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September, 2006

  1. Banana Bread

    September 26, 2006 by joe

    (YIELD:    4 LOAVES, 14 SL. PER LOAF)

    1 lb. 10 oz. sugar
    10 oz.  fat
    5  eggs
    1 lb, 10 oz. bananas
    3/4 c.  milk
    2 lb,  flour
    2 tsp  salt
    4 t.  baking powder
    1/2 tsp. soda
    8 oz,  nuts, chopped
    procedure:
    1. cream fat and sugar 5 minutes at medium speed,
    2. add eggs/ beat 2 minutes; add bananas and seat i minute,
    3. add  milk, dry ingredients, and nuts,
    4. mix at low speed  for 1 minute,
    5. divide  batter into 4 greased loaf pans. let stand for 30 minutes before baking.
    6. bake for 50 minutes at 350 f.

    Source KJFSC

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  2. Baking Powder Biscuits

    September 26, 2006 by joe

    (YIELD; 25)

    2-1/2 qts, flour, hard wheat, sifted
    1/2 c, + 1/2 t, milk, nonfat dry
    1/4 c, baking powder
    1-1/4 t. salt
    1-2/3 c. shortening
    1-1/2 pt, + 1/4 c water

    Procedure
    1. mix and sift tosether dry ingredients,
    2. blend shortening into dry ingredients until mixture resembles course crumbs,
    5. gradually add water and mix only enough to form a soft floured ball
    4. place dough on a lightly floured board, knead lightly about one minute or until dough is smooth,
    5. roll out to uniform thickness of 1/2 inch,
    8. cut with 2-1/2 inch floured biscuit cutter. place in pan,
    7. bake 15-20 minutes in 450 f. oven, or until lightly browned

    Source KJFSC

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  3. Corn Muffins

    September 21, 2006 by joe

    (YIELD:    25)

    3 c. flour
    1 c.    corn meal
    2 t., baking powder
    1 c.+ 2 t. sugar
    3 eggs
    1-3/4 c. milk
    3/4 c. + 2 t.   butter, melted, or substitute

    procedure;
    1. combine dry ingredients in mixer bowl.
    2. add eggs or water, milk, and butter or substitute, blend. batter will be lumpy. do not overmix.
    3. measure (with a #16 scoop) into well greased muffin tins.
    4. bake at 400 f. for 20-25 minutes

    Source KJFSC

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  4. Cornbread Dressing

    September 21, 2006 by joe

    (YIELD:    25)

    1 gal. bread, day old, diced
    1-1/2 gal. cornbread, crumbled
    1 qt. onions/ chopped fine
    1 pt, celery, chopped fine
    1/2 c. peppers, sweet, chopped fine
    2 c, butter, melted
    1/2 c. eggs, whole
    1-1/2 tsp. salt
    1/2 tsp, pepper/ black
    1/4 tsp. sage
    l/4 tsp, thyme, ground
    1 qt. stock or water

    procedures
    1. mix together first 5 ingredients,
    2. melt butter in the warm stock or water,
    3. whip in eggs and seasonings,
    4. pour broth over bread mixture. mix lightly.
    5. spread mixture evenly in well greased roasting pan.
    6. bake in oven 1 hour at 350(f).

    Source KJFSC

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  5. Corn Bread (larger batch)

    September 21, 2006 by joe

    (YIELD:    50)

    1 lb, 11 oz,      corn meal
    1 lb. 12 oz,      flour
    8 oz, sugar
    2 t, baking powder
    1-1/2 qts,          milk
    6 eggs, well beaten
    8 oz, fat, melted/ or oil

    procedure:
    1. sift together dry ingredients,
    2. add milk/ eggs, and fat,
    5, mix only until dry ingredients are moist,
    4, pour into oiled baking pan 12x20x2 inches,
    5. bake at 400 f, for 35 minutes,
    ** note: batter may be baked in corn stick or muffin pans. reduce baking time to 15-20 minutes

    Source KJFSC

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  6. Spiced Cider

    September 19, 2006 by joe

    (YIELD:  1 1/2 gal.)
    1-1/2 gal.         cider
    6 oz.                 brown sugar
    7 sticks             cinnamon
    1 t                    cloves
    1 t                    allspice
     
    procedure:
    1. add sugar and spices to the
    2. boil for 15 minutes,
    3. serve hot or chilled

    Source KJFSC

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  7. Corn Bread

    September 19, 2006 by joe

    (YIELD; 24)
    2-1/2 c. corn meal
    2-1/2 c. flour
    1/3 c. + 2 tsp  sugar
    4-1/2 -tsp. salt
    2 t.  baking powder
    5  eggs, well beaten
    1/3 c. + 2 t fat. melted, cooled
    (the recipe as provided did not call for milk, although the procedures do. my experience with cornbread is to add the same amount of milk or buttermilk as the corn meal and the flour, so please use 2 1/2 cups milk, or even better, buttermilk. if you use buttermilk, you should also add 1-2 t. baking powder)

    procedure:
    1. heat oven to wq p,
    2; combine dry ingredients in mixer bowl.
    3. add eggs/ milk fat. 
    4. mix (low speed) only until ingredients are moistened.
    5. spread into well-greased baking pan,
    6. bake for 35 minutes.    
    ** batter may be baked in corn stick or muffin pans. reduce  baking time to 15-20 minutes.

    Source KJFSC

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  8. Lemonade

    September 19, 2006 by joe

    (YIELD:  1 1/2 gal.)
    15  lemons
    1 lb. 4 oz. sugar
    1-1/4 gal cold water
    procedure
    1. squeeze lemons,
    2. mix with sugar,
    3. add water and chill until served

    Source KJFSC

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  9. Iced Tea

    September 19, 2006 by joe

    (YIELD:  1 1/2 gal.)
    3 1 oz. size tea bags
    1/2gal boiling water
    1 gal cold water
    5 lb. ice
    procedure:
    1. add hot water to tea bags,
    2. let steep 4-6 minutes,
    3. remove bags,
    4. pour in cold water,
    5. serve with ice

    Source KJFSC

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  10. Hot Chocolate

    September 14, 2006 by joe

    (YIELD:  1 1/2 gal.)
    3 cup sugar
    1 cup cocoa
    1/2 t salt
    1/2 qt water
    1 1/4 gal nonfat dry milk
    1 t vanilla

    procedures:
    1. mix dry ingredients,
    2. add a small amount of water,
    3. mix till smooth; add milk and heat.

    Source KJFSC

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