Granny’s Buttermilk Pie

November 16, 2016 § Leave a comment

Granny’s Buttermilk Pie

buttermilkpierecipekb1 stick butter, room temperature
1 cup buttermilk
3 eggs
3 tablespoons flour
1 ½ cups sugar
1 teaspoon vanilla
1 unbaked pie shell, 9-inch

Preheat oven to 325 degrees. Cream in large mixing bowl the butter, flour and sugar. Add the remaining ingredients and mix until thoroughly combined. Add mixture to an unbaked pie shell and bake for 1 hour. A terrific and easy dessert for holidays or Sunday suppers.

Note: Depending on your oven – begin checking the pie after 45 minutes.

Source: Kenneth Bargers

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Comforting White Chili

November 29, 2015 § Leave a comment

Comforting White Chili

Easy recipe to prepare  This is a great use for leftover Thanksgiving turkey or roasted chicken!

WhiteChili-25-6 cups white-meat turkey or chicken; large rough chopped
1/3 cup olive oil
1 large Vidalia or sweet onion, finely chopped
3 garlic cloves, minced
8 oz can chopped green chilies
1 fresh jalapeno, finely chopped, include seeds for heat if desired
1 tablespoon cumin
3 16 oz cans Great Northern Beans, rinsed and drained
32 oz chicken stock
Salt and pepper to taste

Suggested Optional Toppings
Cilantro, Queso Cheese, Monterey Jack Cheese, Pico De Gallo, Salsa

In large pot heat olive oil on medium heat. Add minced garlic and chopped onions and cook until onions are translucent. Add meat, green chilies, chopped jalapeno and stir to thoroughly heat. Add cumin, salt, pepper and cook on medium heat for 5 minutes. Incorporate white beans and chicken stock. Stir, cover and cook on medium low for minimum of two hours to meld and break-down the meat; stirring periodically. For those that prefer a tighter chili – a corn starch slurry may be needed to finish the pot.

This is a hearty white chili that can be served with cornbread and optional toppings.

by Kenneth Bargers

Hash Brown Casserole

November 24, 2015 § Leave a comment

HashBrownCasseroleHash Brown Casserole

2 pounds frozen hash brown potatoes, thawed
½ cup melted butter
1 teaspoon salt
1 teaspoon pepper
½ cup chopped onion
1 10-ounce can cream of chicken soup
1 pint sour cream
2 cups grated Cheddar cheese

Topping
¾ cup crushed cornflakes
¼ cup melted butter

Combine all but the last two ingredients in a casserole. Mix Cornflakes with butter and spread this mixture over the top. Bake at 350 degrees for 45 minutes. Serves 12.

NOTE: This freezes nicely. You can divide recipe and serve half and freeze half. Great for cookouts and family or church gatherings.

recipe by Valeria Ball; shared by Becky St. John

Coconut Cream Cheesecake

January 1, 2015 § Leave a comment

CoconutCreamCheeseCakeCoconut Cream Cheesecake

Filling
3 8-oz packages, cream cheese
3 eggs
1 can, coconut milk
1 can, sweetened condensed milk
1 cup, sour cream
1 packed cup, shredded coconut
1 package, coconut or vanilla instant pudding mix
1 tablespoon, corn starch

Crust
12, sugar cookies (or preferred choice of packaged cookies)
2 tablespoons, butter

Topping
2 cups, sour cream
2 tablespoons, sugar
1 teaspoon, vanilla or coconut extract
1 packed cup, shredded coconut

Prepare Crust: Combine ground cookies and melted butter; press in a spring form pan (9 inch) evenly while attempting to make an edge above the seal. Bake in a 350 degree preheated oven for 7-10 minutes, depending on your oven’s heat performance.

Prepare Filling: Blend together cream cheese, sweetened condensed milk, corn starch, and instant pudding mix until thoroughly combined; whisk eggs until incorporated, gently whisk in coconut milk, fold in sour cream, and then fold in coconut until incorporated throughout. (Note: after blending the first ingredients, do not overwork the filling.) Pour filling into prepared pan and place on a cookie sheet. (foiling the bottom of the pan is optional for easier cleaning of cookie sheet) Bake for 30 minutes at 340 degree preheated oven, turn up to 350 degree for the remaining 20 minutes (50 minutes total).

Prepare Topping: When the cheesecake is almost through baking – combine sour cream, sugar and extract. Place on the cheesecake as soon as the 50 minutes has finished and add the coconut flakes to the top of the sour cream mixture. Bake at 475 degrees for 5-7 minutes. Watch the cheesecake to be sure the coconut flakes do not over-brown.

Cool the cheesecake on a wire rack for a minimum of 2 hours before releasing the spring form. Keep the cheesecake refrigerated before serving. This is a terrific dessert for special occasions.

NOTES: Do not use a water-bath for this type of cheesecake. Soak knife in hot water for easier release of the cake.

By Kenneth Bargers

Asparagus and Shallot Salad

August 31, 2014 § Leave a comment

Asparagus and Shallot Salad

AspSha-Salad-21 bunch, Asparagus, shaved or sliced
2 Shallots, thinly sliced
1 Lemon
Salt
1 tablespoon, Sesame Oil –or-
2 tablespoons, Extra Virgin Olive Oil (alternative)

Prep asparagus and shallots. In aggressively salted boiling water add a couple of thinly sliced lemon rings. Add the asparagus and blanch for no more than one minute. Remove asparagus and shock in ice cold water until cool. Thoroughly pat-dry asparagus and place in mixing bowl. Add shallots, half of squeezed lemon, sesame oil and salt to taste. Mix thoroughly and place in sealed container. Refrigerate for minimum of two hours. Serve chilled or at room temperature.

Suggestions: an alternative to sesame oil is extra virgin olive oil for a different taste-profile. A terrific side for fish or chicken. Enjoy!

By Kenneth Bargers

Low-Country Oysters

June 28, 2014 § Leave a comment

Low-Country Oysters

LowCountryOysters-Tennessee1 pound, fresh mushrooms, sliced
1 ½ quarts, oysters
8 tablespoons, butter
2 small cans, pimentos, sliced
4 cups, cream
8 tablespoons, flour
Salt and Pepper, to taste

Saute’ mushrooms and pimentos in butter. After mushrooms have cooked a few minutes, sift flour over mixture and when it begins to thicken, add cream, salt and pepper. Let oysters simmer in their own liquid in another pan until the edges begin to curl. Add oysters to mushroom sauce and add more cream if too dry. Serve from chafing dish or on a platter surrounded by toast points or great with rustic bread.

Mrs. Augustus (Ann) Middleton

Creamy Dilled Cucumbers

June 28, 2014 § Leave a comment

Creamy Dilled Cucumbers

3 medium, cucumbers
CreamyDilledCucumbers-Tenne¾ cup, white vinegar
¾ cup, sugar
1 teaspoon, salt
¼ teaspoon, white pepper
½ cup, mayonnaise
¼ cup, heavy cream, whipped
½ cup, sour cream
2 tablespoons, dill weed
¼ teaspoon, salt
½ teaspoon, white pepper

Slice cucumbers very thinly, do not peel. Combine vinegar, sugar, 1 teaspoon salt and ¼ teaspoon pepper in a heavy plastic bag. Marinate cucumbers in this bag for 2-3 hours. Remove from bag and press all liquid from cucumbers. Combine mayonnaise, whipped cream, sour cream, dill weed, ¼ teaspoon salt and ½ teaspoon pepper. Add to cucumbers. Chill 3 hours before serving on bed of crisp romaine lettuce.

Mrs. Jim (Betty) Emison

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