Read Online The Sweet Magnolias Cookbook by Sherryl Woods - Free Book Online Page A
Authors: Sherryl Woods
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sugar
1 cup coarsely crushed vanilla wafers
1 cup chopped pecans
½ cup pitted, chopped dates
1 teaspoon almond extract
½ teaspoon baking powder
Preheat oven to 350°F.
Beat egg whites until foamy. Continue beating, adding the sugar gradually, until stiff peaks form and most of the sugar has dissolved.
Fold in remaining ingredients until well blended.
Divide mixture evenly among 12 paper-lined muffin cups.
Bake 18â20 minutes or until tops are golden brown and cake tester inserted in center comes out clean.
Allow to cool in pan 10 minutes, then remove from pan, and continue cooling on rack. Store airtight.
MAKES 12
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Note: To serve these muffins as a wonderful light dessert, omit the dates, and bake as directed. When ready to serve, remove muffins from paper, and split in half. Spoon on fresh fruit (sweetened, if desired) and lots of freshly whipped cream.
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Lowcountry Crab Hash
1½ pounds washed red-skinned potatoes, cut into ½" cubes
OLD BAY Seasoning
3 thick slices smoked pepper-coated bacon, cut into thin strips
1 cup medium-diced onion
1 bell pepper, medium-diced
8 ounces fresh crabmeat, picked over
½ cup minced fresh parsley
Freshly ground black pepper to taste
Cook potatoes in boiling water seasoned with OLD BAY until just fork tender; do not overcook. Shock in cold water, or pour into a colander and run cold water over potatoes several minutes to stop their cooking. Drain well. (This can be done 1 day ahead and then refrigerated.)
In a large skillet, cook bacon until crisp. Remove from skillet, reserving drippings in pan.
In drippings, cook onions until translucent. Add bell pepper and potatoes, and heat through, stirring to coat.
Just before serving, stir in crabmeat, parsley and cooked bacon. Season to taste with additional OLD BAY Seasoning and freshly ground black pepper.
SERVES 4â6
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Note: This hash is a favorite Lowcountry breakfast or brunch dish. It is extra delicious (and indulgent!) to top each serving with a poached egg, then spoon hollandaise sauce on top.
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Microwave Lemon Curd
2 cups sugar
12 large egg yolks
1 cup freshly squeezed lemon juice
¼ cup freshly grated lemon zest
1 cup butter, room temperature
Â
Whisk together sugar, egg yolks, lemon juice and lemon zest. Cook in microwave on high (100% power) until mixture boils, stirring well after each minute of cooking. Bring to room temperature. Beat in butter, a couple of tablespoons at a time. Beat until smooth. Cover, and refrigerate up to 1 month.
MAKES 4 CUPS
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Stuffed French Toast with Glazed Strawberries
FILLING
1 (8-ounce) package cream cheese, softened
1 cup whole-milk ricotta cheese
¼ cup sugar
FRENCH TOAST
1 large loaf French bread, thinly sliced
1 cup half-and-half
4 eggs, beaten
¼ teaspoon salt
2 teaspoons vanilla
¼ teaspoon ground cinnamon
1 / 8 teaspoon ground nutmeg
½ cup clarified butter
STRAWBERRIES
1 pound fresh strawberries
¾ cup strawberry jam
¼ cup orange marmalade
FILLING
Blend all ingredients until smooth.
FRENCH TOAST
Spread filling on half the number of bread slices. Top with remaining slices, and press together. Arrange a few in a single layer in a shallow pan.
Whisk together remaining ingredients except butter. Pour over stuffed bread. Soak briefly on both sides.
Fry slices in clarified butter until golden brown, turning once. Transfer to a warm serving platter. Cover.
Repeat with remaining stuffed bread slices.
STRAWBERRIES
Trim away caps from strawberries and discard. Thinly slice the strawberries.
Blend together strawberry jam and orange marmalade. Pour over the sliced strawberries. Stir gently to coat the strawberry slices.
Spoon the strawberry and jam topping over each serving of prepared French toast.
SERVES 6â8
Spicy Shrimp & Sausage with Country Ham Cream-Style Gravy over Creamy Yellow Grits
CREAMY GRITS
1 quart half-and-half
1 quart whole milk
2 cups coarsely ground
1 cup coarsely crushed vanilla wafers
1 cup chopped pecans
½ cup pitted, chopped dates
1 teaspoon almond extract
½ teaspoon baking powder
Preheat oven to 350°F.
Beat egg whites until foamy. Continue beating, adding the sugar gradually, until stiff peaks form and most of the sugar has dissolved.
Fold in remaining ingredients until well blended.
Divide mixture evenly among 12 paper-lined muffin cups.
Bake 18â20 minutes or until tops are golden brown and cake tester inserted in center comes out clean.
Allow to cool in pan 10 minutes, then remove from pan, and continue cooling on rack. Store airtight.
MAKES 12
----
Note: To serve these muffins as a wonderful light dessert, omit the dates, and bake as directed. When ready to serve, remove muffins from paper, and split in half. Spoon on fresh fruit (sweetened, if desired) and lots of freshly whipped cream.
----
Lowcountry Crab Hash
1½ pounds washed red-skinned potatoes, cut into ½" cubes
OLD BAY Seasoning
3 thick slices smoked pepper-coated bacon, cut into thin strips
1 cup medium-diced onion
1 bell pepper, medium-diced
8 ounces fresh crabmeat, picked over
½ cup minced fresh parsley
Freshly ground black pepper to taste
Cook potatoes in boiling water seasoned with OLD BAY until just fork tender; do not overcook. Shock in cold water, or pour into a colander and run cold water over potatoes several minutes to stop their cooking. Drain well. (This can be done 1 day ahead and then refrigerated.)
In a large skillet, cook bacon until crisp. Remove from skillet, reserving drippings in pan.
In drippings, cook onions until translucent. Add bell pepper and potatoes, and heat through, stirring to coat.
Just before serving, stir in crabmeat, parsley and cooked bacon. Season to taste with additional OLD BAY Seasoning and freshly ground black pepper.
SERVES 4â6
----
Note: This hash is a favorite Lowcountry breakfast or brunch dish. It is extra delicious (and indulgent!) to top each serving with a poached egg, then spoon hollandaise sauce on top.
----
----
Microwave Lemon Curd
2 cups sugar
12 large egg yolks
1 cup freshly squeezed lemon juice
¼ cup freshly grated lemon zest
1 cup butter, room temperature
Â
Whisk together sugar, egg yolks, lemon juice and lemon zest. Cook in microwave on high (100% power) until mixture boils, stirring well after each minute of cooking. Bring to room temperature. Beat in butter, a couple of tablespoons at a time. Beat until smooth. Cover, and refrigerate up to 1 month.
MAKES 4 CUPS
----
Stuffed French Toast with Glazed Strawberries
FILLING
1 (8-ounce) package cream cheese, softened
1 cup whole-milk ricotta cheese
¼ cup sugar
FRENCH TOAST
1 large loaf French bread, thinly sliced
1 cup half-and-half
4 eggs, beaten
¼ teaspoon salt
2 teaspoons vanilla
¼ teaspoon ground cinnamon
1 / 8 teaspoon ground nutmeg
½ cup clarified butter
STRAWBERRIES
1 pound fresh strawberries
¾ cup strawberry jam
¼ cup orange marmalade
FILLING
Blend all ingredients until smooth.
FRENCH TOAST
Spread filling on half the number of bread slices. Top with remaining slices, and press together. Arrange a few in a single layer in a shallow pan.
Whisk together remaining ingredients except butter. Pour over stuffed bread. Soak briefly on both sides.
Fry slices in clarified butter until golden brown, turning once. Transfer to a warm serving platter. Cover.
Repeat with remaining stuffed bread slices.
STRAWBERRIES
Trim away caps from strawberries and discard. Thinly slice the strawberries.
Blend together strawberry jam and orange marmalade. Pour over the sliced strawberries. Stir gently to coat the strawberry slices.
Spoon the strawberry and jam topping over each serving of prepared French toast.
SERVES 6â8
Spicy Shrimp & Sausage with Country Ham Cream-Style Gravy over Creamy Yellow Grits
CREAMY GRITS
1 quart half-and-half
1 quart whole milk
2 cups coarsely ground
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