Recipe Blog

In A Pinch

Peach Upside Down Cake

Posted by Callies Biscuits on

The girls and I bake every Sunday and each week they get to choose the dessert we make. This cake is inspired by Mama's pineapple upside down cake. Since we have an abundance of local peaches, we put a twist on the original dish. 

Peach upside down cake keeps well and can even be served in the morning as coffee cake. It's just as good served at room temperature-perfect for picnicking!

Peach Upside Down Cake

Ingredients

    - 12 tablespoons (1 1/2 sticks) butter, at room temperature - 3/4 cup packed light brown sugar - 4 peaches - 1 1/2 cups all-purpose flour - 1/2 teaspoon ground cinnamon - 2 teaspoons baking powder - 1/4 teaspoon kosher salt - 1 cup white sugar - 1/2 cup whole milk - 2 large eggs - 1 tablespoon maple syrup - 1 teaspoon pure vanilla extract

Instructions

    1. Preheat the oven to 350°F 1. Melt 4 tablespoons of the butter in a 9-inch cast iron skillet. Remove from the heat and stir in the brown sugar Slice the peaches 1/2 think. Making a circular patter, place the slices flat side down to cover the bottom of the skillet. 1. Whisk together the flour, cinnamon, baking powder, and salt in a large bowl. In another bowl, heat the remaining 8 tablespoons butter and the white sugar with a handheld mixer until a pale lemon colored. In a third bowl, combine the milk, eggs, maple syrup, and vanilla. 1. Add the butter mixture to the flour mixture and mix on low speed. Stir in the milk mixture until a smooth batter forms. Pour the batter over the peaches and level with a spatula. 1. Bake 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean and the top is golden brown and does not jiggle. 1. While hot, flip the cake onto a plate for presentation.


      Lowcountry Tomato Pie

      Posted by Callies Biscuits on

      My California in-laws don't often indulge in Southern food. They say that it's too heavy, and I can understand that (to some degree!). In fact, trying to lighten up some of my Southern favorites has led to some of my best recipes. Little by little, with slight modifications to the traditional ingredients and methods, I am winning them over.

      This recipe is a great example of everything in moderation. It uses lighter Italian cheeses, olive oil, and half the mayonnaise of the typical recipe. Do be sure to drain the tomatoes with a sprinkling of salt for at least 30 minutes so the pie is firm rather than liquidy.

      Lowcountry Tomato Pie

      Ingredients

        - 2 recipes Mama's Butter Piecrust (find recipe on page 147 of my cookbook) - 6 large tomatoes (2 pounds) - 1/4 teaspoon kosher salt - 1/2 cup mayonnaise - 6 tablespoons olive oil - 1 cup grated Parmesan cheese - 1/2 cup grated Pecorino Romano cheese - Freshly ground black pepper - 4 green onions, minced (white and green parts) - 15 fresh basil leaves, torn into small pieces

      Instructions

        1. Roll out and fit half the dough into a 9-inch pie dish. Trim the edges. Pre-bake at 400°F according to the instructions. Remove to a cooling rack and reduce the oven temperature to 350°F. 1. While the crust bakes, peel and core the tomatoes. Slice or chop the tomatoes and sprinkle with the salt. Drain in a colander for at least 30 minutes. 1. Combine the mayonnaise, olive oil, Parmesan, and Romano. 1. When the bottom piecrust has cooled, spread one-third of the mayonnaise mixture evenly in the bottom of the crust. Scatter one-third of the tomatoes in a layer and sprinkle with pepper, one-third of the green onions, and then one-third of the basil. 1. Repeat the layers 2 more times, starting with the mayonnaise mixture and finishing with the basil, or until all the ingredients are used. 1. Roll out the other crust and place on top. Crimp the bottom and top crusts together. Use the tip of the knife to make a few slits for steam to escape. 1. Bake 35 to 45 minutes, until the top is golden. Let cool slightly before cutting.

          Don’t forget to peel your tomatoes! I use a serrated peeler, like the Messermeister Peeler. It so easy to use and you’ll never need another peeler again. - Carrie

          Mama's Sour Cream Banana Pudding

          Posted by Callies Biscuits on

          My grandmother Rebecca, who we called Mama, made her banana pudding almost every week for a sweet treat. Her five boys and all of her grandchildren absolutely loved when she made it. Simple, Southern, and some of the best comfort food! 

          Mama's Sour Cream Banana Pudding

          Ingredients

            - 2 (3.4 ounce) packages instant vanilla pudding - 2 cups cold milk - 1 (8 ounce) container sour cream - 1 (8 ounce) container frozen whipped topping - 3 to 4 bananas - 1 (11 ounce) box vanilla wafer cookies

          Instructions

            1. Combine the pudding and milk and whisk by hand for 2 minutes, or until thickened. Whisk in the sour cream. Set aside 1/2 cup of the whipped topping and whisk in the rest. Mix well. 1. Cut the bananas into 1/4-inch-thick slices. 1. Spread 1/3 of the pudding mixture in a 2-quart casserole dish. Cover the surface with a layer of wafers, flat side up. Top each wafer with another, rounded side up. Place a banana slice on top of each wafer pair. Fill in the spaces between the cookies with sliced bananas. 1. Repeat with another layer of the pudding, wafer pairs, and banana slices. 1. Repeat with the remaining pudding, wafer pairs, and banana slices. Top with the reserved whipped topping. 1. Cover and refrigerate over-night.

              Try to purchase name brand ingredients for this recipe rather than generic brands. The better quality pudding and cookies make a difference. - Carrie

              Naughty Eggs

              Posted by Callies Biscuits on

              My husband loves deviled eggs. Although I tried to make myself like them, I was never a big fan. I added fiery pimento cheese, and now I crave them! I call these devilish creations "naughty eggs." They have become part of our regular spring and summertime repertoire. I recommend investing in a Tupperware egg tray if you are a deviled egg lover. These naughty eggs are easy to make and with the Tupperware container, you can pop them in the cooler and take them to the beach or out on the boat!

              Naughty Eggs

              Ingredients

                - 12 eggs - 1/2 cup mayonnaise - 3/4 cup Callie's Fiery Pimento Cheese - Kosher salt and freshly ground pepper - 1/3 cup thinly sliced green onions and chopped pimentos for garnishing

              Instructions

                1. Boil the eggs for 5 to 7 minutes then peel. 1. Cut the eggs in half length-wise. Remove the yolks and place in a bowl. Place the whites on a platter or deviled egg dish. 1. Add mayonnaise and pimento cheese to the yolks. Season with salt and pepper. Fluff with a fork. 1. Spoon the filling into a resealable plastic bag, cut off one bottom corner of the bag and pipe the yolk mixture into the centers of the whites. 1. Garnish your naughty eggs with green onions or pimentos.

                  Once you try “naughty” eggs, you won’t go back!

                  Fall is for Fires—Outside Entertaining

                  Posted by Callies Biscuits on

                  Wow, I can't believe it is already Halloween. I love decorating and helping my girls with their costumes, but my favorite thing about this time of year is the entertaining. You simply can't beat boots, bonfires, and a bowl of chili! My friends and I came up with a creative way to make chili even better. We call it the Frito™ Pie. The kids love Frito™ Pie because they can serve themselves. If you use waxed paper bags there isn't much clean up. Chili is great-serve it on hot dogs, in Frito™ Pie, or on its own with any toppings.

                          

                  Little League Chili

                  Ingredients

                    -1 tablespoon vegetable oil
                    -1 1/2 pounds ground beef
                    -1 pound ground pork
                    -2 tablespoons chili powder
                    -2 tablespoons Worcestershire sauce
                    -1 tablespoon hot sauce
                    -2 teaspoons minced garlic
                    -1 teaspoon dry mustard
                    -1 teaspoon garlic powder
                    -1 teaspoon onion powder
                    -1 1/2 cups ketchup
                    -3/4 cup yellow mustard
                    -3 tablespoons water

                  Instructions

                    1.Heat the oil on medium heat in a deep cast-iron skillet or large saucepan.
                    1.Brown the meat, using the back of the spoon to break it into little pieces.
                    1.Add the remaining ingredients and stir well.
                    1.Reduce the heat to low and simmer 30 minutes, or until thickened.

                  Frito™ Pie

                    -A bag of Fritos™ Original Corn Chips
                    -1/2 cup warm chili
                    -1/2 cup shredded cheddar cheese
                    -2 tablespoons chopped onion
                    -1 tablespoon chopped jalapeños
                    -Any toppings you and your guests might enjoy (tomatoes, sour cream, diced avocado, shredded lettuce, sliced radishes, and more!)
                    -Grab a bowl or a waxed paper bag, fill it with Fritos, Little League Chili, and the toppings of your choosing. Enjoy!

                    This dish is full of flavor and takes hardly any work. Perfect side dish for weeknight supper or for your next dinner party!

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