{"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&#8217;s Turn Cakes"},"content":{"rendered":"<h3>By Vanda Lewis<\/h3>\n<p>As a blogger and photographer for\u00a0<a href=\"http:\/\/www.marinersmenu.org\/\"><em>Mariner\u2019s Menu<\/em><\/a>, I enjoy preparing many recipes from Joyce Taylor\u2019s resource book\u00a0<em><a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\">Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/a><\/em>. Here, I&#8217;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, <a title=\"Oyster Stew\" href=\"http:\/\/marinersmenu.org\/2014\/02\/03\/oyster-stew\/\" target=\"_blank\" rel=\"noopener noreferrer\">oyster stew<\/a> and stewed hard crabs.<\/p>\n<p>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<p>Of course, mine are never quite as good as hers!<\/p>\n<p><strong><em>Ruth\u2019s Turn Cakes<\/em><\/strong><\/p>\n<figure id=\"attachment_2914\" aria-describedby=\"caption-attachment-2914\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/ncseagrant.ncsu.edu\/wp-content\/uploads\/2014\/10\/turn-cakes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2914 size-medium\" src=\"\/\/ncseagrant.ncsu.edu\/wp-content\/uploads\/2014\/10\/turn-cakes-300x223.jpg\" alt=\"Photo by Vanda Lewis\" width=\"300\" height=\"223\" \/><\/a><figcaption id=\"caption-attachment-2914\" class=\"wp-caption-text\"><em>Photo by Vanda Lewis<\/em><\/figcaption><\/figure>\n<div class=\"indent25\">\n<ul class=\"no_bullets\">\n<li>2 cups flour, self rising<\/li>\n<li>\u00bc cup shortening<\/li>\n<li>\u00bd cup warm water<\/li>\n<\/ul>\n<\/div>\n<p>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<p>Cover and let rest in a warm place for 1 to 1 \u00bd hours.<\/p>\n<p>Pinch\u00a0off a golf ball-sized piece of the dough and roll between your hands until it forms a smooth ball.<\/p>\n<p>Next, take the small ball of dough and slowly pull it out into approximately a 5-inch round shape.<\/p>\n<p>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<p>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<p>Remove and drain on paper towels. Repeat steps with each piece of dough.<\/p>\n<p>Yields 8 servings.<\/p>\n","protected":false,"raw":"<h3>By Vanda Lewis<\/h3>\nAs a blogger and photographer for\u00a0<a href=\"http:\/\/www.marinersmenu.org\/\"><em>Mariner\u2019s Menu<\/em><\/a>, I enjoy preparing many recipes from Joyce Taylor\u2019s resource book\u00a0<em><a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\">Mariner\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, <a title=\"Oyster Stew\" href=\"http:\/\/marinersmenu.org\/2014\/02\/03\/oyster-stew\/\" target=\"_blank\" rel=\"noopener noreferrer\">oyster stew<\/a> and stewed hard crabs.\n\nAs 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.\n\nOf course, mine are never quite as good as hers!\n\n<strong><em>Ruth\u2019s Turn Cakes<\/em><\/strong>\n\n[caption id=\"attachment_2914\" align=\"alignright\" width=\"300\"]<a href=\"http:\/\/ncseagrant.ncsu.edu\/wp-content\/uploads\/2014\/10\/turn-cakes.jpg\"><img class=\"wp-image-2914 size-medium\" src=\"\/\/ncseagrant.ncsu.edu\/wp-content\/uploads\/2014\/10\/turn-cakes-300x223.jpg\" alt=\"Photo by Vanda Lewis\" width=\"300\" height=\"223\" \/><\/a> <em>Photo by Vanda Lewis<\/em>[\/caption]\n\n<div class=\"indent25\">\n<ul class=\"no_bullets\">\n\t<li>2 cups flour, self rising<\/li>\n\t<li>\u00bc cup shortening<\/li>\n\t<li>\u00bd cup warm water<\/li>\n<\/ul>\n<\/div>\nIn 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.\n\nCover and let rest in a warm place for 1 to 1 \u00bd hours.\n\nPinch\u00a0off a golf ball-sized piece of the dough and roll between your hands until it forms a smooth ball.\n\nNext, take the small ball of dough and slowly pull it out into approximately a 5-inch round shape.\n\nIn an 8-inch cast iron frying pan, add 1\/2 inch of oil and bring to medium heat or about 350 F.\n\nFry 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.\n\nRemove and drain on paper towels. Repeat steps with each piece of dough.\n\nYields 8 servings."},"excerpt":{"rendered":"<p>Blogger and photographer Vanda Lewis shares a recipe for her mother-in-law&#8217;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,"source":"","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":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ruth&#039;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&#039;s Turn Cakes - Coastwatch\" \/>\n<meta property=\"og:description\" content=\"Blogger and photographer Vanda Lewis shares a recipe for her mother-in-law&#039;s fried bread, best served with seafood stews. 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