I first shared this recipe with my Grandma’s Kitchen story, where I wrote about watching my grandma make butter from the milk of her two Jersey cows. I’m including it again here because it seems a fitting companion to the story of butter and margarine.
The fresh milk rested covered on the table allowing the cream to rise slowly to the top. It was then skimmed off, placed into a stoneware butter churn, where it was churned until soft yellow clumps gathered against the wooden dasher. The butter was scooped, washed, and saved in a bowl. The thin, slightly tangy, leftover liquid was traditional buttermilk grandma used for baking.
Pawpaw is indigenous to the U.S. with a taste is similar to banana and makes a wonderful pie.
These homemade fried pies were a special treat my momma made for me as a child.
These doughnuts are coated with a sugary glaze and taste just like cake doughnuts from your favorite bakery.
