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Breads
Main Dishes MENUHandmade Buttermilk BiscuitsCountry Corn BreadSpoon BreadMouth Melting RollsBreakfast RollsBanana Nut BreadHush PuppiesMayonnaise BiscuitsCheddar Dill BreadHandmade Buttermilk Biscuits2 cups plain flour 1 tsp. salt 1/2 tsp. baking soda 1 tsp. salt 1 Tbsps. shortening 3/4 cup (approx.) buttermilk Stir dry ingredients together. Cut in shortening and add milk slowly, stirring until dough is soft and moist then kneed lightly. Pinch off 2 inch balls of dough and roll by hand until round. Place in pan 2 inches apart and flatten slightly. Bake at 450 for 10 to 15 mins. or until golden brown. Return to Menu Country Corn Bread1 1/2 cups self-rising corn meal 3 Tbsps. (rounded) self-rising flour 1 egg 1/2 stick butter (melted) 2 1/4 cups buttermilk Heat an Iron Skillet and melt butter in it. Mix above ingredients adding the melted butter last. Pour into the hot skillet. Bake at 425 for 25 mins. or until outside edges are brown with a golden center. Return to Menu Spoon Bread5 Tbsps. butter 1 cup corn meal 1 tsp. salt 2 cups boiling water 1 cup cold buttermilk 4 eggs Heat the oven to 425 and put butter into a glass baking dish (9 X 13) and place in oven to melt. Combine the corn meal, salt, and water and stir until smooth then let stand for 5 mins. Stir in the milk adding the eggs one at a time beating well between each egg. Add melted butter last then pour into hot baking dish and bake for 25 to 30 mins. Return to Menu Mouth Melting Rolls3 1/2 cups all purpose flour 1 tsp. salt 2 Tbsps. sugar 2 Tbsps. shortening 1 cup warm water 1 pkg. dry yeast Sift dry ingredients into a large bowl, add shortening and mix. Mix yeast into water then add to the dry ingredients. Turn dough out onto floured board and work, kneading for 5 to 7 mins. Put back into bowl and set in a warm place. Allow to double in bulk (1 1/2 to 2 hours) Turn out onto floured board and work good again. Make out into biscuits by hand and place in a greased pan and put back into warm place to double in bulk again. (1 to 1 1/2 hours) Brush tops with a little melted butter and bake at 375 for 10 to 15 mins. Return to Menu Breakfast Rolls2 cups flour 4 heaping Tbsps. mayonnaise 1 cup milk Mix all together and pour into lightly greased muffin pans. (3/4 full) Bake at 375 for 10 mins. until browned. Return to Menu Banana Nut Bread1/2 cup butter (softened) 2 large bananas (mashed) 2 cups flour 1 cup sugar 3 eggs 1 tsp. soda 1 cup pecans (chopped) Cream the butter, sugar, and eggs then add the bananas. Sift together the flour and soda then slowly add to the creamed mixture. Fold in the nuts, gently. Put into a greased and floured loaf pan and bake at 350 for 45 mins. Return to Menu Hush Puppies2 cups corn meal 1/4 cup flour 1 egg (beaten) 2 cups buttermilk 1/2 cup onion (chopped fine) 1 tsp. baking soda 1 Tbsp. baking powder 1 Tbsp. salt Mix, Shape, then fry in deep fat until they float and are golden brown. For lighter puppies, add 1/2 cup more milk and 1 more egg then drop by Tbsps. into fat. Return to Menu Mayonnaise Biscuits2 cups self-rising flour (sifted) 1 cup milk 2 Tbsps. mayonnaise Grease a 12 muffin pan. Mix ingredients well and spoon evenly into the muffin tins. Bake at 425 for 18 to 20 mins. until done. (note) Biscuits do NOT taste like mayonnaise!! Return to Menu Cheddar Dill Bread3 3/4 cups plain flour 5 tsps. baking powder 1/2 tsp. salt 1/2 tsp. minced dill 1/3 cup butter (softened) 10 oz. sharp cheddar cheese (grated) 1 1/2 cups milk 2 eggs (beaten) Combine the flour, baking powder, salt and dill. Cut in butter until mixture resembles coarse crumbs then stir in grated cheese. Combine the milk and eggs, add to the cheese mixture, mixing just enough to moisten. Spoon into a greased and floured 9 X 5 loaf pan. Bake at 375 for one hour. Remove from the pan immediately and allow to cool. Return to Menu 
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