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Three recipes from September's Finest Cook

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Food column by Nora Sweat

By Nora Sweat

Sharing recipes for “Recipe Roundup” is fairly easy this month. I have three recipes mentioned in the September “One of Hardin County’s Finest Cooks” column featuring Greg Milby. They are the Teriyaki Chicken, the Fried Biscuits and the Ice Cream recipe.

The fourth recipe is one I found in a magazine and I can’t wait for an occasion to try it.

Remember, if you have any recipes that you would like to share, send them to the email address at the end of this column. You might have lost a recipe that I could find for you. Also, let me know if you’d like to nominate someone for “One of Hardin County’s Finest Cooks.” I am taking nominations for 2013.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Smoked Teriyaki Chicken

Marinade chicken at least 12 hours in Lawry’s Teriyaki Marinade. Smoke in smoker at 225 degrees for approximately 45 minutes. Baste the chicken with additional marinade after turning and 10 minutes before removing from the smoker.

Fried Biscuits

Small Pillsbury biscuits (at least 3 per person)

Canola oil

Powdered sugar or cinnamon sugar

Open biscuits and make a hole in the center of each biscuit and stretch to look like a doughnut.

Lay on a cookie sheet for approximately 15 minutes to allow biscuits to rise. Heat oil for frying. If camping, use a Dutch oven with 8 to 10 coals below.

Test oil first to ensure proper temperature. This can be done by placing one drop of water in oil; if it pops the oil is ready. Place only a few doughnuts in the oil at a time; they will cook pretty fast. Allow the doughnut to brown on one side and turn. When brown on both sides, remove from oil with tongs. Let doughnut cool for a minute and then roll in sugar of choice (powdered or cinnamon).

Note from Greg: I use chopsticks to make the turning easy.

Ice Cream

Base recipe:

2 cups of sugar

¼ teaspoon of salt

2 cups of whipping cream

1 gallon of whole milk

Mix sugar and salt with milk until sugar is dissolved and then add whipping cream. Once base is completed; add to the following of your choice:

Vanilla:

2 teaspoon of vanilla

1 small box of vanilla instant pudding

Chocolate:

½ can Hershey chocolate syrup

1 small box of chocolate instant pudding

Strawberry:

2 cups strawberries

2 teaspoon of vanilla

1 small box of vanilla instant pudding

1 small box of strawberry gelatin

Once base is mixed with your choice of flavor, add to ice cream maker and follow machine specific directions. Recipe makes 1 gallon of ice cream.

Layered Turtle Cheesecake

Crust:

1 c. all-purpose flour

1/3 c. brown sugar

¼ c. finely chopped pecans

6 T. cold butter, cubed

Filling:

4-8 oz. packages cream cheese

1 c. sugar

1/3 c. brown sugar

¼ c. + 1 t. all purpose flour, divided

2 T. heavy whipping cream

1 ½ t. vanilla

4 eggs, lightly beaten

½ c. chocolate chips, melted and cooled

¼ c. caramel ice cream topping

1/3 c. chopped pecans

Ganache (frosting):

1/2 c. milk chocolate chips

¼ c. heavy whipping cream

2 T. chopped pecans

Additional caramel ice cream topping

Place a greased 9-inch springform pan on a double thickness of heavy duty foil, about 18 square-inches. Securely wrap foil around pan.

In a small bowl, combine flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12 to 15 minutes or until set. Cool.

In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 c. batter to a small bowl; stir in melted chocolate. Spread over crust.

In another bowl, mix caramel topping and remaining flour; stir in pecans Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place pan in a large baking pan; add one inch of hot water to larger pan.

Bake at 325 degree for 1 1/4  to 1 1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife: cool 1 hour longer. Refrigerate overnight.

For Ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips, stir until smooth. Cool slightly stirring occasionally.

Remove sides of pan, spread Ganache over cheesecake; sprinkle with pecans. Refrigerate until set. At time of serving, drizzle with additional caramel topping.

Source: Taste of Home, August-September 2012