Bobo enjoys home-cooked meals

Bobo enjoys home-cooked meals

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Carly Bobo grew up learning the art of home cooking by sitting on the kitchen counter, watching her mom, Wendy Smith, make classic Southern dishes like biscuits and gravy.

Married to Dylan Bobo for three years, she works as a speech-language pathologist at the nursing homes in Union, and her cooking remains strong.

Bobo enjoys making a variety of dishes, from divinity and crawfish pasta to chicken with a creamy sauce. One of her husband’s favorites is her pecan pie—without the crust.

“He just likes the pecan pie filling,” Bobo said.

Her signature dish is crawfish pasta, which she prepares about once a month. Bobo also enjoys working with sourdough, using a starter to make sourdough cinnamon rolls or fresh sourdough bread.

For holidays and family gatherings, such as birthdays, Bobo and her mom join forces to create a delicious spread for everyone to enjoy.

“We love when everyone comes over,” she said. “We make homemade mac and cheese, chicken and dressing, turkey, cranberry sauce, divinity, and a variety of desserts and sides.”

When it comes to kitchen tools, Bobo swears by her KitchenAid mixer. Her advice for aspiring cooks is to just get in the kitchen and start creating your own recipes.

In addition to her passion for cooking, Bobo enjoys tending to their farm animals, including a hundred head of cattle and riding horses.

“I love seeing the smile on people’s faces when they eat my food,” she said. That’s her favorite part of cooking.

DIVINITY

2 cups (400g) granulated sugar

½ cup (120ml) light corn syrup

½ cup (120ml) water

2 egg whites

1/8 tsp. salt

1 tsp. pure vanilla extract

Pecan halves

Combine sugar, water, corn syrup, salt. Stir occasionally until it boils. Stop stirring until it reaches 260 degrees Fahrenheit. Beat egg whites slowly pour sugar over egg whites. Mix in vanilla. Once peaks are able to hold, drop tbsp amounts on wax paper, top with pecan half. Let rest for 2 hours.

SOURDOUGH CINNAMON ROLLS

Dough:

1/2 cup active sourdough starter

2 & 2/3 cup warm water

1 tsp. quick rise yeast

2 tbsp. olive oil

Mix well let sit for 2-3 minutes

2 tsp. Celtic/kosher salt

7 1/2- 8 cups All-purpose flour

Filling:

One stick of melted butter (1/2 cup)

11/2 cups of sugar

2 tbsp. cinnamon

Mix cinnamon and sugar together

Cream cheese icing:

One block of softened cream cheese

3 to 4 cups of powdered sugar

2 tsp. vanilla extract

3 to 4 tbsp. of half-and-half

You want a smooth consistency, so if you need to add less half-and-half or more half-and-half, do so

Mix with hands. If it's too dry, add a little bit of water if it's too wet, add a little bit of flour. Once you have all of your ingredients combined, you're going to stretch and fold your dough 10 times. Cover with a damp cloth, come back in 10 minutes stretch and fold 4 times.

You're going to do that every 10 minutes for an hour then cover with a damp cloth let rest for 6 to 8 hours. Preheat oven to 350° Roll your dough into a rectangle or square about 1/2" thick.

Once you've got your dough rolled out you can spread the melted butter evenly over the top, then sprinkle your sugars cinnamon mixture roll up tightly and cut into individual cinnamon rolls. We're going to bake these at 350° for 35 to 40 minutes or until lightly golden brown.

CRUSTLESS PECAN PIE

2 3/4 cups of dark brown sugar, packed (divided into 2 cups and ¾ cup)

1 cup of corn syrup

1 1/4 cup of salted butter, (divided into ½ cup and ¾ cup) melted, and cooled 

3 large eggs, room temperature

2 tsp. of pure vanilla extract

4 cups of pecan halves (divided into 3 cups and 1 cup)

1 (15.25-ounce or 432-gram) box of white cake mix

1 cup of hot water

Preheat the oven to 350°F. Generously spray a 9×13 (or 13×9) baking dish with nonstick cooking spray. Add two cups of dark brown sugar, dark corn syrup, ½ cup of melted butter, eggs, and vanilla to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.

Stir in the three cups of pecan halves. Evenly spread the pecan mixture into the sprayed baking dish. Sprinkle the dry cake mix over the pecan filling. 

Drizzle the remaining ¾ cup of melted butter over the dry cake mix. Sprinkle the remaining ¾ cup dark brown sugar over the butter layer. Pour the hot water over the top of the cake mix and butter. Do not mix. You can carefully tilt the cake pan to distribute the water over the cake mix. 

Sprinkle the remaining one cup pecan halves over the cake and water layer. Bake for 35-40 minutes or until golden brown. Because all ovens bake differently, check on the cake at the 30-minute mark. Allow the cake to cool completely before serving (twelve ¾-cup servings).






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