Georgia Pecan Upside Down Cake – There’s a type of cake that comes out of Georgia that’s chock full of pecans and coconuts and oh my… is it delightful.
Origin of the Georgia Pecan
Pecan nuts are the fruit of pecan trees (Carya illinoensis), a species of hickory in the walnut family. First grown commercially in Georgia during the late 1880s, pecans became one of the state’s most important commodities by the early 1900s.
Preheat oven to 350°F and line a 9×13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!
Soup Season! Soups and stews are meals we love to make, especially now. One soup we anticipate making rather often is our creamy Italian sausage and potato soup.
Who invented baked potato soup? A: You might just be able to trace this back to the Irish, or to the French, when lines of people gathered for food handouts and mixtures of cheap ingredients became a soup.
Modern variations of this soup emerged at the chains Steak & Ale and Bennigan’s and can easily be traced back to the question “what are we going to do with these left over baked potatoes?” Well, some became potato skins, with the insides scooped out to become mashed potatoes. Some leftover bakers were re-purposed into twice baked potatoes, but some also became soup. Speaking of delicious and hearty soups…
Soup Season! Soups and stews are meals we love to make, especially now. One soup we anticipate making rather often is our creamy Italian sausage and potato soup.
Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot.
Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.
Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.
To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.
This is a wonderful Canadian dessert that originated in the Prairies in the 1920s. They called it Flapper pie because it was popularized in the same era as the Flapper girls – fabulous!
Flappers were modern, young girls in the 1920s, often with a slightly immoral behavior. Precursors of the 1920s flapper were both, the late Victorian ‘New Woman’ and the Edwardian ‘Gibson Girl’.
Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.
The wife of the owner of the Palmer House Hotel in Chicago asked that they be created so she could put them in the lunch boxes of her women’s board for the World Columbian Exposition in 1893.
1boxbrownie mixBetty Crocker Dark Chocolate Brownie Mix
3tbspwaterfor mix
1/2cupvegetable oilfor mix
2eggsfor mix
4ozcream cheese
2tbspsemi-sweet chocolate chipsmelted (more for garish)
2tbspBaileys Irish Cream
4ozcool whip
Instructions
Preheat oven to 350° and grease a 12-cup muffin tin. In a large mixing bowl, prepare brownie batter according to package directions.
Add batter to muffin tin and bake 25 to 27 minutes.
Once brownies are out of the oven, press a shot glass into the middle of each, making a shallow cup. Let cool completely.
Make Baileys filling: In a medium bowl using a hand mixer, beat together cream cheese, melted chocolate, and Baileys until smooth. Gently fold in Cool Whip.
Scoop filling into cooled brownie cups and top with more mini chocolate chips.
These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants. While they were always popular in Mennonite and Amish baking communities, their popularity skyrocketed in 1891.
These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy.
Add sugar and beat until light and creamy and well-combined.
Add eggs and vanilla extract. Stir well.
In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
Once dough has nearly finished chilling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Prepare your topping by stirring together sugar and cinnamon until well-mixed.
Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated.
Place on prepared cookie sheet at least 2” apart and bake on 350 degrees for 10-13 minutes.
Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.
Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece, where they were called tagēnon (Greek: τάγηνον) and Rome, where they were called patella or sartago. The word pan derives from the Old English panna.
Preheat the oven to 400 degrees F. Line sheet pan with parchment paper or foil for easier cleanup.
Slice the baby red potatoes in half. In a small bowl, mix together all of the seasonings.
Place the red potatoes and baby carrots on the sheet pan. Drizzle 2 tablespoons olive oil and half of the seasoning mix on top. Gently Toss to combine and place in the preheated oven for 20 minutes.
Prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion and thickly slice the sausage.
Remove the potatoes and carrots from the oven and push them to one side of the pan using a spatula. On the other side add the chopped asparagus, sliced onion, sausage, and minced garlic.
Drizzle the remaining 2 tablespoons olive oil and remaining seasoning mix.
Toss to combine and then toss those ingredients with the potatoes and carrots.
Bake for another 10-15 minutes stir or until potatoes and onions are roasted to your preference. Top the dish with freshly grated Parmesan. …and serve!
