Recipes For You

These recipes have been used for generations in my family.  I hope you find them just as enjoyable as my grandmothers and grandchildren do, when making them for your family.

Granny Martha’s Bread

This is the bread recipe that my great grandmother Mary Martha taught her daughters.  It has now come down through three more generations, still feeding and satifying Martha’s grandchildren.

2 Rounded Tablespoons of Shortning, [not oil], Martha used lard, I use Crisco

3 Tablespoons of Sugar

1 Cup of Hot Water

1 Package of Active Dry Yeast

1 Egg, beaten

1 Teaspoon Table Salt, it’s finer in texture and will incororate better

2 1/4 Cups of All-purpose Flour, more or less

Preheat your oven to 425 degrees F.  Using a large bowl, mix the shortening, sugar and hot water.  Stir until the sugar and shortning have desolved into the water.  Allow mixture to sit until it’s warm to the touch.  Add the dried yeast to the warm water, stirring again until the yeast has been incorporated.

In another bowl, mix the salt and 2 cups of flour.  When the wet mixture has become room temperture, add in the egg and stir for about 30 seconds.  Using a wooden spoon that you have spread a little bit of the shortning around and over the bell, so it wont stick to the wet mixture, begin to stir in the flour, 3/4 cup at a time until all the flour has been incorporated.  If you still have a wet, not damp, mixture, add more flour, 1/8 cup at a time until you get the texture you want.

The dough should be soft to the touch but not wet and sticky. When you have reached this texture, pour the dough into a bowl or large pan, that has been greased with unsalted butter. Cover with a clean cloth, such as a dish towel, and let rise until it has doubled in size.  Punch down the dough and pour it out onto your floured counter or table.*  Divide into 2 loaves and place into your baking pans.  Allow it to rise again, then bake for 25-30 minutes or until you have a golden top, that sound hollow when tapped.

This recipe can also be used for rolls, dumplings and by adding a little extra sugar plus cinnamon, you can have a simple dessert or breakfast roll.

As a single person, I usually make one loaf of bread and some rolls, by taking, a 2 inch ball of dough and placing them into my muffin pan to bake.  Just remember to remove the rolls about ten minutes into the baking time or they will be crispy black in 25 minutes.

*You may have to add a little more flour to the outside of your bread, as you do not want it to stick to the counter or hands.

Hassie’s Meatloaf

Meatloaf was a staple in our home and as you can see,Mother always tried to get a few vegetables in her recipes, and children.

1 lb Ground round
1/2 lb whole hog sausage
1 potato [medium] shredded
1 8 inch carrot [shredded]
2 eggs [large, lightly beaten]
1/2 cup celery [finely diced]
1 small onion [small diced]
3/4 teaspoon salt
1/2 teaspoon black pepper
1 T dried Parsley
1/2 cup Ketchup

Mix all ingredients, except ketchup, together in a large mixing bowl.  Taking care to fold together, not knead, as not to toughen the meats.  Place mixture in a loaf pan, pressing lightly to push out all the air pockets.  Use the back of a spoon to flatten the top.  Using the same spoon, spread the ketchup on the top to within 1/2 inch of the pan sides.
Place in pre-heated 350 degree oven and bake for 50 minutes.  Let cool for 5-10 minutes before slicing.

Grannie’s Easy Oatmeal Pancakes

This is one of my all time favorite recipes.

1 cup uncooked oats
1 cup buttermilk
1 large egg
1 T vegetable oil
2 T sugar or honey
1/2 cup self-rising flour
1/2 t salt
1/2 t baking power

This recipe can be shook in a lidded container or mixed by hand.  The buttermilk and oats need to be mixed and set for at least an hour before other ingredients are added.  They can also be left overnight then finished in the morning.
If you are using the shaking method, slightly beat the egg before adding it to the mixture.  Be sure to use a container that has a tight fitting lid.  When you have all ingredients in the container, shake with vigor for at least two minutes.  If mixing by hand, stir for 3-4 minutes.
Pour 1/4 cup of mixture onto a hot greased griddle or pan, turning once when you see bubbles forming on the top of the pancake.
Add topping of your choice and enjoy.
8-10 pancakes.