Popeye's Biscuits
Ingredients & Directions 4 c Bisquick 4 oz Sour Cream 1 c Club Soda (room temp) 1 Stick Margarine Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2″ thickness and cut with cutter. Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits. If you would like to use less butter, do not put butter in the bottom of the pan and just pour a little over the top. Also, make sure that the club soda has never been refrigerated and still has a lot of fiz. Bake at 375 degrees for about 20-25 minutes or until golden brown. Yields 15 Servings
Half Moon Cookies
Ingredients & Directions 1 1/2 c Sugar 3/4 c Shortening 2 Eggs 3 c Flour 1 ts Baking powder 1 ts Soda 1 c Buttermilk Cream together the sugar, shortening, and eggs. Set aside. Mix together the flour and baking powder. Set aside. Mix together the soda the buttermilk. Alternate flour and buttermilk while stirring into creamed mixture. Drop by 1/4 cups onto a greased cookie sheet forming balls. Bake at 350 degrees for 8-10 minutes. Flip over when cool and frost half with white frosting and half with chocolate frosting. From Yields 1 Dozen
Lavash (armenian Cracker Bread)
Ingredients & Directions 1 pk Dry yeast 1 1/2 c Warm water 1 ts Salt 2 c All-purpose flour 2 c Whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. Yields 8 Servings
Swedish Limpa Rye Bread
Ingredients & Directions -PNewton vkbb14a 1 c Water 1 1/2 ts Anise extract 2 tb Molasses 1 tb Applesauce 3 1/2 tb Sugar 1 1/2 ts Salt 2 1/2 ts Grated orange peel 1/2 ts Fennel seeds (optional) 2 c Bread flour 1 c Rye flour 1/2 ts Lecithin (optional) 1 1/2 tb Gluten (optional) 2 1/2 ts Yeast Panasonic/National machines take slightly more yeast. Yields 1 Servings
Blueberry Pancakes
Ingredients & Directions 1 c Whole wheat flour 1 T Sugar if blueberries are 1 t Baking powder -unsweetened 1/4 t Salt 1/2 c Soymilk or rice milk 1/4 t Baking soda 1/2 c Canned blueberries w/juice Mix the dry ingredients togther; then mix in the soymilk and the blueberries. If the batter is too thick, mix in more blueberry juice until it is the right consistency. Cook in a nonstick pan until they look edible. They will be very blue! …………………………………………………………. Susan Wylder zf_wylder@scsu.scsu.edu South From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) Yields 6 servings
Meringue Cookies W/fresh Strawberries
Ingredients & Directions 4 Egg whites 1/4 ts Cream of tartar 1 ts Vanilla 1/4 ts Salt 1 1/2 c White sugar 1 Bag (12-oz) chocolate chips Large fresh strawberries Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. BAke at 300 degrees for 20-25 minutes. Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries. Yields 6 Servings
Jewish Rye Bread
Ingredients & Directions -FOR SMALL LOAF (1- -SPONGE- 1/2 ts Yeast 3/4 c Rye flour 1/2 c Sourdough starter* 3/4 c Water -BREAD- 3/4 ts Yeast 1 1/2 c Bread flour 1 ts Salt 2 ts Sugar 2 ts Caraway seeds 1 tb Vegetable oil -FOR LARGE LOAF (1-1/2- -SPONGE- 3/4 ts Yeast 1 c Plus 2 tb Rye flour 3/4 c Sourdough starter* 1 c Plus 2 tb Water -BREAD- 1 1/4 ts Yeast 2 1/4 c Bread flour 1 1/2 ts Salt 1 tb Sugar 1 tb Caraway seeds 1 1/2 tb Vegetable oil from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg 1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer’s directions. *—After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Yields 1 Servings
