Cream Cheese Biscuits

Cream Cheese Biscuits Makes about 18 biscuits 1 (3-ounce) package cream cheese, softened 1 cup all-purpose flour 8 tablespoons butter, softened 1/4 teaspoon salt Cream together cream cheese and butter. Blend in flour and salt. Form long rolls (2 1/2 inches in diameter) on waxed paper. Refrigerate several hours or overnight. Slice into 1/4-inch slices Continue Reading »

Sour Cream Coffee Cake

  Sour Cream Coffee Cake Makes 12 servings Sugar Mixture  2 tablespoons sugar 1 1/2 teaspoons cinnamon 1 cup chopped walnuts Cake 16 tablespoons butter or margarine, softened 1 1/4 cups sugar 2 eggs, beaten well 1 cup sour cream 1 teaspoon vanilla 2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking Continue Reading »

Hamby’s Buttermilk Biscuits

Hamby’s Buttermilk Biscuits Makes 60 small biscuits 5 cups self-rising flour 2 cups buttermilk 1 tablespoon sugar Melted butter 1 cup vegetable shortening Combine flour and sugar. Cut in shortening with a pastry blender to resemble coarse meal. Add buttermilk. Stir until dry ingredients are moistened. Turn the dough onto a lightly floured surface and Continue Reading »

Mrs. Mitchum’s Angel Biscuits

Makes 36 biscuits 1            package active dry yeast ¼       cup warm water (115 to 120 degrees) 5            cups all-purpose flour 1            tablespoon baking powder ¼ cup sugar (save 1 teaspoon to mix with yeast) 1 ½ teaspoons salt ½ teaspoon baking soda 1            cup vegetable shortening 2            cups buttermilk, room temperature ½ cup all-purpose flour Continue Reading »

Sister’s Corn Bread

Sister’s Corn Bread   2 eggs, slightly beaten 1 cup sour cream 1/2  cup vegetable oil 1 cup self-rising cornmeal 1 (8-ounce) can cream corn Preheat oven to 400 degrees. Grease and flour a 9 inch pan.  Mix all ingredients together.  Pour into prepared pan and bake 25 to 30 minutes.   Serve hot.

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