Pumpkin Muffins

1 egg 1/2 cup milk 1/2 cup pumpkin, cooked and mashed 1/4 cup vegetable shortening, melted 1-1/2 cups self-rising flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins Directions: Preheat oven to 400F. Beat egg, milk, pumpkin, and shortening in a bowl. Combine and mix dry ingredients. Mix dry ingredients intoContinue reading “Pumpkin Muffins”

Our Favorite Coffee Cake

(Note from Granny: This was Sunday morning breakfast when my kids were growing up.) 1 cup granulated sugar 3/8 cup vegetable shortening (Crisco) 1 egg 3/4 cup milk 2-1/4 cup self-rising flour 3/4 cup light brown sugar 3 tablespoons all-purpose flour 3 teaspoons cinnamon 3 tablespoons butter, melted Optional: Nuts or raisins Directions: Mix granulatedContinue reading “Our Favorite Coffee Cake”

Cheesy Corn Fritters

1-1/2 cups flour 1/2 cup coarse cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup sugar 2 eggs, beaten 1 teaspoon saffron threads soaked in 2 tablespoons water 1 cup buttermilk 1/2 cup grated cheddar cheese 1/4 cup butter, melted 1-1/2 cups whole kernel corn Directions: Heat deep fryer (or equivalent) to 350F. StirContinue reading “Cheesy Corn Fritters”

Buttermilk Spoonbread

1-1/2 cups buttermilk 1/2 cup stone-ground yellow or white cornmeal 2 tablespoons butter 3/4 teaspoon salt 3 eggs, separated 3 green onions, thinly sliced Optional: 1/2 che Directions: Preheat oven to 375F. Butter the sides and bottom of a 4-cup souffle or casserole dish. Warm buttermilk in a saucepan over medium heat. Stir in cornmeal.Continue reading “Buttermilk Spoonbread”