Tag Archives: recipe

Johnnycake, Y’all!

 

With cold weather coming on, I thought this recipe would be most appropriate for all those soups and chili y’all are making now.  This is a type of corn bread, more familiar in the northern states.

In early America this was called journey cake—fine to pack for a long horseback trip.  This recipe is a good one—eggs, butter, milk, white flour and cornmeal.  It is similar to corn bread but richer due to the eggs and a tad sweeter.   This is best served warm, straight from the oven, with lots of butter.  Can be dunked into soups, chili, or eaten as a bread with butter and preserves on top.  Yummy!

 

INGREDIENTS:

2 eggs, room temperature and beaten

½-teaspoon salt (optional)

2 tablespoons each  sugar and butter, melted

1 cup each cornmeal and all-purpose flour

2 teaspoons baking powder

1-cup milk, room temperature

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BAKING PAN:

One 8-inch square pan, greased or Teflon

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PREPARATION:

15 MINS.

Preheat oven to 425°.  Into a large bowl, break the eggs and add the salt.  Whip until eggs are light in color.  Beat in sugar and butter.

In a small bowl, sift the cornmeal, flour and baking powder.  Alternately, add this and the cup of milk to the egg mixture.  Blend well.

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FORMING:

3 MINS.

Pour the batter into the buttered square pan and work it into the corners with a spatula or spoon.

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BAKING:

425°

20 MINS.

Bake in the oven.  Pierce the center of the loaf with a wooden pick.  If it comes out clean and dry, the bread is done.

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FINAL STEP:

Remove bread from the oven.  Serve while warm or on a journey.

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NO-SOAK BAKED BEANS

 

 

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1-1/2 Cups Navy beans, dried                                         

1/2  Cup Onion, chopped

2 Tablespoons Molasses                                        

3 Tablespoons Ketchup

1 Tablespoon Mustard, dried                                           

1 teaspoon Salt*(optional)

1/2 teaspoon apple cider Vinegar                               

1/4  pound Salt Pork*(optional)

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  1. Clean beans and put into large pot.
  2. Add enough water to cover.
  3. Bring to a boil and cook for 2 minutes. 
  4. Turn off heat and let set for 1 hour.
  5. Simmer the beans for 1/2 hour or until tender.
  6. Preheat oven to 250°.
  7. Drain the beans, reserving the bean water.
  8. Add flavoring ingredients.
  9. Place all in a greased baking dish and decorate with salt pork.
  10. Bake for 6-9 hours, covered.
  11. Add reserved water if beans become dry.
  12. Uncover beans for the last hour of cooking. 

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Servings:  4 Serving size:  1 Cup Preparation time:  6-9 hours

*Low sodium recipe.

Gramma’s Filled Cookies

 

 

Gramma’s Filled Cookies

 

 Filling:

 1 cup chopped raisins

 1 cup sugar

 2 tablespoon flour

½ teaspoon lemon juice

¼ cup boiling water        

Combine above ingredients in small saucepan and cook over low to medium heat until raisins are very soft and mixture has thickened.  Set aside to cool before using for cookies.

 

 

Cookies:

2/3 cup shortening          2 cups brown sugar

2 eggs, well-beaten         3 cups flour

½ teaspoon salt                2 teaspoons baking powder

1 teaspoon vanilla

 

Cream shortening and sugar, add eggs.  Sift in flour, salt, and baking powder.

Add vanilla.  Roll dough out 1/8 inch thick and cut out in circles.  Put filling in center of circle and put another circle on top and press down around edges to seal.  Bake in moderate oven 350-375° for 20-25 min., or until nicely browned.  These store well in closed container.  Excellent holiday or any day cookies.