Sweet Potato Souffle

Thanksgiving 
SWEET POTATO SOUFFLE

4 cups sweet potatoes, mashed
(approximately 2 large potatoes)
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/4 cup evaporated milk
1/2 stick butter , melted
1 teaspoon vanilla
1 teaspoon cinnamon
pinch cloves
1/2 teaspoon salt
Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
1 stick butter , melted

Combine sweet potatoes, eggs, sugars, milk, 1/2 stick butter ,
vanilla and spices. Pour into greased 3-quart casserole dish.
Combine topping ingredients. Spread over potatoes. Cook at 350 degrees
for 30 minutes, until brown and bubbly.
Serves 8

Its the Fool Proof Buttermilk Biscuits

Buttermilk Biscuits

They really are not hard to make but it does take a bit of practice. The biggest magic is to make sure you do not over work your dough.

2 cups self rising flour (I swear by White Lily)
1/3 cup butter flavored Crisco
3/4 cup buttermilk, preferably whole milk buttermilk

Preheat your oven to 450F. get a heavy bottomed skillet or baking dish. (Cast iron is the surface of choice) grease lightly.

Measure flour into bowl. Add shortening and cut in with your fingers, a fork, or pastry cutter. you want to cut the shortening in until it looks kind of like coarse meal. make a little well in the middle of the flour/shortening mixture and add your buttermilk. gather flour into the liquid a little at a time until you have a soft semi-formed dough. This is where it gets tricky. you DO NOT want to over work this dough. allow yourself no more than 10-15 soft working to get your dough together. its better to have it a little damp than too dry. flour your hands and either turn out on to a floured surface or make them out by hand. this will make around 8 biscuits. after all biscuits are on the baking pan, slightly dampen the tops of the biscuits with a little buttermilk. this will smooth out the rough appearance and add flavor. flatten slightly until sides are barely touching. bake for 10-14 minutes or until golden brown. brush tops with melted butter after removing from oven.

if you have some left over they are great for breakfast. just split, butter and toast on a skillet till desired golden color reached. 

Southern Recipes from the Head of a Southern Gal

                                   ~  Chicken Pot Pie ~

I love Chicken Pot Pie. Most recipes you find in the internet searches call for a cream soup. Now i love me some cream soups in cooking but it just doesn't do it for me with Chicken Pot Pie. After several pot pie tweaks, misses and hits...  This recipe does it for me.

Chicken Pot Pie

2 chicken breasts ( i roast mine in the oven with seasoning but you can poach them on the stove top) diced

1 cup frozen peas and carrots (sometimes i add a 1/3 frozen corn kernels)

1/3 stick butter

1/4 cup flour (plain or SR) doesn't matter

1/2 chopped onion

 1/2 tsp each black pepper, season salt, celery flakes, dried parsley flakes, poultry seasoning

 pinch dried sage (optional)

1 cup chicken broth, warm

1 cup milk, warm

pie crust : your own recipe, frozen or from dairy case

Preheat oven to 425 F.

in deep skillet melt butter over medium heat, cook onion until translucent. add flour and stir over medium heat until just beginning to get a golden hue. slowly add milk and chicken broth stirring over medium heat to dissolve lumps & just until it begins to thicken. stir in veggies, spices, and chicken and heat through stirring constantly. pour into ready pie crust; top with 2nd pie crust and  seal edges. slit top to vent steam. place on cookie sheet. bake for 30 - 35 minutes or until crust is browned. allow to set for 10-12 minutes to cool.

* If you just have the bottom crust try flour tortillas cut in strips to make a top lattice crust. works great! i just brush with a little melted butter before cooking

** you can also dice a potato and boil into a little water till tender and add to filling mixture.

serves 2 adults and a small kid or two!

Variation- add 1/3 cup shredded cheese to filling. Sprinkle another 1/3 cup over top last 5 minutes baking. even more yummy!