Breads Biscuits and Muffins - Personal - http://maxpages.com/kentuckyharrod/Breads_Biscuits_and

OATMEAL-APPLE BREAD

1 C Wheat Flour
1/2 teaspoon baking soda
2 teaspoons Salt
1 teaspoon Nutmeg
1/2 C Brown Sugar
1 C Butter
1/2 C Nuts (if you're not a nut person these are optional)
3 Medium Apples (chopped)
1 C Raisins
1 teaspoon Cinnamon
1 teaspoon Ginger
1 1/2 C Rolled Oats
1 Egg
1 1/2 teaspoons vanilla or orange extract

*Mix above ingredients together, then place in a greased 9 inch cake pan. Bake at 350 degrees for 30 minutes, until it begins to move away from the sides of the pan. Also the fruits and nuts may be changed for different seasons.

CRUMPETS

Yield: 12 servings
1 pkg Active dry yeast 1 teas Sugar
1/4 c -Warm water (105 to 115F) 3/4 teas Salt
1/2 c Milk; lukewarm -- (scalded, then cooled)
1 Egg
1 c Flour
1 tb Margarine or butter

Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat until smooth. Cover and let rise in warm place until double, 40 to 60 minutes. Grease griddle or heavy skillet and insides of four to six 3-inch flan rings or crumpet rings. (See NOTE). Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove rings and turn crumpets to brown other side, 1 to 2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with margarine or butter and jam or marmalade if desired. NOTE: 6 1/2 ounce tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the flan rings.

BANANA NUT BREAD

3 1/2 C sifted flour
1 T. baking powder
1 t. salt
1 t. baking soda
2 C mashed ripe bananas
2 T. lemon juice
3/4 C Butter flavor shortening
1 1/2 C. sugar
3 medium eggs
3/4 C milk

Sift together dry ingredients. Mash bananas and add lemon juice. Mix well. Cream shortening and add sugar. Add eggs and beat until light and fluffy. Alternately add dry ingredients and milk. Beat after each addition and fold in bananas. Pour into two greased 5x9 inch loaf pans. Bake at 350 for 60 minutes. Cool in pans for 10 minutes. Remove from pans and cool on rack. Makes two loaves.

WHITE LILY BISCUITS

2 C. flour
1 Tbs. baking powder
1 teas. salt
1/4 C. shortening
2/3 to 3/4 C. milk

Preheat oven to 500. Mix flour, salt and powder. Cut in shortening with pastry knife until like coarse crumbs. Blend in milk with fork until pulls from sides of bowl. Turn onto floured surface knead ten times. Roll 1/2" thick and cut without twisting cutter. Bake on ungreased sheet 8-10 minutes.

ORANGE-DATE SCONES

2 1/2 Cup All Purpose Flour
1/4 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoons Baking Soda
1/2 Teaspoon Salt
6 Tablespoons Chilled Butter
1/2 Cup Finely Chopped Dates
2 Large Eggs
1/2 Cup Plain or Vanilla Yogurt
2 Teaspoons Grated Orange Peel

Directions:
Preheat oven to 400 degrees. Lightly grease baking sheet. Combine flour, sugar, baking powder, baking soda salt in mixing bowl. With pastry blender (or two knives cutting across repeatedly) cut butter into flour until it resembles coarse crumbs. Stir in dates.

In small bowl beat one egg. Combine egg, yogurt and orange peel. Add to flour mixture and stir until combined. If necessary, lightly knead with hands, handling lightly.

Turn dough onto lightly floured surface. Pat or roll dough until 3/4 inch thickness. Cut with 2" cutter, pressing straight down, not twisting. Transfer onto baking sheet. Beat remaining whole egg and brush tops of scones. Bake ten or twelve minutes until golden brown. Serve with orange marmalade.

Serves:
15 Scones.

ZUCCHINI BREAD

1 Cup Cooking Oil
3 Eggs Beaten
2 Teas. Vanilla
3 Cups Flour
1 Cup Brown Sugar
1 Cup White Sugar
1 Teas. Soda
1 Teas. Baking Powder
1 Teas. Salt
1 Tables. Cinnamon*
1/2 Teas. Pumpkin Pie Spice*
1/2 Cup Chopped Nuts
2 Cups Grated Zucchini

*Can substitute 1 Tables. Chinese Five Spice for cinnamon and pumpkin spice

Directions:
Grease and flour two loaf pans. Mix oil and eggs. Beat in sugars and vanilla. Combine dry ingredients. Blend into oil, egg and sugar mixture a little at a time. Stir in zucchini and nuts (or raisins or dates). Mix well. Bake at 350* for approximately one hour.

Serves:
Makes two loaves.

DUMPLINGS
2 c. flour
1 Tbs. baking powder
1 teas. salt
3 Tbs. shortening
1 C. milk
1 egg beaten

Sift together first 3 ingredients. Cut in shortening. Add milk and egg. Mix lightly. Drop dough into boiling soup. Dip tablespoon into hot soup to keep batter from sticking.

MAY'S SOURDOUGH BREAD

Starter:
3 Tbs instant potatoes
1 C. warm water
3/4 C sugar
Let stand 12 hours or 24 hours if new and refrigerate 3-5 days and feed.

Remove 1 C. starter. Add 1/2 C. oil, 1/3 C sugar, 1 Tbs. salt, 1 1/2 C. warm water, 6 C. bread flour. Knead lightly and let raise in greased bowl w/ grease on it. Cover with warm damp towel. When doubled punch down and divide into two loaves. Knead lightly and let rise in pans. Bake 1/2 hour at 350.

PUMPKIN BREAD
1 C Pumpkin
1 3/4 C sugar
3/4 teas salt
1/2 teas cinnamon
1/4 teas cloves
1/3 C melted shortening
2 eggs
1/3 C cold water
1 2/3 C flour
1 teas soda
1/4 teas baking powder

Mix together pumpkin, sugar, spices, shortening, salt, eggs, and cold water. Mix together dry ingredients and add to main mixture. Add nuts or dates and bake at 300 for 60 minutes. Makes one loaf.

YEAST ROLLS FOR 250
1 qt sugar
3 gallons flour
1 gallon milk minus 1 1/3 C (heat to 120*)
1/4 C salt
1 C yeast
8 eggs
1 qt melted shortening

Mix dry ingredients. Add yeast then alternately water and oil on low. Increase speed to medium and beat until pulls from sides of mixer. Cover with a hot, wet towel for five minutes. Pinch into 2 oz. balls and place on greased baking sheets. Brush with melted butter and let rise in warm, draft free area. When doubled in size, bake at 350 for ten minutes.

ANGEL BISCUITS
1 pkg dry yeast
2 Tbs warm water
2 1/2 C plain flour (White Lily is best)
1/2 teas baking soda
1 1/2 teas baking powder
1 teas salt
2 Tbs sugar
1/2 C shortening
1 C buttermilk (or 1 C milk + 1 teas vinegar)

Dissolve yeast in warm water and set aside. Mix dry ingredients then cut in shortening. Stir in the buttermilk and the water/yeast mixture. Blend thoroughly. Chill dough minimum two hours or overnight. Turn dough onto well floured surface. Do NOT Kneed. Dough will be very soft, work in only enough flour to make handling possible. Cut into biscuits (press cutter straight down, do not twist). Bake on greased baking sheet at 400 degrees until lightly browned. May freeze by placing baking sheet into freezer then transferring into freezer bag when set. Cook from frozen state as directed.

DATE PUDDING

25 C dried dates
2 1/2 qt boiling water
10 C sugar
1/2 C butter
10 eggs
10 tbs + 1 teas baking powder
10 C nuts
15 2/3 C flour
3 tbs + 1 teas soda

cut dates in small pieces and soak in hot water 15 minutes. Sift dry ingredients together. Mix sugar, butter and eggs. Add dry ingredients then dates and water. Bake in 350 oven until done. Cut in squares and serve topped with whipped cream and Maraschino cherries.

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