Ed’s Recipe Page
Passion for great food is one of the things that I have enjoyed about all of the cities I have lived in. Tampa has a rich culinary tradition. Miami introduced me to deeper layers of Caribbean cooking, as well as “Kosher Style” foods. Portland Oregon is also a culinary hot spot, particularly it’s rich variety of “Food Carts” that offer genuine “World Cuisine” that is affordable. Los Angeles though, takes culinary artistry to another level. The term “Fusion Cuisine” was coined here. One of the first manifestations was at a fast food outlet, “Jack in the Box”, the “Chicken Fajita Pita” blending Mexican and Middle Eastern traditions, at a burger joint.
This posting started out with traditional “Southern” (Florida Style) recipes, but it has expanded.
I’m certainly glad to add your favorite, just include your “story” along with it.
I hope you enjoy these thoughts on food and recipes.
The central Gulf Coast of Florida, specifically Tampa, which is the area that our family came from, has been a culinary “hot spot” for over a century. The texture of it’s varied peoples, Caribbean Islanders, mixed with Southerners, Greeks, Italians, Spanish, all contributed to it’s own brand of “Fusion” cooking, long before the term was coined.
Anyone who ever attended one of the New Year’s Pig Roasts at the Garren house quickly learned that everyone in this family loves to cook. Mother Edna, an accomplished baker of cakes and cookies, as well as her famous Holiday Fruitcake soaked in Cognac for two months, loved to create in the kitchen.
“Miss Edna” made her own Guava Jelly, Orange and Kumquat Marmalade (from trees in the yard), as well as Boleche Asado (a roasted flank steak with a Chorizo inside to flavor it), Ropa Vieja (shredded flank steak simmered in “sofrito”, a spicy sauce), as well as traditional southern favorites like corn pudding and sweet potato pie.
My father was a skilled “Camp Chef”, a talent fostered from cooking on camping trips, and backyard barbecues. His smoked Mullet (a delicately flavored vegetarian fish found in the brackish waters of the Florida West coast) was legendary. An invitation to come to the Garren home for smoked Mullet, cornbread and other delights was never passed up, with guests coming from as far away as 50 miles to partake. Always health conscious, Pappa Ed would make lemonade with brown sugar, and corn bread with whole-wheat flour.
My older brother Gene moved to San Francisco in the 1970s, where he learned Asian lifestyles and cuisine. Gene’s abilities with soybeans and squid, as well as his own renderings of smoked fish, are always a delight. At our holiday pig roasts, he held court carving the pig with his hunting knife and a large spoon.
Gene “carving” part of the roast pig
I took all of this in, and embellished it with skills learned from the bayous of the northern Gulf Coast, Cuba, Jamaica, Puerto Rico and Haiti, all of which have made their way into the lexicon of a Florida chef. In todays times, we tend to place so much emphasis on the latest fashion in food. All of it is good, but holidays, particularly like Thanksgiving, tend to be the days we revert to what is most familiar.
Lined up for Roast Pig and “fixins” at the Garren house
There are few identified “southerners” in the west outside of African American neighborhoods. Most white southerners in the west tend to quickly shed any attributes that are overtly southern. While it is possible to find this cusine at barbecue places, it isvirtually impossible to find Florida cuisine in the region. Florida is where the South and the Caribbean collide, hence the essence of Florida cooking.
Delight and Diversity on the Garren front porch
So, in the spirit of “Sharing a good thing”, I offer these recipes. They are some of the best examples of regional cuisine that I’ve found, and I hope you enjoy them. The stuffing recipe and the sweet potato pie recipe have received multiple accolades from persons as diverse as Korean to African American, all of whom agree that they are outstanding.
If you are roasting the turkey this year, do it in a paper bag (yes,it really works, no the bag does not catch on fire or even smolder). Turn the bag flat side down, make sure to use full sized bag (some stores now use smaller bags).
You can roast the turkey this way stuffed or not stuffed, it works every time. Get two “virgin” bags from the grocery store. Coat the bird (stuffed or unstuffed) with butter, margarine, oil, etc. then sprinkle it with paprika (lightly, this gives it a magnificent color), then put it in a bag (grocery store brown paper), flat side down, in a pan at least three inches deep. Then cut the bottom 8″of the other bag to make a “cap” for the open end. Put this into a preheated oven, 350 f, and roast for however many minutes per pound (instructions usually on the turkey). THAT’S IT!!!
No basting, no turning, no worrying, just pull it out (about 30minutes before time to serve) let it cool some in the bag, then cut off the bag and enjoy a marvelouslyroasted turkey with moist breast meat and a beautiful color. I havecooked about 45 turkeys this way and they have all come out perfect. I learned this from Kay Jackson of Miami Beach who managed restaurants for years.
I also discovered that “brining” the turkey for about 12 hours before really makes for a great turkey. There are many recipes, do a “Google” search on “Turkey Brining” to find a recipe that you like.
That said, enjoy!!!
CORNBREAD ALMOND STUFFING (from the Gasparilla Cookbook)
3.5 cups chopped celery
8 cups white bread cubes
5 Tbs minced onion
4 cups whole wheat bread cubes
1.5 cups butter
4 cups corn bread cubes
1 Tbs poultry seasoning
2 eggs, lightly beaten
2 tsps savor salt
1 cup slivered toasted almonds
1/2 tsps salt
4 chicken bouillon cubes
1/2 tsps black pepper
2 cups water(2 cups of chicken broth may be substituted for the water and bouillon cubes)
Saute celery and onion in butter.
Sprinkle poultry dressing, savor salt, salt and pepper over bread cubes.
To celery and onion mixture add eggs and almonds. Toss this mixture into the bread cubes.
Dissolve bouillon cubes in water and pour over above mixture, tossing lightly until blended.
Stuff bird and put remaining stuffing in casserole and bake, covered, at 300 for 40 minutes.
Remove cover and let brown. Stuffs 10 to 12 pound turkey plus extra casserole.
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COLD CRANBERRY RELISH (Patricia Keleti, by way of her step-son Martin Keleti, who is from Canada but lives in Los Angeles)
1 package cranberries
3/4 cup sugar
1 can crushed pineapple (juice pack)
1 (small) package lemon =gelatin
3/4 cup water
1 cup walnuts
Grind cranberries; let sit overnight in sugar. Add nuts and pineapple.Dissolve gelatin in hot water and mix in thoroughly. Refrigerate andallow eight hours to set.
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Cranberry Sauce
Boil two bags of cranberries and one bag of chopped dried apricots in two quarts of canned apple juice, sweeten to taste with sugar. Let it cook down. You can add some Walnuts or Pecans to it after it is cooked and cooled.
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Michele’s Chicken Salad
I have known Michele Webb-Perrin since I was five years old. Michele’s father, Bill Webb and grandfather, William Lee were two of the pioneers of the Florida Citrus industry, bringing frozen concentrate fruit juice to the world. She is direct descendant of Robert E. Lee, sort of cross between Elizabeth Taylor and Dolly Parton, fun, smart, generous, and very stylish. Her passions are “taking anything and making it pretty.”
This is her chicken salad, “recipe”, more of a process than a recipe. The result is exceptional. This has made the rounds of baby showers, “Pearl Parties”, and late night munchies eaten right out of the Tupperware. This stuff sells for about $10 a pound in a high end deli. You can make it for less.
The ratios are about 4 parts of chicken to 1.5 to 2 parts of the fruit and pecan mixture. Use about 4 parts of fruit to 1 part of pecans.
Use “just enough” mayo to hold it together.
White meat from a rotisserie chicken (Costco, grocery store deli, etc.) meat pulled off the bones, NO skin. (You can use dark meet too, changes color and flavor, your choice).
Dried fruits (”Tropical”, Mango, Pineapple, Raisins, Cherries, Apricots, etc.) “The more the better.”
“A very little bit of very finely chopped celery”
Pecans. (toasted in oven with salt and butter)
Sliced green and red grapes (optional)
Michele and I hope you enjoy her signature Chicken Salad.
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GOLDEN BAKED MACARONI & CHEESE (Morrison’s Cafeteria’s recipe, from the Gasparilla Cookbook)
1/2 pound macaroni
1 tablespoon butter
3 eggs, beaten
1 teaspoon dry mustard (or to taste)
1 teaspoon salt 1 teaspoon pepper (or to taste)
1 cup milk
3 cups grated cheese (Monterey Jack, Gouda, Sharp Cheddar or anycombination of hard cheeses)
Preheat oven to 350 F.
Boil macaroni until tender; drain. Add butter to macaroni and stir to melt butter and coat macaroni.
In separate bowl, mix mustard, salt, pepper, milk and eggs, add to macaroni/butter mixture. Add most of the cheese and mix well.
Pour into lightly greased casserole dish, sprinkle with reserved cheese.
Bake until the custard is set and crusty,about 45 minutes.
Make eight servings**The secret of this recipe is the use of the mustard, which gives the zip.
You can use prepared mustard if necessary, use to taste.
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Miss Edna’s CORN PUDDING side dish, NOT a dessert, a BIG hit anytime Miss Edna took it to any function (Edna Garren)
1 (16 ounce) can of cream style corn
2 Tablespoons cornstarch
2 Tablespoons butter, melted
2 Tablespoons sugar
1 Cup of whole milk
1/2 Teaspoon salt
3 eggs, beaten
Dash of nutmeg
Preheat oven to 300 F. Combine dry ingredients, add milk and beat together until completely dissolved.
Add eggs, corn and butter. Mix well, pour into atwo quart casserole and bake at 300 until the custard sets, about 45 - 60 minutes.
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Cole Slaw
The mixture of shredded cabbage and dressing is a staple in the south, as well as other parts of the country. Most of my life, we simply bought a bottle of Marzetti’s Cole Slaw dressing and put it on. But I can’t find it here in the Pacific Northwest. Also, it’s loaded with sugar and fat, neither of which are great in an otherwise very healthy salad.
So, here’s a variation on the usual cole slaw dressing, I hope you like it.
Dressing:
1 Cup Vanilla yogurt
1/4 Cut of granulated Splenda (or sugar if you prefer it).
1 Tablespoon of Lemon or Lime juice.
Mix thoroughly and fold into the “slaw” (some suggestions below).
Slaw:
Chopped or shredded cabbage, fine pieces. I often buy the pre cut cabbage or “slaw mix” in bags.
Some shredded carrots, purple cabbage if you like as well.
You can stop here if you want a pure “traditional” slaw. I like to embellish it so here’s some ideas. You can add any of these in enough quantity to compliment the cabbage and carrots.
Pineapple chunks
Apple chunks
Walnuts
Raisins
Celery slivers
Fruit/Nut blends (such as “Trail Mix”)
And then there is another favorite of mine, Carrot and Raisin salad.
Sliver enough carrots to make the salad, then add a lot of raisins. Add some crushed pineapple, then dressing. Use the pineapple juice in the Slaw Dressing instead of the Lemon or Lime juice.
Fold in Slaw Dressing, just enough to coat the mix, not so much it’s swimming in it.
There is really no wrong way to make Cole Slaw, so be creative, use flavors that compliment each other. Made with the yogurt based dressing, it’s VERY healthy. ENJOY !!!
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Rich Egg Nog (from the Gasparilla Cookbook)
1 pint heavy cream
3/4 cup whiskey
1.25 cups sugar
1/3 cup light rum
6 eggs, separated
1 quart milk
Whip cream until stiff, adding 1/4 cup sugar.
Separate eggs, whip whites very stiff, adding 1/2 cup sugar.
Whip yolks until creamy, adding 1/2 cup sugar; continue beating until all sugar is dissolved. Add the liquors to the yolk-sugar mixture, mix well.
Stir in the milk, fold in the egg whites thoroughly,then the whipped cream.
Makes 2 to 3 quarts. This recipe can be doubled,but it becomes unwieldy if you try to triple or more.
The ingredients can be mixed the day before and folded in together just before serving. The taste is smoother if you let the liquor soak the egg yolks for a while before adding the milk.
It can also be made without the liquor and/or sugar, just soak the eggs in vanilla extract, use about a half cup, and/or substitute Splenda for the sugar, sweeten to taste.
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BLACK EYED PEAS (for New Years Day) (Ed Garren)
2 pounds of dried Black Eyed Peas (soak overnight)
OR
4 pounds of fresh or frozen which don’t need to be soaked
1 pound of bacon
3 large yellow onions, peeled and diced
3 Green Peppers, ditto
Approximately a teaspoon each of Salt, Oregano, Basil, Rosemary
3-5 Bay leaves
Cayenne Pepper or Tabasco to taste.
Cut bacon into little squares, fry it in the pot. Cut up onions and green peppers and fry them in the bacon grease. Pour off the excess grease.
Put in the soaked or frozen or fresh black eyed peas. Fill with water to cover peas. Add, Oregano, Basil, Rosemary, Bay Leaf,Salt, a dash of Cayenne Pepper or Tabasco. Bring to a boil, then reduce to simmer,cover and cook until soft.
May be eaten solo or over Steamed Rice.
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Split Pea Soup
This one is a classic, revisited. I tend to make a stock pot of this, put what I don’t eat right away in freezer bags and freeze for later. So the recipe is big, you can cut it down if you’re cooking less.
Meat comments: Classic split pea soup is with ham, and this is great for that leftover ham bone and scraps from a classic “bone in” ham.
If you don’t have ham, cut up a pound of bacon (I use kitchen scissors and make little squares) and fry it in the bottom of the pot, then pour off the excess grease.
You could certainly use smoked turkey, smoked salmon, chicken thighs (pull the skin off) or thigh meat, or vegetarian. Anything that has a “smokey” flavor is good.
If you go meatless, add about 1/4 cup of Olive Oil for flavor. You might also add a little “Liquid Smoke.”
Whatever you do, do it at the beginning so it cooks into the peas.
The recipe below is based on ham or bacon, both of which provide a lot of salt, add more (to taste) if you’re using other meat.
Soup:
2 pounds of dried split peas, soaked for at least 4 to 6 hours.
4 cups diced yellow onions. 1/4 cup minced garlic
1 Tblsp. salt 2 Tblsp black pepper
4 Tblsps “Italian Seasoning”
4 Tblsps California Chili Pepper (or 2 Tblsp Cayenne Pepper)
2 Tblsps Cumin *(Optional, ALSO 1 or 2 Tblsps of Curry Powder)*
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CORN WAFFLES (From Sunset Magazine, March 1929)
2 cups flour
1 cup whole milk
3 1/2 tsps baking powder
2 eggs, separate and beat the whites stiff
1/2 tsps salt
1 cup corn kernels
1/4 cup butter, melted
Combine flour, baking powder and salt in a bowl. Stir in milk and egg yolks. Add corn and butter, fold in egg whites.
Bake in in a hot waffle iron.Makes about 4 large waffles. (The egg whites are what make waffles “fluffy”)
Note: Thawed frozen corn, or canned corn without liquid such as Nibblets may be used.
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Harvey’s Corn Bread (Edna Garren)
1 Cup Sour Cream
1 small can Creamed Corn
1/2 cup Corn Oil
2 eggs
Combine and mix the above, then add
1 Cup Self Rising Flour (add 1 1/2 Teaspoon Baking Powder)
1 Cup Corn Meal
1/2 Teaspoon Salt
Bake in a well greased large skillet or flat flat pan at 425 F until golden brown.
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BANANA BREAD, (Pamela Ferguson’s recipe) Pam lived in Hawaii for many years and I’m sure this is a “native” recipe she charmed out of a local. Generally, the “softer” the bananas, the better.
Over 350 degrees
Bake 55 minutes or until toothpick comes out clean (you know the drill)
Standard loaf pan / greased / 8 x 4 x 2″
1 and 3/4 cup all-purpose flour
2/3 cup sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1 cup mashed ripe banana (3 medium banana)
1/3 c shortening, margarine or butter
2 T milk
2 eggs
1/4 chopped nuts (walnut)
1/4 golden raisins
I just mix wet ingredients. Add bananas. Add dry ingredients. Add nuts and raisins!
The actual recipe calls for electric mixer on low speed till blended then on high speek for 2 minutes but I have always done it by hand. Mine might be more “country” as opposed to smoother!
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Marti Kolker’s Brisket & Beans Martha Lynn Beirnbaum-Kolker (Marti) was a wonderful friend in Miami.
Her father Abe was in the hotel business after WWII on Miami Beach, at one point owning more hotel rooms than Conrad Hilton. He made his fortune on Miami Beach, and received an award from the Miami Jewish Federation for libertating hotels (opening them up to Jewish guests) on Miami Beach.
Her mother Amelia was from Macon Georgia, from a Jewish family in Georgia that came before the Revolutionary War (and helped finance it).Many have asked for this recipe, here it is.
1 small package of dried Baby Lima Beans
1 Brisket (up to 6 Pound)
2 onions, chopped
1 Pint Barbecue Sauce (best to use Marti & Amelia’s sauce recipe, which is below, otherwise, use your favorite).
Soak the Lima Beans overnight until they swell up.
Boil them about 15 minutes, until they start to get tender, but not soft (sort of “al dente”).
Drain off excess water.
Place the Brisket in an enamel roasting pan (or similar that can be covered tightly).
Pour the wet (but drained) beans on top. Add the chopped onion and the Barbecue Sauce.
Cover tightly and roast at 350 F for 30 minutes per pound of brisket. If the Brisket is larger than 6 pounds, pre roast it for 30 minutes per pound over 6. The beans cook in about 2 hours, so a 4 - 5 pound brisket works best. You can also add a small can of baby carrots (drained) the last 45 minutes of cooking for extra flavor and color.
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Marti & Amelia’s Barbecue Sauce After years of experimentation, Marti and her mother came up with this recipe, which is perhaps the best tomato based barbecue sauce I’ve ever had.
2 large (barrel) bottles of Ketchup
2 large bottles of A-1 Sauce
1 Bottle of Wostershire Sauce
1 bottle of barbecue sauce, regular size, for spice blend.
1 jar of molasses
1/2 bottle of “Liquid Smoke”
1/2 bottle of sesame seed oil (optional)
1/2 bottle of vinegar
1 cup of Olive Oil
1/2 cup of Lemon Juice
4 onions, chopped
3 (or more) cloves of garlic,
chopped pepper to taste
hot sauce (or cayanne pepper) to taste.
Makes a large kettle of sauce. Simmer all day, with the top off so that it cooks down to proper consistency. May be thickened with an additional bottle of ketchup, or corn starch. Cook until thick, about 4 hours. Bottle it up for later use.
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MAURY CALVERT’S BARBECUE SAUCE (from Tampa Treasures cookbook)
This is the finest Mustard based barbecue sauce I’ve ever tasted, and is excellent for pork, chicken and fish.
1 pound butter or margarine
1 (10 ounce) bottle Worcestershire sauce
2 tablespoons Tabasco
1 cup prepared mustard
1 pint vinegar
3 lemons (include juice and grated rind)
salt, black pepper to tastecayenne or red pepper to taste.
Melt butter; add remaining ingredients; cook until blended thoroughly.
USE THIS SAUCE WHILE COOKING/BARBECUING. It has no sugar, so it won’t burn like “sweet” red sauces. You can also use it after, but it’s power is while you are cooking the meat. Keep the meat wet with this, cook it slow, and it comes out incredibly moist and flavorful.
This Sauce is great if you are roasting pork or ham. You can slow roast the meat by covering it in this sauce, wrapping it tightly in foil and roasting it at 275 for about double the usual time. Serve with rolls for mini sandwiches. Have extra sauce as a side to the meat on the table.
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LARD PIE CRUST
Printed from COOKS.COM
I know in this day it is not considered healthy to use animal fats in our diet. The contributor of this recipe writes, “This is a recipe that my grandmother used for as long as I can remember. The lard was usually freshly rendered from butchering, the stove was an old monarch wood, and the fruit inside the pie was usually home grown and canned by her. She also took first prize every time she entered them in the fair. She just left us this year at the age of 100, and not from heart disease.” I agree with the writer with regard to lard. Unless you are a vegetarian, or keeping Kosher, consider the benefits of this fat that has been used for centuries. First, because is “binds” things so well, one may use less of it. In terms of frying, it has a higher “smoke point” so fried foods can be cooked at a higher temperature which means less of the fat actually gets into the food. Lastly, it is not hydrogenated, is completely “natural” and has no “Trans-fat” so it is actually healthier than Canola Oil. Here in Southern CA, Farmer John sells excellent lard and it is available at Smart & Final (if you can’t find it in your regular grocer, where it should be with all the other cooking oils and shortening. If you’re still not convinced, check out the web site comments by other cooks on the “Cooks.com” recipe page (link above and here).
8 OR 9 INCH CRUST:
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water
9 INCH TWO CRUST:
2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water
Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.
Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough. Roll out to desired size. Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking. Sprinkle the top crust with a little sugar to evenly brown.
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SWEET POTATO PIE
Makes 2 nine inch pies (from Taste of Georgia) This is absolutely the best sweet potato pie recipe ever, and I’ve tried many. Everyone who has made it agrees with me on this, try it, you will too.
1.5 cups sugar (I prefer light brown sugar)
3/4 stick butter, melted
3 eggs
1/2 cup milk
1.5 cups cooked sweet potatoes or canned yams mashed
1 tbls of Vanilla extract*
2 regular 9 inch pie shell(s), unbaked
* Captain Morgan Spiced rum, Amaretto or bourbon may be substituted
Beat together sugar and eggs, add potatoes/yams, vanilla extract and melted butter. Mix, then add milk, continue mixing.
Pour into pie shell(s) and bake at 350 for about an hour. DO NOT USE ANY SPICES
VARIATION: Put pecans on top, plain, or sauted in butter and sugar.
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The “Muslim” Bean Pie
If you’ve never had a Bean Pie, you’ve missed one of life’s genuine delights. The history of this pie goes back to the “Nation of Islam” (The Honorable Elijah Muhammad) who had a deep interest in improving nutrition among African Americans.
The “Navy Bean” is one of the most complete foods on the shelf, being almost pure complete protein and fiber. One can literally live off of Navy Beans alone, they are that healthy. This recipe was created to get more people to eat more Navy Beans, and it worked.
Bean Pies were sold by street vendors and at Shabaz Bakeries all over America. They represented an icon of African American independence and were usually sold by well dressed men in suits, on street corners, along with “Mohammed Speaks.”
I spent years working in African American neighborhoods, so I often bought both, wishing to expand my knowledge base, but loving the flavor and texture of the pies, which are similar to Sweet Potato or Pumpkin, but “better.”
With the passing of Elijah Muhammad, the “Nation of Islam” has fallen away, replaced by a genuine Muslim faith which is welcoming of all persons. The pie is still around, but harder to get.
After years of trying to make them with disappointing results, I found this recipe. Hope you enjoy, The “Muslim” Bean Pie.
Makes two 9″ Bean Pies.
Note: You’ll want to make sure that you have planned ahead to make this pie because you need to pre-soak the beans before you can cook them.
2 cups cooked navy beans (cooked according to package instructions, use a pinch of salt) Cook beans until soft, drain. Preheat oven. to 350 degrees.
1 stick butter
2 tablespoons flour
4 eggs
1 teaspoon nutmeg
2 cups sugar
1 14oz. can evaporated milk (not sweetened condensed milk)
1 teaspoon cinnamon
2 tablespoons vanilla
In electric blender, blend beans, butter, milk, eggs, cinnamon, nutmeg and flour about 2 minutes on medium speed.
Pour mixture into a large mixing bowl.
Add sugar and vanilla. Mix well. Pour into pie shells. Bake about one hour until golden brown.
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“Hermits” cookies (Edna Garren, those wonderful cookies that my mother has made for years, chewy and good)
Pre Heat the oven to 375 F, start with regular beaters in your mixer:
2 Eggs
1 Tablespoon Syrup (Karo/AlaGa Cane syrup, etc.)
1 1/2 Cup Sugar
2/3 cup Oil
2 Tablespoons Orange Marmalade
Cream the eggs, sugar and oil, add the syrup and Marmalade,
then add
1/2 Teaspoon Salt
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1/2 Teaspoon Ginger
1 Cup seedless Raisins
1 Cup chopped nuts (Walnuts/Pecans, can be mixed)
1 Teaspoon Baking SODA dissolved in 1 Tablespoon Water
Switch to a dough hook (on your mixer) and add 3 Cups Flour.
Mix this into a stiff dough. Drop with a teaspoon onto greased cookie sheets and bake at 375 F until medium brown.Yield 2 to 3 doz.
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PUMPKIN PIE CAKE My friend John Burnett (the first person in the “Line up” photo above, mustache and round hat) got this recipe from a neighbor, Mary Ellen Reed of Sylmar California in 1979. It is stunningly delicious.
1 large can of Pumpkin pie filling
2 cups of chopped pecans
1 box of Duncan Heinz Butter Recipe cake mix
1 small Pkg of pecan halves
1 can of evaporated milk
1 stick of butter or margarine (melted)
Prepare Pumpkin Pie Mix according to directions on can using evaporated milk. Grease or spray with Pam, a 9 X 11″ Pyrex rectangular glass dish orequivalent pan. Pour Pumpkin Mix into dish. Remove cake mix from box while still in its plastic wrap. Before opening mash out all lumps in the mix. Dribble cake mix (dry) over entire top of Pumpkin Mix. Spread evenly with afork. Next dribble chopped pecans on top of cake mix. Dribble melted butter over top.
It will not cover every area — Just dribble it over as much as possible. Reserve Pecan Halves and arrange them on top of the cake ten minutes before end of cooking time.
Bake at 350 degrees for 45 minutes.
This cake may also be done with sweet potato pie mix.
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Pecan Pralines (Krista Bryars) While visiting the Bryars in Mobile, Krista gave us this wonderful recipe for PecanPralines, and a bag full for the road. They were wonderful, hope you enjoy the recipe. It was a little tricky the first time, depending on the speed of your microwave. I’msure it can be made on top of the stove as well.
3/4 Cup Buttermilk
2 Cups Sugar
2 Cups Pecan Halves
1/8 teaspoon Salt
2 tablespoons Butter
1 teaspoon (Baking) Soda
1 teaspoon Vanilla
In a large microwave safe bowl, stir together Buttermilk, Sugar, Pecans, Salt and Butter. Cook on high 10 1/2 minutes, stirring every 3 minutes. Stir in Baking Soda until foamy. Cook 1 minute. Add Vanilla. Beat until tacky and drop on foil to cool.
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Cuban (style) Bread Pudding (Ed Garren)
5 cups cut up or shredded Cuban bread (French will do if you can’t find Cuban, DO NOT use sourdough)
1/2 cup of Captain Morgan Spiced Rum.
9 eggs beaten
1/2 stick of butter
2 cups of milk (one cup to soak, one cup later for mix)
2 cups of sugar
1/4 can of Guava Paste, cut into small pieces, about 1/4 inch squares. (You can find this in the “Hispanic” foods section.
Preheat oven to 350 F.
Cut or shred the bread into small pieces, about 1/2 inch in size and place in a medium mixing bowl. Pour one cup of milk onto the bread and let the bread soak up all the milk (about five minutes). After the bread has soaked up the milk, pour the rum onto the bread and stir it so that it soaks into the bread.
Melt the butter. Use a small amount to coat a two quart casserole dish, then pour the rest into the bread mixture and stir till it is evenly distributed.
In a separate bowl, beat the eggs, then pour them into the bread mixture, followed by the second cup of milk, then the sugar, then the guava paste.
Fold this mixture until it is evenly distributed, then pour into the casserole dish. Place in the preheated oven and bake until done, about 90 minutes. It is done when an inserted knife comes out slightly wet and the top and edges are browned or even slightly burned in spots around the edge.
Remove from the oven and let it cool for about 30 minutes before serving. Can be topped with whipped cream.
NOTE: The mixture will rise while cooking, and then fall when you pull it out to cool. This is normal.
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World’s best Banana Pudding (Hazel Smith’s recipe)
1 cup sugar for custard & 1/2 cup sugar for egg whites to make meringue.
2 tablespoons flour
1 & 1/2 cup evaporated milk
3 eggs
1 stick butter
1 teaspoon vanilla
3 or 4 bananas
3/4 box of vanilla wafers
2 sprinkles of cream of tartar
Mix sugar and flour in a saucepan. Separate eggs. Stir yolks with a fork until blended. Add milk to yolks, slowly stir egg/milk mixture into the sugar/flour mixture until well blended. Cook on low heat until a custard forms and thickens. Stir a time or two, then remove from heat, add butter and allow to melt. Cool and add vanilla extract.
While custard is cooling, line a quart size (9″ x 5″ x 2″) Pyrex dish with three layers of vanilla wafers and three layers of bananas. Pour cool custard voer wafers and bananas.
Sprinkle cream of tartar over egg whites and beat until frothy, then add 1/2 cup sugar and 1/2 teaspoon of vanilla. When firm, spread on top and bake at 375 in a preheated oven for 10 - 15 minutes, or until brown.
Substitute a large can of drained, crushed pineapple for the bananas and make pineapple pudding.
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THE 5 MINUTE CHOCOLATE CAKE FOR ONE PERSON. Joe and Magda Greene sent me this simple little recipe that really works. I make it in a “Menudo” bowl, experiment with your dishes, just make sure it’s microwave safe. I make variations with walnuts or pecans s well. I’ve also made it with Spenda to save calories.
5 Minute Chocolate Cake
▪ 4 tablespoons flour
▪ 4 tablespoons sugar (or Splenda)
▪ 2 tablespoons cocoa
▪ 1 egg
▪ 3 tablespoons milk
▪ 3 tablespoons oil
▪ 3 tablespoons chocolate chips (optional)
▪ A small splash of vanilla extract
▪ 1 large coffee mug (MicroSafe) You can use a large soup bowl instead.
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. (I’ve cooked it in two in a bowl, this part is flexible, depending on your microwave and the dish you’re using.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Let it cool some and then EAT ! (this can serve 2 if you want to feel slightly more virtuous).