Mississippi mud sauce

Mississippi Mud Sauce

Ingredients:
1 ts vanilla
1 tb pecans; chopped
1/3 c miniature marshmallows
1 tb cornstarch
1/4 ts cinnamon
1 c milk
1 tb corn syrup
1 tb dutch process cocoa

Directions:
Combine 1/3 cup marshmallows, cocoa and cornstarch in small saucepan. Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and cinnamon. Let cool. Stir in 1/4 cup marshmallows and pecans. Serve over ice milk or pound cake.

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Scorpion

Scorpion

Ingredients:
2 fl orange juice
1 fl vodka
1 fl tequila
2 fl pineapple juice
2 fl dark tequila
1 fl sweet and sour mix

Directions:
Fill hurricane or highball glass with crushed ice. Combine ingredients and stir. Garnish with orange slice.

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tea cake

TEA CAKE
From the kitchen of: Ricky Evans
Preparation time: 15 min
Number of servings: 24(2 doz)

INGREDIENTS
1/2 cup butter 1ts Soda
1 cup sugar 1/2 ts Salt
2 eggs beaten 1/2 ts nutmeg
1 ts vanilla 1/2 cup dairy sour cream
3 1/2 cup A.P. flour

INSTRUCTIONS
Cream butter and sugar until light and fluffy. Blend in eggs vanilla; add combined dry ingredients atlatl with sour cream, mixing well after addition. Chill for 4 hours or overnight. On lightly flour surface roll out dough to 1/4’ in thickness, cut with a 3’in round cookie cutter. Place on well greased cookie sheet, sprinkle with sugar. Bake at 450’ F for 10-12 min or until lightly browned

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pecan pie

Pecan Pie
From the kitchen of: Ricky Evans
Preparation time: 15
Number of servings: 6

INGREDIENTS
3 eggs
1 cup brown sugar
3/4 cup corn syrup
3 Tb butter melted
1ts vanilla
1/4 ts salt
1 1/2 cup pecans

INSTRUCTIONS
Heat oven to 400’F. In large mixing bowl, beat eggs, sugar, syrup, butter, vanilla and slat till smooth. Stir in pecans and pour into pie shell, bake 10 min, reduce to 325’F, bake 35 min longer or till center is firm. Remove from oven and place pie pan on wire rack to cook. Serve warm or cold

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oatmeal chococlate chip

Oatmeal-Chocolate chip cookies
From the kitchen of:
Ricky Evans

INGREDIENTS

4c. oats 2c. Shorting
4c. AP. flour 2 3/4 c sugars
2ts. baking soda 2 3/4 c brown sugar
1ts.baking powder 4 eggs
1ts. salt 2 ts. Vanilla
12gr. semi-sweet chips

INSTRUCTIONS
Heat oven to 375. Lightly greased cookie sheets. Combine oats, flour, baking soda, and baking powder, salt and set aside. Beat together shortening; eggs, and vanilla, stir in oats/flour mixture into shortening/sugar mixture. Stir in chips. Drop by teaspoon full’s onto cookie sheets. Bake 10 minutes or until lightly browned.

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chocolate chip

Chocolate-Chip cookies
From the kitchen of: Ricky Evans


2/3 c. shortening 1 ts. Baking soda
2/3c. Butter softened 1 ts. Salt
1c. sugar 1c. Chopped nuts
1c. brown sugar 2 pg. semi-sweet chips
2 eggs
2ts. vanilla
3c. AP. Flour

Heat oven 375F. Mix toughly shortening, butter, sugars, eggs, and vanilla. Stir in remaining ingredients. (For softer, rounder cookies add 1/2c flour) Drop dough by teaspoon full’s 2 in. apart onto ungreased cookie sheets. Bake 8-10 minutes or until light, light golden brown. Cool slightly before removing from baking sheets.

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sake lemongrass lime mouse

SAKE-LEMONGRASS-LIME MOUSE

Sake 1 cup
Lemongrass finely chopped ½ cup
Egg yolks 8 each
Sugar 1 cup
Lime zest 2 each

In a small mixing bowl place sugar, egg yolks, place over a double broil, and whisk till nice and creamy and smooth. Fold in sake lemongrass, and lime zest. Serve in a chilled martin glass, garnish with candied lime wheel

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peanut butter oatmeal cookies

Peanut-Butter-Oatmeal Cookies
From the kitchen of:
Ricky Evans
INGREDIENTS
1c. butter flavor shortening 3 eggs
1c. peanut butter 3 c. AP flour
1 1/2 c. sugar 2 ts. Baking soda
1 c. brown sugar 1/4 ts. Salt
1 ts. Vanilla 1 1/2 c. oats
INSTRUCTIONS
Heat oven to 375F. Grease cookie sheet
In mixing bowl, cream the sugars, peanut-butter, shortening. Add vanilla. Add eggs one at a time, beating well after each addition. Mix in flour, soda, salt until smooth. Add oatmeal; beat in well until a smooth texture is achieved. Roll into 2 in’ balls place onto ungreased cookie sheets. Bake 8-15 minutes or until light golden, brown, on 325F. Let cool on wire rack.

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jerk grill sirlion with brandy peppercorn ssauce

Jerk Grill Sirloin with Brandy Peppercorn Sauce

Bottom sirloin 8x5 oz
Jerk dry seasoning 2 1/2 oz
Oil 1 oz

Sauce
Yellow onions julienne 1 ea.
Red onions julienne 1 ea.
White onions julienne 1 ea.
Black peppercorns 2 oz
E&J Brandy 3oz
Butter 2 oz

Method
Step 1: season sirloin with jerk, oil for 10-15 min.
Step 2. Grill sirloin 2-3 min on each side
Step 3: Julienne the onions, caramelize till golden brown. When translucent add the peppercorns, reduce to Ausec. Deglaze with E&J Brandy. Remove from the heat and swirl in cold whole butter, pour over the sirloin.

Serve with Broccoli forests, baby carrots, and baked potatoes.

Yield: 8x4 oz sirloin serving size 4 oz each person

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chocolate mint parfaits

Chocolate-Mint Parfaits
From the kitchen of: Ricky Evans
Preparation time: 15 min
Number of servings: 6

INGREDIENTS
1/4 cup butter/margined
1 1/2 cup chocolate wafers crumbs (30 wafers)
1(10 oz bag) large marshmallows
1/4 cup milk
1/4 cup Crème’ De Menthe’
1 cup whipped cream

INSTRUCTIONS
Place butter in a microwave-safe bowl; microwave on high 1 1/2 min to 2 min or until mash mallows melt, stirring with a wire whisk at 30 sec. intrudes. Cool until mixture is lightly thickened. Gently fold in Crème’ De Menthe, whipped cream. Spoon alternate layers of crumbs mixture, marshmallows mixture into chilled glass.

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pound cake

POUND CAKE
From the kitchen of: Ricky Evans
Preparation time: 10min
Number of servings: 8-10

INGREDIENTS
1 pound butter softened 3/4 cup milk
3 cups sugar 1 ts vanilla favor
6 eggs 1ts almond favor
4 cups cake flour 1/4 ts butte favor


INSTRUCTIONS
Cream butter and sugar in a large mixing bowl, beating well at medium speed. Add eggs one at a time beating after each one. Add flour, alternately with milk, beginning/ ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour batter in to a greased and flour 10’ in tube pan. Baked at 300”F for 1hour, 40min or until a wooden tooth .pick comes out clean. Cool cake in pan 10-15 min. Remove from pan, let cool completely on a wire rack

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orange chill mojo sauce

ORAGNE CHILI MOJO SAUCE
Orange juice 2 cup
Red wine 1 cup
Dijon mustard 2 tbsp
Paprika 1 tsp
Cajun seasoning 1tbsp
Garlic fresh 1 tsp
Cilantro fresh ½ cup
Oregano 1tsp
Butter 2tsp

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chocolate oatmeal

Chocolate-Oatmeal cookies

From the kitchen of: Ricky Evans

INGREDIENTS
3/4c. Sugar 1/2c. Flour
1/4c. Brown sugar 1/4coca powder
1/2c. Butter (2sticks) 1/2 ts. Soda
1/2 ts.vanilla 1/4 ts. Salt
1 egg 1 1/2c. Oats

INSTRUCTIONS
Heat oven to 375F. Grease cookie sheets. In large bowl combine sugars, butter, and beat until light and fluffy. Add vanilla, egg, blend well. Add four, coca powder, soda, salt, mix will. Stir in oats. Drop by teaspoon full’s 2in’ apart onto greased cookies sheets. Bake at 375F. For 7-10 minutes or until edges are light golden brown. Cool 1 minute, Remove from cookie sheets

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