D3jc3ahdjad7x7.cloudfront.net



Recipes & Food from To Kill a Mockingbird?“Somehow it was hotter then: a black dog suffered on a summer’s day; bony mules hitched to Hoover carts flicked flies in the sweltering shade of the oaks on the square. Men’s stiff collars wilted by nine in the morning. Ladies bathed before noon, after their three-o-clock naps, and by nightfall were like soft teacakes with frostings of sweat and sweet talcum.”343979518288000Southern Tea CakesIngredients1/2 cup (113 grams) unsalted butter, room temperature1/2 cup (100 grams) granulated white sugar3 large eggs1 teaspoon pure vanilla extractZest of 1 large lemon2 1/4 cups (295 grams) all purpose flour2 teaspoons baking powder1/4 teaspoon saltConfectioners' Frosting:2 cups (230 grams) confectioners’ sugar (icing or powdered sugar), sifted1/2 cup (113 grams) unsalted butter, room temperature1 teaspoon pure vanilla extract2 tablespoons milk or light creamPreheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.? Line two baking sheets with parchment paper.Instructions - CookiesIn the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy.? Add the eggs, one at a time, beating well after each addition.?Beat in the vanilla extract and lemon zest.?In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture and beat until combined.Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch (1.25 cm). Using a round 2 - 2 1/2 inch (5 - 6 cm) cookie cutter, cut the dough into circles.?Save the scraps and reroll.?Transfer?the cookies to the prepared baking sheet, spacing them a few inches apart.Bake for approximately 10-12 minutes (baking time will vary depending on the size and shape of cookies) or until the bottoms of the cookies are lightly browned and a toothpick inserted into the center of a cookie comes out clean.? Remove from oven and place on a wire rack to cool.?Once the cookies have completely cooled, frost with icing.Instructions - FrostingIn an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. ?With the mixer on low speed, gradually beat in the sugar.?Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).Makes about 16 cookies. ()Crackling Bread????????????“Perhaps Calpurnia sensed that my day had been a grim one: she let me watch her fix supper. ‘Shut your eyes and open your mouth and I’ll give you a surprise,’ she said. It was not often that she made crackling bread, she said she never had time, but with both of us at school today had been an easy one for her. She knew I loved crackling bread. ‘I missed you today,’ she said.” Ingredients4240530254635009 ounces (2 cups) cornmeal (ideally White Lily white corn meal, but yellow will do)1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powder12 ounces (1 1/2 cups) buttermilk1 large egg1 cup cracklings (or substitute crispy bacon pieces)1 tablespoon lard, butter or bacon drippingsInstructionsPreheat your oven to 450°F. Once the oven is hot, put the tablespoon of fat into the skillet and put the skillet in the oven to heat. Meanwhile, mix up your batter. Whisk the dry ingredients together in a medium bowl. Whisk the buttermilk and egg together in another bowl, then combine the wet and dry ingredients, whisking just until combined. Lastly, whisk in the cracklings. Remove the pan from the oven and pour in the batter, it will sizzle appealingly. Turn the heat down to 350 and return the pan to the oven. Bake until golden, about 25 minutes. When baked, flip the bread out of the pan so the crispy crust faces up. Slice into wedges and serve, with a drizzle of honey if desired. CandyIngredients ? 2 cups white sugar ? 1/2 cup light corn syrup ? 1/2 cup hot water ? 1/4 teaspoon salt ? 2 egg whites ? 1 teaspoon vanilla extract Directions 1. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugardissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat. 2. Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water. 3. Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature. Charlotte Russe au Chocolat“The gentle hum of ladies’ voices grew louder as she opened the door: ‘Why, Alexandra, I never saw such a charlotte… just lovely… I never can get my crust like this, never can…’” 33832807874000Ingredients40-50 lady fingers (that number sounds iffy to me)1/2 cup orange juice8 ounces good quality dark sweet cooking chocolate1/4 cup milk7 tablespoons butter4 eggs (at room temperature)1/4 cup powdered sugar1 cup heavy cream (well chilled)InstructionsLightly butter an 8 cup charlotte mold and line the bottom with wax paper to insure quick release.Mix the kirsch with 1/2 cup cold water in a shallow dish. Working with one boudoir at a time (you don't want to leave them lying in the alcohol or they will disintegrate), quickly roll it in the alcohol and place it standing against the side of the charlotte pan with its curved side facing outward. Line the whole pan neatly in this fashion.Separate the eggs. Place the egg whites in a mixing bowl and have the yolks ready to add to the chocolate mixture.Using a double boiler, heat the chocolate and milk, blending until smooth with a wooden spoon (no need to boil the water in the double boiler for this - best just to keep it at a simmer). Add in the butter, one tablespoon at a time, blending until smooth after each addition. Add in the egg yolks one at a time, blending well after each. Beat the mixture for several minutes with the wooden spoon until smooth and glossy. Remove from the heat.Beat the egg whites until stiff and then beat in the powdered sugar.In another bowl beat the chilled cream until it forms soft peaks (you don't want this too stiff or it is hard to blend in to the other ingredients).Blend the chocolate mixture into the whipped cream and then fold in the egg whites. You want to end up with everything completely blended but a light hand is needed to keep things fluffy.Pour the mousse into the prepared charlotte pan pushing on it slightly to make sure it fills the pan completely. Line the top of the pan with more boudoirs that have been briefly soaked in the kirsch mixture. You may want to add two layers of boudoirs to create a firm foundation for your chocolate mousse when you turn it over.Cover the cake with plastic wrap and place a weight on top of it (I use a pan that is just the size of the charlotte pan and put a heavy can of beans on top). Place in the refrigerator overnight.To serve, simply remove the plastic wrap and invert the charlotte on a serving plate. It should slide right out. Decorate as you wish - whipped cream, cherries, shaved chocolate - or just serve as is.321183041600Lemon Charlotte RusseIngredients18 unfilled ladyfingers, split1 envelope unflavored gelatine? cup freshly squeezed lemon juice4 eggs, separated? tsp. salt1 Sunkist? lemon grated peel1 cup heavy cream or whipping cream, whipped1 cup sugarInstructionsLine bottom and sides of 8- or 9 x 3-inch springform pan with ladyfingers. Soften gelatine in lemon juice.On top of double boiler, with electric mixer, beat egg yolks well with 1/2 cup of sugar, and salt. Gradually beat in gelatine mixture. Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.Pour into large bowl; add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally (or chill over ice cubes in a larger bowl, stirring frequently, about 15 minutes).In heavy 2-to-3-quart saucepan, stir together egg whites and remaining 1/2 cup of sugar. Over very low heat, with electric mixer, beat egg whites until soft peaks form (or beat in bowl or double boiler over simmering water).Remove from heat and cool slightly. Fold beaten egg whites and whipped cream into lemon-gelatine mixture. Spoon into ladyfinger-lined pan.Chill for 3 hours or overnight.Carefully remove sides of springform pan. Garnish with lemon cartwheel slices andMakes 12 servings CharlotteIngredients 3810635508000· 1 tablespoon butter · 1 (1 pound) loaf white bread, crusts trimmed or brioche bread as an alterative· 8 apples - peeled, cored and chopped · 1/3 cup white sugar · 1/2 tablespoon ground cinnamon · 1 tablespoon lemon juice · 2 tablespoons butter, cubed · nonstick cooking spray Directions PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps. 2. In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil. 3. Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.Southern Style Pound Cakeright952500Ingredients? 1/2 pound (2 sticks) butter, plus more for the pan ? 1/2 cup vegetable shortening? 3 cups sugar? 5 eggs? 3 cups all purpose flour, plus more for the pan? 1/2 teaspoon fine salt? 1/2 teaspoon baking powder? 1 cup milk? 1 teaspoon vanilla extractDirections? 1 Preheat oven to 350 degrees F.? 2 With a mixer, cream butter and shortening together.? 3 Add sugar, a little at a time.? 4 Add eggs, 1 at a time, beating after each addition? 5 Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.? 6 Mix in vanilla.? 7 Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.3259455952500Dewberry (Blackberry) Tart Ingredients4 cups blackberries (or dewberries)Sugar to taste (typically 2/3 cup)Tart Shells3 cups flour1 tsp. salt1 cup shortening7-8 tbsp. waterDirectionsSift flour and salt. Cut in shortening. Add water 1 tablespoon at a time, tossing with a fork. Shape dough into 2 balls. Roll out and cut out circles big enough to fit in your muffin pan. This recipe should make 24 muffin size tarts. Fit the dough circles into muffin pan like small pies. Fill with berries. Bake for about 35 minutes or until pastry shell is lightly browned.Biscuit and Butter“We skulked around the kitchen until Calpurnia threw us out. By some voo-doo system Calpurnia seemed to know all about it. She was a less than satisfactory source of palliation, but she did give Jem a hot biscuit-and-butter which he tore in half and shared with me. It tasted like cotton.”21259806096000Ingredients2 cups flour4 teaspoons baking powder1/4 teaspoon baking soda3/4 teaspoon salt2 tablespoons butter2 tablespoons shortening1 cup buttermilk, chilledInstructionsPreheat oven to 450 degrees.In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)Makes 1 dozen.Bake until biscuits are tall and light gold on top, 15 to 20 minutes. the following, there are MANY different recipes19831055461000Southern Potato Salad Find one you’d like30480001524000Southern Ambrosia Salad Find one you’d like24117305080000Southern Vegetable Dish Find one you’d like2383155952500Southern Peach dish Find one you’d like ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download