Sweet Potato Cake

 

Ingredients

Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup sugar
1 1/2 cups (3 sticks) margarine
1 cup brown sugar
3 large eggs
1 tablespoon vanilla extract
2 1/2 cups mashed cooked sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts, plus additional for garnish, optional
Cream Cheese Icing:
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.

In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.

Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.

For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.

Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

Sweetie Pie’s Fried Okra

Ingredient : 

  • 10 pods okra, sliced in 1/4 inch pieces
  • 1 egg, beaten
  • 1 cup cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup vegetable oil

Directions

  1. In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
  2. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Garlic Chicken Fried Chicken

 

 Ingredients :

  • 2 teaspoons garlic powder, or to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 cup seasoned bread crumbs
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1 egg
  • 4 skinless, boneless chicken breast halves – pounded thin
  • 1 cup oil for frying, or as needed

Directions

  1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
  2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
  3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Ground Turkey Meatloaf Recipe

Ingredient:

2 tablespoons butter (or margarine)
1 cup onion, chopped
3 cloves garlic, minced
1 1/4 lbs ground turkey
1/2 cup breadcrumbs
1 egg (or 1/4 cup egg substitute)
3/4 cup catsup
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper

Directions:

1 Melt butter in a skillet.
2 Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3 Place mixture in a large bowl to cool for 5 minutes.
4 Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.
5 Press meatloaf into an 8×4-inch loaf pan.
6 Spread remaining catsup on top.
7 Bake in a 350 degree oven for 50-55 minutes.
8 (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

Egg Custard Pie Recipe

 

Ingredient 

3 eggs
2 cups milk
2/3 cup sugar
2 tablespoons butter
1 pinch salt
1 teaspoon vanilla
1 unbaked pie shell

Directions:

1 Beat eggs well.
2 Heat milk and butter to just before boiling.
3 Add the milk mixture to sugar, butter, salt and vanilla.
4 Add the eggs.
5 Pour into unbaked shell.
6 Bake at 350 degrees until top is a golden brown color.

Banana Pudding Recipe By Robbie

 

Ingredients

2 1/2 cups sugar
6 tablespoons all-purpose flour
Pinch salt
2 (12-ounce) cans evaporated milk
4 egg yolks
1/2 stick butter, cubed
1 teaspoon vanilla extract
1 box vanilla wafers, plus more for garnish, crumbled
5 bananas, sliced
Whipped cream

Directions
In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on tOp

Green Beans Recipe By Miss Robbie

 

Ingredients
A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 teaspoon coarse black pepper
1 pound green beans, trimmed
1/4 cup cider or red wine vinegar
2 teaspoons sugar
Directions
In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.

Roasted Duck Quarter Recipe

 

Ingredients

  • 1 (2 1/2-pound) Rouen Clair or Duclair duck (preferably aged), neck removed
  • 3/4 cup dry red wine
  • 3/4 cup soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/3 cup hoisin sauce
  • 1 teaspoon Sichuan peppercorns (optional)
  • 1 (2 1/2-inch) cinnamon stick
  • 1/8 teaspoon dried hot red pepper flakes
  • 3 garlic cloves, smashed
  • 1 (1/4-inch-thick) piece peeled fresh ginger, smashed
  • 1 small onion, quartered
  • 1 cup water
  • 1 tablespoon all-purpose flour
  • Special equipment: kitchen string; an instant-read thermometer

Preparation

Put oven rack in middle position and preheat oven to 400°F.

Wash and dry duck, then “groom” it by removing any remaining feathers and quills with tweezers or needlenose pliers. Tie legs together using string, then tuck wings under body to secure.

Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.

Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.

While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.

Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)

Serve duck with sauce.

Special Neck Bones Recipe

 

 

Ingredients

2 pounds of Pork Neck Bones( plain, not smoked)

1/2 cup of all purpose flour

2 TBS of vegetable oil

1 TSP of seasoning salt

1 TBS of minced onion

1/4 TSP of black pepper

1 cup of water

1 TBS of garlic powder

Instructions

  1. FIRST STEP, RINSE YOUR MEAT WITH COOL WATER.
  2. PLACE YOUR NECK BONES IN YOUR BAKE PAN, WITH THE BONE DOWN.
  3. SEASON YOUR MAT WITH YOUR SEASONS AND ONION.
  4. POUR THE WATER IN YOUR PAN AND COVER YOUR MEAT AND BAKE IT ON 375 FOR 35 MINUTES.
  5. ABOUT 30 MINUTES INTO COOKING YOUR NECK BONES, YOU WANT TO START MAKING YOUR GRAVY. YOU WILL DO THIS BY ADDING 2 TABLESPOONS OF VEGETABLE OIL IN A SAUCE PAN O SKILLET.
  6. GET YOUR OIL NICE AND HOT, ON MEDIUM HIGH HEAT.
  7. ONCE YOUR OIL IS HOT ADD 1/4 CUP OF FLOUR. COOK YOUR FLOUR UNTIL YOU REACH A PRETTY BROWN COLOR.
  8. TAKE YOUR NECK BONES OUT OF THE OVEN, AND UNCOVER THEM. DISH YOUR FLOUR INTO THE PAN ALONG WITH THE NECK BONES( BE CAREFUL! IT’S EXTREMELY HOT!) MIX THE FLOUR WITH THE LIQUID IN THE PAN.
  9. TAKE YOUR LEFT OVER FLOUR AND SPRINKLE IT OVER YOUR PORK. YOU WILL NOTICE THAT YOU NOW HAVE A GRAVY.
  10. GIVE THE POT A FEW MORE STIRS, THEN COVER THE MEAT AND PLACE IT BACK IN THE OVEN FOR 25 MORE MINUTES ON 350.
  11. REMOVE FROM THE OVEN, AND LET COOL FOR 5 MINUTES.
  12. SERVE

Okra and Tomatoes Recipe

 

Ingredients
4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper

Directions
Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)