Favorite Recipes & Links
Breads




Chewy Flour Tortillas
[This is a family original recipe]

These tortillas have real body and flavor; they are perfect for soft tacos, gorditas, cheese crisps, fajitas and eating out of hand.

2 C All-purpose flour
1- t baking powder
1 t salt
3 t vegetable oil
C lukewarm milk

Roll out or press-out and fry on dry griddle or in dry frying pan on medium-high, flipping when bubbles appear to cook each side evenly. Makes 8 thick tortillas.


Country Crust White Bread
[This is a family original recipe]

2 1/4 Cups warm milk or water.
1/4 cup vegetable oil.
3/4 cup sugar.
1/2 Tablespoon salt
2 pkgs. active dry yeast.
5-7 cups flour.
2 eggs.

In a small sauce pan, heat liquid over low heat - stirring constantly.
Add salt and sugar, stirring untill dissolved.
Add yeast, making sure liquid is NO hotter than 120 degrees F.
Add eggs.
Mix in about half of the flour in a mixing bowl to the heated liquid ingredients, adding more flour as you go along to get a workable mass. Turn the mass onto a floured surface, kneading and adding more of the flour to reach a lightly sticky and satin-like texture. About 10 minutes.
Place dough into a lightly oiled mixing bowl, turning the dough to make sure all of it's surfaces are oiled. Cover bowl with a damp towel and allow to rise until doubled in size. About an hour. [I put the bowl in my oven on the middle rack. The middle rack of a gas oven is the perfect place to rise bread.]
Cut dough in halves and roll out into a rectangle. Roll them into loaves.
Cover the loaves with a damp towel, allowing them to rise until they are nicely domed above the top of the bread pans. About 25 - 35 minutes.
Bake in pre-heated oven at 350 degress for about 35 - 45 minutes.

This is such a wonderful recipe. You can also use it for making dinner rolls, french bread, garlic toast, cinnamon & raisin. It has a touch of sweetness, but it does not interefere with it being such a versitile recipe. The crust is dark & crispy. This recipe turns out perfect whether you decide to use milk or water.

BAKING POWDER BISCUITS

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/3 cup shortening
About 3/4 c. milk

Sift before measuring.
1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl.

2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.

3. Make a well in the center. Pour in 2/3 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.

4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.

5. Gently roll out dough, from center, to 3/4 inch thickness.

6. With floured 2 1/2 inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

7. Place on ungreased cookie sheet; bake 12 to 15 minutes.

Makes 8 (2 1/2 inch) biscuits.

Note: To prepare ahead: Make biscuits through first part of Step 7; refrigerate up to 3 hours. Let warm 15 minutes to room temperature, while preheating oven; bake as directed. Serve at once.

DROP BISCUITS:
Make Baking Powder Biscuits, increasing milk to 1 cup. Do not knead or roll out. Drop dough, by tablespoonfuls, onto lightly greased cookie sheet; bake at 450 F. for 10 minutes, or until golden brown. Makes 20.

CHEESE BISCUITS:
Adding 3/4 cup grated sharp Cheddar cheese to sifted dry ingredients, make Baking Powder Biscuits.

NO FAIL DELICIOUS PANCAKES
[This is a family original recipe]

2 eggs
1 1/2 cups milk, *see note
2 tablespoons melted butter
3 tablespoons sugar
1 teaspoon vanilla extract (optional)

2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt

3 tablespoons vegetable oil

Mix eggs, milk, melted butter, sugar and extract in one bowl. In another bowl mix the flour, baking powder and salt. Cut the oil into the dry ingredients - mixing until dry dough forms a corn-meal like texture. Combine the dry ingredients to the wet ingredients and stir just until smooth. Grease a heated griddle.

Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form). Flip and cook other side until golden brown. Flipping once should be enough. The first pancake isn't always the best one. We give the first one to our dog :-)

Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk. Adding a dash of cinnamon, nutmeg or allspice will produce exciting flavor and adding a teaspoon of lemon instead of vanilla really makes your homemade pancakes a delight for anyone who gets to enjoy them.

* adjust accordingly by adding milk to thin or flour to thicken. Caution: too thin batter runs and burns when poured and too thick batter just sits and creates a blob and never finishes cooking on the inside. Be sure to adjust your ingredients to produce a nice, thick batter that will spread slowly when poured to allow for a fully-cooked, thick and fluffy pancake.

BUTTERMILK:
If you don't have buttermilk, you can add powdered buttermilk to the milk (a good thing to have on the shelf), or a tablespoon of white vinegar to the milk.

Makes about 18 four inch pancakes. Serves 6.

INDIAN FRY BREAD

2 c. flour
2 tsp. baking powder
2 tbsp. oil
1 tsp. salt
3/4 c. warm milk
Oil for frying

Mix all but oil and milk. Add 1 tablespoon of oil. Cut in until crumbly. Add milk and mix until soft dough forms. Knead until smooth and springy in texture. Make into 12 balls. Brush remaining tablespoon of oil on the balls. Set aside for 30 to 45 minutes. On a lightly floured board roll each ball into a 4 inch circle. Poke a hole in center. Fry in oil at 365 degrees until lightly browned, turning once. Serve with butter or honey.

INDIAN FRY BREAD

2 c. Jiffy mix, Bisquick or Master Mix
2/3 c. milk
Oil for deep frying

Simply combine the mix and milk. Knead and roll out dough. Let sit for 5 minutes; then cut with biscuit cutter or cookie cutters into shapes, or cut into squares with pizza cutter.

Fry in deep, hot oil for 1-2 minutes or until lightly brown. Delicious sprinkled with powdered sugar, honey, or preserves.

MASTER MIX

For 13 cups

9 cups sifted all-purpose flour or
10 cups sifted soft wheat or cake flour
1/3 cup double-acting baking powder
1 tablespoon salt
1 teaspoon cream of tartar
1/4 cup sugar
2 cups shortening which does not require refrigeration

For 29 cups

5 pounds flour
3/4 cup double-acting baking powder
3 tablespoons salt
1 tablespoon cream of tartar
1/2 cup sugar
2 pounds shortening which does not require refrigeration

Stir baking powder, salt, cream of tartar and sugar into flour. Sift together three times into a large mixing bowl or onto a large square of plain paper. Cut into shortening until Mix is consistency of cornmeal. Store in covered containers at room temperature. To measure the Master Mix, pile it lightly into cup and level off with a spatula.

If the Master Mix is to be used largely for cakes and cookies, starting with a box of cake flour will save measuring the flour and will give better textured products. For about 16 cups Mix, use a box of cake flour (2 3/4 pounds), 1/2 cup baking powder, 1 1/2 tablespoons salt, 1/4 cup sugar and 1 pound shortening (2 1/3 cups).

Containers which are convenient for storing Master Mix are two quart fruit jars, cottage cheese cartons, lard or potato chip cans and canisters. One user wrote that when making the Mix she stored it in measured portions, two cups in pint jars and three cups in quart jars, to save herself several measurings later.

Using Lard in the Master Mix
If lard is used as the shortening in the Master Mix recipe, a smaller amount of shortening should be used. This may be 1 2/3 cups lard instead of 2 cups of other shortening or 1 5/6 pounds instead of 2 pounds (1/6 pound lard equals 1/3 cup). If lard which requires refrigeration is used in the Master Mix recipe, the Mix should be refrigerated.

A change in the method of mixing cakes is suggested if lard is used in the Master Mix recipe. Separate the yolks and whites of the eggs. Reserve about one-fourth of the sugar and beat it into the beaten egg whites to form a stiff meringue. Follow the other directions for cake mixing. Stir in the meringue until well blended as the last step in the mixing process.

Adapting Recipes for Use with the Master Mix
The Master Mix can be used in many products which have similar basic proportions. Use the Master Mix instead of the flour, salt, baking powder and shortening. Two cups of Mix contain a little less than 1 1/2 cups of flour, about 2 teaspoons baking powder, 1/2 teaspoon salt and a little more than 1/4 cup shortening. Three cups of Mix contain about 2 cups of flour, 3 teaspoons baking powder, 3/4 teaspoon salt and a little less than 1/2 cup shortening.

A favorite recipe which contains about one-fifth as much shortening as flour by measure probably can be made using the Mix. In order to have proportions in the Mix that would be satisfactory for several types of baked products, the upper limit for shortening is approached in biscuits and muffins and the lower limit for cakes and cookies.

Although the lowest proportion of fat to flour used in making pastry approximates that in the Master Mix, pastry made from the Mix is not satisfactory. The baking powder in the Mix makes the pastry porous rather than flaky. However, by using only water with the Mix, one can make a type of pastry that can be used as a thin crust for meat pie or a deep dish fruit pie. It takes about one-eighth as much water as Mix for such pastry.

All Purpose Baking Mix

10 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 tablespoon baking powder
1 3/4 cup powdered milk
3 teaspoons cream of tartar
2 1/2 cups vegetable shortening

Directions:

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture.

Put into an airtight container or large zip baggies. Label. Store in a cool, dry place. Use within 10 - 12 weeks. Use in place of Bisquick or Jiffy Mix

This recipe for All-Purpose Mix serves/makes 14 cups

NEVER FAIL PIE CRUST

1 c. shortening
2 c. flour
1 tsp. salt
1 tbsp. vinegar
1/3 c. milk

Cut shortening into flour and salt. Add vinegar to milk. Combine at once with flour mixture.

Makes pastry for 2 crust pie. This recipe never fails.

FLAKEY PIE CRUST

2 1/4 c. flour
1 tsp. salt
1 tbsp. sugar
3/4 c. vegetable shortening
1 egg yolk
1 tbsp. lemon juice
1/4 c. milk

Stir dry ingredients together; cut in shortening. Mix slightly beaten egg yolk with lemon juice and milk together. With a fork toss into dry mixture. Roll. If making a lattice top, you will have enough to make a 9" unbaked pie shell.