recipes – Page 2 – Zuzu and Papa

July 3, 2012June 18, 2013

Easy Blackberry Cobbler

Family reunions and the 4th of July call for fruit cobblers. I told the bagger at the grocery store today that I was making a cobbler and he had no idea what I was talking about. He kept saying, “a what?” Apparently, he wasn’t from this neck of the woods.

Mother always made her own crust, but I cheat a little (o.k., a lot) and use the Pillsbury pie crusts. I prefer crusty, flaky cobblers, not chewy cobblers. The chewy ones have a flour batter dropped into the fruit. The type that Cracker Barrel serves (which are yummy, too).

Easy Blackberry Cobbler

2 pints blackberries

1 cup sugar (or to taste)

1/8 – 1/4 cup cornstarch

2 Pillsbury pie crusts

Mix the berries, sugar and cornstarch in a heavy sauce pan.

Cook until thick and bubbly. Crush the berries a little.

Prick crust with a fork and fill with hot berry mixture.

Top with the second crust.

Crimp the edges of the 2 crusts together. Prick with fork. Dot with butter and sprinkle with sugar.

Bake @ 350 degrees until the crust begins to brown.

Now, isn’t that easy?!

June 22, 2012June 18, 2013

Carrot Souffle

2 16 oz. cans of carrots – drained and mashed

2 sticks of butter (melted)

2 cups sugar

6 Tblsp. Flour

2 Tblsp. Baking powder

2 tsp. vanilla

6 eggs (room temperature)

Beat together, place in greased 9×13 casserole dish and bake 45 minutes at 350.

Dust with powdered sugar before serving.

June 15, 2012June 18, 2013

June Apples, Apple Crisp

Those little tart, green June apples are here! .

We love them cooked (with the peelings) in a little butter and sugar. It’s not like applesauce, but I don’t know another way to describe them…pure yummy!

I’ve frozen several bags. I quarter and core them, dip them in salt water so they won’t turn brown, pat dry and then put them in freezer bags. This way, I can take out what I need all winter.

I made several apple crisps, some to eat now for breakfast or dessert, and several more to put in the freezer for later. Here is the recipe that I got out of our Franklin Elementary cookbook. This is always a hit when I’ve taken it for breakfasts at church, too.

I made a few pictures, but could not get one of the finished product because it was always eaten up when I went back with the camera!

Apples cut, peeled and sliced. I put them in a little salt water so they won’t turn brown.

The brown sugar, oatmeal, butter, flour and cinnamon mixture, ready to sprinkle on top.Apple Crisp

3-4 medium apples
3/4 c. quick-cooking oats
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
1/2 c. butter

Pare apples and slice thin. Arrange slices in a greased 8 inch round pan or pie plate. Combine oatmeal, sugar, flour and spices. Cut in butter. Sprinkle this mixture over apples. Bake in a moderate oven (350 degrees) for 35-40 minutes. Serve warm with cheese wedges or whipped cream.

May 25, 2012June 18, 2013

Strawberry Jam

Since it’s strawberry season, I thought I would pull out the strawberry jam blog from the archives.

Fresh strawberries from the Franklin Farmer’s Market.

First, pick out your jars. Most groceries and stores like Target carry canning supplies. Wash jars, lids and rings in hot, soapy water. Sterilize the jars and rings (not rubberized lids) in boiling water. I keep jars and rings in the boiling water until I’m ready to ladle the jam.

I use Sure-Jell pectin, but there are many more brands on the market.

For the jam, I only use the large mouth funnel and the utensil on the far left which has a magnet on the tip. I use that to dip the rubberized lids into the boiling water for just a few seconds and also to pick up the bands out of the water. I bought a “canning kit” at Walmart and it had all these utensils in it (except the spatula).

To be successful with jam making, the ingredients must be measured out exactly as the instructions call.

Too many berries and the jam will not set.

This happened to me last year and we’ve been using the ‘runny’ jam as ice cream topping.

After ladeling the jam into the jars, wiping the rim and sealing with bands, I put them in a hot water bath for about 10 minutes. When you hear the lids “pop”, then you know they have sealed.

If they have not sealed in a couple of hours, you should go ahead and refrigerate the jam and eat it.

You can leave the bands on or take them off.

Jam is wonderful not only for eating ourselves, but for hostess gifts, a small birthday gift or to put in a basket of food you may be taking to someone.

April 17, 2012June 18, 2013

Black Bean Salsa (or Redneck Caviar)

My kids love this and it’s a great way to get some vegetables in their day. It is wonderful for cookouts and picnics. I promise it will be a hit!

Ingredients

1 bunch green onions

1 green pepper

1 can Ro-tel

2 small cans of shoepeg corn

2 cans of black beans (rinsed)

1 bottle Italian dressing

Combine all ingredients.

April 3, 2012September 12, 2013

Pulled Pork

This is my simple way of making some delicious BBQ with very little work! To us, it’s better than any BBQ joint in town.

Start with a nice pork roast and place it in your crock pot.

Rub the pork on all sides with sea salt, black pepper and garlic powder.

That’s it!

I would not use a pork loin for this recipe since there is no bone and not enough fat to make it juicy.

I started cooking this on HIGH around 10:00 this morning and by 4:30, it was nice and tender.

Using tongs and a fork, I removed the fat and bone and pulled the meat apart.

Then, I add a bottle of off the store shelf BBQ sauce – whatever brand your prefer – or you can make your own which would be extra delicious.

We eat our BBQ on a bun with fresh slaw and sweet potato fries.

October 23, 2011June 18, 2013

Southern Chess Pie

This pie is…what can I say? Delicious! Melt in your mouth!

You should definitely put this on your list of things to bake.
It was GONE within an hour of taking it out of the oven.

Ingredients

3 whole eggs

1 T. vinegar

1/2 tsp. vanilla

1 stick butter, melted

1 1/2 c. sugar

1 T cornmeal

1 ready to bake pie crust

(I like the Pillsbury crusts that you unroll)

Combine eggs, vinegar, vanilla, butter, sugar and corn meal.

Stir only enough to mix.

Do not beat.

Pour in an unbaked pie shell.

Bake at 350 degrees for 1 hour.

September 26, 2011June 18, 2013

Spinach Manicotti

This is such an easy recipe and my whole family loves it. It’s great to make ahead and also freezes well.

Ingredients

package of manicotti shells

package of frozen spinach (thaw and drain in a colander)

carton of ricotta cheese (6-8 oz)

package of mozzarella cheese (8 oz)

one egg

1 t. Italian seasoning (I put a little more!)

your favorite pasta sauce

Cook the shells until done

Combine all ingredients (except pasta sauce)

Stuff shells and pour the sauce over the top

Sprinkle with a little more cheese

Bake at 350 until bubbly (approx. 30 minutes)

September 8, 2011June 18, 2013

Really Good Reubens

My whole family loves Reuben sandwiches, which is surprising because of so many things mixed together and the sourness of the kraut. They’re gooey, savory, crunchy outside and melty inside.

Things you’ll need:
Rye bread
sauerkraut
Thousand Island dressing
Swiss cheese
corned beef

Warm up a pan of kraut

Swiss cheese (I had a block, but slices work the best).

Rye bread (we don’t like the type with seeds).

Thousand Island dressing

Sliced corned beef

Butter one side of the bread and layer the ingredients. I like to use the George Foreman grill, but will do just as well in a pan. Top with another slice of buttered bread.