Creole Red Beans

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Due to Karol Neimeister

2/3 Cup      Onions (chopped)
2/3 Cup      Sweet peppers (chopped)
2/3 Cup      Celery
2    Tbsp     Jalapenos
1    Tbsp     Tabasco Sauce
3    Cans     Red Beans
1                 Bay leaf
2    Tsp       Basil
1    Tsp       Black Pepper
1    Tsp       Oregano
1/2 Tsp       Thyme
1/2 Tsp       Salt

Mix all ingredients.  Simmer for 20 minutes.
Serve over rice.

Whole Wheat Loaf

I ran out of whole wheat.  So I substituted 1/2 cup white flour for ww.  Then I made 2 boules from the dough and cooked them in a dutch oven.  The result tastes wonderful.

Drop Cookies

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1 1/2    Cup    Brown Sugar
1/2       Cup    Canola Oil
1/2       Cup    Butter
3                    Eggs (beaten lightly)
1          Tsp    Baking Soda
3          Cup   Flour (all purpose)
2          Tbsp  Hot water
1          Tsp    Cinnamon
1/2       Tsp    Cloves
1/2       Tsp    Allspice
1          Cup   Raisins
1          Cup   Nuts (walnuts / pecans)

Cream the oil, butter, and sugar, add the eggs, hot water, raisins, and nuts.  Sift the flour, soda, and spices together and add to the mixture and mix.  Drop on a cookie sheet and bake at 350 - 400 degrees for 10 - 12 minutes.

Carrot Cake

 This recipe I got from Mary Evelyn Kight.  After making it I think the next version will have some raisins.

2 Cups          Sugar
4                   Eggs
3 Cups          Flour
1 1/2 Cups    Canola Oil
2 Tsp            Baking Soda
1/3 Cups       Buttermilk
 2 Tsp           Cinnamon
1 Tsp            Lemon Extract
1 Cup           Pecans (Chopped)
3 Cup           Carrots (Grated)

Mix ingredients well.  Bake 1 1/2 hours at 300 degrees in a Bundt pan.
When cool, mix and pour over cake:

1 Cup           Sugar
1/2 Cup        Orange Juice
1 Tsp            Orange Rind (Grated)

Heat this mixture until syrupy.

Ozark Pudding

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1              Egg
3/4 Cup   Sugar
2 Tbsp     Flour
1 1/4 Tsp Baking Powder
1/8 Tsp    Salt
1/2 Cup   Chopped Nuts
1/2 Cup   Chopped Apple
1 Tsp       Vanilla

Beat egg and vanilla until very smooth.
Combine flour, baking powder, and salt and stir into egg mix.
Add nuts, apple, and vanilla and stir.
Bake in a greased pie pan at 300 degrees for 35 minutes.

Enjoy!

Orange Bread

The original for this recipe was published in some magazine my mother read in the late 30s or early 40s. (Hazel Dell) There were some techniques that I did not understand perfectly and it took 5 tries until I could bake a product that matched my 50 year old memories.

This bread is a quick bread. There are 2 distinct parts to assembling the mix; the orange mixture and the batter.

Orange Zest Mixture

Peelings from 3 medium oranges: 4 – 4.5 oz. or 2 heaping cups
(This is the zest from the oranges and is the hardest part of making the bread. You can make this the previous night if you want.)

 (I have tried several methods for getting the zest off the orange. Using a zester is the best.)

Wash the peelings well and chop. (pieces between 0.5 in and .75 in.)

Place the peelings in a pan and just cover with water.

Add 1 Tsp of baking soda.

Heat this to boiling and then boil for 5 minutes. (This froths a lot watch out for boil overs)

At the end of 5 minutes, remove from the heat and rinse in running hot water and drain.

Place the drained peelings back in the pan, add 1 cup sugar and enough water to cover the zest, and then “cook until syrupy”. ( I found this difficult to judge but an acceptable product was obtained when the liquid was the consistency of thin corn syrup.)

Before preparing the batter, take a 9 in loaf pan and line it with wax paper.

Batter

1 Cup Sugar
3.75 Cups all purpose flour
2 Eggs
4 Tbsp Canola Oil
1 Cup Milk
.25 Tsp Salt
3 Tsp Baking Powder
1 Cup Chopped Nuts


Place the flour, salt, and baking powder in a bowl and mix.
Place the eggs in a mixing bowl and beat the eggs well. Continue beating while adding the sugar and the oil. While this is mixing add the dry ingredients alternatively with the milk to produce a heavy dough, that is still liquid. Add the Orange Mixture to the batter and mix. Add the nuts to the batter and mix.

Pour the dough into the pan and cook at 300 degrees for 2 hours or until a skewer inserted in the loaf comes out clean or until the center of the loaf is between 190 – 195 F.

Cool the loaf (very important). Then store in a wrapper for as long as you can stand it then slice and eat.

Here is what it looks like:

Here is what a piece looks like: