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updated 9/28/2005 2:25:49 AM ET 2005-09-28T06:25:49

Recipe: Dijon Pepper Dippin' Sauce

  • 1 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white pepper
  • 4 tablespoons coarsely ground black pepper
  • 1/2 cup vegetable oil
  • 1 tablespoon red pepper flakes
  • 1 tablespoon whole peppercorns

In a bowl or food processor, combine mustard, mayonnaise, balsamic vinegar, white pepper and 1 tablespoon of the black pepper — beat and put aside.
In a small saucepan combine oil, the remaining 3 tablespoons of black pepper, the red pepper flakes and the whole peppercorns. Heat oil until hot, then reduce the heat to low and simmer for 20 minutes.  Allow to cool and then strain. With food processor running, drizzle the oil into the mayonnaise mixture.  Continue this process for 2 minutes and serve with Fried Green Tomatoes.

Recipe: Fried Grit Cakes with Sausage

  • 1 pound hot bulk sausage
  • 2 tablespoons grated orange zest
  • 4 cups chicken broth
  • 1 cup stone-ground yellow grits
  • Vegetable oil

In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside.
In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits.  Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Stir sausage into the grits. Spread the mixture in a 13x9 inch baking pan to cool, then refrigerate until well chilled. 
Cut the chilled grits into squares and sauté in vegetable oil until crisp and browned on both sides.

Recipe: Grand Girl's Fresh Apple Cake from Georgia

  • For the cake
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 1/4 cup orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 3 cups peeled and finely chopped apples
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • For the sauce
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda

Preheat oven to 325-degrees. Generously grease a tube pan.  For the cake, combine all the cake ingredients in a large bowl in order given and mix well.  Pour the batter into the prepared pan and bake for 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly.  Boil for 1 minute.
Pour the sauce over the hot cake in the pan as soon as you remove it from the oven.  Let stand one hour, then turn out.

Recipe: French Toast Stuffed With Bananas & Walnuts

  • 6 eggs
  • 1/4 cup milk
  • 4 very ripe bananas
  • 1/4 cup coarsely chopped walnuts
  • 1/8 teaspoon freshly grated nutmeg
  • 8 slices of egg bread
  • 4 tablespoons (1/2 stick) unsalted butter
  • Confectioner's sugar for dusting

In large bowl, beat the eggs until lightly frothy.  Stir in the milk and set aside.  Peel the bananas and in a small bowl, mash them with a fork.  Stir in walnuts and nutmeg.  Spread the banana-walnut mixture evenly over half the bread slices.  Top with the remaining bread slices and press down gently to seal.
Place 2 sandwiches in the egg mixture and press down gently.  Let soak. 
In frying pan, melt 2 tablespoons of butter.  Add the sandwiches and fry until golden brown.  Flip and continue. 
Dust Confectioner's sugar over the top of the finished sandwiches and serve with maple syrup or jam

Recipe: Gorilla Bread

  • 1/2 cup granulated sugar
  • 3 teaspoons cinnamon
  • 1/2 cup of butter
  • 1 cup packed brown sugar
  • One 8 oz. package of cream cheese
  • Two 12 oz. cans of refrigerated biscuits
  • 1 1/2 cups coarsely chopped walnuts

Preheat oven to 350-degrees. Spray bundt pan with nonstick cooking spray.  Mix the granulated sugar and cinnamon. In saucepan, melt the butter and brown sugar over low heat, stirring well and set aside.

Cut the cream cheese into 20 equal cubes.  Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.  Then, place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.  Place half of the prepared biscuits in the pan.  Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits and sprinkle on 1/2 cup of nuts.

Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour the remaining butter mixture over the biscuits on top and sprinkle with the remaining nuts.

Bake for 30 minutes.  Remove from heat and cool for 5 minutes.  Place a plate on top and invert.

Recipe: Fried Green Tomatoes with Dijon Pepper Dippin' Sauce

  • 3 or 4 large firm green tomatoes
  • Salt
  • 2 cups vegetable or peanut oil for deep frying
  • 1 cup buttermilk
  • 2 cups self-rising flour

Slice the tomatoes 1/4 inch thick. Lay them out in a shallow baking pan and sprinkle with salt.  Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 minutes).
In a skillet heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them in flour. Deep fry until golden brown.


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