Louise's Buttery Buttermilk Biscuits

 

Ingredients:

• 1 stick (1/2 cup) Butter
• 2 & 1/2 Cups All-purpose flour
• 1 & 1/2 Tablespoons sugar (any kind)
• 1 & 1/2 Tablespoons Baking Powder
• 1 & 1/2 Teaspoons Salt
• 1 & 3/4 Cup Buttermilk (okay to use 2 tablespoons of lemon juice mixed with enough milk to equal 1 & 3/4 Cup)

Instructions:

1. Preheat oven to 400 degrees.
2. Spray an 8 X 8" baking dish with non-stick spray, put in your stick of butter and place into your pre-heating oven to melt the butter (keep an eye on it so butter doesn't burn).
3. In the meantime mix all dry ingredients into a medium bowl.
4. Pour buttermilk over dry ingredients and mix until a loose batter forms.  Batter should be quite sticky.
5. Pour batter into your prepared baking dish right on top of the melted butter - butter may run over the top of your batter, but this is okay.
6. Cut dough into 9 squares - this will help separate individual biscuits once they are cooked.
7. Bake for 30 - 35 minutes rotating the dish once during baking.
8. Biscuits should be golden brown and spring back when touched.
9. Enjoy! 

Louise's Easy Pizza Bread

Ingredients:

2 lbs of Pizza Dough (I use Hannaford's multi-grain dough, but the canned kind is okay too)
2 cups Mozzarella cheese, grated (or your favorite pizza cheese)
1 tablespoon of Italian seasoning
1 tablespoon parsley flakes
1/3 cup olive oil
1 – 8 oz package of pepperoni
1 lb ground beef
1 teaspoon of fresh garlic or garlic powder
1 tablespoon chives (fresh or dried)
10 links of brown and serve breakfast sausage

Directions:

1. Preheat the oven to 350 degrees.
2. Brown ground beef with garlic and chives - drain & cool.
3. Cut pizza dough into bite sized pieces add oil and toss so that the oil is spread evenly on each piece of dough.
4. Cut the pepperoni and sausage into smaller pieces.
5. Mix all the ingredients in a bowl.
6. Transfer into a large greased bunt pan. (I usually have enough for a loaf pan also).  
7. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked).
8. Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly - leave it in another 5 minutes at a time until it's done.
9. Flip over on to a plate while it's still hot.
10. Serve with a side of red sauce and enjoy!

Note: This is simple and works great for pot luck meals or small family get-togethers.

OLD FASHIONED BREAD STUFFING

OLD FASHIONED BREAD STUFFING

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 Recipe By     : Louise

 Serving Size  : 15   

 Categories    : Poultry

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    1       qt           Diced Celery

    2       ts           Poultry Seasoning

      1/2   ts           Pepper

    1       tb           Salt

    2       c            Broth, milk or water

    1       c            Finely chopped onion

    4       qt           Bread cubes, firmly packed

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1. Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown.

2. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing

lightly.

3. Bake in 325 degree oven 45 minutes, until browned on top.

 

Banana Nut Bread

Banana Nut Bread
Recipe By : Louise
Serving Size : 12
Categories : Quick Breads
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3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 6)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
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1. Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

Zucchini Bread

Zucchini Bread
Recipe By : Louise
Serving Size : 24
Categories : Quick Breads
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3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 cup nuts -- chopped
2 cups zucchini -- coarsely shredded
1 cup seedless raisins (OR -- choc. chips, dried cherries, dried pineapple, etc. -- be creative)
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1. Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth.
2. When well blended, stir in remaining ingredients. Place batter in two buttered loaf pans (8-1/2" x 4-1/4"). 3. Bake at 350 degrees for one hour.
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NOTE: Makes excellent muffins too!

Buttermilk Biscuits

Buttermilk Biscuits

Recipe By : Louise

Serving Size : 16 Large

Categories : Side Dish

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1 1/2 quarts all-purpose flour

3 tablespoons double-acting baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/4 cup sugar
1 1/2 cups butter -- cold
2 egg -- slightly beaten
1 1/2 cups buttermilk
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1. Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until mixture resembles cornmeal.
2. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball.
3. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4' thickness.
4. Cut into 2' rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 350 degrees for 15 minutes or until golden brown.
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NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese.
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Monkey Bread

Monkey Bread

Recipe By: Louise
Serving Size: 6
Categories: Snacks, Breads
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2 cans canned biscuits
1+1/2 tablespoons ground cinnamon
1+1/2 teaspoons ground nutmeg
2/3 cup sugar
3/4 cup pecans -- chopped fine

1/2 cup margarine -- melted

1/2 cup brown sugar
1 tablespoon dried apricots -- minced
1 tablespoon seedless raisins -- chopped
1/2 teaspoon orange peel -- grated
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* Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits or cans of 5 giant-sized.
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1. In small bowl, mix the spices and sugar. Mix the chopped raisins, minced apricots and chopped nuts in another bowl. Place the nut mixture into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan.

2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture. Place the coated biscuits atop the nut mixture, fitting into the pan lightly. Keep stacking until all are used.

3. Melt the margarine; add the brown sugar and orange zest. Pour this very carefully and evenly over the biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes, checking after 15 minutes.

4. Invert onto serving dish immediately. Serve warm.
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Serving Ideas : Serve with coffee or hot chocolate.

Peanut Butter Bread

Peanut Butter Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish
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3/4 cup peanut butter
2 ounces margarine
2 cups flour
1/3 cup powdered milk
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 each egg
1 1/4 cups water
3/4 teaspoon orange peel -- grated
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Make the day BEFORE serving.


1. Beat peanut butter and margarine until fluffy.
2. Add dry ingredients and mix until mixture resembles crumbs.
3. Add (all at once) eggs, water, and orange peel. Mix until just moistened.
4. Pour into a greased loaf pan and bake at 300 for about 2 hours. Test with pick. Cool, cut, & cover.

Spinach Dip in a Bread Bowl

Spinach Dip in a Bread Bowl
Recipe By : Louise
Serving Size : 10
Categories : Appetizers
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2 cups sour cream
1 envelope ranch salad dressing mix
1 package spinach, frozen -- chopped, thawed
1/4 cup chives (dried)
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 loaf round bread
Crackers, Melba toast, or Raw Veggies
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1. In a bowl, combine first six ingredients. Chill for at least 1 hour.
2. Cut a 1 - 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and crackers around it and serve immediately. Yield: 10 to 15 servings.

Louise's Pumpkin Bread

Louise's Pumpkin Bread
Recipe By : Louise
Serving Size : 24
Categories : bread, breakfast
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3 1/3 cups flour
1 tablespoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2+2/3 cups sugar
2/3 cup oil
4 eggs
2 cups pumpkin -- mashed
2/3 cup water
2/3 cup dates -- chopped
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1. Beat sugar & oil until light & fluffy.
2. Add eggs & pumpkin and beat well.
3. Beat in dry ingredients and pour into 2 greased loaf or bundt pans.
4. Bake at 350 until done [about 1 hour]

Cornbread

Cornbread
Recipe By : Louise
Serving Size : 16
Categories : side dish, bread, muffins
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1 cup flour
1 teaspoon salt
1 1/3 tablespoons baking powder
1/2 cup sugar
1 cup cornmeal
1 1/2 cups milk
1/4 cup oil
1 egg
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1. Combine all dry ingredients, add oil, eggs, and milk -- beating well after each addition. Batter will be thin.
2. Pour into a sprayed cake pan and bake at 325 degrees for about 1/2 an hour. Brush tops with melted butter. Cool, cut, and serve.
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Note: This cornbread is light, sweet, and airy!

 
 
 
 
 
 
 
 
 
 
 

IRISH TEA BREAD

IRISH TEA BREAD
Recipe By: Louise
Serving Size: 4
Categories: Breads, Breakfast
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3/4 C  Strong tea
2 C Mixed dried fruit
3/4 C Soft brown sugar
1 Egg, lightly beaten
2 T Butter (melted)
2+1/8 C All-purpose flour
½ ts Baking soda
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1. The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight.
2. Stir in the egg and melted butter. Mix the flour and the baking soda together and fold them in. Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter.
3. Pour the mixture in and smooth the top. Bake in a preheated oven (350 F) on the middle shelf for 1 ½ hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack.

Irish Soda Bread

Irish Soda Bread
Recipe By : Louise
Serving Size : 12
Categories : Breads & Muffins
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3 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup margerine
2 tablespoons caraway seed
1 cup milk mixed with
1/3 cup lemon juice
1 egg -- beaten
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1. Cream margerine with dry ingredients and seeds.
2. Mix in milk, eggs and knead with extra flour.
3. Bake at 375 degrees for about an hour.
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