Mom’s Biscuits

• 2 cups sifted SELF RISING flour
• 1/2 tsp baking soda
• 2 Tbsp crisco
• 1 cup milk
• 1 Tbsp vinegar

Cut in the flour, baking soda with crisco.  Then mix in the milk.  Stir vinegar into flour just until blended.  Kneed on floured surface 8 or 10 times (just until dough is elastic).  Roll out dough to about a 1/2″ thick, cut out circles using a biscuit cutter, old CLEAN can, or rocks glass, dipped in flour and then used to cut dough.  Bake at 500 degrees on greased pan until tops are golden brown.

Keep leftovers in the fridge and can be reheated in the microwave for 15 seconds in a paper towel.

Mexican Corn Bread

• 3 Tbsp baking powder
• 1 cup yellow corn meal
• 1 1/2 tsp salt
• 2 eggs
• 1 cup sour cream
• 1/2 cup oil
• 1 small can cream corn
• 2 jalapeno peppers (or small can green chili’s)
• 1/2 cup grated sharp cheddar cheese

Mix all ingredients, except cheese and pour into lightly greased 12″ pan.  Top with cheese and bake 1 hour at 350 degrees.

Recipe submitted by John Holmes – Thanks John!

Granny’s Basic Bisquits

• 2 cups all-purpose flour
• 3 Tbsp shortening
• 3 tsp baking powder
• 1 tsp salt
• 1 cup milk

 

Mix ingredients in bowl with spatula until dough starts to pull away from the sides of the bowl.  Remove from bowl onto lightly floured surface and kneed by hand just until ingredients are completely blended.  Roll out to ½ – ¾” thick and cut into biscuits using a biscuit cutter or an empty 8oz can or glass of about the same size.  Bake at 400 degrees until golden brown, 12 – 15 minutes.

Apple Bran Muffins

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup (1 medium) peeled, finely chopped tart apple
• 3/4 cup water
• 1/2 cup dry nonfat dry milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups bran flake cereal

Preheat oven to 400 degrees.  Grease or paper line 12 muffin cups.

Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in medium bowl.  Mix apple, water dry milk, vegetable oil and egg in a small bowl: add to flour mixture and stir until moistened.  Stir in cereal.  Spoon into prepared muffin cups, filling 2/3 full.

Bake for 12 – 15 minutes or until knife inserted in center of muffin comes out clean.  Remove to wire rack and cool slightly before serving warm.

Poppy Seed Bread

• 3 cup flour
• 3 eggs
• 2 1/4 cup sugar
• 1/2 cup butter (soft)
• 1/2 cup vegetable oil
• 1 1/2 tsp salt
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract
• 1 1/2 tsp butter flavoring
• 1 1/2 Tbsp poppy seeds
• 1 1/2 cup milk
• 1 1/2 tsp baking powder

Mix all the above ingredients together in large mixing bowl and bake at 350 degrees for about 1 hour.  Check for doneness with a kitchen knife inserted through the center straight through the top of bread.  When the knife comes back out clean bread is done.  Cool 10 minutes and remove from pans.  Spoon glaze generously over tops and sides. 

Almond Glaze:

• 1/2 tsp almond extract
• 1/2 tsp vanilla
• 1/4 cup orange juice
• 3/4 cup sugar

Mix until sugar is dissolved.

Strawberry Bread – YUM!!!

• 3 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 4 eggs
• 1 1/3 cup vegetable oil
• 2 cup sugar
• 2oz package strawberries with juice, thawed
• 1 1/4 cup chopped pecans

In a mixing bowl, sift together the first 4 ingredients: flour baking soda, salt and cinnamon.

In a separate large bowl, beat eggs and then add oil and sugar.  Gradually add flour mixture to egg mixture, alternating strawberries and nuts.  Pour into 2 greased 9×5x3″ loaf pans and bake at 350 degrees for 1 hour.  Check doneness by sliding knife straight into top of loaf, remove from oven when knife comes out clean.  Spread a pat of butter over the tops of both loaves while hot and sprinkle with powdered sugar if desired.

Like banana bread this bread is irresitable while it’s still warm right out of the oven.

Sausage & Corn Bread Stuffing

• 4 Tbsp butter
• 3 stalk celery, chopped (about 3/4 cup)
• 1 large onion, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 andouille sausage, thinly sliced
• 2 cups corn bread, crumbled
• 1 14.5oz can chicken broth
• 2 large eggs, lightly beaten
• 1/2 cup chestnuts, crumbled
• 1/4 cup parsley, chopped
• 2 Tbsp sage, minced (if fresh), 3 Tbsp dried

Preheat oven to 350 degrees.  In large skillet over medium heat, melt butter.  Add celery, onion, peppers and saute’ 3 to 4 minutes, or until soft.  Add sausage and cook 3 minutes more.  Pour mixture into large bowl and let cool.

Gently stir in remaining ingredients.  Transfer to buttered 9×12″ casserole dish.  Bake, uncovered, 35 – 40 minutes, or until top is lightly browned.

Jam Packed Pancakes

Jam filled pancakes

• 1 3/4 cups all purpose flour
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 1/2 Tbsp sugar
• 1/2 tsp salt
• zest of 1/2 lemon
• 3 egg yolks
• 1 1/3 cup buttermilk
• 3/4 cup ricotta cheese
• 5 egg whites
• 4 Tbsp unsalted butter
• 7 Tbsp jam preserves – flavor of your choice
• powdered sugar (if desired)

In a mixing bowl, whisk together flour, baking soda, baking powder, sugar, salt and lemon zest.

In another bowl, whisk the egg yolks lightly.  In this same bowl whisk in buttermilk and ricotta.  Whisk this egg yolk mixture into the flour mixture until well combined; mixture will be lumpy.  Set aside.

Using an electric mixer, on high speed, beat the egg whites until stiff, but not dry peak form – about 2 to 3 minutes.  Stir the egg whites into the batter in two parts.

Heat the pan on medium heat.  Put and 1/4 tsp butter into each well.  When butter bubbles, pour1 Tbsp batter into each well.  Place 1/2 tsp of your preserves or jam into the center of the batter then top with another 1 Tbsp batter.  Cook until the bottoms are golden brown and crisp, about 2 to 3 minutes.  Use 2 skewers to flip the pancakes over and cook an additional 2 to 3 minutes.  Sprinkle with powdered sugar and serve warm. 

Yields about 24.

Stuffed French Toast

• 8 – 1″ slices country bread
• 1/2 cup apricot preserves
• 1/2 cup ricotta cheese
• 3 eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1 tsp kosher salt
• zest of 1 orange, finely grated
• butter softened
• powdered sugar for serving (if desired)

Cut a pocket into one side of each bread slice, and spoon in 2 heaping teaspoons of preserves and 2 teaspoons of ricotta.

Whisk together eggs, milk, heavy cream, sugar vanilla, salt and orange zest.  Dip each slice, soaking both sides with custard mixture.  Set aside.

Brush the surface of an electric skillet.  preheated to 350 degrees with butter.  Place soaked bread slices on the skillet and cook until golden brown and crispy, 3 to 4 minutes each side.  Sprinkle with powdered sugar and serve immediately.

Pull Apart Herb Rolls

• 1 package active dry yeast
• 1 cup warm water
• 1/4 cup melted butter
• 2 cups flour
• 2 Tbsp sugar
• 1 1/2 tsp salt
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1/4 tsp dill

In a stand mixing bowl, add yeast, warm water and sugar until bubbles start to form around the edges.  Then add melted butter, sugar, salt, thyme, dill, oregano.

Attach dough hook, turn to speed 2 and mix for 1 minute or until everything is well blended.  Continue at speed 2 and add flour in 1/2 cup increments and mix for about 2 minutes or until the dough is smooth and elastic.

Place the dough in a bowl in a warm place covered and let it rise for about an hour or until it doubles in size.  After dough has doubled, punch it.

Flour work surface and rolling pin then roll the dough into a small disk.  Divide the

dough into 6 equal pieces and divide each piece again into 6 equal pieces an roll those pieces into 36 small balls.

Put three balls into each greased muffin pan and cover and let rise in a warm place for about 45 minutes or until it doubles in size (again).

Bake for 15 to 20 minutes in preheated oven at 400 degrees.  Cool on wire rack.