Naan (flatbread)

I tried this tonight for dinner and served it as wraps for a chicken, red pepper, green bell pepper and onion sauteed and it was good.  I couldn't help but thinking that these were yeasty  and fat tortillas.  ;D

Easy Banana Muffins

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten
3 very ripe bananas, mashed
1 and 1/4 cups all purpose flour
1/2 teaspoon baking soda

Preheat oven to 350 degrees. In large bowl combine butter and sugar, beat well. Add eggs and beat. Stir in the bananas. Add flour and baking soda stirring just enough to moisten the dry ingredients. Lightly grease and flour 12- muffin muffin pan, then fill 2/3 full with batter. Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Great served warm. About 12 muffins.

The Secret of Attractive Muffins

It's really easy to make nice, high-domed muffins if you follow these
guidelines-

1. Fill your muffin tins. Time and again, we see recipes that direct
you to fill your muffin tins 2/3's full. That's not enough batter for
high-domed muffins. Fill your muffin tins nearly full. Your favorite
recipe that calls for 12 muffins may only make nine or ten high-domed
muffins. Fill any empty tins half full of water.

2. Make sure that your batter is thick. In a full tin, a thin batter
will flow all over your oven before setting. Your batter should be
"spoonable" not pourable.

3. Get your oven hot enough. Set your oven temperature to 425 degrees.
Yes, we know, most recipes list a temperature of 350 or 375 degrees
Fahrenheit. You need a high temperature to create a burst of steam
which will lift the top of the muffin and quickly set the starches and
proteins in the muffin. After six or eight minutes, set the
temperature back to the lower setting. If you leave it on the high
temperature, the muffins will bake too rapidly and will likely be crusty.

There it is—three simple rules to make very attractive muffins.

-Courtesy of vmarie64068

Banana Bread

This is much better prepared in a glass pan rather then a metal pan. It seems to me that the metal pans always overbake and burn the edges.

1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt

1 cup sugar
2 eggs
1/2 cup butter ( I prefer vegetable oil)
3-4 overripe bananas- mashed up

Mix first three dry ingredients together in bowl. In another large bowl mix oil and sugar together and eggs beating well. Add bananas and mix well. Add wet mixture to dry ingredients and pour in greased 9 by 9 pan. Bake 350 for about 45 minutes or till toothpick inserted.

*Notes- I believe the original recipe stated to bake this for over an hour which is far too much time. I just baked it till I know it is done If you want to double the recipe you can use a 15 by 10 inch pan. When cool sprinkle with powdered sugar. (Use a wire mesh sieve to sprinkle it on.)

I have also tried to substitute applesauce for this recipe and it is NOT a good substitution. I tried partial substitution and entire substitution for the oil and would not do it again.

Zucchini Muffins

2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups shredded zucchini

Mix above ingredients together.

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
4 Tbsp dried basil ( I used Italian Seasoning instead)

Mix dry ingredients together and add to dry ingredients. Add 1 Tbsp of parmesan cheese to top of each muffin.

Niki's Buttermilk Biscuits

These are GREAT!

2 cups flour
3 Tbsp baking powder ( no this isnt a typo)
1 tsp salt
1/3 cup margarine melted
1 1/4 cup milk or buttermilk

Combine wet ingredients in cup or small bowl. Combine dry ingredients in bowl. Mix dry into wet ingredients. Mixture will be VERY moist. Flour work area liberally. Pour dough onto flour and sprinkle with flour. Pat down. Fold dough over and pat down again. Do this a few more times. Cut with biscuit cutter. Dip in butter if desired and place on baking sheet. Bake 375 or till golden brown approximately 10 to 12 minutes.

Easy Homemade Flour Tortillas

2 cups self rising flour
2 tbs Crisco Shortening
Hot water

Mix the Self Rising flour with Shortening real good until all mixed in and flour mixture looks crumbly. Add warm to hot water to flour mixture. Make sure the water isn't too hot but warm enough to melt shortening. Keep adding water until you can form a nice ball of dough that is not sticky but easy to handle. If you add too much water, add a little more flour.

Squeeze off medium sized balls of dough and dip into flour on each side, going around the ball with hands to make a flattened circle.

Dust your surface with flour and dust your rolling pin with flour. Take rolling pin and roll out your tortilla. Add tortilla to a very hot griddle or pan and when it bubbles up on one side turn tortilla over and cook on the other side for a few seconds longer. Place cooked tortilla in paper towel and cover with tin foil really tight and let steam while you cook the other tortilla's. This helps them to stay soft and warm until you serve them or use them in your recipe.

If you don't have self rising flour you can substitute here.

Enjoy!! Watch video for help on how to make the tortillas.

Flour Tortillas

2 3/4 cup flour
2 tsp baking powder
1/3 cup lard or shortening
3/4 tsp salt
3/4 cup very warm water

Mix together flour and salt. Cut lard into flour. Add water and stir together. Make 12-15 balls. Roll out on smooth surface and cook on hot cast iron skillet till bubbly. Cook on other side.

Corn Muffins

1 Tbsp baking powder
1 cup flour
1 cup cornmeal
1 tsp salt
1 cup sugar

Mix above ingredients together.

1/3 coil
1 egg
1 cup milk

Mix together with spatula or whisk being careful not to overmix. Mix till moistened. Spoon into lined muffin tins. 400* 25 minutes

Ranch Biscuits (yeast)

These are awesome!

2 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
2 Tbsp melted shortening
2 Tbsp sugar
3/4 cup buttermilk
1 pkg yeast
2/3 cup warm water

Dissolve yeast in warm water. Stir baking powder, soda and salt into flour and sift dry ingredients. Cut shortening into flour mixture. Add yeast/water mixture and buttermilk. Knead enough to hold together. Let stand 40 minutes at room temperature. Shape into balls or cut out with biscuit cutter. Bake at 450 for 8-10 minutes. The dough can be kept on hand in the ref for up to 2 weeks.

To Die For Blueberry Muffins

This recipe comes to me courtesy of James L. I don't know if he reads my other blog which links to this but I want to give him credit where credit is due. He brought a batch of these over to our apartment in Seattle one day and I have never had so delicious muffins in my life. No joke. He also made us (and delivered) a mean breakfast of Biscuits and Gravy. Thanks James!

1 1/2 cup flour
3/4 sugar
1/2 tsp salt
2 tsp baking powder

1/3 cup vegetable oil
1 egg
milk
1 tsp vanilla

1 cup blueberries. Better for them to be partially frozen and not fully defrosted or there will be too much liquid.

Combine flour, sugar, salt and baking powder in bowl. Set aside. Place vegetable oil in liquid measuring cup. Add egg and mix. Add milk till the measurement reads 1 cup.

Using whisk, delicately add flour mixture into wet mixture folding just till mixed. Fold in blueberries. Do not overmix or they will not be fluffy. Spoon into lined muffin pan.

Streusel Topping-
1/2 cup sugar
1/3 cup flour
1/2 cup butter
1/2 tsp ground cinnamon

Cut butter into sugar. Add flour and cinnamon. Mixture will be crumbly. Sprinkle on top of muffins. Bake at 400 for 20 to 25 minutes.

*note- I have found that the streusel topping is by far too much. You can save half of it in the freezer for the next batch or make half.

Banana Bread

This is much better prepared in a glass pan rather then a metal pan. It seems to me that the metal pans always overbake and burn the edges.

1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt

1 cup sugar
2 eggs
1/2 cup butter ( I prefer vegetable oil)
3-4 overripe bananas- mashed up

Mix first three dry ingredients together in bowl. In another large bowl mix oil and sugar together and eggs beating well. Add bananas and mix well. Add wet mixture to dry ingredients and pour in greased 9 by 9 pan. Bake 350 for about 45 minutes or till toothpick inserted.

*Notes- I believe the original recipe stated to bake this for over an hour which is far too much time. I just baked it till I know it is done If you want to double the recipe you can use a 13 by 9 inch pan.

I have also tried to substitute applesauce for this recipe and it is NOT a good substitution. I tried partial substitution and entire substitution for the oil and would not do it again.

Angel Biscuits

Never fear- these WILL rise and be fluffy!!!

1 envelope yeast
1/4 cup warm water

Sprinkle yeast in water and set aside

5 cups flour
1/4 cup sugar
1 Tbsp bkg powder
2 tsp salt
1 tsp baking soda

Mix above dry ingredients in large bowl and cut in

1 cup shortening

Mix together
2 cup milk
yeast water

Add yeast mixture to about 3 1/2 to 4 cups of the flour mixture. Flour workspace and pour dough on top. Sprinkle with more flour and pat down. Fold dough, sprinkle with flour a few times but dont handle dough too much. I usually never use all the flour in this recipe.

In baking pan melt one stick of butter. Cut biscuits and dip on each side and allow biscuits to touch on baking sheet. Let rise 15 minutes. Bake 400 degrees for 15 minutes or till golden brown. (They might need a bit more time) If you like them crisp space the biscuits apart.