Appalachian Fried Green Tomatoes & Kitchen Secrets

Find Anna on Facebook   / anna.baker.593149   Step into the heart of Appalachia with this delightful episode of "The Appalachian Kitchen." Join me, John Ward from the Appalachian Channel, as we welcome back the talented Ann Baker for her third visit. Today, Ann shares her cherished recipes, including the iconic fried green tomatoes, creamy potato soup, and a mouthwatering apple cake—each dish steeped in the flavors and traditions of Appalachian life. From the rugged beauty of the mountains to the enduring wisdom passed down through generations, this episode is packed with heartfelt stories, culinary secrets, and the community spirit that makes Appalachia so special. As Ann walks us through her timeless recipes, she also shares touching memories of her family and the heirloom tools that have been passed down through generations, reminding us of the resilience and wisdom that define Appalachian culture. From tips on perfecting cream-style corn to the tales behind her treasured quilt, it’s a deep dive into the warmth and heritage of mountain living. Don’t miss the breathtaking simplicity of these dishes crafted with love and tradition, embodying the essence of off-grid living and the Appalachian way of life. Come along, feel the nostalgia, and get inspired to bring a taste of the Appalachian wilderness into your own kitchen. If this reminds you of your childhood or brings back memories of your mom or grandma cooking, we’d love to hear your stories in the comments! Make sure to like, subscribe, and join our Appalachian Channel community by sharing your favorite moments. Let’s keep the spirit of Appalachia alive together. God bless, and we’ll see you on the next video! Apple Cake 2 cup sugar 1 ½ cup oil 3 eggs Mix together Dry Ingredients **3 cups plain flour- decrease to 2 ½ cups – easier to mix 1 tsp soda 1 tsp salt 2 tsp cinnamon ½ tsp all spice ¼ tsp nutmeg Mix together then add to sugar mixture Add and mix Salt Pork Heat oven to 350 degrees. 1 package of salt pork (fat back) – I use Hormel that is already sliced. I lay parchment paper in my pan first then lay slices of salt pork on pan. I time the pork for 10 minutes then turn over and time for 8 minutes. Take out of oven and lay salt pork on paper towels. *** Make sure to keep check on pork in oven. Ovens do vary. Cream Corn Cut 4 to 5 ears of corn off of cob Add 1 stick of butter Salt and pepper (preference) Add ¼ cup of water Cook until tender, approximately 12 minutes. Add ½ cup of milk and stir (do not let burn). Cook another 3 minutes. If need be, thicken with corn starch. **You can add milk instead of water when cooking but be careful that the milk want scorch. Fried Green Tomatoes Slice tomatoes, your preference to thickness. Salt tomatoes Add buttermilk and soak for approximately 30 minutes Roll in corn meal. Heat oil Fry tomatoes on each side. Flip when side has a crust. Potato Soup Wash potatoes, then dice Peel and cube potatoes Add 1 small onion, diced Dice 2 celery stalks Add ½ can of chicken broth Add ½ can of water Add 1 stick of butter Cook until tender. Add ½ cup to 1 cup of milk or evaporated milk Salt and pepper (preference) Thicken with corn starch if needed **You can use a gravy mix powder to thicken 2 tsp vanilla 3 cups chopped apples (your preference) 1 ½ cups chopped pecans Preheat oven to 350 degrees. Oil/flour a bundt pan Add mixture Bake 1 hour. Keep check on cake as ovens vary. Cool in pan for 10 minutes before placing on a rack.