Corn Fritters

1 cup sifted flour

1 can whole kernel corn drained

¼ teaspoon sugar

1 tsp. melted butter

½ cup  milk

1 egg slightly beaten

- Mix in a med . Bowl, the flour and sugar together.  Beat in egg, butter and milk.  Add corn and mix well.  Drop by  spoonfuls in to hot oil.  (See notes * below.) and  fry till golden brown. Makes about  12 fritters. Serve them with  syrup.  They are delicious with  Breakfast food.


* for  a healthier oil option, I use coconut oil.

Chocolate Brownie Bundt Cake

For the cake:

1 cup cocoa powder, sifted, plus more for dusting pan
1 3.5 oz bar of Ghirardelli Twilight Delight 72% cacao chopped
1 cup boiling water
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
 2 1/2 sticks unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
3 tablespoons cold  brewed coffee
1 1/2 cups coconut milk



Have all the ingredients at room temperature.  Preheat an oven to 350degrees F. Grease the Bundt Cake Pan and dust with cocoa powder; tap out the excess.  To make the cake, in a bowl, combine the 1 cup cocoa powder and the  chopped chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. In another bowl, sift together the flour, baking soda and salt. Set aside, in a large bowl cream the butter and sugar  and cold coffee together and slowly mix with the chocolate mixture until completely incorporated. Then start adding the  beaten eggs, once the eggs are mixed in, you can start adding the coconut milk and flour mixture, alternating between the two.  Slowly pour batter into your bundt cake pan, bake for about 45 minutes or until a knife comes out clean. When cake is done let the cake set for 15 minutes to cool and use a butter knife to loose the edges, and flip on to a cake plate.





For the icing

1 stick of melted butter ( not margarine )

6 tsp of milk

1 box of confectioners sugar

2 tablespoons cocoa

 Melt butter  in a sauce pan on stove and add milk, then stir in the sugar  and the cocoa a little at a time  until smooth then drizzle on the cake before it cools.

Parsley Potatoes

Ingredients:
1 ½ lb -  potatoes, washed, peeled and cut in half for smaller potatoes and into 3rds for large potatoes
2 tbs - butter, melted
2 tbs -  dried parsley
Salt


Preparation:
Boil the  potatoes until tender but firm
Drain and toss the potatoes with the melted butter, chopped parsley and  salt.
Serve warm

Turkey Meatloaf Burgers

Makes 10 burgers

 2 - pounds  ground Turkey  * note below
¼ - teaspoon  black pepper
1 -  med. size onion chopped
1 -  yellow or orange bell pepper diced
1 - egg beaten
1 - 15 oz can of diced  tomatoes drained
¾ - cup quick cooking oats

* Ground beef can be used also

Topping

½  - Ketchup
1/3 - cup of brown sugar
2  - tablespoon prepared mustard

Preheat oven to 375 degrees F.

In a large bowl mix all the Meatloaf ingredients  ( using your hands works best )  roll the mixture into  tennis ball size balls and form into a patty  to the thickness desired. Place on baking sheet . I used 2 baking sheets and placed 5 patties on each. 

Topping.
Mix all the topping ingredients and spread on top of Meatloaf patties.

Bake for about 45 minutes.

Fried Okra

Ingredients

4 cups cut up okra                                                                                                                1 cup  cornmeal
2 tablespoons flour
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable Cooking oil, enough to cover okra completely in frying pan - see note *



* I used coconut oil for a healthier option and it did not change the flavor

Directions

1. Heat oil in large frying pan on medium heat. Use a pan large enough not to crowd the okra.
2. Chop okra into 1 inch pieces.
3. Beat egg lightly in a bowl and add the okra. Stir to coat okra with egg and let sit for 5 minutes.
4. Place the cornmeal, flour, salt and pepper in a separate large bowl and mix
5. Dredge the okra in the cornmeal mix to cover all sides of okra with mix.
6. Place one piece of okra in the hot oil and check that it immediately bubbles and sizzles. If not, the oil is not hot enough. Increase heat until you get the bubbles when adding one piece of okra.
7. If oil temperature is O.K., add all the okra
8. Cook the okra, stirring frequently to make sure it does not burn. Place on  a  paper towel to drain excess oil.

Old Fashioned Hermit Cookies

□ 2 c. flour
□ 2 tsp. baking powder
□ 1 tsp. cinnamon
□ 1/2 tsp. nutmeg
□ 1/4 tsp. cloves
□ 1/4 tsp. salt
□ 1/2 c. butter
□ 1/2 c. sugar
□ 1/2 c. brown sugar
□ 2 eggs
□ 1 c. raisins
□ 3/4 c. chopped walnuts
Sift together flour, baking powder, spices and salt. Cream butter, sugars and eggs together well. Blend in flour mixture. Add raisins and walnuts; mix well.
Drop by teaspoonful onto greased baking sheets. Bake at 350 degrees for 12 to 15
minutes or until lightly browned

Pumpkin Cake

3 cups of sugar

1 cup of melted coconut oil

4 eggs

2 cups of pumpkin

3 ½ cups of Self rising flour

1 tsp. cinnamon

1 tsp. nutmeg

2/3 cup of water

½ cup walnuts

½ cups raisins

 Mix together ingredients and bake in a greased and floured bundt cake pan at 350 for about 1 hour until a knife comes out clean.

For the icing

1 stick of melted butter ( not margarine )

6 tsp of milk

1 box of confectioners sugar

 Melt butter  in a sauce pan on stove and add milk, then stir in the sugar a little at a time  until smooth then drizzle on the cake before it cools.

Pumpkin Apple Butter

Makes 3 cups

1 - 15 oz. can of pure pumpkin 

1 - cup peeled grated apple

1 - cup apple juice

½ - cup packed brown sugar

¾ - teaspoon pumpkin pie spice

Combine pumpkin, apple, sugar, apple juice, pumpkin pie spice in med. sauce pan.
Bring to a boil, reduce heat to low. Cook, stirring occasionally, for 1 ½ hours.

Store in refrigerator for up to 2 months.  It also cans well.

Fried Apples and Cranberries

This  recipe was inspired from a dish I remember as a child, it is pretty common in the Appalachia`s for breakfast  and was served  with a plate of biscuits.
  I added cranberries and it is  now a holiday  favorite for my family.                                                                             Serves 6.
Ingredients

12 - Red Delicious Apples, peeled, cored, and cut into wedges   * notes

2 -  tablespoons  lemon juice

5 - teaspoons butter

½ -  cup light brown sugar

1 -  teaspoon cinnamon

½ - -cup of dried Cranberries

* notes…As you peel and cut the apples sprinkle them with Lemon Juice to prevent them from turning brown.

In a  large skillet melt the butter on med heat and add the apples.  Then add the brown sugar and the cinnamon, stir  all together and cover with a lid, cook for about 5 min. and  reduce the heat to med. - low add the cranberries cover again cook for about 10  more min. till apples are tender not mushy and serve warm.
Serves well Pork also.