SOUTHERN COUNTRY COOKING RECIPES. COOKING RECIPES

SOUTHERN COUNTRY COOKING RECIPES. COOKING DC. BAKING COOKING UTENSILS

Southern Country Cooking Recipes


southern country cooking recipes
    cooking recipes
  • (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
    southern
  • (of a wind) Blowing from the south
  • Situated in the south or directed toward or facing the south
  • In the Forest Service, an area that includes Alabama, Tennessee, Mississippi, Arkansas, Louisiana, and Oklahoma and Texas east of the 100th meridian.
  • in or characteristic of a region of the United States south of (approximately) the Mason-Dixon line; "southern hospitality"; "southern cooking"; "southern plantations"
  • Living in or originating from the south
  • Southern is a train operating company in the United Kingdom. Officially named Southern Railway Ltd., it is a subsidiary of Govia, a joint venture between transport groups Go-Ahead Group and Keolis, and has operated the South Central rail franchise since October 2000 and the Gatwick Express
    country
  • The people of a nation
  • state: a politically organized body of people under a single government; "the state has elected a new president"; "African nations"; "students who had come to the nation's capitol"; "the country's largest manufacturer"; "an industrialized land"
  • the territory occupied by a nation; "he returned to the land of his birth"; "he visited several European countries"
  • nation: the people who live in a nation or country; "a statement that sums up the nation's mood"; "the news was announced to the nation"; "the whole country worshipped him"
  • The land of a person's birth or citizenship
  • A nation with its own government, occupying a particular territory

Powered Jelly Donut Delight
Powered Jelly Donut Delight
I bought this delicious Powered Jelly Donut at the Dunkin Donuts in the Blackstone Valley Visitor Center in Cumberland R.I. Info: A doughnut or donut (pronounced /?do?n?t, ?do?n?t/) is a type of fried dough food popular in many countries and prepared in various forms as a sweet (or occasionally savory) snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually sweet, deep-fried from a flour dough, and shaped in rings or flattened spheres that sometimes contain fillings. Other types of dough such as potato can also be used as well as other batters, and various toppings and flavorings are used for different types. The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with jam (or jelly), cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Baked doughnuts are a variation cooked in an oven instead of being deep fried. Doughnut varieties are also divided into cake and risen type doughnuts. Various doughnut incarnations are popular around the globe. Shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Not all doughnuts are sweet: in Southern India for instance, savory doughnuts called vadai are served. Doughnuts have a disputed history. One theory suggests that doughnuts were introduced into North America by Dutch settlers, who were responsible for popularizing other American desserts, including cookies, apple and cream pie, and cobbler. Indeed, in the 19th century, doughnuts were sometimes referred to as one kind of olykoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat." Hansen Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only sixteen years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box and later taught the technique to his mother. According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food. The earliest known recorded usage of the term dates an 1808 short story describing a spread of "fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." These "nuts" of fried dough might now be called doughnut holes. Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English. The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut." The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'. The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts, which was founded in 1948 under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation, but the defunct Mayflower Donut Corporation is the first company to use that spelling, prior to World War II.
Cobbler-Nostalgia in a Pie Crust
Cobbler-Nostalgia in a Pie Crust
Hot Berry Cobbler in the oven at Grannie's house....you can't beat that. There was never a recipe written down for this until today, she never needed one. If someone doesn't pass down the good things like this they will be lost forever... Grannie Florine is 84 years old and has been making this cobbler for 70 years without anything written down--not even a note, whenever someone would ask for her recipe she'd just say 'Oh, there's not one' or she'd say 'It’s just blackberries and crust'. These old ones are the kind where they'd use what they had on hand without all the fancy ingredients and gadgets. The ones we grew up on that are full of love, we think about those days and years gone by and want to bring them back so we can experience them all over again. As I look at my young niece and nephews I realize that I, like my little Grandmother, won’t be around forever…and these old country recipes need to be preserved for them. My Grannie can’t get out and pick berries anymore so she asked if I could bring her some that I picked, I got in my car the very next morning and took about a gallon of them. Since there were loads ripe by the barn I went out to get more for her…and by the time I got back to the house she was pulling a sweet, juicy cobbler out of the oven. Afterward we went over how she did it. Here’s what we came up with: About 2 cups of berries plus water About 2 cups of sugar (or to taste) 3 TBS flour Cup water Stick of butter or oleo Put the berries in a pot and add just enough water so that the berries are covered. Add the sugar. Mix the water and flour in a bowl--My Grannie just shakes it up in an old container till its mixed –then pour into the berries, this is the thickener. Chop an entire stick of butter (or ‘oleo’ as she calls it) into the berries and stir on low or medium till the butter melts and sugar dissolves. Meanwhile, make the crust…. Crust: I Cup flour (extra if needed) 1/3 Cup (heaping) shortening 1/4 tsp salt 1/4 cup water Mix together flour, shortening, and salt with a pastry blender till 'mealy' then add water and stir with a fork, half the dough and roll it out. Cut each half into 4 wide strips. Place 4 on the bottom, pour in the berries from the pot, then cover with the other strips. Bake at 400 (a hot oven, she says) for 40 minutes or until it’s bubbly and the top is brown the way you like it. 'I’ve been on a diet for two weeks and all I’ve lost is two weeks.' ~Totie Fields

southern country cooking recipes
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