Miss Kay's Duck Commander Kitchen (13 page)
Read Miss Kay's Duck Commander Kitchen Online
Authors: Kay Robertson,Chrys Howard
Tags: #Cooking, #General, #Regional & Ethnic, #American, #Southern States, #Cajun & Creole, #Entertaining
4. Stack on a plate with butter between the pancakes.
A Note from Miss Kay
Pancakes are such a family favorite that our griddle goes with us on vacation. Korie’s son, Will, loves to “flip” our pancakes. I think we have another cook in the family! One of the cooks at church used my recipe and added mini chocolate chips. She said her family loved it! Great idea!
Hot Waffles
Makes 8 waffles • Electric waffle iron • Electric mixer
1
1
/
2
cups all-purpose flour
1 tablespoon baking powder
1
/
2
teaspoon salt
2 large eggs, separated
2 teaspoons sugar
1
1
/
2
cups milk
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/
2
stick (4 tablespoons) butter, melted (margarine or
1
/
4
cup vegetable oil can be substituted)
1. Plug in the waffle iron and let it heat up.
2. In a large bowl, sift the flour, baking powder, and salt together. (If you don’t have a sifter, just mix them well.)
3. Beat the egg yolks and sugar in a separate bowl.
4. Add the milk and melted butter to the flour. Add the egg yolks and sugar and stir slowly.
5. Beat the egg whites with the mixer until stiff peaks form. (The peaks will stay standing when you remove the beaters.) Fold into the batter.
6. Pour batter into the center lower half of the waffle iron, until it spreads about 1 inch from the edges. Bring the cover down gently. Cook as your waffle iron directs. Serve hot from the waffle iron.
A Note from Miss Kay
Waffles are another family favorite and the waffle iron goes on vacation with us just like the griddle does. That’s right—no rest for this cook! But I love it when all my sleepy family appears for breakfast.
Grandma’s Chocolate Chip Cookies
Makes about 48 cookies • Electric mixer • Cookie sheets • Wire cooling racks
2 sticks (
1
/
2
pound) butter or margarine, softened
3
/
4
cup granulated sugar
3
/
4
cup packed brown sugar (either light or dark is okay)
1 large egg
2
1
/
4
cups all-purpose flour
1 teaspoon baking soda
1
/
2
teaspoon salt
1 cup coarsely chopped pecans
2 cups semisweet chocolate chips (12-ounce package)
1. Heat the oven to 375°F.
2. With the electric mixer, beat the butter, sugars, and egg until creamy.
3. Sift together the flour, baking soda, and salt. Add to the butter mixture and stir in (the dough will be stiff). By hand, stir in the nuts and chocolate chips. Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets, about 2 inches apart.
4. Bake 8 to 10 minutes, until light brown (the centers will be soft).
5. Cool slightly on the cookie sheets. Remove from the cookie sheets to cooling racks or a platter for serving.
A Note from Miss Kay
A grandma’s cookie jar can never be too full. This recipe makes about four dozen, so doubling it might be a good idea. That way you always have enough. It is pretty much the Ultimate Chocolate Chip Cookie recipe found in the Betty Crocker cookbook and on their website. I have been using it for years and don’t think anyone can improve on it. It’s great with or without nuts, depending on the folks eating them.
Homemade Mac & Cheese
Makes 8 servings • Medium saucepan • 9x13-inch casserole dish
1 package (1 pound) large elbow macaroni
1 stick plus 1 tablespoon (9 tablespoons) butter
Salt and black pepper
9 tablespoons all-purpose flour
3 cups milk
2 cups shredded cheddar cheese
1. Heat the oven to 350°F. Cook the macaroni according to package directions.
2. While the macaroni is boiling, melt the butter in the saucepan on medium heat. Add salt and pepper and the flour, stirring continuously. When thoroughly combined, slowly stir in the milk. Stir until it thickens, then turn off the heat.
3. Drain the macaroni and pour into the casserole dish. Cover with sauce. Add 1
1
/
2
cups of the cheese and mix all together. Sprinkle the remaining cheese on top.
4. Bake until the cheese has melted and the macaroni is hot.
A Note from Miss Kay
Most kids love a good mac and cheese, but it’s likely they’re used to the packaged kind. This is really an easy recipe, so give it a try. Even my self-proclaimed noncook, Korie, can make this mac and cheese!
Willie’s Famous Chicken Strips
Makes 2 to 3 servings • Large cast-iron skillet • Deep-fry thermometer
1 large egg
1
/
2
cup buttermilk
1 cup all-purpose flour
1 tablespoon Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
1
1
/
2
teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1
/
2
teaspoon paprika
1 cup vegetable oil
1 pound chicken tenderloins or skinless, boneless chicken breasts, cut crosswise into
1
/
2
-inch-wide strips
1. In a small bowl, whisk together the egg and buttermilk. In another bowl, combine the flour, Cajun seasoning, garlic powder, salt, pepper, and paprika.
2. Heat the oil in the skillet to 375°F on medium-high heat.
3. A few at a time, dip the chicken pieces in the egg mixture and then in the flour mixture. Cook for 2 minutes on each side, or until no longer pink inside. Drain on paper towels.
