Lately, we're all doing a lot more cooking and relying on what's in our pantry, freezer and fridge to get us through, so I thought I'd go back in the Yankee-Belle archives and share a dessert recipe that has been a favorite in our house for as long as I can remember.
When I was a young bride, God placed two special women in my life that were very influential. Without my girls' grandmother and great grandmother I might never have learned how to make biscuits from scratch. Or cornbread. And who would have taught me to make fried chicken or chicken fried steak?
These two born and bred Texans introduced this transplanted northerner to a whole new way of cooking. One I heartily embraced. And though these woman have both passed on, I am proud to help carry on their culinary legacies.
One of the things Greatmom was know for most was her fried pies.
She made these little chocolate hand-pies whenever the grands would visit. And she rarely paid them a visit where she wasn't required to make a batch.
Greatmom came from "the greatest generation." She grew up during the depression and sent a husband off to WW II while raising four little ones. Money was something that was always scarce, but that didn't stop her from making great meals and treats, even on a shoestring so thin it broke if you tugged on it.
You may have heard me talk about her biscuits before. Love them! But her basic biscuit recipe also served as dumplings (click here for her chicken and dumpling recipe) and the basis for her fried pies.
First for the biscuit recipe.
In a mixing bowl, combine:
- 1 1/2 cups self-rising flour
- 2 Tbsp. vegetable or Canola oil
- 3/4 cup buttermilk
Mix well, turn onto floured surface and knead until no longer sticky.
Form into ball and set aside.
In a small bowl, combine 1 cup cocoa and 1 cup sugar. Set aside.
Pinch off a small ball of dough.
Roll ball into a 5 to 6-inch circle.
Spread flat with softened butter. Don't be too chintzy, but don't be heavy-handed either.
Sprinkle with two tablespoons of sugar/cocoa mixture.
Fold in half and--here's Greatmom's trick for sealing the edges--roll a saucer or small plate around the edges to both trim and seal.
Greatmom usually fried hers in a small amount of butter. Since I didn't have enough, I used canola oil, which actually made them puffier.
Brown first side, then flip over and cook until other side is golden brown.
Greatmom's little chocolate pies. See the chocolaty center oozing out?
What are some of your favorite simple pleasures?
Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com
