Southern Recipes

Here are some more old southern recipes that I've found online that have been passed down through the generations of old southern families, I hope you enjoy!

Old Southern Kitchen

Lavender Soda
1 c water

2 c sugar

3 tbsp dried culinary lavender flowers
Bring water and sugar to a boil, allowing sugar to full dissolve. Bruise lavender buds with a mortar and pestle and add lavender to boiling mixture. Remove from heat, cover pot, and allow to steep for at least 30 minutes. Refrigerate entire mixture in a sealed glass jar for three days, allowing it to steep even further. Strain before use.


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Old Southern Kitchen

Rice Muffins

1 cup flour

4 tsp baking powder

1/2 tsp salt

1 1/2 tbls sugar

4 tbls melted butter

2 large eggs, beaten

1cup slightly lukewarm milk

1 cup cooked rice, any variety

Preheat the oven to 450 degrees.

Line standard-sized muffin tin with greased (on the inside) muffin cups.

In a large bowl, sift dry ingredients and set aside.

In another bowl, mix melted butter eggs, milk and rice.

Combine wet and dry ingredients.

Fill muffin cups 3/4 full.

Bake for 25-30 minutes.

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Cream Puff

Pate a Choux

Preheat oven to 400 degrees

1 cup flour

1/2 cup butter

4 eggs

1 cup water

Preheat oven to 400 degrees. Bring water to a boil in a pot, then add butter. Stir until melted. Add flour and stir until the dough leaves the sides of the pot. Remove from the heat and allow to cool. Once cool, stir in the eggs, one at a time. Beat mixture to a smooth consistency. Drop by the spoonful onto a cookie sheet and bake at 400 degrees for 10 minutes, then turn temperature down to 370 degrees and bake for 20 minutes o

r until golden and thoroughly dry. Allow to cool.

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Cream Puff

Filling

2 cups heavy whipping cream

1/4 cup sugar (or per taste)

Powdered sugar

Mix heavy whipping cream with sugar, whip until fluffy. Cut through side of cream puff and add whipped cream. Sprinkle top with powdered sugar.

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Old Southern Kitchen

Ambrosia Salad

9 Large Navel Oranges, Supremed

3 Large Valencia Oranges, Supremed

12 oz Finely Shredded Unsweetened Coconut

Supreme the oranges by carefully removing the skin, pith, and seeds from the membranes ensuring that the membranes remain intact. Transfer the supremed oranges to a mixing bowl. Add coconut to the oranges and mix carefully. Shortly beforing serving, transfer Ambrosia to compote dishes. Serves 10 to 12 guests.

Soon Bread

SPOON BREAD
(makes 6-8 servings)

1 cup cornmeal
3 cups milk
2 tablespoons shortening
1 teaspoon baking powder
1 teaspoon salt
3 egg yolks, beaten
3 egg whites

1. Preheat the oven to 350 degrees. Grease a 2-quart square baking dish. Set aside.

2. In a medium mixing bowl, stir together the cornmeal and 1 cup of the milk.

3. In a 2-quart saucepan, over medium heat, warm the remaining 3 cups milk. Slowly stir the cornmeal mixture into the hot milk. Reduce the heat to low and cook, stirring frequently, for 10 minutes. Remove from heat.

4. In a clean, medium mixing bowl using and electric mixer, beat the egg whites until they hold stiff peaks. Set aside.

5. Stir the shortening, baking powder and salt into the cornmeal-milk mixture. Stir in the beaten egg yolks. Fold in the beaten egg whites.

6. Turn the mixture into the prepared baking dish. Bake, uncovered, in the oven for 40-45 minutes or until a knife inserted into the center comes out clean. Serve hot.