Tag Archive | Butter

Bulk Baking Mixture

This is a standard mixture of flour, baking powder, salt, sugar, and butter that allows you to quickly make biscuits, waffles, cakes, cupcakes, and many other recipes, without the trouble of measuring each ingredient individually. (Note: some of the ingredient measurements are unusual, because I took a larger recipe and cut it down.)

Ingredients:

5 cups all-purpose flour
1/6 cup baking powder
¾ tablespoon salt
1/8 cup sugar
1 cup butter

Ingredients for Cookbook:1-2-3-4 Cake. From le...

Ingredients for Cookbook:1-2-3-4 Cake. From left: Plain flour, eggs, milk, butter, sugar, baking powder. (Photo credit: Wikipedia)

Combine 5 cups all-purpose flour, 1/6 cup baking powder, ¾ tablespoon salt, and 1/8 cup sugar in a large mixing bowl. Stir until thoroughly mixed. Use a pastry blender to cut in 1 cup of butter, until the consistency of the mixture is like coarse cornmeal. Store in an airtight container at room temperature. This mixture keeps well up to 6 weeks. A simple rule of thumb for using this mixture is to use slightly more of the baking mixture as the amount of flour in your recipe.  I hope you enjoy this time-saver!

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Bread and butter 5 minute pudding

Ingredients: serves 2

1/4 cup butter
1/4 cup milk
1 egg
1 tsp vanilla extract
1 tbls sugar
1/2 tsp cinnamon
1 tbls sultanas / raisins
3 slices bread

Break up the bread into smaller pieces. Mix all together and put into 2 cups, Microwave for a couple mins.

You can double this recipe and place in baking dish and back in the oven or convection oven at about 350 degrees.

My husband loves traditional bread pudding.

 

Southern Fried Chicken

If your entertaining, got company this is the ticket … then have a side dish, a green

English: Fried Chicken - breasts. I used Drake...

English: Fried Chicken – breasts. I used Drake’s Cripsy Fry and deep fried them)or wings) to crispy perfection. No seasoning needed, in the mix. I did add crushed black pepper after done. I sometimes use or mix Crispy Fry as an alternative mix. (Photo credit: Wikipedia)

macaroni or potato salad to go with.

Ingredients (for buffet-style serving):

11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)

Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized zip-lock bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken!

GRITS SOUFFLE

3 CUPS WATER
1 CUP GRITS
1 TEASPOON SALT FREE STICK BUTTER (NOT MARGARINE)
1 KRAFT CHEESE ROLL
1/2 CUP MILK
2 EGGS

CUT UP BUTTER SO AS TO COVER THE BOTTOM OF A SMALL SAUCE PAN. THEN CUT UP GARLIC CHEESE ROLL OVER THE BUTTER AND TURN HEAT ON AS LOW AS IT CAN BE.(LOW HEAT WILL KEEP BUTTER FROM BURNING.) BEAT EGGS & MILK TOGETHER. COOK GRITS & SALT UNTIL DONE. LEAVE HEAT ON UNDER GRITS& POUR THE BUTTER MIXTURE & MILK/EGG MIXTURE INTO GRITS. STIR UNTIL MELTED & MIXED THOROUGHLY. POUR INTO AN 8X8X2 BAKING DISH AND BAKE AT 350 UNTIL BROWN ON TOP.

Home made Pancakes

 

Moms home made pancakes

pancakes

pancakes 


1 1/3 c. flour 1 egg
3 teas. B. Powder 3Tblsp. melted butter or oil
1/2 teas. salt 1 1/4 c. milk
3 tblsp. sugar 1/4 teas vanilla
Sift flour,baking P,salt and sugar. Beaten eggs add milk. Add melted butter and vanilla.
I like to do all the wet ingredients together first then add the dry stuff. Mix altogether and batter is still a little lumpy. about 1/4 c to each pancake or more if desired.

*Note: you can make batter thick for waffles as well and make it as thin as you like by adding more milk. When cooking … look at the cake and if you see good sized bubbles on the outside then it is time to flip. Pancakes also known as hotcakes should be golden brown on both sides.

Milk

Milk 

Sour milk


Make pancake batter using sour milk or buttermilk. Reduce B.Powder to 1 1/2 teas. Add 1 teas. B. Soda dissolved in warm water.
Blueberry
Make pancakes increasing sugar to 1/3 c. reduce milk to 1 c. Add 1 cup floured blueberries. Cook slower then plain pancakes.
Apple
Make pancake batter. Reduce milk to 1 c. add 1/4 teas vanilla.Add 1 cup grated apple 1/2 teas b.soda dissolved in warm water.
Ginger n spice
Make batter. To dry ingredients add 1/4 teas cinnamon and 1/8 teas all spice.
Banana
Make batter. Reduce sugar to 2 teas.and milk to 1 c.fold in 3/4 c . mashed banana at the end.

French Pancakes


3 eggs separated 3/4 c flour
1 tblsp.sugar 1 tblsp.melted butter
1 c. milk currant, apple or rasberry jelly
Beat egg yolks till thick. Add sugar and 1/2 cup milk. Stir in flour with remaining milk and butter. Beat egg whites untill stiff but not dry, fold into batter. When cakes are cooked spread the jelly of ur liking on them and roll up. sprinkle with granulated sugar or powder sugar on top