HOME
Recipes On This Page
Cornbread With Honey Jalapeno Glaze
Outback Steakhouse Honey
Wheat Bushman Bread
Join our free mailing list to swap recipes daily with other talented cooks.
Earn Money Selling Our Cookbook!
Click Here To Write Your Own Cookbook
More Soulful Recipes January 5th, 2003
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
As a reminder, do not hit reply to submit a recipe. It sends
them to the wrong place. Please send emails to:
posts@chitterlings.com
Recipe: Strawberry Butter
Recipe Requests: Clam or Oyster Fritters, Old Rice Pudding with Cinnamon
and Raisins and Egg Custard
Recipe Request: Salmon Cakes
Recipes: Oatmeal Raisin Cookies,
Oatmeal Toffee Cookies
Recipe: Blythe's Oatmeal Cookies
Recipe: Cornbread With
Honey Jalapeno Glaze
Recipe Request: Sweet Potato Pie With Orange Juice
Recipe: Chicken And Dumplings
Recipe Request: Homemade Apple Cider
Recipe: Dr. Pepper Cake
Recipe: Eggplant Casserole
Recipe: Succotash Soup
Re: Amish Cream Pie
Recipes: (Reposted As Requested)
Outback Steakhouse Honey
Wheat Bushman Bread, Bread like
The Outback'sŪ
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: <gmomangel>
Here is a yummy Recipe for Strawberry Butter
for toast or
bagels.
1/2 cup soft butter or margarine
1/2 cup icing ( confectioner's ) sugar
1/4 cup strawberry jam.
You beat butter in a medium bowl until light and fluffy. Add
icing sugar and
beat. Add Jam and beat until light and fluffy. Place in
airtight container
and refrigerate. Make 1 cup
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: <gmomangel>
Willie I need a recipe for Clam or Oyster Fritters. Can
someone help me? Also I need a good Old Rice Pudding with
Cinnamon and Raisins and Egg Custard Recipe. Thanks
Everyone and Have a Blessed New Year.
gmomangel
JOANNE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: <reneeshop>
COULD SOMEONE SEND ME A RECIPE FOR SALMON CAKES.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Tom Venable'
Subject: Oatmeal Cookie Recipes
OATMEAL RAISIN COOKIES (or
Bars)
1 cup butter (2 sticks)
1 cup dark brown sugar - firmly packed
1/2 cup granulated white sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups uncooked oatmeal
1 cup dark or golden raisins
Heat oven to 350 degrees
In a large bowl beat the butter and sugars together until
creamy. Add the eggs and vanilla and beat well until
fluffy. Add all the remaining ingredients and mix well.
Form into rounded balls with a tablespoon and drop onto
an ungreased cookie sheet. Bake 10 to 12 minutes
or until light golden brown. When done, cool on the
cookie sheet for one minute then remove to a wire rack
to cool.
For bars, use a 10x15 pan and bake at 350 for about 30
minutes. Makes 32.
Oatmeal Toffee Cookies
1 cup butter (2 sticks), softened
2 eggs
2 cups packed brown sugar
2 teaspoons vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick cooking oats
1 3/4 cups (10 oz. package) Heath Bits O=92Brickle Almond
Toffee Bits
Heat over to 375 degrees. Lightly grease cookie sheet. Beat
butter, eggs, brown sugar and vanilla until well blended.
Add flour, baking soda, cinnamon and salt; beat until
blended. Stir in oats and toffee bits with spoon. Drop
dough by rounded teaspoons about 2 inches apart onto
prepared sheet. Bake 8 to 10 minutes or until edges are
lightly browned. Cool 1 minute and remove to wire rack.
Makes about 6 dozen cookies.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: <sjcmeitner@aol.com>
Hi!
Linda Hill had requested a good oatmeal cookie recipe using
butter. This is our secret weapon, our family recipe named
for my daughter, as she was the first to come up with the
basics which she and I then developed from there.
You can use anything from butter, to margarine to
shortening, although we like butter best...and this is the
first time we have ever shared it... The only thing we ask
is that you retain the name, out of respect to my family.
Thanks, Sara
Blythe's Oatmeal Cookies
1 c. butter
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 t. vanilla (you can add more, if you like!)
1 1/2 c. flour
1 t. salt
1 t. soda
optional addition: 3/4 to 1 t. cinnamon
3 c. quick oats
1 c. chopped nuts (also optional - we sometimes go plain,
do 1/2 c. nuts and
1/2 c. raisins
or currants, do all currants or raisins or
another chopped, dried fruit, raisins and/or currants
soaked in rum or another favorite 'spirit' can be
a nice flavor treat; or add chocolate or other
chips, flaked coconut, or a combination of any...your
imagination is your only limitation.)
Cream butter and sugars. Mix in eggs and vanilla. Mix
together flour, salt, soda (and optional cinnamon). Fold
into creamed mixture. Stir in oats (and
any other 'additives'). Drop by spoonfuls onto a greased
cookie sheet (or, if you want exact sizes, roll in
uniform balls and place onto greased cookie
sheet, flatten with a fork). Bake at 350 for about 8 - 10
minutes, if you like them chewy, or 12 - 15 if you prefer
crispy. One of our favorite ways of using this recipe is
making ice cream sandwiches with our favorite ice cream
between the chewy version. It is a birthday tradition at
our house. You can also make refrigerator cookies by
forming the dough into rolls 1 1/2-inch thick, wrap in
plastic wrap or waxed paper and chill thoroughly. Just
before baking, slice 1/4-inch thick and place on greased
cookie sheet. Bake as before. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: cornbread with honey Jalapeno glaze
( lindalooh)
To: posts@chitterlings.com
CORN BREAD WITH HONEY JALAPENO
GLAZE
1 Cup yellow cornmeal
1 Cup stone ground cornmeal
1 (9 ounce) package yellow cake mix
2 tsp. baking powder
1 tsp. salt
1/8 tsp. cayenne
1/2 cup milk
1/2 buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 T. light brown sugar
2 T. honey
1 T. mayonaise
Jalepeno Honey Glaze
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
3 T. red bell pepper, finely diced
1.4 cup honey
1/8 tsp. cayenneCombine cornmeals, cake mix, baking powder,
salt and cayenne in a bowl. Set aside.Combine milk,
buttermilk, oil, eggs, sugar and honey in a bowl and mix
well. Add to the cornmeal mixture and mix gently - there
should be no lumps, but do not overmix. FOLD in the mayo.
Let rest, covered, in the fridge for 30 minutes, or up to
overnight. Preheat oven to 400 degrees.
Spoon the cold batter into a greased muffin tin or cast iron
skillet. Bake for 25 - 30 minutes, or until a cake tester
comes out clean and the top is golden brown.In the meantime,
make the glaze by melting butter in pan. Stir
in peppers. Bring to a simmer. Stir in honey and cayenne.
Bring to a simmer, stirring occasionally. Remove from heat
and drizzle over corn bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'tyrone'
To: <posts@chitterlings.com>
Subject:
i am looking for a sweet potato pie recipe that has orange
juice in it.. i had one years ago and it was a little juicy
but it was the best i every had....
can someone please help me.. this will bring back
memories...
happy holidays to all
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Deborah Cook'
To: posts@chitterlings.com
Subject: Chicken and Dumplings
CHICKEN AND DUMPLINGS
1 whole chicken cut up
2 stalks cut into large pieces
2 garlic cloves, minced (may used minced garlic from a jar)
3 carrots, scraped and sliced
1 large onion, sliced
bay leaves
salt (to taste)
red pepper (to taste)
water to cover chicken
Dumplings (recipe follows)
Combine all ingredients in a large Dutch oven. Cover and
cook on medium 1 hour. Check from time to time to make sure
water does not boil out. Uncover when done. Remove celery
pieces and bay leaves. Skim off any grease from top of
soup.. With a serving spoon, drop dumplings onto chicken
pieces and cook uncovered for 10 minutes. Cover and continue
to cook another 10 minutes, being careful not to remove the
cover too soon.
DUMPLINGS
2 cups all purpose flour
1 tablespoon double acting baking powder
1 teaspoon salt
1/4 cup shortening
1 cup milk
In large bowl with fork, mix flour, baking powder and salt.
with pastry blender, cut in shoretining until mixture
resembles coarsse crumbs. Add milk and mix thoroughly.
Biscuit mix may be used, adding more liquid to make drop
biscuits or canned biscuits may be used. Cook 10 minutes
without cover and 10 minutes with the cover.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Andrea'
To: <posts@chitterlings.com>
Subject: recipe request
D
Hi everyone,
I am looking for a recipe for homemade apple cider. Can
anyone help me? I am hooked on Tim Horton's cider, so I'm
looking for a recipe similar to their's.
Thanks,
Andrea in Canada
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Dr. Pepper Cake
Dr. Pepper Cake
2 C. Flour; unsifted
2 C. Sugar
1 C. Dr. Pepper
3 Tbsp. Cocoa
2 Eggs; beaten
1 tsp. Baking soda
1 tsp. Vanilla; or lemon extract
1 C. Butter
1/2 C. Buttermilk
1 1/2 C Marshmallow, miniature
Frosting:
6 Tbsp. Butter
1 C. Brown sugar; dark, packed
2/3 C. Peanut butter
1/4 C Milk
2/3 C. Peanuts; chopped
Preparation Instructions:
Mix the sugar and flour. Mix the Dr. Pepper, cocoa, and
butter in a pan, and bring to a boil. Pour over the flour
and sugar; mix well.
Add the rest of the ingredients and mix well. Bake at
350 F. in a greased (but not floured)
9'x12' pan for 30 to 35 minutes.
Frosting:
Cream Butter, sugar, and peanut butter. Add milk and stir
well. Add nuts.
Spread over warm cake. Place frosted cake under broiler
about 4-inches from heat source. Broil just a few seconds,
or until topping starts to bubble. DO
NOT scorch! Let cool at least 30 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Rose Whatley'
To: posts@chitterlings.com
Subject: EGGPLANT CASSEROLE
2 medium-size eggplants
2 eggs, well beaten
Flour
1 to 2 T. oil
2 lbs. Velveeta cheese
1 - 10oz. can of tomatoes and green chilies
Dash of cumin
Preheat oven to 350 degrees. Wash and peel eggplant. Cut
into 1/4-inch slices. Dip into egg, then into flour.
Brown on both sides in oil in a skillet over medium heat.
Set aside. Melt Velveeta. Add tomatoes and
cumin. Mix until creamy. In a 9-by-11 inch dish, layer
eggplant and Velveeta mixture until all is used. Should
make three layers. Bake about 15 minutes.
(Cooked sliced or shredded chicken may be added for a
complete meal)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Succotash Soup
Succotash Soup
1 1/2 cups dried baby lima beans
1 cup water
27 and 1/2 ounces no-salt-added chicken broth -- (2 cans)
1 Tbsp. vegetable oil
1 cup chopped onion
3/4 cup chopped red bell pepper
1/2 cup chopped celery
3/4 cup chopped green onions
2 1/2 tsp. dried whole thyme
1/2 tsp. salt
1/4 tsp. pepper
1 Dash ground red pepper
14 1/2 oz. no-salt-added whole tomatoes (1 can) undrained,
chopped
11 oz. vacuum-packed whole kernel corn (1 can)
Sort and wash beans; place in a large Dutch oven. Cover with
water to 2 inches above beans; bring to a boil, and cook 2
minutes.
Remove from heat; cover and let stand 1 hour.Drain beans;
add 1 cup water and broth.
Bring to a boil; cover, reduce heat, and simmer 40 minutes
or until beans are tender. Heat vegetable oil in a large
skillet over medium-high heat. Add onion; saute 2 minutes.
Add bell pepper and celery; saute 2 minutes. Add
green onions; saute 1 minute. Add onion mixture, thyme, and
remaining ingredients to bean mixture; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Yield: 10 cups (serving size: 1 cup).
NOTES :To save time, you can substitute frozen lima beans
for dried ones.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'MARTHA SHUGERTS'
To: posts@chitterlings.com
Subject: amish cream pie
HELP! I FOLLOWED CARROLLL'S AMISH CREAM PIE RECIPE AND
COOKED THE PIE FOR 35 MINUTES AND IT STILL WILL NOT SET. DID SHE FORGET
TO ADD SOMETHING. I NOTICED IT SAID TO USE
EGG WHITES BUT NO EGGS... DISAPPOINTED, MARTHA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Rosita Williams
Subject: Outback Steakhouse bread recipe
To: posts@chitterlings.com
Outback Steakhouse
Honey Wheat Bushman Bread
Ingredients For The Dough:
1 1/2 cups warm water
2 Tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 Tablespoon cocoa powder
1 Tablespoon granulated white sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Ingredients For Coloring Dough:
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
Cornmeal for dusting
1. If using a bread machine, add all of the ingredients for
the dough in the exact order listed into the pan of your
machine. Set it on 'knead' and when the machine begins to
mix the dough, combine the food coloring with 1/4 cup of
water and drizzle it into the mixture as it combines.
After the dough is created let it rest to rise for an hour
or so. Then remove it from the pan and go to step #3.
2. If you are not using a bread machine, combine the flours,
cocoa powder, sugar, coffee and salt in large bowl. Make a
depression or 'well' in the middle of the dry mixture. Pour
the warm water into this 'well,' then add the butter, honey
and yeast. Combine the food coloring drops with 1/4 cup of
water and add that to the 'well.' Slowly mix the
ingredients with a spoon, drawing the dry ingredients into
the wet. When you can handle the dough, begin to combine it
by hand, kneading the dough thoroughly for at least ten
minutes, until it is very smooth and has a consistent color.
Set the dough into a covered bowl in a warm place for an
hour, to allow it to rise.
3. When the dough has risen to about double in size, punch
it down and divide it into 8 even portions (divide dough
in half, divide those halves in half, and then once more).
Form the portions into tubular shaped loaves about 8 inches
long and 2 inches wide. Sprinkle the entire surface of the
loaves with cornmeal and place them on a cookie sheet, or
two. Cover the cookie sheet(s) with plastic wrap and let
the dough rise once more for another hour in a warm
location.
4. Preheat the oven to 350 degrees. Uncover the dough and
bake it for 20-24 minutes in the hot oven. Loaves should
begin to darken slightly on top when done. Serve warm with
a sharp bread knife and butter on the side. If you want
whipped butter, like you get at the restaurant, just use
an electric mixer on high speed to whip some butter until
it's fluffy.
Makes 8 small loaves.
Bread like The Outback'sŪ
Serves : 10-16
Prep. Time : 3:00
3 packets dry yeast
1 1/2 cup warm water - divided
1 Tbls. sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour
-Dissolve yeast in 1/2 cup warm water; stir in sugar; let
stand 6 minutes or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt,
oil, and rye flour in a large bowl; beat until smooth.
-Work in all-purpose flour until dough is smooth, pliable,
and elastic, not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bowl, cover with a damp cloth, and
let rise in a warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 large round loaves and place
on greased and cornmeal-dusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm
place until doubled in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until
crust makes hollow sound when tapped on.
NOTES : Serve with whipped butter. Bread can be frozen for
later use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Even MORE Delicious Old-Fashioned Recipes!
 |
 |
 |
| |
||
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Willie, Thank you so much! Your cookbook is wonderful!
I have over 300 cookbooks and yours is by far my favorite.
Thanks again.
Callie Gravitt - Winston Salem, North Carolina "
"Thank you Willie for the wonderful cookbook, you have done a fabulous
job on it and thank you for signing it.
I have been in New York for a while now at the culinary
institute in Hyde Park. So I haven't been active on your recipe exchange.
I am looking forward to using some of these recipes at the restaurant
also...
Warmest regards,
Stephen Block "
Author: Recipes from a German Grandma
http://www.kitchenproject.com/german
"Hi Willie;
Just wanted to write and let you know we are enjoying the cookbook
very much. We tried the macaroni and cheese last night and boy was it
good. So far my wife's favorite has been the fried green tomatoes.
I can't wait to try the baby back ribs...grin.
Thanks again for some great eating!
Gary Knuckles"
http://www.budgetware.com
"Willie,
I was really suprised to see you published your pork barbecue recipe right
in your cookbook. So many people won't share their with anybody. I cooked
half a pig overnight, following your instructions exactly. It turned out
perfect! I can see myself making a little extra money selling bbq meals
from my house.
Thanks again man.
Byron - Bend, Oregon"
"Willie,
I fixed your pulled pork barbecue yesterday!
It tastes just like the stuff I remember when
I traveled through Virginia and North Carolina
years ago.
Thanks for bringing back great memories :0)
T. Mack - Antioc, CA"