Cornbread

{ January 8, 2022 @ 7:02 pm } · { Uncategorized }
{ Comments (1) }

This is a cornbread recipe you can’t stop eating!

I usually date the recipes I get from friends but I did not record that interesting info on my card. Years ago (probably in the late 80’s or early 90’s) we were invited to Peter and Jean Biehn’s home for supper one bitter cold, snowy, windy evening. It was all you could do to want to go out, but out we went. They lived in a big older style farm house in the village of Cartersville. The main heat in the house was a roaring fire in the fireplace. I remember it as being so bitter cold but the fellowship was wonderful and the food scrumptious. Jean fixed chili bean soup and cornbread for supper. I was never a fan of cornbread, but that night I could not stop eating. I had to have that recipe! I have been a fan of cornbread ever since!

Jean shared it with me and I have been making it every winter ever since. It was worth going out to get that recipe. Thanks Jean. I think of you every time I make this recipe and your precious family.

Tonight I made beef stew and cornbread for supper. It is a cold night, but not like the night mentioned above. It was a wonderful, satisfying supper.

Print Recipe
 The Best Cornbread Ever
Bake at 350 degrees for 35 minutes. 9"x13" rectangle cake pan (greased).
Servings
Ingredients
  • 1 cup Sugar
  • 1/2 cup Butter Cream sugar and softened butter together.
  • 2 Eggs Add one at a time and beat well.
  • 3 tsp Baking Powder Add
  • 1/2 tsp Salt Add
  • 1-1/2 ` cup cornmeal
  • 1-1/2 cup flour
  • 1-1/2 cup milk Add the cornmeal, flour and milk and beat until smoth.
Servings
Ingredients
  • 1 cup Sugar
  • 1/2 cup Butter Cream sugar and softened butter together.
  • 2 Eggs Add one at a time and beat well.
  • 3 tsp Baking Powder Add
  • 1/2 tsp Salt Add
  • 1-1/2 ` cup cornmeal
  • 1-1/2 cup flour
  • 1-1/2 cup milk Add the cornmeal, flour and milk and beat until smoth.
Instructions
  1. Half recipe will do an 8"x8" pan.

Pizza Supreme

{ December 10, 2021 @ 8:10 pm } · { Pat's Kitchen }
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I love a good pizza and I have made pizzas for years. Sometime ago I did some research on how to make a really good pizza. I think I have succeeded.

Print Recipe
 Pizza Supreme
Prep Time 45 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Dough
Pizza toppings
Prep Time 45 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Dough
Pizza toppings
Instructions
Dough
  1. Cover the dough and let set 45 mins-1 hour. Roll out onto a pizza stone. Suggestion: You can make the dough several hours ahead and put it in the refrigerator. Makes it really nice coming home from church or home from work and the dough is ready to go! It will rise enough in the refrigerator that you do not need to let it rise more.
Pizza Toppings & Extras
  1. You can add any topping you choose and the amount you choose. Fried hamburger works instead of sausage but I like sausage better. Can use small chunks of ham, pepperoni slices, mushrooms, olives, etc.
  2. If you want you can cheese-filled dough, add adding string cheese around the outside edge of the dough. Stretch the dough out a little more and wrap it over the cheese and press to the dough to seal.
  3. Sometimes I also sprinkle garlic powder to the edge of the dough to add a little more zest to the crust.
  4. I used to put my mozzarella cheese on top of everything but that is not the way pizza restaurants do it. It is much better and much prettier and yes, better flavor to put the cheese on top of the sauce, then add the other ingredients.
  5. Bake in a hot oven. 425 degrees for 15 minutes.

Apple Pie Filling to Can

{ September 8, 2020 @ 6:12 pm } · { Canning/Freezing }
{ Comments (1) }

This recipe came from “Mennonite Country Style Recipes” cookbook by Esther Shank, my aunt. It is on page 615 and was submitted by Barbara Bowman. Jill has been using this recipe and really likes it.

Print Recipe
 Apple Pie Filling to Can
Use any good cooking apple for canning. Bowman likes the Stayman or Grimes Golden. We like the Ginger Gold.
Servings
Quarts
Ingredients
Sauce: Combine in large saucepan. Cooked until thickened, stirring constantly. Remove from heat.
Add:
Apples
Servings
Quarts
Ingredients
Sauce: Combine in large saucepan. Cooked until thickened, stirring constantly. Remove from heat.
Add:
Apples
Instructions
  1. Fill jars with raw apples, adding layers of syrup as you fill, otherwise there will be too many air pockets. Leave 1 inch headspace. If jars are too full, syrup will spew out during processing! Tighten lids and process.
  2. The recipes says hot water bath the jars for 25 mins. We pressure canned at 5# pressure for 8 mins.

Bacon-Wrapped Shrimp

{ March 12, 2020 @ 7:29 pm } · { Pat's Kitchen }
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After noticing a box of delicious looking bacon-wrapped shrimp in the frozen food department at Food Lion, I went looking for a recipe. I just can’t bring myself to pay the price for ready made food that I can make myself! I found several recipes online and finally settled on the one from pinchandswirl.com with a few tweaks of my own. They are easy to make. You can make a batch and put them in the freezer to save last minute work or have them handy for a meal.

These are delicious. The first two times I made them in the oven but the last time I cooked them on the grill. In the oven was good but on the grill is awesome!!! They are so good you don’t even need a sauce to dip them in!

Print Recipe
 Bacon-Wrapped Shrimp
Great appetizer or main meat for a meal. It is great for those on a keto, diabetic, glutton free, or low carb diet.
Cook Time 25 mins On the grill
Servings
Ingredients
Cook Time 25 mins On the grill
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees. Arrange bacon slices on wire rack on cookie sheet and bake for approximately 10 mins. (Depends on thickness of your bacon). It should still be pliable and will still look raw.
  2. Let the bacon cool just enough to handle and wrap one piece around each shrimp and secure using a round toothpick. It is after this step that I put the shrimp in a container and freeze for finishing to cook later.
  3. To complete the cooking process in the oven...., sprinkle frozen bacon-wrapped shrimp with salt, pepper and garlic. Return to oven for another 20 minutes until the bacon is done. You do not want to overcook and dry out the shrimp. Serve hot.
  4. To complete the cooking on the grill instead of the oven...., sprinkle the frozen bacon-wrapped shrimp with salt, pepper and garlic. I simply laid the bacon-wrapped shrimp on the preheated grill.
  5. Grill on high for about 25 mins-until bacon is fried just right. The flavor is awesome. I highly prefer this method of cooking over the oven.

Stroopwafels

{ January 25, 2020 @ 3:20 pm } · { Pat's Kitchen }
{ Tags: } · { Comments (1) }

About a year ago I discovered the amazing Dutch treat/cookie called Stroopwafels at Costco. After sharing some with my friend Donna, she did some research and found a really good recipe. This week we got together and made some. They are amazingly easy to make and as good as the ones you buy if you have a pizzelle iron. If you have never had a stroopwafel, served with a cup of steaming hot coffee, you are missing out on life!

Print Recipe
 Dutch Stroopwafels
Prep Time 1 hour
Cook Time 1 hour
Servings
depending on size
Ingredients
Waffle
Caramel Filling
Prep Time 1 hour
Cook Time 1 hour
Servings
depending on size
Ingredients
Waffle
Caramel Filling
Instructions
Waffle
  1. Mix all ingredients together in mixing bowl. I used my Kitchen Aide mixer with the paddle and blended/kneaded for several minutes. It will be the consistency of cookie dough. Cover the bowl and let rest for 45 mins.
  2. Preheat a Pizzelle Iron on medium setting (if it has a setting). Divide the dough into small balls about the size of pingpong balls.
  3. I discovered my melon scoop slightly rounded made a perfect size waffle. With a little practice we soon figured out the size of our ball with the cookie cutter and had very little scraps leftover.
  4. Place one dough ball at a time on the hot iron and close the lid. Squeeze the lid shut for a few seconds to help spread out the dough. Cook until no steam escapes and it has turned a golden brown. (This does not take long). You can peek-it won't hurt the waffle.
  5. Carefully remove the waffle from the iron using a fork and immediately use a 3-1/2 inch round cookie cutter to cut of the edges for a perfectly circular waffle. The waffle will be very thin but while the waffle is still hot, gently split it using a sharp knife. If this feels too tedious, you can just use unsplit waffles, however, the "real" Dutch Stroopwafels are split! Continue the process until all waffles are cooked and split.
Caramel Filling
  1. It works best for us if prepared the caramel after we were done cooking and splitting the waffles, Cook the caramel by heating the water, sugar, butter and corn syrup over medium heat until the sugar dissolved, stirring constantly. Bring the mixture to a boil. Add the cinnamon, salt and vanilla and boil to "soft ball stage" (234 degrees). Remove and allow to cool for 10 minutes or the caramel starts to set a little Spread between the waffles and press together. I used Caramel ice-cream topping the first time I made the waffles but prefer this recipe.
Leftover Scraps
  1. A first it felt wasteful to see our little pile of scraps from cutting the waffles into perfect circles but I discovered they were delicious to nibble on. After they cooled, I put them in a zip lock bag and the scraps made a great snack-even without the caramel.
  2. Yield: 40-48 split waffles or 20-24 unsplit.
Recipe Notes

Chili Soup and Garlic Bread

{ November 12, 2019 @ 7:27 pm } · { Pat's Kitchen }
{ Tags: , } · { Comments (2) }

It might be still fall but today felt like winter. The high temperature of the day was first thing this morning (41 degrees) and as the day progressed it got colder. It was a bone chilling cold and rainy day and for a while this afternoon we had a blustery snow shower.  A steaming hot bowl of chili soup at supper time hit the spot with a side of garlic bread.

Print Recipe
 Chili Soup
Course Main Dish
Cuisine Soup
Keyword Chili Soup
Prep Time 20 mins
Cook Time 15 mins
Servings
people
Ingredients
Course Main Dish
Cuisine Soup
Keyword Chili Soup
Prep Time 20 mins
Cook Time 15 mins
Servings
people
Ingredients
Instructions
  1. Fry hamburger and onions together until meat ls browned.
  2. Add remaining ingredients and cook for about 15 mins.
  3. If you like, you may add some Cayenne pepper or Texas Pete hot sauce for a little more zap!
Recipe Notes

Cheesy Garlic Butter

1/2 cup Softened Butter

1/2 tsp. Garlic Powder

1/3 c. Parmesan Cheese

1 T. Minced Chives (fresh or dried)

1 tsp. Worcestershire Sauce

1/4 tsp. Cayenne Pepper

Using your mixer, whip all ingredients together. Generously spread on both sides of sliced French Bread and place on the grill or under the broiler of the stove until lightly browned. Toast both sides.

Note: I usually double or x 4 this recipe and keep it in the refrigerator, especially during the winter soup months. It keeps for months in the refrigerator.

 

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