED BANANA CREAM PIE

Ingredients

1 (9 inches) pie crusts, baked

3 cups whole milk

3⁄4 cup white sugar

1⁄3 cup all-purpose flour

1⁄4 teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla

3 bananas

DIRECTIONS

Have baked 9-inch pie shell ready.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour, and salt; gradually stir in the scalded milk.

Over medium heat, stirring constantly, cook until thickened.

Cover and, stirring occasionally, cook for two minutes longer.

In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into the hot mixture.

Cook for one minute longer, stirring constantly.

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm.

When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

POTATO PUFFS

Ingredients:

3 cups of mashed potatoes

2 eggs

1/3 cup sour cream (optional extra for serving)

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives or parsley

Salt and black pepper, to taste

Directions:

1 - Preheat oven to 400 degrees F. 

2 - Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.

3 - In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. 

4 - Spoon them into the pan filling the cups to slightly below the top. 

5 - Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

Crack Cake

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto a platter, I've learned this recipe a few years ago in an online school of cooking

Ingredients :

1 box Duncan Hines yellow cake mix

1/4 c brown sugar

1/4 c white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 c water

3/4 c oil

1/2 c white wine (really any kind)

Directions :

Preheat oven to 350 degrees.

Mix the above ingredients by hand or hand mixer. Grease a bundt pan.

Pour into pan.

Bake for one hour.

When the cake comes out of the oven…

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.

Pour over hot cake.

Cool.

Flip out of the pan onto a plate and serve.
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

Blow Your Mind Banana Pudding

Very good and perfect balance of flavors. I enjoy bringing this to potlucks because it's portable and disappears quickly. I've learned in an online school to carry copies of the recipe with me when I go so I can hand out copies to all who ask for it. 

You'll need:

1 (14 ounce) can Eagle Brand Condensed Milk

1 1⁄2 cups cold water

3 1⁄2 ounces instant banana pudding mix

1 pint heavy whipping cream

sliced banana

vanilla wafer

DIRECTIONS

Combine the condensed milk; water and pudding mix in a bowl.

Mix thoroughly and chill in the refrigerator.

Pour heavy whipping cream in a bowl and beat until stiff.

Combine your whipping cream and the pudding mixture together.

Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.

Refrigerate until ready to serve.
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

SLICED BAKED POTATOES

baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

Ingredients:

4 baking potatoes, cut into 1/2 inch slices

1/4 cup melted butter

8 slices bacon - cooked and crumbled

8 ounces shredded Cheddar cheese

1/2 cup chopped green onions

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted