Find Recipes Instantly! (Type the Recipe name or any Ingredient) Cheddar Chive Muffins Ingredients 1-1/4 cup milk 3/4 c. mashed potato flakes 1 egg 1/3 c. vegetable oil 1 c.(4oz.) shredded cheddar cheese 1-2/3 c. all purpose flour 3TBLS.sugar 2 TBLS. Snipped chives 1 TBLS. Dried parsley flakes 1TBLS.Baking powder 1 tsp. salt In saucepan, bring milk to a boil. Remove from the heat, stir in potato flakes. Let stand for 2 minutes. Whip with a fork until smooth, cool slightly. Beat in egg, oil and cheese. Combine remaining ingredients, stir into potato mixture just till moistened (batter will be thick). Fill greased muffin cups 3/4 full. Bake at 400 for 20-25 minutes or till muffin tests done. Cool for 5 minutes, remove from pan to wire rack, serve warm. YIELD: 1 Dozen. Cheddar Muffins (Great for the lunchbox!) Makes 1 dozen Ingredients 2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon paprika 1/4 cup butter 1 egg 1 cup milk 1 cup shredded Cheddar cheese 2/3 cup raisins Directions 1 Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened. 2 Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes. Pepperoni Bread Ingredients: 1 8-ounce can refrigerated crescent rolls 1 3-ounce package pepperoni slices grated parmesan cheese shredded mozzarella cheese Separate dough into triangles. Place on ungreased12-inch pizza pan. Press out dough to fit pan.Sprinkle the dough with the parmesan cheese.Place several slices of pepperoni on each triangle.Sprinkle with mozzarella cheese and top with alittle more parmesan. Bake at 375 degrees for20-25 minutes. Note: You can do this same thingwith other biscuit dough, small flour tortillas orpita breads. I usually buy the bigger packs ofpepperoni and keep them in the freezer for theseand homemade pizza. It doesn't even need to bedefrosted, and you can pull out what you need. Almond Crescent Buns 1/4 cup margarine, softened 1/2 cup packed brown sugar 2 teaspoons all-purpose flour 2 tablespoons milk 3/8 teaspoon almond extract 2 (8 ounce) cans refrigerated crescent rolls 2 tablespoons butter, melted 1/4 cup chopped toasted almonds 1/2 cup confectioners' sugar Directions 1 Preheat oven to 375 degrees F (195 degrees C). 2 Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups. 3 Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups. 4 Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack. 5 Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls. Makes 12 buns Angel Biscuit Rolls 5 cups all-purpose flour 1/4 cup white sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 cup shortening 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 2 cups buttermilk 2 tablespoons butter, melted Directions 1 Dissolve yeast in warm water. 2 Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use. 3 Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter. 4 Bake at 400 degrees F (205 degrees C) for 15-20 minutes. Makes 2 dozen Angel Biscuits II 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 2 cups buttermilk 5 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt 3 tablespoons white sugar 3/4 cup shortening Directions 1 Combine yeast and warm water; let stand 5 minutes. 2 Add buttermilk to yeast mixture, and set aside. 3 Combine flour, baking powder, soda, salt, and sugar in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times, or until not very sticky. 4 Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets, barely touching each other. Cover and let rise in a warm place free from drafts, for 1 hour. 5 Bake at 425 degrees F (220 degrees C) for 10 minutes or until browned. Makes 2 dozen Double-Nut Biscotti Makes about 2 1/2 dozen Anything made with pistachios is special, and these twice-baked cookies are no exception. Fortunately for bakers, pistachios come already shelled, with no salt added, in jars and/or packages. Parchment paper saves you from having to butter the baking sheet. If you don't have parchment paper, just be sure to butter the sheet lightly. 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs 1 1/4 cups sugar 1 teaspoon almond extract 3/4 cup coarsely chopped unblanched almonds 3/4 cup unsalted pistachio nuts Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Into medium bowl, sift 2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In large bowl, whisk together 3 eggs, 1 1/4 cups sugar, and 1 teaspoon almond extract until combined. Add flour mixture and stir until just combined. Add 3/4 cup each of chopped almonds and pistachios and stir until dough forms. Divide dough in half and place halves on baking sheet, leaving 3 inches in between. Form each dough half into a log 3 inches wide by 10 inches long. Let stand 10 minutes at room temperature. Bake 20 minutes, or until center springs back when pressed with finger. Let cool completely on baking sheet, then gently remove logs to cutting board. With sharp serrated knife, cut each log crosswise into 1/2-inch-thick slices; place slices back on parchment-lined sheet. Bake 10 to 15 minutes, or until lightly browned around edges. Transfer to racks to cool completely. Store in airtight container for up to 2 weeks. Mississippi Six 1 (1 pound) loaf round bread 1 (8 ounce) package shredded Cheddar cheese 1 (8 ounce) package cream cheese, softened 1 1/2 cups sour cream 1 (4 ounce) jar dried beef, chopped 1/3 cup chopped green chile peppers 1/2 cup chopped green onions 1/2 teaspoon Worcestershire sauce Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Cut top off round bread loaf. Scoop out bread from the interior of the loaf, leaving a hollowed shell. Reserve top and removed bread. 3 In a medium bowl, mix together Cheddar cheese, cream cheese, sour cream, dried beef, green chile peppers, green onions and Worcestershire sauce. Transfer the mixture to the hollowed bread. Replace top of bread. 4 Wrap bread with foil and bake in the preheated oven 90 minutes. Serve with pieces of the scooped out bread and crackers. Makes 1 bread bowl Taralli This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They make good teething biscuits if you leave out the fennel seeds. 1 (.25 ounce) package active dry yeast 1 1/2 cups water 1/4 cup margarine 1 1/2 tablespoons white sugar 1 tablespoon salt 1 egg 5 pounds all-purpose flour, divided 1/2 cup fennel seed 1/4 cup water (optional) Directions 1 In a small bowl, dissolve yeast in water. Let stand for 5 minutes. 2 In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough. 3 Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours. 4 Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes. 5 Preheat oven to 350 degrees F (175 degrees C). 6 Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper. 7 Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp. Makes 8 dozen Tea Biscuits Serve warm, buttered and with jam or honey. 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening 3/4 cup milk Directions 1 Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet. 2 Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. 3 Bake for 12 to 15 minutes. Serve warm. Makes 20 biscuits