Angel Biscuits

This recipe is from a church cookbook that my stake published in 1997. We affectionately refer to it as "the red cookbook" since it has a red cover on it. :) It is stained, tattered, dog eared and in general well used and much loved. Over the years I have yet to find a bad recipe in it. While some of them may not end up being to our tastes, the recipes themselves are sound. This recipe is so easy that with very little supervision from me, our 13 year old daughter made them to go with dinner last week and they were delicious!

5 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package dry yeast
1/4 cup warm water
1 cup shortening
2 cups buttermilk

Sift dry ingredients. Cut in shortening. Dissolve yeast in warm water and add with buttermilk to dry ingredients. Mix well. Roll out between 1/4" and 1/2" thick. Cut out and bake on a greased (or parchment lined) baking sheet at 400 degrees for about 15 minutes. The cut out biscuits can be refrigerated or frozen. If frozen, let thaw and rise before baking.

Corn Fritters

I pulled this recipe out of a book from the library last week. While I thought they sounded really good, I confess I was a little skeptical of how they would turn out. Not only were they delicious, the kids were begging for more! They are really good with just a bit of honey drizzled on top. Mmmmm!

1 14.75 ounce can cream style corn
2 cups all purpose flour
1/2 teaspoon salt
2 eggs
4 teaspoons baking powder
2 Tablespoons sugar
canola oil for frying

Combine corn, flour, salt, eggs, baking powder and sugar in a medium bowl. The dough is very sticky. Heat oil in a skillet over medium heat. Drop dough by spoonfuls into hot oil and cook on each side until golden brown.

Orange Marmalade Muffins

I don't remember exactly where I found this recipe. Probably on allrecipes. All I know is that I've had it for years and it's one of our favorite muffin recipes.

2 sticks butter, softened
1 1/4 cups sugar
4 large eggs
2 cups buttermilk
4 3/4 cups flour (add 1/4 cup for high altitude)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons orange zest
1 cup orange marmalade

Cream together butter and sugar. Add eggs one at a time, mix well. Add buttermilk. Mix in flour, baking soda, baking powder, and salt. Add orange zest and marmalade, stirring until just mixed. Pour into muffin tins and bake at 350 degrees (375 for high altitude)until toothpick comes out clean.

Banana Bread

We are back from Christmas vacation and attempting to get back into the swing of things. I hope everyone had a fabulous Christmas. I am way excited about the goodies Santa brought me for the kitchen...cotton dish towels, restaurant quality muffin tins with plastic covers, and a stainless steel 9x13 pan. Normally I don't get too excited about new stuff for the kitchen but I have wanted these items for so long to replace items that were either worn out or had been broken. There's something to be said about having stainless steel and restaurant quality aluminum in the kitchen as opposed to glass and stoneware - especially if you have kids! LOL :)

Today's recipe is one that my mother-in-law Beth gave me many years ago. It is a little different with having butterscotch bits and cherries in it but oh so yummy. It is a family favorite around here and the kids beg me to make it. My DH does not like cherries, so I usually divide the batter and make half with and half without. So here you go Christi, a great way to use up those bananas!

1/3 cup butter
1 cup brown sugar
2 eggs well beaten
3 Tablespoons sour milk (buttermilk for those of you not from the South)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
3 mashed bananas
1 cup nuts
1 10 oz. jar maraschino cherries, drained and halved
6 oz. butterscotch chips

Cream together butter and sugar. Add all other ingredients, mix well. Pour batter into loaf pans and bake at 350 degrees for one hour or until done. Makes one large loaf or two small loaves.