Breads

Garlic Cheese Biscuits (Lion House)
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup margarine
½ to 1 teaspoon garlic powder
¾ cup grated cheddar cheese
½ cup milk

Mix dry ingredients in a bowl. Cut margarine in with a pastry blender. Add cheese and stir to coat with flour. Add milk all at once and stir gently just until incorporated. The dough should be very soft but still hold together. With a large spoon, drop dough onto a lightly greased baking sheet. Sprinkle with poppy seeds. Bake at 400°F for 15 minutes.


Indian Tacos
1 cup flour
2 teaspoons powder
½ teaspoon salt
½ cup warm water

Mix dry ingredients. Add water gradually while stirring. Shape into balls and flatten. Place in hot oil until slightly browned. Top with chili, beans, lettuce, tomatoes, cheese, etc.


Fruit Muffins (Mary Alice)
½ cup walnuts or pecans
2½ cups flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cinnamon
1 teaspoon salt
1⅓ cups brown sugar
⅔ cup vegetable oil
1 egg
1 cup buttermilk
1¾ cups fruit

Combine dry ingredients. While mixing, add egg, oil, and buttermilk. Stir in fruit. Sprinkle with topping and bake at 350°F for 20 minutes.


Gouger-Dinner Muffins or Rolls (Aunt Cindy)
1 cup water
6 tablespoons butter
1 teaspoon salt
⅛ teaspoon pepper
1 cup flour
4 eggs
1 cup grated Swiss or cheddar cheese

Combine water, butter, salt and pepper in sauce pan. Heat until boiling. Add flour and continue stirring until mixture comes to a boil and leaves sides of pan. Remove from heat. Beat in eggs well. Stir in all but 1 teaspoon cheese. Butter baking sheet and place rounds of dough in a circle with an 8” diameter. Sprinkle dough with remaining cheese and bake at 425°F for 40-45 minutes.


Frontier Pies Cornbread
Mix:
1¼ cups flour
¾ cup cornmeal
2 teaspoons baking powder
⅓ cup sugar 1 teaspoon salt
Blend:
1½ cups milk
¼ cup salted butter (softened)
2 eggs

Honey Butter:
½ cup butter
⅓ cup honey

Mix well (at room temperature) milk, butter, and eggs. Add in dry mix. Bake at 375ºF for 30 minutes. Double recipe for a 9×13 pan.


Refrigerator Rolls (Lizzie)
2½ cups warm water (110°F)
1 package yeast
½ cup shortening
½ cup sugar
1 egg
1½ teaspoons salt
6-7 cups flour

In ½ cup warm water dissolve yeast and let poof for 5-10 minutes. Cream sugar and shortening in mixer. Add egg and salt and continue mixing. Add yeast mixture, 4 cups flour, and 2 cups water until smooth. Add remaining 2 cups flour. Knead dough 5-8 minutes. Place in fridge until ready. Shape and let rise for 3-5 hours. Bake at 400°F for 12-15 min.


Blueberry Orange Bread (Bimi)
2 tablespoons melted butter
¼ cup water
½ cup orange juice
3 tablespoons orange rind
1 egg
1 teaspoon baking powder
1 cup sugar
¼ teaspoon baking soda
1 cup blueberries
2 cups flour
½ teaspoon salt
1 tablespoon orange juice
2 tablespoons honey
1 teaspoon orange rind

Beat egg and sugar. Add dry ingredients alternatively with water mixture. Add blueberries. Bake at 325ºF for 1 hour. Remove from oven and spoon over top: OJ, honey, and orange rind.


Blueberry Muffins (Bimi)
½ cup margarine
1 cup sugar
2 eggs
2 cups flour
½ teaspoon salt
2 teaspoons baking powder ½ cup milk
1 teaspoon vanilla
2 cups blueberries

Cream margarine and sugar then add 2 eggs. Mix dry ingredients together alternately with milk and vanilla. Fold in blueberries. Grease muffin pan. Spoon in batter and sprinkle with sugar. Bake at 375 for 30 minutes.


Crumpets
3 cups white flour
2 teaspoons dry active yeast
2¾ cups warm water
1½ teaspoons salt
2 tablespoons powdered milk
1 teaspoon baking soda
2 tablespoons warm water
1 teaspoon sugar

Combine yeast, sugar and one cup of warm water into a mixing bowl. The water should be hot enough to take a bath in, but not hot enough to scald. Cover with plastic wrap and stand in a warm place for about ten minutes. During this time the liquid should develop a foamy head, showing that the yeast is dissolved and happy... Sift flour, milk and salt into another bowl, and mix well. (NB. Please resist the temptation to eliminate the salt, as the yeast need a small amount of salt to do their job properly.) Make a well in the centre of the flour; add the yeasty water and the rest of the warm water. Using a wooden spoon, mix to a thick batter. Cover with plastic wrap and stand in a warm place until well risen and bubbly. This will take about an hour. (I find that under the covers of the waterbed the temperature is absolutely perfect for rising bread dough). The batter doesn't rise dramatically, but it does expand somewhat, and the mixture takes on gases which are necessary in the cooking process. Combine the bicarbonate of soda and the extra water, and add this mix to the dough. MIX WELL. Then leave this mixture to stand, covered, in a warm place for a further 15 minutes. Preheat a heavy based frypan to a low heat. This heat is such that oils (I use a spray on oil like "Pure and Simple", but butter or margarine may do) will not burn, smoke or misbehave. I use an electric country style frypan set on 5. This is almost a non-stick surface, and so low cholesterol oils are great. Spray oils also allow you to coat the crumpet rings as you are ready to cook. Place enough mixture into the centre of each ring to come almost to the top of the ring. (The dough does rise during cooking, and this should be allowed for in the filling of the ring. Fill the ring enough to get good rise, but not so much that the ring overflows badly.) Cook for 4-8 minutes over this medium heat, until bubbles appear over the entire surface, and the dough appears 'dry'. Remove the ring, turn the crumpet over and cook for a further 30 - 60 seconds to brown the top. Remove from the pan and cool on a cake rack. If you find that the bottom is too dark (politely referred to as burnt), you are cooking too quickly. Slow it down, relax, and try again. The worst thing that can happen is that you have to make another batch. Toast the crumpets and serve with lashings of cream and.... ENJOY. Give them a go, they are made along healthy lines, although when eaten with gobs of butter they lose all pretence of health. When eaten with a low fat topping, say like a banana, they are healthy and delicious.