Friday, August 26, 2011

The "Ho" Cake

A what?!

Its not what you're thinking.  A "Ho Cake" is a batch of biscuits that were never separated in to individual biscuits and shoved in the oven.  So instead of having separated biscuits we would have a "whole" cake or ho cake.  We in the Appalachians just like to use our mountain talk and shorten words up a little.  For example, we say "taters" for potatoes.  When we were young, my mom made biscuits almost every morning.  Sometimes when she was in a hurry she just turned out the batch of biscuit dough, put it into a pan and straight into the oven.  For us kids it felt like we were having a hay day since we were able to pick the amount of biscuit that we chose fitting for ourselves.  We would rip up our biscuit on our plate and pour saw mill gravy over it. Mmm mmm!  You hungry yet?  I'm becoming nostalgic over here!

Well if you're receiving this post early in the morning, make up a Ho Cake for your family!  Here is how:

2 Cups of Self Rising Flower
1/2 cup of "shortenin'" such as Crisco (solid) or butter
1/2 cup + of Milk or Cream - Cream if you like your Ho Cake more rich, milk & water  for a little lighter Ho Cake.

1.)  Cut butter or shortenin' into flour.  That could be done with a knife but I use my fingers.

2.)  Add milk or cream a little at a time until you get to a slightly thick or sticky consistency.

3.)  Turn out the dough onto a floured surface.  Knead until all sides are floured.

4.)  Lace the dough onto a greased bread pan and spread it out some

5.)  Bake at 450 for about 10 minutes until golden brown.

 Yum! Tastes great with home made jams or apple butter, molasses, or honey!

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