Apple Pudding Cake 12 servings This recipe not only tastes good, but the smell will certainly bring your family to the table. I have actually used the batter for cupcakes, and it worked beautifully. Ingredients • 2 cups sugar • ½ cup butter • 2 eggs • 2 cups flour • 2 Tbsp baking soda • ½ tsp salt • 1 tsp cinnamon • 1 tsp nutmeg • 1 tsp of a good vanilla* • 4 cups apples, peeled and diced • 1 cup walnuts, chopped Preheat oven to 350°F. You will need a greased 9-x-11 pan. Instructions 1. Cream sugar and butter; add eggs and blend well. 2. Add the dry ingredients to the egg mixture and beat until smooth at low speed; add vanilla. 3. Stir in apples and nuts; pour the mixture into the pan and smooth; bake for 1 hour. Let cool in pan. * Make your own vanilla with our directions here . Hot Lemon Sauce Ingredients • 1 cup sugar • ½ cup butter • 1 egg, beaten • ¼ cup water • 3 Tbsp lemon juice • Zest of ½ lemon Instructions 1. Place all ingredients in a small saucepan; bring to a boil. Remove from heat; pour sauce over servings of Apple Pudding Cake while still warm. KEYWORDS apple pudding cake, best apple pudding cake, easy apple pudding cake

Easy to make, delicious to eat, our Banana Nut Muffins are the best. Basic Banana Nut Muffins Make 12 muffins Just like banana nut bread, these muffins have a lot of flavor to spare. They are so easy to make and really ripe bananas take them to the next level. Ingredients • 1 egg • 2 Tbsp milk • ¼ cup sugar • 1 cup mashed ripe bananas (2 medium) • 2 Tbsp butter, melted and cooled • 2 cups baking mix (See our recipe or use Bisquick) • ¼ cup chopped pecans or walnuts (optional) Heat oven to 400°F. You will need a greased (bottoms only) 12-cup muffin pan. Instructions 1. In a medium bowl, beat egg; stir in remaining ingredients in the order 1 listed, just until moistened. 2. Scoop batter into the prepared pan, dividing evenly. Bake until golden brown, 16 minutes. KEYWORDS banana nut muffins, banana muffins

Wine & Cheese Bread Makes 1 round loaf This is one of the best artisanal breads that I've ever made. It's great for a cocktail party or a wine and cheese together (hence the name)! Ingredients • 3 cups unbleached flour, divided • 1 pkg dry yeast (not rapid-rise) • ½ cup dry white wine • ½ cup butter • 2 tsp sugar • 1 tsp sea salt • 3 eggs, beaten well • 1 cup Monterey Jack cheese, , shredded You will need a 10-inch greased pie plate. Instructions 1. Combine 1½ cups flour with the yeast; set aside. 2. In a small saucepan, heat the wine, butter, sugar and salt until warm. Not too hot or it will kill the yeast! 3. Pour into the flour and yeast mixture; mix; add eggs; beat at low for about ½ minute, then beat on high for 3 minutes. 4. Stir in cheese and enought flour to make a soft dough; knead on floured surface for 5 minutes. 5. Place in greased bowl; cover; let rise in warm place for an hour (or doubled in bulk); punch down. 6. Shape into a round; place in pie plate; cover and let rise about 45 minutes. 7. Bake in 375°F oven about 40 minutes. You may need to cover with foil the last 20 or so minutes. Info This recipe, like many of the others on my site, are interesting to make. I have not tried to make this recipe on my bread machine but plan on doing so soon. Follow the instructions on your bread machine, using softened butter, warm wine and room temperature eggs. KEYWORDS wine and cheese bread, artisanal bread

Simple, tasty and easy fried chicken Aunt Stella's Fried Chicken This is one of the simplest recipes out there and it is also one of the most popular. It is a true Southern classic that has been shared numerous times. It does need time to soak in the not- so-secret liquid, buttermilk! Doing so will lead you to tender, delicious chicken. This recipe works great when just doing wings or breasts too! See our Buffalo Sauce Recipe below. What I like best about this recipe is the coating; it's not thick so you know the skin is crispy. Aunt Stella's Fried Chicken Ingredients • 1 whole chicken, 3 to 4 lbs, cut into pieces close to the same size* • 1 tsp sea salt • 1 tsp blackpepper • 2 cups buttermilk • Vegetable oil for frying, I use peanut oil • Self-rising flour (start with ¾ cup, it will take more) You will need a large deep skillet, a sheet pan lined with several layers of paper towels and a sheet pan with a rack. Instructions 1. Wash the chicken and pat dry; sprinkle with salt and pepper. Place the chicken in a large zip-top bag and pour in the buttermilk; seal and chill for 3 hours. 2. Pour oil to a depth of 1½-inches in a the skillet; preheat it to 365°F. Heat oven to warm. 3. Remove pieces from buttermilk and dredge in flour. Then in small batches: • Add chicken, cook covered 6 minutes** • Uncover, cook for 9 minutes • Turn chicken, cover and cook 6 minutes • Uncover, cook for 6 to 9 minutes, turning for last 3 minutes to brown evenly*** 4. Drain each batch on paper towels; then transfer to oven rack to keep warm while the other batches are frying. *Pieces fry more evenly when they are the same size. **Smaller pieces (like wings) require less time. ***You want a medium golden brown color. Options • You can add ½ tsp paprika, ½ tsp onion powder or ½ tsp garlic salt • Cayenne pepper, ¼ tsp, will add some heat • I like to add up to 1 tsp poultry seasoning plus ½ tsp paprika Buffalo Sauce In a small saucepan, combine ¼ cup butter , ¼ cup red pepper sauce , ¼ tsp garlic salt and a dash of black pepper . Bring to boil; lower heat to medium-high and cook for 4 to 5 minutes. Butter should be melted and mixture thoroughly blended. Toss wings with mixture until totally covered. KEYWORDS best fried chicken recipe, fried chicken wings recipe, simple fried chicken recipe PRINT

Sauerkraut (fermented cabbage) PRINTABLE RECIPE ▼ MAKES 1 QUART If you grew up in the country, you're probably familiar with the process of making kraut. I remember my grandmother taking handfuls of shredded cabbage and making a layer in a large crock, sprinkling salt over it, adding another layer of cabbage, more salt, and so on, until the crock was almost full. Then came an upside-down plate that would fit inside the crock, a large clean rock to weigh everything down and finally a large square of muslin that was put over the top and then tied with a string to hold it in place. That was to let in the necessary air and keep everything clean. Favorite Things from the Kitchen How to Clean Cabbage: 1. Start by removing the outer leaves, which are often damaged, dirty, and may contain pesticide residues. 2. Cut the cabbage in half and take out the core. Shred or chop the cabbage according to your recipe's instructions. 3. In a large bowl, add the cabbage pieces, sprinkle lightly with salt and ¼ cup of vinegar. Fill the bowl with water and swish the cabbage to clean it, then pour out the water. Rinse the cabbage thoroughly under running water. Finally, drain it using dish towels or a salad spinner to eliminate excess moisture. Use as directed. Sauerkraut Slaw This easy recipe is ideal for beginners, requiring only cabbage and salt. Cabbage is not only readily available year-round but also keeps well when refrigerated, making it a practical option to have on hand. Once you grasp the basic technique, the options for variations are limitless. Find the tools for fermenting here . Fact About Sauerkraut: • It's a fermented cabbage that supports gut health through probiotics, aids digestion with fiber, and provides immune-boosting nutrients like vitamin-C. • Antioxidants are one of the greatest benefits that help against cell damage, as well anti-inflammatory properties. • Naturally low in fat and calories. • The fermentation process, called lacto-fermentation , uses lactic acid bacteria to break down sugars in the cabbage, resulting in a sour, tangy flavor and the production of probiotics. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it How to Ferment Cabbage Makes 1 quart Ingredients • 1 head of cabbage, about 2 lbs, washed • 1 Tbsp sea salt, use non-iodine • 1 tsp spice, optional, caraway seeds (my favorite), celery or dill You will need a wide mouth quart jar, fermentation pipe with ring or fermentation lid, and a jar lid and ring. Instructions 1. Rinse the head of cabbage; remove and discard any damaged or discolored leaves; peel off a whole leaf and set aside. 2. If shredding by food processor: Cut the head into wedges that will fit in the chute; cut out and discard the core on each piece. With processor running, push each wedge down the chute to be thinly sliced. You may have to empty the bowl once or twice. If shredding by hand: Cut the head of cabbage into quarters; starting at the end opposite the core, slice across the grain into thin strips. I leave the core to make it easier to handle. Keep slicing until the entire cabbage is done. 3. Place the shredded cabbage in a large bowl and sprinkle with the tablespoon of fine sea salt. Method 1: Mix and squeeze the cabbage to force out the juice, while continually mixing Do this until it looks wilted and has produced liquid. This may take five minutes or more. Method 2: Once the cabbage and salt are in the bowl are mixed, start gently pounding the cabbage with a Pickle Packer . Continue until it produces liquid and looks wilted. 4. Cover the bowl with a dish towel and let it set for 4 hours. 5. Add the cabbage mixture to the jar, packing down a layer at a time. As you do so, the liquid that you've made will rise to the top. Fill the jar to the shoulder, no more! If you have it, take the cabbage leaf and cut it to fit inside of the jar; place a clear weight on the leaf and press until all the cabbage is below the brine. Wipe the rim of the jar then add a Pickle Pipe with a ring. Write the date on a piece of tape, leaving room for more writing, and put it on the jar. Set the jar aside in a dark place. 6. Start checking the jar after 2 weeks. The warmer it is, the faster it will ferment. The cabbage will be almost translucent; the flavor shouldn't be salty anymore but slightly tangy. The flavor will get better as it ages. 7. Once it's done, seal the jar and refrigerate for storage. Or, you can also using the boiling water method.; pint jars 20 minutes, quart jars 25 minutes. Remove bubbles; use ½-inch headspace.

The Best Macaroni and Cheese PRINTABLE RECIPE ▼ 8 SERVINGS Our macaroni and cheese is a hearty dish characterized by its creamy, cheesy texture. It's considered comfort food because of the rich flavor profile, and I couldn't agree more. The traditional style, made with elbow macaroni pasta, is what most people grew up with. Ingredients • ½ lb (8 oz pkg) elbow macaroni • 2 cups cream-style cottage cheese (small curd, if possible) • 1 cup sour cream • 1 egg, beaten well • 2 cups sharp Cheddar cheese, shredded • ¾ tsp sea salt • ½ tsp black pepper • Paprika Preheat oven to 350°F. You will need a greased 9-inch square baking dish. Instructions 1. Cook macaroni; drain. 2. In a large bowl, thoroughly mix cottage cheese, sour cream, egg, salt and pepper; add macaroni and stir; fold in cheese. 3. Pour into prepared baking dish; sprinkle with the paprika; bake at 350°F for 45 minutes or until brown around the edges and bubbling. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Best Macaroni and Cheese

Roasted Cabbage Steaks One of my good friends told me about this recipe several years ago and it quickly became one of my favorites. It's such a simple recipe to make but packs a lot of flavor. When buying a head of cabbage, I always look for a head that is blemish-free but it must be heavy too. In a heavier head of cabbage the leaves are more compacted and that means the slices will hold together so much better. Roasted Cabbage Steaks (slices) Ingredients • 1 head cabbage • Olive Oil • Seasonings of choice (see options below) Preheat oven to 400°F. Line baking pan with foil; brush with olive oil. Instructions 1. Remove the loose outer leaves of the cabbage; wash. Trim stem even with cabbage. 2. Cut cabbage into about 1¼ inch steaks from top to stem end. Brush both sides with olive oil and season with granulated garlic, sea salt and fresh cracked pepper. 3. Bake for 40 minutes or until edges and browned and crispy. Options • A dash of cayenne pepper adds a little zip of flavor. • Italian seasoning mixed with olive oil and brushed on the steaks. • After cooking, pour some of your favorite dressing over the steaks. KEYWORDS roasted cabbage steaks, best roasted cabbage steaks

Sauerkraut Slaw PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This is a different version of slaw from what we're used to, but it is so good with BBQ and hot dogs. It also makes a great side with seafood. Sauerkraut Slaw Makes 4 to 6 servings Ingredients • 1 (1 lb) can or jar of sauerkraut, drained • 1 cup green pepper, ¼-inch dice • 1 cup red onion, ¼-inch dice • 1 cup celery, ¼-inch slices • ½ cup shredded carrots (optional) • ½ cup good cooking oil • ½ cup plus 2 Tbsp white vinegar • ½ cup water • 1 cup sugar Instructions 1. In a large bowl, mix together the first 5 ingredients. 2. In a small bowl, whisk together the oil, vinegar, water, and sugar. An immersion blender is great for combining these ingredients. 3. Add the oil and vinegar mixture to the other ingredients and mix well. seal tightly and let the mixture marinate for at least 8 hours or overnight in the fridge. Drain before serving. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sauerkraut Slaw

A delicious, simple and easy Potato Leek Chowder. Potato Leek Chowder Makes 4 to 6 se rvings This delicious chowder will certainly excite your senses of smell and taste. It is soooo good! It could easily become my new comfort food. Ingredients • 4 slices bacon * , chopped, fried, drained and crumbled Use the large pot for this, drain the grease leaving the bacon bits . I had leftover ham, so I used that. • ½ cup butter • 1 leek, ¼-inch slices, rinsed and cleaned thoroughly * * • 2 stalks celery, ¼-inch slice • 1 medium carrot , ¼-inch dice • ¼ cup + 1 Tbsp flour • 1 quart milk, may need more (can replace 1 cup with cream) • 1 tsp chicken bouillon (I use Better than Bouillon) • 3 baking potatoes (or equivalent), peeled, diced and cooked You will need a large pot with lid . Instructions 1. Over medium heat, melt the butter in the large pot; add the leeks, celery and carrots; saute until slightly tender. 2. Remove pan from heat; stir in the flour, mixing until all the vegetables are coated. 3. Stir in the milk and the bouillon, return to medium heat, stirring constantly until mixture begins to thicken. 4. Add the cooked potatoes; roughly mash while stirring. You still want some larger pieces. Remove from heat; add about ¾ of the bacon, saving the rest for garnish. Season to taste with the salt and pepper. Options & Tips • Along with the bacon, chives or parsley makes a great garnish. • Carrot curls would also make a good garnish. *Excess fat can be removed by dabbing the pan with a paper towel. KEYWORDS potato leek chowder, best potato leek chowder, best potato leek soup

Southern Fish & Potato Chowder Fish & Potato Chowder 4 to 6 servings We all have our favorite comfort foods and this is one of mine, especially during the fall and winter months. This recipe makes 4 nice servings but is easily doubled. I like to use cod but you could use any firm whitefish. Traditional recipes use a roux (flour, butter, and water) to thicken this soup. I like to mash one of the potatoes in the pot before adding the cream and fish. The chowder has a "cleaner" flavor to me when done this way. Ingredients • 4 slices bacon or about ¼ pound salt pork, medium dice • 1 large onion, thinly sliced • ½ tsp crushed red pepper flakes • 3 medium potatoes, pared, medium dice • 1¼ cups water • 1 cup cream • 1 pound cod, cut into 2-inch chunks Instructions 1. Brown bacon in medium saucepan, then add onions, red pepper flakes and sauté until slightly tender*. 2. Add potatoes plus 1¼ cups water, ½ teaspoon salt and ¼ teaspoon pepper to pan. Bring to boil and cover, simmer until vegetables are just tender. 3. Add cream, cod and any of the optional vegetables. Bring to a boil, then reduce heat and simmer for about 5 minutes or until fish is done or flakes easily. *Excess fat can be reduced after sautéing onion by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan. Options • Add 1 to 2 carrots (small dice), 1 cup green peas to potatoes. • Chopped chives or parsley for garnish. KEYWORDS fish and potato chowder recipe, fish chowder recipe, best fish chowder recipe

Serves 4 generously Bas ic Beef Stroganoff There are many recipes for Beef Stroganoff, and most suggest using sirloin, but I like using a chuck roast. It has a lot more flavor than most lean cuts of meat and is usually less expensive. Adding too many herbs and spices takes away from the dish's natural flavors. One of the secrets of making a great Stroganoff is getting a great sear on the meat. That seals in the tenderness and the natural flavor of the meat. Also, use the freshest mushrooms* that you can find. Ingredients • 2 Tbsp vegetable oil • 1½ lbs lean sirloin (or chuck roast) • 1 lb fresh mushrooms • 2 medium onions, 1-inch dice • ½ tsp sea salt • ½ tsp black pepper • 2 Tbsp tomato paste • 2 cups beef stock • 1 tsp Dijon mustard • 1 lb dried egg noodles • ½ cup sherry (or water) • 2 Tbsp flour • ½ lb (8 oz) sour cream • Garnish-parsley or chives Instructions 1. Cut beef into 1-inch cubes; season with salt and pepper; sear on all sides in a large skillet over medium-high heat. Add onions and mushrooms; sauté for 4 minutes or until tender. 2. Mix tomato paste, stock and mustard in a small bowl; stir into beef mixture; cover; reduce heat to low and cook for about an hour. 3. Cook noodles according to the instructions on the package. 4. Thoroughly whisk the flour and sherry until there are no lumps; stir into the beef mixture; cook, stirring constantly, until the mixture starts thickening. Lastly, stir in the sour cream. Serve over the prepared egg noodles; garnish with the parsley or chives . *How to clean mushrooms. Open the package of mushrooms and gently dump on a clean dish towel. Most packaged mushrooms have been gown in a clean environment and usually require only a gentle wiping with a paper towel or soft cloth. You may need to use a good vegetable brush if the wiping doesn't work. Only use water if you are going to cook right away, and don't submerge them, just dunk quickly. KEYWORDS beef stroganoff, basic beef stroganoff

Our Simple Lemon Extract recipe is so easy to make using only two ingredients. How to Make Lemon Extract According to the Oxford Dictionary, extract is a preparation containing the active ingredient of a substance in concentrated form. It's that simple and so is this recipe. It's just 2 ingredients-lemons and vodka. Use a sharp peeler with a light touch to avoid getting too much of the white pith from the lemons. I love the flip top bottles and jars, especially when doing things like this. One of my new favorites is the mini printer (shown above). I can print one label or several. This works really well for doing things like my recipe for Lemon Extract. It connects to your phone so the designs are endless. If you want to give our Simple Lemon Extract for a gift, it needs a minimum of two months to process. After straining into a decorative bottle, add a piece or two of fresh zest in the bottle. KEYWORDS fresh lemon extraxt, best lemon extract, simple lemon extract Simple Lemon Extract Ingredients • 3 or 4 lemons • Vodka (high proof to get the best results You will need a jar with a tight-fitting lid, non-corrosive, a zest peeler, and a label with the starting date. Instructions 1. Wash and dry the lemons. 2. Using the peeler, remove the skin of the lemons in strips, removing only the colorful skin. Try to avoiling the white pith underneath; it will add bitterness if there is too much. 3. Fill you jar with the lemon strips(pack down if necessary) 4. Pour in the vodka, making sure it covers the peels. Add lid, seal, and label. 5. Sit the jar aside in a cool, dark place. I use an upper cabinet away from the stove. 6. It will take up to 2 months for the alcohol to extract the lemon essence from the peels. I like to shake it about twice a week to further the process. After the time is up, check the extract for strength; not strong enough for you, leave it longer. You can use it during this time, just pouring off what you need. KEYWORDS best le mon extract, easy lemon extract, simple lemon extract