Aunt Bee’s Biscuits
1 cup milk, scalded and cooled
1 packet yeast (2 teaspoons)
¼ cup lard (shortening if you don’t have lard)
1/2 cup sugar
½ teaspoon salt
1 ½ cups flour
1 tablespoon sugar
Preheat oven to 400°F.
In separate large bowl, combine the following:
¼ cup lard (or vegetable shortening)
½ cup sugar
½ teaspoon salt
1½ cups flour
Put all ingredients into medium bowl and let yeast dissolve. Let set for 10 minutes so that yeast can proof. Then mix in 1 ½ cups of flour so that the dough is sticky.
Incorporate first set of ingredients (yeast mixture) into the second set of ingredients. Knead briefly, about 6 or 7 times. Pat dough out on floured board until ½ inch thick, then cut biscuits out with floured biscuit cutter or juice glass dipped into flour. Do not twist the cutter, as this will keep the biscuits from rising properly.
Place biscuits on ungreased cookie sheet or iron skillet.
Bake for approximately 10 minutes or until nicely golden-brown. Serve hot.
Taylor Home Inn Baked Apple Pancake
3 tablespoons butter
3 tablespoons chopped nuts (pecans or almonds)
3 tablespoons pure maple syrup
2 cups of prepared pancake mix
1 tart apple (Granny Smith or McIntosh)
Preheat oven to 375°F.
In a 9-inch pie plate, melt 3 tablespoons butter. Swirl the plate a bit to get the melted butter to coat the sides of the pie plate.
Sprinkle about 3 tablespoons chopped nuts in the bottom of the plate, covering the surface well.
Gently pour about 3 tablespoons of pure maple syrup over the nuts.
Peel and slice one tart baking apple, and lay the slices over the nuts/butter/syrup mixture.
Prepare 2 cups pancake mix and slowly pour batter over apples.
Bake for approximately 20 to 25 minutes, until golden brown and the top turns golden brown and begins to crack (similar to corn bread).
Immediately run a sharp knife around the edges of the pie plate, and cover with platter, then invert quickly. Let sit upside down until cake has released and all the good gooey syrup has dripped from the inverted pie plate.
Cut and serve immediately.
6 cups sliced, unpeeled cucumbers
1 cup onion, sliced very fine
1 red or green bell pepper, sliced
1 tablespoon salt
1 cup apple cider vinegar
2 cups sugar
Mix all ingredients together well. Place in glass jars.
Refrigerate for 2 or 3 days before serving.
These keep a long time in the refrigerator.
* All recipes provided courtesy of the Taylor Home Inn.