Welcome to the MWK Southern Charm page!
Come back often as this page will expand as we collect
more information and photo's about South Carolina.
Let's begin with some Charleston history shall we . . .
Charleston History
Charleston was founded in 1670 on the western bank of the Ashley
River and named Charles Town in honor of Charles II, king of England.
The settlement was moved to its present peninsular site in 1680.
The community prospered as the commercial and shipping center for the region's rice and indigo plantations, and as America's major port in the slave trade. In 1783 it was
incorporated as a city, and its name was shortened to Charleston. The state capital was moved inland
from Charleston to Columbia in 1790, and by the
early 19th century the port had declined dramatically.
The South Carolina Ordinance of Secession was passed in Charleston in 1860, and the American Civil War began
with the firing on Fort Sumter along Charleston's
harbor in 1861. The city was captured by Union forces in 1865. In the 20th century the economy grew as a naval shipyard was built in Charleston during World War I
(1914-1918), and several military-related industries were established during World War II (1939-1945).
House on "The Battery"
I have a lot of memories of "The Battery" in
downtown Charleston. The Battery is such a beautiful
place I recommend a visit and a walk on the pier!
Especially at sunset or sunrise.
Southern Recipe
Angel Biscuits
A true Southern Delight!
2 packages dry yeast
1/4 cup warm water (105 to 115)
2 cups buttermilk
5 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside.
Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until all dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead 4 or 5 times.
Roll dough to 1/2 inch thickness and cut with a 2 1/2 inch biscuit cutter or the floured rim of a glass. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 for 10 to 12 minutes or until lightly browned. Yield: 2 dozen.
While we are on the subject of food . . .
Be sure to eat at "California Dreaming" while
in Charleston. The food is fabulous and you won't
have to mortgage your home to eat there! :o)
Charleston History
