Cheddar Biscuits

Yield

1 dozen

Ingredients

  • 2 cups all-purpose flour (unbleached or regular)
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/3 cup butter, cold, cut into chunks
  • 2 Tbsp. canola or vegetable oil
  • 1 heaping cup grated cheddar cheese (sharp flavoured is best)
  • 1/2 – 2/3 cups milk
  • 3 Tbsp. butter
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

Directions

  1. Preheat oven to 400° F.
  2. In a large bowl, combine flour, baking powder, salt and garlic salt. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together).
  3. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
  4. Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.
  5. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.
  6. Makes one dozen biscuits.

Buttermilk Puffs

Yield

3 dozen

Ingredients

  • 2 cups sifted flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ½ tsp soda
  • 1 tsp nutmeg
  • 1 tsp salt
  • ¾ cup buttermilk ( milk & 1 tsp vinegar)
  • ¼ cup cooking oil
  • 1 egg

Directions

  1. Sift dry ingredients together. Stir in buttermilk, oil and egg. Beat till smooth
  2. Drop by tsp into hot fat (375 degrees)

Blueberry Poppy Seal Brunch Cake

Yield

1 cake

Ingredients

  • Batter
  • 2/3 cup sugar
  • ½ cup butter at room temperature
  • 2 tsp grated lemon peel
  • 1 egg
  • 1½ cup flour
  • 2 tbsp poppy seeds
  • ½ tsp. baking soda
  • ¼ tsp salt
  • ½ cup sour cream
  • Filling
  • 2 cups blueberries
  • ½ cup sugar
  • 2 tsp flour
  • ¼ tsp nutmeg

Directions

  1. Grease and flour 10 inch spring form pan. Combine first 9 ingredients to make batter. Spread up sides of pan.
  2. Combine filling ingredients and spoon over batter.
  3. Bake at 350º for 45 to 55 minutes.
  4. Mix glaze: 1/3 cup icing sugar with 1 to 2 tsp milk. Drizzle over warm cake. May be served warm or cool.

Blueberry Muffins (Kate Noden)

These muffins are cake like and taste best when the blueberries are picked just before making. Mrs Noden would tell us that if we would pick a cup of blueberries, she would bake us the muffins.

Yield

12 large muffins

Ingredients

  • 2 cups flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup soft butter
  • 1 cup white sugar
  • 2 eggs unbeaten
  • 1 tsp vanilla
  • ½ cup milk
  • 1 cup blueberries (more)

Directions

  1. Combine dry ingredients.
  2. Cream butter and sugar, add eggs, vanilla and millk.
  3. Slowly add in dry ingredients.
  4. Fold in blueberries
  5. Bake in oven at 425º for 20 minutes

Blueberry Muffins

Yield

1 dozen

Ingredients

  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup blueberries
  • 1 large egg, beat slightly
  • ¼ cup butter melted
  • ¾ cup brown sugar
  • 1 cup butter milk or sour mild
  • 1 cup rolled oats

Directions

  1. Combine first 5 ingredients
  2. Mix together next 5 ingredients
  3. Bake at 400 degrees for 20 minutes