Laura Lee Alice Cooks is about sweet tea, good food, gardening, family and friends. A Southern lifestyle is positive, simple and easy-going. Home To play, press and hold the enter key. To stop, release the enter key. A must for the season-our Chicken and Dumplings Recipe > Southern Crockpot BBQ LLA Basic Coleslaw Recipe Our Best Baked Beans Crab Cakes Trending Desserts Old Fashioned Persimmon Pudding Rustic Apple Pie Loaded Carrot Cake Southern Pound Cake Most Requested Recipes To play, press and hold the enter key. To stop, release the enter key. HOW TO . . . RECIPES SHOP DESSERTS How to make our extraordinary Chicken Stock or Bone Broth! > To play, press and hold the enter key. To stop, release the enter key. Follow LAURA LEE ALICE COOKS on Instagram Maple Rolling Pin Parchment Paper Ohio Stoneware Mixing Bowl Best Cotton Dish Towels Silicone Trivets OXO Wooden Utensils Cuisinart Stainless Mixing Bowls Set 4-Piece Kitchen Essentials LAURA LEE ALICE COOKS MY STORY RECIPES DESSERTS CONTACT SHOP HOW TO... RECIPES SHOP Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even though it may have changed from the original. We will never know the true author of the original recipe, regardless of what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within the pages. That's where the real story is, finding those simple Southern recipes. -Mac

Basic Butter Pie Crust PRINTABLE RECIPE ▼ MAKES 1 CRUST A great crust can make or break a pie's outcome. It's important to use very cold ingredients, so that it's flaky, buttery, and sturdy enough to support the filling. Tips for a great pie crust: • Cold ingredients: Well-chilled butter as well as the other ingredients help to keep the fat solid throughout the mixing process. • A balanced ratio of flour to fat (3:2) is necessary for a flaky crust. • Go lightly when handling the dough to keep from developing too much gluten and creating a tough crust. • Ice water is needed to bind the dough while not making it tough. Steps to making a great pie crust: 1. Grate the frozen butter, return to the freezer. 2. Mix the cold, grated butter with the flour, sugar and salt. Return to the fridge for 10 minutes. 3. Sprinkle 2 tablespoons of the ice water over the flour and butter mixture; fold with a spatula, adding more water as needed, until the mixture, when pressed together, forms a rough ball. Do not overmix. 5. Keep twisting until the dough is formed into a tight mass. 4. Place the dough in the middle of the muslin square; gather the sides around the dough and start twisting. 6. Open the muslin and it should be a thick disc. Remove the muslin and place on a floured surface. 7. With a floured rolling pin, start rolling the dough from the center out; do a quarter turn and repeat. 8. Continue until the crust is 2-inches bigger than the outside of the pie plate. 9. Place the pie plate upside down on the dough and flip. Gently remove the parchment paper and fit the dough in the pie plate. 10. At this point you can place your filling in the middle of the crust; fold over the crust creating folds. You can also trim and even the outer edge; fold under and crimp, then fill and bake. 11. To bake blind (no filling), fit a piece of foil inside the pie crust and fill with beans, rice or ceramic peas. Bake at 425°F in a preheated oven for 10 to 15 minutes until the edges of the crust are lightly golden. Remove from oven; use foil to lift out beans and set aside. Return to oven and bake until the bottom is dry looking and the edges of the crust are golden. 12. Proceed to add the filling of your choice.

Indulge your sweet tooth with delectable dessert recipes and tips from a passionate food blogger. Living in the South, almost every evening meal is topped off by some kind of dessert. If you had cake, it's was usually served with homemade pickles in a fancy little dish. When we had homecoming at my mom's church, there were always a lot of cakes and just as many dishes of pickles, all homemade and sitting next to the baker's cake. Christmas meant we would have a fruitcake that my mom had made. Yes, I said fruitcake, and it was fabulous! I have her recipe but I have never been able to duplicate it. Even my husband said her fruitcake was the best. It was baked in a large tube pan with a removable bottom and usually weighed close to 10 pounds. She used grape juice as the liquid, never liquor or wine. Desserts Cakes & Pastries Old-Fashioned Gingerbread Cream Puffs (profiteroles) Fresh Apple Cake Our Best Fresh Apple Cake Recipe Blueberry Tea Cake White Chocolate Buttercream Buttercream Frosting Best Chocolate Cake Chocolate Buttercream Frosting Loaded Carrot Cake Cream Cheese Pound Cake Yellow Cake Lemon Pudding Cake Apple Pudding Cake Best Prune Cake Southern Pound Cake Our Classic German Chocolate Cake Tiny Coconut Cakes Pineapple Upside-Down Cake Pies Rustic Apple Pie Best Artisanal Cheesecake Sour Cream Apple Pie Cream Cheese Pastry Chocolate Cream Pie with Caramel Sauce Divine Brownie Pie The Best Simple Pecan Pie Delicious Coconut Pie Rustic Blackberry Pie Easy Pumpkin Pie Rustic Strawberry Pie Easy French Silk Chocolate Pie Lemon Slice PIe Unique Desserts Old-Fashioned Persimmon Pudding Best Southern Banana Pudding Sally's Brownies Baked Custard Company Rice Pudding Molded Cream Dessert empty Desserts Page Cookies Loaded Chocolate Chip Cookies Dual Chocolate Chip Cookies Simple Sugar Cookies

Condiments, Marinades & Dressings Creamy Russian Dressing T his unique dressing is great poured over salads but also takes plain vegetables to another level. I like to use it as a dressing with potato salad. I ngredients • 1 cup mayonnaise • 1/3 cup chili sauce • ¼ cup chopped green onions (¼-inch dice) • 2 tsp sugar • Dash of hot sauce • 1 tsp Worcestershire • 1 tsp minced horseradish or more to taste (optional) • ½ tsp sea salt Instructions 1. In a small bowl, combine all ingredients; mix thoroughly. 2. Pour into an airtight container; chill at least an hour. It should keep, in a tightly sealed container, for up to 2 weeks. Info Because of the color, Russian Dressing and Thousand Island Dressing are often thought to be the same. But Russian Dressing is spicier, with hints of horseradish and hot sauce. On the other hand, Thousand Island Dressing is sweeter and and contains sweet pickle relish. #RussianDressing #CreamyRussianDressing

Condiments, Marinades & Dressings Simple Peanut Sauce Most of us associate peanut sauce with Asian cooking but Southerners have used peanuts in cooking for hundreds of years. This recipe with 4 basic ingredients can be used in so many ways. It can be used as a salad dressing, a sauce for chicken and burgers, or just about anything that comes off the grill. It's also great with egg rolls or spring rolls! Ingredients ½ cup creamy peanut butter ½ cup soy sauce 3 Tbsp soy oil 2 Tbsp rice vinegar Instructions Whisk the peanut butter and soy sauce together, then whisk in the oil and vinegar. I like to use my immersion hand mixer so it is thoroughly mixed. If using crunchy peanut butter, whisk it in last by hand. Options • For a little extra bite, add ¼ tsp crushed red pepper. • For sweetness, add 2 Tbsp brown sugar. • 1 clove garlic, finely minced gives depth.

Condiments, Marinades & Dressings 2-3 servings Garlic Parmesan Dressin g A super simple dressing for a Caesar salad or just about any salad. This recipe is easily doubled. For croutons recipe, click here . Ingredients • 1/3 cup Parmesan cheese • 2 garlic cloves, minced • 2 Tbsp good olive oil • 2 Tbsp lemon juice • 2 Tbsp water Instructions 1. Combine all ingredients in a small bowl and mix with an immersion blender. (Can also use a blender.) 2. Season with sea salt and black pepper to taste. 3. Store sealed tightly in a jar; refrigerate. Flip top bottles for dressings are perfect for storing salad dressings. Or if you prefer something a little fancier, look at this cruet . KEYWORDS parmesan dressing

Heading 6 Pork Best Pork Loin Bacon Southern Crockpot BBQ Baked Spaghetti with Bacon

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​ ​ ​ ​ Best Breakfast Casserole                                          10 servings ​ ​ ​ ​ Ingredients ​ ​ •  8 slices of bread, crumbled up ​ ​ •  8 oz Swiss cheese, grated ​ ​ •  1 lb bacon, fried* and crumbled ​ ​ •  8 oz mushrooms, chopped, sauteed in a bit of bacon fat ​ ​ •  1 medium onion, chopped ​ ​ ​ •  8 oz Cheddar cheese, grated ​ ​ ​ •  8 eggs ​ ​ •  2 cups of milk ​ ​ • 1½ cups half and half ​ ​ •  2 tsp Worcestershire sauce ​ ​ •  1 tsp seasoned salt ​ ​ •  1 tsp dry mustard ​    •  Sea salt and black pepper to taste ​ ​ ​ Grease a 9-x-13 dish. ​ ​ ​ ​ Instructions ​ ​ ​ 1.  Pack crumbled bread into the bottom of the dish; place bacon, Swiss cheese,           sauteed mushrooms and onions over bread. ​ ​ ​ 2. Beat eggs until light and fluffy; add milk, half and half, and seasonings.; ​ ​      pour over other ingredients.  Cover and refrigerate overnight. ​ ​ 3.  Preheat oven to 350°F; bake uncovered for 1 hour.  Let it sit for 15 minutes ​ ​       before serving. ​ ​   ​ *Bake or fry bacon until done, not overly crisp. It can be cut with scissors ​ ​   if it needs it. ​ ​ ​ ​ KEYWORDS ​ ​ best breakfast casserole, breakfast quiche casserole        ​ ​ ​ Breakfast Breakfast Casserole Fruit Salad Waffles Easy Pancakes

Condiments, Marinades & Dressings Bleu Cheese Dressing (1) Not everyone likes the flavor of bleu cheese but I happen to be one of those who do. Well, I actually like a lot of different dressings, mostly based on the kind of salad or entrée that I'm having. I've had this recipe for at least 25 ye ars. I think you'll find that it's an interesting recipe whether y ou make it or not. You can tell that it's an older recipe by the amount that it makes. Ingredients • 1 small can evaporated milk, chilled in refrigerator overnight • 3 tbsp fresh lemon juice • 2 cups mayonnaise • ½ lb bleu cheese, cut into pieces then use forks to pick into crumbles • ½ garlic clove Instructions 1. Beat the milk with the lemon juice until nice and thick. 2. Add the other ingredients and mix well. Chill before using . KEYWORDS bleu cheese dressing

Fish & Seafood A simple no nonsense approach to good food and daily living Oyster Stew If you are an oyster lover, this is for you! Not to be confused with a chowder, this stew contains fresh oysters that have been heated slightly in butter, seasoned, then topped off with cream. This stew is simmered, never boiled, to keep the oysters tender and flavorful. Ingredients • ¼ cup (½ stick) butter • ¾ tsp celery salt • 1/8 tsp tsp paprika • ¾ tsp sea salt • 1/8 tsp white pepper • 1 pint of shucked raw oysters (with liquid) • 1 quart (4 cups) half & half cream • Oyster crackers for serving • You will need a large double boiler with simmering water in the bottom.* Instructions 1 In a large skillet, melt the butter; add celery salt, paprika, salt and pepper. Add oysters with liquid; heat until edges on oysters start to curl; reduce heat and leave pan on the stove. 2. Pour the half & half cream into the top of the double boiler: cook over simmering water until cream is hot; add the oysters with the liquid and heat 15 minutes longer; should be very hot. 3. Ladle stew into bowls; put a dab of butter on the top of each one; serve with oyster crackers. *You can make a double boiler by putting a bowl on top of a large pot with simmering water. KEYWORDS oyster stew, oysters

Condiments, Marinades & Dressings Bacon Dressing If you like bacon, you'll love this dressing. It's a unique flavor but so delicious! Works on all types of salads and I've even used it on baked potatoes and pan-fried potatoes. Ingredients 6 slices bacon ¼ cup French dressing 1 cup mayonnaise 2 Tbsp apple cider vinegar 2 Tbsp onion, ¼-inch dice 2 Tbsp parsley, ¼-inch dice Instructions 1. Cook the bacon until done; drain and crumble. 2. Add the other ingredients and mix well. Chill before using. KEYWORDS bacon dressing, bacon salad dressing