One of my childhood favorites at specail occasions was pecan tassies. My Grandmother made them and they are mini pecan pies. This is her recipe. Be prepared to double or triple this recipe.....your family will eat them faster than you can make them!
1 3oz cream cheese(room temp)
1/2 cup butter(room temp)
1 cup glour
Blend together cheese and butter, add flour. Mix well and shape into 24 balls. Press balls into mini muffin tins, covering bottom and up the sides of each opening.
1 egg
3/4 cup brown sugar
1 tablespoon soft butter
1 teaspoon vanilla
dash salt
2/3 cup chopped pecan
Divid pecans evenly between all 24 mini pie shells in muffin tins. Stir together all remaining ingredients. I do this in a large measuring cup. Pour egg/sugar mixture into pie shells, dividing evenly between the 24. Bake at 350 until golden brown.
Saturday, January 11, 2014
Grandma Sauce
Sunday dinner at Grandma Freida and PawPaw Speck's house was a family tradition. It was always a big gathering, but Grandma never knew in advance how many people would be there....maybe just a few, maybe 30! She just cooked, and there always seemed to be enough, it was always great and she never seemed to break a sweat! More people showed up......she would just cook another cup of rice! LOL!!! Her stantard dessert was Sara Lee pound cake and her special sauce. There was no recipe, she made it up as she went along and she had many variations. Here is the basic recipe. I watched her make it many times and had to practice and figure out the amounts because she NEVER measured anything. This is also the sauce I now use for my bread pudding....mmmm mmm good!
1/2 cup sugar
1cup milk
2-3T flour
dash vanilla
Cook all together, whisking constantly until the mixture simmers and thickens.
Some variations:
Use part/or all evaporated milk (Pet milk as she called)
add lemon or almond extract instead of vanilla
used part brown sugar/part white sugar
1/2 cup sugar
1cup milk
2-3T flour
dash vanilla
Cook all together, whisking constantly until the mixture simmers and thickens.
Some variations:
Use part/or all evaporated milk (Pet milk as she called)
add lemon or almond extract instead of vanilla
used part brown sugar/part white sugar
Aunt Ola Mae's Cookies
My gandmother made these cookies all the time and they are a family favorite. So where did the name come from.....Who is Aunt Ola Mae? Ola Mae was my grandmother's cousin, who was more like a sister to her. She was a wonderful woman, always with a ready sweet smile, a gental spirit and I hold many special memories of her. This is Aunt Ola Mae's cookie recipe, passed to me by Grandma Frieda. This recipe makes A LOT of cookies, so it is great for holiday baking. Be prepared to share....or they freeze beautifully!
1 cup sugar
1cup brown sugar
1 cut butter
1 cup oil
1 egg
3 1/2 cups all purpose flour
1 teaspoon cream of tarter
1 teaspoon baking soda
1 teaspoon vanilla
1 cup coconut flakes
1 cup quick oats
1-2 cups rice crispies
1 cup chopped pecan(or walnuts)
Cream together butter and sugars until light and fluffy. Add oil, egg and vanilla and mix well. Mix in flour, cream of tater and baking soda, do not over mix. Stir in remaining ingedients. Drop by rounded teaspoons onto a baking sheet and bake at 350 for about 10 minutes until golden brown.
1 cup sugar
1cup brown sugar
1 cut butter
1 cup oil
1 egg
3 1/2 cups all purpose flour
1 teaspoon cream of tarter
1 teaspoon baking soda
1 teaspoon vanilla
1 cup coconut flakes
1 cup quick oats
1-2 cups rice crispies
1 cup chopped pecan(or walnuts)
Cream together butter and sugars until light and fluffy. Add oil, egg and vanilla and mix well. Mix in flour, cream of tater and baking soda, do not over mix. Stir in remaining ingedients. Drop by rounded teaspoons onto a baking sheet and bake at 350 for about 10 minutes until golden brown.
Thursday, December 9, 2010
Crawfish corn cakes
I got this recipe idea from my brother, Mac. He told me about an awsome dish they had in New Orleans last weekend, it sounded so yummy I had to come up with a version of it. I think they came out great!
2 T butter
1/2 pound crawfish
1 small onion chopped fine
2 cloves garlic minced fine
1 cup cooked corn bread, crumbled fine
1/2 cup soft bread crumbs
1/2 can whole kernel corn
1/3 cup mayo
1 egg
salt, red pepper, black pepper, garlic powder
flour and corn meal for dredging
Melt butter, add onion and garlic and cook until soft. Add crawfish and cook for about 5 minutes. While this is cooking, place corn bread, corn and soft bread crumbs into a bowl. After cooking crawfish, drain the pan juices into the corn bread mixture. Chop crawfish and add to the corn bread mixture. Add mayo, egg and seasoning to taste.....mix everything together. Line a cookie sheet with plastic wrap, then scoop the mixture onto the plastic wrap forming patties. Mixture will be very loose. Place in the freezer for about an hour to firm up. Dredge the patties in a mixture of 1/2 flour and 1/2 corn meal and fry in a shallow pan.
These were SO good. I make a quick crawfish A-2-fay with the remaining 1/2 pound of crawfish and poured it over the crawfish cakes.
2 T butter
1/2 pound crawfish
1 small onion chopped fine
2 cloves garlic minced fine
1 cup cooked corn bread, crumbled fine
1/2 cup soft bread crumbs
1/2 can whole kernel corn
1/3 cup mayo
1 egg
salt, red pepper, black pepper, garlic powder
flour and corn meal for dredging
Melt butter, add onion and garlic and cook until soft. Add crawfish and cook for about 5 minutes. While this is cooking, place corn bread, corn and soft bread crumbs into a bowl. After cooking crawfish, drain the pan juices into the corn bread mixture. Chop crawfish and add to the corn bread mixture. Add mayo, egg and seasoning to taste.....mix everything together. Line a cookie sheet with plastic wrap, then scoop the mixture onto the plastic wrap forming patties. Mixture will be very loose. Place in the freezer for about an hour to firm up. Dredge the patties in a mixture of 1/2 flour and 1/2 corn meal and fry in a shallow pan.
These were SO good. I make a quick crawfish A-2-fay with the remaining 1/2 pound of crawfish and poured it over the crawfish cakes.
Crab Cakes
This is one of Stevie's favorites!
1 pound crab meat(white jumbo lump is best)
1c soft bread crumbs
1/2 small onion, chopped fine
2-3 green onions chopped
2 cloves garlic, minced very fine.
2T butter
1/2 cup mayo
1 egg
season with red pepper, black pepper, salt and garlic powder
panko bread crumbs
oil for frying
Melt butter in a small saute pan, sweat onions and garlic for a couple of minutes until soft. Mix together bread crumbs, cooked veggies, mayo, egg and seasoning and mix together lightly. Fold in crab meat that has been picked over and drained well. Line a cookie sheet with plastic wrap, then scoop crab mixture on to the sheet forming patties. The mixture will be a little mushy and loose, if it is too loose to shape into patties, add more bread crumbs. Place the cookie sheet with the patties into the freezer for about an hour. this will firm them up enough to handle. Once firm, dredge them in panko bread crumbs and fry in a shallow pan until brown and crispy.
1 pound crab meat(white jumbo lump is best)
1c soft bread crumbs
1/2 small onion, chopped fine
2-3 green onions chopped
2 cloves garlic, minced very fine.
2T butter
1/2 cup mayo
1 egg
season with red pepper, black pepper, salt and garlic powder
panko bread crumbs
oil for frying
Melt butter in a small saute pan, sweat onions and garlic for a couple of minutes until soft. Mix together bread crumbs, cooked veggies, mayo, egg and seasoning and mix together lightly. Fold in crab meat that has been picked over and drained well. Line a cookie sheet with plastic wrap, then scoop crab mixture on to the sheet forming patties. The mixture will be a little mushy and loose, if it is too loose to shape into patties, add more bread crumbs. Place the cookie sheet with the patties into the freezer for about an hour. this will firm them up enough to handle. Once firm, dredge them in panko bread crumbs and fry in a shallow pan until brown and crispy.
Wednesday, October 27, 2010
Stuffed mushrooms
This a always a big hit!
3 pounds mushrooms, stems removed
1 pound crab meat
1 C pepper jack cheese grated
1 C mayo
bread crumbs....enough to make the mixture think enough to work with
old bay seasoning, red pepper
Mix all ingredients together and stuff into mushroom caps. bake about 30 minutes(time depends on size of mushrooms)
Another yummy stuffed mushroom idea is to use the spinach and artichoke dip recipe. Mix in enough bread crumbs into unbaked dip to make the dip workable and stuff into mushrooms.
3 pounds mushrooms, stems removed
1 pound crab meat
1 C pepper jack cheese grated
1 C mayo
bread crumbs....enough to make the mixture think enough to work with
old bay seasoning, red pepper
Mix all ingredients together and stuff into mushroom caps. bake about 30 minutes(time depends on size of mushrooms)
Another yummy stuffed mushroom idea is to use the spinach and artichoke dip recipe. Mix in enough bread crumbs into unbaked dip to make the dip workable and stuff into mushrooms.
Warm Crab Dip
This is great stuff.....wonderful with crackers or toasted slices of french bread.
1 pound cleaned crab meat
1 8oz package cream cheese, sofented
1 small onion diced and sauteed until tender
1C mayo
1C sharp cheddar cheese
red pepper, black pepper, garlic powder and salt
Mix all ingredients together and bake just until bubbly and golden brown on top.
1 pound cleaned crab meat
1 8oz package cream cheese, sofented
1 small onion diced and sauteed until tender
1C mayo
1C sharp cheddar cheese
red pepper, black pepper, garlic powder and salt
Mix all ingredients together and bake just until bubbly and golden brown on top.
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