Breads & Rolls

1 3/4 cup self-rising flour
3/4 tsp salt
1 pt heavy whipping cream

Combine flour and salt. Add whipping cream until sticky. Place dough onto a floured surface and pat down with additional flour to 1″ thick. Slice biscuits into triangle/pie pieces and place onto cookie sheet. Bake at 450 for 13-15 mins or until golden brown.

1/2 c. corn oil
1/2 c. honey
3 c. stone ground whole wheat flour
2 pkgs. dry yeast
2 1/2 c. warm water (dissolve yeast in water)
1tsp. salt
5 c. enriched flour

Mix all ingredients. Let rise for 1 hour.Divide into 3 loaf pans. Let rise in pans until double in size.Bake at 375 degrees for 30 minutes.

1 c. self-rising cornmeal
1/4 c. self-rising flour
1 sm. onion, chopped
1/2 c. buttermilk

Mix thoroughly. Drop by a spoon into hot oil.
Makes 2 dozen

1 1/2 cups milk
1 1/2 cups flour
3 eggs
1/3 cup oil
1/2 tsp salt
butter or margarine

Combine all ingredients except butter in blender. Heat medium skillet over medium heat and grease with butter (this is optional, but crepes will probably stick if you don't and they will also not have the same texture. They will be more spongy. Pour a small amount (1/4 cup maybe) of batter onto the skillet and swirl to coat bottom. Add more batter if bottom is not coated. Crepe is ready to turn when batter no longer looks wet on top. Crepe can be flipped without a spatula if you are talented (that's what makes these fun), but you may end up with a few folded or on the floor until you get good at it.

Serve rolled up or folded in quarters and fill will jam, fruit, whipped topping, yogurt, or powdered sugar, or you can eat them like pancakes with syrup or lemon juice.

4 cups Flour
1 tsp. Salt
4 tsp. Baking powder
1 tsp. Baking soda
1/2 cup Sugar
1 Tbsp. Oleo
2 cups Seedless raisins
2 cups Buttermilk

Preheat oven to 350 degrees. Mix dry ingedients together. Rub in oleo. Add raisins. Make a dough-like consistencey. Grease 8 inch iron skillet. Pat dough into skillet. Cover and bake for 50 minutes, the last 1/2 hour of the 50 minutes, uncover. Bread should be lightly brown on top. Serves 8- 12. Enjoy!

Recipe from Chef Darina of Ballymaloe Cooking School- County Cork, Ireland. Adapted by Anne Simmons-Benton:
2 1/2 cups Fine stoned ground oatmeal
2 cups buttermilk
2 1/2 cups All purpose flour
1/2 tsp. Salt
1 tsp. Baking soda

Steep the oatmeal in the buttermilk overnight. Next day, preheat the oven to 350 degrees. Mix the flour, salt, and baking soda together, then stir in the oatmeal. If necessary, add a little more milk, but don't make the dough too wet. Put into a large well- greased loaf pan (we use one which is 5 1/2 x 9 1/2 x 2 1/2 inches and bake in a moderte oven for 1 to 1 1/4 hours). Serves 6.

2 pkgs (1/4-oz each) active dry yeast
2 cups warm buttermilk (110* to 115*)(warm buttermilk will appear curdled)
1/2 cup butter (no substitutes), melted
1/3 cup honey
3 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1-1/2 to 2-1/2 cups all-purpose flour
Additional melted butter

In a mixing bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled , about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2″ apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

Brush with melted butter. Bake at 400* for 12-16 minutes or until golden brown. Remove to wire racks to cool.

Honey Butter:
1 cup butter, softened
1/2 cup honey

In a small bowl, beat butter and honey until smooth; serve with rolls.

225 grams/ 8 oz warm cooked potato
1/2 t salt
25 grams/ 8 oz butter, melted
50 grams/ 2 oz plain flour

Also know as fadge or potato cake, this is delicious hot from the griddle or pan with melted butter and a sprinkling of sugar. It is also a much-loved part of a traditional breakfast.
Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22cm/ 9 in in diameter and 1/2 cm/ 1/4 in in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect.
“Pratie Oaten”- for a tasty, textured variation, substitute fine oatmeal for the flour in the recipe above.

1 stick butter, softened
2 1/2 Tbsp sugar
1 beaten egg
3/4 C buttermilk
1/4 C club soda
1 tsp salt
5 C Bisquick biscuit mix

Preheat oven to 400 degrees. Combine all ingredient and knead by hand until smooth. With floured hands, pat the dough flat to 3/4 inch thick on waxed paper and cut out buscuits with a cutter. Bake on greased baking sheet for 12 minutes, or until golden brown.

1/2 cup milk
1 egg, beaten
1-1/2 cups bicuit mix
1 tbsp minced onion
1 cup shredded Cheddar cheese, divided
2 tbsp chopped parsley
1/4 cup margarine, melted

Preheat the oven to 350 degrees. In a large bowl, combine the milk and egg. Add the biscuit mix, onion, 1/2 cup cheese, and parsley. Pour into a greased 8 or 9 inch round pan. Sprinkle the remaining 1/2 cup cheese over the batter. Pour the melted margarine over the top. Bake fot 25 minutes, or until golden brown.