Hoe Cake

I have found heaven on earth...  Finally I have found a recipe for those elusive awesome, fluffy, buttery, soft as pillows biscuits and it's SO easy since there's no rolling or cutting!  Thank you so much Christy(Southern Plate)!!!!

1/2 Cup vegetable shortening

2 Cups self rising flour(or add 3 tsp baking powder and 2 tsp salt to regular flour)

1 Cup milk

Preheat the oven to 425.  Pour a thin layer of oil to cover the bottom of an 8 inch round cake pan(I used my cast iron skillet) and place in the oven to heat.

In a large bowl, thoroughly cut the shortening into the flour.  Pour the milk in and stir until wet.  The batter will be lumpy.  (don't overstir!!!!!)  Pour into the well-heated pan and bake for 15-20 minutes, until browned.  Invert onto a plate.  (I didn't invert it...we cut it and it was gone so fast there wasn't time)

Chocolate Pie

Mmm this was so good!  Now to try it out on my mom when she comes to visit next!  This is from Southern Plate.

1 Cup sugar
1/3 Cup unsweetened cocoa powder
1/4 Cup self-rising flour
2 egg yolks
2 Cups milk
2 tsp butter
1 tsp vanilla extract
Pinch of salt
1 baked pie shell

Meringue
3 egg whits
1/4 cup sugar

Preheat oven to 325.  In a medium saucepan, combine the sugar, cocoa powder and flour.  mix well.  Beat in the egg yolks and add the milk  Place over medium heat and cook until thickened, stirring constantly to prevent scorching.  Stir in the butter, vanill and salt.  Pour into the baked pie shell and top with meringue, if desired, or whipped cream.

To make the meringue, whip the egg whits until foamy with anelectric mixer on high speed.  Add the sugar.  Continue beating on high speed until soft peaks form.  pour onto the top of the pie and spread to the edges to seal well.  Bake at 325 for 15 minutes or until the top is golden.  Allow to cool completely and refrigerate before serving if you like.

Peanut butter icing

This made an easy, frugal icing for our cake!  Yum!  Another recipe from Southern Plate.

1 box yellow cake mix
1 1/2 Cups sugar
7 Tbsp milk
2 Tbsp shortening
2 Tbsp margarine(I used butter)
1/4 tsp salt
1 tsp vanilla extract
1/2 C creamy peanut butter

Prepare the cake mix according to the package directions, baking it in a 9x13 inch pan.

While the cake is cooling, combine the sugar, milk, shortening, margarine, and salt in a medium heavy saucepan. Bring to a rolling boil, stirring constantly to prevent scorching.  Once it reaches a rolling boil, stop stirring and let boil for 1 to 2 minutes or until it reaches the soft-ball stage.  Remove from the heat and quickly stir in the vanilla and peanut butter.  Beat until smooth and quickly spread onto the cake.

Lemon Jello Cake

I love lemon desserts and this one was finally lemony enough for me!

1 (18 1/2 ounce) yellow cake mix
1(5 ounce-family size) lemon jello
4 eggs
3/4 Cup water
3/4 Cup vegetable oil

Combine all ingredients and bake at 350 for as long as the cake mix says for your pan size.  I used a bundt pan and it took 45 minutes.  Pull out of the oven and poke with holes.  While hot pour the glaze over the top(recipe below).

Glaze
2 Cups powdered sugar
2 lemons-juice

Mix together well.

Paula Deen Cornbread

This is Paula's Deen's recipe doubled which makes the perfect amount for my cast iron skillet.  The BEST cornbread of all the recipes I've tried!

2 Cups cornmeal
1 Cup flour
1 1/2 Cups buttermilk
4 eggs
1/4 Cup vegetable oil
 2 1/2 Tbsp baking powder
2 tsp salt

Preheat oven to 350. Oil cast iron skillet and put on stove on medium low while you mix together the ingredients for the cornbread.  Do not overstir--just until the mixture has no dry flour/cornmeal.  Pour batter into heated skillet and bake for 20-25 minutes or until toothpick comes out clean.  Serve with lots of real butter.