Ingredients

Directions

1. Preheat oven to 350°F.  Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
2.  In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk.  Pour mixture into the prepared baking dish.
3. Slice the butter in half & place the slices on top, separated.  Bake for 1 hour or until golden brown on top.  The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
4. Server warm. 

Chef’s Note: May also be prepared ahead of time and re-heated before service.

Ingredients

Directions

1. In a large skillet, brown the sausage.  Drain the grease.  Put it in a food processor & chop to fine pieces.  Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning.  Simmer over medium heat for 5 minutes.  Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3.  In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour.  Stir until well mixed.  Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter.  Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits.  Serve.

Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits.  If the gravy ends up too thick, add more milk.

Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.

Cream together the softened shortening & remaining sugar until fluffy.  Beat in thoroughly eggs.  Sift together the flour, baking powder, & 1 tsp. salt.  Stir in alternately with caramel mixture.  Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.

Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting.  Beat in the powdered sugar, salt, & vanilla extract.

Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour

Blend Crisco & sugar; add egg & mix well.  Add remaining ingredients & blend.  Roll into walnut size balls.  Roll into colored sugar & flatten with a glass.  Bake 7-10 minutes in preheated 350°F oven.

Topping

Frosting

Combine butter, water, & cocoa & bring to a boil.  Mix all ingredients, except topping & frosting ingredients, well (batter will be thin).  Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.

Bring to a boil the butter & milk from the frosting ingredients.  Add additional frosting ingredients & beat until smooth.  Frost bars.

Heat oven to 350°F.  Cream butter & sugar.  Add eggs & vanilla extract.  Add dry ingredients.  Add chocolate chips.  Bake about 10 minutes.

Frosting

In a large mixing bowl, cream sugar & butter.  Add eggs, one at a time, beating well.  Add vanilla.  Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk.  Beat just until combined.  Fold in pecans.  Pour into three greased 9″ round baking pans.  Bake at 350°F for 25-30 minutes.  Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla.  Beat in enough milk to achieve spreading consistency.  Spread frosting between layers, inserting toothpicks to stabilize layers.  Frost top & sides of cakes.  Sprinkle with pecans.  Store in refrigerator.

Frosting

In a small saucepan, melt chocolate & butter over low heat; set aside.  In a mixing bowl, beat eggs & sugar until light & pale colored.  Add flour & melted chocolate; still well.  Pour into a greased 13″x9″ baking pan.  Bake at 350°F for 25 minutes.

For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl.  Stir in milk until mixture reaches desired spreading consistency.  Spread over cooled brownies; cover & chill until firm.

If desired, drizzle chocolate syrup over brownies.  Store in the refrigerator.

Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.

Combine the 2 c. flour, baking powder, & salt.  In another mixing bowl, beat shortening for 30 seconds.  Add the ¾ c. sugar.  Beat on medium to high speed until light & fluffy.  Add egg; beat well.  Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.  Spoon batter into prepared pan.  Sprinkle with fruit.  Combine the ½ c. flour, ½ c. sugar, & cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over berries.  Bake in a 350°F oven for 50-60 minutes or until golden.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Dredge pieces of chicken with flour.  Heat oil in large skillet.  Brown chicken on all sides in oil.  Add remaining ingredients.  Cover; simmer 1 hour or until tender.  Serve with hot cooked spaghetti & grated Parmesan cheese.