BREADS
| Baking Powder Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/3 cup vegetable shortening 1 cup whole milk Preheat the oven to 450. Grease on 8-inch square baking pan or small baking sheet. Put the flour, baking powder and salt into a large mixing bowl. Add the vegetable shortening and toss it to coat with the flour. Break the chunk into 5 or 6 smaller chunks and start rubbing the flour and shortening together with your fingers and letting the mixture fall back into the bowl. This does not take long; when the mixture looks like irregular lumps you have mixed enough. Add the milk all at once and stir to moisten all the flour and shortening. Dust a surface with flour, turn the dough onto the surface and knead the dough ten times. Pat the dough into a circle about 1/2 to 3/4 of an inch thick. Cut the biscuits with a two-inch cookie cutter and place on the prepared pan with a little space between the biscuits. Bake 15-18 minutes or until the tops are lightly browned. Serve hot with butter and honey. Brittlebread 2 3/4 C flour 1/2 C butter 1/4 C sugar 1 C sour cream 2 T Creole Seasoning 1-2 T Kosher salt 1/2 t baking soda Combine flour sugar, seasoning and baking soda in food processor. Cut in butter. Add sour cream and mix to a soft dough. Roll paper thin on flour covered board. Extra flour may be needed. Cut into squares and place on ungreased baking sheet. Sprinkle with salt and bake at 400o for 5 - 8 minutes. Turn off oven and allow bread to crisp in oven. Sweet Potato Muffins When baking sweet potatoes for dinner, bake one extra to make these muffins for the next day. With the aid of a food processor, this batter is especially quick and easy to prepare. Sweet potatoes, whole eggs, wheat germ, molasses, and raisins are all rich in iron, which guards against fatigue and depression. 2 c. sifted unbleached all-purpose flour 1 tbsp. baking powder 1/2 tsp. salt 2 eggs or 1/2 c. prepared egg substitute 1 medium sweet potato, baked and peeled (about 1 c. mashed) 1/3 c. sugar 1 c. milk (may be low-fat) 1/3 c. vegetable oil 2 tbsps. each toasted wheat germ and molasses 1 tsp. cinnamon 1/2 tsp. ground cloves 1/4 tsp. nutmeg 1/2 c. raisins Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400. Sift flour, baking powder, and salt into a large bowl. In food processor, blend eggs, potato, and sugar. (Or by hand: beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth. Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins. Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside. Serve warm or at room temperature. |
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