Crumb together: 2 teaspoons of baking powder 1/2 teaspoon of salt 1 cup of flour oleo, the size of an egg 1 cup sugar 1 cup of milk 1 egg raisins 1 1/4 cup of flour Cover with brown sugar, cinnamon and oleo. 40 minutes at 350° F. Recipe originated from Matt’s paternal great-grandmother, Grammy Brown.
Sift together: 1 3/4 cups of flour 3 teaspoons of baking powder dash salt 1/2 cup of sugar Mix in another bowl: 1 slightly beaten egg 1 cup of milk 1/4 cup of melted butter Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter....
1 1/2 cups of milk 3 eggs 1/2 cup of Bisquick 1 cup of shredded cheese (I use more, any kind is good) 1 small onion quartered 2 tablespoons of butter salt and pepper to taste garlic powder (optional) Add your favorite meats and veggies – I usually add frozen spinach or broccoli or ham or bacon. Dump all ingredients into a bowl and stir. The original recipe said to dump everything in a blender until it is mixed well (less than 30 seconds) but I have never done the recipe in a blender....
1 tablespoon dry yeast 1 tablespoon sugar 1 cup warm water (105°F – 115°F) 2 1/2 cups white flour 1 teaspoon salt 2 tablespoon fresh rosemary, chopped 1 tablespoon canola oil, peanut oil or olive oil nonstick cooking spray 2 tablespoons butter Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary....
4 pounds mixed baby potatoes 2 cups heavy cream, plus some to cover 4 tablespoons butter 2 sprigs each fresh thyme, sage, and rosemary 2 garlic cloves, cracked Salt and pepper 1/2 cup grated Parmesan Preheat the oven to 400° F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat....