Cornbread

1 c stone ground corn meal
1 c flour (I use 1/2 whole wheat, 1/2 white or you can use corn flour for gluten free)
1 tsp salt
1/8 tsp cayenne pepper
1 tsp baking powder
1/4 cup sugar
2 eggs
1/2 c butter, melted
1 cup buttermilk

Preheat oven to 375. Whisk dry ingredients together in a bowl, set aside. In a separate bowl, whisk wet ingredients together. Make a well in the dry ingredients, pour in wet ingredients and whisk together just until blended. Pour batter into a greased 8 inch square pan and bake for 30-35 minutes or until it tests done. This recipe lends itself well to substitutions, I've subbed oil for butter, milk for buttermilk, honey for sugar, etc. I usually add a big handful of frozen corn at the end and sometimes a can of diced green chilies.

gumbo for candace

day before make chicken stock.  i use this recipe, omitting the dill and the parsnips.  instead of simmering the chickens for four hours though I take the chickens out and pick the meat off after 45 minutes or so (less if the chicken is cut up first).  then put the bones back in the water to simmer for 3-5 hours.  i use the meat for gumbo or chicken salad or whatever.

http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe/index.html

1 1/4 c flour

1 1/4 c vegetable oil

whisked together and baked in dutch oven at 350 for 2 1/2 hours, whisking every 45 minutes or so.  color should be like milk chocolate.

once the roux is the color you want, transfer it to the stove and turn the heat on medium, whisking constantly.  have your trinity already chopped and close by so you can add it immediately so your roux doesn't burn:  

1 green bell pepper, small dice

2 stalks celery, small dice

1 med white onion, small dice

stir that constantly for 10 minutes or so until the trinity is brown and soft.  then add:

5 cloves garlic, minced

1 tsp dried thyme leaves

1 1/2 tsp Tony Chachere

1 tsp salt, or to taste

1/2 tsp black pepper

2 bay leaves

whisking constantly for 3-4 minutes.  

then add 

3 qts hot chicken stock, adding in a slow stream whisking constantly. add 2 cups of chopped frozen okra and bring to a boil, then reduce heat and simmer for an hour, removing fat and foam that rises to the top.  then add 

meat from one small roasting chicken, chopped

2 lbs shrimp, peeled and deveined

1 lb sausage, cut on the bias in 1 inch slices and browned,

simmer for 60 seconds or until shrimp are cooked.

gumbo is better the second day.

Jacklyn's Tea Cakes

1 cup sugar
1 stick crisco
Blend together.
Add in:
2 eggs, 2 tsp vanilla.
Blend well.
Slowly add:
2 tsp baking powder
2 1/2 cups flour
1/2 tsp salt
Beat well.
Roll out dough... cut shapes.( sometimes I just use a pizza cutter.)
Bake at 350 for 8-10 mins.

For Icing.. 1/2 stick butter
2 cups powdered sugar
1tsp vanilla ( I usually just melt one stick and add as much vaniila and powdered sugar I want. )
Stir and ice cookies.

Texas Sheet Cake

• Cake:
• 2 c flour
• 2 c sugar
• 1 tsp salt
• 1 stick butter
• 1/4 c cocoa
• 1/2 c shortening
• 1/2 c water
• 1 c buttermilk
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla
• Frosting:
• 1 box powdered sugar
• 1 stick butter
• 1/3 c milk
• 1/4 c cocoa
• 1 tsp vanilla
• 1 cup chopped nuts (optional)

DIRECTIONS

• 1
  Preheat Oven to 400o
• 2
  Grease & flour an 11x 13 x 1 1/2 inch pan
• 3
  In a large mixing bowl – combine 2 cups flour & 2 cups sugar – set aside
• 4
  Dissolve baking soda in buttermilk
• 5
  Bring butter, cocoa, shortening and water to a boil (I do mine in the microwave in a large measuring cup). Stir often. Pour over sugar/flour mixture – mix well
• 6
  Add buttermilk. Add eggs. Add vanilla. Beat well
• 7
  Pour into prepared pan
• 8
  Bake for 20 minutes
• 9
  Prepare frosting while cake is baking
• 10
  Sift sugar into large mixing bowl
• 11
  Heat butter, milk and Cocoa until butter is melted – stir often (again I use the microwave). Pour over sugar. Beat well. Add vanilla. Beat.
• 12
  Pour over hot cake.

Butterscotch Cookies

INGREDIENTS
12 tablespoons unsalted butter, cut into tablespoon sized slices
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Sugar Dredging Mixture
1/4 cup dark brown sugar
2 tablespoons sugar
Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling* *Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.

METHOD

1 Preheat oven to 375°F and line baking sheets with parchment paper. Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.

2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)

3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

4 Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).

5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping. Yield: Makes 4 dozen

Chicken Marsala

Olive oil
2 oz. pancetta (about a 1/4­inch thick slice), cut into a 1/4­inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 Tbs. heavy cream
Minced fresh flat­leaf parsley (optional)
Coat a large skillet lightly with olive oil and set it over medium­high heat. Add the pancetta and cook until just crisp
and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper.
Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbs. fat in the
pan.
When the fat is hot, dredge a cutlet through the flour on both sides (see Tips for moist sautéed chicken). Shake off
the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan
without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in
just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if
necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over medium­high heat, add the Marsala and scrape up any browned bits
from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until1/3/13 Chicken Marsala with Pancetta & Cream - Fine Cooking Recipes, Techniques and Tips
www.finecooking.com/recipes/chicken_marsala_pancetta_cream.aspx 2/2
nutrition information (per serving):
Size : per serving; Calories (kcal): 420; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 36; Monounsaturated
Fat (g): 8; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 720; Cholesterol (mg): 100; Fiber (g): 1;
you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let
them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
photo: Scott Phillips
From Fine Cooking 42 , pp. 90

GLAZED DOUBLE-FUDGE CARAMEL BROWNIES

3/4 cup unsalted butter or margarine, softened

2/3 cup sugar

2 large eggs

2 teaspoons vanilla

8 ounces semisweet chocolate, melted

1/3 cup cake flour

1/4 teaspoon baking powder

1/8 teaspoon salt

2/3 cup chopped walnuts

2/3 cup semisweet chocolate pieces

Caramel Layer

Glaze

Line 8-inch-square pan with foil (most easily lined by first inverting pan, shaping foil over it, then placing foil shape into pan). Gently press foil into place, especially in corners. Butter foil, then coat lightly with flour, tapping out excess.

Cream butter and sugar until light and fluffy. Add eggs and vanilla, beating until smooth. Stir in melted chocolate.

Sift together cake flour, baking powder and salt. Add to batter. Mix until smooth. Stir in walnuts and 2/3 cup chocolate pieces.

Transfer half of batter to prepared pan, spreading evenly. Freeze until firm, about 10 minutes. Pour Caramel Layer over brownie layer, using back of spoon to spread over entire surface, little thinner layer at edges than at center of pan. Refreeze until caramel layer is firm, about 5 minutes. Spread remaining brownie batter evenly over caramel.

Bake in center of oven at 325 degrees until brownies come away slightly from sides of foil and wood pick inserted in center comes out with sheer coating of melted chocolate and caramel but no thick batter, about 40 minutes. Cool completely on rack. Refrigerate at least 4 hours or overnight, covered airtight. Spread Glaze over brownies. Chill, covered with foil.

Remove brownies from pan, using foil. Place brownies on cutting board. Discard foil. Cut brownies into 1-inch squares. May be cut and kept refrigerated, wrapped airtight, for as long as 2 days or frozen as long as 1 month. Thaw in airtight container in refrigerator. Serve chilled. Makes 36 (1-inch) squares.

Caramel Sauce

14 ounces caramels

1 tablespoon unsalted butter

3 tablespoons whipping cream

Gently melt caramels and 1 tablespoon butter with cream in saucepan over low heat, stirring often until smooth. Or heat in microwave oven at MEDIUM (50% power) until melted, about 3 to 4 minutes, stirring often until smooth.

Glaze

2 tablespoons unsalted butter

3 ounces semisweet chocolate

Dash salt

2 tablespoons whipping cream, about

1/3 cup powdered sugar, sifted

1 teaspoon vanilla

Combine butter and chocolate in top of double boiler and melt over simmering water. Or microwave to melt at lowest setting, stirring often. Do not overcook, or glaze will be gritty. Remove from heat. Add salt, 1 tablespoon cream, powdered sugar and vanilla. Stir gently to combine. Stir in additional cream as needed for desired texture.