Sour Cream Coffee Cake

  Sour Cream Coffee Cake Makes 12 servings Sugar Mixture  2 tablespoons sugar 1 1/2 teaspoons cinnamon 1 cup chopped walnuts Cake 16 tablespoons butter or margarine, softened 1 1/4 cups sugar 2 eggs, beaten well 1 cup sour cream 1 teaspoon vanilla 2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking Continue Reading »

Hamby’s Buttermilk Biscuits

Hamby’s Buttermilk Biscuits Makes 60 small biscuits 5 cups self-rising flour 2 cups buttermilk 1 tablespoon sugar Melted butter 1 cup vegetable shortening Combine flour and sugar. Cut in shortening with a pastry blender to resemble coarse meal. Add buttermilk. Stir until dry ingredients are moistened. Turn the dough onto a lightly floured surface and Continue Reading »

Mrs. Mitchum’s Angel Biscuits

Makes 36 biscuits 1            package active dry yeast ¼       cup warm water (115 to 120 degrees) 5            cups all-purpose flour 1            tablespoon baking powder ¼ cup sugar (save 1 teaspoon to mix with yeast) 1 ½ teaspoons salt ½ teaspoon baking soda 1            cup vegetable shortening 2            cups buttermilk, room temperature ½ cup all-purpose flour Continue Reading »

Sister’s Corn Bread

Sister’s Corn Bread   2 eggs, slightly beaten 1 cup sour cream 1/2  cup vegetable oil 1 cup self-rising cornmeal 1 (8-ounce) can cream corn Preheat oven to 400 degrees. Grease and flour a 9 inch pan.  Mix all ingredients together.  Pour into prepared pan and bake 25 to 30 minutes.   Serve hot.

Meet Ms. Maybell

For 24 years, Maybell Williams has been “behind the scenes” at Hamby Catering & Events, orchestrating food details and kitchen operations while supervising a culinary crew of both regular and seasonal staff. As Hamby’s Kitchen Supervisor Ms. Maybell brings culinary expertise, leadership, and an amazing level of energy to this bustling family-owned business. Hired initially Continue Reading »

Page 30 of 38« First...1020...2829303132...Last »