HOECAKE ~ WEST VIRGINIA STYLE
My ancestors were "farming folks" and this recipe is simply another way of making biscuits, especially biscuits that were going to be used as sandwiches. In my neck of West Virginia, hoecake is made with simple biscuit dough. Any biscuit recipe will do, including the one on the Bisquick box, if that's what you like. No one is...
Provided by Fran Miller
Categories Biscuits
Time 15m
Number Of Ingredients 7
Steps:
- 1. Stir all the dry ingredients together, then add the crisco. Mix it together with a pastry cutter or a big fork, like the meat fork* from my tableware set)that is never used except when I'm cooking. *It's the giant fork on the left in the picture.
- 2. When you have something resembling small gravel, slowly add the milk, stirring unti it makes a soft dough.
- 3. Spray a cookie sheet with cooking spray, if it's not non-stick. Pour the biscuit dough onto the sheet.
- 4. Sprinkle the dough with a little flour so it won't stick to your hands, then pat the dough fairly evenly to about 1/2" or so.** **This will raise, but if you like a thicker biscuit or if you've doubled the recipe, take a sharp knife and divide the dough lengthwise, then separate the halves. Mom also made a few shallow cuts across the dough to allow it to cook evenly.
- 5. Bake at 425 degrees F for about 8 minutes, then check for doneness. The hoecake should be golden brown & done on the bottom. Depending on how thick you made it, it might be done or it might need another few minutes. Just watch it carefully so you don't overcook it, which would dry the hoecake out. (If you do, just add LOTS of butter and no one will notice. Don't ask me how I know this.)
- 6. Remove the hoecake from the oven when it's ready and put it on a cooling rack, just long enough to cool it so you don't burn your fingers as you break off the pieces. Silly JAP photo settings would only show about 3/4 of the hoecake. Imagine it about 25% bigger...
- 7. Now the fun part... A traditional hoecake sandwich would be stuffed with whatever was left over from supper the night before or breakfast that day. Fried ham & tomato sandwiches are a personal favorite. Or, as seen here, a hoecake to go along with the final tomato from the garden, with butter & a few drops of honey. =^..^=
WEST VIRGINIA JAM CAKE
This makes a magnificent cake-something to be proud to take to a reunion. This was in my mailbox today:)
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h45m
Yield 1 delicious cake
Number Of Ingredients 21
Steps:
- Cream sugar and shortening; add eggs and beat well.
- Combine buttermilk and jam alternately with sifted flour and soda; beat well.
- Add nuts, fruits, and coconut; stir until well distributed through batter.
- Bake in 3 (9-inch) greased cake pans at 350 F for 30-40 minutes or until done.
- Mix sugar and flour together in saucepan; add milk and butter and cook about 2 minutes, stirring occasionally.
- Remove from heat and beat till thickened; add nuts, fruit, and coconut.
- Spread between layers and on top and sides of cake.
- Decorate with maraschino cherries, if desired.
- Note: If black walnuts are not available, use pecans or other nuts and add 1/2 teaspoon black walnut flavoring.
Nutrition Facts : Calories 11613, Fat 522.9, SaturatedFat 181, Cholesterol 900.5, Sodium 3524.3, Carbohydrate 1680.1, Fiber 67.6, Sugar 1195.6, Protein 142.8
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
OLD-FASHIONED JAM CAKE
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
VIRGINIA POUND CAKE
Rich and velvety, this cake contributed as much toward making Virginia famous as Brunswick stew. Since pound cake uses no baking powder and depends entirely upon eggs and air for leavening, its success depends upon the length of time it is beaten. If beaten by hand, an hour is not too long. Use an electric beater if possible. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h50m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F and grease/flour two loaf pans.
- Cream butter, gradually add sugar, beating well after each addition.
- Beat egg whites to stiff peaks.
- Beat egg yolks until thick and lemon colored; add to creamed mixture.
- Add brandy.
- Sift flour and mace; add alternately with stiffly beaten egg whites.
- Pour into prepared pans and bake for 90 minutes.
Nutrition Facts : Calories 3736.6, Fat 211, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 1662.4, Carbohydrate 406.1, Fiber 3.9, Sugar 229.4, Protein 52
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