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The colony of Carolina was originally named in honor of Franceís Charles lX and then, in honor of Englandís Charles l and Charles ll.

Nickname: Palmetto State
Statehood: May 23, 1788
State Song: Carolina
State Motto: While I breathe I hope
State Flower: Yellow Jessamine
State Tree:  Palmetto
State Bird: Carolina Wren
State Fish: Striped Bass
State Insect: Carolina Mantid & Tiger Swallowtail Butterfly

Recipes



Gingerbread with Carolina Peach Sauce
1/2 cup sugar       
1/2 tsp cinnamon
1/2 cup butter 
1/2 cup sour milk, made by adding 1/2 tsp lemon juice to 1/2 cup milk
1 egg
1/2 cup brandy 
1 cup molasses 
1 tsp brandy flavoring 
2 cups self-rising wheat flour
2 tsp ginger

Preheat the oven to 350 degrees. Beat the sugar and butter together until light. Add the egg and molasses and blend well. Mix the dry ingredients together. In a separate bowl, combine the milk, brandy and flavoring. Add the dry ingredients to the batter, alternating with the mild mixture. Beat until smooth. Pour into well greased 9 x 13 pan and bake for 30 minutes.

For Peach  Sauce:
4 egg yolks
1/4 cup sugar
1/3 cup peach juice 
1 cup heavy cream

In a heavy pan, combine the egg yolks and sugar. Heat the peach juice, in a small saucepan and pour into egg-yolk mixutre, whisking steadily with  whisk. Continue whisking over low heat until thick, about 15 minutes. Cool slightly, then fold in the whipped cream. Cover and chill until needed.

Pecan Tassies
Pastry dough:
8 tbsp soft butter       
1 cup sifted wheat flour
1 (3 oz) pkg cream cheese, softened
Filling:
2/3 cup chopped pecans     
1 tbsp soft butter
1 egg         
1 tsp vanilla
3/4 cup brown sugar      
1/8 tsp salt

Preheat oven to 325 degrees. Mix together the butter and cream cheese in a small bowl. Add the flour and blend thoroughly. Divide and shave into 30 balls. Wrap all 30 balls together in plastic wrap and chill slightly. Place each ball in a tiny ungreased fluted tart pan or muffin tin. Line the pans by pressing the dough with your fingertips against the bottoms and sides.

For the filling, place half the pecans in the dough lined pan. Beat together the egg, sugar, butter, vanilla and salt until all lumps are gone. Pour the egg mixture onto the pecan-topped dough. Dot with the remaining pecans. Bake for 25 minutes until the filling is set. Cool 5 minutes on a rack. Remove from pans before they are cool, as carmel will set.
 


 


Webpage designed and maintained by Leilani Devries.
Editor: Carole

Eva designed these graphics especially
for this page for CFF! Aren't they beautiful?
Thanks, Eva!!!