Past Recipes of the Month
Hickory Flat Pottery Roasted Chicken
Ingredients:
1 whole Chicken
1/2 cup beer, wine, broth
Hickory Flat Roasted Garlic Herb Mix
Small new red potatoes
Carrots
Onions
Red, Green,Yellow Peppers
Celery
Small rutabaga, peeled,cut into 3/4" wedges
Any other vegetables you have on hand.
Olive Oil, Salt, Pepper
All ingredients should be room temperature
Instructions:
Dry chicken and leave on counter for 1-2 hours or until room temperature.
Place liquid + 1/2 herb mix in center of HFP Chicken Roaster
Meanwhile, cut vegetables in wedges and toss in outside hollow of roaster with 2T olive oil + salt, pepper.
Place chicken in center over liquid/herb mix and sprinke generously with pepper and a little salt. Sprinkle the rest of herb mix over chicken and veges.
Place roaster in middle of oven, turn temp. to 350 degrees and cook for 1 hour.
Turn to 300 degrees and cook 30 minutes more or until done.
If chicken gets too brown, tent w/ aluminum foil.
When done, take chicken off roaster.
Use baster or spoon to siphon liquid/herb mix from center onto vegetables.
May be kept warm in oven until ready to eat.
As I've mentioned before I seldom follow a recipe exactly.I find "winging it" usually turns out fine and is much more fun!
Hickory Flat Pottery Curried Butternut Soup
Ingredients:
2 lb Butternut Squash, peeled, seeded, diced into 1/2 inch cubes
Olive Oil & Butter
Medium sized Onion, chopped
2 Teaspoons Curry Powder
1/4 Teaspoon Mustard Powder
1/4 Teaspoon Ground Ginger
4 Cups of Chicken Broth
1/2 Cup Sour Cream
1/4 Cup Chopped fresh Cilantro
Instructions:
Heat 1-2 Tablespoons of Olive Oil and 1 Teaspoon of Butter in large pan.
Add 1/2 cubed Butternut Squash and lightly brown then set aside.
Brown the rest of the Butternut Squash and set aside(key to the flavor of the soup so don't skip this step)
Add 1 Tablespoon of Olive Oil to the pan.
Add chopped Onions and saute untill softened then add spices.
Compine all ingredients except Cilantro and Sourcream, then simmer 40 minutes, or until squash is tender.
Blend in mixer untill spooth and add p to 1 Cup of water if too thick.
Pour in bowls and add dollops of Sourcream and Chopped Cilantro.
Serve with Hickory Flat Pottery French Flax Bread. Serves 4-6
Monkey Bread
Ingredients:
3 (10 ounce) packages refrigerated biscuit dough
3/4 cup white sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup and 1 tablespoon butter,
Directions:
1. Do not preheat oven. Grease Hickory Flat Pottery Bunt Pan.
2. Mix sugar, cinnamon, nutmeg and cloves. Set aside.
3. Slice biscuits into quarters,then roll into balls. Drop biscuit balls into sugar and spice mixture. Place sugar and spice coated balls into prepared pottery.
4. Melt butter and mix together with the sugar and spice mixture. Pour 1/2 over monkey bread.Pour remaining over monkey bread when it is almost finished cooking.
5. Bake for 25 to 30 minutes @350 degrees. Cool monkey bread in pottery for 5 to 10 minutes.
6. Enjoy !
Note: This Bundt Pottery is similar to my Hickory Flat Pottery Roll Baker, except twice as large. You can also use the Roll Baker recipe with it, just double the recipe. I rarely ever follow a recipe exactly, so change it as you will. As always, Thank You for your appreciation of my potter! Cindy
Check back next month for another great recipe.
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French Flax Bread
Mix: 2 packages of yeast,2 Cups of warm water, and 2 teaspoons sugar.
Let set 5 minutes or until mixture bubbles .
Add: 4 Cups of white flour, 1 Cup whole wheat four, 2 Tablespoon flax seeds, 3 teaspoons of salt.
Coat separate large bowl with 2-4 Tablespoons of olive oil.
Put mixture in bowl and knead.
Cover and set in warm place until doubled - 1 hour.
Put 1-2 Tablespoons of olive oil on counter, add mixture, knead, and roll out to 10"x10".
Roll up, jelly roll fashion tightly.
Place on greased pan (or french bread pan).
Let rise for 1 hour.
Bake at 400 degrees for 20 min.
French Bread
Mix: 2 packages of yeast,2 Cups of warm water, and 2 teaspoons sugar.
Let set 5 minutes or until mixture bubbles .
Add: 5 Cups of flour, 3 teaspoons of salt.
Coat separate large bowl with 2-4 Tablespoons of olive oil.
Put mixture in bowl and knead.
Cover and set in warm place until doubled - 1 hour.
Put 1-2 Tablespoons of olive oil on counter, add mixture, knead, and roll out to 10"x10".
Roll up, jelly roll fashion tightly.
Place on greased pan (or french bread pan).
Let rise for 1 hour.
Bake at 400 degrees for 20 min.
Vegetable Clam Chowder
Fry ¼-½Lb Bacon and set aside.
In the same pan, sauté ½ Cup chopped Sweet Onions
Add 1 & ½ Cup cubed raw Potatoes (unpeeled)
½ Cup chopped Celery
1 Cup chopped Carrots
1 Cup boiling water
Simmer until tender
Add 1 10oz package of frozen chopped Broccoli
Bring to boil
Add ¼Cup Flour
1 qt Milk
2 Teaspoons Salt
1 Cup Chedder Cheese
2 cans of whole Baby Clams
Simmer until done. Spoon into Hickory Flat Pottery soup bowls and sprinkle with Bacon.
Corn Chowder
Fry 1/2 Lb Bacon and set aside.
Add the following to the Bacon Grease and sauté
½ Cup Chopped Sweet Onion
½ Cup Chopped Celery
¼ Cup Chopped Green Pepper
Add the following and simmer until tender
6 small red potatoes, cubed with the skin on 2 cans of undrained corn
Add 4 Cups of Half/Half or Milk and mix in 2 Tablespoons of Flour and heat.
Serve in Hickory Flat Pottery soup bowls and add Bacon and a dollop of Sour Cream.
This recipe is better when Green Peppers, Cilantro, Hot Sauce, Tumeric, Pimento, Cheese or whatever you have on hand.
Arden's Peach Buckle
1. Slice 4 Peaches (skin on) and place in Hickory Flat Pottery Pie Dish.
2. Sprinkle 2 Teaspoons of Lime Juice and 4 Teaspoons of Water over Peaches.
3. Mix and spread the following over Peach Mixture
o 1 Stick of Butter
o 1/2 Cup Flour
o 1/2 Cup Old Fashioned Oats
o 1/8 Teaspoon Cloves
o 1/2 Teaspoon Cinnamon
o 1/4 Teaspoon Nutmeg
o 1/4 Teaspoon Salt
o 1/2 Cup Flour
o 1/2 Cup Old Fashioned Oats
o 1/8 Teaspoon Cloves
o 1/2 Teaspoon Cinnamon
o 1/4 Teaspoon Nutmeg
o 1/4 Teaspoon Salt
4. Place in cold oven and heat to 350 degrees
5. Bake for 45 Minutes and Enjoy!Delicious Apple Crumb Pie
Ingredients:
5-7 Tart Apples (5 Cups)
A 9inch unbaked pie shell
1/2 Cup Sugar
3/4 Teaspoon Cinnamon
1/3 Cup Sugar
3/4 Cup Flour
6 Tablespoons Butter
Slice Apples and place in pie shellA 9inch unbaked pie shell
1/2 Cup Sugar
3/4 Teaspoon Cinnamon
1/3 Cup Sugar
3/4 Cup Flour
6 Tablespoons Butter
Mix 1/2 Cup Sugar with 3/4 teaspoon Cinnamon and sprinkle over apples
Mix 1/3 Cup Sugar, 3/4 Cup Flour and 6 Tablespoons Butter and spread over apples.
Bake in Hickory Flat Pottery Pie Baker at 400 degrees for 35 min or until done.
Do Not Preheat Oven
5 Minute Chocolate Mug Cake
Ingredients:
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa
1 Egg
3 Tablespoons Milk
3 Tablespoons Oil
3 Tablespoons Chocolate Chips
1 Splash Vanilla Extract
1 Large Hickory Flat Pottery Mug
1. Add dry ingredients to mug and mix well. 4 Tablespoons Sugar
2 Tablespoons Cocoa
1 Egg
3 Tablespoons Milk
3 Tablespoons Oil
3 Tablespoons Chocolate Chips
1 Splash Vanilla Extract
1 Large Hickory Flat Pottery Mug
2. Add egg and mix with dry ingredients
3. Add milk and oil and mix well
4. Add Chocolate chips and vanilla extract
5. Microwave mug for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed.
Allow to cool, and tip onto plate, or eat right from the mug.