Apple Stack Cake
My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners’ sugar is the only topping you’ll need. —LeVa Clement, Jackson, Missouri
Appalachian Cornbread
On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania
Drop Biscuits and Gravy
We enjoy these flaky biscuits covered with creamy gravy not only for breakfast, but sometimes for dinner. Priced at only 27 cents per serving, it’s hard to find a more stick-to-the-ribs meal and at such a low cost. —Darlene Brende, Salem, Oregon
Country Ham and Potatoes
The browned potatoes give simple ham a tasty touch. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad, and dinner’s done. —Helen Bridges, Washington, Virginia
Chicken and Dumplings
Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, Kansas
Refrigerator Garden Pickles
Canning isn’t necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Mama’s Blackberry Cobbler
Alabama has some tasty fresh blackberries. Fifty years ago my mama was going to pick blackberries to make a cobbler, but she went to the hospital to have me instead. This is her mama’s recipe. —Lisa Allen, Joppa, Alabama
Best-Ever Fried Chicken
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom’s deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia
Oven-Fried Cornbread
Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. —Emory Doty, Jasper, Georgia
Cherry-Peach Dumplings
You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
Skillet Cabbage
I use this dish often when the schedule gets tight and I need a “hurry up” vegetable to cook. It adds plenty of substance to a simple meal.
Old-Fashioned Stack Cakes
My grandmother has always fixed these at Christmas and they are the first thing everyone asks about. “Where is the stack cake?” The super thin layers are what make this recipe stand out…delicious! —Stephanie Gilbert, Whitesburg, Kentucky
Homemade Sage Sausage Patties
Oregano, garlic and sage add savory flavor to these ground pork patties. I’ve had this Pennsylvania Dutch recipe for years, and it always brings compliments.
Corn Pudding
Jiffy mix and canned corn make this Southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
Spiced Pickled Beets
With spicy, robust flavor, these pickled beets are so good, they’ll convert any naysayers! —Edna Hoffman, Hebron, Indiana
Rolled Buttermilk Biscuits
I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time. —Patricia Kile, Elizabeth, Pennsylvania
Rustic Honey Cake
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
Pickled Green Beans
This recipe produces zippy little pickles, preserving my green beans for months to come…if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Classic Beef Stew
Out of all my beef stew meat recipes, this one is my favorite. Here’s a good old-fashioned stew recipe with rich beef gravy that lets the flavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winter day. —Alberta McKay, Bartlesville, Oklahoma
Glazed Smoked Chops with Pears
My husband would eat pork chops every day if he could. Luckily, they’re good all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin
Hearty Quinoa & Corn Chowder
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky
Skillet Potatoes with Red Pepper and Whole Garlic Cloves
You’ll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario
Grandma Pruit’s Vinegar Pie
This historic pie has been in our family for many generations and is always at all of the family get-togethers.—Suzette Pruit, Houston, Texas
Skillet-Roasted Lemon Chicken with Potatoes
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
Cheesy Grits
As a comfy side dish, cheese grits have great potential but sometimes need a flavor boost. For add-ins, try red pepper flakes, fresh rosemary or crushed garlic. —Paula Hughes, Birmingham, Alabama
Buttermilk Pecan Pie
This is the treasured “Golden Oldie” that my grandmother made so often whenever we’d come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we’d be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
Pork Chops with Gravy
This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.—Betty Slivon, Sun City, Arizona
Apple Cider Chicken ‘n’ Dumplings
I came up with this recipe one fall when I had an abundance of apple cider. Adding some to a down-home classic was a delectable decision. —Margaret Sumner-Wichmann, Questa, New Mexico
One-Skillet Pork Chop Supper
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we’re too tired to prepare a big meal. It’s comforting and quick. —Kathy Thompson, Port Orange, Florida
The post 29 Recipes Inspired by Classic Appalachian Foods appeared first on Taste of Home.
Katie Bandurski