Buttermilk Pie

Buttermilk Pie

1 tablespoon of flour
1 cup of sugar
3 well beaten egg yolks
3 egg whites
2 teaspoons of ground nutmeg
2 tablespoons of melted butter
1/2 cup of buttermilk with 1/4 teaspoon of baking soda added

In a bowl, mix the flour, sugar, and the nutmeg together and then add the egg yolks, melted but-
ter. Add the buttermilk and mix well. Pour into an unbaked piecrust and bake at 325 degrees
until set. Beat the egg whites with 6 tablespoons of sugar to form a meringue. Spread the me-
ringue on the cooled pie and brown slightly in the oven.
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Strawberry Jam

Strawberry Jam

4 cups of fresh strawberries ( washed, capped and sliced in half)
2 cups of water
3/4 cup of sugar
3 tablespoons of flour
1 tablespoon of butter
dash of salt

Combine strawberries, salt and water in medium pot. Cook over
medium heat until strawberries are soft. Combine sugar and flour, pour enough hot juice from
berries to mix very thin. Add to strawberries stir until mixed well. Add butter and stir occasion-
ally until thickens. Serve with hot biscuits. Frozen strawberries may be used. If using other ber-
ries or fruits, adjust the amount of sugar to taste.

This recipe is one of the things mama made for breakfast, when I was growing up. My broth-
ers, sisters and I always looked forward to breakfast. In the summer we would pick wild
strawberries for the jam.
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Hushpuppies

Hushpuppies

1 cup self-rising flour
1 egg beaten
1 cup self-rising cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt


Combine the flour, cornmeal, and the sugar in a large bowl. Stir in the egg, onions, and 1/2 cup
of the buttermilk to mixture. Gradually stir in the remaining 1/2 cup of the buttermilk until the bat-
ter is well mixed, but not runny. Drop by spoonfuls into hot oil and fry until golden brown.

Cat Head Biscuits (as big as a cat’s head)

Cat Head Biscuits (as big as a cat’s head)

2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk

Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to
make a soft dough. Pinch off about a lemon sized ball of dough for each biscuit and pat out
with your hands. Bake for 12 – 15 minutes at 450 degrees or until the tops are golden brown.
Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.

Some Of The Different Ways We Eat “Cat Head” Biscuits:

Cat Head” biscuit was and still is used in a great number of ways. In
fact this versatile bread can easily be eaten in different ways with every meal. Here are just a
few ways I remember eating them:

Aside from the usual biscuit filled with various homemade jams and jellies, we would some-
times eat them hot from the oven, filled with a generous amount of brown sugar and butter. The
butter melts over the brown sugar and creates a breakfast food that no store-bought brown
sugar and cinnamon toaster pastry can even touch.

Split open or torn into small pieces and smothered with one of the delicious southern gravies
such as Chocolate Gravy, Sausage Gravy, or one of the homemade “Fruit Jams”.

Not much in the world of food is as good as a sandwich made out of a big homemade biscuit
with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.

spoon bread

spoon bread

2 1/2 cups of boiling water
2 egg yolks
2 stiffly beaten egg whites
2 cups of cornmeal
1 teaspoon of baking powder
1 teaspoon of salt
1 1/2 cups of buttermilk
3 tablespoons of melted butter

Gradually stir the cornmeal into the boiling water. After the cornmeal mixture has cooled add
the egg yolks, baking powder, salt, melted butter, and the buttermilk. Fold in the beaten egg
whites. Pour into a greased baking pan and bake for 45 minutes at 425 degrees.
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Whipping Cream Biscuits

Whipping Cream Biscuits

2 cups of self-rising flour
2 teaspoons of sugar
1 cup of whipping cream

Combine all of the ingredients into a stiff dough. Knead the dough and roll out to about 3/8”
thick. Cut out the biscuits and bake in a greased pan for 10 – 12 minutes at 450 degrees.

Peas and Pasta

Peas and  Pasta

My husbands favorite quick  to make one our home town dishes healthy food for the kids they learn to eat vegetables this way

1 pound pasta of your choice. I prefer  small size or broken spaghetti. so you can eat with a spoon
	1 large clove of garlic, diced
	2-3 olive oil
if you want to make something fast hard day at work or late from work just use 2 cans of peas	1 medium to large onion, chopped
	2 cups frozen green peas, the tiny ones are best
	salt to tastes
	pepper to taste
	a splash (2-3 tablespoons)   water
	if you want you can add diced ham or bacon with the onions