A Wednesday Recipe - Mountain Buttermilk Bisquits

A Wednesday Recipe

Mountain Buttermilk Bisquits

From: STATEOFTHEOZARKS' COOKIN' ... [Josh, thanks for allowing this reprint!]

MOUNTAIN BUTTERMILK BISCUITS

2 cups flour
1 teaspoon baking soda
2 tablespoons cooking oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (more or less) buttermilk

Mix all dry ingredients together. Mix buttermilk and cooking oil together. Add buttermilk mixture to dry ingredients and mix until you have a medium stiff dough.

 Pour onto a well-floured board and knead a few times. Roll out dough to 1/2-inch thickness. Cut out biscuits with biscuit cutter and placed in a well-greased pan.

Bake in oven at 400°F for 20 to 25 minutes.

-- PAGE 41, MISSOURI HOME COOKIN' BY PEARLIE B. SCOTT, M.C. ART COMPANY INC., NASHVILLE 1999

NOTE: If you are not a subscriber to STATEOFTHEOZARKS.net, the on-line magazine and weekly email, be sure to sign up in the white box on the front page, or elsewhere, as you read some wonderful stories of our Ozarks!

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"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Skillet Pork Hash

A Wednesday Recipe - Skillet Pork Hash

Ingredients:
1 tablespoon olive oil
1 lb. boneless pork loin, cut into 1/2-inch cubes
1 (16-oz)package refrigerated cooked, peeled, and diced potato
1 cup chopped onions
1 cup chopped green bell pepper
1 clove garlic, crushed
1/3 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

Prep: 10 minutes

Cook: 20 minutes

Yield: 4 servings

Heat oil in large ovenproof skillet over medium-high heat. Cook pork 3 to 4 minutes, until slightly brown. Stir in potato, onion, green pepper, garlic, broth, thyme, salt and pepper. Cover, lower heat, and simmer for 8 to 10 minutes. Place skillet under broiler 4 to 5 inches from heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.

Cook's Tip:

Have some leftover pork roast and potatoes? Cut up and toss together for a hearty winter breakfast - or supper - treat. For dinner, serve with crusty hard rolls and a fruit salad. As part of a morning menu, serve with fresh fruit and muffins.

Courtesy of National Pork Board
via: Back to the Box Cooking 30-Minute Meals, Edited by Barbara Greenman
Black Dog & Leventhal Publishers: New York (2010)
ISBN 13: 978-1-57912-812-8



"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Old Fashioned Strawberry Shortcake

Old Fashioned Strawberry Shortcake

 This is another great recipe from my friend, Deborah Vogts, at Country at Heart:

6 cups fresh strawberries, sliced
1/4 - 1/2 cup sugar
2 cups flour
5 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
2/3 cup milk

Preheat oven to 450 degrees. In serving bowl, mix together sliced strawberries and sugar. Refrigerate until ready to serve. In medium bowl, sift together flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until it resembles coarse crumbs. Add beaten egg and milk. Spread dough in greased round cake pan. Sprinkle with 2-3 tablespoons sugar. Bake for 15-18 minutes until golden brown. Serve warm with strawberries and whipped topping. Delicious!

Deborah's lastest book is now available, as well.
If you haven't seen them, here they are:



































"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Blueberry Coffee Cake from House Autry Mills

Blueberry Coffee Cake from House Autry Mills

Ingredients:
4 cups Buttermilk Biscuit Mix
1/2 cup granulated sugar
1/2 cup (1 stick) butter - melted and slightly cooled
1 cup evaporated milk
2 tsp vanilla extract
3 large eggs
21 ounce can blueberry pie filling
1/4 cup sugar for sprinkling
1 tsp cinnamon

Directions:
Preheat oven to 350°F. Combine House-Autry Buttermilk Biscuit Mix and sugar in a large bowl; set aside. Beat together melted butter, milk, vanilla and eggs. Pour into dry mixture; mix well. Evenly spread half the batter into a greased 9x12-inch baking pan and top with blueberry pie filling. Spread remaining batter evenly over the top. Mix remaining sugar and cinnamon together and sprinkle over cake. Cook 45-50 minutes.

12 servings; about 10 min to prepare; about 50 minutes to cook


Go to House-Autry, the Choice of Southern Cooks since 1812 - sign up for their newsletter!


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Lemon Pound Cake Muffins

Lemon Pound Cake Muffins

This is another fine Homeplace-type recipes from my good friend, Deborah Voghts. Please visit her Country at Heart blog, regularly, and check out her just released novel, Seeds of Summer, the second in her series, Seasons of the Tallgrass. Be sure to subscribe to her blog, while you are there.

Thanks for the recipe, Deborah, and best wishes on your current book tour of this next, neat novel set in the Kansas Flint Hills.


Lemon Pound Cake Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup sour cream

Glaze: 1 cups confectioner's sugar
2 tablespoons lemon juice

In a large bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Grandma Helen Barnes' Custard Pie

 

Grandma Helen Barnes' Custard Pie

Thanks to Lori Parrish Barnes Niemi (on Facebook)
for this recipe and permission to use it here

Lori said: I'm sure I wrote out this recipe card about 1964 or so.

Try this. You'll like it. It's satisfying, but not too sweet. May Grandma Barnes rest in peace. I think of her often with great affection The recipe is hers, the instructions are my addition. This recipe will definitely appear in my cookbook, as it's a classic.

3 eggs
5 Tablespoons sugar
2 1/2 cups milk, scalded
nutmeg to taste
1/4 teaspoon salt (I don't use salt)

Beat eggs slightly. Add sugar and scalded milk. I usually "temper" the eggs slightly by adding a small amount of milk to them slowly until they come up closer in temperature to the milk. That way they won't end up scrambled. Mix thoroughly. Pour into an unbaked pie shell. Sprinkle liberally with nutmeg, or to your taste. I like a lot, so I use a lot.

Bake 5 minutes at 450 degrees, then decrease heat to 350 degrees and continue baking for 30 minutes. Pie is "done" when knife inserted in the custard comes out clean.

You can also bake this custard in custard cups. Spray them first with Pam. Set them into a pan and fill them about half-way up with custard mixture. Carry the pan to the oven and set it on the rack (to avoid spilling). Fill the cups to within about 1 inch of the top and remember to sprinkle on the nutmeg. Then fill the pan with water until the custard cups are immersed about half-way up. This is known as a bain marie....a fancy cooking term for cooking custard and other foods in a water bath. Bake as for pie above. When custard tests done, carefully remove from oven and let custard cool in the bain marie.


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Macaroni and Cheese

Macaroni and Cheese

My wife says I shouldn't eat so much Macaroni and Cheese, so I'm pulling this one out of The Complete Step-by-Step Diabetic Cookbook, today, p. 198.
It has Exchanges: 1 Starch, 1 Medium-Fat Meat

Ingredients:
1 1/2 tablespoons all-purpose flour
1 1/2 cups skim milk, divided
1 1/2 tablespoons reduced-calorie margarine
1/2 teaspoon salt
3/4 cup (3 ounces) shredded low-fat process American cheese
2 cups cooked macaroni (cooked without salt or fat)
Vegetable cooking spray
1/4 cup soft breadcrumps

Steps in Preparation:
1. Combine flour and 1/4 cup milk in a saucepan; stir until smooth. Add remaining 1 1/4 cups milk and margarine; stir well. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and add salt.
2. Add cheese, and cook over low heat, stirring constantly, until cheese melts. Remove from heat.
3. Alternate layers of macaroni and cheese sauce in a 1-quart cassarole coated with cooking spray; top with breadcrumps. Bake at 375 degrees until mixture is bubbly and lightly browned.

Yield: 6 servings

Enjoy!  ;-)


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Meatloaf

A Wednesday Recipe - Meatloaf

Another great recipe from Deborah Vogts at Country at Heart - it looked too much like a "Homeplace" recipe to pass it up - Thanks Deborah! Be sure to see her new Book out shortly, Seeds of Summer, as well as Snow Melts in Spring... a favorite of mine!

Here's a good old-fashioned recipe for Sunday Meatloaf.

2 eggs
3/4 cups milk
1 1/2 cups crushed saltine crackers
1/4 cup chopped onion
2 tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
1/4 cup catsup
1 tablespoon mustard
3 tablespoons brown sugar
1 teaspoon liquid smoke

Preheat oven to 350 degrees. In large bowl, combine eggs and milk. Stir into egg mixture crackers, onion, parsley, salt and pepper. Add ground beef, catsup, mustard, brown sugar and liquid smoke. Mix well. Spoon mixture into greased loaf pan. Bake covered for 45 minutes. Pour 1/2 cup catsup over meatloaf and bake uncovered for another 10 minutes. Serve warm. Good with scalloped potatoes and green beans. YES, it is great that way!


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Burnt Sugar Cake

Homeplace Burnt Sugar Cake

Burn 1/2 cup sugar in small pan until liquidized, then add 1/4 cup boiling water, stirring well. Set it aside to cool.

Cream together 1 1/2 cups white sugar and 1/2 cup butter. Then add 3 egg yolks, 1 cup cold water, 2 cups of floor and beat the batter for 5 minutes. Next add egg whites, well beaten, and 1/2 cup floor to which has been added 2 teaspoons baking powder, 1 teaspoon vanilla and the burnt sugar.

Bake in layers in moderate oven (375 degrees).

ICING

Make the icing in the pan in which the sugar was burned, using 1 cup sugar, 1/2 cup cream, 2 tablespoons butter and cook until it forms a soft ball in cold water. Remove from fire and beat until it begins to thicken. Flavor with vanilla and spread between layers and on top of cake.

Ethen Percht recipe thanks to Susan Peterson at "Long Lost Relatives.net"


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Orange Salad

A Wednesday Recipe - Orange Salad

Homeplace Orange Salad

Simple, but one of my favorites. Since I don't "cook" often, I need the recipe!

2 pkgs. Orange flavored gelatin
2 C. boiling liquid (water) or orange juice or fruit liquid
1 pt. orange sherbet
1 (11 oz) can mandarin oranges /or/pineapple

Dissolve gelatin in boiling water; immediately add orange sherbet and stir until melted. Add oranges; pour into 1 1/2 qt. ring mold. Chill until firm.


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Lemon Orange Cake

Lemon Orange Cake

A big thanks to Deborah Vogts and her daughter for this recipe!

 

1 cup butter or margarine, softened
1/4 cup shortening
2 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

FROSTING:
1/2 cup butter or margarine, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1-2 tablespoons grated orange peel
1-2 tablespoons grated lemon peel
1 teaspoon lemon extract
5 1/2 - 6 cups confectioners' sugar

In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into three greased and floured cake pans. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, beat butter in a mixing bowl until fluffy. Add the next five ingredients and mix well. Gradually add confectioners' sugar; beat until frosting has desired spreading consistency. Spread between layers and over the top and sides of cake. Makes 10-12 servings.

"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Deviled Eggs

A Wednesday Recipe - Deviled Eggs

The Homeplace Deviled Eggs

6 Hard-Boiled Eggs
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1 teaspoon vinegar (optional-to taste)
Paprika (optional)

Halve hard-boiled eggs lengthwise and remove yolks. Set whites aside. Place yokes in a bowl; mash with a fork. Add mayonnaise, mustard and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. If desired, garnish with paprika.


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

A Wednesday Recipe - Banana Bread

A Wednesday Recipe - Banana Bread

Back to the Homeplace begins in the first chapter with a family dinner. It ends with plans for a Homeplace Country Inn. Recipes play an important role in the family life we are sharing. Starting today, a blog post "A Wednesday Recipe" will be added here - sharing recipes from our family, and perhaps adding a few you want to recommend, as well. This will be ordinary farm food, not gourmet food recipes.

We are going to start with our family Banana Bread recipe. I've actually made this one, myself. It was awful, because my wife was out of town, and I used baking soda instead of baking powder. I helped her make it recently, and it was fine - with her calling the shots!

The Homeplace Banana Bread

3 1/2 cup flour
2 teaspoons baking soda
4 teaspoons cream of tartar
2 cups banana pulp
1 teaspoon salt
2/3 cup shortening
1 1/3 cup sugar
4 eggs, well beaten

Sift flour, soda, tarter and salt. Cream shortening well & beat in sugar. Add eggs, mixing well. Mash ripe bananas, as soon as peeled with a silver fork - 3 to 4 ripe bananas yield 1 cup. Add flour alternately with banana - mixing well after each addition. Turn into greasing loaf pans & bake in moderate oven (350 degrees F) one hour or until done. Yields 2 loaves.

Yum!



Comments welcomed. Note that you have a recipe you think I should include, as well; we can exchange by email.


"May each of us have a Homeplace to hold onto, if only in our minds."

Bill ;-)

William Leverne Smith
http://eduscapes.com/v2a/william_leverne_smith.html
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