Louis Armstrong’s Ham Hocks and Red Beans

 

Serves 6.

1 pound dried red beans water
1 pound ham hock
1 bay leaf
1 pod red pepper
Salt and pepper to taste
1 onion, diced
1 pod garlic, minced

Wash beans and soak two to three hours or overnight if preferred.

When ready to cook, drain off water and put beans in large pot with two quarts cold water. Let water heat thoroughly, then add ham hocks, herbs, onion and garlic. Cook slowly but steadily at least two hours or until tender enough to mash easily.

When done, place in a dish and lay ham hocks on top. May be served with rice.

I propose serving it for your Super Bowl gathering, or barring that, then for the “Big Game.” Doesn’t it look good?

Mini German Pancakes

 

 

1 cup milk 1/2 cup milk 6 eggs 3 eggs 1 cup flour 1/2 cup flour 11/2 tsp. salt 3/4 tsp. salt 1 tsp. vanilla 1/2 tsp. vanilla 1 tsp. orange zest (optional) 1/2 tsp. orange zest (optional) 1/4 cup butter, melted 1/8 cup butter, melted

 

1 cup milk 1/2 cup milk 6 eggs 3 eggs 1 cup flour 1/2 cup flour 11/2 tsp. salt 3/4 tsp. salt 1 tsp. vanilla 1/2 tsp. vanilla 1 tsp. orange zest (optional) 1/2 tsp. orange zest (optional) 1/4 cup butter, melted 1/8 cup butter, melted

Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended. Blend in butter a little at a time in order to temper the eggs.
Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half

So when I saw the idea of making mini ones at a site called Gimme Some Oven I had to try them.

Her recipe is basically the same as the one I make in my 9 x 13 pan, but you add the butter to the batter instead of the pan.  She also adds vanilla and orange zest.  I add the vanilla, but didn’t have any orange to zest in my fridge.  I do want to try it one time with the orange zest though.  Sounds yummy!

The great thing about the minis is they turn out as perfect little cups just right to fill with fruit.  I made atriple berry sauce to put in mine.  I also have a German pancake type dish you fill with a peach/sausage filling.  You could make that filling with diced peaches and slice the sausage small and fill this minis up with that too.  Gimme Some Oven filled them with strawberries and syrup.  I have a great strawberry topping that I made for french toast that would also be yummy.  You add orange zest to the strawberries along with some sugar.  So yummy.  This was a fun new way to make something that I mad all the time.  You could also do this for a holiday breakfast and have a bunch of toppings to choose from.  Very fun!

I also made mine in my Demarle muffin tin, so no need for greasing here.  I loved how they work in that pan.  The came out perfect and there was little to clean up.  I f want

I did mix the flour & milk first (did not need to use a mixer this way) – NO lumps! Also, used a no-stick, mini-muffin tin with just a touch of cooking spray.

Ingredients

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• 1 tsp vanilla
• 1 tsp orange zest (optional)
• assorted condiments for serving

Method

Preheat oven to 400 degrees F. Blend first seven ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended. Grease muffin tins well and distribute batter evenly between 24 tins. (My tins were slightly less than half-full.) Bake for 15 minutes, or until puffy and golden on top.

Served with your favorite toppings. (Mine included sliced strawberries, maple syrup, and a light dusting of powdered sugar.)
This is what I did different, and they turned out pretty great. I let the batter sit for 15 minutes after mixing and only filled the muffin tin 1/2 way. I did follow the recipe to a T the first go around, and got the results many people are mentioning. After reading through the comments, this is what I found worked best. I personally like the fluffier eggy taste (round two), and felt like they tasted different the first time, which was ok flavor wise. But letting the batter sit is key.
If they do not puff up, it is an indication that there is too much solid or not enough liquid – add 2 TBS up to 1/4 cup additional milk. My family personally likes them a little sweeter, so we add 1/4 cup sugar and 1/3 cup additional milk
Just made these this morning! They came out great, made about 18. Used the sour cream,cream cheese, confectioners sugar cream filling posted in the comments, and fresh blueberries. Will definitely make these when w have company!
I used lemon zest instead. I used my 1/4 c measuring cup as suggested and came out with 17 pancakes total. They puff up real big in the oven but rest assured they will shrink down after you take them out. I really liked these and will definantly be making them again. I served mine with a cream cheese mixture ( 4 oz cream cheese 1/4 c sour cream and sugar to taste) and topped them off with assorted fruits I had lying around ( peaches, strawberries and blueberries). I also tried one with just syrup and it was good too. This would be a fun breakfast if you have company or a kids sleepover where everyone can top theirs how they want. Thank you for sharing this recipe.

These are what we call Yorkshire Puddings and we serve them with roast beef and gravy, and veg. It’s a typical Sunday dinner!
The secret is to put a little oil in the muffin tins and put them in a hot oven to heat. When there’s a little heat haze coming off the tins it is time to add the batter and put back in the oven to cook.
They are lovely too with lemon juice and sugar as a dessert, but adding all your sweet suggestions, fruit, ice cream and the like, sounds great.
These are not like Yorkshire puddings. They are more like German pancakes. It would totally ruin the texture it you put the batter in hot oil like you said. I love Yorkshire pudding but this is not it. These are fantastic. I have made them with a cherry compote and it was delicious. The whole family loved them.
They won’t work with self-rising flour, and I assume it’s the same with this recipe because somebody mentioned in another comment that they don’t have any leavening ingredients.

my Granny is my holy master of pancakes!
She says, that you need to let the batter standing about 20 minutes for it to work out perfectly!
And my Grandma’s biggest secret (OMG, I can’t believe I’m telling this! O.o) is to add a bit of sparkling water right before pouring, so they get even fluffier…!

I am eating my pancakes usually with apple sauce (and a hint of cinnamon) or I also looove the combination of chokolate (nutella) and a few slices of banana

How much butter did you use? Mine came out very yellow as well and they puffed up perfectly but fell flat as soon as they cooled. I now realized that I added too much butter (1/2 cup instead of 1/4 cup).
My second attempt is still in the oven now, but I can already tell they look much better this time

Think I want to try these with a sweet cream cheese, fruit,
and powdered sugar!

Made these three times this week, they were such a hit! easier than flipping two dozen pancakes, too! I like that they had more egg and less flour…no carb overload. I followed the recipe exactly (except used a hand mixer instead of a blender. They have consistently turned out beautifully! They puff up a LOT in the oven then settle into the little cup shapes.

We filled them with a mixture of cream cheese, sugar, vanilla, and cinnamon…

Also, you can top them with lemon and powdered sugar, which is my personal favorite. Really tasted like their larger cousins, Dutch Baby/German Pancake. Thanks for the recipe, I WILL be making these again!! 5 stars.
Try using 1 egg to every 1/4 cup of flour & milk and put a pat of butter in each muffin tin instead of the mix, put the muffin tin in the oven until the butter melts then pour the mixture into the tin, also you just need to blend the mix long enough for it to mix together maybe 30 seconds.
If you mix the eggs and the flour (plus salt, vanilla, orange zest) before adding the milk you won’t have to deal with any flour clumps
I find that mixing the flour and the milk together FIRST and then adding the eggs keeps the mixture from getting lumpy. It’s difficult to mix the eggs and flour together to get a smooth mixure.
These are actually Dutch baby pancakes, not german, the german pancake is more like a rubbery version of a crepe. However your idea or twist on them is nice. They are also fantastic with fesh squeezed lemon, and maybe a raspberry sauce.
Do you happen to be at high altitude also?
I just made these and one word of warning – watch them! I just set the timer for 15 and we ended up a little more well done than I would have liked! My fault entirely – I don’t want other people to make the same mistake.
I fill my German Pancakes with sauteed apples with cinnamon and brown sugar.
! I used apples, almost like a stovetop applesauce, to top mine with, and they were a huge hit.

Peach-Almond Coffee Cake

by Bisquick

Prep time 10 Min Total time 40 Min Serves 10

Ingredients

• 2/3 cup fat-free (skim) milk
• 1 egg
• 2 tablespoons canola or vegetable oil
• 1/2 teaspoon almond extract
• 2 cups Reduced Fat Bisquick^® mix
• 1/3 cup sugar
• 1 cup chopped fresh or frozen (thawed and drained) peaches
• 1/2 cup Yoplait® Thick & Creamy vanilla lowfat yogurt
• 1/4 cup packed brown sugar
• 1/4 cup sliced almonds

Directions

1. Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
2. Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
3. Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

Expert Tips

*Studies have shown that occasionally eating a small handful of nuts (about 1/4 cup) does not cause weight gain. It may be because the satisfaction provided by the fat in the nuts makes people eat less overall.

Rustic Strawberry Peach Tart

by http://sallysbakingaddiction.com/2013/08/14/rustic-strawberry-peach-tart/

Ingredients:

Filling

• 2 ripe peaches, peeled, pitted, sliced (not frozen)
• 2 cups (about 300 grams) fresh strawberries, sliced (not frozen)
• 2 Tablespoons (30 grams) granulated sugar
• 1 teaspoon vanilla extract

Crust

• 1 and 1/2 cups (190 grams) all-purpose flour
• 3 Tablespoons (45 grams) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed*
• 1/4 cup (60 ml) ice water, plus more as needed
• 1 egg, beaten for egg wash
• additional sugar for sprinkling

Directions:

1. For the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
2. For the crust: In a medium bowl, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
3. Preheat oven to 425F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
6. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
7. If you wish to drizzle with vanilla glaze, use the glaze recipe from here. Serve warm or at room temperature.

*Make sure your butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.

A classic rustic galette recipe using summer’s finest juicy fruits.

 

This rustic tart can also be called a galette.  Galettes are quite similar both in taste and presentation as pie.  Except they are easier!  That’s why I love to make them, especially in the summertime when juicy fruits like peaches and strawberries are in their prime. Another reason why I love to make galettes is because they aren’t
as particular and delicate as pie; there is much more room for error.

 

This recipe is basically a freeform crusty pie. Emphasis on crusty. The buttery, flaky crust was my favorite part!  It sort of tasted like a biscuit. A fruit-filled, juicy biscuit.

To make this recipe, you’re going to start with 2 ripe peaches and 2 cups of sliced strawberries.  Peel the peaches, mix them up with the strawberries, a bit of sugar and vanilla extract. Let that mixture soak for awhile as you prepare the crust.

The crust is made from flour, sugar, salt, cold butter, and ice cold water.  The temperature of the last two ingredients is imperative to your crust’s texture.  Chill your butter in the freezer for about 15 minutes and cut it into cubes. With a pastry blender (or your hands), mix the cold butter with the flour, sugar, and salt until the mixture resembles course crumbs. Crumbs the size of peas is what you’re going for.

Fill a large measuring cup with water and ice. Stir it around.  From that, measure 1/4 cup of water and add to the crust mixture. Stir lightly with a fork until the flour is moistened, then gently knead the dough in the bowl until it comes together.  Add 2 more Tablespoons of ice water if the dough seems too dry. I had to add the additional water this time, but sometimes I don’t need it.

Using your hands, shape the dough into a ball and then flatten it into a thick disc.  Wrap it up in plastic and refrigerate for at least 1 hour.

On a lightly floured work surface, roll the dough into a 12-inch circle.

Feel free to cut off a bit around the edges to make the circle neat.  Transfer the dough to a lined baking sheet.

Let’s get fruity!

Time to add the fruit.  Using a slotted spoon, place the fruit on the center of the dough, leaving a 2 or 3 inch border all around.  The amount of border you leave will determine how much fruit is exposed in the center of the tart.  I always go for a 2-3 inch border.

Gently fold the edges of dough over the fruit, overlapping the dough as necessary.  Press gently to seal the edges.

Pour most (but not all) of the remaining fruit juice over the fruit in the center.

Brush the edges of the crust with a beaten egg.  Sprinkle with some sugar.

There is always room for some extra sugar..

The tart takes only about 25-35 minutes in the oven.  Why the huge gap of time?  Well all ovens are different.  Sometimes I leave this crust in a bit longer so the crust browns a bit, other times I don’t.

It looks (and tastes!) like dessert pizza.

Slice the rustic tart like you would slice a pie.  We enjoyed it warm and I added an easy vanilla glaze to each slice before serving.  Holy mackerel – the glaze took each bite to the next level!  You could also serve the tart with some melty vanilla ice cream. Dee-lish on a warm summer day.

The buttery crust, the juicy filling, the sweet glaze – there is so much to love about this dessert. I can’t believe I waited all summer to make it!  You could use blueberries or blackberries instead of strawberries or even slice up a pear and add cinnamon to the filling for a warm autumn treat.

Gingerbread cookies

by McCormick

3 c flower
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
3/4 tsp. salt
3/4 (1 1/2 sticks) butter
3/4 c brown sugar
1/2 cup molasses
1 egg
1 tsp. Vanilla

 

Mix first 6 ingredients  Add vanilla molasses, egg and vanilla. Press on thick disk and keep on cold for 4 hours.
Roll out dough to a 1/4 in lightly flowered surface. Cut Place 1 in apart on ungreased baking sheets.
Bake in preheated 350F oven 8-10 min cool, decorate and store up to 5 days.

***

Gingerbread Cut-Out Cookies
Recipe adapted from Glorious Treats recipe
1 cup butter
1 cup molasses
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg *
1/2 teaspoon ground cloves *
1/4 teaspoon ground black pepper *
6 1/4 cups all-purpose flour

In large bowl, beat butter until smooth.
Mix in brown sugar, molasses, eggs and vanilla.
Add in baking powder and spices and mix well.
Finally, mix in flour until stiff dough is formed.
On lightly floured surface, roll dough to desired thickness (mine are 3/8" thick).
Preheat oven to 325 degrees.
Cut into desired shapes and placed on parchment- or Sil Pat-lined cookie sheet.
Bake for 11-15 minutes (depending on size of cookies).
Once cooled, decorate the cookies with glaze icing just as done with sugar cookies.
* Note: Adjust the spices to fit your tastes. We like it not too spicy, with less ground clove.

***

Gingerbread Cookies Recipe
by Visit justimagine-ddoc.com

Ingredients:

• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 cup shortening, melted and cooled slightly
• 1 cup molasses
• 1 cup packed brown sugar
• 1/2 cup water
• 1 egg
• 1 teaspoon vanilla extract

Directions:

1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Original recipe makes 6 dozen

PREP  20 mins

COOK 12 mins

READY IN 4hrs

***

Gingerbread Cookies
by http://www.glorioustreats.com/2010/11/gingerbread-cookies-recipe.html?crlt.pid=camp.ls0qrD181yp0

6 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon ground ginger
1Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup butter
1 cup molasses
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract

1.  In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
2.  In the bowl of your electric mixer (or other large bowl), beat butter until smooth.  Add brown sugar, molasses, eggs and vanilla.
3.  Gradually stir in the dry ingredients until they are fully incorporated.
4.  Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick).  Wrap dough in plastic wrap and refrigerate for at least 3 hours.
5. When dough has chilled, preheat oven to 350*F.  On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick).  (The dough can be rolled out and handled just as I described in my post HERE).  Cut into desired shapes with cookie cutters.  Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner.  If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
6.  Bake for 9-12 minutes (depending on the size of cookies).  Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
7.  Frost with royal icing, if desire.  HERE is the royal icing recipe I use, as well as some decorating tips to get you started.

Recipe Source:  My own slight variation on several widely available recipes.

***

Gingerbread Cookies Recipe
by http://www.babysavers.com/gingerbread-cookies-recipe/

• 1/2 cup butter, softened
• 1/2 cup butter-flavored shortening
• 1 1/2 cups white sugar
• 1 egg
• 1 tablespoon vanilla
• 3 tablespoons molasses
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Directions for the Gingerbread Cookies recipe:

1. Cream the butter, shortening and the sugar together. Add the egg, vanilla and molasses and mix until well-blended.
2. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Use a wooden spoon if your mixer can’t handle it.
3. Transfer the dough to an airtight container and chill for 2-3 hours.
4. Preheat your oven to 375 degrees.
5. Lightly flour a surface and roll the dough out to 1/4 inch thick.
6. Use cookie cutters to cut out the dough in Gingerbread Men or other shapes
7. Place cookies 1″ apart on greased cookie sheets.
8. Bake for 10-12 minutes until cookies are light brown along the edges.

Enjoy!

***
Chocolate Gingerbread Cookie Recipe
by http://www.fancyflours.com/product/chocolate-gingerbread-cookies-recipe/basic-recipes-and-tips#.UCQ5aHS0AYw.pinterest

Ingredients:
- 5 cups all-purpose flour
- 1 cup unsweetened non-alkalized cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. allspice
- 1 cup solid vegetable shortening
- 1 cup granulated sugar
- 1 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, gently stir together the flour, cocoa powder, baking soda, salt, cinnamon, ginger and allspice until well blended; set aside.
2. In a 4 1/2 quarter bowl of a heavy-duty electric mixer, using the paddle attachment, beat together shortening and sugar at medium speed until well blended and light, about 2 minutes.
3. Add the molasses, egg and vanilla and beat until blended. Gradually add half of the dry ingredients to the sugar mixture. As the dough begins to stiffen, remove the bowl from the mixer stand and add remaining dry mixture, stirring it in with a wooden spoon. When all of the flour mixture is added you may complete the blending using your hands. Blend thoroughly to form smooth, homogenous dough. Shape the dough into three flattened disks. Wrap each disc in plastic wrap and refrigerate at least an hour (or up to one month) before rolling.
4. Position a rack in the center of the oven and preheat to 375°F. Place dough between two sheets of parchment paper and roll to desired thickness. Using cookie cutters, cut out dough. Gently lift the dough scraps in between the cut pieces and save to re-roll. Do not attempt to move the cut pieces, slide the entire sheet of parchment onto a baking sheet. Repeat this process if you have enough dough.
5. Bake pieces for 12-14 minutes, or until they feel firm to the touch. Carefully slide the parchment off the baking sheet and onto a flat surface to cool. Let the cookies cool completely flat. When the cookies are cool, gently lift them off the parchment. Store the baked gingerbread in a cool, dry place, wrapped or placed in a plastic storage container, until ready to use (for up to two weeks at room temperature or frozen up to 3 months).
6. Decorate with royal icing and sparkling sugar.