A meatless take on baked shells. I love cooking with large shells. I once made mac and cheese with both large and small shells, packing the large one with more grated cheddar and sauce. It was total comfort food! But have a look at this recipe for a meatless variation:
Someone gave me a jar of southern molasses and I have been trying to decide what to do with it….there may be enough to make this cake and also make a small batch of my grandmother’s molasses cookies:
My mother loved bacon, lettuce and tomato sandwiches. But sometimes when the bacon ran out, she would eat tomatoes between two slices of toasted bread. She told me once that they often ate tomato sandwiches on the farm in Missouri when she was growing up. They generally always had meat, but with 8 kids, sometimes there weren’t a lot of leftovers. They grew their own tomatoes in the summer and bread was made on a daily basis, so it’s not surprising that tomato sandwiches were eaten, if you think about it. Below is a recipe for Southern tomato sandwiches.
SOUTHERN TOMATO SANDWICH
Combine 1/2 cup mayo, 1 tablespoon fresh lemon juice, one finely chopped garlic clove and one teaspoon black pepper. Spread on one side of 4, 1/2 inch thick slices of white bread and top evenly with four large, sliced heirloom tomatoes. Sprinkle with one teaspoon kosher salt and cover with 4 bread slices. Serves 4.
Here is a recipe from Reese Witherspoon, who is quite the cook and baker. The key to this recipe is the frozen, grated butter:
The World’s Best Buttermilk Biscuits
1/2 cup butter (one stick) frozen
2-1/2 cups self rising flour
1 cup chilled buttermilk**
2 tablespoons butter, melted
Preheat oven to 475 degrees F. Grate frozen butter using larger holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes. Make a well in center of mixture, add the buttermilk and stir 15 times. Dough will be sticky. Turn dough out onto a lightly floured surface and lightly sprinkle flour over top o dough. Using a floured rolling pin, roll dough into a 3/4 inch thick rectangle, about 9 x 5 inches. Fold dough in half so short ends meet, repeat rolling and folding process 4 more times. Roll dough to 1/2 inch thickness. Cut with a 2-1/2 inch cutter floured, reshaping scraps and flouring as needed. Place dough rounds on a parchment paper-lined jelly roll pan, bake at 475 degrees F for 15 minutes or until lightly browned. Brush with melted butter and serve hot!
**NOTE: I keep powdered buttermilk powder in the refrigerator at all times. It’s not quite as good as fresh buttermilk, but in a pinch (or at night when I don’t feel like going out to the store), it works quite well.
Whenever I see ganache on the Great British Baking Show, or the Great AMERICAN Baking Show (also with Mary Berry), they always comment on the finish…that it should be shiny. I make ganache from time to time on fancy desserts and rarely pay any attention to the finish, LOL! It’s all in the taste!
I agree that this is the best way to get crispy roast potatoes, and if you happen to be cooking a duck or a goose, using duck or goose fat is also a good way to crisp them up, though the cholesterol is high. In Europe you can buy rendered duck and goose fats in the stores, especially at Christmas time. Anyway, have a look at this link:
I think everyone has their mother’s favorite recipe for fudge…mine always made the standard one that was on the cocoa box until the marshmallow cream one came out in the 60’s or 70’s. Then we always had that one. That a look at this link: