|by Marcia Adams|
Marcia Adams gives families a culinary scrapbook to pass on food traditions in loving detail.
Results 1 - 10 of 12 for hoecake
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Any leftover batter ... be known as "Hoecakes". Serve warm ... prepared baking pan. Bake 20 for 25 minutes or until the cornbread is lightly golden brown.
Dissolve yeast in ... off amount needed, bake as biscuits or hoecakes. This recipe will keep in refrigerator for one week. Cook at 450 degrees until brown.
Combine cornmeal and ... skillet. Fry until golden brown; turn and fry on other side until golden brown. Serve hot with butter. Makes about 10 hoecakes.
Combine first 5 ... heat. For each hoecake, pour 1/4 ... skillet. Fry 3 minutes on each side or until browned, adding extra oil as needed. Yield 8 servings.
Sift cornmeal and salt in a bowl. Pour boiling water into the meal and stir well. The meal will absorb more water than you think. Keep adding until ...
Mix corn meal ... tablespoon into hot skillet. Fry golden brown and turn and fry on other side. Serve hot with butter and fried potatoes. Makes 10 hoecakes.
Best cooked in shortening greased cast iron skillet. Mix all ingredients and pour into pan. Cook in 375 degree oven for 45 minutes to 1 hour, until ...
Mix flour with ... and cook until hoecake becomes brown on ... bread takes about 30 to 45 minutes to bake. Cut bread in wedges and serve hot with butter.
Combine the cornmeal ... hot. For each hoecake drop about 2 ... add more fat to pan for remaining cakes. Serve hoecakes at once. Makes about 8 hoecakes.
Place zucchini in colander, sprinkle lightly with salt. Let stand 20 minutes. Press excess liquid out. Preheat oven to 375 degrees. Melt 2 ...
Result Page: 1
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