Crime does pay......when it's The Extortion Breakfast

Every Friday morning on the WIKY Morning Show, we have a wonderful non-profit organization in the studio to hang out with us and tell us about the work they do and their upcoming event.  They get valueable air-time on WIKY, but there's a great big catch.....first they have to feed us a delicious breakfast!  Do we feel guilty about this?  Absolutely not! 

This morning we welcomed Evelyn Walker, Randy Moore and Brian Posner from One Book, One Community to talk about Kathryn Stockett's book, "The Help." The author will be appearing at The Victory on November 4th and if you want more info, just go to www.evpl.org.

Now, we've got to share the recipe for the highlight item from this morning's feast.....the cheesy grits, or as I like to call them, the "Kiss My Cheesy Grits" Casserole!  If you do indeed make this recipe, make sure to let us know how they turned out!

Kiss My Cheesy Grits Casserole

Grits set up like concrete in a hurry, so do them at the last minute. If they get dry and thick, whisk in some milk and heat in the microwave.

Yield. Makes 2 servings.
Preparation time. 5 minutes
Cooking time. 30 minutes

Ingredients
2 cups liquid *
1/4 teaspoon baking soda (this is the secret ingredient, according to Bron)
1/2 cup regular grits or polenta, not instant grits
2 tablespoons of butter
Salt and pepper to taste

* About the liquid. Usually water is used, but you can substitute stock, milk, cream, or a combination for some of the water. Try 1 cup water and 1 cup milk.

Great option, Cheesey Grits: Add 2 ounces (by weight) of shredded cheddar cheese to the ingredients list. After you add the butter in step 2, pinch about 1/3 of the cheese and add it, stirring it in until it is melted. Then add the next batch, stir, and then the rest and stir.

Option. You can season it with 1 tablespoon of herbs such as thyme, chives, or green onions if you wish. I am especially fond of rosemary in my grits. If you are adding herbs, add them after the cheese, just before you serve.

Do this
1) Pour the liquid into a 2 quart saucepan and add the baking soda. I know this is a huge pan, but it can foam up with the baking soda so this will kepp it from foaming over. Be sure to use a large saucepan and be very careful that you don't use more baking soda than the recipe calls for or it will boil over. Bring to a boil and keep an eye on it. The moment it boils, pour in the grits slowly so each grain gets "shocked" to prevent clumping. As soon as it comes to a boil again, turn the temp down to the lowest possible temp and stir down the foam. When it is no longer foaming, put on the lid. Let it sit for 20 minutes, stirring or whisking every 5 minutes or so to keep it from clumping or sticking to the bottom. It should get thick, but not gummy.

2) Add the butter and stir it in until it melts and is evenly distributed. If you are going to add cheese, now's the time. If it is too thick, and it probably will be, add an ounce of liquid and stir. Add more liquid if necessary. If it is too wet, leave the lid off for a few minutes. When it has thickened but is still a little runny, season it to taste with salt, pepper, and any herbs you wish. Take it off on the runny side. It will thicken by the time you serve it.

3) Remove from heat and serve. At tableside top with a pat of butter if you wish. Or bacon, grilled shrimp, cream, more cheese, sausage, molasses, maple syrup, catsup, gravy, garlic, thyme or Bron's favorite, spring onions. Serve with butter, salt, pepper, and cream on the side in case your guests want to doctor it.

Southern Living Caramel Cake
Cake:
2/3 cup butterscotch chips
1/4 cup water
2-1/4 cups flour
1-1/4 cups sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk
1/2 cup shortening
3 eggs
Filling:
1/2 cup sugar
1 tbl. cornstarch
1/2 cup cream or evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 egg
2 tbl. butter
1 cup chopped pecans
Frosting:
1 cup whipping cream
1/4 cup brown sugar
1/2 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.
In a small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly. In a large
bowl combine flour, remaining cake ingredients and cooled butterscotch mixture at low speed until moistened. Beat 3 minutes at
medium speed. Pour batter into prepared pans. Bake 20-30 minutes, or until cake tests done in the middle.
In a medium saucepan, combine 1/2 cup sugar and cornstarch; stir in cream, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg.
Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in butter, and nuts.
In a small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar, and vanilla. Beat until stiff peaks form.
Place 1 cake layer top side down on serving plate. Spread with 1/2 of filling mixture. Top, with second layer, top side up; spread
remaining filling on top.
Frost sides of cake with frosting. Refrigerate.