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Trish Southard

Trish Southard

Tag Archives: Texas Recipe’s

Gluten Free Sweet Potato Latkes

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Posted by trishsouthard in Gluten Free, Restful Homes for Our Families, Uncategorized

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cooking, eco-fashionable food prep, Flour, Gluten-free, Gluten-free diet, Hanukkah, Home, Homemaking, Potato pancake, Southern Belle Recipes, Southern Hospitality, Sweet potato, Texas Recipe's, Thanksgiving

1 very large sweet potato shredded in food processorIMG_4440

1/2 c Gluten Free All Purpose Baking FlourIMG_4441
1/2 ts salt
2 eggs

Toss flour around shredded sweet potatoes until coated. Add 1/2 chopped onion and 1/2 teaspoon of salt. Set in the refrigerator until ready to fry and add two eggs to coat all before frying in coconut oil or similar high heat frying oil.

IMG_4442

The guide for my recipe came from Amy Sherman‘s recipe from  Tablet,

A New Read on Jewish Life.

Check it out! http://www.tabletmag.com/

*There are many sweet potato latke recipes, but hers seem to be the best with gluten-free flour.

Serve with roast chicken.

 

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Gluten Free Honey Pie

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Posted by trishsouthard in Gluten Free, Places With God, Restful Homes for Our Families, Uncategorized

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Allergy, Beautiful Women, Butter, Coconut milk, cooking, eco-fashionable food prep, food, Food on Fridays, Gluten-free, Gluten-free diet, Honey, How do I become wise, Pi, Pie, simplify, Southern Belle Recipes, Southern Hospitality, Special Diets, Texas Recipe's, Wisdom

Eat honey, my son (daughter), for it is good, and the honeycomb is sweet to your palate; realize that wisdom is the same for you.

If you find it, you will have a future, and your hope will never fade.  Proverbs 24:13,14 HCSBIMG_4409

1 Gillian’s unbaked pie shell                1 stick unsalted butter

3 eggs slightly beaten                            1 c coconut milk eggnog

1 c locally grown honey                         (or plain coconut milk)

1/2 c sugar                                                 2 T All Purpose Gluten Free FlourIMG_4413

Mix together the eggs, honey, sugar, gluten-free flour, melted butter, and coconut milk.

Pour into unbaked Gillian’s Pie Shell and bake at 350 degrees for 45 minutes.  Carefully remove from oven and let pie set up for two hours in a cold place or overnight in the refrigerator.

Gluten Free Tabbouleh with Mango

05 Friday Apr 2013

Posted by trishsouthard in Uncategorized

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eco-fashionable food prep, Food on Fridays, Gluten-free, HEB, Mango, Parsley, simplify, Texas Recipe's, Vidalia

Prep time 15 -20 minutes

1 cup quinoa rinsed and drained and cooked

1/4 c HEB Extra Virgin Olive Oil

Juice of 6 Key Limes

1 c chopped fresh parsley                                   photo (61)

1/2 ts. salt

1 c of cucumber …diced

1/4 c diced red pepper

1 small diced Vidalia onion

1 c chopped cherry tomatoes

1/2 c chopped mango

Perfect company dish you can prepare the day before.  Great side dish with salmon or lamb. Excellent picnic dish.

PS I was not sure if this would turn out.  I wanted to serve it for Easter, and skip the bulgur wheat to help out all my gluten-free guests. They loved it!

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Lamb

01 Monday Apr 2013

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Food on Fridays, Gluten-free, Homemaking, Lamb, simplify, Southern Belle Recipes, Southern Hospitality, Texas Recipe's

Today is a perfect day to buy lamb. A leg of lamb will cost between $50.00 and $75.00 and  the monday after Easter is a great day to pick one up on sale for your freezer. Serve it anytime. We enjoy Lamb for holidays, and yesterday it was a big crowd pleaser for our dinner guests.

Rub lamb with kosher salt, olive oil and coat with minced garlic.photo (59)

The next layer is mint. Completely coat over the garlic with mint. A jar of dried mint will do if fresh is not available.photo (60)

Place lamb on a roasting rack in the oven at 425 degrees , reduce heat to 325 and continue to cook till internal temp is around 165-175 degrees.Lamb

Serve garnished with rosemary or mint sprigs.

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Red Velvet Cake

16 Saturday Jun 2012

Posted by trishsouthard in Uncategorized

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eco-fashionable food prep, Faith, family, Homemaking, More time with Jesus, Texas Recipe's

I’ve been making this cake for twenty-five years now.  The cake seems to take on a life of its own and will improve every time you attempt to make this grand and elegant southern favorite.  It has long been my husband’s  favorite  birthday cake.  This cake takes time, focus and a clear head, so I set two days aside to prepare the cake in stages, making room on my calendar to do so.    Do not try to answer the phone, text, answer the doorbell or multitask in any way shape or form while in process.

                                                      

The original recipe was from Marilyn Southard,  my mother-in-law, a wonderful Southern lady from Alexandria, Virginia who last year went home to be with the Lord.  Red Velvet is her birthday cake legacy.  She always made delicious desserts, and whether we traveled to the  mountains, or the beach she talked about her great love of God as we talked, laughed and cried together while cooking for our family.    As great a cook and mother/mother-in-law as she was, I remember her most for her faith in the Lord, strength of character, and her exemplary work ethic without sacrificing anything of her femininity, power and sense of style. For me she defined what it means to live well for the Lord.

Here’s my recipe:

1 c shortening                                            

4 oz. red food color

3 c sugar

4 T. cocoa

4 eggs

2 tsp. vanilla

2 tsp. salt                 

2 tsp. soda

2 c buttermilk

2 T. vinegar

5 c. sifted cake flour

Frosting

20 T. flour

4 c. sugar

4 c. sweet milk

4 tsp. vanilla

4 c. butter

Cream shortening, sugar.  Add and beat eggs, add salt, buttermilk and cake flour.  Make a paste of food coloring, cocoa and vanilla and beat into batter.  Mix in at last-minute, but (do not beat): soda and vinegar.  Bake in 4 cake pans/ layers at 350 degrees for 30-35 minutes.  Frosting : Cook flour and milk over medium heat until thick.  Chill.  Cream butter and sugar. Add chilled paste along with vanilla.  Beat until fluffy.  Ice cooled cake.

I made this frosting  the wrong way for ten years, mistaking “sweet milk” for sweetened condensed milk.  I couldn’t understand why I had to pat it on in handfuls until Marilyn, walked me through the recipe very slowly and caught my error.  Turns out “Sweet milk” is a southern expression for whole milk where she grew up.  The two of us would chat throughout the two days leading up to my husbands birthday and although she is in heaven I like to think she can hear my thoughts as I continue to chat  with her.  That’s my hope anyway.  She’s probably busy singing Handel’s Messiah with the angels, but pretty sure Jesus let her know I was making her cake.

( I doubled the ingredients from the original recipe to make four layers)

Aunt Pitty Pat’s Cherry Cobbler

20 Friday Apr 2012

Posted by trishsouthard in Uncategorized

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Tags

Beautiful Women, Food on Fridays, Homemaking, Texas Recipe's

1 c sugar
1 c flour
1 c milk
1 stick butter
3 tsp. baking powder
1 can of unsweetened cherries,

(Fresh cherries  in season are best)

Sweetened to taste with agave nectar.

Preheat oven to 375. Melt butter in glass Pyrex. Pour on top of the melted butter, the batter made with the sugar, flour, milk and baking powder. Have ready the fruit heated with extra agave or sugar to taste. Pour the hot fruit over the batter. Swirl the top with a spatula and sprinkle brown sugar to cover the top.  Bake for 25 minutes.

Aunt Pat was Marilyn’s cousin I used her recipe for the base and added a few twists…hence the name. She developed the base and deserves the credit.

Aunt Pat was a beautiful lady who loved Jesus and served as a devoted mother and wife traveling the world as an Air Force wife sharing Jesus with everyone she met.

She was born in Virginia but lived out her days in the great state of Texas.

Aunt Pat lived in New Braunfels and was a great hostess.  My first visit to Texas 28 years ago was in her lovely home.  She ironed Todd’s shirt his first day in the Air Force. I never did get the hang of it so by the time we moved to California I became very grateful for the base dry cleaners.

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