Bourbon Balls

Ingredients:

3 cups ground vanilla wafers

(one 12 ounce box)

3 teaspoons cocoa

3 teaspoons white Karo

3/8 cup bourbon

1 cup powdered sugar

Directions:

Mix together, press into balls with hands, and roll in powdered sugar.            

Makes 3 dozen .              

Better if made ahead, so ingredients have time to blend.

Gram's Recipe Box

7-UP Biscuits

Ingredients:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Directions:

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.

Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).

Pecan Pie Bread Pudding

Ingredients:

1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecans, chopped

Directions:

Preheat oven to 350°F.
Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes.

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture.

Press down into pan slightly. Pan will be really full.


Place pan on a cookie sheet with a edge to catch mixture that may boil over.          

Bake at 350°F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.                        

This recipe easily doubles for a 9x13 pan.

Southern Cornbread Dressing and Giblet Gravy

Ingredients:

6 C. crumbled cornbread
8 biscuits, crumbled
1 medium onion, chopped
1 stalk celery, diced
5 T. butter, melted
3 large eggs, beaten
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. rubbed sage
1 tsp. poultry seasoning
4 C. chicken broth
1/2 - 1 C. milk

Directions:

In a large bowl combine the crumbled cornbread and biscuits. Add the onion and celery and mix well. Add the melted butter, eggs, seasonings and chicken broth. At this point stir in 1/2 C. milk, you want it a little soupy, add more milk if needed. Pour into two prepared (buttered) baking dishes...one 10x13 and one smaller one.

Pour the dressing to about 1" thickness in the baking dish (Nannie always said you want thin dressing not thick). Bake at 375 degrees for 45-50 minutes or until golden brown on top and set.

GIBLET GRAVY:

Ingredients:

2 C. water
Giblets from hen or turkey (neck, gizzard, liver and heart)
1 large egg
1 T. butter
2 T. milk
1/4 C. all purpose flour
1 T. cornstarch
pinch each of salt and pepper

Directions:

Place the giblets in a pot and cover with 2 C. water, bring to a boil and reduce the heat to medium, drop in the egg to boil along with the giblets. Cook for 20 minutes. Remove the egg and place in a cool bowl of water. Remove the giblets and set aside to cool enough to chop up and then pull as much meat as you can off the neck bone.

Combine the flour and the cornstarch in a bowl. Add in 1/4 C. of the water (broth from the pot) and whisk well. Add the 2 T. milk to the pot along with the butter and bring back up to a boil. Whisk in the flour mixture until smooth. Cook for 2-3 minutes to thicken up (this is not a thick gravy).

Remove from heat, stir in the chopped giblets, peel the egg and chop up and add to the mixture then salt and pepper to taste. Stir to combine well and serve over the top of the dressing.

Courtesy & Thanks to Janet's Appalachian Kitchen

Country Ham Hot-Water Cornbread

What You'll Need:

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoon salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1-1/4 cups boiling water (see Note)
1 1/2 cup finely chopped cooked country ham
Vegetable oil
Softened butter

What To Do:

Combine first 4 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil.

Gradually add boiling water, stirring until batter is consistency of oatmeal. After adding boiling water, stir in 1-1/2 cups finely chopped cooked country ham.


Pour oil into a large heavy skillet to a depth of 1/2-inch; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry in batches 3 minutes on each side or until golden.

Drain on paper towels. Serve with softened butter.


Notes:

The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.

Mr. Food

Chipped Beef Cheese Ball

INGREDIENTS:


8 ounces cream cheese
2 ounces Buddig beef, chopped into small pieces
1 1⁄2 chopped green onions
1⁄4 teaspoon Worcestershire sauce
1⁄8 teaspoon garlic powder
chopped pecans (optional) or chopped walnuts (optional) or dried parsley, to cover (optional)

DIRECTIONS:

Mix all ingredients except parsley or nuts.

Form into a ball.

(I usually put it in plastic wrap, roll into a ball and refrigerate until more solid).

Roll in nuts or parsley, if desired.

Food.com

Peach Cobbler

Ingredients:


4 cups sliced fresh peaches
3/4 cup butter {1 1/2 sticks}
2 cups sugar
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/4 cups milk

Directions:

Preheat the oven to 325 degrees. Melt butter in a 13×9 baking dish as the oven preheats.

Mix 1 1/4 cups sugar with 1/2 cup flour. Add peaches and toss. Let it sit so the sugar dissolves.

In a separate bowl, mix remaining 1 1/2 cups flour and 3/4 cup sugar, baking powder and salt. Add milk and whisk until smooth.

Remove dish with melted butter from oven. Pour batter over melted butter. Do not stir. Spoon peach mixture on top of batter. Again, do not stir.

Bake for one hour until cobbler is golden brown and bubbly.

Serve warm.

My Blessed Life