Buttermilk Biscuits

Made these tonight for dinner.  A big hit!!!

3 1/4 cups of flour
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup butter, cut in small pieces
1 1/4 cups buttermilk

Preheat oven to 400.  Combine ingredients.  Drop on a cookie sheet.  Bake for 15 minutes. Enjoy!

Mom's waffles

Mom's waffle recipe

3 3/4 cups all purpose flour
2 tablespoons baking powder
1 1/8 tsp salt
2 tablespoon + 1 tsp sugar
3 large eggs
3 3/4 cups milk
1 1/8 cups vegetable oil

Combine dry ingredients in a large bowl. Combine wet ingredients; add to dry mixture,
stirring with a wire whisk just until dry ingredients are moistened. Cook in a preheated,
oiled waffle iron until golden.

4" waffle
Calories 157
Fat 10.8g
Cholesterol 23mg
Sodium 172mg

Mom's Irish Soda Bread

Irish Soda Bread

4 Cups flour

1 1/3 to 1 ½ cups buttermilk

1 teaspoon salt                                                        

1 teaspoon sugar

1 teaspoon soda

1 ½ cups currants

Sift dry ingredients into bowl.  Make a hollow in the center and pour in 1 cup of the buttermilk.  Mix and add enough more buttermilk to make a firm but not dry dough.  Add the currants and mix well.  Turn onto a floured board and knead lightly.  Shape into two round loaves and cut across the top both ways (+) so that it will not crack. (I put all the dry ingredients into a Kitchen-aid mixer and then add the buttermilk.  Mix well and then add the currants that way I don’t have to knead the bread.  Then I shape it into two loaves).  Place on a greased cookie sheet and bake at 350 degrees for 30 – 40 minutes. 

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

1 cup canned Pumpkin
2 Eggs
1 1/2 cups sugar
1/2 cup canola oil
1 2/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/2 cup mini semisweet chocolate chip

1. Preheat the oven to 350 degrees. Generously grease and lightly flour 9x5x3 inch loaf pan

2. In a large bowl, whisk together the pumpkin, eggs, sugar and oil.

3. Sift together the flour, baking soda, salt, baking powder and spices(you can cheat and use 1 1/2 teaspoon of pumpkin pie spice) in a bowl. Stir into the pumpkin mixture and combine, but don't over mix. Stir in the chocolate chips.

4. Scrape the batter into the prepared pan and bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over bake;the bread should be moist. Cool on rack for 10 mintures.

Cornbread...more like Corncake

Dry ingredients:
3 cups Bisquick
1 cup sugar
1/2 cup cornmeal
3/4 tsp baking powder

Wet ingredients:
3 eggs
1 1/2 cups milk
2 sticks melted butter

Mix wet and dry ingredients separately, then mix together. Bake in 9x13 pan at 325 degrees for about 33 min or until knife comes out clean. Do not overcook. Taste like corncake, it's not dry at all. Yummy!!!!

Irish Soda Muffins

I made this for St Patty's dinner last week. This a really good every day muffin too, I love the flavor that the sour cream gives. Remember this recipe only yield 6, so you might have to double or triple it. Enjoy!

I got this from Taste of Home magazine Fed/Mar 2007 issue

Irish Soda Muffins

1 cup plus 2 tablespoons all purpose flour
1/4 cup plus 1 teaspoon sugar divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons vegetable oil
2 tablespoons beaten egg
1/3 cup raisins

In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins.

Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve Warm. Yield: 6 Muffins.

Soft Pretzels

You can probably use this recipe for bread sticks as well! I never made the hard pretzel recipe.

1 cake yeast
1 ½ cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 large egg, beaten
Coarse salt

Dissolve the yeast in the warm water. Add the salt and sugar. Blend in the flour and knead the dough until smooth. As soon as the dough s kneaded, cut it into small pieces and roll the pieces into ropes. Twist the ropes into the traditional pretzel shapes and place the pretzels on paper lined cookie sheets. Brush pretzels with the beaten egg and sprinkle generously with coarse slat. Bake immediately in a 425 degree oven for 12 to 15 minutes, or until browned. These do not keep long

Hard Pretzels – Follow the preceding recipe, decreasing water to 1 ¼ cups and adding ¼ cup melted butter. Make pretzels smaller and bake until well browned. These pretzels keep well.

Cranberry Bread

Oh the memories of caroling! :) Ugh!!!

1 cup cranberries
1 ¼ cups sugar
3 cups flour
1 ½ tablespoons baking powder
1 teaspoon salt
3 tablespoon grated orange peel (optional)
1 cup milk
3 tablespoons oil
1 egg
½ cup chopped walnuts (optional)

Coarsely grind the cranberries, mix with ¼ cup sugar, and set aside. Sift the remaining cup cugar with the flour, baking powder, and salt. Add the grated orange rind. Blend in the milk, oil, slightly beaten egg, and nuts. Fold in the cranberries and pour into a greased 9 x 5 x 2 ¾ inch loaf pan. Bake in a 350 degree oven for 1 hour. Turn out and cool on rack. Wrap in foil to store. This bread will slice better the second day. Serves 8.

Double recipe makes 6 small loaves. Bake 30 – 40 minutes.