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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

Our recipe for simple and delicious Southern Crab Cakes. Southern Crab Cakes PRINTABLE RECIPE ▼ 6 SERVINGS Not to be confused with Maryland Crab Cakes, so no hate mail please! This is a Southern recipe that I've used for years and is so easy to make. They also freeze beautifully before or after cooking. Crab cakes can be simple or elaborate, depending on the cook and the area of the country in which the dish was created. I like to keep it simple, flavorful, and done ! Just like burgers, I don't like crab cakes to be thick, about three-fourths of an inch is just right for me. Maybe slightly thinner if you're doing appetizer size (about two inches in diameter). FYI, this recipe makes the best crab cake "burgers". T ry them with our Remoulade Sauce . Making crab cakes is a fairly simple process, but there are a few things to do that will make it even better. • Pick through the crabmeat to ensure every piece of shell is removed. I pick through it several times to make sure. • The texture of the Dijon-style mustard adds another level of flavor. • Use fresh parsley if you can. Adds a freshness to the recipe. • Cook over medium heat to a golden brown on each side. • Make sure the ingredients are well-mixed before forming into patties. • Break the crab meat into smaller pieces, if necessary, especially for jumbo lump crab meat. What I like about this recipe: ♥ It can be customized to suit your taste! Sometimes, I add ¼ cup of finely diced celery or onion. ♥ The recipe comes together quickly. ♥ The crab cakes can be refrigerated for a day before cooking. ♥ This recipe will make 24 (or more) appetizer-sized crab cakes. This size is ideal to use on a buffet. ♥ I will use poultry seasoning instead of Old Bay for a change. I also like the Newman's Seafood Seasoning . Easy Tartar Sauce Recipe These recipes go great with Southern Crab Cakes Makes 6 patties Ingredients • 2 eggs, beaten • ½ cup mayonnaise • 1½ tsp Dijon mustard • 1 tsp Worcestershire sauce • 1 tsp Old Bay seasoning (or poultry seasoning) • 1 Tbsp chopped fresh parsley (or 1 tsp dried parsley flakes) • 1¼ cups Pepperidge Farm herb-seasoned stuffing mix (breadcrumbs) Crush the larger pieces. • 1 lb. refrigerated lump crab meat, picked through • Butter (for frying as needed) • Fresh lemon, cut into 6 wedges You will need a medium skillet. Instructions 1. In a large bowl, mix the first 5 ingredients; gently fold in the parsley, stuffing mix, and the crabmeat until well blended. Divide the mixture into 6 portions and shape into ¾-inch patties. 2. Start with 3 tablespoons of butter in the skillet over medium heat; cook the patties until golden brown on each side, adding butter if needed. Serve with l emon wedges. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Crab Cakes

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

Actually, I can't take full credit for this recipe; it's mostly my husband's creation (hence, the "Our"). It has changed over the last twenty or thirty years to what it is now. BTW, for easy cleanup, this recipe can be done entirely in a skillet. About the Ingredients: • Bacon: Use a good quality bacon. I don't use smoked, but if you like it, use it. • Onion: A sweet onion works great in this recipe if you have it. I have used yellow or white onions: red onions aren't the best for this recipe. • Pork and beans: You will need 2 (15-oz) cans or the equivalent. • Ketchup • Brown sugar: If you like your beans on the sweet side, add up to half cup packed brown sugar. Otherwise, just add a generous quarter of a cup. • Prepared mustard: No fancy stuff here; I use French's prepared mustard. But if you like the flavor of Dijon, use it. Ingredients • 5 slices of bacon, cooked and crumbled leaving about 2 tsp drippings in skillet • 1 small onion, diced • ½ cup ketchup • 2 (15-oz) cans of pork and beans (only drain 1 can) • ¼ to ½ cup packed brown sugar • 1 Tbsp prepared mustard Grease an 8-x-8 baking dish. Instructions 1. Cook bacon on low-medium heat until golden brown; drain but leave two teaspoons of drippings in the pan. Crumble bacon and set aside. 2. Sauté the onions on low-medium heat until almost tender. Add the bacon and the rest of the ingredients to the pan**, stir gently and pour into the prepared 8-x-8 baking dish. 3. Bake at 350°F for up to 30 minutes until bubbly and brown around the edges. Be careful; the beans are very hot! Notes • When we first made this recipe, we didn't drain the pork and beans; we just let the mixture cook on low heat in a skillet until it was the consistency that we liked, but the beans were a little too soft (mushy). This recipe works much better. We also like the "crust" (caramelized sugar) that forms along the edges. • At this point you can also leave it in the skillet and let it cook slowly, gently stirring until thickened to your taste. Options • For a more rustic flavor, add ¼ cup molasses. • Add a small pinch of cayenne pepper. • This recipe is easily doubled; just use an 11-x-7 baking dish or something similar. • If I'm serving this recipe with BBQ, sometimes I will add ½ to ¾ cup of the chopped meat instead of the bacon. The bacon gives the baked beans a lot of flavor. I prefer natural uncured bacon because I like the way it bakes. Our simple method for cooking bacon has minimal clean up. I bake it until it's almost crispy but still pliable. For this recipe I cut it crosswise into ½-inch strips. I like to see the pieces of bacon in my beans Tips • Instead of using pork and beans, you can use regular canned beans (two 15-oz cans for the basic recipe) such as navy, great northern or cannellini. • I've also mixed them for more interest (or if I don't have enough of one kind). You will need to drain one can and add an additional one-fourth cup ketchup and one-fourth cup packed brown sugar in addition to the ingredients listed in the recipe. • You can also use cooked dried beans. A typical 15-ounce can of cooked beans (drained) yields about 1½ cups of beans. To get a similar amount of cooked beans, use ¾ cup dried beans. Soaking dried beans overnight can reduce cooking time and improve texture. Or , bring the dried beans, covered with 3 inches of water, to a boil; cover; turn off heat and let sit for 1½ hours. Replace water and resume cooking until they reach desired doneness Complimentary Recipes Our Best Baked Beans PRINTABLE RECIPE ▼ 4 to 6 SERVINGS LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Our Best Baked Beans

Pasta-How to Make PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Pasta recipes are as varied as their creators. Most combine flour, eggs, and salt to create their beautiful dough. What I like is that it can be done by hand or machine. I have even used my old bread machine to mix up pasta dough. I do prefer using my mixer and it comes out perfect every time. Tips for making pasta: • I measure flour by the fluff, dip, and level method. • It's important that the dough not be too dry. That's why I save out ¼ cup of the flour. Eggs aren't always the same size; I use large in this recipe and others on this site. • I normally use semolina flour, a high-protein wheat flour. It helps the pasta hold its shape during cooking and has the perfect texture. • The pasta's rough texture helps the sauce cling better, • If the dough seems too dry, add water, a teaspoon at a time until the right consistency is reached. • It's important to let the dough rest. This allows the gluten to relax, making the dough pliable and easier to cut. • The eggs must be well-incorporated into the dough for the pasta to be successful. This step can't be hurried. • The dough is thin enough if you see light through it. • Fresh pasta cooks in 1 to 3 minutes. When done it should fell just slightly firm to the touch or bite. Ingredients • 2¾ cups all-purpose flour • 3 large eggs, beaten • ¾ tsp sea salt Instructions Using a mixer: 1. In mixing bowl, mix 2½ cups flour and salt; add the beaten eggs. Using the dough hook, mix the dough on medium-low speed for 5 minutes, checking often to see is the additional ¼ cup flour is needed. Dough should be slightly tacky, but not sticky. 2. Continue mixing until the dough is smooth and springy, 2 to 3 more minutes. 3. Take dough out of bowl and lay on a piece of lightly floured parchment paper. Cover with a clean kitchen towel. Let it rest for 30 minutes. 4. Cut into pieces (4) and finish making your pasta. Making pasta by hand: 1. On a floured pastry cloth or piece of parchment, place 2½ cups of flour and salt in a mound and make a well in the center. Pour the beaten eggs in the well and start to combine the mixture with a fork. 2. When it's starting to come together, use your hands to work dough into a ball. At this point you'll know if you need to add any of the remaining ¼ cup of flour. 3. Knead the dough by pushing down with the palm of the hand, fold over, do a quarter turn, and repeat. Do this step until the dough is smooth and springy, about 8 to 10 minutes. 4. Cover dough with a clean towel or upside-down bowl. Let it rest for a full 30 minutes. Cut into pieces (I do 4) and proceed to make pasta. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Homemade Pasta

Cream of Broccoli Soup 6 to 8 servings Ingredients • 2 (10-ounce) packages of frozen, chopped broccoli (or equivalent) • ¼ cup chopped onion • 3-4 cups of good chicken stock, starting with 3 cups adding more if too thick (not broth) • 3 Tbsp butter • 3 Tbsp flour • 1/8 tsp nutmeg • 2 cups half & half • Sea salt and black pepper to taste Instructions 1. In medium sauce pan, combine broccoli onion and chicken stock; bring to boil. Simmer for 10 to 15 minutes or until broccoli is tender. 2. Pour mixture into blender; process until smooth. (An immersion blender works great for this step!) 3. Melt butter in a large skillet, medium heat; add flour and nutmeg. Using a whisk, stir until smooth; slowly whisk in half and half, then broccoli puree. Cook over medium heat, constantly whisking, until the soup bubbles. REmove from heat and serve or let cool and refrigerate. Season with salt and pepper to taste. Options • Soup can be served hot or cold. • Clear glass cups are great for serving the colorful soup. • Our croutons go great with this soup. KEYWORDS cream of broccoli soup, broccoli soup, best broccoli soup