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August 09, 2016

Old Fashioned Apple Cobbler

My mom taught me how to make apple cobbler. Growing up we ate very few sweets probably because my dad is a dentist. But he has apple trees so I guess as long as there was fruit in the dessert it was considered healthy :o))

The secret is to get a good golden crust on top made possible by the sugar in the batter. Push the apples down under the batter so they don't burn on top. Cover with a little sheet of foil if the apples begin browning too quickly.

This was one of our recipes in my recent Family Heirloom cooking class at the UT culinary institute.

Serves 8


1 stick butter, cut into 4-5 slices
1 ½ cup self-rising flour
1 ½ cup sugar
1/3 cup oil
1 ¼ cup buttermilk
½ cup apple juice
1 teaspoon cinnamon
3 large granny smith apples, peeled and sliced


Preheat oven- 350 degrees

Place butter in 9x13 baking dish and melt in preheated oven.

Mix together in a medium bowl the flour, sugar, oil and buttermilk. Pour the batter over melted butter in the 9x13 pan. Place apples over batter. Pour juice over apples. Sprinkle with cinnamon.

Bake until crust turns golden brown about 45 minutes.

Terri’s Tips:

Use any fruit in this recipe; always select fresh fruit in season. You will need about 3 cups of fruit.

Serve with ice cream or whipped cream

Posted by terri at 04:05 AM | Comments (0)

Fried Okra and Green Tomatoes

This is another family heirloom recipe handed down from my granny Mae. Fried okra and green tomatoes is definitely one of my favorites garden vegetables. I could eat the whole pan for dinner, anytime, anyplace any how.

I don't always dip okra in buttermilk. If the okra is really fresh it may have enough moisture without the buttermilk. You can decide how you want to make this recipe.

Serves 4-6


Cooking oil, enough to cover bottom of pan ¼ inch thick
2 cups cornmeal
¼ cup plain all-purpose flour
Kosher salt and freshly ground black pepper to taste
1/4 teaspoon cayenne pepper, optional
1 pound fresh okra, sliced 1/2-inch thick
2 large green tomatoes, sliced ½ inch thick, then sliced into quarters
1/2 cup buttermilk


Heat oil in a large, heavy-bottomed skillet.

In a medium bowl, combine cornmeal, salt and pepper and cayenne pepper if desired. Dip okra then tomatoes in buttermilk and then dredge in cornmeal to coat well.

Carefully add okra and tomatoes to the hot oil and cook until golden brown on bottom. Flip okra and cover with lid. Cook about 10 minutes on medium heat. Remove lid and flip okra and cook an additional 3-4 minutes.

It may be necessary to fry in batches.

Remove from oil, drain on paper towels, and then serve immediately.

Posted by terri at 03:53 AM | Comments (0)

Stuffed Bell Peppers

This is a traditional family heirloom recipe passed down from my granny Mae. She always used green bell peppers but I love red and yellow bell pepper because they are sweeter and provide such a beautiful presentation.

There are many variations of this traditional recipe. One of my favorites is the Bolognaise Stuffed Pepper.

You can also add other vegetables to the rice mixture such as peas or scallions.


1 cup uncooked long grain white rice
2 cups beef broth
2 tablespoon olive oil
1 medium onion, chopped (about ½ half cup)
1 carrot, finely chopped
1 celery rib, finely chopped
4 bell peppers (any color) stems and seeds removed, cut in half lengthwise
1/2 pound ground beef
1/4 pound ground pork sausage
1 1/2 cup prepared marinara sauce
1/2 teaspoon red pepper flakes, optional
1/2 cup grated parmesan cheese, divided


Preheat oven to 375 degrees
To soften peppers, place in microwave safe dish with ¼ inch of water. Cover and cook 3-5 minutes or until tender. Set aside to cool.

In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; cover and set aside.

Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook onions carrots and celery until tender. Add ground beef and pork, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, and red pepper flakes, and simmer for 10 minutes. Stir in rice and half of the parmesan cheese. Simmer 5 minutes more until sauce has thickened.

Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining parmesan cheese.

Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Posted by terri at 03:33 AM | Comments (0)