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Breads

Applesauce Biscuits

  • 2 cups sifted flour
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 egg, beaten
  • 3 tbsp cold shortening
  • 1/2 cup tart applesauce
  • 1/4 cup thick sour cream
  • 1/2 cup grated American cheese

Sift flour, baking powder, soda and salt together.

Cut in shortening.

Combine egg, applesauce and sour cream.

Add to sifted dry ingredients, mix quickly, turn out onto a floured board and knead lightly for a few seconds.

Roll out to 1/2-inch thickness.

Cut into 2 inch biscuits and place on baking sheet sprinkled with grated cheese. Bake in hot oven (400 degrees F) 15 minutes.

Bran Biscuits

  • 3/4 cup sifted flour
  • 1 cup bran
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold shortening
  • 1/3 to 1/2 cup milk

Combine dry ingredients and mix together thoroughly.

Cut in shortening; add enough milk to make a soft dough.

Roll out 1/2-inch thick on lightly floured board, cut into rounds with a floured cutter and place on greased baking sheet.

Bake in hot oven (400 degrees F) 15 minutes.

Camp Biscuits

  • 2 cups sifted flour
  • 3-3/4 tsp baking powder
  • 1 tsp salt
  • 6 tbsp cold shortening
  • 3/4 cup dry milk

Sift flour, baking powder and salt together.

Cut in shortening, stir in milk quickly and knead lightly for a few seconds, using as little flour as possible on board.

Roll to 1/4-inch thickness and cut with floured 2-1/2 inch cutter.

Cook in lightly greased hot skillet over very low heat until biscuits are brown on underside and raised to height of 1 inch.

Turn and brown on other side.

Caramel Cinnamon Muffins

  • 3 tbsp butter
  • 2/3 cup brown sugar
  • 2 cups sifted flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted shortening

Grease muffin pans and place 1/2 tsp butter and 1 tsp brown sugar in each cup.

Sift flour, baking powder, salt and cinnamon together.

Beat egg; add milk, shortening and remaining 1/4 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.

Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees F) 20 minutes.

If desired, chopped nuts or raisins may be added to the butter and brown sugar in the bottom of the cup.

Chocolate Almond Bread

  • 2 eggs
  • 1 cup brown sugar
  • 2 oz. (squares) chocolate, melted
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp baking powder
  • 2/3 cup sifted flour (about)
  • 2 tbsp milk
  • 1/3 cup chopped almonds
  • 1/2 recipe meringue

Beat eggs, add sugar and beat together thoroughly.

Add melted chocolate.

Sift cinnamon, allspice, baking powder and flour together and add alternately with milk to creamed mixture.

Add almonds and stir until mixture is well blended.

Spread 1/2-inch thick in shallow pans and bake in moderate oven (350 degrees F.) 20 minutes.

When baked, cut into strips, frost with meringue and brown slightly.

Four-O’Clock-Tea Scones

  • 2 cups sifted flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 4 tbsp cold shortening
  • 1/2 to 2/3 cup milk
  • 1 egg, well beaten
  • Melted butter
  • Sugar

Sift dry ingredients together and cut in shortening.

Add milk to egg, then add to flour mixture gradually, adding more milk if necessary.

Knead lightly on a floured board.

Roll to 1/2-inch thickness.

Cut into wedges, place on greased baking sheet, brush with melted butter and dredge with sugar.

Bake in hot oven (400 degrees F) 15 minutes.

Glazed Coconut Muffins

  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1 cup milk
  • 2 eggs
  • 5 Tbsp. melted butter
  • 1 cup shredded coconut
  • 2 Tbsp. honey
  • ½ cup chopped pecans

Heat oven to 400º.

Mix and sift the flour, sugar, salt and baking powder.

Add the milk to the beaten eggs and stir lightly into the flour mixture, adding the melted butter.

Fold in the coconut.

Place the mixture in buttered muffin tins, filling them two-thirds full.

Bake; after the first ten minutes, brush the tops with honey, sprinkle with the nuts and bake 10-15 minutes longer.

Hurricane Apple Bread

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/3 tsp. salt
  • 1 tsp. soda
  • ½ tsp. cinnamon
  • 1 cup pared, chopped sweet apples
  • ½ cup milk
  • ¼ cup chopped, raw cranberries (if tart taste is desired)
  • Nuts and raisins may be added if desired, or chopped prunes

Cream shortening with the sugar. Add well beaten egg.

Sift flour with other dry ingredients.

Add apples, chopped, to dry mixture.

Blend one half cup milk with the butter, sugar and egg. Then add flour mixture to it.

Put in a well-oiled loaf pan and bake fifty minutes, 350-375 degrees F.

Irish Dumplings

  • 2 tbsp oil
  • 1 tbsp onion, chopped
  • 1/2 cup grated, drained and uncooked potatoes
  • 2 lbs. boiled potatoes or 5 cups riced and cooled
  • 1 tbsp salt
  • 3/4 cup flour
  • 2 eggs, slightly beaten

Heat oil in frying pan, add onion and fry until golden brown.

Add grated potatoes.

Cook until mixture forms a paste; let cool, add riced potatoes, salt, flour and eggs; stir until smooth and form into balls size of a walnut.

Drop into boiling salted water.

Cook until dumplings rise to the top and are cooked through center, about 15 minutes.

Drain.

Lemon Tea Biscuits

  • 4 cups sifted flour
  • 1/4 cup sugar
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup cold shortening
  • 6 tbsp lemon juice
  • 1 cup milk

Mix and sift dry ingredients.

Cut in shortening with 2 knives or pastry blender.

Stir lemon juice into milk and add quickly to flour mixture, using only enough to make a soft dough.

Knead slightly on lightly floured board.

Roll 1/2-inch thick and cut with floured cutter.

Place on ungreased baking sheet and bake in very hot oven (450 degrees F) 15 minutes.

Peanut Butter Nut Bread Topping

  • 2 tbsp butter
  • 4 tbsp brown sugar
  • 1 tbsp water
  • Peanuts

Spread butter on bottom of loaf pan.

Cover evenly with sugar and peanuts.

Sprinkle water over mixture.

Cover with following:
BATTER

  • 1 egg
  • 1 cup brown sugar
  • 2 tbsp peanut butter
  • 2 tbsp melted butter
  • 2 cups sifted, enriched flour
  • 1/2 tsp soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour milk or buttermilk

Beat egg. Add sugar gradually, beating it in.

Stir in peanut butter and melted butter.

Add milk.

Sift together flour, soda, baking powder and salt.

Add egg mixture, stirring until well blended.

Bake in moderate oven (350 degrees F) 1 hour.

Pecan Muffins

  • 1 cup graham flour
  • 1 cup flour
  • 4 Tbsp. brown sugar
  • 3/4 tsp. salt
  • 4 tsp. baking powder
  • 1/2 cup chopped pecan nuts
  • 1 cup milk
  • 1 egg
  • 4 Tbsp. butter

Mix together dry ingredients; add nuts, milk, egg and melted butter and beat well.

Half fill each greased muffin tin; put half pecan on each muffin and bake in 400 degree F. oven about 18 minutes.

Makes 12 muffins.

Potato Biscuits

  • 1 1/2 cups flour
  • 4 tsp. baking powder
  • 3/4 tsp. salt
  • 4 Tbsp. shortening
  • 1/2 cup cold mashed sweet or white potato
  • 1/2 cup milk

Sift together flour, baking powder and salt.

Add shortening and potato, mixing in with the dry ingredients.

Add milk to make soft dough.

Roll or pat out with hands on floured board to about 1/3 inch thick; cut with small cutter; bake on greased pan in hot oven (475 degrees F.) 15 minutes.

Makes 16 biscuits.

Raised Squash Muffins

  • 1 ½ cups squash
  • 1/3 cup brown sugar
  • 1 tsp. salt
  • 4 Tbsp. melted fat
  • 1 cup milk, scalded
  • 1 yeast cake
  • ¼ cup lukewarm water
  • Bread flour

Heat oven to 400º.

Press the squash through a sieve.

Add the sugar, salt and fat to the milk.

When the mixture is lukewarm, stir in the yeast cake that has been softened in the lukewarm water.

Add the squash and enough bread flour to make a soft dough.

Let the dough rise; toss onto a lightly floured board and knead.

Fill well-buttered deep muffin tins about half full.

Allow to rise.

Bake for 20 minutes.

Sour Cream Corn Bread

  • 2 cups corn meal
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 eggs
  • 2 cups sour cream

Sift dry ingredients together.

Beat eggs and add sour cream.

Add to dry ingredients and mix well.

Pour into greased pan and bake in hot oven (400 degrees F) about 30 minutes.

Sunday Waffles

  • 2 cup sifted flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 3 eggs, separated
  • 2-1/4 cups milk
  • 1/4 cup melted shortening

Sift flour, baking powder, salt and sugar together.

Combine beaten egg yolks, milk and melted shortening. Stir quickly into dry ingredients.

Fold in stiffly beaten egg whites and bake on hot waffle iron.

Serve with syrup or honey.

Bacon Waffles – Decrease shortening to 2 tablespoons and add 1 slice crisp bacon, chopped, to each waffle before closing iron.

Buckwheat Waffles – Decrease white flour to 1 cup. Add 1 cup buckwheat flour. Increase baking powder to 4 tsp.

Coconut Waffles – Add 1 cup shredded coconut to batter.

Nut Waffles – Add 1 cup chopped nuts to waffle batter.

Strawberry Waffles – Crush 1 pint strawberries. Whip 1/2 cup heavy cream, add 1 tablespoon confectioners’ sugar and few drops vanilla. Cover waffles with strawberries and top with cream.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT