The Lady and Sons (15 page)
Authors: Paula Deen
YIELDS 8 LARGE BISCUITS
These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.
| 2 cups self-rising flour 1 teaspoon baking powder 1 teaspoon sugar | ⅓ cup Crisco shortening ¾cup grated Cheddar cheese 1 cup buttermilk |
Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (I use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.
| 8 tablespoons (1 stick) butter, melted | 2 cloves garlic, crushed |
Combine butter and garlic over medium heat until butter absorbs garlic; brush over tops of warm biscuits. Store leftover butter for next baking.
The Lady & Sons
VARIATION:
For breakfast, brush with plain butter or honey butter.
YIELDS 4 PONES
| cup cracklings ½ cup hot water cups sifted yellow cornmeal | 1 teaspoon salt Small amount of cold water Vegetable oil for skillet |
Preheat oven to 425 degrees. Mash or break cracklings. Mix with hot water and pour into cornmeal; add salt. Use sufficient amount of cold water to make dough. Let stand 5 minutes. Shape into pones and place in a cast-iron skillet that has been heated with a few tablespoons of oil. Bake until brown, for about 15 minutes, then reduce heat to 350 degrees and bake for 30 to 45 minutes. The skillet should be placed near the top of the oven.
YIELDS 2 LOAVES
| 1 package yeast ½ cup warm water 2 tablespoons sugar 1½ teaspoons salt | 6 cups all-purpose flour 2 cups scalded milk 2 tablespoons Crisco shortening |
Preheat oven to 375 degrees. Mix yeast in water and set aside to dissolve. Combine dry ingredients. Add milk, shortening, and yeast. Pour into two greased 8
×
4
×
3-inch pans. Bake for approximately 45 to 50 minutes.
YIELDS 12 TO 16 BISCUITS
My brother Bubba confines most of his cooking to his charcoal grill, but he does come into the kitchen quite often to bake up these great biscuits.
| 4 cups Bisquick ¼ to ½ cup sugar | One 12-ounce can of beer 2 tablespoons butter, melted |
Preheat oven to 400 degrees. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter.
The Lady & Sons
YIELDS 1 LOAF
| 2 cups all-purpose flour ¼ cup dark brown sugar 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg | 1 teaspoon vanilla 8 tablespoons (1 stick) butter, softened cup applesauce eggs 1 cup raisins ½ cup chopped walnuts |
Preheat oven to 350 degrees. Combine all ingredients except raisins and nuts. Mix well until blended. Stir in raisins and nuts. Pour into greased and floured 8
×
4
×
3-inch loaf pan. Bake for 60 to 65 minutes.
SERVES 9
| l¼ cups self-rising cornmeal ¾ cup self-rising flour 1 teaspoon sugar ½ teaspoon dried marjoram ½ teaspoon dried thyme | ¼ teaspoon celery seed 2 eggs, beaten 1¼ cups milk 6 tablespoons butter, melted |
Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine eggs, milk, and butter. Add to dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch square pan. Bake for 25 minutes or until golden brown.
YIELDS 1 LOAF
| 2 cups all-purpose flour ⅓ cup sugar 1 teaspoon salt | 4 teaspoons baking powder 1½ cups milk ½ cup peanut butter |
Preheat oven to 375 degrees. Combine dry ingredients. Add milk and peanut butter. Pour into a greased 8 × 4 × 3-inch loaf pan. Bake for approximately 50 minutes. Great with homemade jam.
YIELDS 1 LOAF
| 2 cups self-rising flour ¾ cup sugar 1 cup canned crushed pineapple, with juice 2 eggs | 2 tablespoons vegetable oil ¾ cup grated sharp Cheddar cheese ½ cup chopped walnuts ½ teaspoon pineapple extract |
Preheat oven to 350 degrees. Sift flour into a large mixing bowl and add sugar. Mix together. In a separate bowl, mix pineapple, eggs, and oil and add to flour mixture, mixing well. Fold in cheese, nuts, and pineapple extract. Pour into a greased 9
×
3-inch loaf pan. Bake for 1 hour. Cool and turn out from pan, allowing to cool completely before slicing.
Daddy's Tangy Grilling Sauce
Oriental Marinade
Chicken or Shrimp Marinade
Spicy Barbecue Sauce
The Lady's Barbecue Sauce
Egg and Lemon Sauce
Lemon Shrimp Cocktail Sauce
Savory Grilled Chicken Sauce
Lemon Butter for Fish
Lemon Butter for Steak
Sweet-and-Sour “Dressing
Poppy Seed “Dressing
zAunt Peggy's Italian Dressing
Honey Mustard Dressing
Buttermilk Dressing
Pear Honey
Mint Julep Jelly
Port Wine Jelly
Strawberry Fig Preserves
Pepper Jelly
Honey Butter
YIELDS 1½ CUPS
For good charcoal grilling, brush sauce over the meat during the last 10 or 15 minutes of grilling time. Turn often to prevent burning.
| 1 cup Worcestershire sauce 4 tablespoons (½ stick) butter | Juice of 2 lemons |
Mix ingredients together and simmer for 10 minutes.
YIELDS 1 CUP
| ½ cup soy sauce ¼ cup water 2 tablespoons vinegar 1 tablespoon vegetable oil | 1 teaspoon sugar ¼ teaspoon ground ginger Garlic powder to taste |
Combine all ingredients. Use to marinate beef, chicken, or fish.
YIELDS 1½ CUPS
| 3 cloves garlic, crushed 1½ teaspoons salt ½ cup packed brown sugar 3 tablespoons Dijon mustard ¼ cup apple cider vinegar | 6 tablespoons olive oil Juice of 1 lime Juice of ½ lemon Dash of cayenne or ground black pepper |
Mix all ingredients with a whisk. Pour over chicken or shrimp. Refrigerate overnight. Grill over hot coals or broil in oven.
YIELDS 2 CUPS
| 1½ cups apple cider vinegar 1 to 2 tablespoons Worcestershire sauce 1 to 2 tablespoons peanut butter 1 teaspoon salt | Juice of 2 lemons teaspoon pepper tablespoons celery seed 2 tablespoons chili powder 4 tablespoons (½ stick) butter |
Bring all ingredients to a boil until peanut butter dissolves. Stir to avoid sticking. Lower heat and simmer for 20 minutes.
YIELDS 2 CUPS
| ½ cup oil ¼ cup lemon juice 1 teaspoon pepper ¾ cup ketchup 3 tablespoons brown sugar Pinch of garlic salt or garlic powder | 2 teaspoons salt ½ cup apple cider vinegar 3 tablespoons Worcestershire sauce 2 teaspoons paprika ¾ cup water 3 tablespoons prepared mustard ½ onion, finely chopped |
Mix all ingredients together and simmer over medium heat for 15 minutes.
The Lady & Sons
YIELDS 1 CUP
This is a tasty sauce that goes great with broccoli, cauliflower, asparagus, and fish.
| 3 eggs, separated Juice of 2 lemons | 1 tablespoon cornstarch 1 cup chicken stock |
Beat egg whites until stiff; add egg yolks and continue beating. Add lemon juice slowly. Beat constantly to prevent curdling. Dissolve corn-starch in ¼ cup water; add to broth and cook over medium heat until it thickens. Slowly add hot stock to egg mixture, beating constantly. Sauce should be smooth and creamy.
YIELDS ½ CUP
| 6 tablespoons mayonnaise 1 tablespoon horseradish ½ teaspoon grated onion | teaspoon prepared mustard tablespoons lemon juice |
Combine all ingredients and chill before serving. Serve with cold shrimp, crab claws, or raw oysters.
YIELDS 1½ CUPS
| ½ cup distilled vinegar ½ cup lemon juice ½ cup corn oil 1 tablespoon salt | ¼ teaspoon ground black pepper 1½ tablespoons dry mustard Sprinkle of cayenne pepper |
Mix ingredients together. Bring to boil over medium heat. Stir frequently. Remove from heat; brush chicken with sauce while on the grill. Makes enough sauce for 2 chickens.
