: <NOBR>NeesieL</NOBR>  (Original Message)

Sent: 2/1/2008 11:20 PM

Cornbread Mix Makes 4 10 by 12 inch pans of cornbread 4 cups flour 2 tablespoons baking powder 2 teaspoons salt 1/2 cup sugar 3 cups cornmeal 1/2 cup shortening Sift flour: then measure. Add the salt, baking powder and sugar to the flour and then sift again. Add the unsifted cornmeal. Cut shortening in to the mixture and place in a tightly sealed container. Store in a cool dry place. When ready to use remove to a mixing bowl 2 cups of the mix. Add 1 unbeaten egg and 1 cup milk. Beat well. Pour in to a greased pan and bake in a hot oven 400 degrees for 20 to 25 minutes. Cappers weekly food story August 2 1947 heart of the home recipes cookbook favorite recipes from Cappers weekly

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 2/8/2008 2:57 PM

SYRUP BREAD Circa 1952 1 c. butter 2 c. dark corn syrup 3-4 eggs 3 c. plain flour 1 tsp. baking soda 1 tsp. buttermilk Cream butter and syrup with eggs and blend well. Add flour alternately with buttermilk (mix the baking soda in milk first). Pour in black iron skillet and bake in a 350 degree oven until done. If you like you can use allspice, and fruit preserves.

From: <NOBR>NeesieL</NOBR>  (Original Message)

Sent: 3/10/2008 11:45 AM

1952 CHEDDAR CORN BREAD 2 packages cornbread muffin mix 2 eggs beaten 1/2 cup milk 1/2 cup plain yogurt 1 can cream style corn 1/2 cup shredded cheddar cheese In a bowl combine corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese then pour into a greased rectangular baking dish and bake at 400 for 22 minutes. Cut into squares and serve warm.

From: <NOBR>BettyGa1</NOBR>

Sent: 4/28/2008 6:47 PM

Red, White and Blue Cream Biscuits presented by Olde Rhinebeck Inn c. 1745     Ingredients 1 cup flour 1-1/2 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons sugar 1/2 cup dried cranberries 1/2 cup white chocolate chips 3/4 cup blueberries 3/4 cup heavy cream 3 tablespoons butter (melted) Directions Mix dry ingredients. Add cranberries, chips and blueberries. Warm cream in microwave to tepid temp and blend gently with a fork. Gather dough and pat on board, use flour accordingly to prevent sticking. Pat out to ¾ inch thick and cut into 8-9 pieces. Flip pieces in shallow bowl with melted butter and place on baking sheet that is not inclined to burn (i.e. aluminum, or use silpatts). Bake at 400 degrees for 15 minutes or until edges just begin to turn golden.

From: <NOBR>BettyGa1</NOBR>

Sent: 5/9/2008 6:13 PM

Rusk   1 quart scalded milk ½ cup butter and lard mixed 1¼ cups sugar ½ cup mashed potatoes 1 yeast cake 1 egg ¼ tsp. of salt   Place sugar, butter, salt and potatoes in mixing bowl, add scalding milk. Mix well. When lukewarm, add yeast cake, egg and six cups of flour. Beat well, let raise until full of bubbles. Add more flour and knead until smooth and elastic to the touch. Return to pan. Let raise again, then make into rusks or cinnamon buns. Let rise, then bake.

From: <NOBR>BettyGa1</NOBR>

Sent: 5/9/2008 6:13 PM

Potato Ice Box Rolls   1 c. mashed potatoes ½ c. sugar 1 tsp. salt 1 pt. milk ½ c. lard or butter 1 cake yeast, crumbled 6 c. flour (or more) ¼ tsp. soda 1 tsp. baking powder Mix potatoes, sugar, salt, milk and butter in saucepan. Heat, not boiling, cool. Add and mix crumbled yeast into warm mixture. Add flour, soda and baking powder, mix and work on board. Put in refrigerator. Pinch off as needed. Form rolls and let double. Bake at 420 degrees or until brown.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 5/14/2008 1:57 PM

Johnny Cakes   One C. sweet milk, one half C. corn meal, pinch of salt, one T. sugar, two eggs. Heat milk, stir in meal, and cook until thickened. Add yolks of eggs and beat the whites separately and add last. Mix well and drop by spoon on buttered tin. Bake about twenty minutes. Note:  In this recipe C. is a cup, T. is a tablespoon, and t. is a teaspoon.  A "tin" was  probably a cookie sheet made of tin.  Most cookware was made of tin.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 5/14/2008 1:56 PM

Mush Biscuits Make one qt. corn meal mush, let cool.  Add one C. Lard and butter mixed, and three fourths C. sugar.  Dissolve a yeast cake in enough water to cover.  When dissolved stir together, and add two qts. flour. Place in cool place over night.  In the morning, place in warm place and let raise.  Work down two or three before making into biscuits.   Let raise one and half hours and bake in hot oven. This dough need not be used at once if kept in a cool place.  The longer it is kept and the more it is worked the better.  This makes about sixty-five biscuits.

From: <NOBR>Kitabel</NOBR>  (Original Message)

Sent: 5/15/2008 5:19 AM

Baking Powder Biscuits (from a 1933 Recipe) Ingredients: 2 cups sifted flour 2 tsp. baking powder 4 tablespoons butter or shortening 1/2 tsp. salt about 3/4 cup milk Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 24/08/2008 1:30 PM

Potato Biscuits Two cups bread sponge, 2 cups mashed potatoes, 1 cup flour; let raise; add 1 cup lard or butter, 2 eggs, 1/2 cup sugar, pinch of salt.  Stiffen not quite as stiff as bread.  Let raise until light.  Put out into biscuits, 1/2 inch thick, let raise again.  Bake in oven at 400 degrees 8-9  minutes.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 9/11/2008 2:40 PM

CHOCTAW CORN SHUCK BREAD - DATED 1929 6 cups white corn meal 2 teaspoons baking soda Boiling water Corn shucks Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, then strip a few shucks to make strings. Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold carefully and tie in the middle with strings. Place in large stew pot and boil 30 to 45 minutes.

From: <NOBR>Kitabel</NOBR>  (Original Message)

Sent: 9/24/2008 8:18 AM

Mrs. Tenney's Dark Bread Prep Time: 45 minutes Cook Time: 45 minutes Ingredients: 1/2 cup warm water 2 packages active dry yeast 1 teaspoon sugar 1/2 cup light molasses 2-1/2 cups boiling water 3 tablespoons solid shortening 1 teaspoon salt 1/2 cup brown sugar 2 cups whole wheat flour 1 cup rye flour 5-6 cups white flour Preparation: In small bowl, combine 1/2 cup warm water, yeast, and 1 teaspoon sugar. Let stand. Meanwhile, in large bowl combine molasses, boiling water, solid shortening, salt, and brown sugar. Stir until shortening melts, then let cool to lukewarm. Add the yeast mixture and stir well. Add all of the whole wheat and rye flours and beat well. Add enough white flour until the dough is mixed and very stiff. Turn out onto a floured surface, and knead until dough is smooth and elastic. Place in a greased bowl, turning to grease the top. Cover and let rise for 1 hour, or until doubled. Punch down dough, cover, and let rise again for 1 hour. Divide dough into 4 pieces. Roll or pat each piece to a 6x9" rectangle. Roll up, starting with 6" side. Pinch ends and edges to seal. Place into four greased 8x4" loaf pans and cover. Let rise for 30 minutes. Preheat oven to 350 degrees F. Bake bread for 30-40 minutes until bread sounds hollow when tapped with fingers. Remove immediately from pans and place on wire racks. Brush with butter to coat. Let cool.

ROYAL BISCUITS WITH VARIATIONS

THE MASTER RECIPE:
2 cups flour
4 teaspoons Royal Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
3/4 cup milk (or half milk and half water)

Sift together flour, baking powder and salt; add shortening and mix in thoroughly with fork. Add liquid to make soft dough. Turn out on floured board and toss lightly until outside looks smooth. Roll out 1/2 inch thick. Cut with floured biscuit cutter. Place on greased pan.

Bake in hot oven at 475 degrees F about 12 minutes.

Makes 16 (two-inch) biscuits

HANDLING BISCUIT DOUGH:
When properly made, biscuit dough is handled quickly and lightly and only enough to give the dough a smooth appearance. If it is worked for 2 or 3 minutes, a slightly different texture results which is desirable for some quick breads. As little flour as possible should be used on the board and the dough should be patted or rolled lightly to the desired even thickness.

KEEPING BISCUIT DOUGH:
Biscuits may be mixed, cut out and kept several hours before baking. They must be well covered and brushed with melted butter to prevent a dry crust from forming over the tops. Place in refrigerator or other cool place. About one-half hour before baking remove from the refrigerator and let stand at room temperature to "warm up." Bake as directed.

COMMON CAUSES OF FAILURE:
Insufficient mixing; rolling dough too thin; handling too much or baking in too slow an oven.

HIGH ALTITUDE: No change is necessary except at a very high altitude of 11,000 feet. Reduce the baking powder to 3 teaspoons and baking temperature to 425 degrees F.

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BISCUIT VARIATIONS:

BUTTERMILK BISCUITS
Makes 16

1 Master Recipe for Biscuits
1/4 teaspoon baking soda
3/4 cup buttermilk or sour milk

Sift baking soda with dry ingredients when making biscuit dough. Use buttermilk in place of sweet milk. Bake as directed.

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ORANGE BISCUIT SQUARES
Makes 12

1 Master Recipe for Biscuits
1 tablespoon sugar
grated rind and juice of 1 orange

Mix dough, adding sugar and grated orange rind to dry ingredients. Turn out on floured board and roll 1/2 inch thick. Cut in 2-inch squares and sprinkle with granulated sugar and orange juice. Bake in a hot oven at 475 degrees F about 10 minutes.

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CHEESE BISCUITS
Makes 24

1 Master Recipe for Biscuits
few grains cayenne pepper
1 cup grated cheese

Sift cayenne with dry ingredients when making biscuit dough. Add cheese after shortening. Bake as directed.


From A Guide to Royal Success in Baking, Royal Baking Powder, Standard Brands Inc., 1940

From: <NOBR>MzMaryFran©</NOBR>

Sent: 9/24/2008 1:17 PM

RICE SPOON BREAD(1937) 1 cup boiling water 3 tablespoons white cornmeal 1/4 cup flour 1 teaspoon salt 1 tablespoon sugar 1 cup cooked rice 1 tablespoon butter 2 eggs, separated 2 teaspoons baking powder 1 cup milk Pour water over cornmeal and mix; add flour, salt and sugar. Cook in double boiler until thick. Stir in rice and butter. Add the beaten egg yolks, baking powder and milk. Last fold in stiffly beaten egg whites. Pour into a greased baking dish, place in a pan containing an inch of hot water. Bake in a 350 degree F oven for 40 minutes. Servings: 8

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/17/2008 4:00 PM

1927 Peanut Butter Bread 2 cups all-purpose flour 4 tsp. baking powder 1 tsp. salt 1/3 cup sugar 1/2 cup peanut butter 1 and 1/2 cups milk Sift together first 4 ingredients. Add peanut butter and beat well. Add the milk, beating well. Put into sprayed loaf pan. Bake at 350 degrees F. for 1 hour.