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ANGEL BISCUITS
[over 200 yr old recipe. Note word "icebox"]  Jo Silas

2 envelopes yeast                                                
1 teaspoons salt
1 Tablespoons sugar
cup warm milk
cup shortening
2 cups Buttermilk
5 cups flour
1 Tablespoon baking powder

Dissolve yeast, salt and sugar in warm milk in large bowl. Cream shortening in small bowl. Add to yeast mixture and mix well.

Add buttermilk. Add mixture of flour and baking powder, mix well.

Place in large bowl. Store covered in icebox.
Remove desired amount of dough as needed.

Roll on floured surface cut as desired. Place on baking sheet.
Bake at 400 degrees for 12 to 15 minutes or until golden brown.

This recipe will yield approximately
72 biscuits

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BREADS
PORTSELKJE (New Years fritters)
Hilda McKay

6 eggs
2 cups milk 2 Tbsp. melted butter
1/4 cup sugar
1'2 tsp salt
1 pkg. yeast
1 cup warm water with a tsp of sugar in it sprinkle yeast into warm water.
2 cups raisins

Beat eggs, add melted butter and milk and salt. Add yeast mixture. Stir in enough flour to make a soft firm batter that will stand up in spoon. Add flour covered raisins, mix. let rise until double in bulk, have heated oil ready at 350 degrees. Drop into hot oil with table spoon or smaller cook until nicely brown.

these are usually made the day before New Years.

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CAROLINA  SKILLET  BREAD
Nothin' Finer - Chapel Hill Service League

2 tablespoons butter -- melted, divided
1 1/2 cups stone-ground yellow corn meal
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/2 cups buttermilk
2 large eggs -- lightly beaten

Spread 1 tablespoon of the butter in a 9- or 10-inch oven-proof pan. A seasoned cast iron skillet is best. Heat the pan in a preheated 425 degree oven.

Mix cornmeal, flour, sugar, salt and baking soda. Add buttermilk, eggs, and 1 tablespoon of remaining butter. Mix until smooth. Pour into hot skillet.

Bake 15 minutes or until lightly browned. Cut into 12 wedges or squares.   Serves 12.

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SOURDOUGH  STARTERS
From JOEL PHRED

I have used two types of starter and can see no difference in the bread but one uses yeast and the other is the "real" starter which does not have added yeast and comes from a 1896 cookbook. The bread MIGHT be a bit more "sourdoughish"
YEAST TYPE

1 PKG. ACTIVE DRY YEAST
1/2 CUP WARM WATER
2 CUPS WARM WATER
2 CUPS ALL PURPOSE FLOUR
1TBS. GRANULATED SUGAR OR      HONEY

Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day. When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.

TO REPLENISH:  For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.

FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.

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MORNING GLORY MUFFINS
Ellie  McCoy

1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla

Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well.
Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup.

Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool.

Yield is 16 muffins. Muffins improve even
more after 24 hours. Freeze well.

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APPLE BREAD
Ellie  McCoy

1/2 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts

In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour, soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.

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SOUR CREAM CORN BREAD

INGREDIENTS:
3 large eggs, lightly beaten
1 cup self rising cornmeal
1 can (8 3/4 ounce) cream style corn
1 carton (8 ounce) sour cream
1/4 cup vegetable oil

DIRECTIONS:
Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is
moistened. Pour batter into hot pan. Bake in oven at 400 degrees for 20 minutes or until golden.

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SWEET  POTATO  ROLLS
The Dooky Chase Cookbook - Leah Chase Pelican

1/4 cup warm water
1 package dry yeast
1 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cinnamon
1/3 cup butter or margarine
2 cups cooked mashed sweet potatoes
1 teaspoon lemon juice
1 egg (slightly beaten)
5 - 7 cups sifted all-purpose flour
more butter

Put the warm water into a small bowl and dissolve yeast. Set aside. Scald milk; add sugar, salt, cinnamon, and butter. Stir until butter is melted. Pour over potatoes, add lemon juice, and beat until smooth. Cool to lukewarm, then add egg and the dissolved yeast and mix well. Stir in 2 cups of the flour and beat at medium speed for about 3 minutes. Add enough flour to make a fairly stiff dough.

Turn onto a floured surface and knead until satiny. Place in a greased bowl, grease top of dough, cover, and let rise until double in bulk. Punch down and knead once more, then shape into rolls. Place in a greased pan, cover, and let rise until double in bulk. Bake at 400 for 20 minutes. Brush tops with melted butter.  Yield: 12 to 18 rolls.

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LOW-FAT CORN BREAD
Carol Hallowell

2 cups corn meal
3/4 cup flour
1 cup fat-free milk (can add 2 tsp dry milk for richer milk)
1 egg sub
2 tsp baking powder
1 tsp sugar (opt)
1 tbl canola oil
tsp salt

Mix, spray 8x8 pan .. bake 350.. 25 min.

always best to bake corn bread in an iron skillet..

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DUMPLINGS
Carol Hallowell

3 cups self rising flour
1 can evap milk
salt

make a well in a mound of flour .. add milk into the well .. gently
add flour and combine.. gently
knead.. roll fairly thin then cut into strips and add to soups or stews.. very good..
SELF-RISING  FLOUR

1 cup minus 2 tbl flour
1
1/2 tsp baking powder
1/8 tsp salt