Sweet Cornbread

We are not real big fans of sweet cornbread. We prefer good ole southern cornbread with our beans but occasionally you just want sweet cornbread. I made this sweet version with my roast and it was a very good choice. I like mine with loads of butter but of course this is optional, at least this is what I have heard. This is What's Cookin on Beaty's Creek today.

Needed:

2 1/2 cups flour
1 1/2 cups cornmeal
4 t baking powder
1 cup sugar
2 t salt
2 1/2 cups whole milk
3/4 cup shortening
2 eggs

Sift all of your dry ingredients together, now blend in shortening. Mixture will be crumby feeling. Add your wet ingredients and stir until just mixed. Pour into a greased 9x13 pan and bake 400' for 30 minutes. Now this is my oven and yours might cook a little faster or slower. I always know mine is done when it is golden brown.

Pickled Jalapenos

Our jalapeno plants went absolutely crazy this year. This is good when you want to make fresh salsa but when you want to preserve them, you must pickle them. We love pickled jalapenos with a pot of beans and they are great with fried chicken also. Try these if you have not, you'll be pleasantly surprised. This is What’s Cookin on Beaty’s today.


Needed:

4 pounds of jalapeno peppers
4 cups white vinegar


Pack jalapenos tightly into your jars. I used quart jars because we eat a lot of pickled jalapenos. Boil vinegar and pour over jalapenos in jars. Seal and process in a hot water bath for 12 minutes.

Pot Roast

I have always loved a good pot roast. I bought a rump roast that was on sale and could not think of a way to cook it without having a tough roast. I finally decided to cook it in the oven and was pleasantly surprised to find it fork tender. Everyone just loved it and the leftovers were so good served over some homemade bread. This is What's Cookin on Beaty's Creek today.

Needed:

4-5 pound rump roast
2 sticks of butter
1 white onion-cut into rings
1 pound button mushrooms
2 pounds carrots
Salt and Pepper to taste
4 garlic cloves-minced
Enough water to almost cover roast

Melt butter in a roasting pan and season roast with salt and pepper. Brown roast on all sides. Now add your garlic, onions, and mushrooms and enough water to almost cover roast. Place a lid on the pan and cook at 325' for at least 4 hours. I cooked mine about 7 hours. The last hour of cooking add your carrots. I added a slurry to the broth that was in the pan and made a really good gravy.

A Max and Ruby Cake for Miss Raine

Raine absolutely loves the Max and Ruby cartoon series. I have to admit that I like the show too, so sweet and the characters so cute. Max made a mud and Earthworm cake the other day so I thought Raine would enjoy getting one of her own. You should have seen Raine's face when I showed her the cake, priceless. She thought I had real worms on the cake and was hesitant about trying a piece. She loved it once she figured out the worms were just candy and the cake wasn't made of mud!! This is What's Cookin on Beaty's Creek today.

Needed:

Chocolate Cake Recipe

2 Store bought chocolate icing containers
2 bags of gummy worms


Bake cake in 2-9 inch round baking pans. Let cool completely. Ice cake rather thickly. Now place "worms" on top of cake and enjoy.

Fried Green Tomatoes

When the Summer's bounty of tomatoes starts to wain it is time for fried green tomatoes!! I like fried green tomatoes with just a hint of pink because they are not so tart and have a fuller flavor in my opinion. This is What's Cookin on Beaty's Creek today.

Needed:

10 green tomatoes-sliced 1/4 inch thick
1 cup all purpose flour
2 cups white cornmeal
Salt and Pepper to taste
1 egg
1 cup milk
Oil for frying

Mix egg and milk together. Now sift flour, cornmeal, salt and pepper together. Dip tomatoes into milk mixture and then into cornmeal mixture. Pour a 1/4 inch of oil into a skillet and heat over medium heat until a bit of flour sizzles. Now place tomatoes in a single layer in your oil. Fry on each side for 4 minutes or until golden brown. Drain cooked tomatoes on paper towels. We like ours with ketchup (so wrong but taste so right) but plain they are great too!

3 Bean Salad

This is little Raine's favorite salad right now and it is super easy to throw together quickly. She ate it just about as fast as I could make it this weekend. It only takes a little planning to make sure it sits long enough for the flavors to mix well. This is What's Cookin on Beaty's Creek today.


Needed:

1 can green beans-drained
1 can cannellini beans-drained
1 can kidney beans-drained
1 cup Paul Newman's Balsamic Vinaigrette Salad Dressing
1/2 cup sugar
1 clove of garlic-minced
4 basil leaves-sliced

Mix Paul Newman's Balsamic Vinaigrette Salad Dressing, sugar, and garlic together until sugar dissolves. Place beans in a bowl and pour dressing over them and stir to mix. Refrigerate for at least 4 hours before serving.

Coffee Cake

I love coffee cake with it's ribbon of goodness calling my name. They smell soo good baking in the oven and besides, Fall is just around the corner. Make a strong pot of coffee and bake this cake and you will feel all warm inside. This is What's Coookin on Beaty's Creek today.

Needed:

Topping

1 1/4 cup sugar
1 1/2 cups all purpose flour
1 T cinnamon
6 T butter-melted

Filling

1 cup brown sugar
6 T butter

Cake

3/4 cup butter
1 t salt
1 1/2 cups sugar
1/3 cup brown sugar
3 t baking powder-I only use Rumsford
1 T vanilla
3 eggs
1 cup sour cream
1 1/2 cups milk
3 1/2 cups all purpose flour

Make the topping and your filling and set both aside. Now you will make your batter. First cream both sugars with your butter and egg, then add vanilla, milk, and sour cream. Now sift your flour with your baking powder and salt. Add this a cup at a time until all is mixed in. Pour half of this batter in a 9x13 pan, now sprinkle filling evenly over the top of your batter. Cover filling with the remaining half of batter. Sprinkle topping on the top of your batter and bake at 375' for 1 hour.