Aggie's Irish Soda Bread
3 c Unbleached white flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
12 tb (1 1/2 sticks) cold, sweet
butter
2 c Raisins
1 Egg
1/2 c Honey
1 c Buttermilk
Makes 1 large loaf.
Preheat oven to 350F.
Sift the flour, baking powder, soda and salt into a large mixing bowl.
Cut the butter into small pieces and add.
Cut it into the flour with a pastry blender until the mixture is the size of peas.
Add the raisins and toss to distribute evenly, using two forks.
Beat the egg in another bowl until very frothy.
Beat in the honey.
When it is well blended, beat in the buttermilk.
Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened.
Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy.
Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep.
Round is the traditional shape.
Spoon batter out into the pan and push it gently to fill the pan.
It can mound up somewhat in the middle.
Bake at 350 F about an hour or until the middle is set.
Cut out a piece to test if necessary.
Cut into wedges and serve warm from the pan.
Aiken County Corn Bread Dressing
2 c White corn meal
1 c Flour
2 c Milk
2 tb Shortening
2 tb Baking powder
1 ts Salt
1 Onion
2 Eggs
Make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk.
Bake in a hot oven (400) until done, about half an hour.
Then crumble the bread, add one medium sized onion, chopped fine, pepper and a little more salt.
Break in the two eggs and wet with the juice from the baking chicken or turkey.
The liver chopped fine and added to the dressing improves it, as does the addition of hard cooked egg.
After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown.
When basting the fowl, baste the dressing also to keep it moist and to improve the flavor.
This amount will serve 12 persons.
Pepper to taste
Angel Biscuits
1 Cake yeast
3 ts Baking powder
2 tb Lukewarm water
4 tb Sugar
5 c Plain flour
1 ts Salt
1 ts Soda
1 c Shortening
2 c Buttermilk
Dissolve yeast in water.
Into a bowl, sift flour with other dry ingredients.
Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened.
Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter.
Bake at 400 degrees about 12 minutes.
Dough may be kept refrigerated and used about a week.
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