Beef Best Crockpot Roast Stir Fry Beef and Broccoli Basic Meatballs Crockpot Mongolian Beef Best Meatloaf Ever! Garlic Beef Bites Beef Fajitas BBQ Meatballs Loaded Sloppy Joes Very Southern Roast Beef Southern Pot Roast Country Style Steak

Rustic Apple Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS no I love easy recipes, especially pies, and this is one of our favorites. This is a great recipe when you don't want to go through the hassle of making a fluted pie crust. And I've found that more people tend to eat this crust, so it's a win for me. At a large gathering, having two or three flavors of rustic pies will certainly be a hit. Ingredients Crust: • 1¼ cups plain flour (chilled if possible) • 1 tablespoon sugar • 1 teaspoon sea salt • 8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes* • 3 tablespoons ice water (sometimes I need more, depending on the weather) Filling: • 4 to 4½ cups prepared apples, peeled, cored, and sliced into 8 to 10 wedges each • ½ cup sugar • 4 tablespoons cornstarch • ¾ teaspoon cinnamon (could also use apple pie spice) • 1 tablespoon water • 1 large egg Instructions Crust: 1. Crust: In a large bowl, mix the flour, sugar and salt. Toss the butter cubes with the flour and cut it with a pastry cutter until the butter is the size of small peas. 2, Sprinkle the ice water over the pastry and, using a spatula, keep folding the mixture (sparingly add more water if needed). Soon the mixture, when pressed together will form a rough ball. Form the dough into a 6- inch disc; wrap in plastic and chill at least 20 minutes. 3. Remove from chilling; place on parchment sheet and roll into a 13-inch circle. The edges of the crust will be uneven, not perfect. If not using right away, put back into the fridge. Preheat the oven to 425°F. Filling: 1. In a large bowl, place the sugar, cornstarch and cinnamon; mix. Add the prepared apple slices and fold to coat all the pieces. 2. Place the prepared crust, still on the parchment, onto a baking sheet. Place the apples into the middle of the crust mixture and spoon or arrange to within 3 inches of the edges. At this point you can arrange the apples into a pattern. Fold up the edges of the crust, making a pleat every 3 to 4 inches. 3. Mix the egg and water; brush oner the crust; sprinkle with sugar, optional. 4. Place the pie on a middle rack of the preheated oven. Bake for 10 minutes; l ower heat and continue to bake for 20 to 25 minutes until the filling is bubbly. If the crust starts getting too brown, place a piece of foil loosely over the top. Using the parchment, slide the pie onto a wire rack for cooling. • Tart apples, such as Granny Smith, Pink Lady or Macintosh apples work best for this recipe. • Don't substitute shortening for the butter in the crust. • If you like our Rustic Apple Pie, try our Blackberry version too. • For a savory twist, sprinkle a little cheddar cheese on the warm pie. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Rustic Apple Pie

Roasted Asparagus Roasted Asparagus Serves 4 to 6 We love asparagus at our house and I have prepared it in numerous ways but our all-time favorite is roasted. It has lots of vitamins, minerals and fiber. Plus it doesn't take long to cook and involves just a small amount of preparation. I learned a long time ago that keeping my baking pans clean and shiny was impossible so now I just wash and dry. I still use parchment because it makes cleanup easier. And I like having that barrier between the food and the pan. When choosing asparagus to cook, don't think that the smaller stalks are better. I always choose the stalks that are finger-sized. The small stalks (¼ to ½-inch) are from new plants that haven't had time to fully develop. The picture below is from one of my new plants from this year. I usually don't start to harvest until the third year and then I only cut the larger stalks. Roasted Aspar agus Ingre dients 1 pound asparagus 1 Tbsp lemon juice ¼ tsp pepper Salt Preheat oven to 350°F. Line a large baking sheet with parchment paper. Instructions 1. Rinse and trim off about 1½ inches on the tough end of the asparagus stalks. Place on the baking sheet. 2. Drizzle the lemon juice over the stalks, toss lightly, arrange on the baking sheet then season with salt and pepper. 3. Roast 8 to 10 minutes, shaking pan often until just tender. Be careful not to overcook. 4. Transfer to serving plate; garnish with small pieces of lemon zest and/or parsley. Tips • Refrigerate your asparagus as soon as you get it home. You can wrap it in damp (not wet) paper towels and store in a sealed ziptop bag OR place in a jar filled with 1-inch of water and loosely place a plastic bag over the top. Should last for 4 to 5 days. KEYWORDS roasted asparagus, best roasted asparagus

Best Homemade Sourdough Starter Recipe There are many ideas out there on how to create a sourdough starter. I have done this method for years and it is still going strong. It doesn't take as long as the traditional way (which uses just flour and water) and you can make your first loaf of bread in less than a week. The big difference is that you add a packet of yeast to the mixture in the beginning, just once. After that, remove some starter for baking, feed the starter, and store. A fresh loaf of sourdough bread comes from a fermentation process that involves wild yeast and bacteria, which is lactobacilli. They give sourdough that familiar tangy, sour taste (and smell) that I love. Sourdough bread acts as a prebiotic, which simply means that the fiber contained in the bread feeds the "good bacteria" in you gut. These are necessary to help maintain a healthy digestive system. FYI, it's also much lower in gluten than other breads. Why I like this recipe . . . • Simple ingredients. • Because of the fermentation, it's so much easier to digest. • Over time, making your own bread is more cost-effective. • Learning to bake bread is a skill that will continue to grow as you widen your baking techniques. • With this starter, you can make many kinds of sourdough breads. Best Homemade Sourdough Starter Recipe Ingredients • 2 cups all-purpose flour, I use organic unbleached or einkorn* • 2 cups warm water (free of chlorine and other chemicals) • 1 pkt active dry yeast (¼ oz) Instructions 1. In a 1 gallon glass bowl or jar (no metal), mix the 2 cups of flour and the packet of yeast. Slowly stir in the 2 cups of warm water (105° to 115°F). Scrape down the sides and stir again until smooth. It will be the consistency of cake batter. 2. Cover with a clean loosely woven towel and leave it to rest in a warm spot (70-85°F) up to 4 days*. The mixture should be very bubbly, have a sour smell and have a watery liquid on top**. If not using right away, cover with a tight-fitting lid and refrigerate. 3. When ready to use (within 1 to 2 weeks), take out and stir; let it come to room temperature then remove what's needed for your recipe. 4. For every ½ cup of starter removed, replace with ½ cup flour and ½ cup warm water; stir until smooth and scrape down sides of container. Cover with a cloth and leave in a warm place for 1 to 2 days until bubbly; stir; cover with a tight-fitting lid and refrigerate. Tips • Each time you feed the starter, stir vigorously. It's important not to have any dry lumps of flour. • To keep your starter going, it must be fed. Follow steps 3 and 4 above if you're going to be using it often. • If you have a food scale, measure the ¾ cup flour and weigh it. Add the equal weight of water each time you feed. • On the days you feed, leave it on the counter for 1 to 2 days so the bacteria can multiply. • For longer storage, stir; let come to room temperature; remove half of the starter; replace with the same amount of flour and water, 1-1-1. Cover with cloth; leave in warm place until bubbly; stir; cover with tight-fitting lid and refrigerate. *It make take longer for your starter to double, depending on the temperature of the room. **If the starter has an odor or mold, toss and start over. Facts • Always use fresh flour, that is absolutely necessary for a successful sourdough starter. • Check the date on your yeast packet to make sure it's good. • Don't use tap water. Jump to Printable Recipe▼ Share Pin Share Flour Yeast Water RATE Don’t love it Not great Good Great Love it PRINT

Southern Poundcake (1950') PRINTABLE RECIPE ▼ 10 to 12 SERVINGS One of my fondest memories as a child in elementary school was the Fall Festival put on by the PTA. It was the way they raised money for the little extras for the classrooms such as Kleenex, colored pencils, and the like. There were the obvious games where you "fished" for toys and pin the tail on the donkey, but my favorite was the Cake Walk . After buying a ticket and while the music played, you would walk around in a circle where there were numbers taped to the floor. When the music stopped, they would choose a number out of a bag and that person would win a cake of their choosing. The cake that would most always be chosen first was Mama's Southern Pound Cake . This recipe has a pound of butter, 8 eggs and a pound of confectioner's sugar, so you know it has to be good. This was her go-to recipe for many functions, including those at church and family reunions. Facts about this recipe from mom's kitchen: • The confectioner's sugar came in a one-pound box so there was no waste. That was one of the many things that my mother liked about this recipe and I do too. • Butter and milk were delivered from the Biltmore Dairy. The milk came in glass bottles (returnable) and the butter in one-pound packages like it does now, although it was wrapped in waxed paper. • She loved her Sunbeam Mixmaster and used it to combine all the ingredients of this cake. Next to the toaster, it was probably more used than anything else in her kitchen. • The vanilla she used and maybe the baking powder came from the Jewel Tea Company. They were like a general store on wheels. I still have her Autumn Leaf Pattern China that she collected piece by piece from that ► company. I know some of you are probably familiar with that pattern. • Although she didn't have a decorative pan to bake her cake, she did have a large tube pan with a removable bottom and feet for support. (also used for her angel food cakes). Ingredients • 3¼ cups all-purpose flour • 1 tsp baking powder • ½ tsp salt • ½ tsp nutmeg • 1 lb. butter • 1 lb. 10x (confectioner's) sugar • 8 large eggs (or extra-large) • 1 tsp vanilla • 1 tsp almond extract Preheat oven to 325°F. Grease a bundt or tube pan then dust with flour. Instructions 1. In a medium bowl, sift the flour, baking powder, salt and nutmeg together 4 times. 2. In a large bowl, cream the butter until it is like whipped cream; slowly add the sugar and beat until it's light and fluffy. Add the eggs, one by one, beating well after each one. 3. On low speed, mix in half the flour mixture, then the extracts and finally the rest of the flour. Pour into the prepared pan; cut through the batter with a paring knife several times to reduce the bubbles. 4. Bake for 1 to 1¼ hours. Test for doneness by using a toothpick. Let sit in pan for no longer than 5 minutes; remove and cool on rack. Wrap and/or put in an airtight container to keep fresh. Southern Pound Cake Toppings • Strawberry Sauce • Vanilla Sauce • Chocolate Sauce • Whipped Cream • Simply dust with powdered sugar. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Pound Cake Favorite Things from the Kitchen 3.0 150 Product ratings average rating is 3 out of 5, based on 150 votes, Product ratings

Our Best French Onion Soup Recipe 4 servings This French Onion Soup Recipe is one that I've had for at least 25 years, if not more. It's fairly simple and easy to make, even for a beginner. I like to keep my onions in a cool dark place in my pantry, just like potatoes. Check the ingredient list as you will probably have most of the ingredients on hand, if not all. Also, I don't overly caramelize the onions. It's a personal preference but I like the flavor better. A rich stock helps to enhance the flavor of the onions. Since this recipe is so simple, it's not necessary to cook it for a long time. You will already have a lot of flavor from the stock and browning the onions. This soup is so warm and comforting; it truly soothes the soul. • This is just as good (or better) than the traditional French onion soup. • It is best when it's made fresh! • I like to use a baguette because of the texture and flavor, but regular French or Italian bread would work as well. • Top with browned (not burned) diced onion bits! • Use stock instead of broth for a richer flavor. Simple French Onion Soup Ingredients • 1 baguette, sliced into 1-inch thick pieces or French bread • 2 Tbsp unsalted butter • 1 Tbsp olive oil • 4 medium yellow onions, thinly sliced • 6 cups of a really good quality of stock (beef or chicken )* • 8 ounces cheese, Swiss or Gruyére, grated and divided Preheat broiler. You will need 4 heatproof bowls that can be put under the broiler. Instructions 1. Toast baguette slices under the broiler until golden brown. Remove from oven. 2. Melt the butter and oil in a large pot over medium-low heat. Add the onions and cook until medium brown. 3. Add the stock and simmer at a low boil for about 15 minutes. Taste before adding salt (see Tip below) and pepper. 4. Divide the bread slices between 4 bowls and sprinkle with 1 tablespoon grated cheese per bowl. Ladle the soup into the 4 bowls over the bread and cheese (they should be full). Sprinkle the rest of the cheese on top and along the lips of the bowls. 5. Place on a foil-lined baking sheet; place in 400°F preheated oven, up to 25 minutes. Check often to make sure they don't burn. The cheese should be brown and puffy. * If you don't have enough stock, start with 1 tablespoon of Better Than Bouillon , beef or chicken, with 6 cups of water. You may not need to add additional salt. Tips • For a change, try sweet onions like Vidalias. Their sweetness adds a totally different level of flavor. I love these soup bowls from Le Tauci . PRINT Share Pin Share Jump to Recipe▼

Ever since I can remember, persimmon pudding graced our dinner table multiple times during the autumn months. The tangy fruits would drop to the ground when ripe, and we had to gather them quickly before the opossums got to them. Persimmon pudding is one of those dishes that's in a class by itself. The persimmon trees that I grew up with are hard to find. They had very small fruit, which had more seeds than pulp. These days you are more likely to see other versions that offer more pulp, such as Fuyu or Hachiya. Fuyu are the ones that I find most often at the store. • You can usually tell if they're ripe by their smell. It's very rich and aromatic. To me, it smells wonderful! • The Fuyu persimmons are slightly soft when ripe. I remove the core from the top. Then I peel, slice, and chop; using my immersion blender to purée. (See the video) You could also use a food processor. (Inside of a Fuyu persimmon pictured below). • The Hachiya persimmons (pictured below) need to be VERY soft to be ripe. For these I just cut off the stop at the stem end and scoop out the flesh. out the flesh. It has a reddish, transparent look to it. Ingredients • 1 cup all-purpose flour, sifted • ¾ cup sugar • 1 tsp baking powder • ½ tsp cinnamon • Small pinch of nutmeg (optional) • ¼ tsp sea salt • 1 cup puréed ripe persimmon pulp • 3 large eggs, beaten • 1 cup whole milk • ½ cup butter, melted and cooled Preheat oven to 325°F. Grease an 8x8x 2-inch baking pan or dish * Instructions 1. In a large bowl, sift flour with all the dry ingredients. Thoroughly mix the rest of the ingredients in the other large bowl; add to the dry ingredients, while mixing, by small amounts until everything is mixed well. 2. Pour batter into prepared pan and smooth top; bake for about 1 hour or until a thin knife inserted in the center comes out clean. Can be served warm or cold. Keep tightly covered in the refrigerator. * An 8x8x2-inch baking dish holds 8 cups when full. You can use something equivalent by filling with water and measuring the amount of water it holds. Persimmon Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Cut out the core! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Persimmon Pudding

Pasta Pasta is a flexible, carbohydrate-packed food that's not only easy to cook but also stores effectively in its dried state. With hundreds of varieties available, many are unique to specific regions of the world. In this section, we highlight simple, comforting pasta dishes that are both healthy and delicious. Baked Spaghetti with Bacon The Best Macaroni and Cheese Creamy Lemon Garlic Pasta

Share Pin Share Jump to Printable Recipe▼ Classic Old-Fashioned Gingerbread Recipe Nothing brings out the essence of the holidays quite like gingerbread, especially when it just out of the oven. I like it eat it when it's still warm and topped with freshly whipped cream. Normally we think of making gingerbread cookies or houses during the holiday season, but to me, there is nothing like a piece of homemade gingerbread with a cup of coffee or tea during the drab winter months. I like it with a dollop of sweetened whipped cream on top, but it works equally well with our recipe for Lemon Sauce (below) or a good caramel sauce. FYI • Baked gingerbread freezes very well. • It can be baked in a variety of containers, even cans. • It was considered a "comfort food" by early Americans. • This recipe is the perfect amount to be used in all kinds of "bundt style" pans too. See our suggestions for the holidays. ► About the Ingredients . . . • Butter -Use a good quality. • Sugar -White cane sugar. • Molasses -You will find this near the pancake syrups in the store. Sometimes I use half honey and half molasses for a mellow flavor. • Eggs -Large or extra large • Flour -All purpose, scoop and level off. • Baking Soda • Spices -As fresh as possible. • Sea Salt • Buttermilk -If you don't have fresh, use 2 teaspoons of lemon juice OR 2 teaspoons of vinegar plus enough milk to make ¾ cups. Classic Old-Fashioned Gingerbread Recipe Makes 12+ servings Ingredients • ½ cup butter, softened • ½ cup sugar • 1 cup molasses • 3 eggs • 3 cups all-purpose flour, scooped in and leveled off • 1½ tsp baking soda • 1½ tsp cinnamon • 1½ tsp ground ginger • ¾ tsp allspice • ¾ tsp nutmeg • ½ tsp cloves • ½ tsp sea salt • ¾ cup buttermilk Heat oven to 350°F. Grease and flour the bottoms of 2 loaf pans*, or 1 bundt pan. Instructions 1. In a large mixing bowl, beat the butter and sugar until light and fluffy. With the mixer running, add the molasses, beating well. Add the eggs, one at a time, beating until each egg is incorporated. 2. In a medium bowl, whisk all the dry ingredients together. Add to the the molasses mixture in thirds, alternating with the buttermilk while beating after each addition. 3. Pour into the prepared pans, dividing evenly, smoothing the top. Bake in preheated oven on middle rack for 50 to 55 minutes. Toothpick inserted in center should come out clean. Cool in pans on rack for 10 minutes; remove from pans to finishing cooling on the racks. *8x4-inch or 9x5-inch Lemon Sauce Ingredients • ½ cup sugar • 1 Tbsp cornstarch • ¼ tsp sea salt • 1 cup boiling water • 2 Tbsp unsalted butter • 1½ tsp grated lemon rind (the colored part) • 3 Tbsp lemon juice Instructions 1. In a medium saucepan, mix the sugar, cornstarch and salt. Gradually whisk in the boiling water; bring to boil; lower heat to medium and cook, while constantly stirring, until thickened, about 5 minutes. Remove from heat. 2. Add the butter, lemon rind and lemon juice; mix. Pour into serving container if using immediately. Otherwise, pour into a jar that seals and refrigerate. Warm before using. RATE Don’t love it Not great Good Great Love it PRINT Nordic Ornaments

Enlarged photo of apple cinnamon rolls Apple Cinnamon Rolls (no yeast) Makes 12 This is a recipe that I use all year long. They're wonderful served warm with the caramel glaze during the fall and winter months . In warmer weather I drizzle them with sugar icing. About the Ingredients: Flour - A good unbleached flour is best for this recipe Sugar - White granulated sugar Baking powder - Always check the date to make sure it's fresh Sea salt - Use a quality brand; some are better than others Butter - When there is salt in the recipe, I use unsalted Shortening - You could also use tallow, lard or solidified coconut oil; all chilled first. Sour cream - Don't use the liquid that forms in the carton. Brown sugar - I use light for this recipe, but you could use either. Cinnamon - Ceylon if you have it Lemon juice Apples - Tart apples like Pink Lady, Granny Smith or MacIntosh Cream - Heavy cream or half-and-half Apple Cinnamon Rolls (no yeast) Makes 12 Ingredients Dough: • 1¾ cups all-purpose flour • ¾ cup sugar • 4 teaspoons baking powder • ½ teaspoon sea salt ¼ cup (½ stick cold butter) • ¼ cup shortening (chilled) • ¾ cup sour cream Filling: • ¼ cup butter (½ stick) melted and cooled • 1 cup brown sugar, packed • 2 teaspoons cinnamon OR apple pie spice • 2 teaspoons lemon juice • 6 medium tart apples (Pink Lady, Granny Smith or MacIntosh) peeled, cored and cut into ¼-inch diced pieces or shredded Glaze: • 1¾ cups water • 2 tablespoons brown sugar • ½ teaspoon cinnamon • ½ cup heavy cream or half-and-half Preheat over to 350°F. Grease a 9 x 13-inch baking dish or pan. Instructions 1. In a medium bowl, combine all the dry ingredients. Using a pastry blender, cut in the butter and shortening until the size of small peas. Add the sour cream and mix until it sticks together. (This won't take long.) Form into a ball and flatten into a disc. Place on a floured surface. I like to use a sheet of floured parchment paper. Roll out into a 10 by 16-inch rectangle. 2. Brush the dough with the cooled, melted butter. Thoroughly combine the brown sugar, cinnamon, lemon juice and apples. Gently spread onto the prepared pastry dough almost to the edges. Starting with the long side, roll up the dough (like a jelly roll). Cut into 12 slices, each being a little over 1¼-inches. 3. Place the slices cut side down into the prepared baking dish. Prepare the glaze below and pour over the rolls. Bake about 30 to 35 minutes or until brown and the center slightly jiggles. The rolls will set in a few minutes. Caramel Glaze This glaze can be poured over the rolls before or after baking. In a small pan, combine the water, brown sugar and cinnamon; bring to boil while stirring. Remove from heat and slowly pour in the cream, stirring as you do. Pour over the rolls, being careful because the glaze is hot! Bake as above. You can also pour the glaze over the rolls immediately after they come out of the oven. Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Tips & Variations • Sometimes I will add ½ cup finely chopped nuts (¼-inch dice) to this recipe for extra flavor. Walnuts or pecans are my favorites! • Use parchment paper for easy removal of the rolls from the pan. • Sprinkle the tops of the finished rolls with chopped bacon (Yes, it is so good.) • Or add chopped, cooked bacon to the filling.

Simple and easy way to make brown sugar. How to Make Brown Sugar Brown sugar is super easy to make. All you need is molasses and white granulated sugar, because that is exactly what brown sugar is made from. Ingredients • For light brown sugar-1 cup sugar + 1 Tbsp molasses • For dark brown sugar-1 cup sugar + 2 Tbsp molasses Instructions You can mix by hand, mixer or food processor. My hand mixer works well for me, especially if I'm only doing a cup or two. Mix until combined. To Store • Place your brown sugar in a jar with a tight-fitting lid. Add a few marshmallows to help keep it moist. KEYWORDS how to make brown sugar, brown sugar ingredients

Bread recipes Breads For our ancestors, baking bread was essential for survival. Long before bread became available in stores, it was often made at home. Sometimes. I remember how my grandmother would save the leftover biscuits from breakfast in a pot with a lid for lunch or dinner, back in the days before zip-top bags and plastic wrap. Today, we can create various breads with different flours, flavors, and textures. The wonderful part is that we are rediscovering some traditional methods from the past, returning to the simplicity and joy of making homemade bread for our families. It fills me with happiness to produce something wholesome that nourishes my loved ones without unnecessary additives. Strawberry Streusel Muffins Kefir Bread Apple Cinnamon Rolls English Muffin Loaf Bread Sourdough Starter Best Pecan Pie Muffins Basic Southern Dumplings Best Pumpkin Bread Banana Nut Bread Southern Butter Biscuits Cornbread Dressing Brown Nut, Date and Raisin Bread Wine and Cheese Bread Best Simple Waffles Flat Dumplings German Pancake Spreads for Breads Basic Apple Muffins Banana Nut Muffins Basic Blueberry Muffins Uptown Biscuits Blueberry Corn Muffin Blueberry Tea Bread Puffy Bowl Garlic Parmesan Croutons