Preheat oven to 400 degrees. Combine Bisquick, milk and cheese in medium bowl. Mix by hand until well combined. Divide the dough into 12 equal portions (about 3 T each) and spoon onto a lightly greased or non-stick cookie shet. Flatten each biscuit a bit with your fingers. Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown. In a small bowl, combine the butter with the garlic powder. Heat this mixture for 30 seconds in the microwave then brush a light coating over the top of each biscuit immediately after removing from oven. Sprinkle a dash of parsley over the top of each biscuit.
Sift dry ingrediants, cut in shortenig until well blended. Beat milk and egg together. Mix with dry ingrediants until just blended. Pour into well buttered 8" square pan. Bake 25 minutes at 400 degrees.
Pour oil inro 9" cast iron skillet or a 9 X 1 1/2" round baking pan. Place pan in oven while preheating oven to 450 degrees. Meanwhile, in a large bowl, combine eggs and buttermilk, using a wire whisk. Mix in baking powder, salt and baking soda. Pour hot oil from pan into batter; mix well. Stir in cornmeal until combined. Pour batter into prepared pan. Bake for 15 to 20 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pan for 5 minutes. Loosen edges. Remove from pan. Turn bread browned-side up. Cool on wire rack. Makes 10 servings.
Mix corn meal, flour, salt and soda. Add buttermilk, oil, eggs and creamed corn. Mix well. Stir in chopped jalapena peppers, green peppers, and green onions. Grease 9 X 13 pan with bacon drippings (heat in oven). Pour 1/2 batter in pan, sprinkle with 1/2 of grated cheese. Pour rest of batter and sprinkle with rest of cheese. Bake in 375 degree oven for 35 minutes. Will be golden brown.
Measure flour, baking powder and salt into bowl. Cut shortening in thoroughly, until mixture looks like meal. Stir in milk.
Drop dough by spoonfulls onto hot meat or vegetables in boiling stew. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until dumplings are fluffy. 8 to 10 dumplings.
If using self-rising flour, omit baking powder and salt. (Can add 1/4 cup shredded sharp cheese to flour mixture, or 3 T parsley or chives, or 1/2 t dried herbs (sage, celery seed or thyme) to flour mixture.
(Friendship bags may be frozen.)
(Can substitute vanilla pudding for chocolate, butterscotch, or favorite flavor.)
2 cups flour
1 cup sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/8 cup poppy seeds
2 (3 oz.) pkgs. instant lemon pudding
1 cup Amish Friendship Bread Starter
1/2 cup milk
1/2 cup applesauce
2 t lemon extract
1 T lemon zest
1/2 cup vegetable oil
In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of bowl.
In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, lemon, zest and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
Bake in a preheated 325 degree oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
On days 2,3 and 4: Using wooden spoon or plastic spoon, stir mixture once each day.
On day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.
On days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself. Bag may be frozen)
2 cups flour
2 cups sugar
1 cup oil
1 junior size jar apricot baby food
1/4 t salt
1 t soda
1 t nutmeg
1 t cinnamon
1 cup chopped nuts (pecans or walnuts)
Mix ingredients and bake in well greased loaf or bundt pan for 1 hour at 350 degrees.
Mix as given. Bake in loaf pan in 350 oven for 40 minutes or until done.
Pour soda and boiling water over dates and raisins. Set aside. Cream butter and sugar. Add vanilla, then egg. Beat well. Add flour and mix. Pour in fruit mixture (including water) and pecans. Mix. Bake in a buttered 9 X 5 loaf pan at 350 degrees for 45 - 55 minutes.
Cook sugar, milk, oleo and salt until it makes a firm ball dropped in cold water. Remove from heat. Add dates and stir well. Add nuts. Pour into a cool damp cloth and shape into a loaf. Let cool and slice for serving. (Billie says, ...I let it cool a little and then pour on a waxed paper sprayed with PAM on the top of a cool cloth and shape into a loaf -- I think it boiled about 8 minutes before firm ball was formed.)
Combine cottage cheese, sugar, onions, butter, dill seed, salt, soda, egg and yeast. Mix well. Add enough flour to form stiff dough. Beat well. let raise until double in size. Bake in 8" round 1 1/2 to 2 qt. casserole dish at 350 degrees 40 to 50 minutes. (If glass dish, cut heat 25 degrees) Makes 1 loaf.
Mix all ingrediants and let raise until double in size. Punch down and make into dinner rolls. Let raise until double in size. Bake at 375 degrees for about 20 minutes. These also make good cinnamon rolls.
1 1/2 cup flour
1 t salt
1 t baking powder
1/3 cup melted butter
1 cup sugar
3 T lemon extract
2 eggs, beaten
zest of 1 lemon
1/2 cup milk
1/2 cup pecans, chopped
Mix ingredients together. Bake 50 minutes at 350 degrees. Let cool 10 minutes. Mix juice from one lemon and powdered sugar to make a sauce. Spoon over warm bread.
Combine onion soup mix and water; simmer covered for 10 minutes. Add sugar, salt, cheese and shortening; stir. Cool to lukewarm. Stir in 2 cups flour, beat well. Stir in yeast. Add enough remaining flour to make moderately stiff dough. Turn out on floured surface. Knead until smooth. Place in a lightly greased bowl, turning once. Cover and let double in size (about 1 1/2 hours). Punch down, divide in half. Cover and let rest 10 minutes. Shape in 2 long loaves, tapering ends. Place on grased baking sheet, sprinkle with corn meal. Gash tops diagonally (1/8" - 1/4" deep). Cover and let double in size (about 1 hour). Bake in 375 degree oven 20 minutes. Brush with mixture of 1 egg white and 1 T water. Bake 10 to 15 minutes longer
3 cups flour
2 ¼ cups sugar
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. poppy seeds
1 ½ cups milk
1 1/8 cups oil
1 ½ tsp. vanilla
1 ½ tsp. almond extract
1 ½ tsp. butter flavoring
Mix all ingredients 1 to 2 minutes. Pour into lightly greased pan (9 ¼" x 5 ½"). Bake one hour at 350 degrees. Cool five minutes Punch holes with toothpicks and top with glaze.
¼ cup orange juice
¼ cup powdered sugar
½ tsp. butter flavoring
½ tsp. almond flavoring
½ tsp. vanilla
Preheat oven to 350 degrees. Grease 2 loaf pans. Combine shortning and sugar. Add eggs. Add pumpkin and water. Blend well. Add dry ingrediants except nuts and raisins. Blend. Stir in nuts and raisins. Bake about 1 hour.
1 cup sugar
2/3 cup pumpkin
1 t lemon juice
3/4 cup flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 cup finely chopped pecans Beat eggs at high speed for 5 minutes. Beat in sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients. Grease and flour 12 X 18" cookie sheet. Pour mixture into cookie sheet. Sprinkle nuts over mixture. Bake at 375 degrees for 10 minutes. Turn out onto dish towel that has been sprinkled with powdered sugar. Roll up in towel and let cool. Unroll and spread with filling. Reroll without towel and refrigerate. Makes about 12 servings.
1 cup powdered sugar
1 - 8 oz. pkg cream cheese
4 T butter, softened
1 t vanilla
Mix ingredients together until smooth.
Preheat the oven to 400°. Coat a muffin tin (with 2-1/2" cups) with vegetable spray. In a large bowl, sift together the first five ingredients. Stir in the oatmeal. In another bowl, beat the wet ingredients. Combine the wet and dry ingredients, and pour into the prepared muffin tins. Bake for 20 to 25 minutes. Allow to cool for five minutes in the tins. Then, remove to a cooling rack. Makes 12 muffins.
1 loaf of frozen bread dough, thawed
1/2 lb sausage, cooked and drained
grated American cheese
Roll dough out like a jelly roll - but not too thin. Sprinkle with sausage and grated cheese - not too close to the edge or too much in one spot. Roll up and pinch ends closed - seal up edges real good. Put in 8 1/2 x 4 1/2 x 2 1/2" pan. Let rise. Bake 35 minutes or until brown, using temperature on package. Let it set awhile before slicing. It stays fresh and moist for quite awhile. Keep in a plastic bag.
1 stick butter, softened
1 1/2 cups sugar
1/2 cup sour cream
1 t vanilla
1 t bakng soda
2 cups flour
2 large bananas, mashed
1/2 cup chopped walnuts
Cream butter and sugar. Beat in eggs, sour cream vanilla and soda until creamy. Add flour gradually, mixing well after each addtion. Stir in bananas and nuts. Pour into greased 5 X 9" loaf pan. Bake 45 minutes to one hour in a 350 degree oven.
3-1/2 cups flour
1/3 cup whole wheat flour
1t salt (optional)
1-1/3 cups lukewarm water
Stir the yeast into the water in a bowl until it is dissolved. Let it stand until it looks foamy. Then, add the flour and stir until combined well. Cover the bowl loosely with waxed paper or a tea towel, and let the dough rise in a warm place until it has doubled.
Stir the flours and salt (if using) together in a large bowl. Make a welled area in the center and pour in the sponge, and then the water. Mix together well, beating vigorously for about 4 minutes. Place the dough onto a well-floured surface and knead vigorously for 10 minutes until it is smooth and elastic (it'll bounce back when you touch it). Form dough into a ball, lightly dust it with flour, and place in a nonstick (or greased) bowl. Cover with a tea towel, and let it rise again in a warm place until doubled (this will take about an hour). Put dough on the floured surface again to flatten it into an oval. Then, roll it into an oblong loaf. To bake it traditionally, place the loaf on a baking stone and bake in a preheated 450° F oven for 30 to 35 minutes. If you don't have a stone, use a cookie sheet and bake at 400° F for 45 to 50 minutes. In both cases, the bread is done when it gives off a "hollow" sound when tapped lightly on the side. Let cool on rack before handling. Makes 1 large round loaf, or 2 regular loaves.
Dissolve yeast in 1/2 cup lukewarm water. Heat potatoe water, add lard, sugar and salt. Let stand until water temperature is about 100 degrees. Add 4 cups of flour and beat real well Add dissolved yeast and work in rest of flour 2 cups at a time. (You may not need 12 cups of flour.) Knead for just a little while. Let raise until double in size. Punch down. Make into loaves. Let raise until double in size. Bake at 350 - 375 degrees until golden brown (about 35 minutes). This makes 4 loaves. The recipe can be cut in half.
7 3/4 - 8 3/4 cups flour
3 T sugar
4 1/2 t salt
3 pkg dry yeast
1/3 cup softened butter
2 2/3 cups very warm tap water
Thoroughly mix 3 cups flour, sugar and salt. Add undissolved dry yeast and butter. Gradually add water to dry ingredients and beat 2 minutes at medium speed of mixer. Add enough remaining flour 1/2 cup at a time, mixing at high speed for 2 minutes, to make stiff dough. Turn on floured board and knead until elastic (10 to 12 minutes). Cover with plastic wrap, then a towel. Let rise 20 minutes. Divide dough in half. Roll each half in rectangle and shape into loaves. Place in greased loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours. When ready to bake, uncover carefully. Let stand at room temperature 10 minutes. Bake at 400 degrees 35 to 40 minutes.
Mix together zucchini, sugar, oil, eggs and vanilla. Add dry ingredients. Bake at 350 degrees for one hour.