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NORTH CAROLINA COOKBOOK

Author:  GWP

ISBN:  978-1-885590-42-8

Pub Date:  8/13/1999

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
The heart of North Carolina captured in recipes. North Carolina Cook Book blends the best of the state's natural resources - fresh fruits and vegetables, seafood, pork and poultry - and presents truly tasty recipes from this wonderful southeastern state!
 
SAMPLE RECIPE
Tabor City Yam Bread
The Yam is celebrated annually in Tabor City, the 'Yam Capitol of the World,' the fourth week of October at the North Carolina Yam Festival.
- Gloria T. Rogers - Four Rooster Inn, Tabor City

6 Tbsp. BUTTER
1 cup SUGAR
2 EGGS
1 cup cooked and mashed YAMS or SWEET POTATOES
2 cups ALL-PURPOSE FLOUR
1/4 tsp. BAKING SODA
2 tsp. BAKING POWDER
1/4 tsp. CLOVES
1/2 tsp. NUTMEG
1/4 tsp. CINNAMON
1/2 tsp. SALT
1/3-1/2 cup MILK
1/2 cup chopped NUTS

Preheat oven to 350. Butter an 8 x 8-inch pan. In a large bowl, blend butter and sugar to a creamy consistency. Thoroughly beat in eggs; stir in mashed yams. Sift dry ingredients together and add to yam mixture, alternating with milk. Stir in nuts. Pour into pan and bake for 50-55 minutes. Top with icing if desired.

Note: This bread freezes well. It may also be baked in lined muffin tins at 400 for 15-20 minutes or, in a madeleine pan (a special pan with scallop-shell indentations) at 400 for 10 minutes.
 

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