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Two comfort food recipes to help you through your time at home
Crevolyn Wiley columnist

This is a strange time we find ourselves in, isn’t it? We are trying to figure out how to navigate these uncharted waters. We are sheltering in place with extra time on our hands we never expected to have. 

I’ve found myself in my happy place in our home, the kitchen. First, I cleaned and organized everything: the cabinets, pantry and refrigerator. Then I pulled out those cookbooks I’ve collected and tried some new recipes. Since we are cooking at home more these days, I thought you might want to take the time and try these recipes, too. Both are keepers. Enjoy. Stay safe and healthy. Check on the folks living alone; on the essential workers; and those mommas homeschooling their children. All could use our love, support and prayers. 

Salisbury Steak and Gravy 

From Ree Drummond, The Pioneer Woman

Note: this is great served with Party Potatoes, recipe found in Perennials Cookbook, Junior League of Gainesville

Ingredients for Meat Mixture:

  • 1-1/2 pounds lean ground beef

  • 1/2 cup seasoned breadcrumbs

  • 1 tablespoon ketchup

  • 2 teaspoons dry mustard

  • 4 dashes Worcestershire sauce

  • 1 cube beef bouillon, crumbled

  • Salt and pepper

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • Ingredients for Gravy:

  • 1 whole onion, halved and thinly sliced

  • 2 cups beef broth, more if needed for thinning 

  • 1 tablespoon ketchup

  • 4 dashes Worcestershire sauce

  • 1 teaspoon cornstarch, optional

  • Salt and pepper

Directions:

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire, bouillon, salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a “steak” appearance. Fry the patties in a skillet with butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease. 

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup and Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy or the top and let simmer and heat for a couple of minutes. 

Glazed Buttermilk Donut Cake

From Southern Living 

Ingredients:

  • Baking spray with flour

  • 1-1/2 cups granulated sugar

  • 1 cup (8 ounces) unsalted butter, softened

  • 4 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 3-1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 3/4 teaspoon ground nutmeg

  • 1/2 teaspoon baking soda

  • 1 cup whole buttermilk

  • 2 cups powdered sugar

  • 1/4 cup water

Directions:

Preheat oven to 350 degrees. Coat a 12 to 15 cup Bundt pan with baking spray. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined. Whisk together flour, baking powder, salt, nutmeg and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about an hour.

Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Slice and serve.

Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at cookingwithcrevolyn@gmail.com.

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