Clabber Girl, of course!
Clabber Girl in Terre Haute, Indiana
|Clabber Girl Bake Shop|
And if you're in Terre Haute, I highly recommend the Clabber Girl Bake Shop.
We breakfasted there when we stayed in Terre Haute last week on our way home from visiting
Cass and Howard
|Too many choices!|
Mostly bake shop items but there is also gravy and some egg dishes
|And more choices!|
And a pastry case full of baked goodies. (All made with Clabber Girl baking powder)
Biscuits, of course. Because their whole name is often "BAKING POWDER" Biscuits! What else to have at the Clabber Girl Bake Shop which is attached to where baking powder is made!
There's also a museum next door to the Bake Shop
|Love 1940s kitchens!|
I loved the 1940's kitchen! Look at the stove and fridge!
|A store of yesterday year.|
And the old fashioned store. With shelves of canned goods.
|Reminded me of my grandfather's butcher shop|
A case for fresh meat (which also could be cut to order . . . and not encased in plastic!)
|bread looks freshly baked!|
And loaves of fresh bread for sale.
Did I bring home a souvenir? Of course!
A can of Clabber Girl baking powder. THE baking powder of choice at Linderhof. And it always has been. I would have needed a new can soon and this can will be special -- bought from the Clabber Girl herself!
And . . . I got the recipe for the biscuits. They're big biscuits and were very tasty! I must admit that it wasn't "hush, hush" and the "secret" recipe passed to me written on a napkin in pencil. No, it was a printed copy that they give to anyone who asks!
CLABBER GIRL BAKING POWDER BISCUITS
2 cups flour
1 T. Clabber Girl Baking Powder
2 t. sugar
1/2 t. cream of tartar
1/4 t. salt
1/2 cup shortening, margarine or butter
2/3 c. milk
In a medium mixing bowl, stir together flour, Clabber Girl Baking Powder, sugar, cream of tartar and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in center; add milk all at once. Using a fork, stir just till moistened.
On a lightly floured surface, knead dough for 10 to 12 strokes or till the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake in a 450 oven for 10 to 12 minutes or till golden. Serve warm.