1 cup Sugar
1 cup Shortening
1 cup Sour Cream
3 Egg Yolks
1 tsp Vanilla
3 cups Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
Instructions
Cream Shortening and Sugar
Add to the sugar mixture
Egg Yolks, Sour Cream and Vanilla
Combine:
Flour, Salt, Baking Powder and Baking Soda
Combine sugar and flour ingredients and CHILL FOR TWO HOURS
Cut out shapes and bake at 350 for 10 to 12 minutes
Wings
Oven temp: 425 degrees
Combine the following in Ziploc bag:
1/3
cup – Flour
1
Tbsp - Paprika
1
tsp - Garlic Salt
1
tsp - Black Pepper
1/4-1/2
tsp – Cayenne
½
tsp ginger
½ tsp coriander
Shake to mix, then add:
Wings (10-20, depending on size)
Line baking sheet with Parchment paper and melt:
3-5 Tbsp - Butter
(on tray, in warm/hot oven)
Add coated wings to pan and turn to coat.
Bake 30 minutes, turn & bake another 15 minutes (or
until done & crispy).
I also like to pull the wings out 5 early and sauce them
then back into the oven for 5 more minutes.
Sauce
In a small saucepan, combine:
3
cloves - Garlic, minced/crushed
4
Tbsp - Honey
2
Tbsp - Soy Sauce
2
tsp - White Vinegar
½
tsp ginger
½ tsp coriander
Cook over medium heat, stirring frequently until slightly
bubbly (sauce will still be fairly thin).
Pour over wings & serve.
This sweet fig jam is so easy to make at home! With its unique taste, it goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.
Ingredients
2 pounds figs,
stemmed and cut into ½-inch pieces (about 4 cups sliced figs)
1½ cups (10.5
ounces) granulated sugar
¼ cup water
¼ cup lemon juice
Pinch of salt
1 vanilla bean, split and seeded (optional)
1 cinnamon stick
(optional)
1/8 tsp cloves, ground
¼ tsp nutmeg
1 3-ounce package of pectin
Instructions
In a medium saucepan, large enough to fit the
figs, place all ingredients (if you add vanilla, add both the pod and seeds)
and bring to a boil until sugar dissolves, stirring occasionally.
Reduce heat to low and cook figs, uncovered and continuing
to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky
and drops heavily from the spoon.
Remove from heat and discard vanilla pod and cinnamon
stick.
For a chunky jam,
gently mush large pieces of figs with a fork or potato masher; for a smoother
jam, process in a food processor.
Spoon jam into jars, leaving ¼ inch space and close with
lid.
Let cool to room
temperature, then refrigerate.
Store jam in the
refrigerator for up to 2 months.
Or can them in a hot water bath and it will last for a year
in your pantry.
Ingredients
3
cups granulated sugar
8
oz. cream cheese
12
ounces butter
6
eggs
1
TBSP Vanilla (almond or lemon as options)
3 cups flour
Method
Beat room temperature cream cheese, butter and sugar together for 3 to 5 minutes.
Add room temperature eggs one at a time.
Add Vanilla and beat for 30 seconds.
Add flour slowly and mix well.
Spray your Bundt pan and fill with filling.
Place in a cold oven set to 300 degrees and bake for 1.5 hours.
When a toothpick comes out clean, the cake is done.
Turn out onto your serving plate and wait till cool to frost.
Serve with fresh fruit and whipped cream.
Can
be served with powdered sugar or any other glaze.
Ingredients:
Dry Ingredients
1/4
Teaspoon Baking Soda
1
Tablespoon Flour
1/4
Teaspoon Salt coarse
1 Cup
Cornmeal
Wet Ingredients
1/2 Cup
Buttermilk
1 Teaspoon
Sugar
1/4 Cup
Water
1 Egg
beaten
Directions:
1. Mix all dry ingredients together.
2. Then add egg, buttermilk, and water.
3. Drop by spoonful into hot deep fat. Fry to a golden
brown. (If a deep pot is used, the hush puppy will float to the top when done).
Chef’s note: Lots of
people add finely chopped onions or jalapenos to the batter. It is only limited by your imagination. Nephew Frank thinks about adding bacon to his
every single time.
I like mine plain with butter to dip the finished product
in. It is how my family raised me.
2 large onions, diced
1/4 cup lite Olive or canola oil
5 garlic cloves,
finely minced
2 pounds ground chuck (okay, I use 1.25 pounds of organic
hamburger)
1 tablespoon table
salt
2 to 3 tablespoons
ancho chili powder (I have used Chipotle chili powder lately)
2 tablespoons
ground cumin
1 tablespoon
paprika
2 (14.5-oz.) cans diced tomatoes
1 (6-oz.) can tomato paste
1 (12-oz.) can amber ale beer
2 tablespoons masa harina (corn flour)
Step 1
Sauté diced onions in hot oil in a large Dutch oven or
stockpot over medium-high 7 minutes or until translucent. Add minced garlic,
and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat
crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in
Dutch oven; return beef to Dutch oven.
Step 2
Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder,
2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in
diced tomatoes and tomato paste.
Step 3
Add 3/4 cup beer and 1 cup water; simmer 20 minutes,
stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water; simmer 30
minutes, stirring occasionally.
Step 4
Add masa; cook 10 minutes. Add additional water to reach
desired consistency.
Serve with sour cream, avocado, and Mexican Cheese blends. Some cornbread would be nice as well.
