Like many of you I am doing more cooking while sheltering in place. I thought I would share some recipes today.
Joe Wheeler, Our Electric Company also sends out a magazine every now and then and I automatically turn to the recipe page. This month focused on Pimento Cheeses. Southerners love their pimento cheese. Everyone has their own favorite recipe for this sandwich spread. Mary Bruce's recipe for Fruit and Nut Pimento Cheese is a keeper! If you cannot find a Vidalia onion, any sweet onion will do! I mixed mine in my mixer since it has a cream cheese base. If you want it a little creamier you could add a bit more of the Pimento juice to the recipe. I suppose you could also add a touch of Mayo. I am a Mayo lover but I realize it is not everyone's cup of tea so this cream cheese base could even be used to make plain pimento cheese.
If you want a good sandwich Pimento Cheese...this is my tried and true recipe. It makes a big batch so you can share some or you can cut it in half.
I made cookies for the grands....Hampton, Kendall, Landon and Hudson.
I have made these cookies for years and I cannot remember where I got the recipe.
Nana's Chocolate Chip Cookies
2/3 cup Crisco
2/3 cup butter
1 tsp vanilla.( I like to put my vanilla in with the oils and beat them together first. I think it enhances the flavor)
1 cup brown sugar
1 cup sugar
3 cups self rising flour( preferably White Lily)
2 cups chocolate chips
Preheat oven to 375. Beat crisco and butter along with vanilla until fluffy. Add sugars and beat until fluffy. Add eggs. Slowly add the three cups of self rising flour. Mix until incorporated. Stir in chips.
Drop onto parchment lined cookie sheets and bake at 375 12 to 14 minutes. I put in one sheet on the lower rack and set timer for 7 minutes. When timer buzzes I move the cookies to the top rack and put in another pan of cookies. (When I say bottom and top rack, I am referring to the two middle racks of your oven.) Bake six more minutes...check for doneness. Sometimes I have to give them one more minute. My children and my grandchildren love these cookies. I have made them so much they have lost their shine with me!! When my children were growing up they never took a store bought cookie to school unless they wanted a Little Debbie. I made a batch of Oatmeal and Chocolate Chip cookies every week.
One last recipe....My FAVORITE Chocolate Frosting recipe.
Make any layer cake you prefer. This one is a French Vanilla. I add a stick of melted butter instead of the oil and I add a cup of whole milk instead of water as called for on the box. Cake Doctor taught me this trick years ago. I swear it tastes like a scratch cake. I also add one teaspoon of Almond flavoring to cake mixes...it really enhances the flavor without tasting too almondy. However, remember if you have a person with nut allergies in the family, do not use the almond flavoring. My DIL, Nancy is allergic to nuts and I did not think about almond flavoring affecting her but it did. Oh she did not have a terrible reaction but it did make her mouth itch!
Frosting....2 cups chocolate chips
1 stick of butter ...diced
Melt in microwave just til melted stir. Allow it to stand five minutes too cool.
Put chocolate mixture in electric mixer and beat for a minute. Add one small carton of sour cream. Mix well ...add one teaspoon of vanilla.
Measure and sift four to five cups of Powdered Sugar. Add slowly. ( I used about 4 and 1/2c in mine)
Beat until creamy.
This makes a good bit of icing for a two layer cake but I like to coat my cake liberally with no bare cake showing. To me it is the perfect amount for the cake and leaves a bit for the kids to lick from the bowl. ( Or Nana if the kids are not around.) I have tried many chocolate icing recipes. My absolute favorite is the one my mother made....you have to cook it on top of the stove and then beat it. It is like Fudge on a cake. My baking skills are not as good as hers once were!!
Hope you see something you might like to try!! Enjoy.