Categories: Breads
Servings: 1
1 c All Purpose Flour
1 Tb Shortening
1 1/3 ts Baking Powder
1 Tb Sugar
1/4 ts Salt
1/3 c Water or Milk
1. Prepare the dough as described in the Drop Biscuits recipe
using vegetable oil. A half-recipe should be enough for 8
dumplings.
2. Use a tablespoon to drop dough onto the vigorously simmering
stew or soup.
3. Cover and simmer for about 15 minutes.
Categories: Breads
Servings: 1
2 c Flour
3 ts Baking Powder
1/2 ts Salt
1/4 c Vegetable Oil
1 c Milk or Water
2 Tb Dry Milk (if water is used)
1 Tb Sugar
1. Mix dry ingredients into a bowl.
2. Make a well in the mixture, and add the Oil and Milk all at
once.
3. Stir vigorously until well mixed. Should create a moist, thick
dough.
4. Using a tablespoon, drop dough in mounds onto the greased
baking surface.
5. Use baking methods listed in Baking Powder Biscuit recipe.
Notes
a. Drop biscuits use oil or melted shortening instead of solid
shortening or butter.
Use this recipe for dumplings, also. See Dumpling recipe.
Categories: Breads
Servings: 6
2 c Flour
1 Tb Sugar
1/2 ts Salt
2 Tb Dry Milk (if water is used)
3 ts Baking powder
1/2 c Shortening
3/4 c Milk or Water
1. Thoroughly mix the dry ingredients together in a bowl.
2. Cut in the shortening with two knives or a fork, mixing until
the shortening and mixture has a coarse, crumbly texture.
3. Make a depression in the mixture and add the milk or water all
at once.
4. Stir quickly with a fork for 1/2 minute, until the dough pulls
away from the sides of the bowl and follows the fork around.
5. Place the dough onto a work surface lightly dusted with flour.
6. Gently knead the dough 10 or 12 times, or about 30 seconds.
See directions below.
7. Roll out the dough 1/2" thick using a rolling pin, large
can or bottle. Use a round cutter or open end of a small can to
cut out the biscuits. Dip the cutter in flour and press straight
down through the dough.
8. Bake using one of the following methods.
Dutch oven:
The oven should be well seasoned and lightly oiled. Preheat and place the biscuits on the bottom. Cover and place a small quantity of coals on the bottom (8-12 briquettes) and a larger number on the lid (about 20-22 briquettes): 450 degrees F. Bake for about 15 minutes.
Reflector oven:
Prepare a very hot bed of coals. Place biscuits directly on the oven shelf and place near the coals. Bake for about 15 minutes.
Frying pan:
Use a heavy pan. Oil the frying pan, bottom and sides, and coat with flour by shaking. Set biscuits in the pan and cover. Cook over a low flame or set the pan into some hot coals, covering the lid with coals also. Move the pan around to keep the bottoms of the biscuits from burning. Bake for 5 to 7 minutes, then turn and cook 5 minutes more.
Deep Fry:
Pour about 1/2" of vegetable oil into a pan and heat until very hot. Fry biscuits in the oil until golden brown. Turn and repeat. May also use refrigerated biscuit or bread dough.
Kneading directions:
Turn dough out onto a lightly floured surface. Place hands over dough, curve fingers and push down into dough with heels of the palms. Give the dough a quarter-turn, fold dough over and push down again. Repeat according to recipe directions.
Variations
a. Buttermilk Biscuits: Add 1/4 teaspoon of baking soda, increase
shortening to 1/3 cup and use buttermilk for the liquid. If
buttermilk isn't available, add 1 teaspoon of lemon juice or
vinegar to each cup of milk, and let stank for 15 minutes.
b. Whole Wheat Biscuits: Substitute 1 cup of whole wheat flour for 1 cup of the white flour. Increase salt to 3/4 teaspoon and baking powder to 4 teaspoons. Use 3/4 cup of milk.
c. Biscuit Sticks: Roll out biscuit dough, and cut into 1/2 x 1/2 x 3 inch sticks. Brush with melted butter. Bake normally, but will take less time; about 8-10 minutes.
d. Fry 1/4 lb of bacon crisp, crumble and add to biscuit mix.
Categories: Breads, Trail
Servings: 4
2 c Bisquick Mix
Water
Butter or Margarine
Jam or Honey
1. Add enough water to the mix to form a stiff dough. Do not
add more water than this or the doughboy will fall of the stick.
2. Mix and pat the dough around the ends of 4 sticks. Make each
doughboy about 4 in. long by 1/2 in. thick.
3. Hold the doughboy over the fire to toast them slowly for about
10 min. or until the inside is done. Occasionally pat the dough
to keep it evenly distributed. If it gets lopsided, it will tend
to crack and fall.
4. Pull the doughboys off the sticks gently and fill their
cavities with butter, jam, or honey; add other ingredients to
taste.
Variations
a. Form dough into long sticks about 1/2" thick. Wrap in a
coil around a green stick and cook over a campfire.
b. Form dough-balls by making a well in the Bisquick and pouring about 2 tablespoons of water into it. Stir around with a stick until dough-ball forms on the stick. Bake over the campfire.
Categories: Breads
Servings: 8
This recipe comes from the Sommers Canoe Base cookbook I used during a 1965 canoe trip.
3 c Flour
1/2 ts Salt
1 Tb Baking Powder
3 Tb Powdered Milk
2 Tb Butter, melted
1 c Sugar
Water
1. Mix ingredients thoroughly and add water to make a medium
dough, not watery.
2. Proceed with one of the following baking methods. Baking time
will be approximately 20 to 30 minutes. Test by sticking sliver
of wood into dough. If it is done the sliver will come out clean.
If not, the sliver will be sticky.
Frying Pan: Divide and drop the dough into 2 greased fry pans and set near the fire for about 20 minutes to rise. Slowly fry the loaves for about 10 minutes. Next prop the pans near the fire, so that is will bake by reflection, until golden brown.
Reflector Oven: Form dough into 2 round loaves. Let sit near the fire for about 20 minutes to rise. Then place in a reflector oven to bake until golden brown.
Dutch Oven: Place dough in a oiled Dutch oven. Cover and let rise near the fire for about 20 minutes. Place a small amount of coals under, and a moderate of coals over the Dutch oven. The dough can be baked as one large loaf or as several small ones.
Variations
a. Add 1 c Raisins to dough.
b. Substitute 1/2 c Brown Sugar for 1/2 cup of the sugar.
Categories: Breads, Lunch
Servings: 8
From Cliff Jacobson's "The Essentials of Cooking"
4 c Flour
1 ts Baking Soda
1 Tb Baking Powder
3/4 ts Salt
2 Tb Sugar
1 1/4 c Raisins
1 Egg
1 c Buttermilk
1 c Sour Cream
1. Mix all ingredients thoroughly and knead dough slightly.
2. Bake at medium heat (350 degrees F.) for about 1 hour.
Notes
a. Sour milk may be replaced by adding 1 Tb vinegar or lemon
juice per cup of milk.
b. Dried sour cream or dry milk may be used.
Categories: Bread
Servings:
2 c Whole meal Flour, Self-raising
2 c Unbleached Flour, Self-raising
1 ts Bicarbonate of Soda
3 c Buttermilk
1. Preheat oven (375 deg. F.) Grease a baking tray with melted
butter or margarine.
2. Sift flours and bicarbonate of soda into a large mixing bowl.
3. Use sufficient buttermilk to moisten the ingredients and form
a soft dough. The amount of buttermilk required will depend on
the strength of the flour. 2-3 cups.
4. Turn dough onto a floured surface and knead lightly until
smooth.
5. Place round on a greased baking tray. With a floured knife
score a deep cross, one third of the depth of the dough.
6. Brush with water and sprinkle with a little flour.
7. Bake for 20-30 minutes, or until bread sounds hollow when
tapped with the fingers.
Notes
a. No yeast is used in this bread, Bicarbonate of soda and
buttermilk give rise, texture and flavor.
b. If buttermilk is unavailable use sour milk. Add one teaspoon of lemon juice or vinegar to each cup of milk. Allow to stand 15 minutes before using.
Variations
a. Up to 1 cup of Sugar may be added for improved sweetness.
b. Add raisins, cinnamon, dried fruit for additional flavor.
Categories: Breads
Servings: 8
2 c Milk
2 Tb Sugar
2 Tb Shortening
2 ts Salt
1 pk Yeast
1/4 c Warm Water
6 c Flour
1. Scald milk and cool. Add sugar, salt and melted shortening.
Dissolve yeast in warm water. Add to milk mixture.
2. Gradually add flour, using about 5 1/2 c. Cover and set in
warm place and let rise until double in bulk.
3. Punch down and let rise again.
4. Knead dough with remaining 1/2 c flour and place in greased
bread pans. Grease dough lightly on top with melted shortening.
5. Let rise again until double in bulk. Bake at 400 degrees about
30 to 35 minutes.
Categories: Breads
Servings: 8
1 c Cornmeal
1/4 c Onion, finely diced
1 Tb Flour
1/2 c Green Pepper, chopped
1 ts Baking Powder
1 Egg
1 ts Salt
1/2 c Milk
Cooking Oil
1. Mix the cornmeal, flour, baking powder, and salt together.
2. Add the onion and green pepper and mix again.
3. Stir in the egg and milk.
4. Put enough cooking oil into a tall pot to float the hush
puppies; about 1 1/2 to 2".
5. Form little balls with this batter and drop them into hot oil.
Keep turning them until they are brown. Remove the hush puppies
and drain on paper towels.
Categories: Breads
Servings: 6
1/4 lb Margarine/butter
1 cn Kernel Corn, 8 oz
1 cn Creamed Corn, 8 oz
2 Eggs
1 c Sour Cream
1 pk Jiffy(tm) Cornbread mix
1. Melt the margarine in the bread pan that you will be using.
Stir in both cans of corn.
2. Beat eggs and add to the pan, along with the sour cream. Mix
well.
3. Add cornbread mix and mix well.
4. Bake in a 350 degree F oven for 40 minutes or until knife
inserted comes out clean.
Categories: Breads
Servings: 8
1 1/2 c Cornmeal
1 c Milk
4 ts Baking Powder
2 Eggs
1/4 c Sugar
1 Tb Salt
1/4 c Cooking Oil or Shortening
1 c Flour
1. Mix the dry ingredients thoroughly.
2. Combine eggs, oil and milk. Add to the dry ingredients and mix
until just smooth.
3. Pour into greased 9" baking pan or into bottom of Dutch
oven. Bake about 20-25 minutes in covered oven. (425 deg. F.)
Categories: Breads, Trail
Servings: 4
3/4 c Cornmeal
1 Tb Powdered Egg (2 eggs)
3/4 c Flour
4 ts Baking Powder
1/4 c Sugar
3/4 ts Salt
2 Tb Dry Milk
1/4 c Shortening
Combine dry ingredients and store in a sealed container until ready to use.
1. Grease a frying pan and shake a little flour in it.
2. Add 3/4 c. water and shortening to the dry mix and stir until
just moistened.
3. Cook in the covered pan in coals for 20 minutes or until done.
(425 deg. F.)
Categories: Breads, Supper, Lunch
Servings: 2
1 pk Active Dry Yeast
3/4 c Water, warm
2 1/2 c Bisquick
Oil
1. Add yeast to warm water and soften.
2. Add Bisquick and beat vigorously for 2 minutes.
3. Dust work surface with flour or Bisquick and place dough on
it.
4. Knead dough until the texture is smooth, about 25 strokes.
(See biscuit recipe for directions)
5. Divide dough in half and form into 2, 12" pizza crusts.
6. Place on greased baking sheets, or into the bottom of a Dutch
oven, and fold edges up to hold toppings.
7. Brush dough with vegetable oil and let the dough sit for 10
minutes.
8. Place sauce and toppings on pizza. Bake for 15 minutes at 425
deg. F.
Notes
a. See Dutch oven pizza recipe for more details.
Categories: Breads
Servings: 6
4 c Flour
4 Tb Oil
1 1/2 ts Salt
1 Pk Dry Yeast,
or
1 1/2 ts Baking Powder
1 1/4 c Water, warm
1/2 ts Sugar
1. If you use yeast, mix the yeast with the sugar and 1/4 cup
of warm water. Let stand for 15 to 30 minutes, or until foamy.
2. In a large bowl mix the flour, salt, oil, and baking powder or
yeast mixture.
3. Work the flour mixture with your hands, adding water as needed
to produce a dough that won't quite stick to your fingers or the
bowl. Knead the dough until it is soft, smooth, and elastic.
4. Form the dough into a ball, cover and set in a warm place for
about 10-15 minutes.
5. Divide into 12 equally-sized balls. On a floured surface, roll
each ball out until it is about 1/8 - 1/4" thick. Shake off
excess flour.
6. Using a hot, ungreased griddle or frying pan, cook until
bubbles pop up and the tortilla just begins to smoke. Flip it
over and cook the second side until it stops steaming, or begins
to sag. About 2 minutes per side, until the tortilla is lightly
speckled.
Notes
a. Try to flip only once. Excessive flipping causes the tortillas
to become tough.
b. After flipping, the tortilla should inflate; do not pop it or flatten it.
Categories: Breads
Servings: 1
1 pk active dry yeast
1 1/4 c warm water
3 c flour, white
2 ts salt
1 tb oil or melted shortening
1. In a large bowl, dissolve yeast in the warm water. Stir in
flour, oil and salt. Knead on a floured surface until the dough
is smooth and elastic, about 5-10 minutes.
2. Clean out the bowl and rub with additional oil. Put the dough
in, turning to coat, and cover. Let rise in a warm place until
doubled in volume, about 1 1/2 hours.
3. Divide dough into 12 pieces and knead each a couple times
until smooth and round. On a floured surface flatten each to
1/4" thick and 4-5" diameter. Use a rolling pin or a
glass soda bottle.
4. Cover pita disks with a towel or lid. Put in a warm place and
let rise for 20 minutes.
5. Place the disks into a lightly oiled baking pan or directly
into the oiled Dutch oven. Turn upside down on baking surface and
bake in a hot oven (500 deg F.) for 5-10 minutes, until very
lightly browned.
Notes
a. Work quickly to retain the heat in the oven, cover the oven
and don't peek. The rounds of dough will puff up like a balloon,
and deflat as they cool.
b. If they get too brown, they are still good, but they crack when you put stuff in them.
c. A large, flat, clean and dry stone may be placed in the bottom of the Dutch oven to hold the heat better. The pita rounds may be baked directly on this preheated stone.
d. 1 cup of the flour may be replace with whoe wheat flour.
e. Pita bread can be eaten by breaking it open and buttering while still warm, or with a filling stuffed in the pocket.
Categories: Breakfast, Trail
Servings: 6
2 c Buckwheat Flour
4 Tb Dry Milk
1/2 ts Salt
2 Tb Powdered Egg
4 ts Baking Powder
1 ts Butter or Oil
1. Combine all dry ingredients to make pancake mix. Store in
zip-lock bag or tight container until ready to use.
2. To prepare pancakes add about 3/4 c. water to 1 cup of pancake
mix. Add butter or oil and stir lightly.
Categories: Breakfast, Breads
Servings: 1
Pancake Mix
Water
1 Tb Oil or bacon grease
1. Follow directions on the Pancake mix package for batter.
Add the oil and stir only until the dry ingredients are
moistened. There may be lumps left.
2. Batter should be stiff enough to form the thickness of pancake
desired when the batter is ladled onto the griddle. Batter is
made thicker by adding more dry mix, or thinner by adding more
water. Add in tablespoon amounts to avoid adding too much. Batter
will thicken as it sits.
3. Lightly oil and preheat a heavy griddle or fry pan. The
griddle should be just hot enough to make drops of water dance
around the surface when sprinkled onto the griddle.
4. Pour about 1/3 cup of batter per pancake, depending on desired
size.
5. Cook until bubbles rising to top of pancake do not close back
up and the edges start to appear dry. Then turn with a quick flip
with a wide spatula and cook until brown. Turn only once.
6. Top with syrup, powdered sugar, jam.
Variations
a. Sprinkle one or more of the following to the top of the
pancake just before turning; chocolate chips, fresh or dried
fruit.
b. Add about 1/2 cup of cake mix to the batter to add body, flavor and sweetness.
c. Add Hot Chocolate mix to batter for chocolate pancakes.
d. A pancake can be used as a roll-up. Roll the pancake around hot dogs, sausage, eggs, hash browns, lunch meats; spread and roll up with peanut butter, jelly or just about anything you use with bread.
Categories: Breakfast, Breads
Servings: 4
1 Egg
1 Tb Sugar
5 Tb Butter
4 ts Baking Powder
1 1/2 c Milk
1/2 ts Salt
1 1/2 c All Purpose Flour
1. Beat the eggs until they are thoroughly blended.
2. Warm the butter and milk in a small saucepan over low heat
until the butter has melted. Allow to cool a little, then stir
into the eggs and mix well.
4. Put the flour, sugar, baking powder, and salt into a bowl and
stir with a fork until well mixed.
5. Pour the egg mixture into the flour mixture and stir only
until dry ingredients are well moistened. Don't overmix.
6. Cook following the directions in the Basic Pancake recipe.
Variations
a. Add 1 teaspoon of Vanilla for an interesting change.
b. Use 2 eggs for richer flavored cakes.
c. Substitute 2/3 cup of powdered milk and water for the milk, if needed.
d. For Buttermilk Pancakes substitute buttermilk or sour milk, reduce baking powder to 2 teaspoons, and add 1/2 teaspoon baking soda. To sour milk add 1 teaspoon of lemon juice or vinegar to each cup of milk and let sit for 15 minutes.
Categories: Breakfast, Breads
Servings: 4
1 c Flour
1/2 c Rolled Oats
1 Tb Baking powder
1/2 ts Salt
1 c Milk
1 Egg
2 Tb Vegetable Oil
1. Heat griddle over medium-high heat and oil lightly.
2. Combine flour, rolled oats, baking powder and salt. Add milk,
egg and oil.
3. Stir until dry ingredients are just moistened.
4. Cook following the directions in the Basic Pancake recipe.
Makes 12 pancakes.
Categories: Breads, Fruits, Breakfast
Servings: 12
2 c Bisquick
1/4 c Sugar
1 ts Cinnamon
1/2 c Applesauce
1/4 c Milk
1 Egg
2 Tb Cooking oil
-TOPPING-----
1/4 c Sugar
2 Tb Butter or margarine, melted
1/4 ts Cinnamon
Preheat oven (350 deg F.).
1. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon.
Mix well.
2. Add applesauce, milk, egg and oil, and beat vigorously for 30
seconds.
3. Fill greased muffin pans 2/3 full and bake 12-15 minutes. For
Dutch oven, set pan on a spacer. Place coals underneath and on
top.
4. Cool slightly and remove from pans. Mix remaining sugar and
cinnamon.
5. Dip tops of muffins in melted butter, then in sugar-cinnamon
mix. Makes 12.
Categories: Breads, Breakfast, Fruits
Servings: 4
1 c Tart Apples
1 1/2 c Unbleached Flour, sifted
1/2 c Sugar
2 ts Baking Powder
1 1/2 ts Ground Cinnamon
1/2 ts Salt
1/4 c Vegetable Shortening
1 Lg Egg, slightly beaten
1/2 c Milk
--- Nut Crunch Topping ---
1/4 c Brown Sugar (packed)
1/4 c Pecans, chopped
1/2 ts Ground Cinnamon
Preheat oven (375 deg. F.).
1. Wash, core and shred the apples.
2. Mix together in a bowl the flour, sugar, baking powder, salt
and cinnamon.
3. Cut in shortening with pastry knife, fork or 2 knives until
fine crumbs are formed.
4. Add egg and milk to dry ingredients all at once, stirring just
enough to moisten.
5. Stir in apples. Spoon batter into 2 1/2-inch muffin-pan cups,
filling 2/3rds full.
6. Sprinkle with nut crunch topping. Bake in oven 25 minutes or
until golden brown.
Serve hot with butter and homemade jelly or jam.
Nut Crunch Topping
1. Mix ingredients together in a small bowl.
Categories: Breakfast, Breads
Servings: 6
2 Eggs
1 c Sugar
2 1/2 Tb Soft Butter
3/4 c Milk
3 1/2 c Flour
4 ts Baking Powder
1/2 ts Salt
1. Beat eggs until light and foamy. Add sugar, 1/4 cup at a
time, and beat until thick after each addition.
2. Add butter and blend in. Stir in milk.
3. Mix dry ingredients together well. Add to the egg mixture
slowly as you stirr.
4. Cover and chill 1-1/2 hours.
5. Roll out 1/4" thick. Cut with doughnut cutter and fry in
1/2" deep oil heated to 375 degrees. When brown on one side,
turn and brown on the other. Drain.