Y’all!! Krispy Kreme Peach Cobbler!!
A recipe from Kar Julie’s Page on Facebook
1 ) Start by putting 2 bags of peach slices, half a cup of brown sugar, half cup of stick of land O’lake butter, cinnamon and a pinch of nutmeg.
2 ) Cook it over medium heat for about 10 minutes.
3 ) Mix 2 tablespoons of corn starch and a little bit of water, add it to the peaches mixture to thicken the sauce.
4 ) In a mixing bowl, use a cup of heavy whipping cream, a cup of carnation milk, 2 eggs, 1/4 brown sugar, and cinnamon then mix together.
5 ) Cut 2 boxes of Krispy Kreme doughnuts up, and put them in custard mixture for 5 minutes to soak it up. Transfer your cooked peaches cobbler to a baking pan, then put on the soaked doughnuts and do not pour the custard mixture in. (You can spread some extra peaches over the doughnuts if you want to)
6 ) Let it cook in the oven for about 20min at 250 degrees, and enjoy it!
Photo by Crystal Johnson
A sweet potato jack is similar to an empanada or turnover but filled with sweet potato filling similar to a sweet potato pie filling, at least that’s how my family prepares them. I was probably introduced to the age old southern tradition back in 1978 when I was eight years old. Every year I’d travel to Chesapeake, VA and spend the summer with my grandparents. My grandmother, 50 years my senior loved to fry them but my father opts for a more healthy version by baking the jacks. – Crystal Johnson, MCCN Editor
Watch My Dad- How to Make Baked Sweet Potato Jacks
Southern Hospitality was co-created by Eytan Sugarman, Trace Ayala and Justin Timberlake. Approximately three years ago, Sugarman,Ayala, and Timberlake discussed the idea of bringing Memphis-style BBQ and ribs to the New York City marketplace. The three friends spent a year creating the Southern Hospitality concept and were actively involved in all elements of design, menu offerings, and musical format. (SEE LOCATIONS) The restaurants serve authentic Memphis-style BBQ boasting traditional Southern specialties prepared by Executive Chef Jay Lippin, ranging from Dry-Rub Spareribs to Pulled Pork and Wings of the South. On one of MCCN’s anniversary’s the restaurant share this recipe. Yield: 1 Portion
▪ Egg 1 Ea ▪ Water 1 Tbs. ▪ AP Flour 1/4 C ▪ Panko Bread Crumbs 1Ž2C. DIRECTIONS : 1. Crack egg into bowl. Add water and wisk until incorporated. 2. Dredge pickle chips in AP flour. 3. Lift pickles from flour, letting excess flour remain. Transfer to egg mixture. 4. Toss pickles in egg mixture until coated. 5. Transfer pickle chips to a bowl with bread crumbs. Toss with bread crumbs until each pickle chip is crusted with bread crumbs. 6. Heat deep fat fryer to 350F. 7. Lift pickles from bread crumbs, letting excess remain. Carefully drop into heated oil. 8. When pickle chips are evenly golden brown, remove from deep fryer. Transfer to a paper towel lined bowl. Season to taste with salt and pepper. 9. Serve with your favorite dip. We use BBQ ranch, which is a blend of ranch dressing and BBQ sauce. Read 3898 times Like this? Tweet it to your followers!
Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.This recipe for Peach Cobbler comes from Rebekah Lewis of Pasadena, California.
Cobbler filling: Peach(if you choose peaches I use 3 large cans in syrup but drain all the syrup), apple, or berries (eyeball enough to serve 8-10)
Juice of one 1 lemon, 1cp white sugar, 1cp brown sugar, nearly 1 stick of butter, nutmeg and cinnamin
Dough: about 1/2 cp crisco, 2cps white flour, few pinches of salt, about 3tablespoons white sugar, 1/2 cold water
You may need to add some flour if dough is still too sticky
Cut into strips.
After combining and mixing filling in a med heated skillet, fill cooking dish 1/4 of the way with filling, then layer with strips of dough, then add the remaining of the filling on top of that layer and then the last layer of dough strips.
Last, Brush melted butter and cinnamin sugar lightly on top of dough
Cook on 375 until crust is golden brown
Note-The measurements may be off a bit, I always have eyeballed this recipe so it was very hard to size everything up.
Raw peanuts in the shell are put in a large pot of very heavily salted water and boiled. This can be done inside on the stove or outside on a propane burner for a larger volume. Depending on the locality, some cooks use rock salt or standard table salt, or both. The boil can go on from four to seven hours or more, depending on quantity and the age of the peanut (green “raw” peanuts cook faster and tend to be better tasting), and the boilings will most often be of several gallons of water. Flavorings such as ham hocks, hot sauce, Cajun seasonings or beer can be added to the boil. An alternative method for dried raw mature peanuts is to rehydrate them by soaking overnight in the salted water, after which they can be cooked in the conventional manner.
The resulting food is a very soft peanut in the shell, invariably quite salty. The softened peanuts are easy to open. Often small, immature peanuts (called “pops”) are included, which have even softer shells and can be eaten in entirety. These tend to absorb more salt than the larger ones. Some aficionados of the food prefer them cooked for a shorter period of time so that the nut is not quite so soft.
Uneaten peanuts should be stored in a refrigerator, as they can become slimy or moldy quite quickly without refrigeration. Boiled peanuts can be frozen, and later reheated in a microwave for out of season consumption. (CLICK TO SEE RECIPE)
Recipe from Teresa of San Diego-I created this recipe after my loving hubby brought home enough bagels to feed all of San Diego. I certainly couldn’t let them make their way to the trashcan, so….Bryant Bagel Bread Puddingevolved! Super-dooper easy to make, and super-dooper tasty to eat — ENJOY! –READ MORE
As a teenager, I use to dream of opening a restaurant which would feature the sweet potato prominently on the menu. My family made sweet potato jacks which is an empanada filled with sweet potato, sweet potato pie and sweet potato biscuits. This Sweet potato Biscuit Recipe is from my paternal family side – MCCN Editor, Crystal Johnson
- 3 cups (325 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon of baking soda
- A pinch of salt
- 3 to 5 tablespoons of sugar
- 1/2 cup (113 grams) coldunsalted butter, cut into small pieces
- 1 medium size sweet potato boil until soft. Then let cool
- 1 large egg, lightly beaten
Mix dry ingredients with butter into mixer. Use a dough hook. As it mixes it will begin to build into a ball. Add sweet potato and egg little by little. Flour the surface you are going to use then use rolling pin over your dough mixture. Use biscuit cutter, round cookie cutter or mouth of a glass to cut biscuits. Place in pan and cook at 400 degrees for about 10 to 15 minutes.
Let’s say you’re not above a shortcut, try this version using Bisquick