Recipes

Spicy Caramel Popcorn

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Ingredients

* Nonstick cooking spray
* 6 T. cooking oil
* 1 C.popcorn kernels
* 1&1/2 t. baking soda
* 3/4 t. cayenne pepper

* 3 C. sugar
* 1/2 C. water
* 3 T. unsalted butter
* 1 & 1/2 T coarse salt
* cherries optional

Lightly coat 2 rubber spatulas and 2 large pottery bowls with nonstick cooking spray. In a large metal sauce pan with a lid, heat 1/2 the oil over Med. heat. Add 1/2 the popcorn,cover, and keep the sauce pan moving until all the kernels have popped. Transfer to 1 pottery bowl and repeat.
In a small pottery bowl, wisk together baking soda and cayenne powder.
Have 2 large baking sheets ready. In Med. sauce pan, combine sugar,butter, salt, and 1/2 C. water. Cook over Med-High heat until mixture becomes a light golden-yellow caramel , 10-14 min.
Remove from heat and carefully whisk in the baking soda mixture. Pour over popcorn in both bowls, tossing. When coated well, spread popcorn on cookie sheets. Cool to room temp. and eat immediately. May store for up to 2 weeks in airtight container but I can guarantee you there will not be any left…….So good ! Enjoy !

 

 

 

 

 

Hickory Flat Pottery

Hand Wash

hickoryflatpottery.com 706-947-0030

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  • 1 Cup Village Naturals Lavender & Chamomile Bath Salts. Other salts may be used, just keep the same proportions.

  • ½ Cup Mineral Oil

  • 2 T. Suave Shampoo (any kind)

  • Place all ingredients in pottery bowl and mix well. Place about 1/2 Cup HFP Lavender mixture in small pottery bowl with small spoon and place by sink. Wet hands and put small spoonful in palm of hand and rub. Rinse and dry hands. This not only washes your hands but softens them as well. Other scented or unscented ingredients may be used , just keep the proportions about the same . Enjoy!

Creamy Potato Sausage Vegetable Soup

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  • 6 slices thick bacon, diced
  • 1 L. sweet onion, chopped
  • 2 C. carrots, chopped
  • 1 t. thyme,dried basil and 3 cloves garlic
  • 1/4 C. flour
  • 4 C. chicken broth
  • 1 lb. sweet Italian sausage
  • 4 C. diced potatoes
  • 2 C. kale, stems removed and chopped
  • 1-2 red or green peppers
  • 2 T. Italian parsley
  • 1 C. 1/2 &1/2 or milk

Cook and drain bacon and then sausage and set both aside. Cook onion and carrots in drippings. Add herbs. Add flour and chicken broth, boil and simmer 10 minutes. Add sausage and potatoes and cook 15 min. Add kale, then peppers,cook 5 min. Add cream or milk, simmer, sprinkle with parsley and serve in Hickory Flat Pottery Soup bowls with French Bread ( see recipe below) This is a thick soup, almost a stew – very hearty and great on a cold day. Enjoy !

 

 

Onion Souponion soup 2

* 1 Medium Sweet onion, peeled and cris cross cut not quite to bottom.Place onion in HFP Onion Pot.

* 2 beef bullion cubes placed on top of onion.
* 2 Cups water poured over onion.
* Place lid on top and microwave 5 Minutes
* Place toasted garlic bread and freshly grated Parmesan cheese on top. Yum! Enjoy!

Rosemary Breakfast Muffins

  1. 3/4 C. milk
  2. 1/4 C. golden raisins
  3. 1/4 C. raisins
  4. 1/4 C. currents ( if unavailable, use raisins)
  5. 1 T. chopped Rosemary

Cook above 5 ingredients over Med. heat until just steaming. Remove from heat and add 1/4 C. unsalted butter. Cool completely.

Combine next 4 ingredients:

  1. 1 & 1/2 C. flour
  2. 1/2 C. sugar
  3. 2 t. baking powder
  4. 1/4 t. salt

Add 1 egg to milk mixture and blend. Add milk mixture to flour mixture. Spoon 1/3 batter into 12 lightly greased muffin cups. From 4 oz. goat cheese, add 2 t. goat cheese to each cup. Spoon remaining batter over goat cheese. Bake 20-24 min. or until golden. Smells wonderful tastes even better. If you don’t have any Rosemary, stop by Hickory Flat Pottery and cut some off my enormous Rosemary bush ! Enjoy !

 

Past Recipes of the Month

Raspberry Lemonade

Ingredients:
– 1 12 oz. package frozen unsweetened raspberries(about 3 C.)
– 1 C. sugar
– 1/2 C. water
-1&1/2 T. grated lemon peel

-1 C. fresh lemon juice
-1 1 liter bottle chilled sparkling water or club soda
– ice cubes
– Fresh raspberries, optional
– Lemon slices

Preparation
Combine first 3 ingredients in medium sauce pan. Stir over medium hest until sugar dissolves and berries thaw. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible: discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold. Stir raspberry syrup, lemon juice, and chilled sparkling water in Hickory Flat Punch Bowl or Pitcher. Pour into tumblers. If desired, garnish with lemon slices. Enjoy!

Cody’s Alfredo

100_2031-001Ingredients:

  • 6 T. butter
  • ½ T. Minced onion
  • ½ T. Minced garlic
  • ¼ cup chicken stock
  • 1 pint heavy cream
  • 3/4 cup shredded fresh Parmesan cheese
  • 1 pinch salt

1. Melt 2 T. butter and saute onions and garlic on med/low heat until lightly brown.
2. De glaze pan with chicken stock.
3. Add heavy cream, remaining butter, ½ cup Parmesan cheese, and salt.
4. Bring to boil and reduce over low heat for about 15 min. or until slightly reduced.
5. Serve over your favorite pasta and garnish with remaining cheese.

Easy Bread

Easy Bread

Ingredients:

  • 3/4 cup warm water
  • 1 package active dry yeast
  • 1 t. salt
  • 1-1/2 tbsp sugar
  • 1 T. vegetable shortening
  • 1/2 cup milk
  • 3 cups all-purpose flour

Preparation:

In large bowl, add the warm water. Stir in yeast.
Add salt, sugar, shortening, and milk to bowl.
Mix in the first 2 cups of flour.

If needed, begin adding more flour, 1 T. at a time, until the dough chases the spoon around the bowl.

You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

Punch down dough. Turn out onto floured board and knead.

Preheat oven at 375 degrees F.

Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.

Score dough by cutting three slashes across the top with a sharp knife.

Put in oven and bake for about 45 minutes or until golden brown.

Turn out bread and let cool on a rack or clean dishtowel.

Enjoy!

Cindy’s Cider Pork Chops

Ingredients:

Seasoning Mix:
1/4 t. each-fresh ground  pepper, ground allspice, rubbed sage, cinnamon (this can be doubled for more spice)
1 t. salt.4 boneless pork chops, 1/2 ” thick
2 large apples
2 T. butter
2 T.Flour
3/4 C. Cider or Hard Cider
1/2 C. chicken broth

Rub Seasoning mixture on pork chops and let sit for 30 minutes. Peel,core and cut apples into 12 pieces.Add 1 T. butter to pan and brown apples on  both sides. Remove from pan and keep warm.

Add 1 T. butter to pan. Dust pork chops w/1 T. flour and brown on both sides until done(about 4 min. per side). Remove and keep warm.

Add 3/4 C. Cider to pan and heat. Mix 1/2 C. chicken broth,1 T. flour, add slowly to cider mixture. Stir and simmer until thickened.    Place pork chops on Hickory Flat Pottery Platter. Pour sauce on top, and then apples. Add fresh Basil, Parsley,or Rosemary. Hints: Adjust recipe as need be. I never follow one exactly. Best served with mashed potatoes and sauteed  carrots. Great Fall and winter fare ! Enjoy! Cindy

 

Cindy’s Easy Pickles
Ingredients  :
3 large cucumbers, thinly sliced
1 onion thinly sliced
1 small red pepper, thinly sliced
1 cup cider vinegar
1 Cup sugar
1 teas. salt
1 teas. mustard seeds
1/2 teas. celery seeds
1/2 teas. ground tumeric

Mix first 3 ingredients and place in pottery bowl or canning jars. Boil next 6 ingredients just until the sugar is diluted. Pour syrup over cucumber mixture,place in refrigerator and enjoy. They won’t last long, they are so good ! Save the syrup and keep adding more cucumbers, peppers, or whatever your garden provides. These pickles are very crisp and a food processor makes the work easy !

 

Hickory Flat Pottery Garlic Roaster

Cut off tops of 4 Garlic Bulbs and place in HFP Roaster. Drizzle 2 Tablespoons (or more) Olive Oil over garlic. Sprinkle Rosemary, Basil, Oregano, or other herbs on top. Place in cold oven and Bake at 400 degrees for 1 hour. Spread garlic on fresh bread. ( see my french bread recipe) Enjoy ! CindyHickory Flat Pottery Garlic Roaster

Place in cold oven and Bake at 400 degrees for 1 hour. Spread garlic on fresh bread. ( see my french bread recipe) Enjoy !

 

Garlic and Olive Oil Dip

I hope to upload a picture of this in a few days but in the meantime if you get my newsletter, you can see a picture. If not sign up for my newsletter.

Use Hickory Flat Pottery Garlic and Olive Oil Dipping Tray. There is a raised spot in the middle perfect for shredding. Shred 1-2 cloves of garlic on the raised center. Pour Olive oil and herbs-basil,rosemary,oregano,etc. on top. Parm or Romano can be added. Dip fresh French Bread (see my recipe in past recipes) and enjoy. For an added treat, place the pot in the microwave for 10 seconds to warm the olive oil mixture … Ummmmm…You can make a meal of it on a cold winters night!
Cindy

 

Hickory Flat Pottery Christmas Cookies

Ingredients:
1&1/2 C. butter
1 C. sugar
1 egg &1 T. milk
1 teas. vanilla & 1/2 teas. almond extract
3 &1/2 Cups Flour
1 teas. baking powder
sprinkles

Cream butter and sugar. Add egg, milk, and extracts.Beat well. Add flour and baking powder to mixture gradually making a smooth dough.Do not chill. Put dough in cookie press.Squirt and sprinkle.Bake 10-12 minutes at 375 degrees.or until lightly browned.Serve on Hickory Flat Pottery plate ! Enjoy!
Cindy

 

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 shell
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

 

Fresh Tomatoes and Basil Pasta

Mix:
2 & 3/4 lbs. (or a bunch ! )freshly picked tomatoes, chopped
1/2 C. fresh shredded basil
1 & 1/2 teas. seat salt
1 large garlic clove, crushed and chopped
Let sit at room temperature 1-2 hours, stirring occasionally

Put in a large Hickory Flat Pottery bowl:
1 cup Ricotta Cheese, add enough cream or milk to make creamy
pepper and pinch or 2 of nutmeg
4 ozs. mozzarella( or 2 oz.mozzarella & 2 oz.fontina) shredded
Let get to room temperature or thereabouts

Cook 8 servings of Rotini Pasta, drain well and until steam stops.
Mix with cheese mixture
Serve on Hickory Flat Pasta Plates: Place a large spoonful of
cheese mixture on plate, top with tomato mixture, then a sprinkle of
freshly grated parmesan cheese.

Hints: This is a summer dish meant to be served at room temperature. Only use fresh rippened tomatoes ( from your garden if possible) No canned tomatoes….I can’t say enough about using the freshest ingredients and no low fat cheeses either ! Iusually double all the ingredients except Rotini. Even if you have leftovers, its wonderful the next day…..and its nice to serve a Not Hot meal in August ! Recipe compliments of Dot Graham.
Enjoy! Cindy

 

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 until softened then add spices.
Combine all ingredients except Cilantro and Sour cream, then simmer 40 minutes, or until squash is tender.
Blend in mixer until smooth and add p to 1 Cup of water if too thick.
Pour in bowls and add dollops of Sour cream 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

 

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
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 shell
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.
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.

 

Vanilla Biscotti

Ingredients:

2&3/4 C. flour
1&1/2 C.sugar
1&1/2 t. baking powder
1 t. salt

2 eggs
2 egg yolks
2 t. vanilla

6 T. butter,melted

Lightly grease cookie sheet, set aside. Oven-325 degrees. In bowl combine first 4 ingredients.Make a well in the center of mixture.Place eggs and egg yolks and stir. Add melted butter and vanilla. Stir until dough forms ball. Divide into 2 portions.On a slightly floured surface, shape each portion into a 12″X 3″ loaf.Flatten slightly. Bake for 25-30 min.or until firm and lightly browned.Cool on cookie sheet 15 min. With sharp knife,cut loaves into 3/4″ slices diagonally.Place slices on cookie sheet. Bake for 10 min. Turn slices. Bake for 10-15 min. or until crisp and dry. Cool and store in pottery cookie jar.

 

Bittersweet Chocolate Biscotti

ingredients:
1/3 C. butter softened
2/3 C.packed brown sugar
2 t. baking powder
1/2 t. salt
2 eggs
1/4 C. unsweetened cocoa powder
1&2/3 C. flour
1 C. sliced almonds
4 oz. dark chocolate,coarsely chopped
2 t. shortening

Lightly grease cookie sheet., Oven- 375 degrees. In bowl beat butter. Add next 3 ingredients and beat. Beat in eggs and cocoa. Beat in as much flour as you can. Beat in remaining flour with wooden spoon. Add nuts and 4 oz dark chocolate.Divide dough as in recipe above.(loaves will be smaller) Bake for 20-25 min. or until toothpick comes out clean. Cool for 45 min. Preheat oven to 325 degrees, slice and place on cookie sheet as above.Bake for 8 min.Turn over and bake additional 8 min.Cool.
In microwave combine last 2 ingredients at 50% power for 1 min. until melted. Dip end of each biscotti in melted mixture. Place on wax paper to cool. Store in pottery jar.

Biscotti is seldom eaten alone. It is meant to be dipped in hot coffee,hot chocolate or sometimes tea.
Enjoy!
Cindy

 

Spinach Salad

Ingredients:

1/4 C. wine vinegar
2 T. Soy Sauce
1 t. dry mustard
1 t. pepper
1 t. sugar
1 t. curry powder
1 clove garlic
2/3 C. vegetable oil
1 bag baby spinach for 4
bacon cooked and crumbled
2 hard boiled eggs
freshly grated parmesan cheese

In blender or food processor mix first 7 ingredients. Add vegetable oil gradually. Transfer to Hickory Flat Pottery Wisk Bowl. Arrange spinach, bacon, crumbled egg, and parm on pottery plates and serve. Pass the dressing and enjoy ! Dressing, bacon, and eggs can all be fixed ahead of time but prepare plates just before serving. This is my favorite spinach salad dressing and is especially good in the spring with fresh young spinach. Toasted pecans, slivered almonds, grilled chicken,etc. can also be added.

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