Fresh Cherry Cobbler

Fresh Cherry Cobbler
  1. ½ cup butter
  2. 1 cup all-purpose flour
  3. 1 cup white sugar
  4. 1 teaspoon baking powder
  5. 1 cup milk
  6. 2 cups pitted sour cherries
  7. ¾ cup white sugar
  8. 1 tablespoon all-purpose flour
  1. Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
  2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
  3. Place cherries into a bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
  4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Little Dipper

Crab Dip
1/4 lb jumbo lump crab, picked
cream cheese
sour cream or mayonnaise
garlic powder
celery salt or celery leaves
fresh basil
1 Tbs Worcestershire sauce
Parmesan cheese

1 8-ounce package cream cheese, cubed
1⁄4 cup of whipping cream
2 tablespoons grated Parmesan cheese
2 tablespoons diced pimento
2 teaspoons of finely chopped onion
1 teaspoon Worcestershire sauce
1⁄2 teaspoon thyme
1⁄4 teaspoon garlic salt
1⁄2 of a 10-ounce box frozen chopped spinach,thawed and drained

Combine cream cheese and whipping cream in greased Little Dipper™ Warmer.Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients.Cover and heat for 30 minutes. Serve with raw vegetables, crackers or bread pieces.

1 8-ounce package cream cheese, cubed
1⁄4cup of milk
1⁄2 of a 2 1⁄2ounce package sliced dried beef, diced
1⁄4 cup chopped pecans
2 tablespoons chopped green onion
1 clove garlic, minced

Combine the above ingredients in order, as they are listed above in greased Little Dipper™ Warmer. Cover and heat until cheese is melted, 30 to 60 minutes. Serve with raw vegetables, crackers or bread pieces.

1 teaspoon butter or margarine
6 1-ounce chocolate candy bars with almonds, broken
1 cup miniature marshmallows
2 tablespoons milk
1⁄3cup whipping cream

Rub stoneware with butter. Place candy bars, marshmallows and milk in the Little Dipper™ Warmer. Cover and heat, stirring every 15 minutes until melted and smooth. Gradually add whipping cream. Cover and continue heating for 30 minutes.Serve with bite-sized pieces of pound cake, marshmallows or fruit.

1⁄2 of a 16-ounce can of refried beans
1⁄2cup (2 ounces) shredded Cheddar cheese
1⁄4 cup Mexican salsa
1⁄3 green chili pepper, chopped (optional)

Combine all ingredients and place in the Little Dipper™ Warmer. Cover and heat 30 to 60 minutes or until cheese is melted. Serve with tortilla chips or corn chips.

1 6-ounce jar marinated artichoke hearts, drained and chopped
1⁄3 cup sour cream
1⁄3 cup mayonnaise
1⁄2 cup grated Parmesan cheese
1 tablespoon diced pimento

Combine all ingredients in the Little Dipper™ Warmer. Cover and heat 30 to 60minutes or until hot. Serve with tortilla chips.

Aunt Hazel’s Hearth Bread

Aunt Hazel's Hearth Bread
  1. 4 cups flour
  2. 1 1/2 cups water
  3. 3/4 stick margerine
  4. 2 Tbs sugar
  5. 1 tsp salt
  6. 1 Tbs yeast
  1. Mix together until stiff, light, and fluffy. Use a spoon to start then by hand.
  2. Fold every 10 minutes for 4 times or 40 minutes.
  3. After last fold put in bread pan and rise 1 hour.
  4. Bake 375F for 45 minutes until golden brown.


  1. 1 pint heavy cream
  2. 3 Tbs lemon juice
  1. heat cream
  2. add lemon juice
  3. cool
  4. poured into a cheese cloth lined colander
  5. set into a shallow pan or dish
  6. chill for 1 or 2 days


  1. 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  2. 1 cup (156g) cornmeal
  3. 1/4 cup (50g) sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 1/2 to 3/4 teaspoon salt, to taste
  7. 1 1/4 cups (283g) lukewarm milk
  8. 4 tablespoons (57g) unsalted butter, melted and cooled
  9. 1/4 cup (50g) vegetable oil
  10. 1 large egg
  1. Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
  2. Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
  4. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
  5. Spread the batter into the prepared pan, or scoop into the muffin tin.
  6. Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
  7. Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
  1. Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.
  2. If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.

Lemon Ricotta Cake

Lemon ricotta cake
  1. 1/2 cup or 1 stick unsalted butter, room temperature
  2. 3/4 cup caster sugar
  3. 1 teaspoon vanilla extract
  4. 3 large eggs
  5. 3 tablespoons lemon juice, freshly squeezed
  6. Zest of 1 lemon
  7. 1 cup plain flour
  8. 2 teaspoons baking powder
  9. 1 cup ricotta
  10. 1/4 cup milk
  11. 1 cup heavy cream
  12. 1/2 cup mascarpone
  13. mascarpone substitute (
  14. 1 16 oz block of cream cheese
  15. 1/2 cup sour cream
  16. 1/4 cup heavy whipping cream
  17. Blend until smooth
  18. )
  19. powdered sugar
  20. fresh raspberries
  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with butter and line the bottom with parchment or baking paper.
  2. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
  3. Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
  4. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean (caution ignore the fact the cake appears wet and wobbly in the middle. Use the toothpick!). Leave cake to cool completely in cake pan.
  5. Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened.
  6. To serve, dust cake with powdered sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries.
Lemon Ricotta Cake is in the middle.

Pickled Eggs & Beets

Pickled Eggs & Beets
  1. 2 1-pound cans tiny whole beets, drained with juices reserved
  2. 1 small onion, halved and thinly sliced into half-moons (optional)
  3. 8 hard-cooked eggs, peeled
  4. 1 cup 1/2 cup sugar
  5. 1 cup beet juice
  6. 3/4 cup apple cider vinegar
  7. 1-1/2 teaspoons salt
  8. dash of pepper
  9. 2 bay leaves
  10. 12 whole cloves
  1. Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
  2. In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using.

Sweet Potato Casserole

Sweet Potato Casserole
  1. 1/4 cup unsalted butter, melted
  2. 1/4 cup brown sugar, packed
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 teaspoon ground allspice
  7. 4 pounds sweet potatoes, peeled and diced
  8. 1 1/2 cups miniature marshmallows
  1. In a medium bowl, whisk together butter, brown sugar, cinnamon, vanilla, nutmeg and allspice.
  2. Place sweet potatoes into a 4-qt slow cooker. Stir in butter mixture.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
  4. Top with marshmallows. Cover and cook on low heat for an additional 5-10 minutes, or until melted.
  5. Serve immediately.

rib roast

Rib Roast
  1. 1 (3 – 18LB) Prime rib roast (18LB was full rack, 7 ribs)
  2. onion powder
  3. garlic powder
  4. chopped garlic
  5. dried rosemary
  6. salt
  7. black pepper
  1. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Our oven's lowest temperature is 170°F
  2. Make a dry rub with salt, pepper, onion powder, garlic powder. Rub on meat.
  3. Place roast, with fat cap up in a large roasting pan.
  4. sprinkle chopped garlic and rosemary around meat.
  5. Add 1/2 cup water.
  6. Cover, place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  7. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
  8. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
  1. I like a minimum of 4 ribs which weighs ~ 10 lbs.
  2. The middle stays medium rare while the edges are medium.

turkey salad

turkey salad
  1. 1 lb turkey meat
  2. 1/2 cup mayonnaise
  3. 2 stalks celery
  4. 1/2 t dill weed
  5. 1/4 cup onion
  6. 1/4 cup parsley
  7. salt and pepper to taste.
  1. grind or food process everything but the turkey
  2. add the turkey last trying not to mush it