Mom's Chicken & Dressing

Hand-written recipes are the best.

Who's ready for some Thanksgiving dressing??  Dressing is serious business around here.  Brad excitedly waits ALL year for the wonderful day that dressing graces his dinner plate.  In fact, I have to make 2 separate pans of it at the holidays.  One classic recipe, plus one with sausage added.  That way, there's sure to be plenty for leftovers after the hubbub of the big day is over.

This year, we had an extra special treat when my Mom visited us.  She was in the mood for her famous Chicken & Dressing for dinner, and Brad and I weren't ABOUT to complain.  You see, her dressing is the stuff holiday dreams are made of.  She's made it the same for as long as I can remember, and it's simply fabulous.  Try as I might, I've never been able to pull it off like her.  Mine always turns out differently.  But alas, I watched every step while she made it this time, and I think I've got it!  Hooray!

Also, I love hand-written recipes, and my Mama was nice enough to write down some notes for me to remember.  I've tried to translate these notes into a thorough recipe below.  I have to admit though, part of this recipe is simply magic.  The amounts aren't exact.  Perfection comes with years of making this for family and friends.  This is the sort of thing that's made with love...and you can tell.

Since this recipe makes 2 big dishes of dressing, we baked one right away and froze the other.  It was just as delicious after being frozen!  Simply cover the dressing well with aluminum foil and pop into the freezer (without baking).  When ready to cook, simply defrost and bake as instructed.

Bon Appetit and Happy Thanksgiving, my friends!

Mom's Chicken & Dressing
Source:  My Mama :)

Ingredients:
1  (3-4 lb) chicken
1 (24 oz) bag Alabama King fine corn meal
1 onion, diced
2-3 hard boiled eggs, diced
1 stick butter, plus 3 Tbsp
Salt & Pepper, to taste
A dash of love :)

Directions:
Preheat oven to 350 F.  

Wash chicken well.  Place the chicken in a large stock pot, and cover with water.  Generously season with salt, pepper, and 3 Tbsp butter.  Cover and bring to a boil over high heat.  Set the lid at an angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours, adding more water as needed.  Once meat is falling off the bone, remove chicken from broth to a cutting board and let cool, reserving the broth.  Discard the skin and remove meat from the bone, shredding as you go.  Discard the bones.

While chicken cooks, pour cornmeal into a large bowl.  Season with salt.  Slowly add warm water, stirring constantly, until you reach a thick, pourable batter consistency.   Pour into a greased 9x11 baking dish, and bake for 1 - 1  1/2 hours, or until golden brown.

Cook's Secret Tip:  While the cornbread is cooling and still in the baking dish, pour about 2 cups of the reserved, hot chicken broth right over the cornbread.  This will make it much easier to remove from the pan later!

Once cornbread has cooled, crumble and pour into a very large bowl.  Begin pouring the hot broth over the crumbled cornbread and knead with your hands.  Continue adding more broth and mixing with your hands until you reach a consistency sort of like mashed potatoes (not too thick).  This is the tricky part - You don't want the dressing to be dry, but don't make it too soupy.

Add onions, eggs and all of the shredded chicken to the bowl, stirring well.  Season with salt & pepper.

Pour mixture into two greased 9x11 baking dishes.  Slice the remaining 1 stick of butter into thin slices, placing all over the top of the dressing.

Bake at 350 F for approximately 1 hour, or until golden brown and bubbling.

Enjoy!

NOTE:  This dressing freezes beautifully!  Cover well with aluminum foil before placing in the freezer.  When ready to cook, simply defrost and bake as instructed.

Here's a favorite of me and my mom on my wedding day.

Grandmother Paula's Red Velvet Cake

Can you feel it?  The Christmas spirit, that is??

This time of year is magical.  My parents and grandparents made this time of year so special and unforgettable growing up.  From hearing Santa on the roof, to spotting Rudolph's shining red nose in the Christmas Eve sky, to impatiently waiting at the top of the stairs with my little sisters on Christmas morning, waiting until we were given the go-ahead to come scrambling down the stairs to see what goodies Santa had brought.

Even as an adult, those memories make this time of year just as special.

As I sit here illuminated by the glow of the Christmas tree lights, I'm thankful for the blessings that have come my way.  Among all the holiday shopping, parties, and gift wrapping, it's always fun to bake traditional Christmas goodies.    It just wouldn't be Christmas-time without some homemade sweet treats.  

When it comes to traditional holiday desserts, I can't think of any cake more reminiscent of the season than a strikingly-red, Red Velvet Cake.

This recipe from Paula Deen turned out beautifully.  I made it for our annual Christmas party/luncheon at work, and it was a big hit.  This cake had a somewhat dense, yet tender texture that was moist and perfect.  I did not use Paula's icing recipe after reading the reviews.  It incorporated melted marshmallows, and several reviewers noted that it was a little too sweet.  Instead, I used one of my favorite, classic cream cheese icing recipes and simply added a cup of shredded coconut to give it a twist.

This one will definitely be my go-to recipe in the future.  

Bon Appetit and Merry Christmas, my friends!!!

Red Velvet Cake
Adapted from:  Grandmother Paula's Red Velvet Cake, from Paula Deen

Ingredients:
2 cups sugar

1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar 
Cream Cheese Icing (recipe below)

Directions:

Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. 

Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. 

In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. 

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Cream Cheese Icing:

Adapted from:  Annette Harrell

1 (8 oz.) pkg. cream cheese

1 stick margarine, room temperature

1 lb. confectioners sugar

2 tsp. vanilla

1 cup sweetened, shredded coconut

Ingredients:

In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter until creamy and smooth. Add vanilla. Slowly add small portions of the confectioners sugar and mix on low until well blended. Stir in shredded coconut.  

Strawberry Cake with Chocolate Frosting

As of yesterday, I am officially the big 3-0.  

I know, right?!?  YUCK. 

As it turns out though, 30 isn't so bad.  In fact, I'm pretty excited to see what the next year has in store.  If my thirties are anything like my twenties, I can only be happy.  After all, I've always been a glass half-full kind of girl.  :)

To celebrate, my sweet Brad baked me the most delicious, mouth-watering cake.  It was a strawberry cake with dark chocolate frosting.  So, if you're a fan of chocolate-covered strawberries, then friends ,this is YOUR cake! 

I've been obsessed with THIS STRAWBERRY CAKE from the first time I baked it.  I've made it countless times since, and friends and family always request it.  I got to thinking - Wouldn't it be heavenly smothered in chocolate frosting instead?  The answer?  A resounding YES!  Brad used Hershey's Special Dark Cocoa for the frosting, because we are big fans of darker chocolate.  However, you can use regular unsweetened cocoa, if you prefer.

I also recently made this cake for a bridal shower, and I served chocolate-covered strawberries on the side.  That combo was a huge hit.

Bon Appetit, my friends!

Strawberry Cake with Chocolate Frosting
Cake Adapted from:  Paula Deen
Frosting Adapted from:  Hershey's Kitchens

Strawberry Cake
Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin?
10 ounces fresh or frozen strawberries, stems removed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Chocolate Frosting (recipe follows)

Directions: 
Preheat oven to 350 degrees. Lightly grease and flour 2 round 9-inch cake pans.

Note:  If using frozen strawberries, thaw ahead of time and bring to room temperature, reserving the juices as they thaw.  If using fresh strawberries, remove the stems.  Using a blender or food processor, puree your strawberries.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans, and cool completely on wire racks.

Spread Chocolate Frosting in between layers and on top and sides of cake.

Chocolate Frosting
Ingredients:
1/2 cup (1 stick) butter, melted

2/3 cup unsweetened cocoa (regular or dark, depending on your preference)

3 cups powdered sugar

1/3 cup whole milk

1 tsp strawberry flavored extract

Directions:
Stir melted butter into cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in strawberry extract.
(Yields about 2 cups frosting.)

Caramel Apple Blondie Pie

When was the last time you saw a food photo and practically had to pick your tongue off the floor and recover from the deliciousness before you?  When I received the latest issue of Southern Living recently, a similar event unfolded.  There I was, drooling over a pie with caramelized apple wedges, ooey gooey caramel sauce, and buttery, flaky layers.  It had all the makings of autumn in a pie dish.

I.had.to.have.a.slice.

I admit - Maybe its because I'm craving all the pumpkiny, apple-filled goodness that is the fall season.  I've had just about enough of the humid, sweltering days of a southern summer.  I'm going to welcome fall with open arms and not look back (or maybe look back a few times as I miss the juicy tomatoes and bursting-with-goodness berries that fill the summer farmers' market stalls!)

This pie was everything I dreamed it would be - Toasted pecans are sprinkled throughout the blondie batter, and the caramelized apple wedges have just the right texture and sweetness.  A store-bought pie crust helps make it a little easier, and the smells that will fill your home while baking this should be bottled and put in a candle.

Welcome fall with this delicious dessert...You'll love this one, folks!

Bon Appetit, my friends! :)

Caramel Apple Blondie Pie
Adapted from:  Southern Living magazine; Sept. 2013

Ingredients:
6 large Granny Smith apples (about 3 lb.)
2 tablespoons all-purpose flour
2 cups firmly packed light brown sugar, divided
1 cup butter, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 large eggs, lightly beaten
3 tablespoons bourbon (I omitted this)
3/4 cup coarsely chopped toasted pecans
1/2 (14.1-oz.) package refrigerated pie crusts

Directions:
Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).

Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.

Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.

Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.

Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.

Apple Cider Caramel 
 from:  Southern Living magazine; Sept. 2013


Ingredients:
1 cup apple cider
1 cup firmly packed light brown sugar  
1/2 cup butter  
1/4 cup whipping cream

Directions: 
Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. 

Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.

Remove from heat, and cool completely. Refrigerate up to 1 week.

To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Classic Green Bean Casserole

Every good Southerner knows that a deliciously comforting (and probably cheesy) casserole is a must at any potluck dinner.  A classic green bean casserole has always been one of Brad's favorites.  Maybe it's partly because of the scrumptious onion rings that grace the top, or maybe it's because they're just downright yummy.

I stumbled upon Paula Deen's recipe recently and knew that I had to make it for him.  Plus, it's the perfect thing to make when fresh green beans come into season, which wont' be long!

I love this recipe because it incorporates fresh mushrooms into the mix.  It's an easy side dish that would be great to take along to family picnics this summer, or it would be equally perfect for your dinner table tonight.

Bon Appetit, my friends!

Green Bean Casserole
Adapted from:  Paula Deen
***This recipe can be doubled to fill one 9x13" baking dish***

Ingredients:
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Salt & freshly ground black pepper, to taste
Garlic powder, to taste  
1 cup grated Cheddar

Directions:
Preheat the oven to 350 degrees F. 

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, and onion rings to the onion mixture.  Season to taste with salt, pepper and garlic powder.  Stir well. 

Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted. 

Addictive Rocky Road Fudge

Whenever I eat fudge, I think about vacations in the mountains for some reason.  It may have something to do with the fact that every mountain town has that quintessentially cute little fudge shoppe, that you just can't resist going into.  And once your inside, well, then it's over.  At least it is for me.

I mean, how could you resist the rows and rows of fudgy delights??  There's fudge whipped up in every flavor combination you can imagine, with the smell of sugar and chocolate in the air.  Oh dear, I should have written this while I still had fudge left.  Now I'm craving it again!

My wonderful hubby loves, loves, loves rocky road anything, so when we were craving fudge a few weeks ago, the flavor was an easy decision.  This particular recipe is incredibly easy.  Maybe one of the best things about this recipe is that no candy thermometer is required.  It comes together easy and would make a perfect little gift wrapped up in a pretty package for friends, family or co-workers around the holidays.

I do have one confession to make - The first time I made this fudge, I was in a big hurry and grabbed a can of CONDENSED milk instead of EVAPORATED milk out of the pantry.  This resulted in an epic fail, with a result that wasn't even edible.  Yuck.  Once I finally figured out what had happened, I re-made the fudge with the correct ingredients.  I was so relieved when it was delicious the second time around!  So, be careful and don't make the same mistake I did.  :)

TIP:  If using 9x13 baking dishes, line the dishes with parchment paper, with extra paper hanging over the edges, before pouring in the fudge.  This will make removing the finished fudge from the dish a lot easier.

Bon Appetit, my friends!  :)


Rocky Road Fudge 
(a.k.a. Phat Cow Fudge)
Adapted from:  The Girl Who Ate Everything


Ingredients:

• 20 ounces Hershey's® milk chocolate bars, broken into pieces.
• 1(12 ounce) package semi-sweet chocolate chips
• 1 cup (2 sticks) salted butter, cut into pieces
• 4 cups sugar
• 1 (12 ounce) can evaporated milk
• 2 1/2 cups mini marshmallows
• 4 cups frozen mini marshmallows
• 2 teaspoons vanilla extract
• 2 cups pecans, chopped

Directions:

Pour four cups of mini marshmallows into a large freezer bag and place in the freezer until frozen.

Next, place the broken milk chocolate bars, chocolate chips and butter in a large mixing bowl; set aside.  In a large sauce pan, combine the sugar, evaporated milk and 2 1/2 cups mini marshmallows.  Bring the mixture to a boil over medium heat while stirring constantly.  Continue to cook and stir at a light boil for 7 minutes.

Remove from heat and immediately drizzle over the chocolate & butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine.  If it appears separated, keep stirring.  As it starts to cool, it will lose its shine. 

Stir in the vanilla. Add the frozen marshmallows and pecans. Spread into a large buttered cookie sheet, or two 9x13 baking dishes, lined with parchment paper.

Place the fudge into the refrigerator, so that it cools completely and sets.  Store in an airtight container.

Makes 60-70 pieces.

Etta's Famous Cinnamon Rolls

Twas a week before Christmas

And in my blog's queue,

Awaited a deliciously special recipe just for you.

See, this recipe is unique and has been handed down,

And it in fact made Etta Reid famous around town!

What is it, you ask?  Well, come over here.

I'll tell you the secret to filling your taste-buds with cheer!

With a little cinnamon, sugar, butter and dough,

Upon first bite, your friends and family will say "Whoa!"

So, make these rolls at your very first chance.

You'll want to thank me with a little happy dance!!

In the spirit of Christmas, I'm SO very excited to share this incredibly special recipe with you.  My Great Uncle Mike recently shared his mom's recipe for Cinnamon Rolls with me and has given permission to share it with all of you lucky folks!  This is a treasured family recipe that his mom Etta only shared with a few people.  

Recipes with stories behind them can't be beat...There's just something so special about making your grandmother's chicken & dumplings from a handwritten recipe or making cornbread dressing that's been passed down through generations.  Those foods mean so much, because just one bite can bring back so many wonderful memories.  When I use my GrannyRene's recipes, it's almost like she's in the kitchen cooking with me. 

My uncle Mike graciously shared his mom's story about these cinnamon rolls, which follows below:

"When Mom and Dad finally quit farming in NE Louisiana and moved back to Arkansas in 1975, Mom became an Investment Officer with the First State Bank in Newport.  She began baking and bringing in to the bank her special cinnamon rolls to share with her co-workers.  Of course, some of the bank's customers were invited to have some rolls and coffee while doing their business with Miss Etta.  Gradually, Tuesdays became the main day of the "Blue Haired" customers, older widows, to do their banking business with Miss Etta.  Mom told me she even had customers from the competing bank across the street move their accounts to First State Bank and join the Tuesday Cinnamon Roll Crowd.  The bank president discovered this and tried to pay Mom extra for baking the cinnamon rolls.  Mom told him it was a labor of love and only agreed to the bank reimbursing her partially for the ingredients.

Mom would start preparing the dough on Friday night and then bake some trays of rolls on Saturday morning.  Six of her brothers and father farmed about 10k acres of rice and soybeans in Jackson County.  It was amazing how each of them would have to stop and see Etta Lee around noon on Saturday's just as the rolls were coming from the oven with the smell of hot cinnamon rolls drawing them in like bears to honey.  Mom loved them all and made sure everyone had all of the rolls they could eat or wrap in a napkin to eat on the tractor or combine that afternoon."

So, there you have it...my attempt at poetry, a story and some pretty amazing cinnamon rolls to top it all off.  :)

Merry Christmas, my friends!

Before going into the oven.

Etta's Famous Cinnamon Rolls
Adapted from:  Etta Reid

Ingredients:
2 pkgs. yeast
1 tsp sugar 
2 cups whole milk, scalded
4 tsp. salt
1/2 cup sugar
2 eggs, well beaten
8 cups all-purpose flour (approximately)
1/3 cup melted butter (or vegetable oil)
1 tsp baking powder
1 tsp baking soda

Filling:
1 cup melted butter, divided
1 cup white granulated sugar, divided
1/4 cup ground cinnamon, divided

Directions:
Soften the yeast in 1/4 cup of lukewarm water with 1 tsp sugar.  Set aside for 5 minutes.

Bring milk to boiling point, remove from heat and add 4 tsp. salt and 1/2 cup sugar, stirring to dissolve.  Set aside to cool to lukewarm.  

Combine beaten eggs, lukewarm milk mixture and softened yeast.  Add approximately 1/2 of the flour (4 cups).  Mix well (either with electric mixer on medium speed for 2 minutes, or by beating with a wooden spoon about 4 minutes).

Add melted butter (which has been cooled) or vegetable oil, mixing well.  Stir in remaining flour, along with the baking powder and baking soda, to make stiff dough.  Turn out onto floured surface and knead dough until it is smooth and elastic but no longer sticky.  Place the dough inside of a large bowl, which has been well greased.  Cover and place in the refrigerator for several hours or overnight (dough will double in size).  
NOTE:  For a quicker rising time, cover the bowl with a kitchen towel and place in a warm spot, away from drafts, instead of the refrigerator.  Let the dough rise for approximately 1 hour, or until doubled in size.

To make the cinnamon rolls, punch down the risen dough and turn out onto a floured work surface.  Divide the dough in half, returning one half to the bowl.  Using a rolling pin, roll half of the dough into a large rectangle, about 1/4" thick.  Pour 1/2 cup of the melted butter over the surface of the dough, spreading into an even layer.  Sprinkle with 1/2 cup sugar, followed by a very generous sprinkling of ground cinnamon.  Tightly roll up in a jellyroll style.  Next, pinch the seams to seal all edges.  Slice with sharp knife into 3/4" inch slices.   

Place on greased baking sheet, cut side down, being careful not to over-crowd the rolls.  Repeat steps with remaining half of dough.

Cover and let rise in a warm spot for approximately 1 hour or until doubled in size.

Bake in a preheated 400 degree F oven for 10 - 12 minutes, until lightly browned.  Remove from heat and glaze with the icing (recipe below) while the rolls are still warm.

Serve warm and enjoy!

Icing for Cinnamon Rolls:
Ingredients: 
1/2 cup melted butter
1/4 tsp salt
1 lb powdered sugar
1/4 cup hot water
1 tsp Mexican vanilla

Directions:
Pour the melted butter into the bowl of a stand mixer, fitted with whisk attachment.  Add the salt.  With the mixer on low speed, slowly add the powdered sugar until it has all been incorporated, adding the hot water halfway through.  Finally, add the vanilla.  Mix on medium speed, until it becomes a smooth, thin glaze, adding a tiny bit more hot water if needed.

The beautiful Etta Reid! :)

Superb Sweet Potato Souffle

When the holidays roll around, I adore a good Sweet Potato Souffle!  It's one of my very favorite sides this time of year.  Its brown sugary sweetness, perfectly buttery, and pecan-filled topping can't be beat, and then there's the light, airy goodness of the sweet potatoes below.  

Yum.

I found this recipe from Paula Deen and made some changes to the butter and sugar quantities.  One whole cup of sugar in the sweet potatoes seemed like an awful lot, so I cut that amount in half.  I also cut the butter down to 6 Tbsp.  For the topping, I left that alone and didn't really change anything except for a little extra pecans.

The results were wonderful, however, still pretty sweet.  My philosophy is...If it's the holidays, go ahead and indulge because this souffle is quite delicious!  If making this again throughout the rest of the year, I might decrease the sugar in the topping just a little bit, so as not to TOTALLY blow the diet.  ;-)

Bon Appetit, my friends!

Superb Sweet Potato Souffle
Adapted from:  Aunt Peggy's Sweet Potato Souffle - Paula Deen

Ingredients:
Souffle:

• 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
• 1/2 cup granulated sugar
• 3 eggs, beaten
• 1/2 cup milk
• 6 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Topping:

• 1 cup packed light brown sugar
• 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
• 1/2 cup self-rising cake flour
• 1 cup chopped pecans

Directions:

Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot. 

Simple & Amazing Cranberry Sauce

There were many years where our Thanksgiving table was always graced by the congealed cranberry sauce of the canned variety.  You know the one - It plops out of the can with a "thwack" and then is sliced into slivers before being served.  However, I had a wonderful revelation a few years back...HOMEMADE cranberry sauce.  Why had I not been making it at home all along??

It's incredibly easy and results in a much tastier accompaniment for that oh-so-delectable cornbread dressing that we look forward to all year long.  After all, we put so much love and care into the dressing, that it's a shame not to pair it with something homemade and delicious as well.

For the past several years, I've made this Double Cranberry-Apple Sauce.  But, I wanted to try something new this year - something a little easier and maybe not quite so tart.  This recipe for Simple & Amazing Cranberry Sauce was perfect.  Minimal ingredients, majorly easy and incredibly scrumptious.  This one is definitely going in my Thanksgiving folder as a new favorite.

Bon Appetit, my friends!  :)

Simple & Amazing Cranberry Sauce
Adapted from:  Savory Sweet Life


Ingredients 
(recipe can be doubled if feeding a big crowd)

12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum

Instructions
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. 

Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

Parker House Rolls

Can you believe that Thanksgiving is right around the corner??  In the midst of all the football games, brisk walks around the neighborhood with autumn leaves tumbling through the air, cozy scarves, warm boots, pumpkin pies, and colorful drives through town surrounded by fall colors, isn't it wonderful to stop and think about all the things we have to be thankful for?  It's a season of treasured time spent with family and new memories made.  I love it.

As your family gathers around the dining table this year for your Turkey Day feast, what recipes and dishes will you be making?  Are they treasured family recipes that have been passed down from generation to generation, or will you be adding a new favorite this year?

Our meal always consists of a very traditional New England spread...Sweet Potato Souffle, Maple-Glazed Roast Turkey, Homemade Cranberry Sauce, Cornbread Dressing with Sausage, Broccoli & Cheese Casserole, Creamed Corn, an array of different desserts, and ROLLS...you can't forget the rolls!  After all, yeast rolls make for a PERFECT leftover turkey sandwich the next day.  And folks, leftover turkey sandwiches is where it's at!

I stumbled upon this recipe for Parker House Rolls in the November 2012 issue of Bon Appetit magazine.  The magazine's Features Editor, Carla, included this recipe along with a story of how she first made these rolls for her family's Thanksgiving feast 15 years ago.  She originally found them in The Fannie Farmer Baking Book from 1984, and they've been her favorite ever since.

You've probably already got most, if not all, of the ingredients this recipe calls for.  It's a simple one that's difficult to mess up.  They came out delicious and might just make an appearance of their own on my Thanksgiving table. :)

Bon Appetit, my friends!

Parker House Rolls

Adapted from:  Bon Appetit magazine, November 2012

Ingredients:
1 envelope active dry yeast

1 cup whole milk

1/4 cup vegetable shortening

3 tbsp sugar

1 1/2 tsp kosher salt

1 room temperature large egg

3 1/2 cups all purpose flour

1/4 cup unsalted butter

flaky sea salt

Directions:

Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.

Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.

Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows.

Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt over. Serve warm.

Coconut Cake - Saveur Mag

Springtime is in full bloom around here, and with it comes sunshine-filled days, cheerful flowers, garden projects and playful bumble bees that our springer spaniel, Hannah, just loves to chase around the back yard.  Thankfully, they are just a little too fast for her, and they cleverly stay just out of her reach.  It's fun to watch the little game they play, though.

The spring season of course also brings Easter each year, and I hope that you all had a blessed Easter holiday last weekend.  This year, I was in charge of making dessert for Easter lunch.  I knew that I wanted to make some sort of layered cake...perhaps a carrot cake.  However, in the midst of my Easter brain-storming session it hit me - A coconut cake!  But not just any coconut cake, see.  In the latest issue of Saveur magazine, they did a feature on layered Southern cakes.  The photo of the Coconut Cake practically had me drooling, so the decision was an easy one.  Plus, this is a recipe handed down from Saveur Associate Food Editor Ben Mims' grandmother, Jane Newson.

The frosting for this cake is what is so special.  It's not the normal, sugary concoction.  Instead, it's almost like coconutty marshmallow fluff...Oh yes, my friends!  You start off by beating a flurry of egg whites into frothy goodness.  Then, you heat a mixture of sugar, light corn syrup and water to a very high temp of 250 degrees F, using a candy thermometer and slowly drizzle it into the egg whites.  It becomes this amazing consistency that goes onto the cake like velvet.  The cake layers also have such a wonderful texture and taste.

Yum.

I searched for fresh coconut at our local grocery store, but alas...it was nowhere to be found.  As a result, I did have to use packaged shredded coconut, so I also did not have the fresh coconut water to drizzle over the cake layers.  To help make up for that, I substituted the vanilla extract in both the cake layers and frosting with coconut extract.  While that did help a little, fresh coconut would have really pushed this cake over the top.  It was still quite delicious, though. 

Decorating this cake was lots of fun.  I simply colored the shredded coconut green to resemble grass (see my notes below about how to do this), and topped it with Cadbury Mini Eggs.

Bon Appetit, my friends!

Frosting...ooey, gooey, fluffy goodness!

One more layer to go...

Ready for the frosting!

Almost finished...

Coconut Cake
Adapted from Saveur magazine

SERVES 10–12 
Ingredients
FOR THE CAKE:
16 tbsp. unsalted butter, softened, plus more for pans
2 1/2 cups cake flour, plus more for pans, sifted
1 tsp. baking soda
1 tsp. kosher salt
1 cup buttermilk
1 tbsp. vanilla extract
2 cups sugar
5 eggs

FOR THE FROSTING:
4 egg whites
1/2 tsp. cream of tartar
2 1/4 cups sugar
1/4 cup light corn syrup
1 tsp. kosher salt
2 tsp. vanilla extract
3/4 cup fresh coconut water
3 cups freshly grated coconut

Instructions

1. Make the cake: Heat oven to 350°. Butter and flour two 9″ cake pans, and set aside. Whisk together flour, baking soda, and salt in a bowl; set aside. Whisk together buttermilk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, about 5 seconds. Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, about 35 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. Using a serrated knife, halve each cake horizontally, producing four layers; set aside.

2. Make the frosting: Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk, and beat on medium-high speed until soft peaks form; turn mixer off. Bring sugar, syrup, salt, and 1/2 cup tap water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar; attach a candy thermometer to side of pan, and cook, without stirring, until thermometer reads 250°, 4–5 minutes. Turn mixer to medium speed, and very slowly drizzle hot syrup into beating egg whites. Add vanilla, and increase speed to high; beat until meringue forms stiff peaks and is slightly warm to the touch, about 3 minutes.

3. To assemble, place one layer on a cake stand, drizzle with 3 tbsp. coconut water, spread with 1 1/2 cups frosting, and sprinkle with 1/2 cup grated coconut; top with another cake, drizzle with 3 tbsp. coconut water, spread with 1 1/2 cups frosting, and sprinkle with 1/2 cup coconut. Place another cake over frosting, drizzle with 3 tbsp. coconut water, spread with 1 1/2 cups frosting, and sprinkle with 12 cup coconut; top with remaining cake and drizzle with remaining coconut water. Cover top and sides with remaining frosting, and cover outside of cake with remaining coconut, pressing it lightly to adhere; chill cake to firm frosting. Serve chilled or at room temperature.

HOW TO COLOR THE COCONUT GREEN: 
This step is very easy!  Simply put the desired amount of shredded coconut into the bowl of a stand mixer, with the paddle attachment.  Add 2 drops of green food coloring, and mix on medium speed to evenly distribute the food coloring.  Add more food coloring, one drop at a time, until the desired shade of green is reached, mixing on medium after each addition.

If you don't have a stand mixer, you can also color the coconut using a large Ziploc bag.  With this method, place the shredded coconut into the bag, along with a few drops of food coloring.  Seal the bag and shake to evenly distribute the food coloring.  Repeat until the desired shade of green is reached.