Saturday, March 1, 2008


Also check the Breakfast/Brunch section for breads or muffins usually associated with breakfast/brunch

Glenda’s Banana Bread
2C self-rising flour
½ C Crisco
1 C sugar
1 ½ C mashed bananas
(1 C chopped peanuts)
2 eggs (beat and add 1 at a time)

Preheat oven to 350 Mix Crisco and sugar until light and fluffy Add eggs Stir in bananas and flour Bake for about 1 hour

Annie's Banana Nut BreadIngredients:
½ cup of cooking oil
1 cup of sugar
2 eggs (beaten)
3 ripe bananas (mashed)
2 cups of all-purpose flour
1 teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt
3 tablespoons of milk
½ teaspoon of vanilla
½ cup of chopped nuts

1. Pre-heat oven to 350 degrees.
2. Beat oil and sugar together.
3. Add eggs and banana and beat well.
4. Add sifted dry ingredients.
5. Add milk and vanilla. (with dry ingredients)
6. Mix well and stir in nuts.
7. Pour into greased and floured loaf pan (9x5x3)
8. Bake for one hour.
9. Cool well and store overnight before cutting.

** Makes one loaf.

Rita's Biscuits
2 C flour
2 t baking powder
1/2 t salt
1/3 C cold shortening
1 C cold milk

Preheat oven to 450. Cut shortening into flour, baking powder and salt. Add milk and mix just until softened. Bake at 450 for 12 minutes.

Country Biscuits
2 C flour
¼ C oil
¾ C milk
3 T melted butter or margarine


Put flour in bowl and make a depression in the middle. Add milk and oil and incorporate flour. Pinch off biscuit size pieces, or roll out and cut biscuits. Place on baking sheet in 450° oven for about 10minutes. Brush with melted butter when they are removed from the oven.

Annie’s Variation:
Add minced garlic and cheese for Garlic Cheese biscuits

Sour Cream Biscuits
2 C self-rising flour
1 1/2 sticks butter, melted
8 oz. sour cream

Cream flour and butter together. Add sour cream. Grease small muffin tins. Drop dough in. Bake 350 for 30 minutes.

Martha’s Yeast Rolls
Put 2 1/2 cups of sifted flour in a bowl with 2 packs of rapid rise yeast, 1/3 cup of sugar, and 2 teaspoons of salt. On the stove put 2 cups of milk in a pan and add 1/3 cup of Crisco....heat until Crisco almost melts all the way. Pour this into bowl with flour and add 2 eggs. Beat until mixed together....add another 2 1/2 cups of add enough flour until you have a nice dough form...I use a big spoon for this....Knead this with your hands until it's smooth...Get a big silver bowl and spray with Pam...take the dough and put it in the take it out and put it back in with the greased side on top. Cover with towel and put on the top rack in the oven...on the bottom rack fill a container up with HOT water and put in the oven..Close the oven and let stay for at least 1 hour. The dough should have gotten larger...punch down...take pieces of dough and roll them on a floured surface. I roll them up like a crescent roll and put in a greased can put them close to each other...stick back in the oven with hot water on the bottom rack again for another hour...Bake at 375 for 15 to 20 minutes...just until they are looking pretty... put melted butter on them when you get them out of the oven

Easy Dinner Rolls
Art Smith's No-Knead Dinner Rolls

2 cups warm (105 degree to 115 degree F) water
Two 1/4-ounce packages active dry yeast
1/2 cup sugar
2 eggs, lightly beaten
4 Tbsp.s vegetable oil
1 tsp. salt
6 cups all-purpose flour
3 Tbsp.s unsalted butter, melted


Pour water into a large bowl and sprinkle in yeast. Let stand until yeast softens, about 5 minutes. Add sugar, eggs, 3 tablespoons oil and salt and stir to dissolve yeast. Gradually stir in enough flour to make dough soft (you may have to use your hands to work in last additions). Work dough in bowl to make a smooth ball. Lightly brush top of dough with additional 1-tablespoon oil. Cover bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
Brush two 9 or 10-inch round cake pans lightly with melted butter. Punch down dough and cut into 24 pieces. With floured hands, form each piece of dough into a ball. Arrange 12 balls of dough, smooth side up, in each pan. Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 35 minutes. Meanwhile, position a rack in the center of oven and preheat to 400 degrees F. Brush tops of rolls with remaining melted butter. Bake until golden brown, about 20 minutes. Let rolls stand in pan for 5 minutes. Remove rolls from pan and break apart. Serve rolls hot or warm. Makes 2 dozen rolls

Paula Deen's Mother's Rolls
1/2 C Crisco shortening
1/4 C sugar
1 heaping t salt
1/2 C boiling water
1 pkg. yeast
1/2 C lukewarm water
1 egg
3 C sifted all-purpose flour

Cream together shortening, sugar, and salt. Add boiling water. Dissolve yeast in 1/2 C lukewarm water; beat egg and add. Combine with shortening and mix all together with flour. Beat well. Set aside at room temperature for 30 mintues, then refrigerate until needed. Preheat oven to 350 degrees. Roll out dough and cut into rolls. Place on greased cookie sheet. Bake for 15 minutes or until brown.

Trish’s Breakfast Rolls

1 pkg. crescent rolls
8 ounces cream cheese
1/2 stick butter melted
1 egg
powder sugar


Preheat oven to 350.
Unroll crescent rolls onto baking sheet and seal edges/ perforations together to make one large piece of dough. Mix together the ingredients for the filling.

Filling- 8 ounces cream cheese
1/2 stick butter melted
1 egg
powdered sugar, enough to make it thick enough to spread

Beat with mixer until well incorporated, and spread over crescent dough. (I add cinnamon and sugar.)Roll up jellyroll style and cut in 1 inch sections. Place rolls onto greased baking pan. Bake @ 350 till golden brown. When cool, ice with icing

Icing- Mix powder sugar vanilla and milk together until the right consistency.

Southern Cornbread Stuffing

7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings

Pam's Sour Dough Starter
1 pkg. dry yeast
1 qt. luke warm water
2 T sugar
4 C sifted flour

In a large crock, at least 3 qts., soften 1 pkg. active dry yeast in 1 qt. luke warm water. Add 2 T sugar and 4 C sifted flour; beat to mix well. Cover and let rise until slightly aged (24-48 hours). Starter may be kept in refrigerator for 7-10 days without attention. Then it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount needed, then add flour and water to remainder. Amount will depend on amount of starter left. When reusing the refrigerator dough, let stand for 1 hour before mixing. Never add more than 1 C 85 degree water and 1 C flour at a time to increase starter. Let rise 3 hours.

Pam's Health Bread
1 cake yeast
2 C milk
1 C rolled oats (not instant)
2 t salt
1/4 C oil
1/2 C brown sugar
1-2 eggs, beaten
1/4 -1/2 C wheat germ
1 C soy flour
2 C whole wheat or rye flour

Crumble and dissolve for 10 minutes 1 cake yeast in 85 degrees water. Scald 2 C milk and pour over 1 C rolled oats (not instant). Add 2 t salt, 1/4 C oil, 1/2 C brown sugar. Cool to 85 degrees and add yeast plus 1 to 2 slightly beaten eggs, 1/4 to 1/2 C wheat germ, 1 C soy flour, 2 C whole wheat or rye flour. Knead until elastic. Allow dough to rise once in greased bowl (about 2 hours) then punch down. Form loaf and put in baking pan. Allow to rise again, about 1 1/2 hours. Bake in preheated oven at 350 degrees for 1 hour.

Pam's White Bread
2 1/4 C water or milk
2 pkg yeast
3 T sugar
1 T salt
2 T oil
6 1/2 -7 C flour

Dissolve yeast in 1/2 C warm water. Add remaining water and sugar. Stir to dissolve. Add rest of ingredients and 1/2 of flour. Gradually work in rest of flour and knead 10 minutes. Place in greased bowl; turn grease side up. Cover; let rise in warm place until double-- 1 hour. Punch down, divide in half roll out into 18 x 9 rectangle. Fold and seal, place seam side down in greased pan. Rise 1 hour more. Bake in 425 degree oven for 25 to 30 minutes.

Pam's Brown Bread
Wet mixture:
3 pkg yeast
4 C warm water
2/3 C brown sugar
1/3 C unsulfered molasses
4 T sugar or honey
2 T salt
6 T corn oil

Flour mixture:
2 C whole wheat flour
1 C rye
9 C white

Dissolve yeast in water. Add rest of "wet ingredients". Add 1 C of flour mixture at a time to the wet ingredients until it is too thick to stir; then knead in remaining flour. Place in oiled bowl and let rise 1 1/2 hours. (Preheat oven to 200 degrees. Turn oven off, let rise inside.) Punch down, turn over and let rise 1 1/2 hours. Divide into fourths, shape loaves; let rise 3/4 hour in greased pans. Preheat oven to 375 degrees. Bake 30 to 35 minutes. Yield: 4 loaves!

Doobie's Pumpkin Bread
1 3/4 C flour
1 t baking soda
3/4 t cinnamon
1/4 t baking powder
1 C sugar
1/3 C shortening
2 eggs
1/2 can (16 oz.) pumpkin
1/4 C water
4 1/2 oz. pkg. mincemeat

Directions:Preheat oven to 350. Stir together flour, soda, cinnamon and baking powder. In separate bowl, beat sugar and shortening until fluffy. Add eggs, pumpkin and water. Mix well. Stir in flour mixture and mincemeat. Turn into greased loaf pan. Bake 50-55 minutes. Test for doneness with a toothpick. Cool at least 10 minutes before removing from pan.

Art Smith's Goat Cheese Drop Biscuits

2 cups self-rising flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. (2 ounces) cold butter
4 Tbsp. (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese

Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm! Makes 12 biscuits.

EASY Yeast Rolls
2 cups white flour
1 cup wheat flour
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup oil
1 egg
1 cup water
1 package yeast


Mix dry yeast, sugar and water, let stand about 10 minutes.While waiting, mix rest of ingredients. Pour in yeast mixture, blend until it forms a ball in food processor. Knead on floured surface, let rise in bowl (covered) for 1 to 1 1/2 hours. Cut into rolls and bake at 425 degrees F for 10 minutes. No need to rise a second time

Orange Nut Bread

2 c. flour
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
3/4 c. orange juice
2 tbsp. lemon juice
1 tbsp. orange peel
1/2 tsp. lemon peel
2 tbsp. oil
1 c. nuts, chopped

Mix dry ingredients. Add the rest and pour into greased bread pans. Bake at 350 degrees for 50 to 60 minutes. When I make this for the holidays I make 4 times the amount at once.

Annie’s HushpuppiesIngredients:
4 Tablespoons of onion
1 ½ cup of cornmeal
½ cup of self-rising flour
¼ cup of sugar
1 egg
Enough milk to make puppies stick together.


Fry in oil until brown.

Jalapeno Corn Bread
2 c. canned cream-style corn
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped
2 c. corn bread mix
4 eggs, beaten
1 c. chopped onion

Preheat oven to 350 degrees. Grease a 13x9x2 inch pan. Combine corn, corn bread mix, oil, eggs, sour cream,cheese, onion and jalapenos. Pour into pan. Bake about 1 hour at 350 degrees. Recipe can easily be halved.


Flour that is used in baking comes mainly from wheat, although it can be milled from corn, rice, nuts, legumes, and some fruits and vegetables. The type of flour of flour used is vital at getting the product right. Different types of flour are suited to different items and all flours are different you cannot switch from one type to another without consequences that could ruin the recipe. To achieve success in baking, it is important to know what the right flour is for the job!

All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as "plain flour." All-purpose flour is one of the most commonly used and readily accessible flour in the United States. Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry,
puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.Shelf-Life: for cabinet storage, up to 8 months if properly stored in a sealed container or if tightly wrapped, and for refrigerator storage, up to one year.

Bread flour is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. This is the best choice for yeast products.Shelf Life: several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped, and up to one year in the freezer.

Whole-wheat flour is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It does not have as high a gluten level, so often it's mixed with all-purpose or bread flour when making yeast breads. Whole wheat flour is equivalent to British whole meal flour. Shelf Life: 6 months to one year in the freezer if stored in tightly sealed plastic containers or if tightly wrapped. It will keep for only a few months if stored in a cabinet. Due to the presence of the wheat germ, resulting in an unsaturated oil content that is higher than refined flour. The potential for rancidity is greater if whole-wheat flour is kept for long periods and particularly if it is not stored under refrigerated conditions. It is best to store whole-wheat flour in a tightly sealed container in the refrigerator or freezer.

Instant flour (Wondra from Gold Medal) is granular and formulated to dissolve quickly in hot or cold liquids. It will not work as a substitute for all-purpose flour, although there are recipes on the container for popovers and other baked goods. It is used primarily in sauces and gravies.

Cake flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture. When you're making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring).

Pastry flour also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Use it for making biscuits, pie crusts, brownies, cookies and quick breads. Pastry flour makes a tender but crumbly pastry. Do not use it for yeast breads. Pastry flour (both whole-wheat and regular) is not readily available at supermarkets, but you can find it at specialty stores and online.

Self-rising flour, sometimes referred to as phosphated flour, is a low-protein flour with salt and leavening already added. It's most often recommended for biscuits and some quick breads, but never for yeast breads. Exact formulas, including the type of baking powder used, vary by manufacturer. Recipes that call for self-rising flour do not call for the addition of salt or leavening agents.Make your own self-rising flour: Using a dry measure, measure the desired amount of all-purpose flour into a container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

Semolina flour is used in making pasta and Italian puddings. It is made from durum wheat, the hardest type of wheat grown. The flour is highest in gluten.
Durum flour is finely ground semolina and is grown almost exclusively in North Dakota.

Organic flour is used in the same way as regular flour. It must follow U.S. Department of Agriculture regulations to be labeled "organic." Using this flour is a matter of personal preference.
Gluten flour is usually milled from spring wheat and has a high protein. It is used primarily for diabetic breads, or mixed with other nonwheat or low-protein wheat flours to produce a stronger dough structure.
Buying Flour:Look for tightly sealed bags or boxes. Flours in torn packages or in open bins are exposed to air and to insect contamination.

Storage of Flours:Flour must be kept cool and dry. All flours, even white flour, have a limited shelf life. Millers recommend that flours be stored for no more than 6 months. The main change that occurs is the oxidation of oils when flour is exposed to air. The result of this is rancid off flavors. During hot weather, store flour in the refrigerator.
Flour should be stored, covered, in a cook and dry area. This prevents the flour from absorbing moisture and odors and from attracting insects and rodents.
Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour. It is better not to mix new flour with old if you are not using the flour regularly.

Do not store flour near soap powder, onions or other foods and products with strong odors.
If freezer space is available, flour can be repackaged in airtight, moisture-proof containers, labeled and placed in the freezer at 0 degrees F. If flour is stored like this, it will keep well for several years.
Keep whole wheat flour in the refrigerator the year around. Natural oils cause this flour to turn rancid quickly at room temperature. Throw away flour if it smells bad, changes color, or is invested with weevils.
Flour is always readily available so it should only be brought in quantities that will last a maximum of two to three months. Put a bay leaf in the flour canister to help protect against insect infections. Bay leaves are natural insect repellents.

Strawberry Freezer Jam

One of the sites that I follow online, Pinch My Salt, had strawberry freezer jam posted for this week. Since strawberries were on sale at my local grocery store, and I've made this before, I figured that would be a good post for this week and I'd get to enjoy some homemade jam. I looked online for the easiest recipes and printed out a couple. Upon return from the grocery store, I discovered that the easiest recipe was the one right on the fruit pectin I picked up at the store, Mrs. Wages No Cook Freezer Jam.

This recipe makes 5 1/2 pints or about 5 cups. Wash and soak your strawberries (I got 4 containers) in the sink. I like to soak them for a long time, over an hour and keep pushing them down into the water. This really helps get all the sand/dirt off of them. Cut the tops off of the berries and put them into a large bowl. Using a sharp circular chopper (I don't know the real name), chop up the berries so they are very fine and swimming in their own juices.
In another bowl measure out 1 1/2 cups sugar or Splenda No Calorie Granular Sweetener. To that add one packet of Mrs. Wages Freezer Jam Fruit Pectin. Stir the sugar and pectin together to combine well. Into it add the crushed fruit and stir for 3 minutes. Then ladle the fruit mixture into clean jars or clean plastic freezer containers. Let them stand for 30 minutes to thicken, then refrigerate them up to 3 week or freeze up to 1 year. Thaw in the refrigerator before using the frozen jam.

You can use the recipe for strawberries, raspberries or peaches, fresh or frozen. The back of the fruit pectin package tell you how much fresh or frozen fruit to buy and offers additional fruit suggestions at

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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