Recipes so good it oughta' be a sin!


Sunday, August 30, 2009

Peanut Butter Dog Treats

Why should the humans have all the fun? I'm a dog-lover from way back. When we had our four (yes, four) dogs and cat, I was always looking for special treats for them. I had a very good friend who made dog treats and sold them at my office. Our dogs loved the Peanut Butter treats and I knew they were made with good ingredients. After all, who knows what goes into the stuff at Wal-Mart?

So, here's a great recipe for a Peanut Butter Dog Treat that is a great way to show your special pup just how much you care!

Ingredients:

1 1/2 C. Water
1/2 C. Safflower Oil (or Canola Oil)
2 Medium Eggs
3 Tbs. Peanut Butter (sugar free, creamy - organic is even better)
2 Tsp. Vanilla
1 1/2 C. Whole Wheat Flour
1 1/4 C. Cornmeal
1/2 C. Rolled Oats
Additional flour for processing

Directions:

Preheat oven to 400 degrees F. Mix water, oil, eggs, peanut butter and vanilla with a wire whisk. Add flour, cornmeal and oats. Combine with a mixer. Take one third of dough and place on floured surface. Flour top of dough and gently knead, adding more flour as necessary to form a pliable dough. (This will be a substantial amount of flour.) Roll out into 1/2-3/4 inch thickness and cut into shapes using cookie cutters or biscuit cutter. Repeat until all dough is used. Place on an ungreased cookie sheet (or silicone pad) . Bake for 20-25 minutes. Leave in oven after turning off oven additional 20 minutes to crisp. Store in airtight container.

There you have it, a great treat for the puppies!



Friday, August 28, 2009

Traditional Southern Cornbread

Cornbread has been a staple of the Southern diet for centuries. Unlike it's counterpart in the north, traditional southern cornbread is not made with sugar. Sugar Cornbread is known as "Sweet Cornbread" or more derisively "Yankee Cornbread."

Mama often made cornbread and it was a must when serving greens. I loved her cornbread and still enjoy a good "pone of cornbread."

Of course, there was one variation that I couldn't stomach and that was the Cornbread with Cracklin's. Cracklin's are bits of pork (sometimes even beef tripe if nothing else is handy) that are added to the batter. My grandmother loved Cracklin' Cornbread and once I mistakenly swiped a pieced before dinner at her house. You might enjoy it, but I found it particularly disgusting!

After I moved out on my own I wanted to make cornbread one night but had no idea how to do it although I'd watched Mama a thousand times. I picked up the phone to call and ask for the recipe. Amazingly, she couldn't tell me. She had no idea what the measurements were because she made it the way she'd been taught by eyeballing quantities and adjusting them to get the consistency desired. Finally, after playing around we managed to come up with some standardized measures.

Anyway, for a traditional Southern recipe you'll need a cast iron skillet. Like many traditional Southern women, Mama got hers for a wedding present it remained with her until her death over 50 years later.

Ingredients:

1 Cup Plain Flour
2 Cups Self Rising Cornmeal
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 Cup Butter
Buttermilk (as needed)

Directions:

1. Preheat oven to 375 degrees
2. In cast iron skillet melt butter in oven.
3. While butter is melting, mix dry ingredients together in a bowl.
4. Add just enough buttermilk to make mixture slightly soupy.
5. When butter has melted remove skillet from oven and pour mixture into skillet.
6. Bake 35-40 minutes or until golden brown on top and darker brown on edges.
Servings: 8 Yield: 1 Pone



Thursday, August 27, 2009

Maple Cookies

This is a recipe that Mama created for me many years ago. I am a fiend for maple flavors so she whipped up this cookie for me. It is wonderful on a cool Fall afternoon with a mug of hot cider or tea.
Ingredients:

1 1/4 cup all purpose flour
1/2 tsp Baking Soda
1 tsp cinnamon
1/2 cup butter (no substitutes), softened
2/3 cup sugar
1/4 cup Maple syrup
1 large egg

Directions:

  1. Preheat oven to 350 degree F.
  2. In medium bowl mix flour, soda and cinnamon well and set aside.
  3. In separate medium bowl cream together butter and sugar until grainy.
  4. Add syrup and egg and beat until thickened.
  5. Add flour mixture and blend until combined. Be careful to not over beat the batter.
  6. Place dough in plastic bag and refrigerate for one hour.
  7. Remove dough from refrigerator and form dough into 1 inch balls.
  8. Place on ungreased cookie sheet (or on silicone pad) and bake for 17 to 18 minutes until cookies are golden brown.
Immediately transfer cookies to cool flat surface.
Servings: 24 Yield: 2 dozen cookies

You can add 3/4 Cup of finely ground pecans to flour mixture if you wish. For added flavor saute pecans in 1 Tbsp. Butter until golden brown.





Sally Lunn Bread

Buy my nice Sally Lunn,
The very best of Bunn,
I think her the sweetest of any.

Yes, Sally Lunn Bread. This is a great cross between a sponge cake and a bread. This treat dates back to the 1680's and Bath, England. There are competing stories about the origin of the bread and its name.

An early story involves the name coming from "Soleil et Lune" (Sun and Moon) referring to the golden color on top and white interior. Supposedly, the bread was brought over from France by Protestant refugees fleeing persecution by the Roman Catholics after Louis XIV revoked the Edict of Nantes. The English bakers who sold the bread bastardized the French to it's phonetic "Sally Lunn."

A competing story is that a French Protestant Huguenot named Solange Lunn found work in a bakery in Bath where she eventually began to make the bread. Customers began to request the "Sally Lunn" bread specifically because of her skill in creating a soft and airy dough. By the late 1700's the recipe had caught on in fashionable circles.

Interestingly, Charles Dickens mentions Sally Lunns in his book The Chimes saying that dreary evenings are "the sort of night that's meant for muffins. . . Likewise crumpets. Also Sally Lunns."

I first experienced this great bread at Colonial Williamsburg about 25 years ago.

Sally Lunn Bread is wonderful when served warm with butter. The traditional treatment is to split them horizontally and slather with butter than replace the tops and slice to serve. This method of serving works best when they are made as smaller buns rather than a large cake/loaf, though.

So, here is a modern adaptation of the traditional Sally Lunn Bread...

Ingredients:

1 Cup Milk
1/2 Cup Shortening
4 Cups sifted All-Purpose Flour (divided)
1/3 Cup Sugar
2 Tsp. Salt
2 Packages Active Dry Yeast
3 Eggs

Directions:

Preheat oven to 350°F for 10 minutes before Sally Lunn Bread is ready to be baked.

Grease a 10-inch tube cake pan or a bundt pan.

Heat the milk, shortening, and 1/4 cup of water until very warm—about 120°F. Shortening does not need to melt.

Blend 1 1/3 cups of flour with sugar, salt, and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture.

Beat with an electric mixer at medium speed about 2 minutes, scraping the sides of the bowl occasionally. Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.

Add the remaining flour and mix well. Batter will be thick but not stiff.

Cover and let rise in a warm, draft-free place (about 85°F) until double in bulk—about 1 hour and 15 minutes.

Beat dough down with a spatula or at lowest speed on an electric mixer and turn into the prepared pan. Cover and let rise in a warm, draft-free place until increased in bulk one-third to one-half—about 30 minutes.

Bake 40–50 minutes at 350°F. run knife around the center and outer edges of the bread and turn onto a plate to cool.

If you'd like a bit of a sheen to the top crust, brush with egg just before baking. My mama also used to dust the finished bread with a little powdered sugar if it was going to be served with jams or as a sweet for after dinner or with tea.




Monday, August 24, 2009

Making an Omelette

Omelettes are actually quite easy to make. For some reason many people shy away from doing them.

The key to a great omelette is simply trusting yourself to get it right. There are a number of techniques. Julia Child preferred a technique where the eggs were cooked quite quickly while being shaken into a cylinder shape. That's a great technique for a plain omelette topped by a sauce of some type or even a little garnish.

However, in America we tend to like our omelettes big and fluffy and full of stuff!

Last night, thanks to a depleted bank account, dinner had to be whatever was in the kitchen. That ended up being Breakfast for Dinner!

We started off with some red potatoes cubed and fried in some grapeseed oil with a little butter. I added bacon to the menu (maple cured).

For the main part of the meal I went for an omelette.

Here's a quick technique and the results are wonderful and consistent.

Ingredients:

3 eggs
2-3 Tbsp Milk (I substituted soy milk because it was handy)
a pinch of pepper

That will get you a basic omelette. For fillings you can use whatever is at hand. Last night, working with what was in the fridge I used a bit of cheese, some deli sliced chicken breast and fresh scallions.

Procedure:

1. Warm a small saute pan over medium heat. Swirl the pan with just enough oil to coat the pan. I don't recommend butter because it has a tendency to brown too quickly.

2. While the pan is warming, beat 3 eggs and milk until well blended and slightly frothy. Add a pinch of salt or pepper (if you want).

3. Add egg mixture to pan and swirl once to coat sides slightly.

4. Wait for eggs to begin to "set up." You'll notice the whites begin to show and be slightly lumpy. Once you see this, swirl the pan again once or twice to coat the sides of the pan again.

5. Watch closely. You'll see the edges of the omelette begin to separate form the sides of the pan. At this point drop in your fillings on one half of the omelette. Be careful not to get them on the other side as it'll make it hard to fold over.

6. Once you have your fillings in, check the sides of the pan. When the omelette has separated from the sides, run a fork around the unfilled side edge to make sure it is not stuck. (You can even shake the pan a bit if you have a great non-stick pan.) Then using the fork and your fingers (or a spatula) fold over the omelette. Allow it to continue to cook another minute or two until all sides are released from the sides.

You're done. Now all you have to do is plate your omelette! There are a couple ways to do this. Either slide the omelette onto the plate or place the plate on top of the pan and flip both together. Either works.

You can top your omelette with all sorts of things. Michael is fond of using Salsa and it adds a nice Southwest flair.

So there you go, give it a whirl next time and see what you think!




Wednesday, August 19, 2009

Lemon-Ginger Almond Scones

At some point I'll be posting a recipe for real Irish scones that my aunt picked up on a trip to Ireland some years ago. She is an inveterate recipe swapper like her sister!

But for now I'd like to share a recipe I adapted for a party back in May. We were throwing a housewarming party for ourselves after moving into our new place around the corner from our old place. The menu was a bit eclectic: Grilled Thai Chicken in Peanut Sauce, Three Bean Asian Salad, and for dessert Lemon-Ginger Almond Scones.

I wanted something that was light and easy but reflected the tastes from the other dishes as well. So, I chose a plain scone recipe and added to it to get something with a nice citrus tartness and slight gingery bite with the wonderful smoky texture of the almonds.

It seemed to be a hit as I got a number of requests for the recipe after the party. I also used Mama's Lemon Glaze recipe (confectioner's sugar and lemon juice) to top the scones. Now, if you do that, remember that you need to use them or store them in an airtight container in the fridge so your glaze doesn't melt off in the heat and humidity and turn into concrete on the plate! But, I don't think you'll have to worry about storage with these - you won't have any left!

So, here we go: Lemon-Ginger Almond Scones
Ingredients:

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
1 teaspoon lemon flavoring
1 tablespoon ground ginger
1 tablespoon lemon juice
3/4 cup cream
1 egg
Handful sliced or chopped almonds

Preheat oven to 375 degrees F.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg and other wet ingredients then add to dry ingredients. Stir in almonds. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. (For parties I use a small wine glass to cut the scones... you can also cut into traditional triangles). Bake for 15 minutes or until brown. Let cool if you are going to glaze or ice them!

There you have it. A nice little recipe that's easy to make for a party or for afternoon tea. This recipe makes about a dozen (depending on how big you cut them).



Paula Deen's Old Fashioned Fudge Pie (and a lesson about eggs)

When I get a little homesick I watch Paula Deen's cooking show. Not only does she make lots of great Southern dishes, that drawl just takes me back home.

A few weeks ago I was watching her "Chocolate Fever" show and she made an "Old Fashioned Fudge Pie" that looked scrumptious. I decided to give it a shot since it looked pretty simple to make.

The pie turned out reasonably well, although I think cutting down the cooking time would help some, it was a bit overdone and seemed more of a brownie than a pie. But, it was still a nice cholately treat and with the addition of some toppings makes a great quick dessert.

After I made it, I went back and read the comments and "reviews" on the Food Network site. I was surprised at the number of people who complained that the pie turned out "lumpy" or had "cooked egg" in the chocolate.

I realized that these poor folks had never heard of tempering eggs when cooking. I thought everyone learned that from their Mama but I suppose in the age of mixes and microwaves that's not the case.

So, here's a tip when cooking with eggs. If you have to beat eggs and then add to a hot mixture you must temper the eggs so they don't cook and turn into scrambled eggs! It's really easy to do. You just beat your eggs in a small bowl. Then take a spoon or ladle and add a little bit of the hot mixture to the eggs BEFORE you add them to the hot mixture. Just a little bit is all that is needed. Then stir up the eggs so that their temperature rises. When you add them to your hot mixture now they won't cook immediately and become scrambled eggs! Easy!

That's a technique you'll need for this recipe - Paula Deen's Old Fashioned Fudge Pie:
Ingredients:

2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust (I use a Graham Cracker crust)

Preheat oven to 375 degrees F.

Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs (don't forget to temper the eggs); beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

I found that 25 minutes was a bit too long so you might want to check around the 20 minute mark to see if the pie is set and take it out. As always, making your own whipped cream is much nicer than using Cool Whip or the junk in a can!

Enjoy, y'all!




Tuesday, August 18, 2009

Fry Bread

I'd never had this until I moved to Arizona. We have a similar sweet down south called "Elephant Ears." They're considered "Fair Food" meaning that you eat them at the fair in the Fall. But Elephant Ears are more of a doughnut texture than this Fry Bread. Yet Fry Bread seems to be the choice in the Southwest as you can't go to any public festival without seeing vendors cooking it up. I've learned that despite it's festival appeal as a sweet it has also been traditionally used like flatbreads to serve as a basis for sandwiches, salads, or other non-sweet dishes!

The basis of the recipe I use came from an article on food history at the Smithsonian website. The first time I made this I went right by the recipe and, while it was OK, it wasn't my idea of good - even after I'd put cinnamon, sugar and whatever else I could find on it!

So, I started experimenting with the recipe and came up with what you'll find below. I do NOT recommend leaving this bread out very long. It has a tendency to get really tough and chewy when exposed to air or humidity. If you're going to keep it even overnight make sure you use an airtight container. Even then, I won't promise you it'll be as good. If you must make this in advance of entertaining, it's best to just make the dough first, seal it in plastic wrap and keep it in the fridge. Let it warm up to room temperature when you take it out before you start working with it though.

This is best served warm and eaten right away.

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups warm water
1/4 cup sugar
1 tsp cinnamon
Extra flour for processing

For optional coating:

1/2 cup Confectioner's Sugar
1/8 cup brown sugar
2 tbsp Cinnamon
1 tsp Ginger

To make the dough thoroughly blend the flour with the baking powder and salt in a mixing bowl or on a suitable, clean working surface. Make a well in the center of the flour mixture and pour the warm water in the center of the well. Work the flour mixture into the water with a wooden spoon, or use your hands. Gently knead the dough into a ball and form it into a roll about 3 inches in diameter. Cover the dough with a clean kitchen towel to prevent drying and let the dough relax for a minimum of 10 minutes.

To form the bread, place the dough on a cutting board. Cut the dough with a dough cutter or sharp knife into desired thickness. This process of cutting helps keep your portion sizes consistent. Once you have determined the size, begin cutting in the center of the roll and continue the halving process until all of the portions have been sliced. Cover the pieces of dough with a dry, clean towel while you process each piece to prevent drying. Place some flour in a shallow pan to work with when rolling out the dough. Lightly dust each piece of dough and then place the dough on a lightly floured work surface. With a rolling pin, roll each piece to about 1/4-inch thickness. Place each finished piece in the flour, turn and lightly coat each piece, gently shaking to remove the excess flour. Stack the rolled pieces on a plate as you complete the process. Cover with a dry towel until ready to cook.

Now, traditionally these are fried in a skillet with about an inch or two of oil (I use Canola Oil for all my frying). However, since I keep a deep fryer at the ready because I love French Fries, I find it works just as well. You just have to make some adjustments for size of pieces. If you go the deep fryer route, keep your oil temperature around 350. Fry each piece, being sure not to overcrowd your skillet or fryer. Cook it 2 to 3 minutes per side. It should be a nice light brown/blond color when it's done.

If you want just plain old bread (which I find bland and uninteresting) then just put them on a paper towel to cool and bit, brush with a touch of butter and have at it. If you're like me and need a little more taste for this simple dough (plus... more sugar!) then you can use my ingredients for a coating above. Those measurements are just guesses, y'all. I just throw those things in a bag and then drop each piece in as it's done and give it a big shake to coat it. Then let it cool on a paper towel.

If you use the skillet and make some nice large round bread you can always use fruit compotes, jams, or even strawberries and whipped cream to top your frybread.

So, there it is y'all. A traditional Native American recipe from the Southwest given a little Southern spin with the addition of sugar and spices!



Shortbread Cookies

Shortbread is one of those great cookies that you can usually make on the spur of the moment with no planning.

With only three ingredients, there's a good chance they're all in your pantry and refrigerator at any time. You also don't have to pull out a mixer or even cookie cutters for this traditional sweet.

The key to shortbread is using real butter! It's really tempting these days to switch to margarine or other substitutes, but when it comes to baking (and particularly pastry) the difference is very noticeable. In shortbread, where the buttery taste and melt in your mouth texture is the attraction, going for cheap oil based fake butters will leave you with an inferior cookie.

So, let's get started. This particular recipe is for a Lemon Shortbread but you can leave out the lemon for a plain shortbread or even substitute orange in its place. Also, if you don't have lemon peel handy just use a teaspoon or two of lemon extract.
Ingredients:

1 cup butter (softened)
2/3 cup Confectioner's Sugar
2 cups All-Purpose Flour
2 Tbsp. finely grated lemon zest

Preheat oven to 325 degrees F.
Cream butter and sugar in a large mixing bowl. Beat in lemon zest. Stir in flour a little at a time, until dough starts to hold together. Turn out onto lightly floured surface and knead lightly until you form a nice disk. If the dough is too sticky, add a little more flour until it's workable. Using a lightly floured rolling pin, roll out dough to about 1/4 inch thickness (or a bit more). Cut dough with sharp knife into squares or cut into circles using a cookie cutter or wineglass. Place cookies on ungreased cookie sheet (using a silicone mat or parchment paper is a good idea). Using a sharp fork prick each cookie in several places. Bake for 20 to 25 minutes until bottoms are just browned. Remove to a wire rack to cool. Makes about two dozen (depending on size).

This is a very quick and basic recipe that you can also expand. You can add pecans or almonds to the dough and cut thicker to make Sandies. You can top with drizzled melted chocolate or even go back to our old lemon glaze standby and frost them. But, they're great just plain. Very buttery and with just enough of a citrus taste to add some interest.

Enjoy, y'all!



Gingerbread Cookies

This is one of my favorite treats of all time. This recipe is based on one found in an 18th Century cookbook. I first had these cookies when I took a trip to Colonial Williamsburg with Mama in 1984. We spent several days up there and got some of these "Ginger Cakes" at the Raleigh Tavern Bakery. We both fell in love with them. Before we headed home Mama made me go with her to the bakery to stock up on treats for everyone. The people thought we were nuts. She spent over a hundred dollars and we came out of there with bags and bags and bags of cookies, breads, and other treats! Traveling with Mama was always an adventure. Remind me to tell you about recipe swapping in New Orleans sometime!

Anyway, here's the recipe I use for my Gingerbread Cookies (or as they were properly called Ginger Cakes) - they're always a hit!
Ingredients:
1 cup sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup melted butter
1/2 cup evaporated milk (Original recipes used cream... I've used both)
1 cup unsulfered molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups stone-ground or unbleached flour, unsifted

Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted butter, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to ½ cup additional flour if necessary to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. I use a demitasse cup or small wineglass just like they did back then. Bake on floured or greased cookie sheets (or use a silicone baking mat) in a preheated 375° F oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.

Mmm, mmm! Don't that sound good? Now here's the secret to this recipe... liquid smoke. See, the folks at Williamsburg still use the old wood fired ovens to bake these. That smoke gives a little extra spice to the spices! It's something that if you've never had it you won't miss, but I promise you putting a drop or two of liquid smoke in the mix with will make your cookies stand out!

After you let those cookies cool you can also take this recipe a step further and glaze these beauties! If you don't feel like a glaze just dust them with some powdered sugar.

I use either a lemon or orange glaze for mine. It's really simple to make and we'll refer to this recipe often since Mama used is a quick topping for lots of baked goods:
Glaze Ingredients:

Confectioner's Sugar
Lemon (or Orange) Juice

Just mix those two things up in a little bowl adding sugar or juice as needed to get a mixture a little thicker than syrup. Then you just drizzle over your cookies with a spoon or fork and let it set. (If you need them quick you can stick the glazed cookies in the fridge for a bit to speed up the process.)

Now here's the caution with that glaze. You can't leave these out for days in the heat or the glaze will melt into goo on the bottom of the plate! So eat 'em quick! But that won't be a problem!

(photo by Nathanborror)



Monday, August 17, 2009

Welcome to Sugar Pies...

My name is Buck and I'll be your host here at Sugar Pies. I have always loved sweets. Its a love I come by naturally as my mother was a great baker as well as traditional Southern cook.

Each year as Christmas rolled around my Mama would start baking just after Thanksgiving. She would begin with her fruit cakes. These are not the dry bricks you buy in the grocery store. These were magnificent creations with more fruit than cake. The cake itself was a dense and moist spicy texture that was drowned and soaked in wine for days before being presented in colored cellophane to a treasured friend or relation.

After the fruitcakes came the cookies, bars, and other desserts. For doctors, nurses, service providers and casual acquaintances Mama would prepare huge platters of cookies and desserts. From traditional thumbprint cookies to gingerbread and on into spice cookies and bars she would keep the oven busy for weeks making dozens upon dozens of cookies.

Closer to Christmas she would begin baking the cakes that would be served at family events. Her traditional pound cake recipe was well over 100 years old and is still one of the best cakes I have ever eaten. If you had a special taste you loved she'd tweak that recipe to provide you with a real taste treat: Maple, Lemon, Orange, or whatever you liked. Each cake was topped with a home made glaze or icing... never any Betty Crocker canned stuff in her kitchen!

Finally, she would begin the piece de resistance of the season, her "Rotten Cake"! This coconut cake got its name from my brother because it needed to stand in the refrigerator for days before serving in order to be at peak flavor. He declared that you had to "let the thing rot before you get to eat it!" Thus the "Rotten Cake" was born.

Even without a big holiday Mama was always baking. She made birthday cakes for everyone in the family. She wasn't a decorator but no one cared about that. In the South we'd rather have a cake that would make you slap your grandma than one decorated like a fairy castle that tastes like cardboard! Later in life when I met people whose birthday cakes were made from mixes and served in pans I was floored. I had no idea that anyone actually used that cake mix in the grocery store - especially for something they'd serve in public! Mama's cakes always began with flour, eggs, milk and real butter. Ingredients were the key to the end result and she taught me never to skimp on what went into the batter.

So, from that childhood (which miraculously has not led to adult onset diabetes) I have come to love baking and sweets. I'd like to share that love with you through this blog.

Here you'll find my favorite recipes from my childhood as passed down from Mama and you'll find my experiments in trying recipes and techniques she would never have dared because they were "too fancy." You'll also find the occasional foray into non-sweets and traditional Southern dishes as well.

So, welcome to the blog y'all and check back regularly for new recipes and stories!



 
Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes |Puppy Buddies Dog Sitting, Tucson AZ