Society & Politics

More Appalachian Mountain Goodies!

In a previous mytake I shared a couple of desserts from the Appalacian Mountains i enjoyed growing up .First Part. But I would like to share a couple other Appalachian favorites that wou can possibly try out!




More Appalachian Mountain Goodies!



Dried Apple Stack Cake
For the Apple Filling


• 8 c home-dried (very dry) apples


• 5 1/2 c water


• 1 c sugar


• 1/2 tsp cinnamon


• 1/2 tsp nutmeg


• 1/4 tsp cloves


For the Cake


• 8 1/4 c all-purpose flour, divided


• 2 tsp baking powder


• 2 tsp ground ginger


• 1/2 tsp nutmeg


• 1/2 tsp allspice


• 1/2 tsp salt


• 1/2 c milk


• 2 eggs


• 1 c sugar


• 1 c 100-percent pure, sweet sorghum


• 1 c unsalted butter, melted


Prepare the apple filling ahead so that it will be cool when you bake the layers. In a large pot, combine the apples, water and sugar, and bring to a boil. Reduce heat and simmer for 30 minutes. (I cook them for 10 minutes in a pressure cooker.) Stir in the cinnamon, nutmeg, and cloves. Use a mixer, food processor or potato masher to break up the apples so that they are smooth like applesauce. Measure out 8 cups. Cool.


Preheat the oven to 350ºF. Cut eleven 12-inch pieces of waxed paper or parchment. (I prefer parchment because the parchment does not smoke during baking, and the cake does not stick.)


In a large mixing bowl, whisk together 8 cups of the flour, the baking powder, ginger, nutmeg, allspice and salt. Make a large well or nest in the center of the flour and pour in milk, eggs, sugar and sorghum and beat until well mixed. Add the butter and continue to beat until fully mixed and smooth. Mixing with your hands, slowly incorporate the flour mixture as you would for bread. When the dough is dry enough to handle, stop adding flour—some may remain in the bowl.


Roll the dough into a log and cut it into equal-size parts—1 cup each. Roll the pieces into a ball; if they are sticky, roll them in the remaining 1/4 cup flour.


On a sheet of parchment or waxed paper, press each ball into a flat disk. Using a rolling pin, roll it out as you would a pie crust. Using extra flour as needed to keep the dough from sticking to the rolling pin, roll the dough into a flat disk a little larger than a 9-inch round cake pan. Then press the 9-inch pan into the dough so that the rim cuts the dough into a circle. Save the scraps for an eleventh layer. When you have rolled out and trimmed the layer, slide the paper and layer onto a cookie sheet. Bake for 8 minutes or until the layer is very brown on the edges and browned across the top. Repeat for each layer.


Remove the layers from the oven and place them on cooling racks or towels. When the layers are cool and you have discarded the baking papers, you are ready to stack the cake.


Assemble the cake: Place the first layer on a cake plate and spread about 3/4 cup of apple filling over the layer. Repeat this with each of the layers. Do not spread apple filling on the top layer.


Let the cake stand 6 to 12 hours at room temperature. This allows the moisture from the apple filling to soak into the layers. Refrigerate for 12 to 36 hours, or freeze the cake for several months.


Hot cakes (pancakes)

More Appalachian Mountain Goodies!



1 egg, slightly beaten


1 cup self-rising flour


2 teaspoons sugar


2 tablespoons oil


1 cup milk



Mix all ingredients together. Have greased griddle or skillet hot. Drop batter on griddle


by spoonfuls. when puffed and bubbled ontop, turn flap jack and continue frying the other side until


golden brown. Top with Maple Syrup and Butter.


Hush Puppies

More Appalachian Mountain Goodies!



2 cups cornmeal


1/2 cup pancake mix


2 & 1/2 teaspoons sugar


1 teaspoon baking powder


1 teaspoon salt


1 egg


1 cup buttermilk


1 tablespoons vegetable oil


3 jalapeno peppers, seeded and finely chopped*


1/2 cup finely chopped onion


1/8 to 1/4 teaspoon hot pepper sauce*


Oil for deep-fat frying



In a bowl, combine the cornmeal, pancake mix, sugar, baking powser and salt. In another bowl, beath the egg, buttermilk, oil jalapenos, onion and hot pepper sauce. Stir into dry ingredients just until combined.


In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Drop batter by rounded tablespoonfuls into oil. Fry for 3 - 4 minutes until golden brown. Drain on paper towels. Serve warm. Yield: 4 dozen



*Jalapenos and hot pepper sauce optional.


Fried Pies

More Appalachian Mountain Goodies!




Crust:


5 cups self-rising flour


1 cup Crisco Shortening


3 eggs lightly beaten


1 can evaporated milk



Mix all ingredients together and shape into 2 inch balls or (golf ball size).


Roll out in a circle (flat) and fill with your favorite


fruit toppings, (strawberry, apple, peach, cherry, blueberry,


blackberry pie filling in the can will work fine.)



Pie dough is best if left to rest overnight in the refrigerator before filling.



Fry in a cast iron skillet in Crisco shortening until golden brown


There you have it! Four of the best Appalachian treats ever made! I hope y'all are hungry for more! Let me know what y'all think below!

More Appalachian Mountain Goodies!
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