Appalachian Recipes

Appalachia in known for its warm-hearted people and its great food. For a taste of Appalachia, try some of these delicious recipes.

And check back often for additional new and exciting recipes!

Mom’s Banana Nut Bread:

6 very ripe bananas- mashed
2 eggs
1/2 cup oil
1 1/2 cup sugar
3 1/2 cups all purpose flour
1 teaspoon soda
1/2 teaspoon salt
1 cup chopped walnuts

Mix and pour into 2 loaf pans sprayed with a non stick spray. Bake for 45 minutes.
Cool about 15 minutes then wrap in foil for freshness.

 

pbfudge

Never Fail Fudge

5 cups sugar
1 stick butter or margarine
1 large can of cream
1-1/2 cups peanut butter
7 oz. marshmallow creme
Mix sugar, cream and butter in cooker. Boil 7 minutes after it comes to a full boil. Remove from heat, pour in marshmallow creme and peanut butter. Beat as still as possible, add nuts, if desired. Pour in plate. Cut when cool. Makes 5 pounds of candy.


Caramel Corn

caramelcorn

6 quarts popped popcorn
2 cups brown sugar
2 sticks butter
1/2 cup corn syrup
1 tsp. salt
1 tsp. baking soda
1/2 tsp. vanilla
Mix brown sugar, butter, syrup and salt. Bring to a boil, stirring constantly. Boil 5 minutes without stirring, on low heat. Stir in vanilla and baking soda. Pour over popcorn and stir well. Put in oven and bake at 250 degrees for 45 minutes. Stir every 15 minutes. Let cool and break apart.


Ginger Snaps

1 cup sugar
3/4 cup lard or shortening

gingersnaps

1 egg
1/4 cup molasses
1/4 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. cloves
1 tsp. ginger
2 cups flour
Preheat oven to 350 degrees. Mix together sugar, shortening, egg, molasses, salt, baking soda, cinnamon, cloves, ginger and flour. Roll into small balls. Press out with a tumbler that has been dipped in sugar. Bake on a greased cookie sheet for about 12 minutes.


Hot Chocolate Mix

1 eight quart package of powdered milk
1 pound of NESQUIK
11-13 oz. of non-dairy creamer
1/2 cup of powdered sugar

hotcoco

Mix well in LARGE container. Seal tightly to store. Use 1/2 cup for a cup of hot chocolate, mixed with hot water. (You may need 1/2 cup of mix per cup) This keeps well.


Almond Glazed Sugar Cookies

almondglaze

1 cup butter softened 
3/4 cup sugar
1 tsp. almond extract 
2 cups all purpose flour
1/2 tsp. baking powder 
1/4 tsp. salt
Glaze: 1-1/4 cup powdered sugar
1 tsp. almond extract
4-5 tsp. water 
1 stick of butter or margarine

Heat oven to 400 degrees. Combine butter, sugar, almond extract in a large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Roll dough into 1” balls. Place 2 inches apart on a cookie sheet. Flatten to 1/4” thickness. Bake for 7-9 minutes until edges are very lightly browned. Cool 1 minute before removing from cookie sheet. Cool completely. Stir together all glaze ingredients in a small bowl. Decorate with glaze and sliced almonds. Makes 3-1/2 dozen.


Blackberry Cobbler

cobbler

1 egg
1 cup milk
1 cup sugar
1 cup self-rising flour
1 stick of butter or margarine
3 cups of fresh blackberries or two 16 oz. frozen and thawed

Add 1/3 cup of sugar to berries and set aside.

TOPPING: 1/3 cup oatmeal, 1/3 cup brown sugar.

Place butter or margarine in a 9” x 13” baking dish. Heat oven to 350 degrees and melt butter in oven. Mix egg, flour, sugar and milk together. Pour mixture in your pan with melted butter and mix lightly. Pour your berries on top of batter and top with oatmeal and sugar.

Do you have a favorite recipe you would like to share? If so, send it to us!

Christian Appalachian Project, Publications Department,
P.O. Box 55911, Lexington, KY 40555
Or email it to capinfo@chrisapp.org

Share
Bookmark on del.icio.us