The Home Front
The families of Alabama have seen many glory days in times past for which we are thankful. We have been blessed often with “times of plenty.” However, with Southern tenacity, true grit, and determination, our families have also made it through some mighty tough times. After visiting with my Great-Aunt Sue Shipp, I learned that World War I and II were times that our Southern tenacity came to the forefront. Due to rationing, our grandmothers had to figure out how to put delicious food on the table without having access to the usual ingredients.
That brings me to our current situation. The bird flu is wreaking havoc on our chicken population. It is affecting our lives with great impact. From farmers to consumers, we are all struggling in our scramble for eggs. It has surely affected the price of eggs and the quantity of eggs available. My how times change. What used to be an inexpensive ingredient has now become the “golden egg.” Think of all the wonderful uses of “the golden egg:” scrambled, fried, folded in an omelet, baked in a cake, in the filling of lasagna, custard pies, cookies… the delicious list goes on and on. While we long for the day when eggs are abundant again, let’s take a page from our Southern grandmothers and make our family delicious treats that are egg-free. Here are a few of my recipes that will soon become your new family favorites.
-Danna Standridge
Author of Happiness is Homemade Y’all!
Read her faith story at www.birminghamchristian.com/issues.
Join her in the kitchen on Facebook and YouTube.
Peanut Butter Balls
No bake, easy, and disappear fast!
Ingredients:
- 12 oz. peanut butter
- 16 oz. confectioner sugar
- 1 ½ sticks butter, melted
- 1 box graham cracker crumbs
- Roll the balls into any of the following: Coconut, crushed peanuts, melted chocolate, crushed graham cracker crumbs, chocolate chips, or powdered sugar.
Instructions:
Mix together the sugar, graham cracker crumbs, butter, and peanut butter. Scoop about a tablespoon of dough and roll into balls. You can make them smaller if you desire. Next, roll them in your chosen ingredients. Our family favorites are powdered sugar and crushed peanuts and mini chocolate chips. Place on a beautiful platter or a favorite dish and serve your loved ones.
Cinnamon Toffee Crunch
From Mrs. Connie Oberneufemann, my friend from Illinois, who shares the very best recipes with me! This is divine, and I predict will be a new family favorite!
Ingredients:
- 4 Cups Cinnamon Toast Crunch Cereal
- 1 stick butter
- 1 cup brown sugar, packed
- 1 bag semisweet chocolate chips, 12 oz.
- ¾ cup chopped pecans
Instructions:
Heat the oven to 350 degrees. Line a 15 x10x1 baking sheet with aluminum foil. Spray the foil with cooking spray. Spread the cereal evenly over the pan. In a 2-quart saucepan, heat the butter and brown sugar. Using a whisk, mix the butter and brown sugar till the butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce to medium and boil for 2 minutes without stirring. Immediately pour mixture evenly over the cereal. Bake for 12 minutes at 350 degrees. Sprinkle chocolate chips over it and let them melt for 5 minutes. Spread chocolate over the top and sprinkle with pecans. Cool completely about 1 hour. Place in refrigerator for 20 minutes to set the chocolate. Break into pieces. Store covered in the refrigerator up to 1 week.
Chocolate Peanut Butter Bars
My very favorite recipe from my high school lunchroom lady! These got me through many-a-day when I was in school. They called them Reese Squares.
Ingredients:
- 12 oz. peanut butter
- 16 oz. confectioner sugar
- 1 ½ sticks butter, softened
- 1 box graham cracker crumbs
- 12 oz. chocolate chips
- 1 Tablespoon peanut butter
Instructions:
Melt butter. Mix with sugar, graham cracker crumbs and peanut butter. Press into 9×13 dish. Melt chocolate chips and peanut butter. Pour over peanut butter mixture and spread. Refrigerate 2 hours. Cut and serve.
