The Southern Lady Cooks

MAMA’S CATHEAD BISCUITS

The Southern Lady — Thu, 23 May 2013 21:18:22 +0000

My mother never made any kind of biscuits except what we called “cathead” biscuits and she made them almost every day. I have seen her make biscuits twice in one day because every kid in the neighborhood loved her biscuits. We never had chips, cokes or junk food in our house back then. We did have lots of sweet tea, fresh milk right from the cow and plenty of biscuits slathered with real butter and homemade blackberry jam. Honey from my Daddy’s bee hives was always on the breakfast table to go along with our biscuits. The neighborhood kids called my mother, “Parker”. We would hear a knock at the front door and one of our little friends would be there. The first thing they always asked was, “Does Parker have any cold biscuits and jam?” A cold “cathead” biscuit with blackberry jam was a real treat when I was growing up.

I am sure there are lots of different ways to make these biscuits but the recipe below is the way my Mama always made hers. I watched her many times when she got out the big, old crock and added flour, buttermilk, and lard. She always mixed them up with her hands and pinched off the biscuits. Mama never rolled them out and she put them in a round pan. Somehow, her biscuits always came out uniform without using a biscuit cutter. She greased the pan with bacon grease, too. The biscuits were always touching in the pan to make them rise up higher instead of spreading out and being thin. Memories of Mama in her “house dress” and apron always flood my mind whenever I make these biscuits. Oh, how I would love to have one of her cold biscuits with blackberry jam!

2 cups self-rising flour

1 to 2 tablespoons shortening at room temperature, (Mama used lard and about the size of a walnut)

1 cup buttermilk

1/2 teaspoon salt, Optional

Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits. Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top. This recipe only makes 8 biscuits if you make them like I do. These biscuits are wonderful with a big old piece of country ham on one. They got the name “cathead” because they are supposed to be as big as a cat’s head! Enjoy!

Note: You can also make them using all-purpose flour but you will need to add 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. You can brush melted butter on the tops once cooked or even before cooking if you like.

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Filed under: Mama's Cathead Biscuits Tagged: bacon grease, baking, biscuits, blackberry jam, Breakfast, brunch, cathead, cathead biscuits, cooking, dinner, easy recipes, food, recipes, southern lady

HOMEMADE VANILLA PUDDING

The Southern Lady — Wed, 22 May 2013 15:14:03 +0000

Today, May 22, is National Vanilla Pudding Day. This recipe for homemade vanilla pudding is so easy and so good. My family loves this pudding.

1 (12 ounce) can evaporated milk (can use regular milk) I think the evaporated milk makes it a richer pudding

1/2 teaspoon salt

3 egg yolks

1/4 cup cornstarch

1/2 cup sugar

2 teaspoons vanilla extract

2 tablespoons butter or margarine

Mix milk, salt, egg yolks, cornstarch, sugar and vanilla in a pot on top of the stove with a wire whisk. Cut butter into small pieces and add to the pot. Cook on medium high heat until comes to boil and thickens stirring constantly with whisk. It will burn easily, so keep stirring. I cook mine about 4 or 5 minutes in all. You should be able to tell when it starts bubbling and gets thick. Pour into serving dishes. Let cool in refrigerator. Sprinkle on nutmeg or cinnamon and fruits of your choice for toppings. Makes about 4 servings. Enjoy!

Note: This amount will make one pie. Just pour into baked 9 inch shell. You can do all kinds of things with this pudding. It is great for banana pudding. You can add pineapple or any kind of fruit to the actual pudding. Children and adults love it. Make different individual servings.

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Filed under: Homemade Vanilla Pudding Tagged: banana pudding, brunch, cooking, dessert, dinner, easy recipes, Entertaining, food, Holidays, homemade, National Vanilla Pudding Day, pies, pudding, recipes, southern lady, vanilla, Vanilla Pudding

VINEGAR PIE

The Southern Lady — Fri, 17 May 2013 19:38:23 +0000

If you have never had vinegar pie, you are missing out. I am sure there are a lot of people that would not touch it because it has vinegar in it. This recipe is so easy and the pie is so good. My family loves this pie. Just add a little whipped cream or ice cream and you will have a real treat.

1 (9 inch) pie crust, unbaked

4 eggs

1 1/2 cups white sugar

1/2 cup butter or margarine, or 8 tablespoons or 1 stick, melted

2 tablespoons apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons vanilla extract

Combine all ingredients and mix well with mixer. Pour into uncooked pie shell and bake in preheated 425 degree oven for 25 minutes. Let cool before cutting. Enjoy!

Note: This pie will look like it is not done after 25 minutes. It puffs up during cooking and will kind of fall once you take it from the oven.

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Filed under: Vinegar Pie Tagged: apple cider vinegar, baking, brunch, cooking, dessert, easy recipes, Entertaining, food, recipes, southern lady, vinegar pie

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

The Southern Lady — Thu, 16 May 2013 20:07:37 +0000

These red velvet cookies are so good and children love them. This is the easy way to make these cookies. A real Southern treat!

1 box Red Velvet Cake Mix (I used Duncan Hines)

2 eggs

1/2 cup oil (I use Canola)

2 tablespoons milk

1 cup pecan pieces or nuts of your choice

Mix all ingredients with mixer except nuts. Fold in nuts. This batter is oily and easy to work with. I just put it out on the counter, pat it out with my hand, and cut with cookie cutter. DO NOT USE A LARGE CUTTER. The cutter I used is 1 1/2 inches across. These cookies will spread so you want them small and about 1/4 inch thick. You can use anything round that will work for you. (a jar top or cap, etc. Just so it is round and small. A little larger than a quarter) Spray a baking sheet and bake in preheated 375 degree oven for about 8 minutes. If you make larger cookies, you will need to bake 10 to 12 minutes. Remove from cookie sheet and let cool. Fill with cream cheese frosting recipe below. Makes about 4 dozen small cookies or 2 dozen filled cookies depending on size you make them.

Cream Cheese Filling

8 ounces cream cheese, softened

3 tablespoons butter or margarine, softened

1 3/4 cups powdered sugar

1 1/2 teaspoons vanilla extract

Beat together with mixer. Spread on cookies.

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Filed under: Red Velvet Cookies with Cream Cheese Filling Tagged: baking, brunch, cooking, cream cheese frosting, cream cheese frosting recipe, cup pecan pieces, dessert, dinner, easy recipes, Entertaining, food, recipes, red velvet cookies, Southern, southern lady