Easy French Toast Balls

Ingredients

2 cups bread crumbs 

1 cup sugar

4 eggs

1 tsp vanilla extract

1 cup milk 

 tbsp mapple syrup

You can find the whole recipe on Tastemade.

Chicken Pot Pie Biscuits

Ingredients

6 tbsp butter

1 onion, finely chopped

Salt and pepper

5 tbsp plain flour

1 sprig fresh thyme, leaves removed

1 sprig rosemary, leaves removed

3 cups chicken stock

2 chicken breasts

1 cup milk

1 large potato, diced and blanched

1 cup frozen peas, defrosted

4 sheets puff pastry

1 egg, beaten

You can find the whole recipe with video on Tastemade.

Ham And Cheese Mash Squares

Bacon Cheeseburger Bombs

Cookies and Cream Fudge

Zutaten

1 Dose Kondensmilch, gezuckerte (Milchmädchen)
500 g Schokolade, weiße
1 Prise Salz
250 g Kekse, (Oreos), grob gehackt

Zubereitung

Milchmädchen, Schokolade und Salz in einen Topf geben und unter Rühren vorsichtig erhitzen, bis die Schokolade geschmolzen ist. Nun die grob gehackten Kekse unterrühren.

Die Masse in eine 20 x 20 cm große Form geben (oder in eine vergleichbare) und abkühlen lassen, bis sie fest wird. Dann kann man das Fudge in kleine Stücke schneiden.

(chefkoch.de)

Diana Hagee's JW's Macaroni & Cheese

From John Hagee Ministries on FB:

Memphis-Style Barbecued Ribs

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
1 Cup of Apple Juice
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
5 Tablespoons of Louisiana Hot Sauce

PREPARATION OF RIBS: Trim as much fat as possible from ribs. Sprinkle ribs on both sides with even, light coating of salt and pepper.

COOKING INSTRUCTIONS: Place ribs, bone-side-down on grill. Grill over LOW fire 1 1/2 hours, turning every 15 minutes. NOTE: If smoking with indirect heat, turn at 1 hour intervals, cooking around 4 hours.

BASTE: Combine apple juice, vinegar, onion, garlic, mustard, brown sugar, ketchup, and Louisiana Hot Sauce in blender. Blend until smooth. Add lemon slices. Use sauce as frequent baste, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

(Hillbilly CAST IRON Cooking on FB)

Strawberry Skillet Cake

Preheat oven to 400 degrees F (204 C)

2 and 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup plain greek yogurt
1/4 cup butter, melted
1 Tablespoon lemon zest (divided)
1 teaspoon pure vanilla extract
8 oz. strawberries, hulled and halved
1/4 teaspoon nutmeg
1/2 cup lemon curd
sweetened whipped cream

Generously butter a 10 inch (25 cm), cast iron skillet.

Mix flour, baking powder, sugar and salt in a large mixing bowl.

In a medium mixing bowl, mix: the eggs, milk, yogurt, melted butter, 2 teaspoons of lemon zest and vanilla.

Add the wet ingredients to the dry ingredients and mix just until everything is evenly incorporated and moistened. Don’t over-mix or your cake will become tough (which might sound macho and manly, but it’s really not.)

Wash hulled berries. Blot them and cut them in half. Arrange them over the top of the cake. Sprinkle top of cake with remaining lemon zest and nutmeg.

Bake 30 to 40 minutes or just until golden on top and a wooden skewer comes clean when inserted into the center of the cake.

Cool for 10 minutes in the skillet. Remove from skillet and cool completely on a wire rack.

Once cool: Carefully cut cake into two layers (horizontally.) Spread the lemon curd on the bottom layer and then place the top layer over it. Slice into 8 to 12 pieces. Plate and top with whipped cream.

(Hillbilly CAST IRON Cooking on FB)

Hot Water Cornbread

Original recipe makes 12 cakes

1 cup cornmeal
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon shortening
3/4 cup boiling water

Directions

In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.

Pour oil or bacon fat to a depth of 1/2 inch (1,3 cm) in a large skillet and heat to 375 degrees F (190 degrees C).

Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

(Hillbilly CAST IRON Cooking on FB)

Hasselback Potatoes with Parmesan and Roasted Garlic

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes

Yield: 6 to 8 Servings

Ingredients

6 to 7 large red potatoes
5 to 6 garlic cloves, peeled and minced
1 teaspoon Italian seasoning
1/2 cup butter, cubed
1/4 cup Parmesan cheese, shredded
olive oil
salt and pepper to taste

Instructions

Brush bottom and sides of a baking dish or cast iron skillet with olive oil.

Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 F (190,5 C) )oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Notes

I sliced my potatoes at about 1/4 inch (0,6 cm) thick as I like my potatoes "meaty". The thinner the slice, the crispier the potatoes get.

(Hillbilly CAST IRON Cooking on FB)

Maisbrot

Ergibt 12 - 16 Stück.

Zutaten

1 Ei
250 ml Buttermilch
50 g Butter, geschmolzen
1/2 Teelöffel Salz
2 EL Zucker
je 1 gestr. Teelöffel Backpulver und Natron
120 g feines gelbes Maismehl (Polenta)
150 g Mehl

Zubereitung

Ei in einer Schüssel verschlagen, Buttermilch und Butter dazugeben und gut rühren. In einer anderen Schüssel die trockenen Zutaten vermischen, die Flüssigkeit dazugeben und kurz zu einem glatten Teig rühren. In einer Kuchenform (rund etwa 18 bis 20 cm, eckig 20 bis 23 cm) etwa 25 Minuten bei 200 Grad backen. Etwas abkühlen lassen und in Quadrate schneiden.

Einfache Variationen für das Maisbrot: Für Blueberry Cornbread 1 EL Zucker mehr zum Teig geben und 100 g TK-Blaubeeren untermischen. Für Mexican Cornbread 1/2 Dose Mais, 75 g geriebenen Käse und 1 gehackte Frühlingszwiebel unterrühren.

(usa-kulinarisch.de)

Hush Puppies (Maisbällchen)

Ingredients

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1 large egg
1/2 cup buttermilk
1/4 cup minced onion
2 cups vegetable oil

Preparation 

Combine first 5 ingredients in a bowl; make a well in center of mixture.

Stir together egg and buttermilk; add to dry ingredients, stirring just until moistened. Stir in onion.

Pour oil into a 10-inch cast-iron skillet, and heat to 375°. Drop batter by tablespoonfuls into oil, and fry in batches 3 minutes on each side or until golden. Drain on paper towels, and serve immediately.

(Southern Living, February 1999)

Tips: http://www.southernliving.com

Simple Chocolate Fudge

Ingredients:

1 1/2 cups (360 ml) nuts (hazelnuts, almonds, pistachios, pecans, walnuts and/or peanuts or you can fold in some dried fruit.)
1-14 ounce can (414 ml) sweetened condensed milk
1 pound (402 grams) bittersweet or semisweet chocolate, finely chopped
2 tablespoons (30 grams) unsalted butter
2 teaspoons pure vanilla extract

To toast nuts:  Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. If using hazelnuts, place them on a baking sheet and bake for about 15 minutes or until the nuts are fragrant and their skins start to blister. Remove from oven and place in a clean kitchen towel. Roll up the towel and let the nuts steam for five minutes and then rub nuts to remove skins. Let cool and then chop into pieces.

If using almonds, pecans or walnuts toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Chocolate Fudge: First line the bottom and sides of an 8 or 9 inch square baking pan (20 or 23 cm) with aluminum foil.

Combine the condensed milk, chopped chocolate, and butter in a heatproof bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge may be grainy. Stir until smooth (it will be very thick). Remove from heat and stir in the vanilla extract and chopped nuts. Spread the fudge into the prepared pan, smoothing the top with an offset spatula. Let stand at room temperature until cool (this can take several hours). Then carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch (2.5 cm) pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving. Preparation time 45 minutes.

Simple Chocolate Fudge Recipe Demonstration: http://www.youtube.com/watch?v=BgUGC8HKl6I&feature=colike

(joyofbaking.com)

Buttermilk Pancakes

Ingredients:
25 g butter

2 eggs
200 ml buttermilk
4 table spoons sugar
150 g flower
Salt
1 teaspoon baking powder

(about 12 pancakes)

Melt the butter. Whisk the eggs with the buttermilk and the sugar and then stir in the butter. Blend the flower with the salt and the baking powder and stir it in the egg-buttermilk-mix. Let the batter rest for about 15 min.

Heat butter in a pan and poor two table spoons of the batter into the pan and bake the pancakes about 90-120 seconds per side at middle temperature. If things are at the right temperature, you'll know it is time to flip, without timing, by the small bubbles forming at the top of the pancake. When it is covered in small holes, the edge of the pancake will start to look dry. This is the time to flip.

Keep the pancakes warm in the oven at a temperature of about 60 °C.

Tip:

• It is better to mix the dry ingredients under the wet, like this the pancakes will get more fluffy.
• The pancakes also get more fluffy, if you let the batter rest 30 min.
• Don't use an electronic mixer, due to the too vigorous stirring the baking powder looses its momentum, as the release of carbon dioxide is prevented.
• Next to the baking powder I also use a pinch of baking soda and also a teaspoon vanilla sugar.
• If you can, pull the egg/buttermilk out of the fridge a bit early and let it come to room temperature. It reacts more strongly to the baking soda and gives more rise to the pancake.
• The perfect batter should pour onto the fry pan and not move much; it should only require a few taps of the measuring cup to spread it out. If the batter is too runny then just add a bit more flour, a few tablespoons at a time until it thickens up.