Post by MammaMel on Apr 17, 2020 12:26:07 GMT -6
Mayonnaise Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
EASY 7 UP BISCUITS
2 Cups Bisquick
1/2 Cup Sour Cream
1/2 cup 7-UP
1/4 cup melted butter
In a large bowl, cut sour cream into Bisquick mix. Once combined, add 7-UP to form a very soft dough. Sprinkle additional Bisquick mix on board or table and pat dough out, but do not knead. Melt 1/4 cup butter in a 9x9” square pan. Cut 9 biscuits into circles and place into pan. Bake at 450 degrees for about 12 minutes or until golden brown.
Mini Glazed Donut Muffins (Makes 20 mini muffins)
1 large egg
1/2 C. sugar
1/4 C. butter, melted
1 tsp. vanilla extract
1/2 C. milk
1 C. self rising flour
Glaze:
1/2 C. powdered sugar, 2 T. melted butter, 1 T. milk, 1/2 tsp. vanilla extract...whisk together and set aside. In a bowl, whisk together the first four ingredients. Whisk in the milk and flour till smooth. Divide the batter amongst 20 mini muffin cups that have been sprayed with cooking spray. Bake in a 375 degree oven for 15-18 minutes till lightly golden. Remove from the pan to a cooling rack and let slightly cool. Spoon over the glaze (double the glaze if you want to dunk the whole muffin in it).
Fruity Banana Muffins
2 C. self rising flour
1/2 C. sugar
1 large egg, beaten
1 C. milk
2 T. butter, melted
1 tsp. vanilla extract
10 oz. bag frozen berry medley fruit (blackberries, raspberries and strawberries), thawed and lightly mashed
1 medium banana, mashed
In a bowl combine the flour and sugar. Whisk in the egg, milk, butter and vanilla. Once well combined, stir in the thawed fruit and banana. Combine well. Spray your muffin tin with cooking spray and fill each cup. Bake in a 375 degree oven for 15-17 minutes. Makes approx. 1 1/2 dozen
Banana Nut Bread with Yellow Cake Mix
1 (18.25 ounce) box yellow cake mix
3 eggs
1/3 cup oil or applesauce
3 to 5 ripe mashed bananas
1 cup chopped pecans or walnuts
Heat oven to 350 degrees F. Mix mashed bananas with eggs, oil or applesauce if using cake mix and nuts. Pour into 2 greased and floured loaf pans or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely. NOTE: Bundt pan, bake approximately 45 minutes.
Pumpkin Muffins
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
Cherokee Huckleberry Bread
2 cups self-rising flour
1 cup sugar
1 cup milk
2 cups huckleberries (blueberries can be substituted)
1 egg
1 stick butter
1 teaspoon vanilla extract
Cream eggs, butter, and sugar together. Add flour, milk, and vanilla. Sprinkle flour on berries to prevent them from going to the bottom, and add berries to the mixture. Put in a baking pan and bake in the oven at 350º for approximately 40 minutes or until done.
Sausage French Toast Roll-Ups
8 - 10 breakfast sausages
8 - 10 slices white or wheat sandwich bread (the soft, fluffy type)
2 eggs
¼ cup milk
¼ teaspoon ground cinnamon
a splash of vanilla extract
butter, for greasing the pan
maple syrup, for serving
Cook the sausages according to package directions. Meanwhile trim the crust from the bread and flatten it out with your hands or a rolling pin. In a shallow bowl whisk the eggs, milk, cinnamon and vanilla together. Roll each sausage up in a piece of bread and trim the ends off to fit the sausage - or not - it's up to you. Heat a clean 10-inch skillet over medium heat and add a pat or two of butter. Dunk each roll into the egg, coat completely, let excess drip off and place in the pan. When the bottoms are browned turn with tongs to cook and brown on all sides. Serve with maple syrup for dunking.
Navajo Flatbread:
2 cups flour
1 - 1 1/4cup of lukewarm water
1 table spoon baking powder
1 tsp kosher salt
1 table spoon oil/butter/shortening
Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. Knead for a few minutes. Let rest in greased bowl for 30- 60 minutes. Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness) Hear griddle to 350F. Cook until golden brown spots and flip, cooking until done. They can be made ahead and kept under a flour towel or frozen for later use.
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
EASY 7 UP BISCUITS
2 Cups Bisquick
1/2 Cup Sour Cream
1/2 cup 7-UP
1/4 cup melted butter
In a large bowl, cut sour cream into Bisquick mix. Once combined, add 7-UP to form a very soft dough. Sprinkle additional Bisquick mix on board or table and pat dough out, but do not knead. Melt 1/4 cup butter in a 9x9” square pan. Cut 9 biscuits into circles and place into pan. Bake at 450 degrees for about 12 minutes or until golden brown.
Mini Glazed Donut Muffins (Makes 20 mini muffins)
1 large egg
1/2 C. sugar
1/4 C. butter, melted
1 tsp. vanilla extract
1/2 C. milk
1 C. self rising flour
Glaze:
1/2 C. powdered sugar, 2 T. melted butter, 1 T. milk, 1/2 tsp. vanilla extract...whisk together and set aside. In a bowl, whisk together the first four ingredients. Whisk in the milk and flour till smooth. Divide the batter amongst 20 mini muffin cups that have been sprayed with cooking spray. Bake in a 375 degree oven for 15-18 minutes till lightly golden. Remove from the pan to a cooling rack and let slightly cool. Spoon over the glaze (double the glaze if you want to dunk the whole muffin in it).
Fruity Banana Muffins
2 C. self rising flour
1/2 C. sugar
1 large egg, beaten
1 C. milk
2 T. butter, melted
1 tsp. vanilla extract
10 oz. bag frozen berry medley fruit (blackberries, raspberries and strawberries), thawed and lightly mashed
1 medium banana, mashed
In a bowl combine the flour and sugar. Whisk in the egg, milk, butter and vanilla. Once well combined, stir in the thawed fruit and banana. Combine well. Spray your muffin tin with cooking spray and fill each cup. Bake in a 375 degree oven for 15-17 minutes. Makes approx. 1 1/2 dozen
Banana Nut Bread with Yellow Cake Mix
1 (18.25 ounce) box yellow cake mix
3 eggs
1/3 cup oil or applesauce
3 to 5 ripe mashed bananas
1 cup chopped pecans or walnuts
Heat oven to 350 degrees F. Mix mashed bananas with eggs, oil or applesauce if using cake mix and nuts. Pour into 2 greased and floured loaf pans or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely. NOTE: Bundt pan, bake approximately 45 minutes.
Pumpkin Muffins
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
Cherokee Huckleberry Bread
2 cups self-rising flour
1 cup sugar
1 cup milk
2 cups huckleberries (blueberries can be substituted)
1 egg
1 stick butter
1 teaspoon vanilla extract
Cream eggs, butter, and sugar together. Add flour, milk, and vanilla. Sprinkle flour on berries to prevent them from going to the bottom, and add berries to the mixture. Put in a baking pan and bake in the oven at 350º for approximately 40 minutes or until done.
Sausage French Toast Roll-Ups
8 - 10 breakfast sausages
8 - 10 slices white or wheat sandwich bread (the soft, fluffy type)
2 eggs
¼ cup milk
¼ teaspoon ground cinnamon
a splash of vanilla extract
butter, for greasing the pan
maple syrup, for serving
Cook the sausages according to package directions. Meanwhile trim the crust from the bread and flatten it out with your hands or a rolling pin. In a shallow bowl whisk the eggs, milk, cinnamon and vanilla together. Roll each sausage up in a piece of bread and trim the ends off to fit the sausage - or not - it's up to you. Heat a clean 10-inch skillet over medium heat and add a pat or two of butter. Dunk each roll into the egg, coat completely, let excess drip off and place in the pan. When the bottoms are browned turn with tongs to cook and brown on all sides. Serve with maple syrup for dunking.
Navajo Flatbread:
2 cups flour
1 - 1 1/4cup of lukewarm water
1 table spoon baking powder
1 tsp kosher salt
1 table spoon oil/butter/shortening
Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. Knead for a few minutes. Let rest in greased bowl for 30- 60 minutes. Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness) Hear griddle to 350F. Cook until golden brown spots and flip, cooking until done. They can be made ahead and kept under a flour towel or frozen for later use.