Rocky Mountain Recipes, 5/27/02
1 t. sugar
1/3 c. warm water
3 pkg. dry yeast
4 c. all-purpose flour
1 1/2 t. salt
1/2 c. lard or shortening
1/2 c. warmed milk
1/2 c. warmed water
Dissolve 1 t. sugar in a bowl with 1/3 c. warm water, sprinkle the yeast over and stir. Let stand to dissolve for 5 mins.
In another bowl mix the flour and salt and rub in the lard or shortening. Add the yeast mixture, then the milk and 1/2 c. water, and stir together, making a soft dough. It may be easier to mix with your hands.
Cover the dough and let it rise for about an hour, or until double in bulk.
Turn the dough out onto a floured board and knead until smooth. Cut the dough into 16 pieces and form each piece into a small ball. Place the balls on a greased baking sheet, allow to rise for 30 mins.
Bake at 400 degrees for 20-25 mins. or until golden brown.
Ethel Williams Roanoke, Va.
Easy Garlic Cheese Biscuits
2 c. Bisquick original baking mix
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. stick margarine or butter, melted
1/4 t. garlic powder
Heat oven to 450 degrees.
Mix baking mix, milk and cheese to make a soft dough. Beat vigorously for 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
Bake 8-10 mins. or until golden brown. Mix margarine and garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.
Bridget Giltner Pueblo, Colo.
1 c. cut up prunes (uncooked)
2 c. sifted flour
1 1/2 c. sugar
1/2 c. salad oil
1 t. salt
1 1/4 t. soda
1 t. cinnamon
1 c. chopped nuts
Pour 1 c. boiling water over prunes and add soda. Let cool.
Sift dry ingredients together and add prune mixture. Add all other ingredients and mix thoroughly. Bake 45 to 50 mins. at 350 degrees. Makes one loaf. May be made into cupcakes. Freezes well.
Darlene Schick North Platte, Neb.
3 rolls of pop-open biscuits
1 c. brown sugar
1/2 c. oleo
2 Tbsp. cinnamon
1/4 c. sugar
Melt oleo. Add brown sugar, cinnamon and sugar and mix. Open biscuits and separate. Cut each biscuit into quarters with clean scissors.
Roll into cinnamon/sugars mixture. Place a layer of cut biscuits in a greased bundt cake pan. Drizzle a bit of mixture over the layer. (May add nuts or raisins if desired).
Continue with more layers, alternating biscuits and mixture. Bake at 325 degrees approximately 25 – 30 mins. until done in the center, crispy on top. May cover loosely with foil and last 10 mins. to avoid over browning.
Shannon Valdez Henderson, Colo.
1 c. hot water
1 1/2 c. raisins
1/2 c. nuts
1/2 t. salt
2 t. soda
1 c. sugar
2 c. flour
3 Tbsp. oil
Pour hot water over raisins and simmer a few minutes. Remove from heat and stir in soda. Put other ingredients (except nuts) in large bowl and mix. Pour in raisins and liquid. Mix well. Add nuts.
Fill 3 well-greased and floured No. 2 sized cans. Bake at 325 degrees for 1 hour. Bread is easier to remove if you make sure the cans are straight sided without grooves.
Ann Taylor Ogallala, Neb..
1 c. sugar
1/4 c. vegetable oil
1 1/2 c. flour
1/2 t. baking soda
1/4 t. cinnamon
1/2 t. salt
3/4 c. canned pumpkin
1 t. baking powder
1/4 t. ground cloves
1/4 t. nutmeg
Mix together sugar, oil, eggs and pumpkin. Sift together the rest of the ingredients. Stir the 2 mixtures together.
Bake in greased muffin tins at 400 degrees for 15 – 18 mins.
Chris Bryant Johnson City, Tenn.
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