Cooking Our Way

5 c. flour
¾ c. shortening
1 t. baking soda
2 c. buttermilk
3 tsp. baking powder
1 tsp. salt
2 pkg. yeast dissolved
3 T. sugar
In: ½ c. warm water

Sift dry ingredients.  Cut in shortening.  Add buttermilk and softened yeast.  Mix with spoon until all flour is moistened.  Cover bowl and put into refrigerator until ready to use. Roll on floured board to ½” thickness and cut.  Bake in 400 degree oven on shallow pan for about 12 minutes.

Into bowl sift:
2 cups sifted flour
¾ cups sugar
½ tea, soda
½ tea. baking powder
¼ tea salt

In separate bowl (blender) combine:
1 egg
½ cup mashed avocado
½ cup buttermilk
1/3 stick butter (optional)

Add liquid ingredients all at once to dry ingredients.  Stir in 1 cup walnuts.  Bake in loaf pan 1 hour at 350 degrees (Makes excellent little sandwiches with cream cheese and orange marmalade)

1/2 cup butter
1 cup sugar
2 eggs
3 ripe bananas
2 cups flour
1 tsp. baking soda
1/2 cup chopped nuts (pecans or walnuts)

Cream butter and sugar. Add eggs, then mashed bananas and blend well. Slowly mix in
flour which has been sifted with soda. Add nuts to the last few tablespoons of flour
and stir in. Bake in large buttered loaf pan in 350 degree oven for 1 hour. Test--it
may require a little more time.

Hint: Mash bananas in skin before peeling. Remove skin and complete on board with a
fork.

2 Lg. eggs

1/2 c. milk

3/4 c. water

1 c. flour

3 T  melted butter

pinch of salt

Butter to brush on pan

Place all ingredients in blender or food processor.  Blend or pulse a few seconds until smooth.  Cover batter and refrigerate at least 1 hour or over night.   Heat a non-stick skillet.  Brush with butter .  Add a small amount of batter (about 3 T).  Swirl around to cover bottom of pan and cook until batter looks dry--about 40 seconds.  Flip and cook second side about 30 seconds.  Turn out on board and repeat process.

Crepes may be frozen.

Sift:
½ c. flour
1/4 c. corn meal
1 tea. baking powder
½ tea. salt.
Stir:
½ c. ice water into 1 beaten egg
1 Tbsp. oil

Combine: Dry ingredients and liquid ingredients.  Dip shrimp and fry in hot fat.  (Excellent for eggplant, too)

1 Pkg dry yeast
1 beaten egg
¼ c warm water
6 to 7 cups all purpose flour
2 cups milk, scalded
2 c shredded sharp cheddar cheese
½ c sugar 
1 t salt
1 T melted butter

Dissolve yeast in warm water; set aside. Combine milk, ¼ c. butter, sugar and salt in bowl; stir until butter melts.  Cool to 110 degrees.  Add egg, yeast mixture, and 2 c flour; mix well.  Stir in cheese, onion and enough remaining flour to make a soft dough.

Turn dough out onto a well-floured surface; knead 8 to 10 minutes or until smooth and elastic.  Shape into a ball.  Place dough in a greased bowl; let rise in warm place 1 ½ hours or until doubled in bulk.

Punch dough down; cover and let rest 10 minutes.  Divide dough in half; divide each half into 10 equal pieces.  Roll each piece into a ball, and place on greased baking sheets about 2 inches apart.  Press each ball down lightly to resemble a bun.

Cover and let rise in warm place 1 ½ hours until doubles.  Bake in 375 degree oven 15 minutes or until golden.

This is very good basic bread—the one I use for stuffing recipe.

Sift:
1 c. flour

Resift with:
½ t. soda
2 t. baking powder
1 Tbsp. sugar
1 t. salt.

Add:
¾ c. yellow corn meal

Combine:
1 c. buttermilk, 2 eggs, 3 T oil

Stir the liquid into the dry ingredients with a few swift strokes.  Pour into greased 8 x 10 pan.  Bake 425 degrees for about ½ hour.

4 beaten eggs
2 c. sour cream
1 c. salad oil
2 ½ tsp. salt
2 c. cream style corn
6 Tbsp baking powder (this is not a misprint)
2 c. corn meal
Blend beaten eggs, oil and sour cream.  Add corn, corn meal, salt and baking powder.  Mix thoroughly and quickly and pour into greased 9 X 13 inch baking pan.  Bake at 375 degrees for 45 to 50 minutes. Use a deep baking pan as this will puff while cooking.

This is a general rule that I wrote down many years ago when Rubye Parks was making stuffing.  It’s the proportions I have used ever since.  If we are going to stuff a turkey, we call it stuffing--if a side dish, it is dressing.

1 lb. bread cubed or 1 lb. croutons or 1 lb. stuffing mix.
1 recipe corn bread (1 lb.)
1 stalk celery
2 lg. onions
½ lb. butter or margerine
1 Tbsp. poultry seasoning
chicken broth (about 7 cups)

Toast cubes.  Crumble cornbread over top.   Toss in poultry seasoning.  Sauté chopped onions and sliced celery in the butter until translucent.  Toss all into bread mixture.  If you are stuffing a turkey, put very little broth as the juices from the turkey will be ample. For dressing,  moisten with chicken broth.  Either bake in covered casserole in oven about one hour or cook three to four hours on low in crock pot.  Check for moisture and add more broth if necessary.  Serve with gravy.  Very good with pork, too.

Makes eight 2 1/2-inch biscuits

Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven.

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Pre-heat the oven to 425 and line a baking sheet with parchment. Whisk together flour, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
Cut biscuits into rounds or wedges. Place on parchment-lined baking sheet and bake until golden brown, about 15 minutes. Serve immediately.

Variations:

CREAM BISCUITS WITH FRESH HERBS
Follow recipe for Cream Biscuits, whisking 2 tablespoons minced fresh herbs of your choice into flour along with sugar, baking powder, and salt.

CHEDDAR BISCUITS
Follow recipe for Cream Biscuits, stirring 1/2 cup (2 ounces) sharp cheddar cheese cut into 1/4-inch pieces into flour along with sugar, baking powder, and salt. Increase baking time to 18 minutes.