Sunday, October 4, 2015

Pumpkin Crepes

Your punkins' of all sizes will LOVE you for this one!  It's the first nippy weekend of fall and I am in full autumn mode!  They say this is the season of "pumpkin everything" and normally, I stay away from trendy, but this recipe gave me enough warm fuzzies to over ride my seasonal snobbery!  This dish will warm your heart, satisfy your sweet tooth and make your tummy happy until the Great Pumpkin arrives!

Filling First
1 pkg Cream Cheese, Softened
5 Tbl Sugar
1 pnt Whipping Cream
¼ c Cinnamon sugar

Crepes Next
2 c Milk
1 c Canned Pumpkin Pie Mix
3 Eggs
1 tsp Vanilla
2 c Baking Mix (Bisquick or Jiffy)
2 Tbl Sugar

Make your filling first.  Beat together the cream cheese, cinnamon sugar and 3Tbl white sugar in a small bowl until creamy. In a separate medium sized bowl, whip the cream until you reach soft peaks then add 2 Tbl white sugar to mix. Add the cinnamon sugar and cream cheese mixture and gently whip just until blended. Set in the fridge.

Next, make your crepe batter.  It's as simple as it can be - just add all your ingredients into your mixing bowl and beat a low speed until well incorporated.  Now you're ready to fry them up!

Preheat a small / medium sized non-stick skillet (depending on how large you want your crepes) on medium heat and add a 1/2 tsp of butter. Pour approximately 1/4 cup (1/3 if you want larger crepes) batter in the pan and tilt the pan to spread the batter (you want them thin - too thick and they will crack when you roll them).  Fry a couple minutes per side until browned and done to your liking.  I try to only flip once an don't over cook them.  If your pan gets to hot, remove it from the burner in between crepes and let it cool for a second then add your butter, batter and return it to heat.  To keep the crepes warm and moist until filling, I put in the oven along side a large bowl of hot water (trust me on the hot water trick - keeps them soft).
Spread a crepe with a spoonful of filling (use your piping bag if you're feeling fancy) and roll her up!  Now don't put her on the plate as a Plain Jane.  Warm your serving plate then garnish with whipped cream and a dash of powdered sugar, cinnamon sugar or pumpkin pie spice mix.  Drizzle with pancake syrup (warm, of course). 

Serve with a chilled glass of milk and lean back against your kitchen counter - you'll want to be braced for the waves of applause!

Sunday, August 30, 2015

Fresh Tomato Bread


I'm just a simple country cook and was raised by a GREAT country cook!   I grew up using what was fresh and plentiful to make delicious, soul soothing food.  This recipe was passed to me from a long time friend and it reminded me of growing up in Henry County so much I could smell my Mama's kitchen again!.  Here is a nostalgic flash back recipe, a wonderful compliment to any meal. 

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter, melted
2 eggs
1/2 cup sour cream
1 cup buttermilk
1/4 cup mayonnaise
1/3 cup chopped onion or scallions
1 cup peeled and chopped or mashed tomatoes
1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.

If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.
To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Green Tomato Bread

I dug up this recipe for green tomatoes and I thought, Oh Why Not!  I wasn't sure how this would turn out and in all honestly, I expected a complete flop!  But what I got was a total FLIP!  Crab a cold glass of milk and get ready for the surprise of your life! 

3 cups all purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 tablespoon cinnamon
1 tablespoon cinnamon sugar
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped green tomatoes
1 12 cups of chopped pecans
1/2 stick melted butter
1/2 cup brown sugar

Combine the dry ingredients in large bowl. Make a well in the center of mixture.  Combine the eggs, oil, and vanilla, melted butter; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.

Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.

Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.