Fry Another Day

Here are some of the recipes from the Sweet Magnolia Food Truck Race!

Spiced Peaches

Spiced peaches were a hit for us during the food truck race. They aren’t hard to make and have a cool, delicious zing!

2 cups water

2 cups sugar

1 tablespoon whole allspice

1 tablespoon whole cloves

4 three-inch ci

10 peaches, about 2 pounds

1 small square cheesecloth

Mix water and sugar in a heavy saucepan.

Tie allspice and cloves in the cheesecloth. Add this and the ci

Cover and boil for 5 minutes.

Peel the peaches while the water and sugar are cooking. After the syrup is done boiling, remove ci

Simmer peaches until tender, about 5 minutes.

Delicious with vanilla ice cream!

Barbecue Chicken

Uncle Saul doesn’t like to share his recipes, but he’s letting me break the rules for this.

We’ll make the barbecue sauce first.

1½ cups dark brown sugar

1¼ cups tomato sauce

½ cup red wine vinegar

1 tablespoon Worcestershire sauce

2½ teaspoons ground mustard

2 teaspoons paprika

1½ teaspoons salt

1 teaspoon black pepper

Measure and add all ingredients to a large bowl and mix well. When the sugar has dissolved, everything should be mixed. Set this aside until you’re ready with the chicken.

Shredded or pulled chicken:

2 pounds boneless, skinless chicken

3 cups barbecue sauce

1 clove garlic, minced

Trim off any excess fat from the chicken. Place in a pan or slow cooker.

Combine the homemade barbecue sauce with the minced garlic and pour the sauce over the chicken. Cook until the chicken is tender and falling apart.

Remove the chicken and shred with a fork. Return the chicken to the pot and stir. The sauce will thicken up in about 10 minutes.

YUM!

White Icing

This icing is good on biscuit bowls and almost anything else!

2 cups confectioners’ sugar

2 tablespoons softened butter

1 teaspoon vanilla

1 tablespoon milk

Mix the confectioners’ sugar, butter, and vanilla together.

Add half the milk to start. Stir in to make a thick glaze. Add more milk by drops to reach the right consistency. You don’t want it to be ru

Spread or pour immediately over cooled pastries. The icing will form a crust and harden as it cools.

How to Make Biscuit Bowls!

I’m sharing my trade secret here for those of you who can’t get to Mobile and get one from me!

2 cups white flour

¼ teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons butter or vegetable shortening

1 cup buttermilk

Preheat oven to 450 degrees. Combine the dry ingredients. Cut the butter into the flour mixture until it forms coarse balls. Add the buttermilk until the mixture is slightly wet. Turn the dough out on a floured board. Gently roll or pat dough until it is about ½ inch thick. Fold the dough three more times then carefully press down to about 1 inch thick.

Here’s where the normal biscuit recipe changes for biscuit bowls.

Spray vegetable shortening into a muffin tin. Use a cutter to cut circles of dough. Place these circles into the openings in the tin, pressing down the center gently. Bake for about 10 minutes until brown. The biscuit dough will rise around the circle, leaving a well in the middle for the filling.

The biscuits don’t have to be deep-fried right away, but don’t wait more than a few hours. The freshest biscuits will make the best biscuit bowls. If you can’t use them right away, freeze them for later.

To deep-fry, simply drop the biscuits into a deep fryer set on high for 2 minutes. You want them to be crisp but not greasy. Be sure to use good-quality vegetable oil in your deep fryer.

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