Archive for Bread

Grandma Crouch’s Cranberry Bread

A family member requested this recipe, so I thought I would share it with all of you too. There is a specific unnamed niece that hates cranberries but likes this so much she picks them out so she can eat it. Weird I know.

Ingredients
2 cups flour
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 1/2 cup cranberries
1 egg, beaten
juice and rind of 1 orange
1/2 cups chopped nuts
3 tbs shortening

Directions
Mix all dry ingredients. Put shortening in a measuring cup and fill with boiling water to 3/4 cup. Add this, juice and the egg to dry ingredients and mix. Add grated orange peel, nuts and cranberries and mix. If it seems too dry, add a little more water. Poor in a greased loaf pan and bake 1 hour at 350 degrees.

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Corn Drop Biscuits

I made this one up too. It goes really well with the cabbage soup and it’s super easy (or souper easy, I’m so funny).

Ingredients
2 1/2 cups bisquick
1/4 tsp black pepper
1 15 oz can corn with juice

Optional
1/2 cup shredded cheddar cheese ( I haven’t tried this so I can’t take responsibility if it doesn’t work out, but I think it would be really good) 

Directions
Mix all ingredients. Drop spoonfulls on a lightly greased baking sheet (I have a large cookie scoop which makes this super duper fast). Bake at 450 for about 15 minutes or until brown on top.

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Irish Soda Bread

Yield: Makes 2 loaves

Ingredients

4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk

Directions

Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.

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