CCAA Online Cookbook Recipes

Stir together, then measure out four 1-cup starters into large zip-lock bags. Give these out to friends.*** You will have a little batter left in the bowl. Now follow directions below to make your bread.

*** Each starter equals the amount of batter needed for 1 batch of bread. So if you want to make a double batch of bread, you would make 3 starters and double the bread recipe.

Step 1: Preheat oven to 325 degrees. Spray pan(s) with vegetable oil. Use 2 loaf pans, or one 9x9 square pan, or one loaf pan and 12 muffins, or 30 muffins.

Step 2: To the batter left in the bowl, add:

1 cup oil ½ cup milk 3 eggs 1 teaspoon vanilla

Mix well and set aside.

Step 3: In another bowl, mix together the following:

2 cups flour 2 teaspoons cinnamon

1 cup sugar 1 large box instant vanilla pudding

½ teaspoon salt 1½ teaspoons baking powder

½ teaspoon baking soda 1 cup chopped pecans (optional)

Step 4: Now add the dry ingredients to the batter bowl, mixing well.

Step 5: In a small bowl, mix together enough cinnamon and sugar to coat the bottom of the pans and to sprinkle on top before baking. Pour batter into pans.

Step 6: Bake at 325 degrees for 1 hour (30 minutes for muffins) or until knife comes out clean.

Tomorrow starts Day 1 again. Be sure to keep one of the starters for yourself.

Hope Morris

EVER READY BISCUIT MIX

Ingredients:

12 cups plain (all-purpose) flour

4 Tablespoons baking powder

2 Tablespoons salt

2 cups shortening

Mix flour, baking powder, and salt together, then cut in shortening with a fork until mixture is like crumbs. Store in a tight container. (This is an economical alternative to “Bisquick”-type biscuit mixes.)

When ready to use, take out a cup of mixture for every 5 biscuits you need, add enough water, milk, or buttermilk to get the right consistency, turn out onto a floured surface and knead into dough, then pinch off (or roll out and use a biscuit cutter to cut) biscuits. Add slightly more liquid if you choose to make drop-biscuits.

Bake 10 – 15 minutes on an ungreased cookie sheet in a 450 degree oven.

Jo Franks

HUSH PUPPIES

1 ¼ c. yellow corn meal

1 ½ tsp. baking powder

1 tsp. black pepper

1 pkg (4 oz.) dry Idahoan “loaded baked” flavored mashed potatoes

¾ c. flour

½ c. sugar

1 c. milk

In mixing bowl, combine all dry ingredients. In a separate bowl, combine milk and eggs. Fold wet ingredients into the dry ingredients until thoroughly mixed. In large skillet, heat 2 inches of vegetable oil on high heat. Roll batter into 1-inch balls. Fry for approximately 2 minutes on each side or until golden brown. Let drain on paper towels. Serve hot with butter and honey.

Joan Bailey

MONKEY BREAD

½ C. SUGAR

2 tsp. CINNAMON

3 (7 ½ OZ PKG) BUTTERMILK BISCUITS

1 STICK (1/2 CUP) MARGARINE OR BUTTER

½ C. PACKED BROWN SUGAR

In small bowl stir together sugar and cinnamon. Cut biscuits into quarters and roll in spiced sugar. Throw biscuits into greased bundt pan. Don’t worry about placing dough. Add any remaining sugar & cinnamon on top of biscuits.

In a saucepan combine margarine or butter and brown sugar and heat to full boil. Pour over the top of the biscuits.

Bake in a preheated oven at 350 degrees for 30 minutes. Let stand in pan on rack for 10 minutes before turning out.

Cheryl Bailey

POPPY SEED BREAD

Don't let the name fool you. This is not a bread it is a delicious moist cake.

POPPY SEED BREAD

Bread:

3 eggs

2 and 1/2 cups of sugar

1 and 1/2 cups of milk

1 1/8 cup of oil

1 and 1/2 teaspoon of vanilla extract

1 and 1/2 teaspoon of poppy seeds

3 cups of flour

1 and 1/2 teaspoons of salt

1 and 1/2 teaspoons of baking powder

GLAZE:

3/4 cups of white sugar

1/4 cup of orange juice

1/2 teaspoon of vanilla extract

1/2 teaspoon of almond extract

Sift flour, salt and baking powder. Place in bowl. Beat eggs and then mix all ingredients together. Pour into 2 greased and floured loaf pans. Bake 50 -60 minutes at 350.

Mix all glaze ingredients in a bowl and pour over the hot loaves. The glaze will melt down into the bread. Let cool before serving.

Valerie Hall

TAR HEEL HUSH PUPPIES

Ingredients:

1 lb. fine corn meal

1 egg

1 Tablespoon salt

1 Tablespoon sugar

pinch of baking soda

1 cup buttermilk

½ cup finely chopped onions (optional)

Mix all ingredients together, adding water as necessary to get a thick consistency. Drop by large spoonfuls into a deep pot of 375-degree peanut oil. Hush puppies are done when they rise to the top and float.

This recipe, minus the onions, came from the Sanitary Fish Market and Restaurant on the “Fabulous Morehead City, N.C. Waterfront.” Serves 6 people.

Bob Hoover, Sr.

WHEATENA MUFFINS

Batter can be stored in a covered container in the refrigerator for several weeks, allowing you to make just a few at a time.

3 c. wheatena

1 c. boiling water

½ c. cooking oil

1 ½ c. sugar

2 eggs, beaten

2 ½ c. sifted flour

2 ½ tsp. soda

1 tsp. salt

2 c. buttermilk

Pour wheatena into a large bowl. Pour boiling water over cereal, mix until well blended. Let stand. Combine oil, sugar, eggs, and buttermilk in another large bowl. Stir in wheatena mixture. Sift flour, soda, and salt together. Add to other ingredients and mix well. Fill greased muffin cups 2/3 full. Bake in preheated 400-degree oven for 15-20 minutes or until tests done. Serve warm with butter or honey. Makes 2 dozen.

Joan Bailey

Family-oriented, civic-minded, environmentally concerned airboaters!

Citrus County Airboat Alliance

P.O. Box 194, Inverness, FL 34453

www.citrusairboat.org

Page Design by J Hoover