stacey lyn

Candied orange peels are not only tasty but also beautiful, nutritious, and festive for Christmas.

Candied Orange Peel

oranges

water

sugar (plus more for coating (about 1/2 cup))

Using a sharp knife, cut the peel off the oranges, taking as much as possible to get ride of most of the pith. The pitch can be very bitter. Cut the peel into 1/4-inch strips.

In a large saucepan, combine the peels with water by 2 inches. Bring to a boil over high heat, then reduce the heat to simmer. Continue to simmer peels, uncovered, for about 1 hour. There should only be about 1 inch of water remaining, and the peels should be soft and somewhat transparent. Drain the peels.

In another saucepan, bring 4 cups of water and 2 cups of sugar to a boil. Stir to dissolve the sugar. This should take about 3 to 4 minutes. Remove from heat and stir in the drained peels. Let stand at room temperature for 6 to 8 hours.

Return the pan to low heat and bring to a simmer. Cook for about 30 minutes or until the peels have absorbed most of the syrup. Watch carefully to prevent burning.

Remove the peels from the saucepan and lay them out individually on wax paper. Allow them to dry for about 12 hours. They will still be a little wet, but not soggy.

Place about 1/2 cup of sugar in a bowl and roll the orange peels in the sugar until they are fully coated. Arrange peels in a single layer on a piece of wax paper and let them dry. To hasten drying, arrange peels on a sheet pan and place in the oven on the lowest setting. Keep the door cracked and leave them to dry for a couple of hours.

Store in layers separated by waxed paper in an airtight container. Try candied orange peel dipped in chocolate for an extra tasty treat. Enjoy! Happy cooking!

Homemade Sausage Ravioli with Mushroom Sauce - Once you make your own homemade pasta, it&#039;s hard to use the prepackaged.

Homemade Sausage Ravioli with Creamy Mushroom Sauce

unsalted butter

yellow onion

venison sausage

ricotta

goat cheese

oregano

nutmeg

parsley (plus 1 tablespoon chiffonade)

all-purpouse flour (plus more for kneading)

salt

garlic (sliced thinly)

mushrooms

sausage

kosher salt

black pepper

light cream ((warm))

Parmigiano Reggiano cheese (grated)

For the filling, heat tablespoons of the butter over medium heat in a 10 to 12-inch sauté pan until it foams then subsides. Add the onions and cook for about 7 minutes or until soft and golden. Add the sausage and let cook until they are cooked through. This should take about 10 to 12 minutes.

Transfer mixture to a food processor and pulse until finely chopped. Transfer mixture again to a medium-sized bowl and add ricotta, goat cheese, oregano, nutmeg, and 1/4 cup parsley, then mix well.

To make the pasta, mix the flour and salt. Form a mound with the flour mixture and make a well in the center. Place the egg yolks in the well and, using a fork, mix the flour and eggs together. Gradually bring the flour from the sides, and continue adding the flour until the dough comes together and all the flour is incorporated. Knead the dough until smooth and elastic. You should knead no shorter than 10 minutes. If the dough is sticking, add a little flour to the work surface. It should be a bit sticky. Shape the dough into a disc, wrap in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. You can do this a few days in advance.

Divide the dough into four equal portions. Cover the remaining three portions with a clean damp towel to keep it from drying out. Lightly dust the dough with flour and pass it through a pasta machine at its widest setting. Lay the dough on a lightly floured surface and fold on top of itself to make the ends meet. Pass it a second time through the pasta machine set on the same setting. Adjust your pasta machine down a setting and pass the sheet through the pasta machine. Fold it in half again and continue passing it through, reducing the setting each time until you reach the lowest setting. Keep pasta covered until ready to use.

Lay two of the pasta sheets side by side and spoon rounded teaspoonfuls of the filling 1 to 1 1/2-inches apart along one of the sheets. Brush around filling to moisten then place the remaining pasta sheet over the filling, and press down gently to seal. Be careful to press out any air surrounding the filling. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

Bring six quarts of water to a boil in a large pot, and add three tablespoons of salt. Drop the ravioli carefully into the pot. Lower the heat, and cook at a brisk simmer until tender, or three to four minutes.

Meanwhile, heat the butter in a large skillet until melted. Add the garlic for about two minutes or until soft then add the mushrooms and cook for another seven minutes, or until soft. Transfer garlic and mushrooms to a bowl, and set aside.

Add sausage to the pan and break it up with a wooden spoon or fork while cooking over medium-high heat. Place the mushroom mixture into the pan with the sausage and mix ingredients well. Slowly sitr the cream and add the Parmesan into the pan over medium-high heat for about two minutes or until thick.

Drain the ravioli and pour into the sausage mushroom sauce and sprinkle with remaining parsley and the Parmigiano Reggiano. Toss for about one minute to coat. Transfer to a platter and serve.

Clafoutis makes a quick, light breakfast or dessert that is full of protein (from the eggs) and antioxidants (from the fruit) as well as flavor galore!

Strawberry Almond Clafoutis

butter

strawberries (2 cups) (hulled and halved)

cornstarch

milk

sugar (plus extra for sprinkling)

eggs

vanilla or almond extract

flour

almonds

sugar (for garnish)

Preheat oven to 350 degrees. Grease a 2-quart baking dish with the butter and sprinkle with a little sugar. Toss strawberries in the cornstarch and arrange berries, cut side down, in the baking dish.

Using a blender, mix the milk, sugar, eggs, extract, salt, and flour for about 15 seconds. Pour batter over the strawberries. Sprinkle almonds over the top of mixture.

Bake for 45 to 60 minutes or until puffy and golden brown, and set in the center. Sprinkle with powdered sugar and serve warm.

My granny&#039;s fried chicken is my favorite take on this southern staple.

Gray's Fried Chicken

chicken

sugar

6-10 pepper corns

bay leaf

buttermilk

hot sauce

all-purpose flour

pepper

cayenne pepper

garlic powder

vegetable oil

bacon drippings

For the brine, combine water, salt, and sugar in a large stockpot. Over high heat, bring mixture to a boil and whisk until the salt and sugar are dissolved. Remove from heat and add the peppercorns and bay leaf. Allow to cool completely and place chicken in the stockpot with the brine. Cover and refrigerate for 8 hours. Drain chicken, rinse with cold water, and pat dry.

Place a wire rack over a sheet pan for the dredged chicken awaiting frying. In a medium bowl, whisk buttermilk and a few dashes of hot sauce together.

In a shallow plate, combine flour, salt, black cayenne pepper, and garlic powder. Dip each piece of chicken into the buttermilk mixture, then the flour mixture and shake off any excess flour. Place the coated pices of chicken on the wire rack.

Combine vegetable oil and bacon drippings in a 12-inch cast iron skillet or chicken fryer. When the oil reaches 375 degrees, add no more than four pices of chicken at a time, skin side down. Cover and cook 6 minutes then turn the chicken over and cook another 6 minutes covered. Uncover and cook about 5 more minutes, or until a thermometer registers 165 degrees. Remove the chicken from the oil and place on a wire rack set over a cookie sheet.

Gray’s Southern Creamed Corn is rightfully named after my granny, Gray. Creamed corn was a staple on her table and has certainly become a staple on my table, especially during holidays. Aside from the fact it’s the most coveted side dish during the holidays, it adds gorgeous color to the table.

Gray’s Southern Creamed Corn

cobs of corn (, cut close to the cob)

Tablespoons flour

cream

Tablespoons sugar

Kosher Salt

red bell pepper ((optional))

In a medium-sized skillet over medium heat, melt butter. Add corn and all its “milk” or the liquid produced from the cob to the skillet. I like to leave one cob cut without the "milk" to add a little "meat" to the creamed corn. Cook the corn for about 5 minutes stirring constantly. If the corn begins to stick add a little water to the pan.

In a medium-sized bowl, stir milk and flour together. Add mixture to the skillet. Once the mixture begins to thicken (about a minute), add the cream and stir to incorporate. Add the sugar, salt and pepper and continue to stir until thick and creamy. Remove creamed corn to a serving bowl and sprinkle bell pepper over the top of the creamed corn. Serve immediately.

This potato salad recipe is so easy but do make sure you mix your ingredients gently. (I always use my hands.)

World's Best Potato Salad

potatoes

boiled eggs

vidalia onions (minced)

dill pickles

celery (minced)

mayonnaise

tbsp dijon mustard

tbsp kosher salt

Cut the new potatoes into four pieces, roughly 1.5 inches each. There's no need to remove the skins. Place potatoes in a medium-sized saucepan and boil until they're soft enough that a knife will easily slice through them.

Meanwhile, in a medium-sized bowl add the onions, pickles, mayonnaise, mustard, celery, salt, and pepper.

Drain potatoes until they appear dried and place them in a bowl with the mayonnaise mixture.

Add chopped boiled eggs onto the potatoes. Mix gently (I use my hands) so as not to crush the potatoes. Garnish with parsley and serve hot or cold.

Bolognese with Venison, Beef, and Pork

olive oil

venison

beef

pork belly

prosciutto

onion

celery (diced)

carrots (diced)

garlic

Kosher salt

tsp pepper

red wine

oz 28-cans tomatoes

bay leaves

fettuccine pasta

parmesan (for serving)

In a Dutch oven, brown the venison, beef, pork, and prosciutto and cook over medium heat for about 10 minutes or until the meat is cooked through. Remove any accumulation of fat and continue cooking for about 10 more minutes. The meat will look a little dry, but that is exactly what you want. It will be full of flavor.

Add the onions, celery, carrots, and garlic and cook for 10 minutes, or until vegetables are soft. Season with salt and pepper. Add wine and reduce by half, cooking for about 15 minutes. Add the milk, tomatoes, and bay leaves. Bring to a boil and then lower to simmer. Allow to cook for about 1 1/2 hours.

During the last half hour, bring a large pot of water to a boil and heavily season with salt. Add pasta and cook until al dente. Drain pasta. Remove Bolognese from the heat. Add the cooked pasta to the sauce. Grate fresh parmesan over the top.

Sweet Cornbread from scratch is super easy and is delicious with just about anything, but especially with soups, chili, and the like.

Sweet Milk Cornbread

bacon

eggs,

yellow cornmeal

tsp baking powder

tsp salt

Preheat oven to 400 degrees.

In oven, heat drippings in 9” skillet until sizzling hot.

Meanwhile, in a medium bowl, whisk eggs and milk until incorporated.

In a large bowl, add cornmeal, flour, sugar, baking powder, and salt until well combined.  Pour the wet ingredients into the dry ingredients just until blended.

Pour drippings from skillet into cornbread mixture and mix well.  The drippings should sizzle when they hit the batter.  Pour batter into skillet.

Bake for 30 minutes or until golden brown.

https://www.youtube.com/watch?v=zvtvbLXXJoI

How To Cook Skillet Cornbread for Your Thanksgiving Feast with @StacyLynHarris.

This recipe is part of our Thanksgiving Feast at https://www.youtube.com/watch?v=8S7lsyQJRD0&list=PL8thzsEw1eBPGeFlKH0hFDv5QVgTvm0eN. 

"Sweet Cornbread is easy to make and perfect alongside a bowl of chili, but especially as the base for homemade cornbread dressing-- both recipes are keepers in my book," adds Stacy.

For the shopping list, and more from Stacy, click https://stacylynharris.com/scratch-made-sweet-cornbread/.

For more Thanksgiving Feast recipes, stay tuned and click https://www.youtube.com/watch?v=8S7lsyQJRD0&list=PL8thzsEw1eBPGeFlKH0hFDv5QVgTvm0eN to see the playlist of recipe already live!

How To Cook Skillet Cornbread for Your Thanksgiving Feast

This chocolate meringue pie is classic, traditional, simple, and well...perfect.

Grandmama's Chocolate Meringue Pie

cream of tartar

vanilla

cocoa powder

chocolate chips

Preheat the oven to 375 degrees.

For the meringue, separate the egg whites from the egg yolks. Set aside the egg yolks. The egg whites should be room temperature before beginning to prepare the meringue. Beat egg whites in a stand mixer or by hand if you prefer until soft peaks form (the meringue will stand, but will still look a little frothy). Add the cream of tartar, sugar, and vanilla to the egg whites while continuing to beat the egg whites. Continue to beating until stiff peaks form.

For the filling, mix cocoa, flour, and sugar in a medium-sized sauce pan. In a separate bowl, whisk 4 egg yolks, salt, and milk. Stir the wet mixture into the dry ingredients in the saucepan. Cook at medium heat until thick, about 5 minutes. Stir in the chocolate chips, vanilla, and butter. Pour into pre-baked pie crust.

Gently mound the meringue over hot filling being careful not to leave any gaps between the meringue and crust. Bake the pie in the 375 degree oven until meringue is golden brown, about 20 minutes. Be careful not to overcook the meringue. If your oven doesn’t brown very well, remove the meringue and use a torch to brown the peaks or increase the oven temperature to 500 degrees for one to two minutes to ensure browning, but not overcooking.

Remove the pie from the oven and allow to cool. Once the pie is cool, tent tin foil over the top of the pie and place in the refrigerator for up to 12 hours. Make sure that the pie is cool before placing in the refrigerator or condensation will form on the meringue.

With a few tips and this foolproof recipe, anyone can make their own savory and sweet pies from scratch--just in time for the holidays.

Homemade Pie Crust

tsp kosher salt

unsalted butter (1 1/2 sticks), very cold

Crisco vegetable shortening, very cold

tbsp ice water,

Place flour and salt into food processor fitted with a steel blade and pulse to mix. 

Dice butter. Add diced butter and cold shortening to processor. 

Add ice water to the mixture down the feed tube with machine running. Pulse machine until dough forms a ball. Wrap in plastic wrap. Refrigerate 30 minutes. 

Cut dough in half. Roll one of the pieces on a well-floured board rolling from the center to the edge, turning and flouring the dough to make sure it does not stick. 

Continue rolling until 14 inches in diameter. Fold the dough in half over the rolling pin, place in pie pan. Unfold and mold to pie plate. 

If making a double-crusted pie, roll remaining half of dough out on a well-floured surface. Roll from the center to the edge, turning, flouring and rolling until you get a disc with the diameter of approximately 12 inches or to the desired size. Using a sharp knife, trim the edges of the top crust, leaving a 3/4-inch If making a double-crusted pie, roll remaining half of dough out on a well-floured surface. Roll from the center to the edge, turning, flouring and rolling until you get a disc with the diameter of approximately 12 inches or to the desired size. Using a sharp knife, trim the edges of the top crust, leaving a 3/4-inch overhang under the original pie crust. Crimp the edges using your index finger and thumb. Make steam vents by using a sharp knife to cut 4 slits in center of the top crust.

If making a lattice crust, roll remaining half of dough into an 8x10-inch rectangle about 1/8-inch thick. Cut the rectangle lengthwise into 1-inch strips. Make sure to do this on a floured surface so lattice strips don&#039;t stick. Arrange strips about one inch apart on top of the pie. Fold back every other strip half-way over itself and place of the remaining strips perpendicular to the original. Return the folded strips back to their original position. Fold back the alternate strips now and place another strip across the unfolded strips. Return folded strips back to their original position and repeat by continuing to weave the lattice crust on top of the pie filling. Use a knife to trim off the excess. Use your index finger and thumb to pinch dough to make a fluted design.

This sweet potato pie features a smooth, creamy pie filling, a buttery and flaky pie crust, plus a lightly sweet cream-cheese whipped cream.

Southern Sweet Potato Pie

sweet potatoes ((1 1/2 pounds) cooled and mashed)

butter (slightly melted but not hot)

Alaga Original Cane Syrup

brown sugar

heavy cream (cold)

cinnamon

ginger

cloves

all-purpouse flour

unsalted butter ((1 1/2 sticks) very cold)

Crisco vegetable shortening (very cold)

ice water (plus more if dough is too thick)

whipping cream (for

cream cheese ((1 whole package) softened)

heavy whipping cream

Light Alaga Syrup

vanilla extract

pecans

brown sugar (light

Preheat oven to 350 degrees.

In a large pot, boil whole sweet potatoes with the skins for about 45 minutes, or until a fork easily pierces through the potato. Remove potatoes to a colander and run cold water over the potatoes. When cool enough to handle, remove the skin from the sweet potatoes and set aside.

In a large bowl, whisk butter, syrup, brown sugar, and eggs until well blended. Add the sweet potatoes and remaining ingredients and stir until well blended. I like to use a hand-mixer or electric mixer with the whisk attachment to make sure it is as puréed as possible for a smoother pie. Pour into prepared crust (recipe below).

Bake at 350 degrees for 40 to 50 minutes, or until a toothpick comes out clean. Remove from oven and place on a cooling rack. Allow the pie to completely cool. Once the pie is cool, slice and plate. Serve with a dollop of luscious cream cheese whipped cream and sprinkle with candied nuts (recipe below).

Sweet Potato Pie Filling

In a large bowl, add flour and salt. Cut in butter and Crisco with a pastry blender until the flour mixture resembles small peas. Add the cold water one tablespoon at a time, continuing to blend with the pastry blender. Bring mixture together with your hands and shape into a ball. Wrap the ball in plastic wrap and refrigerate for at least 30 minutes.

If you are using a processor, place flour and salt into food processor fittd with a steel blade and pulse to mix. Dice butter. Add diced butter and cold shortening to the processor. Add ice water to the mixture down the feed tub with machine still running. Pulse machine until dough forms a ball. Wrap in plastic wrap and refrigerate 30 minutes.

When you are ready to make the pie, cut the dough in half. Roll one piece of the dough on a floured surface into a 14-inch circle. Fold the dough in half over a rolling pin and place crust into a 9-inch pie plate. Form the remaining dough into a disc and freeze for later use (lasts up to 3 months frozen).

Brush the edges of the crust with whipped cream (recipe below).

Stacy Lyn's Signature Homemade Pie Crust

In a large bowl (or heavy duty electric mixer with whisk attachment), mix all ingredients until soft peaks form. Cover and chill for at least 20 minutes.

Luscious Cream Cheese Whipped Cream

Place a piece of parchment paper near the stove. In a non-stick skillet over medium heat, melt the butter. Add pecans, syrup, brown sugar, and a pinch of salt.

With a wooden spoon, stir continuously for about 3 to 5 minutes or until the nuts are completely coated. Once they are coated and the nuts have soaked up the liquid mixture, remove the nuts to the parchment paper and spread them apart to cool.

Allow the nuts to completely cool and store in an airtight container for up to 4 weeks.

Top 17 stacey lyn recipes from across the web

The most viewed stacey lyn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Candied Orange Peel

Homemade Sausage Ravioli with Cream...

Strawberry Almond Clafoutis

Gray's Fried Chicken

Gray’s Southern Creamed Corn

World's Best Potato Salad

Bolognese with Venison, Beef, and P...

Sweet Milk Cornbread

Grandmama's Chocolate Meringue Pie

Homemade Pie Crust

Southern Sweet Potato Pie

Shrimp and Grits Cakes

VENISON CHILI CON CARNE

Key Lime Pie Extraordinaire

Big Italian Salad Recipe

Orange Lemon Vinaigrette

Southern Spice Pie

Top 17 stacey lyn recipes from across the web

The most viewed stacey lyn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Candied Orange Peel

Homemade Sausage Ravioli with Cream...

Strawberry Almond Clafoutis

Gray's Fried Chicken

Gray’s Southern Creamed Corn

World's Best Potato Salad

Bolognese with Venison, Beef, and P...

Sweet Milk Cornbread

Grandmama's Chocolate Meringue Pie

Homemade Pie Crust

Southern Sweet Potato Pie

Shrimp and Grits Cakes

VENISON CHILI CON CARNE

Key Lime Pie Extraordinaire

Big Italian Salad Recipe

Orange Lemon Vinaigrette

Southern Spice Pie

The most viewed stacey lyn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine