Tis the season, cough, cough, hack, hack. If only there was an all natural cough syrup that actually worked.
This Southern girl loves biscuits and gravy, I grew up eating it and I know my way around a skillet making it. Dolly's recipe is seriously good, knock your socks off gravy. This gravy thickens quickly and smells amazing from the thyme and pepper. Don't be tempted to omit the thyme, trust me, it's what takes it over the top. It's subtle, not overpowering.
Ingredients
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream*
Biscuits sausage patties and bacon for serving
Steps
In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.
Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.
Serve over biscuits and sausage patties.
*If you want to reduce the calories use Half & Half or Fat Free Half & Half, that works well, also.
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🥕 I absolutely loved this salad and they took it off the menu. I've searched the web, looking for the "authentic" salad and found it on their website. Chick-fil-A was kind enough to share if after they discontinued it. This is so easy to make, and it's just SO good. 🥕
4 1/2 cups shredded carrots
1 (8oz) can or 2/3 cups crushed, unstrained pineapple
3/4 cup raisins
1/2 cup mayonnaise
1/2 cup and 2 tablespoons sugar
1 1/4 tablespoons fresh, unstrained lemon juice (no seeds)
Makes 13-14 servings
Simply mix all ingredients together and enjoy! How easy is this.
Note: Finely shredded carrots do work the best for this recipe. It's a little elbow grease, but use your box grater on the fine setting, turn on some music and start grating...
They even give us a link to download a recipe card, what a great company this is. Here's the click
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Ingredients
1 box of Brownie Mix, my favorite is Ghiradelli
1-11 oz. jar of Hot Fudge Sauce, Smuckers is great, so is Mrs. Richardson
3 large Eggs
1/3 cup Canola Oil
9x5 Loaf Pan
Steps
In a med bowl combine all of the ingredients, mix until smooth.
Spray a 9x5 loaf pan with cooking spray and fill about 3/4 of the way up. Bake it at 350 degrees for approximately 45 minutes, or until it’s cooked all the way through. Test at 45 minutes and if it isn't done and it looks like it's getting too brown, poke holes in foil, make a tent and put over it loosely to finish cooking.
Note: I'm a big believer in parchment paper slings, because your bread will lift right out. Just spray the pan, take parchment paper, and fit lengthwise in the pan with the sides hanging up at the top, spray the parchment paper and your bread will lift right out. Just let it cool about 10 minutes and go for it. Here is an example for you. Trust me, best tip EVER!
Serve it warm and gooey with a cold glass of milk or a cup of coffee. SO . GOOD !
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Oh, this is a good one. It's fresh, zingy, deliciously wonderful rice and this is coming from a girl who doesn't care for cilantro. But in this dish, it just brings it all together. I made her entire meal from an episode on Magnolia Table and it was delicious. I'll be doing this again soon, for sure.
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 cup basmati or long-grain white rice ~ I used basmati
1 3/4 cups chicken broth
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Steps
In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the rice and sauté until the rice begins to brown a little, 2 to 3 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. Fluff the rice with a fork.
Meanwhile, in a small glass bowl, melt the remaining 3 tablespoons butter in the microwave, about 30 seconds. Stir in the lime zest and juice.
Pour the lime butter over the hot rice, add the cilantro, and stir until combined. Season with the salt and pepper.
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These adults only brownies are Ralph Lauren's favorite. The secret to these brownies, other than the intense chocolate flavor, is the glaze on top. It's spiked with a healthy dose of rum. The rum breaks through the sweetness and gives these brownies a wickedly different kind of indulgence. It also makes it an adult treat since the glaze never gets hot enough to cook the alcohol off. Just leave a few without the rum glaze if you have kids in the house
Legend says that Ralph loved Nana’s brownies so much that he offered to put a brownie department in his stores so he would not have to wait until his October birthday when she would make another batch for him.
Ingredients
2 cups all-purpose flour 250 grams
1 ½ teaspoons baking powder
½ teaspoon salt
6 oz unsweetened chocolate chopped (170 grams)
2 sticks unsalted butter 230 grams
3 cups sugar 600 grams
6 large eggs
1 tbsp. pure vanilla extract
1 1/2 cups chopped walnuts plus more for garnish
Rum Glaze
6 tbsp. unsalted butter 84 grams
4 oz. unsweetened chocolate chopped, always buy good quality chocolate
1/2 confectioners’ sugar
Pinch of salt
2 tsp. pure vanilla extract
4 tbsp. dark rum or brandy 56 ml
Steps
Preheat the oven to 375°F. Grease a 9×13 inch metal baking pan. Make a saddle so you can lift cooked brownies out of pan by lining pan with parchment paper, coming up the sides enough to lift it out. Also spray both the pan and the parchment paper with cooking spray.
In a small bowl, whisk together the flour, baking powder, and salt.
In a saucepan, melt the chocolate and butter with the sugar over medium-low heat. Remove from heat and stir until smooth.
In a large bowl, beat the eggs and vanilla until mixed but not frothy. Stir in the chocolate mixture and then the flour mixture until fully incorporated. Fold in the chopped walnuts.
Spread in the prepared pan. Bake for 30-35 minutes, until the edges are set and a cake tester comes out with a few crumbs attached. Let cool. The brownies should sink a bit as they cool, that's what you want, you don't want to overcook them.
Meanwhile, make the rum glaze: In a medium saucepan, melt the butter and chocolate over low heat. Sift in the confectioners’ sugar and salt. Stir in the vanilla and rum, and keep warm.
Spread the brownies with the warm rum glaze so that it drips off the edges. Cut into 2-inch squares and decorate each with a walnut half. Refrigerate for 1 hour before serving.
Notes
You can also sprinkle some chocolate chips on top before baking.
HALF BATCH: Use and 8 inch square pan and bake for 35 minutes or until internal temperature is about 208-210. Brownies will puff up and sink a bit as they cool.
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Absolutely, positively, without a doubt, the best lemon pie recipe of all time. This famous pie is just perfection. This the pie your mother and your grandmother made, the one that has been on family tables for generations and often times the old recipes are best, and this is the BEST of the BEST. You won't find a better lemon pie recipe, I've made it for years and years and it never fails.
Filling:
1 1/3 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter
Never-Fail Meringue:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt
Directions:
1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust. You must let it come to room temperature before putting in your pie pan or it will break into pieces. It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.
2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.
3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.
4. Add the lemon extract, butter and vinegar, and stir thoroughly.
5. Pour mixture into deep 9-inch pie shell, and let cool.
5. To make meringue, blend cornstarch and cold water in a saucepan.
6. Add boiling water, and cook, stirring until clear and thickened.
7. Let stand until COMPLETELY cold.
8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.
9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.
10. Spread meringue over cooled pie filling.
11. Bake at 350 degrees for 10 minutes or until top is lightly browned.
Note:
If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.
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