Betty Land’s Seafood Souffle comes from What’s Cookin’? a wonderful publication put out by the Apopka Woman’s Club many years ago. Butter and eggs and milk, all fresh, with lovely fresh seafood. It is so adaptable, you can use just about any seafood you have just freshly caught… or bought at the market.
A question that many of us have this time of year is, “What am I going to do with this left-over turkey?” Tracy Watson of the Apopka Citizen Police Alumni Association has a wonderful suggestion that we found published in Sharing Our Finest Cookbook.
Carrots and Brussels Sprouts with orange zest and brown sugar fixed on top of the stove are compliments of Southern Living’s All-Time Favorites.
Southern Living’s All-Time Favorites has their Cream Cheese Banana Nut Bread and several toppings. It looks delicious and you can take your pick of the flavor you want. We have run this recipe before, and it always gets great reviews, especially at holiday time.
Nana Morris’ Bran Muffins looks like a great recipe, especially if you choose to use the optional raisins. (I might use a whole cup of raisins!) Nana’s recipe comes from our friend Susan’s The Jones-Morris Family Treasury. Nana adds a few cautionary notes at the end.
The first time I ever had fried pies was when I was a child and enjoyed them at a church bazaar in South Carolina. They were so hot, but so good. We thank the Apopka Citizen Police Alumni Association for sharing their recipe for Fried Pies in Sharing Our Finest Cookbook.
Amelia Napier’s Orange Marmalade will be delicious on hot pancakes, cornbread, hot biscuits… whatever you can think of! This fruit spread comes from The Apopka Woman’s Club’s What’s Cookin’?
BETTY LAND’S
SEAFOOD SOUFFLE
Recipe from The Apopka Woman’s Club WHAT’S COOKIN’?
1 pound crab or lobster or shrimp (or enough of each to make a pound)
1 tablespoon butter
1 tablespoon flour
1/2 pint of milk
1/2 teaspoon salt
White or cayenne pepper
Nutmeg to taste
2 eggs, separated
2 tablespoons sherry
Melt butter and mix in the flour to make a paste. Add milk, salt, pepper and nutmeg. Cook in double boiler until thick. When cool, stir in the yolks of eggs, slightly beaten. Add sherry. Now fold in the stiffly beaten whites and. Put in baking dish and cook at once in pan of hot water in moderate oven, at 350 degrees F for 45 minutes. Serve immediately. Serves six.
TRACY WATSON’S TURKEY HASH
Recipe from
Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
1 tablespoon olive oil
1 large onion, chopped
2 cups cubed, boiled potatoes
(new potatoes)
2 or 2-1/2 cups cubed, cooked
turkey, white or dark
Broth or leftover gravy from
cooked turkey
Salt if desired
Pepper to taste
1-1/2 tablespoon Italian bread crumbs
Stir-fry all in a large frypan. Preheat oven to 350 degrees. After done stir-frying, pour into baking dish. Sprinkle in bread crumbs. Bake 30 to 40 minutes or until golden brown.
BRUSSELS SPROUTS
AND BABY CARROTS
Recipe from
Southern Living All-Time Favorites
1 (8-ounce) package frozen
Brussels sprouts
1 (9-ounce) package frozen baby
carrots
2 tablespoons brown sugar
1 teaspoon orange zest
2 tablespoons fresh orange juice
Cook Brussels sprouts and carrots according to package directions; drain vegetables. Bring brown sugar, orange zest, and orange juice to a boil in a saucepan over medium heat, stirring until sugar dissolves. Toss with vegetables. Serve warm.
Makes 4 servings.
CREAM CHEESE-BANANA-NUT BREAD
Recipe from
Southern Living All-Time Favorites
3/4 cup butter, softened
1 (8-ounce) package cream cheese,
softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed bananas (1-1/4 pounds unpeeled bananas,
about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Combine flour and next three ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into two greased and floured 8- x 4-inch loaf pans. Bake at 350 degrees for one hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
Makes two loaves.
ORANGE-PECAN-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed above, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange zest until blended. Drizzle evenly over warm bread, and cool 30 minutes on wire racks.
TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare and bake bread, as directed above, in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread from oven, and immediately spread tops with coconut mixture. Broil 5-1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
CINNAMON CRISP-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed above, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed above, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.
NANA MORRIS’
REFRIGERATED BRAN MUFFINS
Recipe from
The Jones-Morris Family Treasury
1-1/2 cup sugar
1/2 cup shortening
2 eggs
2-1/2 cups flour
2-1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup boiling water
1 cup 100% Bran Buds
2 cups ALL BRAN
Raisins (optional)
Pour boiling water over Bran Buds. Set aside. Cream sugar and shortening. Add eggs, then buttermilk. Sift dry ingredients and stir in BY HAND. Stir in ALL BRAN and moistened Bran Buds. Stir in raisins as desired. Cover tightly and put in refrigerator overnight. NEVER stir after placing in refrigerator. Spray muffin tins with PAM. Fill with mixture. Bake 20-25 minutes at 400 degrees.
FRIED PIES
(FROM OLD PENNSYLVANIA DUTCH COOKBOOK)
Recipe from Apopka Citizen Police
Alumni Association,
Sharing Our Finest Cookbook
2 cups sifted flour
1 teaspoon salt
1/2 cup shortening
1/3 cup cold water
Sweetened sieved fruit (dried apricots,
peaches, prunes, thick applesauce)
Sift the flour and salt together. Cut in shortening with pastry blender or two knives until pieces are size of small peas. Gradually sprinkle water over mixture, mixing lightly with a fork after each addition. Add only enough water to hold pastry together. Roll out dough on a floured surface about 1/8-inch thick. Cut out 4-inch rounds. Spoon 1 tablespoon sweetened fruit onto each round. Moisten edges with water. Fold into semi-circles and press edges together with fork. Fry in deep fat, heated to 365 degrees. Fry about 3 minutes or until light golden brown; turn pies during frying. Remove from fat; drain on absorbent paper. Makes 1 dozen pies.
AMELIA NAPIER’S
ORANGE MARMALADE
Recipe from The Apopka Woman’s Club, What’s Cookin’?
3 oranges
1 lemon
6 pints water
4 pounds sugar
Slice oranges and lemons, removing seeds. Put through the coarse blade of a meat grinder; if you don’t have a meat grinder, use a food processor. Put the water over the fruit and let stand 24 hours. The next morning, boil for one hour, skimming constantly. Stir in the sugar just before removing from the stove. Let stand another 24 hours. Return to stove and boil slowly until thick. The syrup should congeal when tested by putting a little on ice in a saucer. Put on while hot.
