recipelink.com Chat Room Recipe Swap
Quick Breads and Coffeecakes - 2000-10-06 (11)
Judy/AZ (04:48:43) : CHRISTOLLEN BREAD
4 3/4 to 5 1/4 cups all-purpose flour
2 pkg. active dry yeast
1 tsp. ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup margarine or butter
3/4 tsp salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tbsp. finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of he flour, the yeast, and cardamom. In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt till warm (120 to 130 ) and margarine or butter is almost melted. Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. sing a spoon, stir in candied fruits and peels, raisins, walnuts, and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes) Shape into a ball. Place in a greased bowl; turn once. cover and let rise in a warm place till double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes. With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet. Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf.
On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand) Repeat braiding with the remaining 3 ropes on another greased baking sheet. cover and let rise till nearly double ( about 1 hour)
Brush loaves with milk. Bake in a 350 oven for 20 to 25 minutes or till golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack. Makes 2 loaves (32 servings)
Judy/AZ (04:48:34) :
Raspberry Cream Cheese Coffee Cake
2 1/4 c. flour
3/4 c. sugar
3/4 c. unsalted butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
3/4 c. raspberry jam
1/4 c. almonds, sliced
Preheat oven to 350 degrees.
In a lg. bowl, combine flour & 3/4 c. sugar. Using pastry blender, cut in
butter until mixture resembles coarse crumbs. Reserve 1 c. of crumbs. To
remaining crumb mixture, add baking powder, baking soda, salt, sour cream,
almond extract, and 1 egg. Blend well. Spread over bottom and 2" up sides of
greased & floured 9" or 10" springform pan (batter should be about 1/4"
thick on sides). In a small bowl, combine cream cheese, 1/4 c. sugar, and 1
egg. Blend well. Pour in batter-lined pan. Spoon jam over cream cheese
mixture. In a small bowl, combine reserved crumbs & sliced almonds. Sprinkle
over jam. Bake for 45-55 minutes.
Judy/AZ (04:48:18) :
GLAZED LEMON BREAD
This sweet quick bread would make a nice breakfast treat, too.
1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons (packed) grated lemon peel
1/2 cup whole milk
1/4 cup fresh lemon juice
Preheat oven to 350 F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking
powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter
in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry
ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted
into center of bread comes out clean, about 1 hour.
Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy
saucepan and stir over low heat until sugar dissolves.
Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as
glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day
ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)
Makes 8 servings.
Bon App tit
December 1999
R.S.V.P.
Thompson House Eatery, Jackson, NH
MTLangley ( ) from Littleton, Colorado on 12/26/99
This is delicious, but it is definitely more cake-like than bread-like in my opinion.
Judy/AZ (04:48:06) :
Cranberry Cream Cheese loaf. This is really good. (more)
This is my favorite holiday bread now.
2 3-oz pkg cream cheese, softened
1 egg
2 C all purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C apple juice (I've used OJ too)
1/4 C butter, melted
1 egg, beaten (yes, it's another egg)
1 1/2 C coarsely chopped fresh cranberries
1/2 C chopped walnut
Orange zest (optional)
Heat oven to 350F. Grease and flour bottom
only of 9x5 loaf pan. In small bowl, beat
cream cheese until light & fluffy. Add 1
egg; blend well. Set aside.
In large bowl, combine flour, sugar, baking
power, baking soda and salt. Stir in apple
juice, butter, and beaten egg Fold in
cranberries and nuts. (I added orange zest
to this recipe, so if you want to, add it in
now.)
Spoon HALF of batter into pan. Spoon cream
cheese mixture evenly over batter. Top with
remainder batter.
Bake for 65-70 minutes or until top springs
back when lightly touched in center. Cool 15
minutes; remove from pan. Cool completely.
When sliced, you'll be able to see the cream
cheese in the loaf. It's such a nice little
surprise.
Judy/AZ (04:47:54) :
ORANGE COCONUT BREAD
2 3/4 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup brown sugar
2/3 cup sugar
1 Tablsp. grated orange zest
2 cups grated coconut
1/2 cup fresh orange juice
1 large egg, well beaten
2/3 cups evaporated milk
1 tsp. vanilla extract
1/2 cup butter, melted and cooled
Sift together the flour, baking powder and salt. Mix in the sugar, coconut, orange zest, orange juice, egg, milk, vanilla, and butter, mixing lightly but well. Place dour into greased 9x5x-inch loaf pan. Bake in a preheated 350 oven until toothpick inserted in center comes out clean, usually about 55 to 65 minutes. Let cool a little in the pan, then turn out on cake rack. Yield: 1 (9 inch ) loaf.
Judy/AZ (04:47:43) :
Banana Bread done NLB's Way
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking powder
1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large loaves and I always ending up giving one to a neighbor. The topping is what really makes this so delicious.
Preheat oven to 350
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and buttermilk
Mix well and add to creamed butter and sugar.
Sift together flour, soda and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch loaf pans.
Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans. Pour over bread spreading to all the corners. Place under broiler until bubbly and brown. Watch closely.
Janey (02:03:43) : Pumpkin Bread
2 eggs
1 1/2 Cup Sugar
1 Cup Canned Pumpkin
1/2 C salad oil
1 2/3 C Flour
1/4 t baking powder
1 t baking soda
1/2 t nutmeg
1/2 t cinnamon
1/2 Cup water
Preheat to 325F
Grease 9x5 loaf pan, line with brown paper (use a grocery bag cut to size) and grease the paper.
Mix all ingreds, fill prepared pan 2/3 full and bake for approx 1 hour and 15 mins. Remove paper before storing.
recipelink.com (10:19:47) :
Apple Breakfast Bread
Serving Size : 8
2 cups flour
3 apples
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons brown sugar
4 tablespoons shortening
3/4 cup milk
2 cups raisins -- chopped
1 tsp cinnamon
1 egg -- well beaten
2 tbsp butter -- melted
2 tbsp brown sugar
Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender. Source: unknown
recipelink.com (10:18:56) :
Apple Blueberry Bread
Source : MOTT'S Applesauce Recipe Collection
1/2 cup margarine or butter, softened
1 1/2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
2 eggs
1/2 cup (to 1 cup) fresh or frozen blueberries
1 cup applesauce
2 c all-purpose flour
Heat oven to 350F. Grease and flour 9x5-inch loaf pan. In large bowl, beat margarine, sugar and eggs until light and fluffy. Stir in apple sauce. Add flour, baking powder, baking soda and salt, stirring just until moistened.
Fold in blueberries. Spread into prepared pan. Bake at 350F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack to cool 10 minutes. Remove from pan and cool completely.
VARIATIONS: For Apple-Raisin Bread, substitute 1 cup raisins for blueberries. For Apple-Nut Bread, substitute 1 cup chopped nuts for blueberries.
recipelink.com (10:17:30) :
Apple Banana Bread
1/2 cup butter or margarine -- softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
3 tablespoons sour cream
1 banana -- mashed
1 teaspoon vanilla
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 apples, chopped
1/2 cup walnuts, chopped
Preheat oven to 350 degrees
Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into a greased 9x5 loaf pan and bake 1 hour. Source: unknown
recipelink.com (10:12:22) :
Apple Coffeecake
1 can apple pie filling
2 eggs, well beaten
2 sticks margarine
2 cups sugar
1 cup sour cream
1 tsp vanilla, generous
2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1 can apple pie filling
3/4 cup chopped nuts
2 1/2 tsp cinnamon
4 tsp brown sugar
Cream butter, sugar, sour cream. Add eggs and vanilla and beat well. Add dry ingredients and stir. Pour in a 9 x 13 baking dish.
Top with apple pie filling.
Combine nuts, sugar, and cinnamon. Sprinkle over pie filling on cake.
Bake 350 degrees for 45 - 55 minutes, watching closely near end of baking time. Let cool 10 minutes before cutting. Source: unknown
Quick Breads and Coffeecakes - 2000-10-06 (11)
Judy/AZ (04:48:43) : CHRISTOLLEN BREAD
4 3/4 to 5 1/4 cups all-purpose flour
2 pkg. active dry yeast
1 tsp. ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup margarine or butter
3/4 tsp salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tbsp. finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of he flour, the yeast, and cardamom. In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt till warm (120 to 130 ) and margarine or butter is almost melted. Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. sing a spoon, stir in candied fruits and peels, raisins, walnuts, and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes) Shape into a ball. Place in a greased bowl; turn once. cover and let rise in a warm place till double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes. With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet. Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf.
On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand) Repeat braiding with the remaining 3 ropes on another greased baking sheet. cover and let rise till nearly double ( about 1 hour)
Brush loaves with milk. Bake in a 350 oven for 20 to 25 minutes or till golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack. Makes 2 loaves (32 servings)
Judy/AZ (04:48:34) :
Raspberry Cream Cheese Coffee Cake
2 1/4 c. flour
3/4 c. sugar
3/4 c. unsalted butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
3/4 c. raspberry jam
1/4 c. almonds, sliced
Preheat oven to 350 degrees.
In a lg. bowl, combine flour & 3/4 c. sugar. Using pastry blender, cut in
butter until mixture resembles coarse crumbs. Reserve 1 c. of crumbs. To
remaining crumb mixture, add baking powder, baking soda, salt, sour cream,
almond extract, and 1 egg. Blend well. Spread over bottom and 2" up sides of
greased & floured 9" or 10" springform pan (batter should be about 1/4"
thick on sides). In a small bowl, combine cream cheese, 1/4 c. sugar, and 1
egg. Blend well. Pour in batter-lined pan. Spoon jam over cream cheese
mixture. In a small bowl, combine reserved crumbs & sliced almonds. Sprinkle
over jam. Bake for 45-55 minutes.
Judy/AZ (04:48:18) :
GLAZED LEMON BREAD
This sweet quick bread would make a nice breakfast treat, too.
1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons (packed) grated lemon peel
1/2 cup whole milk
1/4 cup fresh lemon juice
Preheat oven to 350 F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking
powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter
in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry
ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted
into center of bread comes out clean, about 1 hour.
Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy
saucepan and stir over low heat until sugar dissolves.
Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as
glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day
ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)
Makes 8 servings.
Bon App tit
December 1999
R.S.V.P.
Thompson House Eatery, Jackson, NH
MTLangley ( ) from Littleton, Colorado on 12/26/99
This is delicious, but it is definitely more cake-like than bread-like in my opinion.
Judy/AZ (04:48:06) :
Cranberry Cream Cheese loaf. This is really good. (more)
This is my favorite holiday bread now.
2 3-oz pkg cream cheese, softened
1 egg
2 C all purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C apple juice (I've used OJ too)
1/4 C butter, melted
1 egg, beaten (yes, it's another egg)
1 1/2 C coarsely chopped fresh cranberries
1/2 C chopped walnut
Orange zest (optional)
Heat oven to 350F. Grease and flour bottom
only of 9x5 loaf pan. In small bowl, beat
cream cheese until light & fluffy. Add 1
egg; blend well. Set aside.
In large bowl, combine flour, sugar, baking
power, baking soda and salt. Stir in apple
juice, butter, and beaten egg Fold in
cranberries and nuts. (I added orange zest
to this recipe, so if you want to, add it in
now.)
Spoon HALF of batter into pan. Spoon cream
cheese mixture evenly over batter. Top with
remainder batter.
Bake for 65-70 minutes or until top springs
back when lightly touched in center. Cool 15
minutes; remove from pan. Cool completely.
When sliced, you'll be able to see the cream
cheese in the loaf. It's such a nice little
surprise.
Judy/AZ (04:47:54) :
ORANGE COCONUT BREAD
2 3/4 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup brown sugar
2/3 cup sugar
1 Tablsp. grated orange zest
2 cups grated coconut
1/2 cup fresh orange juice
1 large egg, well beaten
2/3 cups evaporated milk
1 tsp. vanilla extract
1/2 cup butter, melted and cooled
Sift together the flour, baking powder and salt. Mix in the sugar, coconut, orange zest, orange juice, egg, milk, vanilla, and butter, mixing lightly but well. Place dour into greased 9x5x-inch loaf pan. Bake in a preheated 350 oven until toothpick inserted in center comes out clean, usually about 55 to 65 minutes. Let cool a little in the pan, then turn out on cake rack. Yield: 1 (9 inch ) loaf.
Judy/AZ (04:47:43) :
Banana Bread done NLB's Way
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking powder
1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large loaves and I always ending up giving one to a neighbor. The topping is what really makes this so delicious.
Preheat oven to 350
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and buttermilk
Mix well and add to creamed butter and sugar.
Sift together flour, soda and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch loaf pans.
Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans. Pour over bread spreading to all the corners. Place under broiler until bubbly and brown. Watch closely.
Janey (02:03:43) : Pumpkin Bread
2 eggs
1 1/2 Cup Sugar
1 Cup Canned Pumpkin
1/2 C salad oil
1 2/3 C Flour
1/4 t baking powder
1 t baking soda
1/2 t nutmeg
1/2 t cinnamon
1/2 Cup water
Preheat to 325F
Grease 9x5 loaf pan, line with brown paper (use a grocery bag cut to size) and grease the paper.
Mix all ingreds, fill prepared pan 2/3 full and bake for approx 1 hour and 15 mins. Remove paper before storing.
recipelink.com (10:19:47) :
Apple Breakfast Bread
Serving Size : 8
2 cups flour
3 apples
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons brown sugar
4 tablespoons shortening
3/4 cup milk
2 cups raisins -- chopped
1 tsp cinnamon
1 egg -- well beaten
2 tbsp butter -- melted
2 tbsp brown sugar
Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender. Source: unknown
recipelink.com (10:18:56) :
Apple Blueberry Bread
Source : MOTT'S Applesauce Recipe Collection
1/2 cup margarine or butter, softened
1 1/2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
2 eggs
1/2 cup (to 1 cup) fresh or frozen blueberries
1 cup applesauce
2 c all-purpose flour
Heat oven to 350F. Grease and flour 9x5-inch loaf pan. In large bowl, beat margarine, sugar and eggs until light and fluffy. Stir in apple sauce. Add flour, baking powder, baking soda and salt, stirring just until moistened.
Fold in blueberries. Spread into prepared pan. Bake at 350F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack to cool 10 minutes. Remove from pan and cool completely.
VARIATIONS: For Apple-Raisin Bread, substitute 1 cup raisins for blueberries. For Apple-Nut Bread, substitute 1 cup chopped nuts for blueberries.
recipelink.com (10:17:30) :
Apple Banana Bread
1/2 cup butter or margarine -- softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
3 tablespoons sour cream
1 banana -- mashed
1 teaspoon vanilla
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 apples, chopped
1/2 cup walnuts, chopped
Preheat oven to 350 degrees
Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into a greased 9x5 loaf pan and bake 1 hour. Source: unknown
recipelink.com (10:12:22) :
Apple Coffeecake
1 can apple pie filling
2 eggs, well beaten
2 sticks margarine
2 cups sugar
1 cup sour cream
1 tsp vanilla, generous
2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1 can apple pie filling
3/4 cup chopped nuts
2 1/2 tsp cinnamon
4 tsp brown sugar
Cream butter, sugar, sour cream. Add eggs and vanilla and beat well. Add dry ingredients and stir. Pour in a 9 x 13 baking dish.
Top with apple pie filling.
Combine nuts, sugar, and cinnamon. Sprinkle over pie filling on cake.
Bake 350 degrees for 45 - 55 minutes, watching closely near end of baking time. Let cool 10 minutes before cutting. Source: unknown
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