Recipes For a Real Old Fashion Treat

EASY HUSH PUPPIES 
2 1/4 cups cornmeal 
1 tsp salt 
2 tsp onion flakes 
3/4 tsp baking soda 
1 1/2 cups buttermilk 
hot fat (in the interest of health, I recommend updating to canola oil)

Combine the cornmeal, salt, onion flakes, and baking soda together in a mixing bowl. Add the buttermilk to the cornmeal mixture and mix well. Heat canola oil (1-inch deep) until hot. Drop the batter by spoonfuls into the hot oil and cook until browned. Cooking should take a couple of minutes.

Yield: Approximately 2 dozen hush puppies.

HONEY-BANANA BREAD 
Honey has long been a dependable sweetener. Go back to the old ways of sweetening your bread with this healthy natural source.

1/2 cup butter, softened 
3/4 cup honey 
2 large eggs 
1 cup mashed ripe bananas 
2 cups all-purpose flour 
1 tsp baking soda 
1/4 tsp salt 
1 cup chopped pecans, toasted

Beat butter in a large mixer bowl with electric mixer on medium speed until creamy. Add the honey, beating well. Add the eggs, one at a time, beating after each one. Add the banana and mix well.

In a small bowl combine the flour with the baking soda and salt; stir in the pecans. Add flour to the creamed mixture and stir until the dry ingredients are well combined into the egg mixture.

Spoon the batter into a greased and floured 9-inch loaf pan. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes then remove to a wire rack to cool completely.

Note: If the corners of the bread start to get too browned, cover corners with foil shields for last several minutes of baking.

BUTTERMILK ANGEL BISCUITS 
2 pkg active dry yeast 
1/4 cup warm water 
2 cups warm buttermilk 
5 cups all-purpose flour 
1/3 cup granulated sugar 
1 tbsp baking powder 
1 tsp baking soda 
1 tbsp salt 
1 cup shortening 
melted butter

Dissolve the yeast in the warm water. Let stand for 5 minutes. Stir in the buttermilk and set aside.

Lightly grease a baking sheet; set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the shortening into the flour mixture until it resembles a coarse meal. Stir in the buttermilk/yeast mixture and mix well. Turn out onto a floured surface and knead lightly 3 to 4 times. Roll to a thickness of 1/2-inch. Cut using a 2 1/2-inch biscuit cutter. Place cut biscuits on the prepared baking sheet. Cover and let rise in a warm place for 1 1/2 hours. Bake at 450 degrees for 8 to 10 minutes. Lightly brush the tops of the biscuits with the melted butter.