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    Martha Pullen's Southern Family Cookbook: Reflect on the Past, Rejoice in the Present, and Celebrate Future Gatherings with More than 250 Heirloom Recipes and Meals
    Martha Pullen's Southern Family Cookbook: Reflect on the Past, Rejoice in the Present, and Celebrate Future Gatherings with More than 250 Heirloom Recipes and Meals
    Martha Pullen's Southern Family Cookbook: Reflect on the Past, Rejoice in the Present, and Celebrate Future Gatherings with More than 250 Heirloom Recipes and Meals
    Ebook502 pages3 hours

    Martha Pullen's Southern Family Cookbook: Reflect on the Past, Rejoice in the Present, and Celebrate Future Gatherings with More than 250 Heirloom Recipes and Meals

    By Martha Campbell Pullen and Suzanne Crocker

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    About this ebook

    Southern recipes, stories, and blessings from one family to another

    Bring the family back into the kitchen with the Southern recipes and stories in this stunning cookbook. Southern lifestyle maven Martha Campbell Pullen offers you a place at her table as she shares her personal collection of family recipes and the joyous memories behind them. She'll inspire you to not only re-create her delicious Southern dishes in the warmth of your own kitchen, but also to reflect on the precious time you've spent with loved ones. Complete with a CD full of wonderful Biblical passages, engaging prompts, and journaling space, you'll be able to record and celebrate your favorite occasions and family recipes for years to come.

    From Mama's Famous Sunday Barbequed Chicken to Fresh Fruit Salad for Bible Study brunch, this book is brimming with beloved recipes and remembrances that have been passed down from generations of the Pullen familyand now to you to enjoy with family and future kin.

    As featured on The 700 Club with Pat Robertson!
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateOct 18, 2012
    ISBN9781440550089
    Martha Pullen's Southern Family Cookbook: Reflect on the Past, Rejoice in the Present, and Celebrate Future Gatherings with More than 250 Heirloom Recipes and Meals

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      Book preview

      Martha Pullen's Southern Family Cookbook - Martha Campbell Pullen

      CHAPTER 1

      Breads & Muffins

      Jesus answered, It is written: ‘Man does not live on bread alone, but on every word that comes from the mouth of God.’

      —MATTHEW 4:4

      Suzanne’s Yeast Bread Making Tips

      I learned bread making the hard way—by trial and error. John’s first pastorate was in a rural community. We lived a long way from the grocery store, and I was home alone with the girls a lot. I grew a garden, canned a lot of our food, and baked most of our bread. Some of my initial efforts at bread making were less than successful. I wanted to include these tips at the beginning of the bread section so you won’t have to learn by making the same mistakes that I did. Here are a few things I learned to help your yeast breads succeed:

      Yeast is a living creature and has to be treated with care. You get the rising action of yeast as it eats a starch like sugar and produces air bubbles. If it gets too hot, you’ll kill it, and your bread won’t rise at all. Too cold and it will produce bubbles slowly and your bread will be pretty flat. The temperature should feel warm to you, but not so hot that you couldn’t submerge your hand in it.

      Yeast does not like metal. As much as possible use glass bowls and wooden spoons. Try not to have your yeast come into any prolonged contact with metal until it is in its final rising period.

      Bread dough has doubled when you press two fingers into the dough and the dough does not spring back.

      There is a major difference between bread flour and ordinary flour—bread flour is well worth the extra expense.

      Kneading bread dough is hard work, but it gives your arms a better workout than the gym!

      Do not let your dough dry out or form a crust before baking. Either cover it with plastic wrap sprayed with cooking spray or a warm moist towel.

      Mama’s Poppy Seed Bread

      Mama’s Poppy Seed Bread did not last very long after it came out of the oven. She frequently took a loaf to someone who was sick, and you cannot imagine what joy it brought to have a hot loaf of delicious bread. She usually used two loaf pans, one for us and one she would take to someone in need. Mama took missions of mercy in the form of food to nearly everyone who was sick. That was just what she did. When someone was really ill, she went home after teaching school all day and began cooking various things. If the person had no one to fix a nutritious meal, she usually cooked a big pot of soup and made some cornbread. If someone had at least a meal prepared, Mama would take something very special like poppy seed bread. Her generosity was always appreciated.

      —Martha—

      BREAD

      3 cups plain flour

      2 cups sugar

      1¹⁄2 teaspoons salt

      1¹⁄2 tablespoons baking powder

      3 eggs

      1¹⁄2 cups milk

      ¹⁄2 cup cooking oil

      1¹⁄2 teaspoons vanilla

      1¹⁄2 teaspoons butter flavoring

      1¹⁄2 teaspoons almond flavoring

      1¹⁄2 tablespoons poppy seeds

      GLAZE

      ³⁄4 cup sugar

      ¹⁄4 cup orange juice

      ¹⁄2 teaspoon vanilla

      ¹⁄2 teaspoon almond

      ¹⁄2 teaspoon butter flavoring

      1. Preheat oven to 325°F.

      2. Mix together all bread ingredients. Grease and flour two loaf pans or one bundt pan. Pour batter into prepared pan(s) and bake for 1 hour, then remove from oven and cool for 10 minutes.

      3. While bread is cooling, mix together all glaze ingredients in a saucepan and heat to boiling. Remove from heat and immediately pour over bread.

      Streusel Coffee Cake

      I have been making this coffee cake since I was a teenager. When I first got married, it was the one breakfast that I knew how to cook well, and I cooked it often. Even today it is one of my kids’ favorites for special occasions. It is also really good for carrying to brunches.

      —Suzanne—

      2¹⁄2 cups self-rising flour

      1¹⁄2 cups sugar

      2 eggs

      1 cup milk

      ¹⁄2 cup oil

      1¹⁄2 teaspoons vanilla

      ³⁄4 cup packed brown sugar

      3 tablespoons flour

      1¹⁄2 tablespoons cinnamon

      ¹⁄2 stick butter

      1. Preheat oven to 375°F. Put flour and sugar in a mixing bowl. In a smaller bowl, whisk eggs, milk, oil, and vanilla. Add to dry mixture all at once; stir to combine. Pour into a greased 9 × 13 glass pan.

      2. In a separate bowl, mix brown sugar, flour, cinnamon, and butter until the mix is crumbly. Sprinkle over entire coffee cake. Bake for 30 minutes.

      The Sovereign LORD is my strength! He makes me as surefooted as a deer, able to tread upon the heights.

      —HABAKKUK 3:19

      Yogurt Biscuits

      My family eats a lot of biscuits, and I do mean a lot! I like variety and have several biscuit recipes that I use. This is probably the most unusual biscuit recipe, but it is delicious. These always come out really moist and flaky. This recipe was originally a recipe from Togo that developed from not having access to buttermilk.

      —Suzanne—

      2¹⁄4 cups self-rising flour

      ¹⁄2 cup shortening

      1 cup plain yogurt

      1. Preheat oven to 425°F. In a medium bowl, add the flour and shortening, and mix using your fingers until pea-sized particles are formed (a process known as cutting in).

      2. Add yogurt, then stir just enough to make into dough (too much handling results in tough biscuits). Roll out dough and cut out biscuits in whatever size you like best. Bake for 8–10 minutes on ungreased cookie

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