Cheddar and Herb Biscuits

I made these the other day with some soup. They were super yummy. Reminded me of the ones from Red Lobster.

2 c all-purpose flour
1 T baking powder
1/4 t garlic powder
1/2 t salt
2 T shortening
3 T butter, cold
1 c buttermilk
1 1/4 c grated sharp cheddar cheese

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder, and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 t dried parsley flakes, 3/4 t garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixure over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Blueberry Zucchini Bread

This bread was pretty good. It was moist, and easy to make.

3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla
2 1/4 c. white sugar
2 c. shredded zucchini
3 c. flour
1 t. salt
1 t. baking powder
1 1/4 . baking soda
1 T ground cinnamon
1 pint fresh blueberries

Preheat oven to 350*. Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Poppyseed Bread

3 c. flour
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
3 eggs
1 1/2 c. milk
1 1/8 c. oil
1 1/2 T. poppy seeds
1 1/2 t. vanilla
1 1/2 t. almond extract
1 1/2 t. butter flavoring

GLAZE
3/4 c. sugar
1/4 c. orange juice
1/2 t. vanilla
1/2 t. almond extract
1/2 t. butter flavoring

Mix together and beat 2 minutes. Bake in 2 large loaf pans (greased) at 350* for 1 hour. As soon as out of oven, pour glaze over bread after poking a few holes in bread with toothpick. Be careful to brush it on slowly so it can be absorbed. Take out of pans when cooled.

Lower Fat Banana Bread

2/3 c. white sugar
1/4 c. margarine, softened
2 eggs
1 c. mashed bananas
1/4 c. water
1 2/3 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1/4 t. baking powder


Preheat oven to 350 degrees. Spray one 9x5x3 in. loaf pan with a nonstick cooking spray. In a medium bowl, beat the white sugar and margarine until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended. Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
Bake at 350* for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 min., then remove from pan and let cool on rack. This fread is also excellent if you add mini chocolate chips.

Servings per Recipe: 12
Calories: 169
Total Fat: 4.9g
Cholesterol: 35mg
Sodium: 275mg
Total Carbs: 28.8g
Dietary Fiber: 1g
Protein: 3.1g

Recipe from allrecipes.com

White Bread

So, anyone that knows my mom LOVES her bread. She has sold it as a fundraiser and is always in charge of bringing it to "events." My sisters have both mastered the bread making, but I haven't. This is something that I need to try...to make my mom proud. :)

Mix: 4 c. Water
4 T. Sugar
2 T. Yeast

Add: 4 t. Salt
4 T. Shortening
10-12 c. Flour

Knead well - put straight into 4 greased bread pans. Let rise for about 1 hour. Bake at 400* for 20 minutes. When they come out of the oven, my mom always brushes water on them and then takes them out of the pans within a few minutes.