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Miss Kay’s Cookbook

May
7

On the way home from Texas, we passed through West Monroe, Louisiana. I couldn’t resist stopping at the Duck Commander warehouse store, which isn’t far off the interstate.
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I’m a fan of the Duck Dynasty show, so this seemed unreasonably exciting.
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Weston and Morgan are not fans, but at least they woke up for it.
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Of course, I had to get myself a little souvenir, so I chose Miss Kay’s Duck Commander Kitchen cookbook.
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Miss Kay is so cute. I wonder if she and Phil would adopt me now that I have no parents? I wouldn’t even expect to be put in the will! I just want to cook with her in her kitchen.

Though if they could get rid of that dang Missy so I could marry Jase…. I have a crush on him. NEVER MIND. I’ll always have my bobble head.
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I didn’t expect much of this cookbook, to be honest. I’ve been tempted into purchasing celebrity cookbooks before and they’re usually disappointing. Miss Kay (for the unitiated–wife of Phil Robertson, the patriarch of the Duck Dynasty family) is no usual celebrity. These are “real” country people who only came into fame at a later point in their lives, so the cookbook was a happy surprise. These are real family recipes from a real family, and a real woman who loves to cook. Some of the recipes are old-fashioned (like Hot Water Cornbread). Some are wild game (Squirrel with Soup Gravy, anyone?). Some are ridiculously tempting (like Willie’s Armadillo Eggs–not eggs, by the way, or anything armadillo). And some are just plain good family suppers (like Pecan Chicken). It’s actually a good cookbook. I really want to make the Armadillo Eggs sometime soon (this is bacon and sausage wrapped cheese-stuffed jalapenos–could that be more insane and delicious?), but I don’t have the ingredients on-hand and am trying to avoid my car after just getting back from a 20-hour road trip. I did want to try something right away, though, so I went for, of course, a bread recipe.
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A crazily delicious-sounding bread recipe. Biscuits. With nothing but self-rising flour, cream cheese, and butter. How can this not be good?
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How to make Amazing Miniature Biscuits:

2 sticks butter, softened*
3 8-ounce packages cream cheese, softened
3 cups self-rising flour**

*No permission is given to use margarine, but I’m sure you could, though Miss Kay might be disappointed. And I guess you could use light cream cheese. Whatever. Look at the ingredients here. This is not intended to be a diet biscuit, so I wouldn’t even go there.

**You could also just use a biscuit mix. I used my homemade biscuit mix.

In a large bowl, with an electric mixer, beat the butter and cream cheese until creamy and well combined. Gradually add the flour and beat on low speed until combined. Note: I only made a one-third quantity of the recipe because I didn’t want that many biscuits. Okay, I only had one package of cream cheese. And as I mentioned before, I was avoiding getting in my car.
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You’ll have to scrape the dough off the mixer blades.

Drop by spoonfuls onto an ungreased cookie sheet. (One can imagine why the cookie sheet doesn’t need to be greased.)

Or, you can refrigerate the dough for at least half an hour then roll it out and cut with–the recipe instructs–a miniature biscuit cutter. I wrapped the dough in waxed paper to refrigerate for 30 minutes. No reason why you couldn’t refrigerate it for much longer or overnight.
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After rolling out my biscuits on a floured surface, I cut them out. I don’t know why these biscuits are supposed to be cut with a miniature cutter other than that they are called Amazing Miniature Biscuits. I did some small, and some regular size. Do whatever you want. They don’t have to be miniature.
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The recipe says to bake for 15-17 minutes. THERE IS NO TEMPERATURE GIVEN FOR THE OVEN. This reminds me of one of those vintage cookbooks where everybody assumes you know how to cook, but probably this was just an editorial error in the book. Maybe. I bake biscuits at 450-degrees, so I baked these at that temperature also and it worked out just fine–though I found it only took about 10 minutes for them to bake, which made me wonder if Miss Kay’s baking temperature might be 400. I’ll have to experiment. You know, since she didn’t specify. She’s so cute.
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These are some great biscuits, very tender, as I expected.

I’ll post about it when I make the Armadillo Eggs, but that’s it. I really think you should buy the cookbook, so I won’t post more than to review it and tempt you. I recommend it. And I don’t think I’ve ever said that about a celebrity cookbook before–but this is actually a useful cookbook with a variety of tempting recipes!

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Chocolate Bread Pudding with Rum

Apr
18

Bread pudding doesn’t have to be about bread! I know, that’s shocking and somehow defies the title, but a bread pudding is a method. It can be made with something besides bread. Really! Why not? This is different, and delicious.

For the chocolate in this recipe, you can use one 8- to 9-inch square pan of brownies or one 8- to 9-inch layer chocolate cake. If the brownies (or cake) is iced, don’t use the chocolate chips. Of course, you could also use half of a 9 x 12 pan of brownies or half of a two-layer chocolate cake–this recipe is awesome for leftovers! (Got a half-eaten cake, tired of it? Here’s your recipe!) Use white chocolate chips instead of milk chocolate or semi-sweet. Add nuts. Whatever you like. Going even further, you could use ANY kind of cake, or even gingerbread. That wouldn’t be a chocolate bread pudding, but the same custard can be used to make the bread pudding. Be creative!

You can find my brownies recipe here.

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How to make Chocolate Bread Pudding with Rum:

1 8- to 9-inch square pan of baked brownies
1 cup chocolate chips, milk chocolate or semi-sweet
3 eggs
1 tablespoon sugar
1/4 cup rum, optional
2 cups milk or cream

I was using iced brownies, so I didn’t add the chocolate chips.
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Slice and cube the brownies. Grease a 2 1/2 quart baking dish. Spread the cubed brownies in the pie dish, stirring in the chocolate chips, if using.
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In a medium-size bowl, whisk eggs and sugar. Add rum. (If you don’t want to use rum, you can use 1 teaspoon of vanilla extract instead.) Whisk in the milk or cream.
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Pour over cubed brownies and chocolate chips. Using a spoon, squish the brownies at the top down to make sure all of the pieces get into the creamy goodness.
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Let sit for about 10 minutes (or overnight) then bake at 350-degrees for about 45 minutes.
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Serve warm or room temperature with vanilla ice cream or whipped cream.
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This is bread pudding elevated to holiday dinner status. If you’re looking for something different and scrumptious this weekend, try it! And let me know how it goes.

See this recipe at Farm Bell Recipes and save it to your recipe box.
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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



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