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From Southern Fried Catfish to Banana Crème Pie, you're sure to find something to please your palette. Find some of our favorite recipes listed below.
Choose some of our homemade recipes:
Country Homemade Biscuits
Ingredients:
3 Cups self-rising flour
1-cup milk
1 medium handful of lard
Preparation:
Pour flour into large bowl. Make a hole in the center. Scoop up 1 medium handful of lard. Pour in 1/2 of Milk. Do not mix until you have lard and Milk both together, then with clean hand, start squeezing lard and milk into flour. Keep mixing together until you form a large ball. Roll out with rolling pin. Flour both the rolling pin and biscuit cutter as often as needed. Preheat oven at 400 degrees and bake for 25 to 30 minutes. Back to top.
English Muffin Bread
Ingredients:
5-Cups Plain flour
2 pkg. Dry yeast
1 ½ tbs. Salt
¼ tsp. Soda
2 ½ cups skim milk
1 tbs. Sugar
1 tbs. Warm water
Non-fat cooking spray
Preparation:
Combine 3 cups flour, yeast, salt, & sugar in a large pan. Heat milk until lukewarm. Add milk to flour mixture. Mix until smooth. Add enough of remaining flour to make a stiff batter. Dissolve soda in 1 TBS warm water. Add to dough & mix well. Spray 2 loaf pans with cooking spray. Divide dough into the 2 loaf pans. Spray tops with cooking spray. Let rise to double size. Preheat oven to 375°. Place bread in preheated oven & bake for 1 hour or until browned. Cool 5 minutes in pan & finish cooling on wire rack. Back to top.
Hot Water Cornbread
Ingredients:
2 Cups yellow corn meal
1½ cups boiling water
1 tsp. Salt
Preparation:
Preheat oven to 400 ° F. Mix cornmeal and salt. Add boiling water & mix well. Wet hands. Shape cornbread mixture into small pones (about 2 heaping TBS). Pat out leaving fingerprints on pones. Brush top of pones with oil. Bake about 40 minutes or until brown. Seems to do best when baked in a lightly greased iron skillet. The pones may be fried instead of baked. Back to top.
Blueberry Muffins
Ingredients:
2 cups Bisquick mix
1/2-cup sugar
1 tsp. Cinnamon
2 cups blueberries
1 beaten egg
1/4 cup milk
2 tbs. canola oil
2 tbs. melted margarine
1 tsp. Cinnamon
Preparation:
Sift dry ingredients together. Mix oil, eggs, & milk together & gradually add dry ingredients. Stir in blueberries. Pour mixture into greased muffin pans. Bake at 350° for about 15 minutes. Brush tops of muffins with melted margarine. Mix together 1/4-cup sugar & tsp. cinnamon & sprinkle on top. Back to top.
Hummingbird Cake
Ingredients:
3 cups all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
3/4-cup vegetable oil
1 (8-ounce) can crushed pineapple, undrained
1-3/4 cups mashed bananas
Cream Cheese Frosting (Recipe following)
1 tsp. baking soda
2 cups sugar
3 eggs, beaten
1-1/2 tsp. vanilla extract
1 ½ cup chopped pecans
Preparation:
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.
(Continued) Cream Cheese Frosting for Hummingbird Cake:
1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar sifted
1 tsp. vanilla extract
Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Stir in vanilla. Back to top.
Pineapple Cream Cheese Cake
Ingredients:
2 cups sugar
2 tsp. Soda
1 cup chopped pecans
2 cups plain flour
1 can crushed pineapple (large can)
2 eggs
Preparation:
Combine all ingredients and mix thoroughly. Pour into a 9 X 13 pan that has been greased and floured. Bake at 300 degrees for 30 minutes or until it tests done with a toothpick. Allow cake to cool completely and ice with icing below.
(Continued) Icing for Pineapple Cream Cheese Cake:
1 stick margarine, softened
1 (8 oz.) package Philadelphia Cream Cheese, softened
1 (1 lb.) box confectioners sugar
1 cup broken pecans
Cream margarine and cream cheese and add confectioners sugar and mix well. Spread on cooled cake and cover with broken pecans. Back to top.
Southern Banana Pudding
Ingredients:
3-1/2 tbs. all-purpose flour
1/4 tsp. Salt
3 eggs yolks, beaten
5 or 6 bananas, sliced
3 egg whites, beaten until stiff
1 ¾ cup sugar
3 cups milk
1 tsp. Vanilla
1 pkg. vanilla wafers
1 tsp. vanilla
Preparation:
Mix flour, sugar and salt in saucepan. Combine beaten egg yolks and milk. Stir to mix well. Add flour mixture & blend well. Cook over medium heat, stirring constantly until thickened & smooth. Remove from heat and add 1-teaspoon vanilla. Place a layer of vanilla wafers in bottom of a large casserole dish. Add a later of sliced bananas over wafers. Top with cooked custard mixture. Repeat layers as needed. Beat egg whites lightly. Gradually add 1/4-cup sugar. Beat until stiff. Add 1-teaspoon vanilla. Spread meringue over pudding. Bake at 425 degrees until golden brown. Back to top.
Turtle Cake
Ingredients:
1 pkg. German chocolate cake mix
1/2 large can evaporated milk
1 cup chopped pecans
14 oz. bag caramels
1-3/4 sticks margarine
12 pkg. milk chocolate chips
Preparation:
Mix cake mix according to pkg. directions. Pour 1/2 of cake mixture into a greased 9x13 pan. Bake 12 to 15 minutes at 350° F. Melt caramels, pet milk, & margarine together & add pecans. Pour over baked half of cake. Sprinkle chocolate chips over caramel mixture. Pour rest of cake batter on top. Bake 15 to 18 minutes. Let cool & then slice. Back to top.
Cajun Corn & Shrimp Bisque
Ingredients:
4 cups Pet milk
1 tsp. garlic powder
1/4 tsp. Salt
2 cans cream style corn
1 tsp. Louisiana hot sauce
2 cups potatoes, diced
1 tsp. Cajun seasoning
1/8 tsp. black pepper
2 tsp. Sugar
2 lb. party shrimp
Preparation:
Combine milk, potatoes, Cajun seasoning, garlic powder, salt, pepper, & sugar in a large pan. Cook over medium heat for 10 minutes, stirring to keep from sticking. Add corn & hot sauce & bring to a boil. Stir in shrimp & cook for 2 minutes more. Back to top.
Green Bean Casserole
Ingredients:
1 can cream of mushroom soup
2 cans green beans (drained)
1 can onion rings
Dash of black pepper
Preparation: Pour soup into a quart casserole. Add 1/2 can onion rings, both cans green beans, & pepper. Mix well. Bake at 350° F for 20 minutes. Put the other 1/2 can onion rings on top & bake 5 minutes longer. Back to top.
Shrimp Casserole
Ingredients:
3 cups rice, barely cooked
1 can crabmeat
1 can sliced mushrooms
1 tsp. garlic powder
1/2 tsp. Tabasco
1 tbs. Worcestershire sauce
3/4 cup grated cheese
2-1/2 lbs. raw peeled shrimp
1 cup chopped celery
1 chopped onion
1 chopped bell pepper
2 cans cream of mushroom soup
Salt & pepper to taste
Preparation:
Sauté celery, onion, & bell pepper. Add remaining ingredients except grated cheese. Simmer for 5 minutes. Pour into casserole dish. Bake at 350° for 35 to 40 minutes. Top with grated cheese & bake until cheese is melted. Back to top.
Southern Ham Casserole
Ingredients:
2 cups cooked ham, diced
1-cup cream corn style
1 tsp. Worcestershire sauce
1 egg
1/3-cup meal
1 cup cooked lima beans, drained
1 cup shredded Cheddar cheese
2 tbs. minced onion
1/4-cup milk
2/3 cup biscuit mix
Preparation:
Mix ham, beans, corn, cheese, onion and Worcestershire sauce. Pour into greased casserole. Bake covered for 15 minutes. Mix remaining ingredients and spread evenly over casserole. Bake uncovered for 15 to 20 minutes.
Cajun Seafood Gumbo
Ingredients:
2 Pkg. Cajun gumbo base mix
3 lb. small (cocktail) shrimp
3 cups chopped smoke sausage
2 cups chopped celery
2 cups cooked, diced chicken
4 quarts water or broth
3 cups chopped ham
1 can crab meat
2 cups chopped onion
Salt, pepper, & garlic powder to taste
Preparation:
Mix Gumbo mix & 2 cups warm water until mix is completely dissolved. Place remaining water in a large pan & bring to a boil. Add gumbo mix & let simmer for 15 minutes. Sauté onion & celery & add to mixture. Add remaining ingredients & simmer on low heat for 30 minutes. Remove from heat & let stand for 20 minutes. Serve over cooked rice. Goes well with Jalapeno corn bread. Back to top.
Jambalaya Wrap
Ingredients:
1 cup chopped ham
1 cup smoked sausage, chopped
1/2 lb. party shrimp
1 cup cooked chicken, chopped
1/2 tsp. garlic powder
2 cups rice
1 tsp. sugar
1 tsp. Cajun seasoning
1/2 cup chopped onion
1 chopped bell pepper
1 cup hot Paces Picante Sauce
Flour tortillas
2 cups chicken broth
1/8 tsp. black pepper
Preparation
Sauté onion & bell pepper. Add shrimp, ham, sausage, & chicken & cook over medium heat for 5 minutes. Add sugar, black pepper, Cajun seasoning, garlic powder, & salsa to chicken broth. Bring to a boil & add rice & cook covered for 20 minutes. Add rice to meat mixture. Heat flour tortillas & fill mixture. Wrap as you would a soft tortilla. Back to top.
Southern Fried Catfish
Ingredients:
1/2 lb. fresh catfish filets per person
2-1/2 lbs. yellow corn meal
8 oz. dry mustard
1/2-cup salt
Peanut oil
6 oz ground cayenne pepper
2 tsp. garlic powder
1 tbs. cracked black pepper
Preparation:
Mix together meal, cayenne & black peppers, dry mustard, garlic powder, & salt, this will make more batter than you can use at one time. May be kept in freezer. Put peanut oil in a deep fryer (approximately 5 inches deep). Be sure not to overfill pan with oil so that it will boil over the top while frying fish. Heat oil until a strike anywhere match ignites when dropped into the oil. Care should be used not to overheat oil (Oil will start smoking if it gets too hot). Rinse fish with water so fish are moist. Put some of the meal mixture into a gallon size baggie. Put 3 or 4 fish filets into the bag & shake until coated with meal mixture. Drop into heated oil (extreme care should be taken). Cook until fish are brown & all moisture has cooked out. Fish will float to top of oil. Drain on paper towels placed in bottom of a large brown paper bag. . You can cook hush puppies & French fries in the same oil. This will help clean the oil. Allow oil to cool & strain. May be used several times. Back to top.
Banana Crème Pie
Ingredients:
1 piecrust, baked
2 cups milk
1 Tbs. butter
1 Tbs. flour
2/3-cup sugar
2 bananas, sliced
1/4 cup Karo Syrup
3 Tbs. cornstarch
2 tsp. vanilla extract
1/4 tsp. Salt
3 eggs separated
6 Tbs. Sugar
Preparation:
In a saucepan, combine flour, cornstarch, sugar, & salt. Stir in milk & blend well. Cook over medium heat, stirring constantly. Add syrup & cook until mixture comes to a boil. Boil for 1 or 2 minutes or until mixture is thickened. Remove from heat & add slightly beaten egg yolks (you may wish to add a small amount of hot mixture to egg yolks before adding to cooked mixture). Bring back to a boil & cook 1 minute. Stir in butter & vanilla. Place sliced bananas in bottom of baked piecrust. Top with cooked mixture. Beat Egg whites until stiff & add 6 Tbs. sugar. Blend until sugar is well blended. Place on top of pie & brown in preheated 350° oven for 10 minutes or until lightly browned. You may substitute whipped cream or Cool Whip for the egg white meringue. Back to top.
Cherry Cobbler
Ingredients:
15 oz. can pitted sour cherries
1 tbs. Sugar
2/3 cup milk
1 1/2 cup packed brown sugar
1 tsp. cinnamon
1 tbs. butter
1 1/2 cup Bisquick
1 tbs. margarine, melted
1 tbsp. Cornstarch
1/2 c. boiling water
Preparation:
Heat cherries until bubbly. Stir in butter. Pour into baking dish. Combine Bisquick & 1 tbs. sugar. Add milk and melted margarine. Beat until well mixed. Spoon over hot cherries. Combine brown sugar, cornstarch, and cinnamon. Sprinkle over the batter. Pour boiling water over all. Bake at 350 degrees for 30 minutes or until done. Serve topped with ice cream, if desired. Back to top.
Never Fail Pecan Pie
Ingredients:
1/2-cup sugar
1-cup dark corn syrup
1/4 tsp. salt
1 tsp. vanilla
2 well-beaten eggs
1 tbs. plain flour
1-cup pecans
1 unbaked pie shell
Preparation:
Preheat oven to 350°. Sift together flour, sugar & salt. Beat eggs, syrup, & vanilla together & add flour mixture. Stir in pecans & pour into unbaked pie shell. Cover with foil & bake for 30 minutes. Remove foil & bake 15 minutes longer (or until crust is browned). Back to top.
