Food recipes
Good Cooking!
Good Cooking!
Ingredients:
.25 oz. pkt. active dry yeast
1/4 cup 110 degree water
2 cups buttermilk
5 cups all-purpose flour
3 Tbls. granulated sugar
1 Tbls. baking powder
1 tsp. baking soda
2 tsp. salt
3/4 cup shortening
Directions:
In a small bowl, dissolve yeast in warm water and allow to rest for 5 minutes. Stir buttermilk into yeast mixture; set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening with a pastry blender until
mixture resembles coarse crumbs. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured
surface and knead 5 times. On a lightly floured surface, roll dough to 1/2" thickness. Cut out biscuits with a 2 1/2" round
biscuit cutter or glass. Place on a lightly greased baking sheet, lightly touching each other. Cover and allow to rise in a
warm place for 1 hour, or until almost doubled in size.
Bake in a 425 degree oven for 10-12 minutes, or until browned.
Campfire Biscuits
2 cups biscuit mix (such as Bisquick®)
1/4 cup powdered milk
2/3 cup water
Before going on your camping trip, mix several batches of this. Mix together the biscuit mix and powdered milk in a large
zip-top plastic storage bag.
At sunrise, add enough water (approximately 2/3 cup) to make a stiff dough. Meanwhile get those lazy campers up. Hand
each one a tree limb (making sure it isn't something poisonous like Yew or Hemlock) you've prepared by removing the
bark. The limb should be about 3/4 inches in diameter and 2 feet long. Form the dough around the end of the limb, making
"biscuits" about 3 inches long and 2 inches wide. Toast biscuits over the campfire until golden brown. Slip off the limb and
fill cavity with butter and honey or jam.
Serves 4-6
Dutch Oven Hopi Indian Fry Bread
Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about 15-20 charcoal briquettes and arrange in a pile in
your fire pan. Let burn until they are covered with ash (about 20 minutes) and put on the DO with oil.
2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches
thick. Melt Crisco or comparable vegetable oil in a Dutch oven so there is about 2 inches depth of oil. Then drop sections
of dough into the hot oil to fry about 2 minutes or until done. It's like cooking donut holes. Roll in cinnamon and sugar and
pig out.
Contributed by: Gordon G. MacLean
Old-time Sourdough Starter
2 C. flour
2 Tbsp. sugar
1 Tbsp. salt
1 1/2 C. warm water
1 Tbsp. vinegar
1/4 tsp. dry yeast
Prepare Starter:
Combine flour, sugar, salt, and yeast in a stone crock or bowl. Stir to mix well. Add water and beat to a smooth batter. Add
vinegar. Cover with cheesecloth and set in a warm place until thoroughly sour. (Determine this by the yeasty smell.)
Takes about 12 hours. Pour starter into a quart jar, cover jar, and refrigerate. For best results the start should be used
once per week, however, starter can be frozen indefinitely.
Sourdough Banana Bread
1/2 C. + 1 Tbsp. butter room temp
3 eggs
2 C. old time sourdough starter
3 C. sugar
1 1/2 tsp. vanilla
2 1/4 C. mashed ripe banana
3 Tbsp. lemon juice
6 C. all-purpose flour
1 1/2 Tbsp. baking powder
2 Tbsp. baking soda
1 1/2 tsp. salt
3 C. coarse chopped nuts
How to Prepare:
In a mixing bowl cream together butter, eggs, sourdough starter, sugar, and vanilla. In a separate bowl combine bananas
and lemon juice. Stir to mix well. In a separate bowl sift together flour, baking powder, baking soda, and salt. Alternately
mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chopped nuts. Pour batter into
a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-
35 minutes or until toothpick inserted into center of bread comes out clean.
Serves: 15-20
Cornbread
1 egg
1-1/4 cups milk
1/4 cup melted shortening or vegetable oil spray
1/3 cup sugar
2 cups self rising corn meal
Beat egg. Mix wet ingredients with sugar. Add corn meal. Pour into preheated and greased (with spray) pie iron. Cook 4-5
minutes. Makes approximately 10-12 corn muffins quickly!
Buttermilk Cornbread
Follow recipe for corn bread except omit egg and substitute 1 1/2 cups buttermilk for milk.
Washington Onion Parmesan Rolls
Ingredients:
.25 oz. pkt. active dry yeast
1/4 cup 110 degree water
2 cups buttermilk
5 cups all-purpose flour
3 Tbls. granulated sugar
1 Tbls. baking powder
1 tsp. baking soda
2 tsp. salt
3/4 cup shortening
Directions:
In a small bowl, dissolve yeast in warm water and allow to rest for 5 minutes. Stir buttermilk into yeast mixture; set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening with a pastry blender until
mixture resembles coarse crumbs. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured
surface and knead 5 times. On a lightly floured surface, roll dough to 1/2" thickness. Cut out biscuits with a 2 1/2" round
biscuit cutter or glass. Place on a lightly greased baking sheet, lightly touching each other. Cover and allow to rise in a
warm place for 1 hour, or until almost doubled in size.
Bake in a 425 degree oven for 10-12 minutes, or until browned.
Campfire Biscuits
2 cups biscuit mix (such as Bisquick®)
1/4 cup powdered milk
2/3 cup water
Before going on your camping trip, mix several batches of this. Mix together the biscuit mix and powdered milk in a large
zip-top plastic storage bag.
At sunrise, add enough water (approximately 2/3 cup) to make a stiff dough. Meanwhile get those lazy campers up. Hand
each one a tree limb (making sure it isn't something poisonous like Yew or Hemlock) you've prepared by removing the
bark. The limb should be about 3/4 inches in diameter and 2 feet long. Form the dough around the end of the limb, making
"biscuits" about 3 inches long and 2 inches wide. Toast biscuits over the campfire until golden brown. Slip off the limb and
fill cavity with butter and honey or jam.
Serves 4-6
Dutch Oven Hopi Indian Fry Bread
Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about 15-20 charcoal briquettes and arrange in a pile in
your fire pan. Let burn until they are covered with ash (about 20 minutes) and put on the DO with oil.
2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches
thick. Melt Crisco or comparable vegetable oil in a Dutch oven so there is about 2 inches depth of oil. Then drop sections
of dough into the hot oil to fry about 2 minutes or until done. It's like cooking donut holes. Roll in cinnamon and sugar and
pig out.
Contributed by: Gordon G. MacLean
Old-time Sourdough Starter
2 C. flour
2 Tbsp. sugar
1 Tbsp. salt
1 1/2 C. warm water
1 Tbsp. vinegar
1/4 tsp. dry yeast
Prepare Starter:
Combine flour, sugar, salt, and yeast in a stone crock or bowl. Stir to mix well. Add water and beat to a smooth batter. Add
vinegar. Cover with cheesecloth and set in a warm place until thoroughly sour. (Determine this by the yeasty smell.)
Takes about 12 hours. Pour starter into a quart jar, cover jar, and refrigerate. For best results the start should be used
once per week, however, starter can be frozen indefinitely.
Sourdough Banana Bread
1/2 C. + 1 Tbsp. butter room temp
3 eggs
2 C. old time sourdough starter
3 C. sugar
1 1/2 tsp. vanilla
2 1/4 C. mashed ripe banana
3 Tbsp. lemon juice
6 C. all-purpose flour
1 1/2 Tbsp. baking powder
2 Tbsp. baking soda
1 1/2 tsp. salt
3 C. coarse chopped nuts
How to Prepare:
In a mixing bowl cream together butter, eggs, sourdough starter, sugar, and vanilla. In a separate bowl combine bananas
and lemon juice. Stir to mix well. In a separate bowl sift together flour, baking powder, baking soda, and salt. Alternately
mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chopped nuts. Pour batter into
a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-
35 minutes or until toothpick inserted into center of bread comes out clean.
Serves: 15-20
Cornbread
1 egg
1-1/4 cups milk
1/4 cup melted shortening or vegetable oil spray
1/3 cup sugar
2 cups self rising corn meal
Beat egg. Mix wet ingredients with sugar. Add corn meal. Pour into preheated and greased (with spray) pie iron. Cook 4-5
minutes. Makes approximately 10-12 corn muffins quickly!
Buttermilk Cornbread
Follow recipe for corn bread except omit egg and substitute 1 1/2 cups buttermilk for milk.
Washington Onion Parmesan Rolls
Printed from https://recipe.bluelayer.org/recipe/66238/good-cooking