Granny’s Yeast Doughnuts

February 25, 2013 § Leave a comment


doughnuts-31 large can evaporated milk
¼ cup butter (1/2 stick)
3 tablespoons sugar
1 teaspoon salt
2 packages yeast
4 cups flour
3 egg yolks

Heat milk, butter, sugar and salt until lukewarm. Remove from heat and add yeast that has been softened in ¼ cup warm water and 2 cups flour. Beat until smooth. Let rise 1 hour. Then add beaten egg yolks and the other 2 cups flour. Beat well. Let rise 1 hour. Roll out, cut out and fry in deep, hot oil. Glaze immediately.


¾ cup powdered sugar
1 teaspoon vanilla
Enough hot water to make proper consistency

This is a family recipe and I have very fond memories as a child of my Granny making these. She was an amazing southern cook living in a small Tennessee town of Bell Buckle.

By: Kenneth Bargers (Alva Gladys Kwapinski, granny; Gladys Marvell Jacob, mother)


Sweet Potato Casserole Biscuits

February 13, 2013 § Leave a comment


sweet-potato-2001, large sweet potato
¼ cup, sugar
1 teaspoon, cinnamon
1 teaspoon, vanilla
4 cups, self-rising flour, sifted
¼ cup, salted butter, chilled
¼ cup, shortening, chilled
1 ½ cups, buttermilk


½ cup, light brown sugar, packed
¼ cup, melted butter, salted
½ cup, chopped pecans

Preheat oven to 450° degrees. Prepare sweet potato by slicing into ¼-inch sections. Boil until fork tender. Drain and mash with sugar, cinnamon and vanilla. Set aside to let cool.

Sift flour into a large, clean bowl. Cut in butter and shortening until mixture appears to have pea-sized lumps in it. Make a well in the mixture and pour in buttermilk.

With large spoon, pull from sides of the bowl only enough to mix in wet ingredients. Add sweet potato mixture. Mix again, only enough to distribute sweet potato mixture into dough. It should look swirled.

Turn the sticky dough out onto a floured surface, and with floured hands gently pat the dough to about ½-inch thickness. Fold dough in half and gently pat again. Repeat three more times, taking care not to work the dough, just carefully coaxing in layers.

Cut out biscuits with 2-inch biscuit cutter. Do not twist the cutter, push in straight down.

Transfer biscuits onto a greased cookie sheet making sure they are touching.

In a bowl, mix brown sugar, butter and pecans. Sprinkle over biscuits. Bake for 20-25 minutes.

By: Ms. Kim Randall

Buttermilk Biscuits

January 6, 2013 § Leave a comment


ButtermilkBiscuitBargersBiscuits: Out of all the breads, biscuits take a personal touch and years of practice. There is no one right way to make a terrific biscuit. Several recipes can be found with variations of wet, dry and seasoned. For beginners, making a good biscuit may produce several failed attempts until you find what works best for you and putting your unique touch on this southern classic. For me, the below recipe is what I have used for decades.

2 cups, self-rising flour
1 cup, buttermilk
1 teaspoon, baking powder
*pinch of salt
½ stick, chilled butter (do not substitute for margarine), cubed

Preparation: Preheat oven to 450° degrees.

In a mixing bowl combine dry ingredients of flour, salt and baking powder. Cut in chilled cubed butter to the dry ingredients to the consistency of very coarse corn meal or stone ground grits. Pour in buttermilk and stir to combine the wet ball (do not over-stir your dough).

On a flour-dusted solid surface, place your dough and with floured-hands lightly form a rough ball. (Do not knead these biscuits).

Using a flour-dusted rolling pin, roll out the dough to an approximate height of ¼ inch. Fold the dough and form a rough ball without working the dough. Repeat this process up to 6 times until the texture of the dough has converted to a nice smooth consistency. (For me, I roll approximately 5-6 times).

Time to cut the biscuits! Roll out your dough to approximately ½ to ¾ inch. Using a floured biscuit cutter (I use an old tomato paste can with the both ends opened), cut your biscuits and place on an ungreased cookie sheet. Crowd your biscuits or separate is a personal preference. With your finger, make a slight indention in the middle of the biscuit (especially useful if you crowd your biscuits). Brushing melted butter on the top is also a personal preference.

Place in preheated 450° degree oven for approximately 10-15 minutes, depending on the heat of your oven, until lightly brown. Remove, Split and Butter – Enjoy!

Source: Kenneth Bargers


June 27, 2011 § Leave a comment

  • 3, tablespoons butter
  • 1 ½, cups flour
  • 1 ½, teaspoons baking powder
  • Pinch of salt
  • 2, tablespoons sugar
  • 1 ½, cup milk
  • 2, eggs

Optional:  We like to add three smashed bananas or 1 cup of blueberries to the batter

Preheat waffle iron.  Melt butter.  In a large bowl, combine flour, baking powder, salt and sugar.  In another bowl, beat together milk and eggs.  Whisk liquid mixture into dry ingredients until just combined.  Stir in melted butter.  Brush hot waffle iron with butter.  Spoon about ½ cup of batter onto iron and close to cook.  This first waffle will be the tester.  Cook waffle until golden brown.  Remove to plate and keep warm.

Southern Cornbread

March 31, 2011 § Leave a comment

  • 2 cups cornmeal
  • 1/2 cup all purpose flour
  • 1 tbs baking soda
  • 1 tbs baking powder
  • 2 eggs
  • 2 cups buttermilk
  • Bacon drippings (approx 6 tbs)


  • Preheat oven to 450° degrees
  • Place iron skillet in oven with bacon drippings
  • Mix the above ingredients – let rest for 5 minutes
  • Pour 3 tbs of bacon drippings in batter and stir quickly; leave remaining hot drippings in pan 
  • Pour batter into skillet and bake for approx 25 minutes or until done
  • Optional – add a cup of shredded sharp cheese and/or onion to the batter

Source:  Mr. Kenneth Bargers

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