Published: January 04, 2010 01:03 pm      

Recipes from Andrea Pope of Spurger

Andrea Pope of Spurger, Texas, sent in these recipes to share with our readers. We appreciate her taking the time to write them out and send them in to us. We enjoy recipes from our East Texas readers because we recognize them and know what the ingredients are unlike some you find on the internet.

I haven’t had Tea Cakes since I was a kid. I think I will try some of these good ol’ fashioned sounding recipes and I encourage you to do so also.

If you would like to share recipes with us and our readers, please mail them to East Texas Farm & Ranch News, P.O. Box 379, Palestine, Texas 75802 or e-mail them to me at farmnews@palestineherald.com.



Thank you,

Christina Stewart

Editor



Homemade Chicken and Noodles



1 cut up, boiled and deboned chicken



Cut up, boil and debone chicken then return to broth.



Noodles:

3 eggs

2 cups flour



Cut up, boil and debone chicken then return to broth.

Beat eggs with a fork until frothy. Add flour and stir until dough is textured. Knead until smooth.

Turn onto floured board. Roll dough turning often until it is thin. This takes a little time because the dough is stiff, but once you get it going it gets easier.

Cut into noodle size — about half the width that you would for dumplings or maybe a little more than half.

Drop into boiling chicken and broth. Boil for about 20 minutes — noodles begin to make their own gravy. Salt and pepper to taste while it is cooking.



Tea Cakes



2 cups sugar

1 cup Crisco (The recipe calls for hog lard)

3 eggs

1 tablespoon vanilla

5 cups flour (save 1 cup to roll out dough)

4 teaspoons baking powder

1 teaspoon soda

1/2 cup buttermilk



Mix sugar, Crisco, eggs and vanilla until creamy. Add vanilla. Add baking powder and soda to 4 cups of flour. Add to creamed mixture alternating with buttermilk. Mix until well blended. With remaining flour roll out dough 1/4 inch thick and cut with a snuff glass or cookie cutter. Bake in 350 degree oven for 8 to 10 minutes or until lightly brown.



Buttermilk Pecan Pie



3 eggs

1 cup sugar

1 stick butter (melted)

1/2 cup buttermilk

2 tablespoons flour

1 teaspoon vanilla

1 cup pecans



Mix all ingredients and pour into deep dish pie crust. Bake in 350 degree oven for 40 to 45 minutes or until pie is set and golden brown.



Red Velvet Cake



1/2 cup shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1 teaspoon butter flavor

1 1/2 ounce bottle of red food coloring

3 tablespoons (level) cocoa

2 1/2 cups flour (sifted)

1 cup buttermilk

1 teaspoon salt

1 tablespoon vinegar

1 teaspoon soda



Cream shortening, sugar, eggs and flavorings. Make a paste of food coloring and cocoa. Add to creamed mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl. Add to batter and blend. Bake in 3 9 or 10 inch pans for 20 to 25 minutes at 350 degrees. Let cool completely and frost.



Frosting:

3 tablespoons flour

1/2 teaspoon salt

1 cup milk

1 cup shortening

1 cup sugar

2 teaspoons vanilla

1/4 teaspoon butter flavor



Cook milk, flour and salt until thick, stirring constantly. Let cool.

Cream shortening and sugar very well. Add flavors. Combine with first mixture and beat well.