Basic Buttermilk Muffins

  • 2 ½ cups flour
  • 2 tsp baking powder
  • 1 t baking soda
  • ½ tsp salt
  • ½- ¾ cup brown sugar
  • 2 eggs, lightly beaten
  • 1 1/3 cup buttermilk
  • 1/3 cup oil
  • 1 ½ tsp vanilla extract

Preheat oven to 375.
1.    Combine all dry ingredients
2.    Add all wet, stirring just to combine.  Put into individual muffin tins, add streusel topping (see below)
3.    Bake in preheated oven 2 minutes.

Streusel topping:
Basic:

  • ¼ cup packed light brown sugar
  • ½ cup oats or ¼ cup flour and ¼ cup oats
  • ½ tsp nutmeg or cinnamon
  • 4 T. cold butter

Orange:

  • 1 ½ T. finely grated orange zest
  • 1/3 cup packed brown sugar
  • ½ tsp ground cinnamon
  • 4 T. butter
  • ½ cup flour

Pecan:

  • 1/2 cup packed brown sugar
  • 2 t. flour
  • ½ tspt cinnamon1/4 tsp nutmeg
  • 3 T. butter
  • 2/3 cup chopped pecans

Barbecue Sauce

The New Basics

Goes with shredded barbecued beef – but is great all around barbecue sauce.

  • 2 T. vegetable oil
  • ½ cup chopped onion
  • 2 T. minced garlic
  • 1 t. ground cumin
  • ¼ t. cayenne pepper
  • 1 cup ketchup
  • ½ cup malt vinegar
  • ¼ cup soy sauce
  • ¼ cup (packed) dark brown sugar
  • 2 T. Worcestershire sauce
  • ¼ t. natural liquid smoke flavoring

Heat the oil in a medium-size saucepan.  Add the onion, garlic, cumin, and cayenne, and sauté over medium heat, 5 minutes.
Stir in the remaining ingredients and simmer, stirring, until slightly thickened, 10 minutes.

Uncle Tom’s Rice

  • 4 cups rice
  • ¾ cup butter
  • 1 t. salt

Melt butter in large pan.  Add 4 cups water, with 4 t. salt, bring to boil, pour in the rice and stir.  Put the lid on, turn heat down to simmer and cook for 20 minutes.  DO NOT PEEK!  When finished put clean dish towel over the top of the pan and put the lid back on.  Let sit for approximately 10 minutes.  Fluff with fork.

Roasted Garclic – Herb Sauce

Bon Appetit – July, 2001

Pesto-like flavorful sauce.  Good on grilled shrimp or other seafood.

  • 2 heads of garlic, top ¼ inch of each cut off and discarded
  • 1 t. plus 2/3 cup olive oil
  • 1 cup coarsely chopped fresh parsley
  • 4 anchovy fillets, rinsed (or squeeze of anchovy paste)
  • 2 T. drained capers
  • 2 T. coarsely chopped fresh basil
  • 1 T. grated lemon peel

Preheat oven to 375º.  Place heads of garlic in small glass baking dish.  Drizzle with 1 t. oil.  Cover baking dish with foil.  Roast until garlic is tender, about an hour.  Cool slightly.  Squeeze garlic from skin into small bowl.  Mash with fork.

Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor.  With machine running, slowly blend in 2/3 cup oil.  Season sauce with salt and pepper.  (Can be made 1 day ahead.  Chill.  Use at room temperature.)

Makes about 1 cup.

Porridge

Evie Davis

  • 3 cups water
  • ¾ t. salt
  • 1 2/3 old fashioned oats
  • 2/3 cup raisins
  • ½ cup maple syrup
  • ¼ cup dark molasses
  • ¼ cup dark brown sugar
  • ¼ cup chopped walnuts
  • 2 eggs beaten to blend
  • ½ t. each cinnamon and ginger
  • ¼ t. nutmeg

Preheat oven to 350º.  Boil water and salt in sauce pan.  Decrease heat to medium-low and cook oats for 5 minutes stirring frequently.  .  Add all remaining ingredients.  Transfer to buttered 6 cup soufflé dish.  Bake for approximately one hour or until set.

Serve with milk or ice cream