Pecan Pound Cake

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You're going to love the aroma while this cake is baking!

This is a recipe from Mary Locke, an old and dear friend from many years ago. I haven't seen Mary in many years but I found this recipe in my file and remembered the wonderful appearance, tast and aroma!

I made this cake many times for social gathering and it was always a hit. I haven't made it in many years and now that I have a great counter top mixer I think I'll try again.

Update:  I have made about 10 of these pounds cakes lately and each one is more popular than the last.  I love it too.  Tonight I tried making it with almonds and almond flavoring.  Try it, you’ll like it. 

Ingredients & Preparation

You will need
2 sticks butter (1/2 lb.) 1/3 cup shortening 3 cups sugar 4 eggs 3 cups cake flour 1 cup milk 1tbsp vanilla 1/2tsp salt 1 cup pecans, chopped Serves:  8 to 10 Preparation Time:  15 Minutes Cooking Time:  1 1/2 Hours Oven Temperature:  375/300

Step 1: Cream Together Ingredients

With an electric mixer cream butter, sugar and shortening. Beat in eggs one at a time. Add half the flour and half the milk and beat well. Add remaining flour and milk and beat well.

Add vanilla, salt and pecans and mix thoroughly.

Step 2: Bake the Cake

Pour batter into a buttered, floured bundt pan on pound cake pan. Place into a cold oven set at 375 degrees. Bake for 20 minutes. Decrease temperature to 300 degrees and bake another hour and 10 minutes.

 

When I was given this recipe it was stressed that using cake flour was important. Serve warm with butter or cool with whipped cream and fruit

Buttermilk Ranch Dressing

Here is a recipe for homemade I adapted from one of my favorite cookbooks.  I have changed it to suit my taste.  I hope you like it.
*See vegan substitutions below.

1 Cup mayonnaise or vegannaise
1/2 Cup Buttermilk
2 T. lemon juice, freshly squeezed
1/2 tsp. salt
1 tsp. celery seed
1 T. Oregano, fresh, chopped
    (or 1 tsp. dried)
1/2 garlic powder
1/4 tsp. black pepper (or more to taste)
Pinch cayenne pepper

Mix all together with a whisk.  Store in the refrigerator for up to one week.

*For vegans:  substitute the buttermilk with 2 T. either lemon juice or vinegar added to 1 cup soy milk or almond milk.  Let stand for 5 minutes. 

Desperate to Complete My Cookbook!

I started working on a cookbook two years ago and have yet to complete the project.  I have decided I need to finish the book and get it published before Christmas so I may have a few sales.  I think it would make an interesting Christmas gift for those who love browsing through cookbooks, and there are many of us!

I'm not sure where the time goes but I have to focus and get this done.  Most of the recipes I plan to publish have been developed and tested or borrowed from friends and known good cooks.  It's just a matter of formatting and typing them, choosing a cover and design, etc.

I really want this cookbook to be a little different with stories  that go with each recipe and none of the publishing companies give me room to write the story.  Recipes are great and fun to read but wouldn't you really like to hear how the recipe came about?  I think that's an important part of any good concoction.

The shall be called "My Southern Table."  Look for it on Facebook and in local stores by October.  Hopefully! 

Meatless Shepherd's Pie - Easily Converts to Meat Version

Vegan recipe from Jan Young

This is a much requested meal at our Juice Plus training camps. Great vegan dish that is packed with nutrition and taste. Try it with your family and you may have some converts.

Ingredients & Preparation

• 1/2 cup lentils, uncooked
• 2 cups water
• 1 bay leaf
• 3/4tsp garlic salt
• 1/2 cup bulgur wheat
• 1 cup carrots, sliced and cooked
• 1 cup zucchini, chopped and cooked
• 1 cup yellow squash, chopped and cooked
• 1 cup frozen beans, thawed
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed
• 1 16 oz. can diced tomatoes, drained
• 5 or 6 medium potatoes, peeled and chopped
• 1 medium sweet potato, peeled and chopped
• 1 large onion, chopped
• *Please see note about vegetables
• 1tbsp butter, melted
• 1tbsp Tamari
• 2tbsp flour
• 1 1/2 cup water

Step 1: Start by cooking the lentils and bulgur wheat

Add lentils, water to cover and bay leaf to heavy saucepan. Bring to boil, reduce heat and simmer for 15 minutes. Add bulgur wheat and garlic salt to lentils, cover and set aside for 10 minutes. After wheat has absorbed the water drain off any excess liquid.

Make gravy by melting 1-tablespoon butter and adding 1 tablespoon Tamari and 2 heaping tablespoons flour. Whisk in 1 1/2 cups water. Bring to a boil and season with salt and pepper.

Step 2: Make the Mashed Potatoes

Cover the chopped potatoes with salted water and bring to boil. Reduce heat, cover and continue to cook until potatoes are tender. Drain and mash potatoes with 3 or 4 tablespoons and sea salt to taste. Set aside.

Step 3: Assemble the pie

Layer bottom of baking dish with gravy, bulgur wheat, lentils, onions, tomatoes and sautéed vegetables. Top all with mashed potatoes.

Bake 45 minutes to 1 hour or until bubbly.

This dish can be made with ground beef or turkey. If using meat omit the first five ingredients and brown the meat and follow remaining directions. Layer the meat on the bottom of pan instead of the lentils and bulgur wheat. Use whatever vegetables you like using 5 or 6 cups of vegetables.

Barbequed Onions – Great for Summer Grilling!

This is a wonderful way to use Vidalia Onions while they are in season.  I love Vidalias and use them as often as possible during the growing season.

Use whatever barbeque sauce you like best.  I think Masterpiece Original has a wonderful smoky flavor and gives the onion just enough barbeque flavor.

Try using these generous slices on a burgers, bean burgers or as a side dish.  I have even cut up left over onions in pasta dishes and on top of salads.

 

Ingredients & Preparation

 

• 1 lbs. Vidalia onions
• ½ cup barbeque sauce
• salt and pepper to taste
• ¼ tsp. garlic powder
• 1 Tbsp. grape seed oil

 

Step 1: Prepare the onions

Slice onions in ½ inch thick slices and brush with grape seed oil.

Step 2: Sauté the sprouts

Place on hot grill and cook until crisp tender.  (About 5 minutes on each side.)  Spread with barbeque sauce and continue to grill until BBQ  flavor is incorporated into the onion.  (About 5 minutes.)

Grill onions ahead and freeze for another meal.  I use a “Food Saver” to shrink wrap most everything I freeze.  It will keep longer and there will be no frost burn.  These thaw quickly by placing the sealed bag in a little warm water. 

 

 

Brussels Sprouts - Savory and Delicious!

A little different twist on Brussels sprouts

I love these little green nutritional giants. I like them anyway they are made. This is my favorite because the sprouts remain green and have a little crunch. Most of my guests love this method and usually have never had them before.

Measurements do not need to be exact. Prepare as much or as little as you like and adjust the seasonings accordingly.

Ingredients & Preparation

• 1 lbs. Brussels sprouts
• 2tbsp grape seed oil
• salt and pepper to taste
• 1/2tsp garlic powder
• 1/4 tsp. cayenne pepper or to taste

Step 1: Prepare the Brussels sprouts

Cut the bottoms from each sprout. Remove and discard any yellowed or withered leaves. Take off all outside leaves that will come off easily and place in a bowl. Quarter the remainder of the sprout and add to the bowl with the leaves. Once all sprouts are prepared sprinkle one tablespoon of the oil over the sprouts and toss to coat.

Step 2: Sauté the sprouts

Pour the remaining oil in a sauté skillet and heat the skillet. Add the Brussels sprouts to the skillet, add seasoning and toss. Cook the sprouts over medium heat until crisp tender. Adjust seasoning if necessary. Serve immediately.

If you do not enjoy a little heat in your vegetables the cayenne pepper may be omitted or substituted with black pepper.

 

Marinated Tomato Salad

Wonderful picnic fare!

I take this to picnic outings in a plastic container. Once I arrive at the picnic spot I remove the tomatoes from the storage container and arrange in a pie plate or a dish with a little bit of depth. This is one of my most requested recipes and I wish I could remember who gave it to me. It's a beautiful salad and very special!

 

Ingredients & Preparation

You will need
4 large ripe tomatoes 1/3 cup extra virgin olive oil 1/4 cup white wine vinegar 1tsp salt 1/4tsp pepper 1 small clove garlic, minced 1tbsp fresh parsley, chopped 1tbsp fresh basil, chopped 2tbsp onion, finely chopped Serves:  6 Preparation Time:  20 Minutes

Step 1: blanch tomatoes

Bring a large pot of water to boiling. Drop tomatoes into boiling water for 8 seconds. Remove from boiling water and immediately plunge tomato into ice water. Remove skin and discard.

Be careful not to leave tomatoes in boiling water too long. This process makes removing the skin easy.

Slice tomatoes and place in a pie pan or plastic storage container.

Step 2: Make marinade

Whisk together the remaining ingredients. Pour marinade over tomatoes and cool in refrigerator. Allow tomatoes to return to room temperature before serving.

This recipe is best with beefsteak tomatoes.

Gruyere Scalloped Potatoes

My family's favorite potatoes!

My brother, Joe, made these potatoes many years ago and it was love at first bite. These potatoes are very creamy and garlicky! Gruyere is a wonderfully pungent cheese and adds much flavor to the potatoes. (If you must make a substitution use Swiss cheese.)

These potatoes are a great change from baked potatoes. Serve them with steak, baked chicken or roast pork tenderloin.

Ingredients & Preparation

You will need
3 lbs Idaho potatoes, peeled and sliced 3 cups half and half 4 cloves garlic, finely chopped 2 cups Gruyere cheese, shredded 1 stick butter 1tsp salt 1/2tsp white pepper	Serves: 6 to 8 Preparation Time: 15 Minutes Cooking Time: 45 Minutes to 1 Hour Oven Temperature: 350

Step 1:

Peel the potatoes and slice in 1/8" slices. (Using a food processor with the slicing blade makes quick work of this step and creates even slices.)

Melt the butter in a dutch oven or large pot. Add potatoes, salt, pepper and garlic. Pour half and half to just cover potatoes. Add more half and half if needed to cover.

Heat over medium heat until potatoes are slightly tender. Be careful not to over cook as potatoes will finish in the oven.

Step 2: Bake

Pour potatoes and half and half in a 9 X 13 baking dish. Spread the shredded Gruyere over top and place in the oven to bake. Bake 45 minutes to 1 hour.

Measurements do not need to be exact. Use more or less garlic, according to your taste.

Tomato Cheese Tart

A much requested recipe!

My group of friends will often call and ask Wayne and I to dinner. Like you, I usually ask what I can bring. More often than not, I am asked to bring this tart. It has become a local favorite. (See tips to make it an appetizer.) Tomatoes are not only power packed with nutrients but they are pleasing to the eye because of their bright color. Garnish with fresh basil leaves before serving.

Ingredients & Preparation

You will need
1 refrigerated pie crust 3 cups Mozzarella cheese, shredded 1 clove garlic, minced 2 or 3 tbsp olive oil 1/2tsp kosher salt chiffinade of fresh basil (7 or 8 leaves) 5 to 8 Roma tomatoes, sliced into 1/4" thick slices	Serves: 6 to 8 Preparation Time: 15 Minutes Cooking Time: 30 Minutes Oven Temperature: 350

Step 1: Assemble the pie

Remove pastry from refrigerator and allow to come to room temperature. Place crust in a 9" tart pan and press to mold to sides.

Mix the cheese with the garlic and about half the basil. Fill pie crust with cheese mixture. Place tomatoes edge to edge on top of cheese. Cut pieces to fill in the gaps. Sprinkle remaining basil over tomatoes.

Just before baking sprinkle the top with salt and drizzle olive oil over all. Bake for 30 minutes or until edges of crust browns.

Step 2: Remove from oven and slice

Remove the pie from oven and allow to rest for 10 minutes. Remove the tart from the tart pan and slice into wedges with a pizza cutter or a sharp knife.

Serve warm.

( Usually, the bottom of the tart pan lifts free from the side to expose the sides of the crust.)

 

I sometimes use this recipe to make tartlets for appetizers. Cut the pie crust into rounds and place in muffin pans, mold to sides and leave a little bit of crust over the edge. Remove excess. Divide cheese mixture between the cups. Place one tomato slice on top of cheese in each cup. Sprinkle with salt and basil and drizzle with oil. Bake until golden brown. (Chiffinade = thinly sliced herbs. I wash, dry and roll the leaves in a tubular shape then slice across the leaves to form thin ribbons.)

Rice and Artichoke Salad

Cul-de-sac parties are the best!

Rick Hudgens brought this salad to a cul-de-sac party at my brother's pool. Usually the meat is on the grill and all the neighbors show up with a dish to share. This was the hit that day. It's an unusual salad with a hint of curry. This is another recipe that is better the next day. Refrigerating overnight allows the flavors to mingle.

Ingredients & Preparation

You will need
1 6.5 oz. package chicken and rice-a-roni, prepared and cooled 3 green onions, thinly slice 1 small can black olives, chopped 1 6 oz. jar marinated artichoke hearts, drained and chopped (Save marinade) 1/2 cup mayonnaise 1/2tsp curry powder cajun seasoning to taste garlic salt to taste black pepper to taste	Serves: 6 Preparation Time: 20 Minutes Cooking Time: 15 Minutes

Step 1: Make Rice-a-Roni

Prepare Rice-a-roni according to package directions. Allow to cool completely and pour into a large bowl.

Combine rice with the onions, green pepper, black olives and artichokes. Mix well.

Step 2: Make the dressing

Mix the reserved marinade with the mayonnaise, curry powder, cajun seasoning, garlic salt and pepper.

 

Add cooked, chopped chicken to make a meal.