Part 10 (1/2)

1 egg, beaten cup milk 2 teaspoons sugar 1 teaspoon ground cinnamon 1 cup self-rising flour 1 cup sour cream 1 cup sour cream cup vegetable oil 3 pears, peeled, cored, and sliced horizontally

Combine beaten egg, milk, sugar, cinnamon, and flour. Mix well and add sour cream. Heat 2 tablespoons oil to 375 degrees. Dip pears in batter, carefully place in oil, and cook 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Add oil as needed. Remove fritters and drain. May be sprinkled with powdered sugar or cinnamon sugar. Serve warm.

Mother's Rolls YIELDS APPROXIMATELY 2 DOZEN ROLLS.

cup Crisco shortening cup sugar 1 heaping teaspoon salt cup boiling water 1 package yeast 1 package yeast cup lukewarm water 1 egg 3 cups sifted all-purpose flour

Cream together shortening, sugar, and salt. Add boiling water. Dissolve yeast in cup lukewarm water; beat egg and add. Combine with shortening and mix all together with flour. Beat well. Set aside at room temperature for 30 minutes, then refrigerate until needed. Preheat oven to 350 degrees. Roll out dough and cut into rolls. Place on greased cookie sheet. Bake for 15 minutes or until brown.

Cheese Biscuits YIELDS 8 LARGE BISCUITS.

These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.

2 cups self-rising flour 1 teaspoon baking powder 1 teaspoon sugar cup Crisco shortening cup Crisco shortening cup grated Cheddar cheese 1 cup b.u.t.termilk

Preheat oven to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in b.u.t.termilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (I use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.

GARLIC b.u.t.tER.

8 tablespoons (1 stick) b.u.t.ter, melted 2 cloves garlic, crushed 2 cloves garlic, crushed

Combine b.u.t.ter and garlic over medium heat until b.u.t.ter absorbs garlic; brush over tops of warm biscuits. Store leftover b.u.t.ter for next baking.

[image]The Lady & Sons VARIATION: For breakfast, brush with plain b.u.t.ter or honey b.u.t.ter. For breakfast, brush with plain b.u.t.ter or honey b.u.t.ter.

Cracklin' Corn Bread YIELDS 4 PONES.

cup cracklings cup hot water cups sifted yellow cornmeal 1 teaspoon salt 1 teaspoon salt Small amount of cold water Vegetable oil for skillet

Preheat oven to 425 degrees. Mash or break cracklings. Mix with hot water and pour into cornmeal; add salt. Use sufficient amount of cold water to make dough. Let stand 5 minutes. Shape into pones and place in a cast-iron skillet that has been heated with a few tablespoons of oil. Bake until brown, for about 15 minutes, then reduce heat to 350 degrees and bake for 30 to 45 minutes. The skillet should be placed near the top of the oven.

Dutch Bread YIELDS 2 LOAVES.

1 package yeast cup warm water 2 tablespoons sugar 1 teaspoons salt 6 cups all-purpose flour 6 cups all-purpose flour 2 cups scalded milk 2 tablespoons Crisco shortening

Preheat oven to 375 degrees. Mix yeast in water and set aside to dissolve. Combine dry ingredients. Add milk, shortening, and yeast. Pour into two greased 8 4 3-inch pans. Bake for approximately 45 to 50 minutes.

Bubba's Beer Biscuits YIELDS 12 TO 16 BISCUITS.

My brother Bubba confines most of his cooking to his charcoal grill, but he does come into the kitchen quite often to bake up these great biscuits.

4 cups Bisquick to cup sugar One 12-ounce can of beer One 12-ounce can of beer 2 tablespoons b.u.t.ter, melted

Preheat oven to 400 degrees. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased m.u.f.fin tins. Bake for 15 to 20 minutes. Serve with honey b.u.t.ter.

[image]The Lady & Sons Applesauce Bread YIELDS 1 LOAF.

2 cups all-purpose flour cup dark brown sugar 1 teaspoon baking powder 1 teaspoon baking soda teaspoon salt 1 teaspoon ground cinnamon teaspoon ground nutmeg 1 teaspoon vanilla 1 teaspoon vanilla 8 tablespoons (1 stick) b.u.t.ter, softened cup applesauce eggs 1 cup raisins cup chopped walnuts

Preheat oven to 350 degrees. Combine all ingredients except raisins and nuts. Mix well until blended. Stir in raisins and nuts. Pour into greased and floured 8 4 3-inch loaf pan. Bake for 60 to 65 minutes.

Herb Corn Bread SERVES 9.

l cups self-rising cornmeal cup self-rising flour 1 teaspoon sugar teaspoon dried marjoram teaspoon dried thyme teaspoon celery seed teaspoon celery seed 2 eggs, beaten 1 cups milk 6 tablespoons b.u.t.ter, melted

Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine eggs, milk, and b.u.t.ter. Add to dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch square pan. Bake for 25 minutes or until golden brown.