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Southern Deviled Eggs

deviled-eggs

In the South deviled eggs are on the table at any holiday gathering. It has been awhile since I had some these little babies and just last week I thought about them and wanted to make some myself. I think these are the only Southern recipe that my husband actually likes. They are so simple to make and anyone can make them even if you do not think you can cook all that well. Just make sure you boil your eggs perfectly like in the previous post that I wrote. You have to have a perfect boiled egg if you want to make these.

6 hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon white vinegar
1/2 tablespoon sugar
1 tablespoon mustard
salt and pepper to taste
garnish with ground paprika and freshly grated Parmesan cheese

1. With a sharp knife carefully cut the eggs in half. Place the yolks aside and on a clean plate place the egg white halves. If they do not sit up straight carefully cut a straight line on the bottom.

2. In a mixing bowl add egg yolks, mayonnaise, vinegar, sugar, mustard, salt and pepper. Mix well with a fork!

3. Place a plastic bag inside of a cup opening up and folding over the cup. Carefully spoon the mixture inside and cut a hole in the bottom. Pipe the mixture into the egg whites. Sprinkle with paprika and a bit of the Parmesan cheese.… Continue reading

Apple Butter

apple-butter

A few weeks ago I read a book about a family that lived on an apple farm and needless to say after I finished it all I could think about it was all kinds of apple treats. So this past weekend I went and bought an assortment of apples so that I could get started. I made an apple cake the other day, which was finished pretty fast, but really the only thing I have had on my mind is apple butter. Apple Butter is a pretty traditional Southern treat that dates back to colonial days. Ladies spend all Fall making and canning for the upcoming year. I would love waking up in the mornings growing up to a plate of fresh hot buttermilk biscuits and a jar of my mommas apple butter.

In the South we always just eat apple butter with biscuits, but we also use it as stuffing inside little hand held apple pies as well. If you have never had the pleasure or trying apple butter it is thick and concentrated kind of like apple sauce yet with a more butter consistency. Back in the day apple butter was prepared in large copper kettles outside. Large paddles were used to stir the apples, and family members would take turns stirring.

I am always really proud of myself when I make something just like my momma used to. Most of you probably think I grew up cooking… Continue reading

Rakhssess

Rakhssess

I love old recipes like this because you can tell just from the ingredients how traditional they really are. When you make this bread you know that it is the same method Algerian Bedouins were using centuries ago. There is actually an old Native American bread almost exactly like this, but instead of semolina they use cornmeal. I have found that you need 2 tablespoons of olive oil, 1/2 teaspoon of salt and 6 tablespoons of water per cup of semolina when making these. You will also want to use an iron skillet and for me nothing is easier than a silicone baking mat when working with any type of dough. This recipe can be tricky since you have no flour and will be crumbly for sure, but that is just part of it. With the right amount of water and oil you will get a workable dough, but you still have to be careful with your touch so it does not break off while cooking.

2 cups fine semolina
2/3 cup water
1 teaspoon salt
1/4 cup olive oil

1. In a mixing bowl add semolina, salt and oil, mix well until crumbly mixture forms. Add water a bit at a time until you get a workable dough.

2. On medium heat with a little olive oil brushed in the pan allow an iron skillet to get hot. Divide the dough into 4 for smaller rounds or 2 for… Continue reading

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