This picture was taken from the little photo album that Mom put together for Scott. It was in 1960, just before he arrived. I'm guessing she probably would have had biscuits and cornbread (hopefully not in the same meal) since they were living in Kentucky. These are two of our most used recipes from Barbara's cookbook.
CLOUD BISCUITS
2 c. flour 1 T. sugar 4 t. baking powder 1/2 t. salt | 1/2 c. shortening 1 egg, beaten 2/3 c. milk |
Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until dough follows fork around bowl. Turn out on lightly floured surface and knead gently about 20 strokes. Roll to desired thickness and cut with biscuit cutter. Place on ungreased baking sheet and bake in 450° oven for 10 to 14 minutes. [Dee's lazy version: I don't knead/roll/cut; just do drop biscuits. We also need to lower the temp on our oven. And to be sure our cholesterol is high enough, we top them with sausage gravy. Mmm!]
CORN BREAD
1 c. flour 1 c. cornmeal 3/4 t. salt 1/2 c. sugar 4 t. baking powder | 1 c. plus 2 T. milk 1 egg 1 T. oil 2 t. oil |
Sift dry ingredients together. Add milk and eggs. Beat 1 minute. Add oil and beat 1 more minute. Place 2 t. oil in bottom of 9 x 13" pan. Pour in the batter and bake in 450° oven for 25 minutes. [We like using 1/2 whole wheat flour and baking in a cast iron skillet.]
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