| American Regional |
| Quick Sticky �Sinnabuns� Ingredients 2 cups all purpose flour � cup firmly packed light brown sugar 1 teaspoon cinnamon � teaspoon baking soda 1 T. Baking powder � teaspoon salt 1/3 cup butter or margarine � cup buttermilk 1 egg filling (recipe follows) glaze (recipe follows) � cup chopped pecans Directions Preheat oven to 400 degrees F. Combine flour, brown sugar, cinnamon, soda, baking powder, and salt in mixing bowl. Stir with fork to blend. Using pastry blender, cut butter into dry mixture to resemble coarse crumbs. Beat buttermilk with egg in measuring cup and pour into bowl. Stir with fork until dough forms ball. Turn dough out on lightly floured surface and knead about 5 times, until no longer sticky. Pat dough into 12 x 8 inch rectangle. Spread with filling and roll up into 12 inch long �jelly roll.� Cut into 1 inch thick slices. Spray 9 x 13 inch pan with nonstick coating. Spread glaze in bottom and sprinkle evenly with pecans. Arrange rolls in four rows on top of glaze. Bake 15 to 20 minutes, until rolls are golden and glaze is bubbly (don�t overbake; these burn easily). Let cool 1 minute, then immediately invert onto sheet of waxed paper or foil Filling Ingredients and Directions 3 T. Butter or margarine, softened � cup firmly packed light brown sugar 2 teaspoons cinnamon blend all ingredients until smooth Glaze Ingredients and Directions � cup (1 stick) butter or margarine � cup firmly packed brown sugar 3 T. Honey combine all ingredients in saucepan and stir over low heat until well blended Mississippi Mud Cake Ingredients 1 cup unsalted butter 5 oz. Bittersweet chocolate, cut into chunks 1 � cup superfine sugar 1 cup freshly brewed strong hot coffee 1/3 cup bourbon 2 cups all purpose flour 1/3 teaspoon baking powder � cup plus 1 T. Cocoa powder 3 eggs, lightly beaten 1 T. Confectioners sugar Directions Preheat over to 350degrees F Prepare a 9 in springform pan by lining the base with wax (greaseproof) paper and buttering the sides. Set aside Place the butter, chocolate, sugar and coffee in a large bowl or in the top half of a double boiler and position over simmering water, stirring constantly until chocolate melts and the mixture is quite smooth Leave to cool slightly, then mix in the bourbon Sift together the flour, baking powder and � cup of the cocoa powder. Gradually stir into the chocolate mixture. Add the beaten eggs, mixing gently but thoroughly Pour the mixture (which will be quite liquid) into the prepared pan and bake for 1 hour Reduce heat to 300degrees F and bake for an additional 30 minutes, or until a cake tester comes out clean Allow the cake to cool before releasing the sides and removing from the pan Combine the remaining cocoa powder and the confectioners sugar and dust over the cake Shrimp Po� Boys Ingredients 4 6inch lengths baguette, split 2 tablespoons butter, at room temperature 2/3 cup mayonnaise 2 � tablespoons dijion mustard � teaspoon Tabasco sauce, more to taste cooking oil, for frying � cup whole milk 1 egg, beaten to mix � cup dry bread crumbs � teaspoon salt � teaspoon fresh-ground black pepper � teaspoon cayenne � pounds large shrimp, shelled 1/3 cup flour 2 cups shredded romaine or iceberg lettuce 1 tomato, cut into thin slices Directions heat the oven to 350degrees. Remove the soft centers of the baguette, leaving a � inch shell. Put the bread, cut side up, on a baking sheet and brush with the butter. In a small bowl combine the mayonnaise, mustard, and tabasco sauce heat about 3 inches of oil in a medium saucepan until it reaches approximately 360degrees. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp. Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread Hot Muffuletta Ingredients 1 10 ounce jar green olives with pimientos, drained and chopped 1 � teaspoons dried oregano 1 clove garlic, minced 3 T. Olive oil � cup chopped fresh parsley 4 large, crusty rolls, split � pound sliced hard salami � pound sliced ham � pound sliced provolone Directions heat the oven to 350degrees. In a small bowl, combine the chopped olives with the oregano, garlic, oil, and parsley. Spread some of the olive mixture on the bottom half of each roll. Top the olive salad with the salami, ham, and provolone. Cover with the tops of the rolls and then wrap each sandwich in aluminum foil. Bake until the cheese melts, about 15 minutes. New England Clam Chowder Ingredients 2 slices bacon, chopped fine 2 T. Unsalted butter 1 large onion, chopped 1 T. Flour 1 can of clams, chopped or baby 2 red skin potatoes salt and pepper 1 quart half and half (which means � milk and � light cream) Directions in a soup pot, cook 2 slices of bacon cut in small pieces until they start to brown add 1 diced onion and cook until softened. You may add 2 T. Unsalted butter add 1 T. Flour, cook for 1 minute stirring constantly add just the juice from a can of clams add 2 cleaned and diced red potatoes and cook until just tender (10 minutes?) add the remaining: clams, salt and pepper and 4 cups (1 quart half and half. Buffalo Wings Directions of Chicken: Pan fry in 4-5 T. Of oil the chicken wings about 3-4 minutes on each side. When they look crispy, take them out and blot with a paper towel. (optional ingredients for you to try later would be: 1 T. Hungarian hot paprika, or � tsp. Cayenne pepper.) Meanwhile, make the hot sauce by melting � C. Louisiana Hot Sauce and 1/3 stick of margarine in a sauce pan Turn on the broiler and broil the wings about 5-6minutes. When finished toss them in the hot sauce or put them on a platter and pour the hot sauce on top. Blue Cheese Dip or Dressing Directions: � C. mayonnaise 1 � - 2 oz. Blue cheese crumbles 1 T. Minced onion 1/8 tsp. Garlic powder, optional � tsp. Worcestershire sauce, optional � C. sour cream � tsp. Salt 1 tsp. white vinegar Boston Cream Pie Ingredients for Cake 2 large eggs 2 cups all purpose flour 1 cup superfine sugar 2 � teaspoons baking powder pinch of salt 1/3 cup vegetable oil 1 cup milk 1 � teaspoons vanilla extract Ingredients for Cream Filling 1 cup whipping cream 2 T. Confectioners sugar 1 teaspoon vanilla extract 1 egg white, optional Ingredients for Chocolate Glaze � cup semisweet chocolate, chopped 3 T. Butter Directions preheat the oven to 350degrees F. Lightly butter and flour two round 9 in cake pans Separate the eggs, placing the whites and yolks in separate bowls In another bowl, sift together the flour, two thirds of the sugar, the baking powder and salt Beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the remaining sugar and continue beating until the mixture stiffens. Set aside Add the egg yolks, oil and half the milk to the flour mixture and beat until smooth, using a spatula to scrape the sides of the bowl from time to time Add the remaining milk and the vanilla extract and beat until just mixed Carefully fold the egg whites into the mixture and pour into the prepared pans Bake the cakes for 20 to 25 minutes, or until the center springs back when gently touched with a fingertip. Cool the cakes in the pans for 5 to 10 minutes, then turn them onto wire racks to cool completely Meanwhile, prepare the cream filling In a small bowl, beat the cream until it holds a soft peak Add the confectioners sugar and vanilla extract and continue beating until the mixture is stiff Lightly beat the egg white, if using eggs, gold into the cream To make the glaze, heat the chocolate and butter in the top section of a double boiler and stir until the mixture is melted and smooth To assemble, spread the cream filling on one layer of cake, place the second layer over the filling and use a spatula to spread the warm chocolate glaze smoothly over the top Bechamel Sauce Ingredients 4 T. Sweet butter 6 T. Unbleached all purpose flour 2 C. milk salt, freshly ground black pepper, and freshly grated nutmeg to taste melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly for 5 minutes. Do not let the flour and butter brown at all meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from heat and pour in the boiling milk all at once. As the mixture boils and bubbles beat it vigorously with a wire whisk. When the bubbling stops, return the pan to medium heat and bring the bechamel to a boil, stirring constantly for 5 minutes. Season to taste with salt, pepper and nutmeg. Use at once, or scrape into a bowl, cover, and refrigerate until use. Sausage Stuffed Mushrooms Ingredients 2 Italian sweet or hot sausages about 1/3 pound � teaspoon fennel seeds pinch of red pepper flakes � cup finely minced yellow onion 1 garlic clove, peeled and minced olive oil, as necessary � chopped parsley � cup chopped black olives, preferably imported 1/3 cup thick bechamel sauce salt and freshly ground black pepper, to taste 12 large white mushrooms imported parmesan cheese to taste Directions remove sausage meat from casings and crumble into a small skillet. Saute gently, stirring often, until meat is thoroughly done. Season with fennel and, if desired, red pepper flakes. With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet saute onion and garlic in the rendered fat, adding a little olive oil if necessary, until tender and golden, about 25 minutes. Stir in chopped parsley and add to reserved sausage meat. Stir olives and bechamel into the sausage mixture; combine thoroughly. Taste the mixture, and season with salt and pepper if necessary. Pull the stems off the mushrooms and save for another use. Wipe mushroom caps with a damp cloth and season lightly with salt and pepper. Fill each cap generously with the stuffing. Arrange caps in a lightly oiled baking dish. Sprinkle the tops of the stuffing with parmesan cheese to taste. Bake at 450degrees F. For about 15 minutes, or until bubbling and well browned. Let settle for 5 minutes before serving. |
| The following recipes are in the following order |
| Quick Sticky �Sinnabuns� Mississippi Mud Cake Shrimp Po� Boys Hot Muffuletta New England Clam Chowder Buffalo Wings Bechamel Sauce Sausage Stuffed Mushrooms |
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