Blueberry Muffins

• 2 c flour
• 3/4 t salt
• 3 t  baking powder
• 1/2 c  sugar
• 1/2 c  shortening
• 1 egg, beaten
• 1 c  milk
• 1 c blueberries, fresh or frozen

Sift together flour, salt, baking powder and sugar.  Cut in shortening until mixture resembles coarse crumbs.  Spoon a well in center.  Combine egg, milk and blueberries.  Pour into well all at once.  Mix only until dry ingredients are moistened.  Batter will be lumpy.

Place batter into greased muffin tins.  Bake at 425 degrees for 20 minutes, until a shiny, golden brown.  Yield 12 muffins.

This muffin was a favorite among family and friends.  They substituted huckleberries when in season.  They were plentiful in the months of May and June.  The sisters would spend mornings  in the backfields picking them.  They were preserved in pint canning jars, for future muffins and pies.  This recipe was taken from Evelyn Horne’s private recipe collection.

Mango Nut Bread

• 3/4 c  butter
• 1  c  sugar
• 2 eggs
• 2  c  ripe mango, chopped fine
• 3  c  flour
• 1  1/2  t  soda
• 1 T  lime juice
• 1/4  t  salt
• 1/2  c  chopped pecans
• 1  t  vanilla
• 1/2  c  buttermilk
• 1/2  t  allspice

Cream butter and sugar, add eggs.  Stir in dry ingredients, mango, lime juice, vanilla and buttermilk.  Mix well, add nuts.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 45 minutes, or until done.

This recipe was published in Evelyn Horne’s ‘What’s Cooking” column in the October, 1993 issue of The American Eagle.  Koreshan Festival recipes are from, or adapted from files at the Koreshan Library/Museum.

Colonel’s Kentucky Biscuits

• 1  1/2 c  flour
• 1 T. baking powder
• 1 T. sugar
• 1  t. salt
• 1/2  c  milk
• 1/3  c  softened lard or shortening

Stir together flour, baking powder, sugar and salt.  Make a well in center and add milk and lard.  Stir with a fork only until well mixed.  Turn onto lightly floured surface:  Knead 6 to 8 times.  Pat out to 1/2 inch thick, cut out 1  3/4 inch round biscuits.  Place on ungreased baking sheet and bake in preheated 450 degrees oven for 10 to 12 minutes.  Makes 13 or 14 biscuits. 

This recipe was published in Evelyn Horne’s “What’s Cooking” column in the Otober, 1993 issue of The American Eagle.  Koreshan Festival recipes are from, or adapted from files at the Koreshan Library/Museum. 

Carrot – Coconut Bread

• 2  1/2 c unbleached flour
• 1 c sugar
• 1 t baking powder
• 1 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 3 eggs, beaten
• 1/2 c oil
• 1/2 c milk
• 2 c shredded carrots
• 1  1/4 c shredded coconut
• 1/2 c raisins
• 1/2 c chopped nuts

Combine first 6 ingredients in large bowl.  Combine eggs, oil and milk in small bowl and add to dry ingredients.  Stir until just moistened.  Stir in carrots, raisins, and nuts.  Turn in 2 greased loaf pans.  Bake 45 – 50 minutes at 350 degrees.

This is a recipe used by the Koreshan Cooks to celebrate The Lunar Festival.  Published by Evelyn Horne in her column “What’s Cooking”  in the April, 1988 issue of The American Eagle.

Whole Wheat Honey Bread

• 2 1/2 c warm water
• 2 pkgs. dry yeast
• 1 c milk, scalded
• 1/2 cup shortening
• 1/2 c honey
• 1 T salt
• 3 1/2 c whole wheat flour
• 3 1/2 c white flour

Disolve yeast in warm water.  Add whole wheat flour and other ingredients except white flour.  Add white flour and knead until smooth and elastic.  Place dough in greased container.  Cover and let rise about  1 hour.

Punch down dough.  Divide into 2 greased loaf pans and let rise 1 1/2 hours,.

Bake at 375 degrees  approximately 45 minutes, until golden brown.  Brush tops with melted butter.  Makes 2 loaves.

This bread was baked by the late John Watson and his helpers for the Koreshans, all of whom had their meals in the communal dining hall.  Later it was sold at the Koreshan Unity Store.  The present store, dating back to the ’40’s, is the second Koreshan store.  It replaces the original building on the present site of  the Damkohler cottage, according to research compiled by Claude Rahn,  circa 1963.  His family were early Koreshans and he was a member of the Koreshan Unity at Estero.

Old Welsh Gingerbread

• 1 1/2 c all purpose flour
• 1/2 t baking soda
• 1 t cream of tarter
• 3/4 c sugar
• 1/4 lb  butter
• 3 T candied peel, minced
• 3/4 c dark molasses
• 1 T milk

Add baking soda and cream of tartar to flour and sift well.  Cream butter into flour mixture.  Add sugar and peel.

Mix molasses and milk and add to first mixture.  Pour batter into a greased 9-inch square tin and bake at 350 degrees for about 30 minutes.  Serve hot with whipped cream, if desired.  Serves 10 – 12.

Several Koreshans were Welsh and this is the gingerbread sold at old Welsh fairs.  It was often packed for picnics aboard Koreshan boats.

Koreshan white bread

• 2 pkg.dry yeast
• 2 1/2 c warm water
• 1 c milk, scalded
• 1 T sugar
• 1 T salt
• 7 c white flour

• 1/2 c lard

•  Dissolve yeast in warm water,let cool (do not use metal bowl) add lard, milk, sugar and salt.Add flour one cup at a time. Turn out on floured board,knead until smooth and elastic.  Place dough in a large greased bowl,cover and let rise in a warm place(about 2 hours).  Punch down and place into 2 greased bread pans.   Let rise 1  1/2 hours.

 Bake 375 degrees – 45 mins., Brush top with melted butter.   Yield 2 loaves, or 4 small loaves.

This bread was baked at the Koreshan Unity Bakery by the late John Watson and his helpers.  Two Hundred loaves of bread were baked three times a week and sold in the Koreshan Unity Store.