Picnic Recipes created and evaluated by an experienced chef, with menu ideas that easy, cheap, fast and healthy for your body
1 c Coarsely ground yellow
1 c All-purpose flour
2 tb Sugar
1 tb Sugar
1 ts Salt
1 1/2 ts Baking powder
1 lg Egg, lightly beaten
1/2 c Buttermilk
1/2 c Milk
6 tb Unsalted butter, melted
4 Canned chipotles, pureed
Preheat the oven to 450 degrees and preheat two 6-inch cast-iron skillets
in the oven for 20 minutes. In a mixing bowl, combine the cornmeal, flour,
sugar, salt, and baking powder. Fold in the egg, buttermilk, milk, butter,
and pureed chipotles. Brush the preheated pans with shortening and
immediately pour in the batter, approximately three-fourths of the way up.
Bake for 25 minutes, or until the cornbread is brown around the edges and
firm. Cut each cornbread into 4 wedges.
1/2 c Liquid honey
1/2 ts Cinnamon
1/2 ts Salt
3/4 ts Nutmeg
1/4 ts Ginger
1 1/2 c Prepared pumpkin
3/4 c Hot milk
1 tb Butter
1 Pie shell
Beat eggs just until yolks and whites are well blended. Gradually beat in
honey. Add cinnamon, salt, nutmeg and ginger. Pour into pie shell. Bake at
450F for 10 minutes. Reduce temp to 350F and continue baking for 20 - 25
minutes or until filling is firm.
Variations: For a richer filling use condensed milk or 1/2 and 1/2 (or a
combination of both instead of milk. Spiced canned filling may be used. If
using a deep dish, double recipe.
2 pk Dry yeast
1/2 c Warm water
1/2 c Milk; scalded
1/2 c Shortening
1/2 c Sugar
1 ts Salt
4 -(up to)
4 1/2 c Flour
2 Eggs; beaten
3 tb Butter; melted
3/4 c Sugar
1 ts Cinnamon
Soften yeast in warm water. Combine milk, shortening, 1/2 cup sugar & salt.
Cool to lukewarm. Add 1 cup flour; beat well. Add yeast mixture & eggs.
Beat until smooth. Mix in remaining flour, or enough to make soft dough.
Knead on lightly-floured surface 8-10 minutes. Place in greased bowl,
turning once to grease surface. Cover, let rise until double (1 to 1-1/4
hours). Punch down. Cover. Let rest 10 minutes. Shape into 28 balls (golf
ball size). Roll each in melted butter, then in mixture of 3/4 cup sugar &
cinnamon. Arrange in well-greased tube pan. Sprinkle with any remaining
sugar mixture. Let rise in warm place until doubled (about 1 hour). Bake at
350 for 35-40 minutes. Cool in pan 15-20 minutes. Remove pan.
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
1 lb Bacon
1 md Onion — chopped
1 lb Potatoes — grated
2 c Cheddar cheese — grated
1/2 ts Seasoned pepper
Grease a 9x13 inch baking dish. Whisk eggs until foamy. Chop the bacon
into pieces. In a frying pan, brown the bacon until crisp. Drain and blot
on paper toweling. Combine the bacon and the remaining ingredients. Spread
the mixture evenly in the prepared baking dish. Bake in a 350 oven for 45
minutes. Cut into squares.
1/2 c Sourdough starter 2 ts Baking soda
1 1/2 c All purpose flour 1 c Milk
2 c Sugar 1/2 c Vegetable oil
3/4 c Powdered cocoa (not instant) 3/4 c Cold coffee
2 ts Baking powder 1 ts Vanilla
Few people bake cakes from scratch anymore unless they can produce
something that’s not possible with a mix. This sourdough chocolate
cake falls in that category. It’s got a fudge-like quality you can’t
get any way except with sourdough and since it’s all mixed in one
bowl, it’s almost as easy as a boxed cake.
Put the starter in a large bowl, cover loosely and allow to stand at
room temperature until active and bubbling — at least one hour. Then
add the rest of the ingredients, in the order given, beating well
after each addition. It is not necessary to sift or premix any of
the ingredients as long as you are careful to get the baking powder
and soda evenly mixed.
Grease and flour two 9-inch round cake pans, pour in the batter,
which will be thin, and bake in a preheated 350?. oven for about 30
minutes, or until the layers test done when poked with a toothpick.
The cake will have pulled away from the sides of the pan.
Allow to cool about 10 minutes before removing from pans, then finish
cooling the layers on wire racks. Do not frost until the cake is
A mild chocolate butter cream frosting is nice with this cake.
1/2 c Frozen margarita mix
1 pk (10 oz.) frozen strawberries
-in syrup, thawed
1 pk (8 oz.) cream cheese;
1 Container (4 oz.) whipped
1 9-inch ready to use graham
-cracker pie crust
Place strawberries, cream cheese and margarita mix concentrate in blender
or food processor. Cover and blend on medium speed until well blended. Pour
mixture into medium bowl; fold in whipped topping. Pour into pie crust.
Freeze 4 to 6 hours or until firm. Let stand at room temperature 5 to 10
minutes before cutting. Freeze any remaining pie.
1 1/2 c Water
1 ts Salt
2 tb Oil
3 tb Honey or sugar
2 tb Powdered milk
2/3 c Oatmeal
4 1/4 c Bread flour
Combine all ingredients into bread machine pan. Set for white bread.
This bread has a nice light and a fine texture, one of our favorites.
From my Zojirushi bread machine manual.
1 lg Angel food cake
Ambrosia filling: —
3 c Heavy cream
1/3 c Confectioner’s sugar
3 c Crushed pineapple —
1 c Strawberries — sliced
1/4 c Shredded coconut meat
1/2 c Blueberries
1 Kiwi fruit
* Purchase a large angel food cake, or use a homemade one.
Starting 1 inch down from top, slice the top from cake. Lay aside to use
later. Using a serrated knife and a spoon, cut out the inside of the cake,
leaving a wall around all sides. Do not cut through to bottom. You will be
using the cavity for the filling.
FILLING: Whip the cream and the confectioner’s sugar until slightly stiff
peaks form. Using half the cream, gently fold in the fruit and coconut,
leaving out a few blueberries and the kiwi fruit for the top. Stuff the
cavity with this fruit filling. Replace the top you earlier cut away.
Spread the remaining whipped cream on top and sides of cake; sprinkle a few
blueberries around and decorate with overlapping slices of the thinly cut
kiwi fruit. Decorate with any other fruit you prefer, and chill for a
minimum of 4 hours.
4 tb Melted butter
2 tb Parmesan cheese; grated
1 ts Dry mustard
1 ts Seafood seasoning
1/2 ts Salt
1/4 ts Black pepper
1/8 ts Ground nutmeg
1/4 c Finely chopped onions
1/4 c Finely chopped sweet red
2 tb Finely chopped cilantro
1/2 c Soft bread crumbs
1 lb Fresh crab meat; drained and
2 Egg yolks; beaten
1/2 c Flour
Combine first 11 ingredients and stir well. Blend in crab meat and egg
yolks. Shape in 8 patties. Dredge in flour. Heat oil to 375 degrees.
Fry crab cakes in oil until golden. Serve with cocktail sauce and/or
tarter sauce. Yield: 8 servings.
ELLIE COLLIN CMKD93F
I have a few more recipes but no time to upload them right now, I’ll do
that later on this evening. BTW, ANY cake can be baked in canning jars. I
usually try one jar first—you have to know how much volume each recipe
will give you. I usually fill ONE jar 1/2 full then bake it to see how high
it rises. You don’t want the cake to come out of the top of the jar, only
to within 1/4 to 1/2 inch from the lip of the jar. Once you’ve established
how high the cake rises, you can go from there. The first time around is a
bit tricky because you won’t know how many jars you’ll need. MOST of the
recipes I’ve tried I end up using around 8. Sterilize as many jars as you
think you’ll need and go from there. Also, the baking times will vary—the
moistness of each cake recipe will determine the time. Again, MOST of the
recipes I’ve tried bake in 35-40 minutes. Start checking the cakes at 30
minutes and go from there. YES, the cakes DO slide easily out of the jars
IF you use the jars I listed. They’re Ball Quilted Crystal Canning Jars
(#14400-81400). They can be found at most grocery stores (at least here in
California) next to the pectin and other canning supplies. Also, I’ve seen
the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain
jars work fine too but they’re not as pretty and you have to make your own
labels—the jars I use come with decorative labels. One IMPORTANT tip—get
your jars NOW! Once summer’s over with they’re very hard to find. Also,
when you can, ask for the jars back, they’re NOT cheap. Most folks don’t
mind returning them though, they usually want refills! G Make sure your
LIDS are new, the rings don’t have to be As the jars do seal, the cakes are
as moist as the day you put them into the jars—sometimes MORESO. There
will be a little condensation on the lids and some in the jars so when you
seal them it’s trapped inside. Don’t worry about getting the water off of
the lids before placing them onto the jars, the added moisture doesn’t hurt
the cakes in the slightest. I’m trying to address every question that’s
been asked of me before, I HOPE I’ve done that. If I’ve missed anything or
if anyone has any questions, don’t hesitate to ask. These make WONDERFUL
Christmas gifts and you can start NOW! Single friends really appreciate
these because each jar makes enough for one or two people.