Living 2 Eat |

Cinnabon French Toast

2 Cinnabon Cinnamon Rolls

2 eggs

2/3 cup half−and−half

3/4 tsp. vanilla

1 T. sugar

1/8 tsp. cinnamon

1−2 T. butter or margarine

Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate and allow to dry for 20−30 minutes.

Combine eggs, half−and−half, vanilla, sugar, and cinnamon. Whisk together until all ingredients are well blended. Refrigerate until ready to use.

At serving time, preheat oven to 400, and place Cinnabon halves in a shallow baking dish. Pour French toast batter over halves and allow to soak for 5−10 minutes until moist.

You may weigh the rolls down (cover them with waxed paper and place a heavy skillet on the paper) during this time to make sure batter is absorbed into the

dough layers.

Heat a heavy skillet and melt butter or margarine in it. When butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear until golden brown. Turn the halves over, and place the skillet in the oven.

Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple syrup.

Made from two bundt cakes, this jack-o’-lantern will light up any party. Because of its delicious homemade pumpkin flavor, this cake is sure to be carved up in a hurry. If you’re pressed for time, substitute three boxes of spice-cake mix for the ingredients we’ve listed here. Serves 24.

CAKE:

5 1/2 cups all-purpose flour

4 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground nutmeg

4 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 1/4 cups milk, at room temperature

1 can (15 oz.) pumpkin

1 tbsp. vanilla extract

1 cup (2 sticks) butter or margarine, at room temperature

1/2 cup vegetable oil

2 1/4 cups sugar

6 large eggs, at room temperature

FROSTING:

2 packages (8 oz. each) cream cheese, at room temperature

1 tbsp. vanilla extract

Approximately 9 cups powdered sugar

Heat the oven to 350º and butter two 10-inch bundt cake pans.

In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt.

In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth.

In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition.

Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.

Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.

Directions for Frosting:

In a large bowl, beat the cream cheese until smooth. Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency. Color about 1 cup of the frosting green and the rest orange.

Assemble the Cake:

Trim the bottoms of the cakes so they lie flat against each other. Frost the flat surface of the bottom cake and place the other cake on top. Frost the entire cake orange. When the frosting dries, add green frosting leaves and top with the ice cream cone to create a stem.

Decorate the Cake:

Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick. Adults only: use a knife to cut out the eyes, nose and mouth. Microwave 2 tablespoons of chocolate chips for about 60 seconds. Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake.

Special thanks to Disney’s Family Fun for this recipe.

I had forgotten how good plain old wings can be, till I ate them with the Deerfield Fire Dept. Station 4 cooks on Sunday.

It is a nice touch to serve these with a “bone” bowl and warm towels for cleaning fingers — there’s just no way to eat these with a fork. They are truly finger food!

Jan Norris

www.jannorris.com

Original Buffalo Wings

1.5lbs chicken wings; tips snipped from wings and wings halved
salt and pepper
oil for frying
1 - 1 1/2 sticks butter (no margarine or spreads)
1/2 - 1 bottle Crystal hot sauce (or your choice of hot sauce)

Clean, wash and pat-dry the wings. Season with salt and pepper.

Heat the oil in a skillet to 355 degrees or until it sizzles when wings are dropped in. Fry wings until golden; remove and drain on paper towels.

In a small saucepan, over low heat, melt butter together with hot sauce. Place wings in a shallow casserole dish and pour sauce over cooked wings — toss well to coat. You can hold wings in warm oven in sauce; or serve immediately. I like to leave them in the sauce for a while, and serve them dripping with it.

Serve with blue cheese dressing, and celery and carrot sticks.

Ben,

Dougie bars are the special treat Doug and I would share along the way!

One day, I went to Doug’s office with my mom when he opened a drawer, and there was a whole container full of them!  On the evening of my Homecoming Gala in Pratt, Kansas, Doug presented me with a silver platter of Dougie bars in front of 1500 people.  I was so excited, but they were all eaten by the time the show was over.  I didn’t even get one!

Shortly after giving up the Miss America crown, I went to Pratt to do a few events, including a concert at Pratt Bible Church.  At that time, I was engaged to be married, and as a thank you gift, the church compiled their favorite recipes and put them into a recipe book for me to have as we started our marriage.  On page one was the recipe card for Dougie Bars.  Under “Number of Servings,” it says “one.”

Tara Holland Christensen

Miss America 1997

DOUGIE BARS

1 cup sugar

1 cup Karo light syrup

1 cup creamy peanut butter

6 cups Special K cereal

½ bag chocolate chips

½ bag butterscotch chips

Microwave 1 cup sugar and 1 cup Karo light syrup on high for 2 minutes.

Add 1 cup creamy peanut butter.  Mix together well.

Add 6 cups Special K cereal.  Mix together well and press into 9×13 pan.

Melt ½ - ¾ bag of chocolate chips and ½ - ¾ bag butterscotch chips together. Spread over top. 

Cool and enjoy!

Boston Market’s Creamed Spinach

10 3/4 can cream of celery soup

1 tablespoon flour

1/4 cup butter or margarine or canola oil

1/2 teaspoon garlic salt or to taste

Salt to taste

Pepper to taste

20 oz. frozen chopped spinach, cooked according to package directions, well drained, OR

2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and drained

1 tablespoon dry onion, chopped, OR

1 small onion, peeled, ends removed, diced

In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper until smooth and piping hot.

Add cooked and drained spinach, dry chopped onion or diced onion.

Serve.

Dear Ben,

The “Crew” will be here soon so I wanted to get this mailed before they arrive.

I LOVE Bean Salad, but in all these years have never found a recipe that was as good as I knew it could be.  Today was the day!  After experimenting and tasting it, I thought you would love it too.  My Mother and Grandmother would definitely approve!!!  It is super easy but perfect!!!  I have had three helpings and still want more!!!  Hope you will enjoy it!

Love,

Burma

Burma’s Four Bean Salad

2 15- ounce cans green beans, rinsed and drained

2 15-ounce cans yellow wax beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

2 15-ounce cans large white butter beans, rinsed and drained

1 medium red onion, diced in chunky sized pieces

1 large green bell pepper, diced

1 4-ounce jar pimentos, diced but not drained

1-3/4 cups thinly sliced celery

1/2 cup vegetable oil

1-1/2 cups red wine vinegar (or cider vinegar)

1-1/2 cups sugar

2 teaspoons salt

1/2 teaspoon ground pepper

1 can Campbell’s Tomato soup

Place the beans, red onion, green pepper, pimentos, celery, and oil in a large mixing bowl. 

In a medium saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup with a whisk.  Bring to a boil while stirring. 

Pour over the vegetables.  Toss the mixture lightly.  Toss several times as your salad cools.  Cover and chill for around 4-5 hours.  It is best if chilled overnight.  

This is a perfect dish to make ahead of time and it will keep for several days.  Drain the reserved liquid prior to serving.  (The extra liquid can be used later!) 

Yum Yum Yum!!!

This cake became an instant favorite when it arrived on the scene in the late 1970s. The first recipe for this cake has long been attributed to Mrs. L.H. Wiggins of Greesnboro, North Carolina, who submitted it to the February, 1978 issue of Southern Living magazine. But Helen Moore, a former food editor at The Charlotte Observer, says that hummingbird cake actually hails from Jamaica, where it is called Doctor Bird cake. She says that recipes for basically the same cake by that name were distributed by the Jamaican Tourism Board in the late 1960s.

There are two major schools of thought as to where the name came from. The first is that the cake is so sweet it could attract hummingbirds; the second is that the cake is so good, people spontaneously begin to hum while eating it. No matter which story is true, this is one of the most delicious of all Southern cakes. The recipe is adapted from Mrs. Wiggins’ original.

Special thanks to Chef Rick’s Southern Cooking for this award winning recipe.

Hummingbird Cake

For the cake:

• 3 cups all-pupose flour
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoon soda
• 11/2 teaspoon ground cinnamon
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, Drained (reserve 1/4 cup juice)
• 2 cups chopped pecans, divided
• 2 cups mashed bananas

Grease and flour three 9-inch cake pans; preheat oven to 350 degrees F.

Sift together flour, sugar, salt, soda and cinnamon; place into a 4-quart mixing bowl. Add eggs and vegetable oil, stirring with a rubber spatula until dry ingredients are moistened (do not use an electric mixer). Stir in vanilla, pineapple, pineapple juice, 1 cup of the pecans and bananas. Spoon batter into pans.

Bake until cake is golden brown and a cake tester inserted in the middle comes out clean, about 25 to 30 minutes. Allow to cool in pans for ten minutes, then turn out onto a wire rack to cool completely.

For the frosting:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup unsalted butter, softened
• 2 (16 ounce) boxes powdered sugar
• 2 teaspoons vanilla extract

In a 2-quart mixing bowl, combine cream cheese and butter; using an electric hand mixer, cream until smooth. Add powdered sugar, beating until light and fluffy; stir in vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

Yield: one 9-inch layer cake

… from Denise S. Plunkett

Sitting high on a hill in the historic town of Warm Springs, Georgia, the Bulloch House looks like a beautiful old house from days gone by.  It is, but it’s oh-so-much-more.  Inside you will find a southern all-you-can-eat buffet that will cause you to eat until you’re in a coma.  This is country cookin’ at its finest.  A recent trip there, the home of Franklin D. Roosevelt’s “Little White House”, reminded me of the food I was brought up eating and the very reason we call it “comfort food.”

Sunday buffet included fried chicken, chicken and dressing, ham, shrimp, butter beans, fried green tomatoes, fried sweet potatoes dredged in sugar, sweet potato casserole, green beans, macaroni & cheese, turnip greens, red skinned potatoes, salad bar (who really eats salad at this place???), cornbread, biscuits, butter rolls.  Desserts are not included in the buffet, but are worth trying - caramel cake, chocolate cake, whipping cream pound cake, banana pudding, lemon meringue pie and chocolate chip pecan pie.  I tried the caramel cake, which was a moist 3 layer yellow cake with thick, sugary-sweet brown sugar icing.

Since my last visit, they have added frozen take-out food, which means you can take home some of their most popular dishes. 

The house is a very old southern house with lots of character.  It’s a beautiful setting for a fabulous meal.  A quaint gift shop sits next door, where you can shop if there is a short wait to get into the restaurant.

If you’re anywhere near the area, don’t miss it.  It’s truly worth the drive!

http://www.thebullochhouse.com/

My Aunt Dianne has always been an excellent cook.  When Jon and I married, one of the gifts she gave us was a handwritten recipe book of some of her favorite recipes.  The first one was for Sweet Potato Casserole.  I remembered having it for special occasions as I was growing up, so it was the first one I tried, shortly after we married.  Jon and I will be celebrating our wedding anniversary soon, and this recipe is a must for every Easter, Thanksgiving, Christmas, and any other special occasion we can find! 

I’ve been asked for this recipe more than any other. 

Tara Holland Christensen

Miss America 1997

Aunt Dianne’s Sweet Potato Casserole

4 cups mashed, cooked sweet potatoes

1 cup sugar

1/3 cup melted margarine

1 tsp. vanilla

¼ tsp. cinnamon

Topping:

¾ cup melted margarine

1 ½ cup light brown sugar

1 ½ cup pecan halves

½ cup all purpose flour

Bake potatoes in the microwave.  Peel, mash and measure.  Add the rest of the ingredients.  Put into greased 9×13 casserole dish. 

Mix topping ingredients and pour over sweet potatoes. 

Bake 30 minutes at 350 degrees.