Bacon - Jans Real Southern Recipes

It Aint Fancy, just good eatin
Simple cookinfor folks whojustwant good food.
By Jan Bacon
Introduction

I decided to create Jans Real Southern Recipes because I want to share Real Southern food, not fancy, just good eatin from recipes that my family and I haveenjoyed over the years.

Through this cookbook, I want to give hope to people who do not have experience in cooking. This cookbook will help you cook meals that actually taste good. This book is for people who want to cook something easy to prepare, is economical, and makes youthe star of your own kitchen.

I hope to bring delight to you in what you have cooked and delight to someone else in the meals you prepare. Cooking with love stirred in.
A special thanks to my family and friends who taught me many of these RealSouthern Recipes.
From my Real Southern kitchen to yours!
Jan Bacon (Yep that really is my last name!) Who knew?
Jans Real Southern Home Cookin Recipes Why save the best for last ? Let me give you the last course of a meal FIRST sincemost people want to eat dessert first anyway! Ha!

Aunt Dots Pound CakeIngredients:

2 Sticks Butter (let sit out of refrigerator until softened)
cup shortening
2 cups Sugar
3 cups Cake Flour
1 tsp. Vanilla extract

tsp. lemon extract (if desired)st4 eggs ( let the eggs come to room temperature too- take out of refrigerator as you 1gather these ingredients)
1 cup of whole Milk (put the vanilla extract & lemon extract in now) (so you dont forget)1 tsp. baking powder ( this in a little can at the grocery store)
tsp. salt

Now the fun part. Show the love now when you are mixing these ingredients!

Get a fairly large bowl and cream the butter, shortening and sugar adding One egg at a time while mixin these ingredients together. (Use a hand mixer or one of those fancymixers.
Now mix the dry ingredients together- the flour, salt & baking powder.
SLOWLY add the dry ingredients to the cream mixture ALTERNATING with the milk. This part is some of the secret to the cake turning out so wonderful.

Bake at 325 degrees for 1 hours. Make sure you do not over bake or it will come out dry. (It is better to be a little under baked than to risk having a dry cake. Enjoy.

Pecan Doilies
Ingredients:
You will need at least two maybe three mini muffin pans to make these yummy treats. Go ahead and set your oven for 325 degrees while you are preparing the recipe.

CRUST:
One pkg cream cheese (use 4 -5oz.)One stick of butter (not margarine)1 cup plain flour (all purpose)
Dash of salt
FILLING:
to 1 cup broken (chopped) pecans1 egg
cup light brown sugar
1 tsp. vanilla extract

Dircections:Crust: (This is the secret to the Doilies tastin so good!)
Let the butter and cream cheese come to room temp. (Leave out of the refrigerator for at least 30 min.)
Once the butter and cream cheese have softened take the flour and mix it with thebutter and cream cheese- (this makes the crust) Mix it really well together- so you donot see any flour chunks. Add your dash of salt to the flour.
CHILL THE CRUST FOR 15 to 30 min. in the refrigerator. (Leave it in one big ball or goahead & roll out small size balls that will fit in the mini-size cup cake pans) cover it in thebowl you have it in with a hand /clean dish towel.
While the crust is chilling in the refrigerator, its time to make the filling.
The Filling:
Get a medium size bowl and beat (with a wire wisk) the egg, brown sugar, butter, vanilla extract and chopped pecans together. Set aside and go back to making your crust.

Take the crust ball out of the refrigerator and pinch off pieces make into a round balland press with your thumb or pointer finger into the mini muffin pans. (No shortening or Pam spray necessary in your muffin pans because the cream cheese has enoughgrease in the crust.) Mold it into the mini muffin pans or if you find mini size cupcakepapers use these. (I found that they work great)! Then PRESS dough in the middle with your finger to make a hole. Continue pressing around the edges of the mini muffin cups(This so you can add the filling).

Now fill each muffin cup with a teaspoon full of the pecan filling mixture. (They may not take the entire spoonful though)

BAKE AT 325 degrees for 30-35 minutes. (depends on how hot your oven gets- I always go a little less than the time the baking time allows) (Go with the 30 min. time)Let cool before removing from the muffin pans. (Use a spoon to remove the doilies goaround the edges digging a little to lift out) be careful not to break them!

If you have more filling left over after filling each muffin cup then repeat crust directions until you make as many as you want. Or if you have more crust make morefilling and repeat process. Enjoy your goodies!
Fruit Cobbler

Want an inexpensive & easy to make dessert? (But rich in taste ?)Then this is for you.(Not fancy, just good eatin)
Set your oven at 350 degrees

Bake for 30-45 minutes depending on how hot your oven gets (some vary).When the crust on top starts looking a little golden then its time to take it out of theoven.

Ingredients:

1 cup Sugar
1 cup Flour (self-rising) (If you like your cobbler to be more cakie add a little more flour)
2/3 cup milk (give or take a bit)
stick butter (not margarine) (sometimes I add a little more butter in.)
1 can of your favorite fruit pie filling (say cherry, or blackberry or blueberry or peach or apple)Cherry is my familys favorite.

Directions:
Melt the butter in the bottom of the baking dish you plan to use ( I usually use a corningdishware ) Melt the butter by putting it in a bowl in the microwave no more thanapprox. 12 to 15 seconds(make sure not to burn the butter in this process). Then pour the melted butter into the baking dish. Set aside.

In a bowl mix the sugar, milk and flour together it will look like pancake batter, thenpour it into the baking dish that you have the melted butter sitting in. Now open your can of fruit filling and add it in the CENTER of your batter mixture in the baking dish.

Bake at 350 degrees for approx. 30-45 minutes. Enjoy sweeties!
You can make it an extra treat by serving with vanilla ice cream if you choose. ( This is added by Jan.)
Oatmeal Raisin Cookies
Set your oven to 350 degrees.
Ingredients:

1 cup (2 sticks of butter) softened not margarine.
1 cup firmly packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 cups all purpose flour
1 tsp. baking soda
tsp. salt
1 tsp. cinnamon
3 cups Oatmeal (quick or uncooked) Plain
1 cup raisins (brown ones or white/clear ones)
1 cup wal-nuts or pecans (chopped) if you want nuts in the cookies.

Directions:
Beat together butter and sugar until creamy then add your eggs and vanilla extract tomixture- beat well(these are the wet ingredients). In a separate bowl combine your flour, baking soda, salt and cinnamon mix well (these are the dry ingredients) now addthis to the wet ingredients. Now stir in the oatmeal, raisins and nuts mix well.

Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for only 10 to12 minutes. When ready let cool for about 2 minutes and then remove from your bakingsheet. ( Everyonelikesacookie? Enjoy! )

Mamas
No Bake Oatmeal Chocolate Cookies
Ingredients:

Have some waxed paper on hand.
2 cups Sugar
cup Milk
1 stick of butter (not margarine)
1 tablespoon cocoa powder or use small bag chocolate chips cup Peanut Butter
1 teaspoon vanilla extract
3 cups Oatmeal (quick oats)
Pecans or wal-nuts (chopped) if desired, about 1 cup

Directions:

Melt sugar, milk, butter & cocoa then boil for ONE minute only. Remove from the heat add the remaining ingredients and spoon onto waxed paper to cool.
Oh, this is so easy! Good eatin.
Mama Bacons