The Lady & Sons Savannah Country Cookbook

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The Lady & Sons Savannah Country Cookbook Page 9

by Paula Deen


  The Lady & Sons

  VARIATION: For breakfast, brush with plain butter or honey butter.

  Cracklin’ Corn Bread

  YIELDS 4 PONES

  cup cracklings

  ½ cup hot water

  cups sifted yellow cornmeal 1 teaspoon salt

  Small amount of cold water

  Vegetable oil for skillet

  Preheat oven to 425 degrees. Mash or break cracklings. Mix with hot water and pour into cornmeal; add salt. Use sufficient amount of cold water to make dough. Let stand 5 minutes. Shape into pones and place in a cast-iron skillet that has been heated with a few tablespoons of oil. Bake until brown, for about 15 minutes, then reduce heat to 350 degrees and bake for 30 to 45 minutes. The skillet should be placed near the top of the oven.

  Dutch Bread

  YIELDS 2 LOAVES

  1 package yeast

  ½ cup warm water

  2 tablespoons sugar

  1½ teaspoons salt 6 cups all-purpose flour

  2 cups scalded milk

  2 tablespoons Crisco shortening

  Preheat oven to 375 degrees. Mix yeast in water and set aside to dissolve. Combine dry ingredients. Add milk, shortening, and yeast. Pour into two greased 8 ×4 ×3-inch pans. Bake for approximately 45 to 50 minutes.

  Bubba's Beer Biscuits

  YIELDS 12 TO 16 BISCUITS

  My brother Bubba confines most of his cooking to his charcoal grill, but he does come into the kitchen quite often to bake up these great biscuits.

  4 cups Bisquick

  ¼ to ½ cup sugar One 12-ounce can of beer

  2 tablespoons butter, melted

  Preheat oven to 400 degrees. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter.

  The Lady & Sons

  Applesauce Bread

  YIELDS 1 LOAF

  2 cups all-purpose flour

  ¼ cup dark brown sugar

  1 teaspoon baking powder

  1 teaspoon baking soda

  ¾ teaspoon salt

  1 teaspoon ground cinnamon

  ½ teaspoon ground nutmeg 1 teaspoon vanilla

  8 tablespoons (1 stick) butter, softened

  cup applesauce

  eggs

  1 cup raisins

  ½ cup chopped walnuts

  Preheat oven to 350 degrees. Combine all ingredients except raisins and nuts. Mix well until blended. Stir in raisins and nuts. Pour into greased and floured 8 ×4 ×3-inch loaf pan. Bake for 60 to 65 minutes.

  Herb Corn Bread

  SERVES 9

  l¼ cups self-rising cornmeal

  ¾ cup self-rising flour

  1 teaspoon sugar

  ½ teaspoon dried marjoram

  ½ teaspoon dried thyme ¼ teaspoon celery seed

  2 eggs, beaten

  1¼ cups milk

  6 tablespoons butter, melted

  Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine eggs, milk, and butter. Add to dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch square pan. Bake for 25 minutes or until golden brown.

  Peanut Butter Bread

  YIELDS 1 LOAF

  2 cups all-purpose flour

  ⅓ cup sugar

  1 teaspoon salt 4 teaspoons baking powder

  1½ cups milk

  ½ cup peanut butter

  Preheat oven to 375 degrees. Combine dry ingredients. Add milk and peanut butter. Pour into a greased 8 × 4 × 3-inch loaf pan. Bake for approximately 50 minutes. Great with homemade jam.

  Pineapple Cheese Bread

  YIELDS 1 LOAF

  2 cups self-rising flour

  ¾ cup sugar

  1 cup canned crushed pineapple, with juice

  2 eggs 2 tablespoons vegetable oil

  ¾ cup grated sharp Cheddar cheese

  ½ cup chopped walnuts

  ½ teaspoon pineapple extract

  Preheat oven to 350 degrees. Sift flour into a large mixing bowl and add sugar. Mix together. In a separate bowl, mix pineapple, eggs, and oil and add to flour mixture, mixing well. Fold in cheese, nuts, and pineapple extract. Pour into a greased 9 ×3-inch loaf pan. Bake for 1 hour. Cool and turn out from pan, allowing to cool completely before slicing.

  Sauces, Dressings, and Preserves

  Daddy's Tangy Grilling Sauce

  Oriental Marinade

  Chicken or Shrimp Marinade

  Spicy Barbecue Sauce

  The Lady's Barbecue Sauce

  Egg and Lemon Sauce

  Lemon Shrimp Cocktail Sauce

  Savory Grilled Chicken Sauce

  Lemon Butter for Fish

  Lemon Butter for Steak

  Sweet-and-Sour “Dressing

  Poppy Seed “Dressing

  zAunt Peggy's Italian Dressing

  Honey Mustard Dressing

  Buttermilk Dressing

  Pear Honey

  Mint Julep Jelly

  Port Wine Jelly

  Strawberry Fig Preserves

  Pepper Jelly

  Honey Butter

  ‘Daddy's Tangy Grilling Sauce

  YIELDS 1½ CUPS

  For good charcoal grilling, brush sauce over the meat during the last 10 or 15 minutes of grilling time. Turn often to prevent burning.

  1 cup Worcestershire sauce

  4 tablespoons (½ stick) butter Juice of 2 lemons

  Mix ingredients together and simmer for 10 minutes.

  Oriental Marinade

  YIELDS 1 CUP

  ½ cup soy sauce

  ¼ cup water

  2 tablespoons vinegar

  1 tablespoon vegetable oil 1 teaspoon sugar

  ¼ teaspoon ground ginger

  Garlic powder to taste

  Combine all ingredients. Use to marinate beef, chicken, or fish.

  Chicken or Shrimp Marinade

  YIELDS 1½ CUPS

  3 cloves garlic, crushed

  1½ teaspoons salt

  ½ cup packed brown sugar

  3 tablespoons Dijon mustard

  ¼ cup apple cider vinegar 6 tablespoons olive oil

  Juice of 1 lime

  Juice of ½ lemon

  Dash of cayenne or ground black pepper

  Mix all ingredients with a whisk. Pour over chicken or shrimp. Refrigerate overnight. Grill over hot coals or broil in oven.

  Spicy Barbecue Sauce

  YIELDS 2 CUPS

  1½ cups apple cider vinegar

  1 to 2 tablespoons Worcestershire sauce

  1 to 2 tablespoons peanut butter

  1 teaspoon salt Juice of 2 lemons

  teaspoon pepper

  tablespoons celery seed

  2 tablespoons chili powder

  4 tablespoons (½ stick) butter

  Bring all ingredients to a boil until peanut butter dissolves. Stir to avoid sticking. Lower heat and simmer for 20 minutes.

  “The Lady's Barbecue Sauce

  YIELDS 2 CUPS

  ½ cup oil

  ¼ cup lemon juice

  1 teaspoon pepper

  ¾ cup ketchup

  3 tablespoons brown sugar

  Pinch of garlic salt or garlic powder 2 teaspoons salt

  ½ cup apple cider vinegar

  3 tablespoons Worcestershire sauce

  2 teaspoons paprika

  ¾ cup water

  3 tablespoons prepared mustard

  ½ onion, finely chopped

  Mix all ingredients together and simmer over medium heat for 15 minutes.

  The Lady & Sons

  Egg and Lemon Sauce

  YIELDS 1 CUP

  This is a tasty sauce that goes great with broccoli, cauliflower, asparagus, and fish.

  3 eggs, separated

  Juice of 2 lemons 1 tablespoon cornstarch

  1 cup chicken stock

  Beat egg whites until stiff; add egg yolks and continue beating. Add lemon juice slowly. Bea
t constantly to prevent curdling. Dissolve corn-starch in ¼ cup water; add to broth and cook over medium heat until it thickens. Slowly add hot stock to egg mixture, beating constantly. Sauce should be smooth and creamy.

  Lemon Shrimp Cocktail Sauce

  YIELDS ½ CUP

  6 tablespoons mayonnaise

  1 tablespoon horseradish

  ½ teaspoon grated onion teaspoon prepared mustard

  tablespoons lemon juice

  Combine all ingredients and chill before serving. Serve with cold shrimp, crab claws, or raw oysters.

  Savory Grilled Chicken Sauce

  YIELDS 1½ CUPS

  ½ cup distilled vinegar

  ½ cup lemon juice

  ½ cup corn oil

  1 tablespoon salt ¼ teaspoon ground black pepper

  1½ tablespoons dry mustard

  Sprinkle of cayenne pepper

  Mix ingredients together. Bring to boil over medium heat. Stir frequently. Remove from heat; brush chicken with sauce while on the grill. Makes enough sauce for 2 chickens.

  Lemon Butter for Fish

  YIELDS ½ CUP

  4 tablespoons (½ stick) butter

  clove garlic, minced

  tablespoons lemon juice Dash of Worcestershire sauce

  Salt and pepper to taste

  Melt butter in a saucepan. Sauté garlic for 2 to 3 minutes. Add remaining ingredients and mix well. Serve warm over broiled fish.

  Lemon Butter for Steak

  YIELDS ½ CUP

  2 tablespoons lemon juice

  3 tablespoons butter

  ¼ teaspoon salt ¼ teaspoon paprika

  1 tablespoon finely chopped fresh parsley

  Combine all ingredients. Pour over cooked steaks and garnish with lemon wedges.

  Sweet-and-Sour Dressing

  YIELDS 3 CUPS

  1½ cups vegetable oil

  ¾ cup vinegar

  ¾ cup sugar

  1½ teaspoons salt 1½ teaspoons celery seed

  1½ teaspoons dry mustard

  1½ teaspoons paprika

  1½ teaspoons grated onion

  Combine all ingredients in a jar. Chill. Shake and serve over salad.

  Poppy Seed Dressing

  YIELDS 1¼ CUPS

  ⅓ cup honey

  ¼cup red wine vinegar

  1 tablespoon Dijon mustard

  1 tablespoon minced onion 1 teaspoon House Seasoning (see page 160)

  1 tablespoon poppy seeds

  ¾cup olive oil

  Combine ingredients except oil in a blender. Process on low, gradually adding oil. Chill; shake or stir before serving.

  The Lady & Sons

  Aunt Peggy's Italian Dressing

  YIELDS 2½ CUPS

  4 cloves garlic, minced

  ½ teaspoon salt, or to taste ⅛ teaspoon pepper

  ¼ teaspoon dried basil

  ¼ teaspoon dried Oregano

  ½ teaspoon paprika

  ⅛teaspoon dried dill Pinch of dill seed

  ½ teaspoon sugar

  ½ teaspoon grated Parmesan cheese

  1 teaspoon lemon juice

  1¾ cups vinegar

  ¾cup olive oil

  Combine all ingredients and mix well.

  Honey Mustard Dressing

  YIELDS 1¼ CUPS

  ¾ cup mayonnaise

  3 tablespoons honey

  2 tablespoons yellow mustard

  1 tablespoon lemon juice or juice from ½ lemon Horseradish to taste

  2 tablespoons orange juice (more or less as needed)

  Combine all ingredients except orange juice; stir well. Thin to pouring consistency with orange juice. Cover and chill for 2 to 3 hours.

  The Lady & Sons

  Buttermilk Dressing

  YIELDS 2 CUPS

  ½ cup sour cream

  1 cup mayonnaise

  ½ cup buttermilk

  1 teaspoon House Seasoning (see page 160) 2 tablespoons minced fresh parsley 1 tablespoon minced onion

  Mix ingredients together and chill overnight.

  The Lady & Sons

  Pear Honey

  YIELDS 12 TO 16 HALF-PINT JARS

  One 20-ounce can crushed pineapple with syrup

  8 cups (about 3 pounds) peeled, cored, and chopped pears 10 cups sugar

  1 tablespoon lemon juice

  Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.

  Mint Julep Jelly

  YIELDS 4 TO 5 HALF-PINT JARS

  1½ cups bourbon

  ½ cup water

  3 cups sugar 6 tablespoons Certo

  4 to 5 fresh mint sprigs

  Combine bourbon, water, and sugar in double boiler over medium heat. Stir until sugar is dissolved. Remove from heat; add Certo. Pour into sterilized jars. Add mint sprig to each jar and seal.

  Port Wine Jelly

  YIELDS 5 HALF-PINT JARS

  1 cup port wine

  1 cup cranberry juice 3½ cups sugar

  ½ bottle Certo

  Stir wine, juice, and sugar together in double boiler over medium heat until sugar is dissolved. Remove from heat and add Certo. Pour into sterilized jars and seal immediately.

  Strawberry Fig ‘Preserves

  YIELDS 8 HALF-PINT JARS

  3 cups mashed ripe figs

  3 cups sugar Two 3-ounce packages strawberry Jell-O

  Mix all ingredients together in saucepan and cook 4 minutes at rolling boil. Stir frequently. Skim. Pour into sterilized jars; seal.

  Pepper Jelly

  YIELDS 6 HALF-PINT JARS

  ¾ cup chopped green bell pepper

  ¼ cup chopped fresh hot green pepper

  1½ cups apple vinegar 6 cups sugar

  4 ounces Certo

  4 drops green food coloring

  Process bell and hot pepper in food processor, then mix all ingredients except Certo and food coloring. Bring to rolling boil. Remove from heat and add Certo and coloring. Pour into sterilized jars and seal.

  Honey Butter

  YIELDS 1 CUP

  ½ pound (2 sticks) butter 2 tablespoons honey

  Allow butter to soften slightly at room temperature. Using an electric mixer, whip butter and honey together in a bowl until well mixed.

  To give the butter an extra flair, you can:

  put the mixture in a butter mold and allow to chill;

  roll butter up in wax paper, allow it to chill, and slice when ready to use;

  spread softened butter in a shallow pan, chill, and, when it is firm, use a miniature cookie cutter to make different shapes;

  run semichilled butter through a pastry bag, using a star tip.

  You can also adapt the above to suit your needs. For example, you could add fresh strawberries, blueberries, peaches, or other fruit. Fresh herbs like basil, thyme, and oregano—as well as fresh garlic—help make wonderful herbed butter (for this you should omit the honey).

  The Lady & Sons

  Desserts

  CAKES AND PIES

  Caramel Apple Cake with Caramel Topping

  Rum Cake

  Coconut Cake

  Chocolate Strawberry Shortcake

  Low-Fat Peach Cake

  Savannah Chocolate Cake with Hot Fudge Sauce

  Mama's Pound Cake

  Chocolate Chip Nut Cake

  Luscious Lime Cheesecake

  Grandmother Paul's Sour Cream Pound Cake

  Gooey Butter Cakes

  Grandmother Paul's Red ‘Velvet Cake

  Cheesecake

  Pineapple Cake

  Chocolate Sheet Cake

  Banana Split Cake

  Grandmama Hiers's Carrot Cake

  Tunnel of Fudge Cake

  Old-Time Lemon “Cheesecake”

  Better Than Sex? Yes!

  Punch Bowl Cake Chocolate Pound Cake

  Easy Coffee Cake

  Applesauce Cupcakes

  Chocolate “Damnation

 
Peanut Butter Cake

  French Coconut Pie

  Butterscotch Pie Corrie's Kentucky Pie

  Mini Pecan Pies

  Praline Pumpkin Pie

  Chocolate Chip Pie

  Chocolate zAlmond Pie

  Strawberry and Cream Pie

  Thanksgiving Pie

  Mama's Chess Pie

  Lemon Meringue Pie

  Banana Cream Pie

  Million-Dollar Pie

  Pastry for Two-Crust Pie

  COOKIES AND BROWNIES

  Chewy Pecan Cookies

  Snickerdoodles

  Lady Lock Cookies

  Southern Tea Cakes

  Sliced Nut Cookies

  Butter Fingers

  Goodies

  Low Country Cookies

  Thumb Print Cookies

  Butter Cookies

  Grandma's Iced Georgia Squares

  Fudgie Scotch Ring

  Lady Brownies

  Cream Cheese Brownies

  Peanut Butter Bars

  Aunt Glennis's Blonde Brownies

  OTHER CONFECTIONS

  Peanut Butter Buckeyes

  Pecan Clusters

  Peanut Butter Balls

  Old-Time Chocolate Fudge

  Five-Minute Fudge

  Baked Apples

  Strawberry Mold

  Walnut Praline Brie with Fruit

  Crème Caramel

  Rice Pudding

  Banana Pudding

  Savannah “Tiramisu”

  Peach Cobbler

  Caramel Apple Cake with Caramel ‘Topping

  SERVES 15 TO 20

  2½ cups sugar

  3 eggs

  1½ cups vegetable oil

 

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