Breads

Sift the flour. Cut or rub in the shortening. Add milk to make a soft dough, stirring just enough to make ingredients hold together. Turn out on lightly floured board and knead gently 4 1/2 minutes. Roll or pat out 1/4 inch thick Cut. Bake on ungresed baking sheet in hot oven (500) for 10 min. 18 - 2 in. biscuits

1. Sift flour, baking powder and salt three times into a large bowl. 2. Cut in shortening with a pastry blender until mixture resembles fine crumbs. 3. Store mixture in airtight container in the refrigerator up to 4 months. 4. Use whenever your recipe calls for "Bisquick mix".

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda. Mix the milk and yogurt (in the measuring cup). Add the wet and dry mixes to creamed mixture alternately. Fold in walnuts.Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.Bake at 375 degrees F (190 degrees C) for 25 …

1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams. 2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl. 3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume. 4. Preheat …

Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Top with maple syrup or honey. Note: the batter may seem runnier than the average mix, but I found adding more flour yielded a more dense and less tasty pancake)