Author: admin

Ingredients:

2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 eggs
2 1/2 cups buttermilk
1/4 cup butter or margarine, melted
1 cup fresh blueberries, rinsed and drained
Salad oil

Instructions:

In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and melted butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries. Spoon batter onto a lightly oiled hot griddle and cook until bubbles form; turn and cook the other side until golden brown.

Notes:

We love blueberries and these pancakes are made so special with the addition of them. Not only are they healthy and delicious, but this recipe turns regular pancakes into a completely new and wonderful breakfast experience.

Servings Yield:

Serve pancakes as cooked

Ingredients:

J-11.. cup flour, all-purpose
1 cup sugar, granulated
3 ban.1nas, ripe
1 tsp. baking soda
1/1 c. nu chopped
1 tsp. vanilla

Instructions:

Cream shortening and ugar together. Add mashl:!’d bananas and egg mixing well. Add flour, baking soJa. vanill and nuts.. Mix well. Bake in greased loaf pan at 350° for 55 minutes. Let cool completely before licing.

Notes:

Vhat a great lady to hare this recipe-my mother-in-law. Ruby Joyce Reed, at 85 years of age and still cooking!

Servings Yield:

Ingredients:

1 cup oatmeal, quick-cooking, uncooked ‘f1 cup sugar
1 Tbsp. baking powder
1f1 tsp. baking soda
1/1 tsp. salt
1/1 tsp. ground cinnamon;., cup butter (plus
1 Tbsp.)
1 eggs, slightly beaten
1 cup milk;., cup light corn syrup
1 cup fresh blueberries

Instructions:

Combine first 7 ingredients in a large mixing bowl. Cut in butter. Combine eggs, milk and corn syrup; mix well. Add todry ingredients, stirring until moistened. Fold in blueberries. Pour into greased and floured loaf pan; bake at 350° for I hour JO minutes. Cool in pan 10 minutes; remove from pan, cool on wire rack. Yield: I loaf.

Notes:

We love fresh blueberries and this is one of the recipes that I make when we are having company. Tbsp. with a casserole for brunch, makes a great meal.

Servings Yield:

Make when we are having company

Ingredients:

/1 cups flour, alJ-purpose
1 T.+
1 tsp. baking powder
1/2 tsp. baking soda
3/” tsp. saJt
1/” cup +
2 T. shortening

Instructions:

Combine flour, baking powder, soda and salt; mix well. Cut in shorten-ing with pastry blender until coarse. Add buttermilk, stirring just until moistened. Put onto a floured surface; knead 3 or 4 times. RolJ dough to 1/2 inch thickness; cut with 2-1/2″ biscuit cutter (flour the cuner after each biscuit is cut). Place biscuits on greased baking sheeL Bake at 450° for IO minutes or until golden. Yield: 14 biscuits.

Notes:

I love to make biscuits, especially buttermilk, but unfortunately I really must admit I do not measure them–just go by feel! My grand-mother taught me how to make theand it always brings back special memories. Please pass this recipe along to those in your lifo who matter to you.

Servings Yield:

Make biscuits

Ingredients:

11.?cup butter or margarine softened
l1/i cups all-purpose flour
11.?cup baking cOl oa
11! tsp. salt
11! tsp. baking pot der
1/: tsp. baking soda
1 cup buttem1ilk
1/2, cup chopped pttans
1⁄2 cup butter softened
2 Tbsp. honey
2 Tbsp. chocolate syrup

Instructions:

In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine, the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans. Pour into greased 9 x 5 x 3″ loaf pan. Bake at 350° for 55-60 minutes or until tests done. Cool for 10 minutes before removing from pan to wire rack. Yields 1 loaf. Chocolate Honey Butter: In small bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. Makes 1⁄2 cup butter)

Notes:

Tbsp. makes a great brunch item, especially at Christmas. It’s a rich cake-like bread andcombined with the creamy honey butter, makes. a beautiful and taste tempting bread.

Servings Yield:

Serve with the bread

Ingredients:

2 T. sesame seeds
1/2 tsp. cinnamon
2 T. sugar, granulated
1⁄4tsp. nutmeg

Instructions:

Combine all ingredients and set aside. 2 cups all-purpose flour 1 cup brown sugar, packed 1 tsp. baking powder 3 T. butter, melted 1⁄2tsp. soda l c. buttermilk t tsp. salt 2/3 c. nuts (pecans or walnuts) 2 eggs Sift flour with dry ingredients. In large bowl, beat eggs slightly, add brown sugar and melted butter. Add flour mixture alternately with buttermilk, stirring slightly. Stir in nuts. Pout into greased 5″x. 9″ I. oaf pan. Sprinkle top with sesame seed mix. ture listed above. Bake at 350° for 1 hour. Cool.

Notes:

Many years ago I played in a bridge club in San Antonio, Texas and this was served by one of the members. She shared the recipe with me and I have made it many times. Great for your coffee gang or any family meal.

Servings Yield:

Ingredients:

1/1 cup milk
1 egg, beaten
1-1l-1/1 cup biscuit mix
1 cup chet.-se, shredded ‘h cup melted butter or margarine minced onion
2 T. parsley, chopped

Instructions:

Combine milk and egg. Add biscuit mix, parsley and 1/2 cup cheese; pour into greased 9-in. round pan. Sprinkle remaining 1⁄2 cup cheese on batter; pour melted butter over top. Bake at 3500 for 25 minutes to until brown. Yields I loaf. Easy Cheese Bread: 2 1/2 cups biscuit mix 1 cup shredded sharp Cheddar cheese 2 tsp. poppy seeds Combine biscuit mixcheese, and poppy seeds in large bowl. Combine egg and milk; add to biscuit mixture, mixing vigorously for J minute. Spoon into lightly greased loaf pan. Bake at 3500 for 35 minutes. Yields I loaf.

Notes:

These are both really quick and easy-such a treat for those interpreting this as being difficult. Remember, there is nochjng more fragrant in the kitchen than baking bread. The wonderful aroma alone will bring you back to this recipe time and time again.

Servings Yield:

Yields I loaf

Ingredients:

1/2!cups halved fresh or frozen cr-mberrit’S, dh’ided
2/., cup sugar
2 tsp. grated onmge peel
2’h cups all-purpose flour ‘

Instructions:

Y-1c. packed light bro”n sugar 1 T. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 11.. tsp. ground do, es 2 eggs, lightly beaten 3/ cup sour cream; cup meltoo butter or man!arine 1 cup”‘cbopd pttans In a saurepm1. combinI 1/1cups crJJ1bt’rri sugar and orJJ1ge pt.-el. Bring to a boil; rt>duce h’- at and cook for 6-S minutes or until cr. mbc!rries are soft. Remove from hat; tir in remaining berries and set aside. In a bowl, combine tlour, brown sugar. Lxlking sod sail, cinnamon and cloves. Combine eggs, sour cream and butter; stir into dry ingredients unti1 blended. Fold in cranberries and pecans. Pour into two greased 81⁄2 x 4 1/2 X 2112 inch loaf pans. Bake at 350° for 55-60 minutes or until the bread tests done.. Yields 2 loaves.

Notes:

Tbsp. is a great recipe to make during the holiday season. Com-bined with other breads it makes a great party addition.

Servings Yield:

Yields 2 loaves

Ingredients:

J packet active dry yeast (or I cake compressed yeast);., cup (110° to Jl5°) warm water
1 cup creamed cottage cheese
2 Tbsp. instant minced onion
1 Tbsp. butter
2 Tbsp. sugar
2 tsp. dill seed I lp. salt
1/2i tsp. soda
1 egg unbeaten
1/2 to
1/2 cup flour, all- purpose

Instructions:

(beat with mixer) Soften yeast in water. Combine cheese, sugar, onion, butter, dill, saJ egg. and softened yeast in a mixing bowl. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place for 50-60 minutes until light and doubled in size. Cut a large X in top. Stir down dough and tum into well-greased gwroundserole,. Let rise 30-40 minutes. Bake at 350° for 40-50 minutes until golden brown. Brush with soft butter and sprinkle with salL Makes I round loaf.

Notes:

Tbsp. is a casserole bread recipe given to me by Jane Tolson. She lived in Alice, Texas at the time and is considered a very good cook by aJI who know her.

Servings Yield:

Makes I round loaf

Ingredients:

S eggs
2 (6-oz.) packages dry com
(
10-oL) package chopped broccoli, uncooked medium chopped onion
1/2 cup mMrgarine bread mix cups cottage cheese
1 tsp. salt

Instructions:

Mix together eggs, broccoli, onion, margarine, dry corn bread mix, cottage cheese and salt. Put in 13 X 9 X 2″ pan that has been sprayed with cooking spray. Bake in preheated 3500 oven about I hour until very brown on top. (For a nice variation, add 1/2 can choppedjalapenos, or to taste.)

Notes:

I first had this at a church picnic many years ago and loved iL I am so glad that I saved the recipe so I could share it with you now. Tbsp. is one of those re. cipes that will definitely add to your dining pleasure.

Servings Yield: