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Breads


GRANDMA'S SCONES - Rob

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

In a small bowl, blend the sour cream and baking soda, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.


BAKING POWDER BISCUITS (Good with a stew)

2 cups flour
2 tsp baking powder
2 tbsp sugar
½ tsp salt
½ tsp cream of tartar (don't omit)
½ cup margarine or butter
2/3 cup milk

Mix all dry ingredients. Cut in margarine or butter till crumbly. Add milk and mix lightly to form a dough. Don't over handle. Roll out on lightly floured surface and cut into desired shapes. Put on a greased cookie sheet. Can brush with melted butter. Bake 375 for 8 – 10 minutes.


CHEESE BREAD (great with soup)

l beaten egg
l cup milk
l tbsp melted butter or margarine
4 tsp baking powder
2 cups flour
l tbsp sugar
¼ tsp onion powder
½ tsp salt
¼ tsp garlic powder
½ tsp oregano
¼ tsp dry mustard
1 ¼ cups grated cheddar cheese
1 tbsp dill or parsley (optional)

Combine egg, milk, and butter. In another bowl, mix remaining ingredients. Make a well in it and add milk mixture. Stir until well blended (can add bit of milk or water to help form a dough). Place in a greased 5x9 loaf pan. Bake at 350 for 45 minutes.


OATMEAL RAISIN SCONES - Colleen, Ottawa

4 cups flour
1/3 cup sugar
1 ¾ tsp baking powder
1 tsp baking soda
1 tsp salt
½ lb butter or margarine
3 cups oatmeal
l cup raisins
2 cups milk with 2 tbsp lemon juice mixed in

Mix flour, sugar, baking powder, baking soda and salt together. Cut in butter till very crumbly. Add oatmeal and raisins. Stir in milk mixture with a fork till a ball is formed. Knead 6 or 7 times. Divide into 3 parts. Pat each down to about ½ inch thickness. Cut into 10 wedges. Put on ungreased baking sheet. Bake at 375 for 25 minutes.


DROP BISCUITS - Eleanor, Ottawa

3 cups flour
2 tbsp sugar
5 tsp baking powder
1 tsp salt
½ cup cold margarine or butter
1 beaten egg
1 cup milk

Combine first 4 ingredients. Cut in butter till crumbly. Make a well. Add egg and milk. Stir to make a sticky batter; if not, add a little more milk. Drop by tablespoonful onto ungreased baking sheet. Bake at 375 for 10 minutes. Serve hot with butter or jam.


SCONES - Margaret, Kingston

3 cups flour
2 tbsp baking powder
l cup shortening
1 cup brown sugar
1 cup milk
1 egg, separated
l cup raisins

Mix first 4 ingredients. Place egg white in milk and blend. Mix into dry mixture. Place on floured surface and roll to ¾ inch thickness. Cut into desired shapes. Place on baking sheet. Brush tops with beaten yolk. Bake at 400 for 10 minutes.


CORNMEAL BISCUITS (Nice with a stew)

1 ½ cups cornmeal
1 ½ cups flour
¾ to l cup of sugar
¾ tsp baking soda
1 ½ tsp baking powder
¼ tsp salt
1 tsp vanilla
½ cup butter or margarine
2 eggs
½ cup sour cream
some grated lemon rind (optional)

In bowl, sift flour, baking powder, baking soda and salt. Cut in butter/margarine. Add sugar and lemon rind. In separate bowl blend sour cream, eggs and vanilla. Add to flour mixture, blending well until a dough is formed. Cover and place in fridge for ½ hour. Roll out on floured surface. Cut into desired shapes (circles or squares) Place on greased baking sheet. Bake 350 till golden (8-10 minutes).


JIFFY CINNAMON ROLLS- Melinda B, Kingston

2 cups flour
2 tbsp granulated sugar
4 tsp baking powder
1 tsp salt
1/4 cup cold butter or margarine
1 cup cold milk
1/3 cup softened margarine or butter
1 cup packed brown sugar
1 tbsp cinnamon
1/3 cup raisins or currants (optional)

In large bowl, combine flour, sugar, baking powder and salt.  Cut in first amount of butter until crumbly.  Make a well in center. Pour milk into well.  Stir to form soft dough adding a bit more milk if needed.  Turn out on lightly floured surface.  Knead 8 to 10 times.  Roll into rectangle about 1/3 inch thick and 12 inches long.  Width will vary. Cream second amount of butter, brown sugar and cinnamon together well.  Drop 1 measuring teaspoon into each of 12 greased muffin tins.  Spread the remaining cinnamon mixture over dough rectangle.  Sprinkle currants over top.  Roll up as for jelly roll.  Mark first then cut into 12 slices.  Place cut side down in muffin tins.  Bake in 400 F oven for 20 - 25 minutes.  Turn out on tray.
 
GLAZE:  To 1/2 cup icing sugar, add enough milk to make a thin glaze.  Drizzle over warm cinnamon rolls.

Email me any additions or corrections.

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