Blog
August 29, 2011
Creamy Cheese Grits
5 Cups Water
1 Tsp Salt
1 ¼ Cups Grits
1 Cup Cheddar Cheese, shredded
1 Cup Monterrey Jack Cheese, shredded
½ Cup Half and half
1 Tbl Butter
¼ Tsp Pepper
*Can substitute parmesan cheese for any or all cheeses
Bring 5 cups water and salt to boil. Gradually whisk in grits and bring to a boil. Simmer, stirring occasionally, 10 minutes or until thickened. Stir in cheeses and remaining ingredients and stir until cheese is melted and mixture is blended. Yield: About 12 servings
August 22, 2011
Frank’s Banana-Almond-Coconut Coffee Cake
Preheat oven to 350F.
½ cup vegetable oil
1 cup sugar
2 eggs
1 ¼ cup buttermilk
½ tsp salt
2 ¼ cups self-rising flour
1 tsp vanilla extract
½ tsp almond extract
2-3 ripe bananas, mashed
½ cup sliced almonds
½ cup shredded coconut
Mix wet ingredients with the sugar. Mix in flour and then fold in almonds and coconut. Pour into a greased and flour-dusted 9×11 baking pan and bake about 20-25 minutes or until a wooden pick comes out clean. Let cool before cutting into squares.
Provencal Tomato Soup with Rice
2 lbs tomatoes
2 medium onions, halved and sliced
1 medium carrot, coarsely grated
1 celery rib, finely chopped
4 large garlic cloves, finely chopped
3 strips fresh orange zest, finely chopped
1 tsp finely chopped fresh thyme
¼ teaspoon fennel seeds
1 bay leaf
3 tbl olive oil
2 tbl tomato paste
3 cups water
1 ¾ cups chicken broth
¾ tsp salt
¼ tsp black pepper
pinch crumbled saffron threads
2 tsp sugar
¼ cup long grain white rice
2 tbl chopped fresh flat-leaf parsley
¼ cup chopped fresh basil
Cut a shallow X in the bottom of each tomato with a sharp paring knife. Black tomatoes in bathes of 2 or 3 in a 5 to 6 quart pot of boiling water for 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes. Cook onions, carrot, celery, garlic, zest, thyme, fennel seeds and bay leaf in oil in a 3 quarter heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened—about 5 minutes. Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron and sugar. Simmer, uncovered, stirring and breakup up tomatoes with a spoon occasionally—about 20 minutes. Stir in rice and simmer, uncovered, until rice is tender—10 to 20 minutes. Discard bay leaf and stir in parsley, basil and salt to taste. Serves 4-6.
Thank you from The Folks in the Tower
Hospitality is the art of making others feel welcome, comfortable, and at home. It’s the talent for spready warmth and kindness that will be remembered always. Your hospitality was all this–and so much more. We will return!
Thank you from Memphis Family
We send our sincere appreciaiton and warmest thanks to Lee, John, Libby and Frank and the other wonderful folks who made our stay at Lindsay House so memorable.
Thanks for Your Hospitality
Note from Knoxville Guests: Thanks for your hospitality. It was warm and wonderful–just like you! We thank you for the wonderful, caring hospitality you provide. We enjoyed our time at Buckhorn and look forward to our next visit.
Blackberry Chocolate Spice Cake
Unsweetened cocoa
1 (18.25 oz) package devil’s food cake mix
1 (3.4 oz) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 Tbl vanilla
1 tsp chocolate extract
½ tsp almond extract
2 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 (3.5 oz) bittersweet dark chocolate candy bars with orange and spices, chopped
1 (21 oz) can blackberry pie filling
2 (16 oz) cans chocolate fudge frosting
Garnish—fresh blackberries
Servings: 12
Preheat oven to 350F. Grease 2 (9 inch) round cake pans and dust with cocoa. Set aside. Beat cake mix and next 11 ingredients a low speed for 1 minute. Beat a medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans. Bake at 350F. for 30 to 32 minutes or until a wooden pick comes out clean. Let cool in pans on wire racks for 10 minutes. Remove from pans to sire racks, and cool completely—about 1 hour. Wrap and chill cake layers for about an hour. Slice cake layers in half horizontally to make 4 layers. Place l layer, cut side up, on cake plate. Spread one-third of blackberry filling over cake.
Repeat twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Drizzle remaining filling over top of cake, letting it drop down sides of cake. Cover and chill in fridge until read to serve. Just before serving, garnish with fresh blackberries.
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