Friday, December 17, 2021 | Country Acres • Page 25
COUNTRY COOKING RECIPES SUBMITTED BY KENN BURR | Albany, Stearns County Editor’s note: The following recipes are part of Kenn Burr’s Christmas menus. Enjoy!
Pumpkin Pie • 1 (9 inch) unbaked deep-dish pie crust, in deep-dish pie plate • 1/2 cup white sugar • 1/4 cup brown sugar • 1/2 tsp. salt • 1 tsp. ground cinnamon • 1/2 tsp. ground ginger
• • • •
1/2 tsp. nutmeg Dash of cloves 2 eggs 1 (15-ounce) can pumpkin • 1 Tbsp. molasses • 1 (12-ounce) can evaporated milk
Preheat oven to 425 degrees. Combine sugars, salt, cinnamon, ginger, nutmeg and cloves in a small bowl. Beat egg lightly in large bowl. Stir in pumpkin, molasses and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate until ready to serve. Do not freeze, as it will make the crust separate from the filling.
Crab Spread • 1 (8-ounce) package artificial crab meat, flaked • 1 (8-ounce) package cream cheese, softened • 1/4 cup mayonnaise • 1 rounded Tbsp. sour cream
• 1/2 tsp. Beau Monde or Bone Appetite Seasoning* • 3/4 tsp. dill weed • 1 Tbsp. parsley flakes • 1/4 cup minced green onion • 3/4 tsp. cider vinegar
Mix all ingredients together except crab meat. Stir in crab meat. Chill for a couple of hours and serve with crackers of your choice. *Beau Monde or Bone Appetite Seasoning can be substituted with mix of 1/4 tsp. celery salt and 1/4 tsp. onion powder
Bleu Cheese / Black Olive Cheese Ball • 2 (8-ounce) bricks cream cheese, softened • 1 (4- or 5-ounce) package bleu cheese, crumbled • 1/4 cup butter, softened • 3/4 cup black olives,
finely diced • 1 Tbsp. chives, chopped OR 1 heaping tsp. minced onion Toppings: • 3/4 cup walnuts – chopped, OR 1/2 cup parsley
Mix cheeses and butter well; stir in olives, chives or onion. Chill well and then shape into two balls. Roll balls in chopped walnuts or parsley; chill until ready to serve. Serve with favorite crackers. HINT: To roll cheese balls, chill mixture well and butter your hands heavily. The little extra added butter adds flavor to the cheese balls too.
Oven-Baked Caramel French Toast • • 1 cup brown sugar, packed • 1/2 cup butter • 2 Tbsp. light corn syrup • 8 to 12 slices French bread
• • • •
6 eggs 1-1/2 cups milk 1 tsp. vanilla extract 1 tsp. ground cinnamon • 1/8 tsp. ground nutmeg (optional) • 1/4 tsp. salt
In a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly, until bubbling. Pour into a greased 13”x9” baking dish. Place slices of bread on top of the sauce, crowding if necessary. Combine eggs, milk, vanilla, cinnamon, nutmeg and salt into blender. Pour evenly over bread. Cover and refrigerate at least 8 hours, or overnight. Preheat oven to 350 degrees. Remove dish 30 minutes prior to baking. Bake, uncovered, for 40 to 45 minutes or until puffy and light golden brown. To serve, invert slices of toast on serving plates.
Grandma Lydia’s Dinner Rolls • • • • •
2 cups scalded milk 1/2 cup sugar 1/4 cup butter 1 egg, beaten 2 packets dry yeast
• • • •
1/2 cup warm water 1 tsp. sugar 1-1/2 tsp. salt 5-1/2 to 6 cups of flour
Combine sugar and butter with hot milk. Allow to cool. Dissolve yeast and sugar in warm water. Add 1 beaten egg to cooled milk mixture; mix egg into mixture when cool. Dissolve dry yeast and 1 tsp. sugar in 1/2 cup warm water. Mix milk mixture, yeast mixture, salt and 5-1/2 cups flour. Dough should be slightly sticky. Add additional flour if necessary. Let rise until doubled and punch down. Let rise again and shape into balls/ buns approximately the size of a purple plum. Let rise again. Bake at 350 degrees for 20 to 25 minutes until golden brown.
Southern Pecan Pie • 2 Tbsp. butter, softened • 1 cup brown sugar • 2 Tbsp. flour • 1/2 tsp. salt • 3/4 cup maple syrup OR white syrup
• 4 eggs • 2 tsp. vanilla • 1 cup pecan pieces or halves, more to taste • 1 (9 inch) unbaked pie shell
Preheat oven to 400 degrees. Beat butter in a bowl until creamy. Add brown sugar, flour and salt. Mix well. Add syrup and eggs and beat until well mixed. Stir in pecans and vanilla. Pour into unbaked pie shell and bake 15 minutes. After 15 minutes, reduce head to 350 degrees and bake an additional 30 to 35 minutes, until filling is set and not runny. Allow to cool overnight; serve with Cool Whip or ice cream and for an extra treat, drizzle a little caramel sauce on top.
Recipe page 26
SUBMIT YOUR FAVORITE RECIPES!
CCONTACT DIANE AT DIANE@SAUKHERALD.COM
Holiday Stuffing • 1 bag unseasoned, dried bread cubes OR 24-ounce loaf of bread, cubed and dried • 1-1/2 pounds raw pork sausage • 1 large onion, diced
• • • • •
2 cups celery, chopped 1 tsp. thyme 1 tsp. oregano 3 eggs 1/2 tsp. poultry seasoning • Salt and pepper to taste
Preheat oven to 350 degrees. Add enough water or chicken broth to moisten the bread cubes; do not have the mix too dry or too wet/soupy. Mix remaining ingredients and place in casserole dish. Bake for 1-1/2 hours or until done.
Cranberry pinwheels • 8 ounces whipped cream cheese • 8 ounces feta cheese, crumbled • 1/4 cup green onion, diced, using most of
greens • 6 ounces dried cranberries • 4 (10-inch) flour tortillas
Mix together cream cheese, feta cheese, green onion and dried cranberries. Using a butter knife, spread 1/4 of the mixture onto a 10-inch tortilla. If the filling is difficult to spread, dip your knife into water, then try spreading the filling. Tightly roll up the tortilla. Repeat with remaining three tortillas. Wrap each tortilla into a plastic wrap and chill in the refrigerator for at least one hour. Can be made one day in advance. Slice off the ends, about one inch off each side. Cut each roll into about 10 slices. If you cut them too thinly, they will fall apart. Makes about 40 pinwheels.
Drop in Company Cold Bean Salad This is a quick and easy cold salad that goes well with just about anything, as long as you like green beans and onions. This recipe came from my grandmother and was requested many times through the years for many occasions.
• 2 cans green beans, drained well OR cooked, cold, sliced beets • 1/4 cup minced onion
• 1/8 cup Miracle Whip (may need a little more to coat well) • Salt and pepper to taste
Mix together and serve.
Peach Salad • 1 large can sliced peach slices, drained well, reserve juice • 1 small box orange Jell-O • 1/3 cup mayonnaise
• 1/2 cup celery, finely diced • 1/2 cup chopped walnuts • 1 (8-ounce) tub Cool Whip, thawed
Measure peach juice into measuring cup and add enough water to measure one cup liquid. Heat one cup peach juice liquid with orange Jell-O until dissolved. Add mayonnaise and cool until syrupy. Add diced celery and nuts; fold in Cool Whip. Arrange peach slices in batter or Jell-O mold. Gently poor Jell-O mixture over slices OR chop peach slices and add to Jell-O and pour in serving bowl and refrigerate overnight.
