A bundt cake with white frosting and some fruit inside.

Mardi Gras & colds season

By Paula Dream (AKA Kale Haygood) 

Brrrrrrr! While I’m writing this, it is cold! Will probably be 80 degrees tomorrow. No wonder we catch colds. 

I’ve got some yummy recipes for you that are pretty easy and fast. The peanut butter bread is really good for breakfast and fast on-the-go breakfast. Just grab a loaf and run. 

Also, Mardi Gras season is here — always a fun part of the year. Y’all be safe and have fun. 

SMOKED PORK CHOPS 
6 pork chops, about 1-inch thick 
1 tablespoon brown sugar 
2 tablespoons paprika 
2 tablespoons garlic powder 
1/2 teaspoon ground mustard 
1/2 teaspoon Old Bay seasoning 
1/2 teaspoon onion powder 
1/2 tablespoon salt 
1/2 teaspoon fresh ground black pepper  

In a small bowl mix brown sugar and all of the seasonings together until smooth. Coat the pork chops on all sides with a mixture. Place chops in a non-metal dish, and then cover with plastic wrap and refrigerate for at least two hours. Using your favorite wood, fire up your smoker or grill to around 225 degrees. Cook chops to an internal temp of 145 degrees in the thickest part. Cook for about 50 to 60 minutes. If using the grill, it’s best to not put chops directly over fire and coals. 

PEANUT BUTTER BREAD 
2 cups flour 
1/2 cup sugar 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup chunky peanut butter 
1 egg, beaten 
2 cups buttermilk 
2 tablespoons orange rind, grated 
1/2 cup butter, melted 

Preheat oven to 350 degrees. Lightly grease and flour eight mini loaf pans. 

Combine all dry ingredients in one bowl. In another bowl, beat peanut butter, egg, buttermilk, orange rind, and melted butter. Add dry ingredients and mix slightly just until peanut butter is well blended. Spread evenly into loaf pans and bake approximately 30 to 40 minutes or until passes toothpick test.  Remove and allow to cool 10 to 15 minutes before removing from pan. 

HOMEMADE APPLE BUNT CAKE 
3 cup flour 
1/2 teaspoon salt 
2-1/2 teaspoons baking powder 
2 cups sugar 
1 cup unsweetened apple sauce 
4 eggs, beaten 
1/2 cup plus 1 tablespoon orange juice 
2 teaspoons vanilla extract 
1 21-ounce can apple pie filling 
1 cup powdered sugar 

Preheat oven to 350 degrees. Grease your Bundt pan well. Combine dry ingredients in a bowl and mix. Stir in apple sauce, eggs, orange juice, and vanilla, and then mix well. Add pie filling and stir to mix. Pour batter into pan. Bake uncovered for one hour. Allow cooling 15 minutes before removing from pan. For the glaze, beat powdered sugar and remaining orange juice until smooth. If needed, add more orange juice by the teaspoonful until to desired density. Drizzle glaze over each loaf after cooling. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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