Virginia Ham Biscuits

2 cups flour
4 tsp baking powder
Pinch of salt
2 Tbsp shortening
3/4 cup milk
1/4 cup ground Virginia Ham

Note: I left out the Virginia Ham. I added 2 oz crumbled garlic feta, 2 oz shredded Colby and 1 egg. Instead of making individual rolls, I oiled and floured a loaf pan; then I made 1/8 cup balls of the dough and pressed them into the pan. I brushed the top with melted butter 5 minutes before the loaf was finished. This bread smelled
amazing : D

Sift flour and baking powder. Mix with salt and ham. Cut in shortening with a knife until all is consistency of meal. Add milk. Handle as little as possible. Pat out with hands or roll on floured board. Cut out. Bake in hot oven till brown.

Credit: From Williamsburg Kitchens, 1968, Tory Hill Press

Baked Devil Float [aka Floating Disaster]

I tried making this recipe this afternoon. I'm still not sure what this was supposed to be. The batter tasted like brownie mix, but turned into a goopy mess when I added it to the syrup. Also, I was confused about "bake at 350." Was I supposed to scoop the dollops out and bake them in the oven ? Or just let them cook in the syrup ?

1 cup sugar
2 cups water
2 Tbsp Crisco
1/2 cup sugar
3 Tbsp cocoa
1/2 cup milk
1 cup flour
Salt
1/2 cup nuts [optional]
2 tsp baking powder
2 tsp vanilla

Boil 1 cup sugar and water. Cream shortening and 1/2 cup sugar. Add dry ingredients: alternate with milk. Add nuts. Drop from spoon into boiling syrup. Bake 30 minutes at 350. Serve with whipped cream or ice cream.

Credit: From Williamsburg Kitchens, 1968, Tory Hill Press