Category: Family Recipes

Categories
Family Recipes

15 min. Cucumber Pickles

Laurie Marshall
Springdale

This recipe was in an accordion file that belonged to my grandmother Bernelle Whillock. She kept a large garden to feed her family, and canned and froze vegetables all summer long. I spent many hours picking strawberries and snapping peas with her as a child. One year, I even mothered a clutch of blue skink eggs I found in the potato box.

This recipe came from a friend of grandma’s, as did many of the cards in her file. I especially enjoy recognizing my mother’s handwriting on some of the cards. Mom wasn’t as adventurous a cook as I am (neither was grandma), but like me, they collected recipes with the intention of trying something new, and as a compliment to the cook it came from. I think those sentiments speak to the generosity of my Ozark people.

Categories
Family Recipes

Cornbread

Dawn Burke
Springdale, Arkansas

1 cup of flour
1 cup of white cornmeal
1 tablespoon of baking powder
1 teaspoon of salt
1/4 teaspoon of baking soda

Mix above ingredients. Then add 1 egg and buttermilk stir till mixed up well and mixture is smooth. Pour into a 10 inch cast iron skillet that has been sprayed with non stick cooking spray. Bake in a pre heated 450 degree oven for approximately 30 minutes. Should be golden brown on top.

This has always been a family favorite. My Mum taught how to make it this way as her mom did and my great grandma did as well !

Categories
Family Recipes

Ozark Fall Rustic Rosemary Peach Slab

Heidi Ann Faires
Springdale

(4) ripe peaches
ginger
cinnamon
sea salt
fresh rosemary
pie crust
cream cheese
chevre (goat cheese)
honey
pecans (toasted)
brown sugar
vanilla bean
honey butter
Pre-heat oven to 450. Unroll pie crust and bring to room temperature. Pinch the corners and fold to create a 1/2" wall around the outside. Put honey butter in sauce pan on medium heat, add in sliced peaches, 1/4 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp clove and vanilla bean scrapped and skins. Add in 1/2 cup of brown sugar and let simmer for 15 minutes then turn heat off.
Strain peaches from juices and set aside. Blend the cream cheese and chevre until soft, spread onto the bottom of the pie crust, spoon peaches all over cheese spread, sprinkle pecans all over and lightly dust with sea salt, ginger, cinnamon and clove. Place rosemary sprigs all over and then drizzle with honey. Bake until crust is golden, remove and place on cooling wire. Slice & Serve & Enjoy.

Fall is my favorite time of the year, the weather starts to cool off and everything is changing. I choose this recipe because of the earthy and rustic tones for the pallette. It is sweet & savory and just the right amount of fall flavors wrapped up in a rustic slab crust.

Categories
Family Recipes

My Mom’s Cornbread

Molly Carman
Fayetteville, AR

My Mom's Cornbread
Pre-heat the oven to 350 degrees. Put a couple of tablespoons of oil (I use vegetable or coconut) in a cast-iron skillet, or a 9" baking dish, and put the dish into the oven to pre-heat. This is how you get a nice, crispy crust. 

Mix together these dry ingredients in a large bowl:
1 cup Cornmeal
1 cup Whole Wheat Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Salt

Mix together these wet ingredients in a small bowl:
2 Eggs
1 cup Buttermilk, Sour Milk, or Milk with a little vinegar in it
1/4 cup Oil (I use coconut oil, but if you don't like the taste, use a vegetable oil)
1/4 cup Honey (or 1/2 cup sugar, if you don't have any honey)

Mix wet ingredients into dry ingredients, and then pour into the baking dish/skillet.
Bake for 30-35 minutes, or until a tester comes out clean.

Serve with lots of butter. When I have leftover cornbread, I like to eat it for breakfast, toasted, and with lots of butter and honey, and a glass of milk.

This is my mom’s cornbread recipe, and the first thing I remember ever learning to bake by myself. I learned it in the Osage Hills of Northeastern Oklahoma, but it has transplanted well to the Ozarks. (I like to think that I have, too.)The picture of the recipe doesn’t have any instructions on it, because they’re all in my head, but I’ve been meaning to write out the full recipe for years. I’m glad to have this opportunity to share it.

Categories
Family Recipes

Banana Pudding

Sandra Perrodin
Springdale

There is nothing better than a good banana pudding at a church potluck or family gathering! This recipe will guarantee an empty bowl every time!!!

Categories
Family Recipes

Banoffee Pie

Sandra Perrodin
Springdale

Banoffee Pie
Take one UNOPENED can of Eagle Brand Sweetened Condensed Milk (don’t use a can with the easy open tab-it may explode open-doesn’t have to be Eagle Brand brand), place in a deep pan/stock pot. Cover 1-2 inches over top of can with water. Boil for 3 hrs. Check every 30-45 minutes to add hot water as necessary to keep the can covered with water. Let cool before trying to open. Stir well to make smooth consistency.

Slice bananas in a graham cracker crust. Add pecan pieces. Pour caramelized sweetened condensed milk over bananas. Add cool whip to top and voile’ you have a scrumptious pie!

Keep in refrigerator.

I remember the first time I tried this-I was so scared the can would explode! This pie has the old-time feel to it! So creamy and yummy. It reminds you of something your little ole granny would make!