----- Original Message -----
Sent: Saturday, January 10, 2009 4:06 PM
Subject: Pone Bread
My Aunt Rose from Kentucky used to make a buttermilk bread that she baked in
the oven in a cast iron skillet, it was a tear apart bread. Aunt Rose pasted
on many years ago and no one knows the recipe, Auntie never wrote it down, it was
in her head. She called it pone bread. I have been trying to find her recipe for
a very long time. She did not use corn meal in the recipe, but flower and buttermilk.
I hope you can help.
See below for the only recipe that I can find.
4 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 c. sugar
4 tsp. brown sugar
1 tsp. soda
1/3 c. oil
1 c. water
1 c. buttermilk
Sift together all dry ingredients. Add oil, eggs, water and buttermilk. Mix well.
Pour into greased pan or skillet. Bake at 400 degrees until done.
----- Original Message -----
Sent: Sunday, January 11, 2009 1:02 PM
Subject: Recipe request
My mother in law made a sorbet type of dessert each holiday out of Evaporated Milk.
It was always lemon and she would make a syrup then add the milk and freeze in a bowl
until almost solid and then I would break it up and she would whip it in her mixer.
She has Alzheimers so I can't get the recipe from her. Would appreciate your help.
This is the closest recipe that I can find to your description.
Lemon Milk Sherbet
2 c. evaporated milk
2 c. water
2 c. sugar
1/2 c. lemon juice
Mix milk and water. Add sugar and lemon juice. Stir until sugar dissolves.
Freeze in 9 x 9 inch pan. When partially frozen, beat with hand mixer and return to freezer.
OMG thank you I believe that is it!! I am going to go pick some lemons off my tree before the big
freeze this week and make some! My grown children will be SO HAPPY!! You are the greatest .
People have searched the site for this recipe.
1/2 cup egg whites
1 cup asukal
1/4 cup harina (all purpose)
1/2 cup kasuy(unsalted cashew nuts), ground/crushed finely and sifted
3/4 cup evaporated milk
1 cup butter 3/4 cup sugar
1 cup cake crumbs (optional)
Preheat oven to 300 deg F. Grease and flour cookie sheet. Beat egg whites until stiff
but not dry. Add sugar slowly. Fold in flour gradually, alternating with kasuy. Put mixture
into icing bag and press into cookie sheets. Bake for 15 minutes or until lightly brown.
Prepare icing while letting cookies cool down.
Dissolve sugar in milk. Cream butter until color is light. Add sugar-milk solution slowly
while beating continuously until smooth.
Spread icing on one cookie and sandwich with another cookie. Optional step - ice the resulting
sandwich all around and roll in cake crumbs if desired.
For butter cream filling:
1/4 cup butter, softened
1/4 cup margarine
1/2 cup powdered or confectionery sugar
1/2 teaspoon vanilla extract
75 grams cashew nuts, finely chopped
For base and crumbs:
5 pieces Chocolate, each cut into 3 pieces
1/3 cup Chocolate, crushed
1. DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract.
Beat until creamy and well-blended. Set aside about a fourth of the mixture for decorating.
Mix in chopped cashew nuts.
2. ASSEMBLE. Spread about 1 teaspoon butter cream on square grahams piece. Top with another
square piece to make it look like a sandwich.
3. SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and
cover sandwiches in crushed Chocolate. Chill and serve
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1 cup butter
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)
1 Cream together butter and sugar.
2 Beat in eggs and sour cream.
3 Mix in dry ingredients.
4 Cover and refrigerate overnight.
5 Preheat oven to 425ºF.
6 Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
7 Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
8 Cool on wire rack.
9 Frost and decorate as desired.
Makes 36 cookies.
Another trying times budget recipe. Another combination of two types of food to yield a
balanced protein content. Good. Yum!
Old Fashioned Baked Macaroni And Cheese
1/2 lb. uncooked macaroni
3 lg. eggs
1/2 tsp. dry mustard
1/2 tsp. salt, optional
1/2 tsp. ground black pepper or 1/4 tsp. cayenne pepper
3 c. milk
2 c. shredded cheddar cheese
2 tbsp. butter or margarine, cut into small pieces
Cook macaroni according to package directions. Heat oven to 350 degrees.
Grease 2 quart baking dish. In large bowl, combine eggs, dry mustard, salt,
pepper, beat until frothy. Blend gradually in milk. Drain cooked macaroni,
pour half into baking dish. Sprinkle evenly with 1 cup of cheese. Add remaining
macaroni, pour egg mixture over. Sprinkle with remaining cheese and pieces of
butter. Bake approximately 45 minutes; until cheese is golden brown.
Old Fashioned Macaroni And Cheese
6-7 oz. elbow macaroni (2 c.)
2 tbsp. grated onion
1 tsp. salt
1/4 tsp. pepper
3 c. shredded process sharp cheddar cheese
2 c. thin white sauce
1 tbsp. margarine
Heat oven to 375 degrees. Cook macaroni as directed. Place half on ungreased
2 quart casserole. Sprinkle with half onion, salt, pepper and cheese. Repeat.
Pour white sauce over casserole. Dot with butter. Cover and bake 30 minutes.
Uncover and bake 15 minutes.
1 tbsp. butter
1/2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
For each cup of sauce, mix above ingredients. Melt butter over medium heat;
blend in flour, salt, pepper over low heat; stir until mixture becomes bubbly.
Remove from heat. Stir in milk. Return to boiling, stirring constantly.