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Appalachian Recipes
Grandma's Biscuit and Pancake Mix
Grandpa's Favorite Fine Yellow Corn Meal
Breakfast Cereal
1 Cup 10 Grain Cereal
3 Cups Water
salt to taste (optional)
Bring water to boil. Add 10 Grain Cereal. Cover and simmer over low heat for 20 minutes or until it is the consistency of thick porridge, stirring often. Serve with sugar, cream, syrup, fresh or dried fruit, etc.
Cereal Muffins
1 Cup 10 Grain Cereal
1 Cup raisins
1 Cup buttermilk
1 Cup flour(whole wheat is best)
1 egg(well beaten)
½ tsp. Baking soda
1 tsp. Salt
2 tsp. Ground ginger
½ Cup vegetable oil
½ tsp. Cinnamon
½ Cup brown sugar
1 tsp. Baking powder
Preheat oven to 400*F. Put 10 Grain Cereal into a bowl. Pour the buttermilk over it. Add salt, oil, brown sugar and raisins. Mix well and let is rest for 30-60 minutes. Add the well-beaten egg to the oil and grain mixture. Sift the flour, baking powder, baking soda, ginger and cinnamon into the cereal mixture. Stir just enough to dampen all of the flour, adding a bit more milk if needed. Spoon into greased muffin tins...it will make a dozen fat ones them hot. The cereal has hard crunchy bits in it, but the texture of the muffins is as light as a feather.
Mountain Spice Cake
1 Cup 10 Grain Cereal
2 eggs
1 ¼ Cup boiling water
1 1/3 Cup sifted all purpose flour
½ Cup shortening
1 tsp. Cinnamon
1 Cup white sugar
1 tsp. Nutmeg
1 Cup brown sugar
½ tsp. Salt
1 tsp. Vanilla
1 tsp. Baking soda
Preheat oven to 350*F. Gradually stir 10 Grain Cereal into boiling water; turn off heat and let it stand for 20 minutes. Cream shortening in a mixer. Gradually add both sugars. Add vanilla and eggs. Sift together dry ingredients and add alternately with the cereal mixture, beating well after each addition. Bake in a greased 9 x 13 x 2 inch pan for 35 minutes or until done. This cake is moist and keeps well. A recipe for broiled topping, which can be used on any of your favorite cakes, is listed below.
Broiled Cake Topping
1/3 Cup butter or margarine
½ cup wheat flakes
2/3 cup brown sugar
¼ cup evaporated milk or cream
1 cup flaked coconut
1 tsp. Vanilla
½ cup chopped nuts
Combine ingredients thoroughly. Spread on hot cake and place under the broiler until slightly brown.
10 Grain Slow Cooker Cereal
1 Cup 10 Grain Cereal
1 tsp. Cinnamon
½ cup fruit mixed fruit
1 tsp. Vanilla
4 ½ cups water
¼ cup brown sugar
2 Tbsp. Butter
Spray the inside of the slow cooker with nonstick cooking spray. Combine all ingredients in slow cooker and mix well. Stir in water and vanilla. Cover slow cooker and cook 6 to 8 hours on LOW. Stir the cereal before serving. Serves 4
Caramel Baked Apple
1/3 Cup Raisins
3 Tbsp Butter
1/3 Cup Chopped Nuts
1/3 Cup Brown Sugar
1/4 Tsp Cinnamon
One apple for each Apple Baker. Heat oven to 325*F. Mix the ingredients as listed and place half in the cored apple. Butter the Apple Baker and place the apple in it. Sprinkle remaining ingredients on top. Bake in conventional oven 25 minutes, or until done. Or microwave for 5 minutes.
Sweet Dumpling Stuff Squash
1 Cup Cubed Bread
milk or cream to moisten
pepper & sea salt to taste
olive oil
1 clove garlic, crushed
1 egg beaten
Cut squash at the bottom third leaving the top with the stem intact. Remove seeds and strings. Cut hole in the bottom third and place in the buttered Apple Baker. Set aside. Mix all remaining ingredients, and add enough milk or cream to moisten. You may also add dried cranberries and chopped pecans. Spoon dressing mix in Apple Baker. Drizzle enough olive oil on top to please you. Cover with the top stemmed portion of the squash and again, drizzle with olive oil. Bake at 350*F for 45 minutes. Serve hot, scooping out the dressing and the squash as you go.
Baked Tomato
Cut a large garden fresh tomato in half. Make a slit at the bottom to place tomato on the stem of a buttered Apple Baker. Drizzle top with olive oil. Liberally add breadcrumbs and your favorite spices. Sprinkle with sea salt and pepper. Cover all this with a generous grating of Parmigiano-Reggiano. Drizzle again with olive oil and place in the oven. Bake at 345*F for 20 minutes. Makes a perfect combination with salmon!
Cornbread Sticks or Muffins
1 egg (beaten well)
1 cup buttermilk (or milk)
2 Tbsp. Vegetable oil
1 ½ cup buttermilk mix
Blend first three ingredients in a medium bowl. Add Buttermilk Mix and stir until all lumps are gone. Pour into a well greased medium iron skillet, muffin tins or corn stick pan. Bake 450*F for 20-25 minutes or until golden brown.
Onion Rings
1 Cup Crispy Mountain Batter Mix
3/4 Cup of cold water
Large onions (you can also use zucchini,eggplant, cauliflower or green peppers)
Cut large onions into 1/4" slices. Separate onions into rings. Combine Crispy Mountain Batter Mix with water. Mix batter until smooth. Dip onion rings into batter, and drop into hot shortening (370 ° F), turning immediately and often until golden brown (approx. 2-1/2 min.). Remove from hot shortening, drain on paper towels.
Baked Fish
1/4 Cup dry Crispy Mountain Batter Mix
Paper or plastic bag
1 lb. of fresh or thawed fish
Margarine
Moisten fish in water. Pour Crispy Mountain Batter Mix into bag and drop fish into bag, shaking bag to coat fish evenly. Melt enough margarine to cover bottom of a shallow pan. Arrange fish in a single layer, turning once to coat both sides with margarine. Bake in a 350 ° F oven 15-20 minutes or until done.
Fried Green Tomatoes (Southern Style)
1 Cup Crispy Mountain Batter Mix
½ cup milk or buttermilk
2 or 3 green tomatoes
Slice tomatoes into ½” thick slices. Dip into milk or buttermilk and completely coat with Crispy Mountain Batter Mix. Fry in vegetable oil in hot skillet until well browned, turning once. Serve immediately with sour cream.
Oven Baked “Fried” Chicken
½ cup Crispy Mountain Batter Mix
Whole Chicken cut into pieces or boneless chicken breast can be substituted
2 tbsp. Butter
Whole milk or buttermilk
Pour Crispy Mountain Batter Mix into paper or plastic bag. Dip chicken pieces into milk or buttermilk and drop into bag, shaking until completely coated. Melt butter and cover bottom of a shallow baking pan. Arrange chicken in a single layer on pan. Bake at 400*F for 25 minutes. Turn chicken over and bake an additional 35 minutes or until cooked through and tender.
Easy Fruit Cobbler
½ cup melted butter
½ cup milk
2 cups Funnel Cake mix
¾ cup water
1 can prepared pie filling (cherry, peach, apple, etc.)
9” glass baking dish
Melt butter and pour into the bottom of baking dish. Mix milk, water and Funnel Cake mix into a smooth batter. Pour batter into melted butter in dish. In the center of this poured mixture, add 1 can of your favorite pie filling. Bake at 350*F for 30 minutes. Top with whipped cream or ice cream.
Waffle Delight
4 parts Funnel Cake Mix
3 parts cold water
Stir until smooth and pour into a hot, well greased waffle iron. Serve with your favorite syrup.
Funnel Cakes
2 cups Funnel Cake Mix
1 cup water
vegetable oil
powdered sugar
large skillet
8 oz. Funnel
2 Spatulas
Add 2 cups water to 4 cups Funnel Cake Mix and stir until smooth. Heat oil in a deep skillet to 350 ° F. Pour batter into a funnel, holding a finger under funnel until ready to pour. Holding funnel about 2 inches from hot oil, let batter pour out, shaking funnel gently and moving in a slow circular motion. A lattice design is a popular method of forming a funnel cake. Brown evenly 45 seconds on the first side, and 30 seconds on the second side. Remove funnel cake with 2 spatulas and drain on paper towels. Sprinkle with powdered sugar or top with your favorite fruit or canned pie filling.
Pennsylvania Dutch Fried Pies
Firm peaches or apples cut into wedges
4 parts Funnel Cake Mix
3 parts cold water
sugar/cinnamon mixture
vegetable oil (1'' deep)
Dip fruit wedges into thick batter. Release into 350*F hot vegetable oil, browning evenly. Remove, drain and roll into sugar/cinnamon mixture.
Grandma's Biscuit and Pancake Mix
Easy Biscuits
2 Cups Grandma's Biscuits and Pancake Mix
½ cup water
Preheat oven to 450*F. Combine Grandma's Biscuit and Pancake Mix with water. Mix with fork until well blended. Turn out on a floured board and knead 5 times. Roll to desired thickness and cut with floured cutter. Bake on a shiny cookie sheet for 12 minutes. Tip: For perfect biscuits, use a sharp cutter, cut with a straight up and down motion, and place biscuits close together on cookie sheet. Makes 9 biscuits.
Grandma's Buttermilk Chess Pie
1 1/2 cup sugar
1 cup buttermilk
3/4 cup Nora Mill Grandmas Biscuit Mix
1/3 cup melted butter or margarine
1 tsp. vanilla
3 eggs
Preheat oven to 350° F. Beat all ingredients together until smooth. Pour into greased 10-inch pie plate. Bake for about 30 minutes or until toothpick inserted into center comes out clean. Cool completely before serving.
Pineapple Upside Down Cake
1 cup Grandma's Biscuit and Pancake Mix
½ Cup brown sugar
1 20 oz. Can pineapple sliced or chunks
½ cup sugar
Open pineapple and drain the juice into a medium sized bowl. Spread the pineapple evenly in a lightly greased pie plate. Sprinkle the brown sugar directly on the pineapple. Combine Grandma's Biscuit and Pancake Mix with sugar. Add mixture to the pineapple juice and mix well. Pour mixture into pie plate evenly. Bake at 350*F for 30-40 minutes or until golden and bubbly. Let stand for 5 minutes. Serve individual pieces turned upside down on a plate.
Aunt Lizzie's Pancakes
2 cups Grandma's Biscuit and Pancake Mix
2 Tbsp. Butter (melted)
1 cup buttermilk 2 eggs
2 tsp. Vanilla (optional)
Beat eggs until well mixed. Add buttermilk, melted butter, and vanilla, if desired. Stir in Grandma's Biscuit and Pancake Mix until dry ingredients are just moistened – leave the batter a little lumpy. Bake on a greased griddle, hot enough to make a drop of water dance on the surface before evaporating. Turn just once when pancakes begin to lose their gloss and bubbles begin to burst. Makes 10 4 inch pancakes.
Garlic Cheese Drop Biscuits
2 cups Grandma's Biscuit and Pancake Mix
¼ cup butter (melted)
2/3 cup milk
½ tsp. Garlic powder
½ cup shredded cheddar cheese
½ tsp. Italian seasoning
Preheat oven to 450*F. Combine Grandma's Biscuit and Pancake Mix, milk, and cheddar cheese. Mix well. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Combine butter, garlic powder and Italian seasoning. Brush over warm biscuits before removing them from cookie sheet. Serve warm. Wonderful with soups, stews, and pasta dishes.
Sweet Muffins
1 egg
½ cup water
1 ½ cup Grandma's Biscuit & Pancake Mix
2 tsp. Sugar
Combine egg with cup water and blend well. Pour into Grandma's Biscuit & Pancake Mix and sugar and stir only until moistened. Spoon into well greased or paper lined muffin tins. Bake in a preheated 450 ° F oven for 10 minutes. Hint: You can add blueberries, raisins, jelly, cinnamon, etc. to this basic recipe. Makes 8 muffins.
Grandpa's Favorite Fine Yellow Corn Meal
Grandpa's Favorite Pancakes
2 cups Grandpa's Favorite Pancake Mix
1 ½ cups water
Stir water and Grandpa's Favorite Pancake Mix together just until moistened – the batter should be lumpy. Bake on hot, greased griddle, hot enough to make a drop of water dance on the surface before evaporating. Turn just once when pancakes began to lose their gloss and bubbles begin to burst. Serve hot with warm syrup. Makes 12-15 pancakes.
Muffins
2 cups Grandpa's Favorite Mix
2 eggs
1 cup buttermilk or milk
4 tbsp. Melted butter or margarine
Preheat oven to 375*F and grease muffin tins. Beat eggs and add buttermilk or milk. Stir in melted butter or margarine. Combine Grandpa's Favorite with the liquid ingredients. Do not over mix – batter will be lumpy. Fill muffin cups no more than 2/3 full and bake 20 minutes. Muffins should be firm and pulling away from sides of pan when done. Makes 12 muffins.
Waffles
2 Cups Grandpa's Favorite Pancake Mix
1 ½ cups water
Mix Grandpa's Favorite Pancake Mix and water just until moist, then follow instructions for your waffle iron, baking until crisp. Makes 5 large waffles.
Pancakes
1 ½ Cups water
2 Cups Mountain Morning Mix
Stir water and Mountain Morning Mix together just until moistened – the batter should be lumpy. Bake on hot, greased griddle, hot enough to make a drop of water dance on the surface before evaporating. Turn just once when pancakes begin to lose their gloss and bubbles begin to burst. This recipe can also be used for waffles.
Muffins
2 eggs
1 cup buttermilk or milk
½ stick butter (4 tbsp.) melted
2 cups Mountain Morning Mix
Preheat the oven to 450*F and grease muffin tins. Beat eggs and add buttermilk. Stir in melted butter. Combine Mountain Morning Mix with the liquid ingredients. Do no over mix – batter should be lumpy. Fill muffin cups no more than 2/3 full and bake for 20 minutes. Muffins should be firm and pulling away from sides of pan when done.
Pioneer's Porridge
1 cup Pioneer's Porridge
3 cups water
1 tsp. Salt
In a heavy saucepan, bring water and salt to a rapid boil. Slowly add porridge and return to a boil. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring often. Turn off heat and let stand for a few minutes before serving. Serve with butter, white or brown sugar, honey, mashed or chopped fruit, raisins, nuts, cream, etc. - just like you would serve oatmeal.
Spoonbread
1 cup Spoonbread mix
1 ¼ cup water
Preheat oven to 450*F. Combine Spoonbread Mix and approximately ½ cup of the water, stirring thoroughly. Add remaining water in three stages, stirring after each addition. Fill greased one quart casserole dish 2/3 full. Bake for 30 minutes or until golden brown. Serve directly from the baking dish with plenty of butter. Tip: Refrigerate leftover spoonbread and it becomes an excellent complement to a breakfast of ham and eggs. Simply slice and brown in a skillet with a touch of butter.
Pancakes
1 ½ cup water
2 cups Whole Wheat Mix
Mix ingredients just until moistened...batter should be a little lumpy. Bake on hot greased griddle, hot enough to make a drop of water dance before evaporating. Turn just once when pancakes begin to lose their gloss and bubbles start to burst. Makes twelve 5'' pancakes.
Waffles
1 ½ Cup Water
2 cups Whole Wheat Mix
Mix ingredients just until moistened...batter should be a little lumpy. Follow instructions for your waffle iron, baking until crisp. Makes 5 large waffles.
Muffins
2 eggs slightly beaten
1 cup milk or buttermilk
4 tbsp. Melted butter
2 cups Whole Wheat
¾ cup fruit (optional)
Mix first three ingredients in medium bowl. Add dry mix and mix just until blended. Fill greased muffin tins 2/3 full and bake at 375* for 15-20 minutes until done.