Buttermilk Biscuit Recipe

Buttermilk Biscuit Recipe
Preheat oven to 400 degrees

4 cups self-rising flour
1 Tbls. sugar
1 Tbls. baking powder
2 cups + buttermilk
2/3 cup shortening


In a large bread bowl;
Mix together
flour, sugar, baking powder buttermilk and shortening, but do not knead.
Roll out your dough to right at 1 inch thick.
Cut out biscuits using a biscuit cutter or an inverted ice tea glass.
Brush the tops with additional buttermilk right before placing on the cookie pan.

Place on greased cookie pan, put in hot oven.

Bake for about 15 minutes.


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Cold Biscuits late 1800's early 1900's Recipe

COLD LUNCH BISCUITS RECIPE
from late 1800's early 1900's

1 pt. milk
3/4 c. lard (shortening)
1 tsp white sugar
1/2 tsp salt
1/2 tsp cream of tartar
Enough flour to make stiff dough


Mix all ingredients well, adding enough flour last-enough to make a good dough.
Knead well.
Mold into small biscuits with your hands.
Bake at 350 degrees until they brown, abt 20 minutes


Biscuits will keep for several weeks in tight container.
Good to have for lunch, when its hot also for packing
in lunch buckets / lunch pails.


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Amish Pumpkin Bread Recipe

Amish Pumpkin Bread
courtesy: Mrs Mast


2/3 C lard
2 2/3 C sugar
2 C pumpkin
2/3 C water
3 1/3 C flour
2 tsp soda
2/3 C raisins
1 1/2 tsp salt
1 1/2 baking powder
1 tsp cinnamon
1 tsp cloves
2/3 C nuts
4 eggs


Cream lard and sugar until fluffy.
Add remaining ingredients and pour into pans.
Bake at 350 for 70 minutes or until done
Makes 2 loaves.


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PRE CIVIL WAR SOUR MILK BISCUIT RECIPE

PRE CIVIL WAR SOUR MILK BISCUIT RECIPE
original author unknown

1 quart flour
1 tablespoon salt
1 teaspoon soda
1 pint sour milk
Lard

Sift flour with salt and soda.
Shorten with lard, size of a "banty" egg.
Add milk.
Roll out and cut into biscuit size
place on ungreased pan
cook till done in
medium heat

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PEACH MUFFIN RECIPE

PEACH MUFFIN RECIPE

4 1/2 cups all-purpose flour
1 tsp salt
4 1/2 tsps baking powder
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1/2 tsp nutmeg
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
2 peaches, peeled and diced


Combine the flour, salt, baking powder, sugar,
brown sugar, and spices.
Slowly add the eggs, oil, and milk.
Mix well.
Stir in the diced peaches right before filling muffin tins.
Fill greased muffin tins 1/2 full.

Bake in a preheated 400° oven
25-30 minutes.

Makes from 1 1/2 to 2 dozen muffins depending on how full you fill your tin.



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NO NEED TO KNEAD YEAST ROLLS RECIPES

Hello Friends !

No Need to Knead Yeast Rolls

recipe courtesy: Old Newspaper column
title of recipe: me
:)

2 pk. yeast
1/2 cups lukewarm milk
2 T. sugar
1 lb. butter melted
2 cups cold milk
1/2c. sugar
8 cups flour
2 beaten egg
1 T. salt

Dissolve yeast with lukewarm milk and the 2 T sugar.
Place warm milk and sugar mixture In a large bowl
and add melted butter, cold milk, sugar, salt & eggs.
Mix well.
Alternately add yeast mixture and flour
mixing well after each addition.
When mixed, leave dough in same bowl. cover and
refrigerate for at least 4 hrs or over night so it will rise.
(you can keep it for a week in the fridge)
On floured surface, divide into 4 parts and
roll each into s very thin, large circle.

Cut into 16 wedges.
Roll each up, wide side first.
lay point side down on ungreased sheets.
Let rise till double.

Bake at 350 degrees for 15-20 min.
Store in airtight container or
freeze until needed.

^^ ^^



Mini Cheesecakes

8 oz cream cheese, softened
1/2 cup sugar
2 eggs
vanilla wafers
Pie filling - your favorite flavor

Add one wafer to the bottom of a mini cupcake liner
or one and a half to a regular size cupcake liner.
Mix together first three ingredients,
pour into wafer lined cupcake foil.
Bake 350' appr 10 minutes for mini cupcake or
10 minutes for regular cupcakes.

When cupcakes come out of the oven
place a dollup of pie filling on top.
*Blueberry is deeee-lishious


^^

Buttermilk Baked Chicken
courtesy: Linda

1/4 cup butter or margarine
4 bone-in chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon cajun seasoning
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 can cream of mushroom soup, undiluted

Melt butter in a lightly greased 13 x 9-inch baking dish in a 425° oven.
Dip chicken in 1/2 cup buttermilk,
Sprinkle chicken with salt, pepper, and cajun seasoning then dredge in flour.
Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes.
Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and
cream of mushroom soup; pour over chicken,
and bake 10 more minutes
**tent chicken with aluminum foil to prevent over browning if necessary.
Drizzle gravy over chicken.

^^


Fried Green Tomatoes
Southern Living 2003

INGREDIENTS
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

INSTRUCTIONS
Combine egg and buttermilk;
set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt,
and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour;
dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.




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Pork Chops Twice baked Sweet Potatoes & Ky Gingerbread

Todays Recipes:

Pork Chops
Twice baked Sweet Potatoes
Kentucky Gingerbread bread






PEPSI PORK CHOPS RECIPE


1 pkg. onion soup mix
1/4 water
1 Tablespoon honey
1/2 cup ketchup
1/2 cup Pepsi
1 Tablespoon brown sugar
4 boneless pork chops
salt & seasoned pepper to taste

Preheat oven to 350 degrees .
Mix together the ketchup, cola and brown sugar.
Place pork chops into a baking pan and pour
cola mixture over, coating well.
Sprinkle with salt and seasoned pepper.
Bake for about one hour depending on the thickness of the pork chop.

*You can use Splenda instead of brown sugar and
Diet Rite with splenda instead of Pepsi.





TWICE BAKED SWEET POTATOES RECIPE


8 small sweet potatoes
1 cup golden raisins (optional)
2 Tablespoons brown sugar
1 tsp. cinnamon
1 (8 oz.) can crushed pineapple,drained
2 Tablespoons chopped pecans

Place potatoes on a baking sheet.
Do Not Peel.
Bake at 400 degrees F for 1 hour or until done
(or microwave on high until tender)
Let cool.
Cut each potato in half lengthwise and carefully scoop
out pulp and place into a bowl.
Mash pulp and stir in raisins, brown sugar, cinnamon and pineapple.
Spoon mixture back into shells and sprinkle with pecans.
Bake at 400 degrees 15 minutes or until hot



KENTUCKY GINGERBREAD RECIPE


1/2 cup sugar
1 cup molasses
2 tsp. baking soda
1 tsp. cinnamon
2 eggs
1/2 cup butter
1 tsp. ginger
1 cup buttermilk
1/2 tsp. salt

Preheat oven to 350 degrees.
Cream sugar, butter and eggs together.
Add molasses. Stir well.
In another bowl:
Sift together cinnamon, ginger, flour, soda and salt.
Slowly stir dry ingredients into molasses / creamed mixture,
alternating with buttermilk.
Pour into greased 9-inch square pan
Bake app~ 30 to 40 minutes.

Serve warm.
Extra Good with a dollup of whipped topping.



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WINTER SOUP & LIGHT ROLL RECIPES

KENTUCKY'S MAPLE HILL MANOR'S
HARVEST DAY SOUP RECIPE
since 1851

Ingredients:

1 lb sausage
1 onion, finely chopped
2 1/2 cup chicken broth
2 can canned pumpkin
2 teaspoons lemon juice
2 cups hot milk
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
salt and pepper to taste
chopped parsley for garnish

Directions:

In large frying pan brown and crumble sausage.
Remove sausage and sauté onions in drippings.
In large pot or crock pot, add all the ingredients.
Heat until hot.
sprinkle with parsley or croutons before serving.

Serves 8

*This recipe courtesy of the Historic Maple Hill Manor Bed and Breakfast.


~~


Here is a good creamy soup to chase away
the chill of winter...

QUICK COMFORT SOUP RECIPE

1 box Wild Rice Mix
1 qt. half and half
2 cans condensed cream of potato soup
2 cups cubed Velveeta
app 5 slices cooked and crumbled bacon

In a large saucepan
prepare rice as directed on the box.
Add:
half and half, cream of potato soup, Velveeta and bacon.
Heat on low until heated through
stirring frequently, being careful not to let your soup scorch.

*you can use the jarred real bacon instead of regular bacon


~~

KENTUCKY LIGHT ROLLS

1 package active dry yeast
1 c. milk (divided)
1/4 c. sugar
1/4 c. butter
1/2 Tbl. salt
3 c. flour
1 egg

In a saucepan, mix butter and 1/2 c. milk,
add sugar, salt, then heat this mixture slightly (95-105 degree).
Remove from heat.
Stir in yeast.
Let this mixture set for a few minutes until the yeast starts to activate.
It takes about 10 minutes for the yeast to start to bubble up,

Place the other 1/2 c of the milk in a bowl and beat the egg into this mixture.
Pour the saucepan mixture and yeast mixture into a large bowl.
Sift in the flour.
After about half of the flour has been worked in,
you need to add the milk and egg mixture.
Then add in the remainder of the flour.
Mix well and cover loosely with plastic wrap,
let it rise to about double the size.

After rising,
Make round balls of the dough and place on cookie sheet
and let them double again.
Bake in a 350° oven for about 13 minutes
or until golden brown.

*When rolling dough into balls, put some flour on your hands
or the dough will stick to your hands.


~~

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