Cooking Our Way

Sift together:
1 c. flour
½ t. baking powder
2 T. sugar
½ t. salt
1 t. soda
½ t. cream of tartar

Add:
1 beaten egg
1 c. buttermilk

Stir in:
4 T. vegetable oil or melted butter.  (Do not over mix as batter will be lumpy)
Bake on hot griddle until bubbles form and edges begin to dry.  Flip and bake on other side
We often make our own syrup—To 2 cups sugar add 1 cup water and bring to a boil.  Flavor with 1 to 2 tsp. maple flavoring.  Serve warm.

Thoroughly grease 8 “Pyrex” custard cups and place on a cookie sheet.

Sift:
1 cup flour

Add:
¼ tea salt

Beat in separate bowl: 2 lg. or 3 sm. Eggs

Add:
7/8 c. milk (1/2 c. + 3 T)
1 Tbsp. melted butter

Stir the liquid into the sifted ingredients then beat until well blended.  Pour the batter into the custard cups filling them only ½ full.  Bake the popovers in a 500 degree oven for 15 minutes then reduce the heat to 250 degrees for 15 minutes.  Remove immediately from pans and puncture the tops to let the steam escape.  Impressive!

Sift:
3 ½ c. flour
2 tea .baking powder
1 tea nutmeg
1 tea. cinnamon
1 ½ tea salt
3 cups sugar

Make a well and add:
1 cup oil
2/3 cup water
4 eggs
2 cups pumpkin

Mix well.  Put in four greased small loaf pans ½ full.  Bake at 350 for 50 minutes (less)

4 cups plus 1 tablespoon flour
3/4 pound cold unsalted butter, diced
2 tablespoons sugar, plus extra for sprinkling
1 cup cold heavy cream
4 eggs, lightly beaten
2 teaspoons kosher salt
2 tablespoons baking powder
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Preheat the oven to 400 degrees F
Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
Yield: 14 to16 scones (You may get these ready to bake except for the sugar and egg wash, refrigerate, and bake in the morning)

2 c. flour
3 c. all-bran
2 c. whole wheat flour
2/3 c. salad oil
2 c. white or brown sugar
3 eggs
2 t. baking powder
2 c. buttermilk
1 c. raisins, plumped
2 t. soda in ¼ c. warm water
1 tea. salt

To plump raisins, cover with warm water for a few minutes, then drain. 

Mix all dry ingredients together, then add liquid ending with soda and water.  Can be kept covered in refrigerator two months unfrozen.  May need to add more baking powder with time. Nuts and dates may be used in place of raisins.  Bake 400 degrees 15 minutes.  (Double recipe makes 6 ½ dz. Medium sized muffins)
(We usually bake these all at once and freeze the baked muffins rather than baking them over a period of time)

We have made thousands of these.  Gerald thought them wonderful and we had them almost every day.

Heat until shortening is melted:
½ c. vegetable shortening
½ c. water
¼ c. sugar
1 tea. salt

Soften: 1 pkg. dry yeast
In: 1/2 c. lukewarm water
Beat:1 egg (in large bowl)
Sift:3 cups flour

Cool shortening mixture to lukewarm.  Stir into beaten egg along with softened yeast.  Beat in ½ flour until mixture is bubbly.  Stir in remaining flour.  Lightly grease top of dough and cover tightly.  Refrigerate until ready to use—at least one hour or up to three days.  Roll dough out on lightly floured board and shape as desired—parker house, cloverleaf, crescent etc.  Let rise until double and bake on greased baking sheet in 400 degree oven about 12 minutes or until browned.

TOPPING FOR SWEET ROLLS

Bring to a boil:
¼ c. butter
1/3 cup brown sugar
1 tea. white corn syrup

Pour into cake pan and sprinkle with 1/3 c. chopped pecans or walnuts.  Roll out basic refrigerator dough into oblong.  Rub with melted butter.  Sprinkle with cinnamon and brown sugar.  Roll as jelly roll and slice about ½ inch thick.  Place slices on cooled topping and let rise until doubled.  Bake 375   degrees until browned, then invert on serving dish.

Make baking powder biscuit dough using two cups flour or measure two cups Bisquick into a bowl.  Add 2/3 cup milk and stir quickly.  Knead dough with additional biscuit mix or flour, 8 to 10 times, then roll out very thin on floured board. Cut into strips 1” wide Then cut into squares and drop one at a time (this keeps them from sticking together) into boiling chicken broth.  Reduce heat and cook covered about 10 minutes.

Southern biscuits are different from the Northern variety—smaller, thinner, crisper and browner.  Rubye called these “sad biscuits”—not so light but moist and delicious.  Try them with guava jelly—a family favorite.

Sift together:
1 c. flour
1 t. salt
2 t. baking  powder
1/3 c. vegetable shortening.

Cut in with pastry blender or two knives until mixture resembles coarse corn meal:
Make a well in the center and pour in all at one time:
¾ c. buttermilk

Stir with fork.  Gently form dough into a ball and pat on lightly floured surface.  Knead lightly with finger tips 10 to15 times.  Roll dough to ½ inch thickness.  Cut with even pressure to keep sides of biscuits straight.  Place on baking sheet close together for soft sides or 1 inch apart for crusty sides. Lightly brush tops with milk.  Bake at 350 degrees 10 to 15 minutes or until brown. This makes 2 dozen 1 ½ inch biscuits.

½ c melted shortening
1 t salt
2 ½ c sifted flour
4 eggs
1 t baking soda
2 cups buttermilk
2 ½ t baking powder
1 ½ t vanilla (optional)
2 T sugar

Sift together dry ingredients.  Mix together eggs and buttermilk and stir into dry ingredients.  Stir in melted shortening.

(3 medium loaves)
Dissolve:
1 pkg. yeast in ½ c. lukewarm water

Add:
1 T sugar
Let stand in warm place for 45 minutes.

Beat in:
1 beaten egg
½ c. melted shortening
2 c. lukewarm water
1 ½ t. salt
½ c. sugar

Sift:
8 c. all purpose flour
Stir some of the flour gradually into the other ingredients until a fairly thick batter is formed, then pour the dough onto a floured board and knead in the remaining flour, about 10 minutes.   Place the dough in a well greased bowl and let it stand until double.  Knead the edges in, turn the dough and let it stand until double again.  Cut into three portions.  Shape them into loaves.  Place each in a well greased loaf pan.  Let rise ‘til double.  Place in cold oven.  Turn heat to 400 degrees.  After 15 minutes reduce the heat to 375 and bake the bread 25 minutes longer.  Remove and brush with melted butter.  Cool on rack.