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Traditional Appalachian Spoon Bread
Dinner American

Traditional Appalachian Spoon Bread

4.9

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
  2. 2 Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
  3. 3 Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
  4. 4 Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
  5. 5 Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.

By GagesMom2

Cheddar-Thyme Flaky Biscuits
Dinner American

Cheddar-Thyme Flaky Biscuits

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, sugar, baking powder, salt, and cream of tartar together in a medium bowl. Cut in butter using a pastry cutter or a fork until pea-sized. Make a well in center of the mixture; add milk, Cheddar cheese, and thyme to the well. Gently stir until a soft dough forms.
  3. 3 Roll or pat dough out on a floured surface to ¾-inch thick; cut into circles and place on a baking sheet.
  4. 4 Bake in the preheated oven until biscuit bottoms are golden brown, about 10 minutes.

By laura902

Gluten-Free Chicken and Waffles
Dinner American

Gluten-Free Chicken and Waffles

Prep
30 min
Cook
45 min
Total
195 min

Instructions

  1. 1 Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
  2. 2 Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
  3. 3 Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
  4. 4 Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
  5. 5 Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
  6. 6 Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
  7. 7 Preheat a waffle iron according to manufacturer's instructions.
  8. 8 Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
  9. 9 Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
  10. 10 Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
  11. 11 Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.

By Buckwheat Queen

Easy Corn Souffle
Dinner

Easy Corn Souffle

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
  2. 2 Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
  3. 3 Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
  4. 4 Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
  5. 5 Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

By patriciafulda

Light and Flaky Biscuits
Dinner

Light and Flaky Biscuits

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Whisk milk and egg together.
  3. 3 Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
  4. 4 Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
  5. 5 Bake in the preheated oven until golden brown, about 12 minutes.

By Mindy Foster

Prune Whip
Dinner

Prune Whip

3.8

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
  2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
  3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
  5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Tender Cheddar Garlic Biscuits
Dinner

Tender Cheddar Garlic Biscuits

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Mix flour, baking powder, cream of tartar, sugar, and salt together in a bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir Cheddar cheese into flour mixture; add 1/3 plus 2 tablespoons milk, mayonnaise, parsley, and garlic powder and mix until a soft dough forms.
  3. 3 Transfer dough to a lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into a 6-inch square and cut into 9 smaller squares. Arrange squares 2-inches apart on a baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By BDSEIFERT

Mum-Mum's Butterscotch Pie
Dinner

Mum-Mum's Butterscotch Pie

4.2

Prep
15 min
Cook
35 min
Total
365 min

Instructions

  1. 1 Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
  2. 2 Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
  3. 3 Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
  6. 6 Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
  7. 7 Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

By kuppykake

O'Kee's Irish Soda Oatmeal Bread
Dinner European

O'Kee's Irish Soda Oatmeal Bread

3.7

Prep
15 min
Cook
35 min
Total
770 min

Instructions

  1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
  2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
  3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
  4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
  5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
  6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
  7. 7 Preheat oven to 400 degrees F (200 degrees C).
  8. 8 Place loaves on an ungreased baking sheet.
  9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
  10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Vegan Meringues
Dessert American

Vegan Meringues

4.5

Prep
30 min
Cook
90 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
  2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
  3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Easy Cloud Bread
Breakfast American

Easy Cloud Bread

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
  3. 3 Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
  4. 4 Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
  5. 5 Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

By TheWickedNoodle

Foolproof Swiss Meringue
Dessert American

Foolproof Swiss Meringue

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring 2 cups of water to a simmer in a medium pot.
  2. 2 Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
  3. 3 Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from the heat immediately.
  4. 4 Place the bowl onto the stand mixer and attach the whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
  5. 5 Use meringue immediately.

By Zaya

Maple Meringues
Dessert American

Maple Meringues

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
  3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Meringue Bones
Dessert American

Meringue Bones

4.6

Prep
30 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
  2. 2 Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy.
  3. 3 Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract.
  4. 4 Spoon the meringue into a pastry bag fitted with a small tip.
  5. 5 Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
  6. 6 Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour.
  7. 7 Gently and carefully remove cookies from aluminum to prevent broken bones.

By Sarah Christina Dirkse

Peppermint Meringues
Dessert American

Peppermint Meringues

4.7

Prep
20 min
Cook
90 min
Total
300 min

Instructions

  1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil or parchment paper.
  2. 2 In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
  3. 3 Bake for 1 ½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

By KATHY

Fluffy White Frosting
Dessert American

Fluffy White Frosting

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir sugar, water, and cream of tartar together in a saucepan. Cook over medium-high heat until sugar is dissolved and syrup is bubbly.
  2. 2 Beat egg whites and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add hot syrup mixture, continuing to beat until stiff peaks form, about 7 to 10 minutes.

By Vickie

Pecan Praline Cookies
Dessert American

Pecan Praline Cookies

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (170 degrees C).
  2. 2 Place crackers to cover bottom of a 10x15-inch baking pan.
  3. 3 Combine sugar, butter, and cream of tartar in a saucepan; heat to a boil. Add pecans; pour mixture over crackers.
  4. 4 Bake in the preheated oven for 10 minutes. Cool in the pan about 3 minutes; remove from pan while still warm.

By EVANSDL

Baked Alaska
Dessert American

Baked Alaska

4.6

Prep
25 min
Cook
10 min
Total
635 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.
  3. 3 Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.
  4. 4 Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.
  5. 5 Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.
  8. 8 Slice and enjoy!

By shirleyo

Colorful Homemade Playdough
Snack American

Colorful Homemade Playdough

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a saucepan; remove from heat and set aside.
  2. 2 Mix flour, salt, cream of tartar, and soft drink mix together in a large bowl; stir vegetable oil into flour mixture. Add hot water and continue stirring until dough comes together.
  3. 3 When dough is cool enough to handle, turn it onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Store unused portions in refrigerator.

By Stacy Child

Frozen Key Lime Pie
Dessert American

Frozen Key Lime Pie

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Beat egg yolks in a large bowl until very light and fluffy. Add sweetened condensed milk; beat until doubled in volume. Beat in lime juice; refrigerate yolk mixture until ready to use.
  2. 2 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy; gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.
  3. 3 Gently fold egg whites into yolk mixture until well blended; pour into crust and freeze. Serve frozen.

By Allie

Chocolate Meringue Cookies
Dessert American

Chocolate Meringue Cookies

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Beat egg whites, vanilla, and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form and mixture becomes glossy. Fold in cocoa powder and chocolate chips. Drop mixture by teaspoonfuls onto the prepared cookie sheet.
  3. 3 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool to room temperature.

By Madonna

Angel Food Cake
Dessert American

Angel Food Cake

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan.
  2. 2 Sift together flour, and 3/4 cup sugar, set aside.
  3. 3 Whip egg whites, along with vanilla, cream of tartar, and salt, in a large bowl to medium stiff peaks. Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Put the batter into the tube pan.
  4. 4 Bake in the preheated oven until the cake springs back when touched, 40 to 45 minutes.
  5. 5 Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

By Krissyp

Syd's Angel Food Cake
Dessert American

Syd's Angel Food Cake

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
  2. 2 Sift together flour, sugar, and salt. Repeat five times.
  3. 3 Gently fold flour mixture into beaten egg whites.
  4. 4 Pour batter into an ungreased 10-inch tube pan.
  5. 5 Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
  6. 6 Invert the tube pan and let cake cool to room temperature before removing from the pan.
  7. 7 Garnish with strawberries.

By Syd

Strawberry Malted Milk Meringues
Dessert American

Strawberry Malted Milk Meringues

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Fit a large round pastry tip in a pastry bag. Set bag, tip side down, in a large, tall cup and fold edges over cup rim for easy filling.
  2. 2 Pulverize freeze-dried strawberries in a food processor. Measure out 3 tablespoons strawberry powder. Use any leftovers for dusting the plate or another use.
  3. 3 Whisk together egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar has dissolved, about 4 minutes. Transfer to a large bowl. Add cream of tartar. Beat with an electric mixer at low speed until mixture starts to foam. Continue beating at high speed until glossy and stiff peaks form (tips stand straight). Fold in 3 tablespoons strawberry powder, milk powder, and vanilla.
  4. 4 Paint stripes of red gel food coloring (if using) inside the pastry bag. Carefully fill pastry bag with meringue mixture. Dot corners of a baking sheet with meringue, then line with parchment paper. (The dots will keep the paper in place.)
  5. 5 Pipe quarter-size meringue dollops on the baking sheet, pulling bag straight up and spacing about 1 inch apart.
  6. 6 Bake in the preheated oven until meringues are firm and easily peel off the parchment, 60 to 75 minutes.

By Irvin Lin

Quick and Easy Coconut Macaroons
Dessert American

Quick and Easy Coconut Macaroons

3.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spray baking sheets with cooking spray.
  3. 3 Whisk egg whites and cream of tartar together in a bowl until foamy.
  4. 4 Gradually whisk sugar into egg white mixture until blended.
  5. 5 Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
  6. 6 Fold coconut into egg white mixture until incorporated.
  7. 7 Drop spoonfuls of batter onto prepared baking sheets.
  8. 8 Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.

By Suzieim1