Posted by admin on 26th March 2010
Molded Glazed Sweet Potatoes
3 pounds sweet potatoes
4 tablespoons butter
1/2 cup light brown sugar
1/2 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Preheat oven to 350 degrees F.
Peel sweet potatoes and cut into thin slices.
Melt butter in 10-inch cast iron skillet. Stir in brown sugar, maple syrup, salt and spices. Remove 1/2 cup of this mixture. Arrange a layer of sweet potatoes in concentric circle in the syrup in the bottom of the skillet and up the side. Continue layering until you have used about 1/3 of the potatoes. Drizzle 1/3 of the reserved syrup over the potatoes. Repeat to make 2 more layers. Cover with cast iron lid or foil and bake until tender, approximately 55 to 60 minutes.
Loosen edges with spatula and invert onto serving platter. Cut into pie-shaped wedges to serve.
Experience is a great advantage. The problem is that when you get the experience, you
e too damned old to do anything about it. — James Scott Jimmy Connors
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Posted by admin on 11th March 2010
Iron Skillet Cinnamon Rolls
1 (18.25 ounce) box yellow cake mix (no pudding)
5 cups all-purpose flour
1 package dry yeast
2 1/2 cups warm water
1 1/2 cups (3 sticks) butter, room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar, divided
1 cup pecan pieces
Cinnamon
In a large bowl, combine cake mix and flour.
In a small bowl, dissolve yeast in warm water. Add dissolved yeast to cake mix/flour mixture. Mix with wooden spoon and hands. Let rise in a warm place for about 1 hour.
On a well-floured surface, roll out dough to 1/2-inch thick. Using 1/2 cup butter, butter the dough.
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar and cinnamon to taste. Sprinkle over buttered dough. Roll lengthwise and cut into 24 rolls.
Butter bottom and sides of two 10-inch cast iron skillets, using about 1/2 cup per pan. Sprinkle buttered skillets with remaining brown sugar and pecans. Put rolls in skillets and let rise 1 hour.
Bake at 350 degrees F for 15 to 20 minutes, until golden brown. Remove from oven and immediately turn rolls out of skillets onto plates. Scrape out any caramel that remains in skillets and spread on rolls.
Woe to the house where the hen crows and the rooster is still. — Danish proverb
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Posted by admin on 24th February 2010
Schweinshaxe (Pork Hocks - German)
1 small leek
1 carrot
2 meaty pork hocks
Peppercorns
Beer or water
1 celery rib
1 onion
Salt
2 tablespoons cooking fat
Cumin
Clean and dice the leek, celery, carrot and onion. Cook the pork hocks, diced vegetables, salt and peppercorns in water deep enough to cover for 2 to 3 hours or until tender. Do not overcook.
Remove from the water and drain well, reserving the vegetables and cooking liquid.
Preheat oven to 425 degrees F.
Melt the fat in a cast iron Dutch oven. Add the drained pork hocks, cooked vegetables and a small amount of the cooking liquid. Before the meat is fully baked, sprinkle with beer in which a good amount of salt has been dissolved. Add the cumin to increase flavor.
Serve with bread dumplings.
Indolence is a delightful but distressing state we must be doing something to be happy. — Mahatma Gandhi
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Posted by admin on 31st January 2010
Basque Sheepherders Bread
Try heating a little olive oil with fresh herbs and dunk chunks of the bread into it.
1/2 cup butter
1/2 cup granulated sugar
1 tablespoon salt
3 cups hot water
2 packages dry yeast
7 to 7 1/2 cups unbleached flour
In a very large bowl combine butter, sugar, salt and hot water. Stir only until butter is melted. Set aside so ingredients can cool until they are warm. Stir in yeast. Cover and set aside in a warm place until it bubbles, about 10 minutes.
Add 5 cups flour and beat vigorously with a large wooden spoon until batter is smooth. Add more flour (about 2 cups) gradually to form a stiff dough. Knead, with long strokes, for about 10 minutes on a floured board. Add only enough flour to prevent sticking. Place dough in a large greased bowl; cover with a damp dish towel, and let rise in a warm place until doubled ? about 1 1/2 hours.
Punch down and knead about 10 minutes. Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of the Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid.
Preheat oven to 375 degrees F. Place Dutch oven with the lid on in the middle of the oven. Bake 12 minutes. Carefully loosen any raw edges with knife, then lift off lid. The lids circled print should be on top of the loaf. Bake bread, uncovered, for 45 to 50 minutes more or until golden. Cover loosely with foil the last 20 minutes to prevent over-browning. Remove from oven. Loosen loaf from the Dutch oven with a flat table knife, and place on a wire rack to cool.
Just when you think that a person is just a backdrop for the rest of the universe, watch them and see that they laugh, they cry, they tell jokes … they
e just friends waiting to be made. — Dr. Jeffrey Borenstein
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Posted by admin on 20th January 2010
Civil War Chicken
Due to the shortage of salt during the war, Southerners were compelled to use salted meat for their food.
1 whole fryer or favorite chicken pieces
Pepper, to taste
6 slices salt meat
3 tablespoons flour
Split chicken down the back and place in iron skillet with 1 inch water. Pepper to taste. Place thinly sliced salt meat evenly onto chicken pieces. Cover tightly and bake 3 hours at 250 degrees F. Thicken gravy with flour paste. Good with rice.
Yields 4 servings.
She runs the gamut of emotions from A to B. — Dorothy Parker
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Posted by admin on 15th January 2010
Skillet Peach Cake
3 medium eggs, beaten
1 cup Bisquick?
2 (16 ounce) cans sliced peaches, drained
2 tablespoons margarine
1/8 cup vegetable oil
Sugar (for topping)
Mix Bisquick? with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick? mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes.
Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar.
Serves 4.
Energy is eternal delight. — William Blake
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Posted by admin on 24th December 2009
Skillet Noodle Dinner
1 pound ground chuck
3/4 cup chopped onion
3/4 cup celery, chopped
1 large can tomatoes
1 (8 ounce) package noodles
1 1/2 cups chili sauce or barbecue sauce
Cook beef, onion and celery together in a heavy cast iron skillet until done. Layer the ingredients, then cover with lid and cook on low heat until noodles are done and liquid absorbed - about 20 minutes.
We can draw lessons from the past, but we cannot live in it. — Lyndon B. Johnson
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Posted by admin on 22nd December 2009
Cracklin Biscuits
Substitute salted pork skins if you do not have cracklins.
4 cups all-purpose flour
2/3 cup unsalted butter
2 tablespoons baking powder
1 1/2 cups buttermilk
1 teaspoon baking soda
3/4 cup chopped hog cracklins
1 1/2 tablespoons granulated sugar
1/4 cup melted butter
1 teaspoon salt
Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt. Mix well to ensure proper blending. Using a pastry blender, cut 2/3 cup of butter into flour mixture. Once butter has been well blended into flour, add buttermilk and chopped cracklins. Continue to mix until biscuit dough is well formed.
Place dough on a floured board and knead lightly. Roll dough out until approximately 3/4-inch thick. Cut biscuits with a 3-inch biscuit cutter until all are formed. Place biscuits in a greased 12-inch cast iron skillet and drizzle with remaining melted butter. Bake until golden brown, approximately 25 minutes.
Makes 8 to 10 biscuits.
I have heard your views. They do not harmonize with mine. The decision is taken unanimously. — Charles De Gaulle
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Posted by admin on 12th October 2009
Coffee Roast
This recipe will make an inexpensive cut of meat as tender as a more expensive cut.
1 (4 to 8 pound) roast beef
1 onion, chopped
1 cup vinegar
1 cup strong coffee
1 cup water
Garlic
Make incisions clear through meat. Open up with finger and stuff each slit with onion and 1 clove garlic. Make as many incisions as the meat will take. Pour vinegar over the top of the roast. Cover and refrigerate overnight.
Preheat oven to 325 degrees F.
Put meat and liquid into a cast iron skillet, and sear until almost burnt. Add coffee and water. Cover and place in oven and bake until very tender. More water may be added if necessary.
We spend the first twelve months of our childrens lives teaching them to walk and talk and the next twelve telling them to sit down and shut up. — Phyllis
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Posted by admin on 21st September 2009
Roux
Roux is a thickening agent used in Cajun cooking.
7 tablespoons vegetable oil
3/4 cup all-purpose flour
In a large cast iron skillet, heat the oil over high heat until it begins to smoke (about 4 minutes). With a long handled metal whisk, gradually mix in flour, stirring until smooth. Continue cooking, whisking constantly until roux is a dark red brown, about 3 to 5 minutes. (Be careful not to let it scorch in the pan or splash on your skin.) Remove from heat and use as needed. Extra roux may be kept in the refrigerator indefinitely.
The wages of sin are death, but by the time taxes are taken out, its just sort of a tired feeling. — Paula Poundstone
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