Cheese Biscuits

Cheese Biscuits, RRR 1, pg. 37

I love biscuits for breakfast and these were perfect for the early St. Patrick’s day parade! They are so cheesy and great for any day though!

Ingredients

  • 1 pound American cheese
  • 1/4 pound butter
  • 1/3 cup cool water
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon paprika

Instructions

Cream the cheese and butter. Add water. Add dry ingredients sifted together. Let stand in refrigerator for 2 hours. Roll out thin, cut, and bake in 450 degree oven about 10-12 minutes. Makes about 20 small biscuits. Cut smaller, these are good for cocktail parties and coffees.

Here is a picture of the finished biscuits.

Cinnamon Cookies

With Mardi Gras coming up, I thought these cinnamon cookies would be perfect to bring to a party or a parade snack! I added some Mardi Gras colored sprinkles to make them more festive! I would recommend greasing the pan before baking, they did stick to the pan.

Cinnamon Cookies, RRR 1, pg 193

Ingredients:

    2 sticks butter
    1 cup sugar
    2 egg yolks
    1 cup flour
    1/2 teaspoon baking powder
    4 teaspoons cinnamon
    2 egg whites
    1 cup chopped nuts

Instructions:

Set oven to 300 degrees. Cream butter and sugar. Add egg yolks, flour, baking powder and cinnamon. Spread thin on an ungreased cookie sheet. Over this spread two egg whites stiffly beaten. Sprinkle with chopped nuts. Bake for 40 minutes. Cut into squares to serve.

Below is a photo of the finished cookie!

Claire’s Chewy Chocolate Cookies

Claire’s Chewy Chocolate Cookies, RRR III, pg 224

With Valentine’s Day coming up, I thought I’d share a healthy treat to share with you and your loved ones. In case you didn’t know, RRR 3 is the healthy cookbook so I found some tasty chocolate cookies that will crave your sweet tooth!

Ingredients:

  • 2/3 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs or 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 1/4 cups broken pecan pieces

Instructions:

Cream oil and sugar. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt and add to creamed mixture. Stir in pecans. Drop by teaspoonfuls on ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes, being careful not to over-bake.

Yield- 7.5 dozen cookies.

My batch made much less though, but my cookies were larger.

Each cookie has 52 calories. This is significantly lower than any store bought candy. Here is a link for calorie comparison in candies as well as photos of my cookies!

http://www.cnn.com/FOOD/resources/food.for.thought/sweets/compare.candy.bar.html

Pecan Praline Bacon

Pecan Praline Bacon is nice to make for company for the holidays for a Christmas/New Year’s brunch!

Ingredients:

  • 1 pound thick-slice bacon
  • 1/4 cup sugar
  • 1 1/2 teaspoons chili powder
  • 1/4 cup pecans, finely chopped

Instructions:

Arrange the bacon slices in a single layer in a shallow microwave-safe dish. Microwave on high for 5 minutes; drain. Transfer the slices to a rack in a large baking pan. Bake at 425 degrees for 10 minutes. Mix the sugar and chili powder in a bowl and sprinkle over the bacon. Top with the pecans. Bake for 5 minutes longer or until brown and crisp. Drain the bacon Praline side up on paper towels.

Serves 6

Fool’s Toffee

If you visited our booth at Hollydays, you may have tasted Fool’s Toffee already and should know how awesome it is!! This is a great dessert for the Holidays or really any occasion!

Saltine crackers may seem like an unusual ingredient to use in a toffee recipe, but do not be “fooled” into thinking this is a mistake. This secret ingredient makes the toffee much lighter and crispier than using graham crackers. Teenagers love to make this candy. Makes a great gift for teachers, coaches and friends.

Ingredients:

  • 36 to 40 saltine crackers (1 sleeve)
  • 1 cup (2 sticks) of butter
  • 1 cup of packed dark brown sugar
  • 2 cups (12 ounces) milk chocolate chips
  • 1/2 to 1 cup chopped pecans

Instructions:

Line a 10 X 17 inch baking pan with foil and coat the foil with butter. Arrange the saltine crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.

Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until chocolate chips soften. Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.

Here are some photos of the finished dessert!

Ernest’s Marinade for Crab claws

Ernest’s Marinade for Crab Claws, RRR 2, pg 168

Ingredients:

  • 1 cup chopped green onions, tops and bottoms
  • 1 cup chopped celery, leaves and stalk
  • 4 pods garlic, chopped
  • 1 cup chopped parsley
  • 2 cups Spanish olive oil
  • 2 cups tarragon vinegar
  • Juice of 6 lemons
  • 2 tablespoons salt
  • 1 tablespoon pepper

Instructions:

Chop first four ingredients as fine as possible with French knife. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving. This marinade is also excellent for boiled shrimp.

This is a great appetizer for the holidays coming up! Here are some more pictures below.

Adam’s Autumn Biscuits

Yay it’s finally fall! My favorite season! Since it’s fall, I decided it was time for some pumpkin! These would be great after game-day or even to serve at game-day!

Adam’s Autumn Biscuits, RRR 3, pg 97

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup margarine, chilled and cut into small bits
  • One 16 ounce can unsweetened pumpkin purée
  • 2 tablespoons 1% or less buttermilk
  • 1/2 cup white raisins
  • 1/2 cup brown sugar

Instructions: Preheat oven to 400 degrees. Sift the flour, baking powder, salt, brown sugar, orange zest, cinnamon, and nutmeg into a mixing bowl. Using a pastry blender or food processor, cut the margarine into the four mixture until it resembles very coarse meal. Add pumpkin and raisins. Pat the dough into 1/2 inch thickness on a well-floured surface. Cut into using a floured 1 inch cutter. Place biscuits on baking sheet sprayed with vegetable oil cooking spray. Brush biscuits with milk and top with one teaspoon of brown sugar per biscuit.

Yield: 24 biscuits

I baked for about 18 minutes in the oven. The biscuits were a different consistency than I am used to, but very tasty! Great fall treat! Below are some pictures of the biscuits. Enjoy!

Magnolia Mound Punch

One of my friends was married at Magnolia Mound Plantation a few years ago. It was a beautiful day in late Spring with their nearest and dearest mingling under the oak trees as the Spanish moss swayed in the Mississippi River breeze. This punch is a perfect tribute to that day and the love my sweet friend shares with her husband. I like to load it up with some Ponchatoula strawberries fresh from the Red Stick farmer’s market to make it a truly local treat.

It also makes an insanely beautiful cocktail for the holidays. These photos were featured in our Junior League newsletter, thanks to the lovely Kaela from Kaela Rodehorst Photography.

Magnolia Mound Punch RRR Blog 1

Magnolia Mound Punch (RRR II, Page 26)

  • 1 bottle pre-chilled strawberry wine such as St. Martin’s (not strawberry flavored wine)
  • One 32-ounce bottle pre-chilled ginger ale
  • Fresh Strawberries

Mix first two ingredients. Strawberries may be floated in the punch as decoration. Makes 12 to 14 four-ounce servings.

Magnolia Mound Punch RRR Blog

Couldn’t be easier!

 

 

Cream Cheese Dainties

Snow in the Deep South is a rare sight, but that doesn’t keep us southerners from hopefully wishing for a white Christmas. These festive treats make a beautiful addition to your holiday table and add the appearance of “snowballs”. Be sure to give yourself a little time in the preparation of these treats as the 1-2 hour chill time is critical to their presentation and helps them bake evenly. Although these “snowballs” are far too tasty to throw, make plenty and enjoy them with those you love, give as gifts or bring to your next cookie swap.

Cream Cheese Dainties

Cream Cheese Dainties, (RRR II Pg. 215)

  • ½ cup butter or margarine
  • One 3-ounce package cream cheese, softened
  • ½ cup sugar
  • ¼ teaspoon almond extract
  • 1 cup sifted flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups crisp rice cereal, coarsely crushed
  • Red and green candied cherries

 

Cream butter, cheese, sugar and almond flavoring until light. Sift flour, baking powder and salt. Stir in butter mixture just until combined. Chill 1 to 2 hours. Shape into balls, roll in cereal and place on ungreased cookie sheet. Top each with a cherry. Bake at 350 degrees 12 to 15 minutes. Cool on racks. Makes 4 dozen.