Salt and pepper chicken and dip in buttermilk. Roll in flour. Drop in deep fat and fry until done. Set aside.
Drain off most of fat, leaving about 1 cup in bottom of pan. Add flour and cornstarch.
Keep pan hot and stir until brown and bubbly, then add condensed milk and hot water.
Stir constantly until mixture begins to thicken. Add hickory nut meats.
Gradually stir in homogenized milk and beer.
Add peppers and salt to taste.
Cook down to desired thickness.
Beat
together
sugar, butter and egg whites.
Then mix in milk, flour and baking powder.
Fold in hickory nuts.
Bake in
2 round cake pans (10-inch) at 350\u00b0 until sponge back when touched with
finger.
Use
suggested hickory nut icing, then sprinkle with nuts.
Cream shortening and sugar.
Sift flour, baking powder and salt together three times.
Alternate flour and milk; add hickory nuts along with flour and vanilla and stiffly beaten egg whites.
Pour into 2 (8-inch) cake pans.
Bake at 350\u00b0 for 30 minutes.
Cream butter and powdered sugar.
Stir in beaten eggs.
Sift flour with salt and baking powder.
Add alternately with milk. Flour nut meats lightly and fold into the batter with the vanilla.
Combine flours, rolled oats, baking powder, baking soda, orange zest and salt in a mixing bowl.
In another bowl, whisk together buttermilk, eggs and melted butter.
Add buttermilk mixture to flour mixture, stirring just until combined.
Do not overmix; the batter will have small lumps.
Let batter rest at room temperature 15 minutes.
Preheat oven to 350\u00b0.
Combine sugar, syrup and butter in 2-quart saucepan.
Bring to boil on high, stirring constantly, until butter is melted.
Remove from stove and gradually add hot syrup to eggs; stir all the while.
Add hickory nuts to mixture and cool to lukewarm.
Add vanilla.
Pour into pie shell and bake for 40 to 45 minutes.
Serves 6 to 8.
Preheat oven to 325\u00b0.
Melt butter in saucepan.
Add sugar and syrup, stirring well.
Fold in eggs and flour.
Add vanilla and nuts.
Mix well.
Pour in 9-inch unbaked pie shell.
Bake at 325\u00b0 for 45 or 50 minutes.
Cream butter and sugar.
Add syrup, unbeaten eggs, salt, milk and vanilla.
Beat together well.
Add nuts.
Pour into a 9-inch unbaked pie shell.
Bake in a 350\u00b0 oven for 45 minutes.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
Slightly beat the eggs with a fork.
Add the syrup, sugar, vanilla and salt and beat again.
Pour into a 9-inch unbaked pie shell, then sprinkle the nuts on the top.
Bake at 350\u00b0 for 10 minutes and then at 300\u00b0 for 25 minutes.
Preheat oven to 350\u00b0.
In medium size saucepan, heat butter or margarine over low heat until melted.
Remove from heat. With whisk, beat in syrup, sugar, eggs and vanilla until blended.
Put nuts in bottom of pie shell.
Carefully pour liquid over nuts. Bake 50 to 60 minutes or until knife inserted near edge comes out clean.
Cool on rack.
Beat eggs well.
Add sugar.
Stir until smooth.
Add syrup, butter, vanilla and salt.
Mix well.
Add nuts.
Pour into unbaked pie crust.
Bake at 350\u00b0 until firm.
Cream butter and sugar.
Add beaten eggs from center out.
Add Karo and vanilla.
Stir in hickory nuts.
Pour into a glass 9-inch unbaked pie shell.
Bake at 375\u00b0 for 20 minutes, then reduce heat to 300\u00b0 for 25 minutes.
Variations:
Pecans, peanut butter.
Preheat oven to 350\u00b0.
Mix corn syrup, brown sugar, salt, melted butter and vanilla.
Beat eggs slightly and mix in.
Pour into pie shell and sprinkle nuts on top.
Bake about 45 minutes until knife inserted about halfway to middle of pie comes out clean.
Serves 6 to 8.
Mix eggs, sugar, syrup, vanilla and oleo, adding nuts last. Pour into pie shell and bake in 400\u00b0 oven for 10 minutes, then reduce heat to 350\u00b0 and bake 40 minutes longer.
Combine sugar, flour and salt.
Add beaten eggs.
Mix water with syrup and combine with egg mixture.
Add the nuts and butter last.
Pour into unbaked pie shell.
Bake at 425\u00b0 for 10 minutes, then reduce temperature to 350\u00b0 and bake 35 minutes longer. Yields one 9-inch pie.
Mix eggs, syrup, sugar, vanilla and meringue, adding the nuts last.
Pour into pie shell and bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake 40 minutes longer.
Cream sugar and butter.
Alternate adding flour, which has been sifted twice with baking powder, with milk, then nuts and fold in beaten egg whites last.
Bake in well-greased tube pan. Bake in not too hot oven.
Try with straw after about 45 minutes. (I usually use just half the recipe.)
dd 1/2 cup chopped hickory nuts if desired.) Frost the
Cream together butter, sugar and vanilla until fluffy.
Sift together flour, baking powder and salt.
Add with milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8-inch square pans.
Bake at 350\u00b0 for 35 minutes. Cool and frost with sweetened whipped cream.
Sprinkle some chopped hickory nuts over top.