Fresh Cherry Cobbler

1/2 cup butter

1 cup all-purpose flour

1 cup white sugar

1 teaspoon baking powder

1 cup milk

2 cups pitted sour cherries

3/4 cup white sugar

1 tablespoon all-purpose flour


Preheat the oven to 350 degrees. Place the butter in a 9 by 13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.

In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.

In a bowl, toss cherries with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.

Bake for 50 to 60 mintues, until golden brown. A toothpick inserted into the cobbler should come out clean.

" This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product."

Chocolate Peppermint Brownies

Here is a recipe for some of my favorite brownies. They are relatively simple and taste delicious.
Brownies:

• 2 squares unsweetened chocolate
• ½ cup butter
• 2 eggs
• 1 cup sugar
• ¼ t. peppermint extract
• ½ cup flour
• pinch of salt

Beat sugar and eggs in a mixing bowl. Melt butter and chocolate and add. Stir in remaining ingredients. Bake in a sprayed 8 inch pan at 350 for 15-20 minutes.

Frosting:

• 1 cup confectioners’ sugar
• 2 T. butter
• 1 T. milk
• ½ t. peppermint extract
• Drop of food coloring

Mix all ingredients with an electric mixer and chill. We normally use green food coloring because they are "mint" but any color works fine.

Let brownies cool and then frost. Cut into squares.

Cream Cheese

Alright y'all, now that it's been over a month... here's the recipe for my cream cheese. Sorry it's taken me so long! If your first batch doesn't turn out right, don't give up. I've had quite a few times when it didn't work right, but most of the time it works and tastes great.

• 4 cups raw milk
• 1 package mesophilic starter
• 1 drop of rennet
• 1/4 cup water

Combine the cream and milk and warm the mixture to 70 degrees.Add the starter and rennet. This should all be done pretty fast so that the milk doesn't cool off and you don't kill the starter. Mix thoroughly. Cover and allow to set at 72 degrees for 24 hours.
24 hours later~
Ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain for 3-5 hours, or until the curds stop dripping. Transfer the curds into a bowl and mix by hand to a paste-like consistency. Refrigerate until use.
Now for my notes:
- Don't forget to add the starter.
- Don't forget to dilute the rennet in water before adding it to the milk.
- Don't forget about the milk and let it get to 100 degrees.
Yes, I really have done all of these once or twice. :) If you let the milk get to 80 or so it is okay and will still work but you have to let it cool before adding the starter and rennet otherwise you will kill the starter.

Here is where we order our mesophilic: http://www.cheesemaking.com/ Just go to the sidebar and click on ingredients. Then click on "cheese cultures and mold powders." Scroll down until you find mesophilic starter (C1o1.) Also, if you need rennet you can find it the same way except for you click on "cheese rennets." We get the liquid animal rennet which is the first one on the list.

I hope I haven't thoroughly confused y'all and feel free to ask me any questions (just don't expect any professional answer.) Good luck!

Chocolate Trifle

Prep time: 30 minutes
Cook time: 25 minutes
Serves 12

Ready in 8 hours, 55 minutes


1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 ( 14 ounce) can sweetened condensed milk

1 ( 8 ounce) container frozen whipped topping, thawed

1 ( 12 ounce) container frozen whipped topping, thawed

1 ( 15 ounce) bar chocolate for garnish


Prepare brownie mix according to package directions and cool completely. Cut into 1-inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

This recipe is DELICIOUS and it's easy to make.

Chocolate Cobbler

1 cup flour

1/2 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons cocoa

1/2 cup milk

3 tablespoons vegetable oil

1 cup packed brown sugar

1/4 cup cocoa

2 1/2 cups hot water

In bowl, combine flour, baking powder, salt, sugar and the 2TBS cocoa

Stir in milk and oil until smooth

Pour into a greased 8 inch square baking pan

Combine brown sugar and the 1/4 cup cocoa

Sprinkle over batter

Pour hot water over the top ( Do not stir)

Bake at 350 for 45 minutes or until cake springs back when touched.

( Whenever we make this recipe we double it and put it in a 9 by 13 pan.)

Enjoy!

~ Camille S

I haven't forgotten...

Just to let y'all know, I haven't forgotten about the cream cheese recipe.
We're finally back in our normal routine and so I ought to have some time soon. It was great to see all of y'all again!
~Camille

Caramels

These are so good! With these ingredients how could they not be?

• 2 cups white sugar
• 1 cup packed brown sugar
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 pint heavy whipping cream
• 1 cup butter
• 1 1/4 teaspoons vanilla extract
  

Grease a 12x15 inch pan.

In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.

Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage [I didn't do this. It was late, and I was lazy :)].

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Green beans with Tomato vinaigrette

This is a great way to use green beans, especially ones fresh from the garden!

• 1 can diced tomatoes


• 2 shallots, chopped


• 2 small cloves garlic, minced


• ¾ cup olive oil


• 1-2 T. tarragon vinegar


• salt, to taste


• pepper, to taste


• fresh basil


• Steamed green beans

Directions: Mix all the ingredients except for the green beans into a saucepan and boil. Steam green beans and put in serving dish. Pour tomato vinaigrette over.
We use onions instead of shallots which tastes just fine.

Texas Sheet Cake

This is a relatively easy recipe and it tastes wonderful!

Cake:

• ½ cup butter


• 6 T. cocoa


• 1 cup water


• 2 eggs


• 2 cups flour


• 2 cups sugar


• ½ t. salt


• 1 t. baking soda


• ½ cup sour cream

Boil first 3 ingredients and pour into a mixing bowl. Add remaining ingredients and mix. Bake at 350 for 20-22 minutes.

Frosting:

• ½ cup butter


• 4 T. cocoa


• 6 T. milk


• 1 lb. conf. sugar


• 1 t. vanilla

Boil first 3 ingredients and pour in mixing bowl. Add the other ingredients and beat with an electric mixer until smooth.

Let cake cool and then frost. Cut into squares.

Chocolate Peanut Butter Squares

Talk about heavenly. . .peanut butter, chocolate, sugar. . .what more could you ask for?


22 graham cracker squares
1 lb. box powdered sugar
1 c. peanut butter
1 c. melted butter
1 (12 oz.) pkg. semi-sweet chocolate chips

In food processor make graham crackers into crumbs. Add powdered sugar. In a large bowl add to butter and peanut butter. Stir well. Spoon peanut butter mixture to an ungreased 9 x 13 inch pan or for thinner layer use cookie sheet. Press firmly into an even layer with spatula. Chill about 45 minutes.

Melt chips, stirring until smooth. Spread chocolate evenly over peanut butter layer. Let stand until chocolate firms slightly. Cut into squares.

Italian Bread

This is a super easy recipe for either French or Italian bread and it freezes very well. We normally double it so that we don't have to make it too often.

3½ t. yeast

2 cups hot water

1½ t. salt

2 cups white flour

3½ cups soft white flour

1 T. Italian seasoning (omit if making French bread)

2 T. honey

2½ T. oil

Mix all ingredients in large bowl and knead for 8 minutes (we use our bread machine so we don't have to hand-knead.) Let rise until doubled. Shape into oblong loaves and let rise. Slit loaves with a dough knife right before baking. Bake at 400 for 25 minutes.
Yield: 2 loaves
Enjoy!

Easy Dirty Rice

It was requested that I post this recipe, which I took to church this week. I think I doubled it for church. It is a variation on a recipe from a small book I picked up a couple of years ago called Rival Crock Pot Slow Cooker Recipe Card Collection.

• 1 pound bulk pork sausage (Recipe calls for 1/2 pound of Italian; didn't sound like enough; and I didn't have Italian--nor do I like it as well.)
  
• 2 cups water (I added chicken bouillon--one cube per cup of water.)
  
• 1 cup uncooked long grain rice (I used Uncle Ben's.)
  
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1/2 cup finely chopped celery
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground red pepper

1. Brown and drain sausage. Place in crock-pot.

2. Stir in remaining ingredients. Cover; cook on HIGH a couple of hours. (The recipe says LOW for two hours, but I find more and more, especially with removable crocks, HIGH is required for at least part of the cooking.)

When I made this, I cooked the sausage at home. When I got to church, I put all the ingredients in the crock-pot and mixed it up, turned it on HIGH before corporate-prayer-time, and let it stay on HIGH until lunch. Very easy!

Enjoy!

Mary Susan

"Perfectly Chocolate" Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.




"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Panna Cotta

Daddy made this for Grammy and Claire's birthdays. It was delicious! This is the recipe for Macaroni Grill's panna cotta.

• 2 quarts of heavy cream
• 1 teaspoon of vanilla
• 6 ounces of sugar
• ¾ ounce of unflavored gelatin

Boil the cream and vanilla, add the sugar and gelatin, and cool for one hour. Drizzle with pureed fruit.

Spicy/Sweet Salad Dressing

• 3/4 cup vegetable oil
• 1/2 cup white sugar
• 1 tablespoon poppy seeds
• 1 1/2 teaspoons garlic powder
• 1 teaspoon mustard powder
• 1/3 cup balsamic vinegar

Whisk the ingredients together and refrigerate until chilled.

Honey and Apple Cider Glazed Pork Roast

Ingredients:

3 pounds boneless pork roast
salt and pepper
6 apples, peeled, cored, and sliced (optional)
1 teaspoon ground ginger
3 tablespoons brown sugar
1/4 cup apple cider
1/4 cup honey
1/4 cup molasses
1 tablespoon Dijon mustard

Directions:

Trim roast well, then rub with salt and pepper. Combine apple cider, brown sugar, and ginger. Place the apples and roast in the slow cooker and cover with cider mixture. Cook on high 3-4 hours or low 6-8 hours.

Preheat oven to 325F. Remove roast from slow cooker and place in roasting pan.

Mix the honey, molasses, and mustard together and spread over the roast.

Place in the oven and cook for 45 minutes.

Slice and serve hot with apples on the side.

Yield: 6 servings

I made this a while back, and it was delicious! We didn't have any Dijon mustard on hand though, so I substituted honey mustard for it. It worked very well!

I got this recipe HERE.

Whole Wheat Oatmeal Cookies

These were pretty good, but the dough was better than the finished product! :)

1 c. wheat flour
1 1/4 c. quick oats
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. butter
1 c. sugar
1 egg, beaten
1/4 c. milk
1/2 c. raisins
1/2 c. nuts

Combine dry ingredients. Cream sugar and butter. Add eggs and milk. Combine all ingredients. Add raisins and nuts. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes at 350 degrees.

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Peanut Brittle

I realize everyone probably has their favorite recipe for this, but this is ours:

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cups raw peanuts
• 1/2 tsp. salt
• 2 Tbsp. butter
• 2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.

Italian Herb Bread

I also made this to go with the steak yesterday, but we didn't have any Romano cheese. The bread was a little bland for my liking, and the cheese probably would have made it better. I had some today at lunch with garlic butter, and that was very good.

• 2 (o.25 oz) packages active dry yeast
• 2 cups of warm water
• 2 Tbs white sugar
• ¼ cup of olive oil
• 1 Tbs of salt
• 1 Tbs of dried basil
• 1 Tbs of dried oregano
  
• 1 tsp of garlic powder
• 1 tsp of onion powder
• ½ cup of grated Romano cheese
• 6 cups of bread flour

Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.

Stir olive oil, salt, basil, oregano, garlic powder, onion powder, cheese, and 3 cups of flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.

Knead dough for 5 to 10 minutes (I did most of that in the mixer), or until it is smooth and rubbery. Place an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for 1 hour, or until the dough had doubled in size.

Punch dough down to release all the air. Shape into 2 loaves. Place loaves on a greased (I used parchment paper. I love that stuff.) cookie sheet, or into 2 greased 9x5 inch loaf pans. Allow to rise until doubled in size, about 30 minutes.

Bake at 350 degrees for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

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Rosemary Pasta in Roasted Garlic Sauce

I made this recipe last night to have with some steaks that Daddy grilled. It went over very well!

• 6 Tbs butter, divided
• ½ cup of finely chopped onion
• 6 cloves of coarsely chopped garlic
• 1 cup of chicken stock
• 2 Tbs chopped fresh rosemary (we didn't have fresh, but dried worked fine)
• 1 (16 oz.) package of spaghetti (we use vermicelli in place of spaghetti usually)
• ¼ cup of grated Parmesan cheese
• kosher salt and black pepper to taste

Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by ⅓, about 8 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.

Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate of shallow bowl. Garnish with extra cheese and rosemary sprigs.

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