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Cajun Seasoning


Made up of:

a mix of paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary, and thyme


Coconut Scones

2 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled and cut into 6-8 pieces
1/2 cup sweetened, shredded coconut
approx. 1/2 cup coconut milk

Preheat oven to 400F.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together flour, baking powder, salt and sugar.  Add butter and toss to coat.  Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand.  A few larger bits are ok, but most should be smaller than a pea.  Stir in shredded coconut. Add in the coconut milk and stir into dough with a fork.  Add more coconut milk as needed until dough comes together into a shaggy ball.  Knead lightly with your hand until dough is smooth.  Divide dough in to two balls and press each into a disc about 1/2-inch thick on prepared baking sheet.  Cut each disc into quarters and separate slightly.  Bake for about 14-16 minutes, until scones are a light golden brown on top.  Cool on a wire rack before serving

Makes for a nice bright Easter recipe!

Sirven 8

Cake flour

How to make cake flour homemade:

For every 1 cup of flour, take out 2 TB and replace with 2 TB cornstarch
Sift the cornstarch and flour at least 5 times

Chicken & Dumplings

  • 1/4 cup unsalted butter, plus 1 tablespoon
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 whole (5 to 6-pound) chicken, skin on, cut into 8 pieces, including neck (or whatever chicken you want)
  • 6 cups water
  • 6 cups low-sodium chicken stock
  • 5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
  • Small bunch parsley stems, plus 1 tablespoon chopped leaves
  • 2 fresh sage sprigs, plus 1 tablespoon chopped leaves
  • 1 tsp pepper
  • 1 stalk celery, trimmed and halved crosswise
  • 2 to 3 cups all-purpose flour, plus
  • 1 TB salt, plus more for seasoning
  • Special equipment: Kitchen twine

This recipe can be cut in half and is still plenty!

In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes.  Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together (or just throw them in the pot) and add to the pot along with the pepper and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is “fall of the bone” tender, about 30 minutes, skimming off scum as it simmers.  Remove the chicken from the pot to a cutting board and let cool. Remove or keep the herb bundle and celery.  Reserve the stock.  When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.

In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. Plop spoonfuls of dough into the pot (the more excess flour you have on the rounds, it will help thicken the soup).

Return the stock to a simmer. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.

From Food Network Sunny Anderson

Cream Cheese Cupcakes

  • 8 ounces cream cheese (about 1 cup), softened
  • 2 egg whites
  • 1/4 cup vegetable oil
  • 1 box white cake mix
  • 1 cup water

Preheat the oven to 350 degrees F

In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the cupcake tin to just below the rim and bake until puffed and golden, about 15 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

This recipe is great, it has never failed me!

From Food Network Giada de Laurentis


Tips I’ve found

If you need a substitution here’s some tricks:
(these are for 1 cup of buttermilk)

  • 1 cup milk & 1 TB lemon juice or vinegar.  Wait 5-10 min, this will help curdle the milk.
  • 1 cup plain milk & 1 3/4 tsp cream of tarter.  Mix well, wait 10 min, use the curdled solution.
  • Plain yogurt, not flavored (or sour cream).  Use the same amount as you need buttermilk.
  • Equal parts of milk & yogurt.   Mix, wait 10-15 min, use the curdled solution.

If you buy buttermilk you can store it in ice cube trays & freeze

Homemade Buttermilk

The form of real buttermilk is the liquid left behind after churning butter from cream.

  • Take clean quart jar
  • Add 6-8 oz active fresh cultured buttermilk
  • Up to the rim add fresh plain milk
  • Mix well & close lid tightly
  • 24 hrs to curdle & thicken
  • Can keep jar in warm spot to speed process if you want
  • Refrigerate immediately as it forms

Spiced Coffee

1/2 cup water
1/2 cup sugar
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger
2 cups brewed coffee or
1-2 cup brewed espresso with 1-2 cup boiling water added
1 cup cream
2 TB powdered sugar or
light whipped cream

In a small saucepan, combine water and sugar over medium heat. Bring to a boil and reduce heat to low. Add the allspice, cinnamon, and ginger to the simple syrup and simmer for 5 minutes. Take pan off heat, add the brewed coffee or espresso, and add 1 cup of boiling water if using.  Make sure you strain the coffee to reduce the particles.  In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and continue to beat until stiff. Top each cup of espresso with a dollop of whipped cream. Dust with cinnamon and serve.  Of course you can experiment with different spices!  I would probably make a double batch (even triple).