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How To make Heirloom Spice Cake
2 c Sifted Unbleached Flour
1 ts Baking Soda
1/2 ts Salt
1 ts Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
1 c Butter Or Regular Margarine
1 c Sugar
1 lg Egg
1 c Sour Milk
1 c Chopped Walnuts
1 c Raisins
Sifted Confectioners Sugar Sift the flour, baking soda, salt and spices together and set aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar. NOTE: To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup. From The Farm Journal's Complete Home Baking Book Copyright 1979
How To make Heirloom Spice Cake's Videos
Heirloom recipe from family kitchen
There’s nothing quite like the familiar aroma of simple comfort food from a family kitchen. Every Indian household has those recipes, which are cherished not just because of the intensity of flavour, cooking techniques and choice of spices but many stories around them. At Godrej L’affaire, we asked food connoisseurs about their family recipe.
Watch this video to know more.
Amish Heirloom Family Cookies | Peanut Butter Cake like Cookies | Lemon Glazed Delights
Annie’s Amish Peanut Butter Thick cookies
1 1/2 to 2 c peanut butter
1 c soft butter
1 c white sugar
1 c brown sugar
Mix
Add 2 eggs. Mix
Combine 3 c flour
1/2 t salt (opt)
1 t baking powder
1 t baking soda
2 t vanilla
Mix together then add to wet. Do not over mix.
Bake 350
For me it was 13 minutes (not 16 like I said in video. Ooops????????♀️)till just right. I prefer to underbake.
Annie’s Amish Lemon Glazed Cookies (full recipe, or follow video for half)
1 c soft butter
1 c oil
1 c white sugar
Mix
2 eggs
2t vanilla
Zest of one lemon
Mix with above mix.
41/2 c flour
1 t baking soda
1 t cream of tartar
Mix together till just combined.
Roll into balls place on cookie trays. Tap each cookie down gently.
Bake 375 8 to 11 min. Lightly browned. Don’t overtake.
Glaze
Zest of 2 lemons
Zest of 2 lemons or (1/2) c juice
4T melted butter
4 c confectionery sugar.
Whisk together gently.
Allow cookies to cool. Frost generously.
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Pumpkin Spice Muffins - Cinnamon, Cream Cheese or Crumb Topped - The Hillbilly Kitchen
Pumpkin Spiced Muffins. Cream Cheese Filled Pumpkin Muffins, Cream Cheese Topped Pumpkin Muffins, Crumb Topped Pumpkin Muffins and Cinnamon Pumpkin Muffins. In this video, I'll be making pumpkin muffins with several variations that your friends and family are sure to love. It starts with a basic recipe and you can build at least 6 variations with a few add- ins. They're delicious, moist, fluffy muffins.
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Ingredients for pumpkin muffins:
1 1/2 cups of all purpose flour
2 teaspoons of pumpkin pie spice
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of oil
1/2 cup of sugar
1/2 cup of brown sugar
2 eggs
1 teaspoon of real vanilla extract
1 can of 100% pumpkin
Ingredients for the sugar and cinnamon topping:
1/4 cup of sugar
1 teaspoon of cinnamon
1/4 cup of real butter
Ingredients for cream cheese filling
Video -
8 ounces of cream cheese
1/4 cup of sugar
1 egg
2 teaspoons of vanilla
Ingredients for crumb topping:
Video -
2 tablespoons of butter
1/4 cup of flour
1/4 cup of sugar
1 teaspoon of cinnamon
2 to 3 tablespoons of chopped pecans
Ingredients for cream cheese frosting :
video -
8 ounces of cream cheese
1/2 cup of real butter
1 cup of sugar
1 teaspoon of real vanilla
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The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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Easy Peach Cobbler - ONLY 3 Ingredients - Dump Cake Cobbler - The Hillbilly Kitchen
Easy Peach Cobbler - ONLY 3 Ingredients - Dump Cake Cobbler - The Hillbilly Kitchen
With only 3 ingredients and no mixing you can have this easy peach cobbler in the oven in less than a minute. Let it bake while you are grilling or getting ready to go to a cookout or potluck. Peach cobbler with a little vanilla ice cream is the perfect summer dessert and it's easy to carry for a bring a dish gathering.
Matthew 11:28 Come unto me, all ye that labour and are heavy laden, and I will give you rest.
Remember to PUT GOD FIRST!!!
Ingredients:
1 Quart Canned Peaches (1 large can or 2 small cans)
1 Cake Mix (Yellow, white, spice....)
1/2 cup Butter
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
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Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
#PutGodFirst #TheHillbillyKitchen #CountryCooking #VersesAndVittles #HomeCooking #SouthernCooking #Recipe #VideoCookingTutorial #Cooking #Food #Foodie #HowToCook #HowToMake #MomsCooking #GrandmasCooking #GrannysRecipes #OldFashionedCooking #ComfortFood #StruggleFood #BestRecipe #Yummy #DeliciousRecipe #Tasty #BudgetRecipe #EasyRecipe #SimpleCooking #NoFailRecipe #BeginnerCookTutorial #RealFood #SimpleRecipe #QuarantineCooking #HeirloomRecipe #100YearOldRecipe #Frying #Baking #SundayDinner #PotLuck #ChurchDinners #CookingTipsAndTricks #DepressionCooking #CastIronCooking #MealsForHardTimes #Peaches #Cobbler #dumpcake #3ingredients
HEIRLOOM RECIPE Chili
Jump-start dinner with this easy foolproof Chili recipe from the Betty Crocker Cookbook—you'll be glad you did!
Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Fresh Coconut Cake Recipes are in our Vol. 1 Cookbook. Here are the free downloads:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fresh Coconut Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Fresh Coconut Cake (recipes are in our Vol. 1 Cookbook)
***PREPARE WHITE LAYERS -COOL scroll down page
BUTTERCREAM ICING:
1 STICK ROOM TEMP. BUTTER CREAMED WITH 3/4 CUP CREAM OF COCONUT. ADD TSP. VANILLA AND 4 CUPS POWDERED SUGAR MIX UNTIL CREAMY.
Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Mix filling ingredients. Should be a little soggy. Split cake layers in half. Put thin layer of butter cream then a layer of coconut filling between each cake layer. Ice outside of cake with buttercream. Cover entire cake with remaining coconut filling. This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut sours, you cannot thaw in the microwave. Store cake in refrigerator.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.
White Cake Layers “Mamas
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEARVANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR(WHITE-LILY)
1 1/2 CUPS BUTTERMILK
OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy. Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour
and mix 2 minutes on medium speed. Pour into 3 well- greased and floured round cake pansor one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan. Do
not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over.
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