Basic Old Fashioned Grits Recipes

CROCK POT GRITS

Steps:

• Crock Pot Grits
• Cook in just four hours : Add stone ground grits, salt, melted butter and water into a crock pot.
• Place lid on top of crock pot and set to slow cook for 4 hours on HIGH, stirring occasionally.
• Southern Overnight Grits
• Cook grits Overnight 8 hours: Add all ingredients in slow cooker on LOW for 8 hours and slow cooker grits will be ready in morning! If you go to bed at 10 pm, they will be ready at 6 am.
• Add extras to grits like more salt, extra butter, and cheese to taste prior to serving.

QUICK AND EASY HOECAKES RECIPE (FRIED CORNBREAD)

Steps:

• Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well.
• Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don't over mix. The batter will be thick. If you think it is too thick, add a bit more water, about one tablespoon at a time, until it gets to the consistency you like.
• Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat.
• When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across.
• Cook the hoe cake for one to two minutes on each side or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove them and drain them on a paper towel.
• Serve immediately.

OLD FASHIONED, TO-DIE-FOR CHEESE GRITS

Steps:

• Cook grits according to package directions.
• Stir in butter and cheddar cheese, cut into cubes.
• Crack 2 eggs into measuring cup, and fill measuring cup up to the 1 cup line with milk (scant). Stir. Add generous amounts of garlic powder.
• Add milk/egg mixture to grits/cheese/butter mixture. Stir well.
• Pour prepared mixture into 8x8 (brownie size) pan.
• Bake at 350 F for 60 minutes.
• ENJOY! They taste even better the next day. Refrigerate leftovers.

OLD FASHIONED CRUNCHY GINGERSNAP COOKIES RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Add the shortening, one-cup sugar, salt, and baking soda to the bowl of an electric mixer and mix until smooth and creamy.
• Add the egg, mix until well incorporated. Add the molasses, and again mix until well incorporated.
• Add the flour, one teaspoon cinnamon and the rest of the spices to the dough and mix until well incorporated. Set aside.
• Add one teaspoon cinnamon and 1/4 cup of sugar to a shallow bowl or pie plate and mix well.
• Use a 1-inch ice-cream scoop or a spoon to make 1-inch dough balls. Drop the dough balls into the sugar-cinnamon mixture and roll around until the balls are coated.
• Transfer the balls to a baking sheet which has been sprayed with non-stick cooking spray, lined with parchment paper, or a silicone baking mat. Be sure to leave 1-1/2 inches between the dough balls because they will spread.
• Bake the cookies for 10-11 minutes. Remove the cookies from the oven, use a spatula and place the cookies on a wire rack to cool. Allow the cookies to cool completely before storing in an airtight container.

BASIC OLD-FASHIONED GRITS

Steps:

• Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.