DaneyDuke Posted February 2, 2008 Report Share Posted February 2, 2008 It doesn't have to be something that was made or eaten on the show. Apple Betty 4 cups thinly sliced apples 1/4 cup orange juice 3/4 cup all-purpose flour 1 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 pinch salt 1/2 cup butter Preheat oven to 375F degrees. Lightly grease a 9 inch pie plate. Mound sliced apples in the pie plate, then sprinkle with orange juice. In a medium bowl - mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples. Bake in preheated oven for 45 minutes. Serve warm. Quote Link to comment Share on other sites More sharing options...
RogerDuke Posted February 2, 2008 Report Share Posted February 2, 2008 All I know how to fix is roadkill Daney but I really like this idea you have here. I wish I could remember that recipe for crawdad bisque.Seriously, I have an Uncle Jesse recipe that I'll look up. It's from a Dukes of Hazzard book that came from England and came out in the early 80s....and we thought BoJamesDuke was the best thing to come from England. Quote Link to comment Share on other sites More sharing options...
BoJamesDuke Posted February 2, 2008 Report Share Posted February 2, 2008 It came from England?! Dang why wasn't I born earlier?! lol Quote Link to comment Share on other sites More sharing options...
RogerDuke Posted February 3, 2008 Report Share Posted February 3, 2008 Shucks, those books are buried in my cedar chest. I'll get them out tomorrow. Maybe someone can tell me how rare they are. I've always wondered about them because I've never seen any other ones like 'em. Quote Link to comment Share on other sites More sharing options...
DaisyMaeDuke Posted February 3, 2008 Report Share Posted February 3, 2008 That is soooo cool Roger! Quote Link to comment Share on other sites More sharing options...
RogerDuke Posted February 5, 2008 Report Share Posted February 5, 2008 I found them. They're called Dukes of Hazzard "Annuals" The older ones were published by Grandreams in London England and the newer ones were published by Purnell Publishers from Paulton Bristol (is that in England?) The older ones were printed in Holland and the newer ones were made in Italy. Two of the 5 that I own have recipies in them. When I get more time, I'll post Uncle Jesse's Baked Beans and Daisy's Terrific Truffles. Quote Link to comment Share on other sites More sharing options...
DaisyMaeDuke Posted February 5, 2008 Report Share Posted February 5, 2008 too cool Quote Link to comment Share on other sites More sharing options...
RogerDuke Posted February 5, 2008 Report Share Posted February 5, 2008 I got Tom Wopat's autograph on one of them. There's a picture of him riding a Yamaha motorcycle and I had him sign that page. He seemed surprised to see the picture. Quote Link to comment Share on other sites More sharing options...
RogerDuke Posted February 6, 2008 Report Share Posted February 6, 2008 Here's Uncle Jesse's recipe for baked beans from the 1983 Dukes of Hazzard "Annual" by Purnell Publishing.Ingredients needed PER PERSON3 slices bread, butter, mustard, 1 egg, 225g (7.94 oz) can of baked beans, 1 teaspoon Worcestershire sauce, 3 chipolata sausagesDIRECTIONS: Butter the bread on both sides, spread one side with mustard and cut each slice into 4 triangles. Arrange the pieces, with mustard side facing inwards, overlapping around the edge of an individual ovenproof dish. Beat the egg(s) in a bowl, stir in the beans and Worcestershire sauce and turn the mixture into the center of the bread. Arrange the sausages on top then bake the dish at 190 C (350 F) for 20-30 minutes or until the sausages are brown and the bread crispy. Serve with a salad. Quote Link to comment Share on other sites More sharing options...
Garrett Duke Posted February 7, 2008 Report Share Posted February 7, 2008 That's neat that you got Tom's autograph and that book sounds interesting and has good recipes in it!This should be an interesting thread - too bad I don't have much cooking skill or recipes. Quote Link to comment Share on other sites More sharing options...
LoriDavenport Posted February 7, 2008 Report Share Posted February 7, 2008 FINALLY!! A thread that I can learn from LOL I love to cook, absolutely adore it. I have a lot of my family's recipes boxed away in my room lemme drag em out and Ill post some. Quote Link to comment Share on other sites More sharing options...
morgan Posted February 7, 2008 Report Share Posted February 7, 2008 I don't like cooking but I like to prepare sweet and cakes, and I'm quite good in that, so there a very simple cake that you can make when you have old bread and don't know what to do with it:(for the weight i use italian measure unit, so "g" is for gram, "l" for litre)150 g of stale bread1/2 l of milk80 g of butter1 egg150 g of sugarcurrants and/or candied fruit as you wantalmond or pine-seedcocoagrate the bread and put it in a recipient with butter and very hot milk; when it's cold, add the sugar, the egg and mix. then add currants, candied-fruits, almond or pine-seed, and cocoa.cook it for 25-30 minutes (it depends from your oven) Quote Link to comment Share on other sites More sharing options...
DaneyDuke Posted February 10, 2008 Author Report Share Posted February 10, 2008 Those sound yummy, morgan. Very kewl, Roger you have those annuals. Quote Link to comment Share on other sites More sharing options...
North_of_Border1 Posted February 26, 2008 Report Share Posted February 26, 2008 I have a few easy recipes. I'll start with the easiest. I got this recipe from Woman's Day magazine but it sounds like something uncle Jesse would make. Fast, easy and can feed two hungry Dukes boys when served the bisque.It's called 2-ingredient no-knead beer bread.2 2/3 cups self-rising flour (not cake flour)12 oz beer (a bottle) freshly opened.- Put flour in a bowl and add beer. Stir with a rubber spatula just until flour is moistened completely.- Scrape in lightly greased 9 x 5 x 3 in. loaf pan and bake for 50 to 55 minutes in 375F oven until top is slightly browned and pick inserted near center comes out clean.- Cool in pan on rack for 5 minutes then turn out on rack to cool completely.I just made one and I will taste it tomorrow for breakfast. I'll tell you how it is. They say it makes great toast.If anyone is interested I also have other very easy recipes like a fabulous chicken in wine sauce recipe from actor/TV host Evan Farmer, Pâté Chinois (Shepherd's pie) Quebec style and a pretty good macaroni and cheese recipe from a NHL player. Oh and Frittata (omelette) made with leftover pasta. Quote Link to comment Share on other sites More sharing options...
North_of_Border1 Posted February 26, 2008 Report Share Posted February 26, 2008 Shucks, those books are buried in my cedar chest. I'll get them out tomorrow. Maybe someone can tell me how rare they are. I've always wondered about them because I've never seen any other ones like 'em.You got me curious so I Googled Dukes of Hazzard Annual and there are a few for sale here and there. Mostly on British sites and the British side of Ebay and Amazon. They sell for about 4 to 5 GPB or8 .00 $to 10.00$ US each.Do yours look like these:www.angelfire.com/.../products.html Quote Link to comment Share on other sites More sharing options...
RogerDuke Posted March 7, 2008 Report Share Posted March 7, 2008 Here's the recipe for "Daisy's Terrific Truffles" from Purnell Publishing's Dukes of Hazzard "Annual" from 1985.You'll need:For the truffles:225g (8 oz) sponge cake crumbs50g (2 oz) walnuts, toasted hazlenuts, or almonds (finely chopped) 3 tablespoons cocoa powder4 tablespoons set honey1-2 tablespoons orange juiceFor the cocoa: cocoa powder or drinking chocolate or desiccated coconut(This amount of mixture makes 24 truffles) Directions:1) Put all the ingredients together in a large mixing bowl2) Work everything together until you have a firm even mixture. You might find it easiest to start with a wooden spoon, then use your clean hands as the mixture becomes firmer. 3) Divide the mixture into 44) Out of each section of mixture make 6 small balls, rolling them in your hands until they are nicely rounded.5) Roll the balls in your chosen coating6) Chill in the fridge for a few hours before eating. Daisy likes to serve these truffles for Halloween but they're good any time of year!!! Quote Link to comment Share on other sites More sharing options...
Laura Duke Posted April 3, 2008 Report Share Posted April 3, 2008 Wow! What an amazing thread! Thanks to the person who started this thread, sorry, but I forget who that was! This is such a great idea, and I can say that I've found some wonderful recipes. And, thanks to all who shared and will be sharing recipes in the future. I can't wait to try some of these recipes!Laura Duke:D Quote Link to comment Share on other sites More sharing options...
LoriDavenport Posted April 10, 2008 Report Share Posted April 10, 2008 Woo!! I finally learned how to make a Funnel cake like we get here at our annual BLackGold Festival... anyone like Funnel Cake? I got the recipe if ya'll want it. Quote Link to comment Share on other sites More sharing options...
Laura Duke Posted April 16, 2008 Report Share Posted April 16, 2008 Wow! Congrats on learning how to make a Funnel Cake! What's a Black Gold Festival?Sure, if it's not too much of a bother, I'd love the recipe!Talk to you soon!Laura Duke:D Quote Link to comment Share on other sites More sharing options...
LoriDavenport Posted April 18, 2008 Report Share Posted April 18, 2008 Black Gold fesitval? its only something around here in Kentucky least I think LOL! Anyways, Black gold is basically coal, and Kentucky and West Virginia are rich in coal. So, we have our annual Black Gold Festival in September, its really great many bands or artists come and perform. We've had alot in the past, and our very own Tom Wopat and the other stars except for Denver Pyle because he was sick, came down. And they loved it..except for Daisy...she was the only one that didnt like it...anyways lol get off y history lesson here...Funnel Cake1/4 cup self rising flour1/8 cup sugar2/3 cups milk1 egg, slightly beatenvegetable oil ( pour in the skillet til about half way up)sifted powedered sugarCombine flour,sugar,milk, and eggs in a bowl, beating until smooth. Heat 1/4 inch oil to 375 degress in a skillet. Cover bottom opening of a funnel with a finger. Pour 1/4 cup batter into funnel. Hold funnel over skillet. Remove finger from the bottom of the funnel to release into the hot ioil. BE CAREFUL AND DONT LET YOUR OIL GET TOO HOT! get the end of a wooden spoon and put it in the middle of the oil, if small bubbles form around the spoon its hot enough. Move the batter in a spiral shape. Fry each one until both sides are golden brown. Drain them on a paper towel. Repeat with remaning batter. Sprinkle with powdered sugar. Serve warm. ** Batter should be "runny" like cake batter and should pour freely from a funnel or liquid measuring cup if batter does not pour freely gradually add more milk. Quote Link to comment Share on other sites More sharing options...
North_of_Border1 Posted April 18, 2008 Report Share Posted April 18, 2008 *Drool* That must be so good. I had never heard of funnel cake before. It's sort of like beignets.As they say here I will go to bed more intelligent tonight. I don't like to work with hot oil (kinda scares me LOL, and is hard to dispose of) but THAT I will have to try. Quote Link to comment Share on other sites More sharing options...
LoriDavenport Posted April 19, 2008 Report Share Posted April 19, 2008 Oh it is good...course if ya big boned...it aint gonna settle to well with yer weight...heheh but maaan it tastes realllly good though...If I had the blooming onions recipe Id give it to ya'll...yet again, another delicacy served at our Black Gold Festival. Quote Link to comment Share on other sites More sharing options...
artykidd Posted October 1, 2008 Report Share Posted October 1, 2008 Good Lord you guys are making me hungry. It's only 5:30 AM here and I ain't even had breakfast yet. I'm gonna scrounge up my recipe for candied spiced pecans and post it for ya'll. Quote Link to comment Share on other sites More sharing options...
Denver C. Posted October 27, 2008 Report Share Posted October 27, 2008 Okay, I know this sounds really disgusting, and I didn't really expect to be able to force myself to taste it the first time, but it is really good. It sounded like something Boss Hogg would eat.1/2 lb Velveeta1c (2 sticks) butter1 c creamy peanut butter1tsp. vanilla extract1c chopped nuts (I used pecans in mine)2 (16oz. each) boxes of confectioners sugarLine a 9 by 2 -inch square pan with tin foil, and lightly spray with cooking spray. In a sauce pan over medium heat, melt the cheese until it has just started to get creamy, then add the butter and melt completely.Add peanut butter and stir until smooth. Remove from the heat and add vanilla and nuts.Empty sugar into a large bowl and add cheese mixture. Stir until it is completely incorporated. ( It works better to stir it for a minute or two, then finish with your hands.) The candy will be very stiff.Remove candy from the bowl and press firmly and evenly into the pan. Pat top of the fudge with a paper towel to remove the excess oil.Refrigerate until firm.Like I said, I know how it sounds, but it kind of tastes like a no-bake oatmeal cookie! (My favorite, but this is much easier, and doesn't tend to fail if the weather dosen't cooperate.) Quote Link to comment Share on other sites More sharing options...
vinsmouse Posted November 29, 2008 Report Share Posted November 29, 2008 This is a great recipe for cornbread, you can really taste the corn flavor in it. Great with pinto beans.Southern Style Cornbread:3/4 cup corn meal1 cup flour1/3 cup sugar1 tsp. baking soda2 tsp. cream of tartar3/4 tsp salt1 cup milk1 egg well-beaten2 tbs. bacon grease or lard, meltedMix and sift dry ingredients; add milk, egg and grease, bake in shallow buttered pan 20 minutes at 425 degrees F or until dry spaghetti strand inserted in center comes out clean. Quote Link to comment Share on other sites More sharing options...
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