Monday, September 8, 2008

Po' Folk's Hoe Cakes

There are several different versions of this tried and true recipe. This one is the one I am most familiar with (and am munching on right now) because we grew up dirt, dirt poor and this one is cheap and easy to make - and with Mama's homemade Apple Butter - it's heaven. The reason they are called Hoe Cakes is because way back in the day, the workers in the field would actually use the blade of their hoe held over the fire as a griddle to fry up these little cakes.

Hence, Hoe Cakes:

* 3 cups all-purpose flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 2 tablespoons shortening
* Enough cold water to make a soft, but firm dough;3/4 to 1 cup liquid

Combine flour, baking powder and salt. Add shortening and cut through with knife until mixture resembles coarse crumbs.

Add liquid to make a dough that is soft but not sticky. If it is too sticky, just add a little flour, two tablespoons at a time, and knead until mixture is the right consistency.

Heat enough fat (any type: lard, bacon fat, vegetable oil, etc.) to cover the bottom of a large skillet.

Form dough into a ball, divide into 4 equal parts. Form each part into a round ball, then flatten with your hands to form a round, flat bread.

Place in hot fat and fry until bottom side is golden brown, then turn and cook in the same manner until the other side is light brown and the cake has puffed. Repeat for each piece of dough until all are done. Serve with butter and/or jam, jelly, or homemade Apple Butter!

Makes 8 (1/2 round) servings.

Go make yourself some. You won't regret it - other than they are terribly addicting and full of carbs!!! My kinda food!