Recipes

Georgia Farmgirls are interested in collecting tried and true recipes to publish in a cookbook.  We have a collection box at the Henhouse where you can drop off your recipe cards or you may e-mail them to us at georgiafarmgirls@aol.com .

Featured recipe submitted by Brenda Harris, sister # 191.

Boston Brown Bread

From The King Arthur Flour Baker’s Companion, (Woodstock, VT, The Countryman Press, 2003)

This is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a complete protein, but one held together with fiber rather than fat.  It is a cinch to put together, is moist and delicious, and can be eaten with beans, or pea soup, in any form, or even by itself.  The ingredients can be mixed up very fast; the steaming takes about 2 hours.

1 cup yellow cornmeal

1 cup pumpernickel flour

1 cup whole wheat flour

1 tsp. baking soda

1 tsp. salt

1 cup raisins (optional)

2 cups (16 oz) buttermilk or nonfat yogurt

¾ cup dark, unsulfured molasses

Mix the cornmeal, flours, baking soda, salt and raisins together.  Combine the buttermilk and molasses and stir them into the dry ingredients.

Place the mixture in a greased 2-quart pudding mold or other tall, cylindrical heat-proof container, filling it about two-thirds full.  Grease the inside lid of the pudding mold as well.  Secure the lid.

Place the mold in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless-steel vegetable steaming insert will do nicely) to keep the mold off the bottom of the pan.  The kettle should be deep enough so its lid can cover the pudding mold.

Fill the kettle with boiling water two-thirds of the way up the mold.  cover, bring the water back to a boil, then lower to a simmer.  Steam for about 2 hours, adding water if necessary.  Remove the mold and undo the lid.  Give the bread a tap on the bottom to encourage it to slide out.  Remove the bread while it is still warm and let it cool on a rack.

Variation:  To bake the bread instead:  Spoon the batter into a lightly greased 8 ½ x 4 ½ inch loaf  pan and cover it with buttered aluminum foil.  Leave room at the top of the foil for ballooning in the center, so the bread has room to expand without hitting the foil.  Fasten the foil right to the edges of the pan so the bread will steam a bit.

Bake the bread in a 325­­­^o­ oven for 1 hour.  Remove the foil ( the middle may be slightly sunken) and bake for an additional 10 minutes.  

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Featured recipe submitted by:
Mary Ann Witcher, Chapter Leader and Sister # 600

Snowballs

Ingredients:
2 cups coconut oil
4 cups grated coconut
2 cups cashews, soaked overnight and drained
2 cups pitted dates, soaked

Preparation:
In a food processor chop the cashews into very small pieces and pour into a bowl.  Blend dates to a paste.  Mix date paste with the cashews, 2 cups of grated coconut, and coconut oil.  Place mixture in the refrigerator to harden a bit.  Form balls and roll on the rest of the coconut.  Keep refrigerated.