Old-Fashioned Bread Pudding with Grandma's Vanilla Nutmeg Sauce

 A comforting homemade dessert with raisins, cinnamon, and a warm sweet vanilla nutmeg sauce passed down through generations. 

When I was growing up, I often enjoyed looking through my mother's large collection of cookbooks for something new to make. One evening, I came across a bread pudding recipe that sounded especially good, so I decided to make it for dessert after supper.

I showed the recipe to my mother, and she told me she knew just what would make it taste even better. It was a special sauce to pour over the top!

The sauce recipe came from her mother, my grandmother, who used to make bread pudding for her family. Grandma rarely wrote her recipes down, but Mom learned how to make this one by watching her prepare it so many times.

Needless to say, that sauce was what made this bread pudding truly special. I still remember my mother telling me how it brought back delicious memories of her mother's cooking and all the wonderful meals she prepared for her large family.

This old-fashioned bread pudding is made with simple ingredients like buttered toast, raisins, eggs, evaporated milk, and cinnamon. But the real finishing touch is Grandma's warm vanilla nutmeg sauce. It is a comforting homemade dessert that brings a little family history to the table.

Ingredients:

For the Bread Pudding:
6  slices buttered bread, toasted
1/2 c. raisins
2 eggs lightly beaten
1 /2 c. sugar, divided
1/8 tsp. salt
1 c. evaporated milk
1 c. boiling water
1 tsp. vanilla
1/2 tsp. cinnamon

For Grandma's Vanilla Nutmeg Sauce:
3/4 c. sugar
1Tbs. cornstarch
1 c. boiling water
1 Tbs. butter
1 tsp. vanilla
1/4 tsp. nutmeg  

Directions:

Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside.

Cut the buttered toast into bite-sized cubes and arrange them evenly in the prepared baking dish.

Sprinkle the raisins evenly over the bread cubes.

In a medium-sized bowl, whisk together the eggs, 1/4 cup of the sugar, salt, and evaporated milk. Gradually stir in the boiling water until everything is thoroughly combined.

Carefully pour the egg and milk mixture over the bread and raisins. Let stand for 10 minutes so the bread has time to absorb the liquid.

Stir the vanilla extract into the bread pudding mixture, distributing it evenly.

In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon. Sprinkle evenly over the top of the bread pudding.

Bake uncovered for approximately 30 minutes, or until the pudding is set and a knife inserted into the center comes out clean.

For Grandma's Vanilla Nutmeg Sauce:

In a small bowl, combine the sugar and cornstarch, stirring until well mixed.

Bring the water to a boil in a small saucepan.

Slowly add the sugar and cornstarch mixture to the boiling water, stirring constantly. Continue cooking until the sauce becomes clear and thickens.

Remove the saucepan from the heat. Stir in the butter, vanilla extract, and ground nutmeg until the butter has melted and everything is combined.

Serve. Cut the bread pudding into portions and place in individual serving bowls. Spoon some of the warm vanilla nutmeg sauce over each serving.

Tips for Best Success:

• Use buttered toast. Toasting the bread helps it hold its shape while absorbing the custard mixture. The butter also adds a little extra flavor.
• Cut the bread evenly. Bite-sized cubes help the custard distribute throughout the pudding.
• Give the bread time to absorb the liquid. Letting the mixture stand for 10 minutes before baking helps prevent dry spots.
• Don't skip the cinnamon sugar. It adds a lovely touch of sweetness and warm cinnamon flavor to the top.
• Watch the baking time. Bread pudding should be set in the center but still moist. Avoid overbaking, which can make it dry.
• Stir the sauce constantly. Cornstarch can settle or form lumps if it isn't stirred properly. Keep stirring as the sauce thickens.
• Serve the sauce warm. Grandma's vanilla nutmeg sauce is especially delicious when spooned over warm bread pudding.

Variations and Substitutions:

• Different dried fruit: Substitute dried cranberries or chopped dates for the raisins, or use a combination.
• Add nuts: Chopped pecans or walnuts would add a little crunch.
• Change the spices: A pinch of ground cloves or allspice can be added along with the cinnamon for a slightly different flavor.
• Use regular milk: Whole milk can replace the evaporated milk, although the pudding may have a slightly lighter texture.
• Try a different bread: Day-old white bread, French bread, or challah can be used instead of regular sandwich bread. Butter and toast it before using.

Serving Suggestions:

This old-fashioned bread pudding is delicious served warm with a generous spoonful of Grandma's vanilla nutmeg sauce.

Here are a few other ways to enjoy it:

• Serve after a traditional Sunday dinner or family supper.
• Add a scoop of vanilla ice cream for an extra-special dessert.
• Enjoy with a cup of coffee or hot tea for an afternoon treat.
• Sprinkle a little extra cinnamon over the sauce just before serving.

The warm sauce is really all this dessert needs, but a scoop of ice cream certainly makes it special!

How to Store:

• Refrigerator: Allow leftover bread pudding to cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 3–4 days. Store leftover sauce separately in a covered container in the refrigerator.
• Reheating: Warm individual portions in the microwave in short intervals until heated through. Reheat the sauce gently in a small saucepan or microwave, stirring occasionally. Add a small splash of water if the sauce has thickened too much.
• Freezing: Bread pudding can be frozen, although the texture may change slightly after thawing. Place cooled portions in freezer-safe containers and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat before serving. I recommend making the sauce fresh for the best texture and flavor.

Frequently Asked Questions:

What kind of bread is best for bread pudding?
Regular white sandwich bread works well for this recipe. French bread, challah, or other sturdy breads can also be used. Toasting the buttered bread helps it hold together while soaking up the custard.

Why do you toast the bread before making bread pudding?
Toasting helps remove some of the moisture from the bread so it can absorb the egg and milk mixture without becoming overly soggy. The butter also adds flavor.

Can I make bread pudding ahead of time?
Yes. You can assemble the bread pudding ahead of time, cover it, and refrigerate it before baking. For the best texture, prepare Grandma's sauce shortly before serving.

How do I know when bread pudding is done baking?
The center should be set rather than liquid. Insert a knife into the center; if it comes out clean, the pudding is ready. Avoid baking it too long, as this can dry it out.

Why is my vanilla nutmeg sauce too thin?
The sauce needs enough time to cook for the cornstarch to thicken it. Continue stirring over the heat until it becomes clear and thickened.

Can I make the sauce ahead of time?
Yes. You can prepare the sauce ahead of time and refrigerate it in a covered container. Reheat gently before serving, stirring well. Add a little water if needed to loosen it.

Can bread pudding be served cold?
Yes, bread pudding can be enjoyed cold or reheated. However, this recipe is especially delicious served warm with the warm vanilla nutmeg sauce.

Old-Fashioned Slow-Roasted Pork Loin

 A simple, tender pork roast seasoned with rosemary, garlic, and Worcestershire sauce for family suppers.

There is something comforting about a good pork roast cooking in the oven, filling the kitchen with the smell of a home-cooked meal. Our family enjoys pork loin because it is an easy, versatile cut of meat that doesn't require a lot of fuss or fancy ingredients.

We like to cook our pork loin low and slow, much like it was prepared years ago. This recipe starts with a short period of roasting at a higher temperature before the oven temperature is reduced for the remainder of the cooking time.

A simple blend of rosemary, garlic, onion, paprika, black pepper, and Worcestershire sauce gives the pork a delicious savory flavor. It's an easy old-fashioned pork roast that makes a lovely Sunday dinner or a satisfying family meal any day of the week.

Ingredients:

1 pork loin roast, 2-3lbs., boneless
1 Tbs. Worcestershire sauce
1 Tbs. pink Himalayan salt
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. rosemary, dried and crushed
1 tsp. black pepper, ground
1/2 c. water
1/2 tsp. chicken bouillon

Directions:

Preheat the oven to 400°F. Lightly prepare a roasting pan with a lid.

In a small bowl, combine the salt, paprika, onion powder, garlic powder, crushed rosemary, and black pepper. Mix well and set aside.

Trim away any excess fat from the pork loin roast and place it in the roasting pan.

Rub the Worcestershire sauce over all sides of the pork loin. Sprinkle the seasoning mixture generously over the entire roast, rubbing it gently into the meat.

In a small bowl or measuring cup, combine the water and chicken bouillon. Stir until the bouillon is dissolved. Pour the mixture into the bottom of the roasting pan around the pork loin.

Place the pork loin fat side up in the roasting pan. Cover with the lid and place in the preheated 400°F oven. Roast for 15 minutes.

Reduce the oven temperature to 200°F and continue roasting for approximately 45 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 145°F.

After the initial 15 minutes at 400°F, reduce the oven temperature to 200°F. Keep the roasting pan covered and continue cooking for approximately 5 to 6 hours, or until a meat thermometer inserted into the thickest part of the pork loin reaches 145°F.

Remove the pork loin from the oven and allow it to rest for at least 3 minutes before slicing against the grain.

Important cooking note: Cooking time will vary depending on the size, thickness, and shape of your roast. Always use a meat thermometer rather than relying solely on the clock. The USDA recommends an internal temperature of 145°F followed by at least a 3-minute rest for whole cuts of pork.

Tips for Best Success:

• Choose the right cut: Make sure you purchase a pork loin roast rather than a pork tenderloin. They are two different cuts of meat and require different cooking times.
• Leave a little fat: Although you want to trim away excess fat, leaving a thin layer on top can help keep the roast flavorful.
• Season all sides: Don't forget the ends of the roast. A little seasoning in every bite makes a difference.
• Use a meat thermometer: Pork loin is a relatively lean cut of meat and can become dry if overcooked.
• Let the roast rest: Resting allows the juices to settle before slicing.
• Slice against the grain: This helps give you tender, easy-to-chew slices.

Variations and Substitutions:

• Fresh rosemary: If you have fresh rosemary, finely chop it and use approximately 1 tablespoon in place of the dried rosemary.
• Smoked paprika: Substitute smoked paprika for regular paprika if you enjoy a slightly deeper, smokier flavor.
• Add thyme: A little dried thyme makes a nice addition to the rosemary and garlic seasoning.
• Add brown sugar: For a slightly sweeter seasoning, add 1 teaspoon of brown sugar to the spice mixture.
• Use garlic cloves: If you prefer fresh garlic, substitute 2–3 finely minced cloves for the garlic powder.

Serving Suggestions:

This old-fashioned pork loin roast goes beautifully with traditional family-style side dishes.

• Creamy homemade mashed potatoes with gravy made from the pan drippings.
• Roasted carrots or glazed carrots.
• Green beans cooked with a little butter and seasoning.
• Homemade applesauce, which pairs wonderfully with pork.
• Corn, peas, or another favorite vegetable.
• Homemade dinner rolls or biscuits to complete the meal.

For a Sunday supper, I would serve this pork roast with mashed potatoes, green beans, and homemade rolls. It's the kind of meal that brings everyone to the table.

How to Store:

• Refrigerator: Allow leftover pork to cool and place it in an airtight container. Refrigerate within two hours of cooking. Properly stored cooked pork will keep for 3–4 days.
• Freezer: For longer storage, place sliced or whole portions of cooled pork in freezer-safe containers or freezer bags. Remove as much air as possible. Freeze for approximately 2–3 months for best quality.
• Reheating: Reheat leftover pork gently in a covered baking dish with a little broth, gravy, or water to help keep it moist. You can also reheat individual slices in the microwave using short intervals.

Frequently Asked Questions:

Is pork loin the same as pork tenderloin?
No. Pork loin and pork tenderloin are two different cuts of meat. Pork loin is wider and thicker, while pork tenderloin is a smaller, narrow cut. They also have different cooking times, so make sure you purchase a pork loin roast for this recipe.

What temperature should pork loin be cooked to?
Pork loin should reach an internal temperature of 145°F, followed by a minimum 3-minute resting period. A meat thermometer is the best way to check for doneness.

Why do you cook pork loin at a low temperature?
Cooking pork loin at a lower temperature after the initial roasting period allows it to cook more gently. Since pork loin is a lean cut of meat, avoiding overcooking is especially important for keeping it tender and juicy.

Should pork loin be covered while roasting?
For this recipe, yes. The roasting pan is covered with a lid while the pork cooks. This helps retain moisture and keeps the roast from drying out too quickly.

Do you cook pork loin fat side up or down?
For this recipe, place the pork loin fat side up. This allows the fat to render as the roast cooks, adding flavor to the meat and pan drippings.

Can I make gravy with the pan drippings?
Absolutely! The drippings make a flavorful starting point for homemade gravy. Simply strain them if desired, then thicken with a flour or cornstarch slurry. Add broth if you need more liquid.

How can I use the leftovers to make another meal?
Yes! Leftover pork loin is delicious sliced for sandwiches, diced into casseroles, or served with leftover vegetables and potatoes for another easy supper.

Old-Fashioned Carrot Raisin Salad with Pineapple

A Simple Family Recipe with Pineapple and Sweet Creamy Dressing

This old-fashioned Carrot Raisin Salad is a simple recipe from my grandmother's recipe collection. She would serve it alongside many of her meals, and it was one of those familiar dishes that always seemed to fit right in on the dinner table.

Made with shredded carrots, plump raisins, crushed pineapple, and a lightly sweetened mayonnaise dressing, this salad comes together with simple ingredients you probably already have in your pantry.

One little trick that makes this salad extra nice is soaking the raisins in warm pineapple juice before adding them. It softens the raisins, making them plump and tender while adding a little extra pineapple flavor.

Besides being a delicious side dish, carrots provide fiber, vitamin A, vitamin K1, potassium, and antioxidants. Raisins contribute fiber, potassium, iron, and other minerals and antioxidants. Together, they make a colorful salad that's a nice addition to an everyday family meal.

Whether you're serving Sunday dinner, a holiday meal, or simply looking for an easy side dish, this old-fashioned carrot raisin salad is a wonderful recipe to keep in your collection.

Ingredients:

1 pound shredded carrots
1 1/4 c. raisins
1 (8-ounce) can crushed pineapple, drained (reserve the juice)
2 to 3 Tbs. mayonnaise, or more to taste
1/4 c. sugar, or to taste
1 to 2 Tbs. reserved pineapple juice
1 tsp. vinegar or lemon juice
1/4 tsp. salt

Directions:

Drain the crushed pineapple, reserving the juice in a small saucepan. Over medium-low heat, bring the juice to a gentle simmer. Do not allow it to boil. Remove from the heat.

Stir the raisins into the warm pineapple juice. Cover the saucepan and let them soak for 10 to 15 minutes until plump and softened.

Pour the raisins through a fine-mesh strainer set over a bowl to catch the remaining juice. Allow the raisins to cool completely before adding them to the salad. Reserve 1 to 2 tablespoons of the leftover pineapple juice for the dressing.

In a large mixing bowl, combine the shredded carrots, cooled raisins, and drained crushed pineapple. Stir gently to distribute the ingredients.

In a small bowl, whisk together the mayonnaise, sugar, vinegar or lemon juice, and salt until smooth. Stir in 1 to 2 tablespoons of the reserved pineapple juice until the dressing reaches your desired consistency.

Pour the dressing over the carrot mixture. Stir until the carrots, raisins, and pineapple are evenly coated.

Cover and refrigerate for at least 30 minutes before serving. This gives the flavors time to blend.

Tips for Best Success:

• Use freshly shredded carrots: Freshly shredded carrots give the salad a nice texture and are generally more flavorful than pre-shredded carrots.
• Don't skip soaking the raisins: A short soak in warm pineapple juice softens the raisins and makes them plump and tender.
• Allow the raisins to cool: Make sure the raisins have cooled completely before mixing them with the mayonnaise dressing.
• Drain the pineapple well: Too much extra pineapple juice can make the salad watery.
• Adjust the sweetness: Start with the recommended amount of sugar and add more if you prefer a sweeter salad.
• Make it ahead: This salad tastes even better after it has had time to chill and the flavors have blended.

Variations and Substitutions:

• Add chopped nuts: Chopped walnuts or pecans make a nice addition and provide a little crunch.
• Use Greek yogurt: Replace some or all of the mayonnaise with plain Greek yogurt for a tangier dressing.
• Try a little cinnamon: A small pinch of cinnamon adds a warm flavor that pairs nicely with the carrots, pineapple, and raisins.
• Use fresh pineapple: Finely chopped fresh pineapple can be substituted for canned crushed pineapple. You may need a little additional juice for soaking the raisins.
• Adjust the dried fruit: Golden raisins can be used in place of regular raisins for a slightly different flavor.
• Reduce the sugar: If your pineapple and raisins are sweet enough, you can reduce the sugar or leave it out altogether.

Serving Suggestions:

This old-fashioned carrot raisin salad is a versatile side dish that goes well with many family meals.  Serve it alongside:

• Baked ham or roasted pork.
• Fried or baked chicken.
• Meatloaf and mashed potatoes.
• Pot roast with carrots and potatoes.
• Grilled hamburgers or barbecue.
• Holiday dinners and Sunday family suppers.

It is also a nice addition to potlucks, picnics, and family gatherings because it can be prepared ahead of time and served chilled.

How to Store:

• Refrigerator: Store leftover carrot raisin salad in an airtight container in the refrigerator for up to 3 days.
• Make ahead: You can prepare this salad a day ahead. Keep it covered and refrigerated until ready to serve.  
• Stir before serving: Some liquid may collect at the bottom as the salad sits. Give it a gentle stir before serving.
• Freezing: Freezing is not recommended. The carrots can lose their texture, and the mayonnaise dressing may separate when thawed.

Frequently Asked Questions:

Can I make carrot raisin salad the night before?
Yes! This is a wonderful make-ahead side dish. Prepare the salad, cover it, and refrigerate overnight. Stir gently before serving.

Why soak the raisins in pineapple juice?
Soaking the raisins in warm pineapple juice helps soften and plump them. It also gives them a little extra sweetness and pineapple flavor.

Can I use pre-shredded carrots?
Yes. Bagged shredded carrots will work if you're short on time. However, freshly shredded carrots generally have a better texture and flavor.

Can I make this salad without mayonnaise?
Yes. You can substitute plain Greek yogurt or use a combination of mayonnaise and yogurt. Keep in mind that the flavor will be a little different from the traditional version.

Why is my carrot raisin salad watery?
Excess pineapple juice or moisture released from the carrots can cause some liquid to collect at the bottom. Be sure to drain the pineapple well and use only the recommended amount of reserved juice in the dressing.

How long should carrot raisin salad chill before serving?
At least 30 minutes is recommended. Chilling gives the ingredients time to blend and allows the dressing to coat the carrots and raisins.

Crispy Chicken with Pan Gravy

Old-Fashioned Skillet Fried Chicken with Rich Homemade Creamy Gravy

There is nothing quite like homemade fried chicken, especially when it is made the old-fashioned way in a cast iron skillet. My mama made the best fried chicken. It was always crispy and golden brown on the outside, tender and juicy on the inside.

She would start with a whole chicken from the grocery store or a local farm, cut it into pieces, and season and coat each piece before frying. She used her trusty cast iron skillet to brown the chicken on all sides. Then she would cover it with an old red, slightly dented cast iron lid, turn the heat down low, and let it cook until it was completely done.

We always looked forward to the days she made fried chicken with gravy. Everyone else would spoon that delicious gravy over their mashed potatoes, but not me. I always preferred mine poured over a slice of bread with a little salt and pepper sprinkled on top. Oh, it was so good!

This recipe brings back those wonderful memories of family gathered around the table, enjoying a homemade meal together. What I wouldn't give to have my mama make it for me one more time!

This crispy chicken with pan gravy has all the comforting flavors of an old-fashioned family supper. The chicken is seasoned with a flavorful blend of herbs and spices, coated in flour and egg, browned until golden. The homemade milk gravy is the perfect finishing touch.

Ingredients:

Chicken:
2 c. flour
1 Tbs. paprika
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. sage
1/4 tsp. thyme
1/8 tsp. baking powder
1/4 tsp. cayenne pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up or you can use thighs and/or legs
2 eggs
2 Tbs. milk or water
Lard, olive oil or shortening for frying

Gravy:
2 Tbs. flour
Salt and pepper to taste
1 1/3 c. whole milk
1 cube chicken bouillon (Optional) 

Directions:

In a shallow dish or pie plate, combine the 2 cups of flour, paprika, salt, garlic powder, onion powder, black pepper, sage, thyme, baking powder, and cayenne pepper. Mix well.

In another shallow dish, crack the eggs and whisk until blended. Add the milk or water and whisk until combined.

Dredge each piece of chicken in the seasoned flour mixture, coating all sides. Shake off any excess flour.

Dip the chicken into the egg mixture, allowing any excess to drip off. Return the chicken to the seasoned flour mixture, turning to coat all sides. Shake off the excess coating.

Place the coated chicken pieces on waxed paper or aluminum foil. Allow them to rest for at least 20 minutes before frying. This helps the coating set.

Heat a heavy cast iron skillet over medium-high heat. Add enough vegetable oil or shortening to reach about 1/4 inch deep.

Carefully place the chicken pieces in the hot oil. Brown on all sides, working in batches of three or four pieces as needed. Avoid overcrowding the skillet so the chicken browns evenly.

Once all the chicken pieces are browned, return them to the skillet in a single layer as much as possible. Reduce the heat to low and cover the skillet with a tight-fitting lid.

Allow the chicken to cook slowly until it is completely cooked through, turning the pieces occasionally to ensure even cooking. If the skillet becomes too dry, you can add a small amount of oil as needed.

Once the chicken reaches an internal temperature of 165°F in the thickest part, remove the lid. Increase the heat slightly to medium-low and cook uncovered for a few more minutes, turning the chicken as needed, until the coating is crisp and golden again. Watch carefully so the coating doesn't burn.

Transfer the finished chicken to a serving platter. 

After removing the chicken from the skillet, carefully pour off any excess oil, leaving about 2 tablespoons of lard or oil and the flavorful browned bits in the bottom of the skillet.

Place the skillet over medium heat. Sprinkle in the 2 tablespoons of flour and stir until blended. Cook for about 1 minute to remove the raw flour taste.

Gradually pour in the milk, whisking constantly to prevent lumps. Add the optional chicken bouillon cube, if desired.

Bring the gravy to a gentle boil, stirring constantly. Cook for 1 to 2 minutes, or until thickened. Taste and add salt and pepper as needed. 

Serve the crispy chicken hot with homemade pan gravy. Spoon the gravy over mashed potatoes, or do like I did and pour it over a slice of bread!

Tips for Best Success:

• Use a cast iron skillet. A heavy skillet holds heat well and helps the chicken develop a beautiful golden-brown crust.
• Let the coating rest. Allowing the breaded chicken to sit for at least 20 minutes helps the coating adhere during frying.
• Don't overcrowd the skillet. Frying too many pieces at once lowers the oil temperature and can result in soggy coating.
• Use a thermometer. Chicken should reach an internal temperature of 165°F in the thickest part, without touching the bone.
• Don't skip the oven step. Browning gives the chicken its crispy exterior and flavor, while finishing in the oven allows it to cook through.
• Watch the gravy consistency. Add the milk gradually while whisking to help prevent lumps. If the gravy gets too thick, add a little more milk.
• Season the gravy at the end. The chicken drippings and optional bouillon already add flavor, so taste before adding more salt.

Variations and Substitutions:

• Use chicken pieces: Don't want to cut up a whole chicken? Use your favorite combination of bone-in chicken thighs, drumsticks, or breasts.
• Adjust the seasonings: Add a little more cayenne pepper for extra heat, or leave it out for a milder flavor.
• Add more herbs: A little poultry seasoning can be used in place of the sage and thyme.
• Use buttermilk: Substitute buttermilk for the milk or water in the egg mixture for a slightly tangy flavor.
• Make creamier gravy: Whole milk makes a rich, creamy gravy, but 2% milk will work too.
• Skip the bouillon: The chicken drippings provide plenty of flavor, so the bouillon cube is completely optional.

Serving Suggestions:

This old-fashioned fried chicken and gravy makes a wonderful Sunday dinner or family supper. Here are a few favorite ways to serve it:

• Creamy homemade mashed potatoes with pan gravy.
• A slice of homemade white bread topped with gravy.
• Southern-style green beans.
• Buttered corn or creamed corn.
• Homemade biscuits or dinner rolls.
• Creamy coleslaw.
• Macaroni and cheese.
• A simple garden salad.

And don't forget a little extra gravy on the side!

How to Store:

• Refrigerator: Allow leftover chicken to cool slightly, then place it in an airtight container. Refrigerate within two hours of cooking and use within 3 to 4 days.
  Store leftover gravy in a separate airtight container in the refrigerator for up to 3 to 4 days.
• Reheating chicken: For the best results, reheat the chicken in a 350°F oven until heated through. This helps bring back some of the crispiness. The microwave works too, but the coating will soften.
• Reheating gravy:  Reheat gravy in a small saucepan over low heat, stirring occasionally. Add a splash of milk if it has thickened too much.
• Freezing: Cooked fried chicken can be frozen in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Gravy can also be frozen, although the texture may change slightly when thawed.

Frequently Asked Questions:

Can I use chicken thighs and drumsticks instead of a whole chicken?
Absolutely! Chicken thighs and drumsticks work very well in this recipe. You can use your favorite combination of bone-in chicken pieces.

Why do you finish the fried chicken in the oven?
Browning the chicken in the skillet gives it a crispy, golden coating. Finishing it in the oven allows the inside to cook completely without having to keep it in the frying oil for an extended period.

How do I know when fried chicken is done?
Use an instant-read meat thermometer inserted into the thickest part of the chicken without touching the bone. The internal temperature should reach 165°F.

Why is my fried chicken coating falling off?
This can happen if the chicken is too wet, the coating isn't given time to set, or the chicken is moved too much while frying. Patting the chicken dry before coating and allowing it to rest for at least 20 minutes helps.

Can I make the pan gravy without chicken bouillon?
Yes! The bouillon cube is optional. The browned bits and drippings left in the skillet provide plenty of flavor for homemade gravy.

How do I keep my gravy from getting lumpy?
Gradually add the milk while whisking constantly. Adding it all at once can make lumps more likely. A wire whisk works especially well.

Can I make the gravy ahead of time?
Yes, you can make it ahead and refrigerate it in an airtight container. Reheat gently on the stovetop, stirring in a little milk if needed to bring it back to the right consistency.

What is the best way to reheat fried chicken?
The oven is best for maintaining the texture of the coating. Place the chicken on a baking sheet and heat at 350°F until it is warmed through.

Spicy Homemade Pizza Sauce and Pizza

Easy pizza crust, spicy tomato sauce, and your favorite toppings.

We make pizza at least once a week in our house. Sometimes we buy pizza sauce online from Warmart or Target and have it shipped to our location, because it is less expensive than purchasing it locally where we live. But most of the time, we prefer making our own.

This spicy homemade pizza sauce is one of our favorites when we're in the mood for something with a little extra heat and plenty of flavor. Made with canned tomatoes, butter, garlic, herbs, and red chile, it has a rich, savory taste that pairs wonderfully with homemade pizza crust.

You can adjust the amount of chile to suit your family's taste, making it as mild or as spicy as you like. Add your favorite meats, cheeses, and vegetables, and you have a delicious homemade pizza that's perfect for family pizza night! 

Ingredients: 

5 Tbs. butter
1 to 2 Tbs. red chile powder or flakes
2 to 3 Tbs. tomato paste
1 (28-ounce) can crushed tomatoes
1/2 c. water
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
2 to 3 garlic cloves, minced
1 to 2 Tbs. Parmesan cheese
Salt to taste
1 teaspoon granulated sugar (optional)

Pizza crust:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tsp. sugar
1 Tbs. onion powder
1 Tbs. garlic powder
1 to 2 tsp. Italian seasoning
2 1/2 c. flour
1 teaspoon salt
2 Tbs. olive oil

Favorite toppings:
Cooked ground beef, or sausage, browned and drained
Shredded mozzarella cheese
Shredded cheddar cheese, pepper jack, Colby or your favorite cheese
Sliced pepperoni
Parmesan cheese 
Mushrooms

Directions:

Prepare the pizza sauce.

In a large, heavy-bottomed saucepan over medium heat, melt the butter.  Add the red chile powder or flakes, stirring constantly. Cook for just a few seconds to release the flavor. Be careful not to let the chile burn.

Add the tomato paste, crushed tomatoes, water, onion powder, garlic powder, oregano, basil, black pepper, minced garlic, Parmesan cheese, and salt to taste. Add the sugar if desired.  

Bring the mixture to a gentle boil. Reduce the heat to low and partially cover the saucepan. Simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Taste and adjust the salt or sugar as needed. 

Set aside while preparing the crust.

Prepare the pizza crust.

Preheat the oven to 400°F. Grease a 15 x 10 x 1-inch baking pan.

In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let stand in a warm place for about 10 minutes, or until the yeast becomes foamy.

Add the onion powder, garlic powder, Italian seasoning, flour salt, and  olive oil.  Stir vigorously with a wooden spoon for about 20 strokes, until a soft dough forms.

Cover the bowl and let the dough rest in a warm place for about 15 minutes.

With lightly oiled or buttered fingers, gently press the dough into the prepared baking pan.  If the dough is not cooperating, after you put it in the pan, let it sit for 10 to 15 minutes then try again. This helps the dough to relax and be more manageable. 

Bake the crust for 10 to 15 minutes, until it is partially set.

Assemble and bake the pizza.

Remove the partially baked crust from the oven.

Spread the desired amount of spicy pizza sauce evenly over the crust. You may not need all of the sauce, depending on how much you like on your pizza.

Add your favorite toppings, followed by the shredded cheeses and a sprinkle of Parmesan.

Return the pizza to the oven and bake for another 15 to 20 minutes, or until the crust is golden and the cheese is melted and lightly browned.

Let the pizza rest for a few minutes before slicing and serving.

Tips for Best Success:

• Watch the chile carefully. Red chile powder and flakes can burn quickly in hot butter. A few seconds is all you need.
• Adjust the heat. Start with 1 tablespoon of chile and add more if you prefer a spicier sauce.
• Let the yeast bloom. The water should be warm, not hot. Water that's too hot can kill the yeast.
• Don't overload the crust. Too much sauce and too many toppings can make the center of your pizza soggy.
• Prebake the crust. This helps give the bottom a head start before adding the sauce and toppings.
• Drain cooked meats well. Removing excess grease helps keep the pizza from becoming oily.
• Save extra sauce. You may have some sauce left over, depending on how generously you spread it over the crust.

Variations and Substitutions:

Make it milder: Use 1 teaspoon of red pepper flakes or reduce the chile powder to suit your taste.
Make it extra spicy: Add more red chile flakes or a pinch of cayenne pepper.
Change the cheese: Mozzarella, cheddar, Colby Jack, pepper jack, and provolone all work nicely.
Use different meats: Try Italian sausage, cooked hamburger, bacon, or sliced pepperoni.
Add vegetables: Mushrooms, onions, bell peppers, black olives, and jalapeños are all delicious additions.
Use fresh herbs: Fresh basil or oregano can be used in place of dried herbs, adjusting the amount to taste.
Use store-bought crust: If you're short on time, your favorite refrigerated or prepared pizza 
crust can be used instead.

Serving Suggestions:

This homemade pizza is filling enough to serve on its own, but it's also delicious with a few simple sides.

• Serve with a fresh garden salad and your favorite dressing.
• Add a bowl of homemade vegetable soup for a comforting meal.
• Serve with garlic bread or breadsticks.
• Offer extra Parmesan cheese and red pepper flakes at the table for everyone to customize their slices.
• Pair with a simple green salad or sliced fresh vegetables for an easy family supper.

How to Store:

• Refrigerator: Allow leftover pizza to cool completely. Place slices in an airtight container or wrap them tightly and refrigerate for up to 3 to 4 days.
• Freezer: Wrap individual pizza slices in plastic wrap or freezer-safe wrapping and place them in a freezer bag or airtight container. Freeze for up to 2 months for best quality.
• Reheating: Reheat leftover pizza in a skillet over medium-low heat, covered, until the cheese melts and the crust crisps. You can also reheat it in a 350°F oven until heated through.
• Extra pizza sauce: Store leftover sauce in an airtight container in the refrigerator for 3 to 4 days, or freeze it in smaller portions for future pizza nights.

Frequently Asked Questions:

Can I make the spicy pizza sauce ahead of time?
Yes! The sauce can be prepared a day or two ahead and stored in an airtight container in the refrigerator. This makes putting together homemade pizza even easier on busy evenings.

Can I freeze homemade pizza sauce?
Absolutely. Allow the sauce to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

How can I make the pizza sauce less spicy?
Simply reduce the amount of red chile powder or flakes. You can start with a small amount, taste the sauce as it cooks, and add more if needed.

Why should I prebake the pizza crust?
Prebaking helps the dough begin cooking before the sauce and toppings are added. This helps prevent a soggy crust, especially when using a generous amount of sauce.

Can I use fresh tomatoes instead of canned tomatoes?
Yes, although canned plum tomatoes are convenient and provide consistent flavor. If using fresh tomatoes, peel them if desired, chop or crush them, and allow for additional simmering time to cook down excess liquid.

Can I use this sauce for something besides pizza?
Certainly! It also works well as a dipping sauce for breadsticks, pizza rolls, and cheesy bread. You can even use it as a flavorful sauce for homemade calzones. 

Old-Fashioned Pumpkin Pecan Bread

A rich, buttery pumpkin bread made with warm pumpkin pie spice, brown sugar, and finely chopped pecans.

There is nothing quite like the smell of a homemade loaf of pumpkin bread baking on a crisp autumn day. Rich pumpkin, softened butter, and dark brown sugar come together with warm spices and toasted pecans to create the ultimate fall treat.

Growing up, autumn officially arrived when my mom started roasting fresh harvested pumpkins. The sweet, cozy aroma would fill the entire house—a delicious reward after months of working in the summer garden. She’d scoop out the tender pulp, fold in finely chopped pecans for that perfect nutty crunch, and bake up two golden loaves.The rest of the pumpkin pulp, she would freeze for later to make pies, bread, cake and cookies. 

Having two loaves is the best part: one to enjoy warm right out of the oven, and one to freeze for later (or share with a neighbor). Whether you slice it up to go with your morning coffee, grab a piece for an afternoon pick-me-up, or add it to your holiday brunch table, this simple recipe is pure homemade comfort.

Ingredients:

1 c. butter, softened
1 c granulated sugar
1 c. dark brown sugar
4 eggs
1 c. solid pack pumpkin
2 3/4 c. flour
1 Tbs. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. pecans, finely chopped 

Directions: 

Preheat the oven to 350°F. Grease and flour two 8 1/2 × 4 1/2-inch loaf pans.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Mix in the solid-pack pumpkin, pumpkin pie spice, baking powder, baking soda, and salt until well combined.

Stir in the flour and finely chopped pecans just until everything is combined. Avoid overmixing.

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for approximately 1 hour and 10 minutes, or until a wooden toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.

Allow the loaves to cool in the pans for 10 minutes. Carefully remove them from the pans and transfer to wire racks to cool completely.

Tips for Best Success:

Use softened butter: Butter should be soft enough to cream with the sugars but not melted.
Use room-temperature eggs: They incorporate more easily into the batter.
Measure flour carefully: Too much flour can make pumpkin bread dry or heavy.
Do not overmix: Stir the flour in just until incorporated to help keep the bread tender.
Check the loaves individually: Oven temperatures and loaf pans can vary, so one loaf may finish baking before the other.
Let the bread cool: Cooling helps the loaves set and makes slicing easier.

Variations and Substitutions:

Walnut pumpkin bread: Substitute chopped walnuts for the pecans.
Pumpkin chocolate chip bread: Replace some or all of the pecans with chocolate chips.
Extra spice: Add a little cinnamon or nutmeg for additional warmth.
Raisin pumpkin bread: Stir in 1/2 cup raisins along with the pecans.
Nut-free pumpkin bread: Leave out the pecans or replace them with sunflower seeds if desired.

Serving Suggestions:

• Serve a slice warm with butter for breakfast.
• Enjoy with coffee, tea, or a mug of hot apple cider.
• Add a slice to a fall brunch or holiday breakfast table.
• Serve as an afternoon snack with a glass of milk.
• Toast a slice lightly and spread with cream cheese for a special treat.

How to Store:

• Room temperature: Allow the pumpkin bread to cool completely. Wrap tightly or place in an airtight container and store at room temperature for up to 3 days.
• Refrigerator: Store in an airtight container for up to 1 week. Refrigeration may make the bread slightly firmer.
• Freezer: Wrap each loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months for best quality.  Thaw frozen bread overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?
Yes. Use plain canned pumpkin puree or solid-pack pumpkin. Do not use pumpkin pie filling, which contains added sugar and spices.

Why does this recipe make two loaves?
The recipe is designed to fill two smaller loaf pans. It is convenient for sharing or freezing one loaf for later.

How do I know when pumpkin bread is done?
Insert a wooden toothpick into the center of the loaf. It should come out clean or with a few moist crumbs. If wet batter clings to it, continue baking and check again.

Can I make this pumpkin bread without pecans?
Yes. The pecans can be omitted entirely or replaced with another nut or baking addition.

Why did my pumpkin bread sink in the middle?
This can happen if the bread is underbaked, the batter is overmixed, or the oven door is opened too early during baking.

Can I freeze pumpkin bread?
Absolutely. Pumpkin bread freezes well. Wrap it tightly after it has cooled completely and thaw before serving.

Old-Fashioned Beef and Vegetable Soup

 A Comforting Family Soup Made with Tender Beef and Garden Vegetables

During the fall and winter months, my mom often made homemade soup. It was filling, easy to prepare, and one of those meals that warmed you from the inside out on a cold day. She usually served her soups with homemade bread or crackers, making a simple meal feel comforting and satisfying.

Many of the vegetables she used came straight from her garden. She would can them or cut them up and freeze them so she could enjoy the taste of fresh garden vegetables throughout the year.

This homemade beef and vegetable soup brings back those comforting memories. Tender chunks of beef, carrots, celery, tomatoes, mushrooms, and flavorful seasonings come together in a hearty broth.

Mom didn't usually add rice or pasta to this soup. However, if she felt there wasn't enough meat or vegetables to feed everyone, she would add a little rice or pasta to stretch the soup and make it more filling. It was a practical way to make sure everyone had enough to eat, especially when serving leftovers.

It's a simple, old-fashioned family soup that makes a wonderful meal on chilly fall and winter days.

Ingredients: 

1 pound chuck roast trimmed and cut into 1 inch pieces
1 Tbs. olive oil
3 carrots cut thin
3 celery ribs thinly sliced
3 to 4 tomatoes, diced
1 onion, chopped
1 to 3 hot peppers, chopped
1 (4 oz.) can mushrooms
1 to 2 cubes beef bouillon 
8  to 10 c. water
1 or 2 large bay leaves
1 c. uncooked rice (optional, if needed to stretch the soup)
Salt and pepper to taste
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. dried parsley
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/4 to 1/2 tsp. cayenne pepper
2 bay leaves 

Mom's notes:  Mom usually made this soup without rice or pasta. She added one or the other when she needed to make the soup stretch to feed everyone. 

Directions:

Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the beef cubes and cook, turning frequently, until browned on all sides.

Place the browned beef in a large stockpot or Dutch oven.

Add the carrots, celery, onion, tomatoes, hot peppers, mushrooms, beef bouillon cubes, water, garlic powder, onion powder, parsley, thyme, oregano, basil, cayenne pepper, and bay leaves.

Bring the soup to a boil over high heat. Reduce the heat to low, cover, and simmer gently until the beef is tender and the vegetables are nearly tender, approximately 1 to 1½ hours. Add more water if needed.

Rice or pasta is optional and can be added if you want to stretch the soup or make it more filling. If using rice, stir in the uncooked rice during the last 15 to 20 minutes of cooking, or until tender.

If using small pasta, add it during the last 8 to 12 minutes of cooking, following the package directions.

If you prefer the soup without rice or pasta, simply omit them and enjoy the beef and vegetables as they are.

Stir in the uncooked rice. Bring the soup back to a gentle simmer, cover, and cook for approximately 15 to 20 minutes, or until the rice is tender.

Add the pasta and cook according to the package directions, usually about 8 to 12 minutes.

Remove and discard the bay leaves. Taste and season with salt and black pepper as needed.

Ladle into bowls and enjoy with homemade bread or crackers. 

 

Tips for Best Results:

• Brown the beef first. This adds extra flavor to the soup and gives the broth a richer taste.
• Cut the beef into even pieces. This helps the meat cook more evenly.
• Simmer gently. A low simmer helps tenderize the chuck roast without making the beef tough.
• Adjust the heat. Hot peppers and cayenne can make this soup quite spicy. Start with less and add more if desired.
• Watch the liquid level. Rice absorbs quite a bit of broth. Add additional water or beef broth if the soup becomes too thick.
• Season toward the end.  Bouillon cubes contain salt, so taste the soup before adding extra salt.
• Don't forget the bay leaves. Remove them before serving.

Variations and Substitutions: 

• Elbow macaroni, small shells, or other small pasta work well.
• Green beans, corn, peas, or diced potatoes make this soup even heartier.
• Substitute some or all of the water with beef broth for a richer flavor.
• Leave out the hot peppers and cayenne for a milder soup.
• A 14.5-ounce can of diced tomatoes can replace the fresh tomatoes.
• If your family enjoys mushrooms, feel free to increase the amount.
• Already-cooked beef can be added during the simmering stage. Since it is already tender, it won't need as much cooking time.

Serving Suggestions:

This hearty beef and vegetable soup makes a satisfying meal on its own, but it is especially delicious served with:

• Fresh homemade bread
• Buttermilk biscuits
• Saltine or oyster crackers
• Homemade cornbread
• A simple green salad
• Grilled cheese sandwiches

For a comforting cold-weather supper, serve a steaming bowl of soup with warm bread and butter.

How to Store:

• Refrigerator:  Allow the soup to cool slightly before transferring it to airtight containers. Refrigerate within 2 hours of cooking and use within 3 to 4 days.
• Freezer:  For best results, freeze the soup without the rice or pasta, since these can become mushy after thawing. Store in freezer-safe containers for up to 2 to 3 months for best quality. If freezing soup that already contains rice, expect a softer texture.
• Reheating:  Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a little water or broth if the soup has thickened. Individual portions can also be reheated in the microwave, stirring halfway through.

Frequently Asked Questions:

Can I make this soup ahead of time?
Yes! This soup is a wonderful make-ahead meal. The flavors develop as it sits, making it delicious the next day. If possible, cook the rice separately and add it when serving to keep it from absorbing too much broth.

Can I use a different cut of beef?
Chuck roast is a good choice because it becomes tender during slow simmering. Stew meat can also be used, although cooking time may vary.

Can I make this soup in a slow cooker?
Yes. Brown the beef first for extra flavor. Add the beef, vegetables, seasonings, and broth to the slow cooker. Cook on low for approximately 7 to 8 hours or high for 4 to 5 hours, until the beef is tender. Add the rice during the final 30 to 45 minutes, checking for doneness, or cook it separately.

Why is my soup so thick?
Rice absorbs liquid as it cooks and continues absorbing broth as the soup sits. Simply stir in additional water or beef broth until it reaches your preferred consistency.

Can I leave out the hot peppers?
Absolutely! The hot peppers and cayenne are optional and can be adjusted to your family's taste. Leaving them out will give you a milder, comforting beef soup.

Can I use frozen vegetables?
Yes. Frozen vegetables work well in this soup. Add them during the last 20 to 30 minutes of cooking, depending on the vegetables used.

Can I use rice that is already cooked?
Yes. Stir in cooked rice during the last 5 to 10 minutes of cooking, just long enough to heat it through.

Is this soup good for freezing?
Yes, although the rice may soften after freezing and reheating. For the best texture, freeze the soup without rice or pasta and add freshly cooked rice when reheating.

Does this soup need rice or pasta?No. My mom usually made this soup with beef and vegetables alone. Rice or pasta was added only when she needed to stretch the soup to feed everyone or make leftovers more filling.