Sally Lunn Bread

Is it dessert?  Is it a side dish?   You decide.  Candice, mom of 5 children, spoiled us with this “to die for” bread 8 years ago.  Candice is a southern bell,  complete with dresses and pearls, daytime aprons, french twists, and a lipstick perfectly in place.   We met in a doctor’s office almost 9 years ago.  Our boys were due days apart, a playgroup evolved with our boys, and Candice set the bar high.  We had playgroup at her house.  7 Moms, 7 little boys,  punch bowl, and food including Sally Lunn Bread.   Those were good days.  We fell in love with Candice and know that anything she cooks in her apron is going to be good!   Never the simplest recipes, but always the best

2 (1/4  oz) envelopes active dry yeast

1/2 cup warm water

1 1/2 cups milk

3/4 cup sugar

1/2 cup butter

1 t salt

2 large eggs

5 cups all-purpose flour

Blackberry Butter (optional, but yummy)  Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.  I have also had apricot butter with this bread.  Yum!!

Combine-yeast and 1/2 cup warm water in a one cup measuring cup.  Let stand 5 minutes

Heat milk and next 3 ingredients in saucepan over medium heat, stirring until butter melts. Cool to 100-110 degrees.

Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended.  Gradually add flour, beating at lowest speed until blended.  Mixture will be very sticky, soft dough

Cover and let rise in a warm place (85 degrees), free from drafts, one hour or until dough is doubled in bulk.

Stir dough down.  Cover and let rise in a warm place, free from drafts, 30 minutes or until dough is doubled in bulk.

Stir dough down, and spoon into a well-greased, 10 inch bundt pan or tube pan.  Cover and let rise in a warm place, free from drafts, 20-30 minutes or until dough is doubled in bulk.

Bake at 350 for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean.  Remove from pan immediately.  Serve bread with Blackberry Butter, honey, molasses, or jelly if desired.

Marinated Green Beans

Healthy can be yummy!  Lyn served these at a party as an appetizer.  She was gracious enough to share her recipe about a year ago and it has been a great addition to several menus.  I love the color, the crunch, and the simplicity.    Green beans a finger food?  Why not.  

Using a wire wisk, mix the 4 ingredients well.

1/2 cup sugar  (you can use sweetener)
1/2 cup white wine vinegar
1/4 tsp pepper flakes (I add a little extra)
1 clove garlic – chopped (I use 1 large or 2 if they are small)

Mix above early in the day and refrigerate.

Cook 1 lb. green beans for 3 minutes in boiling water. Remove and plunge in ice
water. Refrigerate beans.

About an hour before serving, pour marinade over green beans and allow to reach
room temperature. Serve. It makes a great appetizer or a side dish.

Mom’s Calico Beans

Tracy gave me this recipe that my mom has made for years. It is great for burger cookouts or with fried chicken.

2 cans kidney beans
2 cans butter beans
2 cans pork and beans
1 pound of bacon
½ onion
¾ pound of hamburger
1 cup ketchup
½ cup brown sugar
½ cup vinegar

Rinse and drain beans. Fry bacon and crumble. Saute the onion in bacon grease and set aside in small bowl. Fry hamburger in same skillet. Mix beans, onion, bacon, and hamburger in big casserole dish with only ½ bacon grease. Mix up sauce of ketchup, brown sugar, and vinegar. Add to casserole and mix. Cook at 350 for 30-45 minutes.

Refried Beans Without the Refry

My sister Tracy made this for us, and it was shocking how good they were, especially without meat! I’m going to be real honest and say that sometimes I don’t even puree them. They are great just as beans over rice, etc. This recipe is from, which Tracy loves for great recipes.

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Hot Baked Pineapple

This has been served as a warm appetizer or a side dish for ham.   Enjoy going outside the box on this one!  

1-20 oz. can Pineapple drained.  (use chunks or crushed or combo)  save 1/4 c. juice
1/2 c. sugar
3 T. flour
1/4 cup melted margarine
1 1/2c. cheddar cheese, colby
2/3 cup Ritz crackers, crushed

Mix sugar, flour, margarine, 1 c. of cheese. Add pineapple.   Pour into a greased pan.  Top with crackers.  Pour juice over top, cover, and bake 30-35 minutes at 350 degrees.  Uncover, top with 1/2 cup cheese and bake 5 minutes.
4 servings