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Crusty Garlic Bread 2 cloves garlic, minced 2 tsp olive oil 2 tbsp chopped fresh parsley 2 tbsp chopped fresh (or 2 tsp dried) thyme 2 tsp chopped fresh (or 1/4 tsp dried) marjoram 1/2 tsp paprika 2 tbsp grated Parmesan cheese 2 small loaves (4 oz each) Italian or French bread Preheat oven to 350°. In a small bowl, combine the garlic and oil; mix well. In anther bowl, combine parsley, thyme, marjoram, and paprika. Add Parmesan; mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides of slices with garlic oil. Sprinkle herb mixture between slices. Wrap each loaf in foil; place on a baking sheet and bake until heated through (about 10 to 15 minutes). Unwrap the loaves and place them on a breadboard on in a basket. Up-and-Down Biscuits 2 cups all-purpose flour 1 tbsp plus 1 tsp baking powder 1/2 tsp salt 3 tsbp sugar 1/2 tsp cream of tartar 1/2 cup shortening 2/3 cup of milk 2 tbsp butter or margarine, melted 1/4 cup sugar 1 tbsp ground cinnamon Combine first 5 ingredients; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto lightly floured surface, and knead lightly 4 or 5 times. Roll dough to a 20x10 inch rectangle, 3/4 inch thick; brush with melted butter. Combine 1/4 cup sugar and cinnamon; sprinkle over dough. Cut lengthwise into five 2-inch-wide strips. Stack strips, cinnamon side up, on top of each other. Cut stack into 2 inch sections. Place each stacked section, cut side down, into lightly greased muffin pan. Bake at 425° for 12 minutes or until lightly browned. Yield: 10 biscuits Pumpkin Bread 3 Eggs 2 1/2 cups sugar 1 cup oil 3 tsp. vanilla 2 cups cooked pumpkin 3 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. salt 3 tsp. cinnamon Mix all ingredients well, except flour. Blend in flour just until moistened. Grease and flour 3 bread pans. Bake 1 hour at 350 . May be eaten as bread or as puddings with whipped cream. Also makes wonderful muffins! Fill muffin cups 3/4 full and bake 20-25 mins at 350°. Lemon-Blueberry Muffins 2 cups all-purpose flour 1/4 cup sugar 2 tsp baking powder 1/2 tsp salt 1/4 tsp ground cinnamon 1 cup milk 1/4 cup vegetable oil 2 tbsp lemon juice 1 egg white 1 tsp each: grated lemon peel and vanilla extract 1 1/3 cup fresh OR frozen blueberries Non-stick spray (butter flavor preferred) In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. In a second bowl, mix together remaining ingredients except blueberries and cooking spray. Pour milk mixture into flour mixture and stir just until all ingredients are moistened. Gently fold in blueberries. Spoon batter into muffin tins sprayed with cooking spray. Bake at 375° for 20 to 25 minutes or until golden brown. Peppery Hush Puppies 2 cups cornmeal 1/3 cup pancake mix 1 tsp baking powder 2 ½ tsp sugar 1 tsp salt ½ cup diced onion ½ cup diced green pepper 2 jalapeño peppers, seeded and diced 1 egg 1 cup buttermilk 2 tbsp vegetable oil 1/8 tsp hot sauce Vegetable oil Combine first 8 ingredients; stir well. Add egg, buttermilk, 2 tbsp oil, and hot sauce; stirring well. Pour oil to depth of 2 to 3 inches into a Dutch oven or heavy saucepan. Heat to 375°. Carefully drop batter by rounded tablespoonfuls into oil; cook only a few at a time, turning once. Fry 1 to 2 minutes on each side or until golden brown. Drain on paper towels, and serve immediately. Corn Bread Sticks 2 C Bisquick 1 (8.5 oz) can creamed corn 3 T melted butter or margarine In a bowl, combine Bisquick and corn till mixture forms a ball. Turn onto a lightly floured surface and knead 10-12 times. Pat into a 10"x6" rectangle. Cut into 3"x1" strips; roll in butter. Place in a greased 15"x10"x1" baking pan. Bake at 450° for 12-14 mins or until golden brown. Serve warm. Yield: 20 strips |
