Cresent Roll Surprise

Need a quick appetizer or  something to take to a picnic. Here's an  easy one. Straight from Paula Deen, the queen of butter.

Cresent Roll Surprise
6-8 servings
2 T butter
2 t minced garlic
3/4 cup frozen chopped onion (or chop your own)
1 (11oz) can refrigerated cresent roll dough
1/2 C shredded sharp cheddar cheese

Preheat oven to 375. Easiest if you line baking sheet with parchment paper.
In small skillet, melt butter over med high heat. Add onion and garlic; cook for 3-4 minutes until onion is tender.  Let cool 10 min.
Unroll dough and separate into triangles. Spoon onion mixture evenly over large end of triangle.  Top evenly  with cheese. Roll up according to directions on package completely enclosing filling.  Sprinkle with sea salt,  if desired. Place on baking sheet and bake 10-13 min. until golden brown. (watch it!) Serve immediately if you can.

Buttermilk Pie

Dorothy Wiley is one of our prayer warriors at Pelham Road. This is her recipe  for  Buttermilk Pie. It's really, really easy and really, really good.

1/2  C buttermilk
3 eggs
1  C sugar
1  T flour
1 t vanilla
1/2 stick butter, melted
1 unbaked pie shell

Mix buttermilk,eggs, sugar, flour, vanilla  and melted butter in blender. Pour into pie shell and bake for 40 minutes at 350 degrees.

Strawberry Pie (like Shoneys)

Strawberries are still in season. Use whole strawberries for this recipe. It's a lot like the Shoney's  Pie that  we all LOVE.

Strawberry  Pie

baked pie shell
3 T strawberry jello
3/4 C sugar
3 T cornstarch
1 C water
whole strawberries

Mix cornstarch in a little water. Mix that cornstarch mixture, jello and sugar in saucepan and cook  over medium heat, stirring until thick. COOL to lukewarm. Add strawberries and pour into a baked pie shell. You can add Coolwhip to top, but not  necessary.

Another version: (not like Shoneys)
1 lg 12-oz tub Cool Whip
1 can Eagle Brand milk
4 T lemon juice
20 oz strawberries, drained.
Combine and pour into baked crust.

Coconut Shrimp/Orange Rum Sauce

I love chocolate. But if truth be known, I love coconut even more. That's why I love Almond Joys. Most of head for the beach this summer. Take this recipe with you so when you buy shrimp off the pier, you'll have a new way to cook it.

Coconut Shrimp with Orange Marmalade Rum Sauce


2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying
Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

Strawberry Pretzel Salad

Last night I was putting up several quarts of strawberries. I love them. Sweet off the vine. When I go pick strawberries I tell the farmer to weigh me first, because I like to eat as I pick. My two favorite strawberry recipes are the old fashioned Shoney's Strawberry Pie and this salad. This salad is my top favorite. So here it is...make it and eat it slowly and enjoy every bite.

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

2.In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3.In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Kahlua Muffins

Kahlua makes everything taste good. Kinda like butter. It's great on ice-cream, in coffee, milk, cream and great in these muffins. My first cookbook had lots of recipes with Kahlua. Several of the ladies in my wifes Senior Adult Sunday School class didn't know what it was. So since I make my own  Kahlua, I brought them jars of Kahlua the next Sunday. Felt like the "recipe" women on the show The Waltons.

Kahlua Muffins

1 box yellow cake mix
1 3 oz box vanilla instant pudding mix
4 eggs
1 C sour cream
1 C vegetable oil
1 C chopped  pecans
1 C brown sugar
3/4 C Kahlua

In small bowl, combine pecans, brown sugar and Kahlua. Set aside.
In very large bowl combine cake mix, pudding mix, veg. oil and cream. Mix on low speed until moistened.
Add eggs one at  a time; mix well after each. Beat for 2 min. on med. The mixture will be very thick. Slowly mix in pecan mixture until well mixed. Pour into  well greased muffin pan. Bake at 350 degrees for 15 - 20 minutes or until toothpick comes out clean.

Galaktoboureko...custard pastry

This is my favorite pastry at the Greek Festival. When I work with Phyllo dough, a wet a towel and squeeze it out tight. Then I lay it on top of the dough so that it won't dry out. Good hint when you're making Baklava too.

6 cups milk
7 eggs
1 cup semolina
3/4 cup white sugar
2 tablespoons butter
1 teaspoon grated lemon zest

1/2 cup butter, melted
12 sheets phyllo dough, thawed

2 cups white sugar
1 cup water
1 teaspoon grated lemon zest

Directions
1.Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
2.Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
3.Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
4.Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
5.As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days."

Pastitsio Greek Lasagna

Went to the Greek Festival tonight. This is my favorite Greek dish. Of course, I love the pastries,  but this is  a delicious lasagna.

Pastitsio Greek Lasagna


1/4 pound butter, plus 1/4 pound butter, melted and cooled
1 1/2 pounds ground chuck
1 onion, chopped fine
Salt and pepper
1 (12-ounces) can tomatoes
1 (12-ounce) can tomato sauce
1 bay leaf
1/2 teaspoon cinnamon
1 pound ziti rigate or penne
3 cups grated pecorino Romano
3/4 cup flour
3 1/2 cups whole milk
5 eggs

Directions

In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.

Cook macaroni in boiling water, strain and put back in pot to keep warm.

Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.

Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.

Scalloped Sweet Potatoes

Just got in from the beach. Sweet Potato signs were up at every "vegetable stand". I love sweet potatoes. Wish  I could make candied ones like my grandmother. I come close, but just can't quite get them crispy on the edges like she did. If you know how, facebook me (facebook.com/samcoates). I love scalloped potatoes, here's a recipe using sweet ones...YUM!

Scalloped Sweet Potatoes

3 T butter
3 large onions, thinly sliced
6 large sweet potatoes, very thinly sliced (about 14 cups) divided.
2 C shredded Asiago cheese, divided
1 t salt, divided
2  C heavy whipping cream, divided

In  a large skillet, melt butter over  med. heat. Add onions; cover and cook, stirring occasionally, for 20 min. until very tender. Uncover, increase med-high heat and cook for  5 - 6 min, stirring frequently until onions are caramel color.  Remove from heat and set aside.

Preheat oven to 350 degrees. Spray a 13 X 9 inch baking dish with non-stick cooking spray.

Layer potato slices over bottom of baking dish to cover. Sprinkle evenly with 2 T cheese,  1/4 t  salt, and 2 T cream. Repeat layers 3  times, beginning with potatoes and ending with cream. Pour remaining 1 1/2 C  cream over top of layers. Sprinkle evenly with remaining 1 1/2 C  cheese and top with caramelized onions. Cover  with aluminum foil, and bake for 1 hour and 10 min,or until potatoes are tender. Let stand for 10 min.  before  serving. (makes 10-12 servings).

Chewy Toffee Pecan Chocolate Chip Cookies

It's the weekend and you've got to make cookies. Who doesn't  like  everything this cookie has...toffee, pecans, choc. chips, even Molasses. And  best of all...chewy. I'm always amazed at our Child Development  Center how many children have NEVER made homemade cookies, not  even the slice and bake kind. So let your kids help.

Chewy Toffee Pecan  Chocolate Chip  Cookies

3 C all-purpose flour
1 C pecans
2 t baking soda
2 t cream of tartar
1/2 t salt
1/2 C unsalted  butter, softened
1/2 C all-vegetable  shortening
1 C sugar
1 C firmly packed dark brown sugar
1/4 C Grandma's  Molasses
2 large eggs
2 t vanilla extract
2 C semisweet chocolate morsels
1 8 oz bag toffee bits
1 C turbinado sugar (sometimes called sugar in the raw)

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In the work bowl of a food processor, add flour, pecans, baking  soda, cream  of  tartar, and salt. process until nuts are  finely ground into flour.

In a large bowl, beat butter, shortening, brown sugar  and white  sugar at med. high  with an electric mixer until fluffy, about 3 minutes. Add molasses, eggs, and vanilla;  beat on low until blended. Gradually add flour mixture, beating  just until  dough forms. Stir  in choc. morsels and toffee bits.

Roll into 1-inch balls.  Roll balls in turbinada sugar.(do not flatten). Place 2 inches apart on prepared baking sheets. Bake for 10 - 12 min.  until lighly browned and slightly flattened. Let cool on  pans for 15 min. Remove from pans, and cool completely on wire racks.  Makes about 3 doz.

cranberry roll

Barney and Delores Smith are members of my church and the sweetest people ever. Delores made this for a Valentine Lunch and everyone loved it. I asked her for the recipe and now you have it. It is beautiful when plated on a white plate. It's not real sweet, but oh, so good.

CRANBERRY ROLL
1 cup flour
1 teaspoon baking powder
6 eggs
1 cup sugar
Dash of Salt
1/2 teaspoon cream of tartar

Separate eggs, beat whites until barely stiff. Beat in 1/2 cup sugar. Beat yolks and 1/2 cup sugar. Add yolks to whites, gently fold in flour mixed with baking powder.

Spray deep cookie sheet with Pam , line with wax paper, spray paper lightly also. Pour in mixture and bake for 25 minutes at 350 degrees.

FILLING
Mix 3 small cream cheese (at room temperature) with enough milk to make it spread easily.

ICING
Grind 2 cups cranberries and 1 whole orange (including peel). Add 1 1/2 cups sugar. Let set for at least 30 minutes, then add 1 package of Knox gelatin that has been melted in 1/2 cup cold water.

When roll is removed from oven, roll up length-wise in clean cloth. Let complete cool, then fill and ice.

Mexican Cornbread

Cinco de Mayo...i love cornbread, especially cooked in a iron skillet. Here's a Mexican version. This has you do  it in a pan...I use an old iron skillet, greased. I'll put some oil in the bottom of the pan...just enough  to cover it, and get it really, really  HOT...then I pour the cornmeal mixture in on top of that. It makes it really crunchy  on top. You can then put the skillet  in the oven and cut down your cooking time a bit. Peppers added  to this cornbread would probably be  good too.

Mexican Cornbread

1  C yellow cornmeal, plain
1 1/2 lbs ground beef browned and drained
1 lg can cream-style corn
1 onion, chopped
1 1/2 C grated sharp cheddar cheese
1/2 C wesson oil
1  C milk
1/2 t baking soda
3/4 t  salt
2 eggs
Dash Tabasco

Mix  cornmeal, salt, soda, milk, eggs, corn and oil. Brown ground  beef and drain. Add  onion and  Tabasco to meat.  Put 1/2 cornmeal mixture in a greased 8 X 11 in. pan. Sprinkle ground beef and cheese  on top of that. Then pour rest of cornmeal mixure of top. Bake at 350 degrees for 45 minutes. Great with beans.

Chicken Wild Rice Soup with Cheese Biscuits

 It's raining outside and I just want warm comfort food. This hits the spot. Roger  Thomas is my best friend. Roger is pastor at First Baptist  Albemarle, NC and a great movie critic. We talk politics  and theology often. We were on staff together for 10 years at FBC, Duncan, SC and even though we have not worked together for nearly a decade, our conversation has never stopped. This 3comes from his home.

Chicken Wild Rice  Soup with Cheese  Biscuits

3 (10.75 oz) cans condensed chicken broth
2 C water
1/2 C wild rice
1/2 C long-grain rice
1/2 C chopped green onions
1/4 C butter
1/4 C flour
1/2 t salt
1/8 t poultry seasoning and pepper
2 C  half and half
2 C chopped cooked chicken
1 T chopped pimento
bacon pieces (i use crumbled real bacon find in bag)

In large stockpot, combine broth and water, add rice and onion. Simmer 30 min.
Melt butter in smaller saucepan. Stir in flour, salt, seasoning, and pepper.
Slowly stir in half and half.
Cook over med heat until smooth and thickened.
Slowly pour in  this milk mixture  into the rice mixture; stir constantly.
Add chicken and pimento. Heat thoroughly. Garnish with bacon.

Cheese Biscuits

2 C biscuit mix
3/4 C milk
3/4  C shredded sharp cheddar cheese

Spray muffin tins  with non-stick spray. Mix ingredients and drop into pan. Makes 12.
Mix together  1/3 C butter with 1/2 t garlic powder.  Brush on top when they come out of the  oven.