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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Starlight Cakes

This recipe is from my friend Patty Davis Grigsby’s mother, Virginia Davis.  She made these beautiful, delicious cakes every Christmas.

Cake

3/4 cup shortening
1  1/2 cups sugar
1  1/2 tsp vanilla
2  1/4  cups flour
1 Tbsp baking powder
1 tsp salt
1 cup milk
5 egg whites

  1. Heat oven to 375.
  2. Cream shortening and sugar.  Beat in vanilla.
  3. Combine flour, baking powder and salt.
  4. Add dry ingredients alternately with milk, beating well after each addition. Beat for 2 minutes after the last addition.
  5. Beat egg whites until stiff.  Fold into batter.
  6. Pour into a well-greased and floured 9×12 pan or in 2 1/2 to 3 inch individual cake molds.
  7. Bake for 25 minutes or until center springs back when touched.
  8. Cool for 5 minutes before removing from pan.
Icing

6 cups powdered sugar
1/3-1/2 cup milk
1 tsp vanilla
1/8 tsp salt

  1. Add milk to powdered sugar until icing is a pouring consistency.
  2. Add vanilla and salt.
  3. Spoon over cakes until well coated.
  4. Decorate with silver metallic candy balls (dragées).
  • Virginia had cute star-shaped molds that she used for these cakes, making them especially beautiful.

Chocolate Chip Cookies

adapted by my mother, Sherry Salvage ReVeal Bradley, from Nestle’s Toll House

2 cups shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 tsp water, as needed
1/2 cup walnuts, chopped
6 oz semisweet chocolate chips

  1. Heat oven to 375.
  2. Combine shortening, sugars, eggs and vanilla. Mix thoroughly.
  3. Stir in flour, baking soda and salt. Add water if mixture is dry.
  4. Stir in walnuts & chocolate chips.
  5. Drop dough by rounded teaspoonfuls 2 inches apart on baking sheet.
  6. Bake for 8-10 minutes or until lightly browned at the edges and still soft in the center.
  7. Makes 4-5 dozen 3 inch cookies.
  • Cook one batch – if the cookies do not spread out, you need to add more water. Add a few teaspoons at a time.
  • We used to use semisweet chocolate chips, but recently we switched to Hershey’s Special Dark chocolate chips which are slightly darker than semisweet.

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.

Pie Crust

adapted from my mother’s & grandmother’s recipes – my mother said 1:3 ratio of shortening to flour,
my grandmother said 1:2 – I prefer halfway between, this makes a crust that is flaky, but not too delicate

6 cups flour
2 1/2  cups shortening
1 tsp salt
cold water

Directions

  1. Cut flour & salt into shortening with two knives or a pastry blender until it resembles coarse corn meal.
  2. Add water to make an easily handleable, pliable dough.  If you add too little, it will be crumbly & will not hold together when you pick it up after rolling it out.  Start with 1/4 cup & add the water a few tablespoons at a time – it is hard to add too much.
  3. Divide into 4 pieces & roll out on a floured cloth – if it cracks a lot while doing this, put it back in the bowl & add more water.
  4. Fold in half & lift into pie pan. If it cracks while doing this, add more water before rolling the next crust.
  5. Makes 4 – 10″ crusts.
  • You can also use a food processor to mix the dough, pulsing to cut in shortening and when adding water. Do not overprocess – you may need to add more water after removing from the processor.
  • Unbaked pie dough can be frozen for up to 6 months.  Seal the dough balls in zipper bags or vacuum sealer bags.  You may need to add more water before using – freezing changes the consistency a little bit.