The Hopeful Homesteader

The Hopeful Homesteader

Family Recipes

Saturday, November 12, 2011

Mama's Cornbread

2 cups of yellow corn meal
1 cup of self rising flour
1 cup of milk
1 egg
3 tablespoons shortening

Mix cornmeal, flour, egg and milk. Heat shortening in iron skillet until melted. Pour into batter and beat until well mixed. Light sprinkle dry cornmeal into hot skillet and then pour batter into skillet. Bake at 350 degrees until knife comes out clean.

Mama's Butter Cake

2 cups self rising flour
1 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
Bake at 350 degrees about 50 to 55 minutes or until cake springs back when lightly touched.

Mama's Homemade Chocolate Frosting

2 3/4 cups powdered sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons milk
1 teaspoon vanilla extract

In a medium bowl, sift together the sugar and cocoa, and set aside.  In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with milk. Add vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Mama's Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped pecans
1/2 cup whole pecans

Cook sugar, corn syrup, and water in a pot over low heat, stirring constantly, until sugar is completely dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring until it reaches the hard ball stage, (Or until it registers 260 degrees on candy thermometer).
Beat egg whites in a metal bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer especially in high humidity). Fold in chopped nuts.
Drop from buttered spoon onto waxed paper. Press one whole pecan onto the top of each spoonful. Let stand at room temperature until outside of candy is firm. Usually takes at least 12 hours to set up.

Mama's Biscuits

2 cups self rising flour
1/2 cup self rising flour (for shaping)
1/2 cup shortening
1 cup milk

Put flour in mixing bowl, create a hollow in flour add shortening. Mix flour, shortening and milk into thick dough with your hands. Pinch off palm full of dough and coat dough ball with flour and shape into biscuits. Place in greased pan and bake at 400 degrees about 20 minutes or until done.

Mama's Dressing

2 pans of Mama's Cornbread
1 small pan of Mama's biscuits (half the recipe)
2 large bell peppers chopped fine
1 bunch celery chopped fine
2 bunches of green onions chopped fine
2 large white onions chopped fine
3 boiled eggs chopped
turkey or chicken broth
1/2 ounce container of poultry seasoning
salt to taste
pepper to taste

Crumble cornbread and biscuits into roasting pan while still hot. Mix in chopped vegetables, eggs, poultry seasoning, salt and pepper. Mix in enough broth to make everything completely wet but not liquidy. Bake at 350 degrees until top is golden brown.

Thursday, November 10, 2011

Hershey Kiss Pull Apart Bread


Canned biscuits
Hershey kisses

Freeze the kisses. Mix the sugar and cinnamon together. Coat your hands lightly with butter. Wrap the kiss into 1/2 of a biscuit and roll into a ball. Coat the ball with the cinnamon and sugar. Place in pan as tightly as you can. Make sure each roll touches the next so that they bake together on the edges.

Bake at 375 til the biscuits are done.

Turn out onto a plate or platter so that the bottom of the bread is facing up. The butter, cinnamon and sugar make a nice glaze that oozes down onto everything.

When its done you just pull off one (or as many as ya want) of the rolls and enjoy. Best eaten while the kisses are still good and warm.