Carey’s Blueberry Cream-Cheese Braided Loaf
8 oz. cream cheese, softened
1 large egg, separated
1 1/4 cups confectioner sugar, divided
1 (11 oz) can refrigerated breadstick dough
3/4 cup fresh or frozen blueberries (use almost a cup)
2 tsp. water
2.5 tbsp orange juice
Preheat oven to 375*. Lightly grease a baking sheet.
Beat cream cheese in a mixing bowl at med. speed with an electric mixer until creamy. Add egg yolk and 1/4 cup confectioner sugar. Beat until well mixed. Set aside.
Remove breadstick dough from can. Unroll and separate dough into rectangle. Place dough horizontally on baking sheet. Press seams together to seal.
Spoon cream cheese mixture onto center third of dough.
Wash, drain, and dry blueberries. Sprinkle blueberries over cream cheese mixture.
Separate dough at perforations up to cream-cheese mixture slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling (this makes more sense as you are doing it). Tuck last 2 ends under at bottom of loaf.
In a small bowl, beat egg white and water with fork until blended to form an egg wash. Brush egg wash over braided loaf.
Bake until golden brown, approx. 20 minutes. Cool for at least 45 min. or as long as you can stand it.
In another small bowl, combine remaining 1 cup confectioners sugar and orange juice, whisking until smooth. Drizzle glaze over braided loaf before serving. Slice with bread knife.
Lindsey‘s Freezer Pickles
7 Cups thinly sliced cucumbers
1 cup white vinager
2 cups sugar
1 cup chopped green pepper
1 cup chopped onion
2 tbsp. salt
1 tsp. celery seed
1 tsp. mustard seed
Mix all ingredients together and then pour over the cucumbers. Refrigerate 3 days then pack and freeze. (or keep some in the in the refrigerator.
If freezing in plastic containers leave ½ inch space at the top.
Mom’s Chicken Salad
Ingredients:
5 Chicken Breasts (cooked)
1/2 cup chopped celerry
1/2 cup chopped dill pickles
1/2 cup chopped green grapes
1 package oven roasted sliced almonds (no salt)
1 1/2 cups Kraft mayonaise
Salt and pepper to taste
Directions:
The real secret of great chicken salad is the chicken. Buy chicken breasts with the ribs (boneless chicken has no flavor) and clean them well. Simmer the chcken breast for 2 hours in a large pot of water with an onion (cut in half), the celery tops and leafy center, fresh parsley, carrots, salt and pepper . Then take the chicken out ot the pot and as it cools chops the celery, pickles, and grapes. Chop the chicken into large chunks and salt & pepper the chicken before adding all of the chopped ingredients and the sliced almonds. Finally, gently fold in the mayonaise. Taste the chicken salad to see if you need more salt, pepper or mayonaisel. (Hint–do not refrigerate the chicken before preparing the chicken salad. The chicken salad will not absorb the mayonaise and it will be dry).
Mom’s Pimento Cheese
8 oz Extra Sharp Cheddar Cheese
8 oz Mild Cheddar Cheese
1 small jar of pimentos, partially drained
1 tbsp lemon juice
1/2 cup – 1 cup of mayonaise (according to desrired creaminess, Mom uses less mayo so it’s more cheesy)
2-3 dashes Tabasco
2 dashes garlic powder
Directions:
The most important part of Mom’s pimento cheese is that she grates the cheese. If you buy shredded, it’s too dry. Mix all ingredients and serve.
Jennifer’s Granny’s Peach Ice Cream
Ingredients
3 eggs
2 ½ cups of sugar
1 small carton (8 oz) heavy whipping cream
1 gallon whole milk
1 tsp vanilla
8 ripe peaches
Directions
- Separate eggs and whites
- Beat egg whites until fluffy
- Add 1.5 cups of sugar along with the milk, cream, and vanilla to egg whites
- Mash peaches (don’t you love the word “mash?”)
- Add 1 cup of sugar to mashed peaches
- Pour peach mixture into milk mixture
- Pour everything into ice cream maker
- Seal the ice cream BEFORE adding ice and rock salt
- Add ice – rock salt – ice – rock salt layers
- Ice cream takes about 30 minutes – add salt and more ice as needed
- When it’s done, cover the container with ice and a towel let it sit for 45 minutes – 2 hours
Mima Peggy’s Perfect Potato Salad
Ingredients
5 lb bag of medium sized white potatoes (chill and cut into small cubes)
4-5 boiled eggs ( chill and grate)
6 stalks celery (fine chopped)
1 green bell pepper (finely chopped)
1 white onion, chopped (Vidalia onions work well, too)
2 Tablespoons chopped pimento
Dill Pickles (finely chopped)
Sauce Mixture
1 cup of Mayonnaise (Kraft)
1 Tablespoon Mustard
1 Tablespoon of Milk
1 Teaspoon of Sugar
Salt and Pepper to taste
Sprinkle of paprika
Dried parsley for color (1 teaspoon)
Directions
Day #1
1. Mix ingredients for sauce. Cover and chill overnight.
2. Boil potatoes and boil eggs. Refrigerate overnight
Day #2
3. Place Celery in cool water so it will be crisp. Leave in water for 10 – 20 minutes.
4. Peel potatoes and cut them into small cubes.
5. Chop celery, bell pepper, onion, and pickles.
6. Mix and serve.
Blackberry Cobbler – Courtesy of Kathy Carter at Southern Belle Farms
1. Pick fresh blackberries at Southern Belle or your nearest fresh market.
2. Bring six cups of berries to a boil in water and turn down the heat to simmer for 5 – 10 minutes.
3. Add 2 cups of sugar to simmering water and continue to simmer.
4. Spread Pilsbury dough onto wax paper with a rolling pin and a little flour (she assured me that the cobbler was just as good with pre-made dough. What a relief!)
5. Place 1 piece of dough on the bottom of the pan and add berry and water mixture, along with 1 more cup of sugar.
6. KATHY”S SECRET: Cut the edges off the dough and drop them into the berry mixture for little “dumplings” inside your cobbler.
7. Place the second piece of dough on top with along with butter and sugar.
Bake at 350 degrees for about 45 minutes.
