Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- 3 cups self rising flour
- 1/4 cup brown sugar
- 12 ounces beer
- 1/4 cup french onion dip
- 1 tablespoon caraway seed
- 1 tablespoon butter
Recipe
- 1 preheat oven to 350°. mix flour, beer, brown sugar, french onion dip & caraway seeds to make batter. spray large loaf pan with non-stick spray (i.e. pam) then pour batter into pan. bake at 350° for 45 minutes brush loaf with melted butter and bake for an additional 10-15 minutes.
Total Time: 50 mins
Preparation Time: 25 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 8 garlic cloves (or less,this is very strong aioli)
- 1/4 teaspoon salt
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- 1 cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon dijon mustard
- 2 tablespoons minced fresh thyme
- 1 (2 1/2 lb) rabbit or 4 split skinless chicken breasts
- coarse salt
- fresh ground pepper
- 1 cup pearl onion, parboiled till soft
- 1 tablespoon sweet butter
- 1 bay leaf (preferably fresh)
- 1 tablespoon thyme honey (optional) or 1 tablespoon other honey (optional)
Recipe
- 1 for the aioli (mayonnaise).
- 2 mash the garlic and the 1/4 teaspoon coarse salt into a paste.
- 3 scrape garlic paste into a blender or processor.
- 4 add yolks, lemon juice, mustard and one tablespoon of minced thyme.
- 5 blend on medium speed and drizzle in one cup of extra virgin olive oil.
- 6 if you are making this ahead of time, transfer to a bowl, cover and refrigerate.
- 7 for the rabbit:.
- 8 trim rabbit of all visible fat and cut into smallish (1 1/2" to 2") pieces, chopping off any protruding bone.
- 9 heat tablespoon of oil and tablespoon of butter in skillet or shallow casserole.
- 10 note: whatever you use for the stove top should also be able to be placed under the broiler.
- 11 season the rabbit pieces with salt and pepper and sprinkle with remaining thyme.
- 12 add to skillet with bay leaf and saute over medium heat for seven to ten minutes.
- 13 preheat broiler.
- 14 turn the rabbit, add the boiled onions, and saute another 7 to 10 minutes.
- 15 reserve about a third of the mayonnaise.
- 16 into the remaining mayonnaise, stir the honey, blending well.
- 17 if the mixture is too thick, add a little warm water so that the aioli is a thick sauce.
- 18 ladle the honey aioli over the rabbit and onions.
- 19 place under broiler for 2 to 3 minutes or until golden.
- 20 serve the extra aioli on the side and make sure you have good crusty bread.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- 1 cup sugar
- 1/2 cup shortening
- 1/2 cup milk
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 2 eggs
- 1 tablespoon frozen lemonade concentrate, thawed
- 1/3 cup frozen lemonade concentrate, thawed
Recipe
- 1 heat oven to 350º. grease 5x5 loaf pan.
- 2 in large bowl beat all ingredients except the 1/3 cup lemonade with mixer on low for 30 seconds. beat 3 minutes at med speed. pour into pan.
- 3 bake 50-60 min or done. loosen bread from edges of pan. pour lemonade over bread and cool in pan for 15 min, then remove from pan.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 4
- 1 tablespoon breadcrumbs, dry
- 1 cup water
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 cup quick-cooking grits
- 2 1/2 ounces cheddar cheese, sharp, grated
- 4 tablespoons unsalted butter
- 1/4 cup half-and-half
- 1/4 teaspoon black pepper, coarsely ground
- 2 garlic cloves, mashed
- 2 egg yolks
- 2 egg whites
- 1/3 cup turnip greens, fresh, chopped (half of a 10-ounce package of frozen turnip or mustard greens)
- 1 tablespoon bacon grease
Recipe
- 1 preheat the oven to 350 degrees. butter a 1-quart souffle dish or casserole and then sprinkle it with the bread crumbs to coat the bottom and sides.
- 2 in a saucepan, bring the water, milk and salt to a gentle boil and stir in the grits. return the mixture to a boil, stirring constantly. reduce the heat and simmer, stirring often, until thick, 4 to 5 minutes. remove from the heat and add 1/2 cup of the cheese, the 4 tablespoons butter, half-and-half, the pepper and garlic.
- 3 in a bowl, lightly beat the egg yolks. stir into the grits and stir until the cheese and butter are melted. let cool for 10 minutes.
- 4 in 1/2 cup boiling, salted water, blanch the turnip greens. remove from the heat and drain. squeeze dry. mix the greens with the bacon grease and spread on the bottom of the prepared baking dish in an even layer. sprinkle with the remaining cheese.
- 5 in another bowl, beat the egg whites until stiff. gently fold the egg whites into the grits mixture. pour the mixture over the cheese and smooth the top with a spatula. bake until puffed and browned, 40 to 45 minutes. serve immediately.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 4
- 8 ounces cream cheese
- 1 tablespoon hungarian paprika
- 1/2 green pepper (thinly sliced)
- salt
Recipe
- 1 mix cream cheese and paprika.
- 2 (it should become salmon coloured).
- 3 salt to taste.
- 4 spread generously over bread.
- 5 garnish with thin green pepper slices.
- 6 yum! eat it all up!
Total Time: 1 hr 35 mins
Preparation Time: 20 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 6
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 eggs
- 1 (16 ounce) can pumpkin
- 1 cup light brown sugar, firmly packed
- 1/2 cup maple syrup
- 1/2 cup vegetable oil
- 1/2 cup golden raisin
- 1/2 cup pecans, chopped
Recipe
- 1 preheat oven to 325°f.
- 2 grease a 9x5x3-inch loaf pan. dust with flour. set aside.
- 3 sift flour, baking powder, baking soda, salt,.
- 4 cinnamon and allspice in large bowl. mix with whisk.
- 5 beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
- 6 stir egg mixture into flour mixture until just moistened. gently fold in raisins and nuts.
- 7 spoon batter evenly into prepared pan.
- 8 bake 1 hour and 15 minutes,or until toothpick test indicates done.
- 9 author's note: my oven takes 1 hour and 30 minutes for this bread at 325°f using a stoneware bread pan.
- 10 cool in pan for 10 minutes and turn out on rack.
