Author: admin

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:

/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:

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:

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:

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:

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: