Marinated Broccoli 6 to 8 servings Ingredients • 1 bunch of fresh broccoli, washed, cut into small florets, set aside • 1/4 cup vinegar • 1 tsp sugar • 1 tsp dill weed • 1 tsp Accent • 1/3 tsp salt • 1/3 tspblack pepper • 1/3 tsp garlic salt • ½ cup of a good vegetable oil You will need a zip top bag. Instructions Mix all ingredients well*; put in a zip top bag with the broccoli; refrigerate for 18 to 24 hours. Turning bag occasionally; drain and serve. Options • Cauliflower florets instead of broccoli or combine the two.

Brown Bread with Nuts, Dates and Raisins PRINTABLE RECIPE ▼ MAKES 1 LOAF Not to be compared with Boston Brown Bread, this recipe is so much simpler. It's a perfect bread to have with a cup of coffee in the morning. You probably have most of the ingredients in your pantry. About the Ingredients: Dates- I buy the dates that are already chopped to make it easier. If you have whole seedless dates, chop them in a ½-inch or smaller pieces. Raisins- I prefer the darker ones for this recipe but use what you have. Nuts- Whether you use pecans or walnuts, the need to be chopped into ½-inch pieces. I have used black walnuts and loved it! Butter- Must be real butter; margarine or shortening won't work. It adds richness, flavor, and structure to support the fruit and nuts. Baking soda Water- Must be boiling so it softens and hydrates the fruits. It also adds additional moisture to the bread. Eggs- Large or extra large. They act as a binder and bring moisture to this recipe. Brown sugar- Must be soft; I prefer the dark brown because it has more flavor. Flour- I use einkorn for the health benefits but use your favorite all-purpose flour, organic if possible. Vanilla- Use a good vanilla for more flavor. Brown Bread with Nuts, Dates & Raisins Ingredients • 1 cup dates, chopped • ½ cup raisins • ¾ cup nuts, chopped (pecans or walnuts) • 3 Tbsp butter • 1½ tsp baking soda • 1 cup boiling water • 2 eggs, beaten • 1 cup brown sugar (light or dark) • 1½ cups flour • 1 tsp good vanilla Preheat oven to 350°F. Grease 2 (#2) cans, (2½ cups or 20 0z each) Instructions 1. In medium bowl, combine the first 5 ingredients; pour in the boiling water; stir; set aside. 2. Combine the remaining ingredients; stir into the date/nut mixture; divide mixture between the 2 cans. 3. Bake 50 minutes or until top is nice and brown. Cool about 30 minutes; then serve. Keep leftovers in the refrigerator. Tips • Let the date/nut mixture cool for a few minutes before adding the remaining ingredients. • I like to line the cans with greased parchment paper for easy removal. • It will also make one 9x5-inch loaf.

Flat (or Slick) Dumplings Makes 8 to 10 dumplings This is a simple recipe with just a few ingredients, but it produces excellent results. If you're from the South, you probably grew up with puffy or flat dumplings. My mother and grandmother always made puffy dumplings, which would melt in your mouth. See the Options below for the recipe for Chicken and Dumplings. A well-known national restaurant chain does the flat ones. Our recipe is a lot better. Ingredients • 1½ cups all-purpose flour (plus extra for rolling) • ½ tsp salt • 3 Tbsp shortening • 1 egg, beaten • 5 Tbsp water (approx.) Instructions 1. Combine the flour and salt; cut in the shortening until the size of small peas. 2. Mix the egg and water; combine with the flour mixture; form a ball. 3. Pat down and roll on a floured surface until thin, less than ¼-inch. 4. Cut into 2-inch squares or strips. Dip in flour and lay on a plate until all the dumplings are done. (The extra flour will help to thicken the broth.) Drop into boiling broth; cook covered for 10-15 minutes or until done. Options • Recipe for chicken with puffy dumplings here .

Our freshly baked Basic Blueberry Muffins. Basic Blueberry Muffins Makes 12 muffins This is one of my favorite muffin recipes. We grow blueberries for our own use and end up freezing most of them. I wash them, let them dry on clean dish towels on baking pans and then place them in the freezer. Then I pour them into food saver bags (1 cup per), process (eliminate the excess air), and stack them in the freezer to store. I do the same process with all the berries that I freeze. Ingredients • 1 egg • 2/3 cup milk • ¼ cup sugar • 2 Tbsp melted butter, cooled • 2 cups baking mix (our recipe here ) • 1 tsp vanilla • 1 cup fresh (or frozen) blueberries Preheat oven to 400°F. You will need a greased (bottom only) 12-cup muffin pan. You can use liners but I grease those as well to make it easier to peel off the paper. Instructions 1. In a medium bowl, beat egg; stir in remaining ingredients in the order listed (except blueberries) until moistened. Fold blueberries into batter. 2. Scoop batter into the prepared muffin pan, dividing evenly. Bake for 17 minutes or until golden brown. Cool; store in airtight container. KEYWORDS best blueberry muffins, easy blueberry muffinns, basic blueberry muffins

Great for breakfast buffets or luncheons, our Blueberry Corn Muffins are sure to please the crowd. Blueberry Corn Muffins Makes 1 dozen muffins These are a beautiful addition to any meal, especially when they are served with fresh creamy butter. I like to put them on a brunch or breakfast buffet next to our biscuits with homemade sausage. They also pair nicely with our Strawberry Streusel Muffins. I have successfully used raspberries and chopped strawberries in this recipe they both worked beautifully. For a buffet or party, make these in mini muffin pans. About the Ingredients: • Cornmeal -Unless you grind your own, always check the date on the box or bag. You won't need the coarse ground style since it will be sifted. • Flour -The best for this recipe is unbleached all-purpose flour. • Sugar -You can use regular granulated sugar or use half light brown sugar for this recipe.. • Baking powder -As always, check the date on the can. • Salt -I use regular sea salt. You could also use kosher salt. If you use salted butter, leave it out. • Buttermilk -It's best to use real buttermilk for this recipe. • Butter -I use unsalted butter in this recipe, but if you only have salted, leave out the additional salt. • Egg -Always check the freshness ahead of time. • Blueberrie s-I used fresh in this recipe but I have used rehydrated freeze- dried and thawed frozen blueberries that have been well-drained. Jump to Recipe Share Pin Share Blueberry Corn Muffins Makes 1 dozen muffins Ingredients • 1 cup all-purpose flour • 1 cup cornmeal • ¼ cup + 2 Tbsp sugar • 2½ tsp baking powder • ¼ tsp sea salt • 1 cup buttermilk • 6 Tbsp unsalted butter, melted & cooled • 1 egg, beaten • 1¾ cups blueberries Preheat oven to 400°F. You will need one 12-cup muffin pan, prepared with baking spray or our pan release . Instructions 1. In a large bowl, sift together the flour, cornmeal, sugar, baking powder and salt. 2. In a medium bowl, whisk together the buttermilk, butter and egg. Stir into the flour mixture just until combined. Gently fold in the blueberries. 3. Fill each prepared cup about two-thirds full of batter, even out if necessary. Bake until golden and firm when touched, about 20 to 25 minutes. KEYWORDS blueberries, muffins, cornmeal, PRINT RATE Don’t love it Not great Good Great Love it

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

Puffy Bowl Puffy Bowl Makes 1 Simple to make but so many uses. It works great as a centerpiece filled with one of our chicken or shrimp salads. I like to add Italian seasoning to melted butter and drizzle that on the bread right when it comes out of the oven; it makes a great pull-apart bread. Ingredi ents • 2 eggs • ½ cup unsifted flour • ½ cup milk • ¼ tsp salt • 2 Tbsp butter, melted Preheat oven to 425°F. Gre ase a 9-inch pie pan. Instructions 1. In small mixing bowl, beat eggs until very frothy. 2. Gradually beat in flour; beat until smooth. 3. Add milk, salt and butter; mix well; pour into the 9-inch pie pan. 4. Bake 15 minutes; reduce oven temperature to 350°F; continue baking 10 to 15 minutes until browned; cool. KEYWORDS bread bowl

Uptown Buttermilk Biscuits If you do a lot of baking, this recipe will remind you of croissants. This recipe was an experiment because I love biscuits with many layers and it worked. Even though it does take a little more time, the results are worth it! Uptown Biscuits PRINTABLE RECIPE ▼ Uptown biscuits? When I was growing up, going uptown for anything meant it was going to be for something special. Well, these biscuits are special. They are everything you want a biscuit to be-flaky, buttery and layered. It does take a little chill time for the best results, but it is so worth it! Uptown Biscuits Ingredients • 4½ cups all purpose flour; extra for dusting surface • 4 tsp baking powder • 1 tsp baking soda • 1 tsp salt • 1½ tsp sugar • 1 cup VERY COLD (not frozen) unsalted butter, cut into ½-inch cubes • 2 cups buttermilk Chill mixing bowl and flour for 30 minutes. Preheat oven to 425°F. Set out ungreased baking sheet; line with parchment paper (optional). Instructions 1. In a large, chilled mixing bowl thoroughly combine all the dry ingredients. 2. Toss in chilled butter cubes and cut in with a pastry blender until you have coarse crumbs; chill again 15 minutes. 3. Slowly pour in the COLD buttermilk while gently folding with a spatula, do a little at a time without overworking the dough. It should be wet and shaggy. 4. Fold it in the bowl 2 more times and turn out onto your well-floured surface surface. Knead gently 3 more times. 5. Pat or roll out the dough into a 1-inch thick square; with a sharp knife, cut the dough in half. Stack one on top of the other and roll again. Repeat this 4 more times. If you feel the dough is getting too warm, stick it in the freezer for a few minutes. 6. Pat out the dough again; cut out the biscuits using a 2-inch cutter (or whatever you have) without twisting. You can also cut into squares with a sharp knife. 7. Place ½-inch apart on baking sheet; put it in the freezer for about 10 minutes; then bake for about 20 minutes. Tops should be golden brown; brush with butter. Cover or wrap with foil to keep warm. Tips • Use a light touch when handling the dough, makes for a lighter, flakier biscuit. Secrets to a Great Butter Biscuit • I like to use butter because it will give the biscuits the highest rise! Just like with fine pastries, the water in the butter creates steam and that expands the layers of the biscuits. • Biscuits made with butter have more flavor than shortening, lard or oils. • Butter helps the biscuits brown more easily. About the ingredients . . . Flour -Use all-purpose flour, not self-rising. I like to use an organic flour or einkorn. Baking powder -Make sure it is fresh with a recent date. It helps the biscuits rise. Baking soda -Balances out the acidity in the mixture. Sea salt -The salt enhances the savory flavor of a butter biscuit. Sugar -Helps to balance the acidity in the biscuits. Butter -I like to use butter for the flavor. Buttermilk -Because it's cultured and is therefore acidic, the buttermilk has a tang to it. It acts as a binder and I like the moistness that it gives the biscuits. Options • Cheese Biscuits -Add grated cheddar cheese, garlic and herbs (optional) to the biscuit dough before starting the folding process. • Sweet Cinnamon Biscuits -Sprinkle cinnamon and sugar on top of the freshly baked biscuits right after brushing them with butter. Serve with soft butter that has been mixed with cinnamon and sugar. • Blueberry Biscuits -Sprinkle fresh or frozen blueberries on top of the middle layers during the last two stacking of the dough layers. Drizzle with a sugar glaze after baking if using right away.

Loaves of our delicious Best Pumpkin Bread. Our Very Best Pumpkin Bread Recipe Makes 2, 7-inch loaves For those of you who bake for gift giving, this is an ideal recipe for you. You will love that it is so delicious, moist, and tender. Plus, a pumpkin bread recipe couldn't get any easier than this one. All the familiar fall spices are included in this recipe so the aroma is incredible. Read the options below for more information. • Nuts are definitely an options for this bread, but raisins and dates would also be good. KEYWORDS best pumpkin bread recipe, simple pumpkin bread, easy pumpkin bread, quick bread Our Very Best Pumpkin Bread Recipe Makes 2, 7-inch loaves Ingredients • 1¾ all-purpose flour, scooped into measuring cup and leveled off • ¾ tsp baking powder • 1 tsp baking soda • ¾ tsp salt • 1½ cups sugar • 1 tsp cinnamon • 1 tsp nutmeg • ½ tsp cloves • ½ tsp ginger • 2 eggs, well beaten • ½ cup of a good vegetable oil • ¼ cup melted butter, cooled • ½ cup milk, whole is best but use what you have • 1 cup canned pumpkin • 1 cup chopped nuts, raisins or dates (optional) Preheat oven to 325°F. You will need 2, 7-inch loaf pans*, buttered and floured or buttered, lined with parchment. Instructions 1. In a large bowl, whisk the first 5 ingredients plus the spices. In a medium bowl, combine the eggs, oil, butter, milk and pumpkin; mix thoroughly. 2. Add the pumpkin mixture to the flour mixture and stir until mixed t horoughly; fold in walnuts. 3. Divide the mixture evenly between the 2 prepared pans. Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted in center comes out clean. * The loaves shown were baked in 3 by 7-inch loaf pans (bottom measurement). Options • I used refined coconut oil, melted for the loaves shown. • A teaspoon of grated orange zest adds a little punch. • I used walnuts in this recipe, but other options are pecans and black walnuts. Share Pin Share Jump to Recipe▼ PRINT

The best Pecan Pie Muffins ever! Divine Brownie Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Divine Brownie Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Southern Pecan Pie Muffins PRINTABLE RECIPE ▼ MAKES 12 MUFFINS RATE Don’t love it Not great Good Great Love it This is another recipe I've had for a long time. I bring it out when I'm in the mood to bake. R ight now, I have an excess of pecans, so muffins are needed! It's also one of my comfort foods. (I have many!) And they smell so good when baking. I like using a good vanilla in this recipe because it complements the flavor of the pecans. Another thing I do with muffins (and cupcakes) is grease the paper that I put into the muffin cups. I despise trying to peel off the paper and end up leaving the best part. You can toast the pecans before adding to the batter if you choose. Just make sure they're not "overtoasted." *Our vanilla extract recipe . Why I Like This Recipe: ♥ It goes together quickly and has only six ingredients. ♥ The texture of these is fabulous, just like a pecan pie. ♥ These are versatile-they can be used as a dessert (with whipped cream). Yum!!! ♥ They can be made ahead and frozen for up to 2 months before they are served. ♥ Can be made in a mini-version; adjust the baking time to about 10 minutes. Watch carefully so they don't over-bake. About the Ingredients: • Brown Sugar -I prefer light in this recipe, but you could also do dark. • All-Purpose Flour • Butter -Softened butter blends the best in this recipe. • Eggs -Used as a binder; use the freshest possible. • Vanilla -Using a good vanilla makes a big difference, • Pecans -¼-inch dice is perfect! Chop before measuring. Best Southern Pecan Pie Muffins Makes 12 muffins Ingredients • 1½ cups light brown sugar, packed • ¾ cup all-purpose flour • 1 cup salted butter, softened • 3 eggs, beaten • 1½ tsp vanilla • 2½ to 3 cups chopped pecans Preheat the oven to 350°F. Prepare 12 muffin cups. Instructions 1. In a small bowl, mix the flour and brown sugar. In a large bowl, beat the eggs, butter, and vanilla together until thoroughly combined. Stir in the flour mixture just until combined; fold in pecans. 2. Scoop the batter into the prepared muffin cups, top with a pecan half. Bake for 15 to 20 minutes until golden brown. Before Baking After Baking PRINT

Delicious and easy-to-make Belgian Waffles. Easy Belgian Waffles PRINTABLE RECIPE ▼ 5 (6-inch) WAFFLES When I was first married, recipes like Belgian waffles terrified me. I had grown up with pancakes, but waffles were not in the meal rotation. My grandmother made sourdough and regular pancakes quite often. And I loved it when we had them for dinner. (She made the best biscuits too!) Favorite Things from the Kitchen I love making waffles, especially this recipe. You can add fruit, nuts, or chocolate chips right after the batter is placed in the waffle iron. (Make sure they are ready before mixing the batter.) Ingredients • 1¾ cups all-purpose flour • 1 Tbsp baking powder • ½ tsp salt • 2 eggs, separated • 1¾ cups milk • ½ cup good vegetable oil (I use coconut oil) You will need an electric waffle iron; you choose the size. This recipe will make five 6-inch waffles. Instructions 1. In a small bowl, beat the egg whites until stiff; set aside 2. Sift together the dry ingredients; set aside. 3. In a large bowl, thoroughly combine the eggs, milk and oil; stir in the dry ingredients; fold in egg whites. Use immediately per instructions of your waffle iron. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Easy Belgian Waffles

A simple and delicious butter biscuit. Southern Butter Biscuits PRINTABLE RECIPE ▼ RATE Don’t love it Not great Good Great Love it I grew up with homemade biscuits, usually made by my grandmother. And even though shortening (and lard) were available, she chose to make her biscuits with butter. She bought it locally and always had them to wrap the butter in quarter- pound pieces. That way she would just take one out of the fridge when it was time for her to make biscuits. About the ingredients... • Butter -I use unsalted, because the self-rising flour contains salt. • Self-rising flour -This recipe works best with self-rising flour and it needs to be fresh. • Buttermilk -You want it COLD! • Extra butter -To melt for brushing on the biscuits (about 2 Tbsp). Why I like this recipe... • They have that rich, buttery taste that just melts in your mouth. • It has 3 main ingredients. • You can bake ahead; wrap in foil and reheat later. • They are so tender: not too tall, not too flat-just right! You will need... • Mixing Bowl (chilled) • Baking sheet lined with parchment • Grater • 2 inch round cutter • Rolling pin (optional-place in freezer to chill) Southern Butter Biscuits Ingredients • 1 stick butter, grated and frozen for at least 1 hour • 2½ cups self-rising flour • 1 cup buttermilk, place in freezer for 5 minutes before using • Melted butter for brushing on biscuit tops Preheat oven to 475°F. I do this between Step 3 and 4. Place a sheet of parchment on the baking pan. Instructions 1. In a large bowl, lightly toss the butter and flour so all the butter pieces are covered with flour. Place in freezer for 5 to 10 minutes. 2. Make a hole in the flour and add the COLD buttermilk. Lightly stir until the flour is moistened. 3. On a floured surface, turn out the dough and gently press it into a rectangle; fold in half; repeat 4 to 5 times. 4. Making sure the surface and your rolling pin are floured, roll or press dough to ¾ inch thickness. With a 2-inch cutter, cut biscuits straight down and close together, flouring the cutter often. 5. Place biscuits close together on the parchment lined baking sheet. Place in freezer for 10 minutes. 6. Bake biscuits for 15 minutes or until tops are golden. Remove from oven and brush with melted butter. PRINT RATE Don’t love it Not great Good Great Love it I like my biscuits light in texture. One way of achieving this is to not over work your dough. You want it to just barely come together so it will be more light and tender. I use a lift and folding technique because it doesn't compress the dough. Sometimes I use the piece of parchment under the dough to fold it over onto itself. Don't roll your dough too thin. I like to pat my dough to about ¾-inch thick. I also use a 2-inch round cutter, no bigger. And always cut straight down, NEVER twist. If you twist the cutter, it seals the edge and keeps it from rising as high as it could. How to Make Southern Butter Biscuits Make sure your buttermilk and butter are COLD!!! When placed inside a hot oven, The steam that's created helps your biscuits rise to new heights. And by placing your biscuits close together they will rise up, not out! 1. Grate cold butter onto a piece of parchment. Place into the freezer for 15 minutes. 2, Place the cold self-rising flour in a bowl; add the grated butter and gently toss together. 3. Pour in the buttermilk and lightly stir until blended. May still be some dry spots. 4. Bring the dough together and pat into a rectangle about ¾-inch thick. Fold the dough in half; repeat 4 to 5 times. Pat into a rectangle again. Proceed to next step. 5. Dip the 2-inch cutter in flour and cut each biscuit straight down without twisting, Do the same with each biscuit. Place on a parchment lined baking sheet. Place in fridge for 10 minutes. 6. Place pan in preheated 475° oven and bake for about 15 minutes. or until tops are lightly golden. Remove from oven and brush generously with melted butter.