HOMEMADE LEMON MERINGUE PIE!

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Instructions:

Preheat oven to 350 degrees

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Cowboy Meatloaf and Potato Casserole

 

Ingredients:

1 package Ore-Ida Steam n’ Mash Cut Russet Potatoes

1 pound ground lean meat (beef or turkey)

3/4 cup onion, finely chopped

1/3 cup seasoned bread crumbs

1/4 cup Jack Daniel’s Barbecue Sauce, Honey Smokehou™

1 egg lightly beaten

2 teaspoons chili powder

3/4 teaspoon salt

2/3 cup evaporated milk

1 tablespoon butter

1 cup crumbled real bacon

1/4 cup crispy fried onions, canned

2/3 cup Mexican blend cheese, shredded

Directions:

1. Preheat oven to 375 degrees F. Coat 9×9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.

2. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to 8 inches from heat source.

Brisket, Jalapeno and Cheese Pot Pie Recipe

 

Ingredients

Brisket:

2-3 pounds of brisket

Salt and pepper to season

1 tablespoon olive oil or your preferred cooking oil

1 large onion, sliced

2 cloves of garlic, minced

2 cups beef broth

Your favorite brisket rub or BBQ spices

Pot Pie:

1 cup diced, cooked brisket

1-2 jalapenos, diced (seeded if you prefer less heat)

1 cup shredded cheese (a mix of cheddar and Monterey Jack works wonders)

1 pre-made pie crust or your homemade version

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

Salt and pepper to taste

1 egg for egg wash (optional)

Instructions

1. Prepare the Brisket:

Preheat your oven to 300°F (150°C).

Generously season the brisket with salt, pepper, and your choice of rub. Let it sit while you preheat a cast-iron skillet or an oven-safe pan over medium-high heat.

Add oil to the pan and sear the brisket on both sides until a golden crust forms. This usually takes about 4-5 minutes per side.

Remove the brisket and set it aside. In the same pan, sauté onions until translucent, adding garlic towards the end to prevent it from burning.

Place the brisket back in the pan, add beef broth, and bring to a simmer.

Cover with a lid or aluminum foil and place it in the oven. Slow cook for about 3 hours or until the brisket is tender enough to shred with a fork.

Once cooked, let it rest before dicing it up for the pie filling.

2. Assemble the Pot Pie:

Preheat your oven to 375°F (190°C).

In a pot, melt the butter over medium heat. Sprinkle in the flour and whisk for a minute to form a roux.

Gradually add milk while continuously stirring to create a smooth, thickened sauce (this is your béchamel).

Add the diced brisket and jalapenos to the béchamel, stirring until the ingredients are well combined—season with salt and pepper to taste.

Sprinkle in the shredded cheese, and stir until it’s melted. You want pockets of cheesy goodness, so avoid over-mixing.

Pour the filling into a pie dish.

Roll out the pie crust and lay it over the top of the filling. Seal the edges by crimping with a fork, and cut a few slits in the top to let steam escape.

For a golden crust, beat an egg and brush it over the pie crust.

Bake for 25-30 minutes or until the crust is golden brown and the filling bubbles warmly at the edges.

Peanut Butter Banana Bread

 

Ingredients

2 T butter

4 T peanut butter

2/3 C sugar

2 eggs

2 bananas

1 1/3 C flour

3/4 teas salt

1/2 teas baking soda

1/4 teas baking powder

Directions

cream butter/peanut butter/sugar until fluffy, add eggs and bananas and mix well. mixture should look soupy and unappetizing. combine dry ingredients in separate bowl, gradually add until just mixed, scrape the bottom and sides and remix. grease a regular 8 1/2″ x 4 1/2″ loaf pan or two mini pans [i doubled the recipe and used my 4-cavity mini loaf pan] and divide batter among pans. top with chocolate chips and sparkling sugar.

bake at 350 for 40-60 minutes depending on size of pan. since its banana bread it will inevitably burn on the top before the middle is done. poke that ish with toothpicks like your life depends on it. nothing more disappointing than gorgeous banana bread that is raw in the middle. if its getting too dark, top it with some tin foil [squishing the chocolate chips in the process…] and eep on cookin.

Light Lemon Sponge Pudding

 INGREDIENTS

butter, melted, to grease

210g (1 cup) castor sugar

40g (1/3 cup) cake flour

15ml (1 tbsp) lemon zest

15ml (1 tbsp) lime zest

80g butter, melted and cooled

4 large eggs, separated

500ml (2 cups) milk

mascarpone, to serve

icing sugar, to dust

INSTRUCTION

1 Preheat the oven to 180°C. Grease a 2L round ovenproof dish with melted butter.

2 Place 125ml (½ cup) of the castor sugar, the flour, lemon and lime zest, melted butter and egg yolks in a large bowl. Whisk until well combined and add the milk.

3 Use an electric beater to beat the egg whites until soft peaks form. Gradually add the remaining castor sugar and whisk until thick and glossy.

4 Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches, folding gently. Pour into the prepared dish and place in a baking dish. Fill halfway up the sides with cold water.

5 Bake until set, about 40 – 45 minutes. Dust with the icing sugar before serving with the mascarpone.

Southern Candied Sweet Potatoes

Ingredients:

2 cups white sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter

6 sweet potatoes, peeled and sliced

1 tablespoon vanilla extract

Instructions:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.

Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.

Sprinkle sugar mixture over the sweet potatoes, and stir.

Cover skillet, and reduce heat to low.

Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.

They should be tender, but a little hard around the edges.

Stir in vanilla, and serve.

French Dip Biscuits

 

Ingredients

2 tablespoons unsalted butter

1 large yellow onion, halved, thinly sliced

1 can (8-count) Southern Homestyle Buttermilk Biscuits, not flaky

1 pound deli roast beef, thinly sliced

8 slices provolone cheese, quartered

1 can (10.5 ounces) beef consomme

1 large egg, beaten

Instructions

In a medium skillet over medium heat, melt butter. Add onions and cook until lightly browned and soft (about 15 minutes). Set aside.

Preheat the oven to 400°F.* Line a large baking sheet with parchment paper.

Separate each biscuit into two pieces, making a total of 16 pieces. Roll each out to about 4 inches wide. Place 8 of the biscuit halves on the lined baking sheet.

Divide the roast beef and cooked onions evenly over each of the 8 biscuit halves on the baking sheet. Top each with 4 of the quarter pieces of provolone cheese, stacking them slightly. Then, place the remaining biscuit halves on top to form a sandwich. Press the edges of the dough together to seal slightly.

Brush the beaten egg over the tops of the biscuits.

Bake for 15-17 minutes, or until the biscuits are golden brown.

While the biscuits are baking, add beef consomme to a medium saucepan over medium heat. Cook until heated through (about 3-5 minutes).

Serve the baked biscuits with the warm beef consomme on the side for dipping