Soulful Recipes for the Holidays
iMBlack ERG
Among many cultures and nationalities, food brings loved ones and friends together. For Black families, whether it’s a holiday feast, a Sunday dinner, or backyard barbeque, you’ll find many of the same dishes, in an atmosphere filled with R&B music, dancing, games, laughter, and most importantly, love.
“One finger won’t make an iMPact, but you ball all those fingers into a fist, and you can strike a mighty blow. Now, this family [iManage] has got to be that fist.”
The movie “Soul Food” (1997) IRMA P. HALL – Mother Joe
iMBlack Steering Committee
iMBlack Members
Photo
Black family recipes are passed down through the generations, but not in the form of a written list of ingredients and steps. Rather, the recipes are taught in the kitchen by the family matriarch. Directions would include phrases such as a handful or a smidge to describe the amounts rather than a standard measurement. Likewise, context clues such as it will float when it’s done, or when you smell it, it’s ready, teaches you how a dish should look, smell, and taste, as well as how to substitute ingredients, when needed.
Mastering these recipes is through trial and error. We learn that it never quite tastes as good as the original cook’s version, and therefore add our own twist to make it our own.
We hope you enjoy this collection of soulful recipes from past generations of the combined iMBlack families.
Cooking Terms
Bread
Light Bread
Canned cream or Sweet milk
Church key can opener
Grease Pot
Handful
Pot liquor or pot likker
Red
Cornbread
Store bought loaf bread
Condensed or evaporated milk
Triangle can opener used to make a hole in a can
Large aluminum can on or near the stove which contains used grease and oil from frying chicken, potatoes, bacon, and other foods, EXCEPT fish. The grease re-used for frying or to season skillets.
Approximately one cup
Broth from cooking dark greens often used to make soups or consumed as hot beverages; Also used to refer to au jus
The flavor of any red non-carbonated red beverage
Skillet
Pot
Smidge
Tin Foil
Put your foot in it
A frying pan; Typically cast iron
Any pan that isn’t a skillet referred to as ”small pot” or “large pot”
A small amount such as a pinch
Aluminum foil
A compliment to describe a remarkably cooked meal
Table of Contents
* Indicates new 2024 recipes
Chapter 1………............................Appetizers
Smoked Duck Pastrami
Deviled Eggs
Rotel Queso Dip
Sweet and Savory Baked Brie
Chapter 2………………..…………. Beverages
Church Punch
Cranberry Martini
*Orange-Thyme Old-Fashioned
Soul Food Eggnog
St. Ginnie
Sangria
Chapter 3………....................................Meats
Cotechino and Lentils
Sweet Ham
Honey and Brown Sugar Glaze for Ham
Jamaican Oxtails with Broad Beans
Goshth Ki Biryani (Lamb Briyani)
Coffee Brined Roast
*Genelle’s Stuffed Salmon with Seafood
Wild Rice
*Cajun Fried Turkey Wings
*Jamaican Jerk Roast Turkey
Oven Roasted Turkey
Turkey Gravy
Turkey Tetrazzini
Chapter 4……….…..……………… Breads
Eggnog Cornbread
Hot Water Cornbread
Easy Yeast Rolls
Chapter 5…………….............Side Dishes
Blooming Cauliflower Bake
Slow Cooker Black-eyed Peas
Bread Stuffing
Sausage Sage Stuffing
*Nigerian Jollof Spaghetti
Candied Sweet Potatoes with Pineapple
Candied Sweet Potatoes
Collard Greens
Corn Pudding
Homemade “Like” Cranberry Sauce
Cornbread Dressing
Garlic Mashed Potatoes
Green Beans and Potatoes
Cheesy Mac and Cheese
Soulful Mac and Cheese
Rice and Peas
Sweet Potato Nut Crumble
Table of Contents
* Indicates new 2024 recipes
Chapter 6……….……….………. Desserts
*Apple Cake with Caramel Sauce
*Caramel Sauce for Apple Cake
*Easy Apple Pie
Buttermilk Pecan Pie
Buttermilk Pound Cake
*Chocolate Cake with Strawberry Cream
Cheese Frosting
*Strawberry Cream Cheese Frosting for Chocolate Cake
*Paw Paw’s Chocolate Bundt Cake
*Banana Muffins
Banana Pudding
*Light Banana Pudding
Easy Egg Custard Pie
Peaches and Cream
Philadelphia 3-step Cheesecake
Peach Cobbler Pound Cake
*Shirley’s Pineapple Cake
Pumpkin Swirl Cheesecake
Southern Pecan Pie
Sweet Potato Pie
*Fit Friendly Dessert Options
Holiday Favorites from Neil
iMBlack Supporter
Cranberry Bog Cocktail
Ingredients
• Whole cranberries, for garnish
• Mint leaves, for garnish
• 1 oz cranberry juice
• 4 ozs champagne
1. Combine champagne and cranberry juice in a champagne flute,
2. Drop a few whole cranberries in the glass and garnish with mint leaves.
Traditional meal includes:
• Turkey and gravy
• Stuffing with a bit of spice
• Southern green bean casserole
• Mashed potatoes
• Cranberry chutney
“You know the family is the solution to the world’s problems today. Now lets’ take a look at the family. In the family the father is like the head, the leader, the director. Not domineering but showing love, guidance..”
The song “Family Reunion” (1975) The O’Jays
Stay Fit Tips for the Holidays
Brenda Ivey
While we enjoy family, friends, and food during the holidays follow these tips for maintaining your fitness.
Do’s and Don’ts for fitness
1. Strength training in the days preceding the holiday as it burns fat during and after the session.
2. Cardio session the day after the holidays to burn off excess calories from your holiday meals.
3. Eat your typical breakfast, morning snack, and lunch the day of the holiday to avoid overeating.
4. Hydrate, before the holiday, on the holiday and after the holiday.
5. Wait 10 minutes before having seconds.
6. Be active after dinner!!!
• Take a family walk
• Throw a football (American) or kick a football outside
• Dance or learn TikTok dances
• Play jump rope games
Chapter 1
Appetizers
Smoked Duck Pastrami
Brian Jones
Ingredients:
• 5 duck or goose breasts
• 1-2 Tbsp Morton tender quick or pink curing salt (read the directions on the bag as the amount depends on the weight of the breasts)
• 2-4 tsp ground black pepper
• 2-4 tsp ground coriander
• 2-4 tsp dark brown sugar
• 2 tsp ground ginger
• 1 tsp granulated garlic
• 1 tsp ground cloves
Rub
• 3-4 Tbsp coarse ground black pepper
• 2 Tbsp non-powdered coriander
• 1 Tbsp garlic powder
Directions
1. Combine ingredients into a mixture and coat each breast
2. Lay the coated breasts flat in a Ziplock bag and place bag flat in a container
3. Refrigerate for 5 days, flipping the bag each day
4. Remove the bag and rinse the the breast thoroughly in cold water
5. Soak the meat in water for 2 hours (you must soak all the cure out of the meat before you smoke it
6. Remove from water and pat dry
7. Combine ingredients for the rub and cover fat side of the breasts
8. Heat smoker to 225º F using hickory, cherry or apple wood (avoid mesquite for this recipe)
9. Smoke meat for 90 minutes or until temperature reaches 165º F
10. Remove from smoker and allow to cool
11. Refrigerate until thoroughly chilled
12. Slice and serve
Deviled Eggs
Brenda Ivey
Ingredients:
• 6 large eggs
• ¼ c mayonnaise
• 1 tsp mustard
• 1 Tbsp sweet relish
• Pinch of salt
• Paprika
Directions
1. Hard boil eggs and let cool
2. Peel and rinse eggs
3. Slice eggs in half long ways and remove egg yolks
4. Set sliced egg whites on a platter
5. In a medium bowl, mash egg yolks with the back of a fork
6. Add mayonnaise, mustard, sweet relish, and salt
7. Mix well
8. Add yolk mixture to egg whites using two small spoons
9. Sprinkle with paprika
Rotel Queso Dip
Brenda Ivey
Ingredients:
• 1 lb. ground beef (chicken or shrimp can be substituted)
• 1 5 oz. chorizo
• 2 Tbsp olive oil
• 1 32 oz package Velveeta Queso Blanco
• 1 10 oz can of Rotel diced tomatoes (desired spice level)
Directions
1. Add olive
2. Combine ground beef and chorizo in a large skillet
3. Drain fat
4. Transfer meat mixture to crock pot set to high
5. Add Velveeta and
6. Stir occasionally until Velveeta is completely melted
7. Once melted reduce to low setting
8. Serve with tortilla chips
Sweet and Savory Baked Brie
Tamikia Alford
Ingredients:
• 1 medium garlic head (optional)
• 1 8 oz. round Brie cheese
• 4 Tbsp red pepper jelly (or jelly / jam of choice)
• 1 Tbsp olive oil
• 1 8 oz package Pillsbury Crescent Roles (original refrigerated pastry dough)
Directions
1. Preheat over 350º F
2. Cut garlic head in half, width-wise, across cloves
3. Pour olive oil in aluminum foil
4. Place garlic halves on foil cut-side down
5. Wrap in aluminum foil and bake (garlic will continue to bake while you prepare and bake Brie)
6. Unroll dough
7. Separate crosswise into 2 sections
8. Pat dough and firmly press perforations to seal forming 2 squares
9. Place 1 square on ungreased cookie sheet
10. Place cheese on center of dough
11. Spoon jelly on top of cheese
12. Place remaining square dough on top of cheese round
13. Press dough evenly around cheese
14. Fold bottom edge over top edges
15. Gently stretch dough evenly around cheese
16. Press to seal completely
17. Bake Brie 20-24 minutes or until golden brown
18. Remove both Brie and garlic from oven
19. Garlic pearls will be soft and will pop from clove with a light push
20. Serve Brie warm using garlic pearls as garnish or spread
Our Heavenly Father, kind and good
We thank Thee for our daily food
We thank Thee for Thy love and care
Be with us, Lord
And hear our prayer
For this and every other gift
Our grateful hearts
To Thee we lift Amen
Chapter 2 Beverages
Church Punch
Brenda Ivey
Ingredients:
• 2 liter bottle of ginger ale
• ½ gallon red Hawaiian punch or equivalent
• 1 16 oz can of fruit cocktail or sliced fresh fruit
• 1 can frozen orange juice
• Rainbow sherbet
Directions
1. Add ginger ale, Hawaiian punch, and fruit cocktail to a large punch bowl
2. Add frozen orange juice and stir
3. Sherbet can be added to the punch bowl or individual servings using an ice cream scoop
Cranberry Martini
Van Richardson
Ingredients:
• 1 c. ice cubes, or as needed
• 2 (1.5 fluid oz) jiggers cranberry juice
• 1 (1.5 fluid oz) jigger vodka
• ½ fluid oz orange liqueur
• ½ fluid oz dry vermouth
• 1 Tbsp cranberries
Directions
1. Fill a cocktail shaker with ice
2. Add cranberry juice, vodka, orange liqueur, and vermouth
3. Cover and shake until the outside of the shaker has frosted
4. Strain into 2 chilled glasses
5. Garnish with cranberries
Orange-Thyme Old-Fashioned
Trey Robertson
Ingredients:
• 2 oz bourbon
• 1 Tbsp Orange-Thyme Simple Syrup
• 4 strips orange zest
• 3 sprigs thyme
• 1 c sugar
• 1 c water
• 1 dash Angostura bitters
• Ice Directions
1. Mix ingredients for Orange-Thyme Simple Syrup and set aside
2. Combine ingredients in a shaker
3. Pour over ice
Soul Food Eggnog
Brenda Ivey
Ingredients:
• 3 c water
• 2 egg yolks
• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 14 oz cream of coconut
• ½ c water
• ¼ tsp ground nutmeg
• ½ tsp cinnamon
• 1 Tbsp pure vanilla extract
• ½ c of rum
Directions
1. Heat 3 cups water to a simmer in the bottom of a double boiler
2. Pour the egg yolks and evaporated milk into the top of the double boiler and whisk until blended, thick and reaches 160º F
3. Remove from heat and transfer mixture to a blender
4. Add the remaining ingredients to the mixture
5. Pulse for a minute until well blended
6. Cool
7. Place in an airtight container in the refrigerator for at least 4 hours
8. Pour over ice and garnish with cinnamon or a cinnamon stick
Source: https://thesoulfoodpot.com/soul-food-homemade-eggnog/
St. Ginnie
Trey Robertson
Ingredients:
• 2 oz Hendricks Gin
• 1 oz St. Germain Liqueur
• 1 ½ oz tonic
• ½ oz fresh lime juice
Directions
1. Mix ingredients in a shaker with ice and serve
Sangria
Darlene McKnight
Ingredients:
• 1 bottle Stella blackberry
• ½ c Triple Sec Orange
• 1 6 oz bottle of club soda
• 1 apple, cored and sliced
• 1 orange, sliced
Directions
1. Mix all ingredients in a pitcher
2. Server over ice
Games
500 Rummy
Bid Whist
A variation of Rummy played with 2-4 players where players try to acquire the most points by by putting down “spreads” and “hitting” other player’s ”spreads”.
A 4-player card game played by partners, where the players determine the “trump” suit by bidding.
Black Card Revoked Black trivia game with questions based on black culture, history, and life. Dominos “Bones” Played by 4 players who connect ”bones” from their hands so that the sum equals tiles divisible by five or three.
Pinochle
Pitty Pat
A card game with teams of 2 who try to be the first to score 150 points or more by winning “books” or “tricks”.
A matching game using cards. The first person to make three pairs wins Spades
A 4-player card game played by partners, where partners bid on the number of “books” or “tricks” they will make each hand. Depending where you’re from wildcards such as deuces may be ”trump” cards.
Tonk or Tunk
Trap Spelling Bee
Uno
A card game with 2-4 players where players try to have the fewest points at the end of the round by putting down “spreads” and “hitting” other player’s ”spreads”.
A game highlighting humor and culture of the urban community through Ebonics and slang words.
It’s the same card game, however, depending where you’re from rules may differ from what’s stated on the box.
Urban Trivia Black trivia card game covering TV shows, movies, music, sports, and general growing up Black topics
Chapter 3
Meat & Fish
Cotechino and Lentils for a Northern Italian
iMBlack Supporter
New Year’s Eve
Nora Regis
Ingredients:
• 1 Cotechino sausage (found at Italian specialty delis / butchers, call ahead or Amazon)
• 1 lb brown lentils
• 1 yellow onion, minced
• 1 sprig of sage
• Butter
• Salt and pepper to taste
Directions
1. To prepare cotechino from a pouch, heat in its pouch covered for 30 minutes in a Dutch over (or following preparation instructions)
2. To prepare uncooked cotechino, on December 30th, prick with a safety pin (a fork will make the holes too big)
3. Don’t cut the string, if present
4. Wrap in cheese cloth and soak overnight
5. Drain water and place wrapped sausage in a Dutch oven
6. Cover with fresh water
7. Bring to boil
8. Lower to simmer for 2-3 hours
9. Soak lentils overnight
10. After cotechino has simmered for 1 ½ hours, start simmering lentils in water with a sprig of sage
11. In a separate pan, melt the butter and sauté onions until tender
12. Strain lentils and add to onion pan
13. Toast the lentils a bit and then add ladles of fatty sausage water until covered
14. Bring to a boil
15. Cover with lid and let boil for 20 minutes
16. Spread lentils on a platter
17. Slice cotechino and layer over lentils
Sauteed cabbage and onions may be used in place of lentils.
Sweet Ham
Alisha Coletta
Ingredients:
• 3 cans of Dole or Del Monte pineapple slices
• 1 liter Pepsi
• 1 bag brown sugar
• 1 c cinnamon
• 1 pre-cooked spiral ham
Directions
1. Mix 1 ½ cans of pineapple slices (and the juice), ½ liter of Pepsi, ½ bag brown sugar, ½ c of cinnamon in microwave safe bowl and heat until boiling
2. Preheat oven to 325º F
3. Place ham in a deep baking dish
4. Pour pineapple mixture over the ham
5. Cover the ham with foil and bake 15 minutes per pound
6. Halfway through the baking process, remove the ham from the oven
7. Empty the juice
8. Mix the remainder of the ingredients (1 ½ cans of pineapple slices (and the juice), ½ liter of Pepsi, ½ bag brown sugar, ½ c of cinnamon) in microwave safe bowl and heat until boiling
9. Pour the mixture over the ham
10. Cover with foil and finish baking
Honey and Brown Sugar
Glaze for Ham
Tamikia Alford
Ingredients:
• 1 c pineapple juice
• 1 c brown sugar
• ½ c honey
• 2 oranges, juiced
Directions
1. In a saucepan, on medium-low heat, combine ingredients
2. Stir and simmer until thickened (about 10 minutes)
3. Glaze should be poured on top of ham for at least 30-60 minutes of uncovered baking
4. Ham can be dressed with pineapple rings, maraschino cherries, and cloves using toothpicks
Source: https://www.allrecipes.com/recipe/49182/ham-with-honey-and-brown-sugar-glaze/
Jamaican
Oxtails
with Broad Beans
Tamikia Alford
Ingredients:
1 lb.. beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh ginger root, minced
1 scotch bonnet Chile pepper, chopped
2 Tbsp soy sauce
1 sprig fresh thyme, chopped
½ tsp salt
Directions
1 tsp black pepper
2 Tbsp vegetable oil
1 ½ c water
1 c broad/fava beans, cut into pieces
1 tsp allspice/pimento berries or peppercorns (optional)
1 Tbsp cornstarch
2 Tbsp cold water
1. In a large bowl, toss the oxtail with onion, green onion, garlic, ginger, Chile pepper, soy sauce, thyme, salt, and pepper
2. Heat vegetable oil in a large skillet over medium-high heat
3. Brown the oxtail in the skillet until browned all over (about 10 minutes)
4. Cook in pressure cooker or slow cooker
a. Pressure cooker
i. Place into pressure cooker and pour 1 ½ c water
ii. Cook at pressure for 25 minutes
iii. Remove from heat and remove lid per manufacturer’s instructions
b. Slow cooker
i. Place into slow cooker and pour 1 ½ c water
ii. Cook on low for 10 hours or high for 6 hours
5. Dissolve cornstarch in 2 Tbsp cold water
6. Pour oxtails into large pot
7. Add the broad / fava beans and allspice / pimento berries (or peppercorn) and bring to as simmer over medium-high heat
8. Stir dissolved cornstarch into simmering oxtail.
9. Continue stirring until sauce has thickened and the beans are tender.
Source: https://www.allrecipes.com/recipe/160768/jamaican-oxtail-with-broad-beans/
iMBlack
Supporter
Goshth Ki Biryani
Lamb Biryani
Rizwan Khan
Ingredients:
• ¼ pint milk
• 1 tsp saffron
• 4 Tbsp lemon juice
• 2 green chilis
• ¼ bunch fresh coriander leaves
• 3 medium onions
• 5 Tbsp ghee
• 2 lbs lean lamb, cubed
• 7 Tbsp natural yogurt
Directions
• 1 ½ tsp fresh ginger, pulped
• 1 ½ tsp fresh garlic, pulped
• 2 tsp garam masala
• 2 tsp salt
• ¼ tsp turmeric
• 1 lb basmati rice
• 2 tsp black cumin seeds
• 3 cardamoms
1. Boil ¼ pint milk with the saffron and leave aside with lemon juice, green chilis and fresh coriander leaves
2. Slice the onions and fry in ghee in a large saucepan until golden brown
3. Remove half the onions and ghee from the saucepan, place in a bowl, and leave aside with the saffron and other ingredients
4. Combine the meat, yogurt, ginger, garlic, garam masala, 1 tsp salt, and turmeric, in a large bowl and mix well
5. Return the saucepan with the ghee and fried onions to the heat, add the meat mixture, stir for about 3 minutes, and add 1 pint water
6. Leave over a low heat for 45 minutes, stirring occasionally
7. Check to see if meat is tender; if not, add ¼ pint water and cook for another 15 minutes
8. Once all water has evaporated, stir-fry for about 2 minutes and leave aside
9. Wash the rice
10. Add the cumin seeds, cardamoms, salt and sufficient water for cooking
11. Cook over medium heat until rice is half cooked
12. Remove from heat and drain
13. Place half the rice in a tray and leave the other half in the large saucepan
14. Put the cooked meat on top of the rice in the saucepan, half of all the ingredients (saffron-flavored milk, lemon juice, etc) on the meat and the other half of the rice on top and top with the remaining ingredients on the tray
15. Cover the saucepan tightly with a lid and cook over low heat for 15-20 minutes or until rice is cooked
Coffee Brined Roast
Charlene Johnson
Ingredients:
• 4 c warm water
• ½ c kosher salt
• 4 c brewed French roast coffee
• 1 standing rib roast (3 bones; about 6 lbs..)
Rub:
• ¼ c dark brown sugar
• 1 ½ tsp ground sage
• 2 Tbsp chopped fresh parsley
• 1 ½ tsp garlic powder
• ½ tsp black pepper
• ¼ c plain breadcrumbs
• ¼ c instant coffee
• 1 ½ tsp kosher salt
Directions
1. For the brine: In a large bowl, add the water, salt, and coffee. Stir to dissolve the salt and add the rib roast. If the liquid does not cover all the meat, flip the roast halfway through the marinating time or consider pouring the marinade into a large plastic bag, adding the rib roast, and then sealing tightly so that the roast is completely surrounded by the brine. Refrigerate for 8 hours or overnight.
2. Preheat the oven to 325º F.
3. For the rub: In a small bowl, mix the brown sugar, sage, parsley, garlic powder, black pepper, breadcrumbs, instant coffee, and salt
4. Remove the roast from the refrigerator and discard the brining liquid. Pat the roast dry with a paper towel. Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let it rest on the counter to come to room temperature, about 1 hour.
5. Place in a roasting pan and put it in the oven. Cook until medium, 125º F, about 2 hours. Remove from the oven and cover lightly with aluminum foil while the meat rests, 15 minutes.
6. Slice between the ribs and serve as is or as an alternative, set the oven to broil, sprinkle salt and pepper on the sliced roast and brown just a bit in the oven.
Source: https://www.foodnetwork.com/recipes/sunny-anderson/brewed-awakening-rib-roast-recipe-1922606
Genelle’s Stuffed Salmon
with Seafood Wild Rice
Brian Jones
Ingredients:
• 2 lbs salmon (bones removed)
• 1 lb shrimp (peeled, deveined, and roughly chopped)
• ½ lb bay scallops
• 1-2 small cans chopped clams
• 1 can crabmeat (optional)
• 1 c black wild rice
• 2 c jasmine rice
• Olive oil, drizzle
• ½ c chopped parsley
• 3 diced celery stalks
• 1 diced medium onion
• 1 c diced red or green bell pepper
• 4 cloves garlic, minced
• 32 oz chicken or vegetable stock
Seasonings, to taste
• Old Bay
• Goya Sazon
• Cajun or blackening seasoning
• Salt and pepper
Directions
1. Using chicken stock, cook wild rice according to package directions
2. Set cooked rice aside to cool in large mixing bowl
3. Generously season salmon with Old Bay and add a pinch of salt and pepper
4. Drizzle with olive oil and set aside
5. Sauté celery, onion, pepper, and garlic in 1 Tbsp olive oil for 3 minutes until translucent and soft
6. Add seafood to rice
7. Season with Cajun seasoning and 2 Tbsp Old Bay
8. Add one packet of Goya Sazon, parsley, and salt and pepper, to taste
9. Mix well and spoon into rectangular baking pan
10. Place a sheet of parchment paper over rice and place salmon, skin side up on top of rice
11. Score the top of salmon with 3 or 4 cuts into the skin
12. Sprinkle lightly with Cajun or blackening seasoning
13. Bake at 450º F for 10 minutes
14. Finish for 2 minutes under broiler, until the skin turns brown and crispy
15. Use juice from the salmon and seafood liquid to moisten the rice just before serving
Cajun Fried Turkey Wings
Tamikia Alford
Ingredients:
• 6 Turkey wings
• Creole butter Cajun Injector
• 1 Tbsp avocado oil
• 2 tsp hot sauce
• 2 tsp Morton’s Nature’s Seasons
• 1 tsp smoked paprika
• 1 ½ tsp Cajun / Creole seasoning (low salt)
Directions
• ½ c corn starch
• 64 oz vegetable oil
• Cajun butter:
• 4 Tbsp unsalted butter
• 1 Tbsp fresh chopped parsley
• ½ tsp smoked paprika
• 1 tsp Cajun seasoning
1. Clean and prepare turkey wings by cutting drumstick from wing and pat dry
2. Inject 1 oz Creole butter using Cajun Injector into each wing and marinate in a storage bag for 24 hours (minimum 4 hours)
3. Remove wings from bag
4. In a large bowl, coat with avocado oil and hot sauce
5. Season well with Nature’s Seasoning, smoked paprika, and Cajun / Creole seasoning
6. Add corn starch and mix well
7. Completely coat each turkey wing
8. Add vegetable oil to a large pot and heat to 325º F
9. Add turkey wings, maintaining temperature and moving wings so they don’t stick to one another
10. Cook for 14-17 minutes depending on size, or until a dark, golden brown
11. While turkey wings cook, prepare Cajun butter by combining ingredients into a small bowl
12. Microwave for 30-45 seconds or until butter is completely melted
13. Mix to combine
14. Remove wings from oil and place on paper towel / brown paper or baking rack to drain excess oil
15. Using a basting brush, brush Cajun butter on the wings
Jamaican Jerk Roast Turkey
Cody Leslie Ingredients:
• ¾ c extra-virgin olive oil
• ½ c packed light brown sugar
• ½ c chopped scallions
• ¼ c freshly ground black pepper, more to taste
• 2 ½ Tbsp kosher salt, plus more to taste
• ½ Tbsp dried thyme
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp ground cloves
Directions
1. Preheat oven to 500º F
• ¼ c freshly squeezed lime juice, plus wedges for serving
• 1 ½ Tbsp soy sauce
• 6 garlic cloves
• 2 Scotch bonnet or habanero chiles, stemmed and chopped
• 1 2-ince piece ginger, peeled and thinly sliced
• 8 Tbsp unsalted butter, melted
• 1 whole turkey (12 lbs)
2. In the bowl of a food processor, combine ¼ c oil, sugar, scallions, ¼ c pepper, 2 ½ Tbsp salt, thyme, cinnamon, nutmeg, cloves, lime juice, soy sauce, garlic, chiles, and ginger
3. Purée until smooth and set aside
4. Mix butter with the remaining ½ c oil and set aside
5. Rinse the turkey and pat dry
6. Season inside and out with salt and pepper
7. Let come to room temperature
8. Transfer turkey to a rack set inside a roasting pan
9. Tuck wings behind the turkey and tie legs together with kitchen twine
10. Brush the turkey with the butter mixture, reserving some mixture
11. Pour 2 c water into the roasting pan
12. Roast the turkey for 30 minutes, brushing once with some of the reserved butter mixture
13. Reduce oven temperature to 350º F and continue roasting, brushing occasionally with the butter mixture, until an instant-read thermometer inserted into a thigh, without touching the bone, reads 150º F (about 1 hour 40 mins to 2 hours)
14. Remove the turkey from the oven and baste completely with the jerk sauce
15. Return the turkey to the oven continue roasting until the internal temperature reaches 165º F (about 20-25 minutes)
16. Transfer to a cutting board and let sit 30 minutes before carving
17. Serve with lime wedges
Oven Roasted Turkey
Darlene McKnight
Ingredients:
• 1 fresh turkey that serves 8-10 people
• 1 onion, peeled and quartered
• 1 apple
• 1.5 oz package of sage (rinsed and dried)
• 1.5 oz package of thyme (rinsed and dried)
Rub:
• 1 c softened, unsalted butter
• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 tsp paprika
• 1 Tbsp oregano
• Other seasonings, as desired
Directions
1. Preheat oven to 325º F
2. Mix the rub ingredients in a separate bowl and set aside
3. Clean the turkey and remove giblets, neck, and other items inside the cavity of the turkey (set aside for the gravy)
4. Once turkey is cleaned, rub the butter mixture all over the turkey, inside and out, including under the skin
5. Add the onion, apple, sage, and thyme to the inside of the buttered turkey
6. Place the turkey in the appropriate size pan and roast according to the manufacturer instructions (typically, 13-15 minutes per pound or until the temperature is 165º F)
7. Baste the turkey every 30-45 minutes with the au jus in the bottom of the pan (or make extra rub and melt for basting)
8. Once the temperature reaches 160º F, remove from oven, keep covered, and let it continue to cook until the temperature reaches 165º F.
9. Let the turkey rest at least 30 minutes prior to carving.
Turkey
Gravy Brenda Ivey
Ingredients:
• Turkey neck from the turkey cavity (giblets optional)
• ½ c diced yellow onion
• ½ c diced celery
• 1 chicken bouillon cube or 1 tsp bouillon paste
• 1 tsp poultry seasoning
• 1 tsp salt
• 1 tsp pepper
• ½ c flour
• 3 c Boiling water
Directions
1. Combine turkey neck, onion, celery, bouillon, poultry seasoning, salt, and pepper in a small saucepan and simmer on low heat
2. Remove from heat once turkey neck is cooked
3. After removing turkey from the oven, add au jus to a large frying pan
4. Add saucepan mixture to au jus without the turkey neck.
5. Boil water
6. Sift flour into a small bowl or large measuring cup
7. Add boiling water a little at a time and whisk quickly until smooth and thick
8. Bring au jus to a rapid simmer
9. Slowly pour mixture into frying pan liquid while whisking until desired thickness is achieved (you may not need all the mixture)
10. Season to taste
11. Pour into gravy bowl to serve
Turkey Tetrazzini
Jacqueline Toepfer
iMBlack Supporter Ingredients:
• 1 (8 oz) pkg spaghetti
• ¼ c butter
• 3 Tbsp flour
• 2 c chicken broth
• ¾ c half and half
• 1-3 Tbsp cooking sherry, if desired
• 1 Tbsp chopped fresh parsley
• 1 tsp salt
• 1/8 tsp nutmeg
Directions
1. Preheat oven 350º F
• Dash white pepper
• 3 c cubed cooked turkey
• 1 (4 oz) can sliced mushrooms, drained
• ½ c grated Parmesan cheese
• Additional chopped fresh parsley for garnish, if desired
2. Cook spaghetti as directed on the package
3. In a Dutch oven, melt butter over medium low heat
4. Stir in the flour to make a roux, letting it cook 1-2 minutes without browning
5. Add chicken broth
6. Cook, stirring constantly until sauce is thickened
7. Remove from heat
8. Stir in half and half, sherry (optional), parsley, salt, nutmeg, and pepper
9. Add the turkey, drained mushrooms, and cooked spaghetti into the sauce
10. Mix gently to combine
11. Turn the mixture into a 9x13-inch baking dish
12. Sprinkle with Parmesan cheese over the top
13. Bake at 350º F for 30 to 40 minutes or until thoroughly heated
14. Garnish with additional parsley, if desired
A great way to use up that left-over turkey, and after full day of cooking for Thanksgiving, it is nice to have something that goes from oven to table without fuss. Pair with a salad for a complete meal. The sherry is listed as optional, but I always use it and recommend it! I may even be a little heavy handed with the sherry and the nutmeg because I like the flavor profile.
Cha Cha Slide DJ Casper (2000)
Cupid Shuffle
Electric Slide
Cupid (2007)
Marcia Griffiths (1976)
Just Fine Mary J. Blige (2007)
Step in the Name of Love
R. Kelly (2003)
Wobble Vic (2008)
Chapter 4 Breads
Eggnog Cornbread
Tamikia Alford
Ingredients:
• ½ c cornmeal
• 1 ½ c all purpose flour
• ⅔ c sugar
• 1 Tbsp baking powder
• ½ tsp salt
• 2 pinches nutmeg (½ tsp)
• 2 pinches cinnamon (½ tsp)
• ⅓ c vegetable oil
• 3 Tbsp melted butter or vegan butter
• 1 Tbsp honey
• 2 eggs or egg substitute
• 1 1 ¼ c Eggnog or Coconut Milk holiday nog
Directions
1. Preheat oven to 350º F
2. In large bowl combine and mix all dry ingredients
3. Add vegetable oil, melted butter, honey, eggs, and eggnog
4. Mix until all ingredients are evenly combined and smooth
5. Pour into greased 8-inch pan
6. Bake for 35 minutes or until toothpick inserted in center comes out clean
Hot Water Cornbread
Darlene McKnight
Ingredients:
• 1 ½ c yellow cornmeal
• ½ c self-rising flour
• 2 Tbsp sugar
• 1 ½ tsp salt
• 1 ½ c boiling water
• 1 c light oil for frying (canola or vegetable)
Directions
1. Boil water
2. In a medium mixing bowl, add the cornmeal, flour, sugar, and salt and mix well with a fork
3. Measure 1 ½ c of the boiling water and pour into the bowl with the dry ingredients
4. Mix well
5. Add the oil to a large cast iron skillet, and preheat over medium to medium high heat
6. When the oil I hot, scoop about 2 Tbsp of corn mush in your hand, and gently roll the corn mush into a ball
7. Flatten the ball so that it’s ½ inch thick and the patty is about 2 ½ inches wide
8. Place the pressed patties in the hot oil
9. Cook until the bottom side is a light golden-brown then flip (approximately 1 ½ minutes - if it’s cooking faster than that or is getting too dark, reduce heat)
10. When both side are golden-brown, move the cornmeal patties to a paper towel-lined baking sheet (baking sheet can be g
11. Finish cooking remaining cornmeal mixture
12. Serve hot
Source: https://www.youtube.com/watch?v=KQflh3xr_rk
Easy Yeast Rolls
Darlene McKnight
Ingredients:
• ¾ c + 2 Tbsp warm water divided
• 2 Tbsp granulated sugar divided
• 1 Tbsp active dry yeast
• 1 tsp salt
• 2 c unbleached flour
• 2 Tbsp salted butter
Directions
1. In a bowl of a stand-up mixer, pour ¼ c of water, add the granulated sugar and the active dry yeast
2. Let stand for 3-4 minutes or until the yeast has froth or foams up
3. Add the remaining water, salt, and half the flour
4. Mix until all ingredients are blended
5. Add the remaining flour and using a dough hook mix until you have a dough form
6. Place dough on a clean, lightly floured surface (about 1 Tbsp of flour) and knead the dough for 2-3 minutes with your hands or until the dough is smooth and not sticky
7. Place in a greased bowl and cover with plastic wrap or a damp towel to let rise for 90 minutes or until it has doubled in size (place in a warm draft-free place)
8. Oil the bowl so as the dough ball rises it won’t stick to the bowl or plastic wrap
9. Butter a 9-inch round cake pan using butter or cooking spray
10. Take dough out of the bowl and place on lightly floured surface and cut dough into 12 pieces
11. Role each piece into a smooth ball
12. Place balls into the greased cake pan and let rise for 45 minutes
13. Preheat oven to 350º F
14. Bake in the preheated oven for 20-22 minutes or until golden brown
15. Remove from oven and brush with butter
Chapter 5
Side Dishes
Bloomin’ Cauliflower Bake
Jacqueline Toepfer
iMBlack Supporter Ingredients:
• 1 medium head of cauliflower, whole
• 1/3 c. mayonnaise or salad dressing
• ½ tsp salt
• ½ tsp garlic powder
• 1 Tbsp prepared yellow mustard
• 1/3 c. mild cheddar cheese
• Paprika Directions
1. Remove the leaves and stem from the head of cauliflower
2. Place the cauliflower head in a microwave-safe baking dish and cover (if your baking dish is deep enough, use the cover for the dish, if not, you can cover with plastic wrap)
3. Microwave on high until the cauliflower is tender (plan 4-6 minutes per pound; adjust time depending on the power of your microwave)
4. Meanwhile, combine mayonnaise (or salad dressing), salt, garlic powder, and prepared mustard
5. Once cauliflower is cooked, remove from the microwave oven, uncover and spread the mayonnaise mixture over the top of the head of the cooked cauliflower
6. Sprinkle cheddar cheese on top
7. Return to microwave oven and heat for about 1 minute more until topping is heated and the cheese is melted
8. Sprinkle with Paprika
9. Serve immediately
Slow Cooker Black-eyed Peas
Darlene McKnight
Ingredients:
• 1 ½ c dry black-eyed peas
• 1 smoked turkey leg (can be substituted with ham bone or prime rib bone; omit meat for vegetarian recipe)
• 4 c low sodium chicken or vegetable stock
• ½ c onion, finely chopped
• 4 garlic cloves finely chopped
• 4 Tbsp olive oil
• 2 tsp onion powder
• 2 tsp garlic powder
• 3 Tbsp Mrs. Dash Table blend
Directions
1. Cover peas in water and soak overnight in the refrigerator (don’t skip this step)
2. The next day, add olive oil to a skillet and heat on medium-high heat
3. Once hot, add onions and cook until translucent
4. Add garlic and cook until fragrant (approximately 1-2 minutes)
5. Set aside
6. Remove beans from refrigerator and rinse thoroughly
7. Add beans, onions, garlic, and remaining ingredients to a slow cooker
8. Cook on high for 4 hours
9. Reduce to low and cook for an additional 3-4 hours
10. Taste and adjust seasoning, as needed
11. Serve over rice with a side of cornbread
Bread Stuffing
Brenda Ivey
Ingredients:
• 16 oz sage turkey sausage roll
• 1 Tbsp olive oil
• ½ c diced yellow onion
• ½ c diced celery
• ¼ c parsley (rinsed, dried, and chopped)
• 1 tsp sage (rinsed, dried, and chopped)
• 1 tsp thyme (rinsed, dried, and chopped)
• 4 c dried Italian bread, cubed
• 3 c chicken stock
• ½ Granny smith apple, diced
• 1 stick butter, softened
• 1 tsp salt
• 1 tsp black pepper
Directions
1. Preheat oven to 375º F
2. Heat olive oil in large skillet
3. Add turkey sausage, breaking into small pieces
4. Cook until done
5. Reduce heat and add celery, onion, and 1 c chicken stock
6. Sauté until onion and celery is tender
7. Add parsley, sage, thyme, and mix well
8. Alternate adding Italian bread cubes and chicken stock, continuing to mix (bread should be wet but not drenched in liquid)
9. Remove from heat and add apples and butter
10. Mix well
11. If using a cast iron skillet, cover and place in oven, otherwise, transfer to a baking dish, cover, and place in oven
12. Bake 20-25 minutes
13. Remove covering and bake an additional 5-7 minutes until top is browned
Sausage Sage Stuffing
Amy Nordness
iMBlack Supporter Ingredients:
• 1 lb sausage (maple or sausage flavored)
• 2 large onions, chopped similar size as celery
• 5-6 stalks of celery, chopped similar size as onions
• 2 quarts chicken broth / stock
• 1 large bag of stuffing mix, herbed (or your own stale bread - see below)
• Salt & pepper to taste
• ¼ c parsley
• 2 eggs
Stale bread
• ½ inch cubed bread to make 16 c
• If you purchase fresh bread, cut and leave out for 2 nights or bake at 300º for 15-20 minutes
Directions
Optional ingredients
• 1 c raisins (I never add)
• 1 lb mushrooms, sliced and sautéed with celery and onions
• 2 crisp apples, peeled, cored and chopped
• 1 can of water chestnuts, for crunch
• ½ c wild rice, cooked as labeled
• 1 c shredded parmesan, cheddar, gouda, or Gruyere
Sage butter
• 1 container of fresh sage leaves
• 2 sticks unsalted butter, softened
• 1 tsp salt
• 1 tsp pepper
1. Prepare sage butter by chopping sage leave in Cuisinart
2. In a separate bowl add softened butter, salt, pepper and sage
3. Mix well and place in refrigerator, if making the night before
4. Preheat over to 375º
5. Ensure bread is stale
6. Brown sausage into small pieces and set aside
7. Chop and sauté onion, celery, and other ingredients using half of the sage butter
8. Crack 2 eggs into small bowl and beat with parsley, set aside
9. In large bowl mix bread, sauteed vegetables and other optional ingredients, remaining sage butter and sausage
10. Add chicken stock to moisten to desired level (you want it to be moist if you’re not stuffing the turkey with it)
11. Add salt and pepper to taste
12. Transfer to a large, greased baking dish
13. Cover with foil and bake at 375º for 30 minutes
14. Uncover and bake until golden brown (about another 20 minutes)
Nigerian Jollof Spaghetti
Temi Agbebi
Ingredients:
• Tomato sauce
• 5 tomatoes
• 2 large bell peppers
• 1 scotch bonnet pepper
• ½ small onion
Directions
• Spaghetti:
• ¼ c oil
• Handful of chopped onion
• 6 oz tomato paste
• 2 c tomato sauce
• 2 tsp salt
• 2 tsp crushed chicken cube
• 1 tsp thyme
• 2 tsp curry powder
• 1 box thin spaghetti
• 2 ½ c chicken stock
• 2 c water
1. Cut and blend vegetables for tomato sauce
2. In a large pot, heat oil
3. Sauté chopped onion and tomato paste
4. Pour in blended tomato sauce
5. Let simmer then reduce heat
6. Slowly stir in seasonings, to taste
7. Stir in chicken stock and water, to taste
8. Add spaghetti
9. Cover pot and stir occasionally
10. Cook until pasta softens and cooks into sauce
Candied Sweet Potatoes with Pineapple
Tamikia Alford
Ingredients:
• 3-4 lbs.. sweet potatoes
• ½ c unsalted butter
• 8 oz crushed pineapple, in juice
• 1 ½ c packed brown sugar
• 1 Tbsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 tsp pure vanilla extract
• 1 tsp pure orange extract
Directions
1. Preheat oven to 375º F
2. Wash sweet potatoes with cold water and a vegetable brush
3. Peel and slice sweet potatoes into ½ inch slices
4. Place in 9x13 inch or other 3-quart baking dish
5. Spoon pineapple evenly over the potatoes
6. Distribute brown sugar, nutmeg, ginger, cinnamon evenly over the pineapple
7. Add vanilla and orange extract
8. Slice butter in ¼ inch pats and place evenly across the contents of the pan
9. Cover with aluminum foil
10. Bake for 1 hour (or until potatoes are tender) stirring / basting every 20 minutes
11. Uncover and broil for 10 minutes to caramelize sauce, basting every 3-5 minutes
12. To thicken sauce more, bake uncovered at the original temperature
Candied Sweet Potatoes
Brenda Ivey
Ingredients:
• 3-4 lbs. sweet potatoes
• ½ c butter
• 1 ½ c packed brown sugar
• 1 c sugar
• 1 Tbsp cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 1 tsp pure vanilla extract
Directions
1. Preheat oven to 375º F
2. Wash sweet potatoes and boil in a large pot
3. Once cooked, peel and slice into ½ inch slices
4. Melt butter in a saucepan on medium-low heat
5. Add remaining ingredients to the butter and mix well
6. Layer sweet potatoes in the bottom of a baking dish and cover with syrup
7. Add another layer of sweet potatoes and syrup
8. Continue adding layers, ending with syrup
9. Bake covered for 30 minutes and uncovered for 5 minutes
Collard Greens
Brenda Ivey
Ingredients:
• 1 bunch fresh collard greens or 2 lb. bag of pre-cut collards
• 1 Smoked turkey leg or 3 small smoked turkey pieces
• 1 yellow onion diced
• 1 c chicken or vegetable broth
• 2 Tbsp minced garlic
• 1 tsp seasoned salt
• 1 tsp black pepper
• ½ tsp red pepper
• ½ tsp nutmeg
• 1 tsp vinegar
• ½ tsp sugar
Directions
1. Add water to a large stock pot until it is 1/3 of the way full
2. Add smoked turkey and bring to boil
3. Add onion, broth, red pepper, garlic, seasoned salt, and black pepper
4. Simmer for 15-20 minutes until you can smell the turkey
5. Taste the water to ensure it is flavorful, adjust with additional seasoning
6. Rinse, dry, and cut fresh collards, removing the stems for pre-cut collards, rinse and dry
7. Add collards to water and let simmer 10 minutes
8. Add remaining ingredients
9. Simmer on low 45 minutes until collards are tender
10. Remove turkey meat and cut into small pieces, removing bones
11. Return turkey to collards and stir
Corn Pudding
Brenda Ivey
Ingredients:
• 1 ½ c creamed corn (homemade or canned)
• ½ c kernel corn (frozen or cut from the cob)
• 1 can of evaporated milk
• 1 large egg
• 1 c sugar
• Pinch of salt (optional)
Directions
1. Preheat oven to 375º F
2. Combine creamed corn and kernel corn in a large bowl
3. Whisk egg in a second bowl
4. Add evaporated milk, sugar, and pinch of salt to whisked egg
5. Add egg mixture to corn and stir well using a large spoon or stiff spatula
6. Transfer to baking dish
7. Bake uncovered for 30-45 minutes or until inserted toothpick comes out clean
Homemade ‘Like’ Cranberry Sauce
Darlene McKnight
Ingredients:
• 1 can Oceanspray Jellied cranberry sauce (may be substituted for whole berry)
Directions
1. Chill can overnight in the refrigerator
2. Open the top of the can with a can opener
3. Remove the lid and set can upside down on a serving dish
4. Use a church key bottle opener to make a hole in the bottom of the can
5. Run a butter knife around the edges of the cranberry sauce
6. Slide cranberry sauce onto a serving dish on top of a leaf of lettuce or garnish with parsley
7. Slice and serve
Cornbread Dressing
Katie Woodson
Ingredients:
• 4 c cornbread, crumbled
• 3 oz pork sausage (can substitute turkey sausage)
• 1 c chicken broth
• 1 ¾ c croutons
• ¼ c butter
• 4 stalks celery, sliced
• 1 large onion, chopped
• 1/3 c chopped walnuts (optional)
• 1 tsp celery seed
• ¼ c minced parsley (optional)
• 2 tsp poultry seasoning
• Salt and pepper to taste
Directions
1. Preheat oven to 325º F
2. Brown sausage in a skillet and set aside
3. Melt butter in another skillet
4. Add celery, onion, walnuts, celery seed, parsley, poultry seasoning, salt and pepper
5. Sauté until tender
6. Add bread and 1 c chicken broth to mixture
7. Combine with sausage and transfer to greased casserole dish
8. Bake at 325º F for 40 minutes
Garlic Mashed Potatoes
Tamikia Alford
Ingredients:
• 1 medium garlic head or to taste
• 2 lbs potatoes, peeled and quartered
• 2 eggs, separated
• ½ c whole milk
• 1 Tbsp olive oil
• 4 Tbsp butter, softened
• ½ c evaporated milk
• Salt and pepper to taste
Directions
1. Preheat oven to 350º F
2. Cut garlic clove in half, width-wise, across cloves
3. Pour olive oil in aluminum foil
4. Place garlic head halves, cut side down
5. Wrap aluminum foil and bake for 35 minutes
6. Bring large pot of salted water to boil
7. Add potatoes and cook for about 15 minutes or until tender
8. Drain and let cool for 5-10 minutes
9. Place potatoes into a mixing bowl and mash
10. Add milk, butter, evaporated milk, salt and pepper
11. Remove garlic from oven
12. Squeeze softened cloves into mixing bowl
13. Mix with electric mixer until ingredients are well combined an desired consistency is achieved
Source: https://www.allrecipes.com/recipe/24775/roasted-garlic-mashed-potatoes/
Green Beans and Potatoes
Brenda Ivey
Ingredients:
• 2 lbs. fresh green beans, tips cut
• 3 red potatoes, cut into chunks
• 1 Smoked turkey leg or 3 small smoked turkey pieces
• 1 yellow onion diced
• 1 c chicken or vegetable broth
• 2 Tbsp minced garlic
• 1 tsp seasoned salt
• 1 tsp black pepper
Directions
1. Add water to a medium stock pot until it is 1/3 of the way full
2. Add smoked turkey and bring to boil
3. Add onion, broth, garlic, seasoned salt, and black pepper
4. Simmer for 15-20 minutes until you can smell the turkey
5. Taste the water to ensure it is flavorful, adjust with additional seasoning
6. Rinse, dry, and cut green beans
7. Add beans and cut potatoes to water and let simmer 45 minutes until potatoes are soft and beans are tender
8. Remove turkey meat and cut into small pieces, removing bones
9. Return turkey to beans and stir
Cheesy Mac and Cheese
Charlene Johnson
Ingredients:
• 1 lb.. elbow macaroni
• 1 lb.. shredded sharp cheddar cheese
• 2 lbs.. shredded mild cheddar cheese
• 3 c heavy whipping cream
• 2 eggs
• Salt and pepper to taste
Directions
1. Preheat oven to 350º F
2. Bring a large pot of lightly salted water to a boil.
3. Add macaroni to the water, stirring occasionally, until tender, yet firm (approximately 8-10 minutes)
4. Drain and rinse
5. Put half of the macaroni in a 5-quart baking dish
6. Top with a layer of 1/3 of the cheddar cheese
7. Add the rest of the macaroni and 1/3 of the cheddar cheese
8. Mix the heavy whipping cream, egg, salt, and pepper together in a bowl
9. Pour mixture over the macaroni and cheese ensuring the mixture covers the macaroni
10. Cover with remaining cheddar cheese
11. Bake in preheated over until the cheese is melted and just before the cheese around the side gest crisp (approximately 30-35 minutes)
Soulful Mac and Cheese
Tamikia Alford
Ingredients:
1 lb. elbow macaroni pasta, uncooked
1 tsp salt
8 c water
1 c evaporated milk
1 ½ c half & half
4 Tbsp unsalted butter
2 Tbsp all-purpose flour
4 oz cream cheese
8 oz gouda cheese*
Directions
1. Boil water and salt in a large pot
8 oz creamy Havarti cheese*
8 oz sharp cheddar cheese**
4 oz mozzarella cheese**
4 oz Colby jack cheese**
1 tsp seasoning or plain salt
1 tsp onion powder
1 tsp garlic powder
½ tsp freshly cracked black pepper
1 tsp smoked paprika *shredded or cubed **shredded
2. Cook pasta until it is firm but not soft, drain and rinse
3. Melt butter in a large sauce pan over medium heat then add flour and mix well
4. Add evaporated milk and half & half and whisk for about 3 minutes
5. Reduce heat to low and add cream cheese, gouda, and Havarti
6. Stir until melted into a creamy sauce
7. Add salt, pepper, paprika, onion powder and garlic powder, and mix well
8. In a large stock pot add macaroni and add cheese sauce, stir well
9. Pour half the macaroni and cheese into a 9x13 baking dish
10. Sprinkle half of the sharp, mozzarella, and Colby jack cheeses on top
11. Add the rest of the macaroni and cheese
12. Top with remaining sharp, mozzarella, and Colby jack cheeses
13. Preheat oven to 350º F
14. Bake for 25-30 minutes
15. For a crisp top, broil 1-2 minutes (do not leave unattended)
16. Remove from oven and let stand 5-10 minutes before serving
Source: : https://iheartrecipes.com/soul-food-macaroni-and-cheese-recipe
Rice and Peas
Tamikia Alford
Ingredients:
• ½ lb. dried red kidney beans
• 1 lb. white rice
• 12 oz coconut milk
• 1 stalk green onion (scallion)
• 2 sprig thyme
• 2 Tbsp salt
• 1 Tbsp butter or margarine (optional)
• 1 qt water
• 1 scotch bonnet Chile pepper or habanero pepper (optional)
Directions
1. Wash kidney beans and remove foreign matter, if present
2. Wash green onion and remove only the outer layer
3. In a 2-quart stock pot, add kidney beans and salt to water
4. Boil on medium heat until medium soft
5. The water will evaporate during the boiling process, so add more warm water to the pot
6. Add coconut milk, thyme, and green onion
7. Optionally add scotch bonnet pepper unbroken for a true Jamaican flavor
8. Let boil for 5 minutes and remove scotch bonnet pepper
9. Taste water and beans
10. Add salt to taste
11. Estimating the amount of water you have in the pot, add the white rice, trying to get a 1-to-1 ratio or as close as possible
12. Stir using a fork
13. Wait until the boiling water in the pot sinks just below the top of the rice
14. Wet a piece of cellophane and cover the rice with it
15. Cover the pot with lid and simmer until rice is soft and shelly
Sweet Potato Nut Crumble
Brenda Ivey
Ingredients:
• 3 c cooked and mashed sweet potatoes
• ½ c sugar
• 2 eggs, beaten
• ½ tsp salt
• ½ c butter, melted
• ½ c evaporated milk
• 1 ¼ tsp vanilla
Crumble:
• ½ c packed brown sugar
• ½ c flour
• 1 c chopped pecans
• 3 Tbsp butter, melted
Directions
1. Preheat oven to 350º F
2. Combine sweet potatoes, sugar, eggs, salt, butter, evaporated milk, and vanilla
3. Spoon into baking dish
4. Combine brown sugar, flour, nuts, and butter
5. Mix and crumble over sweet potato mixture
6. Bake for 35 minutes
Baked Candied Yams with Apples
Tonya Wingfield
Ingredients:
• 6 large yams
• 1 ½ c white sugar
• ½ c brown sugar
• 1 stick unsalted butter
• 2 tsp pure vanilla extract
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 2 c sliced apples
Directions
1. Preheat oven to 350º F
2. Wash and boil yams until soft (about 20 minutes)
3. Let cool
4. Peel and slice yams ½ inch thick
5. Layer the bottom of a medium casserole dish with yam slices
6. Add sugar, cinnamon, and apples to the yam slices
7. Repeat layers ending with sugar, cinnamon and apples
8. Slice stick of butter and add on top
9. Bake for 45 minutes
Songs
A Family Affair Mary J. Blige (2001)
A Song for Mama Boyz to Men (1997)
Bad Boys Having a Party Luther Vandross (1982)
Before I Let Go Franky Beverly and Maze (1981)
Dance with My Father Luther Vandross (2003)
Dear Mama 2Pac (1995)
I’ll be Missing You
Family Reunion
Faith Evans & Puff Daddy (1997)
The O’Jays (1975)
I Wish Stevie Wonder (1976)
Sadie The Spinners (1974)
September Earth, Wind and Fire (1978)
Sir Duke Stevie Wonder
Soul Holidays Sounds of Blackness (1992)
We are Family Sister Sledge (1979)
Chapter
Desserts
Apple Cake with Caramel Sauce
Darlene McKnight Ingredients:
• 2 ½ c all-purpose flour (spooned & leveled)
• 2 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp EACH ground ginger and allspice
• 1 c vegetable oil
Directions
1. Preheat oven to 350º F
1 c granulated sugar
½ c packed light or dark brown sugar
1 c unsweetened applesauce 4 large eggs, room temperature
1 tsp pure vanilla extract
2 Tbsp orange juice
3 c peeled chopped apples (½-inch chunks, about 2-3 large apples)
2. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring
3. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl and set aside
4. Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl
5. Pour the wet ingredients into the dry ingredients and whisk until combined
6. Fold in chopped apples until combined (it will seem like a lot of apples, that’s ok)
7. Pour and spread batter evenly into prepared pans
8. Bake 45-50 minutes (baking times vary, so check frequently)
9. Around the 30-minute mark, loosely tent with aluminum foil to prevent overbrowning
10. The cake is done when a toothpick inserted into the center comes out clean
11. Remove cake from oven and set the pan on a wire rack
12. Allow o cool for at least 30 minutes before topping or serving
13. Before serving, lightly dust warm cake with 2 Tbsp confectioners’ sugar or make the caramel sauce
See next page for caramel sauce recipe
Carmel Sauce for Apple Cake
Darlene McKnight Ingredients:
• 1 c granulated sugar
• ¼ c water
• 6 Tbsp unsalted butter, cut into pieces
• ½ c heavy cream
• 1 tsp vanilla
• Pinch of salt
Directions
1. Add sugar and water to a 3-quart, heavy-bottomed saucepan
2. Stir a little so it sits in a a flat, even layer
3. Warm pot over medium heat and cook until sugar dissolves, turns clear, and starts to bubble, about 3-4 minutes (it will be cloudy at first, but will turn into a clear, bubbling liquid)
4. Don’t stir again, allow to bubble
5. Swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization
6. Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color, like honey, about 8-12 minutes (watch closely to prevent burning)
7. Carefully add the butter and whisk until completely melted
8. The caramel will bubble up rapidly, so be careful and continue to whisk
9. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all the cream has been incorporated
10. Whisk in the vanilla and salt
11. Set aside to cool in the pan for 10 minutes (it will thicken as it cools)
12. Once cooled, spread over cooled cake
Easy Apple Pie
Charlene Johnson
Ingredients:
• 8 Tbsp unsalted butter
• ¾ c brown sugar
• 2 Tbsp fresh lime juice
• 1/8 c water
• ¼ tsp ground cinnamon
• 1 pinch salt
• 1 package deep-dish pie crust
• 8 large granny smith applies, cored and sliced
• 1 Tbsp vanilla extract
• 1 Tbsp butter nut flavor
• 1 tsp corn starch mixed with 1 Tbsp water
Directions
1. Preheat oven to 375º F
2. Melt butter in a large saucepan over medium heat
3. Stir in brown sugar, lemon juice, water, cinnamon, and salt
4. Bring to a boil, stirring constantly to dissolve sugar
5. Add apples to saucepan and return to boil
6. Pour in the cornstarch mixture and return to boil
7. Stir until sauce thickens then turn off heat to allow to cool
8. Pour apple mixture into the deep-dish pie crust
9. Place second pie crust on top
10. Using a fork, crimp the edges of the pie crusts together
11. Uke a knife to cut 4 slits into the top pie crust
12. Bake in preheated oven for 45 to 50 minutes until pie crust is golden brown
13. Remove from oven and cool
14. Optionally, sprinkle top of pie with brown sugar the last 5 minutes of baking time
Buttermilk Pecan Pie
Jacqueline Toepfer
iMBlack Supporter Ingredients:
• ½ c butter
• 2 c sugar
• 2 tsp vanilla extract
• 3 eggs, room temperature
• 3 Tbsp flour
• 1/4 tsp salt
• 1 c buttermilk
• 2/3 c chopped pecans
• 10 to 15 whole pecans
• Brandy
• Unbaked pie shell Directions
1. Preheat over to 325º F
2. Cream butter and sugar
3. Blend in vanilla extract
4. Add eggs one at a time, beating well with each addition
5. Combine flour and salt
6. Add to mixture
7. Stir in 1 c buttermilk
8. Spring chopped pecans on the bottom of the unbaked pie shell
9. Pour the mixture over the chopped pecans
10. Bake at 325º F for 1 ½ hours
11. While pie begins to bake, soak the 10-15 whole pecans in brandy
12. After the pie has baked 45 minutes, drain the pecans and arrange on top of the pie and finish baking
13. If the pie crust starts to get too dark, cover with long strips of aluminum foil
I have been making this recipe as a side dish for decades, and it has become a family favorite for our Thanksgiving feast! It’s simple but packed with flavor. I especially like that it’s a pretty dish, adding a pop of bright yellow and red to the buffe table! I usually double the recipe because it’s so popular, and I come from a large family. For doubling, adjust the cooking time for the cauliflower.
Buttermilk Pound Cake
Brenda Ivey
Ingredients:
• 1 c unsalted butter
• ½ tsp salt
• 3 c sugar
• 5 large eggs
• ¾ c buttermilk
• ¼ tsp baking soda
• 3 c sifted flour
• 1 ½ tsp vanilla extract
• ½ tsp almond extract
Directions
1. All ingredients must be room temperature
2. Grease and flour Bundt pan or 2 loaf pans
3. Preheat oven to 300º F
4. Cream butter and salt until light
5. Gradually beat in sugar
6. Add eggs one at a time while beating constantly
7. Mix buttermilk and baking soda in measuring cup
8. Alternate adding flour and buttermilk mixture to butter, sugar, and egg mixture, beginning and ending with flour
9. Add in extracts
10. Pour into prepared pan(s) and shake vigorously
11. Bake at 300º F for 25 minutes for Bundt pan or 18 minutes for loaf pan
12. Increase temperature to 325º F and bake 65-70 minutes for Bundt pan or 43-47 minutes for loaf pan or until inserted toothpick comes out clean
13. Cool on baking rack for 10-15 minutes
14. Remove from pan and return to baking rack until fully cooled
Chocolate Cake with Strawberry Cream Cheese Frosting
Darlene McKnight
Ingredients:
• 2 c all purpose flour
• 2 c sugar
• ¾ c unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp kosher salt
• 1 tsp expresso powder
• 1 c milk, buttermilk, almond or coconut milk
Directions
1. Preheat oven to 350º F
½ c vegetable, canola, or melted coconut oil
2 large eggs
2 tsp vanilla extract
1 c boiling water
2. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring
3. Add flour, sugar, cocoa, baking powder, baking soda, salt, and expresso powder to a large bowl or the bowl of a stand mixer
4. Whisk thoroughly to combine or using your paddle attachment, stir through flour mixture until well combined
5. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined
6. Reduce speed and carefully add boiling water to the cake batter until well combined
7. Distribute cake batter evenly between the two prepared cake pans
8. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean
9. Remove from oven and allow to cool for about 10 minutes, then remove from pans and cool completely on a cooling rack
See next page for strawberry cream cheese frosting recipe
Strawberry Cream Cheese Frosting for
Chocolate Cake
Darlene McKnight Ingredients:
• 1 ½ c sliced, freeze-dried strawberries (about 1 oz)
• ½ c (1 stick) salted butter, softened
• 8 oz cream cheese, softened
• 3-4 c powdered sugar, depending on desired consistency and sweetness
• 1 tsp pure vanilla extract
• ⅛ tsp pure almond extract, optional
Directions
1. Pour freeze-dried strawberries into a blender or small food processor
2. Purée until crushed into a fine powder (with some lumps remaining)
3. Set aside
4. Using an electric hand mixer or stand mixer with paddle attachment, beat together the butter and the cream cheese
5. Slowly and gradually blend in the powdered sugar and vanilla, then beat until smooth and well-combined, scraping the bowl as necessary
6. Slowly blend in the strawberry powder, then beat on high until it’s completely incorporated (the longer you whip this frosting, the fluffier and lighter it will become)
Paw Paw’s Chocolate Bundt Cake
Alisha Coletta
Ingredients:
• 3 c all purpose flour
• 1/4 tsp baking soda
• 3 c granulated sugar
• ½ c cocoa powder
• ½ tsp salt
• 1 ½ unsalted butter (3 sticks), room temperature
• 2 tsp vanilla
• 5 large eggs, room temperature
• 1 c sour cream, room temperature Glaze
1 c heavy cream
1 c semi-sweet chocolate chips
Directions
1. Preheat oven to 325º F
2. Grease and flour a 12-cup bundt cake pan
3. Mix or sift flour, baking soda and salt in large bowl and set aside
4. Using a hand or stand mixer, cream butter and sugar until light and fluffy
5. Add vanilla and salt and mix until incorporated
6. Add the eggs to the bowl one at a time, mixing well after each
7. Add the cocoa powder and mix until fully incorporated
8. Add the flour mixture and sour cream to mixing bowl, beginning and ending with flour
9. Pour the batter into your greased bundt pan
10. Bake 1 hour and 15 minutes (the cake is done once an inserted toothpick comes out clean)
11. Allow the cake to cool for 20 minutes before removing it from the pan
12. Allow the cake to cool completely before adding the chocolate ganache
Chocolate ganache
13. In a saucepan, ,heat the heavy cream under medium heat until it begins to bubble around the edges
14. Remove from heat and pour over semi-sweet chocolate, do not stir
15. Allow it to sit for 3 minutes to give the chocolate time to soften and melt
16. Stir until combined into silky chocolate form
17. Pour chocolate, as desired, over fully cooled cake
Banana Muffins
Lauren Stanciel
Ingredients:
• Baking spray
• 2 c all-purpose flour
• 1 c sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp ground Cinnamon
• ¼ tsp salt
• 1 c mashed ripe banana
• ½ c vegetable oil
• 2 large eggs
• 2 Tbsp milk
Directions
1. Preheat oven to 400º F
2. Spray muffin pan with baking spray
3. In a large bowl, whisk together flour, sugar, baking soda, baking powder, Cinnamon and salt
4. In a medium bowl, whisk together banana, vegetable oil, eggs, and milk
5. Add banana mixture to the flour mixture and stir until combined
6. Spoon batter into prepared muffin pan
7. Bake for 12-15 minutes or until golden brown
8. Let cool in pan for 5 minutes
9. Remove muffins from pan and place on wire cooling rack until completely cooled
Banana Pudding
Brenda Ivey
Ingredients:
• ¾ c sugar
• ¼ tsp salt
• ½ c flour
• 3 c milk
• 3 large egg yolks
• 3 Tbsp butter (room temperature)
• 2 tsp vanilla
• 1 box vanilla wafer cookies
• 3-4 ripe firm bananas, sliced
• Sweetened whipped topping or whipped cream
Directions
1. Heat water in double boiler on stove until simmering
2. Sift sugar, salt, and flour into a bowl
3. Slowly stir in milk until smooth
4. Pour into double boiler
5. Whisk constantly until mixture begins to thicken
6. Remove from heat and set aside to cool
7. In dessert glasses or serving dish, add a layer of cookies
8. Add a layer of sliced bananas on top of cookie layer
9. Add a layer of pudding
10. Repeat ending with cookies
11. Serve with whipped topping or whipped cream
Light Banana Pudding
Kofi Amponsah
Ingredients:
• 2 c plain nonfat Greek yogurt
• 1 c low calorie whipped cream
• 1 container of Nilla wafers (~800 grams)
• 2-3 ripe bananas
• 2.5 oz vanilla pudding mix
Directions
1. Add nonfat plain Greek yogurt and whipped cream in a mixing bowl
2. Mix together until you have a consistent texture
3. Add the vanilla pudding mix
4. Continue mixing until there are no lumps
5. Slice bananas and add to the mixture, mix lightly
6. Line plating sheet with Nilla wafers
7. Pour the yogurt mixture evenly over Nilla wafers
8. Add remaining Nilla wafers on top of yogurt mixture
9. Refrigerate 2-3 hours and serve
Easy Egg Custard Pie
Charlene Johnson
Ingredients:
• 1 unbaked pie crust
• 1 c sugar
• 6 large eggs, room temperature
• 2 tsp vanilla extract
• ¼ tsp nutmeg
• 3 c whole milk, room temperature
• 1/8 tsp nutmeg, garnish
Directions
1. Preheat over to 350º F
2. Lightly spray a 9 ½ inch pie pan with nonstick cooking spray
3. Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan
4. Whisk together sugar, eggs, ¼ nutmeg, and vanilla for 2 minutes
5. Add milk and whisk for another 3 minutes until smooth
6. Pour mixture into pie shell
7. Sprinkle remaining ¼ tsp nutmeg lightly on top of the custard mixture
8. Bake for 75 minutes or until set
9. Let cool
10. Slice and serve
Peaches & Cream
Barbara Domer
iMBlack Supporter
Ingredients:
• 1 ½ C. flour
• 8 oz. instant vanilla pudding
• 2 tsp. baking powder
• 2 beaten eggs
• 1 C. milk
• 6 Tbsp. margarine
• 2 lbs. canned sliced peaches
• 1 lb. softened cream cheese
• 1 C sugar
Directions
1. Preheat oven 350º F
Topping
2 Tbsp. sugar
1 tsp. cinnamon
2. Stir together flour, pudding mix and baking powder
3. Combine eggs, milk and melted margarine
4. Add to egg mixture to dry ingredients
5. Mix well
6. Spread in greased pan (9x13)
7. Drain peaches, reserve 1/3 c. liquid
8. Chop peaches
9. Sprinkle on top of batter
10. Beat together cream cheese, sugar, and reserved liquid
11. Pour on top of peaches in pan
12. Combine sugar & cinnamon
13. Sprinkle over peaches
14. Bake 350º F for 45 minutes
Serves 18
Philadelphia 3-step Cheesecake
Tamikia Alford
Ingredients:
• 2 8 oz packages of Philadelphia cream cheese, softened
• ½ c sugar
• ½ tsp vanilla
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (6 oz)
Directions
1. Preheat oven to 325º F
2. Beat cream cheese, sugar, and vanilla with mixer until blended
3. Add eggs and beat until blended
4. Pour into crust
5. Bake 40 minutes or until center is almost set
6. Cool
7. Refrigerate 3 hours
8. Serve plain or top with fresh fruit or canned pie filling of choice
Source: https://www.myfoodandfamily.com/brands/philadelphia/recipe/051208/philadelphia-3-step-cheesecake
Peach Cobbler Pound Cake
David Turner
Ingredients:
3 c flour
3 1 ½ c unsalted butter
3 c sugar
6 large eggs
½ tsp baking powder
¼ tsp salt
1 c milk
8 oz cream cheese
1 c diced peaches (fresh or canned)
Directions
Topping:
2 peaches sliced (fresh or canned)
1/2 c brown sugar
½ c melted butter
Glaze
1 c confectioner's sugar
1 tsp vanilla extract
2-3 Tbsp milk
2 Tbs brown sugar
1. Preheat oven to 300º F and grease a large Bundt pan generously with cooking spray
2. In a large mixing bowl, cream butter, sugar, and cream cheese until combined
3. Add eggs, one at a time, mixing after each egg
4. Add the vanilla extract
5. Gradually add the flour, ½ c at a time and mix on low speed, scraping the sides of the bowl ensuring the batter is fully mixed together
6. Mix in salt
7. Gently fold the diced peaches into the cake batter and set aside
8. Melt butter in a small bow and mix in brown sugar
9. Place the sliced peaches in the bottom of the greased Bundt pan and cover the slices with the brown sugar mixture
10. Pour the cake batter on top making it as even as possible and gently tap the Bundt pan on the work service to eliminate large air bubbles
11. Bake at 300º F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean
12. Remove cake from oven and transfer to a wire rack to cool completely (20-30 mins)
13. Whisk confectioner’s sugar, vanilla extract, and milk
14. Gradually add the milk to the mixture until the glaze is the consistency you prefer
15. Drizzle glaze on cake then sprinkle with brown sugar
Source: https://dessertsonadime.com/peach-cobbler-pound-cake-recipe/#wprm-recipe-container-23535
Shirley’s Pineapple Cake
Tamikia Alford
Ingredients:
1 grocery boxed Yellow Cake
Ingredients required for box cake:
Add 1 extra egg
Swap water for any milk of choice
Directions
40 ounces crushed pineapple in juice
2 c sugar
1 c water
1 tsp orange extract (optional)
1. Preheat oven according to the box Yello Cake instructions
2. Separate the egg yolks from the whites for all eggs
3. Prepare boxed Yellow Cake per instructions using egg yolks only and milk substitute for water
4. Bake the cake according to the box instructions until done using toothpick method (Note: This will be a layered cake. If using a single pan, the cake will be sliced.)
5. Remove cake from pan and cool completely on wire rack
6. In a large pot, heat sugar and water to a boil, stirring constantly until sugar is dissolved. Boil for 8 minutes or until it’s a very thin syrup
7. While sugar water boils, drain juice from crushed pineapple preserving up to 1 c
8. Stir in ½ c pineapple juice and continue to boil until it’s a light syrup
9. Stir in half of the crushed pineapple and continue to boil until it’s a thick syrup that coats your spook well and have a semi-slow, stretched drip
10. Stir in the remaining crushed pineapple and add orange extract, if desired
11. Bring to boil and let boil for 5 minutes
12. Remove from heat and allow to cool
13. If baked as one cake, slice to create two halves
14. Beat egg whites and fold into pineapple mixture
15. Once mixed evenly, using a large spoon, coat the bottom layer of the cake generously (Note: The mixture is wet, but the liquid will soak into the cake)
16. Place the top layer and coat the entire cake
17. Allow the cake to sit for at least an hour before serving; ideally, the cake should be prepared the day before
18. Store the cake in the refrigerator in a container or covered with plastic wrap to maintain freshness
Pumpkin Swirl Cheesecake
Jacqueline Toepfer
iMBlack Supporter
Ingredients:
• 2 c vanilla wafer crumbs
• ¼ c butter, melted
• 2 (8 oz) pkgs light Neufchatel cream cheese, room temperature
• ¾ c sugar
• 1 tsp vanilla extract
• 3 eggs, room temperature
• 1 c canned pumpkin
• ¾ tsp cinnamon
• ¼ tsp ground nutmeg
Directions
1. Preheat over to 350º F
2. Combine crumbs and butter
3. Press on the bottom and sides of 9-inch springform pan
4. Combine cream cheese, ½ c sugar, and vanilla
5. Mix at medium speed with electric mixer until well blended
6. Add eggs, one at a time, mixing well after each addition
7. Reserve 1 c cheese mixture
8. Add pumpkin, remaining sugar, and spices to remaining cheese mixture
9. Mix well
10. Layer half of the pumpkin mixture and half of the cheese mixture over crust
11. Repeat layers
12. Cut through batter with knife several times for marble effect
13. Bake at 350º F for 55 minutes
14. Loosen cake from rim of pan
15. Cool before removing rim of pan
16. Chill “Pumpkin pie is made better by turning it into a cheesecake! What else would you expect from a cheese head!!!
Southern Pecan Pie
Tamikia Alford
Ingredients:
• 3 eggs
• 1 c sugar
• 1 c light corn syrup
• 2 Tbsp butter or margarine, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ c pecan halves
• 1 unbaked pie crust (9-inch deep-dish)
Directions
1. Preheat oven to 400º F
2. Beat eggs slightly in medium bowl
3. Beat in sugar
4. Blend in syrup, butter or margarine, vanilla, salt, and pecans
5. Pour filling into unbaked pie crust
6. Bake for 10 minutes
7. Reduce heat to 350º F and continue baking for 35-40 minutes
8. Let cool for 2 hours before refrigerating
Sweet Potato Pie
Tamikia Alford
Ingredients:
• 2 c mashed sweet potatoes (baking provides better flavor than boiling)
• ¼ lb. butter, softened
• 2 eggs, separated
• 1 c packed brown sugar
• ¼ tsp salt
• ½ tsp ginger
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ c evaporated milk
• ¼ c white sugar
• 1 unbaked pie crust (9-inch deep-dish)
Directions
1. Preheat oven to 400º F
2. In a mixing bowl, combine sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg, and evaporated milk
3. Mix well
4. Beat egg whites until stiff peaks form
5. Add white sugar to egg whites and mix
6. Fold into sweet potato mixture
7. Pour into pie shell and bake for 20 minutes
8. Reduce heat to 350º F and bake for 30 minutes or until firm
9. Remove from oven and let cool for 2 hours
10. Refrigerate before serving
Source: https://www.allrecipes.com/recipe/19556/sweet-potato-pie-ii/
Sweet Potato Pie
Kofi Amponsah
Ingredients:
• 5 medium sized sweet potatoes
• 4 pie pans / crusts
• 2 c white sugar
• 2/3 c condensed milk
• 2 large eggs
• 2 Tbsp cinnamon
• 1 Tbsp vanilla extract
• 1 Tbsp evaporated milk
• 1 Tbsp flour
• ½ Tbsp nutmeg
Directions
1. Preheat oven to 400º F
2. Roast 5 medium-sized sweet potatoes for about an hour
3. Peel and blend sweet potatoes
4. Add ingredients to the sweet potatoes
5. Use a mixer to blend thoroughly
6. Place pie crusts in round baking pans
7. Poke the bottom with small holes in a circular pattern
8. Bake for 10 minutes
9. Fill pie crusts with sweet potato mixture
10. Bake for an hour
11. Let cool and serve
Fit Friendly Dessert Options
Brenda Ivey
The purpose of using healthy substitutions is to decrease sugar, fat, and calories while increasing protein, fiber and other nutrients. The result is a guiltless dessert option that satisfies your sweet tooth!
Healthy Substitutions
• When protein instead of 1/3 flour in the recipe
• Wheat flour, nut flour, or coconut flour instead of all-purpose flour
• 1 c protein granola instead of 1/3 granulated sugar in the recipe
• Liquid protein, coconut milk, or almond milk instead of milk
• Pure maple sugar instead of brown sugar
• Honey, ripe bananas, or other fruit instead of Granulated sugar
• Flaxseed meal or chia seeds instead of eggs
• Applesauce, bananas, or nut butters instead of butter or oil
• Plain Greek yogurt instead of sour cream
• Meringue, marshmallow fluff, or ganache instead of frosting
• Graham cracker crust instead of pastry crust
• Evaporated skim milk instead of heavy cream
• Dark chocolate instead of milk chocolate
You have 8-16 hours to burn excess calories before end up on your waistline!!!
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