Buttermilk Buscuits

1 cup shortening
4 cup flour, unsifted, all-purpose
4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 cup buttermilk


Put flour, baking powder, baking soda, and salt into a bowl. Cut shortening into flour mixture until coarse. Add buttermilk, enough to make a THICK mixture, mix and turn out on board, knead lightly, roll out to 1/2-3/4 inch (12.5-19 mm) thickness, cut into biscuit rounds, place on baking sheet. Bake at 400 F/180 C oven for 15 to 18 minutes.

***These biscuits are tall and hefty biscuits.

Oatmeal Bread

from the kitchen of a friend



1/2 deciliter (3-1/2 tablespoon) oatmeal
1 liter (4-1/2 cup) milk
mix together and let sit overnight in refrigerator. Next morning add

200 g (1/2 pound) yeast
1/2 deciliter (3-1/2 tablespoon) sugar
300 g (1-1/4 cup) butter
1 teaspoon salt
1 kg (4-1/3 cups) flour

mix together with oatmeal/milk mixture
roll out to 1/2 to 1 cm (3/16 to 3/8 inch) thickness
cut into round flat 10 to 12 cm (4 to 4-3/4 inch) diameter shape
let rise 1 hour
bake 7 min in 230 degree C (450 degree F) oven

note: measurements in braces are converted values.

Oat scone bread

from the kitchen of a friend


200 gr oat flour (put plain oat in the mixer - you will get oat flour/powder)
200 gr flour (white or whole wheat or 100 gr each)
1 pack yeast
about 2,5 dL water
2 tsp salt
butter and sweetener to taste
some oat or flax etc. to taste

Mix everything and work on the dough.

Let is rise for 1 hour, work on the dough for 1-2 minutes and let it rise another hour.

It does not rise very much, by the way.

Each scone bread was about 80 gr. Shape in such a way that you can break it easily before eating (I fold the dough, it looks a little like two scones put together).

Let it rise some more.

Bake for about 20-25 min @ 180 C.

It is a little dry. Good with some butter or cream cheese.


Great served with tea or coffee.

Beer Bread

from the kitchen of a friend


3 cups self-rising flour
1 (12 oz.) beer
3 tablespoons sugar
1 tablespoon melted butter

1. In large bowl of electric mixer combine: flour, sugar and beer and mix well.
2. Pour into a greased 9x5x3-inch loaf pan.
3. Bake in 350 degree oven for 1 hour, or until done.
4. Brush top of loaf with melted butter, if desired.
5. Remove from pan and cool on wire rack before slicing.

Cheesy Corn Spoon Bread

from the kitchen of a friend

1 medium onion -- chopped
1/4 cup butter or margarine
2 cups sour cream (16-oz)
1 can whole kernel corn (15 1/4 oz ) -- drained
1 can cream-style corn (14 3/4 oz)
1/4 teaspoon pepper
1 package cornbread muffin mix (8-1/2-oz)
1 medium jalapeno pepper -- minced
2 cup shredded cheddar cheese (8-oz) -- divided


In a skillet, saute onion in butter until tender; set aside. In a bowl,
beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir
in corn bread mix just until blended. Fold in sauteed onion, jalapeno
and 1-1/2 cups of cheese. Transfer to a greased shallow 3-qt. baking
dish. Sprinkle with the remaining cheese.

Bake, uncovered, at 375 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

Corn Bread

from the kitchen of a friend


1 can whole kernel corn (15-1/4-oz) -- drained
1 can cream style corn (14-3/4-oz)
1 pkg corn / bread muffin (8- 1/2-oz) mix
1 egg
2 tablespoons butter or margarine -- melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika


In a large bowl, combine all ingredients. Pour into a greased 11-in. x
7-in. x 2-in. baking dish.

Bake, uncovered, at 400 degrees for 25-30 minutes or until the top and edges are golden brown.

Cinnamon Muffins

from the kitchen of Eleanor

Preheat oven to 350F or 176C.

Mix 1 1/2 cup four
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Set aside.

Cream
1/2 cup sugar
1/2 cup margarine
1 tsp vanilla
Add 1 egg and 1 egg white.

Add flour mixture to sugar, margarine, and egg mixture a little at a time – alternate with 1 cup of plain, non-fat yogurt and mix completely.

In a separate bowl, mix
1/4 cup sugar
1/4 cup brown sugar
1 1/2 tsp cinnamon

Swirl this mixture into batter, put into muffin tins and bake for approximately 15 minutes.

Maple-Pecan Corn Bread

from the kitchen of Eleanor

1 cup all purpose flour
1 cup yellow cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tbsp butter or margarine (softened)
2 tbsp brown sugar
2 eggs
1/3 cup pure maple syrup
2 3/4 cup buttermilk
1/2 cup chopped pecans

Additional maple syrup, optional

Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased loaf pan (8 1/2 inch x 4 1/2 inch 2 1/2 inch).

Bake at 350F (176C) oven for 35-40 minutes or until bread tests done.
Cool for 10 minutes in pan.

Note: to serve, warm additional maple syrup and pour over top.

Yields: 1 loaf

Banana, Pecan Muffins

from the kitchen of a friend

1 1/2 cups sugar
2 cup flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground cardamom
4 tsp ground ginger
1/2 tsp salt
4 egg whites, lightly beaten
1 cup vegetable oil
2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp banana liqueur (optional)
1 cup coarsely chopped pecans
2 cups banana chunks

Heat oven to 175C. Line 24 muffin tins with paper liners.

In a food processor bowl, blend all dry ingredients. Add egg whites, oil, vanilla, lemon juice and banana liqueur and process just to blend.

Pour into large mixing bowl and blend in nuts and bananas.

Fill muffin cups 2/3 full and bake on middle shelf of oven for about 30 minutes or until an inserted toothpick comes out clean.

Serve hot with butter.

Makes 24 servings.

Note: these muffins can be frozen and reheated.

Italian Breadsticks

1 to 1 1/4 cups all purpose flour
3/4 cup wheat germ
2 tsp quick-raising yeast
2 tbsp sugar
1 tsp salt
1/2 tsp dried Italian herb seasoning
1/3 cup olive oil
3/4 cup hot tap water (120-130F or 48-55C) water
3/4 cup whole-wheat flour
1 egg
1 tbsp water

Optional toppings:
ground pepper
sesame seed
regular wheat germ

In a large bowl, combine 1 cup all purpose flour, 3/4 cup wheat germ, yeast, sugar, salt and Italian seasoning. Stir well to blend flavors. Add oil and hot water.

With an electric mixer at medium speed, beat 2 minutes, scraping bowl. Stir in whole-wheat flour and enough remaining all-purpose flour to make soft dough that leaves sides of bowl.

Turn out onto a floured board and knead for 5 minutes (or until dough is smooth and elastic). Place in a greased bow, turning dough to coat all sides. Cover and let rise in a warm place until doubled (approx 30 minutes).

Preheat oven to 275F (135C) oven. Punch down dough and divide into 24 pieces. Shape each piece into a long rope (approx 12 inches or 30 cm). Place on baking sheets. In a cup, beat egg with 1 tbsp water and brush on dough.

Sprinkle with the topping of your choice.

Bake for 40-45 minutes or until browned. Cool on wire racks. Serve warm or wrap in foil to store.

Note: some ovens are not long enough to bake things this long. At 12 inches, this recipe makes 24 breadsticks.

Old fashion donut muffins

1 1/4 cup margarine
5 eggs
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1 3/4 cup sugar
1 tsp vanilla

Mix ingredients together in the order given. Bake in cupcake lined pans at 160°C oven for about 20 minutes (or until completely baked, but not over-baked).

Scrumptious! Like donuts without the frying hassle – great for your afternoon tea!

Low-fat bran muffins

From the kitchen of a friend

1 cup dry bran cereal
1 cup apple juice
1 egg white
1 cup non-fat milk
6 oz apple juice concentrate
1 tbsp vegetable oil
1 banana (large, mashed)
1 cup raisins
1 tbsp honey
1 cup flour (your choice: whole wheat, oat, or all-purpose)
1 cup oatmeal (uncooked)
1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder

Combine bran flakes with apple juice in a bowl. Mix until flakes are moistened.

Add egg, milk, apple juice concentrate, oil, banana, raisins, and honey.

In another mixing bowl, combine flour, oatmeal, cinnamon, baking soda, and baking powder and stir till mixed.

Add to wet mixture slowly and mix until well combined.

Use muffin tins with paper liners or stoneware muffin pan that has been sprayed with cooking oil.

Spoon batter into muffin cups and bake at 175°F oven for 20 minutes or until baked. Note: stoneware muffin pans might need the time adjusted for baking.

Yield: 12 large muffins.