McCall House Butter Pecan Shortbread

Ingredients
1.5 c. Pecans, chopped
1 c. Butter, divided
3/4 c. white sugar
2 tsp. Vanilla
½ tsp. salt 
2 c. Flour
 
Directions
In a heavy saucepan, cook 1/2 cup of the butter over medium heat stirring gently until the 
butter is golden brown. 
Remove from the heat and mix in the remaining 1/2 cup of butter. 
Chill until butter is just barely solid.
Heat oven to 350F. 
Beat butter and sugar until light and fluffy. 
Add vanilla and salt and  beat to combine. 
Mix in flour until the dough comes together but is still crumbly. 
Fold in pecans. 
Portion the dough using a 2-tablespoon scoop. 
Bake cookies for 12-15 minutes until they are golden brown. 
Dust with powdered sugar as soon as they come out of the oven.  


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McCall House Bread Pudding

Bread Pudding

1 loaf bread cubed

6 Eggs

1 cup Cream

1 cup Milk

1/4 tsp Salt

1/2 cup Sugar

1 tsp Vanilla

I tsp cinnamon

1/4 tsp cloves

1 tsp ginger

1/2 tsp nutmeg

2 cups apple pie filling 

½ c. Butter, melted

¼ c. Sugar

In a large bowl beat eggs, cream, milk, salt, sugar, vanilla, cinnamon, cloves, ginger and nutmeg  

Add bread and mix well so each piece gets

fully coated

Stir in 1 cup apple pie filling

Butter 9x13 baking dish 

Pour in the bread mixture and gently flatten the top

Spread other 1 cup apple pie filling on top

Mix the ¼ c. sugar with the melted butter 

Pour evenly over the top

Cover with foil and refrigerate overnight

Heat oven to 375F and bake pudding covered 30 minutes

Uncover and continue to bake 15-20 minutes until the top is lightly golden

***

Apple Pie Filling 

Ingredients

10 apples

2 Tbsps lemon juice

1 cup brown sugar

3/4 cup granulated sugar

4 Tbsp cornstarch

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 tsp vanilla 

Directions

Peel, core & dice apples 

Toss apples with lemon juice

In a large saucepan over medium heat, combine brown sugar, granulated sugar, and cornstarch and stir to blend

Stir in apples, cinnamon, nutmeg, and salt

Bring mixture to a simmer while stirring

Reduce heat to low and continue cooking while stirring for 20 mins

Stir in vanilla

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McCall House Cookie Recipes

 Butter Pecan Shortbread

3 c. Pecans, chopped

2 c. Butter, divided

1 1/3 c. white sugar

4 tsp. Vanilla

½ tsp. salt

4 c. Flour

1.

In a heavy saucepan, cook 1 cup of the butter over medium heat stirring gently until the

butter is golden brown. Remove from the heat and mix in the remaining 1 cup of butter.

Transfer to a bowl and chill until butter is just barely solid.

2.

Heat oven to 350F. Beat butter and sugar until light and fluffy. Add vanilla and salt and

beat to combine. Mix in flour until the dough comes together but is still crumbly. Fold in

the pecans.

3.

Portion the dough using a 2-tablespoon scoop. Bake cookies for 12-15 minutes until they

are golden brown. Dust with powdered sugar as soon as they come out of the oven. Cool

before serving.

***
Lemon Crinkle Cookies

1 c. Butter, softened

1 ¾ c. White sugar

2 Eggs

2 Tbs. Lemon juice

1 Tbs. Lemon zest

1 tsp. Vanilla

3 Drops yellow liquid food color

3 c. Flour

1 tsp. Baking powder

¼ tsp. Baking soda

¼ tsp. Salt

1 c. Powdered sugar for coating

1.

Beat butter and sugar until light and fluffy. Add eggs, vanilla, lemon juice, lemon zest,

and food color. Mix until smooth.

2.

Sift in flour, baking powder, baking soda, and salt; beat well.

3.

Chill the dough for 30 minutes before scooping into 2 Tbs. balls. Roll the dough balls in

powdered sugar before placing on a lined baking sheet 2 inches apart.

4.

Bake at 350F for 10 minutes.

***

Hawaiian Banana Nut Bread

Ingredients

• 1 cup coconut 🥥 oil (or butter 🧈)

• 1 cup sugar

• 4 bananas 🍌

• 3 eggs 🥚

• 1 cup greek yogurt 🍦

• 1 tsp vanilla

• 1 tsp salt

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 2.5 cups flour

• 1 cup chopped pineapple 🍍

• 1 cup chopped macadamia nuts (or other types of nuts) 🥜

Instructions

1. Grease 2 loaf 🍞 pans or a 9x13 pan

2. Cream sugar & butter 🧈

3. Smash in bananas 🍌

4. Mix in eggs 🥚

5. Mix in yogurt

6. Mix in vanilla, salt, baking powder, baking soda & cinnamon

7. Mix in flour

8. Fold in pineapple 🍍 & nuts 🌰

9. Bake at 350 for 50 mins

***

Orange Chicken

Ingredients

2 chicken🐔 breasts, cut into 1/2-inch slices 

1 ½ cups water💧

⅓ cup rice 🍚 vinegar

¼ cup lemon 🍋 juice 

3 tablespoons soy sauce 

1 Orange 🍊 juice & zest

1 cup brown sugar

2 tablespoons chopped green onion 🧅

1 teaspoon ginger

1 teaspoon garlic 🧄

¼ teaspoon red pepper 🌶 flakes

1 egg 🥚 

3/4 cup flour 

1/2 cup cornstarch

1 teaspoon baking powder

1/2 cup water 💧, ice 🧊 cold

1 Tbsp oil 

1/2 tsp salt 🧂 

oil for frying

3 tablespoons cornstarch

2 tablespoons water💧

Directions  

Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat

Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil

Remove from heat and let cool 10 minutes

Place chicken in a resealable plastic bag

Pour in 1 cup cooled sauce

Seal the bag and refrigerate for at least 2 hours (reserve remaining sauce)

Whisk together egg, flour, cornstarch, baking powder, ice-cold water, oil, and salt

Coat chicken in the batter

Heat about 1 inch of oil on medium-high heat 

Fry chicken in batches (single layer at a time) until golden brown

Transfer chicken to paper-towel-lined plate. 

Bring reserved sauce to a boil

Mix together 3 Tbs cornstarch and 2 Tbs 

Stir into boiling sauce until thickened

Stir in chicken

***

Jalapeno Buttermilk Cornbread

Ingredients

2 eggs

1 cup buttermilk

1/2 cup olive oil

1 can cream corn

1/2 tsp baking soda

3/4 cups sugar

1/2 cup flour

1 cup corn meal

3 jalapenos chopped

8 oz grated cheddar

Directions

Butter a 9x13 pan

Combine all ingredients and pour into pan

Bake at 425 for 25 mins

***

Shepards Pie

Ingredients

3 russet potatoes

1 cup heavy cream

1 cube butter

salt

pepper

1 egg 

1 onion chopped

5 cloves garlic minced

1 lb ground beef

3 Tbsp flour

2 Tbsp tomato paste

1.5 cups broth

2 tsps Worcestershire sauce

2 tsp rosemary 

1 tsp thyme 

2 cups mixed vegs

Directions 

Peel the potatoes and cut into 8ths. 

Boil potatoes 20 minutes. 

Drain & mash with butter, cream, 1/2 tsp salt, 1/4 tsp pepper and egg

Saute onions and garlic, then add & brown the ground beef with 1/2 tsp salt & 1/4 tsp pepper

Stir in the flour

Mix in the tomato paste, broth, worcestershire, rosemary, thyme, mixed vegs and bring to a boil

Lower heat, cover and simmer for 10 mins

Spread evenly into an 11 by 7-inch glass baking dish. 

Top with the mashed potatoes

Bake 400 degrees for 30 minutes  

***

Optional Filling

1/2 cup butter

1/3 cup all-purpose flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups broth

1 cup milk 

2 to 3 cups cut-up cooked chicken or turkey

1 1/2 cups frozen vegetables

In saucepan, melt 1/2 cup butter over medium heat

Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly

Stir in broth and milk. Heat to boiling, stirring constantly

Stir in chicken and mixed vegetables, then remove from heat

***

Honey Sesame Chicken

Ingredients

• 1 egg 🥚

• 1/2 cup flour

• 1/4 cup cornstarch

• 1 teaspoon baking powder

• 1/2 cup water 💧, ice 🧊 cold

• 1 Tbsp oil

• 1/2 tsp salt 🧂

• 1 lb chicken 🐓 breast cut into cubes or strips

• oil for deep-frying

• 3 garlic 🧄 cloves minced

• 1/3 cup honey 🍯

• 1 tsp apple cider vinegar

• 1 Tbsp ketchup

• 1 tsp sesame oil

• 1 Tbsp cornstarch

• 1/2 cup water💧

Directions

• Whisk together the egg, flour, 1/4 cup cornstarch, baking powder, ice-cold water, oil, and salt
• Coat chicken in the batter
• Heat about 1 inch of oil on medium-high heat
• Fry chicken in batches (single layer at a time, preventing pieces from sticking)
• Fry chicken until golden brown (4 minutes per side)
• Transfer chicken to paper-towel-lined plate.
• Transfer 2 Tbsps of oil to a wok (or skillet). Heat wok over medium-high heat
• Sauté garlic for 30 seconds
• Mix in honey, vinegar, ketchup, sesame oil, 1 Tbsp cornstarch and water
• Simmer until sauce thickens
• Add chicken and toss to coat

***

Buttermilk Biscuits

Ingredients 

2 cups flour

1 1/2 Tbsps baking powder

1/2 tsp salt

2 Tbsps sugar

1/2 cup (1 stick) butter

1 cup buttermilk

Cream for brushing

Sugar for sprinkling

Directions 

Heat oven to 400 degrees

Whisk together flour, baking powder, salt and sugar 

Cube butter and cut into dry ingredients using pastry cutter or fork

Mix in buttermilk until combined to form dough

On floured surface, flatten and fold the dough onto itself, repeat 2 more times

Finally roll out to a 1/2 inch thickness 

Use 3-inch round cutter to cut dough and place on parchment-lined baking sheet. 

Brush the tops with cream and sprinkle a pinch of sugar over each

Bake biscuits around 15 mins (until puffed and golden)

***

Minestrone

INGREDIENTS

1 onion chopped

2 carrots chopped

2 ribs celery chopped

1 yellow squash chopped

1 zucchini chopped 

4 cloves garlic, minced

2 Tbsps Flour

28 oz diced tomatoes with liquid

1 can (15 ounces) cannellini beans

¼ cup tomato paste 

4 cups broth

2 cups water

1 tsp oregano

1 tsp thyme

1 tsp salt

1 tsp paprika 

2 bay leaves

red pepper flakes

black pepper

1 cup elbow macaroni or shells 

2 cups baby spinach, chopped kale or chopped collard greens

1 Tbsp lemon juice

2 Tbsps Red Wine Vinegar 

INSTRUCTIONS

Sauté onion, carrot, and celery until vegetables have softened 

Stir in seasonal vegetables and cook about 2 minutes.

Stir in flour and cook for another 2 minutes.

Stir in diced tomatoes, beans, tomato paste, broth, water, bay leaves, garlic, oregano, thyme, red pepper flakes and black pepper.

Bring to a boil, lower heat and simmer for 15 minutes.

Stir in pasta, and cook aldente.

Remove from heat and stir in spinach, lemon juice & vinegar.

***
Alternative Ingredients

1 onion chopped
4 cloves garlic minced
1 lb Italian sausage casings removed
2 carrots chopped
3 celery stalks chopped
1 russet potato chopped 6 cups broth
2 cans fire-roasted diced tomatoes (rotel)
1 can kidney, white or garbanzo beans
2 tsp Basil
2 tsp Oregano
1 tsp Thyme
1 tsp Rosemary
1 tsp Marjoram
1 tsp Sage
1⁄2 teaspoon pepper
1 tsp salt
1/2 cup rice
1/4 cup grated parmesan cheese
1 bunch 2 kale roughly chopped
1 cup uncooked pasta

***

Coconut Curry

Ingredients

3 shallots, sliced

2 fresh Thai chilis 🌶 , thinly sliced

2 carrots, chopped

2 peppers 🫑, sliced

1 potato 🥔 cubed

1/2 cup pineapple 🍍 chopped 

1 Tbsp curry 🍛 

1 Tbsp sugar

1/2 tsp ginger

1/2 tsp salt 🧂 

1/4 tsp turmeric

1 can coconut 🥥 milk 🥛 

1 can evaporated milk 🥛 

2 cups 🐓 broth

1/4 cup fresh lime juice 

2 Tbsp peanut 🥜 butter 

1 cup fresh basil 🌿 leaves (or 1 Tbsp basil seasoning)

Instructions

Mix all ingredients in a large pot and bring to a boil

Lower heat and cook 30 mins 

***

Buttermilk Pie

Crust Ingredients

2 1/2 cups flour

1 teaspoon salt

1/2 cup butter (1 cube) cut into 1/2 inch pieces

1/2 cup crisco shortning cut into 1/2 inch pieces 

8 tablespoons ice-cold water

Filling Ingredients  

3 eggs

1 cup sugar

2 Tbsps flour

1/2 cup butter melted

1 cup buttermilk

1 tsp vanilla

1 Tbsp lemon juice

1 Tbsp lemon zest

1/4 tsp salt

Instructions 

Mix flour and salt in medium bowl. 

Cut in butter & shortning until mixture forms coarse pea sized crumbs  

Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl  

Roll into two balls, flatten into two 5-inch discs, wrap and refrigerate for at least 1 hour  

Preheat oven to 350º F

Roll one dough disc (freeze the other for future use) on a lightly floured surface until it's about 2 inches larger than the pie plate

Roll pastry loosely around rolling pin, unroll onto pie plate, and flute the edges

Mix eggs, sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until combined

Pour into the pie crust and bake for 50 minutes or so (until set and golden brown)

Remove from the oven and allow to cool prior to slicing

***

Hungarian Sausage, Brussel Sprout & Potato Soup

Ingredients 

5 cloves garlic 🧄 minced 

1 onion 🧅 diced

1 lb Italian sausage casings removed

2 carrots 🥕 diced

4 celery stalks sliced

12 ounces baby yellow potatoes 🥔 sliced

8 ounces brussels sprouts sliced

1/4 cup paprika

3 Tbsp flour

48oz (6 cups) broth

½ teaspoon pepper

2 tablespoons red-wine🍷vinegar

 

Directions

Sauté onion 🧅 & garlic 🧄 

Add sausage breaking up & cook until browned

Add carrots 🥕, celery, sprouts & potatoes 🥔, cook stirring until softened, for about 5 minutes. 

Stir in paprika, pepper & flour 

Stir in  broth, bring to a boil, reduce heat and simmer 30 minutes stirring occasionally

Stir in vinegar

***