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CRANBERRY NUT BREAD

Cranberry Nut Bread - TSLCThis Cranberry Nut Bread made with fresh cranberries is one of my favorite Christmas breads.  I love this bread with coffee during the holidays or just anytime.  It can be frozen without the topping and keeps well for several days in the refrigerator with the topping.  Just reheat in the microwave for breakfast or anytime you want a treat. The fresh cranberries really make this bread.

BREAD:

2 cups all-purpose flour

3/4 cup white granulated sugar

1/4 cup brown sugar

1 teaspoon orange zest

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter or 1 stick or 8 tablespoons, melted

1/4 cup sour cream

3/4 cup buttermilk

1/2 cup orange juice

1 teaspoon vanilla extract

2 eggs

1 cup chopped fresh cranberries

1 cup nuts, chopped (walnuts or pecans)

In a large bowl whisk together the flour, sugars, orange zest, baking powder, salt and baking soda.  Add the melted butter, sour cream, buttermilk, orange juice, vanilla extract and eggs mixing well with a spoon. Fold in the cranberries and nuts.  Spray two 8 x 5 loaf pans with cooking spray or one 9 x 5 and bake in preheated 350 degree oven 40 to 45 minutes. (I like to make two smaller loaves because I give one of them away or you can make the one larger loaf)

TOPPING:

3/4 cup powdered sugar

3 tablespoons milk

1/2 teaspoon vanilla extract (Optional)

Whisk together and drizzle over bread. Can add more sugar or more milk to get the consistency you like.

Your friends and family will love this bread.  Enjoy!

You might also like my recipe for Apple Cranberry Bread that uses dried cranberries.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

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TOP THREE RECIPES FROM LAST WEEK

Easy Christmas Divinity, Crock Pot Cabbage, Potatoes and Smoked Sausage and Hash Brown and Sausage Breakfast Casserole topped the chart last week for our top three recipes.   I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Easy Christmas Divinity - TSLC

Easy Christmas Divinity

Crock Pot Cabbage, Potatoes and Smoked Sausage - TSLC

Crock Pot Cabbage, Potatoes and Smoked Sausage

Hash Brown and Sausage Breakfast Casserole

Hash Brown and Sausage Breakfast Casserole

Our new cookbook, Sweet Things,  makes the perfect Christmas Gift! Click here to purchase: http://thesouthernladycooks.com/about/shop/

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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CROCK POT SWEET POTATOES, PINEAPPLE AND CRANBERRIES

Crock Pot Sweet Potatoes, Pineapple and Cranberries - TSLC - CopyThis recipe for Crock Pot Sweet Potatoes, Pineapple and Cranberries is a perfect dish for any holiday meal and easy to make.  We like this anytime and not just during the holidays.  It is a combination of sweet and sour that is something different for your dinner table.

3 large sweet potatoes, peeled and cubed

1 1/2 cups fresh cranberries (could use frozen)

1 medium apple, peeled and chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup brown sugar

1 (20 ounce) can pineapple chunks, drained (reserve 1/2 cup of the pineapple juice)

2 tablespoons butter

1 cup walnuts or pecans, toasted

Place sweet potatoes, cranberries and apple in crock pot.  In a bowl whisk together the ground cinnamon, nutmeg, brown sugar and 1/2 cup of reserved pineapple juice.  Pour over the sweet potatoes, cranberries and apple. Toss to cover well.  Add butter to crock pot.  Place drained pineapple chunks in refrigerator to add later.  Cook on low for 6 to 7 hours or high for 4 hours. Stir to cover with juices a couple times.  About an hour before recipe is done, add the drained pineapple and toss with juices to cover.  Toast nuts by placing a single layer of nuts on a microwave-safe plate and nuke them for 1-minute intervals until they become crunchy. Sprinkle on top of your dish before serving.  Makes about 6 to 8 servings.  Enjoy!

Check out our new cookbook, Sweet Things, for all kinds of goodies. Makes a great gift for the cook in your family.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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SOME TIPS ON MAKING HOMEMADE CANDY

Candy Making TipsDo you like making gifts at home for your friends and family or just enjoy homemade better than store bought anytime?  Here are a few handy tips on making candy you might find useful.  If you are an accomplished candy maker, pass this on to a friend or family member that could use the information.

Candy making can be simple with just a few tips on how to get started and the process in general.  First of all, read your entire recipe and assemble all your ingredients and equipment. This is important because candy making requires constant attention and you may not have time during the cooking process.

Make sure you are using pure cane sugar and not something with an additive. 

Invest in a good candy thermometer.  If you already have a candy thermometer you can test it for accuracy by bringing a pan of water to a boil and checking the reading on your thermometer. It should read 212 degrees F.  If your thermometer is off remember how many degrees it was off when testing your recipe.  Attach your thermometer to the side of the pan and do not let the bulb touch the bottom or sides for an accurate reading.

If you do not have a candy thermometer you can test candy by using the cold water method.  This method requires dropping about a half teaspoon of liquid from your cooking pot into a bowl of cold water (not ice water) to see if it makes a soft ball or hard ball. Some recipes will say cook to soft ball stage, hard ball stage or until syrup forms a thin thread, etc.  The following is a list of the different stages, what each stage means and the temperature for each stage.

Thread Stage – 230 -235 F – Syrup forms a thin thread

Soft Ball Stage- 235 – 240 F – Syrup forms a soft ball in cold water

Firm Ball Stage – 245 – 250 F  Syrup forms a ball that holds its shape but is still sticky

Hard Ball Stage – 250 – 265 F Syrup holds shape

Soft Crack Stage – 270 – 290 F Can be stretched between your fingers and separates into hard threads

Hard Crack Stage – 300 to 310 F Syrup will solidify but will separate into hard brittle threads

Caramel Stage – 320 – 335 F Syrup will become a light golden color when you drop it onto a plate

Use a wooden spoon when making candy because it won’t get hot during the cooking process

Clear, cool days are best for making candy. Rain and humidity can prevent candy from setting up.

Unsalted butter is better than margarine to use in candy making.

Doubling candy recipes can cause failure, especially fudge recipes.

Store candy in an airtight container in a dry, cool place.  Do not store different types of candy in the same container. This will cause the flavors to combine. Do not store hard candy and soft candy together.  Moisture from the soft candy will cause your hard candy to soften and get sticky.  Most candy will keep in an airtight container up to 3 weeks and will freeze for up to 1 year.

When making fudge, stir continuously over medium high heat until reaches boiling stage.  Once boiling do not stir until reaches done time. Remove fudge from heat and let cool to 110 degrees before beating to prevent candy from becoming grainy.  Score fudge while still warm with a sharp knife to make it easier to cut once cooled.

Easy recipe for dipping chocolate:

1 tablespoon shortening (not butter)

8 ounces solid chocolate

Melt together either on stove or in microwave. Use for dipping.

I hope you found something here to help you with your candy making.  Good luck and Enjoy!

Click for some great candy recipes from The Southern Lady Cooks.

Check out a list of other food tips on this site.

Check out our new cookbook, Sweet Things, for all kinds of goodies. Makes a great gift for the cook in your family.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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