Apple Cinnamon Loaf

INGREDIENTS

     1/3 cup brown sugar (not packed)
     1 teaspoon ground cinnamon
     2/3 cup white sugar
     1/2 cup butter, softened
     2 eggs
     1 1/2 teaspoons vanilla extract
     1 1/2 cups all-purpose flour
     1 3/4 teaspoons baking powder
     1/2 cup milk
     1 apple, peeled and chopped

METHOD

Preheat oven to 350 degrees. 

Grease and flour a 9 x 5-inch loaf pan. 

Mix brown sugar and cinnamon together in a bowl and set aside. 

Beat white sugar and butter together in a bowl using an electric 

     mixer until smooth and creamy. 

Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into 

     creamed butter mixture. 

Mix milk into batter until smooth. 

Pour half the batter into the prepared loaf pan. 

Next add half the apples and half the brown sugar cinnamon 

     mixture. 

Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples 

     and add more brown sugar/cinnamon mixture. 

Lightly pat apples into batter; swirl brown sugar mixture through 

     apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center 

     of the loaf comes out clean, 30 to 40 minutes.

Fried Mashed Potato Balls

 

INGREDIENTS

     2 cups cold mashed potatoes
     1 egg, lightly beaten
     3/4 cup shredded cheddar cheese
     1/2 cup chopped green onions
     1/4 cup real bacon bits
     1/2 cup dry bread crumbs
     Oil for frying

METHOD

Place mashed potatoes in a large bowl; let stand at room 

     temperature for 30 minutes. 

Stir in the egg, cheese, onions and bacon bits. 

Shape into 1-in. balls; roll in bread crumbs.

Let stand for 15 minutes.

In an electric skillet, heat 1 inch of oil to 375°. 

Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until 

     golden brown. 

Remove with a slotted spoon to paper towels to drain.

KFC Original Chicken Recipe

INGREDIENTS

     1 whole chicken, cut into pieces
     3 beaten eggs
     4 tablespoons oil

*For the coating*

     2 cups flour
     4 teaspoons paprika
     2 1/2 teaspoons salt
     1 teaspoon pepper
     1 teaspoon poultry seasoning
     1 teaspoon thyme
     1 teaspoon oregano
     1 teaspoon tarragon
     1/2 teaspoon garlic salt
     1/2 teaspoon onion salt
     1/2 teaspoon celery salt

METHOD

     Sift together all the coating ingredients and place in a clean 

          plastic bag. 

     Coat each chicken piece first with the beaten egg, then with 

          the flour mixture in the bag. 

     Make sure you coat each piece completely with the flour.

     Heat the oil in a skillet. 

     Brown the chicken in oil slowly, uncovered. 

     Once browned, cover the skillet and keeping frying on a very 

          gentle heat until the chicken is fully cooked. 

     Place on paper towels to drain out the excess oil.

Bacon Wrapped Maple Glazed Pork Loin

INGREDIENTS

     1 whole boneless pork loin 4-6 lbs.
     2 Tbs. spicy brown mustard
     1 Tbs. soy sauce
     1 Tbs. Worcestershire
     1/2 cup pure maple syrup plus some or drizzling when basting.
     10-12 bacon slices
     Salt, pepper and garlic salt to taste

METHOD

Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.
Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.

Red Velvet Cake with Cream Cheese Frosting

For Cake

INGREDIENTS

1 stick unsalted butter or shortening, softened

1 ½ cups sugar

2 large eggs

¼ cup red food coloring

2 tbs cocoa powder

1 tsp salt

1 cup buttermilk

1 tsp vanilla

2 ½ cups plus 5 tbs Swans Down Cake Flour

1 tbs vinegar

1 tsp baking soda

METHOD

Preheat oven to 350 °.

Line bottom of two 9 x 2 inch buttered cake pans

with parchment paper.

Butter paper and flour pans, knocking out excess.

In a large bowl with an electric mixer beat together butter or

shortening and sugar until fluffy.

Beat in eggs, 1 at a time, beating well after each addition.

In a small bowl whisk together food coloring and cocoa

powder and add salt to butter mixture, beating until

blended.

In another small bowl mix together buttermilk and vanilla.

Add flour in butter mixture in batches alternately with

buttermilk mixture, beginning and end with flour mixture

and beating until batter is blended well.

In another small bowl stir together vinegar and baking soda

and gently stir into batter, do not beat.

Divide batter into pans and smooth tops.

Bake layers in middle of over 35 to 40 minutes, or until a

tester comes out clean.

Cool cake layers in pans on rack 10 minutes before turning

out onto racks.

Remove paper from cakes and cool completely. 

For Frosting

INGREDIENTS

1 cup milk

3 tbs all-purpose flour

1 stick unsalted butter

8 oz cream cheese

1 cup confectioner’s sugar

1 tsp vanilla

METHOD

In a small saucepan stir together milk and flour and cook,

stirring constantly, over low heat until  cooked.

Cool milk mixture.

In a large bowl with a electric mixer beat together butter,

cream cheese, sugar, and vanilla blended well.

Add cool milk mixture and beat until spreadable.

Place 1 cake layer on a cake plate and spread evenly with

about 1 cup frosting.

Top with remaining cake layer and spread remaining frost

evenly over top and sides of cake.

Bacon Waffles with Maple Syrup & Pecans

INGREDIENTS

12 Bacon slices

2 cups Swans Down Cake Flour

2 tbs sugar

2 tbs baking powder

½ tps baking soda

¼ tsp salt

1 ½ cups buttermilk

2 large eggs

½ cup pure maple syrup

½ cup chopped pecans

METHOD

Heat a well-seasoned or non-stick Belgian or standard waffle

 iron.

Preheat oven to 200°.

In a large skillet cook bacon over moderate heat until crisp.

Transfer bacon to paper towels to cool, reserving bacon fat.

Crumble bacon into pieces.

In a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir into buttermilk, eggs, and bacon, including fat (about ½ cup) until batter is smooth.

In a small sauce pan simmer syrup over moderately low heat for 2 minutes.

Spoon batter into waffle iron and cook accordingly to manufacturer’s instructions.

Transfer waffles to a baking and keep warm, uncovered, in middle of oven.

Make more waffle with remaining batter in the same manner.

Serve waffles with syrup, sprinkled with pecans.

Makes 2 ½ cups batter or 5 7-inch round waffles.

This recipe can be found at Swans Down.

Blueberry Cobbler

For Filling

     INGREDIENTS

          3 cups fresh blueberries
          ¾ cups plus 2 tbs water
          ¼ to ½ cup sugar
          1 tbs sugar
          Butter or margin
          Cinnamon

     METHOD

          Preheat oven to 400°.

          In a sauce pan heat together blueberries and ¾ cup water 

               and sugar.

          In a small bowl whisk together cornstarch and remaining 

               2 tbs water until cornstarch is dissolved and add to berry 

               mixture.

          Bring to a boil and boil 1 minute.

          Pour mixture into a 2-quart baking dish.

          Dot with butter or margarine and sprinkle with sprinkle with 

               cinnamon.

For Dough

     INGREDIENTS

          1 cup sifted Swans Down Cake Flower
          1 tbs sugar
          1 ½ tsp baking powder
          ¼ tsp salt
          2 tbs vegetable shortening
          1/3 cup milk

     METHOD

          In a large bowl sift together flower, sugar, baking powder,
               and salt and with pastry blender or two knives blend in
               shortening until mixture resembles coarse meal.
          Add milk, stirring in until combined well.
          On a lightly floured surface with floured hands pat
               dough until ½-inch thick.
          Top berries in pan with dough and prick top to vent or drop
               dough by tsp-fuls over berries.
          Bake cobbler 20 minutes.
          Serve cobbler warm.

Optional Topping

          Vanilla ice cream or whipped cream.

This recipe can be found at Swans Down.