This week's column contains great recipe shares which may be just the ticket for a Father's Day treat this weekend, trivia, and a request. Let's cook!
Recipe Exchange
Recipe Request
A Lufkin Reader is seeking readers' favorite recipes for kids to make.
Recipe Shares
Georgia Corn Bread Cake
Source: Rose Rideout, Nacogdoches County
Mrs. Rideout wrote, "Some of us from the Nat Quilting Club recently went over to the Carthage Quilt Show and had lunch at the tea room, where we were served Georgia corn bread. It is a dessert, and we all thought it very good and unusual. Of course, they would not give us the recipe, but it was easily found on the Internet."
1 C. sugar
1 C. firmly packed brown sugar
4 eggs, beaten
1 C, vegetable oil
1 1/2 C. self-rising flour
1 tsp. vanilla
2 C. pecans, finely chopped
Heat oven to 350 degrees. Lightly grease and flour a 9- by 13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes. Sprinkle with powdered sugar.
Chocolate N' Oat Bars
Source: Rose Rideout, Nacogdoches County
1 C. quick cooking oats
1 C. unsifted flour
3/4 C. firmly packed light brown sugar
1/2 C. butter, softened
1 (14 oz.) can sweetened condensed milk
1 C. chopped nuts
1 (6 oz.) pkg. semi-sweet chocolate morsels
Preheat oven to 350 degrees. Spray 13- by 9-inch baking dish with baking spray. Combine flour, oats, sugar and butter; mix well.
Reserve 1 cup, press remaining mixture in pan. Bake 10 minutes. Pour condensed milk evenly over crust. Sprinkle with nuts and chocolate morsels. Top with remaining oat mixture. Press down. Bake 25 to 30 minutes. Cool.
Seven-Layer Cookies
Source: Rose Rideout, Nacogdoches County
1/2 stick butter
1 (7 oz.) can coconut
1 (6 oz.) pkg. butterscotch morsels
1 C. chopped pecans
1 C. graham cracker crumbs
1 (6 oz.) pkg. chocolate chips
1 can Eagle Brand milk
Melt butter in 9- by 13-inch pan. Sprinkle cracker crumbs evenly over butter. Layer next four ingredients evenly over crumbs. Spoon milk over top of layers. Bake at 350 degrees for 30 minutes. Cool and cut into bars.
Orange Slice Bars
Source: Rose Rideout, Nacogdoches County
1/2 C. butter
2 C. firmly packed brown sugar
4 eggs, beaten
2 C. all-purpose flour
1 lb. candy orange slices, finely chopped
1 C. chopped pecans
1 C. powdered sugar
Combine butter and brown sugar, stir in eggs, mix well. Add flour, chopped orange slices and pecans; stir until well blended. Pour batter into a well greased 15- by 10- by 1-inch jellyroll pan. Bake at 350 degrees for 25 minutes. Cool 15 minutes in pan; cut into 2 inch squares. Cool completely, remove from pan and roll in powdered sugar.
Crock Pot Cola Ribs
Source: E.M., Nacogdoches County
E.M. noted, "This is a good make ahead recipe."
6 lbs. spare ribs
1 1/4 C. brown sugar, firmly packed
4 tsp. pickling spice
1 tsp. salt
1/2 C. cola, not diet
2 tsp. dry mustard
1/2 C. ketchup
Water to cover meat
Cut ribs apart, place in crock pot, cover with water and add salt and spice. Cover and cook 6 hours on low. In a separate bowl, mix together brown sugar and mustard. Drain liquid off ribs, place in a shallow dish and sprinkle with sugar mixture. Cover. Refrigerate overnight. In the morning, combine ketchup and cola in a small bowl. Pour over ribs. Grill or broil until heated through and browned. Yield: 6 to 8 servings.
Onion Rings
Source: Reta King, Garrison
1 C. flour
1 tsp. sugar
1 tsp. salt
1/8 tsp. baking powder* (see note below)
1 slightly beaten egg
3/4 C. ice water or beer
2 T. salad oil
Mix well. Add water or beer by tablespoon if batter gets too thick.
* Omit baking powder if using beer as liquid.
Deep fry in your favorite way.
Trivia
Deborah Edgmon e-mailed: "The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread," is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie. In the United States, many popular mass-produced sliced breads are actually Pullman loaves; the slices of such breads are frequently square, with four flat (uncurved) crusts.
One theory of the origin of the name, "Pullman," is that the word was derived from a resemblance between the loaf (or its pan) and the Pullman railway car. Some bread companies reinforce this connection by printing the image of a Pullman railcar on their bread wrappers. Another theory states that the Pullman loaf acquired its name because the cuboid shape of the loaf made it easier to store onboard railway dining cars. In contrast to the cuboid-shaped Pullman loaf, the oval-shaped loaves of the past did not lend themselves to maximizing the storage space in confined on-train cooking areas."
Reta King, of Garrison, e-mailed: "Pullman Loaf: Named after the famous Pullman Railway Coach of the United States. It was similar to the Pullman coach in that it was baked in a long, narrow, deep-walled pan. Usually baked with white flour it was usually used as a sandwich bread."
New trivia: What is a club steak?
Monthly contest
Every reader who submits a recipe request, correct trivia answer prior to the answer's publication, and/or recipe share to What's Cooking? will be entered in a monthly drawing for a prize. The next contest drawing will be June 30, from all readers who have submitted recipe shares and/or recipe requests received through noon June 30. Submission address information is found at the end of this week's column.
If you have a great cook or local-flavor cookbook to recommend, favorite recipe to share, a recipe request, suggested idea, question, cooking tip, story idea, or answer to a recipe request, please write: Carol Kimbrough, P.O. Box 631719, Nacogdoches, Texas 75963-1719 or e-mail whatscookingcolumn@yahoo.com. Please include your name, address, phone number and e-mail address (if applicable). Readers who submit a recipe request and/or recipe share will be entered into a monthly drawing for a cooking-related prize. Please note if you do not want your name published. Winner names will be published. Carol Kimbrough is a contributing writer.
