Recipes

February Recipe - You're gonna love this recipe, esp. if you think you can't make a pie.  Lower calorie pecan pie, or walnut!  We really like the taste of this pie as it isn't so sweet that one bite knocks your socks off and it has no added fat.  It's made with applesauce that takes the place of Karo syrup.  When I first met my Mr. he was a great help in the kitchen, always looking for an excuse to be close to me and get to know who this "obsessed with cooking" woman really was. He needed a dish for a potluck at his church one weekend so I taught him to make this pie, therefore, the name. (By the way, he's still great help in the kitchen.)

Tim's Walnut Pie (or Pecan)

1 c. dark brown sugar, packed
1/3 c. sugar
1 T. flour and 1/4 t. salt
1 egg and 1 egg white
1/2 c. unsweet applesauce
2 T. milk
1 t. vanilla extract
1 c. chopped walnuts or pecans
1- 9"unbaked pie shell

In a mixing bowl add sugars, salt, and flour, mix well to combine.  Add all liquid ingredients and whisk together well.  Stir in nuts. Pour into pastry shell and bake at 375 degrees for 40-45 minutes until center is set.  The center will not jiggle and crust will be golden brown.  If the crust seems to be getting too brown cover loosly with foil during the last 15 minutes of baking.  Cool and serve with whipped cream or ice cream.


January Recipe - I have been sharing this recipe all of my adult life.  Many people have trouble baking biscuits that do not resemble hockey pucks so I enjoy giving a little tutorial along with this recipe.  These biscuits are perfect for a future event as they freeze well.  I freeze dozens for our annual "Groundhog Brunch", served the first Saturday after Punxsutawney Phil's weather prediction on Feb. 2nd. Just place on a cookie sheet, brush with butter or oil and freeze overnight.  Then transfer to a good quality freezer bag and bake as needed.  My husband loves the fact that he can prepare breakfast for guests complete with fresh baked biscuits that didn't come from the grocery.  We advertise "home made" you know and we honor that promise.

Mile-High Biscuits
3 c. a.p. flour
2 T. sugar
4 t. baking powder
1/2 t. cream of tartar (don't leave this out)
3/4 t. salt
1/2 c. shortening or butter
1 c. milk beaten with 1 egg

  Measure dry ingredients into a medium sized bowl and whisk together very well. Cut in shortening or butter with a pastry blender until the mixture resembles pea sized lumps and smaller.  Make a well in the center and add milk and egg all at once.  Pull flour into center with a fork and mix from the bottom of the bowl just until flour is moist.  You may need another tablespoon or so of milk.  (When humidity is high you will need less liquid so during winter you need more.)  Prepare your counter top to make a nonstick surface by wiping it down with a couple damp paper towels (save the towels) then spread with a handful of flour.  You will have a thin layer of flour stuck to the counter.  Push the extra flour to the side.  Scrape dough from the bowl and gather it up with floured hands.  Press together to make a large ball but work gently, lift and carefully fold over the dough about 10 times adding a little flour as needed.  Press the dough out into a circle that is about 1/2" thick or a little more but no less than 1/2".  Cut with a biscuit cutter straight down, do not twist.  (If you don't have one cut out both ends of a soup can, that's about the right size or use a drinking glass)  Place on an oiled baking sheet and brush tops with milk.  Bake at 425 degrees until golden about 12 minutes.  If you are freezing them first brush with butter or oil and bake about 15 minutes.  Makes about 1 1/2 dozen.  The secret to good biscuits is in the correct amout of liquid and the kneading 10 times.  Just practice until you get it right!  They can also be made without the egg by adding 1/4 c. more milk or using buttermilk.
  You will not be happy with me if I don't tell you how to clean up that counter top.  Don't try to wipe it off with your dish cloth.  Scrape first with a metal spatula or an old credit card. Wipe up excess messy flour with the damp paper towel you first used.  Ta - da!  So easy!  Keep that old credit card under the sink, so handy to scrape off dried food from pots, pans and plates.



December Recipe - Ashamed to admit it but I have not read the "Mitford Series" by Jan Karon; that's on my 2012 must-do list. The following recipe is taken from her "Mitford Cookbook and Kitchen Reader" which I have placed proudly on my work island.  Back in the 60's and 70's most of our family and holiday events that involved food included at least three or four Jell-O salads.  Church and community cookbooks seem to have pages of Jell-O salad recipes.  If I think of fruit cocktail and lime Jell-O it's not a happy memory. However, this recipe is just an amazing compliment to festive meals of chicken, turkey and pork. Notice the secret ingredient is 1/8 t. salt.  Try to take note of odd ingredients in a recipe, usually it's good food-for-thought in your cooking.  Get yourself the Mitford cookbook if you don't have one.

Puny's Cranbery Salad
from: Mitford Cookbook and Kitchen Reader

3 (3oz.) pkgs orange jello
3 cups boiling water
2 T. fresh lemon juice
1 c. sugar
1/8 t. salt
2 T. orange zest
2 1/2 c. fresh cranberries, coarsely chopped
2 large navel oranges, peeled and sectioned
1 1/2 c. finely chopped celery
1 c. crushed pineapple in juice
1/2 c. chopped walnuts
 Leafy green lettuce

Place Jell-O in a large bowl and pour in the boiling water.  Add the lemon juice, sugar, and salt.  Stir for a couple of minutes, until the Jell-O is dissolved.  Add the orange zest, cranberries, orange pieces, celery, pineapple, and nuts and mix until well combined.  Pour into a 9X13 - inch pan and chill until set.  Place a square of salad over a piece of lettuce on serving plates.  This salad is best made 2 days before serving.

November Recipe - Here is a great recipe for your holiday meals.  Oatmeal adds nutrition and a wonderful texture. I first tasted these yummy yeast rolls at a church function where my friend Tina was happy to share her recipe.  Not only is she a wonderful cook but talented in many ways of homemaking and parenting.  Tina's favorite hobby is knitting and spinning.  She teaches classes and has beautiful items for sale.  Here's the recipe for her rolls. Thanks Tina McClain!

Tina's Oatmeal Dinner Rolls
2 c. water
1 c. quick oats
3 T. butter
Bring water and butter to a boil, add oats and cook 1 minute.  Let set until it cools down to warm.
In mixing bowl or bread machine add:
1/3 c. brown sugar
1 T. white sugar
1 1/2 t. salt
1/3 c. warm water
4 3/4 - 5 1/4 c. flour
1 pkg. yeast
warm oatmeal mixture
Allow bread machine to mix on the dough cycle or mix by hand with the usual bread making instructions.  Form dough into rolls and place in two oiled round cake pans.  Let rolls rise until double in size (and dent stays when touched with your finger).  Bake at 350 degrees for 20-25 minutes.

October Recipe - During the early years here at Holly Hill we were blessed with several visits from a dear couple named KK and Ervin.  She was quite experienced around the kitchen so we shared every moment possible talking recipes and cooking tips. One of my favorite B&B memories was the morning I let them gather fresh squash blossoms.  I gently filled each blossom with a cheese mixture, battered and fried them for breakfast, she was so touched that I actually let them pick the blooms.  A few years ago we recieved the sad news that KK had passed.  Here is a pie recipe of hers; I honor her and know she would love to share it with you as well.  It's an old fashioned recipe, passed down for many years, more like cake than pie.

KK's Pies
3 c. flour
1 c. sugar
2 sticks butter
pinch salt
pinch nutmeg and cinnamon
Mix these ingredients well with a pastry blender (or food processor) until the butter forms pea size.  Reserve 1 cup for topping.

Add to the rest of the crumbs:
1/2 t. soda
2 t. baking powder
1 c. water (use pineapple juice or apple juice for a richer flavor)
1 c. molasses
Mix until smooth and pour into two unbaked pie crusts.  Sprinkle filling with the 1 c. of reserved crumbs.
Bake at 450 degrees for 8 min then reduce oven to 350 degrees and bake 35-40 min more until a knife comes out clean when inserted.



September Recipe - Are you thinking ahead for the holidays?  You may want to try this scrumptious Coconut Pound Cake.  Moist, rich and easy to dress up for the perfect holiday show-stopper.  The recipe has been in my collection for some time.  Love, love, love this cake.

Coconut Cream Cheese Pound Cake
1/2 c. butter
1/2 c. shortening
1 - 8 oz. pkg. cream cheese
3 c. sugar
6 large eggs or 1 1/2 c. eggs
3 c. all purpose flour
1/4 t. soda
1/2 t. salt
1 - 6 oz pkg. frozen coconut
1 t. vanilla extract and 1 t. coconut extract

Have all ingredients at room temperature; this is very important.
Beat butter and shortening until fluffy then beat in cream cheese.  Slowly add sugar beating well.  Add eggs one at a time and beat each time just until the yolk disappears.  Sift together the dry ingredients; blend well into the egg mixture just until the batter is smooth. Scrape sides and bottom of bowl, add coconut and flavorings.  Mix until blended. Do not over mix.
Bake in a greased and floured tube pan at 325 degrees for 1 hr. and 20-30 min.
Let cool in pan for 10-15 minutes, remove and cool on wire rack.  Glaze with a powdered sugar icing and decorate top with toasted coconut


August Recipe - Many people have not experienced Middle Eastern Food and are missing out on hummus, traditionally served with warm pita bread. This wonderful appetizer (bean dip) is fun and easy to make and is so healthy for you, kids love it. Perfect for a mid afternoon snack so try making some and experiment with different flavors and ingredients.  There are even recipes with pumpkin, walnuts, almonds or black beans and flavored with spices such as cumin, red pepper, orange zest and fresh herbs.  Remember when using fresh garlic to only store in the frig for a few days, otherwise freeze the remainder.  Do a google search for lots of recipe variations.  Here's how I make it:

Hummus
2 cans garbanzo (chick peas) beans
1 1/2 t. sea salt
2-3 cloves of fresh garlic (depending on size of cloves and how much YOU like garlic, but don't leave it out)
1/4 c. lemon juice
1/2 c. oil
2 T. chopped parsley, divided
Process all ingredients in a blender or food processor until smooth using 1 T. parsley.  Scrape into a serving bowl and top with 1 T. chopped parsley.



July Recipe - My hats off to the family who has rights to the original recipe for this wonderful homemade ice cream.  I discovered it quite by accident on-line but have made a few changes to make it my own; so with that I want to share with all of you.  This is delish!  I know you will want to make it often as well.

3's Orange Cream
3 c. cream
3 c. milk
3 c. sugar (I use 2 c. sugar, three is way too sweet)
3 bananas, mashed well
3 oranges, juiced
3 lemons, juiced
3 T. frozen orange juice concentrate, my addition
3 T. vanilla, my addition
1/3 t. salt, my addition

Combine all ingredients in ice cream freezer and make according to your freezer directions.


June Recipe - Cool as a cucumber on a hot summer day.  I love serving this cold soup and enjoy eating it even more.  Try this recipe with chicken salad and a fresh sliced tomato for a showy cooling summer luncheon.

Cold Cucumber Soup
4 large cucumbers (about 48 ozs.)
8 oz. non-fat plain yogurt
8 oz. low-fat sour cream
1 T. cider vinegar
1 1/4 t. salt
3/4 t. sugar
4-6 drops Lousiana hot sauce
2 T. fresh dill weed or 2 t. dry dill weed

Peel cucumbers, slice in half and if there are large seeds, remove them with the tip of a spoon.  Chop cucumbers (you may reserve 1/2 c. for garnish if you like)  Place in a food processor or blender and add remaining ingredients.  Blend until smooth.  Chill at least one hour; over night is better.  Garnish with a sprinkle of fresh dill and chopped cucumbers if you choose more texture.

May Recipe - One hot summer evening my BFF in Nebr. offered this thirst quenching tea recipe.  She was aware that my gardens are host to a large amount of fresh mint, as many of yours are.  In summer I can never smell or taste enough mint so I enjoy making this and serving to family and guests.  Thanks RoxAnn!

Lemon Mint Tea
Gather a large bundle of fresh mint, rinse well and bruise the leaves and stems by twisting them. 
Heat 4 c. of water, add mint and 1/2 c. sugar, steep 30-40 minutes.
Strain into a gallon pitcher.
Add:
1/3 c. instant tea.
1- 12oz can frozen lemonade
Stir to blend and serve over crushed ice.
(you can start with a gallon of brewed tea or sun tea of you don't use instant)

April Recipe - This recipe was an instant hit for Wednesday lunch.  Last April my mother and me sampled something wonderful at a tea room some where in Missouri.  Their warm banana cobbler was just so unusual and delicious.  Finally I've found a recipe that is a nice replica and very easy to stir together. 
Hope you like it too. 

Show Me Banana Cobbler
1 c. self-rising flour
1 c. sugar
1 c. milk
1 t. vanilla
Whisk together until blended and stir in 1 stick of melted cooled butter.  Pour batter into an oiled 11X7 baking dish (I think it could take a larger dish)
Top batter with slices of 4 large ripe (but not over-ripe) bananas. Sprinkle with this crumb topping:
3/4 c. light brown sugar
1/2 c. self-rising flour
1 c. quick oats
3/4 c. chopped walnuts or pecans
Mix together and cut in 1 stick of firm butter until you have coarse crumbs.  Bake at 375* approx. 30-35 minutes until set in middle and brown.



March Recipe - These muffins are so quick and easy. I serve them over and over to B&B guests. As suggested in my January pancake recipe; I measure the dry ingredients into separate ziplocks and keep handy in the cabinet or freezer. At baking time all that’s needed is to mix in the liquids. Why pay extra for muffin mixes that are loaded with ingredients our bodies do not need.

Muffins On The Hill
Grease bottoms of 10-12 muffin tins. Whisk together dry ingredients into a medium bowl.
1 ¾ c. flour
2 ½ t. baking powder
¼ c. sugar
½ t. each of salt and cinnamon
In your (for liquids) measuring cup add:
¾ c. milk
1/3 c. oil
1 egg
1 t. vanilla
Beat with a fork and pour all at once into flour mixture. Stir only until flour disappears.
Add: ½ c. your choice of raisins, dry chopped apricots, blueberries, nuts, or 1 fine chopped apple.
Fold gently into batter. Use your ¼ c. measure and dip batter into muffin tins filling about 2/3 full.  Bake at 400 degrees for 15-20 minutes.
For special touch top batter with a streusel topping.

Streusel: ½ c each of flour, brown sugar, oatmeal, chopped nuts, and butter.
Cut in butter with two knives or a pastry blender. Top each muffin with 1 spoonful of mixture.
I like to freeze the extra crumbs in a tightly covered glass jar. A handy topping for other muffins and cakes


February Recipe - You will want this cake recipe in your file for the Valentine month.  Loaded with calories but a scrumptious version of the ever popular chocolate Texas Sheet Cake;(why some have named it the Texas Sheath Cake, I do not know) garnish with fresh raspberries or strawberries. This white sheet cake recipe was given to me by my sweet friend Johnnie.  We got aquainted ten years ago as we strolled thru the Holly Hill Gardens on a rainy Sunday afternoon under umbrellas. It was an instant friendship.

White Texas Sheet Cake
1 c. butter
1 c. water
bring to a boil remove from heat and add the following:
2 c. sugar
2 c. all-purpose flour mixed with the sugar and 1 t. soda
1 t. salt
1/2 c. sour cream mixed with 2 eggs
1 t. vanilla
1 t. almond extract
Stir well until smooth and pour into an oiled 10X15" baking pan.  Bake at 375 degrees until golden about 20-25 minutes.
Cool while making frosting:
1 stick butter
1/4 c. milk
Heat together until butter is melted and mixture begins to boil, remove from heat and add:
4 1/2 c. powdered sugar
1/2 t. almond extract
1/4 t. salt
Mix until smooth and stir in 1 c. chopped pecans or walnuts.  Spread on warm cake.  Cool well before serving, garnish with fruit.

January Recipe - During chilly winter weather it's especially nice to have something warm and yummy for breakfast. We all live busy lives and in most homes, making breakfast is usually left for weekend mornings.  Here is my favorite and fastest pancake recipe for the Holly Hill Homestead kitchen.  I like to measure out my dry ingredients for pancakes, biscuits or waffles and seal in a zipper bag; then I write the liquid ingredient measurements on the bag and store in the freezer.  You can then stir them up in a flash. If you like banana, you'll love this recipe.

Pecan Banana Pancakes
1 mashed banana
3/4 c. milk
1 egg
3 T. oil
2/3 c. flour
1/3 c. cornmeal
1 T baking powder
1/2 t. salt
2 T sugar
1/3 c. chopped and toasted pecans
Mix the liquid ingredients with the banana and stir into the dry ingredients that have been mixed well.  Stir only until all flour disappears and drop with a 1/4 c. measure onto a hot griddle.  Turn when bubbles begin to rise to the top.  For an even more healthy breakfast top with yogurt and sliced banana or other fresh fruit and a sprinkle of wheat germ or flaxseed meal.  No syrup neccessary.

December Recipe - More folks are cooking this month than any other time of the year.  If you follow us on Facebook and my blog and know about the November tea party, chances are you have been waiting for this recipe.  These wonderful cookies won the "Tasters Choice Award" with the highest number of votes at the tea.
Thanks Pat for sharing your cookies and the recipe.

Orange Toffee Shortbread Cookies
(a Paula Deen recipe submitted by Pat Wright)
1 c. butter, softened
1 c. vegetable oil
1 c. sugar
1 c. confectioners sugar
1/4 t. almond extract
1/2 t. orange extract
2 eggs
4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1 t. salt
3 T. orange zest
1-2 c. sliced almonds or chopped pecans
2 c. English Toffee Bits

In mixing bowl combine butter, oil and sugars. Using hand mixer, beat until combined. Beat in extracts. Add eggs, one at a time, beating well after each.
Combine dry ingredients in separate bowl. Gradually add to creamed mixture, mixing well. Stir in orange zest, nuts and toffee bits.
Drop by teaspoonfuls, 2" apart on ungreased baking sheet. Bake at 350 degrees about 10-13 minutes until golden.

November Recipe - Looking through my recipe boxes is a favorite activity and choosing what to cook is not the best part.  I love the hand written recipe cards from friends over the years; old friends, new friends, family, and ones that have passed on.  In this world of high tech it's a special thing to see their lovely hand written recipes.  Will I ever put all my recipes on a device for computers? Not a chance.  This cookie recipe was shared over 25 years ago by my dear friend Donna Douglass from  Nebraska, a ranchers wife and wonderful cook.  These are a pretty Christmas cookie.  I usually double the recipe.

Golden Thumbprint Cookies
1/3 c. brown sugar
1/2 c. butter or margarine
1/2 t. vanilla
1 egg yolk
Beat together until creamy and stir in these dry ingredients:
1 c. flour
1/4 t. salt
Roll dough in 1" balls and dip in slightly beaten egg white.
(you may want to chill dough for easier rolling)
Roll in 3/4 c. finely chopped walnuts or pecans.
Place on lightly greased cookie sheet and bake at 375 degrees for 5 minutes.
Remove from oven and quickly indent each cookie with your thumb. 
Bake another 8 minutes.  Remove from oven and cool.
Fill indentions with dab of jelly, 1/2 candied cherry or a dab of chocolate icing.
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October Recipe - This recipe is so versatile. It can be served cold as a salad or hot as a side dish and keeps very well in the frig. Shared by a dear, sweet lady and wonderful cook who has been a close friend in Tim’s family for many years.  Thanks Billye for sharing one of your family favorites.

Sweet & Sour Black Eye Peas
Combine these ingredients:
3 cans black eye peas – rinse and drain
1 can carrots – rinse and drain
1 medium onion, chopped
1 medium bell pepper, chopped
1 jar pimentos, drained
1 clove garlic, minced

Dressing: combine and mix with vegetables
¾ c. sugar and ¾ c. vinegar, stir to dissolve
2/3 c. oil and 1 can tomato soup
5 T. Worcestershire sauce

Chill covered for several hours or bake at 350 for 45 minutes and serve hot with a slotted spoon.  I have found that the dressing will cover a double batch.