The Hornsby House Cookbook, an extraordinary collection of southern cooking from three generations of Hornsby/Bowditch clans, (340 pages, hand written) by Marian Hornsby Bowditch.
Accolades from Pat Conroy, New York Times best selling author of The Water is Wide & The Prince of Tides, in his latest book, The Pat Conry Cookbook. Excerpts chapter 2: The Pleasures of Reading cookbooks No One Has Ever Heard Of, page 27:
“Marian Hornsby Bowditch, the unforgettable mother of the unforgettable John Bowditch, a classmate of mine at The Citadel, wrote one of the most remarkable cookbooks I have in my possession. The entire book is written in Mrs. Bowditch’s own handwriting. The recipes are free ranging, eclectic, and brilliant.
She wrote the book and dedicated it to her “four traveling gourmet sons who have called me from all parts of the country for recipes.” It is a book of consummate genius. Every recipe seems complete and perfect unto itself – you cannot think of a single ingredient to add or subtract. The recipes were years in the composing and I have no doubt that Mrs. Bowditch is one of the finest chefs in this country. Her cookbook, From the Kitchen at Hornsby House in Yorktown, Virginia, is as much a treasure in its own way as Charleston Receipts or the early James Beard. As willful and opinionated as Escoffier himself, Mrs. Bowditch dispenses advice and precise instructions. Does she have tips? This larger-than-life woman brims over with personality, and conversation is an art form with her. Mrs. Bowditch tells her:
1. Put an oyster shell in the teakettle to prevent its becoming encrusted with lime. (How in God’s name did she come up with this?)
2. Store mushrooms and string beans in a brown paper bag in the refrigerator, not in plastic.”
Adapted from a New Zealand Muesli at Riverview Terrace
This Recipe is Vegan, Gluten Free, Dairy Free, and Soy Free
You will need 2 large mixing bowls and a large cookie sheet. Preheat Oven to 300-325
In Bowl 1 combine & stir together:
1 Large bag of Old Fashioned Rolled Oats (2.2 Lbs, 11C, 35ozs.)
1 1/2 C Grape Seed Oil,
1/2 ts. salt
1/2 C Honey (warm it 30 Sec. in the microwave to make it easy to pour on & stir in to oats)
(Optional, if you want a more sticky cereal, like granola, add an additional 1/2 C real Maple Syrup)
In Bowl 2 combine & stir together:
1 C Almond Meal
1 1/2 C Flax Seed Meal
1 C Chia Seeds
1 C Sesame Seeds (ideally raw, but roasted are ok too)
1 C Raw Pumpkin (Pepita) Seeds
1 C Sliced Almonds
1 Tb. Cinnamon
*Combine all ingredients together and spread on a large cookie sheet. Total baking time is about 30 minutes, but you want to take it out and stir every 10 minutes.
Once browned and toasted to your liking, remove, stir again, and let cool.
Meanwhile, mix together your fruit and nut additions. **Be sure the oat mix has cooled before adding the fruit, or it will get touch.
Chop/mix to desired texture mix of approx. 2C dried fruit: We use Apricots, Cranberries, & Blueberries. Also 1 1/2 C Dried, Unsweetened Coconut.
Optional to add 1/2-1 C raw nuts, the batch you had at HHI had Walnuts.
**Finally, mix all together and serve with fresh berries and bananas. We enjoy this most with Almond Coconut Milk, but it is also great with yogurt or your milk of choice. ENJOY!!! Any questions, email David: david@hornsbyhouseinn.com
Borrowed from our friends at the Fife & Drum Inn in Williamsburg
Makes 8 Servings
1/2 C flour
1 1/2 cups milk
1 Tbs. sugar
1/2 tsp. vanilla
1/4 tsp. salt
6 eggs
10 slices (1inch thick) French Bread, cut into 1inch cubes
1 package (3oz.) cream cheese, cut into 1/2inch cubes
1 C blueberries (frozen or fresh)
1/2 C chopped nuts
Powered sugar, if desired
Blueberry or maple syrup, if desired
1. Heat oven to 350 degrees
2. Generously grease 2 1/2 quart casserole or 13x9x2inch baking dish.
3. Beat flour, milk, sugar, vanilla, salt, and eggs in large bowl with hand beater until smooth
4. Stir in bread cubes until coated
5. Pour bread mixture into pan
6. Top evenly with cream cheese, blueberries, and nuts
7. Uncover and bake 20 to 25 minutes or until golden brown.
8. Sprinkle with powered sugar and serve with maple syrup, if desired. Enjoy!
1 lb. sausage (can use 1/2 hot)
6 eggs
2 C milk
1 tsp. dry (ground) mustard
4-6 slices bread, cubed
1 C grated sharp cheese
Cook sausage, breaking it in small pieces as it cooks.
Drain and set aside. Beat eggs (at least 10 min.); add milk and mustard.
Layer sausage, bread and cheese in 9×13 inch casserole dish.
Pour egg mixture over, cover, and refrigerate overnight.
In the morning, uncover, bake 350 degrees for 45 minutes.
Serves 6-8 and can easily be doubled.
Secret? Beating the eggs!!!
These ‘world-famous’ cheesy grits have been modified from his mother’s original recipe, to add a tasty touch that only Phil can give,
Serves 6-8
4 C water
1 tsp. salt
1 C Quaker Quick Grits
1/2 C butter
1 C milk
4 eggs, beaten
3 C shredded sharp Cheddar cheese
1/4 tsp. cayenne pepper
1/2 tsp. salt
3 Tbs. melted butter
6 oz. of cream cheese
Bring water to a rolling boil, add salt slowly pour in grits stirring constantly.
Remove from heat cool slightly, stir in butter, milk, eggs, cheese, pepper and 1/2 tsp. salt.
Turn into a well buttered casserole. (This may be cooled and frozen at this point. Thaw before cooking)
When ready to cook, bake in 350 oven for 1 hour.
With the side of a serving spoon make 4-5 ruts in the grits. Pour melted butter over top.
Serve immediately or place on warmer for buffet.
If you have any questions call Phil at 757-880-1970. Enjoy!
© [2018] · The Hornsby House Inn.