The Daily Times

I reckon the only thing un-Southern about my cooking is I don’t cook beans all day. So, don’t go scoldin’ me about today’s ‘stuffing’ recipe. I am still a dyed-in-the-wool cornbread, onion, celery and poultry seasoning dressing eater.

However, the ‘stuffing’ recipe included a host of my favorite ingredients, so I gave it a try. I think it is quite delicious. I used turkey broth cause I think vegetable broth tastes like carrot water. I was very light handed with salt, but added lots of freshly ground pepper.

Lemon ice box pie was probably the first dessert I was ever successful with when I was about 19 years old. I had not made one in at least 30 years and then a friend requested I make one. I had to find a recipe. When I made them years ago, we thought nothing of using a raw egg.

I can’t make myself use a pasteurized egg so I located a recipe without eggs. It is as tasty as the old version and I think it may be lighter. If you feel nostalgic, make one for the holidays.

I had bacon wrapped club crackers many years ago and thought them quite delicious but forgot to get the instructions for making them. The baking time varies based on the thickness of the bacon, so watch them carefully.

Occasionally, I find a really delicious sounding recipe that I plan to try but have more chores than time, so I’m sharing the brownie recipe with you before I prepare it for myself. I plan to prepare it later this week.

Multi-grain Fruit and Nut Stuffing

3⁄4 stick butter

1 medium onion, chopped

2 firm cooking apples, diced

2 teaspoons dried thyme

Salt and pepper to taste

1⁄2 cup sliced almonds

1⁄2 cup English walnuts, chopped

1⁄8 cup unsalted sunflower seeds

1⁄4 cup dried blueberries

1⁄2 cup dried cranberries

2 cups broth, your choice, vegetable, chicken or turkey

2 large eggs

2 teaspoons dried parsley

6 to 8 cups dried multigrain bread cubes

Preheat oven to 375 degrees. Spray an 8x8-inch baking dish with Pam. Melt butter in a large, deep skillet. Add onions and cook until tender. Add apple, thyme, parsley, salt and pepper; cook until apples are softened. Add nuts, seeds and dried berries. Add broth and bring to simmer. In a large bowl, whisk eggs then add bread cubes. Toss until well mixed. Add broth mixture to the bread and toss until well mixed. Transfer mixture to the prepared baking dish. Cover with foil and bake until slightly puffed. Uncover and bake until lightly browned.

Lemon Icebox Pie

1 (9-inch) graham cracker crust

1 can Eagle Brand milk

1 (8-ounce) carton Cool Whip

1⁄2 cup freshly squeezed lemon juice

In a medium bowl, thoroughly combine Eagle Brand milk and lemon juice. Fold in Cool Whip. Chill 2 hours.

Bacon Wrapped Club Crackers

One thin slice bacon for every three crackers

3 to 4 crackers per guest

Preheat oven to 375 degrees. Cut bacon slices in approximate thirds. Wrap one slice around the center of each cracker lapping over a little on the under side. Place wrapped crackers in a single layer on a rack in a sheet pan. Bake until bacon is well done. Better served slightly warm.

Options: When the bacon is crisp, sprinkle each cracker lightly with shredded cheese and bake until cheese is golden.

Mocha Brownies

2 tablespoons instant coffee granules

1⁄4 cup hot water

1⁄4 cup butter

1⁄4 cup semisweet chocolate chips

11⁄2 cups all-purpose flour

11⁄3 cups sugar

1⁄2 cup unsweetened cocoa

1 teaspoon baking powder

1⁄2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1⁄4 cup toffee chips

Preheat oven to 350 degrees.

Coat bottom of a 9-inch square baking pan with cooking spray. Combine coffee and hot water, stirring until coffee dissolves.

Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.

Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.