| The Clay Train Connection.com |
| Featured Beverages: Sprite, Pepsi and Carolina Sweet Tea |
| Now Serving Dryer's Peach Ice Cream |
| BLUEBERRY CLAY-BAIT 2 Cubs sifted flour 1 1/2 cup sugar 2/3 cup butter or margarine 2 tsp. baking powder 1 tsp. salt 2 unbeaten egg yolks 1 cup milk 2 egg whites, beaten stiff but not dry 1 cup fresh (or canned) blueberries to cover the top Beat 2 eggs whites until stiff and set aside. Mix flour and sugar in mixing bowl with beater. Cut in 2/3 cup butter until particles are the size of small peas. Set 3/4 cup aside. To the remaining crumb mixture, add: baking powder, salt, egg yolks and milk - beat for 3 minutes on low speed. Fold egg whites gently but thoroughly into batter. Spread in well-greased and floured 12x8x2 inch pan. Arrange washed & drained blueberries over batter. Sprinkle with reserved 3/4 cut crumb mixture. Bake in 350 degree oven for 40-50 minutes. Can serve with cool whip if you want. Great for picnics, my family favorite with my boys. Came from Pillsbsury's 1954 Bakeoff contest. I've been eating it for 50 years. Yum Yum "Thudelicious Clay-Hot Fudge Sauce " or " Fudgelicious Clayocolate Sauce" 1/2 cup butter or margarine 4 squares Hersey bitter chocolate Melt in saucepan. Add: 2 cups white sugar 1/2 tsp. salt Mix in good. Pour in : 1 can evaporated Carnation milk Bring sauce to a boil over medium heat, stirring constantly. Let boil 1 minute. Remove from heat. The sauce will thicken as it cools. Do not overcook or burn. Pour into a 1-pint jar and take to your picnic along with your favorite ice cream. You won't have any left, but if you do....Store in refrigerator. Reheat in microwave to serve. This is my Mom's 1950 Carnation Milk Recipe, and still the best. |
| Buckeyes 1. 1 and 1/2 cups graham cracker crumbs 2. 2 sticks of butter or margarine (1/2 lb) softened 3. 1 lb of confectioners sugar 4. 1 small can or 1/2 bag of Angel Flake coconut 5. 1 and 1/2 cups peanut butter 6. 2 tsp. vanilla Directions: 1. Mix all ingredients thoroughly and chill several hours. 2. Roll into small balls and dip into: 1 x 12 oz package of semi-sweet choc. chips, melted w/ 1 small cake parafin wax over a double boiler. 3. Drop onto wax paper and cool 4. Store in cool place |
| WELCOME TO THE CLAY TRAIN DINING CAR! WE ARE NOW OPEN FOR OUR WONDERFUL PASSENGERS! SIT DOWN AND ENJOY THE MEALS AND THE COMPANY. AND WHO KNOWS, MAYBE OMC WILL STOP BY!!! |
| Hours Breakfast: 6:30-9:30a Lunch: noon-2:00p Dinner: 5:30-9:30p Hours may vary according to each train's operating conditions. Seating in the Dining Car Each table has 2 facing pairs of seats. If your party is less than 4, you may be sharing a meal with other passengers. Many consider this a bonus of Dining Car service. Remember, you all share at least one topic of conversation: Clay |
| EggNog Cookies Ingredients: 2 and 1/4 cups flour 1 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 and 1/4 cups white sugar 3/4 cups salted butter, softened 1/2 cup eggnog 1 tsp pure vanilla extract 2 large egg yolks 1 Tbsp ground nutmeg Directions: 1. Preheat oven to 300' 2. Combine flour, baking powder, cinnamon, and nutmeg 3. Mix well with wire whisk and set aside 4. Cream sugar and butter with electric mixer until forms a grainy paste 5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth 6. Add flour mixture and beat at low speed just until combined -- do not over mix! 7. Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg. 8. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately. |
| Pumpkin Pie 2 unbaked 9-inch (4 cup volume) deep-dish pie shells. 1 1/2 cups sugar 2 teaspoons cinnamon 1 teaspoon ginger 1/2 ground cloves 4 eggs 3 1/2 cups pumpkin stuff 3 cups evaporated milk Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in pre-heated 425 F oven for 15 minutes. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted in center comes out clean. Let cool and eat. |
Clay Aiken
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North Carolina Barbeque Sauce
| Spiced Tea Ingredients: 36 tsps loose tea 1 T orange peel 1/2 T lemon peel 1/2 tsp. nutmeg 1/2 tsp cloves 1 tsp. cinnamon Mix together and store in a tightly closed container. |
| 3 (18 ounce) bottles honey barbeque sauce 2 (18 ounce) bottles barbeque sauce 1/2 cup butter 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce salt and pepper to taste water as needed In a large saucepan over medium heat, mix honey barbeque sauce, barbeque sauce, butter, brown sugar, Worcestershire sauce, salt, pepper and water as needed. Cook 10 minutes, or until butter is melted. |
| QUICK & EASY CHOCOLATE CHIP CHERRY PIE Category: Quick & Easy, Tarts & Pies Yield: 10 servings 1 can (21 oz) cherry pie filling 1 tbsp Cornstarch 1 Extra serving-size packaged graham cracker crumb crust (9 oz) 1 pckg (8 oz) cream cheese, softened 1/4 cup Sugar 2 Eggs 1/2 tsp Almond extract 1/2 tsp Vanilla extract 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Procedures Heat oven to 350°F. Stir together pie filling and cornstarch in medium bowl until blended; pour into crust. Beat cream cheese, sugar, eggs and extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly over top. Bake 35 to 40 minutes or until almost set in center. Cool completely on wire rack. Refrigerate until firm. Cover; refrigerate leftover pie. Recipe and photo reprinted with permission from Hersheys Kitchens |
| THE I HATE COOKING CARMEL APPLE DIP (I know the recipe sounds strange but it does work and tastes wonderful and the only recipe you will ever see from me) Take one can of SWEET AND CONDENSED MILK (Do not confuse with evaporated milk) Place the entire unopened can in a large pot of water Boil the unopened can for 3 hours being careful not to let the water boil away Add water as necessary to keep can covered After 3 hours the milk has carmelized Remove can from water and let cool. Combine carmelized milk with one container of Cool Whip Slice up apples (Granny Smith works well but any apple will do) Dip away Keeps for 2 weeks in refrigerator. Barb |
Carolina Claymie Peach Pie
| 1 recipe pastry for a 9 inch single crust pie 4 cups fresh peaches - peeled, pitted and sliced 3/4 cup white sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 cup heavy whipping cream Peel and slice peaches. 2 Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn out into pie shell. Pour whipping cream evenly over top. 3 Bake in a preheated 400 degree F (205 degrees C) oven for 35-45 minutes or until firm and golden brown on top. Chill for several hours before serving. Makes 8 servings |
| Old Fashioned SweetPotato Cobbler 4 large SweetPotatoes, peeled and sliced 1/2" thick(about 8 cups) Lightly Salted Water to Cover 2 cups Sugar 4 Tbsp. Flour 1 tsp. Cinnamon 1/2 tsp. Ground Nutmeg 1/2 cup (1 Stick) Unsalted Butter 2 (9-inch) Rounds Unbaked Pie Pastry 2 Tbsp. Milk 1 Tbsp. Sugar 1/4 cup Chopped Pecans, optional Place SweetPotato slices in a large saucepan with lightly salted water to cover. Bring to a boil, then reduce heat to medium and simmer about 7-8 minutes, or until slices are just tender but still firm. Drain all but 2 cups cooking liquid from pan. Reserve SweetPotato slices. To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine. Add butter. Place pan over medium heat and stir until sugar and flour dissolve and butter melts. Return SweetPotato slices to pan and let syrup bubble up. Remove from heat. Preheat oven to 400 degrees. Layer slices in the bottom of an 8"x10" glass baking dish. Pour syrup over. Cut pie pastry into 3/4-inch strips and layer on liberally like latticework. Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired. Bake 20-25 minutes, or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream. Makes 10-12 servings. |
| Plum Pudding Ingredients: 2 large cans of plums 1 loaf of cinnamon raison bread (16oz.) 2 packages of jello custard pudding mix 2 tbsp. light brown sugar 4 extra large eggs 1 quart of whole milk 1 tsp. vanilla Directions: Begin French toasting the raison bread. Beat 2 eggs and about 2/3 cup of milk and 1 tsp. of vanilla. Dip the bread and fry in buttered pan until golden brown. Do the entire loaf. Line the bottom and sides of a deep bowl with the French toast. Drain the plums of all liquid and remove the pits. Allow them to drain until they are as dry as possible. Place the plums in the bottom of the bowl. Sprinkle with the brown sugar. Cut the remaining French toast into 1 inch cubes. Sprinkle cubed toast into the bowl. Prepare the custard according to the package directions, add two egg yolks to the custard mixture for richer results. Pour over the bowl ingredients. Sprinkle with ground nutmeg and chill overnight or until custard is well set. Serve with whipped cream or hard sauce. |
NC Whoa! Pulled Pork
| 1 tablespoon mild paprika 2 teaspoons light brown sugar 1 1/2 teaspoons hot paprika 1/2 teaspoon celery salt 1/2 teaspoon garlic salt 1/2 teaspoon dry mustard 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon salt 8 pounds pork butt roast 2 cups cider vinegar 1 1/3 cups water 5/8 cup ketchup 1/4 cup firmly packed brown sugar 5 teaspoons salt 4 teaspoons crushed red pepper flakes 1 teaspoon ground black pepper 1 teaspoon ground white pepper 2 pounds hickory wood chips, soaked In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight. 2 Prepare a grill for indirect heat. 3 Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke. 4 Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience. 5 In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving. Makes 10 servings |
| North Carolina Coleslaw 1 pound finely shredded cabbage 1 medium onion, finely chopped 1 medium green pepper, finely chopped 1/2 cup vinegar 1/2 cup sugar 1/2 cup salad oil salt pepper celery seed Put cabbage, onion, and green pepepr in a large bowl. In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl. Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor. |
| ClayTrainer Apple Pie 5 to 6 cooking apples - NC Rome Apples a good choice 3/4 cup sugar 3 tablespoons corn starch 2 tablespoons lemon juice or 1 tablespoon vinegar 3 tablespoons cinnamon 1/4 teaspoon nutmeg 3 tablespoons butter dash of salt 2 pie crust (top and bottom) Peel and slice apples. Add lemon juice and toss. Sprinkle some of sugar and cinnamon in bottom of crust. Add 1 tablespoon of corn starch. Put half of apple slices in crust. Add half of sugar, cinnamon, nutmeg and 1 tablespoon corn starch. Repeat layering of apples, sugar, cinnamon, nutmeg and cornstarch. Apples will pile high in pie crust. Dot with butter. Top apples with second crust. Seal crust. Cut vents in top. Bake 50 to 60 minutes or until done. Yield: 8 servings. |
| ClayBacon & Potato Pie 1 lb Bacon 1 Onion, chpd 8 Eggs, beaten 1 lb Russet potatoes, peeled, -grated 2 3/4 c Sharp cheddar, grated 1 ds Pepper Preheat oven 350 F. Grease 9x13" glass baking dish. Microwave bacon, remove. Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions. Pour into prepared baking dish. Bake until center is set, about 45 minutes. Cut into squares. |
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