[Mattie Jo]

Pineapple Cornbread

1 1/2 cups cornmeal
1/2 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 large egg, lightly beaten
1/4 - 1/3 cup sugar
1/4 cup vegetable oil
1/2 cup milk
1/2 cup crushed pineapple, lightly drained

Preheat the oven to 425º. Generously oil a 9 inch baking dish. Set the pan in the oven to warm for 5 minutes.
In a large bowl, sift the cornmeal, flour, baking powder and salt. Add the egg, sugar, vegetable oil and milk. Beat vigorously for 30 seconds. Stir in the crushed pineapple and mix well.
Carefully remove the pan from the oven. Pour the batter into the pan and shake the pan to level the batter. Set the pan on the lower shelf in the hot oven. Bake for 20 - 25 minutes or until golden and puffed and a knife inserted in the center comes out clean.
Remove the pan from the oven. Let the bread rest for a few moments in a warm place. Then, cut into wedges and serve warm.
Variation:
Add 1/2 tsp ground nutmeg or mace to the batter.

PUMPKIN CORNBREAD

1 c. flour
3/4 c. yellow cornmeal
1 t. baking powder 1/2 t. baking soda
1/4 t. salt
2 eggs, whisked
1 c. canned unsweetened pumpkin
1/2 c. dark brown sugar, packed
1/4 c. oil
1 c. chopped pecans

In a large bowl, mix flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center. In a small bowl, mix eggs, pumpkin, sugar, and oil. Pour into the center of the flour bowl; mix until just blended. Fold in pecans. Pour into muffin cups. Bake at 425 degrees for 15 to 18 minutes. Makes 12 muffins.

[peggydavis]

Persimmon Bread

First pick some persimmons. This is done when they are ripe, in the middle of November or later. The skin will look a little wrinkled and they will have a nice orange color. Don't bite a green persimmon! The skins come off fairly easy, and I mash the pulp through a collender to separate the pulp from the seeds. Persimmons can be found along country roads or maybe in your yard.


Ingredients
1 cup persimmon pulp
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
1 cup sugar
2 eggs
1/4 cup butter or margarine
1 cup chopped pecans or walnuts, (optional)
Method
Sift together the dry ingredients. Mix together the persimmon pulp, milk, eggs, and sugar. Add the flour mixture and the margarine. Mix until well-blended. Stir in chopped nuts. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan and bake at 350° for 45 minutes.

[Mattie Jo]

Yum, Peggy. I want to make that.

This came out of an Oklahoma newspaper and was a winner. No name was given as to whom the winner was, but I am learning that corn syrup is more fattening than other sugars and is bad for you as is all frutose sugars, so i want to try this.

OKLAHOMA PECAN PIE (syrup free)

2 8-inch pie crusts
1 c. brown sugar, packed
1 stick butter
2 t. flour
3 eggs, whisked
3/4 cup milk
1 c. sugar
2 c. pecans, chopped

Melt butter; pour into a mixing bowl. Add remaining ingredients; mix well. Pour into pieshell (s). Bake at 305 degrees for 35-45 minutes.

[peggydavis]

Just a few more weeks and we should have a fresh pecan crop. I want to make some pecan pie this year.

[rugratref]

Originally Posted by jessaka

Yum, Peggy. I want to make that.

This came out of an Oklahoma newspaper and was a winner. No name was given as to whom the winner was, but I am learning that corn syrup is more fattening than other sugars and is bad for you as is all frutose sugars, so i want to try this.

OKLAHOMA PECAN PIE (syrup free)

2 8-inch pie crusts
1 c. brown sugar, packed
1 stick butter
2 t. flour
3 eggs, whisked
3/4 cup milk
1 c. sugar
2 c. pecans, chopped

Melt butter; pour into a mixing bowl. Add remaining ingredients; mix well. Pour into pieshell (s). Bake at 305 degrees for 35-45 minutes.

That sounds yummy! Wonder how it'd do with Splenda?

Grew up in Oklahoma and I remember eating Chicken N' Dumplings, cornbread dressing (no, we didn't call it stuffing!), pinto beans, fried taters, fried squash, fried okra, fried pork chops, fried green tomatoes...hmm, starting to see a pattern here... I NEVER had Grits until I was an adult and moved to the Florida panhandle. They're pretty big here in South Carolina too.

As for recipes...Mom and Grandmother never had any! Other than the ones they clipped from the paper and stored away never to see the light of day again. (never understood why they did that!) If you wanted to know how to make something, you'd have to help make supper! Which was fine cause yummmmm yum, then you got to eat it!
I keep saying I'm going to try and write down recipes for the younger folk in our family now...but I've yet to do it.
Guess they just better come help with supper if they wanna learn!

[peggydavis]

Right rugratef! I still can't make decent fried taters cause my mom never cooked that way. That's why my husband makes them, when on rare occasions we have fried food. They worked harder in those days so they could afford to eat everything fried. Fried green tomatoes, I love those. But, you can put a little olive oil on them and put them on the grill for less fat. Almost as good, but not quite.

[LadyRobyn]

Originally Posted by rugratref

As for recipes...Mom and Grandmother never had any! Other than the ones they clipped from the paper and stored away never to see the light of day again. (never understood why they did that!) If you wanted to know how to make something, you'd have to help make supper!

Reading that was like looking in the mirror... My Daughter-in-Law once asked me to mail her "my recipe" for biscuit gravy... I told her she would have to come stand at my elbow and learn the same way I did from my Mom!

peggydavis, The only REAL good secret I have to making good fried taters is using a big OLD cast-iron skillet! Never seemed to matter much what kind of shortening/grease or oil I used as long as they were cooked in that pan.

[Mattie Jo]

everything is better fried, even apples and bananas. i try not to eat fried foods every often anymore as they put on too much weight. And it was supposed to be when I get old I will eat whatever I wanted.

there must be a web site that tells you how to cook with splenda, hot to change recipes.

[CindyJS]

Here you go, Splenda recipes on the Splenda website - Splenda (http://splenda.allrecipes.com/Default.aspx - broken link)

Splenda is good stuff - no saccharin like in Sweet n Low and no aspartame like in Nutrasweet.

[ectanner]

You guys really grow peans there?
This move is going to work out so well...I can feel it in my stomach!