Southern Touch Farm: Our Southern Kitchen

Happy Fall 2011 From Southern Touch Farm!

Pumpkin Pie Dip Recipe
THank you to my cousin Anna Howard for gifting me with this yummie delight!

1 15oz can Pumpkin
1 8oz Cream Cheese
2 cups Powdered Shuga
1 t Cinnamon
1/2 t Ground Ginger
1 t granulated Shuga

Beat the Cream Cheese, and Shuga together til smooth and creamy. Then add the Pumpkin and Spice, Beat again til all is blended together.
Chill at least 3 hours
Serve w/ Pears, Apples and Ginger Snaps
Enjoy!

— at My Kitchen at Southern Touch Farm.

Mississippi Spice Muffins
1 C. (2 sticks) soft Butter
2 C. Shuga
2 Eggs
2 C. Applesauce
3 t Ground Cinnamon
2 t Ground Allspice
1 t Ground Cloves
1 t Salt
2 t Baking Soda
4 C Flour
1 C Chopped Nuts ( I used Pecans but Walnuts would be wonderful too)
Powder Shuga to sprinkle over the tops
(this makes 84 mini muffins or 22 averg. sized Muffins 'the size I made')

Cream Butter and Shuga. Add Eggs one at a time. Mix in Applesauce and Spices.
Sift together the Flour, Baking Soda and Salt. Add to Applesauce Mixture and beat well. Stir in the Nuts.
Bake in lightly greased pans or muffin cups @ 350 F.
Mini's cook time 8-10 min.
My size took about 25 min. (They turned a rich golden brown and when pressed on the center it has a spring back and you can also do the tooth pick check in the center)
Sprinkle powered Shuga over the tops and enjoy!
This makes great appetizers served with the Pumpkin Dip!
The batter keeps indefinitely in refrigerator (so making these ahead of time is wonderful=) Also these muffins freeze well (just reheat before serving)!

— atMy Kitchen at Southern Touch Farm.

Happy New Year 2011!

We brought ours in with Tradition

Hoppin'Johns severed with butter covered Corn Bread

Cornbread Recipe

1 Cup All Purpose Flour

1Cup White Corn Meal (can use Yellow if you choose to)

3 T Sugar (yes, I said 3 and you'll love it=)

1 t Salt

3 t Baking Powder

1 Cup Milk or Buttermilk

(If I use Buttermilk, I use 1/2 milk to 1/2 Buttermilk to get the fluffiness I desire)

2 Eggs

Preheat your oven to 450*F

Combine all of your dry ingredients together, stir to blend.

Then, add your milk and eggs and beat well.

Note: While I am mixing up my batter, the cast-iron skillet is in the preheating oven with

at least a Tablespoon of bacon grease.

Trust me the bacon grease makes this recipe really good!

You will add the cornbread batter to the skillet, once you see steam curling up from the bacon grease as you remove the skillet from the oven.

Once you have poured your cornbread batter into your hot skillet, place back into the oven to cook 15-20 min.

When the Cornbread has reached it's grand golden color and smelling like heaven, pull it from the oven and coat it with as much butter as your Southern Spirit desires and Enjoy!

Homemade Bread
by: Hattie Blalock Fitts
Lovingly called, Mamoo
"She was a fantastic Southern cook"

~Picture of Mamoo's Homemade Bread made here at our Southern Touch Farm Kitchen~

In a 2 cup measurer, heat 1/2 Cup water in microwave till lukewarm.
Then add your 2 Packages of Yeast and let rise.
(Note: I add a pinch of sugar or dollop of honey into the warm water before I add the yeast. I find this method helps to jump-start or feed the yeast. I also place a small plate over the top of the measuring cup to help hold in the warm air for active growth of Yeast).

While the yeast is rising,

Scald in a small pot on stove top; 1 1/2 cups of milk and 3 T Butter (when you see steam come from the milk it ready for next step).
Add 1 to 2 T of honey to the hot milk so it melts all the way
Add 2 T Sugar
Add 2 t Salt
Stir well
Cool the Milk mixture to lukewarm about to 98 Degrees F.

Pour the milk mixture into large mixing bowl (can use an electric mixer with Dough Hook attachment).
Add the yeast to the milk mixture, mix to blend.
Next, add about six cups of Flour till you are able to handle dough.
Cover with warm damp towel in warm place to rise one hour
or till doubled in size.
Gently punch down dough. Move dough to floured surface and knead to remove any air bubbles.
Form into 2 loaves and place into greased bread pans.
Let rise one hour in warm place till double in size.
Bake in Preheated 350 degree F. oven for 15 min.
Then cut oven back to 325 degree F. and continue baking till golden brown (approximately 30 to 45 min.depending on your oven).
Remove bread from pans to cooling rack and coat with butter while warm.
You need not wait long to sample the labor of your hands. Make sure you use plenty of butter and have your hot coffee or tea standing by and enjoy!!

Note: I add the 6 cups of flour one cup at a time because sometimes it doesn't take the full 6 Cups to get the dough to the right consistency. If you use too much flour it can make the dough feel dry and too heavy. If this does occur one day in your cooking future, don't worry be happy! Simply use this dough to make up some GREAT yummy tasting Monkey Bread=)