"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Katie’s Flour Hoe Cakes Recipe

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Katie Lee Thomas


This recipe for Katie’s Flour Hoe Cakes, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, August 29, 2008


2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup shortening or bacon drippings
2 teaspoons sugar dissolved in 2/3 cup milk

In a bowl, stir together the flour, baking powder, and salt. Add the shortening and cut in with a pastry blender, 2 knives, or your fingers until the mixture resembles coarse crumbs. Make a well in the center; add the milk mixture all at once. Now, stir just until the dough clings together in a rough mass. Turn out onto a lightly floured surface and knead gently 1O-12 strokes.

On the floured surface, roll out the dough into a round about 9 inches in diameter and 1/2 inch thick. Take an ungreased cast iron well-seasoned skillet and put the dough round in it. Pat the dough until it touches the wall all the way around the inside of the skillet.

Turn a burner to medium and place the skillet on it. After 4 or 5 minutes, lift the bread to see if it has browned. If so, flip it or gently turn it with a wide spatula. Cook another 5-10 minutes on the second side. To check doneness, take a wooden toothpick and insert it in the center. If it comes out clean, it's done.

If the dough is too thick or the heat too high it will burn a little, but this only helps to season the taste of the hoecake.

Cut it into wedges and serve hot with syrup.




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