Breads



      Angel Biscuits

      1 cake compressed yeast, or 1 package of active dry yeast

      2 tablespoons of lukewarm water

      5 cups of all-purpose flour

      1 teaspoon soda

      3 teaspoons of baking powder

      2 tablespoons of sugar

      1 1/2 teaspoons of salt

      1 cup of vegetable shortening

      2 cups of buttermilk

      Preheat over to 400 degrees. Dissolve yeast in warm water. Sift all dry ingredients into a large bowl. Cut in shortening with a pastry blender. Add buttermilk, then yeast mixture. Stir until thoroughly moistened, turn onto floured board and knead a minute or two. (No rising is required.) Roll out to desired thickness and cut into rounds. Brush with melted butter and bake on an ungreased pan for 12 to 15 minutes. or until lightly browned.

      NOTE: After mixing, dough may be refrigerated in a plastic bag or covered bowl until ready to use.

      Hush Puppies

      1 cup of all purpose flour

      1 cup of cornmeal

      2 teaspoons of baking powder

      3/4 teaspoon of salt

      3/4 cup of cream-style corn

      1/2 cup of chopped onion

      1 egg, beaten

      2 tablespoons of vegetable oil

      Vegetable oil

      Combine the first 4 ingredients (1 cup of all-purpose flour, 1 cup of cornmeal, 2 teaspoons of baking powder, 3/4 teaspoons of salt) in a large mixing bowl. Add corn, onion, egg and 2 tablespoons of oil. Stir well. Drop batter by tablespoonfuls into deep hot oil (370 degrees). Cook only a few at a time, turning once. Fry 3 to 5 minutes until golden brown and drain on paper towels. (Makes 2 dozen)

      Monkey Bread

      3 cans of biscuits

      1 cup of sugar

      1 cup of brown sugar

      1 teaspoon of cinnamon

      1/2 cup of butter

      Preheat your oven to 350 degrees. Cut each biscuit in 4 pieces. Mix white sugar and cinnamon in a mixing bowl. Put the mixture in a brown paper bag and shake biscuit pieces to coat. Layer pieces in a greased and floured Bundt cake pan. Melt the butter and brown sugar and pour over biscuit pieces. Bake for 20 minutes.

      Jalapeno Cornbread

      3 cups of cornbread mix

      2 1/2 cups of milk

      1/2 cup of salad oil

      3 eggs, beaten

      1 large onion, grated

      2 tablespoons of sugar

      1 cup of cream-style corn

      1/2 cup of very finely chopped jalapeno peppers (fresh or canned)

      1 1/2 cups of sharp cheese, shredded

      1/4 pound of bacon, cooked and crumbled

      1/4 cup of chopped pimientos

      1/2 clove garlic, crushed

      Preheat your oven to 400 degrees. Put the cornbread mix into a large bowl; add milk and stir. Add other ingredients in the order that they are given in blue.Bake in three greased 8-X 8-X 2-inch pans about 35 minutes or until done. (Serves 12 to 16)


      Color Key

      ingredients needed to make the snack.

      directions needed to make the snack.

      name of the snack.


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