Kentucky Derby Pie

Description:

This is a rather rich version of a pecan pie that would do justice to any Kentucky Derby celebration.  This recipe yields one pie.

Ingredients:

4 eggs

1 c suger

1/4 cup flour

1 t vanilla

2 T bourbon

1 c light corn syrup

1/2 c chocolate chips

3/4 c pecans (or walnuts)

1 pie shell (unbaked)

Method:

Beat egggs, sugar, and flour until blended.  Add butter, bourbon, and corn syrup.  Beat until blended. Stir in chocolate chips and nuts.  Bake 425o for 10 minutes, then 350o for 30 minutes or until set (up till 1 hour depending on your oven).

Credits:

My old buddy, Pat McGinley’s mother deserves credit for this one.

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Corn and Crab Chowder

Description:

A warm and hearty soup.  It is very rich, which is why I usually make it only once a year during the holidays.

This recipe yields about 8 servings

Ingredients:

1 1/2 qt. water and 1 6 oz. bottle clam juice or 2 qt. fish stock

1/2 medium onion, diced

1 medium carrot, diced

1 rib celery, diced

I medium potato, peeled and diced

8 oz. crab meat (see note below)

1 small package frozen corn

1/2 pint whipping or heavy cream

3 TBS diced roasted red pepper or pimentos, diced

3 TBS corn starch dissolved in enough cold water to make a paste

3 pats of butter at room temperature

2 TBS vegetable oil 

salt and pepper to taste ( preferably white pepper)

dry sherry (cooking sherry will do just fine)

chopped parsley (garnish)

Method:

Heat the vegetable oil in a heavy saucepan.  Add carrots, onion, and celery and cook until tender, but not browned.  Add enough sherry to just cover bottom of pan.  Cook until alcohol evaporates. Add fish stock, or water and clam juice.  Add potatoes, salt and pepper, and cook over medium heat until potatoes are tender.  Add corn, red peppers or pimentos, crab, and cream. Simmer over low heat for about 10 minutes.  Slowly add corn starch a little at a time until the soup is at the consistency you want.  You may need more or less corn starch, according to your taste.  Remove from heat and slowly whisk in the pats of butter.  Garnish with chopped parsley and serve.

NOTE:

You can use canned pasteurized  lump or fin crab meat, sea legs, or any combination of above, according to your budget.  Just remember, the higher quality of crabmeat, the better it will taste.

Credits:

Kevin Norris, a chef I used to work with, was the one who introduced me to this one.  It was always a hit at our restaurant, and has been with my family and friends ever since.

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“Better than Sex” Cake

 Description:

I don’t know if I’d go that far, but it is a good cake.

Ingredients:

1 18 1/4 oz. yellow cake mix

1 3 1/2 oz. instant vanilla pudding

1/2 c water

1/2 c vegetable oil

4 eggs

1 8 oz. sour cream

6 oz. chocolate chips

1 c pecans

4 oz. sweet chocolate, melted

1 c flaked coconut

Method:

Mix cake mix, pudding, water and oil. Blend in electric mixer until smooth.  Stir ins sour cream, chocolate chips, pecans, melted chocolate and coconut. Pour into well greased and floured tube pan.  Bake 50-55 minutes at 350o.  Cool at least 10 minutes before serving.

Credits:

Jean Thwaite

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Pickled Okra

Description:

Even if you don’t like okra, you might like these. They are crunchy and hot. 
Use sterile wide mouth pint size jars and follow your manufacturers directions for the canning jars.

Ingredients:

1 clove peeled garlic per jar
1 pod hot pepper per jar
3 lbs. Fresh okra
1 qt. white vinegar
1-1/3 cup water
1/2 cup salt
1 Tbs. Mustard seed
a Tbs. Dill seed

Method:

Trim okra stems. Pack tightly in hot jars. Bring remaining ingredients to boil. Pour over okra. Seal jars and process in boiling water bath for 10 minutes

Credits:

The recipe comes to us from the family of Eunice Johnson of Big Canoe Georgia.

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Bavarian Apple Torte

 Description:

A torte pan should be used for this, although a glass pie pan will do if you don’t have one.

Ingredients:

Crust

1/2 C. cold margarine

1/2 tsp. vanilla

1/4 C. sugar

1 C. flour

 

Filling

2 8oz pkg cream cheese

2 eggs

2/3 C. sugar

2 tsp. vanilla

Topping

3 med.apples peeled/sliced

1/2 tsp cinnamon

1/3 C. sugar

1/4 C. sliced or chopped almonds. (optional)

 

Method:

Crust

Cream together margarine, sugar and vanilla, add flour. Press into bottom and 1/2 up the sides of serving/baking dish.

Filling

Mix filling ingredients in processor or blender, pour over crust.

Topping

Mix together topping ingredients, spread over filling. Bake at 400 for 10 min. then 375 for 30 min.

Credits:

Sandra Faux

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Baked Sweet Potatoes

 Description:

We have always enjoyed baked sweet potatoes with butter, salt, and pepper.  I had them prepared in an unusual way recently at a restaurant.  They were very good; reminiscent of candied yams, without all the preparation and mess.

serves 4

Ingredients:

4 medium sweet potatoes, washed and wrapped in foil

1 stick butter at room temperature

1/4 cup pecans, finely chopped

1/4 tsp. cinnamon

1/4 tsp. nutmeg

4 TBS. light brown sugar

pinch of salt

Method:

Bake the potatoes in a 400o oven for at least an hour.  Check them to make sure they are nice and soft.  Blend remaining ingredients until smooth with a fork or in a food processor.  When the potatoes are done, split in half and top with seasoned butter.

Credits:

This is the way they prepared them at the Twin Dolphins Restaurant in Bradenton, Florida.

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Apple Crunch Pie

 Description:

This is one of the best apple pies I have ever tasted.  It is great warm out of the oven with a little vanilla ice cream and keeps well in the refrigerator  for several days. Granny Smith apples are the best choice for this one.

Ingredients:

1 prepared pie crust (deep dish)

Crumb Topping

1 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 tsp. cinnamon

1 stick cold butter, cut in small pieces

Filling

7  medium tart apples

1 Tbs. lemon juice

1/2 cup granulated sugar

3 Tbs. all-purpose flour

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Method:

TOPPING:  mix flour, sugars, and cinnamon in large bowl. Cut in butter until mixture is consistency of meal.

Filling: Peel and core apples. Slice into 1/8″ thick slices. Toss with lemon juice to coat. Mix flour, cinnamon, and nutmeg together in a bowl. Sprinkle over apple slices.  Toss until evenly coated.  Layer slices in the pie shell, mounding higher in the center.  Pat topping evenly over apples to form a top crust.  Place pie over a cookie sheet to catch the drips.  Bake at 450o F. for 15 minutes. Reduced heat to 350o F and bake an additional 45 minutes.  Place a piece of foil over top if it browns too quickly.  Cool completely before serving.

Credits:

Even though this recipe came out of the paper years ago, my wife, Nancy, has modified it and claims it as her own.  It is always a hit when we serve it.

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Anise Cookies

Description:

These remind me of the cookies I used to get in the Italian bakeries in New York.  They are very light and tasty.

Ingredients:

2 eggs

1 C sugar

1 1/4 C sifted flour

1/2 tsp baking powder

1/4 tsp salt

1 tsp anise extract

Method:

In small bowl of electric mixer beat eggs until light and fluffy (about 10 min) Then add sugar slowly, about a Tbsp at a time beating well after each addition, beating about 10 min more. Sift flour, baking powder and salt onto wax paper Add flour mixture gradually to egg mixture. Stir in anise extract. Drop by tsp onto lightly greased cookie sheet leaving 1″ between.

Let dry for several hours or overnight at room temperature (works best when left overnight). The cookies will separate to form a layered effect. Bake at 325 for 10-12 min (will be very light in color)

Credits:

Evelyn Wardwell by way of my sister, Dr. Rachel Negris, who made them at Thanksgiving.  Good job.

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Mission

Family recipes are dissapearing all too fast.  I am attempting to archive the recipes I know.  I also welcome your input.

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