The colony of Carolina
was originally named in honor of France’s Charles lX and then, in honor
of England’s 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.