Baking Powder Biscuit Deluxe

2 cups flour
2 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
2 tbs sugar
1/2 cup shortening
1 egg, unbeaten
2/3 cup milk

Sift flour, baking powder, salt, sugar and cream of tartar into bowl. Add the shortening to the flour mixture and blend together until it has a cornmeal consistency. Pour milk into flour mixture slowly. Add egg and stir to stiff dough. Knead five times. Cut with 1 1/2" cutter. Bake on cookie sheet for 10 to 15 min. at 450 degrees.

+You don't always have to cut the biscuit round if you don't have a biscuit cutter you can cut them with your pizza cutter or a knife all works.

I got this recipe from a friend Denise Holyoak. She got it out of a cattleman's wife cookbook out of Wyoming.

Fluffy Dumplings

1 cup flour
2 tsp baking powder
1/2 tsp salt

1/2 cup milk or more if needed to make a sticky dough
2 tbs oil

Sift flour, baking powder and salt together into mixing bowl. Combine milk and salad oil; add all at once to dry ingredients, stirring just till moistened.

Drop from tbs atop bubbling stew. Cover tightly; let mixture boiling. Reduce heat (don't lift cover) simmer 12 to 15 min. Makes 10

French Bread Rolls

1 1/2 cups warm water
1 tbs active dry yeast
2 tbs white sugar
2 tbs vegetable oil
2 tsp salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar, Let stand until creamy, about 10 min.

To the yeast mixture, add the oil, salt, and 2 cups flour. Sir in the remaining flour, 1/2 at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 min. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until double in volume, about 1 hour.

Peach Bread

3 eggs
2 cups sugar
2 tsp vanilla
1 cup vegetable oil
2 cups diced canned peaches (I have blended halves peaches in a blender juice and all works fine)
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 cup nuts

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.

Bake for about 1 hour or until a tester inserted in the center comes out clean.

Pizza Dough

2 cups of warm water
2 tbs yeast
1 tbs sugar
dissolve the above

Add 1 1/2 tsp salt
5 cups flour

Mix until workable with hands. Will make 2 17" pizza crust. You don't not have to let this dough rise, you can start working with it as soon as it is done.

I like to make pizza in my cast iron pans.
Melt a little butter in bottom of pan, sprinkle corn meal in bottom.
Place you pizza dough in the bottom and spread with finger until it is the size of your cast iron pan.
I brush a little oil or butter on top of the dough sprinkle a little garlic salt and Parmesan cheese. Add my cheese next then veg and meat in that order. Then place my sauce on the top. That way the cheese doesn't burn.
When the pizza is done I then add a little cheese on the top until it is melted.

My family loved it.

Light Bread

6 cups of warm water
3 tbs yeast
let this set until the yeast has become active then add:
1 cup sugar
1/2 cup of oil
1 tbs salt

enough flour (about 12 to 14 cups, maybe a more or maybe less) to make a good dough that you can handle. Place dough in a oiled bowl covered with a dish towel. Let it rise until double. You should have enough dough to make about 6 loaves of bread. Or 2 loaves of bread, a 9x13 pan of cinnamon rolls and a 9x13 pan of meat rolls.

Bake at a temperature of 350 for about 35 to 40 min. or until the loaves are a golden brown.

I use this same dough for:
Cinnamon Rolls
Sticky maple buns
Fry Bread
Rolls
Meat rolls
Monkey Bread
Hamburger buns

This recipe is from my Grandmother Alice Bowler Porter only she would put the flour in a big bowl and make a well. She then put her yeast in a cake bowl size of warm water, when she add her yeast and water into the well of flour she added her sugar, oil and salt. With a lot of patience she gradually stirred in a circle fashion with a large spoon until enough flour had been added to the water to make a dough that was workable. She then turned the dough out onto a floured surface and kneaded the dough over and over again.

I still can remember standing at her kitchen table and watching her work her dough. It was like performing magic to me. I think that was where I first learn the love of making bread. It fascinated me then and it still does. I love making bread, but now I use the same recipe that my Grandmother use only I use a BOSH. I think of her when I make bread. She would have loved to have such modern equipment to make her bread, but then I think that she was probably in better shape. She had to use her own type of machine. (MUSCLES)

Robbi's Whole-Wheat Bread [Very good]

Pre-heat oven to 150 before starting

Put 6 cups of wheat flour in bosh mixing bowl

Add 2 tbs dry yeast and 1/2 cup wheat gluten

Add 4 cups warm water. Mix 1 min on #1 speed

Cover and let rest for 10 min.

Add 1/3 cup oil, 3/4 cup of honey and 1 tbs salt

Turn mixer on #1 speed and quickly add 6 cups of wheat flour adding 1 cup at a time, until it cleans sides of bowl.

Leave on #1 and let knead for 10 min. or 15 min if kneading by hand. Dough should be smooth and elastic.

Spray Pam on counter and hands. Turn dough out onto counter and form a square, Cut into 4 equal parts. I like to put about 1 1/2 lbs of dough into greased bread pan.

Put into oven 15- temp for 20 min. Then increase temp to 350 temp. and continue to bake for 30 min.

Butter or put Crisco on top when the bread is done to finish off.

Cornbread Deluxe

I love this Cornbread recipe

Mix in order as listed then bake at 350 for about 25 min.

1 1/2 cup flour
2/3 cup sugar
1/2 cup of cornmeal
1 tbs baking powder
1/2 tsp salt
1 1/4 cup milk
2 slightly beaten eggs
1/3 cup veg. oil
3 tbs softened butter

Place in a greased pan or I use a cast iron frying pan or a Dutch oven. Very good.

Whole Wheat Egg Noodles

2 cups whole wheat flour
4 eggs
1 tsp baking powder
1/2 cup milk

Mix all ingredients together into a stiff dough. Roll out on floured board and cut into strips using plenty of flour to keep it from sticking. Place on floured towel and let dry 2 or 3 hours. Put into your favorite recipe

Whole Wheat Bread

3 cups warm tap water
1/3 cup honey
1/3 salad oil
2 tsp. salt
2 pkg dry yeast
6 - 7 cups wheat flour

Mix first 5 ingredients in a large mixing bowl. Add flour gradually and stir well. Mix with a spoon until you can't stir any longer. Put in greased pans. Let rise about 1 hour. Bake at 350 for about 45 minutes. Makes 2 loaves.

Wheat Berries

2 cups clean washed wheat
3 cups water
1/2 tsp salt

Bring water to a boil add salt and wheat. Cover and turn flame down to low and cook until wheat kernals are soft. This is cook the same way that you cook rice only add more time. You can also put into your crock pot and cook over night on low. This is very good to add to your salads, cereal, soups, bread, cassroles or anything else that you can think of. This is a good way to add wheat to your families diet without them knowing.

Old Fashion Sourdough Biscuits

-To make your sponge
-1/2 cup sourdough starter
-1 cup water (water tends to make them chewer) or milk (I like milk, evorapeted milk is even better)
- 1 cup flour
-
1 tsp baking powder
-1/2 tsp baking soda
-1 1/2 cups flour
-1 tbls cooking oil
-3/4 tsp salt
-1 tbls butter or bacon grease
-1 tbls sugar
-2 tbls cornmeal


-1/2 cup sourdough starter, water or milk and flour in a large bowl. Let stand overnight or all day at room temperature to let rise.

When ready to make up biscuits, mix in 1 cup flour, mix in salt, sugar, baking powder and baking soda mix throughly into your sponge. Add remaining 1/2 cup flour Mix together. Turn out onto floured surface knead in extra flour gently until you are able to handle without sticking too bad to your hands (Mix up like regular biscuits, the less you handle the more tender they are). Roll out to 1/2" thickness. Cut out biscuits and dip in a mixture of 1 tbls cooking or 1 tbls melted butter or bacon grease. Place close together in a 9" square pan that has 1 tbls cornmeal sprinkled on bottom of pan. Then sprinkle remaining tbls of cornmeal on top of biscuits. (You can skip that part if you don't want to dip you biscuits or put cornmeal over. Just make sure your pan is well greased and when they are done rub butter or oil over the top) Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 min. Bake at 375 for 30 to 35 min. Makes about 14 biscuits


Remember when you take out starter from your original start replace with equal amounts of water and flour. In this case 1/2 flour and 1/2 warm water