The words “Eating, Southern Baptist and Potluck” tend to go together, well, they go together like “Peanut Butter & Grape Jelly.” Where two or more Baptists are gathered, there are sure to be a couple of casseroles, fresh out of the oven and dripping with melted cheese.
It seems only fitting to include some our favorites recipes here.
CRANBERRY NUT BREAD
2 cups flour
1 cup sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup butter
3/4 cup orange juice
1 tablespoon grated orange rind
1 egg, well beaten
2 cups cranberries, chopped
1/2 cup walnuts or pecans, chopped
Sift flour, sugar, soda, baking powder and salt. Cut in butter until it resembles coarse meal. Add orange juice, orange rind and egg, stirring until moist. Add cranberries and nuts. Bake for 1 hour in a greased loaf pan at 350°F.
PUMPKIN SPICE MUFFINS
Author Kathy Farrell-Kingsley writes, “Homemade buttermilk makes these muffins tender and rich. Serve them warm from the oven or at room temperature as an inviting breakfast or for a treat with midmorning coffee or afternoon tea. Do not use pumpkin pie filling, which has spices and other ingredients mixed into the pumpkin. It will add off-flavors to the muffins. Be sure to use solid-pack pumpkin.”
3/3 cup (about 1/2 of 15-ounce can) solid-pack pumpkin
1/2 cup butter, melted
1/4 cup buttermilk
3 tablespoons molasses
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
3/4 cup firmly packed light brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup finely chopped walnuts (about 3 ounces)
1. Preheat oven to 400°F and butter 12 standard-size muffin cups.
2. Whisk together the pumpkin, butter, buttermilk, eggs, molasses, and vanilla in a medium bowl. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, salt, baking soda, and cloves. Make a well in the center of the flour mixture and add pumpkin mixture, stirring just until combined.
3. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Sprinkle walnuts evenly over batter in each cup.
4. Bake for 20 to 25 minutes or until toothpick inserted near the center of each comes out clean. Cool muffins in cups 5 minutes, then transfer to a rack. Serve muffins warm or at room temperature.
Fold 1 cup cored, peeled, and chopped apples into the batter and proceed as directed.
Fold 1 cup chopped dates into the batter and proceed as directed.
PUMPKIN PRALINE MUFFINS
Omit the walnuts. Combine 3 tablespoons softened butter, 1/3 cup all-purpose flour, 1/3 cup packed light brown sugar, and 1 cup chopped pecans in a medium bowl and mix well. Spoon batter into the prepared muffin tins. Gently press the topping over the batter.
— pages 98-99, Recipes from the Home Creamery, Kathy Farrell-Kingsley, 2008 (BE SURE TO GET THE BOOK)
SPAGHETTI SAUCE (FROM MARIBETH SAMENUS-CHAMBERS)
Maribeth writes, “So thick, my mom thought the sauce was chili! This recipe was made initially for a soup kitch the kids and I were volunteering at in St. Joseph, Missouri. The taste of the anise is amazing. The amount feeds a good number of folks and they ALWAYS want the recipe. Seriously.”
5-8 pounds of meat (a mix of ground beef, Italian sausage and plain ol’ sausage)
1-2 pounds of onions and green peppers
2 large garlic cloves
handful of red pepper, crushed
1 ounce of dried basil
1 ounce dried anise
1/2 cup oregano
2 to 4 two-pound cans of tomato sauce
Sauté meat in one pan; sauté veggies in olive oil in another. Mix in sauce, spices and simmer. DON’T add water (or add very little). If needed, add more tomato sauce.
Serve over linquine or spaghetti.
— from the kitchen of Maribeth Samenus-Chambers, ChamberMusic
BYLER’S AMISH DONUT RECIPE
Just got this recipe from my sister (who in turn got the recipe from the little Amish store located near their farm).
Haven’t tried this recipe yet, but have heard its mighty good. — Josh
1 cup white sugar
1 cup butter
3 tablespoons yeast
2 teaspoons salt
Put eggs in quart jar and fill up with warm water. Beat eggs and water with beater. Melt butter. Add to eggs and water. Add yeast and salt. Mix together. Add flour to make a soft dough (the stickier the better!). Let rise. Cut and let rise again. Roll out and cut into donuts. Fry at 375°F. Makes 50 donuts.
4 tablespoons white karo syrup
1 1/2 cups white sugar
2 cups water
1 teaspoon and 1 pinch salt
Cook syrup, white sugar and water together. Add salt. Add powdered sugar to thickent.
— from Byler’s Amish Store, Seymour, Iowa