Tennessee Recipes
Tennessee Stack Cake
4 cups dried apples
2 2/3
cups water
1/2 cup white sugar
1/2 cup shortening
1 1/4 cups white
sugar
5/8 cup buttermilk
3/4 teaspoon baking soda
1 tablespoon
baking powder
1/4 teaspoon salt
1 3/4 teaspoons ground ginger
3 3/4
cups all-purpose flour
1/2 cup dried apple slices for garnish
Directions
1 In a large saucepan, combine 4 cups of dried apples and
water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or
until apples are very soft. Mash the apples slightly, and stir in the sugar. Set
aside to cool.
2 Preheat the oven to 400 degrees F (200 degrees C).
3 In a large bowl, cream together the shortening and 1 1/4 cups sugar
until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt
and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide
dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle
on greased cookie sheets.
4 Bake for 6 to 8 minutes in the preheated
oven, or until edges are golden. Carefully remove layers to a cooling rack.
5 Stack the layers onto a serving plate, spreading about 3/4 cup of the
apple filling between each layer. Spread the rest of the filling over the top
layer, and arrange dried apple slices on top for garnish. Let stand overnight
before serving.
Makes 1 - 9 inch round stack cake
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Caramel Cake
This cake won a Blue Ribbon at the Tennessee Valley Fair for many years
|
1 cup sour
cream 1/4 cup milk 1 cup butter, softened 2 cups sugar 4 eggs 2-3/4 cups all-purpose flour 2 teaspoons baking powder |
1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon rum extract Caramel Frosting pecan halves powdered sugar |
Combine sour cream and milk; set mixture aside Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees F. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.
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Hoppin' John
1 cup small dried peas such as cowpeas or
black-eyes
5 to 6 cups water
1 dried hot pepper (optional)
1 smoked
ham hock
1 medium onion, chopped (about ¾ cup)
1 cup long-grain white
rice
Wash and sort the peas. Place them in a saucepan, add the water and discard any peas that float. Gently boil the peas with the pepper, ham hock and onion, uncovered, until tender but not mushy --- about 1 ½ hours or until 2 cups of liquid remain. Add the rice to the pot, cover and simmer over low heat for about 20 minutes, never lifting the lid. Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork and serve.
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Jack Daniel's Candied Apples
Combine apples, butter and sugar in a large saucepan. Cook over medium heat until apples are tender. Stir in Jack Daniel's. Cook an additional 5 minutes. Makes 6 to 8 servings.
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Tennessee Onion Soup
2 tablespoons butter
2 tablespoons oil
6 cups sliced onions
1/3 cup Jack Daniel's Tennessee Whiskey
1/4 teaspoon thyme
6 cups beef broth
6 slices toasted French bread
1 1/2 cups shredded smoked Cheddar cheese
Heat butter and oil in large soup pot. Cover and cook onions over low heat about 30 minutes, stirring occasionally, until it is a rich brown color. Stir in Jack Daniel's Tennessee Whiskey, thyme and broth. Season to taste with salt and pepper. Simmer 15-to-20 minutes. Ladle into ovenproof bowls. Top each with a slice of French bread and a sprinkle of cheese. Broil until cheese is melted and bubbly. Makes 6 servings.
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