Two of them are humorous and one is an in-depth recipe book by Joseph E. Dabney called "Smokehouse Ham, Spoon Bread and Scuppernong Wine." A celebration of foodlore handed down from Scotland, England, Ireland, Germany and the Cherokee Nation.
The second book called "Suck Your Stomach In and Put Some Color On!" by Shellie Rushing Tomlinson. "What Southern Mamas tell their daughters that the rest of y'all should know too." Her book has recipes as only southern women cook. Shellie also has a web site www.allthingssouthern.com and I recommend you check it out. She is so funny and witty. She almost reminds me of my very witty and talented friend in Olympia, WA, Lynda D. I keep telling Lynda she needs to write a book, after all journalism was her major in college and she is an excellent cook too.
And lastly, a book called "Being Dead Is No Excuse" The official Southern ladies guide to hosting the perfect funeral, by Gayden Metcalfe and Charlotte Hays. Very hands on guide for hosting a southern funeral with southern recipes included. My friends, Lillian and Lavona, two southern gals who are as charming and ladylike as you can get could certainly host anything and have it be a success.
One thing I have noticed about Southern cooks and Southern women is that they have a different way of cooking and doing things than the rest of the country. And I mean this in a highly respectful way.
My mom, Dorothy Hinz wasn't from the south (Nebraska to be exact) but that woman can cook ~ and pies and sweets are one of her specialities. I know I don't have to get permission to publish her recipes. Thanks, mom
Dorothy's Butterscotch Pie (very rich and delicious)
Mix together; 1/4 tsp. salt, 1/4 cup cornstarch and 1 cup brown sugar packed
3 egg yolks, slightly beaten
1 tsp. pure vanilla extract
3 Tbl. butter
2 cups scalded milk
1 (9-inch) pie shell
Meringue - see recipe below
Preheat oven to 350 degrees. To the mixture of salt, cornstarch and brown sugar, gradually add 2 cups scalded milk and cook over moderate heat until thickened and it boils about 2 minutes, remove from heat. Add a bit of the slightly beaten egg mixture to temper, then add the rest and cook 1 minute, stir constantly - add vanilla, butter and cool. Pour into prepared 9-inch pie shell and cover with meringue and bake until golden.
Mom's Never Fail Meringue
1 Tbl. cornstarch
6 Tbl. sugar
1/2 cup water
few grains salt
3 egg whites
Mix the first four ingredients in a saucepan and cook until the mixture is thick and clear. Let cool slightly while beating egg whites until frothy. Continue beating while slowly pouring cooked mixture into egg whites. Beat for five more minutes. Pile on top of your pie, being sure to seal the edges to crust. Both my mom and I like to add peaks with the meringue using a spoon, it really makes the finished pie look so very pretty~
Mom's French Cream Dessert (love, love, love this stuff)
1 lb. vanilla wafers
1 stick butter
2 eggs (because the eggs are not cooked, I would recommend using pasteurized eggs)
1 cup powdered sugar
1 cup chopped walnuts or pecans
1 cup heavy whipping cream
1 cup drained crushed pineapple
Put vanilla wafers in a zip lock bag and roll with a rolling pin. Use half to line bottom of an 8 x 8 pan. First layer; cream butter, add sugar and eggs, spread over wafers. Second layer; whip cream, fold in nuts and pineapple. Spread over first layer. Top with rest of vanilla wafer crumbs; leave in frig. for 24 hours covered.
Dorothy's Lemon Meringue Pie
1 1/2 cups sugar
3 Tbl. cornstarch
3 Tbl. all purpose flour
1 1/2 cups water
3 eggs
2 Tbl. butter
1 tsp. finely zested lemon peel
1/3 cup fresh lemon juice
1 (9-inch) baked pastry shell
Meringue for pie (see above recipe)
In a medium saucepan combine sugar, cornstarch, flour and dash of salt. Gradually stir in water. Cook and stir over med. high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to heat; bring to a gentle boil. Cook and stir 2 more minutes. Remove from heat. Stir in butter and lemon zest. Gradually stir in lemon juice, mixing well. Pour hot filling into baked pastry shell. Spread meringue over hot filling; seal to edge. Bake 350 for 12 - 15 minutes or until meringue is golden. Cool on a wire rack. Cover and chill to store.
Dorothy's Pumpkin Eggnog Pie - I guarantee you will love this!
1/2 cup packed brown sugar
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup commercial eggnog
3 eggs
1 can pumpkin
1 Tbl. cornstarch
1 (9-inch) unbaked pie shell
Preheat oven to 350. In large mixing bowl, combine all ingredients, mix well until blended. Pour into unbaked pie shell. Bake at 350 for 45 minutes or until knife inserted comes out clean. Serve with freshly whipped cream. Heavy whipping cream, add abut 4 Tbl. powdered sugar, a little pure vanilla extract and beat to almost stiff peaks. Note: a splash of rum or bourbon is nice in the whipped cream too.
Mom's Ranger Cookies - we have some friends and the husband can eat all of these at one sitting he loves them so much. When they used to visit us in Edmonds, WA and we took them to my parents my mom always sent them home to S. CA with a container of these cookies.
1 1/4 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. pure vanilla extract
2 cups rice crispies
3 1/2 oz. coconut
1 cup pitted chopped dates
Preheat oven to 375. Stir together dry ingredients. Beat butter, add sugars, vanilla and beat until fluffy, add dry ingredients. Add in and mix rice cereal, coconut and dates. Drop by spoonfuls onto ungreased cookie sheets and bake 8/10 minutes. Cool 1 minute on sheet and remove to wire rack.
Funeral Cake - Dorothy's (I guess this is a good cake to take to a funeral??)
2 cups all purpose flour
2 cups sugar
2 sticks butter
1 cup cold coffee
3 Tbl. cocoa
1/2 cup buttermilk
2 eggs
1/2 tsp. cinnamon
Pinch of salt
1 tsp. baking soda
1 tsp. pure vanilla extract
Preheat oven to 400 degrees. Mix flour and sugar in bowl. In saucepan bring butter, coffee and cocoa to a boil. Pour over sugar and flour and blend. Add rest of ingredients and beat until smooth. Pour into greased 9 x 13 pan and bake 20 to 25 minutes until done. Remove to cooling rack. Let cake cool for a bit, then turn cake out onto cooling rack. Poke small holes with a toothpick over cake (see frosting directions) and pour frosting over cake.
Frosting:
1 stick butter
3 Tbl. cocoa
6 Tbl. coffee
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 cup chopped pecans
1/2 cup coconut
Mix icing while cake is baking. Heat butter, cocoa and coffee until it boils. Add all other ingredients and stir until well mixed.
Dorothy's Sweet Dough (to make cinnamon or sticky buns)
Note: Regarding yeast cakes - I have read that for every cup of flour use 2 grams of active dry yeast or 1 gram of instant active dry yeast to replace the yeast cakes. I'm not sure they make yeast cakes any longer.
2 yeast cakes
1 Tbl. sugar
1 cup lukewarm water
3 eggs
1 cup milk (scalded)
1/3 cup soft shortening
1/2 cup sugar
2 tsp. salt
7 cups all purpose flour
Dissolve yeast, sugar and lukewarm water. Combine scalded milk, shortening, sugar, salt and beaten eggs. Add to yeast mixture. In a large mixing bowl sift the flour. Make a hole in center of flour and add the mixture. Beat until all flour is mixed in. Let rise 2 hours. Make into any shape roll you desire. Let rise until double. If making cinnamon rolls; roll out and add cinnamon mixture, roll into desired shape, place on pan and let double, bake as directed below.
Cinnamon mixture; 1/2 cup sugar and 2 tsp. cinnamon (can also add raisins)
For butterscotch rolls - Mix together 1/3 cup melted butter, 1/2 cup packed brown sugar, 1 Tbl. corn syrup or water, 1/2 cup pecan halves. Put on bottom of pan and top with rolls. Bake as directed below and when done baking invert pan immediately so gooey mixture is on top. These are my favorite. After you have shaped the rolls let rise and bake 15/20 minutes at 400 degrees.
Note: My mom, Dorothy Hinz is the queen of homemade baked goodies. We has something almost every night after dinner when I was growing up. My mom really excelled at baking.
Bon Appetit
"Blessed by the Lord God of Israel, for He has visited us
and accomplished redemption for His People.
Luke 1:68
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