Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.



Published on

The final project for a Digital Layout and Design course required for my masters degree in Web Design and Online Communication.

Published in: Education, Self Improvement
  • Be the first to comment

  • Be the first to like this


  1. 1. Table of Contents BREAKFAST 4 SIDES 18 Banana Bread. . . . . . . . . . . . . . . . . . . . . 5 Corn Casserole . . . . . . . . . . . . . . . . . . 19 Breakfast Casserole. . . . . . . . . . . . . . . 6 Mrs. Wilkes’ Boarding House Mac + Eggs in a Basket. . . . . . . . . . . . . . . . . . 7 Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . 20 Mashed Potatoes. . . . . . . . . . . . . . . . . 21 Mikey’s Corn Salad. . . . . . . . . . . . . . . 22This book is dedicated to my parents and grandparents, who fed me very well. - A. ENTREES 8 DESSERTS 23 Chicken and Dumplings . . . . . . . . . . 9 Apple Dumplings. . . . . . . . . . . . . . . . 24 Chicken and Rice. . . . . . . . . . . . . . . . 10 Banana Nut Cake. . . . . . . . . . . . . . . . 25 Chicken Spaghetti Casserole. . . . . . 11 Amanda’s Chocolate Sheet Cake. . 26 Corn and Potato Chowder. . . . . . . . 12 Grandad’s Chocolate Sheet Cake. . 27 Crispy Yogurt Chicken. . . . . . . . . . . 13 Cushaw Pie. . . . . . . . . . . . . . . . . . . . . . 28 Fancy Fast Chicken . . . . . . . . . . . . . . 14 Gooey Cake. . . . . . . . . . . . . . . . . . . . . 29 Penne a la Betsy . . . . . . . . . . . . . . . . . 15 Ice Box Cookies. . . . . . . . . . . . . . . . . . 30 Stuffed Meatloaf. . . . . . . . . . . . . . . . . 16 Snickerdoodles . . . . . . . . . . . . . . . . . . 31 Swedish Meatballs. . . . . . . . . . . . . . . 17 Sour Cream Coffee Cake. . . . . . . . . 32 Tapioca Pudding. . . . . . . . . . . . . . . . . 33 3
  2. 2. Banana Bread 1 ¼ c. sugar 1 stick butter, softened 2 eggs 1 ½ c. mashed ripe bananas ½ c. buttermilk 1 tsp. vanilla 2 ½ c. flour 1 tsp. baking soda 1 tsp. salt Mash 3-4 bananas very well-BREAKFAST -use the electric mixer if you have one--to get 1 1/2 cups of bananas. Mix sugar and butter in bowl. Stir in eggs. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt until moistened. Stir in nuts if you choose to add them. Divide batter between the two pans. Bake in two loaf pans (grease the bottom only!) for about 1 hour (or until toothpick comes out clean) at 350°. Let cool before removing from pan. Freezes well! This recipe came from my Aunt Mary, Mom’s older sister. She made this for us during one of our trips to visit her, and I fell in love. I was never a fan of nuts in my banana bread (though they’re perfectly fine in banana nut cake!), so I prefer to leave them out or to throw in some chocolate chips, instead. (TOP: A fresh slice of the finished product. BOTTOM: A full loaf.) 5
  3. 3. Breakfast Eggs in a Basket Casserole 1 egg 1 slice bread 2 ¼ c. seasoned croutons Butter 2 lbs. bulk pork sausage 5-6 eggs beaten 2 ¼ c. milk 1 can cream of mushroom soup (4 oz.) can sliced mushrooms 1 ¾ tsp. dry mustard 2 c. shredded cheddar cheese Spread croutons in a lightly Heat skillet to medium heat. greased 9x13 inch baking dish. Butter one side of bread. Use Cook sausage until browned, a muffin cutter to remove the stirring to crumble. Drain middle of the bread. Place bread, well. Sprinkle sausage over buttered side down, in skillet. Set croutons. Combine eggs, milk, a pat of butter in the hole in the soup, mushrooms and mustard; bread, then break the egg over pour over sausage. Cover and the hole and pour the egg into it. refrigerate overnight. Remove Use a spatula to check the bread. from refrigerator; let stand 30 If it’s browning too quickly, turn minutes. Bake uncovered at the heat down a bit. You want the 325° fir 50-55 minutes. Sprinkle bottom of the egg to be opaque cheese on top and bake another before you flip the whole thing. 5 minutes or until cheese melts. When it looks like the bottom of it is solid, flip the toast and the egg quickly. Let the egg finish cooking to your liking, then remove the toast from the skillet and serve. Mom started making this casserole for holiday breakfasts when I was a teenager, I think, and I taught myself to make this after seeing it in the movie V for Vendetta. My best friend, Al, and it became a huge hit with the whole family. We almost always had her breakfast casserole on I made a big deal out of watching V on Nov. 5 one year in particular, and I made this in the Christmas morning, right after we were done opening presents. (TOP: The cooked casserole. morning. It was one of my first “specialties.” (TOP: Cooked to perfection and plated. BOTTOM: A BOTTOM: A plated piece.) work in progress.)6 7
  4. 4. Chicken and Dumplings 3 chicken breasts ½ c. flour 4 cans chicken broth ¼ onion Pepper Salt Garlic salt 4 eggs 1 c. water Cut chicken breasts into 3-4 pieces. Mix flour, pepper, salt and garlicENTREES salt in a gallon-size plastic bag. Place chicken in bag and shake to coat. Remove chicken from bag and brown with onion in a pan of oil. Mix chicken and onion into pot full of broth. Boil, then simmer. Cook until meat is done. While cooking, make dumplings. Melt butter. In a separate bowl, beat eggs and water together. Add a little salt, not quite a teaspoon, to eggs and water. Add butter to mixture. Add flour to consistency, until the mix no longer sticks to the metal spoon. Boil a pot of water. When boiling, slice pieces of dough into water to cook. When dumplings are done, they’ll float to the top. Move cooked dumplings to pot of chicken. Cook chicken and dumplings another half hour after transfer of dumplings. My love for chicken and dumplings (or, as we refer to them in the South, dumplins) is entirely my grandfather’s fault. Grandaddy, my dad’s dad, has been making these forever. He uses a family recipe, one that he’s modified. I had him tell me how he does it so that I can continue his tradition myself. (TOP: A close-up of a dumpling. BOTTOM: The final dish, plated and ready to eat.) 9
  5. 5. Chicken and Rice Chicken Spaghetti 2 chicken breasts 4 stalks celery Casserole 3 c. uncooked rice 3 chicken breasts 1 ½ c. chicken broth 1 c. chicken broth 1 ½ c. water 16 oz. uncooked spaghetti - 1/3 c. chopped onion ¼ 3 stalks chopped celery 2 cloves minced garlic 3 Tbsp. butter 1 can cream of mushroom soup 2 c. shredded cheddar cheese Cook and chop chicken. Saute Cook chicken. Chop into bite-size pieces. Add chicken broth to a Dutch oven full of water to cook celery in butter for a few spaghetti. Break spaghetti into thirds and cook in water and broth until tender. Reserve ¼ cup of the minutes to soften. Cook minute spaghetti water. Drain spaghetti. Saute onion, celery and garlic in the butter. Add that to the spaghetti rice in chicken broth and water noodles. In a separate bowl, combine cream of mushroom soup and reserved spaghetti water, then add (about half-broth and half- that to the spaghetti mixture. Add chicken and stir well. Spoon mixture into a lightly greased 9x13 water). When rice is done, mix baking dish, top with cheese, bake at 350° for 15-20 minutes. chicken and celery into rice, and add butter and salt to taste. One of Mom’s standard dinners for nights when all four of us were home to eat. (TOP: A close-up This is a dish that both Mom and Grandaddy made every so often. It’s super simple but really of the cooked casserole. tasty, especially good if you’re easing back into exciting foods after being sick. (TOP: The chicken BOTTOM: The final dish, breasts, ready to be chopped. BOTTOM: The final dish, plated and ready to eat.) fresh out of the oven.)10 11
  6. 6. Corn and Potato Crispy Yogurt Chowder Chicken 2 Tbsp. butter 6 medium chicken breasts ¼ c. chopped onion 2 c. plain, unflavored yogurt 2 c. potatoes, diced 2 -3 cloves garlic 2 c. water Parsley ½ tsp. salt Juice of one lemon ¼ tsp. pepper 2 c. fresh or frozen corn Salt (13 oz.) can evaporated milk 1 Butter ¼ c. flour 2 c. Panko bread crumbs ½ c. water 1 c. ham, diced Cook onion in butter. Add potatoes, 2 cups water, salt and pepper. Cover, simmer for 15 minutes. Pour yogurt into a mixing bowl. Peel and mince garlic and add Remove from heat. Stir in corn, evaporated milk, and ham. Blend flour with ½ cup water and stir in them to yogurt. Chop parsley and add it to yogurt. Add lemon juice. chowder. Return to stove and continue cooking, stirring constantly over medium heat until chowder is Mix to combine. thick. Rinse chicken and pat it dry. Sprinkle it with kosher salt. Double or triple for large crowds. Pour bread crumbs into another mixing bowl. Sprinkle salt over bread crumbs and stir. Butter a 9x13 dish. With tongs, place chicken (one piece at a time) into the yogurt mixture. Turn it over to coat it thoroughly. Then roll the chicken in the Panko bread crumbs. Cover each piece of chicken in yogurt and bread crumbs thoroughly, and place it in the baking dish. Place a slice of butter over the large part of each chicken piece. Cover with foil and bake at 350° for 60-75 minutes, removing the This soup is the best thing foil for the last 15 minutes of cooking. When the chicken is nice and ever when it gets cold golden, remove from the oven and serve. outside. The chowder warms you right through to your bones. Mom saved this one for the particularly frosty days. (TOP: The finished bowl of chowder with a little added cheese. This is one of “my” recipes. I actually got this from a blogger called The Pioneer Woman. I was BOTTOM: Peeled potatoes just starting to learn to cook dinners, and I was really pleased with how this one turned out. The and chopped ham, essential coating turns out to be really light but super tasty. (TOP: A piece of chicken, already coated in ingredients.) yogurt, now being covered in bread crumbs. BOTTOM: The finished product.)12 13
  7. 7. Fancy Fast Penne a la Betsy Chicken 1 lb. extra large shrimp ¾ lb. penne pasta 3 chicken breasts 1 Tbsp. butter 6 slices Swiss cheese 1 Tbsp. olive oil ¼ lb. sliced mushrooms 1 small onion 1 can cream of chicken soup 2 cloves garlic ½ c. white wine ½ cup white wine (approx.) 2 c. Pepp. Farm Herb Stuffing 8 oz. can tomato sauce 1 1 stick butter 1 c. heavy cream Fresh parsley Fresh basil Salt and pepper Place chicken in lightly greased Cook the penne pasta until tender-firm (al 9x13 glass baking dish. Top each dente). Peel, devein and rise (under cool water) piece with slice of Swiss cheese. shrimp. Heat butter and olive oil in a skillet. Add If using sliced mushrooms, lay shrimp and cook for a couple of minutes until them over the Swiss cheese. Mix just opaque. Do not overcook. Remove them to a can of soup with wine and pour plate and let cool for a few. over chicken. Spread stuffing Finely dice onion. Mince garlic. Add both onion mix over top, and drizzle melted and garlic to butter and olive oil. Saute, stirring butter over the top. Bake for 45- occasionally. Remove tails from shrimp and chop 50 minutes at 350°. into bite-sized pieces. Set shrimp aside. After the garlic and onions have cooked a bit, add white wine. Let wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). Add tomato sauce to skillet. Stir well until combined. Add cream. Continue stirring. Turn heat down to low and let simmer while you chop herbs. Set herbs aside. Add shrimp to skillet. Give it a stir, and add salt and pepper to taste. Add herbs, and stir until This is another one of “my” recipes that I combined. Add cooked penne pasta and give it nabbed from The Pioneer Woman. Be warned: all a stir. This was the first dinner I ever cooked. Mom had made it a few times, and it seemed fairly simple. the sauce is kind of fantastic. (TOP: A close- Make sure you get some of the stuffing from the bottom of the pan when you’re ready to eat! up of the final dish. BOTTOM: The shrimp, (TOP: Some chicken breasts, ready to go. BOTTOM: The finished product.) cooking a bit in the first steps of the recipe.)14 15
  8. 8. Stuffed Meatloaf Swedish Meatballs 2 beaten eggs 2 lb. ground beef ½ c. tomato juice 1 ½ c. bread crumbs ¾ c. soft bread crumbs 2 eggs 2 Tbsp. snipped parsley 3 tsp. salt ½ tsp. dried oregano, crushed ¼ tsp. pepper ¼ tsp. salt ¼ tsp. allspice ¼ tsp. pepper ¼ tsp. nutmeg 1 clove garlic, minced ¼ tsp. ginger 2 lbs. ground beef 1 c. evaporated milk 4-6 oz. thinly sliced boiled ham 1 can cream of mushroom soup 1 6 oz. packaged sliced mozzarella cheese In a bowl, combine the eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, Mix all except mushroom soup. Roll mixture and garlic. Add ground beef, mix well. On waxed paper, pat meat to a 10x8-inch rectangle. Arrange into meatballs, place in deep 9x12 dish. Careful ham slices atop meat, leaving a small margin around edges. not to make them too small; they’ll cook too quickly. If they’re too big, they won’t cook Reserve 1 slice of cheese. Tear up remaining cheese, sprinkle over ham. Starting from short end, completely. Try to keep all of the meatballs a carefully roll up meat, using paper to lift; seal edges and ends. Place roll, seam side down, in 9x13 pan. uniform, medium size so that all of them cook Bake at 350° till done, about 75 minutes. Cut reserved piece of cheese into 4 triangles and overlap atop all the way through. Pour can of mushroom soup meat. Return to oven til cheese melts, about 2 minutes. over meatballs. Bake at 350° for 75 minutes. One of my all-time favorite entrees. I absolutely detest almost any other form of meatloaf just because this one is so magnificent. This was another regular entree on the Billy family dinner table, especially in the colder months. (TOP: A slice of meatloaf. You can If memory serves, I have never known Christmas Eve without Swedish Meatballs. Every single see the ham and cheese year, this is what my family eats, either before or after the Christmas Eve service at church. It’s a wrapped up in the middle. family recipe, passed down through Mom’s Norwegian family members, and, in recent years, it’s BOTTOM: This is how been my job to make the meatballs on December 24. I’m getting pretty good at it, too; it just takes Mom always positioned the a little practice to size them correctly. (TOP: A piece of chicken, already coated in yogurt, now cheese on top.) being covered in bread crumbs. BOTTOM: The finished product.)16 17
  9. 9. Corn Casserole (15 ¼ oz.) can whole kernel corn 1 (14 ¾ oz.) can cream-style corn 1 8 oz. package 1 Corn muffin mix 1 c. sour cream 1 stick melted butter Start by draining the corn. In aSIDES large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350° for 45-60 minutes, or until golden brown. This is a recipe Mom got from one of celebrity chef Paula Deen’s cookbooks. It became a standard for big dinners, especially Christmas Eve. (TOP: A spoon full of corn casserole fresh out of the dish. BOTTOM: A plated serving.) 19
  10. 10. Mrs. Wilkes’ Mashed Potatoes Boarding House 5 lbs. Yukon Gold potatoes 4 Tbsp. butter (to start with) Mac + Cheese 1 c. milk (to start with) 2 c. elbow macaroni pasta 2 c. sharp cheddar cheese 3 c. milk 4 eggs ¼ lb. margarine Grate cheese before starting. Peel potatoes and cut into Cook macaroni in salty water chunks. Boil chunks in salted as directed on package. Drain water until tender. Drain and well. Put back in pot, add butter add salt, pepper, butter and milk. to macaroni, then add whipped Mix with electric mixer until eggs and milk. Stir in cheese. smooth. As you mix, if you find Place in greased casserole the potatoes are not smooth and bake at 350° for about 30 enough or they’re too dry, add minutes or until liquid is firm more milk. Add butter and salt but not dry. to taste if necessary. Mac and cheese is tasty enough as it is, but mac and cheese from scratch is just stunning. Mom Mom’s mashed potatoes are easily my favorite of all her sides. As far as I’m concerned, no one used this recipe to make outstanding from-scratch mac and cheese. Sometimes she’d mix and has ever made or will ever make mashed potatoes on par with hers. They frequently accompanied match different noodles; sometimes, she’d throw in as many as four different cheeses. It always dishes like stuffed meatloaf, and they were always served on holidays like Christmas Eve and turned out beautifully. (TOP: A spoon full of elbow mac and cheese. BOTTOM: The finished Thanksgiving. (TOP: A close-up of the best mashed potatoes ever. BOTTOM: Yukon Gold potatoes, product, fresh out of the oven.) Mom’s preference for mashed potatoes.)20 21
  11. 11. Mikey’s Corn Salad 1 bag Chili Cheese Fritos (med. bag) 2 cans corn (small cans) Mayonnaise Pour Fritos into a large bowl. Drain corn DESSERTS and add to bowl of chips. Add just a bit of mayonnaise. You don’t even need a spoon full of it; you only need to add JUST enough to help the corn and Fritos stick together and clump up a little bit. The mayonnaise acts like a sort of glue for the chips and the corn. If you add too much, the chips will get soggy; if you don’t add enough, the corn and chips won’t stick. Just add a little bit of mayonnaise and mix the corn and chips. Keep adding a little bit of mayonnaise at a time until the corn kernels adhere loosely to the Fritos. It’s best not to mix this until just before dinner so that it stays crispy. Now, I didn’t include a picture of the finished product, and I did that for a reason. I know this sounds like it should be disgusting. It doesn’t look any better, either. Just trust me when I say that this is delicious, and it’s especially great during the summer, with something like cheeseburgers off the grill. (TOP: The exact Fritos you want. BOTTOM: Canned corn will do the trick easily.)22
  12. 12. Apple Dumplings Banana Nut Cake 2 whole Granny Smith apples 3 c. flour (8 oz.) cans crescent rolls 2 1 ½ tsp. baking powder 2 sticks butter 1 ½ tsp. baking soda 1 ½ c. sugar ¾ tsp. salt 1 tsp. vanilla ¾ c. margarine Cinnamon, to taste 2 ¼ c. sugar 1 can Mountain Dew soda (12 oz.) 3 eggs 1 ½ c. mashed bananas ¾ c. walnuts (pecans are okay) 1 1/8 c. sour milk 1 ½ tsp. vanilla Peel and core apples. Cut each apple into 8 slices each. Roll each Grease and flour a 9x13 pan and an 8x8 pan. apple slice in a crescent roll (not the huge ones!). Place in a 9x13 Chop nuts finely. Mix all ingredients together buttered pan. Melt butter, then add sugar and barely stir. Add and pour evenly into pans. Bake at 350° for 30 vanilla, stir, and pour entire mixture over apples. Pour Mountain minutes or until toothpick comes out clean. Frost Dew around the edges of the pan. Sprinkle with cinnamon and bake with vanilla frosting. at 350° for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. I know Mountain Dew sounds unnatural and gross in a dessert like this. I know it does. I just need you to have a little faith here. This is one of my recipes, and it has only failed me once. That incident was all my fault, though: I was grabbing cans of crescent rolls to make two batches for a large group, and I accidentally grabbed a can of garlic crescent rolls that was mixed in on the shelf. Needless to say, those apple dumplings were not as dreamy as they were meant to be. (TOP: This is one of Grandaddy’s cakes. There are a few that I really love, and this is one of them. This is Dumplings are best served with a scoop of vanilla ice cream. actually one of the only cases where I don’t mind that it has nuts in it. The banana flavor is great, BOTTOM: I really meant it. Mountain Dew, all around the and plain vanilla frosting just perfects the whole cake. (TOP: A close-up of the inside of the cake. edges of the pan, and between the rows of dumplings.) BOTTOM: Mashing the bananas is easier if you slice them first.)24 25
  13. 13. Amanda’s Chocolate Sheet Cake Grandad’s Chocolate Sheet Cake FOR THE CAKE: FOR FROSTING: FOR THE CAKE: FROSTING: 2 c. flour ¾ stick butter 1 2 c. flour, sifted ½ stick margarine 2 c. sugar 4 Tbsp. cocoa (heaping) 2 c. sugar 1 Tbsp. cocoa (heaping) ¼ tsp. salt 6 Tbsp. milk ½ c. Crisco ¼ c. milk 4 Tbsp. cocoa (heaping) 1 tsp. vanilla 1 c. water ½ tsp. vanilla 2 sticks butter 1 lb. powdered sugar (minus ½ cup) ½ Tbsp. cocoa 3 Powdered sugar 1 c. boiling water ½ c. buttermilk ½ c. buttermilk 1 tsp. baking soda 2 whole beaten eggs 2 eggs 1 tsp. baking soda 1 tsp. vanilla 1 tsp. vanilla In a saucepan, melt butter. While and then mix it some more. Pour it Bring to a boil Crisco, toothpick does not come out butter is melting, sift flour, sugar into a 9x13 pan and bake at 350° for margarine, water and cocoa. clean, try another 5 minutes. and salt into a mixing bowl. When 20 minutes. In a large bowl, mix flour and butter has completely melted, add To make frosting, mix melted While cake is baking, make the sugar. Pour wet mix over dry cocoa to it. Stir butter and cocoa to- margarine, cocoa, milk and icing. Melt butter in saucepan. Add mix. Add buttermilk, soda, eggs gether. Add boiling water to butter vanilla. Add powdered sugar til cocoa to fully melted butter, stir to and cocoa. Allow mixture to boil and vanilla. Mix well, pour into for 30 seconds, then turn off heat. combine, then turn off heat. Add consistent for spreading. milk and vanilla, and sift powdered greased and floured 9x13 pan. Pour mixture over dry ingredients sugar into the saucepan. Stir togeth- Bake at 400° and test for and stir lightly to cool. er. Again, mix very well. Very, very In a measuring cup, pour butter- well. The powdered sugar is quite doneness at 20 minutes. If milk. Add beaten eggs, baking soda, difficult to mix in, so you may end and vanilla. Mix, then stir into but- up with tiny clumps of sugar in the ter/cocoa mixture. Mix very well. frosting if you aren’t careful. Seriously. Mix it until you think it Pour icing over warm cake; it’ll absolutely must be mixed by now, spread on its own. This cake is a challenge. It’s a challenge to make, because you have to time everything so that nothing sits still for too long, and it’s a challenge to eat, because it’s very rich. It’s one of my favorite cakes, though, when done correctly, and I’ve made it for my birthday a few times. For reference, the iced cake This is Grandaddy’s version of the chocolate sheet cake. It’s will completely fill a 9x13 pan. Also, it’s best to make this a a bit lighter and a bit easier, but certainly no less delicious. day before you need it and then let it set overnight. (TOP: If (TOP: A close-up of a piece of the cake BOTTOM: Fun fact: if you pour the icing on while the cake is still hot, the icing will you don’t keep buttermilk on hand, use milk and vinegar. Pour spread all on its own. This particular photo shows the frosting a little less milk than the amount of buttermilk you need, then with nuts on it. I’m not a fan, but some family members are. add the vinegar to the full amount. Let it sit for a minute, and BOTTOM: A close-up of a finished piece of cake.) you’ve got buttermilk.)26 27
  14. 14. Cushaw Pie Gooey Cake 2 c. cooked, mashed cushaw 1 box yellow cake mix (butter) 2 ½ c. sugar 2 eggs 4 eggs 1 stick margarine, softened 2 Tbsp. flour (heaping) 1 package cream cheese (8 oz.) 1 stick butter 1 box powdered sugar ½ cans 1 evaporated milk 2 eggs Cinnamon to taste (1 ½ Tbsp.) Mix cushaw, sugar and eggs. Mix cake mix, 2 eggs, and butter. Press into greased 9x13 pan. Mix Add butter, flour and milk. Add cream cheese, sugar, and 2 eggs well. Pour over cake mixture. Bake cinnamon. Pour into pie shells. 50 minutes at 350°. Bake at 400° for 15 minutes. Turn oven down to 350° and continue to bake for 35-40 minutes or until knife comes out clean. Makes 3 9-inch pies. Now, I was never a fan of pumpkin pie. Most of my family is, but I just never really enjoyed it. I was first introduced to gooey cake when Mom worked at a church in Riverside here in This, on the other hand, is a perfect Thanksgiving pie. Aunt Mary introduced me to cushaw pie on Jacksonville. We had dinners there on Wednesday nights during the school year, and the chef one of the family’s trips up there over Thanksgiving weekend one year, and I fell in love. It’s like a made this for dessert sometimes. It was always one of my favorites, so of course I had to get the milder, sweeter pumpkin pie. Absolutely delicious. (TOP: A slice of the finished pie with whipped recipe. (TOP: A few pieces of cake, sprinkled with powdered sugar. BOTTOM: One example of the cream and cinnamon on top. BOTTOM: Cushaw. This is what the original gourd looks like.) “butter recipe” cake mix the recipe calls for.)28 29
  15. 15. Ice Box Cookies Snickerdoodles 6 c. flour WALNUT ½ c. butter 1 lb. Crisco 2 lb. unshelled nuts ½ c. shortening 2 pkg. yeast ½ c. sugar 2 ¼ c. flour (not self-rising) 4 eggs ½ c. milk ¼ tsp. salt ½ oz. can milk 5 1 ½ c. sugar Sugar 2 eggs APRICOT 1 tsp. baking soda 1 lb. dried apricot 2 tsp. cream of tartar Sugar Mix flour and Crisco. Warm milk. Dissolve yeast Mix all ingredients together. Chill in refrigerator in a bit of warm water, add to milk. Add eggs overnight. Let dough sit out to soften just to milk and yeast. Add wet ingredients to flour slightly, then roll into small balls. Roll each ball and Crisco. Mix with pastry blender until well- in a bowl full of cinnamon and sugar, and place blended. Knead until mixed well. Cover and on an ungreased cookie sheet a couple inches refrigerate overnight. apart. Bake for 8-10 minutes at 350°. Mix filling. WALNUT: Grind nuts til fine. Add sugar to taste. Add warm milk for consistency. APRICOT: Cook dried apricot til done. Drain. Mash with masher until mashed. Add sugar to taste. Take out ¼ hunk of dough. Work it til pliable. On dough board, pour sugar. Roll dough with rolling pin over sugar. Add sugar as needed to help keep dough from sticking to rolling pin or board. Roll dough out to about 1/8 inch. Cut into 2” squares. Put a small spoon of filling in middle of square, fold over to corners and press to seal. Place cookies on greased cookie sheet. Bake at 400° for 12-15 minutes or until golden brown. When done, sprinkle with powdered sugar. Snickerdoodles are a Christmas tradition from my mom’s side of the family. Her mother used to make them, and then she made them every year, and it really just isn’t Christmas without these. I tend to bake mine a little differently than Mom does; I like them softer, so I take them out the moment they look golden, and I try to get them off the cookie sheet as soon as possible. Mom This recipe has been passed down through Grandaddy’s side of the family, from some of the prefers to let them sit a little longer, both in and out of the oven, for crispier cookies. (TOP: A pile Yugoslavian-Croatian ancestors. It’s a Christmas tradition, one that I’ve always loved helping of the finished cookies. BOTTOM: One rolled ball of cookie dough in a bowl of cinnamon sugar. Grandaddy to make every year. (TOP: Grandaddy rolling out the dough. BOTTOM: The cookies, Make sure you coat the dough ball very well before placing it on the cookie sheet. Give it a little fresh out of the oven, already sprinkled with powdered sugar.) shake, though, first, so you don’t have a lot of loose cinnamon sugar flying around.)30 31
  16. 16. Sour Cream Coffee Cake Tapioca Pudding 3 c. butter 1/3 c. sugar 1 ½ c. sugar 3 Tbsp. Minute Tapioca 4 eggs 2 ¾ c. milk 3 c. flour 1 egg, beaten well 1 ½ tsp. baking powder 1 tsp. vanilla 1 ½ tsp. baking soda 1 pint sour cream 1 ½ tsp. vanilla Cream butter and sugar. Add Mix sugar, tapioca, milk and eggs and beat together. Sift egg in saucepan. Let stand 5 flour, baking powder and baking minutes. Cook on medium heat, soda into mixture. Add sour stirring constantly until mixture cream and vanilla, and blend. comes to full boil (it doesn’t stop Pour into two medium load pans bubbling when stirred). Remove or a Bundt pan. Bake at 350° for from heat. Stir in vanilla. 50-60 minutes. Cool on rack for Cool 20 minutes; pudding will 10 minutes, then turn out of pan thicken as it cools. Stir. Serve. to cool. This is another one of Grandaddy’s cakes, one that doesn’t sound like it should be so delicious, but Tapioca pudding is so light and smooth that it was one of my favorite dishes when I was sick. definitely is. It’s a light, sweet, fluffy cake, perfect for summer in particular. (TOP: The finished (TOP: A spoon full of tapioca pearls. BOTTOM: A cup full of tapioca pudding.) pound cake, already cut into. BOTTOM: A slice of sour cream cake like Grandaddy likes it: with whip cream and strawberries on top.)32 33
  17. 17. APPENDIX Very slow Slow OVEN TEMPERATURES 250° to 275° 275° to 325° CAN SIZES Moderate 325° to 375° Size Average Contents Moderately hot 375° to 400° 6 oz. ¾ c. Hot 400° to 450° 8 oz. 1 c. Very hot 450° to 500° Picnic 1 ¼ c. Extremely hot 500° to 525° No. 1 1 ¼ c. fluid or 1 2/3 c. solid Preheat oven unless otherwise stated in recipe. No. 303 or No. 1 tall 2 c. No. 2 2 ½ c. No. 2 ½ 3 ½ c. EMERGENCY SUBSTITUTIONS No. 3 4 c. 1 tablespoon cornstarch 2 tablespoons flour 46 oz. 5 ¾ c. 1 square (1 oz.) chocolate 3 tablespoons cocoa + 1 tablespoon butter No. 10 12 to 13 c. 1 whole egg 2 egg yolks 1 tablespoon lemon juice OR vinegar plus 1 cup sour milk sweet milk to make 1 cup WEIGHTS AND MEASURES 1 cup milk ½ cup evaporated milk plus ½ cup water 3 teaspoons 1 tablespoon 4 tablespoons ¼ cup 5 1/3 tablespoons 1/3 cup 8 tablespoons ½ cup 10 2/3 tablespoons 2/3 cup 12 tablespoons ¾ cup 16 tablespoons 1 cup 1 cup 8 fluid ounces 1 cup ½ pint 2 cups 1 pint 4 cups 1 quart 4 quarts 1 gallon 8 quarts 1 peck 4 pecks 1 bushel34 35
  18. 18. Index S salt 5, 9, 12, 13, 15, 16, 17, 25, 26, 31 salt, garlic 9 A E N sausage 6 allspice 17 egg 5, 6, 7, 9, 16, 17, 20, 25, 26, nutmeg 17 shortening 31 apples 24 27, 28, 29, 30, 32, 33 nuts 5, 30 shrimp 15 apricot 30 eggs 31 pecans 25 soda, Mountain Dew 24 walnuts 25 soup, cream of chicken 14 B F soup, cream of mushroom 6, baking powder 25, 32 flour 5, 9, 12, 25, 26, 27, 28, 30, O 11, 17 baking soda 5, 25, 26, 27, 31, 32 31, 32 olive oil 15 sour cream 19, 32 banana 5, 25 Fritos, Chili Cheese 22 onion 9, 11, 12, 15 stuffing, Pepperidge Farm Herb basil 15 oregano 16 14 beef, ground 16, 17 G sugar 5, 24, 25, 26, 27, 28, 30, bread 7 garlic 11, 13, 15, 16 P 31, 32, 33 bread crumbs 16, 17 sugar, powdered 26, 27, 29 ginger 17 parsley 13, 15, 16 bread crumbs, Panko 13 H pasta T broth, chicken 9, 10, 11 penne 15 butter 5, 7, 11, 12, 13, 14, 15, spaghetti 11 tapioca 33 ham 12, 16 19, 21, 24, 26, 28, 31, 32 pasta, elbow macaroni 20 tomato juice 16 buttermilk 5, 26, 27 L pepper 9, 12, 15, 16, 17 tomato sauce 15 potato 12 C lemon 13 V Yukon Gold 21 celery 10, 11 M vanilla 5, 24, 25, 26, 27, 32, 33 cheese 6, 11, 14, 16, 20 R chicken 9, 10, 11, 13, 14 margarine 20, 25, 27, 29 W mayonnaise 22 rice 10 cinnamon 24, 28 water 9, 10, 12, 26, 27 milk 6, 20, 21, 26, 27, 30, 33 cocoa 26, 27 wine, white 14, 15 milk, evaporated 12, 17, 28 corn 12, 19, 22 cream 15 milk, sour 25 Y mix, corn muffin 19 cream cheese 29 yeast 30 mix, yellow cake 29 cream of tartar 31 yogurt 13 mushroom 6, 14 crescent rolls 24 mustard 6 Crisco 27, 30 crouton 6 cushaw 2836
  19. 19. I was born and raised in a house on Sage Drive in Jacksonville, Florida, rightnext door to the house where my grandparents lived and where they had raisedmy father. The recipes in this book are mostly family recipes, things I grew up helping my family make and eat in two special kitchens on Sage.