{"id":21817,"date":"2014-11-03T16:20:57","date_gmt":"2014-11-03T21:20:57","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/?p=2909"},"modified":"2024-05-21T15:54:19","modified_gmt":"2024-05-21T19:54:19","slug":"ruths-turn-cakes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/ruths-turn-cakes\/","title":{"rendered":"Ruth’s Turn Cakes"},"content":{"rendered":"

By Vanda Lewis<\/h3>\n

As a blogger and photographer for\u00a0Mariner\u2019s Menu<\/em><\/a>, I enjoy preparing many recipes from Joyce Taylor\u2019s resource book\u00a0Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/a><\/em>. Here, I’m going to share a family recipe for fabulous fried bread that comes from my mother-in-law. She always serves this bread along with seafood stews, such as conch stew, oyster stew<\/a> and stewed hard crabs.<\/p>\n

As with most of her recipes, she uses a handful of this and a pinch of that. Learning how to make her turn cakes involved watching over her shoulder and estimating the amounts she used until I finally came up with the measurements below.<\/p>\n

Of course, mine are never quite as good as hers!<\/p>\n

Ruth\u2019s Turn Cakes<\/em><\/strong><\/p>\n

\"Photo<\/a>
Photo by Vanda Lewis<\/em><\/figcaption><\/figure>\n
\n
    \n
  • 2 cups flour, self rising<\/li>\n
  • \u00bc cup shortening<\/li>\n
  • \u00bd cup warm water<\/li>\n<\/ul>\n<\/div>\n

    In a medium bowl, combine flour and shortening by hand.\u00a0Next, slowly mix in small amounts of water until a smooth ball of dough is formed. You may need to add a sprinkle of flour or water while mixing the dough, and be careful not to overwork the dough.<\/p>\n

    Cover and let rest in a warm place for 1 to 1 \u00bd hours.<\/p>\n

    Pinch\u00a0off a golf ball-sized piece of the dough and roll between your hands until it forms a smooth ball.<\/p>\n

    Next, take the small ball of dough and slowly pull it out into approximately a 5-inch round shape.<\/p>\n

    In an 8-inch cast iron frying pan, add 1\/2 inch of oil and bring to medium heat or about 350 F.<\/p>\n

    Fry the dough in hot oil on each side until golden brown. Be sure to watch while frying because the dough does not take long to brown.<\/p>\n

    Remove and drain on paper towels. Repeat steps with each piece of dough.<\/p>\n

    Yields 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Blogger and photographer Vanda Lewis shares a recipe for her mother-in-law’s fried bread, best served with seafood stews. Enjoy.<\/p>\n","protected":false},"author":63,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"","ncst_dynamicHeaderData":"","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[761],"tags":[],"_ncst_magazine_issue":[],"class_list":["post-21817","post","type-post","status-publish","format-standard","hentry","category-currents"],"displayCategory":null,"acf":[],"yoast_head":"\nRuth's Turn Cakes - Coastwatch<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/ruths-turn-cakes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ruth's Turn Cakes - Coastwatch\" \/>\n<meta property=\"og:description\" content=\"Blogger and photographer Vanda Lewis shares a recipe for her mother-in-law's fried bread, best served with seafood stews. 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