Aunt Joyce told me how to make it years ago, and I wrote it down as best I could, but she can tell when it’s done by just looking. I’ve finally “translated” it into a real recipe the rest of us can follow!
Aunt Joyce’s Strawberry Pie
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1 egg white
1/2 teaspoon cream of tartar
Over medium heat, boil sugar, corn syrup, and water until mixture reaches 230° as measured on a candy thermometer. Meanwhile, beat egg white and cream of tartar with electric mixer until stiff peaks form.
Slowly pour hot syrup into egg white with the mixer going.
Pour mixture over dry strawberries in cooked piecrust. Serve immediately.
Hello Dolly Bars
1 ½ cups graham cracker crumbs
½ cup (1 stick) butter, melted
pinch of salt
1 (14 ounce) can sweetened condensed milk
2 cups chocolate chips
1 ⅓ cups sweetened flaked coconut
1 cup chopped nuts (optional)
Preheat oven to 350. Spray 13×9 baking pan with nonstick spray.
Combine graham cracker crumbs and melted butter in a small bowl. Add a pinch of salt. Press crumbs into bottom of prepared pan.
Pour sweetened condensed milk over crumbs. On top of that, layer chocolate chips, nuts, and coconut last. Press down firmly with fork.
Bake 20-25 minutes or until lightly browned. Loosen from sides of pan while still warm for easy cutting, but let them cool completely before cutting. You can put them in the refrigerator to speed the process.
Cut diagonally into diamonds for prettiest presentation.
Not too sweet, but with plenty of the cinnamon-y, streusel topping, these muffins will be the hit of your Mother’s Day brunch. Don’t bake these in advance, but you can mix up the batter the night before and just pop them into the oven in the morning.
Coffee Cake Muffins
For the muffins:
1 1/2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup canola oil
1 teaspoon vanilla
For the streusel topping:
1/3 cup granulated sugar
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted
1 cup flour
For the glaze:
1/4 cup powdered sugar
2 teaspoons milk
splash of vanilla
Preheat oven to 375º. Line a 12-cup muffin tin with paper liners or coat with nonstick spray and set aside.
To make the streusel topping, combine sugars, cinnamon and salt in a medium bowl. Add melted butter and flour, and stir it together using a fork until crumbly. Set aside.
To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
In a second bowl, whisk together milk, canola oil and egg. Pour the wet mixture over dry ingredients and stir until combined.
Scoop the batter evenly into the muffin tin. Sprinkle with streusel topping, and press the crumbs into the batter.
Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
To make the glaze, combine powdered sugar and milk. Whisk until smooth.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
1 can of refrigerated crescent rolls
8 marshmallows (not mini marshmallows)
1/4 cup butter, melted
2 tablespoons sugar
2 tablespoons cinnamon
Preheat oven to 350 degrees. In a bowl, mix sugar and cinnamon together. Dip marshmallow into melted butter, then roll in the sugar mixture. Put a marshmallow in center of each crescent dough triangle, pinching at seams to seal tightly. Place on baking sheet and bake for 10-12 minutes or until browned. Let cool, break open and see the empty center.
Get it? The roll is the tomb. It’s empty. You tell them that the story of the crucifixion (in an age appropriate way) while you are preheating the oven. Then you tell them about Jesus’ body being prepared for burial as you roll the marshmallow in the cinnamon/sugar. Then you explain the tomb being sealed as you close up the crescent rolls. Then you bake for 3 days. No wait, that’s not it…You get the rest, right?
He is risen, indeed! Happy Easter.]]>
I threw this dish together last night because I was in a huge hurry and hadn’t planned my meals for the week. I’m a big advocate for meal planning, but I’ve gotten a little lazy this week before Spring Break… Anyway, I was completely surprised that the kids loved it! I’ve now got this recipe in my back pocket for busy weeknights or lazy Sunday nights. And hash is always perfect for brunch.
Chicken and Sweet Potato Hash
1-2 tablespoons olive oil
1 yellow onion, diced
3 large sweet potatoes, peeled and diced
about 1 1/2 cups shredded, cooked chicken (rotisserie works well for this)
4-5 eggs (depending on how many people you are serving, one egg for each person)
salt and pepper to taste
chopped green onion for garnish, optional
Preheat oven to 450.
Toss potatoes with about 1 tablespoon olive oil and roast for 10-15 minutes or until tender and brown.
In a large nonstick skillet, heat 3 teaspoons olive oil over medium heat. Add onion, and cook until soft, about 5 minutes. Add sweet potatoes and shredded chicken. Cook over medium high heat until everything is warm, just a couple of minutes.
For serving, you can fry or poach the eggs and just add them to the hash. Or you can break the eggs directly into the skillet and put the whole pan under the broiler until the eggs are cooked through (yolks should be runny, but warm, and the white should be fully cooked).
Sprinkle the dish with salt and pepper to taste, and garnish with green onions.
This Old Fashioned Chocolate Pie is the kind of pie you get at good, Southern diners like Charlotte’s Eats and Sweets in Keo, Arkansas (my favorite pies of all time). Kat Robinson, local food writer and blogger, even has a book all about PIE, which I highly recommend. Someday I’m doing a pie tour of the South!
Old Fashioned Chocolate Pie, from an old Southern Living cookbook
3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
3 cups milk
3 yolks, beaten
1 1/2 tablespoons butter
1 teaspoon vanilla
1 baked 9 inch pie crust
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
Preheat oven to 450.
Bake 9 inch pie crust until browned, 10-12 minutes. You can use your own recipe or a refrigerated rolled up dough. If you crimp your own edges, nobody will know it’s not homemade! Reduce oven temperature to 325 when the crust is done.
Meanwhile, make the chocolate custard. In a large saucepan, combine the sugar, cornstarch, salt, and cocoa. Stir well, then combine the eggs yolks and milk. Gradually stir the milk mixture into the sugar mixture. Cook over medium heat, stirring c0nstantly, until the mixture thickens and boils. Boil for one minute, stirring constantly. Remove from heat, stir in butter and vanilla. Pour the custard into baked pie shell.
Beat egg whites and cream of tartar at high speed with the whisk attachment of an electric mixer. After a minute, gradually add the sugar, and beat the egg whites until they reach stiff peaks.
Spread meringue completely over the hot filling, sealing the edges. Bake at 325 for 20-25 minutes, until the meringue is golden brown.
Cool completely before serving. If you can wait…
Lucky Charms Snack Mix (from Bakerella)
(recipe can be doubled or tripled)
3 cups Lucky Charms cereal
2 cups pretzels
1 cup peanuts
3/4 cup M&Ms
1/2 package (12 oz) white almond bark
In a large bowl, combine the Lucky Charms, pretzels, peanuts, and M&Ms. Melt almond bark in the microwave, according to package directions. Pour the melted bark over the cereal mix, stir well, and cool on wax paper.
The Pack Shack is Rogers, Arkansas based non-profit focusing on providing nutritious, easy to prepare, and good tasting meals to local families in need. Did you know that 1 in 5 Arkansans are food insecure? And 1 in 4 kids go to school hungry? In the spirit of The Good Samaritan, The Pack Shack is really doing something to help our neighbors. Here’s how it works as described by The Pack Shack:
“We put on groovy hairnets, crank up some awesome music, and create thousands of meals from dry ingredients in an assembly line process. Spontaneous dance parties have been known to break out, so be prepared! The assembly line includes: funnels (where ingredients are poured into a funnel to fill a bag), scales (where bags are weighed for accuracy), heat sealers (where bags are sealed), and boxes (where the bags are put into cases). Once packed, the meals are given to local hunger relief groups to help neighbors in need in the community.”
All ages and abilities can participate, so bring your kids. My kids’ school is even gathering a big group of pre-teens to help out. What better way to combat all that pre-teen eye rolling than serving others? :)
Sign up at The Pack Shack. Hope to see you there!
These rosemary scented soft white beans, topped with salty and cheesy breadcrumbs, left under the broiler just until bubbly and crispy are great on a cold winter night.
White Beans with Parmesan Breadcrumbs
1 pound dry navy beans, great Northern beans, or cannellini beans
1- 32 ounce box beef stock (I prefer the meaty flavor of beef stock, but water, vegetable stock, chicken stock, or bone broth are fine)
2 cups water (or enough water to cover the beans by at least 2 inches)
1 whole onion cut in half
1 spring fresh rosemary
Panko breadcrumbs, Parmesan cheese, Kosher salt, olive oil, for serving
Rinse beans and discard any rocks. Place beans in slow cooker, cover with stock plus water. Add whole peeled onion and spring of rosemary. Cook on low for 8-10 hours.
When beans are soft, discard onion and rosemary (some leaves will fall off and that’s fine). Place beans in a 9×12 baking dish and top with equal parts Panko bread crumbs and Parmesan cheese, sprinkle with Kosher salt, and drizzle with olive oil. You can also use individual ramekins for each serving like I did. Place beans under the broiler for about 10 seconds, or until the topping is crispy and browned.
This recipe for Chicken Parmesan Casserole is a little different from others because I omitted the pasta, cut the cheese in half, and only added a couple of handfuls of breadcrumbs. You can feel good about feeding your family this one, and you won’t even miss all that extra cheese and pasta.
Chicken Parm Casserole
4-6 cups cooked chicken, cubed
1 jar (24-25 ounces) high quality marinara
2 cups shredded mozzarella cheese
½ cup panko breadcrumbs
olive oil spray
salt and pepper, to taste
Preheat oven to 400°. Spray a 9×12 baking dish with cooking spray.
Layer the chicken, then marinara, and then the mozzarella cheese. Sprinkle the breadcrumbs on top, just in the middle section. Spray the breadcrumbs with olive oil spray, and add a pinch of salt and pepper.
Bake for 20 minutes, or until the casserole is bubbly, and the breadcrumbs are brown.