Filed under: 3-Layer Buttermilk Cake with Chocolate Frosting | Tagged: 3-Layer, baking, brunch, buttermilk, Buttermilk Cake, Chocolate, chocolate frosting, cocoa, cooking, dessert, dinner, Entertaining, food, frosting, Holidays, recipes, southern lady | 14 Comments »
Filed under: Old-Fashioned Prune Cake | Tagged: baking, brunch, buttermilk, chopped prunes, cooking, dark corn syrup, dessert, Entertaining, food, Holidays, old fashioned, prune cake, prunes, recipes, southern lady | 15 Comments »
Hushpuppies are round cornmeal dumplings that usually accompany a big dish of fried fish. There are many different ideas as to how hushpuppies got their name. If you check the internet, you will come up with some of the following: 1. Confederate soldiers used their corn biscuit rations to feed to their dogs to quiet them in order to avoid detection from Union soldiers, hence the phrase hushing the puppies. 2. It is believed that while cooking fried foods with batter outside such as fish, balls of batter were fried and given to the dogs to keep them from begging or barking, thus the name “hush puppies”. 3. (This one is my favorite. I am a Kentuckian and it makes sense to me.) They were fried up to toss to the dogs to keep them quiet while the “revenooers” were snooping around looking for stills. Whatever explanation, fried catfish just isn’t the same without them.3/4 cup cornmeal 1/3 cup all-purpose flour 1/2 cup onion, diced (can be regular or green onions) 1/2 teaspoon salt Pinch of cayenne 1 egg (Optional) 1/2 cup buttermilk or beer 1 cup cooking oil (I use Canola) Combine cornmeal, flour, onion, salt, egg and milk. The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together. Have oil hot in a skillet and drop hush puppies into oil. Cook about 3 to 4 minutes browning on all sides. Remove and drain on paper towels. This makes about 10 to 12 hush puppies. You can double or triple the recipe. Enjoy! You might like my Pan Fried Cod Fish Fillets or Fried Catfish Fillets. Click to follow The Southern Lady Cooks on Facebook.
Filed under: Southern Cornmeal Hush Puppies | Tagged: Beer, brunch, buttermilk, catfish fillets, corn biscuit, cornmeal, cornmeal dumplings, dinner, easy recipes, Entertaining, food, hush puppies, Onions, Southern, southern lady | 20 Comments »
Pumpkin is one of my favorite things to eat. I can’t wait until fall each year to start making pumpkin bread, cakes, cookies, etc. These pumpkin pancakes are a real treat at my house. If you like pumpkin and spices, you will love these pancakes for a great Sunday breakfast or just anytime. I can eat these for any meal.2 cups all-purpose flour 1 tablespoon white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon allspice 1 teaspoon ground cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 2 teaspoons vanilla extract 2 eggs 2 tablespoons oil (I use Canola) 1 1/4 cups buttermilk 1 cup pure canned pumpkin (Not the pumpkin pie mix) 1 cup nut pieces of your choice (Optional) 1 stick butter or margarine for griddle or skillet In a large bowl whisk together the flour, sugar, baking powder, baking soda, allspice, ginger, cinnamon and salt. Add vanilla extract, eggs, oil, buttermilk and pumpkin mixing well with a spoon. Fold in nuts. Have your skillet or griddle hot, add a pat or two of butter or margarine, drop pancake mix by large spoonful onto griddle or into skillet. Cook on one side until brown, flip and continue cooking until pancakes are done. Makes about 10 or 12 pancakes depending on size. (These keep well in the refrigerator and can be warmed in the microwave. I think they could be frozen, too. Mine never last that long!) Cinnamon Syrup 1 cup white sugar 1 cup buttermilk 1/2 cup butter or margarine 2 tablespoons corn syrup 1 teaspoon baking powder 1 teaspoon ground cinnamon 2 teaspoons vanilla extract Add all ingredients together in a large pot on top of the stove except vanilla. Bring to boiling. Do not take your eyes off this as it will triple in size and boil over. Boil about five to six minutes until starts to thicken. Remove from stove and stir in vanilla. (Note: If mixture starts to boil over remove from heat and stir down). This syrup will harden as it cools. Once refrigerated it will harden but can be put in microwave for a few minutes and will return to liquid. This syrup is great on all pancakes, ice cream or cakes. Keeps well in fridge. Enjoy! Click to follow The Southern Lady Cooks on Facebook. Tip: Save any extra pumpkin to make this great Pumpkin Monkey Bread or Coffee Cake.
Filed under: Spicy Pumpkin Pancakes with Cinnamon Syrup | Tagged: Breakfast, brunch, buttermilk, cinnamon, cooking, Entertaining, food, Holidays, nuts, pancakes, pumpkin, recipes, southern lady, spices, spicy, syrup | 8 Comments »