The weather seems to have turned rather quickly to springlike temperatures. But I grew up on a farm and learned early on that there is always a little tease of spring early, but the weather really never settles down until after Easter. So we will have to wait and see about that. The first two recipes today remind me of earlier days back on the farm. Biscuits and homemade bread were offered often at the table, and I remember mom making homemade doughnuts all day long, then freezing them for use in the weeks ahead. The fried pies remind me of those good doughnut days.
1 cup self-rising flour
2 tablespoons mayonnaise
1/2 cup milk
Dash of salt
Combine all ingredients in a bowl and stir until well combined. Grease six cups in muffin tin. Divide batter evenly among cups. Bake at 425 degrees for 8-10 minutes. Serve as a roll or a biscuit.
For the filling:
6 to 7 ounces dried fruit, peaches, apples, apricots, or other dried fruit
2 cups water
1 cup sugar
1 tablespoon lemon juice
12 teaspoon ground cinnamon
For the dough:
2 cups all-purpose flour
1 teaspoon salt
12 cup shortening
12 cup milk, plus more if needed
Place the dried fruit in a large saucepan and add the water and sugar. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the fruit is tender and the sugar is dissolved, about 20 minutes. Add all the other ingredients and mash together with a potato masher or fork. Set aside while you prepare the dough.
To make the dough, in a medium bowl, combine the flour and salt. Cut in the shortening with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 10 portions. Roll each portion out on a floured surface into a 5- or 6-inch circle. Place 2 tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
In a large skillet, pour the oil to a depth of 14 inch and heat over medium heat. Add the fruit pies to the hot oil and fry until browned on both sides, 3 to 4 minutes, turning as needed. Remove to a paper towel-lined plate. Makes 10 pies.
Jodi Thompson of Jackson sent in all of these recipes to pass along to you today. They all sound great, and I hope you give them a try.
2 pounds chicken wings
1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup lime juice
2 tablespoons chili powder
1/2 teaspoon salt
1/2 cup olive oil
Cut wings in half at joint, remove wing tip and discard. Combine whiskey, lime juice, chili powder, salt and oil until slightly thickened. Pour whiskey mixture over chicken wings and refrigerate overnight. Cook on grill for 15 minutes, turning frequently, and basting with marinade.
These are nice oatmeal muffins. They have great flavor. Do not over bake.
1 1/4 cups flour
1 1/4 cups old-fashioned oats, divided
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
3/4 cup lightly packed dark brown sugar
1 cup buttermilk
1/2 cup canola oil
1 teaspoon pure vanilla extract
1/2 cup raisins, plumped, drained and patted dry
1/2 cup coarsely chopped, toasted walnuts
Position the rack in the lower third of the oven. Heat the oven to 375 degrees. Line a muffin pan with paper or foil cupcake liners.
Combine the flour, 3/4 cup of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg and allspice in the bowl of a food processor fitted with the steel blade. Pulse 10 times, Empty into a large bowl and add the remaining 1/2 cup of oats. Make a well in the center. In medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center. Fold in the raisins and nuts. Let stand for 5 minutes.
Portion the batter into the prepared pan using an ice cream scoop (1/4 cup capacity). The batter should be filled to slightly below the top of the paper line (about three-fourths full). Bake for 23 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.
Store at room temperature, tightly wrapped in aluminum foil, for up to 5 days. These muffins may be frozen.
4 tablespoons butter
1/2 pound mushrooms
1 quart chicken broth
2 tablespoons flour
1 cup cream
Salt and pepper
Melt half butter in skillet, add mushrooms, chopped or ground, cover; simmer 5 minutes. Add to broth. Cook 5 minutes. Melt rest of butter in saucepan, add flour. When it bubbles, stir in broth; add cream and seasoning. Top with whipped cream sprinkled with paprika.
I think this side dish would be a nice addition along side of a pork tenderloin entree.
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 pounds sweet potatoes, peeled, cubed, 1/2 inch
2 large garlic cloves, minced
1 teaspoon finely chopped fresh thyme
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 tablespoons chopped fresh Italian parsley
Heat butter and oil in large skillet over medium heat until butter is melted and oil is hot. Add sweet potatoes; toss to coat with oil. Cook 7 to 8 minutes or until beginning to brown, stirring occasionally. Stir in garlic, thyme, salt and pepper. Reduce heat to medium-low; cook 20 minutes or until tender and browned. Stir in parsley.
Have a great week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.