Laura Lee Alice Cooks is all about healthy living, simple from-scratch recipes, gardening, and natural homekeeping. HOW TO... Here you will find tips and information to make your daily life a little easier, simpler, and a lot more interesting. How to Make Glazed Nuts Chocolate Chip Cookie Mix How to Make Beef Tallow Baking Tips How to Make Brown Sugar How to Make Vanilla Homemade Kuhlua Herb Sachets Mulling Spices Rustic Herbal Sea Salt Cooking Terms for Sauces & Gravies How to Make Chicken Stock or Bone Broth Simple Lemon Extract How to Make Calamondin Liqueur How to Make a Gingerbread House

Instructions on planting potatoes in different situations. Planting Potatoes It doesn't matter if you have an acre of land to plant or just a balcony. anyone can plant potatoes. Although it can be done in pots or baskets, the best option for those with limited space is a potato planter*. They are so easy to use and the best part-they have a flap on the side that can be used to collect the potatoes. Last year we had problems with grubs taking bites out of our potatoes and sweet potatoes, so this year we're taking a different approach. I do garden organically , so no chemical pesticides or insecticides. And always use natural fertilizers compost or worm casings. You will need: , • Potato grow bags with flaps (helps to see the progress) • Good soil, possibly mixed with compost, coco fiber, a little sand, etc. Use what you have. Here I use a brand called Daddy Pete's, but I do mix it with whatever I have at the time. Right now I am adding a little coco fiber, compost, finely ground egg shells, and a little sand. • Dried leaves, chopped (optional) • Fertilizer, 5-10-10 which is Nitrogen, Phosphorus, and Potassium; use organic if possible. 10-10-10 is a popular all-purpose fertilizer. • Seed potatoes or potatoes that are starting to sprout. Soil layer 3-inches Leaf layer 3-inches Seed potatoes > > Soil layer 6-inches Bottom leaf layer 6-inches Instructions 1. In the bottom of the bag, I put a good layer or leaves, about 6- inche s deep. The leaves will compress down as the potatoes grow. We use the vacuum on our mower, so there is a good mixture of chopped leaves to use. On top of the leaves sprinkle a LIGHT layer of 5-10-10 fertilizer*. 2. Add a 6-inch layer of rich soil; add a LIGHT layer of 5-10-10 fertilizer; then add a 6-inch MIXURE of soil and leaves into the last layer. 3. Lay your "seed potatoes", eyes facing up, on top of the last layer. Sprinkle with enough leaves to cover the seed potatoes, then with a 2 to 3-inch layer of soil. As the potatoes start growing, continue adding 3-inch layers of a MIXTURE of the leaves and soil as the potatoes peek through each layer until you reach the top of the bag. I have planted potatoes this way for years and they are so easy to harvest. And cleaner than when you use just soil. * You can also use this same technique when planting in rows. Dig tren ches 8-inches deep, add a 3 to 4-inch layer of leaves, a LIGHT sprinkle of fertilizer, 3 to 4-inches of soil with fertilizer mixed in, seed potatoes, then a 3 to 4-inch MIXTURE of the leaves and soil; repeat this as the potatoes peek through each layer until you have a about a 6-inch mound on top of the row. Doing this will increase your yield.

Easy Corn Fritters Recipe 6 to 8 servings This a simple recipe with a few easy-to-find ingredients that produces great results. I halve this recipe when it's just the two of us. • Fresh corn cut from the cob or frozen corn is the best for this recipe. Well-drained canned corn will work but it just doesn't have that fresh flavor. • Do not crowd the corn fritters as they're frying. You may need to spread them slightly to keep from being too thick. I use a spoon for this. • A small cookie scoop also works great for making these. • The green onion adds a spark of flavor to these! KEYWORDS corn fritters recipe, corn cakes recipe, best corn fritters, golden brown corn fritters Easy Corn Fritters Recipe It's so good to have a recipe that uses a simple ingredient such as corn. Use fresh or frozen for the best flavor. Canned corn will work but it just doesn't have that fresh flavor.. Ingredients • 1 cup all-purpose flour • 1 tsp baking powder • 1 tsp salt • 2 eggs • ¼ cup milk • 2 tsp of a good cooking oil • 2½ cups whole kernel corn, fresh or frozen (thawed and drained) • 2 Tbsp finely chopped green onion You will also need a large deep pan and oil with a high smoke point, such as peanut oil or canola, for frying. I nstructions 1. Preheat (350°F) about ½ to 1-inch of oil in large, deep, heavy-duty pan. 2. Combine the eggs, milk and 2 tsp oil; mix in the remaining ingredients. 3. Drop by tablespoons in the oil; fry until golden brown. Drain on layers of paper towels. PRINT Share Pin Share Jump to Recipe▼

Our simple and easy recipe to make Homemade Kahlua. Homemade Kahlua Makes about 1½ quarts Homemade Kahlua Ingredients • 2 cups boiling water • 4 cups sugar • 3 ounces of a quality instant coffee • 1 fifth of a good vodka • 1 vanilla bean (slit in a few places along the length) You will need a 2 quart container with a sealable top. (do not use plastic) Instructions 1. In a large bowl, mix the water, sugar and coffee together, making sure that the sugar is dissolved. 2. Add the vodka and vanilla bean; mix thoroughly. 3. Pour all the ingredients into the sealable container; seal; let sit in a dark place for a month (or longer). The flavor improves with time. Info • Vanilla beans • Glass flip-top jars KEYWORDS homemade Kahlua recipe , best homemade Kahlua recipe Share Pin Share Jump to Recipe RATE Don’t love it Not great Good Great Love it PRINT

Small muslin bags filled with spices and aromatic herbs. Sachets (bags of spices) Although some like to use squares of cheesecloth to wrap their herbs and aromatics in, I prefer to use the little muslin bags. For me, this is the best way that I know of to add additional flavor to soups, vegetables and beverages. You can use dried or fresh herbs, but no powders. Some herb stems, like parsley, contain flavor as well. If you wish to make herb bags using cheesecloth, see the instructions below. Not to be confused with bouquet garni, which is a bunch of herbs tied together. These bags aren't just for cooking. You can easily put dried lavender, camomile or other fragrant herbs to make sachets to put into your bath. They make great gifts too! Ingredients • Muslin bags, washed and dried (see instructions below) • Suggestions for herbs and aromatics (NO powders): Parsley stems Sage Bay leaves Peppercorns (white or black) Cloves, whole Dried Thyme Garlic cloves Basil Rosemary Tarragon Marjoram Oregano Lemon or orange zest Chives Instructions (to make herb sachets) 1. For each bag, start with a large pinch or a stem of the dried or fresh herbs you want to use, and no more than 4 or 5. See ideas for combinations below. 2. Pull the strings tight to close the bag and tie in a knot. Instructions (to wash bags) 1. In a large pot, add ½ cup baking soda for every 25 bags; add bags; pour in enough water to cover plus 2-inches. 2. Bring to boil; let boil for 1 minute; drain into colander. Repeat process 1 more time. Place bags back in pot with no baking soda and bring to boil; immediately place in colander and let drain and cool for 5 minutes. 3. Spread on clean baking racks and set aside to dry. When they are dry, place in a clean container that seals. Store until needed. Sachet Suggestions • Apple cider: cinnamon, allspice, cloves, star anise, peppercorns • Mulled wine: cinnamon, cloves, cardamom pods, orange zest or peel • Chicken stock, soups: parsley stems, sage, rosemary, thyme, garlic • Italian soups, sauces: basil, oregano, fennel seeds, chili peppers • Beef soups, stews: parsley stems, thyme, bay leaf, peppercorns How to make little cheesecloth bags. You will need cheesecloth; bought by the yard or in a package and twine. Wash per the instructions above. After drying, cut into 6-inch squares, place your choice of herbs (dried or fresh) in the center (no bigger than a golfball), and pull the cheesecloth around the herbs and tie; I prefer cooking twine. FYI, no granulated herbs. KEYWORDS herb sachets, herb bags

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

The best and easiest Delicious Coconut Pie. Easy Crustless Coconut Pie Recipe Such a simple and delicious pie. If you like coconut, you will make this recipe again and again! This is one of our crustless pies so it goes together quickly. Why I like this recipe . . . • The list of ingredients is simple, nothing exotic or hard to find. • Plus, all the ingredients go into the blender at once. • Once baked and cooled, it stores beautifully in the refrigerator. • Since this recipe is crustless, I get to use my decorative pie plates. Easy Crustless Coconut Pie Recipe Ingredients • 2 cups milk • 4 eggs • ¼ cup butter (doesn't have to be softened or melted) • ¾ cup sugar • 1 cup shredded coconut • ½ cup baking mix* • 1½ tsp Amaretto or almond extract Preheat oven to 350°F. Grease** a 9 or 10-inch pie plate. Instructions 1. Starting with the milk, place all ingredients in the container of a blender. Cover; process on high for 20 seconds. Pour into the prepared pie plate. Let sit for about 5 minutes. 2. Bake until knife comes out clean, 45 to 55 minutes; cool before serving. The top should be a golden brown (or to your liking). * See our recipe for pan release here . **See our recipe for baking mix here . I make half a recipe and leave it in the fridge in a flip-top latch jar. KEYWORDS best coconut pie, easy coconut pie Jump to Printable Recipe▼ Share Pin Share

Possible garden plan for Laura Lee Alice Cooks. Garden Plans 2024 I love gardening, almost as much as I like to cook. It's not for everyone, but it does bring me great joy. This year I will have a flat garden, raised planting beds and planting bags. I tried the planting bags two years ago and I quickly found out that I needed bigger bags. I will also grow some of my vining crops on trellises like I have in the past. I have also subscribed to the Old Old Farmer's Almanac Garden Planner and so far I'm loving it. Their website has so much great information for the novice and the expert gardener. You can use their app and create your garden plan like I did below. This was my first attempt using their app, and it's not my final plan, but it's very user friendly . I am also going use it to plan my cottage garden and a firepit area. I do like that when you choose a vegetable plant, it will also show you the companion plants.

Serves 4 generously Buttermilk Cucumber Salad Another refreshing cucumber salad recipe for you. It goes together quickly and easily. If you have picky eaters, don't tell them it contains yogurt and buttermilk. I like using the small cucumbers because they are tender. Ingredients • 3 small cucumbers, thinly sliced* • 1 small onion, skin removed and thinly slic ed • Sea salt • Black pepper • ¼ cup whole Greek yogurt • ¼ cup buttermilk • 1 Tbsp fresh dill, chopped Instructions 1. Place the cucumber and onion in a small bowl;sprinkle with ½ teasponn sea salt and toss; let sit in bowl for 5 minutes. Transfer to a colander and let drain for 45 minutes. 2. In the meantime, in a medium bowl stir together the yogurt and buttermilk. 3. Drain the cucumber mixture (do not rinse) and add to the yogurt mixture; stir, then add salt and pepper to taste. Chill until needed. *Pull a fork along length of cucumber before slicing; makes an interesting design. KEYWORDS cucumber salad, cucumber, buttermilk

Our deliciou s,and easy-to-make Rustic Blackberry Pie. Easy Rustic Blackberry Pie Recipe We grow blackberries but not enough to suit our needs. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year the blackberries are really nice so I will be freezing some as well. You can use bought pie dough but this is so easy and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!! Crust Ingredients Every bit of this crust is flaky and delicious. Unlike regular pie crust where the crimped edge is usually left on the plate. • All-purpose flour -Simple, right? Make sure the flour you are using is new is fresh. It's easy to tell by the smell. • Sugar -Lump free please! • Salt -Preferably sea salt. • Unsalted butter -Make sure it is cold, cold, cold. After cutting into cubes, put in freezer for a few minutes. • Ice water -Although the recipe says 3 tablespoons, almost always it takes a little more. And make sure it is cold! I like to drizzle in the water while using a large fork to shape and make a rough ball. Filling Ingredients • Blackberries -Use the freshest and plumpest berries that you can find. You can also use apples, peaches, or cherries. I like using room temperature berries. • Cornstarch -I use cornstarch instead of flour because you need less and it makes the filling more palatable. • Sugar • Lemon -Not much , but necessary • Nutmeg -Freshly grated if possible Rustic Blackberry Pie Serves 6 to 8 Ingredients Crust: • 1¼ cups plain flour • 1 Tbsp sugar • 1 tsp salt • 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes • 3 Tbsp ice water, (depending on the weather, I have used more) Fill ing: • 4 to 5 cups fresh blackberries, washed and spread on towel to dry • ½ cup sugar (more if necessary) • 4 Tbsp cornstarch (¼ cup) • ¼ tsp nutmeg (optional, but good) You will need a baking sheet and parchment paper. * Instructions 1. Crust : In a large bowl, mix the flour, sugar and salt**. Toss the butter cubes with the flour: cut in with a pastry cutter until the butter is the size of small peas. Sprinkle 2 tablespoons of water over the mixture and fold with a spatula adding more water if needed until the mixture, when pressed together, forms a rough ball. Do not overmix. Form dough into a 6-inch disc; wrap in plastic wrap and chill about 20 minutes. Remove from chilling, roll on a lightly floured surface (I use the parchment sheet) until 13- inches in diameter; there will be no excess dough. Make filling. 2. Preheat oven to 425°F. 3. Filling : In a large bowl, mix together the corn starch, sugar and nutmeg. Add berries and fold to coat with the dry mixture. Place crust (leave on parchment) on sheet pan. Place filling in the center, leaving about 3 inches of dough uncovered on all sides. Fold that dough up over the fruit all the way around while creating rustic pleats. Place the pie on a middle rack in the preheated oven. Bake for 15 minutes; lower heat to 375°F and continue baking for an additional 45 minutes or until the crust is golden brown. Remove from oven; cool completely on a wire rack. *After rolling the crust on parchment, it can be fitted into a large pie pan, leaving the parchment to make it easier to remove and slice after cooling. **This crust can also be made in your food processor. Print RATE Don’t love it Not great Good Great Love it Share Pin Share Jump to Recipe Rolling Pin Parchment Paper

Southern Chocolate Layer Cake PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is another recipe that I have used for years. It's a classic chocolate layer cake that features layers of rich, moist chocolate cake, separated and frosted with a decadent chocolate frosting that has a buttercream texture. This cake has a balanced chocolate flavor. Facts About this cake: • This recipe was given to me several years ago by a professional baker. It was his most requested chocolate cake. • I have used my recipe for Easy French Silk Chocolate Pie to frost the tops of the layers instead of regular frosting. A cake done this way must be refrigerated. • The layers of this cake are moist and soft and have a rich, chocolate flavor. They are sturdy and support the frosting and stacking when cool. • This recipe makes mouthwatering cupcakes too! • I like using our Vanilla Buttercream Frosting recipe. The recipe for our Chocolate Buttercream Frosting is at the bottom on the same page. Both of these recipes are super easy, and their success depends on the butter being whipped until it's almost white. About the Ingredients: • Cocoa: Provides a rich chocolate flavor; use a quality brand for the best results. • Boiling water: It helps to release the cocoa's full flavor and creates a richer, more chocolatey taste. • Flour: All-purpose flour is what I use. Fluff, scoop, level off. • Baking soda: Leavening agent; causes the cake to rise. • Sea salt: It enhances the overall flavor. • Baking powder: Commonly used with baking soda when making a chocolate cake. It's also a leavening agent which gives lightness to the cake. • Butter: Use a good quality with a high butterfat content. • Sugar: Granulated sugar; sweetens and helps with browning. • Eggs: Use large or extra-large; gives structure, moisture, and richness. • Vanilla: Use a good quality. I also like to use Amaretto to flavor a chocolate cake. Ingredients • 1 cup unsweetened cocoa powder, not sifted • 2 cups boiling water • 2¾ cups all- purpose flour (sift before measuring, then scoop and level off) • 2 tsp baking soda • ½ tsp salt • ½ tsp baking powder • 1 cup butter, softened • 2½ cups granulated sugar • 4 eggs • 1½ tsp vanilla extract Instructions 1. Preheat oven to 350 degrees. Grease and flour 3 (8 0r 9-inch) cake pans 2. In medium heatproof bowl, combine cocoa with boiling water, mixing with whisk until smooth; cool completely. 3. Sift flour with baking soda, salt and baking powder. Set aside. 4. In large bowl of electric mixer combine butter, sugar, eggs and vanilla. Gradually turn it up to high speed and beat until light and fluffy, scraping bowl occasionally. At low speed, beat in the flour mixture alternating with the cocoa mixture, starting and ending with flour. Do not overbeat. 5. Divide evenly into pans smoothing tops with spatula. Tap pans twice on the counter then bake 25 to 30 minutes until surface springs back when lightly pressed with fingertips. Cool in pans 10 minutes; make sure sides are loose then remove from pans. Cool on racks. Tips • If I am not going to use the cake layers right away, I remove each layer and place on a cooling rack, lay a large piece of plastic wrap over the cake pan (you don't have to wash the pan) then place a cake layer, right side up, back in the pan and fold over the plastic wrap. Do this with each layer, then place them in the fridge for up to 2 days. This step makes it so much easier to fill and frost too! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Chocolate Layer Cake

Cucumber, Yogurt and Dill Salad Another refreshing cucumber salad recipe for you. It is so easy to put together and definitely not time consuming. If you have picky eaters, don't tell them it contains yogurt and buttermilk! I like using the small cucumbers because they are more tender. Serves 4 generously. Ingredients 3 small cucumbers, thinly sliced * 1 small onion, skin removed and thinly sliced Sea salt Black pepper ¼ cup whole Greek yogurt ¼ cup buttermilk 1 Tbsp fresh dill, chopped Instructions 1. Place the cucumber and onion in a small bowl;sprinkle with ½ teasponn sea salt and toss; let sit in bowl for 5 minutes. Transfer to a colander and let drain for 45minutes. 2. In the meantime, in a medium bowl stir together the yogurt and buttermilk. 3. Drain the cucumber mixture (do not rinse) and add to the yogurt mixture; stir, then add salt and pepper to taste. Chill until needed. * Pull a fork along length of cucumber before slicing; makes an interesting design.