Best 8 Maw Maws Date Skillet Cookies Recipes

SKILLET COOKIES I

Steps:

• In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool.
• When you can handle roll into small balls then roll in confectioners' sugar.

MAW-MAW'S SLAW

Steps:

• Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.

MAW-MAW'S PERSIMMON COOKIES

Steps:

• 1. Bring the butter and egg to room temp. Beat the soft butter and sugar in deep mixing bowl 'til light. Add egg, beating very well. Add the vanilla and spices. Mix well. The batter will be very runny at this point.
• 2. Add the flour, baking powder and salt, one cup at a time. Mix well. Fold in the raisins, nuts and the candied fruit (if using these additions). Be sure to mix it very well.
• 3. The dough will not be thick enough to roll out (like sugar cookies dough). Drop cookie dough by the teaspoon onto a parchment lined cookie sheet. Bake at 375 degrees 10-12 minutes.
• 4. Watch the cookies very carefully! They tend to burn on the bottom due to the high sugar content. They can be iced with a thin glaze after cooling, but really don't need anything else! That would be akin to guilding the lily!

MAPLE NUT DATE COOKIES

Steps:

• In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in dates, pecans and coconut. Cover and refrigerate for 2 hours or until easy to handle., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks., In a small bowl, cream butter and sugar until light and fluffy. Beat in the cream, syrup, vanilla and maple flavoring until smooth. Frost cooled cookies.

SKILLET DATE COOKIES

Steps:

• Cook the first 7 ingredients over medium head for 8 minutes.
• Stir constantly.
• Add vanilla and rice krispies and shape into balls.
• Roll in coconut, let cool.

SKILLET DATE COOKIES

Steps:

• 1. Melt butter in large heavy skillet. Add chopped dates and sugar. Cook over low heat, stirring frequently for about 4-5 minutes, until thick and bubbly.
• 2. Remove from heat; add vanilla, rice cereal and pecans.
• 3. When just cool enough to handle, form into small balls and roll in coconut.

SOUTHERN IRON SKILLET BUTTERMILK CORNBREAD

Steps:

• 1. Preheat the oven to 375 degrees. Next mix dry ingredients together.
• 2. Next add 2 beaten eggs, 1 cup of buttermilk and bacon grease.
• 3. Start mixing all of the ingredients together and add more buttermilk as needed. This is a thick batter, don't make it too thin.
• 4. Take an 8" or 10" skillet and heat 2 tablespoons of oil in it. When it is hot, pour the batter into the skillet and bake for about 40 minutes. Check it at 30 minutes. When it is nice and golden and a toothpick comes out clean, it is done.

HOG MAW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
• Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
• Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.