Hazel Sprayberry

Hazel Sprayberry, 92, who lives southwest of Calhoun City,  is well-known for making sourdough bread, and frequently shares the bread ‘starter’ with friends and neighbors.


Hazel Sprayberry, 92, who lives southwest of Calhoun City,  is well-known for making sourdough bread, and frequently shares the bread ‘starter’ with friends and neighbors. She got her first starter from a cousin about 20 years ago. Mrs. Hazel takes sourdough bread to most meals at her church. She also loves to share her homemade vegetable soup. She has always had a garden and says she could live off of greens and tomatoes. Her daughter, Beth Vance, says that her mother still likes to cook a lot, and she refers to her as “the cook of the house.” Beth says that Mrs. Sprayberry seasons food very well, often putting onion in most of the vegetables she cooks.
As a young person, she worked in field, and her sister stayed in kitchen learning to cook. She did learn to make cornbread when she was 11, commenting that there was no self-rising meal available then. To this day, she enjoys being outside working in the yard and garden. She freezes a lot of foods now including homemade sauerkraut, which is a favorite of children and grandchildren for holiday and other family gatherings. They also request Mrs. Hazel’s blueberry salad.
Bro. Joey Hamilton’s first church was Bradford Chapel, of which Mrs. Hazel is a member. When she told him she would provide the juice and bread for communion, he wasn’t sure what to expect. Little did he know that Mrs. Hazel grew her own grapes and canned the juice herself, and she made the bread with plain flour and water. He said it was real special and very neat.
Blueberry Pound Cake
1 cup butter softened
2 1/2 cups sugar
4 eggs
1 tsp. vanilla
3 cups plain flour–divided
1/2 tsp. salt
1 tsp. baking soda
2 cups fresh or frozen blueberries
Cream butter and sugar, add eggs one at a time. Beat until light and fluffy. Add vanilla and mix well. Sift 2 cups flour, salt and baking soda. Add to cream mixture and beat well. Dredge blueberries in one cup of flour. Fold gently into cream mixture.
Butter a tube cake pan and sprinkle with sugar. Pour cake mixture into tube pan; bake at 325° for one hour and 15 minutes.
Sour Dough Bread
In large mixing bowl, mix the following:
1 1/2 cups starter (recipe below)
1/2 cup sugar
1 1/2 cups warm water
1/2 cup oil
1 Tbsp. salt
Add 5-6 cups bread flour (not all at once) to mixture above; mix until smooth. Spray top with vegetable oil spray. Cover with dish towel and put in a warm room to rise. Let rise until at least doubled. Grease 3 loaf pans and put 1/3 of the mixture in each pan; spray with vegetable oil spray. Place pans in oven and turn on oven light. Let rise.
Gently remove pans from oven; set oven to 320° and bake until brown. Turn bread out on wax paper and cool.
Sour Dough Bread Starter
1 cup of starter
3/4 cup sugar
3 Tbsp. instant potato flakes
4 cups water
1 cup flour
Mix well and let stand in a warm place as long as it takes for bread in mixing bowl to rise. Pour into a quart jar and refrigerator. Stir once a day. Keeps for two weeks, then need to make bread and feed starter. I will be glad to give away a cup of starter. I got mine years ago from a lady in Calhoun City.
Blueberry Oatmeal Muffins
1 1/4 cups all purpose flour
1 cup quick cooking oats
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Mix ingredients above in large mixing bowl.
In a small mixing bowl, beat two egg whites (or one egg.) Add 1/2 cup water and 1/3 cup oil and mix with dry ingredients. Add 1 cup blueberries. Mix well and pour into two greased muffin pans. Mix together 2 Tbsp. sugar and 1/4 tsp. cinnamon. Sprinkle over the blueberry mixture. Bake at 400° for 18-22 minutes. Cool before removing from pans. Good and very healthy.
Blueberry Crunch
Butter a 9×13 Pyrex dish. Add ingredients in the order listed. Do not stir.
1 small can crushed pineapple (do not drain)
3 cups blueberries*
3/4 cup sugar (sprinkle over blueberries)
1 package yellow cake mix
1 cup sugar
1 cup chopped pecans
Cut 2 sticks of margarine in small pieces and pour over mixture.
Bake at 350° for about 45 minutes.
*Use fresh, canned or frozen blueberries (thawed).
No-Bake Blueberry Pie
(makes two pies)
4 cups blueberries (washed and drained)
2 graham cracker crusts
1-12 oz. container Cool Whip
1 can sweetened condensed milk
5 Tbsp. “real” lemon juice
Mix together condensed milk and lemon juice (mix well)
Fold in cool whip; fold in blueberries.
Pour into two pie crusts and refrigerate at least four hours before serving.
Blueberry Salad
In a small saucepan, pour two cups blueberries, 3/4 cup sugar and 1-1/2 cups water. Bring to a boil and boil 1 1/2 minutes. Set aside. Bring two cups water to a boil, add two packets raspberry Jell-O and dissolve.
Add 1 cup cold water and 1 small can crushed pineapple. Add the blueberries and pour all into a 9×13 Pyrex dish; refrigerate until it gels. In a mixing bowl, mix 1 package (8 oz.) cream cheese until softened.
Add 1 cup sour cream and 1/2 cup sugar and beat until smooth. Spread over the blueberry gel mixture. Top with 1/2 cup chopped pecans. Refrigerate until ready to serve.

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