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Biscuits, Batters
Dumplings & Fritters |
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ALL PURPOSE MIX
5 lbs flour (all purpose)
3/4 cup baking powder
2 tbs cream of tartar
2 lbs. Crisco shortening
2 ½ cups powdered milk
3 tbs salt
1/2 cup sugar
Combine all ingredients in large container
& mix together with hands until evenly mixed. (This recipe
can be stored at room temperature for months at a time.
Use as directed for the following:
Dumplings: 3 cups mix & 3/4 cup water
Biscuits: 3 cups mix & 3/4 cup
water (Knead 10 times)
Pancakes: 3 cups mix & 1
1/4 cups water
Muffins: 3 cups mix & 2 tbs
sugar & 1 egg & 1 cup water, mix water & egg then add the
dry ingredients.
Waffles: 3 cups mix & 1 egg & 1 2
cups water
Coffee Cake: 3 cups mix & 2 cup sugar
& 1 egg & 2/3 cup water. Melt over low heat, 2 cup
brown sugar, 2 tbs cinnamon, nuts & 3 tbs butter & pour over batter.
Apple cake: Same as coffee cake, grate 2
apples & fold into batter.
Pizza: Add warm water, form into a
ball & roll between 2 pieces of waxed paper.
GWEN'S DROP BISCUITS
2 cups flour
4 tsp baking powder
3 large tbls butter or margarine
2/3 cup milk
Blend together. Drop by heaping tblsp
onto a greased cookie sheet.
Bake at 400 degrees for 20 minutes.
Makes 12 biscuits
These biscuits are also excellent baked on top
of Gwen's
Hamburger Stew.
To make cut out biscuits: use only 1/2 cup
milk, turn onto a floured board, roll out & cut with a glass.
Follow the same cooking instructions.
BAKING POWDER BISCUITS
1/4 cup lard
2 cups flour
1 level tbs baking powder
1 tsp salt
1 tbs sugar
3/4 cup milk
Preheat the oven to 400 degrees. Cut the lard
into the dry ingredients with a fork or pastry blender until the
mixture resembles coarse cornmeal. Stir in the milk a small bit at a
time, adding just enough so that the dough rounds up and leaves the
sides of the bowl. Turn the dough out onto a lightly floured surface
and roll it out until it is 1/2 inch thick. Then with a 2 &
1/2-inch biscuit cutter, cut out the biscuits and place them on an
ungreased baking sheet. Bake for 10 to 15 minutes, or until they are
golden brown on top. Serve hot with butter and jam or with syrup.
TEMPURA BATTER
3/4 cup flour
2 tsp baking powder
1 cup seltzer water, ice cold
Salt and cayenne pepper, to taste
Whisk together ingredients. Can be used for up
to 1 hour. Keep cold.
BEER BATTER
1 cup flour
1 tbsp paprika
1 tsp salt
1 - 12 oz bottle beer
Reserve one swallow of beer for the cook.
Mix batter ingredients together, Refrigerate the batter for 2
hours before using.
Use to coat fish or shrimp.
Fry fish in ¼ inch to ½ inch peanut oil.
Cook 5 mins on each side or until fish flakes when tested with a fork.
FRAN'S
FISH & CHIP BATTER
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup sugar
Add water to all above, batter should be
thick. If batter is too thick, thin with a bit more water.
DUMPLINGS
2 cups flour
4 tsp baking powder
1 tsp salt
1/4 cup shortening
2/3 cup milk
1 egg
2 tsp parsley flakes (optional but looks very nice)
Put flour, baking powder & salt in a bowl.
Add shortening & work into the flour mixture until it crumbles.
Add the milk, egg & parsley flakes, mix only till blended.
Drop batter on the top of hot bubbling stew or soup.
Put tight fitting lid on pot & cook for 20
minutes. (DON'T PEEK
for the entire 20 minutes).
(Hint: If you are making an oven stew,
place these dumplings on top of the hot bubbling stew, cover
tightly and bake in a 425 degree oven for 20 minutes.
CORN FRITTERS
2 cups
flour
4 tsp baking powder
1 tsp salt
1 cup milk (about)
1 can kernel corn, plus juice
2 eggs beaten
6 tbsp melted butter
Fat for deep frying
Mix the flour, baking powder & salt
together; add the corn & juice & blend well. Add enough milk
to make a moist dough. Let stand for about 5 minutes. Batter
should be foamy.
Heat enough oil in a skillet. Test oil
with a bit of batter, the oil should bubble & fritter begin to
fry. Drop by spoonfuls into heated oil in deep
fryer. Fry on each side until golden brown. Drain on a
paper towel. Serves 6.
Variation: reduce milk to 3/4 cup &
add 1 can creamed corn instead of kernel corn
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