By Damon Fowler
Contemplate Southern end result and vegetable, and tomatoes, corn, okra, and watermelon are evoked. yet what approximately grapefruits, oranges, and key limes from Florida? Or peas, beans, and vegetables from the fields of Mississippi? In Beans, vegetables & candy Georgia Peaches, Damon Lee Fowler, who's enthusiastic about conserving Southern culinary traditions, bargains recipes for remodeling Vidalia onions, sun-ripened tomatoes, box peas, butterbeans, candy potatoes, Georgia Peaches, plump figs, watermelons, key limes, and Florida citrus into fruit and vegetable glories of the Southern desk.
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Extra resources for Beans, Greens & Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables
Do not skip the salt; the buns taste flat without it). Place 1 tablespoon of this mixture in the bottom of each of four jumbo muffin cups. Slice 2 tablespoons of the softened butter into four pieces, and place one piece on top of the pecan mixture in the bottom of each muffin cup. Spread the remaining 4 tablespoons of softened butter over the rectangle of dough. Sprinkle the remaining pecan mixture on top. Roll up the dough into a tight log, and slice into four equal pieces. Place a bun, cut side up, in each muffin cup.
Yield • 4 cinnamon rolls FOR THE ROLLS Cooking spray or melted unsalted butter, for pan ¾ cup all-purpose flour, plus more for dusting 2 tablespoon granulated sugar, divided ½ teaspoon baking powder ¼ teaspoon baking soda ⅛ teaspoon salt 5 tablespoons milk 1 teaspoon cider vinegar 4 tablespoons unsalted butter, melted, divided 3 tablespoons light brown sugar 1 teaspoon ground cinnamon Preheat the oven to 375°F, and spray four cups in a muffin pan with cooking spray (or use melted butter). Combine the flour, 1 tablespoon of the granulated sugar, baking powder, baking soda, and salt in a medium-size bowl.
Fry for 1 to 2 minutes. When golden brown on the first side, flip the dough using a fork, and continue to fry. When that second side is golden brown (about 1 minute more), transfer the beignets to a cooling rack lined with paper towels. Roll out the other half of the dough, cut into squares, and fry all the squares. After letting them cool for about 5 minutes, dunk the beignets into the powdered sugar. Serve with all the extra powdered sugar piled on top. RISE AND SHINE BLUEBERRY MUFFINS Probably our favorite Sunday morning treat.
Beans, Greens & Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables by Damon Fowler