Friday, June 11, 2010

Tennessee State Dinner


Barbecue chicken
Buttermilk biscuits
Wilted lettuce
Variety of pickled vegetables
Strawberry lemonade
Molasses stack cake with apple butter

I'm sure the barbecue chicken recipe I linked above is very good. But tonight I didn't have time to make my own barbecue sauce. I marinated the chicken pieces for 2 days in Kraft Italian dressing. I used Sweet Baby Ray's barbecue sauce since that is our favorite barbecue sauce.

The buttermilk biscuit recipe is the best I've tried. I did add an additional 2 Tbsp of butter. Maybe it's the dry weather here but they turned out better with the added fat. The biscuits are so soft and tender. My six-year-old ate four of them with supper.

For the pickled vegetables I used some homemade refrigerator pickles I already had on hand.

According to AppalachianHistory.net, the stack cake is one of the most popular southern Appalachian cakes.

At holidays and weddings, early mountain settlers traditionally served stack cake in lieu of more fancy, and costly, cakes. Neighbors would each bring a layer of the cake to the bride’s family, which they spread with apple filling as they arrived. It was said that the number of cake layers the bride got determined how popular she was.

The molasses stack cake recipe linked above is a little vague on some things. For the 1 tsp mixed spices I used about 1/2 tsp cinnamon and scant 1/2 tsp ground ginger with a few shakes of ground cloves and nutmeg thrown in. I used a buttered cookie sheet and put several large spoonfuls on the sheet. I swirled it around to flatten the batter to about the size of a dinner plate. My dough wasn't stiff enough to roll out. I baked it at 350 degrees until golden brown.

My four-year-old kneaded the biscuits, whacked them with the rolling pin, rolled them out and cut them. My six-year-old made the salad. They had fun and were a big help!

2 comments:

mshel333 said...

Umm-mmmm!

Christy said...

I wish the whole Robertson clan could have been there to share it with us!