By Francine Bryson
National pie champion, mother, homemaker, and self-proclaimed redneck, Francine Bryson gained the hearts of bakers all over the place whilst she seemed on CBS's The American Baking Competition and went directly to turn into a finalist at the convey. recognized for her down-home Southern attraction and sass (and for effectively pairing chocolate and peanut butter with bacon), Francine now stocks her sought-after recipes and tips in her first actual baking book.
"Here are the recipes and tips i used to be taught through my Great-Granny, Granny, Nana, and Mama--the ladies who schooled me at the methods a Southern girl retains a kitchen--and that I discovered from twenty-plus years of competing at the baking circuit. you can now bake up award-winning pies reminiscent of Upside-Down Apple Pie, fluffy Biscuits Like Nana Made, and impossible to resist treats like Soda Pop Cake and vintage Southern Lemon Bars--all so reliable they've got made the rounds with the women at church, the bridge golf equipment, supper golf equipment, and mother teams for generations."
--from the advent
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Additional resources for Blue Ribbon Baking from a Redneck Kitchen
Use this recipe for pies with savory or sweet fillings. For a double-crust pie, double all of the ingredients except the egg; replace the egg yolk with 1 whole large egg. MAKES ONE 8- OR 9-INCH PIECRUST ¾ cup all-purpose ﬂour ¼ teaspoon salt 5 tablespoons chilled butter or lard 1 large egg yolk 1 teaspoon fresh lemon juice 2 to 4 tablespoons ice water 1. In a large bowl, combine the flour and salt. Using a pastry blender, two knives, or a pastry fork, cut in the butter or lard until the fat is the size of dried peas.
Indd 55 2/21/08 12:32:04 PM BAKED MUSHROOMS WITH GARLIC AND CHEESE Provide a small container of toothpicks and some crusty French bread for serving these delicious, cheesy mushroom tidbits. If the mushrooms are large, cut the slices into quarters; if they’re medium-size, just halve them. Tiny button mushrooms can be left whole. SERVES 12 1 pound mushrooms, sliced 4 large cloves garlic, sliced 7 tablespoons butter, plus more for the dish 1 teaspoon kosher salt ½ teaspoon pepper ½ cup grated Parmesan cheese 1.
After it has cooked and cooled, you can cut as many slices as you like and refrigerate the remainder. Because of all the herbs and spices, it keeps well and is wonderful for an impromptu lunch, served with a salad. SERVES 16 1 pound reduced-sodium sliced bacon, divided 1 teaspoon fresh thyme leaves, or ½ teaspoon dried 1 pound lean ground pork 1 teaspoon fresh or dried marjoram leaves 1 cup minced onion 2 cloves garlic, minced 1 package (10 ounces) frozen chopped spinach, cooked and drained 1 tablespoon chopped fresh tarragon leaves, or 2 teaspoons dried 1 teaspoon fresh rosemary leaves, or ½ teaspoon dried 1 teaspoon fresh oregano leaves, or ½ teaspoon dried 2 teaspoons salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ½ cup dry sherry 2 tablespoons unﬂavored gelatin 1 cup heavy cream 4 large eggs, lightly beaten ½ pound boiled ham, cut into ½-inch dice 1.