Sift together 2 c. all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp. salt. Cut in 1/3 c. shortening with fork until mixture resembles coarse corn meal. Add 3/4 c. milk and blend lightly with fork only until flour is moistened and dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly (30 sencons) and roll 3/4 inch thick. Place on lightly greased pan and brush tops of biscuits with butter or margarine. Bake at 475 F. (very hot oven) for 12 to 15 minutes.
Sift together 2 c. all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp. salt. Cut in 1/6 c. shortening with fork until mixture resembles coarse corn meal. Slowly knead in warm (not hot) water, a little at a time, until dough forms a ball. Dough should be easy to roll, not too sticky, but not too hard. Form 1 1/2 inch balls out of dough. Roll ball of dough forward and back. Flip onto one hand, then onto other hand and back onto rolling board or counter. (This flips the dough). Roll forward and back again, flip. Continue until dough is fairly thin. Put on medium hot "comal" (cast-iron griddle). When bubbles form, flip tortilla. Cook about 30 seconds on 2nd side. Eat and enjoy!
1 c. milk, 2 tsp. salt, 2 Tbs. sugar, 1 Tbs. margarine, 1 c. cold water, 1 Tbs. yeast, bread flour
Scald milk. Add salt, sugar, and margarine and stir until dissolved. Add water to cool. Mix in yeast. Gradually add flour and mix to smooth, stiff dough. Knead until soft and elastic (pulls away from your hands, instead of sticking to them). Put in well-greased bowl and let rise. Shape into loaf, put in well-greased loaf pan, and let rise again. Bake at 400 F. 20-25 minutes.
1 c. milk, 3 Tbs. honey, 2 1/2 tsp. salt, 2 Tbs. shortning or salad oil, 1 Tbs. yeast, 1 c. lukewarm water, 5 c. (approximately) whole-wheat flour
Scald milk; add honey, salt; and oil; stir until dissolved. Cool to lukewarm. Dissolve yeast in lukewarm water; add to first mixture. Gradually add flour, mixing to smooth stiff dough. Knead on lightly floured board until smooth and satiny. Shape into ball; place in well-greased bowl. Cover; let rise in warm place until double in bulk. Knead. Divide in half; shape each half into ball; cover; let stand 10-15 minutes. Mold each half into loaf. Place in greased loaf pans. Cover; let rise in warm place until double in bulk. Bake 375 F. for 1 hour. Remove from pans; cool on wire rack.
4 1/2 c. flour, 1 Tbs. yeast, 1 1/4 c. milk, 2 Tbs. sugar, 1 tsp. salt, 2 Tbs. butter or margarine, 2 tsp. dill seed, 2 tsp. minced onion, 1 egg
Combine milk, sugar, butter, dill, onion, and salt. Heat until warm & butter is melted. Stir in 2 1/2 c. flour, yeast, and egg. Beat for 3 minutes at hight speed with electric mixer. Stir in enough additional flour to make soft dough. Knead until smooth. Let rise 30 minutes. Shape into loaf and put in greased loaf pan. Let rise until double. Bake 375 F. approximately 30 minutes. Remove from pan immediately.
1 pound cottage cheese, 3 rounded Tbs. butter or margarine, 1 tsp. salt, 3 Tbs. sugar, 2 Tbs. dill seed, 2 Tbs. onion flakes, 1 tsp. baking soda, 2 eggs, 1 Tbs. (1 pkg.) yeast dissolved in 1/2 c. warm water, 2 1/2 to 3 cups flour
Mix all ingredients except flour together. Mix in flour. Let rise until double - mix down - place in two greased loaf pans. Bake 350 F. for 45-60 minutes.
1 c. milk, 1/3 c. margarine, 1 c. cool water, 1 Tbs. salt, 2 Tbs. yeast, 1/4 c. sugar, flour
Scald milk; add margarine & water. Add salt, yeast, sugar, and 2 c. flour. Beat 2 minutes with electric mixer. Stir in enough flour to make stiff dough. Knead. Put in greased bowl & let rise. Punch down and let rise again.
Shape into buns and place in greased baking pan. Let rise. Bake 375 F. for 15-20 minutes.
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