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YOUR TASTE BUDS WILL STAND UP AND APPLAUD!!
Our group is for folks who love tummy warming food like Mom and Grandma use to make.
We don't cater to foods with ingredients we've never heard of, or it would take a trained chef to create. Gourmet is great, but it's not what our families eat everyday. Most times what we crave is simply Mom's biscuits and sausage gravy, her chicken pot pie or pot roast and veggies and a piece of chocolate pie. 'The roots of our raising run deep."
Please post some recipes of your own and steal some of ours. We love having you and a big hug for stopping by!
We don't cater to foods with ingredients we've never heard of, or it would take a trained chef to create. Gourmet is great, but it's not what our families eat everyday. Most times what we crave is simply Mom's biscuits and sausage gravy, her chicken pot pie or pot roast and veggies and a piece of chocolate pie. 'The roots of our raising run deep."
Please post some recipes of your own and steal some of ours. We love having you and a big hug for stopping by!
Sticky Message
HOW TO IMMEDIATELY FIND ANY RECIPE
In the box at the top right that says 'Search in Down Home Cooking,' type in the name of the recipe you want or just 'chocolate cakes' for instance, and it will immediately show you all related recipes." You can click on 'Files' and find many more.
Also, click on 'Photos' on the top right of our home page. If you see a picture of something you like, click on the 'talk bubble' below the picture which tells you the item's name. Type that name into 'search in down home cooking' and it will bring up the recipe for you.
Also, click on 'Photos' on the top right of our home page. If you see a picture of something you like, click on the 'talk bubble' below the picture which tells you the item's name. Type that name into 'search in down home cooking' and it will bring up the recipe for you.
BANANAS 'N CREAM BUNDT CAKE
"This recipe was featured in the April '94 issue of Reminisce Magazine. My mother created it and won their cooking contest. She is no longer with us and I'm proud to pass it on to you.'
PEPPERMINT PINWHEEL COOKIES
"These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling."
CHOCOLATE SPONGE CAKE ROLL
"Alan Davidson of 'The Oxford Companion to Food' aptly explains that a good sponge "starts with prolonged whisking of eggs and sugar which incorporates air, distributing it through the mixture as tiny bubbles. During baking the air expands, leavening the mixture with a network of little holes surrounded by walls of coagulated egg proteins; hence the name 'sponge cake'."
This explanation tells us how important technique is and that once you have perfected the beating of the yolks and whites to full volume and then are able to add the two together without deflating the batter, you will produce a perfect sponge cake each and every time."
This explanation tells us how important technique is and that once you have perfected the beating of the yolks and whites to full volume and then are able to add the two together without deflating the batter, you will produce a perfect sponge cake each and every time."
PINEAPPLE GLAZED HAM
Sliced Pineapple Glazed Ham
1 Reynolds® Oven Bag, Turkey Size
2 tablespoons flour
1 can (15 1/4 oz.) sliced pineapple, drained, reserve juice
1/2 cup packed brown sugar
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
10 to 12 pound fully cooked ham half, bone–in
Whole cloves (optional)
Preheat oven to 325F.
Shake flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.
Add pineapple juice, brown sugar, lemon juice and cinnamon to oven bag. Squeeze bag to blend ingredients.
Place pineapple slices in bag; arrange in an even layer around sides of bag.
Lightly score surface of ham in a diamond pattern. Insert cloves, if desired. Place ham in bag in center of pineapple slices.
Close oven bag with nylon tie; cut six 1/2–inch slits in top. Tuck ends of bag in pan.
Bake 2 to 2 1/2 hours until meat thermometer reads 140F. To serve, cut oven bag open and transfer ham to serving platter. Spoon glaze over ham.
Source: Reynolds Kitchens
"Cooking or baking using brown paper bags is no longer recommended. Today's paper grocery bags are often made from recycled materials, may be treated with insect repellent, and the glue that is used to make them can also present a problem. I hope that the recipe above using an oven cooking bag will give results close to what you're looking for. You can also try to make your own brown paper bag using brown butcher paper and either tie with string to hold or form foil over the paper layer and crimp edges together to seal."
Happy Holiday Cooking!
1 Reynolds® Oven Bag, Turkey Size
2 tablespoons flour
1 can (15 1/4 oz.) sliced pineapple, drained, reserve juice
1/2 cup packed brown sugar
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
10 to 12 pound fully cooked ham half, bone–in
Whole cloves (optional)
Preheat oven to 325F.
Shake flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.
Add pineapple juice, brown sugar, lemon juice and cinnamon to oven bag. Squeeze bag to blend ingredients.
Place pineapple slices in bag; arrange in an even layer around sides of bag.
Lightly score surface of ham in a diamond pattern. Insert cloves, if desired. Place ham in bag in center of pineapple slices.
Close oven bag with nylon tie; cut six 1/2–inch slits in top. Tuck ends of bag in pan.
Bake 2 to 2 1/2 hours until meat thermometer reads 140F. To serve, cut oven bag open and transfer ham to serving platter. Spoon glaze over ham.
Source: Reynolds Kitchens
"Cooking or baking using brown paper bags is no longer recommended. Today's paper grocery bags are often made from recycled materials, may be treated with insect repellent, and the glue that is used to make them can also present a problem. I hope that the recipe above using an oven cooking bag will give results close to what you're looking for. You can also try to make your own brown paper bag using brown butcher paper and either tie with string to hold or form foil over the paper layer and crimp edges together to seal."
Happy Holiday Cooking!
