Crispy Fried Chicken

Ingredients

CHICKEN
  • a 3-pound fryer, cut up; or 2 1/2 pounds of your favorite chicken pieces
BUTTERMILK SOAK
  • 2 cups buttermilk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
SEASONED FLOUR
  • 1 cup King Arthur Unbleached Self-Rising Flour
  • 1 cup King Arthur White Whole Wheat Flour
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
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Flourless Chocolate Cake

Ingredients

CAKE
  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
GLAZE
  • 1 cup semisweet or bittersweet chocolate chips
    1/2 cup heavy cream

Curly Noodle Dinner

Ingredients

  • 1 pound ground beef
  • 1 package (3 ounces) beef ramen noodles
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (8-1/2 ounces) whole kernel corn, drained

Directions

  1. In a skillet, brown beef; drain. Stir in noodles with contents of accompanying seasoning packet, tomatoes and corn; mix well. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the noodles are tender.

Cherry-Topped Chicken

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1/2 cup cherry preserves
  • 1/4 teaspoon ground allspice

Directions

  1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
  2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.

Mamaw Emily’s Strawberry Cake

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) strawberry gelatin
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 1 cup water
  • 1/2 cup canola oil
  • 2 large Nellie’s Free Range Eggs
  • 1 cup finely chopped strawberries
FROSTING:
  • 1/2 cup butter, softened
  • 1/2 cup crushed strawberries
  • 4-1/2 to 5 cups confectioners’ sugar

Directions

  1. Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
  3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Chocolate Guinness Cake

Ingredients

  • 250g softened unsalted butter, plus extra for greasing
  • 200g soft dark brown sugar
  • 100g good-quality dark chocolate, melted
  • 2 large free-range eggs
  • 200ml Guinness
  • 275g self-raising flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
For the icing
  • 200g tub cream cheese
  • 75g icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp soured cream
  • 125g white chocolate, melted

Directions

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.
  2. Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.
  3. Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.
  4. Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.
  5. For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.

Bread and Butter Pudding with Clementine and Honey Compote

Ingredients

  • Finely grated zest of 3 clementines and peeled segments of 6 clementines
  • 2 tbsp clear honey
  • 8 slices of leftover bread
  • 70g softened butter
  • 5 medium free-range eggs
  • 550ml semi-skimmed milk
  • 100ml single cream
  • Pinch of grated nutmeg
  • 2 tbsp honey
  • Natural yogurt or cream (to serve)

Directions

  1. For the compote, put the finely grated zest of 3 clementines and peeled segments of 6 clementines in a small pan with a splash of water and the honey over a medium-high heat. Bring to the boil, crushing the clementine segments with a wooden spoon to release the juice. Turn down the heat and simmer for 10 minutes or until the segments have broken up, then whizz three quarters in a food processor. Return to the pan with the remaining mix.
  2. Heat the oven to 170°C/150° C fan/gas 3½. Spread the bread slices withthe butter. Cut each slice into 4 triangles. Arrange half the triangles in a 2 litre ovenproof dish and spoon over half the compote.
  3. Top with the remaining bread. Mix 3 medium free-range eggs and 2 yolks with the semi-skimmed milk and single cream in a jug with a pinch of grated nutmeg and the honey. Pour the egg mixture over the bread, cover and chill in the fridge for about an hour.
  4. Drizzle a little honey on top, then bake for 40-45 minutes until golden and set. Serve with the remaining clementine compote and natural yogurt or cream.