Showing posts with label Restaurants

Olive Garden Lemon Cream Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 29, 2022

If you've ever had the Lemon Cream Cake at Olive Garden, you know just how delicious it is.  This is a copycat recipe that I've made for years now, but wow, does it taste like the OG's.  This is a knockout recipe and shortcuts make it easy to prepare...


1 pkg. White Cake Mix, plus ingredients to prepare
1 pkg. Lemon Cake Mix
½ cup Sour Cream
1 tsp Vanilla Extract
1 Lemon, juiced
1 cup Whipping Cream
1 pkg Mascarpone Cheese
1 cup Powdered Sugar, sifted
4 Tbsp Melted Real Butter


Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan, or if you don't have a 10 inch round baking pan, you can just use a 9" pan and it will be a thicker cake, if you have too much batter, just make a few cupcakes.  A 10 inch cheesecake pan will also work. Cool the cake completely.

For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.  And finally, a dusting of powdered sugar just finishes it off...

Helpful Tips:

 The secret is the mascarpone cheese.

A little lemon zest always makes things better :)

#lemon #lemoncake #lemoncreamcake #olivegarden #olivegardenlemoncreamcake #yummy #foodie #homemade #easterdessert #jancooksrealfood #jancancook #janspicx

Delicious Restaurant Quality Lemon Creme Brulee

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 02, 2022

Oh my, what a special dessert this is.  This Lemon Creme Brulee is a totally decadently richly lemon infused custard topped off with a crackly torched sugar top and it is beyond delicious.  If you are a fan of creme brulee, this takes it to a whole new level.  I first experienced this in a little cafe in New Harmony, In years ago.  I had gone there with my friend, V, and we both were absolutely swooning over how wonderful this dessert was.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 


Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 


Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Better Than Starbucks Iced Lemon Loaf, it's just the BEST!

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 24, 2022

You drive thru #Starbucks, buy a slice of their yummy lemon loaf for at least $3.50, knowing the next time they will have a price increase on your very favorite treat that you just are addicted to, then you buy a Venti Latte with a double shot of espresso, don't forget the tax and the tip, and oops, you've spent a chunka change.  Do that several times a month and it can be really painful.

But there is a better way.  Just make this at home and enjoy a slice every morning for days for a fraction of the price.  There are a lot of copycat Starbucks Lemon Loaf recipes floating around online, I've tried several that were just meh, and then I found this.  And yes, it's ahh-mazing. If you follow me, you know that I'm a huge lover of anything lemon, in fact so much so that next month I'm going to post a new lemon recipe for you every day for the entire month.

So get out your bakeware, grab your ingredients and stir up this yummy lemon bread, you don't even need a mixer.  This is very simple to make and you will love it!  You can even take a walk on the wild side and add some blueberries, but if you do, toss those blueberries in a bit of flour so that they don't all sink to the bottom.


3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream 
1/2 cup canola or vegetable oil, don't use olive oil for this, it needs to be vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (make sure you're using tablespoons not teaspoons)* and preferably use 2 tablespoons of this extract for maximum pucker power 
1 1/2 cups all-purpose flour
 2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze:

1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency


Preheat oven to 350F. Spray a 9×5-inch loaf pan with  cooking spray, then make a parchment paper saddle and put in the pan so that you can lift the cooked loaf out easily.  Also spray the parchment paper with cooking spray.

In a large mixing bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, don't wimp out on this, just do it!

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

Lemon Glaze:

In a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.


Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it will dry out.


I've had a Butter Bell for years and sometimes I just assume that others have them as well.  I'm the kitchen gadget queen, and I try everything, but this is really a great way to keep soft butter on your counter at the ready.

This is the original Butter Bell, it's available in many colors and so worth the money, I have a red one, and I've  used it every day for years.

Butter Bell Link


Olive Garden Lemon Cream Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 04, 2016

Olive Garden Lemon Cream Cake Copycat  All food Recipes



1 pkg White Cake Mix, plus ingredients to prepare

1 pkg Lemon Cake Mix

½ cup Sour Cream

1 tsp Vanilla Extract

1 Lemon, juiced

1 cup Whipping Cream

1 pkg Mascarpone Cheese

1 cup Powdered Sugar, sifted

4 Tbsp Melted Real Butter


Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan and cool the cake completely.

For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.

Helpful Tips:

 The secret is the mascarpone cheese.

A little lemon zest always makes things better :)


544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving.


Collection of Olive Garden Recipes

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 14, 2014






Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes.  Six Sisters Stuff has published all of the above.  You can grab their recipes here...

Recipes courtesy of Six Sisters’ Stuff

Elsah’s Landing Berry Apple Fantasy Pie

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, August 03, 2012


  • Pastry for a double-crust pie
  • 1 cup sugar
  • 4 teaspoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh blackberries
  • 2 cups sliced, peeled apples
  • 2 tablespoons butter, cut up
  1. Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry to a 9-inch pie plate.
  2. In large mixing bowl, stir together the sugar, tapioca, and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand 15 minutes.
  3. Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with the edge of the pie plate. Moisten the edge of the pastry with water.
  4. On a lightly floured surface, roll out the remaining pastry into a 12-inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
  5. Bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the crust is golden and the filling is bubbly. Cool on a wire rack. Makes 8 servings.
    nutrition facts

    Dietary Fiber, total (gm) 3, Calories (kcal) 419, Sodium (mg) 165, Carbohydrate (gm) 57, Protein (gm) 3, Cholesterol (mg) 8, Fat, total (gm) 21

    Source:  Midwest Living Magazine

    Tony Packo's Stuffed Cabbage

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, June 11, 2011


    This recipe for stuffed cabbage is from Tony Packo's Cafe in Toledo, which Jamie Farr made famous on the television series M*A*S*H.

    1 cup uncooked rice
    1 head cabbage, about 3 pounds
    2 pounds ground beef or 1 pound ground pork and 1 pound ground beef
    2 eggs
    2 medium onions, chopped, divided
    1 clove garlic, minced
    2 teaspoons salt
    Pepper and paprika to taste
    1 pound sauerkraut, canned or bulk
    1 can (1 pound) whole tomatoes with juice, mashed
    1 can (10 3/4 ounces) condensed tomato soup
    2 tablespoons sugar
    1 teaspoon salt

    Sour Cream Sauce--

    1 tablespoon butter
    2 small onions, chopped
    3 ounces sour cream
    1 can (1 pound) whole tomatoes with juice, mashed

    In a small bowl, soak the rice in cold water for 15 minutes. Meanwhile, remove the core from the cabbage and immerse the head in boiling water long enough to wilt the leaves, about 10 minutes. Remove from the water and drain. Remove the large leaves and cut out the large vein from the center of each with a triangular cut. In a large bowl, combine the meat, eggs, 1 chopped onion, the garlic, 2 teaspoons salt, the pepper and paprika.

    Rinse the soaked rice well with cold water; drain and add it to the meat mixture. Using your hands, mix the ingredients until well combined. Place about 1/2-cup meat mixture onto each cabbage leaf and roll it up, tucking the sides in like an egg roll. Secure the rolls with a toothpick. Repeat until all the meat mixture is used. Set the rolls aside.

    Removing any remaining core, chop the remaining cabbage. Place it in a large bowl with the sauerkraut, mashed tomatoes and juice, tomato soup, remaining chopped onion, the sugar, 1 teaspoon salt and additional pepper and paprika to taste. Put some of the sauerkraut mixture on the bottom of a large heavy kettle or Dutch oven. Place the cabbage rolls upright around the edge and center of the kettle. Put the remaining sauerkraut mixture on top. Fill the kettle with enough water to cover the tops of the rolls.

    Cover and cook over low heat about 2 hours, adding water as needed to keep the rolls completely covered.

    Meanwhile, prepare the Sour Cream Sauce. In a medium saucepan, melt the butter; add the onions and cook until soft. Stir in the sour cream, tomatoes and juice. Mix well and keep warm until serving time. 

    Yields about 8 servings

    Salzburger Nockerl

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 01, 2011



    6 egg white

    4 egg yolks

    3 tablespoon sugar

    1 1/2 tablespoons flour, sifted

    1 whole lemon zest

    1 teaspoon vanilla extract


    1 oz. butter

    2 tablespoons heavy cream

    2 tablespoons raspberry marmalade

    powdered sugar, before service

    Heat oven to 475 degrees.


    Heat an oval skillet and add butter, cream and

    raspberry marmalade .

    Stir and mix well until skillet and mixture are hot.


    Beat the egg whites until stiff,

    and bring in slowly 3 tablespoons of sugar,

    while the mixer is running.

    Last bring in the vanilla extract.

    Remove mixing bowl with the egg whites

    and fold in by hand with a wire whisk the egg yolks, flour and lemon zest.

    Mix as little as possible.

    With spatula form four individual nockerl, one at the time,

    and place into the hot skillet on top of the hot raspberry mixture.


    Bake in hot oven for 9 to 10 minutes.

    Nockerl should still be soft in the center.

    Remove from oven and top with powdered sugar and serve at once,

    (otherwise the nockerl will collapse)

    on hot two plates (two per person).


    Recipe Source:  Rudy Lechner's Restaurant and Bar


    Thanks Carlene for telling me about this unusual recipe..


    Olde Spaghetti Factory Spaghetti with Browned Butter & Mizithra Cheese

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 02, 2011

    We were at The Olde Spaghetti Factory in Nashville over the Christmas Holidays. I had this dish and it's just incredible.  It's so simple, but it's one of the best pasta dishes I've ever eaten.  The recipe is readilly available on the internet, so simple to make, and absolutely DIVINE!

    ~ jan

    Spaghetti with Browned Butter and Mizithra Cheese

    1 lb. spaghetti or your pasta of choice
    1 cup browned butter
    1 cup mizithra cheese

    Brown butter by bringing butter to a boil in a saucepan, stirring constantly and watching so that it doesn't foam over the edge of the pan.  Once the foam starts to subside, continue boiling until it turns an amber color - 1 or 2 minutes should be long enough.  There will be sediment at the bottom of the pan, don't disturb the sediment, you don't want this in your finished browned butter.  Let the butter cool for a couple of minutes in the pan and strain, leaving sediment residue in the pan.

    At this point it can be refrigerated to use later.

    To make the dish, boil the pasta, divide into four serving bowls, top each serving with 1/4 cup of the cheese and spoon over 1/4 cup hot browned butter.

    You can purchase mizithra cheese at The Olde Spaghetti Factory, or at local cheese shops.  If you don't have either in your town, you can purchase the cheese online.

    The Olde Spaghetti Factory is now offering a new version of this dish with bacon, garlic and mushrooms.  But I'm a purist, I love this original recipe.

    Joe’s Crab Shack Famous Key Lime Pie

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, June 12, 2010

    joes stone crab key lime pie

    In the 1950's, the only pie at the legendary Joe's Stone Crab in Miami Beach was apple pie. "But a visiting food critic from Chicago mistakenly mixed Joe's up with another restaurant and praised the Key Lime Pie," wrote Geoffrey Tomb of the Miami Herald after an interview with Jo Ann, the creator. Requests came flooding in, and Bass's father told her to develop a recipe. After a few modifications from new chefs at the restaurant, here is today's signature pie.

    For the Filling:

    5 egg yolks
    2 can(s) (14-ounce) sweetened condensed milk
    1 cup(s) fresh lime juice Zest of 1/2 lime

    For the Graham Cracker Crust:

    10 graham crackers, crushed
    1/4 cup(s) sugar 5 tablespoon(s) melted butter

    Whipped cream, optional

    Directions For the filling: Mix yolks, milk, juice, and zest.

    For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.

    Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

    Kona Coffee Creme Brulee

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, June 03, 2010
    Kona coffee creme brulee

    Dear SOS: I need a recipe from CafΓ© O'Lei in Kihei, Maui.

    We had the best Kona coffee crème brulee and would kill for this recipe. Would you be able to get it?

    Laurie Selwitz

    Dear Laurie: CafΓ© O'Lei was happy to share their recipe for this smooth custard with rich coffee flavor. These desserts are perfect for company; bake them ahead and chill in the refrigerator until ready to serve, then brulee as needed. Mahalo!

    Servings: 6

    Note: Adapted from CafΓ© O'Lei restaurants in Maui. To make the coffee syrup, simmer 2 cups brewed coffee until reduced to one-quarter cup, about 7 to 10 minutes.


    2 1/4 cups heavy cream
    1/2 vanilla bean, split
    1/2 cup plus 1 1/2 tablespoons sugar, plus extra for bruleeing
    5 egg yolks
    1/4 cup coffee syrup (reduced from 2 cups brewed coffee, preferably Kona)
    1. Heat the oven to 350 degrees. In a large saucepan, heat the cream and vanilla bean over medium-high heat until the cream almost comes to a boil.
    2. While the cream is heating, in a large bowl, whisk together the sugar and egg yolks until blended.
    3. Slowly whisk the hot cream into the eggs to temper, until all of the cream is incorporated. Discard the vanilla bean.
    4. Stir the coffee syrup into the custard, then strain, removing any lumps.
    5. Divide the custard among 6 (5-ounce) ramekins and place the ramekins into a large baking dish. Fill the dish with boiling water to come halfway up the sides of the ramekins.
    6. Gently place the baking dish in the oven. Loosely cover the top with a sheet of foil and bake until the custards are set (they will form a skin and jiggle slightly when tapped), about 25 minutes. Remove from heat and cool slightly.
    7. When the ramekins are cool enough to handle, place the custards in the refrigerator to chill completely. The custards will keep for 2 to 3 days, refrigerated.
    8. Place a little sugar on top of each custard and brulee with a torch before serving.
    Each serving: 433 calories; 4 grams protein; 23 grams carbohydrates; 0 fiber; 37 grams fat; 22 grams saturated fat; 298 mg. cholesterol; 20 grams sugar; 43 mg. sodium.

    Source:  Culinary S.O.S. LA Food Times

    Luna Park S’Mores from The Best Food I Ever Ate

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, July 08, 2009

    Another recipe from The Best Food I Ever Ate.  This time it’s S’mores from Luna Park Restaurant.  The chef makes his own graham crackers, fudge sauce and toasts the marshmallows.  This recipe is for the kid in all of us…

    Graham Crackers

    Blend together in a kitchenaid fitted paddle:

    ½ C Sugar

    1 C brown sugar

    1 C pastry or all purpose flour

    2 C graham flour

    ½ tsp. Baking powder

    pinch salt

    Add, and paddle at med speed until resembles sand:

    ½ C shortening

    Stir together, and add the following:

    ½ tsp vanilla extract

    ½ C (or more, as needed) whole milk

    Blend until comes together, do not over mix. Portion onto sheets of parchment paper, top with second sheet, and roll very thin, approx. 1/16” thick. Remove top sheet. Bake in a 375-degree oven, scoring halfway through baking with a pizza cutter. Finish until golden brown. Cool completely, and store in an airtight container.

    Hot Fudge

    Stir together:

    5 oz unsweetened cocoa

    6 oz brown sugar

    6 oz sugar

    Bring to a boil:

    1 ¼ C Heavy cream

    8 oz butter

    pinch salt

    Pour over dry ingredients, return to low heat, and whisk until smooth

    Toast a ramekin of miniature marshmallows in a 400 degree oven until melted and toasty brown -

    Serve in individual bowls so everyone can make their own s’mores..  Enjoy!

    Rustic Apple Tarts from The Best Thing I Ever Ate

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, July 08, 2009

    Rustic Apple Tarts by David Leite

    by Johanne Killeen and George Germon
    of Al Forno Restaurant, Providence, RI
    Makes 4 tarts

    Another favorite recipe from Food TV’s, “The Best Thing I Ever Ate” – this one is for Dilly, she and hubby are our apple lovers, well, John, too.  Anyway, I saw this recipe on the show and the people eating it were totally orgasmic, so it must be good!!! Right??

    Because these tarts are less bothersome to make than a pie — they take all of 30 minutes to make once you have the dough prepared — you can file them under easy-to-make. I bake them for weeknight dinners, brunches, picnics, even late-night snacks.—David Leite

    2 cups all-purpose flour
    1/4 cup sugar
    1/2 teaspoon kosher salt
    1/2 pound cold unsalted butter, cut into 1/2-inch cubes
    1/4 cup ice water
    2 tablespoons sugar mixed with 2 teaspoons freshly grated ginger
    2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
    2 tablespoons sugar
    1 tablespoon unsalted butter, quartered

    Vanilla ice cream, optional

    1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.

    2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.

    3. Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.

    4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.

    5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.

    Brigsten’s Pecan Pie

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, July 08, 2009 is quite possibly the most amazing, fantastic pecan pie yet, girlfriends.  I was watching FoodTV, and chefs were talking about their very favorite desserts.  One of them was this recipe, from Brigsten’s Restaurant in New Orleans.  I was intrigued because it was made with roasted ground pecans in the filling.

    So I went online, sure enough, I found not only the recipe, but a video from the Chef, himself!  Is this cool or what???

    It looks identical to the one they showed on television, except they served it with a caramel sauce, instead of whipped cream, which would take it still to another level.  So I’ll try and find a caramel sauce, but in the meantime I couldn’t wait to post this.

    Frank Brigsten is amazing in this video.  I think I’m in love!  He’s so calm, and explains things so well, he makes it look so simple. 

    It’s not exactly pecan pie season, but this looks like a keeper for sure.  I’ll be trying it this fall.

    Take time to watch the video, it’s so worth it…

    Link to Pecan Pie with Fresh Whipped Cream Video

    If you don’t have a current version of Adobe Flash Player, you will need to download it to access the video.  It’s worth the trouble, though, pinkie swear.  ~ jan

    And here is the recipe…

    Serves:  8

    Cooking Time:  2 hours

    For the Dough

        * 1 cup all-purpose white flour
        * 1/2 tsp salt
        * 7 tbsp cold unsalted butter, grated
        * 1/4 cup ice water

    For the Filling

        * 1/2 cup darkly roasted pecans, ground
        * 3 eggs
        * 1 cup granulated white sugar
        * 1 cup dark corn syrup
        * 2 tbsp melted unsalted butter
        * 1-1/2 tsp pure vanilla extract
        * 1/8 tsp salt
        * 1 cup medium pecan pieces

    For the Whipped Cream

        * 1 cup high quality cream
        * 1/4 cup granulated sugar
        * 1/4 tsp vanilla extract

    Special Equipment

        * hand grater
        * 10" pie pan


    Preheat oven to 350 degrees

    Make the Dough

       1. To make the dough, sift the flour and  salt into a mixing bowl.  Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
       2. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
       3. Add the ice water and blend well until thoroughly incorporated.  Be careful not to overwork the dough.  Form the dough into a ball and place it on a lightly floured cutting board
       4. Roll out the dough, adding flour as necessary, to 1/8" thickness.  Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
       5. Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use

    Make the Filling

       1. In a mixing bowl, add the eggs and whisk until frothy, about 1 minute
       2. Add the sugar and whisk for 1 minute
       3. Add the corn syrup, melted butter, vanilla, 1/8 tsp of salt, and the ground roasted pecans.  Whisk until well blended.  Stir in the pecan pieces and blend well

    Bake the Pecan Pie

       1. Pour the filling into the pie shell.  Bake at 350 degrees for 40 minutes.  Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
       2. Remove from oven and cool at room temperature for at least 1 hour before serving

    Make the Whipped Cream

       1. Have a stainless still bowl chilled in the refrigerator
       2. Whisk together cream, sugar & vanilla to stiff peaks

    Almost Olive Garden Salad and Dressing..

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, May 03, 2009

    Almost-Famous Garden Salad

    We all love Olive Garden Salad, it’s a total girl thing.  My Food Network Magazine duplicated their recipe.  This salad dressing differs from other ones I’ve seen online that tried to copy them.  This is a must try, ladies.  I would make it tonight but I don’t have white wine vinegar.  If you make this, let me know what you think.  I’m really excited about the possibility of making this at home and having it taste like Olive Garden.  Hot Damn, wouldn’t that be something?

    ~ jan


    For the dressing:
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons white wine vinegar
    • 3 tablespoons Miracle Whip
    • 1 tablespoon lemon juice
    • 2 tablespoons grated parmesan cheese
    • 1/4 teaspoon garlic salt
    • 1/2 teaspoon dried Italian seasoning
    For the salad:
    • 1 10-ounce bag American salad blend
    • 1/4 red onion, thinly sliced
    • 4 small pickled peppers, such as pepperoncini
    • 1 small vine-ripened tomato, quartered
    • 2 tablespoons sliced black olives
    • 1/2 cup large croutons
    • 1 tablespoon grated


    Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

    Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

    Almost Olive Garden Breadsticks

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, May 03, 2009
    Almost-Famous Breadsticks

    This recipe is from my Food Network Magazine, they duplicated Olive Garden’s Breadsticks….


    For the Dough:
    • 1 package active dry yeast
    • 4 1/4 cups all-purpose flour,plus more for dusting
    • 2 tablespoons unsalted butter,softened
    • 2 tablespoons sugar
    • 1 tablespoon fine salt
    For the Topping:
    • 3 tablespoons unsalted butter,melted
    • 1/2 teaspoon kosher salt
    • 1/8 to 1/4 teaspoon garlic powder
    • Pinch of dried oregano


    Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

    Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

    Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

    Yield – 16 Breadsticks

    Applebee’s Triple Chocolate Meltdown with Ice Cream….

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, April 06, 2009

    Applebee's Triple Chocolate Meltdown Cake
    8 (1 oz.) squares semisweet chocolate
    1/2 C. unsalted butter
    3 whole eggs
    3 egg yolks
    1/3 C. sugar
    2 tsp. vanilla extract
    3/4 C. flour

    Preheat oven to 425ΒΊF. Heavily butter and then flour 8 (1-cup) ramekins or coffee cups. Set cups on a cookie sheet. Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled.

    Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like cream and become beige-colored. Fold in the cooled chocolate and vanilla extract. Sift the flour over chocolate and fold in. Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a piece of frozen lava deep into the center of the half-baked batter in each cup. Return to oven and bake for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool in cups on a wire rack for 10 minutes.

    Chocolate Sauce
    8 (1 oz.) squares semisweet chocolate
    1 C. cream
    1/2 C. sugar

    Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups.

    To assemble, make Chocolate Sauce. Drizzle Chocolate Sauce in a north-south zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going east-west to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, chocolate will spill out of the warm cake

    Source:  Yahoo Answers

    Olive Garden Pasta e Fagioli

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, April 18, 2007

    1 pound ground beef
    1 small onion, diced (1 cup)
    1 large carrot, julienned (1 cup)
    3 stalks celery, chopped (1 cup)
    2 cloves garlic, minced
    2 14.5-ounce cans diced tomatoes
    1 15-ounce can red kidney beans (with liquid)
    1 15-ounce can great northern beans (with liquid)
    1 15-ounce can tomato sauce
    1 12-ounce can V-8 juice
    1 tablespoon white vinegar
    1 1/2 teaspoons salt
    1 teaspoon oregano
    1 teaspoon basil
    1/2 teaspoon pepper
    1/2 teaspoon thyme
    1/2 pound (1/2 pkg.) ditali pasta

    1. Brown the ground beef in a large saucepan or pot over medium heat.
    Drain off most of the fat.
    2. Add onion, carrot, celery and garlic and sautΓ© for 10 minutes.
    3. Add remaining ingredients, except pasta, and simmer for 1 hour.
    4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
    of boiling water over high heat. Cook for 10 minutes or just until
    pasta is al dente, or slightly tough. Drain.
    5. Add the pasta to the large pot of soup.
    Simmer for 5-10 minutes and serve. Serves 8.

    Haub House Bread Pudding with Whiskey Sauce

    by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 18, 2007

    Haub House
    Bread Pudding

    4 cups milk
    5 cups dry bread, broken
    3 eggs
    2 cups sugar
    2 teaspoons vanilla
    1 cup raisins
    3 tablespoons butter

    Soak bread in milk, then crush with hands until well-mixed. Add eggs, sugar, vanilla and raisins. Stir well.

    Melt butter in a 13-by-9-inch glass baking dish. Pour mixture into the dish.

    Bake at 375 degrees until very firm. Let cool, then cut into squares. Place on individual dishes when ready to serve.

    Add sauce. Heat under broiler or in microwave.

    Whiskey Sauce
    5 tablespoons butter
    ◊ cup sugar
    1 egg
    2 ounces Yellowstone whiskey
    Cream butter and sugar. Cook almost to a boil, then add beaten egg and cook for one minute. When cool, add whiskey.