Fluffy Fan Rolls

FLUFFY FAN ROLLS

I made a pea salad recipe for March, only not to like the taste of the finished salad. Since I only post what works for me- in other words it will work for anyone else- and tastes good, I did some research into pea salad recipes and came up with a couple I was going to try. Only, I got sidelined with planting my veggie garden and before I realized it the month of March, along with April, was gone. I determined to get a Mother’s Day recipe to post.

After dithering over a couple of recipes while the days in May few by- between working outside, keeping up with my growing ducks, and then getting some baby chicks as well- Mother’s Day came and went, although I felt quite motherly with all my farm animals. Right after Mother’s Day, I tried the Fluffy Fan Roll recipe and loved the buttery taste and texture- along with my fellows, who gobbled them up at top speed- but wasn’t satisfied with how they looked. A second time around and I finally had the rolls looking like they were supposed to.

While these Fluffy Fan Rolls are not a real quick and easy recipe (see second paragraph) they are something fun to do in the kitchen and look quite elegant to serve.  You can make your own bread/roll recipe or thaw up a frozen bread loaf to make the Fluffy Fan Rolls.  Time to do the Fluffy Fan Roll will vary as the dough needs to rise and double, but once they are in the pan you can let them sit while you do other stuff until up in the afternoon or suppertime.  This buttery Fluffy Fan Roll recipe makes twelve dinner rolls.

FLUFFY FAN ROLLS

1 frozen bread dough roll or enough dough to make a loaf

On a lightly floured surface roll out the dough real thin in a rectangle shape about fourteen inches wide by twelve. Butter the top of the dough.  Using a sharp knife cut seven strips two inches wide.  Layer all the stripes of dough on top of the end strip.  Then cut one inch pieces up the strip until you have twelve.  Place each inch layer in a greased roll/muffin pan lengthwise.  Spray cooking oil over the dough and cover. Let sit and rise until doubled. Bake at 350º for twenty minutes until lightly browned.  Serve warm.

Tip: To keep freshly baked bread or rolls soft: remove from pan and cover with a kitchen towel as soon as they are out of the oven until ready to serve!

Cheesy Spoon Bread

 

CHEESY SPOON BREAD

In my parent’s day spooning meant you were courting; an old fashion slang word for kissing and cuddling.  The word spooning originated from an old custom when houses were heated only by a wood-stove and wooden furniture was the norm.  The bed was considered the warmest place in the house so it was practical for a courting couple to spoon or bundle fully clothed in a bed.  Old order Amish and Mennonites still consider spooning a practical purpose to give young unmarried couples a chance to be “close” without being sexual.  Today spooning is considered a form of affection between a couple where they lay front to back fitting together like spoons in silverware chest or kitchen drawer. 

Spoon bread is believed to be of Native American origin from the Indian porridge called suppone or suppawn, although today’s version of spoon bread with butter, milk, and eggs came more after the civil war.  The first printed recipe for spoon bread appeared in a cookbook by Sarah Rutledge in 1847 and became popular as a Southern belle in the South. Even though spoon bread is named “bread” it is closer in consistency and taste to a savory pudding served by the spoonful.  Kentucky has a yearly Spoon Bread festival.

There are many variations to spoon bread.  My Cheesy Spoon Bread is like the traditional Southern cornmeal pudding and goes with anything. This Cheesy Spoon Bread has a soft, creamy, velvet-like texture that can be used in the place of bread or cornmeal.  It was an instant hit with my fellows and the perfect dish for your valentine.   Best of all the Cheesy Spoon Bread is easy and quick to make. This recipe serves six to eight.

CHEESY SPOON BREAD

1 box (8 ½ oz) corn muffin mix

1 can (15 oz) cream corn

1 ½ c shredded cheddar cheese

1 c sour cream

2 eggs

1 small onion minced

½ stick butter melted

Black pepper

Mix together all the ingredients and pour into greased 9-inch baking dish or iron skillet.  Bake at 350º for 35-45 minutes until golden brown. Let cool for 10 minutes before serving!

Tip:  You can substitute yogurt in place of sour cream in any recipe to get the same consistency!

Wheat Rolls

Wheat Rolls
Dorcas Annette Walker
 
Company is always a good excuse to get my house organized and back in shape.  I also like to check and see what tasks have been put off.  For over a year I wanted to get my daughter’s old bedroom painted and sorted out as it had become a catch all for items that overflowed my sewing room.  One of the greatest challenges as a housekeeper is keeping things where they belong.  When my children were small I’d go through the house each night making sure that everything was put in place.  There were always projects stuffed in closets that I planned to do someday.  I used to think that once my kids were grown I could catch up on everything and would have no trouble keeping a spotless perfectly organized house.  I still haven’t obtained that goal yet, but I did manage to turn out the bedroom and get it painted- barely getting it back in shape before my guest arrived.

The only problem with focusing on one area inside is that, even though we’ve had frost and cooler weather up here on the mountain, everything outside (namely weeds) has grown like “Jack and the Beanstalk” overnight.  I cross one thing off my list only to discover several more demanding my immediate attention.  Since I can’t go 24-7 like I used to in younger days, I’ve learned to do what I can and leave the rest for tomorrow reminding myself what my grandmother told me years ago, “that there will always be work even after we are dead and gone”.   So each day I make a goal of stopping (taking a break- preferably on my front porch in the rocking chair with a cup of tea in hand), looking around savoring the beauty and wonder of God’s creation right under my nose, and listening to my birds sing (the hummingbirds came back this week).

Since I spent time cooking in my kitchen while I had company I did up a batch of Wheat Rolls one day.  Homemade rolls are always a great addition to any meal and my yeasty Wheat Rolls are healthy as well.  You can substitute honey instead of sugar, add orange juice for some of the water, or use half white and half wheat flour.  This dough can be stored in the refrigerator overnight or for up to one week. Preparation time for my Wheat Rolls is around thirty minutes (not counting rising time) and this recipe yields thirty-two rolls.

Wheat Rolls

1 pkg active dry yeast
1 c warm water
1 tsp sugar
5 c wheat flour
½ c sugar
1½ tsp salt
2 eggs beaten
½ c shortening melted

Combine yeast, water, and tsp of sugar in cup, stir well, and let sit to activate.  In a large bowl place flour, sugar, and salt.  Add eggs, shortening, and yeast.  Stir then knead the dough with your hands until a large ball forms- dust hands with flour if needed.  Spread shortening on top, cover, and let rise in the bowl until doubled in bulk one to two hours.  Punch dough down and shape into rolls placing them in a greased pan. Apply shortening to the top of the rolls and let rise again. Bake at 350º for fifteen to twenty minutes until lightly browned!

Weekly tip:  Adding a little bit of ground ginger to the bread/roll dough improves the rising of yeast.  Use ¼ teaspoon for a two loaf recipe- around six to seven cups of flour!

 Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at:  dorcasannettewalker@gmail.com  For more recipes check out her Creative Tennessee Mountain Cookin blog at:  www.dorcasannettewalker.webs.com

Iron Skillet Nutty Sticky Buns

Iron Skillet Nutty Sticky Buns
Dorcas Annette Walker

The first day of spring has arrived feeling like summer with temperatures up in the 80’s lately. If this keeps up we are in for one hot summer. I’ve been working outside in the morning so I can quit by afternoon when the sun is bearing down and stay indoors until early evening. As the longer daylight hours expand- what joy- I love feeling the mountain cool down for nighttime after a sweltering day. The bad news is that due to our mild winter the ticks are already out. I didn’t think they would be alive this soon, but the other week when I was planting some potatoes on a cooler day I ended up with eight of the critters on me. For some reason I seem to attract these horrible insects. I immediately called my daughter to warm her about keeping a close watch on my grandchildren whenever they went outside. I spent a miserable couple of days with big red itchy welts that have slowly gone down. Thankfully so far my Lyme is staying in remission, although it really scared me. So now I’m putting on Skin-so-soft by Avon every time I work outside. Ticks are dangerous as they carry the Lyme virus so be extra careful. You can read more about Lyme disease on my Lyme blog at: http://dorcasannette.blogspot.com/

Yesterday I pulled out from my freezer a log of frozen bread dough and set it out to rise while I worked outside in my flower gardens. That evening when I started supper I rolled out the dough and made sticky buns, put them in my iron skillet, and set them in the oven to bake. By the time supper was done the Iron Skillet Nutty Sticky Buns were finished and ready to eat. I was amazed at how simple it was to make up a batch of Iron Skillet Nutty Sticky Buns; perfect for those working during the day or someone like my son, who likes to putter around the stove, but not spend hours cooking. Preparation time for my Iron Skillet Nutty Sticky Buns is around fifteen minutes (not counting baking time) and this recipe makes a dozen sticky buns.

Iron Skillet Nutty Sticky Buns

1 roll of frozen yeast bread dough
1 stick of butter
2 tb shortening
2 c br sugar
1 c chopped pecans
cinnamon
1 c powdered sugar
1 tsp shortening
2 tb milk

Lightly grease a bowl and log of bread dough, cover, and let rise for at least five hours. Punch down the risen dough, melt butter in an iron skillet, and roll out the dough in a rectangular shape. Spread shortening over the dough and then the brown sugar and nuts. Sprinkle on cinnamon. Roll up the dough lengthwise and cut into twelve pieces with a sharp knife. Place each section face up in the iron skillet. Bake at 350º for twenty-five to thirty minutes until golden brown. While cooling mix up the frosting by combining the sugar, shortening, and milk in a small bowl. Beat with a Wisk until smooth and then drizzle over the sticky buns!

Weekly tip: Always work with bread dough on a warm sunny day as the dough will rise more quickly and thoroughly and your end product will be of a lighter fluffier quality!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcasannettewalker@gmail.com For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com

Holiday Cranberry Nut Bread

Holiday Cranberry Nut Bread
Dorcas Annette Walker

I’ll never forget my tenth birthday for two reasons. First it fell right on Thanksgiving Day, which didn’t seem to make it much like a birthday as it was overshadowed by a major holiday. Second instead of a small turkey that year my parents could only afford a duck. Even though our family was poor my parents invited a guest to share Thanksgiving dinner with us. I had the “honor” of sitting beside this scruffy fellow with unkempt long dark hair and scraggly beard that I had never seen before in my life, nor knew where my parents had come across this guy. Today I cannot remember man’s name, but one thing that stands out in my mind is the fact that while this fellow slurped, growled, and plowed his way through the food like a starved person, I barely touched mine. Since visitors were rare in our home and I was quite shy it was like sitting beside a big wild bear. To my ten year old mind, my birthday was a total disaster.

Little did I realize it then, but my parents were instilling valuable principles into my life. At that time going shopping with my father or mother was sooo embarrassing as neither one met a stranger in their life. My parents were always smiling and willing to talk to anyone. Years later my teenage daughter would say to me, “Really, Mom, do you have to talk to everyone? It is so embarrassing!” And no matter how poor we were when Thanksgiving and Christmas came around there was always someone worse off than us that we could help. The holidays are a perfect time to reach out to others. It never ceases to amaze me how a smile, a kind word, or a simple act of kindness can help make someone else’s day and at the same time lift your own spirits.

My Holiday Cranberry Nut Bread is an old Mennonite recipe that has become a favorite in our family. The sweet colorful moist bread with a subtle orange flavor filled with cranberries and nuts always signals that the holidays have begun. Instead of making a loaf you can also turn this recipe into cupcakes or muffins. For added richness slather a slice of Holiday Cranberry Nut Bread with softened cream cheese. Preparation time for my Holiday Cranberry Nut Bread is about an hour and this recipe serves twelve large slices.

Holiday Cranberry Nut Bread

2 c self-rising flour
1 c sugar
1 c chopped cranberries
1 c chopped pecans or walnuts
1 egg
1 c orange juice
¼ c cooking oil

In a medium-sized bowl combine the flour, sugar, cranberries and walnuts. Add the egg, orange juice, and oil mixing thoroughly. Pour into a greased loaf pan. Bake at 350º for 45-50 minutes until browned and a knife inserted in the center comes out clean. Let cool for five minutes before slicing!

Weekly tip: For a festive touch with your butter or cream cheese: flatten chilled butter or cream cheese with a rolling pin in between wax paper, cut with a lightly greased large cookie cutter, and drizzle with a bit of maple syrup or honey before serving!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcasannettewalker@gmail.com For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com

Autumn Biscuits

Autumn Biscuits
Dorcas Annette Walker

Autumn is the time when the days start to get shorter as we head toward winter. Last week after picking up my husband in town it was already dark when we started home. I noticed one house lit up and at first thought that they had already put up their Christmas lights. Instead it was lights for Halloween. With pumpkin festivals and contests held for fall décor of homes and businesses, autumn decorating has become almost as important as trimming the tree for Christmas. Don’t worry if you aren’t crazy over natural fall colors. You can find colors ranging from hot pink to brilliant purple available to dazzle the eye. I still haven’t figured out where pink and neon purple fits into autumn yet, but then teal and orange Christmas decorations puzzle me as well. I worry that with all the modern decorations at our finger tips the younger generation will never enjoy or know the delight of making homespun decorations that was in harmony with nature.

Mothers of all generations have always been concerned with feeding their family nutritious meals. I feel sorry for young mothers today constantly bombarded with magazine articles, commercials, and advertisements that often contradict themselves of what foods are necessary for healthful families. Added to the dilemma is the fact that most youngsters today are not raised hoeing and weeding gardens so wholesome vegetables appear to them as strange items from outer space. One way to introduce nourishing foods to the family is by concealing them within a familiar item. My Autumn Biscuits are a perfect way for doing this. You can substitute pumpkin or squash for the sweet potato if you prefer. The Autumn Biscuits are a delicious addition eaten plain with a meal, as a snack with honey, or your favorite jam. Preparation time for my Autumn Biscuits is ten minutes and this recipe makes eight to ten biscuits.

Autumn Biscuits

2 c self-rising flour
1 c cooked sweet potato
3 tb shortening
1 c milk
cinnamon

In a medium-sized bowl stir together the flour, sweet potato, and shortening with a fork until crumbly. Add the milk and mix well. Pour out onto a floured surface adding flour as needed. Knead the dough a couple of minutes. Shape biscuits by breaking off a handful, form a flattened ball, and place on an ungreased tray. Bake at 350º for twenty minutes until lightly browned. Spread with butter or cream cheese and garnish with a sprinkle of cinnamon!

Weekly tip: *Last week 1 cup of brown sugar was omitted from the Pumpkin Bread Pudding recipe!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcasannettewalker@gmail.com For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com

Zucchini Cheddar Corn Muffins

Zucchini Cheddar Corn Muffins
Dorcas Annette Walker

One garden vegetable that is guaranteed to give you an abundance harvest is zucchini or squash. All you have to do is plant one packet of seeds and you will get zillions of squash in return. A lot of gardeners become overwhelmed with their squash harvest not knowing what to do with it all. Thankfully besides giving some away there are lots of ways that you can eat and put up your squash harvest. One way to use your zucchini is by making these delicious colorful Zucchini Cheddar Corn Muffins.

I read an article this week about survival seed banks, which brought to my mind some folks that we became acquainted with years ago. I was slicing up tomatoes during a visit when she asked me how many years of food we had saved up. I nearly dropped my knife in amazement when she confided that they had put up eight years worth of food in a safe underground storage cellar. Their total goal was for twenty years of food. They believed that we would have to go through the tribulation and were getting prepared when the end of the world came. Emergency seed banks are nothing new with their waterproof military grade containers claiming to keep seeds good for 100 years for you to grow your own food when a worldwide crisis shuts down the food supplies.

Now I believe in putting up and storing food, but twenty years supply? Can you imagine the expense of buying all those jars, the work involved, not to mention finding storage place? If such a crisis would to occur and you had lots of food what kind of person would turn their back on those starving around them? My Bible tells how God daily fed at least four to five million Israelites in the middle of a wilderness where there wasn’t any ground fit to grow a garden and the prophet Elijah with ravens during a severe drought. As long as there are gardeners and farmers around there will be plenty of food. Just grow squash. Meanwhile instead of fretting about the future I plan to enjoy each day that the good Lord gives me.

My Zucchini Cheddar Corn Muffins are a nifty addition to any meal with their summery tasty. You can add mushrooms, peppers, black olives, or salsa for a different twist. Preparation time for my Zucchini Cheddar Corn Muffins is ten minutes and this recipe makes eight to nine muffins.

Zucchini Cheddar Corn Muffins

1 (8.5 oz) box of corn muffin mix
1 c shredded zucchini
1 c shredded cheddar cheese
1 egg
½ c milk

Mix together all the ingredients and spoon into a greased muffin pan. Bake at 350º for twenty to twenty-five minutes until golden brown. Serve hot with butter!

Weekly tip: Shred and freeze individual cups of zucchini for year round baking use!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com

Homemade Sticky Buns

Homemade Sticky Buns
Dorcas Annette Walker

Ever since the first time I made up a batch of my Homemade Sticky Buns when my father-in-law came for a visit, he always requested them afterwards. My house seemed to shrink every time the Walker clan arrived. First you’d hear a vehicle honking as soon as it turned into our driveway and next my father-in-law sergeant’s booming voice announcing the obvious fact that they were there. Even the entire neighborhood stood at attention during his visits. After retiring from the military my father-in-law still “barked” his requests. Being brought up in a quiet household it was years before I quit jumping at each roar of my father-in-law’s voice next to my ear whenever we conversed. The walls would vibrate with noise and confusion as each Walker shouted at the top of their lungs all talking at the same time.

I’d find refuge in my kitchen cooking and baking nonstop to satisfy all the hungry mouths. My father-in-law viewed each dish or dessert that I prepared with exclamations of delight like a starved man. So I figured it was my duty as part of the Walker family to try and fill up my father-in-law while he resided under my roof. Once the prayer had been said mealtimes quickly resembled a military attack as hands would grab the food nearest to them in a regular blitz motion despite my feeble efforts to pass each dish around the table. When everyone finally settled down to their own individual plates to commence eating my husband would ask me why I didn’t have anything on my plate. My father-in-law would look over in my direction in amazement and retort, “What’s the problem? All she has to do is ask!” I never became skilled at aggressively battling for food when my in-law’s were around. Instead I was always happy to settle for anything left after the first major skirmish.

My finger-licking Homemade Sticky Buns- what some call cinnamon rolls -will bring a smile of pleasure to your household. Nuts, raisins, or dried fruit can be added as well. Instead of making up a batch of rolls from scratch, I started using frozen bread dough. In a pinch you can also use frozen rolls or store bought frosting as well. Preparation time for my Homemade Sticky Buns is around three hours and this recipe makes one dozen rolls.

Homemade Sticky Buns

1 frozen bread roll
1 tb margarine
½ c brown sugar
cinnamon

Let the frozen dough thaw for one hour. Then roll out the dough thin in a rectangular shape. Spread margarine, layer the brown sugar, and then sprinkle on cinnamon. Roll up lengthwise and cut into one inch pieces with a sharp knife. Place each spiral in a greased 9 x 13 baking dish, cover with a paper towel, and let rise for two hours until doubled in size. Bake at 350º for fifteen minutes until lightly browned.

Frost with:

1 c powdered sugar
1 tb shortening
2 tb milk
½ tsp vanilla extract

Beat all the ingredients with a Wisk until smooth and spread over the sticky buns. Garnish with a sprinkle of cinnamon!

Weekly tip: To help bread or rolls rise you can turn on your oven at the lowest setting for a couple of minutes with a pan of hot water, set them in sunlight or a warm spot, or use a heating pad underneath turned on medium!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com

Breakfast Scones

Breakfast Scones
Dorcas Annette Walker

My henhouse was in an uproar last week when a strong gust of wind blew open the door to the pen and my curious hens and one rooster decided to investigate the world outside the fence. I was inside when I heard my dogs making a big racket. I discovered the dogs having the time of their life chasing hens all over the yard. I jumped into the midst of squawking hens and barking dogs in time to rescue my rooster, but when the dust cleared three of my hens were dead and the rest had disappeared into the woods. At dusk my husband spotted two hens in the woods so we coaxed them back into their pen. The next day I rescued two more hens, but one died the next day. Our flock is now reduced to one large rooster missing all of his tail feathers, two normal looking hens, and one hen without any tail feathers. Talk about a sorry looking bunch of fowl. Meanwhile in another area life is buzzing with twenty-four baby chicks. By fall we should be getting lots of eggs once more. There is nothing more satisfying to a cook than having a good supply of eggs on hand.

Contrary to common belief there is no nutritional difference between brown and white eggs. You can tell what color of egg a hen will lay by its ear lobes: red for brown, white for white, and black for colored or green eggs. A hen must eat about four pounds of feed to produce one dozen eggs and it takes 24-36 hours to make one egg. Research has showed that people can eat an egg a day without raising cholesterol, boost brain health, promote strength, and reduce inflammation. Eggs provide essential nutrients for a balanced diet containing protein, minerals, iron, calcium, and multiple vitamins. The egg yolk contains Vitamin D. The U.S. production of eggs totals more than 600 million dozen per month with Tennessee producing around 30 million dozen. The largest egg had five yolks and was 31 cm long while the heaviest egg weighed 454 grams. The world’s biggest omelet was made from 5,000 eggs in Madrid weighing 1,320 pounds. The longest throw of a fresh egg without breaking was achieved at 98.51 meters.

My Breakfast Scones are great for a weekend brunch; any leftovers can be frozen and quickly microwaved during the week for an instant breakfast. These filling scones with a biscuit-like texture are a perfect companion with a glass of milk or coffee. They can also be served under a fried egg for a more hardy breakfast. Preparation time for the Breakfast Scones is fifteen minutes and this recipe makes sixteen scones.

Breakfast Scones

6 slices of bacon
2 c self-rising flour
1 c shredded cheddar cheese
1 tb minced garlic, or scallions
1 egg
½ c milk

In an iron skillet fry the bacon until brown and crispy. Stir together in a small bowl flour, cheese, onion, egg, and milk. Crumble the cooled bacon, add to the dough, and pour in the bacon grease. Mix well and spread out on a greased 12 inch round pizza pan. Score dough with a pizza cutter to make sixteen scones. Bake at 350º for thirty minutes until lightly browned. Serve scones hot or cool!

Weekly tip: Place bacon in a cold skillet when frying to prevent shrinkage or dip bacon in milk and roll in flour before frying for an improved flavor!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com

Squashy Homemade Hush Puppies

Squashy Homemade Hush Puppies

Dorcas Annette Walker

Since my husband loved to fish, I began experimenting with hush puppy recipes bringing back memories of when our family lived on Harker’s island off the North Carolina coastline accessed by crossing a drawbridge. It was during this time that my father’s one fishing trip involved the coast guard and entire area. While the memory remains forever etched in my mind, I called my sister to verify the details of this fishing expedition.

Even though my father was crippled due to having severe hemophilia, my dad was not one to sit idle. He bought a used boat and talked my younger sister and me into going for a trial run where the motor clonked out once we were a couple of miles off shore. My sister and I got the “privilege” of rowing back in. After several such trips my sister and I refused to go out anymore. Meanwhile my father had made friends with Doc, a crippled veteran. To my mother’s shock one sunny morning at breakfast my father announced that he and Doc were going fishing. He assured my mother that the motor was fixed and he would come to school to pick us up that afternoon like usual. When my father failed to show up after school we hitched a ride home. At that point my mother wasn’t too worried figuring that the fishing trip was taking longer than planned.

True to form the motor clonked out a couple miles from shore; the boat started drifting, and got snagged on a sandbar. My father managed to climb out of the boat and push them off barely getting back into the boat losing an oar in the process. Another currant drifted their small boat into the commercial fishing lane so they put Doc’s jacket on the top of their one oar to wave trying to attract attention. My dad admitted later that he was beginning to worry as the waves were rough and he knew if they drifted much further out into the ocean the boat would capsize.

After supper my mother called our pastor, who nearly went into cardiac arrest when he learned that my father and Doc had taken the boat out that day. Recent storms in the area had changed wave patterns making two cripples and a small skiff no match for the strong undertow. He phoned the coast guard, who went on full alert. Local fishermen joined the search when word went out that two crippled men were stranded in a small skiff. When darkness came all hope for a successful rescue was shattered. My mother was preparing herself to face the future as a widow when the phone rang. She nearly passed out when she heard my father’s voice asking her to come and pick him up. A current had finally drifted their boat back to one side of the island. My father never did understand what all the fuss was about, although the locals shook their heads for days afterwards.

My Squashy Homemade Hush Puppies resemble small biscuits, are finger-licking good, and can be made in an iron skillet over a campfire. This recipe is an excellent way to use up garden squash, but you can also make plain hush puppies by substituting milk in place of squash. Preparation time for my Squashy Homemade Hush Puppies is thirty minutes and this recipe makes fifteen.

Squashy Homemade Hush Puppies

1 c yellow cornmeal
1 c flour
2 c cooked and mashed squash
1 egg
1 tb dried onion
½ tsp salt
¼ tsp lemon pepper
1 qt cooking oil (your choice)

In a medium-sized bowl mix together all the ingredients except for the cooking oil. Drop a tb of stiff batter into the cooking oil that has been heated until hot. Cook for five minutes on medium heat turning the hush puppies until they are golden brown. Using a slotted spoon remove the hush puppies from the oil and drain on paper towels. Serve hot!

Weekly tip: You can save and reuse cooking oil several times when cooking items that you deep fry!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Papa's Pancakes

Papa’s Pancakes
Dorcas Annette Walker

My husband seldom cooks. He has no need as I’m always in the kitchen and he prefers to eat the food instead of bothering to prepare it. Also Dana wasn’t raised where fellows cooked. His mother didn’t bake or prepare special meals as he grew up. So Dana always appeared at our house around mealtime when we were dating. One Saturday morning after we were married and had kids, Dana asked for pancakes. For some reason I wasn’t in the mood for making pancakes. Anyone who works in the kitchen on a regular basis knows the feeling of every once in awhile not feeling like making a certain meal. Now before you start sending my husband sympathy cards let me state in my defense that normally whatever my dear husband asked for culinary wise he got. It was quite a shock to my poor husband when I tried to change his mind and tempt his taste buds with something else. The more I endeavored to change Dana’s mind the more determined he became to eat pancakes. He finally gave me the “look” that all you married folk know what I’m talking about and declared if I wouldn’t make him pancakes he’d make them himself. Instead of backing down like usual and scurrying to the kitchen to make what my dear husband desired, I got a brainstorm. I told Dana that I thought that it would be a wonderful idea for him to make pancakes even though he didn’t know the first thing about cooking.

Shock waves vibrated throughout our house as Dana banged among the pots and pans to find a skillet, hollering for help as he tried to locate the flour, and then a recipe for pancakes. Our youngsters woke up and came running to the kitchen all excited to see their Dad actually trying to cook. Dawn and Dwight asked numerous questions giggling as they perched on stools eyeing their dad’s every move. Our normal Saturday morning turned into a festive occasion as Dana mastered the knack of flipping and frying pancakes. The pancake experience turned into a resounding success and my husband was hooked. From then on every so often our kids would beg for Papa’s Pancakes. Dana would give a big grin, order me out of the kitchen, and announce that he was going to make up another batch of pancakes.

Papa’s Pancakes is an ideal recipe to use as a bonding experience for father and kids. Papa’s Pancakes can be served topped with a favorite fruit pie filling and whipped cream for a hearty meal or add fresh diced fruit right in the batter (my recipe for Apple Fritters is located on my Creative Tennessee Mountain Cookin blog found on my website page). The next time Dana whips up some of his pancakes he plans on adding raisins to the batter. You can also make smiley faces and animal shapes by pouring the batter in different patterns on a hot skillet. Here is Dana’s Papa’s Pancake recipe that makes eight, 6-inch pancakes.

Papa's Pancakes

Melt 1 tb shortening in a skillet on medium heat.

Place in a medium bowl:
1 tsp sugar
1 tsp salt
1 tsp vanilla
2 eggs
2 c milk

Whip with a Wisk and then add:
2 c self-rising flour
3 shakes of cinnamon
Mix well and add melted shortening to the batter. Melt a couple more tb of shortening and pour a dipperful of batter in the hot skillet. Wait three minutes until the bubbles quit coming up and the top looks like a moon full of craters then flip over. Fry for two more minutes and then place on a plate and serve hot with butter, syrup, or fruit!

Weekly tip: Always use medium heat to fry pancakes as a higher heat will burn or cook the pancakes faster, but the pancakes won’t be done in the middle!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com