Bisquick Rolls

 One cup sour cream 

2 cups Bisquick

1 stick butter (or margarine), melted

     Mix and bake at 350°F is it safe until lightly golden brown.

    Please can be easily changed simply add some  cheddar cheese or garlic and chives in. I’m sure you could think of other alterations.

Baking mix

8 cups self rising flour

 1 1/2 cups shortening 

Honey Wheat Muffins

1 cup plain flour                       

1/2 cup whole wheat

    flour 

2 t baking powder 

1/4 t salt 

1 beaten egg

1 cup milk

1/2 cup honey

1/4 cup oil

1/2 t finely shredded lemon peel

    In a mixing bowl stir together flour, whole wheat flour, baking powder and salt. Make a well in the center.

    In another bowl combine beaten egg, milk, honey, oil, and lemon peel. Add the egg mixture all at once to the dry mixture. Stir until just moistened (the batter will be lumpy). Grease muffin tins for line with paper cups, feel 2/3 full.

    Bake at 400°F for 18 to 20 minutes or until golden brown. 

    I sometimes add 3/4 cup blueberries. These would also be good with nuts or seeds.

    *I don’t use the lemon peel.

But God demonstrates his own love for us in this: While we were still sinners, Christ died for us. Romans 5:8

    

    

Pumpkin Bread

                                         
2 cups plain flour 

1 cup brown sugar

1 T baking powder 

1 t cinnamon

1/4 t salt

1/4 t baking soda

1/4* t nutmeg

1/8** t ginger or ground cloves

1 cup pumpkin

1/2 cup milk

2 eggs

1/3 cup shortening

1/2*** cup chopped walnuts

1/2****cup raisins

   In a large mixing bowl combine one cup of flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger or cloves. Add pumpkin, milk, eggs and shortening.

    Beat with an electric mixer on low speed until blended, then on high speed for two minutes. Add remaining flour, beat well. Stir in nuts and raisins.

    Pour batter into a greased 9 x 5 x 3“ loaf pan. Bake at 350°F for 60 to 65 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes on wire rack. Remove from pan; Cool thoroughly on a wire rack wrap and store overnight before slicing.

I made a few alterations;

*1/8 t nutmeg 

**1/16 ginger or ground cloves

***3/4 cup walnuts

****I leave out the raisins.

Orange Muffins

2 c flour

2 t baking powder

¼ t baking soda

1 t salt

½ c sugar

1T grated orange zest 

2/3 c orange juice

½ c melted butter

¼ c brown sugar 

½ t ground cinnamon

      Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, ½ c melted butter, eggs and chopped nuts.

      Pour into 12 muffin cups.

      Blend 1 T melted margarine,1/4 c brown sugar, ½ t cinnamon and sprinkle on top of each muffin. Bake in a preheated 3500 (175o) oven for 20-25 min. Serve hot.

Orange Muffins

2 c flour 

2 t baking powder

¼ t baking soda

1 t salt

½ c sugar

1T grated orange zest 

2/3 c orange juice

½ c melted butter

¼ c brown sugar 

½ t ground cinnamon

      Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, ½ c melted butter, eggs and chopped nuts.

      Pour into 12 muffin cups.

      Blend 1 T melted margarine,1/4 c brown sugar, ½ t cinnamon and sprinkle on top of each muffin. Bake in a preheated 350°F oven for 20-25 min. Serve hot.

Scones

 Ingredients

1. 2 cups all-purpose flour
2. 1/3 cup sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon salt
5. 1/2 cup cold butter, cut into 1/2-inch cubes
6. 1 cup whipping cream, divided
7. Wax paper

Preparation

1. 1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
2. 2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
3. 3. Bake at 450° for 13 to 15 minutes or until golden.

Sweet Variations

4. Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
5. Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with  Vanilla Glaze after baking.
6. Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
7. Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.

Savory Variations

8. Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
9. Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.
10. Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.
11. Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.

Festive Touch

12. Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.

Two Ingredient Biscuits

 

2 cups self-rising flour

1 to 1 1/2 cups heavy cream 

Mix the two ingredients using enough cream to make a stiff but still sticky dough. Pat out the dough according to how you like your biscuits-thick or thin. Cut and place on a pan and bake in a preheated oven. 425°F The length of time will depend on your oven and how thick your biscuits are. Somewhere between 10 and 15 minute

This recipe can also be used to make drop biscuits. 

Pineapple Bread

3 cups flour

1cup sugar

4 t baking powder

1 ½ t salt

1 egg

1 ½ cups milk

2 T oil

¾ cup pecans

8 oz crushed pineapple, drained

Sift dry ingredients. Combine egg, milk and oil and add to dry ingredients and beat well. Stir in nuts and pineapple. Bake at 350 for 1hour to 1 hour and 15 minutes. One 9x5

This is good with chicken salad.

Chocolate Tea Bread

1 ¾ c flour

1 T baking powder

1 t baking soda

6 T butter, softened

½ c Dutch cocoa

¾ c + 2 T sugar

1 c buttermilk

2 eggs

¾ c walnuts, chopped

2 t van.

      Preheat the oven to 350°F. Lightly grease 9x5x3 loaf pan. Combine flour, baking powder and soda. Mix with a fork. Cream butter and sugar. Add eggs and vanilla. Beat lightly until smooth, add cocoa and mix until smooth. Pour into buttermilk and mix. Add flour mixture and lightly beat until flour disappears. Fold in nuts. Spoon into pan. Smooth top. Bake 1 hour until tester come out clean. Cool on rack in pan. Invert and cool on rack.

Vanilla Cream Cheese

3 oz. cream cheese

1 t van.

2 T 10x sugar

      Beat together yields: 1/2 cup

Bananaberry Bread

  

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan. Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. .

I 

Banana-Stuffed French Toast

1.  Ingredients
2. 16 slices cinnamon-raisin bread
3. 1/2 cup whipped cream cheese
4. 4 large bananas, peeled and thinly sliced 
5. 4 tablespoons (1/2 stick) unsalted butter 
6. 6 eggs 
7. 3/4 cup milk 
8. 1 teaspoon vanilla extract
9. Pinch of salt
10. 
    
11. Preparation
1. Preheat oven to 225°F. Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover with remaining bread to make sandwiches.
2. Melt 2 Tbsp. butter over medium heat in a large nonstick skillet. Meanwhile, in a large, shallow bowl, beat eggs, milk, vanilla and salt with a fork. Dip 4 sandwiches into egg mixture to soak both sides, about 5 seconds. Lay sandwiches in skillet and cook, turning until browned, about 5 minutes one side, 3 minutes other side. Repeat with remaining butter and sandwiches. When done, transfer to oven racks; do not stack. Serve hot with warm maple syrup.
3. 
   
4. Alternative
5. 
   
6. I have made a few alterations for my family. I use brioche or French bread. Then dip the bread in the egg mixture and cook it on one side then flip it, spread the cheese, slice the bananas on the bread and add some walnuts add the second slice of bread after cooking it on one side putting the cooked side inside. Then turn and cook the second side of the second slice of bread. That way all four sides of the two slices of bread have been cooked. I find I use more butter than suggested. 

                    2nd Alternative

   

              Cook apples add a small amount of cinnamon and walnuts.

           

Cinnamon Rolls

2 packets quick acting Yeast

2 cups tepid water

1 cup shortening

½ t salt

6 cups Plain Flour (White Lily)

2 eggs

1 1/2 sticks margarine 

cinnamon

sugar

           Mix yeast and water allow it to froth while you mix everything but margarine and add water mixture to the dry ingredients, mix well. Put in greased bowl, cover, place in a warm place and let it rise until doubled(4 to 6 hrs or over night). Punch down, cover, let rise in refrigerator until double (2 to 4 hrs). Melt margarine. Roll out 1/2 dough into a thin rectangle  brush marg. over dough, sprinkle generously with cinnamon and sugar. Roll into a log and cut with a thread into 24 pieces and place into a  9” round pan. Repeat. Put remaining margarine on top of the rolls. Allow to double again( about 30 min.)

Bake 350 for 16 min. (in my oven) to light golden brown. Dump as soon as they come out of the oven.  Allow to cool then drizzle with icing.  Or cool and put in airtight bag without icing and freeze. Thaw, ice, and heat slightly in microwave on defrost.

Danish Puff

½ cup soft 

   margarine

1 cup plain flour

2 T. water

½ cup margarine

1 cup water

1 t. almond extract

1 cup flour

3 eggs

Cut margarine into flour add water and mix until 

it forms a ball. Divide and make into two 12” x 3” 

rectangles. Stir all but eggs over low heat until it 

forms a ball. Remove from heat and beat in eggs 

with a mixer until smooth and glossy, divide and 

spread over base. Bake @ 350°F for 60 min. Do 

not under bake.

Icing

1 ½ cups 10x sugar

2 T. marg.                           

1 ½ t. vanilla 

1 to 2 T. water   

 Mix until smooth and drizzle over cooled danish.

This is one of the few times that a recipe is better 

using margarine than butter and in my opinion.

This recipe was given to me by a great cook and better friend... Margaret Harding.
We have this every Christmas morning.

French Bread

2 pkg. yeast
1/2 c.warm water
1/2 T sugar
3T sugar
1 T salt
2T oil
2 c hot water
6-7 c bread flour

Combine first three ingredients in a small bowl and allow it to sit for 5-10 minutes until it becomes frothy.

In the meantime combine the next 4 ingredients in a large mixing bowl (Do not allow the water to become cool before adding next step).

Pour the first yeast mixture into the large bowl.

Start adding the flour one cup at a time. After the 6th cup only add more if the mixture will accept more without leaving it at the bottom of the bowl. Cover the bowl and allow the dough to rest for 10 minutes and punch down. Repeat 4 more times. Divide the dough into 3 equal parts, shape appropriately and let  it rise 45 minutes. Bake 20 minutes at 375F until golden.

To make whole wheat bread use 1/2 bread flour and 1/2 whole wheat flour.

Spritzing the oven with water can make the crust a little crisper.

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”

John 6:35

Lemon Muffins

2 cups flour

½ cups white sugar

3 t baking powder

1 T grated lemon zest

½ t salt

¾ c milk

1/3 c vegetable oil

1 egg

      Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with baking cups.

      In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy).

      Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Sweet Potato Biscuits

2 cups flour

2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
12 tablespoons cold butter
1 cup mashed roasted sweet potatoes
1/2 cup ground pecans
1/3 cup half and half 

Preheat the oven to 450°F. Grease a 1/2 sheet pan. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar together. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the cream, a little at a time until a soft dough is formed. Lightly flour a surface. Place the dough onto the surface and dust the top with flour. Lightly press the dough out to 1/2 inch thickness. Using a 2 inch biscuit cutter, cut the biscuits into rounds. Place the biscuits on a greased baking sheet and bake for about 15 minutes or until the biscuits are golden brown.

Yeast Rolls

2 packets quick acting Yeast

2 cups tepid water

1 cup shortening

½ t salt

6 cups Plain Flour (White Lily)

2 eggs

1 stick margarine 

           Mix yeast and water allow it to froth while you mix everything else  but margarine and add water mixture, mix well. Put in greased bowl, cover, place in a warm place and rise until doubled(4 to 6 hrs or over night). Punch down, cover, let rise in refrigerator until double (2 to 4 hrs). Melt margarine. Roll out dough and cut with biscuit cutter, put margarine on inside of  dough, fold over and place in 9” round pan. ( I make 8 rows of 6 to make 4 doz. rolls as equal as possible) Put remaining margarine on top of the rolls. Allow to double again( about 30 min.)

Bake at 350°F for 16 minutes. (in my oven) to light golden brown. Dump as soon as they come out of the oven.  Eat and enjoy.  Or cool and put in airtight bag and freeze. To reheat thaw, put in pan and heat 5-8 minutes at 350°F.

Bread!

 

Then Jesus declared, “ I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.” John 6:35

Orange Muffins

Scones

Two Ingredients Biscuits 

Pineapple Bread

Chocolate Tea Bread

Bananaberry Bread

Banana Stuffed French Toast 

Cinnamon Rolls

Danish Puff

French Bread

 Lemon Muffins

Sweet Potato Biscuits 

Yeast Rolls

Pumpkin Bread

Honey Wheat Muffins

Bisquick Rolls and Baking Mix