Easy Biscuits!!!
Ingredients & Directions 3/4 c Whipping cream 1 c Self-rising flour From: Shannon Price sprice@eng.auburn.edu Date: 20 Oct 1994 21:57:03 -0400 Aunt Mattie was surprised I’d never heard about this one. Delicious, easy biscuits: Mix, Knead, Roll, Cut, Bake 375 on ungreased cookie sheet until golden brown. Thats it! REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Salad Bar Bread
Ingredients & Directions -CLASSIC CARROT BREAD- 2 1/2 c Flour 3 Eggs, lightly beaten 1 c Mayonnaise 1 c Sugar 2 c Grated carrots 2 ts Vanilla extract 1 ts Baking powder 1 ts Baking soda 1 tb Cinnamon 1 ts Salt 2/3 c Raisins 1 c Walnuts or pecans, chopped Directions: Preheat oven to 350F, grease 2 9×5 loaf pans Blend all ingredients in mixing bowl until thoroughly combined. Divide batter between two prepared loaf pans. Bake 1 hour. Let cool 10 minutes, then remove from pans. VARIATIONS: Zucchini Bread: Substitute 2 cups grated, drained zucchini for carrots. Waldorf Apple Bread: Substitute 1 1/2 c grated apples (drained) and 1/2 c finely chopped celery for carrots. Broccoli Bread: Substitute 1 1/2 c chopped fresh broccoli (tops only) and 1/2 c chopped celery for carrots. Substitute 1/2 c toasted almonds for walnuts. Omit cinnamon and raisins. Pepper Relish Bread: Substitute 1 c cooked yellow kernel corn, 1/2 c chopped red bell pepper and 1/2 c chopped green bell pepper fro carrots. Substitute 1/2 c chopped celery for raisins. Add 2 T sweet pickle relish. Yields 2 Loaves
Caramel Nut Cake
Ingredients & Directions 3 c Flour 2 c Sugar 1 tb Baking powder 4 Eggs 1/2 ts Salt 1 c Milk 1 c Butter 1 ts Vanilla Preheat oven to 350. Grease & lightly flour three 9-inch baking pans. Sift flour, baking powder and salt together. In large mixing bowl, cream butter with sugar, using electric mixer if possible. Add eggs, one at a time, mixing well after each addition. THe mixture should be smooth and creamy. Using a spoon, gently fold in 1/3 of the flour and 1/3 of the milk; repeat until all of the flour and milk are incorporated. DO NOT BEAT MIXTURE AFTER INTRODUCTION OF THE FLOUR. Stir in the vanilla. Distribute mixture evenly among the three baking pans and bake about 30 minutes or until layers are golden brown and spring back when gently pressed in the middle. Cool about 5 minutes, then turn out of pans. Yields 12 servings
Oatmeal Peanut Butter Cookies
Ingredients & Directions 1 c Sugar 1 c Brown sugar 1 c Crisco 1 c Peanut butter 3 Eggs 1 1/2 c Flour 1 ts Baking soda 1 ts Salt 1 ts Vanilla 2 c Oatmeal 1 c Chocolate chips Preheat oven to 350 degrees. Cream sugars, Crisco, peanut butter, and eggs. Mix in dry ingredients, stir in chips. Drop by spoonfuls on cookie sheet, bake for 15 minutes. Yields 60 Servings
Stu's Savory Cornbread
Ingredients & Directions 4 Strips bacon(raw) 1 sm Onion 1 1/2 c Cornmeal 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 2 c Buttermilk 1 lg Egg 1 ts Baking powder 1/2 ts Sugar 10″ cast iron skillet Preheat oven to 450F. Chop bacon and brown in skillet. Chop onion and when the bacon is about half done add the onion. Mix all dry ingredients and add buttermilk and eggs to them. Add cooked bacon and onion (including most of the bacon grease). Beat until smooth. Pour batter into hot skillet. Bake at 450F for 20 to 25 minutes. Yields 1 Skillets
Pete's Delightful Delicious Apple Pie Bread
Ingredients & Directions -DONNA COUNTRYMAN (RFGR23B) RECIPE # 1 3 tb Brown Sugar 1 ts Sea Salt 3/4 c Buttermilk 2 tb Apple juice CONCENTRATE 1 1/2 tb Butter; or margarine 3/4 c Plain sliced CANNED apples -cut up 1 1/2 ts Cinnamon 1/2 tb Dough Enhancer 3 1/2 c Better for Bread Flour 2 ts Active Dry Yeast SECOND VERSION 3 tb Brown Sugar 1 ts Sea Salt 1 c Buttermilk 1/4 c Apple juice CONCENTRATE 1 1/2 tb Butter; or margarine 1 c FRESH apple cut up 1 1/2 ts Cinnamon 1/2 tb Dough enhancer 3 1/2 c Better for Bread flour 2 ts Active dry yeast OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend PETE Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading. PETE YOU HAD BETTER CHECK THIS AND REPLY TO MAKE SURE THIS WAS POSTED RIGHT. I checked it about three times. Yields 16 Servings
Onion Dill Batter Bread
Ingredients & Directions 2 tb Butter 1 bn Green onion; chopped 2 tb Fresh parsley; chopped 1 tb Dillweed 1 pk Dry yeast 2 tb Sugar 2 ts Salt 1/2 c Cornmeal; plus 1 tablespoon 4 c Flour 2 c Buttermilk 1. In ten inch skillet, melt butter over medium heat, add chopped onions and cook, stirring frequently, five minutes or until tender. Remove skillet from heat and stir in parsley and dillweed. In large bowl, combine yeast, sugar, salt, 1/2 cup cornmeal, and two cups of the flour. In 1 quart suacepan, heat buttermilk and 1/4 cup water over low heat until very warm….about 120-130 degrees. 2. With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium, beat two times. 3. Beat in 1/2 cup flour to make a thick batter. Beat two minutes longer. Scrape bowl frequently with spatula. With wooden spoon, stir in green onion mixture and remaining 1 1/2 cups flour to make a stiff batter. Cover loosely with plastic wrap and let rise in warm place about one hour, until doubled. Grease two 1 1/2 quart round casseroles; sprinkle evenly with cornmeal. 4.WIth wooden spoon, stir down batter; devide in half and turn into casseroles. Cover loosely with plastic wrap; let rise in warm place about 45 minutes, until doubled. 5. Preheat oven to 375 degrees. Sprinkle tops of loaves with cornmeal. Bake 30 to 35 minutes, unil loaves sound hollow when lightly tapped with fingers. Remove loaves from casserole and cool on wire rack. Yields 16 servings
