Nut Bread
Nut Bread
3 cups flour
1/2 teaspoon salt
1-1/2 cup milk
3 teaspoon baking powder
1-1/4 cup brown sugar
1 cup nuts
Sift dry ingredients and add brown sugar. Add milk and nuts. Bake 45 to 60 minutes at 350 ° in greased pan.
Nut Bread
3 cups flour
1/2 teaspoon salt
1-1/2 cup milk
3 teaspoon baking powder
1-1/4 cup brown sugar
1 cup nuts
Sift dry ingredients and add brown sugar. Add milk and nuts. Bake 45 to 60 minutes at 350 ° in greased pan.
Fried Corn Pone
2 cups corn meal
1 teaspoon salt
3/4 cup cracklings
2-1/2 cup boiling water
1 egg
Pour boiling water over meal that has been sifted with salt. Place over fire and cook for 2 minutes. Remove and add 1 egg and cracklings. (Cracklings may be omitted if desired.) Shape into croquettes with pierced cooking spoon so as not to pack the meal too firmly. Deep fry croquettes until done.
6 cups flour
1/3 cup shortening
1 teaspoon salt
3 Tablespoons baking powder
1/4 teaspoon soda
1 teaspoon paprika
1 cup pure tomato juice (canned juice is preferred.
Put flour in bowl. Make a hole in the flour. Put in shortening, salt, paprika, soda and baking powder. With the finger tips gradually work in the shortening and other ingredients. Last add the tomato juice gradually working in more flour. Work until a soft dough is formed. Better biscuits are obtained if dough is allowed to cool before baking. Cut biscuit about 3/4″ – 1″ thick and bake in oven about 15 minutes at about 425 degrees.
1 cup molasses
1/2 cup flour
1 cup boiling water
1/2 cup sugar
1/2 cup butter
1 teaspoon baking powder
1 teaspoon ginger
2 teaspoons cinnamon
2 eggs
1 teaspoon soda
1/2 cup nuts
1/2 cup raisins
Mix the molasses, butter and sugar with the boiling water. Add the flour which has been sifted with the baking powder, and spices. Add well beaten eggs. Last add the raisins and nuts. Bake in loaf or square pan for 40 minutes. (Recipe does not give a baking temperature.)
1 package dry yeast
1-1/2 sticks of butter, melted
4 cups self rising flour
2 cups very warm water
1/4 cup sugar
1 egg beaten
Place yeast in warm water. Melt butter. Cream butter with sugar in large bowl. Add beaten egg; add dissolved yeast. Add flour. Stir until well mixed. Place in refrigerator until dough rises. To cook, drop by spoonsful in greased muffin tins at 350 degrees or until browned. Will keep several days covered in refrigerator.
Recipe for:
Butterscotch Pecan Dainties
1 package active dry yeast
1/4 cup lukewarm water
1/2 cup shortening
1/4 cup sugar
1 teaspoon salt
1 cup scalded milk
1 well beaten egg
3-1/4 cup enriched flour
Soften 1 package active dry yeast in 1/4 cup warm water. Let stand 5 minutes.
Meanwhile, measure 1/2 cup shortening, 1/4 cup sugar and 1 teaspoon salt into a large mixing bowl.
Scald 1 cup milk. Pour over shortening mixture. Stir until shortening is melted. Cool to lukewarm.
Start mixer on medium speed and while beating add 2 cups enriched flour. Beat for 1 minute or until gluten strands are practically visible. This brisk beating will take the place of kneading for these easy to make batter rolls.
Stop mixer. Add softened yeast and 1 well beaten egg. Beat batter smooth on medium speed 1/2 minute.
With a spoon stir in 1-1/4 cup enriched flour. You’ll have a stiff, somewhat sticky batter that will follow the spoon.
Beat batter at medium speed 2 minutes until smooth. Since the batter is quite stiff, occasionally you will need to push it away from mixer beaters with a scraper.
Cover the bowl of dough. Set it in a warm place and let the dough rise until it is bubbly on top and appears very light. This will take about one hour. The dough should rise until it is at least double in size.
Stir down and beat thoroughly with a wooden spoon. Let rise again until double (about 30 minutes). Stir down and shape into pretty rolls with with the following coating.
Put in the bottom of each muffin cup:
1 teaspoon butter
2 drops water
2 teaspoons brown sugar
Mix. Arrange pecan halves over mixture. Drop the dough by tablespoon into muffin tins, filling them half full. Let rise until double (20 minutes).
Bake at 375° for 20 to 25 minutes. Remove rolls from cups or muffin tins immediately. Makes 2 dozen.
Cornbread for Dressing
1-1/2 cups buttermilk
2 eggs
2 tablespoons oil
2 cups self rising cornmeal
1/2 teaspoon baking soda
Mix cornmeal and baking soda then add buttermilk, eggs and oil. Mix well. bake in an iron skillet at 450° until lightly brown.
Recipe for Spoon Bread
1 cup cornmeal
1 teaspoon salt
1 cup milk, scalded
1 cup boiling water
2 teaspoons double-acting baking powder
2 eggs, well beaten
3 tablespoons shortening or butter, melted
Combine cornmeal and salt, gradually stir into the combined scalded milk and boiling water in top of double boiler over hot water. Cook until thick and smooth, stirring occasionally; cool slightly. Stir in baking powder, eggs and melted shortening. Bake in square pan 9″ x 9″ at 350° for 30 to 35 minutes until golden brown.
Easier than you’d think and so rewarding getting to knead and punch that dough.
Can be made ahead of time and frozen, ready to pop in the oven.
Yeast Biscuits
5 cups sifted, self rising flour
1/3 cup sugar
1 cup shortening
1 teaspoon baking soda
2 packages yeast (dissolved in 1/4 cup lukewarm water)
2 cups buttermilk
Combine dry ingredients. Cut in shortening. Stir in yeast and buttermilk. Knead until smooth and elastic. Let rise until double in bulk. Punch down. Roll and cut with a biscuit cutter. Bake at 450° for 10-20 minutes. These can be frozen after cutting and before cooking.
This cornbread recipe is almost like eating cake. The texture is so smooth and moist. It also uses sugar. Some people do not like their cornbread sweet. I don’t think there would be a problem in leaving the sugar out.
Southern Buttermilk Cornbread
1/4 cup sugar
1/2 cup shortening or butter
2 eggs
1/2 cup cornmeal
1-1/2 cup flour
1 cup sweet or buttermilk
2 teaspoons baking powder
1/2 teaspoon salt
Cream sugar and shortening together; add the eggs and mix. Add remaining ingredients and mix well. Pour into a large, hot, greased, iron skillet. Bake at 400° for 30 minutes.