1/2 cup shortening, 1/2 cup butter, 3 cups self rising flour, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp. vanilla, 2 cups chocolate chips. Bake at 350 degrees for 10-12 min. or until done.
How to make self rising flour
1 cup flour, 1 1/4 tsp. baking powder, 1/4 tsp salt. Combine.
Betty’s Banana Bread
1/2 shortening (can substitute applesauce), 1 cup sugar, 3/4 cup mashed banana (2 overripe bananas), 1 1/4 cup self rising flour(I use whole wheat), 2 eggs, nuts. Combine all ingredients. Bake at 350 until done. Approx. 45 min.
Chocolate Chip Cookies
We did make cookies this afternoon. It seems like it has been a long time since we made cookies. We have made lots of other desserts this summer, just not cookies. Here’s the recipe I like to use:
1/2 cup shortening, 1/2 cup butter, softened. 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 1 tsp. vanilla, 3 cups self-rising flour. I use 2 cups white flour, 1 cup fresh ground wheat flour. Add 1 12 oz package chocolate chips. I use the mini chocolate chips. I think they do much better, makes you think there is more chocolate in each cookie. Bake at 350 degrees for about 12 min. We are enjoying them now with a tall glass of fresh milk. Life is good!
We gathered the corn this morning but because of my back problems it had gotten a little bit hard so we are making pickled corn from it. I really like pickled corn with brown beans and corn bread. When I make pickled corn, I cut it off the cob-do not scrape the cob. Then I put it into a crock, cover it with cold water. Put a plate on top of this so the corn stays under the salted water. For every gallon of water I need to cover the corn, I add 10 tbsp. of canning salt. Let the corn sit in the crock for 1 week. Drain the salted water off and rinse the corn. Put into jars and process in water bath canner. 10 min. pts and 15 min. qts. When it is time to eat it, we like to heat it up in a cast iron skillet with just a little bit of oil. To make myself feel better I use olive oil. The old way is to use lard.
More cookies are ready to come out of the oven. Enjoy your day and God bless.
Yes, we are getting snow! How about that? Well, it is March. I thought spring was here but I guess winter is still holding on. The snow has been gone long enough though that seeing it coming down was pretty exciting. I have come across a really easy homemade biscuit recipe. I have struggled for years to make good homemade biscuits and have never gotten it quite right. I think these are pretty good. Not as good as my grandmothers were but good. Perhaps that has been my problem. Too high a standard. Anyway here’s the recipe if anyone would like to try it. 2 1/4 cups self rising flour, 2/3 cup shortening or lard, 1 cup milk. Combine flour and shortening with pastry blender or fork until no large clumps of shortening appear. Add milk. (Your choice sweet or buttermilk). Stir. Turn out on floured surface. Add enough flour to make stiff dough. Pat out and cut biscuits. Bake at 425 degrees for 20-25 minutes. When done, brush tops with melted butter. I like them because I don’t have to use a rolling pin and I can use self-rising flour. I have made some biscuit recipes that just took forever to make. These go very fast (both in making and in eating).
Here’s a picture of how they turned out. I think they look pretty good! I forgot to tell you the recipe will make about 9 biscuits this size. 2 are suspiciously missing from this picture. Well, I think it’s time to eat. Enjoy your day, take care and God bless.
My accomplishment for the day. This cake goes by several different names. Some call it a stack cake. Some call it a lassie (molasses) cake. No matter what name you call it, it is just plain GOOD. When I was growing up in the mountains of southwest va, this cake was very popular among my mom’s family. You very seldom had any type of family get together that someone didn’t make this cake. Of course, as a young girl I took this for granted. Ate the cake and never thought about learning to make it myself. Then we moved away from family and of course I wanted me some stack cake. I called my aunt and got the recipe. It has taken much trial and error but I think I’ve just about got it right. This is a recipe I want to pass down to my girls. Old mountain recipes will be lost if we don’t teach the next generation how to make them (even if they don’t want to learn). If anyone is interested in the recipe, here it is: 1/2 cup oil, 1 cup sugar, 2 eggs, 1 1/2 tsp. ginger, 1/2 cup hot water, 1/2 cup molasses, 3 cups self-rising flour. Mix all ingredients together. Turn mixture onto floured surface. Knead until slightly stiff. Divide into 6 parts. Put wax paper into round cake pans. ( I do three at a time) Take each section of dough, spread out thinly in cake pans. Bake at 350 degrees for 10-12 minutes. Romove from oven. Place on cooling rack. Repeat process for the other 3 sections. Spread apple butter between the sections. Let set overnight to allow the apple butter to moisten the cake layers. Then serve. Many enjoy this cake with buttermilk. Any questions, just leave a comment or e-mail me. Enjoy and God Bless.