Miss Kay's Duck Commander Kitchen (36 page)

1 box (16.5 ounces) Duncan Hines Butter Cake mix

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cup vegetable oil

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cup sugar

1 carton (8 ounces) sour cream

4 large eggs

2 teaspoons vanilla extract

1. Heat the oven to 350°F. Grease and flour the Bundt pan.

2. In a large mixing bowl, combine the cake mix, oil, sugar, and sour cream. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

3. Pour the batter into the pan. Bake until the cake starts to pull away at the sides and a toothpick inserted near the center comes out clean, about 45 minutes.

4. Let the cake cool in the pan for a few minutes, then invert onto a wire rack to cool completely. If you’re in a hurry, put it right on a cake plate.

A Note from Miss Kay

This cake is delicious just as it is or with a glaze of some kind. One of my favorites is a simple one. Just use 1 cup powdered sugar,
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teaspoon grated orange zest, and 1 to 2 tablespoons orange juice. Mix that up and pour it over the top of the cake while it’s still warm.

Chili with Beans

Makes 4 to 6 servings • Dutch oven

2 pounds hamburger meat

2 teaspoons salt

3 tablespoons chili powder

2 tablespoons all-purpose flour

1 teaspoon red pepper flakes (optional)

2 cans (15 ounces each) tomato sauce

1 cup water

1 can (15 ounces) pinto beans, drained

1. In the Dutch oven, brown the meat over medium heat. Drain off any grease that remains.

2. Add the salt, chili powder, flour, red pepper flakes (if using), tomato sauce, water, and beans and bring to a boil. Lower to a simmer, cover, and cook 1 hour, until thickened.

A Note from Miss Kay

This is a simple chili recipe, but it will warm you up on a cold day. Of course, double it if you need to, and serve with crackers.

Pineapple Cheese Salad

Makes 10 servings • Serving platter

Fancy leaf lettuce, washed and dried

1 can (20 ounces) sliced pineapple, drained

Grated cheddar cheese

Mayonnaise

Maraschino cherries

Tear the lettuce into 10 pieces, each about the size of your palm, and lay on the platter to make individual servings. Cover each lettuce piece with a slice of pineapple. Sprinkle cheese on top of each pineapple ring. Place a dab of mayonnaise on top of the cheese and top with a cherry.

A Note from Miss Kay

I can’t explain it, but this was and is one of my favorite dishes handed down by Granny. I’m sure at the time it was a fairly inexpensive way to make a fancier salad and to get your kids to eat lettuce and fruit. I’ve always been partial to maraschino cherries, so that’s probably why I love it. Chrys, Korie’s mom, said her mother used to do the same thing with pears. That sounds good, too. As long as it’s topped with a cherry, I know I’ll love it!

Buttermilk Biscuits

Makes about 22 to 24 (3-inch) biscuits • Rolling pin Baking sheet with
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-inch sides, or 2 (9-inch) round cake pans

4 cups all-purpose flour, plus more for rolling

5 teaspoons baking powder

1 teaspoon salt

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teaspoon baking soda

3 tablespoons vegetable shortening (I use Crisco), melted and cooled

2 cups buttermilk

2 tablespoons vegetable oil

1. Heat the oven to 425°F.

2. In a medium bowl, sift together the flour, baking powder, salt, and baking soda. Add the shortening and slowly stir in enough buttermilk (usually just less than 2 cups) to make the dough into a ball.

3. Sprinkle the counter with flour and turn the dough out of the bowl. Roll the dough in the flour until you can manage it without it sticking to your hands. Add more flour on the surface if needed. With a rolling pin covered in flour, roll the dough to
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inch thick.

4. Stop here and put your pan in the oven with the vegetable oil. (This oil will be used to dip the biscuits in, making the tops crispy.)

5. Use a biscuit cutter or small round glass dipped in flour to cut the biscuits.

6. Remove the pan from the oven. Dip the top of each biscuit in the oil, then put the biscuit bottom side down on the pan. Repeat with all biscuits.

7. Bake for 12 to 15 minutes, just until they are golden brown.

A Note from Miss Kay

As you can tell, we love our biscuits in this family. I’m sure that’s due to the delicious jams and jellies we like to make. Traditionally, southern women learn how to cook biscuits from their mothers and grandmothers, as biscuits used to be made every morning. What wasn’t eaten at breakfast would end up on someone’s dinner plate.

Rice Pudding

Makes 8 servings • 9x13-inch casserole dish • Butter or nonstick cooking spray, for greasing the casserole

Butter or nonstick cooking spray, for greasing the casserole

2 to 3 cups cooked rice (leftover works great)

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cups sugar

3 large eggs

1 cup milk

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teaspoon ground cinnamon or grated nutmeg

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teaspoon vanilla extract

Raisins, optional

1. Heat the oven to 350°F. Grease the casserole.

2. In a large mixing bowl, stir together the rice, sugar, and eggs, stirring until well combined. Stir in the milk, cinnamon, vanilla, and raisins if using. Pour into the casserole.

3. Bake until the center of the pudding is set and the top is golden brown, about 45 minutes.

A Note from Miss Kay

Alan was the first of my children married and he and his wife, Lisa, were the ones most affected by Granny’s cooking. Granny lived on one side of us, and just after they got married, Alan and Lisa lived on the other side. It made for some interesting times with one couple just starting out and one wrapping up their lives. Granny was always trying to teach the young wives how to cook, whether they wanted it or not. Now I know they appreciated it and wish she was still around.