Sent: Sunday, April 29, 2012 3:26 AM
Subject: Skillet Bread
Nearly 50 years ago a dear (senior citizen) friend of our family
(originally from North Carolina) made a bread in a cast iron skillet
and baked it in the oven in that same skillet. I only recall having
it with breakfast with a pat of butter. It was a pretty dense bread
as opposed to a yeast roll. It was the perfect bread for a country
breakfast and was actually my favorite part of the meal.
I would love to make this bread for my grandchildren when they come
for a visit. Please use your skills to find this recipe for me.
Well, it’s kind of difficult to pin this down without a little more detail about the bread. “Skillet bread” can refer to more than one kind of bread – any bread that is cooked in a skillet may be called “skillet bread.” Some are fried like a pancake, like the second recipe below,
but many are baked in the skillet.
The only skillet bread recipe that I found that mentioned Carolina (North or South), was the first one below, which is a cornbread. Cornbreads are commonly referred to as “skillet bread” because they are often cooked in a skillet.
Native American fry bread is also often called “skillet bread”. It’s made with flour and cooked in a skillet.
There are other “skillet bread” recipes made with flour, but without more detail, I cannot determine which one might be similar to what you remember. See these sites and below for some recipes:
Carolina Skillet Bread
2 tablespoons butter, melted, divided use
1 1/2 cups stone-ground yellow corn meal
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/2 cups buttermilk
2 large eggs, lightly beaten
Spread 1 tablespoon of the butter in a 9- or 10-inch oven-proof pan.
A seasoned cast iron skillet is best. Heat the pan in a preheated
425 degree oven. Mix cornmeal, flour, sugar, salt and baking soda.
Add buttermilk, eggs, and 1 tablespoon of remaining butter. Mix until
smooth. Pour into hot skillet.
Bake in 425 degree F oven for 15 minutes or until lightly browned.
Cut into 12 wedges or squares.
Makes 12 servings
Source: “Finer Nothin' Finer” by Chapel Hill Service League (North Carolina)
Fried Skillet Bread
2 c. flour
2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 1/2 c. cold water
Shortening for frying
Stir dry ingredients together in a bowl. Stir in water until thoroughly combined
and batter is smooth.
Melt about 3 tablespoons shortening in large iron skillet over medium-high heat.
Drop batter into skillet as you would for a medium size pancake. Cook until golden
brown on each side, adding shortening as needed. Center will be moist, outside crispy.
Serve hot with butter or use to dip in soups or stews.
Iron Skillet Bread
1 stick of butter
2 cups self rising flour
1/2 cup milk
1/2 cup buttermilk
Pre heat oven to 425 degrees.
Melt butter in iron skillet (10 inch)
While melting, mix flour and both milks together. When the
butter has melted, put dough on top of butter in skillet.
Pat around to fill pan.
Take a biscuit cutter or glass and make circles, cutting all
the way to the bottom of the skillet. Keep cutting, over
lapping the circles...over and over. (the butter will cook
up into these "cuts".)
Bake at 425 degrees for about 25 minutes or until brown.
----- Original Message -----
Sent: Wednesday, May 18, 2011 10:40 PM
Subject: Ernest's marinated crab claws
I noticed that you ran Emeril Lagasse's recipe for marinated crab claws.
The best crab claws I ever ate came from Ernest's in Shreveport.
I searched for a long time for this recipe. It's important to use Spanish
olive oil and to let the claws marinate for 48 hrs:
Ernest's Marinated Crab Claws
1 cup chopped green onions - tops and bottoms
1 cup chopped celery leaves and stalks
4 pods chopped garlic
1 cup chopped parsley
2 cups Spanish Olive Oil (or 1 1/2 cups Italian)
2 cups Tarragon Vinegar
juice of 6 lemons
2 tablespoons salt
1 tablespoon pepper
Chop 1st four ingredients as fine as possible
Add remaining ingredients and mix well
Let stand at room temperature for 48 hours
Marinate Crab Claws for 30 minutes before serving
Your recipe posted does not say how many crab claws or what kind.
The recipe is for 4 pints or about 1 pound of cooked blue crab claws
with outer shells removed.
Timm in Oregon
Sent: Thursday, May 03, 2012 2:49 PM
Subject: Kresge's Strawberry (fresh fruit) pie recipe
I was checking the internet to see how the very old recipe I have, called
Fresh Fruit Pie (Kresge's), compared to another. I went to your site first
and saw that you did not have this recipe. It was given to me about 35+
years ago by a lady who was a hairdresser and was privy to lots of recipes
not really allowed out. I don't know for sure if this is the real recipe,
as I never was privileged to eat Kresge's Strawberry pie. I am sending you
the recipe hoping it is right and you can share with others.
Kresge's Strawberry (fresh fruit) pie recipe
1 1/2 C. boiling water
1 C.(+) sugar
3 Tbs. cornstarch
3 Tbs. flavored gelatin (Royal)--same flavor as whatever fruit you are using.
3-4 Drops cake coloring to match fruit color (opt).
Mix sugar, cornstarch and gelatin in saucepan. Stir boiling water into the
mixture, and cook until thick, stirring continuously. Cool.
Slice fresh fruit, and add to gelatin mixture.
Pour into cold, pre-baked pie crust and refrigerate until firm.
I use Jello brand gelatin. I don't have a measurement for the amount of fruit
to use, but I just add whatever will fill up the pie plate.
I am sure you are much better at figuring it out than I. If you use the recipe,
change it however you feel best.
If this is the real one and it helps, you are welcome to it.
Subject: van de Kamps recipes
Date: Tuesday, May 08, 2012 11:32 PM
Boy I sure appreciate the Dutch girl cookie recipes!
As a kid growing up in So. Cal Van De Kamp’s White Birthday cake was sop at birthday parties!
After many years of trying, I think I have figured out the white birthday cake frosting.
The cake itself is just the standard white cake recipe from Joy of Cooking or you can use
Duncan Hines and add extra tablespoon of vanilla and a dash of almond the flavor is spot on.
For the frosting:
1 lb box powdered sugar (C&H makes the best tasting, off brands tend to taste starchy)
1 stick butter (salted)
1/4 cup Crisco shortening
1/2 t salt
1 teaspoon vanilla
1/4 C milk (whole is best)
Mixer on low
Cream butter, Crisco, salt and sugar
add vanilla and milk
turn mixer to medium and let the mixture blend for 5 minutes until the consistency is light.
Hope you find this as close to the real deal as we did
Thanks for the wonderful work!