Sweet Potato Biscuits with Brown Sugar Strudel and Sorghum

1 large sweet potato, roasted

1 tablespoon sorghum (NOT blackstrap molasses, substitute dark brown sugar)

1/3 cup sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla

4 cups self-rising flour, sifted

1/4 cup unsalted butter, chilled

1/4 cup shortening, chilled

1-1/2 cups buttermilk

Topping

1/3 cup dark brown sugar, packed

1/3 cup butter, room temperature

1/2 cup pecans, chopped

Peel and slice the potato when it’s cool enough to handle; mash with sugar, cinnamon, ginger, allspice, salt, sorghum, and vanilla. Set aside. Sift flour into large bowl. Cut in butter and shortening until mixture appears to have pea-size lumps in it. Make well in flour mixture; add buttermilk. With large spoon, pull from the sides of the bowl only enough to mix in wet ingredients. Add sweet potato mixture. Mix again, only enough to distribute sweet potato mixture into dough. Turn the sticky dough out onto a floured surface, and with floured hands gently pat the dough to about 1/2-inch thickness. Fold dough in half and gently pat again. Repeat 3 or 4 more times to layer, don’t overwork the dough. Cut out biscuits with 2-inch biscuit cutter. Transfer biscuits onto a greased cookie sheet making sure they are touching. In a small bowl, mix topping ingredients and sprinkle over biscuits. Bake at 450 degrees for 20-25 minutes until golden brown – don’t over bake.

Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.

  Serve with sorghum butter (sorghum mixed with room temperature butter) and delicious if you add a slice of country ham – salty and sweet tastes together. Try making smaller biscuits and stuffing them with turkey salad or with shaved deli ham and Dijon or Honey Mustard for hors d’œuvres. And of course you could add a piece of cooked breakfast sausage for a delicious brunch biscuit! Endless possibilties!

Another way to use one of my favorites, the sweet potato - Sweet Potato Biscuit with pecans and served warm with butter and pure sorghum. As some old timers like to say, "Honey these are good enough to make you slap you momma." Just delivered some to my next door neighbor, whose MD son is home from St. Louis for the weekend. Food is all about sharing with those you love. Been an interesting morning as one friend is at Vanderbilt Hospital with heart issues and was so thankful they felt like calling; another is getting ready for gala tonight for Carl Perkins Center to prevent child abuse and can't decide what to wear; talked to my sister-in-law who lives in Alabama; another is shopping for picture mats and called to ask what color I'd suggest; and another has a former spouse with mental issues that just can't move on - which is really pitiful. Just never know what the day will bring. Hope you're enjoying a blessed day, full of joy.

Sweet Potato Butter Rum Cobbler

If you've never enjoyed desserts and pastries made with sweet potatoes, you're in for a treat. This is so simple and taste so yummy, especially on a chilly night!

1 stick butter

1 cup self-rising flour

1 cup sugar

1 cup milk

Melt butter in a 2x12-inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour into the center of melted butter. Do not stir.

Mix

2 cups cooked but firm, peeled and sliced sweet potatoes

1 cup sugar

1/2 cup light brown sugar

1-1/2 cups water

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon butter rum flavoring

1/2 cup raisins which have been soaked in spiced rum

Pour this into center of melted butter and batter.

Do NOT stir. Bake at 350° for 45 minutes or until light brown.

Cheddar Cabbage Casserole - a favorite supper on a cold and wintery night

I like to serve this with a congealed cranberry salad for a perfect comfort food supper, especially on a wintery night. It serves a bunch, kids like it and there's no rice or noodles for those who are watching the carbs. People who protest to eatting cabbage will ask for seconds!
8 cups thinly sliced green cabbage
2 large carrots, peeled and finely chopped
1 small can mushrooms, chopped
1 large yellow onion, finely chopped
8 tablespoons butter, divided
5 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1 tablespoon brown sugar
2-1/4 cups milk
2 cups shredded, cheddar cheese
1/2 cup sour cream
1 can cream of celery soup
1 pound sausage, cooked, crumbled, and drained
3/4 cup seasoned bread crumbs, home-made are best
Salt and fresh cracked pepper to taste
Add the cabbage and carrots to boiling salted water and cook only 5 minutes, until crisp-tender. Meanwhile, in a saucepan, sauté the onion in 6 tablespoons of butter until tender. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk and sour cream; cook and stir until thickened. Drain cabbage and carrots, add mushrooms, brown sugar, salt and pepper; stir; add the sausage and the sauce and mix well. Add half the cheese and mix. Put into greased casserole dish; sprinkle with remainder of cheese. Adjust milk for desired consistency.
In a small skillet, melt remaining butter. Add crumbs; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 40-45 minutes or until the cabbage is tender and top is golden brown.

Butterscotch Hot Chocolate Tiramisu in a Mug

Warm your guests up with this tantalizing dessert on a snowy winter evening. A friend of mine told me it was 3 degrees outside and they were sitting by the fire and wanting something sweet – well honey child, here it is!

¼ cup hot water
¼ cup hot chocolate powder
¼ cup butterscotch schnapps
2 whole eggs
2 tablespoons marshmallow cream
1 tablespoon granulated sugar
2 tablespoons brown sugar
2 cups mascarpone cheese
18 ladyfingers
Whipped cream for garnish
Butterscotch candy for garnish

Place 2 tsp. of hot chocolate mix into hot water, and stir till dissolved. Then add in the butterscotch schnapps and 1 tablespoon brown sugar. In a double boiler, whisk 2 egg yolks and remaining sugars (by hand) very quickly until well blended and the mixture lightens and becomes pourable. Don’t overcook the eggs. Remove from heat and set aside.
In a separate bowl whisk 2 egg whites till they form stiff peaks; add marshmallow cream; stir; set aside. Fold the mascarpone cheese into the egg yolk mixture. Fold this mixture into the egg white mixture.
Using 2 mugs, place 3 ladyfingers at the bottom of the cup. Generously brush with the hot cocoa-butterscotch mixture. Spoon in the mascarpone mixture on top of the ladyfingers; sprinkle with hot chocolate powder. Repeat process twice, ending with the ladyfingers and top with whipped cream. Top with mini marshmallows, a dusting of hot chocolate mix, pulverized butterscotch candy sprinkles, and a wafer straw.

Tennessee River Barge Soup

There's nothing colder than the wind blowing off the water and for the crew aboard these towboats that guide the barges along the rivers, I'm sure that winter can be grueling. This is a recipe that a boat captain shared with me. The cook on his boat said it was one of the most requested soups. Enjoy!
1 pound dried small white beans
2 quarts cold water
2 to 3 pounds smoked ham hocks
1 tablespoon ham base seasoning
2 cloves garlic, crushed
Salt and pepper to taste
2 teaspoons cider vinegar
1 bay leaf
2 tablespoons bacon drippings
1 onion, chopped
Wash the beans and cover with cold water in a large stock pot or kettle. Bring to a boil, reduce the heat, and boil gently for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Do not drain. Add the ham hocks, garlic, salt, pepper, vinegar, and bay leaf. Return to the heat and simmer for approximately 2 hours and 30 minutes.
Remove the ham hocks, cut the meat from the bone, and return the meat to the soup. In a skillet melt the bacon drippings and add the onion, cooking until lightly browned. Add the onion to the soup. Simmer for 30 minutes or until the meat and beans are tender.

Cast Your Spell on your sweetie on Valentines with these Voodoo Cookies

You do something to me.

Something that simply mystifies me.

Tell me, why should it be

You have the pow'r to hypnotize me.

Let me live 'neath your spell.

Do do that voodoo that you do so well.

For you do something to me

That nobody else can do.

Let me live 'neath your spell.

Do do that voodoo that you do so well

For you do something to me

That nobody else can do.

That nobody else can do.

Cole Porter

These ultrachocolate confections are sure to cast spells and work magic on all who dare to bite into the mystical mixture. Oh they are nothing less than intoxicating warm from the oven with the chocolate oozing in each mouthful. If they have cooled, simply warm them in the microwave for a few seconds to reincarnate their powers.

Deviled Eggs - Serve them at Swanky Cocktail Parties, Enjoy them on a Drive Across Country

These are a staple on many Southern tables. Now you can dress them up and serve them at the swankiest of cocktail parties - top them with chopped bacon, chives, smoked salmon, caviar, or minced smoked HoneyBaked Ham and pass as hors d’œuvres before dinner. These traditional Southern favorites always go fast. One friend ate 8 halves at Thanksgiving and took what was left with him, just swears there’s nothing better! Today they were in town and took a dozen with them on a drive across country . . .I won't tell you how many were devoured by the time they passed through Arkansas. I think they can attest to these being good!

6 hard-cooked eggs, peeled and cut lengthwise

1/2 cup Mayonnaise (Duke’s is best)

3 tablespoons cream cheese, softened

1 teaspoon Dijon mustard

1/4 teaspoon sweet pickle juice or pinch of sugar or Splenda

Dash of cayenne pepper

1/4 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Paprika for garnish

Halve eggs lengthwise. Remove yolks, place in a small bowl and mash with a fork. Stir in mayonnaise, add remaining ingredients. Fill the empty egg whites evenly with the mixture. Garnish with paprika. Store covered in refrigerator. (For perfectly peeled eggs, put eggs in pan of cold water and place on stove. Bring to a boil and boil for 17 minutes. Remove from heat, drain, and place in cold water. Peel and devil.)

Ham and Gruyere Pastry - over the top delicious and oh so easy!

I took this to a dinner with friends and it was a SUPER hit. Don and Mary McLeary invited us to join them and the Rainey family - Terry, Samantha, Wesley, and Kareena; along with Joe and Lisa Fortner for dinner. Young and old alike devoured it and the last two pieces were a midnight snack for my sweet Senator, who licked his lips and thought it was the crowning touch when mixed with his dry dog food! Don't be afraid of the puff pastry which is in the freezer section at your grocery store.

I must tell you that the spaghetti Don made was from a recipe that his father in law brought home from Italy, where he was stationed during the War. We laughed over olden times and then heard Kareena and Wesley's speeches that they will deliver later this week in competition. They've already won the first round and wow were they awesome.

Then talk about old-timey. We all listed to the Grand Ole Opry on the internet radio as Gary Morris debuted his new song "If You Were Mine" to the world. Talk about the perfect true love song - Bill Anderson and LoneStar were scheduled to follow him - they refused and went to a commerical instead. You can download it on CDBaby and it's a must for your Valentine sweetie.

Ham and Cheese in Puff Pastry with Fig Dijon

1 package frozen puff pastry

2 tablespoons Dijon mustard with 2 tbsps fig preserves added

1/4 pound ham, shaved

1/2 pound Gruyere, shredded

1/4 pound Smoked Gouda, shredded

4 ounces cream cheese with 2 tbsp fig preserves added

1 egg, beaten with 1 tbsp water, for egg wash

Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard mixture over pastry, leaving a 1/2 – 1 inch border around the edge. Top with a layer of ham, leaving the border; spread cream cheese mixture over ham leaving the border. Sprinkle the cheeses. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. This is delicious hot or cold. NOTE: If you don’t have fig preserves for the Dijon, simply use a sweet honey mustard, and add the same to the cream cheese or add chives if you like – it’s up to you!

Easy Appetizer Anyone - A Bunch of Grape Nut Cheese Balls

Bunch of Grape Nut Cheese Balls

My sister-in-law, Teresa Murphy is a wonderful cook and a great hostess and shared this recipe with me. She has been in Birmingham with her mom recently at the nationally recognized UAB Spain Rehab Center facility and tells me that the medical team there are second to none. According to her they rank right up there with the Crimson Tide. The therapists, nurses, doctors, and others make such a difference with the patient's recovery and their caregivers worries. It's such a blessing to have a team of compassionate professionals to take care of those we love most in this world.
Simple, fresh, and quickly devoured even by those people who think they don't like blue cheese! You get the surprise of a grape inside rather than all that cheese. The sweetness of the grape and savory nuts with the cheese are an absolutely magnificent combination.

8 ounces cream cheese (softened)

2 tablespoons heavy cream

3 tablespoons gorgonzola or blue cheese

1 pound seedless green  or red grapes

1-1/4 cups toasted pecans (very finely chopped)

Wash grapes and dry them with paper towel so the mixture will stick to the grape. Combine cream cheese, cream and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. Cover each grape with approximately 1 teaspoon of the cream cheese mixture – rolling the mixture around the grape. Line a plate or tray with waxed paper. Arrange the coated grapes on a prepared plate, cover with plastic wrap and chill in refrigerator for 30 – 45 minutes. Arrange as a bunch of grapes on a platter to serve and garnish with grape leaves or parsley. If you like, place a wooden stick in each one and you’ll have grape nut lollipops.NOTE I use different types of nuts to have a little color variation and flavor - almonds, walnuts, pistachios, hazelnuts, cashews - your favorites will work.