Avistine Kendrix, F.H.S. 1 (12 oz) package penuche fudge mix1/2 lb caramels (about 28)1/4 cup milk1 1/2 cup chopped pecans Prepare fudge mix according to package directions; cool. Roll into four rolls about 1 inch in diameter. Melt caramels with milk; spread rolls with caramel mixture; roll in pecans. Chill. Cut chilled rolls in 1/2 … Continue reading Pecan Roll
Kathryn Nutt, Lillie School 6 cup sifted flour2 1/2 Tbsp baking powder1 1/2 Tbsp ginger3/4 cup sugar1 1/2 cup molasses2 cup shortening1 tsp baking soda2 tsp salt1 Tbsp cinnamon6 eggs, beatenYams, cooked and mashed Sift flour, baking soda, balding powder, salt, ginger, cinnamon, and sugar. Combine remaining ingredients. Mix thoroughly. Pour batter evenly into 2 … Continue reading Louisiana Gingerbread
Celebrating Appalachia https://youtu.be/WRfdmvaJ_20
Mary Morgan, F.H.S. 3 cups flour1 cup butter1/2 cup white sugar1 1/2 cup brown sugar6 eggs1 cup whiskey1 pint pecans1 cup raisins1 package dates1 tsp nutmeg1 tsp baking powder1/2 tsp soda1 cup cherries Cream butter and sugar until soft and smooth. Add eggs, one at a time, beating well. Add flour, baking powder, soda, and … Continue reading Nut Loaf
Peggy Ginn, F.H.S. 2/3 cup Crisco2 cup flour1 tsp salt1/4 cup water Mix flour and salt in a bowl. Cut Crisco® into flour with a pastry blender, until the pieces are like the size of peas. Roll out and make two crusts. Bake in hot oven (425°) for 12 to 15 minutes.
Latnie Kesee, F.M.S., Mary Morgan, F.H.S. 3 cup flour1 cup shortening1 egg6 Tbsp water1 tsp vinegar1 dash of salt Put flour and shortening in bowl. Mix water in beaten egg and vinegar together. Add salt and mix all together well. Add a little more water if needed. Makes 2 crusts.
Helen Matthews, Linville High School 2 cup plain meal3/4 tsp salt1/2 tsp soda2 tsp baking powder1 tsp sugar1/4 cup bacon drippings or melted shortening1 1/2 cup buttermilk Heat oven to 450°. Measure meal into mixing bowl; add remaining ingredients and stir until smooth. Pour batter into hot greased pan. Bake 20 - 25 minutes until … Continue reading Country Corn Bread
Helen Matthews, Linville High School 1 cup self-rising corn meal2 eggs, slightly beaten1/2 cup cooking oil1/2 cup cream style corn1 cup sour cream Preheat oven to 450°. Mix first 4 ingredients. Fold in sour cream and mix well. Pour into preheated skillet and bake until brown.
Helen Matthews, Linville High School 3/4 cup plain meal1 cup flour1/3 cup sugar3/4 tsp salt3 tsp baking powder1 egg, well beaten1 cup milk2 Tbsp bacon drippings of fat, melted Mix and sift dry ingredients. Add milk, egg, and fat. Bake in shallow buttered pan for 20 minutes at 425°.
Norma Lowery, D.H.S. 1 3/4 cup flour2 tsp baking powder3 tsp sugar1/2 tsp salt3 egg yolks, beaten1/3 cup vegetable oil1 1/2 cup milk3 egg whites Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil; carefully fold in egg whites. Do not overmix. Pour 2/3 … Continue reading Waffles