Strawberry Cobbler

Traditionally I think of cobbler as a dessert but with the addition of a little oatmeal and Bisquick I think this recipe could easily be used as a breakfast treat! I pair this cobbler with my favorite bourbon vanilla ice cream.

2 c Strawberries Sliced

1/2 c Sugar

1 Tbs. Corn Starch

1 Stick Butter

3 c Bisquick

1 c Sugar

1 1/2 c Milk

1/2 c Rolled Oats

1/2 c Brown Sugar

Dash of Cinnamon

Preheat oven to 350 degrees. Place butter in 9x13 baking dish or cast iron skillet. Place dish in oven until butter is melted. Mix together strawberries, sugar, and cornstarch and set aside. Place Bisquick and sugar in a bowl and mix well. Add milk and stir until just combined. Pour Bisquick mixture into dish over melted butter. Spoon strawberries evenly over batter. Do not stir. Combine oats, brown sugar, and cinnamon. Sprinkle over top of cobbler. Bake at 350 for 30 minutes. Edges will be golden brown and set, but the middle will be jiggly. Serve immediately with fresh whipped cream or ice cream.

• You can use any fruit with this recipe. I particularly love peaches!

• You can substitute self rising flour for Bisquick

• I like to add a dash of vanilla or nutmeg for additional flavor

• I always use butter. Never margarine.

Betty Lane's Crispy Waffles

My Grandmother and her sister Betty cooked these perfectly crisp waffles for breakfast or a simple dinner. They always had the ingredients on hand to whip up a quick batch. I think the real secret of this recipe was their old fashioned waffle irons. I don’t know the name or the brand but I know they were heavy. Not the light-weight non stick versions of today. The substantial cast iron plates on Grandma’s vintage waffle iron made the waffles crispy on the outside and tender on the inside. I loved watching butter pool in the hollows of those crisp golden rectangles!

I ordered a precious, antique ($72.00) “Fiesta” brand waffle iron just for this blog. My cute find definitely had vintage odor as it smelled a little musty, but the cheery light yellow color made up for the stale scent. I was disappointed to find the fiesta was light weight and made of much more new parts than I had anticipated. Nonetheless, I fired this little beauty up and let it get good and hot. I cooked my waffles a little longer than usual to achieve the perfect bite. My advice to you is to rummage through your grandma’s cabinets, goodwill, or your favorite junk store. You just might come across a treasure. If its good and heavy your waffles will be golden!

2 c. Bisquick

1 1/3 c. Club Soda

1 Egg

1/3 c Oil

Mix all ingredients and pour onto greased HOT waffle iron. Serve with butter, syrup, honey, and jam.

This makes about 4 good sized waffles.

Mango Salsa with Cinnamon Sugar Chips

Fruit salsa is the perfect summer dish. I love the vibrant colors and bold flavors. I worked in a little café fresh out of culinary school. One of their specialties was mango salsa. Our 80 year old delivery driver Mr. Jerry kept a close eye on the salsa production. He made sure we were chopping the ingredients properly and that the consistency was just right. He wielded a chefs knife like a pro and sang Danke Schoen to all the line cooks.

I love this dish as an appetizer or as a garnish for fish or chicken. Don’t be afraid to add your own touches. Any fruit is delicious added to this recipe. I have tried adding pineapple, kiwi, and strawberries with wonderful results. Disclaimer: The cinnamon sugar chips are completely addictive.

4 Mangoes (pilled, pitted, and diced)

1 small Red Onion (diced)

1 Red Bell Pepper (diced)

1 Orange Bell Pepper (diced)

3 Green Onions (diced)

2 Tbs. White Balsamic Reduction

3 Tbs. Hot Sauce

Mix all ingredients. Chill and serve with Cinnamon Sugar chips.

Cinnamon Sugar Chips

1 pack Flour Tortillas (6 inch size/1 lb 6.5 0z weight)

1/2 c Sugar

2 Tbs. Cinnamon

Cut the tortillas into fourths. Deep fry in 325 degree oil until golden brown. Remove from oil and drain on paper towels. Mix cinnamon and sugar together in small bowl. Sprinkle chips with cinnamon sugar as soon as they come out of the hot grease. Keep in an airtight container and these chips will stay fresh for weeks!

Mama Cil's Pear Relish

Mama Cil's Pear Relish is a family recipe that is perfect for topping sausage dogs, burgers, field peas, and cream cheese. It is a perfect recipe to create an extra flavor in your meal. 

Ingredients:

14 lbs Pears (after they are peeled and cored) 

4 lb Red and Green Peppers (6 red and 6 green)

3 lb Onions (4 onions)

Place these ingredients into a food processor and blend until grounded!

2 quarts of Vinegar

2 lbs Light Brown Sugar

2 tbs Black Pepper

1 tsp of Celery Seed

2 Tsp Cinnamon 

2 tbs Mustard Seed 

Tumeric(just to taste)                                                                                                                                             

Cook vinegar and spices until hot and add fruit mixture. Bring to a simmer and cook two minutes.

      Honey's Tip: Add 2 cups of white sugar and cook longer than two minutes

Stewed Pears with Biscoff Crumble

If you have been wondering what to do with all of those beautiful pears that are wasting away on your trees this is the recipe you have been looking for!!!
If you have never heard of Biscoff then you haven’t tasted heaven in a jar!! Nona Bohannon Farmer introduced me to this yummy goodness and we have been foodie friends ever since! You will love it in your crumble if you don’t devour the whole jar by the spoonful!

Stewed Pears with Biscoff Crumble

6-8 Fresh Pears
2 Lemons
1c Sugar

Crumble:
1 stick Butter
1 1/2 c Self Rising Flour
1 1/2 c Oats
1 c Brown Sugar
1/2 c Biscoff Cookie Butter
Cinnamon and Nutmeg to Taste

Peal, core, and slice pears. Mix pears with juice of two lemons and sugar in a pot and cook over medium heat until pears begin to soften. Do not fully cook pears. Drain juice from pears. Place pears in deep pie dish or 9X13 casserole. 
Melt butter and mix with remaining crumble ingredients. Crumble over the top of pears. 
Bake at 350 degrees for 30-45 minutes until topping is browned. Serve with Vanilla Icecream.

Sausage, White Cheddar, Pear, and Pecan Tart 🍐 🍐🍐

Lots going on in this rustic pastry!! The tang from the white cheddar, peppery sausage, and a sweet hint of pear make this the perfect breakfast, brunch, or light supper food.

Recipe:
2 Pie Crusts
2 c Pears (pre cooked)
1 lb Fresh Pork Sausage
8 oz White Cheddar
1 c Pecans
12 Eggs
1 c Milk
Salt and Pepper to taste

This recipe makes two tarts. Grease tart pan or pie plate. Line with crust. 
Peel, core, and slice pears. Partially cook pears with a little sugar. Cook sausage, crumble, and drain on paper towels. Cut white cheddar into chunks. Beat eggs and milk until combined.
Place pears, sausage, and white cheddar in pie shell. Pour egg mixture over pear mixture and sprinkle pecans over the top. Fold the pie crust over the top to achieve a rustic look. 
Bake at 350 degrees for 30-45 minutes until eggs are set in the center. Cool for 15 minutes. Slice and serve.

Pear Tarts

Pear Tarts made from what my Daddy affectionately calls “Womp” biscuits are just plain hard to beat. Cheap canned biscuits work best. The kind in the can you “womp” on the counter and they pop open are the star of this recipe. Oh and don’t forget the pears!

5-6 pears
1 c Sugar
Dash Cinnamon
2 10 count cans Biscuits
2 Eggs
3-4 c Oil
1 c Powdered Sugar

Peel, core, and slice pears. Place in a pot with sugar and cinnamon. Cook until tender. Drain pears and cool completely.

While pears are cooling work on your dough.
Open biscuits and place one at a time on floured surface. Flour your rolling pin generously. Roll until biscuits are thin and tripled in size.

Place biscuits between pieces of wax paper until all 20 are thin disks of dough. You may need to refrigerate if the dough becomes too tacky.

Beat eggs with a little water and place to the side.
Place one dough circle on flat surface. Fill with 1 heaping tablespoon of pears. Fold dough over the top of filling to create a half moon shape. Seal the edges of dough with beaten egg. You can use a fork to press edges together or fold edges over and seal with egg mixture.

Fill cast iron skillet 1/2 full with oil. Heat to 325 degrees. Gently place tarts in hot oil. Cook until golden brown on both sides. Drain on paper towel. Lightly dust with powdered sugar as soon as they come out of the grease.

Serve warm. Or cold. These are a labor of love but oh how I love them!