Thursday, August 28, 2008

Marinated Turkey Breast

My family calls this delicious recipe PEPPER TURKEY. It is by far one of my family's very favorite Main Dishes and we have it for a lot of special occasions.  Faith,  Josh and Grace all love the gravy that this recipe makes and it is delicious on pretty much anything!  We love it over rice and dinner rolls, but we also love it on cooked broccoli!  YUM!

Note:  You may question the amounts of salt and pepper that this recipe calls for, but they are correct!  It is TABLESPOONS!

5 - 7 pound turkey breast
1/4 cup vegetable oil
3 Tablespoons salt
2 Tablespoons black pepper
1 cup vinegar
1/4 cup chopped fresh parsley

Place turkey breast inside a browning bag and place in a shallow roasting pan.

Mix together oil, salt, pepper and vinegar.

Add chopped parsley to oil mixture and mix well.

Pour marinade over breast and seal bag.

Cut 5-6 slits in top of cooking bag.

Bake at 300 degrees for approximately 3 hours or until meat thermometer inserted in center of breast reaches 180 degrees.

**  This recipe can also be prepared ahead of time and marinated overnight.

Serves: 10-12

Sunday, August 24, 2008

Emma's Favorite Pancakes

1 egg

1 cup buttermilk

2 Tbsp. shortening or oil

1 tsp. almond flavoring (or vanilla flavoring)

1 cup All-Purpose Flour *

1 Tbsp. sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup rinsed blueberries


Beat egg: add next 3 ingredients and whisk until well blended.

Add all dry ingredients to egg and milk mixture and whisk together until blended. Gently fold in blueberries.

Grease heated griddle, if necessary.

Drop pancake batter onto hot griddle. 

Turn pancakes as soon as they are puffed and full of bubbles, before bubbles break.

*  If using self-rising flour, omit baking powder and salt and decrease baking soda to ¼ teaspoon.

Mimi's personal note:    I think the biggest secret to good pancakes is the syrup.  Always use a Grade A 100% Pure Maple Syrup.  It makes such a yummy difference!

Friday, August 22, 2008

Sour Cream Pound Cake

One of my favorite desserts has to be Sour Cream Pound Cake.  Growing up in the South, this was the one dessert that you could always count on at every family get-together or church covered dish function. Sometimes we would have it served with fresh strawberries and whip cream, sometimes with Boiled Egg Custard and sometimes we would simply have it plain.

One of the ways I love this cake the most is to spread a little butter on a slice and broil until lightly toasted. Delish!

3 cups sugar
3 cups All Purpose flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
6 eggs
1 cup sour cream
2 teaspoons vanilla (or flavoring of your choice)

Mix flour, baking soda and salt together and set aside. 

Cream butter and sugar together with electric mixer until smooth and creamy.

To sugar mixture, add flour mixture and eggs alternately --  beginning with flour and ending with egg.

Fold in sour cream.

Add vanilla flavoring and mix until well blended.

Grease and flour tube pan.

Pour batter into prepared pan.

Bake at 350 degrees for approximately 1 hour and 15 minutes or until cake tests done.  

**  Cake is done when toothpick inserted in center of cake comes out clean.

Let cake cool in pan on wire rack for 15 minutes.

Remove cake from pan and cool on wire rack until completely cool.

Tuesday, August 19, 2008

Puddin Place Eggs

This is a great egg dish to serve for a brunch and it is soooo easy!  I make it on a lot of Sunday mornings because it only takes about 10 minutes to prep and then I can get ready for church while they are baking.  I don't have to stand in the kitchen and "cook" breakfast!

Your guests will think you went to a lot of trouble to fix these because they look and taste really special!!

6 Canadian bacon slices

1  1/2 cups (6 oz.) shredded mozzarella cheese

6 large eggs

½ tsp. salt

½ tsp. coarsely ground pepper

¾ cup whipping cream

¼ tsp. paprika

3 English muffins, split and toasted (optional)


Place 1 slice of Canadian bacon on bottom of 6 (6-oz.) lightly greased ramekins or custard cups.

Sprinkle ¼ cup cheese on top of Canadian bacon in each ramekin, and push cheese against sides of ramekin, making a well in the center of cheese.

Break 1 egg into the center of each well.

Sprinkle evenly with salt and pepper. Pour 2 Tbsp. whipping cream over top of each egg. 

Sprinkle each evenly with paprika.

Place ramekins on a baking sheet.

Bake at 350 degrees for 20-25 minutes or until egg is cooked to desired doneness. 

Serve with toasted English muffin halves, if desired.

 **Note:  I served mine over toasted homemade Sourdough Bread. YUM!!


Sunday, August 17, 2008

MiMi's Coffee Chuck Roast

I had family visiting this weekend and one of the meals I made for them was this roast.  I had forgotten how much I loved this dish until I made it again. The gravy is so yummy and the fresh mushrooms  just melt in your mouth!  You won't even need a knife to cut this roast!  It will fall apart as you try to get it from the pot to your serving platter. 

The whole house smells like Sunday Dinner when this starts cooking!

1 ( 3lb.) boneless chuck roast
2 Tablespoons white vinegar
1 teaspoon garlic salt
1/4 cup All-Purpose flour
2 Tablespoons olive oil
1/2 pkg. dry onion & mushroom soup mix
3/4 cup cooking sherry
1/4 cup strong brewed coffee
1 cup fresh mushrooms, sliced

Rub roast all over with vinegar.  Cut 8-10 slits into roast; sprinkle garlic salt into the slits.  

Dredge roast in flour.

Brown in olive oil over medium heat.

Mix together soup, sherry and coffee and pour over roast in crockpot.  

Add sliced mushrooms.

Cook on High for 2 hours and then on Low for 7 hours in a crockpot --OR -- at 350 degrees for 3 hours covered in conventional oven.

*** To thicken gravy, place pot with gravy on burner of stove.  Mix approximately 1 Tablespoon cornstarch with 1/4 cup water and add to gravy.  Heat over medium heat stirring constantly until desired consistency. ( If gravy starts to thicken more than desired, add small amounts of water until desired consistency is reached. )

Note:   I double the amounts of cooking sherry, soup mix and brewed coffee because my family likes a lot of gravy.