Recipes

Pine Island Garden Club Member Favorites

  • Belgian Waffles
  • Cowboy Baked Beans
  • Churro-Style Cheesecake Bars
  • Cucumber Tomato Avocado Salad
  • Daddy's Hamburger Soup
  • Homemade Biscuits
  • Best Ever Mango Bread
  • Alice's Southern Style Cornbread
  • Southern Fruit n Nut Bread

Victoria Dinger recommends this recipe.

Click here for recipe.

1/2 cup warm water (110 to 115 degrees)
1 package (¼ ounce) active dry yeast, at room temperature
2 teaspoons sugar
2 cups lukewarm whole milk (90 to 100 degrees)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1¼ teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup, and crème fraîche, for serving
The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
The next morning, heat a Belgian waffle iron according to the manufacturer’s instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (⅓ to ½ cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and crème fraîche and let everyone help themselves.
Belgian Waffle Recipe by Barefoot Contessa

COWBOY BAKED BEANS 

ALICE TRANT recommends this recipe. 

"Cool beans!🤣This recipe is a meal unto itself! 

Great for cookouts😍!"

COWBOY BAKED BEANS RECIPE

Ingredients:

1 LB. BACON, CUT INTO PIECES
1 LB LEAN GROUND BEEF
1 CUP CHOPPED ONION, PARTIALLY COOKED
2 CLOVES GARLIC, MINCED
1 TSP. SALT
1 TSP. DRY MUSTARD
2 TSP. VINEGAR
½ CUP CATSUP
¾ CUP BROWN SUGAR
3 LB CAN BAKED BEANS, DRAINED
15 OZ CAN KIDNEY BEANS, DRAINED
15 OZ CAN BUTTER BEANS, DRAINED
15 OZ CAN LIMA BEANS, DRAINED

Recipe:

1) PARTIALLY FRY & DRAIN BACON. REMOVE FROM PAN. BROWN GROUND BEEF AND ADD ONION. DRAIN EXCESS MOISTURE.
2) ADD SALT, MUSTARD, VINEGAR, CATSUP & BROWN SUGAR TO BEEF & ONION MIXTURE. RETURN BACON TO PAN. MIX WELL.
3) COMBINE BEANS WITH OTHER MIXTURE.
4) BAKE 350 DEG FOR 1 HOUR.
TIP: YOU CAN ALSO BAKE THIS IN A SLOW COOKER ON LOW SETTING FOR 2-3 HOURS. IF A LITTLE DRY, ADD SOME WATER TIL DESIRED CONSISTENCY.

Joan Rosenberg's May dessert

12 servings 
1 hour, 20 minutes total (Active 25 minutes) 
Ingredients 
16 oz cream cheese 
Cooking spray 
2 (8 oz) cans refrigerated crescent roll dough 
2 teaspoons ground cinnamon 
1 ¼ cups sugar, divided 
2 large eggs 
1 tablespoon vanilla extract 
6 tablespoons unsalted butter 
Dulce de leche ice cream (optional for serving) 
Steps 
Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside. 
Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer. 
Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25-35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using. 
Chefs Tip: Chill any remaining bars in an airtight container. Warm individually in microwave on 
MEDIUM (50% power) 10-15 seconds before serving. 

CUCUMBER TOMATO AVOCADO SALAD

ALICE TRANT recommends this recipe. 

Ingredients:

1 LB. ROMA TOMATOES
1 ENGLISH CUCUMBER
½ MEDIUM RED ONION, SLICED
2 AVOCADOS, DICED
2 TBSP. EXTRA VIRGIN OLIVE OIL OR SUNFLOWER OIL
2 TBSP. FRESH LEMON JUICE, (FROM 1 MED LEMON)
¼ CUP ½ BUNCH CILANTRO, CHOPPED
1 TSP SEA SALT OR ¾ TSP TABLE SALT
1/8 TSP BLACK PEPPER

Recipe:

1) PLACE CHOPPED TOMATOES, SLICED CUCUMBER, SLICED RED ONION, DICED AVOCADO, AND CHOPPED CILANTRO INTO A LARGE SALAD BOWL. 

2) DRIZZLE WITH 2 TBSP OLIVE OIL AND 2 TBSP LEMON JUICE. TOSS GENTLY TO COMBINE. JUST BEFORE SERVING, TOSS WITH 2 TSP SEA SALT & 1/8 TSP BLACK PEPPER. 

Serves 4 as side salad 

**Note: Fresh Dill or Basil can be substituted for Cilantro, if not a fan of cilantro.

Daddy’s Hamburger Soup 

ALICE TRANT recommends this recipe. 


Ingredients: 

1 lb hamburger 
½ med onion, chopped
½ sweet red bell pepper, chopped
3 cloves garlic, diced
3 carrots, chopped
3 stalks celery, chopped
3 cups beef broth
1-2 cups water
1 beef bouillon cube
2 tbs tomato paste
½ can diced tomatoes
1 can cannelli beans (or any white bean)
1 can mushrooms
3 sprigs of thyme or 1 tsp dried
½ c chopped parsley
3 bay leaves
1 cup small elbow macaroni
Garlic powder, salt, pepper, to taste


Preparation: 

Brown hamburger with onion, bell pepper, garlic. Add carrots, celery, beef broth, water(melt bouillon cube in 1 cup hot water & stir into pot). Add tomato paste, tomatoes, beans, mushrooms, thyme, parsley, bay leaves and garlic powder, salt & pepper. Bring to a boil, then let simmer about 30 minutes. Cook macaroni til just about tender then add to pot and continue to cook 10 more minutes. When I added the cooked macaroni, I added most of the macaroni water to the soup cause the macaroni will continue to soak up moisture. According to the desired consistency of the soup, you may need to add more water or broth. Just adjust your seasonings if you do. 

This made enough for at least 2 meals for us..maybe a lunch, too. 

BEST EVER MANGO BREAD

ALICE TRANT recommends this recipe. 

Ingredients:

3 cups finely chopped mango
3 cups flour (& other goodies)
3 eggs beaten
1 tsp baking soda
2 cups sugar (1/2 white; ½ brown)
1 tsp salt 1 cup oil (I use olive oil)
1 tsp cinnamon
1 tsp vanilla (or coconut)
¼ tsp baking powder
½ cup chopped walnuts (or chocolate chips; craisins, coconut)

Preparation:

Preheat oven to 350.
Grease (with butter) and flour 2 large or 3 small loaf pans
Beat eggs in large bowl.
Add Sugar, oil and vanilla – mix well.
Mix together all dry ingredients and add to egg mixture.
Stir in mango and nuts.( craisins, choc chips, etc)
Bake one hour or until toothpick inserted comes out clean.
Turn out of pans and cool on rack.

Muffins – 25 min baking time
Small loaf – 45+ min baking time

SOUTHERN FRUIT ‘N NUT MINI LOAF

ALICE TRANT recommends this recipe. 

Ingredients: 

1-3/4 cups all-purpose flour
1-3/4 cups sugar
1-1/4 tsp baking powder
¾ tsp salt
2 cups dried apricots or dates or combination, chopped
16 oz walnuts, chopped (almonds or brazil nuts can be used)
1 cup pecan halves
1 jar (10 oz) maraschino cherries, drained
6 eggs
1-1/2 tsp vanilla extract
Dash of mace or cinnamon, if desired 

Preparation time: 15 min Bake time: 40 min + cooling  Yield: Makes 5 mini loaves

1) In a large bowl, combine the dry ingredients. Stir in apricots/dates, nuts and cherries. In small bowl, Beat eggs and vanilla, stir into the dry ingredients just until moistened. Spoon into 5 greased and floured mini loaf pans (6-1/2” L x 3-1/2” W x 2” D) Loaf pans will be ¾ full.
2) Bake at 325 for 40-50 minutes of until a toothpick inserted near the center comes out clean. Cool for 10 minutes, *** remove from the pans to wire racks. Cool completely before slicing.

***If desired, you can make a syrup to pour over the fruit loaves. One of my favorites is: Frangelica liquer, confectioner’s sugar & butter. Melt butter, add Frangelica & confectioner’s sugar. Stir constantly as it boils down to desired consistency (syrupy). Pour syrup over the loaves just after taking out of the oven. Adding the syrup makes a more moist loaf.

Homemade Biscuits

ALICE TRANT recommends this recipe. 

Is there ever a wrong time to enjoy Homemade Biscuits? Is there any meal where flaky, buttery, fluffy biscuits wouldn't fit? Obviously, the answer to that question is no. Homemade Biscuits pair well with everything, whether you want a buttered bite with your eggs and bacon or a dipper for pan sauces and juices. Before you know it, you'll be serving them with every meal... and you won't hear any complaints! 

Ingredients:

• 2 cups unbleached all-purpose flour 
• 1 tablespoon aluminum-free baking powder 
• 2 teaspoons granulated sugar 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon salt 
• 7 tablespoons unsalted butter, very cold 
• 1 cup buttermilk, cold 
• 1 tablespoon butter, melted (optional) 

Preparation:

1. Preheat the oven to 450 degrees F. 
2. Prepare a baking tray using either parchment paper or a reusable silicone baking mat, if you have one. 
3. In a mixing bowl or stand mixer, combine your flour, sugar, baking powder, baking soda, and salt until all of the ingredients are thoroughly mixed. 
4. Next, cut the 7 tablespoons of cold butter into cubes. Try to keep the butter as cold as possible, as cold butter will impart better texture and flavor to the dough. If it starts to soften too much, pop it back into the fridge or freezer until it cools down again. 
5. Add the cold butter cubes into the flour mixture and mix with a pastry cutter until there are only small clumps, around the same size as a pea. 
6. Create a small well in the center, and pour the buttermilk into the well. Then fold the 10 buttermilk into the mixture using a spatula. 
7. Lightly press the dough to bring it together completely and then drop it onto a lightly floured flat surface. 
8. Then, roll out the dough into a large rectangle shape, about 10x9 inches.

ALICE’S SOUTHERN STYLE CORNBREAD

ALICE TRANT recommends this recipe. 

Ingredients: 

2 Cups Self-rising white corn meal
2 Cups Self-rising white flour
2-1/2 Cups Buttermilk or milk
¼ Cup sugar (I use 1/8 cup, but adjust to taste)
4-5 Tbsp bacon fat or vegetable oil
6 Tbsp bacon fat (or vegetable oil) to grease skillet or deep baking pan
2 Eggs, beaten

Preparation:

Preheat oven to 425 degrees.

1) Grease large cast iron skillet or deep baking pan with 6 tablespoons of bacon fat or oil. Place skillet/pan in oven just to heat and take out.
2) Mix corn meal and flour into mixing bowl. Stir in milk and mix well. Add sugar, eggs and bacon fat/oil. Mix well. Batter should be pourable. If not, add 4 tablespoons of milk and mix.
3) Pour batter into greased pan. Spoon bacon fat/oil from the sides of the pan and spread on top of cornbread batter. (makes for a crispy, golden brown crust)
4) Bake until springy and golden brown, 25-30 minutes. Serve with butter or try some syrup when serving hot.

Serves 18-20

We need your consent to load the translations

We use a third-party service to translate the website content that may collect data about your activity. Please review the details and accept the service to view the translations.