You don’t need to spend money on packaged biscuit and pancake mixes. This homemade mix is easy and works just as well as the store-bought product. If you don’t have powdered milk, you can leave it out of the mix and add milk instead of water when you make the biscuits or pancakes.
Whisk together 2 c FLOUR, 1 T BAKING POWDER, 1/2 t SALT, and 1/2 POWDERED MILK. Store in a closed container in a cool dry place.
EVERYDAY BISCUITS: Add 1/3 c OIL to 2 c MIX and enough WATER to make a soft dough.
FLAKY BUTTERMILK BISCUITS: Add 1/4 t BAKING SODA to 2 c MIX. Cutin 6 T BUTTER with a fork or pastry cutter. Add 1 c BUTTERMILK.
Knead gently for about 10 strokes. Use extra flour to avoid sticking. Form into balls and flatten to biscuit shape. Bake at 400º F for 10-12 minutes.
Mix together 2 c MIX,1/3 c OIL, 1 EGG, and enough WATER to make a runny batter. Heat the skillet or griddle until a drop of water bounces off. Pour enough batter to make the size pancake you want. When it is dry around the edges and has bubbles all over the top, flip it over and finish cooking.
Bolillo, a simple kind of French bread, is featured in sandwiches, molletes, tortas, and lonches.
COMBINE7 gms of DRY YEAST with1 t SUGAR. Add 1 c LUKEWARM WATER, mix well and let set until double in volume.
MIX 2 1/2 c FLOUR with1 t SALT, make a well in the center and add the yeast preparation.
KNEAD until smooth
BEAT AND KNEAD the dough on the table until it can be stretched very thin without tearing.
PLACE the dough in a glass bowl, cover, and let rise until it is double in volume.
DIVIDE the dough into medium-sized balls and shape each oe into the bolillo shape. Press down with the palm of your hand, stretch it a little to the sides and bring the two edges toward the center, then stretch the corners.
COVER AND LET RISE on a baking sheet until double in size.
BAKE at 200°C for 30 minutes or until they are brown on the outside and well-cooked in the middle.
200º C CHAROLA PARA HORNEAR 30 MINUTOS
El bolillo es un elemento esencial en los sandwiches, molletes, tortas, y lonches.
COMBINA7 gms de LEVADURA SECA con1 cdta de AZÚCARen una taza. Agrega 1 taza de AGUA TIBIA, mezcla y deja reposar hasta que duplique su volumen.
MEZCLA 2 1/2 tazas de HARINAcon1 cdta de SAL, haz un hueco al centro y añade la preparación de levadura.
AMASA hasta obtener una masa homogénea.
DESARROLLA el gluten de la masa, amasándola y golpeándola ligeramente contra la mesa, haz esto hasta que, al estirar la masa muy delgada no se rompa.
COLOCA la masa en un tazón de vidrio, cúbrela y déjala reposar en un lugar tibio hasta que duplique su volumen.
PORCIONA la masa en bolitas medianas y dale forma de bolillo a cada una. Para esto, aplana las bolitas con la palma de la mano, estíralas un poco a los lados y lleva dos lados contrarios al centro, estira las esquinas para que queden más alargadas.
REPOSA los bolillos sobre una charola para horno, tápalos y vuelve a fermentar hasta que aumenten su volumen.
HORNEA a 200°C por 30 minutos o hasta que estén dorados por afuera y cocidos por dentro.
Mama ushered in the holiday season by recruiting anyone whose hands were not otherwise occupied to shell pecans. The biggest and prettiest ones were set aside for her Christmas specialties: divinity, marshmallow cream fudge, and date loaf.
She would fuss and sweat in the kitchen for days, sometimes discarding whole batches that didn’t meet her high holiday standards. These imperfect batches were happily devoured by less-demanding family members like me. Perfect specimens were off-limits to the family. They were wrapped in cellophane and arranged artfully in beautifully decorated cigar boxes with store-bought peppermint sticks and ribbon candy. These boxes were gifts for special people: neighbors, teachers, employers, merchants, the pastor, and the church secretary. Mama would put the rolled-up cloths on the window sill because the weather was cold and refrigerator space was scarce after Thanksgiving and before Christmas.
MEDIUM HEAT / 20 MINUTES / SAUCEPAN / CHEESECLOTH
STIR together in a saucepan2 c SUGAR, 1 c MILK, and 1/4 c BUTTER
COOK over medium heat about 20 minutes. Do not stir after it begins to boil. A small amount of the mixture dropped into cold water will form a hard ball when the cooking is done.
REMOVE the mixture from the heat and stir in 1 c CHOPPED DATES,1 c CHOPPED PECANS, and 1 t VANILLA.
POUR the candy mixture into the center of a piece of moistened gauze; roll the cloth around the candy to form a log
REFRIGERATE 8 hours; remove the cloth, and the candy is ready to be sliced and packaged (or devoured)
Willie McGuire Ferguson was my dad’s first cousin. Her father was my grandmother Ocie’s brother John. She was the mother of six children, including triplets, Nina, Tina, and Bill.
“My family doesn’t think we can get together for a meal without rolls and cinnamon rolls. My friends have also come to expect them when we have covered dish dinners.” ~ Eighty Years Way Back When, Autobiography by Willie Ferguson, 1993, p. 48
OVEN 350° F / 177° C / 25 MINUTES / BAKING SHEET
MIX together 2 c FLOUR, 1/3 c SUGAR, 1 pkg DRY YEAST, 2 c WATER.
Let set about 30 minutes, until full of bubbles.
ADD1 stick melted BUTTERand 2 t SALT. ADD5cFLOUR gradually. Stir in 1/2 c at a time. When you can no longer mix with a spoon, use your hands to mix in the rest of the flour.
GREASE clean bowl with oil or oleo. Add dough then flip to other side so that both sides are greased. Set aside to double in size.
KNEAD ten minutes.
PUNCH out one dozen rolls. Place in greased pan turn over so top and bottom will be greased. Let stand until double in size. COOK in 350 degree oven for 25 minutes or until lightly browned on top.
ROLL OUT very thin on lightly floured surface.
SPREAD with melted butter or oleo (1 1/2 sticks). Be generous with sugar and cinnamon.
ROLL UP like a jelly roll and CUT in 1/2 in. slices.
PLACE on buttered cookie sheet and pat down to cover sheet.
Boiled eggs may seem like a no-brainer, but sometimes they just don’t come out like you hoped. Placing eggs in already-boiling water is the secret for cooking them the way you want them. Small amounts of time can make a difference in how eggs turn out. There may be variations because of the temperature of the eggs when you put them in the water, the size and quality of the eggs, the number of eggs you boil at the same time, whether you use gas or electricity, the altitude. Experiment with a half-minute more or less until you get the consistency that you want. The times in the recipe are approximate for 6EGGS. They have worked for me at sea level, using ordinary medium-sized supermarket eggs and a gas range.
Put enough water to cover the eggs in a pan on the stove at medium-to-high heat. Add about 1 T of vinegar (optional) to make the eggs easier to peel.
When the water reaches a full rolling boil, submerge the eggs carefully. (I use a ladle or large spoon to move the eggs into the water. Once in awhile, one will break anyway.)
Cover the pan and boil the eggs as follows:
2 MINUTES for SOFT-BOILED EGGS
5 MINUTES for HARD-BOILED EGGS
Remove the pan from the heat and leave the eggs in the hot water for approximately the same number of minutes that you cooked them.
Cool at room temperature.
Prepare 6 hard–boiled eggs, refrigerate overnight, peel, and slice in half lengthwise. Carefully remove yolks. Mash yolks with 2 T mayonnaise, 1 1/2 T sweet pickle relish, 1 t mustard, 1/8 t salt, dash of pepper. Spoon mixture into egg whites. Sprinkle with paprika.