Buttermilk Scones

These are very different from most scones – they are made with yeast so they are softer and less like biscuits than other scones I have eaten. They are a very good way to use up sour milk since they use a quart at a time.

I got this recipe from a recipe exchange, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.

Servings: 8

2 Tbsp yeast
1/4 cup lukewarm water
1 qt. buttermilk (or sour milk), warmed
2 Tbsp sugar
1 Tbsp oil
1 1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
8 cups flour

  1. Soften yeast in water.
  2. In a large bowl combine buttermilk, sugar, oil, salt, baking powder, soda, and softened yeast.
  3. Add 4 cups flour and beat until smooth.
  4. Add enough of remaining flour to make a soft dough.
  5. Cover and let rise until doubled.
  6. Punch down, cover and refrigerate at least 30 minutes or overnight.
  7. Roll out circles appx 6″ diameter and 1/2″ thick. Mark each circle into 6-8 triangles with a fork.
  8. Bake at 350℉ for about 30 minutes or until golden brown.
  • I have always baked them, but the original recipe says to cut the dough into rectangles and fry at 375℉ until golden brown – these are called Utah Scones or Mormon Scones.

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Vi’s Fruitcake

This recipe was developed by my friend Judy Begley Trimarchi’s mother, Violet (Vi) Begley.

Don’t be afraid!

Yes, it’s fruitcake, but not the kind of fruitcake that your parents warned you about. This cake is full of raisins, dates, and walnuts with some candied fruit, held together by a moist spice cake flavored with molasses, apple jelly, coffee, cinnamon, nutmeg & cloves.

Try it, you will be surprised! When I was first offered a piece of this fruitcake, I was reluctant to try it, but I quickly changed my mind and ate two more pieces.

Servings: 48 cupcakes

1 cup shortening
2 cups brown sugar
6 eggs
3 cups flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp cloves
1 tsp nutmeg
¾ cup brewed coffee
½ cup apple jelly
½ cup molasses
1 lb raisins
½ lb currants
½ lb dates, chopped
½ lb nuts, coarsely chopped
1 lb candied fruit

  1. Cream shortening and sugar.
  2. Beat in eggs.
  3. In another bowl, mix flour, baking powder, baking soda, salt & spices.
  4. Stir in flour mixture alternately with liquids (coffee, jelly & molasses) until well combined.
  5. Stir in fruit and nuts.
  6. Pour into greased and floured loaf pans or lined cupcake pans, filling almost to the top.
  7. Bake at 300℉ until a toothpick comes out clean. Cupcakes about 25 minutes, 2″x 4″ loaf about 45-50 minutes.
  • You can substitute other dried fruit for any of those listed. This year we used dried pineapple & dried cherries instead of the candied fruit – yum!
  • You can substitute another mild-flavored jelly if you prefer.

Multi-Grain Biscuits

1 1/2 cups Multi-Grain Baking Mix
6 Tbsp water

Directions

  1. Preheat the oven to 450ºF.
  2. Place baking mix into a bowl. Quickly stir in just enough water to moisten; don’t overstir.
  3. Drop dough on ungreased baking pan, flattening slightly or pat out 1/2-3/4″ thick on a floured board and cut it into rounds or wedges.
  4. Bake for 10 minutes or until golden brown.

(Makes six 3″ biscuits)


Multi-Grain Pancakes

1 1/2 cups Multi-Grain Baking Mix
1 cup water
1 egg
1 tsp vanilla extract
1–2 Tbsp butter

Directions

  1. Place the baking mix in a mixing bowl. Whisk together the milk, egg, oil, and vanilla in a separate bowl. Pour into the baking mix, and gently stir to combine. The batter may be a bit lumpy. If it’s too thick, add a bit more water.
  2. Preheat griddle and add 1-2 tsp butter for each pancake (I usually use a stick of butter to grease each spot lightly).
  3. Cook the pancakes for a few minutes on each side, flipping when air bubbles start to appear on the surface of the batter.

(Makes six 4″ pancakes)


Amish Friendship Bread – Instructions for Friends

Do not refrigerate.  When air gets in the bag, let it out – this will also allow new yeast spores to get in.  It is normal for the batter to thicken, bubble and ferment – this is what we want it to do.

Day 1 – You receive the bag from a friend.
Day 2 – Squeeze the bag several times.
Day 3 – Squeeze the bag several times.
Day 4 – Squeeze the bag several times.
Day 5 – Squeeze the bag several times.
Day 6 – Feed the starter: add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze the bag several times to combine.
Day 7 – Squeeze the bag several times.
Day 8 – Squeeze the bag several times.
Day 9 – Squeeze the bag several times.
Day 10 Pour the batter into a large non-metal bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk.

Sharing
  1. Pour 1 cup starter each into 4 gallon zipper bags. Keep one for yourself and give three starters with instructions to friends.
  2. Use the remaining batter to make Amish Friendship Bread.
  • For a successful fermentation process, the starter should not come in contact with any metal (spoons, bowls, etc.)
  • After fermenting for 10 days, you can freeze this starter for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Amish Friendship Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
5 oz pkg instant vanilla pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1/2 cup milk
3 large eggs
2 tsp vanilla
1 cup pecans or walnuts, chopped (optional)

  1. Preheat oven to 325.
  2. Lightly grease 2 large loaf pans. Sprinkle with cinnamon sugar.
  3. Stir together flour, sugar, baking powder, baking soda, salt, and pudding mix.  Make a well in the center.
  4. Add Amish Friendship Bread Starter, oil, milk, eggs and vanilla; mix well.
  5. Stir in nuts.
  6. Pour batter into pans.
  7. Sprinkle cinnamon sugar on top.
  8. Bake until a toothpick inserted into center of the loaf comes out clean, about 1 hour.

Variations:

  • Lower fat: substitute ½ cup oil and ½ cup applesauce for 1 cup oil.
  • Apple Cinnamon: add 2 apples. peeled, cored and finely chopped when you add the nuts.
  • Banana Nut: reduce cinnamon to 1/2 tsp and add 3 large ripe bananas, mashed.
  • Chocolate: substitute chocolate pudding mix and “flour” the pans with cocoa – omit cinnamon or leave it in for a Mexican chocolate flavor, omit nuts if desired.
  • Lemon Poppy Seed: substitute lemon pudding mix, reduce cinnamon to 1/2 tsp, omit nuts and add 2 Tbsp poppy seeds.
  • Muffins: pour into greased muffin tins and reduce the baking time to 23-25 minutes.
  • Pistachio: substitute pistachio pudding mix and pistachios.
  • Raisin or Date: add 1 cup raisins or dates.

Amish Friendship Bread Starter

This recipe was passed along to me years ago by a friend at work. I have also been given a new starter by my daughter, Marissa Davis Hefner, after mine expired in the refrigerator from neglect.

This is a sourdough starter and can be used for other sourdough recipes also.

1 cup flour
1 cup sugar
1 cup milk

Mix flour & sugar. Stir in milk. Pour into a gallon zipper bag several times.

Growing the Starter

Do not refrigerate. When air gets in the bag, let it out – this will also allow new yeast spores to get in. It is normal for the batter to thicken, bubble and ferment – this is what we want it to do.

Day 2 – Squeeze the bag several times.
Day 3 – Squeeze the bag several times.
Day 4 – Squeeze the bag several times.
Day 5 – Squeeze the bag several times.
Day 6 – Feed the starter: add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze the bag several times to combine.
Day 7 – Squeeze the bag several times.
Day 8 – Squeeze the bag several times.
Day 9 – Squeeze the bag several times.
Day 10 – Pour the batter into a large non-metal bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk.

Sharing
  1. Pour 1 cup starter each into 4 gallon zipper bags. Keep one for yourself and give three starters with instructions to friends.
  2. Use the remaining batter to make Amish Friendship Bread.
  • For a successful fermentation process, the starter should not come in contact with any metal (spoons, bowls, etc.)
  • After fermenting for 10 days, you can freeze this starter for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Melt-In-Your-Mouth Cloverleaf Biscuits

SOURCE

1 cup sour cream
1 cup butter or margarine
2 1/2 cups self-rising flour

Directions

  1. Melt the sour cream and butter in the microwave and stir in the flour.  Mixture will be quite soft – refrigerate briefly if desired.
  2. Roll marble-sized balls and put 3 in each muffin cup.  They won’t fit down to the bottom of the cup, but you don’t want the balls to be too small.
  3. Bake at 450 for 10-12 minutes, or until edges are golden.
  • This will make  36 – 48, depending upon the size of the biscuits.

Multi-Grain Baking Mix

adapted from My Kitchen Addiction & Recipe Codex

I like the mix of grains on My Kitchen Addiction, but I added cornmeal, powdered milk, and butter to the mix like Recipe Codex so it could be used for biscuits as well. This also reduces what you need to add to make pancakes.

2 cups whole wheat flour
1 cup rye flour
1 cup ground oats (pulse old fashioned oats in food processor)
1 cup cornmeal
1/2 cup ground flax
1/2 cup wheat germ
1/2 cup brown sugar
1/4 cup baking powder
1/2 cup nonfat powdered milk
2 teaspoons salt
1/2 cup cold butter, cut in ¼” pieces

Directions

  1. In a food processor, mix the flours, oats, cornmeal, flax, wheat germ, sugar, baking powder, powdered milk, and salt.
  2. Add butter a few pieces at a time. Pulse only until lightly mixed.
  3. Store in zipper bags in the refrigerator or freezer.*

(Makes enough for about 5 batches of pancakes or biscuits)

My food processor is large enough to handle this in one batch. If yours is smaller, split amounts in half and mix in 2 batches.

If frozen, measure what you want to use and let it come to room temperature for an hour before using.

* I write the instructions for pancakes & biscuits on quart bags with a Sharpie, then put 1 1/2 cups mix in each bag.


Multi-Grain Pancakes

1 1/2 cups Multi-Grain Baking Mix
1 cup water
1 egg
1 tsp vanilla extract
1–2 Tbsp butter

Directions

  1. Place the baking mix in a mixing bowl. Whisk together the milk, egg, oil, and vanilla in a separate bowl. Pour into the baking mix, and gently stir to combine. The batter may be a bit lumpy. If it’s too thick, add a bit more water.
  2. Preheat griddle and add 1-2 tsp butter for each pancake (I usually use a stick of butter to grease each spot lightly).
  3. Cook the pancakes for a few minutes on each side, flipping when air bubbles start to appear on the surface of the batter.

(Makes six 4″ pancakes)


Multi-Grain Biscuits

1 1/2 cups Multi-Grain Baking Mix
6 Tbsp water

Directions

  1. Preheat the oven to 450ºF.
  2. Place baking mix into a bowl. Quickly stir in just enough water to moisten; don’t over stir.
  3. Drop dough on ungreased baking pan, flattening slightly or pat out 1/2-3/4″ thick on a floured board and cut it into rounds or wedges.
  4. Bake for 10 minutes or until golden brown.

(Makes six 3″ biscuits)