Easy Buttermilk Biscuits
Ingredients & Directions 2 1/2 c Flour; all-purpose 3 ts Baking powder 1 ts Salt 1/2 ts Soda 1/3 c Butter; melted 1 c Buttermilk Combine flour, baking powder, salt, and soda. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a lfoured board to make a smooth ball. Roll out to 1/2 inch thickness. Cut into 2 inch rounds. Place biscuits on greased cookie sheets. Bake at 450 degrees for 10 to 12 minutes. SOURCE: Southern Living Magazine, sometime in the 1970’s. Yields 16 Biscuits
Sally Lunn Bread
Ingredients & Directions 2 c Milk 2 tb Butter 2 tb Sugar 2 ts Salt 1 pk Dry quick-rising yeast 3 Eggs 4 c Flour Makes 2 loaves Scald the milk, or bring it almost to a simmer, and add the butter, sugar, and salt. Let cool until tepid or just warm. Dissolve the yeast in 1/4 cup of tepid water. Using your electric mixer, if you have a powerful one, beat the eggs and then add teh milk mixture, the yeast water, and finally the flour. Beat until very smooth, about 5 minutes. Leave the dough in the mixing bowl and allow it to rise for one half hour. Beat it down with the mixer just for a moment and then allow it to rise again. Do this a total of 3 times and then put the dough in 2 large greased bread pans. Allow to rise to double in bulk and then bake in a preheated 375 F oven for 45 minutes to 1 hour.; The bread should be light and have a nice crust. The Frugal Yields 2 Servings
Stuffed Bread
Ingredients & Directions 1 Onion; chopped 1 Red bell pepper; chopped 1 lg Ripe tomato; seeded, chopped 1 lg Clove garlic; minced (i use 1/4 c Vegetable oil; (i use olive) Salt to taste 1/2 ts Ground cumin, dried oregano 1 Frozen bread dough, thawed 2 c Shredded monterey jack chees 1 Egg; beaten, for glaze Recipe by: Cheryl Mainard cmainard@ARTIC.EDU Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in oregano. Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) on opposite sides in diagonal 1-inch strips. Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden, about 30 minutes. NOTE: This bread can be made 2 days in advance and served reheated or room temperature Yields 1 Servings
Crab Cakes With Sherry-cayenne Mayo
Ingredients & Directions —-Crab Cakes—- 2 lb Crab meat, (preferably blue -crab) 1/4 c Red bell pepper, minced 1/4 c Green bell pepper, minced 1/4 c Yellow bell pepper, minced 1 1/2 Leafy celery stalks, minced 1/4 c Sweet red onion, minced 1/2 Jalapeno chile, seeded and -minced 2 lg Eggs 1 tb Tabasco sauce 1 1/2 ts Worcestershire sauce 1/2 c Mayonnaise 1/2 c Fine bread crumbs, (1/2 to -3/4) —Sherry-Cayenne -Mayonnaise— 1 c Mayonnaise 1 ts Cayenne 2 tb Sherry vinegar Peanut oil, for deep-frying 8 Lemon wedges, one-each -serving Check the crab meat for pieces of shell and gently squeeze out any excess moisture. Do not break up the larger pieces of meat, as these enhance the texture of the crab cakes. In a large bowl, combine all the crab cake ingredients, mixing well but lightly. Form into cakes about 2 inches diameter and 1/2 inch high. To prepare the Sherry-Cayenne Mayo, mix 1 cup mayonnaise, cayenne, and vinegar together well. Keep refrigerated until needed. Heat the oil to 375 degrees. Deep-fry the crab cakes for about 3 minute, or until golden brown and crispy on the outside. The crab cake can also be pan-fried, if you prefer. Serve 3 crab cakes per person, and top each with 1 1/2 to 2 tsp of Sherry-Cayenne Mayonnaise. Garnish each serving with a lemon wedge. These recipes are from “Fog City Diner Cookbook” by Cindy Pawlcyn, published by 10 Speed Press. Web2MC courtesty of Buster and patH (phannema@wizard.ucr.edu) Published by KCRW’s Good Food (Los Angeles) on Apr 19, 97 Yields 10 Servings
German Chocolate Crinkle Cookies
Ingredients & Directions 1 pk Pillsbury Plus German 3/4 c Butter/margarine , melted – chocolate cake mix 3 tb Milk 1/2 c Instant Mashed potato flakes 1 Egg 1 ts Cream of tartar 1/2 c Chopped nuts 1 ts Cinnamon 1/4 c To 1/2 c sugar FROSTING 1 c Powdered sugar 1 tb Soft margarine or butter 2 ts Unsweetened cocoa 1 tb To 2 tb milk Heat oven to 350. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE ~- above 3500 feet: bake at 375 for 10 to 12 minutes. Yields 48 servings
Mom Rose's Blueberry Cake
Ingredients & Directions 1/2 lb SOFTENED BUTTER 1 ts VANILLA 2 c SUGAR 1 c MILK 4 EGGS 2 c FLOURED BLUEBERRIES 3 c SIFTED FLOUR 2 tb SUGAR 3 ts BAKING POWDER 1 ts CINNAMON 1/2 ts SALT MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9″ X 13″ PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN GREESING THE PAN. GOOD LUCK, Mom ROSE. Yields 12 servings
Grannie's Peanut Butter Cookies
Ingredients & Directions 1 c Butter Or Margarine 3/4 c Brown Sugar 3/4 c Granulated Sugar 1 ts Vanilla 1 c Peanut Butter, Creamy Or -Chunky 2 Eggs, Beaten 1 1/4 c All-Purpose Flour 1 c Bran 3/4 c Rolled Oats 2 ts Baking Soda 1) Melt butter. Beat together with the sugars, vanilla, peanut butter and eggs. 2) In a separate bowl, combine the flour, bran, oats, and baking soda. 3) Stir mixture into butter mixture. 4) Drop by teaspoons onto ungreased cookie sheet. 5) Bake at 350 degrees for 15-18 minutes. 6) Remove to a rack to cool. Yields 1 Servings
