Breads

Biscuits

Angel Biscuits

5 c self-rising flour
3/4 c Crisco
2 c buttermilk
1 pkg. dry yeast, dissolved
2 T warm water

Stir all ingredients together with wooden spoon. Refrigerate overnight. Roll dough while cold. Preheat oven to 450f Bake for 10 minutes or until brown. Dough will keep a week in refrigerator.

Onion Biscuit Dough

1 1/2 c baking mix
2/3 c milk
1/2 of 3oz can French-Fried Onions

Combine baking mix, milk and onions in bowl; mix well. Make biscuits. Preheat oven to 450f Bake for 10 minutes or until brown.

Perfect Thumbprint Biscuits

3 c baking mix
1 c milk
1/2 c melted butter
1/2 c sugar
1/2 c jam or fruit filling

Preheat oven to 400f. Lightly grease baking sheet. With large spoon, mix baking mix and milk until well blended. Dough will be slightly sticky. Turn dough out onto floured surface. Shape dough into ball. Roll or pat into 1/2" thickness. Cut with 2" biscuit cutter that has been dipped in flour. Dip biscuit in butter and dip top half lightly in sugar. Place sugared side up on baking sheet. Using thumb, make a small well in the center of each biscuit. Spoon 1 teaspoon of filling into each well. Bake until golden brown, approx. 10-12 minutes.

V-8 Biscuits

3 c self-rising flour
1/8 t salt
1/8 t soda
1 T sugar
1/2 c shortening
2 4oz can V-8

Combine flour, salt, soda and sugar. Cut in shortening until crumbly. Add enough juice to form soft dough. Knead on floured surface until smooth and elastic. Roll 1/ 2 inch thick. Cut with biscuit cutter. Place on greased baking sheet and bake at 400f for 8-10 minutes or until brown.

Muffins

Choose Your Own Fruit Muffins

2 c prepared fruit (blueberries, strawberries or bananas)
4 c flour
1/3 c sugar
2 T baking powder
1 t salt
2 eggs, beaten
1/2 c melted butter
2 c milk

Prepare the fruit: pick over and wash blueberries; hull and cut strawberries in chunks, mash bananas to a smooth pulp. Sift flour, sugar, baking powder and salt. Make a well in the center of flour mixture and add eggs, butter and milk. Still with a fork until mixture is just moistened. Add fruit and stir until just mixed - the batter should be slightly rough. Bake 425f for 25-30 minutes. in greased muffin tins.

Double Apple Fantans

2 c sifted all-purpose flour
1/4 c sugar
1 T baking powder
1 t salt
1/2 c tart apple, pared, finely chopped
1 egg, beaten
1/4 c salad oil
3/4 c milk
3 T sugar
1 t cinnamon
1/2 c tart apples, pared and thinly sliced

Sift together flour, 1/4 c sugar, baking powder and salt. Stir in 1/2 c chopped apples. Combine egg, salad oil and milk; add to dry ingredients, stirring just until moistened. Fill greased muffin pans 2/3 full. Mix 3 T sugar and cinnamon; coat apple slices. Press two slices into the batter. Bake at 400f for 20 to 25 minutes. Muffins freeze well.

Pumpkin Muffins

2 c sifted flour
2 t baking powder
1/2 t salt
1/2 t ginger
1/2 t ground nutmeg
1/8 t ground cloves
1/3 c raisins
1/3 c soft butter
3/4 c brown sugar
1/4 c molasses
2 eggs, beaten
1 c canned pumpkin
1/2 c milk

Sift together flour, baking powder, salt and spices. Add raisins and coat. Cream sugar, butter and molasses; add milk, eggs and pumpkin blend well. Stir in dry ingredients blending only until flour disappears. Fill greased muffin tins full. Bake 375f for 16-18 minutes. Makes 12-15 large muffins.

The Best Banana Muffins

1/2 c shortening
1 c sugar
2 eggs, well beaten
2 c flour
1 t baking powder
3/4 t soda
1/4 t salt
1/2 c buttermilk
1 c bananas, mashed
1 1/2 t vanilla
1/2 c nuts

Topping:

2 T sugar

1 t cinnamon

Cream shortening, sugar and eggs. Sift flour, baking powder, soda and salt. Combine with creamed mixture alternating with buttermilk. Stir in bananas, vanilla and nuts. Bake in muffin pans at 375f for 15 - 20 minutes. Topping can be put on either before or after baking.

Quick Breads

All-Bran Seed Loaf

3/4 c whole wheat flour
1 T baking powder
1/3 c sesame seeds
3/4 c orange juice
2 eggs
1/2 c bran cereal
3/4 c flour; all-purpose
1/2 t salt
2 t poppy seeds
1/4 c honey
1/4 c vegetable oil

Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased loaf pan. Bake at 350f about 40 minutes.. Let cool 10 min. and then remove from pan. Cool completely before slicing.

Banana Bread

1/3 c oil
1 1/2 c mashed bananas
1/2 t vanilla
3 eggs
2 1/3 c Bisquick baking mix
1 c sugar
1/2 nuts, chopped

Heat oven to 350f. Grease bottom of loaf pan, generously. Beat all ingredients vigorously with spoon 30 seconds. Pour batter into pan. Bake until wooden pick comes out clean, 55-65 minutes. Loosen sides of loaf from pan, remove and cool.

Beer Bread

3 c flour
2 1/4 t salt
12 oz beer
3 3/4 t baking powder
1 T honey

Grease loaf pan. Mix flour, salt, baking powder. Combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in pan. Bake at 350f for 45 min. or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing.

Chew Bread

2 1/2 c self-rising flour
2 c brown sugar
3 eggs
1 stick butter
1 box chopped dates
1 c chopped nuts
1 T vanilla

Cream butter and sugar, add eggs and mix. Add remaining ingredients. This is a very stiff batter. Pour into 9X13-inch pan and cook at 325f until light brown.

Cranberry-Raisin Bread

4 c all-purpose flour
1 3/4 c sugar
1 T baking powder
1 1/2 t salt
1/2 c unsalted butter/margarine
2 eggs
1 T grated orange rind
1 1/2 c orange juice
1 c raisins
1 t baking soda
2 c fresh or frozen cranberries, thawed and coarsely chopped

Combine flour, sugar, baking powder, soda and salt in a large mixing bowl; cut in 1/2 c butter with a pastry blender or a knife until mixture resembles course meal. Combine eggs, orange rind, and orange juice in a large mixing bowl; add flour mixture, stirring well. Gently fold in chopped cranberries and raisins. Pour batter into 2 greased 9X5X3-inch pans. Bake at 350f for 1 hour and 10 minutes or until a wooden pick comes out clean. Remove bread from pans and let cool on wire racks. Yields: 2 loaves

Poppy Seed Bread

3 c flour
1 1/2 t baking powder
1/2 t salt
2 c sugar
3 eggs
3/4 c oil
1 1/2 c milk
1 1/2 t vanilla
2 T poppy seeds.

Combine all in large bowl. Beat at medium speed with electric mixer. Spoon batter into 2 greased and floured 8X4X3 loaf pans. Bake at 350f 1 hour or until done. Cool loaves in pan 10 minutes, remove from pan and cool on racks.

Spoon Bread

3/4 c self-rising cornmeal
1 T sugar
3 T melted butter
1 c boiling water
1 c buttermilk
2 eggs, beaten

Combine cornmeal and sugar in bowl; mix well. Stir in butter. Add water, beating constantly until smooth. Stir in buttermilk and eggs; mix well. Pour into 9X13-inch pan. Bake at 350f for 30-40 minutes or until golden brown.

Yeast Breads

Buttermilk Rolls

2 pkg. yeast
3 T sugar
4 1/2 c flour
1/2 t salt
1/2 t soda
1 1/2 c buttermilk
1/2 oil
3 T butter

Combine yeast, 1/4 c lukewarm water and 1 T sugar in a large bowl, stir until yeast is dissolved. Set aside. Sift flour, salt and soda together. Heat buttermilk until lukewarm. Combine with yeast mixture. Add remaining sugar and corn oil; mix well. Add flour mixture, 2 cups at a time; mix well. Let stand 10 minutes. Shape into rolls; place on greased pan. Brush tops with the 3 T butter, melted. Let rise 1 hour. Bake in preheated 400f oven for 10 -15 minutes.

Cheese Danish Coffee Bread

This recipe makes 4.

Dough:

2 pkg. yeast, dissolved in 1/2 cup warm water
1 cup warm water
6 T sugar
1/2 lb butter
3 eggs
1 c sour cream
5 c plain flour

Filling:

4 (8 oz) pkg. cream cheese
4 egg yolks
1/2 c sugar
4 t vanilla

Glaze:

2/3 c powdered sugar
1 t lemon juice
2 T orange juice

Dough: Mix yeast in water and add sugar. Set aside. Cream together softened butter, eggs, sour cream and add flour and yeast mixture and mix well. Cover and refrigerate overnight. Next day, divide dough in 4 parts, roll each into a 9 X 12-inch rectangular shape and place on greased baking sheet. Filling: Put all ingredients together and beat well with mixer. Divide into 4 parts and spoon down center of rectangle. With scissors or knife, cut dough for braiding and start at one end and braid down length. Cover with cloth and let rise for 1 hour. Bake 20-25 minutes at 350f. Glaze: Mix together and drizzle over the bread while it is still warm. This bread freezes very well. Better after freezing. Warm before serving, but not hot.

Onion-Cheddar Bread

2 1/2 c unbleached all-purpose flour
1 pkg. active dry yeast
1/2 c orange juice
2 T butter
1 T sugar
5oz shredded sharp cheddar cheese
1 c whole wheat flour
1/3 c warm water (110-115f)
1/2 water
1 envelope onion soup mix
1 t salt
melted butter or margarine

In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion soup mix, sugar, salt and 2 cups flour mix. Mix until smooth. Stir in enough of remaining flour until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched. Preheat oven to 375f. Punch down dough, then turn onto lightly floured board. Press into 10X8-inch rectangle; top with 1 cup cheese. Roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9X5X3 inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sounds hollow when tapped. Remove to wire rack and cool completely before slicing.