Chocolate Brownie Crunch

                                                                 Cook time: 50 min.

Butter for greasing pan

1 (21 ounce box) brownie mix

3 large eggs

1 cup chopped pecans

10-chocolate-carmel covered wafers

Ganache for brownig topping (follow recipe)

Whipped toppin

Fresh rasberries

chocolate shavings

Makes 4-6 large brownies 

Preheat oven to 350*F

prepare brownies as directed on the box "For Cake Like Brownies"

but add additional 3 eggs

Spread half the batter into an 8x8 in. prepared pan.

Top evenly with the pecans and chocolate caramel covered wafers

Cover with remainder of batter.

Bake for 35-40 min. or until brownies are almost cooked through

Remove brownies from oven, cool completely.

Remove brownies from pan keeping square intact. (place on baking sheet).

Top with ganache whipped toppings, rasberries and chocolate shreddings.

Ganache

2 tablespoon light corn syrup

4 ounces semi-sweet chocolate, finely chopped

1/2 cup heavy creamed, warmed

Mix together syrup and chocolate, pour warm cream over syrup and chocolate

Stir until melted.

Whipped Topping

1 cup heavy cream

1/4 cup confectioners sugar

2 tablespoon cognac

Whip the heavy cream, adding the sugar and cognac





Momma Daisy's Buttermilk Biscuits

Butter  for greasing

2 1/2 cups white lily or all-purpose flour

plus more for work surface

2 teaspoons baking powder 

1/2 teaspoon salt

2 tablespoon cold lard or vegetable shortening

2 tablespoon cold unsalted butter

1 cup well-shaken buttermilk

Makes About 20 biscuits And 1"HoeCake"

Preheat ht oven to 425*F. Grease two baking sheets with butter.

Sift the flour, baking powder and salt together in a large mixing bowl.

Add the lard or shortening and butter, and use your fingers

or a fork to work the liquid into the flour-and- fat mixture.

After you've added all the buttermik, you should be able to form

the dough into a moist ball.

Transfer the dough into a floured work surface and pat it

into a 9-10 inch round ball

Use a rolling pin  to roll out the ball (adding more flour as needed

to prevent sticking)

using lightly floured 3 inch. biscuits cutters, cut the dough into

round balls and transfer them to a buttered baking sheet.

Collect the dough scraps and form them into a ball,

roll out a second time and cut the dough into biscuits.

Collect the remaining scraps and pat them into round balls or hoe cakes.

Bake the biscuits for 10-12 min. until they are golden brown

(the hoecake might take a few minutes longer)

Crusty Cornbread

                                                                         Makes 6-8 Servings

Preheating the cast-iron skillet in the oven creates a crispy golden crust.

2 cups all-purpose flour

2 cups finely ground yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder 

2 teaspoon salt

2 1/4 cups  milk

2 large eggs

6 tablespoons butter, melted and slightly

1 tablespoon rendered bacon fat (or butter, shortening, or vegetable oil)

Preheat oven to 400*F

Place a 10-inch cast-iron skillet in the oven

and heat for at least 30 minutes.(Meanwhile make the batter).

Whisk together flour, cornmeal, sugar, baking powder and salt

in a large bowl.

In a medium bowl, mix together milk, eggs and butter.

Make a well in the center of the dry ingredients,

and pour the wet ingredients into the well.

Use a fork or spatula to stir until evenly combined.

Remove skillet from oven, add the bacon fat to the skillet and swirl to coat.

Pour the batter into the skillet,

using a spatula spread the batter evenly across the pan.

Bake for 25-30 min. until lightly golden and firm

and springy to the touch.

2 tablespoons butter

1 shallot finely chopped

1 1/2 cups long grain rice

1/2 teaspoon kosher salt

Freshly ground black pepper to taste

2 1/2 cups chicken stock

2 sprigs fresh thyme

2 bay leaves

1 garlic clove, smashed

1 tablespoon chopped fresh flat-leaf parsley

Serves 4-6

Melt the butter in a 2-quart saucepan over medium heat..

Add shallot and saute until the rice is glossy and coated w/butter

Season the rice with the salt and some peper

and add warm stock, the sprigs of thyme, bay leaves and mashed garlic cloves.

Bring mixture to a simmer, cover the pot with a tight-fitting lid.

reduce heat to low and cook for  15-17 min. until all of the liquid has been removed

Remove the pan from the heat, and keep it covered for another 5 minutes.

Remove the lid, take out the thyme, bay leaves and garlic.

Fluff the rice with a fork, add the chopped  parsley at the same time.

Momma Daisy's Peach and Blackberry Cobbler

Buscuit Topping

2 cups all-purpose flour, plus more (for work surface)

1/4 cup cornmeal

1/4 cup plus 2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoon cold unsalted butter plus more for baking dish

2 tablespoons vegetables shortening

1 cup whole milk

1 large egg, lightly beaten

Peach Filling

2 pounds fresh peaches, peeles, pitted and slices

(or 2 pounds frozen sliced peaches, thawed)

1 cupp firmly packed light-brown sugar

2 teaspoons fresh lemon juice

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

pinch salt

1 teaspoon pure vanilla extract

2 pints fresh blackberries or (10 ounces frozen blackberries unthawed)

vanilla  ice cream (optional)

Serves 6-8

 buscuit topping

In large bowl, whisk together the flour, cornmeal, 1/4  cup sugar, baking powder and salt.

cut in the butter and shortening until the mixture resembles coarse crumbs.

using a fork, stir in the milk and egg just to combine (do not over mix)

set aside while preparing the filling

To make the peach filling, preheat the oven to 350*F

Generously butter a 7x11- inch baking dish.

Heat the peasches, brown sugar, lemon juice, cornstarch, cinnamon,

and pinch of salt ina medium sauce pan over medium high heat.

Bring the peaches to a boil, stirring frequently.

Reduce the heat to medium-low and simmer, stirring until the sauce thickens

and the peaches have softened (5 min.)

Remove from the heat and stir n the vanilla and blackberries.

Transfer the filling to the prepared baking dish.

Use a spoon to scoop approximately 2 tablespoons of batter

 and use another spoon to place the batter on top of the fruit mixture.

Continue with the remaining batter, covering the fruit  evenly.

Sprinkly top of the biscuits with the remaining 2 tablespoon

or until the biscuits are golden brown and the filling is bubbly and thick around edges.

cool for  10 minutes, then serve warm with ice cream (optional)

*If you use frozen blackberries, do not thaw them.

Toss them with 2 tablespoons of flour before combining

them with the peaches.

Spicy Fried Chicken

Two 3-4 pound chickens (cut into 8 pieces)

3 tablespoons hot sauce

1/4 cup B.B.Q. seasoning

1 1/4 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon white pepper

1/2 teaspoon garlic powder

2 cups well-shaken buttermilk

4 cups all-purpose flour

Peanut oil, for frying

Serves 4-6

Place the chicken in a large bowl.

Pour hot sauce over the chicken

In a small bowl whisk together 2 teaspoons of the B.B.Q. seasoning,

with the salt, black pepper, cayenne, white pepper and garlic powder.

Add the spice mixture to the chicken and messages all the ingredients

into the chicken with your hands.

Cover the chicken with plastic wrap and marinate for at least 1 hour

or for up to 1 day in the refrigerator (longer the better)

Pour the buttermilk over the chicken pieces and toss to coat

pour the flour into a large bowl

Heat the oil in the oven in a large cast-iron skillet to 350*F

(or until pinch of flour sizzles when it is dropped into heated oil)

As oil heats, (shake off excess) and transfer the chicken several pieces at a time

to the iron skillet

Fry the chicken in several batches.(do not over crowd the skillet)

Fry chicken for 166-18 min. using something to turn the chicken.

When chicken bobs (float) it's done

Fried Green Tomatoes W/Basil Mayonnaise

6 hard green tomatoes (slice 1/4 inch thick)

Kosher Salt

Freshly ground black pepper

3/4 cup well-shaken buttermilk

Dash hot sauce

3/4 cup yellow cornmeal

1 1/2 cups Japanese panko bread crumbs

Vegetable oil, for frying

1 recipe Basil Mayonnaise

Serves 6

Season the tomatoes W/salt and pepper. Place flour on a plate.

Whisk together the buttermilk and hot sauce in a shallow bowl.

In a seperated bowl whisk together the cornmeal and panko bread crumbs.

One at a time, coat the tomatoe first in flour (shake off excess)

Dip in buttermilk, then in breadcrumbs mixtures.

Transfer the tomatoe to a baking sheet and repeat with remaining slices.

Preheat the oven to 200*F. Line a second baking sheet with paper towels.

Heat 3/4 inch of vegetable oil in a medium skillet to 350*F.

working in batches, fry the tomatoe slices until golden brown, (2 mins. per side)

Transfer the cooked tomatoes to the prepared baking sheet

and sprinkle with salt and pepper

Keep cooked tomatoes in the warm oven while you fry the remaining slices

serve the tomatoes warm with Basil Mayonnaise

Basil Mayonnaise

2 cups loosely packed fresh basil leaves

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon Creole mustard

Kosher salt

Freshly ground black pepper

Makes about 1 1/4 cups

Mix the basil, mayonnaise, lemon juice and mustard in a bowl until smooth

season with salt and pepper

The Basil Mayonnaise can be made one day ahead. (cover and refrigerate)