Fall means comfort food, as Jenn has pointed out this week with her ultimate Mac and Cheese and Elizabeth with her Roasted Butternut Squash Soup.
Buttermilk Apple Snack Cake is a wonderful fall recipe. Download it now by clicking here.
The recipe will appear in PDF formatYou can print it out or save it to your computer.
For more of my recipes or to find out moreabout the books in my culinary mystery series,click this link to my virtual home at http://www.coffeehousemystery.com/
~Cleo Coyleauthor of the Coffeehouse Mysteries
"Where coffee and crime are always brewing..."
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Cleo, wow, what great photos and what a yummy looking dish. Can't wait to try it. of course, I'll have to tweak for my celiac pals. I'll let you know how it turns out. Love comfort food recipes.
ReplyDeleteThanks, Avery
This sounds like a winner to me. My family likes wings, but not greasy ones. This sounds right up their alley! Thanks.
ReplyDeleteElizabeth
Mystery Writing is Murder
I tried making fried chicken at home exactly once. It was pretty bad. But that was back in my newlywed days so maybe now I have the chops to attempt it again. When I do, this is the recipe I'll use! Thanks, Cleo!
ReplyDeleteJulie
Julie, fried chicken isn't that hard. You just have to have the heat low enough to cook the chicken all the way through before the coating burns on the outside. (I can say this, I grew up in Texas with a mother who regularly served up two cast iron skillets full of fried chicken on Sundays for a house full of relatives...*grin*). It does take practice though - I burned a few skillets full of chicken before I got the hang of it. Cleo, I don't normally use buttermilk, just beaten egg/regular milk but I think I'm going to try this marinade - I have buttermilk on hand all the time to make homemade ranch dressing. Thanks for the recipe!
ReplyDeleteLadies - you are all real sports for posting comments! I am well alware that offering a recipe for "fried" anything these days is akin to presenting garlic to a vampire! But I have discovered that a little bit of really tasty food is better than a lot of bland or not so great tasting food - and when I feel satisfied I stop eating a lot sooner. It's served me well. So "fried" food is still on my menu...
ReplyDeleteAvery - Thanks! I'm sure this could be a gluten-free recipe, given the many wonderful new products out there that can be substituted for flour...Good thought for anyone who would prefer a gluten-free alternative.
Elizabeth - You are too sweet. I held my breath daring to post fried chicken when I know there's a Southern cook in the house!
Julie - LOL! I went through many practically-raw on the inside, totally over-cooked on the outside attempts before getting down. We Yankees need a Fryers Anonymous group!
~Cleo
Coffeehouse Mystery.com
"Where coffee and crime are always brewing..."
Cleo Coyle on Twitter
Shel - Well, bless you great big Texas heart for that comment. I can just see your mother with those cast iron skillets going! In my Italian household, there was a lot of frying - but of dough not chicken! There are some great Italain cookies that require frying, which isn't so odd when you consider doughnuts and beignets. But chicken is not something we fried (not in the deep-fry American/Southern traditions) so I had to learn on my own. I'm so glad you are going to try the buttermilk marinade. It really and truly makes a difference - the meat is SO SWEET after its buttermilk bath. Just be sure to use fresh chicken. (Even a good marinade can't make up for old chicken meat!)
ReplyDeleteThanks again for the great comment!
~Cleo
Coffeehouse Mystery.com
"Where coffee and crime are always brewing..."
Cleo Coyle on Twitter
Love the idea of using chicken wings and then using the tops for chicken stock! I'll be copying that one. Tanks.
ReplyDeleteHi, Judy! Thank YOU for your comment!
ReplyDelete~Cleo