Stewed Collard Greens

Ingredients:
8 strips bacon (about 8 ounces), cut into 1/2-inch pieces ( you can subsitute a smoked turkey leg chopped up and it is less fat)
1 medium Vidalia onion, halved and thinly sliced
1 stick butter ( 1/4 cup of olive oil less fat)
 2 cups water
2 pounds collards, rinsed and drained, stems removed, leaves cut into 1/2-inch strips 
Salt
Hot sauce
I add a litte vinegar and sugar to taste
DirectionsCook the bacon in a large saucepan over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5 minutes more. Add the water and simmer for 10 minutes. Add the collards and cook until very soft, about 20 minutes. Season with salt and hot sauce, to taste. Transfer the greens to a serving bowl and serve.

Real Creamed Corn Pudding

10 to 12 large ears of corn, shucked
4 tablespoons (1/2 stick) butter, divided
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche or sour cream
1/8 teaspoon freshly ground black pepper




PreparationUsing large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Peach Pickles

Here is a traditional southern recipe, I make for thanksgiving and christmas, What a delight!

Ingredients:

1 cup white vinegar
2 cup sugar
14 very small peaches, peeled, each stuck with 2 to 4 cloves
cinnamon sticks, optional
1 tablespoon allspice in a mesh boiling bag, optional

DirectionsBring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.

Chocolate Chess Pie

Ingredients
Pastry for a Single-Crust Pie
2 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon cornmeal teaspoon salt 
1 tablespoon all-purpose flour
1/2 teaspoon salt
4 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted teaspoon vanilla
1 teaspoon vanilla
1 cup chopped pecans
Whipped cream (optional)
Directions
Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside

For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.

Makes: 8 to 10 servings

Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired

Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours

Momma's Thanksgiving dressing

1 pan of cornbread (prepared)
1 roll of sage sausage (browned and cooked)
1 cup of chopped green onions
1/2 cup of  celery
1 can of sliced mushrooms
1 tb of poultry seasoning
1 tsp of salt
1/2 tsp of pepper
1 cup of ( crumbled biscuits)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 small can of chicken broth

 I saute the celery in butter about 2 Tbs. then I mix everything together and place in a baking pan. I bake at 400 for about 30 to 40 minutes until lightly browned. I have made this most of my life as a cook and man is it gooood it will make your tongue slap your brains out!

Coconut-Chocolate Pecan Pie

Ingredients

·         Pastry for Single-Crust Pie (recipe follows)

·         3 eggs

·         1 cup light-colored corn syrup

·         2/3 cup packed brown sugar

·         1/3 cup butter, melted

·         1 teaspoon vanilla

·         1/4 teaspoon salt

·         1 cup semisweet chocolate pieces

·         1 cup flaked coconut

·         1 cup pecan or walnut pieces

·         Whipped cream (optional)

·         Toasted flaked coconut (optional)

Directions

1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.

Pastry for Single-Crust Pie: In a large bowl, stir together 1- 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges until 12 inches in diameter. Continue as directed in Step 1.

Nutrition Facts

·         Servings Per Recipe 8 to 10 servings

·         Calories697,

·         Total Fat (g)39,

·         Saturated Fat (g)17,

·         Monounsaturated Fat (g)13,

·         Polyunsaturated Fat (g)6,

·         Cholesterol (mg)99,

·         Sodium (mg)309,

·         Carbohydrate (g)86,

·         Total Sugar (g)48,

·         Fiber (g)4,

·         Protein (g)8,

·         Calcium (DV%)5,

·         Iron (DV%)13,

·         Percent Daily Values are based on a 2,000 calorie diet

Sweet Potato Doughnuts with Maple Icing

Ingredients:Maple Icing, recipe follows
Vegetable oil, for frying
1 cup sour cream
1 cup cooked mashed sweet potato (about 1 medium potato)
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 teaspoon baking powder
1 cup sugar
3 1/2 cup all-purpose flour
1 cup finely chopped pecans
Maple Icing:
DirectionsIn a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.
In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
Maple Icing:
Yield: 1 cup icing
In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.
2 2/3 cups confectioners’ sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract