Slam It Down And Smack Yer Gob Sauce Recipes

SLAM IT DOWN AND SMACK YER GOB SAUCE

Steps:

• Puree first 7 ingredients in food processor or blender. Try to get the sauce as smooth as you can.
• Fold the mixture into the sour cream and mayonaise.
• Add salt to taste.
• Refrigerate for at least 2 hours up to 24.

JUMP UP AND SMACK YOUR MOM HOT SAUCE

Steps:

• Combine the super chiles, black pepper, garlic powder, onion powder, liquid smoke, and the other 2 types of peppers, and the vinegar in a saucepan and heat.
• Stir in the salt and simmer for 5 minutes.
• Remove from the heat, cool, and place in a blender.
• Puree until smooth and place in a glass jar.
• Allow to steep for 2 weeks in the refrigerator.
• Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

GOBS ( COOKIE)

Steps:

• COOKIES: preheat oven to 375 degrees.
• Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix.
• Add one cup boiling water to sour milk, set aside.
• In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together.
• In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa.
• Alternating milk and flour mixture add to egg mixture til all ingredients combined well.
• Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees for 10 minutes.
• Let cool.
• FILLING:.
• In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick.
• Let cool.
• In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla.
• Add milk mixture in small amounts until all is incorporated.
• Beat until creamy and no grit from sugar.
• (you can add food coloring for looks).
• place filling between two cookies and enjoy.
• These cookies freeze well.

SMACK YO' GUMS MUSTARD SAUCE

Steps:

• Combine in a blender all ingredients except the mustard and blend until smooth, no gritty texture.
• Place the yellow mustard in a large sauce pan on low heat just until it bubbles stirring all the time then add the contents of the blender.
• Add more or less Cayenne to increase or decrease the heat.
• If canning: water bath for 20 minutes.