BEST KISSED RECIPES

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THE BEST OLD FASHIONED TEA CAKES RECIPE - SOUTHERN KISSED



The Best Old Fashioned Tea Cakes Recipe - Southern Kissed image

These Old Fashioned Tea Cakes are simply irresistible. 

Provided by Lynda

Categories     Desserts

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 18

Number Of Ingredients 8

4-5 cups self-rising flour
2 cups granulated sugar
¼ tsp salt
2 eggs
½ cup oil
½ cup milk
1 tsp vanilla flavoring
1 tsp lemon flavoring

Steps:

  • Preheat oven to 450° Fahrenheit.
  • Place flour, sugar and salt in a large mixing bowl.
  • Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
  • Place on lightly floured surface and knead. Roll out and cut using a cup.
  • Place on baking stone and bake for 7-9 minutes or until lightly browned.
  • Cool and enjoy.

Nutrition Facts : Calories 253 kcal, CarbohydrateContent 42 g, ProteinContent 4 g, CholesterolContent 18 mg, SodiumContent 42 mg, SugarContent 22 g, ServingSize 1 serving

NEW ENGLAND CLAM CHOWDER KISSED BY MANHATTAN RECIPE ...



New England Clam Chowder Kissed by Manhattan Recipe ... image

Provided by Bobby Flay

Categories     appetizer

Total Time 1 hours 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 27

1 1/2 cups dry white wine
3 dozen littleneck clams, scrubbed 
12 cockles, scrubbed
1 large Yukon gold potato, scrubbed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter 
2 tablespoons canola oil
1 tablespoon canola oil
1/2 pound slab bacon, cut into 1/2-inch dice 
1 cup canola oil
2 medium okra, cut into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
1 cup yellow or white cornmeal 
2 tablespoons canola oil
2 shallots, finely diced 
1/4 cup finely diced carrot 
1/4 cup finely diced celery 
2 anchovy fillets in oil, patted dry and chopped 
Pinch Calabrian chile flakes or red pepper flakes 
2 tablespoons tomato paste 
2 cups clam juice
2 tablespoons finely chopped fresh parsley, plus more leaves for garnish
1 teaspoon finely chopped fresh oregano 
1 teaspoon finely chopped fresh thyme 
1/2 cup creme fraiche 
1 teaspoon finely grated lemon zest 
Kosher salt and freshly ground black pepper

Steps:

  • For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes. Discard any clams that do not open. Remove the clams with a slotted spoon and place in a bowl to cool.
  • Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes. Discard any cockles that do not open. Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish).
  • Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl. Set aside.
  • Remove the littleneck clams from their shells and coarsely chop.
  • For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil. Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes. Drain and let cool slightly, about 10 minutes.
  • Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer. Cut the potato into a 1/2-inch dice. Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides.
  • For the bacon: Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • For the fried okra: Heat the oil in a small saucepan until it begins to shimmer. While the oil heats, season the okra with salt and pepper, dredge in the cornmeal. Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes. Remove to a plate lined with paper towels and season with salt.
  • For the chowder: Heat the oil in a large saucepan over medium heat. Add the shallots, carrot and celery and cook until soft, about 4 minutes. Add the anchovy and chile flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly.
  • Add the clam juice and reserved clam broth and bring to a boil. Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes. Add the parsley, oregano and thyme and cook for 1 minute. Whisk in the creme fraiche and lemon zest until smooth. Season with salt and pepper to taste.
  • Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles. Garnish with parsley leaves. 

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