Local Radar

Paid for by the Joan Herlong for Probate Judge Committee

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Paid for by the Candidate

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Colonial shortcake

web posted June 5, 2006

This dish dates back to the colonial days and was used as a snack, by itself and for dipping in "pot liquor."(juice or leavings from cooking vegetables.":peas, butter beans,collard greens,etc.)

Ingredients:
1 lrg. onion, thinnly sliced.
2 tbsp butter or margarine.
2 cups all-purpose flour.
2 tsp. baking powder.
1/2 tsp. baking soda.
1/2 tsp.salt.
1/2 tsp. dried thyme leaves.
4 tbsp. butter or margarine.
1 cup buttermilk.
1/8 tsp.black pepper.
1/2 cup of sour cream.
1 egg, beaten.
1/8 tsp.salt.

Sauté onions in 2 tbsp. butter until golden and soft. In a bowl combine the flour (Do not sift!), baking powder, baking soda, salt and thyme. Blend evenly using a wire whisk.  Cut in 4 tbsp. butter until mixture resembles coarse meal. Quickly, add buttermilk and stir with a fork until blended. Spread into a greased 9-inch square baking pan. Spread onions over the batter and sprinkle with black pepper and salt. Mix sour cream with egg and salt. Drizzle and spread over the onions. Bake at 400 for 35 mins, until golden brown. Best served hot!
 

 

Featured Dining

Ten Governors Cafe

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Heritage Jubilee 2006
Volunteers may contact Chairperson Joel Jolly. Phone: 803-637-9971
or Email here