The Cookbook


Wednesday, October 6, 2010


Two-Step Pound Cake

4 C. all purpose flour

3 C. sugar

2 C. butter, softened

¾ C. milk

6 lg. eggs

2 tsp. vanilla

  • Layer Ingredients & Mix: Preheat oven to 325º. Place flour, sugar, butter, milk, eggs and vanilla (in that order) in 4 quart bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
  • Pour & Bake: Pour into a greased and floured 10” (16 cup) tube pan, and smooth. Bake at 325º for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour).

Southern Living, May 2010

Chocolate Chip Bundt Cake

2/3 C. chopped pecans

¼ C. butter, softened

2 T. sugar

2 ¾ C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 C. butter, softened

1 C. firmly packed dark brown sugar

½ C. sugar

1 T. vanilla

4 lg. eggs

1 C. buttermilk

1 (12 oz) pkg. semisweet chocolate mini-morsels

Garnishes: whipped cream, cherries

  • Preheat oven to 350º. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup bundt pan.
  • Whisk together flour, baking soda and salt.
  • Beat butter, brown sugar, granulated sugar and vanilla at medium speed with a heavy duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini morsels (mixture will be thick). Spoon batter into prepared pan.
  • Bake at 350º for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish if desired.

Southern Living, May 2010

Upside-Down Caramelized Apple Cake

½ C. chopped pecans

2 lg. Granny Smith apples, peeled and cut into ½“ thick slices

1 T. lemon juice

2 tsp. vanilla, divided

¾ tsp. ground cinnamon, divided

½ C. butter, softened & divided

2 tsp. brandy

1 C. firmly packed light brown sugar

¾ C. granulated sugar, divided

2 lg. eggs, separated

¾ C milk

½ C. sour cream

2 C. all-purpose baking mix (tested with Bisquick)

1/8 tsp. ground nutmeg

  • Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375º.
  • Toss apple slices with lemon juice, 1 tsp. vanilla and ½ tsp. cinnamon.
  • Melt ¼ C. butter in a 10” cast iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar.
  • Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans.
  • Beat ½ C. sugar and remaining ¼ C. butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream and remaining 1 tsp. vanilla, beating just until blended.
  • Whisk together baking mix, nutmeg and remaining ¼ tsp. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture beating just until blended.
  • Beat egg whites in a large bowl at high speed until soft peaks form. Gradually heat in remaining ¼ C. sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet.
  • Bake at 375º for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake.

Southern Living, January 2010

Spiced Rum Cake

1 pkg. 2-layer size spice cake mix

1 C. milk

1/3 C. cooking oil

¼ C. sour cream

¼ C. rum

4 eggs

1 tsp. pumpkin pie spice

1 recipe Rum Glaze (see recipe below)

  • Preheat oven to 350º. Grease and lightly flour a 10” fluted tube pan; set aside. In a large mixing bowl combine cake mix, milk, cooking oil, sour cream, rum, eggs and pumpkin pie spice. Beat with an electric mixer on low speed until just moistened. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter into prepared pan.
  • Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center come out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack. Spoon Rum Glaze over cake. Makes 12 servings.

Rum Glaze: In a small bowl combine 1 C. sifted powdered sugar, 1 tsp. melted butter and 1 T. rum. Stir in additional water (1 to 2 tsp.), one tsp. at a time, until glaze is a thin consistently.

Amaretto Cake with Cinnamon Swirl

1 C. sliced almonds

1 T. ground cinnamon

3 T. almond paste

1 pkg. 2-layer size white cake mix

1 (4-serving size pkg.) white chocolate instant pudding and pie filling mix

1 (8 oz.) carton light sour cream

4 eggs, lightly beaten

½ C. cooking oil

½ C. amaretto or ½ C. water plus 1 tsp. almond extract

1 recipe Glaze

  • Preheat oven to 350º. Generously grease a 10” (12 cup) fluted tube pan, In food processor combine almonds and cinnamon. Cover; process until nuts are finely chopped. Coat bottom and sides of pan with half the mixture. Add almond paste to remaining mixture in processor. Process until combined.
  • In large mixing bowl combine cake and pudding mixes, sour cram, eggs, ½ C. water, oil and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle cinnamon-almond paste mixture over batter. Spoon remaining batter on cinnamon mixture
  • Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper. Using wooden skewer, poke several holes in cake. Prepare Glaze. Makes 12 to 16 servings.

Glaze: In small saucepan combine 1/3 C. water, ¼ C. sugar and 2 T. butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.

Brandied Apple and Black Walnut Cake

2 C. flour

2 C. sugar

2 tsp. baking powder

1 ½ tsp. ground cinnamon

½ tsp. baking soda

¼ tsp. salt

¼ tsp. ground mace or ground nutmeg

¼ tsp. ground cloves

2 C. finely chopped peeled apples

3 slightly beaten eggs

¾ C. chopped black walnuts or English walnuts, toasted

½ C. buttermilk

¼ C. cooking oil

1 recipe Apple Glaze

1 recipe Brandied Cream Cheese Frosting

  • Grease and lightly flour two 9x1 ½“ round baking pans, set aside.
  • In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, mace and cloves. Stir in chopped apples, eggs, walnuts, buttermilk and oil. Spread batter into prepared pans.
  • Bake in a 350º oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 15 minutes. Remove from pans; cool completely on wire racks.
  • Place a cake layer on a serving platter Spoon hot Apple Glaze over top of layer. Let stand about 20 minutes or until set.
  • Meanwhile, prepare Brandied Cream Cheese Frosting. Spread about ¾ C. of the frosting over glazed cake layer. Top with the remaining cake layer. Frost cake top and side with frosting. Cover and store any remaining cake in the refrigerator. Makes 16 servings.

Apple Glaze: In a small saucepan, stir together 2 T sugar, 2 T brown sugar, 2 T. butter, 1 T. buttermilk and 1 tsp. light colored corn syrup. Bring to boiling, reduce heat. Cook and stir for 3 to 3 minutes or until reduced to ¼ C. Remove from heat. Stir in 1 T. apple brandy, apple juice or apple cider.

Brandied Cream Cheese Frosting: In a large bowl, beat one 8 oz. pkg. softened cream cheese, and 1 T. apple brandy, apple juice or apple cider with an electric mixer on medium to high speed until light and fluffy. Gradually add 2 C. sifted powdered sugar, beating well. Gradually beat in an additional 2 to 2 ½ C. sifted powdered sugar to make a frosting of spreading consistency.


Picnic Potato Salad

4 lb. Yukon gold potatoes

3 hard-cooked eggs, peeled and grated

1 C. mayonnaise

½ C. diced celery

½ C. sour cream

1/3 C. finely chopped sweet onion

¼ C. sweet pickle relish

1 T. spicy brown mustard

1 tsp. salt

¾ tsp. black pepper

  • Cook potatoes in boiling water, covered 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes and cut into 1” cubes.
  • Combine potatoes and eggs.
  • Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill 12 hours.

Southern Living, May 2010

Meat Dishes

Ground Beef Stir Fry

1 lb. lean ground beef

1 red bell pepper, chopped (or use all green pepper)

1 green bell pepper, chopped

2 lg. cloves garlic, minced

2 T. minced fresh ginger root

¼ tsp. crushed red pepper

¼ tsp. salt

¼ tsp. ground black pepper

¼ C. beef stock

¼ C. soy sauce

½ tsp. Worcestershire sauce

Cooked rice

  • In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain and set aside.
  • Heat several tablespoons of oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, garlic and ginger. Season salt and pepper. Cook and stir until tender
  • Return the beef to the skillet. Mix in the beef stock, soy sauce and Worcestershire sauce. Cook and stir until slightly thickened and heated through.
  • Serve over the cooked rice.

Lynn’s Kitchen Adventures

Lasagna Pizza

12-14 lasagna noodles, cooked an drained

4 C. shredded mozzarella cheese

2 C. pizza sauce

3 ½ oz. pepperoni slices (not a fan of pepperoni)

Other pizza toppings that you desire

½ C. grated Parmesan cheese

  • Cover a greased jelly roll pan, or really any basic 11x17 or similar type cookie sheet with sides, with ½ of the cooked noodles.
  • Sprinkle half of the cheese on top of the noodles.
  • Top with remaining noodles.
  • Spread sauce on top of noodles.
  • Bake at 375º for 12 minutes.
  • Remove from the oven and top with pepperoni, parmesan cheese, and remaining mozzarella cheese.
  • Bake 15 minutes more.
  • Let sit 5-10 minutes before serving.

Lynn’s Kitchen Adventures

Slow Cooker Taco Meat Loaf

3 eggs, lightly beaten

1 (28 oz.) can fire-roasted crushed tomatoes

¾ C. crushed tortilla chips

1 med. Onion, finely chopped

2 cloves garlic, minced

2 tsp. ground cumin

1 tsp. smoked paprika or chili powder

1 lb. ground beef

1 lb. ground pork

1 C. frozen whole kernel corn

½ C. Monterey Jack cheese with jalapenõ peppers, shredded (2 oz.) (optional)

corn tortillas, warmed (optional)

1 recipe Smoky Tomato Salsa (recipe below)

Sliced avocado, green onions, whole kernel corn and cilantro (optional)

Lime wedges (optional)

  • In a large bowl combine eggs, ½ cup of the crushed tomatoes (reserving remaining tomatoes for Smoky Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, ½ tsp. each salt and black pepper. Add beef, pork and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.
  • Crisscross three 18” strips of foil, fold to double thickness. (see Slow easy, below). Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat and foil to a 3 ½ or 4 quart slow cooker. (If needed, push meat away from side of slow cooker to avoid burning).
  • Covert, cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, or until an instant-read thermometer inserted into the center of loaf reads 160º.
  • Using foil strips, carefully lift meat loaf from cooker and place on cutting board. Pull foil from meat; discard. Scrape off any drippings from meat and discard. Sprinkle with cheese. Let stand 10 minutes. Serve with corn tortillas, Smoky Tomato salsa, avocado, green onion, cilantro, corn and lime wedge.
  • Oven Variation: Preheat oven to 350º. Place shaped loaf in shallow baking pan. Bake for 1 ¼ hours or until an instant-read thermometer inserted into center of loaf reads 160º. Sprinkle with cheese and serve as directed in main recipe. Makes 8 servings.
  • Smoky Tomato Salsa: In medium bowl combine reserved tomatoes; 1 green sweet pepper, chopped; 1/3 cup chopped green onions ¼ cup chopped fresh cilantro; 2 hot peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact with them and wear plastic or rubber gloves. If bare hand touch the pepper wash well with soap and water.
  • Slow Easy: To place meat loaf in and lift out of slow cooker while keeping it in tact, make a foil sling. Tear off three 18” strips of foil folded to double thickness. Crisscross the strips in a spoke-like fashion. Place the loaf in the center of the spokes. Lift the ends of the foil strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Gently pull foil strips away from the loaf and discard.

Easy Meatloaf

1 lb. ground beef

1 lb. ground pork

1 C. quick cooking oats

2 eggs

½ C. chopped onion

½ tsp. salt

3 T. soy sauce (divided)

½ tsp. garlic powder

8 oz. tomato sauce

  • Combine tomato sauce with 1 T. soy sauce. Set aside.
  • Combine remaining ingredient and form into a loaf.
  • Spread ½ of tomato sauce mixture on top.
  • Bake at 325º for 45 minutes.
  • Spread remaining sauce on top and bake 15 minutes longer or until done.
  • Cool ten minute, slice and enjoy!

Note: Do not use a loaf pan, if you do the meat sits in the grease while it is cooking and the texture is not nearly as good. Make meatloaf free form and bake on a cookie sheet.

Lynns’ Kitchen Adventures, September 2010

Miscellaneous Recipes

Easy Green Chili Rice

4 C. cooked rice

2 (4 oz.) cans green chilies

1 ½ C. shredded Colby Jack cheese

12 oz. sour cream

Combine all ingredients and place in a 2 quart baking dish. Bake at 350º for 30 minutes.

Lynn’s Kitchen Adventures, September 2010

Green Chili Rice

1 (10.75 oz.) can condensed cream of chicken soup

1 C. (8 oz.) sour cream

1 (4 oz.) can green chilies

1 C. (4 oz.) shredded cheddar cheese

1 ½ C uncooked instant minute rice (she says this works the best, but doesn’t use it for anything else, I don’t either)

In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased 1 ½ quart baking dish. Bake, uncovered, at 350º for 20 minutes or until rice is tender.

Lynn’s Kitchen Adventures, September 2010

Emeril’s Rice

3 T. oil

2 C. rice, uncooked

2 (14 oz.) cans chicken broth

1 T. Emeril’s Seasoning (posted below)

  • Heat oil in a pan.
  • Add rice and stir rice in hot oil for 1-2 minutes or until rice starts to turn whiter in color. You are basically frying the rice like you do in Mexican rice.
  • Add chicken broth and seasoning.
  • Stir and bring to a boil.
  • Cover and cook on low for 18-20 minutes or until rice is tender.

Lynn’s Kitchen Adventures, September 2010

Emeril’s Baby Bam Seasoning

3 T. paprika

2 T. salt

2 T. dried parsley

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

½ tsp. celery salt

Mix all ingredients together and store in an airtight container.

Note: If you want it more spicy just add a little chili powder. This can be use on anything you cook.

Lynn’s Kitchen Adventures, September 2010

Homemade Pizza Sauce

1 (28 oz.) can tomato puree

1 ¾ C. water (1 ½ C. is better)

1 T. dried parsley

2 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried thyme

¼ tsp. black pepper

¼ C. olive oil

2 T. garlic powder

¼ C. red wine vinegar

1 to 1 ½ tsp. salt

Whisk all together starting with only 1 tsp. salt. Taste and add more salt if needed. Store in the refrigerator for 1 week or freeze.

Lynn’s Kitchen Adventures

Emeril’s Basic Red Sauce

2 T. olive oil

1 ½ C. chopped yellow onion

1 tsp. minced garlic

½ tsp. salt

½ tsp. dried basil

½ tsp. dried oregano

1/8 tsp. ground black pepper

2 (28 oz.) cans diced tomatoes

2 (15 oz.) cans tomato sauce

3 T. tomato paste

2 C. water

1 tsp. sugar

  • Heat the olive oil in a large, heavy pot over medium heat.
  • Add the onions, garlic, salt, basil, oregano and pepper and cook, stirring until soft, about 5 minutes.
  • Add the tomatoes, tomato sauce, tomato paste, water and sugar to the pot with the onion and stir will.
  • Bring to a simmer over medium-high heat.
  • Lower the heat to medium-low and simmer, uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.
  • Remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Lynn’s Kitchen Adventures

Homemade Enchilada Sauce

2 (8 oz.) cans tomato sauce

1 (4 oz.) can chopped green chilies, undrained

½ C. onion, chopped

2 tsp. chili powder

1 tsp. ground cumin

¼ tsp. dried oregano

1 clove garlic, minced

Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.

Lynn’s Kitchen Adventures


Potato Chowder with Cheddar Cheese

4 oz. slab (unsliced) bacon, rind removed and cut into 1/3” dice

2 T. unsalted butter

1 lg. onion, cut into ¾“ dice

3 fresh sage leaves, finely chopped (1 tsp.) (I don’t use this because it gives me such bad indigestion)

1 tsp. dry English mustard

1 ½ lbs. potatoes, peeled and cut into ¾ “ dice

3 C. water

1 T. Orrington Farms Chicken Base

1 ½ C. whipping cream

Freshly ground black pepper

Sea salt

6 oz. sharp cheddar cheese, grated (1 ½ C.)

Tabasco sauce (optional)

For garnish: 4 green onions thinly sliced

  • Heat a 3 to 4 quart heavy pot over low heat and add the diced bacon Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 T. of bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, sage and sauté, stirring occasionally with a wooden spoon, for 6 to 8 minutes, until the onion is tender but not browned. Stir in the dry mustard and cook for 1 minute more.
  • Add the potatoes, water and chicken base. Turn up the heat, cover, bring to a boil and cook vigorously for about 12 minutes or until the potatoes are tender on the outside but still firm in the center. With your spoon, smash a few potatoes against the side of the pot and cook for a few more minutes to release their starch.
  • Remove the chowder from the heat and stir in the cream. Season with pepper, then under-season with a little bit of salt, as the cheese will add more salt when it is added later. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate, cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour allowing the flavors to meld.
  • Reheat the chowder slowly over low heat until it is hot but has not reached a simmer. Gradually stir in the cheddar cheese and continue to stir constantly until al the cheese has melted into the velvety broth. Taste the chowder and season with the optional hot sauce and more salt, if needed. Let it come just to a simmer, then immediately remove it from the heat. Ladle the chowder into cups or small bowls and top each with a generous portion of sliced green onions., August 2010

Cabbage Patch Stew

1 # ground beef

1 lg. chopped onion

1 bell pepper

2 celery stalks (chopped)

Sauté the above, then add:

1-16 oz. can tomatoes

1-16 oz. can ranch style beans

½ to 1 C. cabbage

¼ to 1 C. water

1 tsp. chili powder

1 jalepeño pepper (chop)

salt & pepper to taste

Steam until cabbage is done.

Susan Cox, June 1994

Chicken Dishes

Easy Chicken & Cheese Enchiladas

1 can (10.7 oz.) Campbell’s Condensed Cream of Chicken Soup

½ C. sour cream

1 C. Pace Picanté Sauce

2 tsp. chili powder

2 C. chopped cooked chicken

½ C. shredded Monterey Jack cheese

6 flour tortillas (6”), warmed

1 small tomato, chopped

1 green onion, sliced

  • Stir the soup, sour cream, picanté sauce and chili powder in a medium bowl.
  • Stir 1 cup picanté sauce mixture, chicken and cheese in a large bowl.
  • Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt. shallow baking dish. Pour remaining picanté sauce mixture over filled tortillas. Cover baking dish.
  • Bake at 350º for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

Classic Chicken and Dumplings

1 egg

3 T. cold water

2 T. peanut oil

½ tsp. salt

1 C. all-purpose flour (not unbleached)

1 (4 to 4 ½ lb.) broiler-fryer chicken, quartered

1 tsp. salt

5 C. chicken stock or broth

2 C. water

2 stalks celery

1 med. Onion, peeled and sliced in half

3 hard-cooked eggs, sliced

2 T. cold butter, cut in ¼“ cubes

¼ C. whipping cream

ground black pepper

  • For dumplings, in medium bowl whisk together egg, cold water, oil and the ½ tsp. salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.
  • Season chicken, including back and neck, with the 1 tsp. salt. Set aside. In 6 quart Dutch oven combine chicken stock, water, celery, onion and pinch of salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down on top. Reduce heat to just below simmer. Cover, leaving ½“ opening.
  • Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.
  • For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16”; cut in 1 ½ by 2 ½“ pieces. Return broth to boiling. Season well with additional salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes. Serves 8.