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Citrus County |
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BREADS
Amish Cinnamon Bread from Hope Morris
Ever Ready Biscuit Mix from Jo Franks
Hush Puppies from Joan Bailey
Monkey Bread from Cheryl Bailey
Poppy Seed Bread from Tom & Valerie Hall
Tar Heel Hush Puppies from Bob Hoover, Sr.
Wheatena Muffins from Joan Bailey
Use large zip-lock-type bag and store on
countertop. DO NOT REFRIGERATE!
Day 1 Do nothing
Day 2 Mush the bag 2 times today
Day 3 Mush the bag 2 times today
Day 4 Mush the bag 2 times today
Day 5 Mush the bag 2 times today
Day 6 Add and mush together thoroughly:
1 cup flour 1 cup sugar 1 cup milk
Day 7 Mush the bag and let air out of bag 2 times today
Day 8 Mush the bag and let air out of bag 2 times today
Day 9 Mush the bag and let air out of bag 2 times today
Day 10 Pour contents into a large bowl and add:
1 cup flour 1 cup sugar 1 cup milk
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
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
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
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
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
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.
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
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