Super Simple Cornbread

Since moving to the South I've learned that there is cornbread for Northerners and cornbread for Southerners. Northerners like their cornbread sweet and Southerners, not so much. Since I was born a Northerner, I am a total fan of sweet cornbread. If that's the kind of cornbread you like, this yummy recipe is for you.

Our family has been making this cornbread recipe for probably 30 years and I haven't found one that I like better. Sometimes we've added other ingredients, like cheese, drained cooked corn and diced jalapenos, but it is WONDERFUL as is.

As I see it, the key to this recipe is having a well seasoned cast iron pan, though I'm sure it would turn out no matter what pan you happen to have. It's just that the cast iron pan with some melted butter in it gives it a very yummy crust.

Cornbread

1/4C butter, melted in cast iron fry pan and then divided
1 1/4C white flour
3/4C cornmeal
1/4C sugar (you can add a tablespoon or two more if you like it even sweeter)
5t baking powder (yes, this is right)
3/4t salt
1 egg
1C milk (use at least 1/4C more if you use buttermilk -- add enough for a thick pourable batter)

Preheat oven to 375 degrees

Melt butter in 9 inch (approx) well-seasoned cast iron fry pan.

In a bowl mix together flour, cornmeal, sugar, baking powder and salt. Combine egg with milk and mix. Add to dry ingredients along with a bit less than half of the melted butter. Stir just enough to combine ingredients.

Spread batter over melted butter and bake around 30 minutes until lightly browned.

Serve hot, cut in wedges with butter and honey.

Simple Sweet Refrigerator Pickles

I never tried my hand at pickling until last year when a friend gave us so many organic cucumbers that I didn't know what else to do with them.

Well, they were very popular around my house, especially with Grandma who could eat one jar at a sitting!

Another great thing is they last a long time without canning. I kept pickles in the fridge almost all year and they were still perfect.

Needless to say, when Matt and I went to the Farmer's Market this past Saturday morning and I saw my favorite curvy, spiky cucumbers I bought all of them.

Sweet Refrigerator Pickles

12 C sliced cucumbers (approximately -- I used 10 cucumbers)
2 C white vinegar
4 C sugar
2 T salt
2T celery seed

Heat vinegar, sugar, salt, and celery seed to boiling, until sugar is totally dissolved.
Slice cucumbers and put in very large heat-safe bowl.
Pour vinegar sugar mixture over cucumbers.
Ladle into glass canning-style jars, making sure pickles are mostly covered.
Store in the refrigerator. (It's best to wait a week or so -- if you can -- before eating.)

Deep Dish Apple Crumb Pie

Last summer Matt was really into making pies. Now that he is more into physics, I decided to pick up a couple of the cookbooks he was given and see what I could do. I decided on this pie for two reasons -- I had the ingredients and I love crumb toppings!

This fruit pie is a bit unusual in that you really pile the filling above the crust in the center. I think that was the key to creating a nice thick pie. It also has a very long baking time compared to most pies and I worried that the crust would be as hard as a rock. My worries were unfounded -- it was absolutely delicious. I don't usually use Crisco in my crusts, instead opting for butter. Crisco (and maybe the vinegar in this crust) are definitely the way to go. The crust was the best I'd ever made -- so light and flaky. A perfect pie for me!! Next time I'm trying it with the dried cherries.

Deep Dish Apple Crumb Pie

NOTE: Allow extra time for freezing crust after preparation (20 minutes) and extra long double cooking time (40 minutes without topping and 40 to 50 minutes more with topping!)

Crust
1 1/2C flour
1 T sugar
1/2 t salt
1/8 t baking powder
1/2 C Crisco (stick), cut into small cubes
1/4 C ice water, or as needed to make dough come together
1 t apple cider vinegar (don't leave this out -- helps to make crust flaky)

Filling
1 C light brown sugar
3 T flour
2 t finely grated lemon peel (really adds to the overall flavor)
1 1/4 t cinnamon
6 to 8 medium Gala or Granny Smith apples, peeled, halved, cored, cut into 1/8" slices -- around 8 cups
1 C raisins (I made it with raisins and loved it, but you can leave them out or substitute dried cherries)
2 t vanilla extract

Crumb Topping
1 C flour
1/2 C light brown sugar
1 t cinnamon
1/8 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Preparation

Crust
Blend flour, sugar, salt, and baking powder in processor. Add Crisco and pulse only until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add slowly to processor and pulse until moist clumps form. If mixture is dry add more ice water by tablespoon. Gather dough into ball; flatten into disk between two sheets of plastic wrap and chill at least 1 hour. You can make the crust a day ahead and then take out of the fridge 15 minutes before needed -- allow the 20 minutes for freezing (see below).

Roll out dough on a Silpat (nonstick) if you have one or a floured surface. (You can continue to roll between the two sheets of plastic wrap. Drape over rolling pin to transfer to 9" deep-dish pie dish. Fold edges under and crimp slightly above the rim. Freeze crust 20 minutes.

Filling
Position oven rack in center and preheat to 375 degrees. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to your frozen unbaked crust, mounding filling slightly in center. Place baking sheet or aluminum foil under pie to catch drippings!! Bake pie until apples begin to soften, about 40 minutes. (Apples will appear a bit dry in center, and that's okay.)

Crumb Topping
Mix flour, sugar, cinnamon, and salt in small bowl. Add cubes of butter and cut in with two knives or rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, about 40 to 50 minutes. Cover pie loosely with a sheet of foil if it browns too quickly. Cool pie on wire rack for at least 2 hours. (A perfect temp for serving -- still a bit warm, but slices really well!)

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream. (I think it's also good served cold.)

Smoky Good Mac and Cheese

I first tried this recipe last weekend when Kelly, Clint and my little grandbaby Eleanor were here. As we ate and talked that night, the consensus at the table was that most of us preferred macaroni and cheese in the non-baked form because it was creamier. A couple of us really like the buttered crumbs on top, so I thought I'd give it a try again with a few tweaks and see what I could do.

My friend, Jill, asked if I'd make this recipe, which she got to sample, for her husband Ben's surprise birthday party. This time, I increased the amount of sauce and baked for half the amount of time. I think it turned out really well. The sauce was abundant and creamy, and the crumbs were crunchy, just the way we like them. I brought it along to go with all the other goodies as we celebrated Ben's birthday on the houseboat last night. It seemed to be a hit!

Borrowed picture, and adapted recipe from Williams Sonoma.

Smoky Good Mac and Cheese

1 stick butter
1/2C flour
4 1/2 to 5C cups milk
2 1/2C shredded sharp cheddar cheese
2 1/2C shredded smoked Gouda cheese
Salt, fresh ground pepper and cayenne to taste
Pinch of onion powder and garlic powder
2 1/2C cornflakes, crushed
2 to 4T butter, melted
1 lb. pasta, cooked and drained

Preheat oven to 375 degrees. Butter a large rectangular baking dish.

In a saucepan over medium heat, melt the butter. Add the flour and cook 3 minutes, stirring frequently. Gradually, whisk in the milk and cook, stirring frequently, until thickened. Remove from heat. Add about 1 1/2C of each cheese and stir until melted. Season with salt, pepper and cayenne, onion powder and garlic powder.

In a small bowl, combine crushed cornflakes and butter. Season with salt.

In a large bowl, combine the pasta and the cheese sauce. Pour into the prepared baking dish. Top with the remaining cheeses and the buttered cornflake crumbs. Bake until the cheeses are golden and bubbly, about 20 minutes. Let stand for 10 minutes before serving.