If you're craving authentic North Carolina Southern-style baby back ribs, I've got you covered. Here's a recipe that pairs tender ribs with a homemade vinegar-based barbecue sauce: Baby Back Carolina Style BBQ Pork Ribs Ingredients:
1 rack of baby back pork ribs
Barbecue Ribs Rub:
1/4 cup dark brown sugar (packed)
1 tablespoon paprika
1/2 tablespoon regular table salt
1/2 tablespoon garlic powder
Barbecue Ribs Sauce:
1 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes (adjust to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Massage the dry rub into the ribs generously, coating both sides.
Wrap the ribs in plastic wrap and refrigerate (preferably overnight) to let the flavors meld.
Prepare your grill for indirect heating (fire on one side only).
Grill the ribs over indirect heat for about 4 hours or until very tender. Baste with the mustard sauce during the final 30 minutes.
For the barbecue sauce, combine all ingredients in a slow cooker and let it cook until you're ready to eat.
Serve the ribs with the barbecue sauce on the side.
Ingredients: 175g unsalted butter, softened 150g caster sugar 2 large eggs 1 tsp vanilla extract 150g self-raising flour 25g cocoa powder 1/4 tsp bicarbonate of soda 75ml buttermilk 1 tbsp red food colouring 1 tbsp white wine vinegar
Directions: Preheat your oven to 180°C/160°C Fan and line a 2lb loaf tin with parchment paper. In a large mixing bowl, beat together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract. Sift in the flour, cocoa powder, and bicarbonate of soda, and fold in gently until combined. Mix together the buttermilk, red food colouring, and white wine vinegar in a separate bowl. Gradually add the wet ingredients to the cake batter, folding gently until smooth. Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time:
If you're from up North or almost anywhere else for that matter finding great pizza can be a challenge for those who don't wanna travel. Here is a tried and true recipe for great New Haven. Style pizza in your own kitchen. Certainly! Here's a recipe for homemade New Haven-style pizza, known for its rich tomato flavor, spicy oregano, and thin, crispy, slightly charred crust. Let's get started:
Dough Ingredients:
2 cups all-purpose flour
2 cups bread flour (for extra elasticity)
1 package yeast (regular, rapid-rise, or pizza-specific yeast)
2 tablespoons Mediterranean sea salt
1 large tablespoon malt (or 3 teaspoons sugar)
2 2/3 cups slightly warm purified water
3.5 tablespoons olive oil
Sauce Ingredients:
1 can of whole San Marzano Italian Tomatoes (for authentic taste)
Dough Instructions:
Mix the all-purpose flour and bread flour.
Add the yeast, sea salt, malt (or sugar), and mix well.
Gradually pour in the warm water while mixing.
Add the olive oil and knead until you have a smooth dough.
Let the dough rise until it doubles in size.
Sauce Instructions:
Open and strain the tomatoes.
Pulse the tomatoes to a coarse consistency using a blender or food mill.
Taste and season with salt as needed.
Baking Instructions:
Preheat your oven to the highest temperature possible with a pizza stone or steel inside.
Roll out the dough to about 1/8" thickness.
Spread the sauce over the dough, leaving the edges clear for the crust.
Bake until the crust is crispy and slightly charred.
Remember, the key to New Haven-style pizza is in the quality of the tomatoes and the char on the crust. While you might not achieve the exact char of a coal-fired oven at home, getting your oven as hot as possible will get you close¹. Enjoy your homemade New Haven-style pizza!
Unsalted butter: 2 tablespoons, cut into small pieces
Refrigerated pie crusts: 2 (for top and bottom)
Egg: 1, beaten (for egg wash)
Turbinado sugar: As needed (for sprinkling on crust)
Instructions:
Prepare the Oven and Pie Crusts:
Preheat your oven to 375°F (190°C). Take the refrigerated pie crusts out of the fridge and let them sit at room temperature to make them easier to handle.
Make the Peach Filling:
In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until the peaches are well coated and the mixture becomes juicy.
Assemble the Pie:
Unroll one pie crust and gently roll it out to fit into a 9-inch pie plate. Transfer the peach filling into the crust and dot the top with butter pieces. Unroll the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.
Add Finishing Touches:
Brush the top crust with the beaten egg and sprinkle generously with turbinado sugar. Cut slits in the top crust to allow steam to escape during baking.
Bake the Pie:
Bake in the preheated oven for about 55 to 60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with foil.
Here's a Southern Corn Fritters recipe that will delight your taste buds. These golden, crispy fritters are perfect for breakfast, lunch, or dinner. Let's get cooking!
Southern Corn Fritters
!Corn Fritters
Ingredients:
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 (14.5 oz) can cream-style corn
1 egg, slightly beaten
1/2 to 1 cup canola oil (or any cooking oil)
Instructions:
In a large bowl, sift together the flour, baking powder, and salt.
Mix in the cream-style corn and beaten egg until well combined.
Heat the canola oil in a large skillet over medium heat.
Drop spoonfuls of the batter into the hot oil. Flatten each fritter to form a circle.
Fry for about 2 minutes on each side or until golden brown.
Drain the fritters on paper towels.
Serving Suggestions:
These corn fritters are delightful served with:
Butter and maple syrup
Honey
Sorghum
Enjoy them as a side dish, snack, or even as a sweet breakfast treat!
These fritters are so sweet and delicious, and they'll melt in your mouth. Feel free to adjust the recipe by adding diced sweet onion or shredded sharp cheddar cheese for extra flavor. Enjoy! 🌽❤️
Clayton Living Southern Kitchen 🍌 Here's a delightful recipe for Banana Pudding Cheesecake that combines the creamy richness of cheesecake with the classic flavors of banana pudding:
Ingredients:
1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans
1/4 cup butter, melted
3 ripe bananas, mashed
1 tablespoon lemon juice
1/4 cup light brown sugar
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
Whipped cream (for garnish)
Sliced bananas and vanilla wafers (for garnish)
Instructions:
Prepare the crust: Mix vanilla wafer crumbs, chopped pecans, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool completely.
Make the banana mixture: Combine lemon juice and mashed bananas in a small saucepan. Stir in brown sugar and cook until the sugar dissolves.
Create the cheesecake filling: Beat the cream cheese until smooth. Gradually add granulated sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract and the banana mixture.
Assemble: Pour the filling into the prepared crust. If desired, line the sides of the pan with vanilla wafers.
Bake: Place in the oven and bake at 350°F (175°C) for 45 to 55 minutes, or until the center is almost set. Run a knife around the edge to loosen and prevent cracking. Cool before removing the rim.
Garnish: Once cooled, decorate with whipped cream, sliced bananas, and vanilla wafers.
Chill: Refrigerate for at least 4 hours, or until firm.
Here's a delightful recipe for Banana Pudding Cheesecake that combines the creamy richness of cheesecake with the classic flavors of banana pudding:
Ingredients:
1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans
1/4 cup butter, melted
3 ripe bananas, mashed
1 tablespoon lemon juice
1/4 cup light brown sugar
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
Whipped cream (for garnish)
Sliced bananas and vanilla wafers (for garnish)
Instructions:
Prepare the crust: Mix vanilla wafer crumbs, chopped pecans, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool completely.
Make the banana mixture: Combine lemon juice and mashed bananas in a small saucepan. Stir in brown sugar and cook until the sugar dissolves.
Create the cheesecake filling: Beat the cream cheese until smooth. Gradually add granulated sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract and the banana mixture.
Assemble: Pour the filling into the prepared crust. If desired, line the sides of the pan with vanilla wafers.
Bake: Place in the oven and bake at 350°F (175°C) for 45 to 55 minutes, or until the center is almost set. Run a knife around the edge to loosen and prevent cracking. Cool before removing the rim.
Garnish: Once cooled, decorate with whipped cream, sliced bananas, and vanilla wafers.
Chill: Refrigerate for at least 4 hours, or until firm.
Enjoy your homemade Banana Pudding Cheesecake! It's a perfect dessert that marries the comfort of banana pudding with the indulgence of cheesecake. For a no-bake version or other variations you can explore different recipes online.
Here's a delightful recipe for Southern Style Apple Fritters that you can try at home:
**Ingredients:**
- 2 large apples, peeled, cored, and chopped
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 eggs
- 2 tablespoons butter, melted
- 3/4 cup milk
- 2 teaspoons vanilla extract
- Oil for frying
**For the Glaze:**
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Batter:**
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract, mixing well.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- Fold in the chopped apples.
2. **Fry the Fritters:**
- Heat oil in a deep fryer or large skillet to 375°F (190°C).
- Carefully drop spoonfuls of batter into the hot oil. Do not overcrowd the pan.
- Fry until golden brown on both sides, about 2-3 minutes per side.
- Remove the fritters with a slotted spoon and drain on paper towels.
3. **Make the Glaze:**
- While the fritters are cooling, whisk together the powdered sugar, milk, and vanilla extract to create a glaze. The mixture should be thick but pourable.
- Drizzle the glaze over the warm fritters.
Serve these warm, crispy apple fritters with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness. Enjoy your homemade Southern delight!
This southern fried chicken recipe is a family favorite. It can either be cooked in a deep fryer or pan-fried. Whichever way you choose, you won't be disappointed.
You don't have to soak the chicken in the buttermilk overnight but it is the key to great southern fried chicken recipe. It adds so much flavor and makes the chicken extremely moist and tender.
Here's what you'll need:
1 Whole Fryer, cut-up (I like to cut each chicken breast in half so that they will cook all the way through without burning.
For the brine: 2 cups of buttermilk 2 Tablespoons kosher salt 1/2 teaspoon black pepper
For dipping the chicken:
2 eggs 1/4 cup Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)
For coating the chicken
2 cups of all-purpose flour 1 Tablespoon kosher salt 1 teaspoon of Accent 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground sage 1/2 teaspoon paprika 1/2 tsp ground coriander 1/4 tsp ground thyme 1/4 tsp garlic powder1 gallon size Ziploc freezer bag Peanut Oil for frying
Here's what you need to do:
Combine the buttermilk, 2 Tablespoons salt and the pepper. Place the chicken parts in a glass baking dish. Pour the buttermilk mixture over the chicken. Turn to make sure that each piece of chicken is thoroughly coated. Cover with plastic wrap and refrigerate for at least a couple of hours but preferably overnight. After the chicken has finished marinating, pour the chicken and buttermilk brine into a colander to drain off the buttermilk. Allow to sit for about 15-20 minutes to drain and warm up a bit. In a large (gallon size) plastic Ziploc bag, combine all of the coating ingredients (flour, salt, accent, pepper, cayenne pepper, sage, paprika, coriander, thyme and garlic powder). Mix well. In a shallow dish, mix together the eggs and the hot sauce, set aside. Drop the chicken pieces, one or two pieces at a time, directly into the flour mixture (don't put it in the egg mixture just yet, that will come in a minute). Shake off excess and place on a baking sheet or plate until all pieces have been coated with flour. Next, dip each piece of flour coated chicken into the egg mixture. Return to the flour mixture and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on a plate or shallow baking dish for about 15 minutes so that the "crust" will stick to the chicken.
Heat peanut oil to 350 degrees F.
If using an electric deep fryer, follow the manufacturers' directions.
If using a dutch oven, fill with 6 to 12 cups but no more than 2/3 full of peanut oil.
If pan-frying, you'll need a heavy bottom skillet (I recommend cast iron) with about an inch of oil.
Slowly drop the chicken in the HOT oil starting with the dark meat first. Don't get in a big hurry putting in the chicken because you don't want to lower the temperature of the oil too quickly as this will cause your chicken to soak up the oil and be greasy (not a good thing). The temperature of the oil is going to drop to about 300° or so once you put your chicken in. This is the temperature that you want to try to maintain while the chicken cooks. Fry 3 to 4 pieces of the chicken at a time for 12 to 15 minutes, or until each one is golden brown. Be sure to turn the chicken halfway through the cooking time so that each piece cooks evenly.
Remove the chicken to a rack, paper towels or brown paper bags to drain for about 5 minutes. Put the finished chicken onto a shallow baking sheet and put in a preheated 225°F oven to keep warm while the other pieces are frying.
The cooking times will vary but as a general rule: (These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)
13-14 minutes for dark meat
10-12 minutes for white meat
I hope you enjoy this family favorite fried chicken recipe!
Prep: 45 min. + standing Cook: 15 min. Makes 3 dozen
Ingredients: 25 cups all-purpose flour (about 8 pounds) 1 large egg 2 tablespoons unflavored gelatin 1/2 cup cold water 2 cups sugar 1 cup light corn syrup 3/4 cup hot water 2 teaspoons vanilla extract 1 pound dark chocolate candy coating, melted Candy coating disks, multiple colors, melted
Directions Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2 n. apart; set aside.
In a small bowl, sprinkle the gelatin over cold water. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining 1/2 cup corn syrup.
Pour into a large bowl. Add gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set. Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.
Test Kitchen Tips: Silicone egg molds are available and can be used instead of the flour. Editor's Note: For safety reasons, we recommend that you discard the egg and all of the flour.
Candy Thermometers We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Ingredients:
Ingredients:
Dough Ingredients:
Full Recipe 
Ingredients:
Ingredients:
For the brine: