All posts by PAHS_ac

Christmas Trees

Ingredients:

  • 1 cup shortening (oleo)
  • 3/4-cup sugar
  • 1 egg
  • 2 1/4 cups flour (sifted)
  • 1/8 tsp. Salt
  • 1/4 tsp. Baking powder
  • 1 Tbsp. almond or vanilla extract.
  • Can color with a few drops of color of your choice.

Cream  shortening, add sugar

Add unbeaten egg, sift dry ingredients add to mixture. Mix well, add flavoring and a few drops of color, and mix well.

Fill cookie press half-full, press on to ungreased cookie sheet.

Bake 10 to 12 min.  375 degrees

Buttermilk Cornbread

Ingredients:

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups buttermilk
  • 2 tablespoons shortening
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup egg, beaten slightly

Mix all ingredients, mix with stern large spoon till thick and lumpy.

Heat lightly greased 10” cast iron skillet. (Iron is best) Poor batter into skillet.

Bake about 20  min. 450 degrees oven till golden brown.

Cornbread

Buttermilk Cornbread_ Copyright©2009_ Rocki Haire
Buttermilk Cornbread_ Copyright©2009_ Rocki Haire

Ingredients:

  • 2 tsp. bacon drippings
  • 1 c. yellow corn meal
  • 1 c. flour
  • 1 tbsp. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 large egg
  • 1 c. Buttermilk
  • 1/4 c. vegetable shortening

Preparation:

Preheat oven to 425 degrees.

Grease an 8- or 9-inch iron skillet

or a heavy 8-inch square baking pan with the

bacon drippings.

Place in oven to heat while mixing batter.

Combine dry ingredients; sift together

into a large mixing bowl.

Add the egg, milk, and 1/4 cup shortening;

beat with a wooden spoon until smooth, about 1 minute.

Carefully pour batter into the hot pan;

bake for 25 to 30 minutes, until light golden brown on top.

Cut cornbread into wedges to serve.

Seven Day Sweet Pickles

Ingredients:

  • 7 lbs. cucumbers
  • water to cover
  • 1 quart vinegar
  • 8 cups sugar
  • 2 tablespoons salt
  • 2 tablespoons mixed pickling spices

Wash cucumbers and cover with boiling water. Allow to stand for 24 hours, then repeat this process daily using fresh boiling water until the fifth day. On morning number 5, slice cucumbers into 1/4 inch thick rings.

Prepare a vinegar brine:

In a non-reactive saucepan, boil vinegar, sugar, salt and spices. Pour over cucmbers. Allow to stand for 24 hours.

The next morning, drain brine. Bring brine to a boil; add cucumbers.

Pack in sterilized jars and seal while hot.

Process 10 minutes in boiling water bath.