Hot Water Cornbread

This hot water cornbread is shaped into cakes and fried in hot fat in a skillet.I will make this bread when everyone is ready to eat and don't have time to wait.Make sure you fry it golden brown on both sides.always use the best corn meal it make them taste real good.sometime we just eat them just by them self.

Ingredients:

1 cup cooking oil

1/4 melted shortening

3/4 cup boiling water

1 cup cornmeal

1 teaspoon salt

 Preparation:

In a heavy iron skillet add oil. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet fry until golden brown. Hot water cornbread recipe makes 4 cakes, serves 4.

Fresh Peach Cobbler

Cobbler is a traditional dish the United States, it is usually a dessert consisting of a fruit filling poured into a large baking dish and covered with a rolled pastry dough, then baked in an oven until golden brown and bubbly. My Grandmother bless her soul would add red food color to her peach cobbler to make it a richer looking juice and taste so good and you just fell in love.

2 cans 32 oz peaches with juice or 7 large peaches

1 cup sugar

1 cup water

1/4 cup corn starch

1 1/2 stick butter

2 tablespoon vanilla extract

2 tablespoon lemon extract

2 tablespoon orange liqueur

2 teaspoon nutmeg

In a medium pot on medium heat, add peaches ,water, butter, sugar, nutmeg and cornstarch together until well blended until smooth.

Adding vanilla extract blend in mixture until smooth. adding lemon extract until smooth now add the orange liqueur blend well until mixture is thick. bake some of the crust until brown and place in mixture and stir in easy and pour in a baking dish top with pie crust and baked until golden brown at 350.


Butter Pie Pastry

Makes enough for a double crust 2 cups all-purpose flour teaspoon salt 12 tablespoons (1 1/2 sticks) firmly chilled or frozen unsalted butter, cut into small pieces 1/4 cup ice water Put the flour, salt and butter in a mixing bowl. Blend well with a pastry blender or the tips of your fingers, until the mixture is the texture of cornmeal. Add the ice water, mix quickly, and shape the dough into a ball. Dust the dough lightly with flour and shape into a flat cake. Wrap in wax paper, and put in the refrigerator to rest for 30 minutes.