Biscuit Mix (all Purpose Baking Mix)
Ingredients & Directions 4 1/2 c All purpose (A/P) flour 5 ts Baking powder 1 ts Salt 5 tb Solid shortening 3 tb Unsalted butter, cut up In a lge. bowl, whisk together dry ingreds. With elec. mixer on low or #2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide amongst 3 air tight containers. Yield: 3 batches mix, scant 2 c. ea. Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc. Best biscuit mix you’ll ever use, guaranteed. Watch out Betty Crocker!! From Yields 3 Servings
Corn Bread Pie
Ingredients & Directions 1 lb Ground beef, lean 1 ea Large onion — chopped 1 ea Can condensed tomato soup (10 1/2 oz can) 1 1/2 c Water Salt — to taste 3/4 ts Black pepper 1 tb Chili powder 12 oz Corn, whole kernel, canned 1/2 c Green pepper — chopped CORN BREAD TOPPING 3/4 c Cornmeal 1 tb Sugar 1 tb All-purpose flour 1 1/2 ts Baking powder 1 lg Egg — well beaten 1/2 c 2% milk 1 tb Bacon drippings Corn Bread Pie: Combine in a skillet ground beef & chopped onion. Brown well. Add tomato soup, water, pepper, chili powder, corn and chopped green pepper. Mix well and let simmer 15 minutes. Turn into a greased casserole. Top with corn bread (below) and bake in a moderate (350~ F) oven for 20 minutes. Corn Bread Topping: Sift together cornmeal, sugar, flour, and baking powder. Add well beaten egg, milk and bacon drippings. Turn onto beef mixture. Do not worry if this topping sinks during baking. It will rise again, and cook crispy. Yields 6 servings
Hershey's Classic Chocolate Chip Cookies
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Butter; softened 3/4 c Granulated sugar 3/4 c Packed light brown sugar 1 ts Vanilla extract 2 Eggs 12 oz Semi-Sweet Chocolate Chips – (Hershey’s) 1 c Chopped nuts (optional) Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey’s Cocoa to flour mixture. Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars. Skor & Chocolate Chip Cookies: Use 1 cup finely chopped Skor bars and 1 cup Hershey’s Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed. Ice Cream Sandwich: Press one small scoop of vanilla ice cream between two cookies. High Altitude Directions Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon. Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375 degrees Fahrenheit, 5 to 7 minutes or until top is light golden with golden brown edges. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 60 Cookies
Homemade Snack Cake Mix
Ingredients & Directions 8 3/4 c Unbleached flour 2 tb Baking soda 1 tb Salt 5 1/4 c Granulated sugar In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Divide mixture into 6 portions, about 2 1/3 c each. Store in containers with tight fitting lids. Label all containers with date and contents. Store in a cool, dry place. Use with 10-12 weeks. Makes about 13 1/2 c of Homemade Snack Cake Mix, or 6 packages. Yields 1 Servings
Dixie Spoon Bread
Ingredients & Directions 3 1/2 c Milk 2 1/2 c Cornmeal mix 2 Eggs — separated Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the milk in small saucepan. Gradually add cornmeal mix, stirring constantly. Continue cooking and stirring until mixture looks like thick mush. Stire in egg yolks, 1 at a time. Remove from heat. Stir in remaining 1 cup milk. In bowl, beat whites until stiff. Fold into cooked mixture. Put into casserole. Bake 1 hour, until golden brown. Makes 1 pan of spoonbread. Yields 1 Servings
Old-fashioned Deep Chocolate Layer Cake
Ingredients & Directions 1 3/4 c Sifted all purpose flour 3/4 c Unsweetened cocoa powder 1 ts Baking soda 1/4 ts Salt 2 lg Eggs 2 c Sugar 1/2 c ( 1 stick) unsalted butter, -cut into 4 pieces, room -temperature 2 ts Vanilla extract 1 c Buttermilk 5 1/2 oz Semisweet chocolate, -coarsely chopped 1/2 c Plus 3 tablespoons unsalted -butter, cut into small -pieces 4 c Powdered sugar (about 1 -pound) 1 tb Unsweetened cocoa powder -Pinch of salt 1 tb Plus 1 ts Vanilla extract 7 To 8 tablespoons sour -cream Have a piece of this cake with a cold glass of milk, and you ‘re a kid all over again. Cake Position rack in center of oven and preheat to 350”F. Butter three 9-inch diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment or waxed paper. Butter paper. Dust pans with flour; tap out excess. For cake: Insert Steel Knife. Place flour, cocoa, baking soda and salt in work bowl. Process to “sift,” about 5 seconds. Transfer contents of work bowl to large sheet of waxed paper. Place eggs, then sugar into work bowl. Process until mixture is thick, about 1 minute. Add butter and vanilla. Process until mixture is fluffy, stopping to scrape down sides of work bowl, about 1 minute. Mix dry ingredients into egg mixture alternately with buttermilk in about 3 additions each, pulsing just to combine each addition. Divide batter evenly among prepared pans (about 1% cups in each). Bake until tester inserted in center of cakes comes out clean, about 24 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn out onto rack. Peel off paper. Cool. For frosting: Melt chocolate and butter in heavy small saucepan over low heat, stirring until smooth. (Or to microwave: Place chocolate and butter in 4-cup microwave-safe bowl. Cook uncovered on High 1 minute. Stir well. Cook on High until almost melted, about 30 seconds longer. Stir until chocolate mixture is smooth.) Steel Knife: Place powdered sugar, cocoa and salt in work bowl. Process to “sift,” about 5 seconds. Add chocolate mixture and vanilla. Process until just combined, about 5 seconds. Add 4 tablespoons sour cream. Process to blend, about 8 seconds. Scrape down sides of work bowl. Thin to spreadable consistency by adding enough remaining sour cream by tablespoons, processing to blend after each addition. Place 1 cake layer on serving platter. Spread with 3/4 Cup frosting. Top with second cake layer. Spread with 3/4 Cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Can be prepared I day ahead. Refrigerate until frosting is firm, then cover and keep refrigerated. Bring to room temperature before serving.) 12 servings From the files of Al Rice, North Pole Alaska. Feb 1994 From Yields 1 Servings
Sweet Irish Cream Bread
Ingredients & Directions 2 pk (3oz) cream cheese, Softened 1/4 c Sugar 2 Eggs 1 pk (16.6oz) date quick bread Mix 2/3 c Water 1/3 c PLUS 1 ts Bailey’s, divided(set aside) 1 tb Vegetable oil 1/2 c Powdered sugar 2 ts To 3 milk Preheat oven to 350F. Grease and flour only the bottom of a loaf pan. Beat cream cheese, sugar and one of the eggs until smooth; set aside. Combine bread mix, water, 1/3 cup Bailey’s, oil and remaining egg. Mix until moistened. Pour 1 cup batter into pan. Carefully spoon cream cheese mixture over and pour remaining batter over. Swirl with a knife to marble. Bake 65-75 minutes until bread tests clean. Coolin pan 15 minutes, then remove to a wire rack to finish cooling. Blend powdered sugar, remining Bailey’s and enough milk to reach a drizzling consistency and pour over cake. Yields 12 Servings
