LAZY MAN’S FRUIT COBBLER
1 stick butter
1 cup milk
1 cup sugar
1 cup flour
1 tsp baking powder
Dash salt
1 quart sweetened fruit ( peaches, strawberries, blackberries, cherries)
Melt butter in baking dish. Mix flour, sugar, baking powder, salt and milk. Pour batter on top of butter, cover with fruit; do not mix. Batter will rise to the top and absorb the flavor of the fruit. Bake at 350 for 1 hour. Serve with whipped cream or ice cream.
COCONUT FLAN
1/3 cup sugar
1 15 oz can coconut milk
4 large eggs, plus 1 yolk
1 1/2 tsp vanilla
1 11.6 oz can condensed milk
Heat sugar in a saucepan on medium-high heat, stirring with a wooden spoon until it caramelizes. Immediately pour into a 2 quart baking dish, swirling until it covers the bottom of the dish. Beat coconut milk, eggs, yolk, vanilla and condensed for 90 seconds. Pour over sugar. Bake at 350 for 40 minutes. (Center will jiggle) Refrigerate for several hours before serving. Top with whipped cream.
ZUCCHINI BREAD
3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
3 cups flour
2 tsp baking powder
1 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
2 cups crushed pineapple, drained
2 cups shredded zucchini
1 cup chopped pecans
1 cup raisins (optional)
Beat eggs, oil, sugar, and vanilla. Add dry ingredients and combine. Add last 4 ingredients and stir. Pour into 2 oiled loaf pans. Bake at 350 for 1 hour or a toothpick is clean.
ORANGE DATE GRANOLA
1/2 cup canola oil
1/2 cup brown sugar
1/3 cup honey
1 tsp vanilla
1 1/2 tsp cinnamon
3 cups oats
1 1/2 cup chopped pecans
Zest from 1 1/2 oranges
1 cup chopped dates
1/3 cup dried cranberries
In a bowl, whisk together oil, sugar, honey and vanilla. Combine cinnamon, oats and nuts. Stir wet ingredients into oat mixture. Spread on baking sheet and top with zest. Bake at 300 for 10 minutes. Stir. Bake for 10 more minutes. Remove from oven. (it will look wet) Stir in dates and cranberries and press together. Cool completely. Store in airtight container.
SOUTHERN CAVIAR SALAD
4 cucumbers, peeled and diced
1/2 onion, chopped
1/3 cup Thousand Island dressing
1/2 cup salsa
2 tbls lime juice
2 tbls vinegar
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp curry
1 can black eyed peas, drained
Combine all ingredients and chill.
SEAFOOD PAN
1/4 cup butter
1/2 onion, chopped
1/2 cup mushrooms, chopped
1/4 cup green pepper, chopped
1/8 cup sherry
1 pound shellfish; shrimp (peeled), scallops, crab
2 tbls chili sauce
2 tsp Worcestershire
1/4 tsp celery salt
1/2 cup heavy cream
Cooked rice
Saute vegetables in butter. Add sherry, chili sauce, Worcestershire and celery salt. Bring to a boil and simmer until seafood is cooked. Add cream and heat. Serve over rice with French bread and a salad.
