Every Recipe has been Fork-Tested by every member of the family and some recipe’s have been proofed by thousands in Middle Tennessee and surrounding states.
Although Chocolate is my first love I want to share with you some tried and true recipes that I have used over the years and gotten favorable reviews from a lot of full tummies.
Sunday Country Dinner
Authentic Country Recipes
First I need to clear up something that is mystifying to anyone that lives above the Mason-Dixon Line. In the south dinner is lunch time and supper is your evening meal. Since I was born in Nashville, Tennessee I eat my dinner around noon. However, these same recipes still taste great at suppertime!
Granny Hughes and my mom were known as the best cooks in the county and they never lacked the opportunity to prove this was true. Pies, cobbles and casseroles left the kitchen often when someone was under the weather or just needed cheering up. Complete meals were cooked and delivered to families in the community after the funeral of a loved one. It was a service of love for granny Hughes and mother to ease suffering by sharing their gift of cooking.
A strong belief that you need to feed everyone that darkens your door was probably one of the reasons I owned a catering business for twenty years. I will confess that I did get enjoyment from people complimenting me on the food I prepared. I couldn’t go anywhere in town without people asking if I had any Mississippi Mudd or Pecan Chicken Salad in my pocket? I laughed, but I think they were serious and I know for sure they would take a big bite if I could magically produce either one out of my purse. I loved it when I was told, “every time I see you I get hungry.” I took that as a compliment and it still makes me smile. I once received a proposal of marriage after a dinner party and the guy’s wife was standing beside him. I told him my husband might consider it and although I was flattered by the offer I would have to decline. I felt like that was a very good definition of an accomplished chef.
I don’t cater anymore, but I still dazzle my friends with all the kitchen magic I learned over those twenty years. Get creative in the kitchen and bring some tasty joy to your table!
On Sundays you would find the dinner table laden heavy with two meat dishes and usually one was chicken fried steak or pot roast. Add to the menu at least three vegetable dishes, one being a dried bean of some kind with a side salad of tomatoes and onions. We always cooked a big skillet of cornbread and a plate full of hot biscuits and reminded everyone to leave a little room for dessert.
Here are some of Granny Hughes and my mother’s recipe choices for you to delight the taste buds of your Sunday guests.
Presidential Cheese Ring
Roseland Carter took this recipe to the White House with her and had trouble with the White House Chef, that was French, that didn’t want to serve the recipe at White House functions. Naturally she won and it became a favorite each time it was served, they all loved it, no matter what the nationality of the person holding the cracker.
Ingredients and directions:
1 pound sharp cheddar cheese
1 cup Hellmann’s Mayo
½ cup finely chopped onions
1 cup toasted and chopped pecans (you must toast the pecans)
½ teaspoon fresh ground pepper
6-8 drops hot pepper sauce or ¼ teaspoon cayenne pepper
Toast pecans in a 350 degree oven for 8-10 minutes. Pecans toasts fast so don’t go and take a nap.
Mix ingredients together and place in a gelatin ring. Let set overnight in refrigerator before unmolding and serving; when ready to serve unmold on plate and fill center with strawberry preserves. Best taste if served with a plain cracker.
(The French Chef had a problem with the strawberry preserves being served with cheese.)
We probably made a dump truck or two full of this recipe over the years. It became a favorite of people in Tennessee as well as Georgia and Washington.
This is an easy appetizer that bakes quickly, taste great and budget friendly. Feeds a pretty good size crowd; especially if it’s a gathering that serves beer and watches sports. Double the recipe for extra large crowds.
1 loaf of frozen bread dough
1 cup of any cheese; Parmesan, cheddar, hot pepper, mozzarella etc.
2 beaten eggs
½ cup chopped onions
½ cup chopped bell peppers; red or green
¼ cup chopped olives: black or green, try Greek for a nice flavor
2 Tablespoons olive oil
Anything else in the kitchen you wish to throw on the bread.
Directions: Let dough thaw, cut into 4 strips, then cut each strip into 1/2 inch cubes. Place dough cubes in or on a large container or cookie sheet. Pour beaten eggs on top of cubes of dough; add oil and the balance of the ingredients you have chosen for your recipe. Mix with your hands or a large spoon. When thoroughly mixed pour into greased 12 inch pan and let rise until doubled in bulk, about 1½ hours. Bake in hot 350 degree oven until golden brown, about 20 minutes or so.
You can take this recipe and make monkey bread by tossing the cubes of dough in two beaten eggs and ½ cup melted butter and adding 3 teaspoons of cinnamon mixed in 1 cup of granulated sugar. Toll until mixture is evenly covered with cinnamon. You may add chopped nuts or raisins or candied fruit. This is best baked in a Bundt cake pan or angel food pan. Let rise until doubled in bulk about 11/2 -2 hours. Bake 350 degrees for around 30-40 minutes until golden brown.
Cheddar Cheese Puffs
2 Cups “sharp” cheddar cheese shredded (room temperature)
6 Tablespoons of soft butter, not melted (don’t even consider margarine)
1 cup plain flour
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon salt.
In medium size bowl mix flour, cayenne, paprika, and salt together until blended. Pour butter over mix and add cheese. Use hands for best results as you mix ingredients together. When well mixed pick up a heaping teaspoon and roll in a ball in your hands. Place ball on baking sheet and press down with a fork in a crisscross motion. Leave at least an inch between each cheese puff to allow expansion as it bakes. Bake approximately 12 minutes until slightly brown and remove and place on cooling rack.
Store in tightly closed container when cooled. Will remain at room temperature in a closed container for about a week and retain their flavor. Keeps for six weeks or linger in the freezer and you can refresh them by warming in the oven for a few minutes. This is a great recipe when you need something to serve unexpected guests.
On Sundays we had a choice of two meats on the table and usually one was chicken fried steak or pot roast. You get to choose how to delight the taste buds of your guests.
Chicken Fried Steak and Gravy
Preacher is coming to Dinner (Or any dignified guest)
6 beef cubed steaks (4 oz.) 1-2 tablespoons vegetable oil
1 cup plain flour ½ teaspoon of seasoning salt ¼ teaspoon pepper
1 cup sliced onions (optional) 1 cup sliced green peppers (optional)
1 pkg. of beef flavored gravy mix 1 pkg. of mushroom gravy mix
Serves 4 Cooking time: 30 minutes
This recipe uses round steak instead of minute steak because minute steak has way too many obstacles you have to overcome during the chewing process. Have the meat department of your favorite grocery store run your round steak through the meat tenderizer a couple of times. (They will be glad to do it for you) If it’s a whole round steak cut into individual serving sizes for Chicken Fried Steak. I like to pound the individual pieces with something heavy until they are nice and thin, just before cooking. (I used the bottom of my olive oil bottle…don’t pound until they are falling apart)
Dredge your prepared piece of round steak in a cup of plain flour and lightly coat each side. (It’s easy if you spread out the flour on a dinner plate before you dredge the meat.) You can season your flour or put the seasoning on the steak as you cook. I use Grill Time Steak Seasoning found in the bottled herb section of your grocery store. You can use any seasoning; garlic salt or seasoning salt works well also. Have a skillet on medium heat around 250 degrees and coat with 1 – 2 Tlbs. of cooking oil. I usually eyeball this. If your steaks are browning too fast cut the temperature back to 200 degrees.
Your skillet will heat quickly so have your steaks just about ready to go into the skillet before turning on the heat. When oil is moving freely around the pan and it seems hot enough, place your steaks one at a time into the skillet getting a little oil on each piece. You may not be able to cook over four at a time when you start. Brown your first batch on both sides and place in a dish or to the side of the skillet while you brown the balance of your steak pieces. (If adding onions and peppers start browning them to the side of the steaks.) After all is browned place all pieces of steak back into the skillet and cover with the gravy mixture that you have added additional ½ cup of water for each package used. (I know Granny Hughes just flipped a couple of times in her grave when I said packet of gravy mix.) It’s too thick without the extra water. It will thicken because of the flour on your steaks and the evaporation during cooking.
Put your skillet on simmer and continue to simmer meat for an additional twenty minutes. Check after ten minutes to see if the down side is getting too brown and turn over if needed. After twenty minutes place on lowest setting and allow to low simmer until tender for another 10-15 minutes.
A really good trick that doesn’t require you watching so much is placing the steaks in the oven after you have browned them and added the gravy and veggies. It makes an even better product than the skillet version and you don’t have to worry about them getting too brown. Make sure your steaks are covered with foil with a small hole cut in top for a vent. Put oven on 225 degrees for about an hour. (check after 40 minutes for tenderness and to see if it’s getting too dry; add a little water if needed. If you want to speed things up to eat a little sooner, put oven on 325 degrees for about 30-40 minutes.
I find these keep well in the refrigerator if you need to cook ahead of time for guests coming or you can freeze a serving or two to eat on a busy day when you don’t have time to cook.
Serve with mashed potatoes, pasta or rice and a simple green salad or turnip green and you will have a great meal for yourself or guests.
Sunday Pot Roast
3 – 4 Lb. Chuck Roast 1 teaspoon salt
1 Tablespoon of veg. oil ¼ teaspoon black pepper
4 Cloves fresh garlic 1 – 14 oz. can beef broth
2 Large onions in quarters 4 large carrots
2 lbs. Yukon Gold or Russet potatoes
Serves 4-6 Cooking time: 1 ½-2 hours
This recipe accommodates all cuts of beef. FYI, anything with a bone will have more flavors. Mother always cooked chuck roast unless another cut was on sale.
To achieve the best flavor from your roast add one tablespoons oil/shortening to a heavy bottom pan or skillet on top of the stove, make sure the pan will fit in your oven; sear the meat on all sides over medium high heat until it is golden brown all over, this seals in the flavors that will be released during the slow cooking. This is not a long drawn-out process, usually about ten minutes at most according to the size of the roast. You can always sear your roast in a skillet and transfer to a casserole dish to put in the oven.
When roast is seared to a golden brown chop four cloves of garlic and sprinkle over roast; add black pepper and salt to taste and two quartered onions around sides of roast. Cover roast with one 14 oz. can of hot beef broth, then cover your pan with a lid or foil before placing in a 325 degree oven for one and half to two hours or until tender. (Time is according to the weight and thickness of the roast, you can probably count on approximately one hour per pound.)
It’s not necessary to vent the foil as the steam will help produce a tender roast. Add carrots and potatoes 45 minutes before roast is done. I usually cut my potatoes in half or quarters according to the size of the potato and my carrots in thirds, cut on the diagonal. (Use russet potatoes because they don’t crumble and will make a mouthwatering yummy display on your dinner table.)
Note: Sunday pot roast can be cooked on Saturday. I have had roast take over three hours to cook to reach the desired tenderness, so be patient or just cook it the day before. It doesn’t seem to lose its flavor by preparing ahead of time and you can reheat your roast and veggies in the oven just before serving.
Granny’s Southern Fried Chicken
1 chicken 1 ½-2 ½ lbs. cut in pieces
2 cups plain flour (self rising flour pops off the chicken in hot oil)
1 teaspoon black pepper
1 ½ teaspoons seasoning salt like Lowery’s
¼ teaspoon Cayenne pepper
1 cup cooking oil
2 cups buttermilk (optional)
One chicken serves 4 Cooking time: 24 minutes
Soak the cut up fryer pieces of chicken in salted water or buttermilk in the refrigerator overnight for the best results. (If soaking chicken in salted water overnight be sure and rinse well before battering and frying.)
Sift all dry ingredients together and place in a shallow dish. Drain chicken one piece at a time just before dipping in flour mixture; dredge the chicken through the flour mixture coating both sides thoroughly. (If the chicken is not moist the flour mixture will not adhere. You can also use a paper bag and shake to cover your chicken)
Heat a heavy skillet with at least 1/2 inch of oil in skillet to fry chicken. Heat skillet until oil crackles when a piece of chicken is placed in the hot oil. Add chicken pieces one at a time giving the oil time to recover after each addition. After all chicken pieces are in the skillet and an even frying is occurring, turn chicken as it browns on both sides and then reduce heat after chicken is brown and cover with a lid to allow steam to do the rest of the cooking. This should take about 10 to 12 minutes, then remove lid and make sure chicken is crisp before removing from skillet. Cooking tip: White meat cooks faster than dark meat. Your chicken breasts will be done before your thighs and legs.
You can also brown the chicken and remove the chicken from the skillet and place in a baking dish in the oven and cover with foil. Turn oven on 250 degrees and allow the chicken to finish cooking slowly; approximately 20 minutes. This gives more of the Colonel’s original texture. Chicken is done when it reaches an internal temperature over 160 degrees.
Breakfast & Brunch Dishes
3/4 cup chopped green peppers 11/2 cups sliced mushrooms
11/2cups fresh or frozen chopped asparagus or zucchini
3 Tlbs. oil 6 eggs, beaten
1/4 cup light cream 1 lb. cream cheese diced
11/2 cups shredded cheddar cheese 2 cups cubed white bread
1 tsp. season salt 1/4 tsp. pepper
Sauté green pepper, mushrooms, asparagus, onions and garlic in oil until ingredients are crisp-tender; cool slightly. (do not overcook)
Beat eggs with cream; add cream cheese, cheddar cheese, bread, salt, pepper, and vegetables. Mix well and pour into greased 10 inch spring form pan. (or 2 quart casserole dish) Bake at 350 degrees for one hour until set in the center. Cool for 10 minutes before serving. If using a 2 quart casserole check for doneness at 50 minutes. (Quiche is ready when rises like a biscuit and when pressed springs back)
This recipe was used for ladies brunches in my catering business and became a favorite. It originated from a bed and breakfast somewhere in New England. I can’t remember who gave it to me over 25 years ago, but I truly thank them and you will also. You can make this recipe the day before and even baked the day before and warmed in the oven when ready to serve. It’s a winner. “This one has been fork-tested by hundreds of satisfied palates.”
Bon Appetit Alexandra
Just created this recipe over the weekend. It turned out very tasty so I decided to share it with you. It fills a three quart casserole dish or you can divide it into two smaller casseroles and freeze one for later use.
2 frozen pkg. cut leaf spinach 1 large onion and three cloves garlic (chopped)
2 large eggs 1 1/2 cups shredded cheddar cheese
1 8oz cream cheese (cut in small chunks) 3/4 cup Pamela’s Baking Mix or similar product
11/2 cans coconut milk (approximate) 2 tsp. Madris Curry Powder
3 Tablespoons Oil
Season salt to taste (approx.1 tsp.)
Pour oil into large skillet and add chopped onion, cook until onions are translucent. Add garlic, watching closely so garlic doesn’t burn. Sauté for a few minutes more; add chopped leaf spinach, after spinach melts add Curry powder and season salt. Take off burner when spinach is completely thawed. Beat two eggs in 1 cup of coconut milk and gradually add to slightly cooled spinach mixture a little at a time to prevent eggs from scrambling. Sprinkle 3/4 cup of Pamela’s Baking mix on top and mix thoroughly. Add balance of coconut milk. Add cheddar cheese and chopped cream cheese. Mix well and pour into 3 quart casserole dish. Bake 350 degrees for approximately 40 minutes. It will not be totally set in center when done.
This tasted better the day after it was cooked and kept getting better and didn’t loose it’s flavor in the fridge. Now that’s a good recipe! Popeye would love this one!
Turnip Greens – A Southern Tradition
1 One lb. bag of Turnip greens 3 cups water
½ teaspoon salt
2 oz. co. ham (optional)
2 cups of fresh sliced turnips (optional)
Serves 2-3 Cooking time: 45 minutes
Greens are best if picked after the first frost; they will be slightly bitter which enhances the flavor. If you are city folks you can find big one pound bags of turnip greens at your grocery store.
It takes a washtub full of fresh greens to make a serving bowl full of cooked greens. If you are lucky enough to pick your own greens or have a source that sells fresh turnip greens be sure to wash the greens through three or four waters and check for crawling/flying things that may have come home with you.
If you want a meaty flavor to your greens add a piece of Country Ham or ham hock to your water in the pot. You can also use one teaspoon of soy sauce to give your greens a meaty flavor.
Get out your largest pot and add about 4 cups of water and ½ teaspoon of salt. Add your ham at this time if you are using that for seasoning. Place your freshly washed greens in the pot and keep pushing down until they all fit. It doesn’t take long until they start to wilt and you will have plenty of room in your pot. Collard greens, kale and mustard greens are good additions to turnip greens. Cook for 45-60 minutes until texture has changed and they become tender to a fork test. Granny cooked hers about two hours, which I think is way too long.
If you want to add a few turnips to the pot wait until the greens are completely cooked and then place the peeled and sliced turnips on top of greens and cover with a lid for about 10 minutes or you can cook the turnips in another pot and add them later. Turnips are very good with only a little butter, salt and pepper.
Hot Pepper Sauce
1 cup apple cider vinegar 10-15 small hot peppers ½ teaspoon salt
We always served our greens with a bottle of hot-pepper vinegar that we made ourselves. Heat a cup of good apple cider vinegar to a low boil on the stove. Place whole hot peppers in a small jar and pour your hot vinegar on top of the peppers, add the salt and let it sit for a day or two to bring out the hot pepper zip in the vinegar. Vinegar needs to completely cover the peppers in the jar. This will keep on the counter or you can store it until the next millennium in the fridge. This is also great on Pinto and White beans.
Country Fried Potatoes
This recipe taste great the second day so peel a few extra potatoes.
|2 lbs. Russet Potatoes1 large onion cut in thin sliced half rounds½ teaspoon salt and pepper 3-4 Tablespoons of oilServes 4 cook time: 18-20 min.For three or four hearty servings peel and slice 5 or 6 large potatoes into rounds ¼ in think. Russet potatoes are best for this recipe. Baking potatoes disintegrate. Old Chinese adage; hot skillet, cold oil, food want stick.Your skillet needs to be heated with the oil before you add the potatoes, the heat seals in the starch of the potatoes and they want stick to the skillet as bad. Once your grease is hot, place potatoes in the skillet. (How to test; put one slice of potato in the skillet and when it sizzles the pan is hot enough) Add the onions and keep a close watch on the potatoes while they brown. If it gets too hot it will burn the onions and they will become bitter.This shouldn’t take over 10 minutes. You will need to turn them in the skillet every few minutes until you have browned them enough to look tasty. Now is a good time to add the salt and pepper to taste. Place a lid on top and turn down your burner to a low-simmer and allow your potatoes to steam until done. This will take an additional 10-15 minutes according to how many potatoes you have in the skillet. Check on your Country Fired Potatoes ever so often to make sure nothing is burning.
Another good tip is when you have browned the potatoes you can transfer to a covered baking dish and place in a 350 degree oven for another 20 minutes and go about your business. Cooking time will vary according to how thick you slice the potatoes and how many potatoes you are cooking.
This is how my mother and grandmother cooked the potatoes….I like to add thinly sliced green peppers with the onions and ½ teaspoon of crushed red peppers.
Best Pinto Beans Ever
This recipe supersedes granny’s pinto beans.
If you pre-soak the beans overnight they will not be as musical.
1 lb. pinto beans
1 tablespoon chopped garlic
6-7 cups water
2 teaspoons seasoning salt
2 teaspoons cumin
2 teaspoons chili powder
½ teaspoon cayenne pepper
Cooking time: 3-4 hours
Serves 6 hungry people.
Pinto beans come with gravel sometimes so be sure to clean and wash properly. Place all ingredients including water in large cook pot. If you pre-soaked your beans they will cook faster. It will take 3-4 hours for them to become tender cooking on a med-low setting, which is a low simmer.
Granny Hughes would have said, it was “all wrong” not to add some kind of smoked meat to dried beans. If you are of the mind set of Granny Hughes be my guest, I don’t think the nutty flavor of the beans require the addition of meat. She probably flipped a time or two in her grave because I didn’t include it in the printed recipe.
Country Style Breads
(I am partial to yellow cornmeal)
1 ½ cups self-rising Corn Meal Mix
½ cup self-rising flour
1 cup buttermilk (add little more if too stiff)
¼ cup chopped onion or bell pepper
½ cup whole kernel corn (cream style works also)
¼ teaspoon cayenne pepper
2 Tablespoons vegetable oil
Beat eggs, oil and milk together; add dry ingredients and stir until meal and flour are incorporated into the mix. Add corn and pepper. Pour into a heated iron skillet lightly coated with oil. Bake in 350 degree oven for 20 -25 minutes until springs back in center when touched and golden brown. Drop by spoonfuls onto hot greased skillet for hoe-cakes. Serves 4.
|You can’t have a country dinner without buttermilk biscuits. This is the recipe Granny Hughes used off the Martha White self-rising flour 10 lb. bag.|
Martha White Hot Rize Biscuits
2 cups Martha White Self-rising flour
¼ cup Crisco® vegetable shortening or lard if you have any
¾ cup buttermilk plus 2 tablespoons
Heat oven to 450°F. Spray cookie sheet lightly with cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. (Granny used her fingers) Add milk; stir with a fork until soft dough forms and mixture begins to pull away from sides of bowl.
Knead dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with a floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet. (Biscuits will rise higher if they are touching) Bake 10-12 minutes or until golden brown.
Get out the butter and jam and go to town!
Granny kept a biscuit bowl ready for the daily biscuits. She would create a well in the middle of the flour and scoop out a handful of lard and work it into soft dough with the buttermilk that she eye-balled as she poured it into her biscuit bowl. “She sort of used the recipe you could say.” I suppose after you have made your ten-thousandth biscuit you don’t have to use a measuring cup anymore.
Aunt Fannie’s Cream Puffs (choux pastry)
Cream puffs are twice cooked; you have to follow directions to end up with a great choux pastry. It’s not so hard to do, but you do have to follow specific directions. I made thousands of savory cream puffs when I catered for twenty years. We stuffed them with pecan chicken salad and served them at weddings as an hors d’oeuvre.
This recipe will make approximately fifty hors d’oeuvre size cream puffs and 10 to twelve regular size cream puffs.
1 cup water
1/2 cup butter (4 ounces)
1 cup all-purpose flour
1/4 teaspoon salt and 1 tsp sugar
4 large eggs
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small bowl, whisk together the flour and salt.
3. Bring the water to a boil in a medium-size saucepan over medium-high heat. Add the butter. When the butter has melted, add the flour mixture all at once and stir vigorously. Cook and stir until the mixture forms a ball that doesn’t separate. Looks and feels like play dough.
4. Remove from the heat and cool slightly (about 5 minutes). Add the eggs, one at a time, beating after each one until the dough is smooth.
5. Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet. Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets. Bake the puffs for about 30 minutes until they are golden brown and puffy. If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes.
It’s important that the cream puffs are dry inside or they will collapse when you take them out of the oven. I like to tap on the top of the puffs and see if it has that hollow sound. Turn off the oven and leave them to completely dry for another 20-30
Stuff with sweetened whipping cream or vanilla custard. Sprinkle with powdered sugar or top with a good dark chocolate sauce or fudge sauce.
Remember, don’t use the sugar if you are stuffing the cream puffs with chicken salad.
Simple Ganash: Open a large can of evaporated milk, pour into a heavy bottom pan and place on a medium hot burner; as milk starts to warm add 2-3 cups semi-sweet chocolate chips, according to how thick you want your sauce to be and stir until chips are melted. After making cream puffs, you need an easy topping, yes? (Tip: I usually gauge a heaping cup of chocolate chips to 1 cup of milk.)
Serve warm over your cream puffs or ice-cream and cake. It taste pretty good licked from a spoon. Yum!
Carmel Pecan Pie
1 cup Brown Sugar
½ cup white sugar
1 Tlbs plain white flour
2 Tlbs milk
1 tsp vanilla
1 cup pecans
1 stick of butter
Melt butter and add sugars and flour; blend well until all lumps are gone. Add eggs and 2 tablespoons milk and stir until blended. Add vanilla and pour into prepared crust; top with pecans. Do not put pecans on the bottom because they will not rise to the top in this recipe. Bake 350 degrees approximately 50 – 60 minutes until center of pie rises like a cake. Cool a couple of hours before slicing.
This is the best tasting pecan pie I have ever eaten.
Lazy Day Cobbler
(Simple! Simple! Simple!)
Great recipe for when you are in a hurry and need a tasty homemade dessert; this will become your go to recipe. You can use any fruit, however fresh or frozen is best.
1 cup granulated sugar plus ¼ cup granulated sugar for top
1 cup milk
1 stick of melted butter
1 cup self-rising flour
2 cups blackberries or any favorite fruit
Mix sugar, flour…add milk and mix…stir in melted butter and mix well. Pour into greased 12×18 baking dish and place fruit evenly on top of batter. Some fruit will sink to the bottom and that doesn’t matter for this dessert. Sprinkle the ¼ cup of granulated sugar on top and place in a 350 degree oven for around 50-60 minutes. Bake until golden brown and bubbly on top. Spoon into a small dish and serve with vanilla ice-cream.
Lillian’s Black Skillet Pineapple Upside-down Cake
½ cup butter (1 stick)
1 cup brown sugar
1 large can of sliced pineapple
1 teaspoon baking powder
2 cups sifted cake flower
1/8 teaspoon salt
3 eggs separated (whipping egg whites until light and fluffy.
1 cup granulated sugar (split into 2 – 1/2 cups)
8 tablespoons pineapple juice
Melt butter in 10 inch black skittle and add 1 cup brown sugar to skillet. Place pineapple slices over butter and brown sugar. Mother added a maraschino cherry in center of each slice for color.
Sift together: baking powder, 1/2 cup granulated sugar, cake flour and salt three times. Set aside.
Separate eggs and beat egg whites until soft peaks start to form then gradually add 1/2 cup granulated sugar a little at a time, beating until stiff.
Mix the 8 tablespoons of pineapple juice with the egg yolks stirring until mixed. (Do not combine pineapple juice and eggs until ready to all flour) Gradually add flour mixture. Add additional pineapple juice if batter is still too stiff. Mixture will not be too loose. Fold in egg whites carefully. Do not beat.
Pour mixture over pineapple slices in skillet. Bake in 350 degree oven until center springs back when touched. 30-40 minutes; according to size of your skillet. You can use a cake pan also.
This recipe was always a favorite with the family.