North Carolina Hush Puppies
Ingredients & Directions 1 c Corn meal 1 ts Sugar 1/4 ts Soda 1/2 c Buttermilk; *note 1 tb Flour 1/4 c Water 1/4 ts Salt 1 Egg; beaten Mix all dry ingredients together. Then add egg, buttermilk, and water. Drop by spoonful into hot deep fat. Fry to a golden brown. (If a deep pot is used, the hushpuppy will float to the top when done). *NOTE: If you don’t want to buy buttermilk, substitute 1/2 c. milk with 1 T. lemon juice added. Stir and let it sit for 5 minutes. It works just as well. Please note: You can make variations of this recipe in several ways: i.e., 1/4 c. finely chopped onion, less sugar, etc. But, at the coast of NC the above type recipe is usually served. Judy Garnett, pjxg05a, Raleigh,NC Yields 15 servings
Cream Puff Coffeecake
Ingredients & Directions FILLING 2 c Sour cream 1 1/2 c Confectioners’ sugar 1 pk (3 oz) vanilla pudding/pie -filling (not instant) 2 ts Vanilla TOPPING 3/4 c Confectioners’ sugar 1/3 c All-purpose flour 1/4 c Butter –CAKE– 3 c All-purpose flour 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 3/4 c Butter; softened 1 1/4 c Sugar 3 Eggs 2 ts Vanilla 2 c Sour cream -GLAZE- 1 c Confectioners’ sugar 1 tb Butter; melted 1 tb Milk 1. Combine all filling ingredients together in 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Cover with plastic wrap; set aside. 2. For topping, combine 3/4 cup powdered sugar and 1/3 cup flour in medium bowl; cut in 1/4 cup butter until crumbly. Set aside. 3. Heat oven to 350’F. Stir together flour, baking powder, baking soda and salt for cake. Set aside. Combine butter and sugar together in larger mixer bowl of an electric mixer. Beat at medium speed, scraping bowl often, until creamy, about 1 minute. Add eggs and vanilla; continue beating until light and fluffy, 1 to 2 minutes. 4. Reduce speed to low. Beat, gradually adding flour alternately with sour cream to butter mixture, until well blended, 1 to 2 minutes. Spread batter into greased 12- by 9-inch baking pan. 5. Spoon filling mixture over cake by tablespoons; sprinkle with topping. Bake until toothpick inserted in center comes out clean and cake is golden brown, 40 to 50 minutes. Cool completely. Meanwhile, stir together all glaze ingredients in small bowl until smooth; drizzle over cooled cake. NOTE: The cake will become very high during cooking, but will drop slightly during cooling. Also, 2 (10- or 11-inch) springform pans can be used in place of the 13- by 9 inch baking pan. Yields 24 Servings
Maple Tourlouche ( Upside Down Cake)
Ingredients & Directions 1 c Maple 2 ts Baking powder 1 tb Butter; softened 1/8 ts Salt 3 tb Sugar 1/4 ts Nutmeg or cinnamon 1 Egg 1/2 c Milk 1 c Flour, all purpose 1/4 c Nutmeats, finely chopped (op Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana Cookbook_ Yields 1 servings
Best Ever Fudge Cake
Ingredients & Directions 1 1/2 c Flour 1 1/2 c Buttermilk 1 1/4 c Sugar 1/2 c Cocoa 1/4 c Diet margarine 2 tb Diet margarine 2 tb Margarine 1 ts Margarine 2 lg Eggs 2 ts Baking soda 1/2 ts Salt 1 ts Vanilla extract 8 ts Powdered sugar 1. Preheat oven to 350?. Spray Bundt pan with Pam. 2. Cream margarines and sugar. Add eggs. 3. Combine dry ingredients and add to mixture. 4. Add buttermilk. Mix well and pour into sprayed Bundt pan. 5. Bake 40 minutes at 350?. Cool 15 minutes and then remove from pan. 6. Sprinkle with the powdered sugar before serving. Yields 16 Servings
Corn Pancakes
Ingredients & Directions 1 1/2 c Flour 4 ts Baking powder 2/3 c Corn meal 2/3 ts Salt 3 tb Sugar; granulated 1 ea Egg; beaten 1 1/2 c Milk 2 tb Fat; melted Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot. Yields 1 Servings
Ole Timey Tea Cake
Ingredients & Directions 1 c Sugar 1 Egg 1/2 c Melted butter 4 tb Sweet milk (that’s regular -milk) 2 tb Vanilla 2 ts Plain flour 2 c Sifted self-rising flour 1/2 ts Salt Mix all together, roll out to thickness of almost pie crust thickness. Cut into shapes. Cook until lightly brown. Bake at 350. Yields 1 Servings
Old-fashioned Spice Cake1
Ingredients & Directions 1 cn (13 ounces) evaporated milk 1 ts Baking powder 1 1 tb Plus 1 ts Vinegar 1 ts Salt 2 1/2 c All-purpose flour* 3/4 ts Ground cinnamon 1 c Granulated sugar 3/4 ts Ground allspice 1 c Raisins, if desired 1/2 ts Ground cloves 3/4 c Packed brown sugar 1/2 ts Ground nutmeg 2/3 c Shortening 3 Eggs 1 ts Baking soda -CARAMEL FROSTING- 1 c Packed brown sugar -(about 1/3 cup) 1/2 c Margarine or butter 2 c Powdered sugar Reserved evaporated milk *if using self-rising flour omit Vinegar, baking soda, bakin And salt. Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat vinegar mixture and remaining ingredients except Caramel Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Caramel Frosting. Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes; remove from heat. Cool about 10 minutes or until slightly thickened, stirring occasionally. Gradually stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency. 16 SERVINGS; 435 CALORIES PER SERVING.. Yields 16 servings
