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.
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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.
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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.
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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.
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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.
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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).
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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