Date Pudding Cake (bon Appetit/july 1983)
Ingredients & Directions 3 Eggs 2 1/2 c Chopped dates 1 c Sugar 1 c Chopped nuts 1/4 c AP flour Vanilla ice cream or 1 ts Baking powder Whipped cream 1/4 ts Salt Preheat oven to 350. Grease 9 x 9″ baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. Yields 6 servings
Hoecakes
Ingredients & Directions 1 c Self-rising flour 1 c Self-rising cornmeal 2 Eggs 1 tb Sugar 3/4 c Buttermilk 1/3 c Water; plus 1 tb Water 1/4 c Vegetable oil; or bacon -grease Oil or butter; for frying Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days. Yields approximately 17 cakes Savannah Country Cooking Paula H. Deen delights with this sampling of some of Savannah’s best dishes. Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits Airdate: 5/13/98: To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Yields 1 Servings
Red's Ultimate "m&m's" Cookies
Ingredients & Directions 1 c (2 sticks) butter or -margarine; softened 1/2 c Granulated sugar 1/2 c Firmly packed light brown -sugar 1 lg Egg 1 ts Vanilla extract 2 c All-purpose flour 1/2 ts Baking soda 1/8 ts Salt 1 12 ounces m&m’s” chocolate -mini baking bits 3/4 c Chopped nuts; (optional) Preheat oven to 350?F. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in “M&M’s”(r) Chocolate Mini Baking Bits and nuts, if using. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes about 3 dozen cookies. Yields 1 Servings
Irish Soda Bread
Ingredients & Directions 3 c A.P. flour, sifted 1 1/2 ts Baking soda 1 1/2 ts Baking powder 1/2 ts Salt 1/2 Stick butter, room temp. 3/4 c Currants 1 tb Caraway seeds 1 Egg 1 c Buttermilk 2 tb Honey Preheat oven to 350 F. Thoroughly mix together fifted flour, soda, baking powder, and salt. Cut in the soft butter, working it in with your fingers until it is evenly distributed and the testure is a bit like corn meal. Stir in the currants and caraway seeds. Beat egg, buttermilk, and honey together in a small bowl. Add milk mixture to the dry ingreds. stiring only enough to moisten evenly. DO NOT OVERMIX. Turn out on a lightly floured board and briefly knead to form a smooth dough. Shape into a high, round ball. Place on a buttered baking sheet. Slash across vertically and horizontally about 4″ long and 1/2″ deep. Bake at 350 F. for 50 to 55 min. Cool 30 min. before slicing. Yields 1 round loaf
Ella Zeek's Sugar Cookies
Ingredients & Directions 3 c All-purpose flour 2 Eggs 1 1/2 c Brown sugar 2 ts Baking powder 1/2 c White sugar 1/2 ts Salt 1 c Shortening 1 ts Vanilla 1/4 c Milk Cream sugars and shortening. Add milk, vanilla and eggs and mix well. Stir in remaining ingredients and mix well. Refrigerate for about 1 hour. With floured hands roll teaspoonful of dough into a ball. Place on cookie sheet. With three fingres together, press ball flat, leaving ridges down the middle. Bake in 400?F oven for 9 to 12 minutes or until lightly gold. Ella was a neighbor who was ten years older than God when I was a child. She always had these in her cookie jar, and usually would bake a dozen every day since the dough keeps so well. It is one of my all time favorites and I have never tasted them anywhere else. Yields 48 servings
Funnel Cake Ii
Ingredients & Directions 1 1/3 c Flour, -together: 1/4 ts Salt, 1 1/3 c Flour, 1/2 ts Soda, 1/4 ts Salt, 2 tb Sugar, 1/2 ts Soda, 3/4 ts Baking powder, 2 tb Sugar, and 1 Egg, beaten, 3/4 ts Baking powder. 2/3 c Milk, or more as needed, Next, in another bowl, blend Oil for frying, and -together: Powdered sugar. 1 Egg, beaten, and INSTRUCTIONS 2/3 c Milk, or more as needed. Into a large bowl, sift Keywords: Jeanene Demel It is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried. This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty. I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel. INGREDIENT LIST Add the liquid ingredients to the dry ones. Beat until smooth. Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375 F. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up. Yields 6 servings
Peanut Butter Cookies
Ingredients & Directions 1 1/2 c Plain flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Vanilla 1/2 c Shortening 1/2 c Brown sugar 1/2 c White sugar 1 Egg 1/3 c Peanut butter Cream shortening, sugars and peanut butter. Add egg & vanilla. Beat well. Stir in sifted dry ingredients. Shape into balls, a melon ball scooper is a perfect size, and place on greased cookie sheet. Flatten with fork. Bake at 350 about 12 minutes. I usually double the recipe because they get gone quickly. Hope you enjoy. Yields 1 Servings
