Mama Sue’s Southern Kitchen https://youtu.be/cJAA7joXuBM
Latnie Kesee, Farmerville Middle 1/2 cup shortening1 cup hot water1/2 tsp salt1 egg yolk, beatenFlour Mix shortening and hot water; stir until shortening melts. Add salt and beaten egg yolk. Add enough flour to make a stiff dough. Roll out and cut into squares or strips. Drop into boiling broth. You can use oil in … Continue reading Never Fail Dumplings
Leola G. Jones, BHS 1 1/2 cup flour1/2 tsp salt3 heaping tsp double baking powder2/3 milk Drop in broth. Cook. Simmer 20 minutes. Go, go and eat it all with a big smile.
Alvorina Ford, Lillie School Crisco® for shallow frying2 cups Duncan Hines® buttermilk pancake mix1/4 cup sugar1 cup milk1 eggCinnamon and sugar or confectioners sugar Melt enough Crisco® in skillet to make a 1 inch deep layer; heat to 365°. Meanwhile, combine pancake mix and sugar. Add milk and eggs; stir just until pancake mix is … Continue reading Sugar Doughnuts
Kathryn Nutt, Lillie School 1 egg1/2 cup milk1 Tbsp melted Crisco®1 1/2 cup cooked whole kernel corn1 cup sifted flour1 Tbsp four1 Tbsp sugar1 Tbsp baking powder1/2 tsp saltCrisco® for deep-frying Beat egg with milk; then stir in 1 tablespoon melted Crisco® and the corn. Add combined dry ingredients and stir just until mixed. Drop … Continue reading Corn Fritters
Robbie M. Alford, Central Office 1/2 cup brown sugar1/4 cup sugar1 tsp cinnamonChopped nuts3 cans biscuits1/4 cup margarine, melted Dip each biscuit in melted margarine and roll in mixture of first 4 ingredients. Stand sideways in Bundt pan. Bake 30 minutes at 375°F. Set about 1 minute before turning out on plate to serve. Serve … Continue reading Coffee Ring
Helen Matthews, Linville High School 1/2 cup starter1 cup milk2 1/2 cup flour divided3/4 tsp salt2 tsp sugar1 tsp baking powder1 tsp sodaAbout 1/2 cup salad oil Mix starter, milk and 1 cup flour in a large bowl for 8 to 12 hours before you plan to serve biscuits. Cover bowl and keep at room … Continue reading Sourdough Biscuits
Lennie Smith, Lillie School 1 package refrigerator biscuits2 Tbsp melted butter2 Tbsp instant minced onion Arrange biscuits on ungreased sheet. Press center of each biscuit with a teaspoon to make a depression. Fill with a mixture of onion and melted butter. Bake 8 to 10 minutes at 450°.
Helen Matthews, Linville High 2 Tbsp shortening2 cup self-rising flour1 cup buttermilk Cut shortening into flour; add milk. Pinch off pieces of dough slightly larger than a golf ball. Form each into a smooth ball. Place on a greased sheet and press to flatten. Bake at 450° for 12 to 15 minutes. Makes 15.
Mattye Guice, RBES 5 cups flour1 cup shortening1 1/2 tsp salt5 tsp baking powder1/2 tsp baking soda3 Tbsp sugar Dissolve 1 package dry yeast in 5 tablespoons warm water and add 2 cups buttermilk. Add to dry ingredients.. Form into biscuit and bake at 400° till brown. Dough will keep in refrigerator 2 or 3 … Continue reading Angel Biscuit