Ingredient: flour

Buffalo Wings

This isn’t a family recipe, I got it from a friend many years ago.  Its very good, but I don’t make them near often enough.

Print Recipe
 Buffalo Wings
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Instructions
  1. In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
  2. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
  3. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
  4. Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil for 13 minutes, turning once or twice.
  5. Drain chicken on paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
  6. Repeat with remaining chicken.
Recipe Notes

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce ratio:

  • Mild: Use ¾ cup butter and ¼ cup hot sauce
  • Hot: Use ¼ cup butter and ¾ cup hot sauce
Share this Recipe
 

Gibblet Gravy

Several Christmases ago, I watched my grandmother (Jean) make the gibblet gravy for the turkey. And of course, there’s no measuring of anything, so just keep adding stuff until it looks and tastes right. Over the the years, she passed off various cooking duties to other people, but this was pretty much the last recipe she did herself, largely since everyone else was busy fixing all of the other food.

Print Recipe
 Gibblet Gravy
Course Sauces & Gravies
Servings
Ingredients
Course Sauces & Gravies
Servings
Ingredients
Instructions
  1. Boil the turkey gibblets. Cut them up and set aside.
  2. Strain some of the broth from the turkey into a small pot and heat it on the stove.
  3. Add salt and pepper to taste. Stir in 3-5 big spoonfuls of flour a little at a time.
  4. Depending on how much turkey broth is used, add about 1/2 of the can of chicken broth.
  5. Add in the chopped gibblets, celery, and onion.
  6. Stir continuously on high heat until it thickens.
Share this Recipe
 

Sugar Cookies

A staple at Auntie’s house, she was famous all around for her sugar cookies.  She made sugar cookies so often, the kids at her church called her “The Cookie Lady”.

Print Recipe
 Sugar Cookies
Course Dessert
Cuisine Dessert
Servings
Ingredients
Course Dessert
Cuisine Dessert
Servings
Ingredients
Instructions
  1. In a large bowl, combine butter, vegetable oil, and granulated sugar and beat until creamy.
  2. Add powdered sugar, vanilla, and eggs. Mix well.
  3. In a small bowl, sift together baking soda, flour, cream of tartar, and salt.
  4. Add to ingredients in the large bowl and mix well.
  5. Cover dough and refrigerate for at least two hours (or over night).
  6. Roll dough into 1-inch balls and roll in the colored sugar and/or sprinkles.
  7. Flatten on a lightly greased cookie sheet. Preheat oven to 350° and bake until edges are light brown (about 12 minutes).
  8. Let the cookies cool slightly before removing from the cookie sheet.
Share this Recipe
 

Buttermilk Pie

My grandmother’s Buttermilk Pie is my all-time, hands-down, favorite dessert. I’ve given this recipe to I don’t know how many people and everyone has loved it. One of my best friends tell me this recipe got her accepted into her husband’s family.

Print Recipe
 Buttermilk Pie
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour (ish)
Servings
pies
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour (ish)
Servings
pies
Ingredients
Instructions
  1. Mix dry ingredients.
  2. Mix liquid ingredients, then add to dry ingredients. Use a hand mixer to make the custard nice and smooth.
  3. Pour into an unbaked pie crust(s) and bake at 350° for about an hour, or until the custard has firmed up and does not slosh when you move the pie pan.
Share this Recipe