GRANDMA'S RECIPES

BREADS (QUICK)

Grandma's Best Biscuits

1 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. soda
1/3 c. cooking oil
3/4 c. buttermilk (or 3/4 c. milk with 1 tsp. vinegar mixed in)

Blend all ingredients together. Stir with a fork for 1 min.
Don't over mix or they will become tough.
Place dough on counter and press to about 1/2-3/4" thick.
Cut with biscuit cutter (or just use a glass.)
Place biscuits on a lightly oiled cookie sheet or place them closly
together in a 9" pie or cake pan. Bake at 450 degrees for 12 minutes.
Makes about 1 doz. biscuits.

Onion Shortbread

2 T. Butter or Margarine
2 1/2 c. Onions
1/2 c. sour cream
2 eggs
Biscuit dough (scratch or mix)
Salt & Pepper to taste

Melt butter in frying pan. Add onions and cook until clear.
Add salt and pepper. Roll out biscuit dough to 1/2 inch thick.
Place in greased baking pan. Spread onion over top of biscuits.
Mix sour cream and eggs and pour over ingredients.
Bake at 400 degrees for 12 to 15 minutes.

Sour Dough Bread

Initial Starter:

3/4 cups sugar
3 teaspoons instant potato flakes
1 cup warm water

Feeder Solution:

3/4 cup sugar
3 teaspoons instant potato flakes
1 cup warm water

Bread Dough:

1/3 cup sugar
1/2 cup oil
1 teaspoon salt
1 cup starter
1 1/4 cups warm water
6 cups bread flour

Mix initial starter ingredients.
Place in refrigerator 3 to 5 days.
Feed with the feeder solution.
Mix feeder solution well and add to starter.
Let stand out of refrigerator all day or night
(8 to 10 hours). Take out 1 cup to make bread
and return rest to refrigerator. Keep refrigerated
3 to 5 days, take out and feed again.
(If not making bread after feeding starter twice,
throw away 1 cup or give 1 cup to a friend to avoid
depleting starter). To make bread, mix in large bowl
sugar, oil, salt, starter, water, and flour.
Makes a stiff batter.
Grease large pan with oil.
Put dough in and turn over so oil will be on top.
Cover lightly with plastic wrap and let stand
all day or night. Do not refrigerate.
(May sit in oven with light on).
After dough has set out about 12 hours,
punch down and knead a little. Divide into 3
parts and knead each part 8 to 10 times on
floured board. Put into 3 buttered loaf
pans and pat some oil on top.
Cover with plastic wrap.
Let rise 7 1/2 hours in oven with light
on or until dough reaches top of pan wall.
Bake 25 minutes in 350 degree oven.
Remove and brush with butter.
Cool completely and wrap in foil.
Refrigerate or freeze. Makes 3 loaves.
NOTE: May use 3 cups whole wheat flour and
3 cups bread flour or 1 cup whole wheat
flour and 5 cups bread flour.
This recipe is from Mrs. J. Bennett Johnston,
Washington, D.C., found in the cookbook
"From The Sugar Bowl."

Sour Dough Cornbread

1 c Sourdough starter
1 1/2 c Yellow corn meal
1 1/2 c Evaporated milk
2 ea. Eggs beaten
2 tb Sugar
1/4 c Melted butter (warm)
1/2 ts Salt
3/4 ts Soda

Thoroughly mix the starter, cornmeal, evap. milk, eggs, and
sugar in a large bowl. Stir in melted butter, salt, and soda.
Turn into a 10 inch greased pan (iron skillet works real well)
and bake at 450f for 30 mins.

Friendship Bread Starter

Sour Dough Bread
1 and 1/2 cup of starter, 1 cup of milk,
2T margarine,5-6 c. of flour,3Tbs of sugar,
1 pkg.dry yeast, 1 tsp of salt.
Scald milk and add margarine.
Cool to lukewarm, add to dry ingredients.
Add starter and flour. Knead until elastic.
Grease bowl and place dough in it, turning to coat top.
Let it double in size.
Make into loaves and let double in size again.
Bake in 350 degree oven about 40 minutes.
Coat top with shortening for soft crust when removing from oven.

Whole Kernel Corn Bread

2 lg. Ears yellow corn; cleaned
1 1/4 c Yellow cornmeal, preferably stone ground
3/4 c All-purpose flour
2 tsp Sugar
1 1/4 ts Salt
1 tbsp Baking powder
1/8 ts Cayenne pepper
2 Eggs; lightly beaten
1/4 c Unsalted butter; melted

Preheat an oven to 425F degrees. Position a rack in the middle
of the oven. Butter an 8-9: square baking pan that is 1 1/2
inches deep. Fill a large saucepan three-quarters full with
water and bring to a boil. Add the corn and cook for 5
minutes. Drain and immediately plunge into cold water to cool.
Using a sharp knife and holding each ear of corn upright on a
cutting surface, cut the kernels from the cobs. You should
have 1 1/2-2 cups of kernels. Set aside. In a bowl stir
together the cornmeal, flour, sugar, salt, baking powder and
cayenne pepper. Stir in the eggs and milk, then the corn
kernels and butter. Pour the batter into the prepared pan.
Bake until golden, 25-30 minutes. Remove from the oven and let
cool slightly on a rack for 2-3 minutes. Cut into squares and
serve warm. Serves 8-10.

Banana Nut Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c mashed ripe bananas
1/2 cup chopped walnuts

Cream together shortening and sugar; add eggs and beat well.
Sift together dry ingredients; add to creamed mixture
alternately with banana blending well after each addition.
Stir in nuts. Pour into well greased 9x5x3 inch loaf pan. Bake
at 350' 45-50 minutes or till done. Remove from pan; cool on
rack. Wrap and store overnight

Oatmeal Muffins

1 c. oats
1 c. milk
1 tsp. vinegar
1/3 c. oil
1/2 c. brown sugar
1 egg
1 c. flour 1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
Soak the oats in milk for 1 hr. Mix ingredients
together and bake at 400 degrees for about 20 min.

Pancakes

1 cup flour
1/3 cup dry milk
1 1/4 cup water
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3 tablespoons oil
Heat up lightly greased skillet. Pour in about 1/4 cup
of batter for each pancake. Brown on both sides.

Syrup
1 cup sugar
1/2 cup water

Bring to boil. Boil for 1 min. Remove from heat.
Add 1/4 tsp. maple flavoring.

Corn Bread

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 teaspoon salt
1/3 cup oil
1 egg
1 cup milk
Mix all ingredients together in a bowl. Pour into a
greased 8" baking dish. Bake at 400 degrees for 25 min.

Orange Bread

1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice.
Mix together. Pour into greased loaf pan.
Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice and 1/4 c. sugar.
Pour over warm cake.

Bran Muffins
1 1/4 cup flour 3 teaspoons baking powder
1/2 teaspoon salt 1/2 cup sugar 1 1/4 cup milk
1 1/2 cup Raisin Bran Cereal 1 egg 1/3 c. oil
Stir all ingredients together in a bowl. Pour into 12
muffin cups and bake at 400 degrees for 25 minutes.

Potato Biscuits

1 cup mashed potatoes 2 tablespoons oil 1/2 teaspoon
baking soda 1 c. milk 1 tablespoon vinegar 1 tablespoon
sugar 2 cups flour 2 teaspoons baking powder
Mix ingredients together and press down mixture to 3/4
inches high. Bake at 400 degrees for 15-17 minutes. Cut
into biscuit squares.

Hush Puppies

1 1/2 c. cornmeal
1 1/2 c. water
2 tsp. salt
1 tbs. sugar
3 1/2 tsp. baking powder
1 c. flour
2 eggs
1 tbs. oil
1/3 c. milk
Cook corn meal and water until stiff(about 7 min)
Stirring constantly. Take off stove and add milk and
oil and eggs, Add dry ingredients and stir. Drop into
hot oil and fry for about 7 min. Drain. Makes about 1
doz. hush puppies.

Mexican Corn Bread
1 c. corn meal
1 can creamed corn
3/4 c. milk
1/2 tsp. soda
1 tsp. salt
1/3 c. oil
2 eggs
1 small can green chiles
Mix together. Pour into casserole dish. Bake 400 degrees 45 min-1 hr.
Remove from over and top with 1 c. grated cheddar cheese.

Basic Batter for Muffins

1 3/4 c. flour
1/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. milk
1/2 c. oil
Mix together ingredients. You can gently stir in
berries, dates, raisins, nuts, apples. Fill greased
muffin cups 2/3 full. Bake 400 degrees for 15-20 min.

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