145 whistle stop alabama Recipes

quality peanut butter (about 4 cups), honey, crispy rice cereal, confectioners sugar, white confectioners coating (almond bark or candy coating), sprinkles or coarse sugar

alabama cookies, shortening, sugar, brown sugar firmly packed, eggs, vanilla, flour, salt, oats, chopped pecans, rice krispies, flaked coconut

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

sugar, light corn syrup, water, salted cashews (pieces are fine, and cheaper!), butter, baking soda, you really should have a candy thermometer for this. otherwise, use a cup of ice cold water: when you drop some of the liquid into it and it becomes a spindly piece that cracks, that is the right stage (hardcrack) to stop and spread it out to cool., have ready a flat sheet pan (like an airbake cookie sheet so no lip is in the way) that is greased well, plus a flat spreader or long flat heat resistant spatula

butter or 1 cup margarine, melted, lemon juice, worcestershire sauce, salt, fresh coarse ground black pepper, dried rosemary, ground red pepper, hot sauce, garlic cloves, minced, jumbo shrimp, lemons, thinly sliced, onion, thinly sliced, fresh rosemary sprig

red potatoes sliced, whole fresh green beans trimmed, bacon diced, fried and drained, minced dried onion, cream of celery soup, salt, freshly ground black pepper

graham cracker crumbs, chopped pecans, brown sugar, butter, melted, caramel ice cream topping, flour, butter, unsweetened chocolate, sugar, flour, eggs, beaten, vanilla, chocolate frosting, pecan halves, maraschino cherries

crushed pineapple , with juice, cherry pie filling, food cake mix, chopped pecans, mint chocolate chips, butter, sliced

crushed pineapple , with juice, apple pie filling (or cherry), food cake mix, pecans, chocolate chips, butter or margarine, sliced

lean ground beef, ground pork, green bell pepper, minced (about 1/2 cup), onion, minced (about 1/2 cup), eggs, lightly beaten, soft breadcrumbs, chopped smoked ham, ketchup, brown sugar, maple syrup, worcestershire sauce, hot sauce, tomato sauce, bacon slices

cornmeal, boiling water, milk, all-purpose flour, baking powder, sugar, salt, egg, beaten, butter or margarine, melted, butter or margarine

sugar, all-purpose flour, eggs, beaten, light corn syrup, butter or margarine, melted, chopped pecans, unbaked (9-inch) pastry shell, pecan halves

sweetened condensed milk, semisweet chocolate morsels, butter or margarine, all-purpose flour, chopped pecans, vanilla extract, pecan halves

dressed catfish (about 4 lb), salt, pepper, eggs, beaten, milk, cornmeal, vegetable oil, tartar sauce

boneless chuck roast, cut into 1/2-inch cubes, olive oil, all-purpose flour, chili powder, garlic, minced, ground cumin, ground oregano, beef broth, salt, coarsely ground black pepper, pinto beans

cornmeal, baking powder, baking soda, sugar, salt, buttermilk, egg, beaten

whole tomatoes, undrained and chopped, tomato paste, sliced mushrooms, undrained, cubed cooked chicken, water, chopped celery, worcestershire sauce, onions, chopped, garlic, minced, green peppers, chopped, bay leaves, paprika, rubbed sage, pepper, red pepper, ground ginger, hot cooked spaghetti

chicken breasts, drained, celery, diced, mayonnaise, onion, minced dried, fresh lemon juice