COOK OF THE WEEK: Anna Beth Blassingame recipes

By NEMS Daily Journal

Mrs. Vanita’s Caramel Icing
1 cup whipping cream
3 cups sugar, divided
1 stick butter
1 teaspoon vanilla
In a saucepan, heat whipping cream and 21⁄2 cups sugar. At the same time, place remaining 1⁄2 cup sugar in a small cast iron skillet. Heat skillet sugar until it is completely melted and turns brown and bubbly. Add browned sugar to warm whipping cream mixture and bring to a boil. Boil until mixture reaches the soft-ball stage. Remove from heat and add butter and vanilla. Beat with a mixer until icing reaches desired consistency.

Pizza Dough
2 packages active dry yeast
3 tablespoons plus 1⁄2 cup sugar, divided
3⁄4 cup plus 2 cups hot water
2⁄3 cup vegetable oil
1 teaspoon salt
6 cups all-purpose flour
In a small bowl, combine yeast, 3 tablespoons sugar and 3⁄4 cup water; stir and set aside.
In a large bowl, combine remaining 1⁄2 cup sugar, remaining 2 cups water, oil and salt. Add 3 cups of flour and mix well. Add yeast mixture and remaining 3 cups flour. Knead mixture for 5 minutes. Roll out on pizza pans and cook for 15 minutes at 375 degrees.
Top pizza crusts with sauce, cheese and desired toppings and bake for another 10 minutes.
Makes two 12-inch pizza crusts.

Lemon Blueberry Cobbler
3 cups blueberries
2 cups sugar, divided
21⁄2 cups water
1 cup all-purpose flour
Zest of 1 lemon
1 stick butter, slightly melted
In a saucepan, bring blueberries, 1 cup sugar and water to a boil. Remove from heat. In a bowl, combine flour, lemon zest and remaining 1 cup sugar. Cut in the butter with a fork. Pour blueberries in a greased 9×13-inch dish. Sprinkle flour mixture on top. Bake at 375 degrees for 30 to 45 minutes or until brown around the edges.

Oatmeal Cookies
1 cup sugar
1 stick butter
1 egg
11⁄2 cups quick cooking oats
1 cup all-purpose flour
1 cup chopped pecans
1⁄2 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄2 teaspoon vanilla
1⁄2 teaspoon cinnamon
1⁄4 teaspoon salt
Combine all ingredients in a large bowl and mix well. Roll into 2-inch balls. Place on baking sheets and bake at 375 degrees for 10 to 15 minutes.
Make 2 dozen.

Apple Crisp
1⁄2 cup water
5 to 6 apples, peeled and thinly sliced
2 teaspoons cinnamon
1 stick butter, slightly melted
1 cup all-purpose flour
1 cup sugar
Combine water, apples and cinnamon and place in a 9×13-inch baking dish. Cut butter into flour and sugar with a fork and sprinkle on top of apples. Bake at 375 degrees for 30 to 45 minutes, until browned around the edges.

Banana Nut Muffins
1 egg
3⁄4 cup milk
1⁄2 cup vegetable oil
2 cups all-purpose flour
1 cup sugar
1⁄2 teaspoon baking powder
1 teaspoon baking soda
2 bananas, mashed
3⁄4 cup chopped pecans
Whisk together egg, milk and oil. Add remaining ingredients. Spoon batter into greased muffin pans and bake at 375 degrees for 20 to 30 minutes.
Makes 12 muffins.

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