Biscuit Baking Mix Recipes (biscuits)
Ingredients & Directions -QUICK ROLLED BISCUITS- 2 c Biscuit baking mix 2/3 c Milk DROPPED BISCUITS 2 c Biscuit baking mix 1 c Milk SWEET BISCUITS 2 c Baking mix 2/3 c Milk 1/4 c Cinnamon Sugar 2 tb Butter FILLED BISCUITS 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter 1/2 c Veggies, tuna or another -meat or veggie filling -ov your choice LATVIAN BISCUITS 1 sm Onion 2 sl Bacon 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter QUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and milk and bead tuntil smoothe. If dough feels too sticky, add more mix-up to 1/4 c. 2. Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently t0 times. Roll dough out to 1/2″ thickness and cut int 2″ circles or squares. 3. Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 10 minutes. DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes. SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped Biscuits. Just before baking brush tops with melted butter and dust with cinnamon sugar. FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled biscuits. Befor baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon of filling, top with second biscuit circle, pinch sides, brush with milk to seal. LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them together over low heat until onion is transparent andbacon is soft but not crispy. Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon from pan and add, without drainng to the dough just before kneading. Proceed as for Quick rolled biscuits, brushing tops with bacon grease before baking. Yield: 10 medium biscuits per recipe From Yields 10 Servings
Corn Bread I
Ingredients & Directions 2 c Corn meal 1/4 ts Soda 2 ts Baking powder 1 ts Salt 2 Eggs, beaten 2 c Sour milk(add 2tb.vinegar To sweet milk.) 2 tb Melted fat or bacon grease Sift together dry ingredients. Add eggs to milk and stir into dry ingredients. Add melted fat. Pour into greased pan 8″ square. Bake at 425 F. for 20-30 min. Serve hot plain, or butter generously and pour Bre’r Rabbit Syrup over (or Steen’s Cane syrup). Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Yields 8 servings
Stuffed Shortbread
Ingredients & Directions 3/4 c Butter; softened 3/4 c Sugar 1/4 ts Salt 2 c Flour 1 c Macadamia nuts; chopped fine -PLUS 1/3 c Macadamia nuts; chopped 12 oz Cream cheese; softened 2 lg Island eggs 1 ts Vanilla extract 1 1/2 c Apricot preserves; or orange -marmalade Preheat oven to 350. Butter a 9×13 pan. Beat together butter, sugar and salt until light and fluffy. Add flour 1/2 cup at a time and mix until well blended. Stir in the finely chopped macadamia nuts. Place 1 cup of mixture in small bowl and add remaining 1/3 cup nuts and set aside for topping. Press remaining mixture over bottom of buttered pan. Bake 15 minutes at 350 degrees. Cool. Beat cream cheese in large mixing bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and 3/4 cups of the preserves. Spread cooled cookie base with remaining 3/4 cup of the preserves. Pour cream cheese mixture over top, spreading evenly. Top with reserved nut mixture. Bake 20-25 minutes or until center looks set. Cool to room temp in pan on rack. Cover and refrigerate 3 hours. Cut into 24 squares. Refrigerate. Yields 24 Servings
Wheat Germ Zucchini Cake
Ingredients & Directions 2 c Zucchini (shredded) 2 Eggs 1 ts Vanilla 3/4 c Oil 1/2 c Milk 1 c Sugar 1/2 c Semisweet chocolate pieces 3/4 c Wheat germ 2 c Flour 1/4 c Cocoa 3 ts Baking powder 3/4 ts Salt 1/2 ts Cinnamon 1/4 ts Cloves Contributed to the echo by: Janice Norman Originally from: “The Mayor’s Cookbook” Wheat Germ Zucchini Cake Beat milk, eggs, sugar, vanilla, and oil together in one bowl. In another bowl, combine wheat germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and invert onto a wire rack. (Mayor D. Rosenberg, Davis, California) From Yields 1 Servings
Dill Bread
Ingredients & Directions 1 pk Yeast; Active Dry 1/4 c Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 tb Sugar 1 tb Onion; Minced 1 tb Butter; Melted 1 Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread Yield: 4 * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 Servings
No-oil Pizza Crust For Large-loaf Bread Machines (abm)
Ingredients & Directions 1 T Yeast 3 c White bread flour 1 t Sugar 1 1/4 c Warm water 1/4 c Cornmeal 2 T Applesauce 3 T Whole wheat flour put bread machine on white bread – manual setting and dump ingredients in according to your machine’s preferences when cycle is all done, remove and separate into 3-4 balls of dough. Place on floured wax paper and let rise for about 20 mins. more (add a little flour if dough is too sticky). Shape, top, and bake til done in a very hot oven (mine goes to 550 degrees). Notes: When I didn’t have cornmeal, I substituted whole wheat flour and it worked just as well. Also, the first time I made it, I had to use oil (my kids had eaten all of the applesauce) — it worked just the same, so the substitution of applesauce seems to make no real difference in taste, texture, or appearance. Yields 1 servings
Pumpernickel And Rye Breadsticks
Ingredients & Directions 5 tb Unsalted butter 2 ts Caraway seeds 1 ts Coarse salt plus additional -to taste 2 sl Pumpernickel bread 2 sl Rye bread Preheat oven to 350F. In a small saucepan melt butter with caraway seeds and 1 teaspoon salt. Brush bread on both sides with butter mixture and slice lengthwise into 1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool completely. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag. Makes about 24 breadsticks. Yields 1 servings
