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Hosting a party? Need a lot of hot chocolate? Look no further, here is a recipe that will serve a large crowd and keep everybody happy.

Ingredients

  • 5 cups baking cocoa
  • 3 cups sugar
  • 2 teaspoons salt
  • 5 quarts water, divided
  • 10 quarts milk
  • 1 quart heavy whipping cream
  • 2 tablespoons vanilla extract
  • Whipped cream and additional baking cocoa

Directions

  • In each of two large stockpots, combine 2-1/2 cups cocoa, 1-1/2 cups sugar and 1 teaspoon salt. Gradually stir 5 cups water into each pot. Bring to a boil; reduce heat. Whisk in the milk, cream and remaining water; heat through. Remove from the heat; stir in vanilla. Garnish with whipped cream and additional cocoa. Yield: 65 (1-cup) servings.

Visit http://www.tasteofhome.com/Recipes/Cocoa-for-a-Crowd-2 for more information.

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Ingredients:

* 3/4 cup cornmeal, stone or water ground, if possible
* 1 teaspoon salt
* 1 cup boiling water
* 3 tablespoons melted butter
* 2 large eggs
* 1 cup milk
* 2 teaspoons baking powder

Preparation:
Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a small mixing bowl, beat eggs until pale in color and thick. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly. Turn into a generously greased 8-inch square glass baking dish or 1 1/2-quart casserole. Bake at 350° for about 30 to 35 minutes, until set and lightly browned. Serve the spoon bread hot, with plenty of butter.
Serves 4 to 6.

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Corn Bread Recipe

There are many East Tennessee traditions that are still practiced today. The heritage of the Smoky Mountain community is legendary and is continued to be passed down the family tree. One recipe that is well known in Cades Cove is the Smoky Mountain Skillet Corn Bread. We want to share this traditional recipe with you:

2 cups self-rising corn meal less 2 Tbs.

2 cups buttermilk

1 egg

¼ cup shortening

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Instructions: Preheat Oven to 400 degrees. Place a 10-inch iron skillet on burner and melt the shortening. Coat the pan and set aside. Mix the meal, buttermilk and egg in a bowl. Add melted shortening from skillet and stir in. Pour mixture in heated iron skillet. Bake at 400 degrees until golden brown.

Enjoy!

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green-tomatoes-m

Try a taste of Tennessee’s finest home cooking, with fried green tomatoes, from the Smoky Mountains. This recipe is about impossible to beat with its simplicity, delightfulness, and down-right southern twang. Tennessee has some of the nations best selection of green tomatoes, especially locally in east Tennessee.

For further instructions on this recipe and how you can get started, get to cooking at http://www.mountains.org/cookbook/twice-baked.html .

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Candies

For a sweet treat to satisfy any age, visit Aunt Mahalia’s Candies in Gatlinburg. The shop has been cooking up old fashion candies for over 50 years. Some of the most popular candies include fudge, chocolate, crunchy brittle, and other homemade assortments. Aunt Mahalia’s only uses the freshest, finest ingredients and has been using them since 1939. For more information, visit their website: http://www.auntmahalias.com/StoreFront.bo

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A traditional Smoky Mountain dish

Smokies Cheese Grits


1&1/2 Cups Boiling Water
1 Teaspoon Salt
1/2 Cup Grits
4 Tablespoon Milk
4 Eggs
1 Cup Sharp Grated Cheddar Cheese

Boil water and salt in a pot. Add grits and stir a few seconds. Cover grits and simmer for about 20 minutes, checking occasionally to make sure they have enough water in them. Beat the eggs and milk and stir in the cheese. Add the cheese and egg mixture to the grits and stir over low heat until the eggs are cooked in. Serves 2-3.

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Indian Pudding Recipe

https://i2.wp.com/simplyrecipes.com/photos/indian-pudding-a.jpgAlthough Indian pudding may not appear appetizing at first, one bite of this delicious dessert will have you begging for more. Indian pudding originated in the New World, when colonists longed to make pudding but were unable to because they did not have wheat flour. Fortunately, they did have Indian cornmeal, so a pudding was created from cornmeal, milk, eggs, butter, molasses and spices. For a complete recipe, visit this site.

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