Categories: Breads, Texas
Servings: 48

2 1/2 c Yellow Corn Meal 1 tb Baking Powder
1 ts Soda 1 Egg, beaten
1 ts Salt 2 c Buttermilk
2 tb Granulated Sugar 1 1/2 c Cooking Oil (about)
2 tb All-Purpose Flour

Mix all dry ingredients; beat milk and egg together and combine with dry
ingredients; batter should hold its shape when picked up in spoon. If it is
too soft, add more cornmeal. Drop by molded Tablespoon into 350″F stout and
cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil
to heat a few seconds after removing a batch. Tasty freshly cooked and
hot; but, leftover hush puppies freeze well. When ready to serve frozen
hush puppies, place on oven rack in preheated 250″F until very hot and
crisp. Makes about 48 hush puppies 2″ round. Hints on frying: Using a small
diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with
oil 1 1/2 inches deep and heated to 350″F will cook three hush puppies in
about 2 1/2 minutes. When batter consistency is right and oil is at
350″F, hush puppies will become firm, round shapes nearly as soon as they
enter the hot oil. If they are cooked in oil that is too hot, they will not
cook in the center. Serving suggestions: Especially excellent served with fried
catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:
Texas Recipes from Texas Places v1

Categories: Breads
Servings: 4

3 1/2 c Water 2 tb Salt
1/2 c Margarine 4 Eggs
1/2 c Honey 1/2 c Wheat germ
5 1/2 c White flour 1/2 c Cornmeal
4 c Rolled oats 4 1/2 c Wheat flour
4 pk Yeast

Heat water, margarine, and honey to 120f (48c). Add white flour, oats,
yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining
ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on
floured board til smooth & not sticky. Place in greased bowl, turn over,
cover, and let rise 45 minutes til doubled. Punch down, cut into even
parts, roll out evenly to 3/8″ thickness. Roll like a jelly roll, pinch
down ends, fold ends under, & place in greased pans. Cover and let rise 1
hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve.
Makes 4 large loaves.

Categories: Breads, Fruits
Servings: 14

4 3/4 c Flour – all purpose 3 tb Margarine
1 c Brown sugar -firm packed 2 Eggs
1/2 ts Salt 1/4 c Margarine – melted
2 pk Yeast 1 c Apricots, chopped dried
1/2 c Milk 1/2 c Almonds, slivered
1/2 c Water

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top.
Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;
sprinkle with remaining brown sugar, apricots and almonds. Roll each up
from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in
side of each slice, 2/3 the way through. Fan sections; set on greased
baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20
minutes.
Cool. Glaze if desired.

Categories: Breads, Cajun
Servings: 2

2 tb Chicken stout 1 ts Black pepper
1/2 lb Chicken gizzards 2 ts Paprika
1/4 lb Ground pork 1 ts Dry mustard
1 Bay leaves 1 ts Cumin
1 Yellow onions 1/2 ts Thyme
1 1/2 Celery stalks 1/2 ts Oregano
1/2 Bell peppers, green 2 tb Butter
1 Garlic cloves 2 c Pork stock
1 ts Tabasco sauce 1/2 lb Chicken livers
1 ts Salt 1 c Rice

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place stout, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water and stir until any mixture sticking
to the pan bottom comes loose; cook about 8 minutes over high heat,
stirring once. Then stir in the chicken livers and cook about 2 minutes.
Add the rice and stir thoroughly; cover pan and turn heat to very low; cook
about 5 minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve
immediately

Categories: Breads
Servings: 10

2 c Boiling water 2 Eggs
1 c Raisins 2 ts Vanilla
2 ts Baking soda 4 c Flour
1 c Oleo (2 sticks) 3/4 c Chopped nuts
2 c Sugar

Boil 2 cups water, add 1 c. raisins and 2 t. baking soda. Let cool. In a
large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t. vanilla.
Alternately add 4 c. flour and butter mixture to the raisin mixture. Add
nuts. Bake at 325* for l hour in greased loaf pans. Makes two loaves.
Fantastic with butter or sprinkled with powdered sugar.

Categories: Breads, Main dish
Servings: 10

1/2 c Rye meal or Plain flour 1/2 ts Salt
1/2 c Corn Meal 3/8 c Molasses
1/2 c Coarse whole wheat flour 1 c Sour milk
1 ts Baking Soda 1/2 c Seedless Raisins

Mix dry ingredients and stir in molasses and sour milk. (To make sour
milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and
place rings of waxed paper in bottoms. Divide batter evenly between the
two cans, and cover with aluminum foil. Place in covered kettle of boiling
water, bring water half way up sides of cans, and boil for two hours. When
ready to serve, unmold by running knife around inside of can and shaking
out onto plate. Cut thinly and serve with Boston Baked Beans.

Categories: Breads, Fruits
Servings: 12

2 c Bisquick 1/4 c Milk
1/4 c Sugar Egg
1 ts Cinnamon 2 tb Cooking oil
1/2 c Applesauce

—-TOPPING—-
1/4 c Sugar 2 tb Butter or margarine, melted
1/4 ts Cinnamon

Preheat oven to 350 deg F.
Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce,
milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin
pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans.
Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter,
then in sugar-cinnamon.
Makes 12.

Categories: Cheese, Breads
Servings: 6

8 oz Cheddar; Md, Grated 3/4 ts Salt
3/4 c Dairy Sour Cream 1 1/2 ts Thyme
3 Egg Yolks, Lg, Beaten 1/2 ts Mustard; Dry
2 tb Unbleached Flour; PLUS 2 tb Butter
1 ts Unbleached Flour

Set out a heavy skillet. Place the grated Cheddar Cheese in a bowl and add
the sour cream and egg yolks, mixing well after each addition. Add the
flour salt thyme and dry mustard, which have been mixed well in a separate
bowl or cup. Melt the butter in the skillet over low heat and drop the
batter by tsp into the skillet. Cook over medium heat until lightly
browned on the bottom. Loosen the edges with a spatula, turn and lightly
brown the other side. Serve at once with bacon or pork sausage. Makes
about 2 dozen 3-inch cakes.

Categories: Cajun, Breads
Servings: 30

1 c Cornmeal 1/4 ts White pepper
1/2 c All-purpose flour 1/8 ts Dried oregano leaves
1/2 c Corn flour 1/4 c Vy fine chopped green onions
1 tb Baking powder 1 1/2 ts Minced garlic
3/4 ts Ground cayenne pepper 2 Eggs, beaten
1/2 ts Salt 1 c Milk
1/2 ts Black pepper 2 tb Pork lard
1/2 ts Dried thyme leaves Vegetable for deep frying

NOTE: Corn flour is available at health food stores. Combine all the dry
ingredients in a large bowl, breaking up any lumps. Stir in the green
onions and garlic. Add the eggs and blend well.
In a small saucepan bring the milk and lard (or other stout) to a boil;
remove from heat and add to flour mixture, half at a time, stirring well
after each addition. Refrigerate 1 hour.
In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop
the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until
dark golden brown on each side and cooked through, about 1 minute per side.
Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme’s
“Louisiana Kitchen”

Categories: Cajun, Breads
Servings: 12

3/4 c Hot water 3/4 c Sugar
1/2 c Molasses 3 tb Baking powder
1/4 c Milk 1 ts Baking soda
2 c Whole wheat flour 1 ts Salt
1 c All-purpose flour 1 1/2 c Chopped dry roasted pecans

In a medium-size bowl combine the hot water and molasses, stirring until
well blended. Stir in the milk until blended.
In a large bowl sift together the flours, sugar, baking powder, baking
soda and salt.
With a rubber spatula, fold the liquid mixture and the pecans into the
dry ingredients just until flour is thoroughly incorporated; do not over
mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45
minutes to about 1 hour. Remove from pan immediately and serve while hot.
From Paul Prudhomme’s Louisiana Kitchen