1 tsp. allspice
½ tsp. nutmeg
1 tsp. vanilla extract
2 cups brown sugar
½ cup pecans
2 egg whites
1 Tbsp. lemon juice (optional)
crushed pecans (optional)
½ tsp. cinnamon
Preheat the oven to 350 degrees F.
For the bottom crust, mix 4 Tbsp. margarine, 1½ cups Bisquick, 2 Tbsp. sugar, and chopped pecans until crumbly. Press into 3-quart casserole dish and bake for 10 minutes. (This can also be done in a shallower pan.)
Next mash the cooked sweet potatoes and mix with 2 Tbsp. margarine, 2 eggs, ¼ cup sugar, molasses, allspice, nutmeg, and vanilla. Pour over baked crust.
Mix 4 Tbsp. margarine, 1 cup brown sugar, ¾ cup Bisquick, and pecans until crumbly. Sprinkle over potato mixture. Bake for 45–50 minutes.
For the top layer, beat 2 egg whites until frothy. Add 1 cup brown sugar and lemon juice. Pour on top of dish and sprinkle with crushed pecans and cinnamon. Put in oven long enough to toast nuts.
Variation: In lieu of the top layer, you may choose to beat 1 egg white and add 1 Tbsp. sugar and ½ tsp. cinnamon. Brush on top of warm casserole and return to oven for 10–15 minutes.
GRAN’S EASY BAKED APPLES
TIME: 60 MINUTES • SERVES 6
INGREDIENTS:
6 large baking apples
¾ cup raisins, cranberries, or chopped dates
1 cup brown sugar
1 cup water
2 Tbsp. butter
½ tsp. cinnamon
½ tsp. nutmeg
Preheat the oven to 350 degrees F.
Core the apples, paring a strip of peel from the top of each one. Place apples in a 10 × 6” baking dish that is at least 1½” deep. Fill the apples with raisins, cranberries, or dates. Combine the brown sugar, water, butter, cinnamon, and nutmeg in a saucepan. Bring to a boil. Pour the hot syrup around the apples, and be sure to add at least 1 tsp. into each apple cavity. Bake uncovered for about 60 minutes, basting occasionally.
HOTSHOT HUSH PUPPIES
TIME: PREP TIME 15 MINUTES, FRYING TIME 3–4 MINUTES PER BATCH • SERVES 6–8
INGREDIENTS:
2 cups white cornmeal (yellow is acceptable)
2 Tbsp. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
½ cup onion, grated
¼ cup green onion, thinly sliced, or a jalapeño pepper, finely chopped
1 egg yolk
1½–2 cups buttermilk
3 egg whites
Peanut oil for frying
Preheat about 3” oil to 355 degrees F.
Whisk dry ingredients together in a bowl. Add the grated onion, green onion or jalapeño, egg yolk, and 1½ cups of buttermilk. Beat well with fork or whisk until well blended and about the consistency of loose mashed potatoes. Add more buttermilk if it’s too stiff. Whip egg whites into soft peaks (not stiff peaks) and fold them into the batter. Drop by tablespoonfuls into preheated oil. They will roll over when done, but you may need to turn them to make sure they brown evenly. Remove with a wire spider and drain on a rack or paper towels. Serve immediately.
JANNALYNN’S GOLDEN BISCUITS
TIME: 20 MINUTES • SERVES 8 (16–20 BISCUITS)
INGREDIENTS:
1 medium baked sweet potato
Pinch of apple pie spice or pumpkin pie spice, if desired
2 cups biscuit mix
½ stick butter, room temperature, or a dollop of shortening
½ cup yogurt, buttermilk, or milk (or milk with an egg yolk beaten into it)
Preheat the oven to 450 degrees F.
Comb the sweet potato with a fork to make sure it’s done through (nuke if not) and set aside. If using the apple or pumpkin pie spice, stir into the biscuit mix first. Stir the butter and yogurt into the biscuit mix, then stir in the sweet potato until you have lumps of potato but no big lumps of biscuit mix. The dough should look very soft and wet. Drop the dough onto an ungreased biscuit pan or cookie sheet. For tidier biscuits, heavily flour your fingertips and pat down the tops. Bake for about 10 minutes.
Variation: You may also use a handful of sharp shredded cheese in lieu of the sweet potato, leaving out the butter if desired.
MARDI GRAS CORN SALAD
TIME: 30 MINUTES • SERVES 12
INGREDIENTS:
1 large purple onion, finely chopped
2 large green bell peppers, finely chopped
1 tomato, finely chopped
1 Tbsp. butter
1 package (8 oz.) cream cheese
1 cup mayonnaise or salad dressing
2 cans (15¼ oz. each) whole-kernel yellow corn, drained
2 cans (11 oz. each) white shoepeg corn, drained
2 tsp. lemon juice
Salt and pepper, to taste
Sauté the chopped vegetables in the butter in a large skillet over medium heat for about 5 minutes. Add the cream cheese and mayonnaise and melt. Stir in the corn. Make sure everything is fully coated with the cream cheese–mayonnaise mixture and simmer for an additional 5 minutes. Add the lemon juice, salt, and pepper.
Tip: Serve warm or chilled as a side.
MICHELE’S HOMEMADE BUTTERMILK RANCH DRESSING
TIME: PREP TIME 10 MINUTES, REFRIGERATION TIME 2 HOURS • SERVES 12
INGREDIENTS:
½ cup sour cream
1 tsp. Worcestershire sauce
1 Tbsp. cider vinegar
½ tsp. salt
1 tsp. dried dill
½ tsp. dried chives
½ tsp. dried parsley
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. dried oregano
½ tsp. fresh ground black pepper
⅛ tsp. paprika
¼ tsp. dried mustard
½ tsp. sugar
1 cup buttermilk
Combine all ingredients except buttermilk in a medium mixing bowl. Slowly add the buttermilk and mix well. Refrigerate and let chill at least 2 hours before serving.
Tip: Keeps well for up to a week in a covered container in refrigerator.
MICHELE’S PARMESAN GARLIC CROUTONS
TIME: PREP TIME 15 MINUTES, BAKING TIME 30 MINUTES • SERVES 8
INGREDIENTS:
½ loaf French bread, cut into small cubes
8 tsp. butter, melted
½ tsp. garlic powder
½ cup grated Parmesan cheese
Preheat the oven to 300 degrees F.
Place bread cubes in a large mixing bowl. In a small bowl or measuring cup combine melted butter and garlic powder. Slowly pour butter mixture over bread cubes and toss. Add Parmesan cheese, coating the bread cubes. Place bread on a cookie sheet and bake for 30 minutes or until golden brown, turning occasionally.
Tip: Just about any type of bread can be used for this recipe, so it’s a great way to use up bread that would otherwise go to waste.
PINKIE’S FRIED GREEN TOMATOES
TIME: PREP TIME 20 MINUTES • SERVES 3–4
INGREDIENTS:
Cooking oil
1 cup all-purpose flour
1 cup yellow cornmeal
1½ tsp. salt
1 tsp. black pepper
2 Tbsp. sugar
3 medium green tomatoes, unpeeled
1 cup buttermilk
Heat the oil in a heavy skillet. Mix all the dry ingredients in a shallow pan. Slice the tomatoes about ¼” thick. Place a few slices at a time in the buttermilk. Roll the soaked slices in the dry mixture and fry (one layer at a time) in the hot oil until the slices are brown on both sides. Drain on paper towels.
SISTER’S MASHED POTATO CASSEROLE
TIME: PREP TIME 30 MINUTES, BAKING TIME 30 MINUTES • SERVES 12
INGREDIENTS:
3 lb. small red potatoes, skins on, washed and quartered
Water
½ cup sour cream