March 16, 2011 · 9:11 pm

Drunken Cherries

Impress your friends!  Garnish any drink with these spiked cherries.

by Elizabeth Savoie Dronet

Ingredients

1  (10-oz.) jar maraschino cherries
approximately 1/2  cup  Southern Comfort

Method

Drain maraschino cherries, and return to jar or place in a canning jar. Pour enough Southern Comfort into the jar to cover the cherries; cover with lid, and freeze. When you’ve eaten all the cherries, reserve cherry flavored Southern Comfort for another use such as serving over vanilla ice cream with a few of the chopped cherries and Granny’s Chocolate Sauce.

You may like to experiment by replacing the Southern Comfort with the orange flavored Grand Marnier or Brandy.

Leave a comment

Filed under Drink, Freezes Well

March 12, 2011 · 2:24 pm

Darnell’s Deviled Eggs

Each Easter Dave’s sister Darnell hosts a crawfish boil for the family.  You can count on her to also serve these classic deviled eggs, which are Dave’s favorite.  Darnell has a special deviled egg tray that comes with an ice insert to keep the eggs cold even when they sit outside for awhile.

I own a copy of A Southern Belle Primer or Why Princess Magaret will never be a Kappa Kappa Gamma, and in it there is a chapter explaining the expectations people have about their deviled eggs in the South:

“I’ll never forget a picnic where a friend of my mother’s once served us deviled eggs that didn’t have any mayonaise in them at all.  It was some fancy kind of oil and mustard she’d gotten from some book.  We were all appalled but too polite to say anything.  She had them on a deviled egg plate just like they were the real thing.  But she didn’t fool anybody.  If it doesn’t have mayonaise, it isn’t a deviled egg.”

Deviled eggs also makes the book’s Top Ten List of what to bring to a funeral reception.  Broccoli casserole with rice, cream of mushroom soup and Velveeta and  grits casserole with butter, eggs and garlic Velveeta also make the list.  It appears the Savoies are true Southerners as those exact recipes can be found on Savoie Secrets.

By Darnell, Elizabeth’s sister-in-law

Ingredients

12 eggs
3 Tbsp mayonaise
1 Tbsp Dijon mustard
1/2 cup sweet relish, place on paper towel and squeeze out juice
1/8 tsp salt
1 tsp hot sauce (optional)
paprika if desired

Method

1. Boil eggs either for 10 minutes, or bring to a boil, cover, turn off heat and let sit for 15 minutes. (Darnell prefers older eggs as they are easier to peel.)

2. Immediately plunge into ice cold water to cool completely. Peel.

3. Slice in half and carefully remove the yolk.

4. Mash yolk and mix with other ingredients except paprika.  Combine until smooth.

5. Spoon into egg whites or use a pastry bag fitted with a star tip to pipe the mixture into the egg whites.

6.  Sprinkle with paprika if desired.

Leave a comment

Filed under Appetizer, Holidays, Vegetarian

March 4, 2011 · 4:56 pm

Olive Roll-Ups

I’m always looking for sandwich ideas for school lunches.  These bite-sized olive roll-ups got my attention in Southern Living’s recipe book Our Favorites. They were quite simple to make and best of all can be made ahead.  The next time you are asked to bring something for a church function or to a baby shower, remember these little sandwiches.  They would also be great for picnics and camping trips.

By Elizabeth Savoie Dronet, based on a recipe from Southern Living

Ingredients

  • 12  thin sandwich bread slices
  • 4-ounces package cream cheese, softened or spreadable
  • 1/2  cup  diced salad olives
  • 1/4  cup  chopped pecans, toasted
  • 1/4  cup  mayonnaise
  • 1/8  teaspoon  pepper

Method

Remove crusts from bread; reserve crusts for another use.  (We like to feed the ducks.)  Flatten bread slices with a rolling pin.

Stir together cream cheese and remaining ingredients. Spread cream cheese mixture on 1 side of each bread slice to cover. Roll up tightly; cover and chill at least 4 hours. To serve, cut each roll into 4 slices.

Makes 48 rolls.  You can easily double the recipe for a crowd.

1 Comment

Filed under Appetizer, Lunch Box, Sandwiches, Showers or Teas

March 1, 2011 · 10:16 am

Buttermilk Cinnamon Rolls – No Yeast

These quick cinnamon rolls are perfect for a weekend morning. I like to make buttermilk biscuits on one day and cinnamon rolls on the next since they both call for buttermilk. My Phi Mu sister Jennifer had great success fashioning these rolls into a king cake for Mardi Gras.  Yum!

by Elizabeth Savoie Dronet

Ingredients:

For the Dough:
2 3⁄4 cup all purpose flour, plus extra for dusting the counter
2 tbsp sugar
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp. salt
1 1⁄4 cup buttermilk
6 tbsp melted butter

For the filling:
2 tbsp. melted butter (Do not mix with cinnamon and sugar.  See step 7.)
2 tbsp. sugar
1 tbsp. cinnamon

For the glaze:
2 tbsp. milk
3/4 to 1 c. powdered sugar
dash of vanilla extract

Method:

  1. Preheat oven to 425°
  2. In a bowl, mix together the dry ingredients for the dough (flour, sugar, baking powder, baking soda and salt).
  3. Stir in the butter and buttermilk.
  4. At this point, the dough will be sticky, so just spoon it on top of a heavily floured surface, and add a bit more flour to the top.
  5. With floured hands, gently knead the flour into the dough (adding more flour if necessary) until the dough is manageable and is fairly smooth.
  6. With a rolling pin, roll the dough out into a rectangle/square of approximately 1⁄2 inch thick.
  7. Combine cinnamon and sugar. Spread the surface of the dough with 2 tbsp melted butter, then sprinkle on the cinnamon and sugar.
  8. Roll the dough from the longer side, and cut the dough to about 2 inches thick.
  9. Place the rolls in a lightly greased cake pan, and bake for about 20mins, or until the edges have turned golden brown.
  10. Drizzle glaze over hot rolls.

Don’t worry if the rolls look uneven when you place them in the pan.  As they cook, they will become more uniform.

Leave a comment

Filed under Bread, Breakfast

February 20, 2011 · 3:26 pm

Marinated Asparagus with Crumbled Feta

Serve marinated asparagus as a side dish or on top of a tossed salad.  The taste is reminiscent of our bruschetta.  We tried the same marinade with boiled beets and it was equally spectacular.

By Elizabeth Savoie Dronet

Ingredients

1 pound fresh asparagus, trimmed
1/3 cup olive oil
1 1/2 tsp sugar
1/4 cup balsamic vinegar
2 garlic cloves, minced or garlic pressed
1/4 – 1/2 tsp red pepper flakes

Method

1. Cook asparagus in boiling water for 3 minutes,then plunge into ice water to stop the cooking process.  Drain and place in an 8×8 dish.

2.  Whisk together all other marinade ingredients and pour over asparagus.  Cover and chill 8 hours.

3.  To serve, use a fork to remove asparagus from the marinade. Sprinkle crumbled feta cheese over the top.  Our favorite feta is HEB’s block of feta because of it’s mild flavor and creamy texture.

**Reserve marinade to make marinated beets.

You’ll need two medium sized fresh beets.

Boil whole beets for 30-40 minutes until a fork can easily pierce through the center. Drain and cool.  Rub the skin off with your hands. It should be fairly easy.  Use a knife to remove any of the stem that may be left.  Slice the beets and place in reserved marinade overnight.  Remove from marinade to serve.

Leave a comment

Filed under Salads, Side Dish, Vegetarian

February 17, 2011 · 8:16 am

Homemade Chocolate Covered Caramels

Dave and I enjoyed making these chocolate covered caramels for Valentine’s Day.  He made the caramel, and I dipped them in the chocolate. You know someone loves you when they spend time with you in the kitchen!  Because the recipe makes so much, I brought a few to the St. Anne’s February meeting.  Several people asked for the recipe.  Southern Living girls.  I couldn’t live without it OR my husband.

by Elizabeth Savoie Dronet from Southern Living, February 2011 issue.

Ingredients

  • 1  cup  sugar
  • 1  cup  dark corn syrup
  • 1  cup  butter
  • 1  (14-oz.) can sweetened condensed milk
  • 1  teaspoon  vanilla extract
  • 1  (12-oz.) package semisweet chocolate morsels
  • 2  tablespoons  shortening
  • wax or parchment paper
  • candy thermometer

Method

*Butter 8×8 dish before beginning so you can be quick with the pouring later.

1. Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.

2. Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes. (We had to keep moving the thermometer, which attaches to the pot.  The mixture behind it was not getting stirred enough and was turing a darker color.)

3. Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.

4. Invert caramel onto a cutting board.  I ran some hot water over the bottom of my pan because it was a cold day and the caramel wouldn’t come out.  I also started to release it on one side with the scraper.  Cut into 1-inch squares using a bench scraper or knife.  Measure and slightly mark your square 8 x 8 and then cut.  I choose to do 7 x 7 and the candy was a little too large for my liking.

5. Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth. Remove from heat. Toss caramels in chocolate mixture, in batches of three.  Use a spoon to cover each with chocolate.  Remove with a fork, tapping the side of the pot and scraping the extra chocolate off the bottom of the fork as you transfer the caramel to wax paper.  Gently transfer off the fork with a push from the spoon.

*Tip: Use a toothpick to separate extra chocolate on the wax paper from the candy to create a clean look.  See the recipe for Peanut Butter Chocolate Balls for an example of this method.

6. Chill 1 hour. Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator.

Ideas: Sprinkle with crystallized ginger or coarse sea salt before the chocolate hardens.  If you have any chocolate coating leftover, consider dipping a few marshmallows halfway in to coat.  It’s better than letting the chocolate go to waste!

1 Comment

Filed under Candy, Holidays, Showers or Teas

February 15, 2011 · 8:19 am

Chocolate Frosting for Cakes

I don’t ever remember my mother buying icing in a can, but I admit that I have.  BUT  now that I’ve found this smooth and creamy recipe for chocolate frosting, I just might join her camp.  Perhaps one day my kids will say, “I don’t ever remember my mother buying icing in a can.”  Let’s hope.
This recipe makes enough to frost one cake or 24 cupcakes. Double the recipe and freeze the leftovers for another day. Try it on chocolate cherry cake.

Contributed by Elizabeth Savoie Dronet

Ingredients

  • 2 3/4 cups powdered sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter, softened
  • 5 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

Method

  1. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
  2. In a mixer, cream butter until smooth.  Gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Leave a comment

Filed under Cakes

February 9, 2011 · 10:15 am

Peanut Butter Play Dough

Here's Miette's Dog by a Tree

What fun!  This is the one time the kids can play with their food and not get into trouble.  I like to serve it on clean placemats with a few cookie cutters and a rolling pin.  It also packs well in a lunch box with a few marshmallows and chocolate chips on the side to decorate with at school.

By Elizabeth Savoie Dronet

1 cup creamy peanut butter
1/3 cup honey
1 1/4 cup powdered milk

Combine ingredients in a mixer and mix on low for a few minutes until smooth.

Transfer to tupperware or a baggie. The serving size is a large spoonful to start.  (It can be sweet.) I’d rather the kids not squeeze it all at once!

I like to serve it with chocolate chips and marshmallows for the girls to use in their creations.

Store the untouched dough in the refrigerator. Heat in the microwave for a few seconds to soften it up again.

Leave a comment

Filed under Dessert, Lunch Box

February 7, 2011 · 8:25 am

Country Crust Bread

When Kent was going to Loyola Law School in New Orleans in 1978, funds were short, but he managed to give me a Kitchen Aid mixer for Christmas. The first thing I made was a loaf of bread. We have continued to enjoy bread making through the years. The kneading feature on the mixer

We were so proud of our bread in 1978!

makes it easy. I still love to knead the dough by hand for the last few minutes before putting it to rise. This Christmas 2010, I received a new Kitchen Aid mixer from Kent. My daughter, Rebecca, and I made this beautiful white bread. The loaf pan was inherited by my mother, Dolores, from her best friend, Melba Wittler’s, mother. Kent was the first in line with his electric knife and stick of butter when it came out of the oven.

by Pat Savoie

Ingredients:

2 envelopes active dry yeast
2 cups warm water (105 to 115 degrees)
1/3 cup sugar
2 large eggs
1/4 cup vegetable oil
1 Tbsp salt
1 Tbsp lemon juice
6 to 6 1/2 cups bread flour
1 Tbsp vegetable oil
1 1/2 Tbsp butter, melted

Method:

Combine yeast, water, and 2 tsp sugar in bowl of electric mixer and let stand 5 minutes. Stir in eggs, vegetable oil, salt, lemon juice, remaining sugar, and 3 cups of flour. Mix until smooth, then gradually add remaining flour until a soft dough forms.

Change paddle to a bread hook and knead 8 to 10 minutes. Remove from bowl onto floured surface and knead a few times before placing in a greased bowl, then turning to grease top. Cover with plastic wrap and let rise until double.

Punch dough down, turn out onto floured surface. Divide dough in half if making 2 loaves. Roll each half into an 18 x 9 inch rectangle. Starting at short end, roll jelly-roll fashion pressing edges to seal as you roll. Tuck ends under and place in 2 greased 9 x 5 inch loaf pans. Brush tops with oil. Let rise until double in bulk.

Preheat oven to 375 and bake 25 to 30 minutes. Loaves should sound hollow when tapped. Remove from pans and cool on wire rack. Brush tops with melted butter.

And what would Kent do without his electric knife?

What did we ever do without a Kitchen Aid mixer?

Leave a comment

Filed under Bread

February 4, 2011 · 11:02 am

Corn Dip

By Melanie Savoie, Pat’s sister-in-law

33        ounces  Mexican style corn, drained
8           ounces  sour cream
8           ounces  mayonnaise
10        ounces  cheddar cheese
4          ounces  green chiles
3          tops  green onion — chopped

Mix and chill
Serve with crackers or chips

Leave a comment

Filed under Appetizer