What's cooking, Wheeler?
If you've ever eaten at a Wheeler Potluck and thought, "Wow, I'd love to know some of these recipes," this is the place for you!
Consider this your very own online cookbook with more recipes coming soon.
Freda's Tomato Pie
Paula Deen's recipe with a few changes
Ingredients
1 deep dish pie shell (9-inch)
1 egg white (lightly beaten)
5 Roma tomatoes ( fairly large ones)
1 large vidalia onion
Dried basil (can use freshly chopped basil, 8-10
leaves)
Freshly ground pepper to taste
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
3⁄4 cup of mayonnaise
1 stack of Ritz Crackers
1 stick salted butter
Steps:
Preheat the oven to 350 degrees F.
Brush the pie shell in the pan with egg white (I used Pillsbury pie crust)
Partially bake the pie shell for 10 min
Slice the tomatoes very thin
Sautee the onion until tender
Layer the tomato slices in the crust
Layer the onion
Sprinkle with dried basil
Sprinkle with pepper
In a bowl mix the cheese and the mayo
Spread over the tomatoes
Bake at 350 for 30 minutes
Crush the Ritz Crackers and melt the butter
Toss them together with a fork
Take the pie out of the oven after 30 min
Top with the cracker and butter mixture
Return to the oven for another 15 Min. until lightly
browned.
Cool and serve.
If using Roma tomatoes (I did), you do not have to
peel them. If using fresh garden tomatoes, they do
need to be peeled, sliced and let stand on paper
towels for about 30 minutes to drain some of the
tomato juice. Roma tomatoes are recommended.
Enjoy! - Freda
Steps:
1. Cream butter and sugar until light and fluffy.
2. Incorporate eggs into butter mixture one at a time, mixing on medium speed until egg
disappears into the batter.
3. Add baking powder to flour and incorporate well.
4. Add flour mixture and Irish cream alternately at lower speed, beginning and ending with flour
and mixing until just blended. Add vanilla extract on the second addition of Irish cream.
5. Pour into tube or Bundt pan that has been sprayed with baking spray or greased and floured.
6. Place pan in a cold oven and turn heat to 325 degrees. Bake for 1 hour and 15 minutes or
until toothpick inserted in center comes out clean.
7. Remove pan from the oven and let the cake rest in the pan for 10-15 minutes on a wire rack.
8. Turn the cake out onto the wire rack and let cool completely before transferring it to a cake
plate. Store in an airtight container.
Bailey's Irish Cream Pound cake
By Ginger Isom
Ingredients
3 sticks salted butter, softened at room temp (European butter with at least 82% milk fat preferred)
2-1/2 cups sugar
6 large eggs,room temp
3 cups all-purpose flour
1 tsp. baking powder
1 cup Bailey’s Irish Cream (I have tried other brands of Irish Cream and was never satisfied, so stick with Bailey’s.)
1 tsp. vanilla
