RICHMOND COUNTY, GEORGIA
RUTH REEDER MELTON'S PECAN PIE
Submitted by Linda Parham Bamburg
| 3 beaten eggs 1 cup white Karo 1 to 2 cups pecans |
1 cup white sugar 1 teaspoon vanilla |
Beat eggs and sugar until lemon colored. Add Karo, pecans and vanilla. Pour into unbaked pie crust. Bake 1 hour at 300 degrees or until middle quits shaking (until done).
PERFECT PEACH COBBLER
Submitted by Liz Nash
You can use fresh or frozen fruit. Canned may be used but will not be as good. This is also good with apples, cherries, blackberries or any other fruit you like.
| 3 cups sliced peaches 1 tsp lemon juice 1 cup self rising flour |
1 cup sugar 1 beaten egg 1 stick oleo |
Spread peaches in a 9x12 (or equivalent) in pan and sprinkle lemon juice over to prevent browning. In a bowl mix flour and sugar. Mix in beaten egg until mixture is crumbly and floury. Do NOT add more liquid. Spread crumbly mixture over peaches. Pour melted oleo over top. Bake in 375 degree oven for 45 to 50 minutes until top is nice and brown. Serve warm with vanilla ice cream.
CHESS PIE
| 1 stick butter, melted 3 eggs 1 tsp meal 1 tsp vinegar |
1 1/2 cup sugar 1 tbs flour 2 tbs Carnation cream 1/2 tsp vanilla |
Cream butter and sugar. Add all other ingredients and mix well. Pour into unbaked pie shell. Bake at 325 degres for 45 to 50 minutes.
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CORN BREAD
| 1 cup plain corn meal 1/2 cup flour 1/2 tsp salt 1 1/2 tsp baking powder |
1/2 tsp baking soda 1 cup buttermilk 1 egg |
Mix all together and pour into a hot iron frying pan. Bake at 425 degrees for about 20 minutes until top is golden brown.
AUNT ELIZA'S POUND CAKE
| 2 cups plain flour 1 3/4 cups sugar 5 eggs |
2 sticks margarine 1 tsp vanilla flavoring 1 tsp lemon flavoring |
Sift flour 5 times. Cream sugar and margarine. Add eggs, then flour and flavorings. Start in a cold oven. Cook at 300 degrees for 1 1/2 hours.
Do you have a recipe that is unique to the Richmond County area or just a family favorite? Please feel free to share your great-grandmothers or your recipes with others by having it posted on this page. This page is for everyone and all information is welcomed.
Copyright © 2002-Present Liz Nash