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] Coffee Can Bread

09/16/2006 by wesleytyler
Coffee Can Bread
1 pkg. active dry yeast
1/2 cup warm water
1/3 cup sugar, divided use
12 oz. can evaporated mik
2 Tbs. vegetable oil
1 tsp. salt
4-1/2 cups flour
Butter for brushing top of loaf
 
Dissolve yeast in water in a large mixing bowl; blend in 1 Tbs.
sugar. Let stand in a warm place until mixture is bubbly, about 15
minutes. Stir in remaining sugar, evaporated milk, oil and salt.
With a mixer, on low speed, beat in flour, 1 cup at a time, beating
well after each addition. Beat in last cup of flour with wooden
spoon, until dough is very heavy and stiff but not too sticky to
knead. Knead dough until smooth and elastic. Place dough in 2 well-
greased 1-pound coffee cans. Cover cans with well greassed plastic
coffee can lids. Let stand in warm place until lid pops off, about 1
to 1-1/2 hours. Discard lids and bake at 350 for 55-60 minutes.
Crust will be very brown; brush top lightly with butter. Let cool 5-
10 minutes on a wire rack, then loosen crust around edge of can with
a thin knife. Slide bread from can and let cool in an upright
position on rack. Makes 2 loaves.
 
 
 
 
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Blond Brownies

09/16/2006 by wesleytyler
Blond Brownies
[wes>] 
 
 I think it was originally from an old version of the Fanny Farmer
Cookbook.
Combine the following in a bowl:
1/4 cup melted butter
1 cup brown sugar
1 egg
1/4 tsp salt
3/4 cup flour
1 tsp baking powder
1/2 tsp vanilla
1/2 nut meats (your choice what kind!), broken up
 
Add 1/2 cup to 1 cup chocolate chips
 
Spread mixture in a buttered 8×8 pan
Bake at 350 for 25 minutes.
Uncategorized

Blond Brownies

09/16/2006 by wesleytyler
Blond Brownies
[wes>] 
 
 I think it was originally from an old version of the Fanny Farmer
Cookbook.
Combine the following in a bowl:
1/4 cup melted butter
1 cup brown sugar
1 egg
1/4 tsp salt
3/4 cup flour
1 tsp baking powder
1/2 tsp vanilla
1/2 nut meats (your choice what kind!), broken up
 
Add 1/2 cup to 1 cup chocolate chips
 
Spread mixture in a buttered 8×8 pan
Bake at 350 for 25 minutes.
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Thomas Jefferson’s Sweet Potato Biscuits

09/11/2006 by wesleytyler
Thomas Jefferson’s Sweet Potato Biscuits

Makes about 2 dozen biscuits.
These biscuits, faithfully re-created every day at City Tavern (in Philadelphia), were adapted from Thomas Jefferson’s food writings; unsurprisingly, they include one of Thomas Jefferson’s favorite ingredients, pecans.

5 cups all-purpose flour
1 cup packed light brown sugar
2 tbls. baking powder
1 1/2 tsps. ground cinnamon
1 tsp. salt
1 1/2 tsps. ground ginger
1/2 tsp. ground allspice
1 cup vegetable shortening
2 cups roasted, mashed and cooled sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice.
3. Add the shortening and cut in with 2 knives until crumbly.
4. Add the sweet potatoes and mix well with a wooden spoon.
5. Add the cream and pecans and stir just until moistened.
6. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
7. Bake for 25-30 minutes, until golden brown. Serve warm or let cool on a wire rack.

Chef’s note: This biscuit dough freezes beautifully unbaked. Just layer the dough between wax paper and store for up to three months. Defrost the dough and follow baking directions.

 
Waste Some Time?
 
 
Uncategorized

Thomas Jefferson’s Sweet Potato Biscuits

09/11/2006 by wesleytyler
Thomas Jefferson’s Sweet Potato Biscuits

Makes about 2 dozen biscuits.
These biscuits, faithfully re-created every day at City Tavern (in Philadelphia), were adapted from Thomas Jefferson’s food writings; unsurprisingly, they include one of Thomas Jefferson’s favorite ingredients, pecans.

5 cups all-purpose flour
1 cup packed light brown sugar
2 tbls. baking powder
1 1/2 tsps. ground cinnamon
1 tsp. salt
1 1/2 tsps. ground ginger
1/2 tsp. ground allspice
1 cup vegetable shortening
2 cups roasted, mashed and cooled sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice.
3. Add the shortening and cut in with 2 knives until crumbly.
4. Add the sweet potatoes and mix well with a wooden spoon.
5. Add the cream and pecans and stir just until moistened.
6. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
7. Bake for 25-30 minutes, until golden brown. Serve warm or let cool on a wire rack.

Chef’s note: This biscuit dough freezes beautifully unbaked. Just layer the dough between wax paper and store for up to three months. Defrost the dough and follow baking directions.

 
Waste Some Time?
 
Uncategorized

Recipe for Hen Butter

09/08/2006 by wesleytyler
 
 

 

Recipe for Hen Butter

In response to Carmin’s request for Hen Butter recipe from BBQ
restaurant in Dickens, Texas:

From A History of Dickens County Ranches and Rolling Plains by Fred
Arrington (1971) mention is made of the Matador Ranch and Pitchfork
Ranch cowboys finishing a good breakfast with this recipe:
———
One tin cup syrup
One tin cup sugar
Pour each together and let come to boil for 15 minutes.
Beat three eggs well, pour in and stir and boil again.
Pinch of salt
Flavor with vanilla extract or nutmeg.

It was called Marmalade.
Mrs. J.P. Goen was living on the Pitchfork Ranch in 1904, preserved
the recipe and her son, Guy, makes this when he cooks for gatherings.
It is known now as “Hen Butter.”
———
I remember eating Mr. Goen’s hen butter as a 4-H youngster at 4-H
camp
in the 1960s. His son later served it at his BBQ restaurant in
Dickens,
Texas. When I tried to make it a few years ago, I did’nt’t let the
mixture
cool enough before putting in the eggs and had fried eggs in my hen
butter!
Beverly Darsey Afton, (Dickens County), Texas

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Iced tea: Southerner discovers world of variation

09/06/2005 by wesleytyler
 

Iced tea: Southerner discovers world of variation

By WENDELL BROCK
The Atlanta Journal-Constitution
Published on: 08/11/05
As a young boy who rarely ventured far from my family's South
Georgia farm, it never occurred to me that there was anything to
drink with a meal other than iced tea. After milk, "ice tea" was the
first great liquid love of my life.

Then an awful thing happened.

I discovered that the syrupy elixir my Mama made didn't just flow
like pre-sweetened manna from heaven. Dining at the home of distant
relatives who I remember thinking were slightly "different," I
realized that the beverage could be pungent, off-putting and
sugarless. No matter how much we stirred and pinged our tumblers
with the elegant, long-handled silver spoons, their tea wasn't fit
for company.

Years later, I still slurp sweet iced tea with abandon — not to
mention lemon and mint — and can't think of a better libation than
the so-called "house wine of the South," which is flavorful,
inexpensive and easy to brew. In my home, a pitcher of tea is as
essential to summer as chunks of chilled watermelon and tomato
sandwiches dripping with juice and mayonnaise.

But just as iced tea has evolved from a Southern affectation into an
American classic gulped year-round, my jug of tea has become a test-
tube for sampling exotic brews from around the world.

As scientific studies weigh the health benefits of tea, I've
indulged in the thrilling variety of stimulants that can be
concocted from the dried leaves of the Camellia sinensis bush. I
have deconstructed iced tea to reveal its pure, clean, astringent
taste, then spiked it up again with herbal infusions, fruit-juice
sweeteners and soothing layers of milk and cream.

In sum, I've turned over a new leaf.

Call me the Auntie Mame of iced tea, but the thought of oolong gives
me the ooo-la-las.

So, dear, how about a tumbler of cool jasmine-pearl tea brewed with
ginger and lemon grass, then stirred with honey and mint? Or a mock
sangria spiked with pomegranate juice and jazzed up with pineapple
chunks and citrus slices? Or a ridiculously sweet Thai iced tea
streaked with an indulgent dollop of milk?

Oddly enough for a Southern boy, I have discovered that tea and
sugar don't have to be constant companions. In other words, I don't
get upset if sucrose and honey crash my tea parties. But their
presence is hardly mandatory.

This leads to another tea tale.

Vacationing in Ho Chi Minh City a few summers ago with my friend
Poj, a heat wave made it impossible for us to walk any longer
without a cold beverage. Fortunately, we stumbled into a darling
little room called the Have a Nice Day Cafe. Not knowing any better,
we ordered Vietnamese iced coffee with milk and sugar and lapped it
up like thirsty puppies.

Then came a splendid surprise.

Our waiter appeared with glasses of iced jasmine tea, possibly the
most satisfying and soul-centering tonic I've ever consumed. Here
was plain tea that restored the senses with the scent of green
leaves and the delicate fragrance of jasmine petals.

And no sugar.

The sweetness of this tea was in the way it was served and received,
with kindness and gratitude. In Vietnam, where the weather reminded
me of the scorching summers of my youth, I realized that iced tea,
whether offered by a stranger or administered by a doting Southern
grandma, is a lovely, honest thing.

On the journey of life, such hospitality can't come often enough.

Uncategorized

Molasses Popcorn Balls –

09/28/2004 by wesleytyler
1/2  cup molasses
1/2 cup sugar
1/4 teaspoon vinegar
1/4 cup water
1  1/4 tablespoons butter
1/4 teaspoon salt
6 cups popcorn, popped

combine molasses, water, vinegar, sugar and salt.  Cook slowly
without stirring until small quantity dropped in cold water forms
threads.  Remove from heat, add butter and stir only enough to mix. 
Pour over popcorn, stirring constantly.  Shape into balls and be
quick about it.
Molasses is inclined to cling to the cup or spoon or whatever you use
to measure with.  It will flow easily and will not cling if you
grease the measure or rinse it in cold water.

Uncategorized
09/27/2004 by wesleytyler

I cooked a meal tonight Chicken in my Clay roaster .”When using a clay roaster You must soak the clay in water before using it, and you must put it in a cold oven, so it heats up with the oven.” I started with a Chicken washed it, coated it with Lemon Juice, put softened butter on and in it, aded some garlic, added carrots and I baked at 400f for 90 minutes, Now i turned up the heat to 450f for another 40 minutes, untill i got a 190f internal temp on my chicken, , now dont that look good

, Now a good pair of professional grade tongs come in handy , Carve the beast and it will look like this, , and all you should have left should be . Also Took some red skinned potatos, boiled them, , Drained and cut them up a little, added some Mustard, some Mayo, some Butter, and Mrs Dash , stird and it was sorta like a german potato salad , had corn , some rolls, the clay lid makes a great roll warmer!, Made a Pinapple Dump cake for dessert,

1 pkg. yellow cake mix "or two Jiffy"

2 sticks butter "unsalted"

1 can crushed pineapple

Pour pineapple into oblong cake pan; spread evenly. Sprinkle dry cake

mix over pineapple. Cover with melted butter. " let it sit for a while at room temp, before you bake, makes it chewy" You can add pecans

or coconut, "i added walnuts and coconut" . Bake at

350 degrees for 25 to 30 minutes.


Uncategorized
09/26/2004 by wesleytyler

BUSY DAY CAKE

1 pkg. Duncan Hines yellow cake mix

2 sticks butter

1 can crushed pineapple

Pour pineapple into oblong cake pan; spread evenly. Sprinkle dry cake

mix over pineapple. Cover with thin slices of butter. You can add pecans

or coconut, if desired. Bake at

350 degrees for 25 to 30 minutes.

Uncategorized
09/26/2004 by wesleytyler

Blueberry Dump Cake

1 (21 ounce) can blueberry pie filling

1 (18.25 ounce) box yellow cake mix

1/2 cup butter

1/2 cup chopped walnuts

Place pie filling in crock pot. Combine dry cake mix and butter, then

sprinkle

over filling. Sprinkle the walnuts on top of cake mixture. Cover and cook on

LOW for 2 to 3 hours.

Serve warm in bowls topped with whipped cream or vanilla ice cream.

Uncategorized
09/26/2004 by wesleytyler

OYSTER PIE

1 pint hot milk

1 1/2 to 2 cups Ritz crackers, crushed

2 beaten eggs

Salt and pepper to taste

1/2 cup butter

1 quart Oysters and juice

1 large onion, chopped "i use a little garlic instead & onion powder"

In baking dish, stir eggs, milk, butter, crackers and liquid from

Oysters. Then add onion, Oysters.

Set in pan of water and bake at 350° F for 90 minutes. If using cooked

Oysters, reduce baking time to 1 hour.