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€€Breads & Biscuits€€


""DOWN-HOME BISCUITS"" 2 cups soft wheat flour, such as White Lily, unsifted or 1 3/4 cups regular all-purpose flour 4 tsp. baking powder 1 Tbsp. sugar 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup shortening 3/4 cup + 2 Tbsp. buttermilk Preheat oven to 450 degrees. Mix dry ingredients. With pastry blender or 2 knives, cut in shortening until crumbly. Make well in center of flour; pour in all buttermilk, tossing gently with fork until flour is just moistened. Do not overmix. Dough should be very sticky. Turn dough out onto floured surface; with floured hands, knead very lightly once or twice. Pat dough out evenly into 3/4" thick round. Cut your biscuits out and place on ungreased baking sheet. Gather dough scraps and repeat, cut out biscuits. Bake 12 minutes or until golden. Variation: SPICY CHEDDAR AND SCALLION BISCUITS Add 1 cup finely shredded sharp cheddar cheese, 1/3 cup chopped scallions, and 1/4-1/2 tsp. hot red pepper to dry ingredients and mix well.Or just add the cheese.And a touch of garlic powder!

«««««HOBO BREAD»»»»» 1 1/2 c. raisins, 2 teas. baking soda,1 c. boiling water, 1 c. sugar, 1 beaten egg,3 tlbs. shortning, 1 teas. salt. Soak raisins with baking soda.In boiling water. Mix and let stand until cool. Mix all ingredients together. Put into bread pan.Back at 350 degrees.About 15 minutes. Check with a toothpick. If clean,done!!!! Banana Bread 1/2 cup shortening 1 cup sugar 2 eggs 3/4 cup mashed very ripe banana 1 tsp. vanilla 1 1/4 cup sifted flour 3/4 tsp. baking soda 1/2 tsp. salt Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in banana and vanilla. Sift dry ingredients together and add to banana mixture. Mix well. Pour into greased loaf pan or 9x9x2-inch pan. Bake at 350F for 30 to 35 minutes. Note: 1/2 cup chopped nuts can be added if desired. Grandma's Banana Cake 2/3 cup shortening 2 1/2 cups sifted cake flour 1 2/3 cups sugar 1 1/4 tsp. baking powder 1 tsp. baking soda 1 tsp salt 1 1/4 cups mashed fully ripe bananas 2/3 cups buttermilk (divided) 2 eggs 2/3 cup chopped walnuts (opt.) Place shortening in mixing bowl. Sift in dry ingredients. Add bananas and 1/3 cup of the buttermilk. Mix until moistened; beat 2 minutes at medium. And the other 1/3 cup of buttermilk and the eggs. Best 2 more minutes. Fold in chopped walnuts. Bake in 2 greased and lightly floured 9-inch cake pans at 350F for about 35 minutes. Cool 10 minutes in pans, remove from pans and cool completely.

""Angel Biscuits"" These are so good! 5 cups bread flour 1 teaspoon baking soda 1 teaspoon salt 3 teaspoons baking powder 3 tablespoons sugar 3/4 cup crisco shortening 2 1/2 teaspoons yeast 2 cups buttermilk Dissolve yeast in warm water (about 1/2 cup) - sift dry ingredients into large mixing bowl, cut in shortening with a pastry blender - stir in buttermilk, work into a dough. Spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag). The dough lasts about a week in the fridge - you pinch off what you need, roll or shape into 1/2-inch thick bisucits and bake at 400° for 12 minutes or until golden brown. Note: I've kept the dough longer than a week in the fridge and found it to be as good the last day as it was the first.

"Baking Powder Biscuits" Yields 10 thick 2 3/4-inch biscuits or 16 2-inch biscuits If you do not have buttermilk, you can substitute regular sweet milk as indicated below. For extra height, let the cut biscuits sit on the baking sheet for 10 minutes before baking. 2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons chilled butter 3 tablespoons chilled vegetable shortening 2/3 to 3/4 cup buttermilk Heat oven to 425 degrees. Combine the flour, salt, baking powder and baking soda in the bowl of a food processor. Process for 2 seconds to mix. Add the butter, cut into 1 tablespoon bits, to the flour and pulse 6 times for one second each. Add shortening and pulse another 5 times or until mixture looks like coarse meal (the flour should take on a slightly yellowish hue from the butter). Place mixture into a large bowl. Using a rubber spatula, fold mixture together while adding buttermilk in a very thin stream. When mixture starts to hold together, press the dough with the side of the spatula. Note that you may use a little more or less than the 2/3 cup buttermilk called for in this recipe. Turn onto a floured surface and roll out dough very gently to a thickness of 1/2-inch. Use a biscuit cutter to cut, and then place on a cookie sheet and bake in the preheated oven for about 10 minutes, turning sheet after 5 minutes in oven. Sweet-Milk Variation: Substitute milk for buttermilk, add 3 teaspoons cream of tartar and reduce baking powder to 1 teaspoon.

""SWEET POTATO MUFFINS"" 3/4 c. flour 1 1/2 tsp. baking powder 1/2 tsp. cinnamon Dash nutmeg 6 oz. cooked and peeled       sweet potato, mashed 1/2 c. maple syrup 1 egg, beaten 2 Tbsp. cooking oil       1. In medium bowl combine flour, baking powder, cinnamon and nutmeg.       2. In small bowl combine remaining ingredients, mixing until egg is thoroughly combined. Stir into dry ingredients until just moistened. Spoon  batter into 6 greased muffin cups.       3. Bake at 400 for 20-25 minutes. Cool muffins on wire rack.

""STRAWBERRIES AND MANGO BREAD"" Ingredients:3 cups flour.1 tbsp. cinnamon.1 tsp. baking soda.1 tsp. baking powder.1/2 tsp. salt.1 1/4 cups oil.3 eggs.2 cups sugar.1 pkg. (10 oz.) frozen strawberries, thawed and drained.1 cup mango, diced.1 cup nuts, finely chopped.Directions:Combine flour, cinnamon, baking soda, baking powder and salt. Combine oil, eggs and sugar. Gradually add dry ingredients to egg mixture. Fold in strawberries, mango and nuts. Spoon into 2 greased loaf pans. Bake at 350' for 1 hour. Cool in pans for 10 minutes.....

""MULTI-GRAIN MANGO BREAD"" Ingredients:1 cup mango puree.3/4 cup milk.3/4 cup brown sugar.2 eggs.1/2 cup oil.1 1/3 cups whole wheat flour.1 1/3 cups all purpose flour.1 cup quick-cooking oats.4 tsp. baking powder.2 tsp. cinnamon.1/4 tsp. salt.Directions:Beat together mango, milk, brown sugar, eggs and oil. Combine flours, oats, baking powder, cinnamon and salt. Add dry ingredients to mango mixture. Stir to moisten. Spoon batter into greased 9"x5" loaf pan. Bake at 350' for about 1 hour. Cool 10 minutes in pan. May be frozen up to 8 months!!!

""Zucchini Bread"" 3 c. grated zucchini 1 c. Bisquick 1/2 c. finely chopped onion 1/2 c. grated Parmesan cheese 2 tbsp. snipped parsley 1/2 tsp. salt 1/2 tsp. marjoram or oregano Dash of pepper 1/2 c. cooking oil 4 eggs, lightly beaten Mix all ingredients thoroughly. Spread into greased 9"x13" baking pan. Bake at 350 degrees until golden brown, about 25 minutes. Cut into 1"x2" pieces. Also I liked to add some pepperoni to this mixture.Add abbout a cup of quarterd pepperoni's.For some zing..Or more!!

Easter Bread   Pascha Ingredients: 1 teasp. sugar 1 cup lukewarm water 3 pkg. dry active yeast 3 cups scalded milk 1/2 lb. butter-melted 12 cups flour 6 eggs, beaten 1 1/2 cups sugar 3 teasp. salt Dissolve 1 teasp. sugar in water, sprinkle yeast over it. Let stand 10 minutes. Combine softened yeast with lukewarm milk, and 5 cups flour. Beat well until smooth. Cover; let rise in warm place until light and bubbly. Add eggs, sugar, butter and salt. Stir in enough flour. Place in bowl lightly coat with veg. oil to keep top moist. let rise until it doubles. Punch down, rise again. Makes 3 large loaves. We also make smaller loaves. We use round pans. You can use ant size pan you want but remember that the bread will double in size. You can also add an appropriate amount of Golden raisins. This makes it extra special. We never measure, just add. We also save extra dough and make a cross on the top of the bread before baking. This is an Eastern European Tradition.

""Sweet Rosemary Rolls"" 1 package dry active yeast 1/4 cup honey 1-1/2 cups warm water 2 teaspoons olive oil 1 teaspoon salt 1 6-inch sprig fresh rosemary, finely chopped, or 2 tablespoons dried 1-1/2 cups whole wheat flour 2 to 3 cups unbleached white flour Cornmeal Glaze: 1 tablespoon honey 1 tablespoon warm water In a medium mixing bowl, combine yeast, honey, and water. Cover and set aside in a warm place for 10 minutes, or until foamy. Add oil, salt, rosemary, and whole wheat flour and mix well. Stir in white flour 1/2 cup at a time until a stiff dough has formed. Turn out dough onto a floured surface and knead for about 5 minutes, adding flour as necessary, until dough is smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel, and set in a warm place until doubled, about 1 hour. Preheat oven to 400¼ and dust a baking sheet with cornmeal. Punch down dough and divide into 8 pieces. Form pieces into balls and place on prepared sheet. Cover and let rise for 30 minutes. In a cup or small bowl, combine honey with water and stir until dissolved. Brush rolls lightly with glaze and bake for 15 to 20 minutes, until golden brown. Makes 8 rolls. PER ROLL: 269 CAL (7% from fat), 7g PROT, 2g FAT, 55g CARB, 139mg SOD, 0mg CHOL, 4g FIBER Source:

""Broccoli Corn Bread"" 2 eggs 1 (10oz) pkg. frozen chopped       broccoli, thawed 1 c. cottage cheese 3/4 c. chopped onion 1/2 c. melted butter or margarine,        divided 2 (8 and 1/2 oz) pkg corn bread or       muffin mix In mixing bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tbsp. butter, and muffin mix. Beat well. Pour remaining butter in an ovenproof skillet or pan. Pour batter into pan. Bake at 350 degrees for 45 minutes or until golden. Cut and serve.

""Best Ever Banana Nut Bread with Orange Butter"" 1 stick butter, melted in oven in mixing bowl 1 cup sugar 1 egg, well beaten 2 cups all purpose flour 1 teaspoon baking soda 3 large very ripe bananas, mashed 1 teaspoon vanilla 2/3 cup chopped pecans Combine all ingredients in mixing bowl. Mix with wooden spoon and pour into a well-greased 9x5x2 inch loaf pan. Bake at 375 degrees for one hour. We like to freeze very ripe bananas for our breads. We thaw them in a microwave. These bananas will give a more intense banana flavor to the bread. Orange Butter: 4 oz. cream cheese 4 oz. margarine 1 tablespoon orange juice concentrate Zest of one orange Soften the cream cheese with a fork. Blend in the margarine. Add the orange juice and zest till well blended. Chill. Serve with warm banana nut bread. This orange butter is a wonderful compliment to the banana nut bread.

""Cream Scones"" 2 c. all-purpose flour 1/2 c. cream 1/4 c. sugar 1 large egg 2 tsp. baking powder 11/2 tsp. vanilla extract 1/8 tsp. salt 11/3 c. unsalted butter, chilled  1/2 c. currants (optional) 1 egg mixed with 1 tsp. water for glaze (optional) Preheat oven to 425*. Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or 2 knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired. With lightly floured hands, pat the dough into a 1/2 inch thickness on a lightly floured surface. Using a floured, 2 1/2 inch diameter round biscuit cutter, or a glass, cut out rounds from the dough and place them on prepared baking sheet. Gather scraps together and repeat until all the dough is used. Lightly brush the tops with glaze mixture, if desired. Bake 13-15 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely, and store in airtight containers. Makes about 14 scones.

""Plain Bagels"" Ingredients: 2-1/2 to 3 cups spelt or whole wheat bread flour 1-1/4 cups water 1 package quick rising yeast 1 teaspoon salt Directions: 1. In a large stainless steel mixing bowl, combine 2-1/2 cups flour with yeast. 2. In a saucepan, heat water and salt until warm to the touch (about 110¡). Mix water into flour to form dough, stirring with a wooden spoon. Knead dough in the bowl, 10 to 12 minutes or until smooth, adding more flour as necessary to make an elastic and just barely sticky dough. 3. Form dough into an 8-inch long cylinder and cut into 8 equal pieces. After folding dough in on itself and rolling it between hands, form each piece into a smooth ball. Poke thumb through center of each piece. Twist dough roll around finger to create a donut shape. 4. Place uncooked bagels on floured cookie sheet and allow to rise 20 to 30 minutes in a warm place until doubled in size. 5. Preheat oven to 375°. In a 4-quart pot, boil 8 cups water and 1/2 teaspoon salt. Drop bagels, 3 at a time, into salted water. Cook, uncovered, over high heat 3 to 5 minutes or until they float to top of pot, turning once with a large slotted spoon. Remove bagels from water and transfer to a floured baking sheet. 6. Bake at 375¡ for 25 to 30 minutes, or until firm to the touch. 7. Cool on racks and store in paper or cellophane bags in a cool, dry place or in refrigerator.

""Strawberry Muffins"" 3 cups all purpose flour 2 cups sugar 1 tbsp ground cinnamon 1 tsp baking soda 1 tsp salt 2 cups frozen sweetened strawberries,                   thawed, undrained 1 cup vegetable oil 3 eggs, beaten 1 / 4 to 1 / 2 tsp red food coloring, optional 1 and 1 / 2 cups chopped pecans, optional Cinnamon-Honey Spread: 1 / 2 cup butter or margarine, softened 1 cup confectioners' sugar 1 / 4 cup honey 1 / 4 tsp ground cinnamon In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. In another bowl, mix strawberries, oil, eggs and food coloring if desired; stir into dry ingredients just until moistened. Fold in pecans if desired. Fill greased muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until muffins test done. Meanwhile, combine spread ingredients in a small mixing bowl; beat until blended. Serve with the muffins.

""Greek Bread"" 4 cup Mozzarella cheese, shredded 2 and 1/ 4 oz black olives, finely chopped 1 scallion, finely chopped 1 / 4 tsp Italian seasoning ( the herbs) 4 tsp Miracle Whip 1 French bread loaf Mix all ingredients together and spoon onto sliced French bread. Bake at 350° until cheese is melted.

Banana Cake 2 c sifted cake flour 1/4 tsp salt 1/2 c shortening 1 1/2 c sugar 1 tsp vanilla 2 eggs, beaten 1 c mashed bananas 1/2 c sour milk with 1 tsp soda poured into it (put in large enough container as it fizzes and expands) Sift flour and salt together. Cream shortening, add sugar gradually and cream until fluffy. Beat in vanilla and eggs. Add bananas. Add flour/salt mixture alternately with sour milk/soda mixture. Pour into 9"x13" greased and floured pan. Bake 30 minutes or longer at 350 degrees until done.

""Panhandle Cornbread"" 1 cup Corn Meal -- Yellow 1 tablespoon Baking Powder 1 cup Cheddar; Sharp -- Shredded 2 each Eggs; Lg -- Beaten 1/2 cup Vegetable Oil 1 cup Dairy Sour Cream 8 ounces Corn; Cream Style -- 1 can 4 ounces Green Chile Peppers -- Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate.

""Amish Friendship Bread""   GENERAL:     If you are getting this recipe without a bag of batter along with it, start at   step 6!   Do not use a metal spoon or bowl for mixing Do not refrigerate   If air gets in bag, let it our (gallon-size ziplock) It's normal for batter to thicken, bubble and ferment   DAY INSTRUCTIONS:     1     This is the day you receive the batter. Do nothing.  2     Squeeze the bag   3     Squeeze the bag  4     Squeeze the bag  5     Squeeze the bag   6     Add 1 cup all purpose flour, 1 cup sugar, and 1 cup milk.  7     Squeeze the bag   8     Squeeze the bag  9     Squeeze the bag   10     Combine in a large bowl: batter, 1 cup flour, 1 cup sugar, 1 cup milk.   Mix with a wooden spoon or spatula. Pour four 1 cup starters in zip-lock bags. Keep one starter for yourself, and give the other three to your friends along   with a copy of these instructions.   Still on day 10:   To the batter remaining in the bowl add: 1 cup oil   1 cup sugar  1 teaspoon vanilla  3 large eggs  1/2 teaspoon baking powder  1/2 teaspoon salt  2 cups all-purpose flour  1/2 cup milk  1/2 teaspoon baking soda  1 large box instant vanilla pudding  2 teaspoons cinnamon   Pour into 2 large well greased and sugared loaf pans. You can sprinkle some   extra cinnamon and sugar on top. Bake at 350 degrees for 60 minutes. Option #1: Add 1 cup chopped nuts and/or 1/2 cup raisins Option #2: Replace Vanilla with lemon juice and vanilla pudding with lemon  pudding   Option #3: Experiment with different pudding flavors and combine with your   favorite additions!   **This is very good made with pistachio pudding

""Savannah Bread"" 1/3 cup softened butter 3/4 cup chunky peanut butter 2/3 cup honey 2 large eggs 1 cup mashed bananas 2 cups whole wheat flour 2 1/2 tsp baking powder 1/4 tsp baking soda 1/4 cup buttermilk Cream butter, add the peanut butter, and gradually add the honey, creaming until light and fluffy. Add the eggs, one at a time, beating well after each, then stir in the bananas. Sift the dry ingredients and add alternately with the buttermilk, stirring to blend well. Spoon batter into 2 greased 3 x 5 inch loaf pans and bake at 350° for 1 hour or until the bread tests done.

""Onion Twist Loaf"" 1 pkg active dry yeast 1/4 cup warm water 4 cups all purpose flour 1/4 cup sugar 1 1/2 tsp salt 1/2 cup hot water 1/2 cup milk 1/4 cup butter or margarine, softened 1 egg Filling 1/4 cup butter or margarine 1 cup finely chopped onion 1 tbsp grated Parmesan cheese 1 tbsp sesame or poppy seed 1 tsp garlic salt 1 tsp paprika Grease cookie sheet. In large mixer bowl, dissolve yeast in warm water. Add 2 cups flour, sugar, salt, water, milk, butter and egg. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Prepare filling: In small saucepan, melt butter; add remaining ingredients. Mix well and set aside. Stir down dough. Toss on floured surface until no longer sticky. Roll out to an 18 x 12 inch rectangle; spread filling. Cut lengthwise into three 18 x 4 inch strips. Starting with longer side, roll up each strip; seal edges and ends. On prepared cookie sheet, braid 3 rolls together. Cover and let rise in a warm place until light and doubled in size, 45 to 6 0 minutes. Bake at 350° for 30 to 35 minutes until golden brown. Serve warm or cool.