We were supposed to work outside today putting everything away.
You may have read about my king-sized devil bed. It is very high where it is inconvenient and low when it comes to cleaning under it. There is more, but I have already listed the faults of the Sleep Number bed. Here is an idea and use for my antique kitchen steps that makes sense and looks attractive. (This is not my picture or bed, just the idea that I am about to use.) My steps look a bit nicer, but these fit that particular decor.
Well, it's time. It is put away summer time at Many Branches. All the outdoor accouterments into storage for the long winter ahead, and, the closing of the pool. This long cooking recipe should do the trick to cheer us up after a long day of outdoor work. Everything looked so good this summer. It's a shame it must end. We will have Beth put her New Orleans touch on this special dish bound for the crock pot. I also have a variety of Carfagna's sausages to make this even better.
Sunday's supper now that we were unable to work outside yesterday. Hope we can get it done today. They closed the pool yesterday. Sad.
Recipe type: Main
Cuisine: Cajun
Serves: 6
Ingredients:
- 1 pound dried small red beans, rinsed and sorted
- 1 sweet onion, diced
- 4 ribs celery, chopped
- 7 oz. smoked boneless pork chops, diced into ½-inch cubes
- 12 ounces andouille sausage (I use chicken sausage), cut in half lengthwise and sliced into ½” thick slices
- 1 tsp. kosher salt (plus more to taste)
- ½ tsp. cayenne pepper
- ½ tsp. dried thyme
- 2 bay leaves
- 6 cloves garlic, minced or crushed
- 4 c. cooked rice
Instructions:
- Place all ingredients except cooked rice in slow cooker. Add about 7 cups of water, enough to cover contents with about an inch of water. Stir, cover, and cook on high 8 hours or low 10 hours.
- About an hour before serving, use a potato masher to mash at least half of the beans, stir, and cook on high an hour longer. (This step is what gives the creamy texture.)
- Before serving, taste beans and add additional salt and cayenne to taste. Remove bay leaves, and ladle beans into bowls over cooked rice.
If you want to see mine, scroll down to the plate of shame.
WONDERFUL caramel flavor and is VERY moist.
Ingredients
- 1-1/2 cups butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 – 8 ounce bag of toffee bits
- 1 cup pecans, chopped
- 1 recipe CARAMEL DRIZZLE
Instructions
- Preheat oven to 325 degrees.
- Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
- Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
- Spoon batter into prepared pan.
- Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
- Cover top of cake with foil to prevent excess browning if necessary.
- Let cake cool in pan for 30 minutes.
- Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
- Spoon Caramel Drizzle over cooled cake.
Notes
This recipe is from Lady Behind The Curtain
Ingredients
- 1 - 14 ounce can sweetened condensed milk
- 1 cup light brown sugar, packed
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
- Reduce heat, and SIMMER for 5 minutes, whisking constantly.
- Remove from heat; whisk in butter and vanilla.
- NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.
Notes
This recipe is from The Taste of the South’s Southern Cakes Magazine.
Left over red wine? Sling it in the cake.
Red Wine Chocolate Cake
Rich, moist, and flavorful, this red wine chocolate cake carries a unique taste and an irresistible smell!
Ingredients
- 1 1/2 cups (210 g/7.4 oz) all-purpose flour
- 3/4 cup (75 g/2.7 oz) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks/227 g) butter, softened
- 1 1/4 cups (250 g/8.8 oz) granulated sugar
- 1/2 cup (100 g/3.5 oz) brown sugar (preferably dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups (300 ml) dry red wine
Instructions
Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar.
Store cake at room temperature in airtight container for up to 3 days.
Cake can be frozen for up to 2 mo
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Schema/Recipe SEO Data M
