Chocolate Brownies

Check our Lucky 32 Southern Kitchen Blog Post – Road Trips and Picnics!

3/4 cup All Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 pound Semi-Sweet Chocolate Chips
1 ¾ cups Packed Brown Sugar
5 Eggs
1 tbsp Vanilla Extract
1/4 cup Melted Unsalted Butter
1 cup Chopped Walnuts (optional)

Preheat oven to 350 degrees. In a mixing bowl, blend flour, baking powder and salt. In a double boiler, melt the chocolate chips, while stirring. In a mixing bowl, combine brown sugar, eggs and vanilla. Mixture should turn light brown in color when done (about 5 minutes on medium speed). Add melted chocolate and melted butter to egg mixture and then add that mixture to the flour mixture, blending well with a spatula. Add walnuts, stirring to incorporate. Pour mixture into a greased pan. Bake in 350 degree oven for about 20 minutes.
Makes – 6 large brownies

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Chocolate Bourbon Pecan Pie

6 each Eggs
1/2 pound Brown Sugar
1 cup Karo Syrup
1/2 cup Half & Half
10 oz Pecan Pieces
1/2 pound Chocolate Chips
1/2 cup Maker’s Mark Bourbon
1 each Pie Crust
1 tsp Oil (to coat pan)

Pre-heat oven to 350 degrees. In a large mixing bowl, whip eggs until creamy yellow. Add sugar, syrup and half & half. Blend until all ingredients are blended and mixture is smooth. Mix in pecans, chocolate chips and bourbon. Lightly coat a springform pan with oil. Cover outside of pan with foil. Place pie crust in pan and gently press dough out to coat bottom and sides of pan. Make sure pie dough does not have any holes, so that filling doesn’t leak out. Pour filling into prepared pan. Place pan on a baking sheet, bake in hot oven for two hours. Cool pie before cutting. Serve warmed with ice cream or whipped cream.

Makes: 10 slices

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Cappuccino Cheesecake Cups

4 Large Ceramic Mugs
Oreo Cookie Crumb (see recipe)
Cappuccino Cheesecake Base (see recipe)
Whipped Cream

Ladle 2 oz of cheesecake base into a cappuccino cup. Top base with ¼ cup of Oreo crust prep. Spread crust to evenly distribute, and press crust down gently until level on top. Gently ladle 2 more oz cheesecake base on top of crust. Place cappuccino cup in oven pan. Pour hot water (from the tap) into the pan until water is 1” from the top edge of the cappuccino cups. Place in preheated 350-degree oven and bake for 40 minutes. Remove from Oven and remove cheesecakes from water bath. Cool on rack in refrigerator. When cool, wrap with plastic wrap individually until ready to serve. Use within 3 days of preparation.

Yield: 1 Serving

CAPPUCCINO CHEESECAKE BASE

1 lb Cream Cheese1/3 cup Granulated Sugar
2 cups Espresso
2 Fresh Eggs
4 tsp Heavy Whipping Cream
4 tsp Copa De Oro – Coffee Liqueur
1 tsp Pure Vanilla Extract
1 tsp Corn Starch

Place cream cheese, sugar, and eggs in mixer and blend until well mixed. In a separate bowl, mix cornstarch together with heavy cream until smooth. Add cream cornstarch slurry and all remaining ingredients to mixer and blend until smooth. Scrape edges with a rubber spatula and blend again.

OREO COOKIE CRUMB

1 Cup Oreo Cookie Crumbs
4 tsp Melted Butter

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Candied Pecans

2 cups Pecan Pieces – Finely chopped
4 tablespoons Unsalted Butter
4 tablespoons Dark Brown Sugar
1 ½ teaspoons Vanilla Extract
½ teaspoon Ground Cinnamon

Heat a sauté pan. Add butter. Add nuts, brown sugar, vanilla and cinnamon.
Cook until crunchy texture is achieved.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Apple Bread Pudding

1/2 lb Challah Bread (Stale) cut into small cubes
(actually any bread will do but Challah is rich and makes great bread pudding)
2 tbsp Butter
3 tbsp Brown Sugar
1/2 lb or more Apple slices
3-4 Eggs (3 sm or 4 lg)
1 1/3 cup Half & Half
1/2 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
pinch Nutmeg
2/3 cup Granulated Sugar

Pre-heat convection oven to 350 degrees. Sauté apples in butter and brown sugar until soft – set aside. In a large mixing bowl add eggs, half & half, vanilla, cinnamon, nutmeg, and sugar. Combine with whisk until sugar is dissolved. Add bread cubes and stir vigorously for 5 minutes breaking up bread. Fold in cooked apple mixture. Place a smaller mixing bowl on top of bread to weight down. Let soak for at least an hour, stirring occasionally to make sure all bread gets soaked. (Optional) For finer texture at end of soaking, you can stir vigorously until about ½ of mixture is consistency of oatmeal. Grease baking pan. Pour bread mixture into pan and bake in 350-degree oven for 45 mins to 1 hour or until tester comes out clean. Cool.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Smoked Salmon Tartare

4 oz Sliced Smoked Salmon
2 tbsp Heavy Cream
2 tbsp Chopped Fresh Dill

Cut salmon into thin strips and then cut strips again into very tiny cubes. (Hand chopping is best. The fish will become mushy and over-processed in a food processor.) Gently toss the chopped salmon with the cream and dill until it is well blended. Serve on a chilled plate with a fresh dill garnish and toast rounds.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Smoked Ham & Cheese Dip

6 oz Smoked Ham, such as Hormel’s Cure 81 Ham
2 oz Smoked Mozzarella Cheese
4 oz regular Mozzarella Cheese
4 ½ tbsp grated Parmesan Cheese
2 ¼ pounds Cream Cheese
1 1/8 tsp Garlic Powder
1 1/8 cup Sour Cream
2 ¼ tbsp Regular Mustard
2 ¼ tbsp Worcestershire Sauce
¾ tbsp chopped fresh Parsley
2 ¼ tbsp chopped Scallions, plus garnish

Pre-heat oven to 400° F. Cut ham and mozzarella cheeses into 1-inch chunks. Process ham, mozzarella, and Parmesan in a food processor until it is smooth and well blended. Add all other ingredients and continue processing until dip is smooth and well blended. Pour dip into a large casserole dish and place in hot oven. Cook until top is slightly brown and puffy and dip is hot throughout. Serve with crackers and garnished with chopped scallions.

Makes: 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

She-Crab Soup

5 cups Whole Milk – (warm)
1 tbsp Butter
¾ cups finely minced Celery
2/3 cups Leeks
1 Pt Heavy Whipping Cream
½ tsp Nutmeg
¼ tsp White Ground Pepper
½ tsp Cayenne Pepper
½ tsp Worcestershire Sauce
1 tsp Dry Cooking Sherry
1.5 oz Crab Base **
1/2 cup Liquid Roux (to thicken) *
¾+ lb Claw Crab Meat
3 oz Crab Roe

Warm milk on double boiler or pan – be sure not to scald. (This can be done while doing next step) Finely mince the celery and green onions. Sauté the celery and onion in a skillet. Add spices, Worcestershire, heavy cream and crab base. Bring to simmer and add hot milk. Bring to simmer again and add roux, whisking constantly. Return to boil, and turn off heat. Add crab roe and lightly crumbled crabmeat. Stir gently, serve or store for later use.

Makes: 2+ quarts

* Liquid White Roux – Diluted Roux (1 part Roux 1 part water)

Roux can be purchased or made. See your favorite basic cookbook or search on web for recipe. More info on Roux at: www.gumbopages.com

** Crab base – can be purchased at food stores or ordered online at www.soupbases.com.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Sausage Cheddar Balls

Sausage Cheddar Balls with Beet Ketchup

¾ pound Pork Sausage (mild or hot)
1 cup All Purpose Flour
¼ tsp Salt (or to taste)
1 tbsp Unsalted Butter
2 oz Cream Cheese
½ cup grated Sharp White Cheddar

In a bowl, cut butter into flour and salt. Add sausage and incorporate well. Add cheeses and incorporate well. Portion mixture with a ¾ ounce scoop and place ball on a sheet tray. Bake in 350 degree oven for about 15-20 minutes.

Makes 35 sausage balls

Beet Ketchup

1 ½ pounds Roasted Beets (red & gold)
1 1/3 cup Brown Sugar
5 tbsp White Vinegar
1 cup Apple Cider Vinegar
1 cup Water
1 tbsp Kosher Salt, or to taste
1 tsp Juniper Berries
1 tsp Whole Cloves
1 tsp Whole Allspice
½ tsp Granulated Garlic
½ tsp Granulated Onion

Combine all ingredients in a sauce pot and simmer for one hour or until beets can be pureed in a food mill. Remove from heat and allow to cool slightly. Process through a food mill. Allow to sit in the refrigerator overnight. Process mixture in a blender in small batches. Force resulting puree through a very fine hole strainer.

Yield – 1 quart

Roasted Beets

3 pounds Beets, red & golden
1/3 cup Water
Kosher Salt

Place beets on a sheet tray, add water and sprinkle with salt. Cover tray with foil and roast in 350 degree oven for 1 -1 ½ hours (skin should slip off). Remove from oven and immerse in cold water. Peel and in half from north pole to south pole and then slice into half moons about ¼ inch thick.

Yield – 1 ½ pounds

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pimento Cheese

Check our Lucky 32 Southern Kitchen Blog Post – In Praise Of The True Southern Watermelon

1/3 cup Mayonnaise
1 tsp Lemon Juice
1/2 pound Aged Cheddar – grated
1/4 pound Roasted Red Peppers – diced

Add mayonnaise and lemon juice to a mixing bowl. Whisk with a wire whisk until well combined. Add grated cheddar cheese and diced roasted red peppers. Mix with a kitchen spoon until ingredients are evenly distributed.

Yields about 1 1/2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.