BREADS
Red Lobster Cheese Biscuits
From The Kitchen of Michelle(Marston)Gill
2 cups flour
3 tsp. baking powder
1 tsp salt
1/2 cup Crisco
2/3 cup buttermilk
1 tsp. garlic powder
1 cup sharp American cheese - grated
Preheat oven to 425. Sift dry ingredients together. Add 1/2 of grated cheese to Crisco, & mix well. Cut the shortening into the dry mix. Mix everything in until it becomes coarse. Add buttermilk, and mix until it becomes uniform. Drop biscuits into greased muffin tins. This will make about 12 When you have completed this, sprinkle over the rest of the cheese, a little extra garlic powder, and some dried parsley. Bake for 12-15 minutes.
Banana Bread
From The Kitchen of Michelle(Marston)Gill
2/3 cup sugar
1/3 cup butter
½ cup sour milk
1 teaspoon baking soda
2 cups sifted flour
dash of salt
1 cup mashed bananas
nuts (optional)
Cream butter and sugar together. Place baking soad in the sour milk. Mix the rest of ingredients together in order given. Bake in greased and floured loaf pan at 180 celcius for an hour.
Cleo's Dinner Rolls
From The Kitchen of Darla Rorick
2 packages of dry yeast
1/4 cup warm water (for yeast directions)
1/2 cup sugar
1/2 cup shortening
1 cup warm water
3 beaten eggs
4 1/2 cups flour
2 teaspoons salt
Cream sugar and shortening and add water, eggs, and yeast. Add flour and salt. Let stand overnight in fridge. Roll like jelly roll and stretch in same thickness. Cut, dip in butter and put butter side up in greased muffin tins. Let raise 3 hours. Bake at 400 degrees for 10 mins. Makes 2 dozen.
Diane's Pumpkin Bread
From The Kitchen of Diane Marston
2 2/3 cup of sugar
2/3 cup margarine
4 beaten eggs
1/2 teaspoons baking powder
1 1/2 teaspoon salt
1/2 teaspoon cloves
2 cups pumpkin
2/3 cup water
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
2/3 cups nuts oor raisins (last)
Cream sugar and margarine, add eggs. Add pumpkin then add water. Add mixture of flour, baking powder, soda, salt, cinnamon and cloves. Bake at 350 degrees for 1 hrs.
Oyster Snacks
From The Kitchen of Diane Marston
2 packages of oyster crackers
1 package of dry ranch dressing
(Hidden Valley onion or regular flavor works best)
1 teaspoon garlic powder
1 Tablespoon Dill weed
1/2 cup salad oil
Put the crackers in a large brown grocery bag. Sprinkle with 1 package of ranch dressing. Pour salad oil over crackers and other ingredients and shake well. Hold over sink as oil soaks into the bag. Let stand 5 minutes and shake again. This Keeps, nicely in covered container for weeks and is a great and inexpensive snack!
Navajo Fry Bread
From The Kitchen of Diane Marston
3 C. flour
1 T. Baking Powder
1/2 t. Salt
1/4 C. milk
1 1/2 C. Warm Water
lard or other shortening
Combine flour, baking powder and salt in large mixing bowl. Add milk blending thoroughly. Add warm water in small amounts and knead the dough until soft but not sticky. Cover bowl and let dough stand for 15 minutes. Pull off dough into large egg size balls and roll into rounds about 1/8 inch thick. Punch a hole in the center of each round to allow dough to puff. In a heavy skillet fry rounds till bubbles appear on top. Turn and fry on
other side till golden brown.
Sour Cream Banana Bread
From The Kitchen of Darla Rorick
1 cup sugar
1 1/2 cups flour
1/2 cup oil
1 tsp baking soda
2 eggs
1 tsp salt
1 cup (2 medium) mashed bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees.
Grease loaf pan
In large bowl beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour, baking soda andsalt into mixture. Stir just until dry ingredients are moistened. Add nuts, if desired. Pour into greased pan.
Bake for 60-65 minutes or until toothpick comes out clean.