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Firefly Books - Country Cooking Made Easy

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Book:
Country Cooking Made Easy
Author:
Firefly Books
Publisher:
Lightning Source Inc
Genre:
Books / Home and family
Year:
2014
Rating:
3 / 5
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Country Cooking Made Easy: summary, description and annotation

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A comprehensive collection of delicious, nutritious homemade recipes. Country Cooking Made Easy offers a wealth of healthy, delicious and easy-to-make dishes for every meal -- comfort food at its best. The collective wisdom of generations of inspired country cooks is gathered here in this comprehensive cookbook of over 1000 simple, family-favorite recipes. These recipes are tried-and-true treasured classics with easy-to-follow directions that make cooking a pleasure. The collection includes a variety of fresh and satisfying dishes for breakfast, lunch, snack time and dinner, including such favorites as: Old-Fashioned Chicken Pot Pie Gingerbread Waffles Orange Pecan Muffins Tomato and Basil Tart Squash Blossom Soup Shrimp and Avocado Salad Mushroom Barley Casserole Steak and Kidney Pie Chili for Twenty Roast Pork Stuffed with Apples and Prunes Roast Mustard Lamb Linguini with Zucchini al Pesto Swiss Chard Pickles Apricot Jam Amandine Chocolate Buttermilk Cake Grandma Marions Coconut-Oatmeal Cookies Sour Cream Peach Pie. Gleaned from the kitchens of expert country home cooks dedicated to the celebration of country food, these easy-to-make, good-to-eat recipes are guaranteed to please the whole family.

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Country Cooking Made Easy - photo 1

Breakfast - photo 2

Breakfast Snacks - photo 3

Breakfast Snacks Blueberry-Bran-Wheat Germ Muffins - photo 4

Breakfast & Snacks

Blueberry-Bran-Wheat Germ Muffins These muffins passed my daughters test and - photo 6

Blueberry-Bran-Wheat Germ Muffins

These muffins passed my daughters test and she does not care for bran or wheat germ. We thought they were great really moist and flavorful.

Ingredients

3 eggs

1 cup brown sugar

cup oil

2 cups buttermilk

1 tsp. vanilla

1 cup wheat germ

1 cup bran

2 cups flour

2 tsp. baking powder

2 tsp. baking soda

tsp. salt

1 cups blueberries

Directions

Beat eggs well, add sugar and beat, then add oil, buttermilk and vanilla and mix well. Stir in wheat germ and bran.

In smaller bowl, combine flour, baking powder, baking soda and salt, then stir in blueberries. Pour into liquid Ingredients and stir until just mixed. Spoon into greased muffin cups and bake at 400F for 20 to 25 minutes.

Makes 24 muffins.

Sandy MacLennan

Aunt Nells Hush Puppies

Light and flavorful, crispy outside and moist inside, these hush puppies are quick and easy to make.

Ingredients

1 cup cornmeal

1 tsp. baking soda

1 cup flour

2 Tbsp. sugar

1 clove garlic, crushed

1 egg

1 large onion, chopped

1 cup buttermilk

fat for frying

Directions

Combine all Ingredients. Let rise for 30 minutes. Drop by tablespoonsful into deep hot fat and fry until golden brown.

Makes approximately 18 hush puppies.

Carolee Gosda

Virginia Corn Muffins

My grandmother from Tennessee taught me this recipe why she called it Virginia Corn Muffins, I dont know.

Ingredients

1 cup white cornmeal

cup flour

cup sugar

5 tsp. baking powder

tsp. salt

1 egg

cup milk

2 tsp. oil

Directions

Mix together cornmeal, flour, sugar, baking powder and salt. Beat together egg, milk and oil. Quickly stir liquid into dry Ingredients. Place in 12 greased muffin cups and bake at 375F for 25 minutes.

Makes 12 muffins.

Ruth Ellis Haworth

Banana Muffins

Ingredients

1 cup white sugar

cup butter

1 egg, beaten

1 cup mashed bananas

1 cups flour

1 tsp. baking soda

tsp. nutmeg

tsp. vanilla

salt

Directions

Cream sugar and butter, then add egg and mix well. Add bananas and flour. Dissolve baking soda in 1 Tbsp. hot water, then add to creamed mixture along with nutmeg, vanilla and salt. Spoon into greased muffin cups and bake at 350F for

20 minutes.

Makes 12 muffins.

Ann Coyle

Oat Muffins

I first made these when I was 10, and I make and enjoy them to this day. They are light muffins with an even, spongy texture.

Ingredients

1 cup rolled oats

1 cup buttermilk

1 cup flour

1 tsp. baking powder

tsp. baking soda

1 tsp. salt

cup brown sugar

1 egg, beaten

cup oil or melted butter

Directions

Soak oats in buttermilk for 1 hour. Combine flour, baking powder, baking soda, salt and sugar and mix well. Stir egg and oil into oat mixture. Make a well in dry Ingredients, pour in liquid and stir quickly until just mixed. Pour into greased muffin cups and bake at 400F for 20 minutes.

Makes 12 muffins.

Faye Cassia

Grandmas Scottish Potato Scones

On all of her visits, Grandma would take leftover potatoes from the day before and make us potato scones to have hot, slathered with butter, as a bedtime snack. Our tasters thought these scones were good enough to warrant purposely cooking extra potatoes.

Directions

Mash cold potatoes well on well-floured surface. Knead in as much flour as potatoes will absorb. Add salt to taste. Roll out to -inch thickness and cut into large circles. Quarter circles and cook on slow griddle, turning when lightly flecked with brown.

Eat hot with butter or honey.

Lesley-Anne Paveling

Upside-Down Rhubarb Muffins

Our Vermont tester says, These muffins are terrific not too sweet, with a good combination of tastes and textures.

Ingredients

1 cup finely chopped rhubarb

cup melted butter

cup packed brown sugar

cup soft butter

cup sugar

1 egg

1 cups flour

2 tsp. baking powder

tsp. salt

tsp. nutmeg

cup milk

Directions

Beat eggs well, add sugar and beat, then add oil, buttermilk and vanilla and mix well. Stir in wheat germ and bran.

Combine rhubarb, melted butter and brown sugar in small bowl and mix well. Place in

12 greased muffin cups.

Beat together butter, sugar and egg until fluffy. Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten, then spoon on top of rhubarb mixture.

Bake at 350F for 20 to 25 minutes. Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out. Serve warm.

Makes 12 muffins.

Joan Airey

Orange Pecan Muffins

Ingredients

1 cup buttermilk

cup melted butter

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