SOUTHERN SPOONBREAD

2 cups boiling water
1 cup yellow corn meal
1 tablespoon butter
1 1/2 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar

Gradually add corn meal to boiling water. Stir in butter and salt and cook over
hot water in a double boiler until thick. Pour mixture into a mixing bowl to
cool.

In the meantime, separate the eggs and beat the yolk and milk together, using a
rotary beater. When corn mixture is cool, beat in the milk mixture.

Stir in the flour, sugar, and baking powder, which you have sifted together.

Fold in stiffly beaten egg whites.

Pour into well greased baking dish, about 1/2 full, and bake in a preheated
375°F oven 30-35 minutes.

Serve with a spoon, directly from the dish that the spoonbread was baked in.

Mayonnaise Rolls

2 C self-rising flour
1/4 C mayonnaise
1 tsp sugar
1/4 Tbsp salt

Preheat oven to 400°F. Grease 12 muffin cups.

Combine flour, mayonnaise, milk, sugar and salt in a medium bowl.

Stir flour mixture with a wooden spoon just until mixed.

Fill prepared muffin cups halfway with batter. Bake until rolls are browned,
about 15 minutes. Serve immediately.

Country Cornbread

1 cup flour
1 cup cornmeal
4 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 egg
1 1/2 cup buttermilk
6 tbsp butter, melted, cooled,
and divided
1 tbsp sugar

Preheat an 8 inch cast iron skillet in a 425 F oven. While the skillet is
heating, combine the first five ingredients in a mixing bowl. Stir in the egg,
buttermilk, 4 tablespoons of butter, and sugar. Remove the skillet from the
oven. Brush with the remaining melted butter. Pour the batter into the
skillet. Return to the oven and bake at 425 F for 15 to 20 minutes. Serves 4
to 6

Candy Bar Pie

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
5 Snickers candy bars (2.07 ounces each),
-- cut into 1/4-inch pieces
1 pastry shell (9 inches), baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream

Place candy bar pieces in the pastry shell; set aside. In a large bowl,
beat cream cheese and sugar until smooth. Add the eggs, sour cream and
peanut butter; beat on low speed just until combined. Pour into pastry
shell. Bake at 325° for 35-40 minutes or until set. Cool on wire rack. In a
large heavy saucepan, melt chocolate chips with cream over low heat; stir
until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut
with a warm knife.

Banana Orange Muffins

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup dates (optional) or raisins, chopped (optional)
8 ounces plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup banana, mashed and ripe (about 2 medium)
2 egg whites, lightly beaten or 1 egg, lightly beaten
2 tablespoons vegetable oil
1 1/2 teaspoons orange zest

Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or
lightly spray bottoms only with cooking spray. In large bowl, combine oats,
flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates;
mix well. In medium bowl, combine yogurt, banana, egg whites, oil and
orange peel; blend well. Add to dry ingredients all at once; stir just until
dry ingredients are moistened. (Do not overmix.). Fill muffin cups almost
full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on
wire rack 5 minutes; remove from pan.

Creamy Chocolate Cupcakes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In
a bowl, whisk the eggs, water, oil, vinegar and vanilla. Add to dry
ingredients; mix well. Pour into 18 greased or paper-lined muffin cups. For
filling, beat cream cheese and sugar in another large bowl. Add egg and
salt; mix well. Fold in the chocolate chips. Drop by tablespoonfuls into
center of each cupcake. Sprinkle with nuts. Bake at 350° for 25-30 minutes
or until a toothpick inserted near the center of the cupcake (not the
filling) comes out clean. Cool for 10 minutes before removing from pans to
wire racks to cool completely. Store in the refrigerator.

St. Louis Ooey Gooey Berry Butter Cake

St. Louis Ooey Gooey Berry Butter Cake

5 T. melted butter
1/2 c. sugar
2 large eggs
2/3 c. sour cream
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 c. blackberries
1/2 c. blueberries

In mixer bowl, cream butter, sugar and one egg until pale and thickened. Beat
in sour cream. Combine flour, baking powder and soda. Beat into butter mixture
until smooth. Spread evenly in a buttered and floured 9-inch springform pan.

Bake in a 350F oven until cake is pale golden and springs back slightly when
gently pressed, about 15 minutes. Do not overbake.

Meanwhile, in a bowl, beat cream cheese, powdered sugar and remaining egg until
smooth. Spread this over cake and arrange berries on top. Return to oven and
bake until edfges of topping are set and lightly browned, but center still
jiggles when pan is gently shaken, about 25 more mintues.

let cake completely cool on a rack. Loosen from rim with a knife, then push out.
Serve, or if making ahead, chill airtight up to one day.

You can use fresh berries, any berry combination (I made it with raspberries and
strawberries from our back yard last summer), or frozen fruit. Simply allow to
defrost, drain and use.

Cream Cheese-Stuffed New Potatoes

24 bite-size new potatoes -- scrubbed, with a tiny sliver cut off
each potato so they will stand after filling
1 5-ounce package Boursin cheese
4 tablespoons (1/2 stick) butter -- softened
1/3 cup whipping cream
salt and pepper
Finely chopped fresh parsley
Red caviar for garnish -- optional

In a large pot with plenty of salted water, boil the potatoes until they
are tender when a fork is inserted, about 10 to 12 minutes. Drain and let
the potatoes cool until you can handle them.

With a melon baller, remove a scoop from each potato. combine the
Boursin, butter and cream. Taste, and add salt and pepper as needed.
Spoon or pipe the cheese mixture into the potatoes. Garnish with a fine
sprinkling of parsley. Add a tiny dollop of red caviar to carry out your
egg theme, if you wish! Stand the potatoes on platter to serve.

Chicken Salad Sliders

Chicken Salad Sliders

2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls

Directions
In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the
chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.

Ultimate Coffee Cake

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 10 hours
Cook Time: 30 minutes
Yield: 6 to 8 servings

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.



Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Savory Chicken Pie

3 whole carrots, peeled and chopped
2 Vidalia onions, quartered
1 (5-pound) whole chicken
1/4 cup salt
Freshly ground black pepper
1 stick butter, softened
2 sprigs fresh rosemary
2 sprigs fresh sage


Filling:
1 cup sliced carrots
4 red potatoes, sliced thin
3/4 cup corn
1/2 cup peas
2 1/2 cups heavy cream
1/2 cup all-purpose flour

Crust:
3 cups all-purpose flour, plus more for work surface
2 tablespoons salt
1 tablespoon sugar
1 1/2 cups vegetable shortening
2 cups cold water
1/2 cup butter, melted

Directions
For the chicken:
Preheat oven to 350 degrees F.
Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
Remove the chicken from the oven. Transfer to a cutting board and allow to cool.

For the filling:
Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour. Mix together well. Set aside for crust. *Cook's Note: Filling will be thick.

For the crust:
Knead all ingredients together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top. Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.