New Cook Shares- Amanda Mullis

We have a new cook this week and she is the youngest one so far. How do I know?

Q.Give a short 3 sentence biography of yourself?

A. I am a 19year old student who LOVES to cook! I like to try new recipes. I just became an Aunt in Aug & Nov.2007!!!


Q. What is your favorite cookbook and why? Share a recipe from it.

A. Taste Of Home. They have down-to-earth recipes.

Ham&Biscuits

1pkg. Brown 'N Serve rolls
1/2 deli sliced thin ham
1/2 lb. Swiss cheese
1/2 stick butter
2tsp. Worcestershire sauce
4tsp Dijon mustard.
Melt butter, sauce and mustard. Cut dinner rolls in half and remove the top. on bottom half, place ham, cheese and spread the mustard mixture on top of the cheese. Put the top back on and lightly cover with the remaining mixture. Cook for 15 minutes or until cheese has melted on 350. Take out and slice in small biscuits and serve warm.

Come back tomorrow for another delicious recipe by Amanda Mullis
and I hope you read Your Courier Herald Cooks in today's Courier Herald!!

Recommendation

A comment was added on Mary Crowson's French Toast recipe. I thought if some of you were unfamiliar with a blog, you may not realize comments can be posted all the time on old posts. Here is the comment which also appears under the French Toast Casserole recipe:

"I just wanted you to know that Mary Crowson's French Toast Casserole is to die for!! It is so good! I made this over the Memorial Day week end and my visiting Step Granddaughter who dislikes eggs eagerly ate away until she spied the eggs. But before her find, she said the cinnamon taste was great and so good! Then she politely put her plate away, still saying how good it was! (I over heard her telling her dad about the eggs) LOL The rest of the family said they rather have this dish than the "real thing". So I will be making this again. I served it with real maple syrup and grits! A winner of a recipe in my book! " -Kathy Dukes

If you ever want to make a comment on a recipe or add one of your own, just hit the comment button at the bottom right of each post (entry) and it will let you post (write) to your heart's content. (or you can just e-mail me at cporter@courier-herald.com)

Make Fudge Pops

Long story short...I am thinking this recipe came from this book, but I couldn't be sure from the way it came to me. So if you choose to buy this book based on this recipe you better flip through the pages and make sure it is in there. I'm 98% sure it is. Anyway, I wish I had had this recipe when the four boys were little for three reasons: they can easily be tweaked to make them healthy,10 minute prep is terrific and cheaper than store bought is always a winner!
See what you think.


By J.M. HIRSCH
AP Food Editor
These chilly summer treats are easy to make and offer a great excuse for picking up a set of inexpensive ice pop molds. For lighter versions, fat-free half-and-half can be substituted in either recipe.
And don’t be afraid to improvise. The cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.
Serving numbers will vary depending on the size of your frozen pop molds.

CHOCOLATE CHERRY FUDGE POPS

Start to finish: 3 hours (10 minutes active)
Servings: About 8 pops
1 1/2 cups half-and-half
1 cup chocolate chips
1/2 cup cherry jam
1 teaspoon vanilla extract
Pinch salt
In a medium saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until the chips are melted. Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.
Add the jam, vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.
———

CHOCOLATE MARSHMALLOW POPS

Start to finish: 3 hours (10 minutes active)
Servings: About 8 pops
1/2 cup heavy cream
1 cup half-and-half
1 cup chocolate chips
1 cup mini marshmallows
1 teaspoon vanilla extract
Pinch salt
In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.
Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.
Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

Hope these work out for you and stay tuned as I start posting up Amanda Mullis' recipes tomorrow AND tomorrow is when Tanya Shores Cooks will run in Your Courier Herald!

O lny srmat poelpe can raed tihs.

So it is not cooking. It is Memorial Day weekend so I hope someone is cooking for you. Here is something to kick start your weekend and I will be back Monday with more Your Courier Herald Cooks.

O lny srmat poelpe can raed tihs.

I cdnuolt blveiee taht I cluod aula clty uesdnatnrd waht I was rdanieg. The phaonmneal pweor of the hmuan mnid, aoccdrnig to a rscheearch at Cmabrigde Uinervtisy, it deosn't mttaer in waht oredr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in the rgh it pclae. The rset can be a taotl mses and you can sitll raed it w ou thit a porbelm. Tihs is bcuseae the huamn mnid deos not raed ervey lteter by istlef, but the wrod as a wlohe. Amzanig huh? yaeh and I awlyas tghuhot slpeling was ipmorantt!


So just relax, have a cup of coffee, read a book, have someone else cook for you and enjoy your weekend!

Kathy Dukes in Newspaper

You may have caught Kathy Dukes in today's edition of Your Courier Herald. She and all of her answers were on page 5c, but in case you missed it here are her tips:


Q. What is your biggest time saver in the kitchen?

I keep a "trash" bowl on the counter as I prepare my recipe. This saves many steps to and from the garbage can.

Q. What is your favorite comfort food?

Roast beef with gravy, real mashed potatoes, butter beans, cracklin' corn bread, thin layer chocolate cake, and tea

Q. What was the first thing you ever cooked?

a pan of biscuits from scratch

Q. Do you cook all at once or work ahead? Give an example.

I work ahead. I choose my recipe, read it and reread it. I check my cupboards for any ingredients I may lack, purchase ingredients, wash, dice or chop, etc. ingredients as recipe states. Then I assemble all dry ingredients.

Q. What is your family's favorite home-cooked dish?

A huge pot of vegetable soup with lacey corn bread.

Q. What is your favorite seasonal produce and how do you use it?

Green Beans because they are so versatile and easy to prepare. My family's favorite is Roasted Green Beans..

Preheat oven to 500 degrees. Wash and snap ends from beans. Spread beans on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 11/2 tsp. of extra-virgin olive oil. Roast, turning once halfway through cooking until tender and beginning to brown. About 10 minutes. *I also like to sprinkle a dash or two of garlic oil over roasted beans*


Q. What recipe do you make low-cal that still tastes good?

Mashed potatoes and also Sloppy Joes.


Q.What tricks do you use to ease clean up?

I wash pots and bowls as I finish with them.


Q. If you cook do you also clean up? If not you, who?

I cook and my husband loads the dishwasher as I put the food away. We share in cleaning the counters, floor, and stove.

Kathy sounds like a great cook and we even got a great bean recipe thrown in extra. Now that is a Courier Herald Cook.

New Kathy Duke"s Recipe

We got a great recipe from Kathy yesterday and here is another one- Seasoned cooks may already know how to make Cornbread Dressing, but if you are like me I always love to see what other cooks are doing. ( so I can use any new ideas they may have.) PLUS- There are hundreds of new cooks that need to learn. Remember how proud you were the first time Thanksgiving was at your house? I have looked over Kathy's recipe and realize I don't use sage in my recipe, I use thyme, so I have learned something new already!

Q. Which dish do you always get raves over? Share it.

A. Thanksgiving Dressing Cornbread

1 pan Aunt Jemima butter milk cornmeal mix cornbread
1 can refrigerated butter milk biscuits
2 cups chopped onion
1 cup chopped celery
1/4 cup butter, melted
5 1/2 cups chicken broth
5 large eggs, lightly beaten
1 tsp. rubbed sage
1 tsp. pepper
3/4 tsp. salt

Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in large bowl; set aside.
Cook onions and celery in a skillet over medium heat, stirring constantly until tender. Add vegetables, broth, beaten eggs, and seasonings to bread mixture; stir well. Spoon into a greased 13 x 9 x 2 inch baking dish. Bake at 350 degree for 55 minutes or until golden brown.
Yield 8-10 servings *

*I always double this recipe for it is just that good!

Giblet Gravy

2 cups broth
4 boiled eggs, chopped
shredded cooked chicken(gizzards, thighs, etc)
salt and pepper to taste

Combine all and simmer. Mix plain flour and water together, and slowly pour and stir into above until desired thickness. *Increase ingredients for the amount needed for dressing*

After reading this I may not wait until Thanksgiving!

Come back tomorrow to see how Kathy answers
the fun part of the answers- the Tips!

(and remember the best of this blog runs every Thursday in Your Courier Herald!)

Kathy Dukes Cooks!

As you know I try to feature one fantastic cook a week and I believe I have found another one in Kathy Dukes. Who is Kathy Dukes? Read her answers and find out:

A. Write a short 3 sentence biography of yourself?

Q. My name is Kathy Dukes and I am married to the same man for 36 years. We have 2 grown daughters and a 11 month old grandson with another on the way. I normally cook for my daughters, their husbands, and my husband at least 4 nights a week. The other nights are pot luck or we eat out.



Q. What is your favorite cookbook and why? Share a recipe from it.

A. Eating Well is my favorite cookbook. I love the recipes for they are healthy, quick, and the food has great flavors!

Pork Chops with Maple-Mustard Sauce

1/2 tsp. plus 1 Tbs. Dijon mustard, divided
1/4 tsp. Kosher Salt
1/4 tsp. freshly ground pepper
2 boneless pork loin chops, trimmed of fat
1 tsp. canola oil
1/4 cup cider vinegar
2 Tbs. maple syrup
1/2 tsp. rubbed dried sage

1. Combine 11/2 tsp. mustard, salt, and pepper in a small bowl. Rub all over pork.
2. Heat Oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
3. While pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 Tbs. mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce along with sage. Serve the pork topped with the sauce. Serves 2
*when cooking 2 chops, I use my cast-iron frying pan for it browns the chops really good and leaves crusty crust to scrape*
Use larger pan when doubling or tripling recipe.

Check in again and Kathy will give us another great recipe!

and remember to have those great cooks you know get in touch with me! Your Courier Herald Cooks are YOU!

Cooks and Flowers

I know you have enjoyed Tanya Shores' food, but how about her flowers? Cooks are creative. Often the creative cook has a lot of other talents going also. At the DHS soccer banquet last Thursday night, Tanya was also in charge of the decorations. Look at these fantastic flower arrangements-

What a great, glamorous AND fast idea! Fill a vase with an item, match the flowers to it- and wow!
Here is another quick, colorful and beautiful arrangement Tanya made:

Fill two bowls with fruit, add flowers and go! (And you get to eat the fruit when the party is over. Elegant, easy and saves money- sign me up!) Go Tanya!

Tanya Shores Marinated Cheese

We have another fabulous recipe answer for you today.

Q. What recipe do you always get raves over and share it!
A.

Marinated Cheese

by Tanya Shores

This is delicious, but quite potent because of the garlic. If your honey doesn’t like garlic make sure you have a breath mint handy!

1/2 cup olive oil
1/2 cup white wine vinegar
3 T chopped fresh parsley
3 T minced green onions
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, minced
1 (2-ounce) jar chopped pimiento, drained
1 (8-ounce) block cream cheese
1 (8-ounce) block sharp cheddar cheese
1 (8-ounce) block Monterrey jack cheese


Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Set aside.

Cut cream cheese in half lengthwise. Cut crosswise into ~1/4 " slices. Cut and trim cheddar into equal number of 1/4" slices, same size as cream cheese slices. Repeat with Monterrey jack cheese.

Sandwich cream cheese between cheddar and jack cheeses. Stand sandwiches on their edges in shallow dish, and pour marinade over cheese. Cover with plastic wrap and marinate in refrigerator at least 8 hours.

Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers – Wheat Thins are just the right size.

Come back tomorrow when we get to
the fun part of Tanya's answers- "The Tips"

Tanya Shores Cooks

Today is a great day for Your Courier Herald Cooks! I just finished laying out the page for the Carol's Cooking Quiz feature (thanks to Jonathon Dye, one of our talented graphic artists, for the help)and it will appear in Thursday's Your Courier Herald. ...And that means it is time to feature another great cook that took my quiz-and her name is Tanya Shores!


C.P. Give me a short biography of yourself.
T.S. My name is Tanya Shores. I am married (almost 22 years) to Dr. David Shores. We have three children – Paul (17), Michael, (16), and Alexandra (11, going on 25!). I am active in church activities at Pine Forest UMC, Erin Garden Club, and as a chauffeur, cheerleader, nurse, and housekeeper for my family! (I have to add she is also an excellent photographer!)


C.P. What passed-down family recipe is your favorite? Share it.

T.S. This recipe is from my mother. I tweaked it slightly by adding the orange. It is the chutney that we used at the Erin Garden Club Derby Day Taster’s Luncheon this year. It is good as a garnish or served over a brick of cream cheese with crackers!

Cranberry Chutney

from Pat Troske
(via Tanya Shores)

2 16-ounce cans whole berry cranberry sauce
1 cup golden raisins
1 cup apple, cored and diced
1 cup rice wine vinegar
1 orange
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cinnamon
dash or two of ground cloves

Zest orange, peel, and chop pulp. Combine orange zest, pulp, and remaining ingredients in a saucepan. Cook over medium heat until apples are tender and sauce has thickened slightly. Makes about 5 cups chutney.

Check in tomorrow for more answers from Tanya.

And look for Your Courier Herald Cooks featuring this week's guest cook Mary Uible Crowson in Thursday's edition of Your Courier Herald on page 4B.

Comments on Meatloaf

O.K. Fellow cooks. You want to know what people are saying ? This post was left under the recipe that Mary Uible Crowson gave us. It makes me want to go home and try it tonight.

"I made Mary's Brown Sugar Meatloaf last night and it was absolutely amazing!
I thought with the generous servings of 8-10 there would be left over but none was left. This recipe is a keeper!"

So do you think you know a great cook? Maybe even are one? Then scroll down until you see the red words
Carol's Cooking Quiz. Then take it and send it in. You just might have someone thinking your dish is a keeper!

Mary Uible Crowson's Cooking Tips

From the two recipes Mary gave us we know she can cook -Now we get to the fun part of the quiz. The short answers from

Carol's Cooking Quiz:

Q. What cook taught you the most about cooking and give an example?
A. Other than the food network, I pretty much taught myself. My mom microwaved---cooking was Greek to her.

Q. Who is your favorite media food star and why?
A. Alton Brown, who can teach any idiot how to do nearly anything in the kitchen. Another reason I love A.B. is that he’s not afraid to experiment and stray from recipes. Inevitably I’ll be in the middle of making something and realize I don’t have 1-2 necessary ingredients. I could throw a rock and just about hit the Kroger parking lot but I love the thrill of straying off the beaten path!

Q. What is your biggest time saver in the kitchen?
A. Food processor

Q. What is your favorite comfort food?
A. Potatoes or bread in nearly any shape or form

Q. If you eat at a restaurant, what do you order?
A. Steak because I never cook it at home

Q. If you are having a party what do you always cook?
A. I would much rather talk a friend into having the party---that way they cook, clean and I get to enjoy the whole thing!


Q. Do you cook all at once or work ahead?
A. All at once; being a working mom (gone all day and often meetings every night), when I do have an opportunity to cook, it’s usually a window of an hour or two right before the meal.


Q. What is your favorite short-cut from the grocery store?
A. Campbell’s Soup or Onion Soup Mix


Q. What store-bought item do you use that is closest to homemade?
A. Frozen Biscuits


Q.What is your family's favorite home-cooked dish?
A. Brown Sugar Meatloaf (see in earlier posts by scrolling down)

Q.What is your favorite cooking gadget?
A. My stand-mixer because you can actually do 2-3 three things at once when it’s working for you

Mary has been fantastic and she even gave us an extra recipe I didn't notice until now.
We get a great Mary bonus ! ...and here it is :

Q. What is your favorite cookbook?
A. THE PHONY GOURMET because it has all kinds of short, easy recipes and as much humor as any cookbook I’ve seen—written by sisters Pam Young and Peggy Jones. My favorite recipe from the book (and I always get raves for) is

Lasagna.

Defrost a family size package of frozen lasagna
Add 1 jar of spaghetti sauce to a 9x13” (or larger) pan
Remove lasagna from original aluminum pan and press into your pan that has been “lined” with jar of sauce. Press into corners so that it has the appearance of homemade.
Pour another jar of spaghetti sauce over the top
Add about a cup of shredded cheese to the top and bake 45-60 minutes at 350*

This last recipe is awesome. I have never thought of cheating a recipe like this -BUT I LOVE IT!

French Toast Casserole YUM!

Here is a great recipe that came in from Mary Uible Crowson. Mary is the one that gave us the Brown Sugar Meatloaf recipe in the last post. Mary answered my Cooking Quiz and has sent us two terrific recipes. Here is the second one:

Q. What is an all time favorite recipe? Share it.

A. A recipe that everyone loves is the French toast casserole below. I make it only for Christmas morning or extra special occasions...it is so rich that it's like listening to your arteries clog!

French Toast Casserole

1 loaf bread
1 8oz. package Cream Cheese softened, cubed small
½ Cup Powdered sugar
1 tsp. vanilla
10 eggs
1 ½ Cups Half and Half
1 Cup Maple Syrup, divided
1-2 teaspoons ground cinnamon (according to taste)
1 stick butter, melted


Cube or tear bread and layer half in 9x13" baking dish. Soften cream cheese in a microwave bowl until almost melted. Mix with powdered sugar and ½ Cup syrup then over bread; top with remaining bread. Blend eggs, cream and syrup in mixing bowl. Blend cinnamon and butter in separate dish and stir. Combine all liquid ingredients together and pour carefully over bread/cream cheese mixture. Cover with foil and refrigerate overnight. Put covered, cold baking dish into oven and heat to 350* for 50-60 minutes, then remove foil to allow to brown (approximately 10-15 minutes). Serve with maple syrup or strawberries.


Mary gave us two fantastic recipes. Come back tomorrow and she will answer all the fun questions about her cooking style. ...and remember to look for the Cook of the week when this blog appears in Thursday's The Courier Herald.

Mary Uible Crowson Answers

A big thank you goes out to all of you that have started to answer Carol's Cooking Quiz. The rest of you send me yours or let your favorite cook take a shot at them. I don't want to miss even one great cook in Middle Georgia. My next featured cook is Mary Uible Crowson.

Here is a short biography on Mary.
A transplanted Yankee (SW Ohio), Mary Crowson and her family moved to Dublin over seven years ago when she became the Director of Music at Pine Forest UMC. The youngest of five siblings, mom of two and wife of Rev. Don Crowson, Mary became more health/food conscious after completing Cardiac Rehab at Fairview Park Fitness Center last summer. Along with cooking, she enjoys traveling, reading, and avoiding housework at nearly any cost!

Here are some more of Mary's answers:

Q. Which dish do you always get raves over? Share it.

Brown Sugar Meatloaf

Serves 8-10 prep time 15 minutes cook time 75 minutes
2 lbs. ground beef
1 large onion
1 Cup Oatmeal
8 oz. tomato juice
1 Tablespoon Mrs. Dash
1 egg

Mix above ingredients together and press into a 9x13” glass pan. Lovingly smear sauce (recipe below) onto meat and cook 60-75 minutes at 350*. Carefully drain grease from meatloaf before serving!

Sauce: Combine the following in a small bowl
½ Cup brown sugar
2 large squirts catsup
1 small squirt mustard

Q. What is your favorite cookbook?

A. THE PHONY GOURMET because it has all kinds of short, easy recipes and as much humor as any cookbook I’ve seen—written by sisters Pam Young and Peggy Jones. My favorite recipe from the book (and I always get raves for) is Lasagna.

Defrost a family size package of frozen lasagna
Add 1 jar of spaghetti sauce to a 9x13” (or larger) pan
Remove lasagna from original aluminum pan and press into your pan that has been “lined” with jar of sauce. Press into corners so that it has the appearance of homemade.
Pour another jar of spaghetti sauce over the top
Add about a cup of shredded cheese to the top and bake 45-60 minutes at 350*


To get more of Mary's answers check in again. I am on my way to the DHS state soccer game in Atlanta. If we eat in any terrific restaurants I will keep you posted. In the meantime send me your answers!

Carol's Cooking Quiz in Newspaper

The first Carol's Cooking Quiz will be in Thursday's edition of Your Courier Herald featuring my mother, Louise Dodd .

If you read this blog you will have already read her answers in earlier posts. I will be (hopefully, if you all will take the quiz and e-mail it in) featuring one of our local cooks in every Thursday's edition. Not familiar with my quiz? Just keep reading, and then- you could copy, cut and paste the quiz into a word document on your computer- and when you have finished answering all the questions, just copy, cut, and paste it into an e-mail- and send it to me.

If you do you will be added to a drawing for $100 and your photo (or dish) and recipes could be featured in our next year’s cooking special section just in time for the next cooking school. (If the quiz really takes off, I may put them in a book!) So here it is:

Carol's Cooking Quiz

Answer 2 of the first six questions.

1. What is your favorite recipe? Share it.
2. Which dish do you always get raves over? Share it.
3. What is your favorite cookbook and why? Share a recipe from it.
4. Can you imitate a restaurant dish? If so, share the recipe.
5. Call a good friend. Who is she and what is her favorite recipe? Share it.
6. What passed-down family recipe is your favorite? Share it.


Then answer at 8 of the following (and always answer #20.)

1. What cook taught you the most about cooking and give an example?
2. Who is your favorite media food star and why?
3. What is your biggest time saver in the kitchen?
4. What is your favorite comfort food?
5. If you eat at a restaurant, what do you order?
6. If you are having a party what do you always cook?
7. What was the first thing you ever cooked?
8. Do you cook all at once or work ahead? Give an example.
9. What is your favorite short-cut from the grocery store?
10. What store-bought item do you use that is closest to homemade?
11. What is your family's favorite home-cooked dish?
12. What is your biggest extravagance at the grocery store?
13. What is your favorite seasonal produce and how do you use it?
14. What recipe do you make low-cal that still tastes good?
15. What ingredient do you love to use the most?
16. What is your favorite cooking gadget? Why?
17. What and where is the best food you have ever eaten?
18. What tricks do you use to ease clean up?
19. If you cook do you also clean up? If not you, who?
20. Write a short 3 sentence biography of yourself?

So take the quiz already and send me your answers- to cporter@courier-herald.com or call if you have any problems or questions, 478-272-5522. Thanks again, Carol Porter

Please share this with as many great local (or locally connected) cooks as you know and either scroll down to read Louise Dodd's answers or read them tomorrow, in Your Courier Herald.

Pillsbury to Chicken

If you enjoyed traveling with local cookbook author and newspaper columnist Louise Dodd to the Pillsbury Bake-off you'll love her latest trip to New Orleans for the National Chicken Cooking Contest. Be sure and catch Wednesday's Courier Herald for all the details. I'll leave you guessing about the chicken, but reward you with one of the all time favorite Pillsbury recipes "Sticky Buns." If you have ever had them you know why it is number one-and it's easy. I found it on recipezarr.com posted by an unknown JOY1998.

Sticky Buns

33 min | 15 min prep | SERVES 10

TOPPING
1/4	cup butter or margarine
1/4	cup of packed brown sugar
2	tablespoons light corn syrup
1/4	cup of chopped pecans
BUNS
3	tablespoons butter, melted
1/3	cup sugar
1/2	teaspoon ground cinnamon
1 (7 1/2	ounce) can pillsbury refrigerated buttermilk biscuits

1. Heat oven to 375 degrees.
2. In ungreased 8-inch round pan, place 1/4 cup of melted butter.
3. Stir into round pan with butter the brown sugar and corn syrup, sprinkle with pecans.
4. In bowl, place 3tbl of melted butter.
5. In another bowl mix sugar and cinnamon.
6. Separate dough into 10 biscuits.
7. Dip biscuits into melted butter to coat all sides, then dip into sugar mixture, coating well. Arrange biscuits sides touching, over topping in pan.
8. Bake 18 to 22 minutes or until golden brown.
9. Cool 2 minutes; turn upside down onto serving plate.
10. Serve warm.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

My only comment is have several people in the room when you pull these out of the oven. If it is just you and the buns, the buns will win.

Fashionable Food

Synopsis of the Book Fashionable Food from Barnes and Noble:

Though the Roaring Twenties call to mind images of flappers dancing the Charleston and gangsters dispensing moonshine in back rooms, Sylvia Lovegren here playfully reminds us what these characters ate for dinner: Banana and Popcorn Salad. Like fashions and fads, food—even bad food—has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past.

Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century. From the Three P's Salad—that's peas, pickles, and peanuts—of the post-World War I era to the Fruit Cocktail and Spam Buffet Party loaf—all the rage in the ultra-modern 1950s, when cooking from a can epitomized culinary sophistication—Fashionable Food details the origins of these curious delicacies. In two chapters devoted to "exotic foods of the East," for example, Lovegren explores the long American love affair with Chinese food and the social status conferred upon anyone chic enough to eat pu-pu platters from Polynesia.

Oh my goodness, do you remember your first pu-pu platter? We did think we were cool, didn't we? I picked this book to highlight because its name went with the fashion show I just attended (see the fashion blog), but it sounds really great. If any of you have it - let me know what you think.

It continues:

Equal parts American and culinary history, Fashionable Food examines our collective past from the kitchen counter. Even if it's been a while since you last had Tang Pie and your fondue set is collecting dust in the back of the cupboard, Fashionable Food will inspire, entertain, and inform.

Wow! A book that will inspire, entertain and inform. Now if it would only cook...

Louise Dodd Most Raved Dish

Mama's last question answered.

Which dish do you always get raves over? Share it.

Best-Ever Potato Salad
This recipe always elicits raves no matter whether it’s at a picnic or a church dinner. People always want the recipe.
5 pounds red potatoes (boil and then peel and dice)
1 cup finely chopped onions
2 cups chopped bell peppers
1 (10 to 12 ounce) jar olives, sliced
2 cups coarsely grated carrots
1 quart mayonnaise
Mix all ingredients together in a very large bowl. Combine all the following ingredients and toss with potato mixture.
Dressing:
1 teaspoon salt (or to taste)
1 tablespoon black pepper
1 tablespoon sugar
1 tablespoon celery seed
3 tablespoons vinegar

And who will be next.........

Louise Dodd Answers more...

Mama answered so many of my questions (thank you, mama) that I am am going to post these today and tomorrow I will add her last answer which was -Which dish do you always get raves over? Share it. But you still get a taste of what she had to say today because here are the rest of her answers ( My words in bold):


What store bought item do you think is closest to homemade? There is an inexpensive brand of ice cream, Country Club, that comes close to homemade, especially if you put it in the food processor and churn it well and maybe mix fresh fruit with it.

Do you cook all at once or work ahead? Give an example. I plan menus that can have some of the work done ahead of time, especially if I’m having guests. For instance, I always chop celery, onions, bell peppers, whatever can be done a day ahead.

What was the first thing you ever cooked? It’s been so long ago that I hardly remember but one of the first was rice which I scorched badly but which my daddy bragged on so that I thought it was a success.

If you are having a party what do you always cook? I don’t always cook any special food. I spend hours researching recipes to come up with something different.

What is your biggest time saver in the kitchen? I wouldn’t part with my food processor nor my mandoline but my favorite kitchen appliance is the free-standing ice maker. I would part with the kitchen sink before I would let the ice maker go.

What is your favorite comfort food? A nice t-bone steak is comforting to eat but the price is so unsettling that I don’t get comforted often.

What cook taught you the most about cooking and give an example? Everybody would probably say their mother. I really believe that I learned more about cooking from some outstanding home ec. teachers that I had in high school.

Tomorrow I will post the recipe that she gets the most raves on. Until then Happy Eating!