Buttermilk Biscuits
Ingredients & Directions 5 c All-purpose flour 1 ts Baking soda 1 tb Baking powder 2 ts Salt 2 1/2 tb Sugar 2 pk Active dry yeast 1/2 lb Unsalted butter; cut into -small piece 4 tb Unsalted butter; melted 2 c Buttermilk Heat oven to 450 degrees. Line 3 baking sheets with parchment. Sift together flour, baking soda, baking powder, salt and sugar. Place 1/4 cup warm water in a small bowl; sprinkle yeast over. Let stand for 5 minutes. Use a pastry cutter to blend the 1/2 pound butter into flour mixture until it resembles coarse meal. Stir in yeast mixture and buttermilk. Turn onto a floured surface and knead until smooth, 2 to 3 minutes. Roll dough to a thickness of 1/4 inch. Cut out 2 1/2 inch rounds. Place 2 inches apart on baking sheet. Knead dough scraps lightly; continue cutting rounds, using all dough. Brush edges with melted butter, fold rounds in half and press edges to seal. Brush tops with butter. Place 2 baking sheets in the oven, leaving the third at room temperature. Bake 6 minutes. rotate baking sheets between oven racks; bake until lightly golden, 5 to 6 minutes more. Bake the third sheet on center rack for 8 to 10 minutes. Serve warm. Yields 36 Servings
Two-bean And Cheddar Cheese Pie
Ingredients & Directions 3/4 c Flour 1 1/2 c Shredded cheddar cheese 1 1/2 ts Baking powder 1/2 ts Salt 1/3 c Milk 1 Egg, slightly beaten 16 oz Can garbanzos, drained 16 oz Can kidney beans, drained 8 oz Tomato sauce 1/2 c Chopped green bell pepper 1/4 c Chopped onion 2 ts Chili powder 1/2 ts Dried oregano leaves 1/4 ts Garlic powder Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix flour, 1/2 c cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix 1/2 c of the remaining cheese and the remaining ingredients; spoon into pie plate. Sprinkle with remaining 1/2 c cheese. Bake about 25 minutes or until edges are puffy and light brown. Let stand 10 minutes before cutting. Yields 8 Servings
Chess Pie
Ingredients & Directions 1 Stick butter 3 Eggs 1 ts Vanilla 1/4 c Milk 1 1/2 c Sugar Melt butter. Add sugar, milk, and vanilla. Add eggs one at a time, beating well. Pour into unbaked pie shell. Bake at 350 35 minutes. Yields 1 Servings
Easter Bunny Breads
Ingredients & Directions 2 pk Yeast, quick rise 1/2 c Sugar 1 1/2 ts Salt 4 1/2 c Flour 6 tb Margarine 2 x Eggs, lg 8 x Kisses, milk chocolate 1 tb Sugar, confectioners’ About 2 hours before serving or early in the day. In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes. Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off 3/4-indh piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more. Mix confectioners’ sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies’ necks. Yields 8 Servings
Dr. Pepper Cherry Marshmallow Cake
Ingredients & Directions 2 cn Dark sweet cherries, pitted, – drained, reserving syrup JELLO MIXTURE 3/4 c Reserved cherry syrup 1 pk Cherry Jello, 3oz size 1/4 c Dr. Pepper 1/8 ts Almond extract BATTER MIXTURE 1 pk Yellow cake mix 3/4 c Dr. Pepper 1 pk Cherry Jello, 3oz size 4 Eggs 1/2 c Vegetable oil 2 c Minature marshmallows Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!! Yields 16 servings
Black Bottom Cupcakes (or Cake)
Ingredients & Directions 12 oz Cream cheese 2 Eggs 1 2/3 c Sugar 10 oz Semisweet chocolate chips 1 1/2 c Flour — sifted 1/4 c Cocoa powder 1 ts Baking soda 1 ts Salt 1 c Water 1/3 c Cooking oil 1 tb Vinegar 1 ts Vanilla INSTRUCTIONS: Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan. Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the cheese mixture on top. If using a cake or bundt pan, scrape the batter into the pan, then top with several layers of the cream cheese topping, spreading it thinly because it will sink in deeper after each application. Bake until the cakes test done — 30 to 35 minutes for cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out on wire racks to cool completely. Yields 24 Servings
Orange Blueberry Cake
Ingredients & Directions –CAKE– 3 lg Eggs 1/2 c Butter; softened 1 c Orange juice; unsweetened 1/2 ts Orange extract 2 1/2 c White flour; unbleached 1 ts Baking soda 2 ts Baking powder 1 ts Cinnamon 3/4 ts Grated lemon rind 1 c Coconut flakes 1 c Blueberries; fresh TOPPING 1/3 c Coconut flakes Beat together eggs, butter, orange juice, and orange extract. Add flour, baking soda, baking powder, cinnamon, and grated lemon rind; beat well. Stir in I cup flaked coconut and blueberries. Spoon mixture into an oiled and floured 9″‘ by 13 ” baking pan. Spread batter evenly in pan. Sprinkle 1/3 cup flaked coconut over batter. Bake at 350 degrees for 20 to 25 minutes or until browned. Cool on a wire rack. Serves 8 to 10. Yields 8 Servings
