Food (U Gone Eat)

Food (U Gone Eat)

There’s food, and then there’s food you’re going to eat. Whether you want good old-fashioned home cooking, vegan recipes or you want the best grub in town, we know you want to eat only the most delicious meals. Saddle up for the best recipes and restaurant reviews. Even if you’re a diabetic cowboy or cowgirl, we’ve got you covered; we feature the most delicious finger-lickin’ recipes your taste buds can handle. From mom’s sweet potato pie recipe to the best barbecue in town, dig into the tastiest food “U Gone Eat.”

Dessert Recipes

7-up-poundcake
7UP Cake Recipe
  • Cream butter and sugar together for 20 minutes.
  • Add eggs, 1 at a time, beating after each addition.
  • Add flour and lemon extract.
  • Fold in 7-Up.
  • Pour into well-greased 12-cup Bundt pan or tube pan.
  • Bake at 325 degrees for 1 to 1 1/4 hours.
  • Make Lemon Glaze- mix powdered sugar and lemon juice together.
chess pie
Chess Pie Recipe

Adjust oven rack to lowest position and preheat oven to 425°F. Line the chilled pie shell with foil or parchment and fill it with pie weights (I like to use dried beans for this purpose). Bake on the bottom rack of the oven for 5 minutes, then lower the temperature to 325°F and bake for an additional 3 minutes. Remove the weights and liner and bake the pie shell until it is light golden brown, 3 to 4 minutes longer. Remove the crust from the oven and allow it to cool completely.

In a bowl, whisk the eggs, milk, and vanilla together for 30 seconds, until they are well combined. Stream the sugar into the bowl, whisking as you go. Add the butter, salt, cornmeal, flour, and vinegar, and whisk until the filling is smooth and there are no visible lumps. Pour the filling into the cooled shell and place on the lower rack of the oven. Bake for 45 minutes, or until the filling has set up but still quivers a bit and is slightly puffed at the edges. Allow the pie to cool completely. Either serve warm or cover and refrigerate for a chilled filling.

sweet potatoe pie
Sweet Potato Pie Recipe
  • 4 medium sweet potatoes
  • 1/2 stick butter, softened
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup evaporated milk
  • 1 unbaked pie crust
  • Maple Whipped Cream, optional, recipe follows

Preheat oven to 350 degree F.

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

Maple Whipped Topping:

In a medium bowl, beat together whipping cream and confectioners’ sugar. Add maple syrup. Beat together until soft peaks form.

F3491-1
Carrot Cake Recipe

For the carrot cake:

  • 2 cups (250 grams) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (180ml) canola or vegetable oil
  • 4 large eggs, room temperature
  • 1 and ½ cups (300 grams) light brown sugar
  • ½ (100 grams) cup granulated sugar
  • ½ cup (125 grams) unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

  • 1 (8-ounce) package brick style cream cheese, softened to room temperature
  • ½ cup (115 grams) unsalted butter, softened to room temperature
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

To make the carrot cake:

  1. Preheat oven to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  5. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

  1. Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over ½ cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
peach cobbler and ice creme
Peach Cobbler Recipe
  1. Preheat oven to 400 F.
  2. Divide pie crust in two equal balls.
  3. Roll out first ball and place it into a greased deep dish pie plate.
  4. Roll out second ball and cut into 8 strips, long enough to reach both sides of pie plate.
  5. Refrigerate crusts until ready to use.
  6. In a large bowl add peaches and sugar.
  7. Toss so that peaches are coated in sugar.
  8. Let sit until peaches have thawed completelyand sugar turns syrupy. (You can cheat and microwave if needed)
  9. Stir in butter. (butter wil solidify if your peaches are cold. It will look speckled but that’s totally ok. It will melt in the oven)
  10. Stir in vanilla and lemon juice.
  11. Remove pie crusts from the fridge and sprinkle half the cinnamon sugar mixture onto the bottom crust, pressing into the crust.
  12. Spoon peaches into the prepared pie crust with a slotted spoon, letting the excess syrup drip off. (leave the excess juices in the bowl, you don’t need it in your pie or it will be runny)
  13. Add on the lattice top crust being sure to seal the edges.
  14. Brush with egg whites and sprinkle with remaining cinnamon sugar.
  15. Bake for 30 minutes. Then cover pie with foil, reduce heat and bake for another 25 minutes or until crusts are cooked through and syrup has thickened. (Juices may bubble over the pie plate so place a baking sheet or foil under the pie plate to keep your over clean. I learned this the hard way.)
  16. When done, remove from oven and remove foil. Let cobbler cool.
  17. Spoon cobbler into a bowl.
  18. Serve plain or with vanilla ice cream.

The Perfect Combination

Give life to your style; complement and accent your western outfit with a rodeo-ready get-up that you’ll be proud to wear until sundown.