Blend cornmeal and flour together with a fork and hot water until it just barely runs off the fork smoothly.(this is just the right consistency) In a skillet with the oil hot, add ingredients 3tbsp at a time. Once cooked add hotsauce to them and enjoy, tastes great with pinto beans.
Mix meal in a bowl.
Add salt, Crisco and hot water until mixture is soft enough for making into pones of bread.
Fry in hot greased skillet until golden brown.
Bring hot water to a high bubbly boil. Stir in 1/2 cup boiling water to corn meal, mixing thoroughly
until smooth, not soup. Stir in salt. Spoon up into a ball and pat into a patty (rinse hands in cold water between patties). Place patty in hot oil over medium heat. Brown both sides.
Combine cornmeal, salt and oil.
Pour hot water and mix.
Add flour and baking powder.
Mix well.
Blend in egg.
Make 8 to 10 patties.
Cook in hot oil in skillet or in the oven on greased cooking sheet until browned on both sides.
Takes 10 to 15 minutes on top of stove and 20 to 25 minutes in the oven.
Mix cornmeal, flour, baking powder, salt and hot water. Mixture will be very
thick.
Make corn pones or drop 1 tablespoon batter in hot grease.
Brown on both sides.
Serve hot.
Bring water to a brisk boil.
Mix all dry ingredients.
Add 1/2 of water and mix thoroughly.
Add more water, if needed, for thick mixture.
Spoon and pat with hands.
Fry in very hot oil until brown.
Everyone loves hot water cornbread in Marshall.
Heat water to boiling. Mix dry ingredients, add hot water a little at a time and stir until batter is the consistency of mud.
Take 1 1/2 tablespoons of mixture and shape and press until it is a patty. Fry in hot oil (not too hot) until done. Test one before you take them all out of the oil. It should be crispy outside and chewy inside.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
Heat water to boiling.
Pour water over meal and sugar mixture until moist.
Drop by teaspoons into hot oil.
Cook until brown and crisp, turning once or twice.
You can increase according to how many people you plan to feed.
Be your own judge.
It will melt in your mouth.
Sear meat, onion and garlic in large, heavy boiler or skillet until light brown.
Add seasonings, tomatoes and hot water.
Bring to a boil.
Lower heat and simmer about 1 hour.
As chili cooks, skim off fat.
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
Combine cut up dates with the hot water with soda mixed in and let stand.
Mix together the sugar, egg, flour, baking powder, salt, nuts and vanilla.
Add the date mixture.
Makes a large loaf.
Bake for 1 hour at 350\u00b0.
Boil water.
Then add slowly to sugar and cornmeal until mixture is to a dough; form shape into crescent forms.
(You may need to add more hot water, sometimes less but it is important to watch the consistency of dough.)
Fry in peanut oil deep enough to cover hush puppy over medium to high heat; cook until golden brown.
Beat eggs and sugar well.
Add flour and baking powder.
Beat. Add hot water.
Put in two 8-inch cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cream sugar, cocoa and shortening.
Add hot water and stir until melted.
Add sifted dry ingredients and blend; then add milk and vanilla.
Bake in 350\u00b0 oven for 30 to 35 minutes.
Let cool and then frost and serve.
Sift flour, baking powder, baking soda, cocoa and salt together.
Blend together shortening, sugar and eggs and add 1 cup hot water and blend.
Add dry ingredients, blending well.
Then add 1 cup hot water and 1 teaspoon vanilla, mixing for 2 minutes on high.
Pour into greased, floured 9 x 13-inch pan.
Bake in preheated oven at 350\u00b0 for 1/2 hour.
Top with frosting.
Heat oven to 350\u00b0.
Grease and flour 9 x 9 x 2-inch cake pan. Sift together first 6 ingredients.
Work shortening until smooth and creamy.
Slowly add sugar until light and creamy.
Add beaten egg and molasses.
Add flour mixture and hot water alternately, beating after each addition.
Turn into pan and bake in moderate oven at 350\u00b0 for 40 to 55 minutes or until done.
Sift together the first 5 ingredients.
Combine the shortening, sugar, eggs and 1 cup hot water.
Blend well. Gradually, add sifted dry ingredients, mixing well.
Add vanilla and 1 cup hot water.
Blend until smooth.
Turn into 3 greased 8-inch pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Cream
shortening and sugar.
Add beaten egg, molasses, then dry ingredients which have been sifted together.
Add hot water last and beat until smooth.
Bake in greased shallow pan for
35 minutes in moderate oven (325\u00b0 to 350\u00b0).
Serve warm. Gingerbread will be very light and fluffy.
Mix sugar, molasses and egg.
Add Crisco and flour; stir well. Add remaining ingredients.
Batter will be thin after adding in hot water.
Mix with a mixer for 1 to 2 minutes.
Bake in a greased 9 x 13-inch pan in a 300\u00b0 oven for 25 to 30 minutes.