2 cups corn kernels, cut off the cob 1/8 tsp pepper
1 tsp salt 2 eggs, lightly beaten
1/2 tsp sugar Shortening for frying (preferably butter)
2 tbsp flour
Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown.
Serve with syrup or molasses if desired.
(Good Earth Country Cooking - by Betty Groff and Jose Wilson)
Monday, September 19, 2016
LEMONADE SYRUP
1 cup sugar 1 1/3 cups lemon juice
1 cup water
Combine sugar and water; boil slowly 5 minutes, or until thick and syrupy, without stirring. Cool. Add lemon juice; strain. Store covered in refrigerator. Makes 2 1/2 cups syrup.
Note: For lemonade, dilute 1 cup syrup with 6 cups water.
1 cup water
Combine sugar and water; boil slowly 5 minutes, or until thick and syrupy, without stirring. Cool. Add lemon juice; strain. Store covered in refrigerator. Makes 2 1/2 cups syrup.
Note: For lemonade, dilute 1 cup syrup with 6 cups water.
POPOVERS
1 cup sifted flour 1 cup milk
1/2 tsp salt 2 eggs
Preheat oven to 425* (Hot).
Beat ingredients with rotary beater JUST until smooth. (Over-beating will reduce volume)
Pour into well-greased deep muffin cups - 3/4 full; or oven glass cups - 1/2 full.
Bake until golden brown, 40 to 45 minutes. If not baked long enough they will collapse. Serve at once.
Leftover popovers take well to freezing. No need to thaw, just pop into oven. To reheat, place in paper bag or aluminum foil and set in hot oven (425*) for 5 minutes.
Try them split and toasted, too.
1/2 tsp salt 2 eggs
Preheat oven to 425* (Hot).
Beat ingredients with rotary beater JUST until smooth. (Over-beating will reduce volume)
Pour into well-greased deep muffin cups - 3/4 full; or oven glass cups - 1/2 full.
Bake until golden brown, 40 to 45 minutes. If not baked long enough they will collapse. Serve at once.
Leftover popovers take well to freezing. No need to thaw, just pop into oven. To reheat, place in paper bag or aluminum foil and set in hot oven (425*) for 5 minutes.
Try them split and toasted, too.
POPOVERS
Butter or margarine 1/4 cup butter or margarine
4 eggs 1 1/4 cups sifted flour
1 1/4 cup milk 1/2 tsp salt
1. Preheat oven to 400*. Grease well, with butter, 9 custard cups.
2. Beat eggs well with rotary beater; then beat in milk and melted butter.
3. Sift flour with salt; beat into egg mixture until smooth.
4. Pour into prepared custard cups, place, no too close together, on large cookie sheet. Bake 50 minutes. Serve hot. Makes 8.
4 eggs 1 1/4 cups sifted flour
1 1/4 cup milk 1/2 tsp salt
1. Preheat oven to 400*. Grease well, with butter, 9 custard cups.
2. Beat eggs well with rotary beater; then beat in milk and melted butter.
3. Sift flour with salt; beat into egg mixture until smooth.
4. Pour into prepared custard cups, place, no too close together, on large cookie sheet. Bake 50 minutes. Serve hot. Makes 8.
PLANTATION SPOON BREAD
4 cups milk 3 eggs
1 cup white cornmeal 1 tsp melted butter
1 tsp salt 2 tsp baking powder
Heat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick. Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour butter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned.
(Recipes from the Old South)
1 cup white cornmeal 1 tsp melted butter
1 tsp salt 2 tsp baking powder
Heat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick. Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour butter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned.
(Recipes from the Old South)
KENTUCKY SPOON BREAD
3/4 cup yellow corn meal 2 tbsp melted shortening
2 cups milk 1 cup milk
1 tsp salt 3 eggs separated
1 tsp baking powder
2 tsp sugar
Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap - lined greased 2 quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy.
2 cups milk 1 cup milk
1 tsp salt 3 eggs separated
1 tsp baking powder
2 tsp sugar
Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap - lined greased 2 quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy.
SPOON BREAD
1 cup white, waterground corn meal
2 cup cold water
Cook these together for five minutes, then add
2 egg yolks, well beaten.
Beat this mixture well, then fold in
2 egg whites, well beaten, and
1 level tsp salt
Add
2 tbsp melted butter
and bake about 25 minutes in well greased pan in near-hot oven. Serve hot in dish in which it was cooked. This quantity serves six people.
(M.L.C.)
2 cup cold water
Cook these together for five minutes, then add
2 egg yolks, well beaten.
Beat this mixture well, then fold in
2 egg whites, well beaten, and
1 level tsp salt
Add
2 tbsp melted butter
and bake about 25 minutes in well greased pan in near-hot oven. Serve hot in dish in which it was cooked. This quantity serves six people.
(M.L.C.)
Saturday, September 17, 2016
SWEET POTATO BISCUITS
3/4 cup flour 1/2 cup mashed cooked sweet potatoes
1 tbsp. sugar (drained well if canned)
1 1/2 tsp. baking powder 1/3 cup ilk
1/2 tsp salt 3 tbsp oil
Dash of nutmeg
In large bowl mix well, flour, sugar, baking powder, salt and nutmeg: set aside.
In small bowl mix well sweet potatoes, milk and oil, stir into flour mixture just to moisten. Turn out on floured surface. With floured hands knead gently about 6 strokes. Pat out about 1" thick. Cut with floured 1 3/4" cutter; re-rolling and cutting out scraps.
Bake on ungreased cookie sheets on top rack in preheated 450* oen 12 minutes or until puffed and lightly browned. Serve hot with butter or margarine. Makes about 6 biscuits.
Note: A scaled down recipe for small families. Recipe may be increased as desired.
(Woman's Day)
1 tbsp. sugar (drained well if canned)
1 1/2 tsp. baking powder 1/3 cup ilk
1/2 tsp salt 3 tbsp oil
Dash of nutmeg
In large bowl mix well, flour, sugar, baking powder, salt and nutmeg: set aside.
In small bowl mix well sweet potatoes, milk and oil, stir into flour mixture just to moisten. Turn out on floured surface. With floured hands knead gently about 6 strokes. Pat out about 1" thick. Cut with floured 1 3/4" cutter; re-rolling and cutting out scraps.
Bake on ungreased cookie sheets on top rack in preheated 450* oen 12 minutes or until puffed and lightly browned. Serve hot with butter or margarine. Makes about 6 biscuits.
Note: A scaled down recipe for small families. Recipe may be increased as desired.
(Woman's Day)
CORN STICKS
1 1/4 cups yellow corn meal 1/2 tsp. salt
2/3 cup unsifted flour 1 egg
1/4 cup sugar 1 cup milk
1 tbsp baking powder 1/4 cup salad oil
Preheat oven to 425*. Grease two corn sticks pans.
In medium bowl, stir cornmeal with flour, sugar, baking powder and salt. Add egg, milk and oil. With wire whip or rotary beater, beat just until smooth - 1 minute. Turn into pans.
Bake 12 to 15 minutes or until golden. Turn out of pans. Serve hot. Makes 14.
(McCalls)
2/3 cup unsifted flour 1 egg
1/4 cup sugar 1 cup milk
1 tbsp baking powder 1/4 cup salad oil
Preheat oven to 425*. Grease two corn sticks pans.
In medium bowl, stir cornmeal with flour, sugar, baking powder and salt. Add egg, milk and oil. With wire whip or rotary beater, beat just until smooth - 1 minute. Turn into pans.
Bake 12 to 15 minutes or until golden. Turn out of pans. Serve hot. Makes 14.
(McCalls)
HOME BAKERY SPIRAL BREAD DOUGH
2 pkg active dry yeast 1/4 cup shortening (butter, margarine, oil)
1 cup warm water 7 cups flour
1 cup milk, scalded
2 1/2 tsp salt
2 tbsp sugar
For Spread: 1/2 cup melted shortening, 1 egg, beaten
Dissolve yeast in warm water in large mixing bowl. Set aside.
Mix milk, salt, sugar and shortening in another bowl. Spoon milk mixture into yeast/water mixture; stir. Slowly add flour as needed. Mix well until dough is smooth. Turn out onto lightly floured board; knead for 12 minutes. place in greased bowl; cover; place in warm place for 45 minutes until doubled.
Punch down and turn out on lightly floured board once more. Let dough rest while greasing 2 bread pas 9x5x3" Cut dough in half and roll into balls, then shape into rectangles 1/4 to 1/2" thick - the length of the pan.
Brush with melted shortening and beaten egg. Spread the desired filling over the rectangles, roll jelly roll fashion, seal edges and place edge down in pans. Brush top with melted shortening and cover. Let rise for nearly 1 hour. Bake at 400* for 1 hour. Turn out on rack to cool, or serve warm.
VARIATIONS FOR FILLING:
Cinnamon-butter spread; Butter, cinnamon, and sugar.
Date-nut filling: Mix chopped dates, chopped nuts, and grated lemon rind.
(Uncle John's Original Bread Book)
1 cup warm water 7 cups flour
1 cup milk, scalded
2 1/2 tsp salt
2 tbsp sugar
For Spread: 1/2 cup melted shortening, 1 egg, beaten
Dissolve yeast in warm water in large mixing bowl. Set aside.
Mix milk, salt, sugar and shortening in another bowl. Spoon milk mixture into yeast/water mixture; stir. Slowly add flour as needed. Mix well until dough is smooth. Turn out onto lightly floured board; knead for 12 minutes. place in greased bowl; cover; place in warm place for 45 minutes until doubled.
Punch down and turn out on lightly floured board once more. Let dough rest while greasing 2 bread pas 9x5x3" Cut dough in half and roll into balls, then shape into rectangles 1/4 to 1/2" thick - the length of the pan.
Brush with melted shortening and beaten egg. Spread the desired filling over the rectangles, roll jelly roll fashion, seal edges and place edge down in pans. Brush top with melted shortening and cover. Let rise for nearly 1 hour. Bake at 400* for 1 hour. Turn out on rack to cool, or serve warm.
VARIATIONS FOR FILLING:
Cinnamon-butter spread; Butter, cinnamon, and sugar.
Date-nut filling: Mix chopped dates, chopped nuts, and grated lemon rind.
(Uncle John's Original Bread Book)
CINNAMON PINWHEEL ROLLS
Prepare dough for cinnamon bread. Roll dough in 18x10 in. rectangle 1/2" thick. Spread with 1/4 cup softened butter or margarine. Combine 1/2 cup sugar and 2 tsp cinnamon; sprinkle over dough. Beginning at wide side, roll jellyroll fashion. Seal edge well; cut in 1 in. slices. Place slices, cut side down, in greased 2 1/4" muffin cups. (For pretty spirals, first give bottom of each roll a push in center.) Cover; let rise in warm place till double (30 to 45 mins). Bake in moderate oven 375* 15 to 20 min. or till done. Makes 1 1/2 dozen rolls.
REFRIGERATOR WHITE ROLLS
1 pkg active dry yeast 1 tsp salt
1/4 cup warm water 3 cups sifted all purpose flour
1/4 cups milk, scalded 1 egg
1/4 cup shortening
Soften the yeast in warm water. Combine the milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast mixture and the egg. Add remaining flour; mix well. Place in a greased bowl, turning dough once. Cover; store in the refrigerator at least 2 hours or until needed.
About 1 1/2 to 2 hours before serving time, shape dough on well floured surface. Let rise in warm place until double (about 1 1/4 hours). Bake in 400* oven 12 to 15 minutes. Makes about 16 medium rolls.
(Better Homes and Gardens Bread Cookbook)
1/4 cup warm water 3 cups sifted all purpose flour
1/4 cups milk, scalded 1 egg
1/4 cup shortening
Soften the yeast in warm water. Combine the milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in yeast mixture and the egg. Add remaining flour; mix well. Place in a greased bowl, turning dough once. Cover; store in the refrigerator at least 2 hours or until needed.
About 1 1/2 to 2 hours before serving time, shape dough on well floured surface. Let rise in warm place until double (about 1 1/4 hours). Bake in 400* oven 12 to 15 minutes. Makes about 16 medium rolls.
(Better Homes and Gardens Bread Cookbook)
THE BEST REFRIGERATOR ROLLS
1 cup boiling water 2 eggs, beaten
1 cup shortening 2 pkg dry yeast
1 cup sugar 1 cup lukewarm or cold water
1 1/2 tsp salt 6 cups flour
Combine boiling water, shortening, sugar and salt. Blend an col. Add eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Blend in flour; cover and refrigerate for 4 hours. Dough should be in a large mixing bowl as it rises slightly in the refrigerator. This will keep a week to 10 days and may be used as needed. About 3 hours before using rolls, shape, using only enough extra flour to make them easy to handle. Place on greased pan and allow to rise for 3 hours at room temperature orunil double in bulk. Bake at 425* for 12 to 15 minutes.
(Favorite Recipes - Casseroles)
1 cup shortening 2 pkg dry yeast
1 cup sugar 1 cup lukewarm or cold water
1 1/2 tsp salt 6 cups flour
Combine boiling water, shortening, sugar and salt. Blend an col. Add eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Blend in flour; cover and refrigerate for 4 hours. Dough should be in a large mixing bowl as it rises slightly in the refrigerator. This will keep a week to 10 days and may be used as needed. About 3 hours before using rolls, shape, using only enough extra flour to make them easy to handle. Place on greased pan and allow to rise for 3 hours at room temperature orunil double in bulk. Bake at 425* for 12 to 15 minutes.
(Favorite Recipes - Casseroles)
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