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.

Fresh Orange Cake

FRESH ORANGE CAKE
(makes 12 servings)

Cake:
2 1/4 cups sifted cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
1 grated rind of orange
3/4 cup milk
1/4 cup orange juice
2 eggs

Filling and Frosting:
1 cup milk
5 tablespoons sifted cake flour
1/2 cup shortening
1/2 cup butter or margarine,
     softened
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 to 1 cup sifted powdered
     sugar

1. Preheat the oven to 350 degrees. Grease and flour 2 8-inch round pans. Set aside.

2. To make the cake: sift the dry ingredients into a large mixing bowl. Add shortening and orange rind.

3. Add the milk and orange juice to the dry ingredients and beat with an electric mixer on low until moistened. Beat for 2 minutes at medium speed. Add the eggs; beat for an additional 2 minutes.

4. Pour the batter into the prepared cake pans. Bake for about 25 minutes or until toothpick comes out clean.

5. Cool 10 minutes then carefully remove from pans. Cool the layers on racks.

6. To make filling and frosting: Blend the milk and cake flour in a saucepan. Cook over medium-low heat to a very thick paste, stirring constantly. Cool to lukewarm, about 40 minutes.

7. Meanwhile, in a small mixing bowl, cream the shortening and butter or margarine with the 1 cup granulated sugar and salt.

8. Add the lukewarm paste to the shortening mixture and beat with electrify mixer until fluffy.

9. Stir in vanilla (remove 3/4 cup of the mixture and reserve). Spread 1 1/2 cups of the mixture between the cake layers.

10. Add the powdered sugar to the remaining mixture and beat vigorously until desired consistency. Frost top and sides of the cake.

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.

Chilled Strawberry Soup and Brandied Peach Soup

     Found these recipes in the Better Homes & Garden's America's Best-Loved Community Recipes  they sounds quite good. Could be used for a dinner party or for a summer dinner possibly. 


CHILLED STRAWBERRY SOUP
(makes 4 servings) 1/2 cup red Port wine
1 teaspoon minced ginger root
1/4 cup heavy cream
3 pints hulled fresh strawberries
1 tablespoon chopped fresh mint
1 to 2 tablespoons raspberry vinegar

1. In a 1-quart stainless steel or enamel saucepan, bring wine and Ginger to boiling. Reduce heat and simmer 5 minutes. Add heavy cream; return to boiling and cook 1 minute longer, stirring constantly. Remove pan from heat.

2. In a food processor bowl or blender container, place strawberries, mint and vinegar. Cover: process until strawberries are puréed. Add cream mixture, process again until well combined. Pour soup into a container; cover and refrigerate until throughly chilled.

3. Soup can be prepared several days prior to serving. To serve: ladle chilled strawberry soup into throughly chilled bowls. Garnish with a fresh strawberry fan or sprig of mint. 



BRANDIED PEACH SOUP
(Makes 4 servings)

1 can (29 oz) peach halves in heavy syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground white pepper
1 cup dry or sweet white wine
2 tablespoons cornstarch
1/2 cup of water
1/2 cup sour cream
1 tablespoon brandy
1 tablespoon freshly squeezed
  lemon juice
Sliced fresh or canned peaches

1. Drain peach halves, reserving 1 cup of the syrup. Place peaches in a food processor bowl or blender container. Cover and process until peaches are puréed. Transfer to a medium-sized saucepan; add cinnamon, white pepper, wine, and reserved heavy syrup.

2. In a 1-cup measure, blend cornstarch and water; set aside. Bring peach mixture to boiling, stirring constantly. Whisk in cornstarch mixture and cook 1 to 2 minutes longer, stirring constantly, until mixture thickens. Remove from heat.

3. In a small bowl, whisk sour cream, brandy and lemon juice until blended; whisk into peach mixture. Reserving some sour cream mixture for garnish, if desired. Pour soup into a container; refrigerate. Serve soup well chilled. Transfer soup into bowls; garnish with sour cream swirls or peaches.