I'm Craving Low Country/Soul Food/Cajun and Creole

I am craving Low Country food/Soul Food/Cajun and Creole and that equals Southern. Soul food cuisine consists of different foods African Americans created, and it's related to cuisine of the Southern states.  The term soul food became popular in the 1960's.  But as I said, soul food can be traced back to Africa.  Foods such as rice, sorghum and okra all all elements of West African cuisine, and made popular by slave trade.  They also are important parts of the American south.  When Europeans began African slave trade in the early 15th century the diets of the enslaved Africans changed as they were taken from their homeland.  Europeans enslavers fed their captive workers as cheaply as possible often with leftover foods from the plantation, forcing slaves to make do with ingredients at hand.  The slave owners of the South treated their slaves far better and slaves were often given higher quality ingredients to use.  Vegetables consisted of the tops of turnips, beets and dandelions, which led to new types of "greens" such as;  collards, kale, cress, mustard and pokeweed.  They developed recipes using lard, cornmeal and offal (discarded cuts of meat; pigs feet, oxtail, ham hocks, chitterlings, pigs ear, hog jowls, trips and skin)  This part of soul food doesn't really float my boat, but I love almost everything else, except I know I'd never eat  raccoon or possum.  The slaves added onions, garlic, thyme and bay leaf as flavorings to their meals.  They also ate wild game such as; raccoon, squirrel, possum, turtle and rabbit.  Hominy, grits, cornbread, hush puppies, shellfish and cured smoked meats are all staples of the southern diet. 

Because it was illegal in many states for slaves to learn to read or write, soul food recipes and cooking techniques tended to be passed along orally, until after Emancipation.  The first soul food cookbook, by Abby Fisher was published in 1881 and in 1911, Rufus Estes a former slave who worked for the Pullman railway car service had a recipe book published.

Lowcountry/Geechee/Gullah cooking focused on South Carolina cooking using shrimp, oysters, crab, fresh produce, rice and sweet potatoes.  Candied yams, blackeyed peas, red rice, grits/shrimp grits, ribs, lima beans, sweet potatoes, okra and stewed tomatoes, macaroni and cheese, fried chicken, red beans and rice, boiled peanuts, oyster pie, peach cobbler, banana pudding, pecan pie, and sweet potato pie just to name a few.

I hope you enjoy the recipes listed below and search out some good lowcountry/soul food cookbooks to experiment with.

The first time I had a Hurricane was in New Orleans.  You don't want to drink too many of these, they look innocent, but watch out!  We took my brother Dave and his wife Darlene to Pat O'Briens, the world famous French Quarter establishment.  Darlene wanted two of the hurricane glasses so they both each drank two of them! Needless to say, Dave and Darlene had way too many and felt the effects for many days.  It was raining really hard and walking down Bourbon street to get to the car was not easy task for either of them, but I won't go into the awful details.  Darlene to this day, still laughs about their great drinking adventure in the "Big Easy."

Pat O'Briens invented this cocktail in the 1940's.  The story goes; due to difficulties importing Scotch during WW II, liquor salesmen forced bar owners to buy up to 50 cases of their much more abundant rum in order to secure a single case of good whiskey or scotch.  The barmen at Pat O'Briens soon came up with the recipe to get through their bulging surplus of rum.  When they decided to serve it up on a tall glass shaped like a hurricane lamp the cocktail was born. It also contains a mixture of sweet fruit juices to go with the rum.  And now you know!

Hurricane Punch

1 oz. white rum
1 oz. Jamaican rum
1 oz. Bacardi 151 proof rum
3 oz. orange juice, with pulp
3 oz. unsweetened pineapple juice
1/2 oz. Grenadine
Crushed ice

Combine all ingredients, mix well (shake or stir).  Pour over crushed ice in Hurricane glass.  Garnish with orange or pineapple ring and drink through a small straw.  Beware!!

Shrimp and Crab Boil

2 lbs. crab legs
1 lb. uncooked shrimp (large size)
1 lb. smoked sausage, cut into 2-inch pieces
red potatoes
corn on the cob
1  box Crab boil
1 bunch Italian parsley, chopped

Bring 8 qts. water to boil add the crab boil and potatoes and cook 15 minutes.  Add the sausage and corn to boiling water and cook 10 minutes or until potatoes are tender.  With a slotted spoon, remove the corn, potatoes, sausage and place on platter.  Add shrimp and crab legs and cook about 5 minutes.  Do not overcook.  Remove them from water and arrange on serving platter.  Sprinkle with chopped Italian parsley.

Southern Stuffed Bell Peppers

6 large red bell peppers
1 lb. ground beef (we use ground turkey or chicken)
1 onion, finely chopped
2 stalks celery, finely chopped
1 cup fresh corn off cob
3 garlic cloves, minced
1/2 cup ruby red tomatoes, diced
salt and freshly ground black pepper
Tabasco to taste
3 cups long rain cooked rice
2 cups tomato juice
Slap ya mama seasoning or something similar
1/2 cup Italian parsley, chopped
1 1/2 cups cheese, shredded (optional)

Preheat oven to 350 degrees.  For peppers; slice off a little of the top piece and remove spines and seeds from inside, being careful not to rip pepper.  In a large saute pan, add meat and cook until browned, breaking into small pieces, add onions, corn, tomatoes and garlic cooking until softened, season with salt, pepper, Tabasco and Slap ya mama.  Remove from heat and add cooked rice, parsley, 1 cup tomato juice and mix well.  Stuff mixture into peppers.  Place peppers upright into shallow baking dish and add remaining tomato juice.  cover with foil and bake for about 35 to 45 minutes.  Remove foil and add cheese if desired, baking another 15 minutes.  Spoon tomato juice over the stuffed peppers.  Sprinkle with some parsley.

Charleston Seafood Stuffing - I think this is the best

Cornbread
1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
1 Tbl. sugar
2 1/2 tsp. baking powder
1 tsp. salt
1 egg, lightly beaten
2 Tbl. butter, melted
1 1/2 cups Buttermilk
2 tsp. Tabasco
2 scallions, finely chopped

Heat a well greased 10-inch cast iron skillet at 450 degrees for 5 minutes.  Be careful when pulling it out of oven.  In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.  Stir in egg, butter, buttermilk, Tabasco and scallions to moisten.  Pour into hot skillet.  Bake at 450 for 20 minutes or until golden brown.  Let cornbread cool and cut into 1-inch cubes.   Place on large baking sheet and bake at 350 for about 15 minutes to lightly brown; set aside.

Stuffing
1 lb. medium to large shrimp, peeled and devined
1/2 stick butter
1 sweet onion, chopped
1 cup celery, sliced
2 garlic cloves, minced
2 tsp. Slap ya mama seasoning - if you can't find us a spicy seasoning mix
1/2 lb. andouille sausage, chopped
4 scallions, thinly sliced including green part
2 cups fresh corn kernels
1 small jalapeno, seeded and minced
1/4 cup fresh cilantro, chopped
1/4 cup Italian parsley, chopped
1/2 cup milk
1 cup seafood stock, possibly more
1/2 cup dry white wine
3 eggs, lightly beaten
salt and freshly ground black pepper
Tabasco, to taste

Melt butter in large saute pan; add onion, celery and garlic and cook until tender. Add sausage and cook about 10 minutes, then add shrimp, scallions, corn and jalapeno.  Cook, stirring constantly until shrimp turns pink,  remove from heat.  Pour mixture into a large bowl and stir in remaining ingredients and fold in cornbread.  If you find cornbread too dry, add a little more seafood stock.  Spoon into a lightly greased 13x9 baking dish, cover and bake at 350 for 30 to 45 minutes or until heated through.  Remove foil last 10 minutes of cooking so top of stuffing browns.  Note:  you can also add some sliced button mushrooms (cook them with shrimp and sausage mixture)

Pintos and Ham Hocks

3 smoked ham hocks
3 garlic cloves, chopped
1/2 tsp. red pepper flakes
Tabasco
1 onion, chopped
salt and freshly ground black pepper
1 small can diced tomatoes (drain and save juice)
1 jalapeno, seeded and chopped
Slap ya mama seasoning
Italian parsley, chopped
1 sweet onion, chopped (for serving)

In a large pot of cold water, add rinsed beans and soak overnight. Next morning rinse beans and set aside.  In a large pot add ham hocks, onions and garlic, cover with cold water 3/4 full and boil 2 hours.  Add soaked beans and more water if needed .  Add juice from tomatoes and cook for 1 to 2 more hours, or until beans are tender.  Add Tabasco, tomatoes, red pepper, garlic, Slap ya mama, salt, pepper and jalapenos.  Cook for another 15 minutes.  Sprinkle parsley over and serve with onion sprinkled over each serving.

Now what's better than hot buttermilk biscuits to go with pintos and ham hocks?  Most likely not a thing!

Buttermilk Biscuits

3 cups all purpose flour, sifted
3 tsp. baking powder
3/4 tsp. baking soda
3/4 cup Crisco
3/4 cup buttermilk (no low fat)
1 tsp. salt
3 scallions, minced
Tabasco, to taste

Preheat oven to 450 degrees.  In a bowl, add flour, baking powder, baking soda and salt.  Add the Crisco and work into dry ingredients.  Add buttermilk, Tabasco, and scallions and mix well.  Place mixture onto lightly floured work surface.  Knead the dough briefly and roll out into rectangle about 1/2-inch thick.  With round biscuit cutter, cut out biscuits.  Place on lightly greased baking sheet and bake for about 18 minutes until nicely browned. Place on cooling rack and serve with butter, dripping out of them.  Mmmm

Cornbread Salad - you can add or subtract ingredients but these are the ones I like

1 red onion, chopped
2 scallions, sliced thinly including green part
2 ribs celery, chopped
3 corn on the cob, corn sliced off
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 large ruby red tomato, seeded and chopped
1 cup sharp cheddar cheese, shredded
salt and freshly ground black pepper
4  - 5 cups cornbread, cubed
2 cups mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 cup Italian parsley, chopped
salt and freshly ground black pepper
Tabasco, to taste

In a large bowl, add vegetables, cheese, parsley, blend in mayo, sour cream, Tabasco, salt, pepper and buttermilk until nice and creamy.  Add cornbread and mix gently.  Cover and refrigerate about 2 hours.

Delicious Dirty Rice - I can't even begin to tell you how much I love this.  Of course it's the chicken livers I like so much

1 lb. pork sausage
3/4 lb. chicken livers, washed patted dry and chopped
1 onion, diced
2 garlic cloves, minced
1/2 cup celery, diced
1/2 cup green bell pepper, diced
4 cups hot cooked rice
1/2 cup Italian parsley, chopped
salt and freshly ground black pepper
Tabasco, I can't live with out it

In large saute pan, cook the sausage until almost browned, add chicken livers and cook until browned.  Add the vegetables and cook until softened.  Gently fold in the rice and parsley, season with salt, pepper and Tabasco.  Enjoy!  My mouth is watering.

Fried Cabbage and Bacon

3 lbs. cabbage
1/2 lb. bacon, good quality (sliced)
1/2 cup water
1 Tbl. sugar
1 Tbl. salt
1 tsp. freshly ground black pepper
Tabasco, optional
Italian parsley, chopped

Cut cabbage into quarters.  Remove any leaves that don't look nice.  Cut out the core and cut cabbage into large 1-inch pieces.  Cook bacon in pan until crisp, remove to paper towels to drain.  You should end up with about 1/2 cup of bacon drippings in pan.  Place the cabbage in pan and cook without stirring until it begins to brown about 4 minutes.  Add water, sugar, salt, pepper and Tabasco.  Cover and cook about 20 minutes or until cabbage is tender.  Remove cabbage to serving platter and sprinkle on bacon.  I like to serve with extra Tabasco, sprinkle with parsley after all we need some fresh green after using all that bacon fat. Note:  I don't like using all the bacon fat, so I remove all but about 3 Tbl. of bacon fat and replace the rest with olive oil. 

Candied Yams or Sweet Potatoes

2 lbs. yams or sweet potatoes, peeled and cut into 1/2-inch thick slices
1 1/2 cup water
1 tsp. pure vanilla extract
4 Tbl. butter, soft
1/2 cup sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1 cup raisins
2 cups fresh pineapple chunks

Preheat oven to 400 degrees.  Place yams in large baking pan.  Pour in water and vanilla.  Mix butter, sugars, cinnamon and allspice in a bowl until blended.  Sprinkle mixture over yams. Cover tightly with foil and bake about 45 to 50 minutes.  Add raisins and pineapple over yams basting with juices in pan.  Cover and bake another 25 minutes. 

Mom's Lip Smacking Good Spare Ribs (my mom's recipe and she wasn't even southern)

2 racks pork spareribs
1 tsp. salt
1 tsp. black pepper
1 6 ozs. tomato juice
1 onion, chopped finely
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
1/4 cup vegetable oil
2 Tbl. Worcestershire sauce
3 tsp. Colemans dry mustard

Season ribs with salt and pepper and place in roasting pan.  Combine remaining ingredients in a bowl and stir well.  Pour over ribs rub in.  Cover and refrigerate overnight.  Preheat oven to 350 degrees.  Cover the roasting pan with foil and bake about 1 1/2 hours.  Cut ribs into sections, place on platter.  Skim fat from sauce and pour over ribs.

Hoppin John - A southern dish served on New Years Day (I make mine a little different from original recipe)

1 1/2 cups dried black eyed peas
8 strips bacon, good quality, diced
1 sweet onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 cups cooked rice
salt and freshly ground black pepper
Tabasco, to taste, I like a lot
6 scallions, sliced including green part
1/2 cup Italian parsley, chopped

Rinse peas, place in pot and cover with cold water; add 1 Tbl. salt and let stand overnight.  Next day, drain peas, rinse and place in 8 qt. stockpot. Add onion, salt and 2 cups water to pot and cook about 20 minutes. If water reduces too much add fresh water by 1/4 cups.   In a cast iron skillet add bacon and cook until crisp, add garlic and cook until soft.   Reserve 2 Tbl. bacon fat.   When peas are almost tender, add red pepper, rice, 2 Tbl. bacon drippings, salt, pepper and Tabasco.  Cover and simmer about 15 minutes until rice absorbs remaining cooking liquid.  To serve; Place in bowl, sprinkle with scallions and parsley.

Hush Puppies - How did these yummy morsels get their name?  The story goes when people would have a fish fry they would drop bits of corn meal into the hot oil and thrown them to hound dogs to keep quiet and away from the fish.  Serve with a spicy tarter sauce (see below)

2 cups self rising cornmeal
2 cups self rising flour
1 1/2 tsp. sugar
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 sweet onion, grated
1 small jalapeno, seeded and minced
2 cups buttermilk
1 large egg
Tabasco, to taste (optional)
Peanut oil, for frying

In large Dutch oven, pour enough oil to 4-inches. Heat oil to 375 degrees.  In large mixing bowl, mix together corn meal, flour, salt, pepper and sugar.  Stir in onion, jalapeno and Tabasco.  In another bowl, whisk together buttermilk and egg.  Slowly combine the two wet and dry just to incorporate.  Drop batter by tablespoonfuls in oil and fry about 7 minutes or until golden brown.  Drain on paper towels.  Do not add too much batter as the oil will lower its temperature.

Spicy Tarter Sauce

1 cup mayonnaise
2 Tbl. capers, rinsed and minced
1/4 cup sweet pickle relish
1 Tbl. prepared horseradish (less if you want)
1/4 cup onion, finely minced
1 garlic clove, finely minced
2 tsp. Cajun seasoning
1 tsp. fresh lemon juice
2 tsp. Tabasco
salt to taste
3 Tbl. fresh parsley, minced

Place all ingredients into a bowl and blend well.  Refrigerate before serving.

Red Beans and Rice

1 lb. dry red beans
4 qts. water
2 ham hocks
8 cups chicken stock
4 bay leaves
1 tsp. fresh thyme
1 tsp. cayenne
1 tsp. black pepper
1 lb. andouille
2 onions, chopped
1 cup celery, chopped
1 green bell pepper, chopped
1 bunch scallions, chopped including green part
3 garlic cloves, minced
2 lbs. cooked spicy sausage, sliced in 1-inch pieces
red wine to taste
Hot cooked rice
Tabasco, to taste
Italian parsley, chopped

Wash beans and soak overnight in the water.  Drain next day and wash well under cold running water.  Place beans, ham and stock in heavy 8 qt. pot.  The beans should be covered 3-inches of liquid.  Add more liquid if necessary.  Bring to a boil and skim any scum that collects on the surface.  Reduce heat to simmer and add bay leaves, thyme, cayenne and black pepper.  Simmer for 30 minutes. Chop andouille into 1/2-inch pieces. Place into a saute pan and fry for 10 minutes to render fat and brown the meat.  Add onion, and celery and cook until soft about 10 minutes.  Add green pepper, scallions and garlic, add a little red wine.  Cook for about 5 minutes add to red beans. Add sliced cooked sausage.  Cook beans until they are tender.  To serve, add rice on a platter, ladle bean mixture over top sprinkle with parsley.  Serve with Tabasco.

Chicken Livers - I love these

2 lbs. chicken livers
1 cup flour
1 cup cornmeal
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. poultry seasoning
Tabasco, to taste
veg oil for frying

Wash livers in cool water and pat dry and place on a shallow plate.  Sprinkle with Tabasco.   In a bowl, combine flour, cornmeal, poultry seasoning, salt and pepper.  Dredge livers into flour mixture.  In a large deep sided saute pan, add oil and heat to 350.  Carefully place livers into hot oil and fry until nicely browned about 6 minutes on each side.  Remove to paper towels to drain.  Serve with sauteed onions, mashed potatoes or red rice and a crisp salad.   These tender little morsels are great dipped into spicy tarter sauce.

Red Rice

8 slices bacon, chopped (good quality)
2 cups cooked white rice
1 medium onion, chopped
1 garlic clove, minced
2 cups whole tomatoes with juice
salt and freshly ground black pepper
Tabasco
1/4 cup Italian parsley, chopped
3 scallions, sliced thinly including green part. 

In a saute pan, add chopped bacon and cook until crisp, remove to paper towels to drain.  Leave a small portion of bacon fat in pan and add onion cooking until softened, add garlic and cook about 1 minute.  Add tomatoes, rice, salt, pepper, Tabasco and bacon.  Cook on low for about 15 minutes.  If you need more moisture add a little chicken stock.  Remove rice to bowl and stir in parsley and scallions.

Lima Bean Casserole (my husband, Jerry loves lima beans)

5 slices bacon (good quality)
1/2 cup sweet onion, chopped
1/2 cup green bell pepper, seeded and chopped
1/3 cup celery, chopped
1 cup canned whole tomatoes, undrained
2 cups frozen lima beans
1 tsp. sugar
salt and freshly ground black pepper
1 tsp. Tabasco
1/4 cup Italian parsley, chopped

Preheat oven to 350 degrees.  In large skillet cook bacon until crispy and browned.  Remove from skillet place on paper towels and crumble.  Pour off all but 2 Tbl. bacon fat.  Add the onion, green pepper and celery.  Cook until onion is transparent.  Add the tomatoes with the liquid and cook, breaking up tomatoes and stirring up brown bits on bottom of pan.  Stir in lima beans, sugar, salt, pepper and Tabasco.  Place mixture in 1 qt. baking dish and sprinkle with crumbled bacon.  Bake for about 30 minutes.  Remove and sprinkle with chopped parsley.

Green Beans and New Potatoes (love this in the summer)

5 slices bacon, good quality
1 small sweet onion, chopped
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1/2 lb. baby red potatoes cut into large chunks
1 tsp. sugar
1 tsp. salt
1 tsp. freshly ground black pepper
1 cup chicken stock (good quality)
1 lb. string beans, ends trimmed

In large saute pan, add bacon and cook until browned and crisp.  Remove to paper towels and crumble. Discard all but 2 Tbl. bacon fat.  Add onion cooking until soft, add garlic and cook about 2 more minutes.  Stir in the potatoes, sugar, salt, pepper and red pepper flakes.  Add chicken stock and bring to boil.  Reduce heat and simmer covered for 10 minutes.  Add beans, simmer uncovered for 15 minutes or to desired doneness, stirring occasionally

Purloo (PUR-low) is a low country dish.  I have a tendency to add parsley and scallions to my dishes, for color as I just happen to like them.  Most of these southern dishes don't originally include them.

1 onion, chopped
1 green bell pepper, chopped
4 slices bacon, chopped
1 cup okra, thinly sliced
2 garlic cloves, minced
1 cup cooked ham (julienned)
3 cups cook white rice
1 large ruby red tomato, seeded and chopped
1 tsp. thyme
5 leaves of fresh basil, julienned
salt and freshly ground black pepper
1/4 tsp. red pepper flakes
1/4 cup Italian parsley, chopped
4 scallions, thinly sliced including green part

Cook bacon in large saute pan until crisp drain almost all of the bacon fat and stir in onion, pepper, okra and garlic sauteing about 6 minutes.  Add ham and cook about 3 minutes.  Add rice, scallions, tomato, thyme, salt, pepper and basil. Stir until heated through.  Remove to serving platter and sprinkle with basil and parsley.

Aunt Evelyn's Southern Peach Cobbler - I have an great aunt who was married to my mom's (mothers) brother and she was raised on a plantation in the South.  She is quite a southern lady who currently resides in California.

Peach Mixture
8 fresh peaches, peeled and sliced thick
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. fresh nutmeg
1 tsp. fresh lemon juice
2 tsp. cornstarch
Biscuit Topping
1 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
6 Tbl. butter, chilled and cut into pieces
1/4 cup boiling water
Topping
4 Tbl. sugar
1 tsp. cinnamon
Freshly whipped cream or French vanilla ice cream

Preheat oven to 425 degrees.  In a large bowl, combine all ingredients for peach mixture. Toss to coat evenly and pour into a 2-qt. baking dish.  Bake in oven for 10 minutes.

In a large bowl, combine flour, sugar, brown sugar, baking powder and salt.  Blend in butter with fingertips until mixture resembles coarse meal. Stir in water until just combined.  Remove peaches from oven and drop spoonfuls of biscuit topping over them.  Sprinkle with topping.  Bake about 30 minutes or until golden brown.  Remove from oven and place on cooling rack.  To serve; place serving into bowls and top with fresh whipped cream or vanilla ice cream.  Add a sprig of mint and a light dash of cinnamon. 

Sweet Potato Poon (I used to eat this in Louisiana at a small little soul food cafe in Baton Rouge)

1 1/2 cups dark brown sugar, packed
1 stick butter, melted
1 egg
8 cups sweet potatoes, shredded
1/2 cup molasses
1/2 cup self-rising flour
1/4 cup whole milk
1/2 cup sweetened shredded coconut
1/2 cup raisins
1 Tbl. pure vanilla extract
2 tsp. allspice
1 tsp. cinnamon

Preheat oven to 350 degrees.  Grease a 2-qt. baking dish.  In large bowl of electric mixer cream together the butter and brown sugar.  Beat in the egg.  Add remaining ingredients and mix until well combined, scraping down sides of bowl.  Pour into buttered baking dish and bake for 1 1/2 hours or until nicely browned.

Blackberry Jam Cake - Another recipe from Aunt Evelyn who as a child had servants on the plantation.  Great Aunt Evelyn said the food prepared for meals was amazing.  She always had delightful stories she used to tell us.  I always loved going to their home in S. CA as a child.  When I moved to S. CA in the late 70's (my great uncle has passed by then) we had great fun when she came to visit us in San Diego or we would go to her homes in the LA area.  Our favorite was her mountain home in Lytle Creek, CA  What a fun loving, gracious true Southern lady she is.

1 cup butter, soft
2 cup sugar
4 eggs, beaten
1 tsp. pure vanilla extract
3 cups all purpose flour
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
2 tsp. cinnamon 
1 cup buttermilk
1 cup blackberry jam (preferably homemade or a good quality store bought one)
4 egg whites, beaten until stiff
Garnish
Fresh blackberries
Freshly whipped cream
Fresh mint leaves

In a bowl of electric mixer, cream butter and sugar until light and fluffy.  Add in eggs and vanilla.  Sift all dry ingredients in a bowl, then add alternately to butter mixture with buttermilk.  Stir in blackberry jam and mix thoroughly.  Fold in egg whites.  Pour into a buttered and floured tube pan.  Bake for 30 minutes then increase heat to 350 and bake for 45 minutes or until pick inserted comes out clean.  Remove to cooling rack and let rest about 20 minutes before removing from pan.  Let cool completely.  To serve: add fresh whipped cream on top of cake and garnish with fresh blackberries and sprigs of fresh mint.

Pineapple Cake

3 cups self-rising flour
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1 3/4 cups sugar
1 stick butter, soft
4 eggs
1 (8 oz) can crushed pineapple undrained
1 cup banana, mashed
1 cup Fuji apples, peeled and chopped
1 cup golden raisins
1 cup sweetened shredded coconut
1 cup pecans, chopped and lightly toasted

Do not preheat oven. In a bowl sift flour, pumpkin pie spice and cinnamon. In large bowl of electric mixer cream butter and sugar.  Beat in eggs on at a time.  Add flour mixture and beat until combined, scraping down sides.  Add pineapple with juice, banana, apples, raisins, coconut and pecans and beat until combined.  Grease and flour a 10 cup tube pan and add mixture.  Place in 325 degree oven and bake for 1 1/2 hours or until pick inserted comes out clean.  Place on cooling rack.

Bon Appetit

"From the rising of the sun to its setting, the name of the Lord is to be praised." 

Psalm 113:3

Hey Cupcake

Who doesn't love a cupcake?  Not anyone I know.  As a child I remember parents always made cupcakes for their kids birthday parties.  My mom, who was a very good and clever baker made amazing cupcakes. She was before her time, as it's quite the thing now to make cupcakes, have cupcake wars on TV, cupcakes are all the rage in bakeries and so on.  The first original cupcake my mom made and got an article/photo in the local Anacortes American was for Ice Cream Cone Cupcakes served at my sister, Kristin's birthday party.  She made homemade cake batter, put the batter into cupcake liners and inverted an old fashioned cone over the top of the batter.  The batter then baked up into the cone.  She would cool them, remove the cupcake liner and decorate usually with 7-minute frosting (my favorite) which has a beautiful high satin white sheen to it.  Then she would top the frosting with sprinkles or whatever other creative idea she came up with. That was back when mothers wore dresses or skirts, with nylons, heels and pearls to cook or clean. Can you imagine that?


What brought on this cupcake post was a friend of mine, Susie in Anacortes, was in a cupcake challenge over St. Patricks day.  Although she didn't win (I thought she should have) her recipe was very creative; Chocolate Guinness Cupcakes with White Ganache and Irish Mist Liqueur filling with Baileys Frosting.  Mmmm, how delicious and Irish can you get?  She was also very creative in her decorating theme; Springtime with little yellow fluffy chicks (not real) Easter grass, vintage cake stands and vintage accessories.  Her girls (hens) who layed and supplied the organic eggs are; Tootie, Mable, Ardelle, Henrietta, Tillie, Dayto, Red, Flower, Zell and Snooze!  Susie also used Kerrygold butter, the true taste of Ireland.

The cupcake has also been called the fairy cake (England) as well as the patty cake.   The first mention of a cupcake can be traced back to 1796 when a recipe was written in American Cookery by Ameila Simms.  A standard cupcake uses the basic ingredients as standard cakes; butter, sugar, eggs and flour.   Originally, cupcakes were baked in heavy pottery cups.  Then the specialized pans for baking cupcakes came into favor.  All I can say, is I love them as do most people having your own little piece of heaven to eat.  I hope you enjoy the recipes listed below and go bake some cupcakes.   

Note:  Unless otherwise mentioned, all eggs will be large. Fill all cupcake liners to 3/4 full and bake them at 350 degrees.  Insert pick into cakes and if it comes out clean cupcakes are done.

Find pretty cupcake liners to fill your cupcakes with.  Maybe if you make lemon cupcakes use a pretty yellow liner.  Key lime, use green pokadot, etc. They make beautiful liners that you can purchase from Michael's, Target, baking stores and Amazon has a vast array of them.  If you are going to serve cupcakes you might as well make them look pretty.  Amazon and other stores also carry an array of cupcake toppers, but personally I like edible flowers on mine (only use organic edible flowers from a reliable source.)


Susie's Chocolate White Ganache and Baileys Frosting Cupcakes


Cupcakes
1 cup Guinness
2  sticks unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream
White Chocolate Ganache Filling
12 oz. white chocolate, high quality
1/2 cup heavy whipping cream
2 Tbl. butter
1 to 2 tsp. Irish mist liqueur
Baileys Frosting
3 to 4 cups powdered sugar (sifted)
1 stick unsalted butter, room temp
3 to 4 Tbl. Baileys

Preheat oven to 350 degrees.  Line 24 cupcake cups with liners.  Bring 1 cup Guinness and 1 cup butter to a simmer in heavy large saucepan over medium heat.  Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 3/4 tsp. salt in large bowl.  With electric mixer, beat eggs and sour cream in another large bowl to blend.  Add Guinness/chocolate mixture to egg mixture and beat to combine.  Add flour mixture and beat briefly on slow speed.  With rubber spatula, fold batter until completely combined.  Divide batter among cupcake liners filling 3/4 way full.  Bake until tester comes out clean or about 17 minutes.  Cool on cooling rack.

Filling
Chop the chocolate and transfer to heatproof bowl.  Heat cream to simmering and pour over chocolate. Let sit one minute then stir until smooth.  Add butter and Irish mist liqueur, stirring until combined.

Fill the cupcakes
Let ganache cool until thick, but still soft to pipe.  Using an apple corer cut centers out of the cooled cupcakes.  Do not go all the way to the bottom though.  Place ganache in piping bag (place in frig for a few minutes) then with wide tip and fill holes of each cupcake to top. 

Frosting
Whip butter in bowl of electric mixer until light and fluffy.  Slowly add powdered sugar, then drizzle in Baileys and whip until combined.  If frosting becomes too thin, add more powdered sugar.  I'm sure you've all made enough of this type of frosting to figure it out.  Frost the cupcakes, either using a piping bag or just with a table knife. How easy can that be!

Key Lime Cupcakes - (from Bon Appetit magazine)

1 3/4 cups cake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter
1 1/2 cups sugar
2 eggs
2 Tbl. key lime juice (can find key limes use regular)
2 Tbl. lime zest
3/4 cup buttermilk

Line a muffin tin with 12 liners.  Sift the cake flour, baking powder, baking soda and salt; set aside.

With an eclectic mixer, beat the butter and then add sugar, beating until light and fluffy. Add eggs one at a time beating to incorporate, scraping down sides of bowl.  Add lime juice, zest and beat.  Add flour in three additions alternating with buttermilk and ending with flour, scraping down sides of bowl.  Fill cupcakes and bake for 20 to 25 minutes. Cool completely and frost with your favorite frosting, adding little sprinkles of lime zest on top of each cupcake. Note;  if you like you can add a drop of green food color paste to your batter or frosting.

Orange Cupcakes

1 3/4 cup cake flour
1 cup sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
2 eggs, separated
1 tsp. pure vanilla extract
1/2 cup fresh orange juice
1 stick butter, soft

In electric mixer beat egg whites until stiff peaks form.  In a mixing bowl, combine butter and sugar and beat until fluffy.  Add egg yolks one at a time to incorporate then add vanilla.
Mix the flour, salt and baking powder in a bowl, add dry ingredients to wet ingredients alternating with orange juice and ending with flour, scraping down sides of bowl.  Fold in the beaten egg whites and spoon batter into liners.  Bake for 15 minutes or until pick inserted comes out clean. Cool on cooling racks.  When cooled frost with orange frosting.

Frosting
2 cups powdered sugar
2 Tbl. orange zest
4 Tbl. butter, soft
3 - 4 Tbl. fresh orange juice

In mixing bowl, beat butter until fluffy, add in powdered sugar, zest and orange juice to desired consistency.

Red Velvet Cupcakes (a true Southern Classic)

2 1/2 cups all purpose flour
2 cup sugar
1/2 cup unsweetened cocoa powder (good quality)
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, soft
4 eggs
1 cup sour cream (not light)
1/2 cup whole milk
1 Tbl. red food coloring
2 tsp. pure vanilla extract

In a bowl, mix flour, cocoa powder, baking soda and salt.  In a bowl of electric mixer, beat butter and sugar until light and fluffy.  Beat in eggs one at a time.  Mix in sour cream, milk, food coloring and vanilla.  Gradually beat in flour mixture, do not overbeat.  Spoon batter into paper lined cups.  Bake 20 minutes or until pick inserted comes out clean.  Cool on wire racks.

Cream Cheese Frosting
1 (8 oz.) package cream cheese, softened
1/4 cup butter, soft
2 Tbl. sour cream
2 tsp. pure vanilla extract
1 (16 oz) box powdered sugar, sifted

Beat cream cheese, butter and sour cream until light and fluffy.  Add vanilla and gradually beat in powdered sugar.  Frost cupcakes.

Banana Almond Cupcakes with Brown Butter Frosting (love, love, love)

2 eggs
1 1/2 cups sugar
1/2 cup Crisco
1 cup ripe bananas, mashed
2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup buttermilk
1 tsp. banana extract
1/4 cup slivered almonds, chopped

In large bowl of electric mixer cream shortening and sugar until light and fluffy.  Add eggs, one at a time beating well after each addition.  Beat in bananas and extract.  In a bowl add flour, baking powder, baking soda and salt and add to banana mixture alternating with buttermilk and ending with flour.  Fold in chopped almonds.  Fill muffin liners 3/4 full and bake for 15 to 20 minutes .  Remove to wire racks to cool and frost with browned butter frosting.

Frosting:
1 stick butter
16 oz. powdered sugar
1/4 cup milk
1 1/2 tsp. pure vanilla extract
banana chips crushed (optional, but I love them)

Place butter in saute pan and melt until golden brown about 10 minutes, stirring occasionally.  Pour into a bowl and cool about 30 minutes.  After it's cooled, add powdered sugar, milk, and vanilla.  Beat with mixer on medium until smooth then turn to high and beat until light and fluffy for about 1 minute.  Frost the cupcakes and sprinkle on crushed banana chips if desired.

Bettie's Black Bottom Cupcakes - my friend Bettie's recipe from Georgetown, thanks for sharing

Cupcakes
1 cup sugar
1/4 cup cocoa (good quality)
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
1 tsp. pure vanilla extract
1/3 cup canola oil
1 Tbl. white vinegar
1 cup water
1/2 cup nuts, chopped (pecans, walnuts or macadamia)
Topping
4 oz. cream cheese, softened
2/3 cup sugar
1 egg, room temp.

In small bowl beat together the cream cheese and sugar with mixer so there are no lumps.  Beat in egg.  Set aside.  In a bowl, stir together the sugar, cocoa, flour, baking soda and salt.  Add the egg, vanilla, oil, vinegar and water and beat for 2 minutes on medium speed.  Fill cupcake liners 2/3 full.  Top each cupcake with a dollop of cream cheese mixture and sprinkle with nuts.  Bake for about 18-20 minutes.  Remove to cooling rack.  Bettie says the recipe doubles easily. 

Lavender Lemon Cupcakes - I love to create anything that has lavender

2 cups all purpose flour
1/4 tsp. salt
2 tsp. baking powder
1/2 cup butter, soft
1 cup sugar
2 eggs
1/2 tsp. pure vanilla extract
1 tsp. lemon extract
2 Tbl. lemon zest
1 Tbl. lavender (culinary lavender)
1 cup whole milk
1 cup lemon curd

Preheat oven to 350 degrees.  Combine the flour, salt and baking powder and set aside.  In mixing bowl of electric mixer, cream butter and sugar.  Beat in eggs one at a time, beating well after each addition.  Beat in extracts.  Beat in flour mixture alternating with milk and ending with flour mixture until well blended.  Fold in lemon zest and lavender.  Fill paper liners 2/3 full.  Bake for 15 to 20 minutes or until pick inserted comes out clean.   Place on cooling rack and cool. 

With an apple corer cut out centers of cupcakes but don't go all the way to the bottom. Place lemon curd in piping bag and fill centers with lemon curd.  Next frost with Lemon Cream Cheese Frosting. 

Lemon Cream Cheese Frosting
2 (8 oz.) packages cream cheese, soft
2 (16 oz.) boxes powdered sugar
1 stick butter, soft
2 Tbl. fresh lemon juice
1 Tbl. lemon zest

In bowl of electric mixer, whip butter and cream cheese, add in powdered sugar and beat until light and fluffy, add lemon juice and zest. 

Orange Date Cupcakes - my mom's recipe she loved cooking with dates.  I think she got this recipe years ago from an aunt who lived in Palm Springs, CA

1 cup butter, soft
1 1/2 cups sugar
2 tsp. pure vanilla extract
1/2 cup fresh orange juice
1 Tbl. orange zest
3 eggs
3 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
16 oz. pitted Medjoul dates, chopped or snipped which I think is easier

Preheat oven to 350 degrees.  In a bowl, mix in flour, soda and salt, set aside.

In bowl of electric mixer, beat butter and sugar until light and fluffy, beat in eggs one at a time.  Add vanilla, orange juice, zest and beat until well mixed.  Slow beat in flour mixture, alternating with buttermilk and ending with flour, blending well.  Stir in chopped dates and fill cupcake liners 3/4 full.  Bake approximately 20 to 25 minutes or until pick inserted comes out clean.  Remove to cooling rack and cool. Frost with cream cheese or buttercream frosting.  Sometimes mom would use my favorite 7-minute frosting which is amazing!

Good Chocolate Cupcakes with Mocha Frosting

1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup butter, soft
1 cup sugar
1/2 cup unsweetened cocoa powder (good quality)
1/2 cup boiling water
1 egg, beaten
1/2 cup sour cream
1 tsp. pure vanilla extract

In a bowl add flour, salt, baking powder and baking soda, mixing well.  In another bowl add sour cream, egg and vanilla, and mix well.  In a mixing bowl of electric mixer combine; boiling water, butter, sugar and cocoa.  Beat until sugar is dissolved.  Add flour mixture alternating with sour cream mixture. Fill cupcakes about 3/4 full and bake for 20 to 25 minutes or until pick inserted comes out clean.  Cool on cooling rack.  Frost with mocha frosting.

Mocha Frosting
1/2 cup butter, soft
5 cups powdered sugar, sifted
1/4 cup cocoa, (good quality)
2 Tbl. coffee liqueur
2 tsp. pure vanilla extract
5 Tbl. whipping cream
3 Tbl. cold strong brewed coffee or espresso

In bowl of electric mixer, cream butter until light and fluffy.  Beat in sugar, cocoa, liqueur, vanilla beating until fluffy and incorporated.  Beat in whipping cream and coffee.  If too thin, add more powdered sugar, if too thick add a little more coffee.  Frost cupcakes and store them in frig.

Just Good Ole Vanilla Cupcakes with Chocolate Orange Frosting OR Creamsicle Frosting

Cupcakes
2 cups cake flour, sifted
1 1/3 cups sugar
2 tsp. baking powder
1/4 tsp. salt
1 stick butter, soft
3/4 cup whole milk
2 tsp. pure vanilla extract
2 eggs

In a bowl add flour, sugar, baking powder and salt.  In mixer bowl of electric mixer add butter and whip until light and fluffy.  Add milk and vanilla and beat for about 1 minute.  Mix in dry ingredients to incorporate.  Add eggs one at a time and beat 1 minute, scraping down sides.  Fill cupcake liners 2/3 full and bake 20 to 25 minutes.  Cool on cooling rack before frosting.

Chocolate Orange Frosting
3 Tbl. butter
4 oz. unsweetened chocolate, chopped
5 Tbl. milk, heated
2 1/2 cup powdered sugar, sifted
1/4 tsp. salt
1 tsp. pure orange extract (add more if you like a stronger flavor)

Melt butter and chocolate in double boiler.  Combine powdered sugar and salt in bowl; pour hot milk over this mixture and stir until sugar is dissolved.  Stir in extract. Add melted chocolate mixture and beat on high with mixer until thick enough to spread.  Add more sugar or milk if needed. 

Creamsicle Frosting
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar, sifted
1 Tbl. orange zest
drop of orange food color (just a hint)

Beat ingredients in bowl of electric mixer until stiff peaks form, add hint of orange food color and beat. Frost cupcakes and place them in frig.

Bon Appetit

"If any of you lacks wisdom let him ask of God, who gives to all generously."

James 1:5