THE BEST, ABSOLUTELY IRRESISTIBLE, DROP TEA BISCUITS

2 cups flour
1/2 tsp, baking soda
2 tsp, baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup lard or shortening
1 cup buttermilk
Raisins or currants (optional)


Mix together the flour, baking soda baking powder, sugar and salt. Cut in the lard or shortening until mixture is crumbly. Add the buttermilk and mix just until the dry ingredients are moistened. Add raisins and currants(if desired). Drop by spoonfuls on a prepared baking sheet; sprinkle with a bit more sugar and bake in a 400F oven for about 15 minutes. Don't burn them-just a nice light brown.

ADDITIONAL HINT: For convenience and in order to quickly produce fresh biscuits whenever you want them: 

• Use buttermilk powder instead of liquid; and triple this recipe.
•  Divide into three portions and store in ziplock bags.
• Then, while producing very little clean up or mess, you can add the liquid and bake up a batch, whenever you want to enjoy fresh, absolutely irresistible, biscuits

©Al (Alex-Alexander) D, Girvan. All rights reserved

MUFFINS, FIT FOR ROYALTY

3/4 cup butter or margarine
1/2  cup sugar
2 eggs
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup milk
3/4 cup wheat germ
1 cup raisins

• Cream the butter or margarine and the sugar. Add the eggs and beat until light and fluffy. Mix together the flour, baking powder, and salt. Add alternately with milk to creamed mixture, beginning and ending with the dry. Add the wheat germ and raisins
• Using bakers grease, thoroughly prepare 16 large muffin tins, or a 12 member muffin tin but have some foil tins or other small containers ready to take the overflow. This is really enough for 16 good sized muffins. Fill the prepared muffin tins 2/3 full and bake in 350F oven for 15-20 minutes.

Standard Recipe,For White Bread

 Standard Recipe, For White Bread

                             1 envelope granular yeast

                             1/4 cup lukewarm water

                             1 tsp. sugar

                             1 1/2 tsp. salt

                             2 Tbsp shortening

                             2 Tbsp. sugar

                             2 cups milk, scalded

                             6 cups  flour, about

            Add yeast to lukewarm water and 1 tsp sugar. Let stand 5 minutes. Add salt, shortening, and remaining sugar to milk and cool to lukewarm. Add yeast and 3 cups flour. Beat well. Add enough more flour to make soft dough. Place remaining flour on board, turn out dough on floured board and knead until smooth and elastic. Place in a greased bowl, turn over, so that greased side is on top, cover with cloth and let rise until doubled in bulk. Punch down and let rise a second time if desired. Cut dough into halves, round into balls, cover, and let stand 10 minutes. Shape into loaves and place in greased bread pans.

            Grease tops, cover with a cloth and let rise until doubled in bulk. Bake in hot oven

            (400 F) 10 minutes, reduce temperature to #75 F. and bake 35 to 40 minutes longer. Makes 2 (1 lb.) loaves

Recipe for Chinese Style Varenky/Pyrizhky

Yeast-Raised Dough for Varenky (Pyrohy) also known as Pyrizhky

            Yeast-raised dough, a favourite of grandma’s day is seldom used by modern Ukrainian commercial kitchens, or by Ukrainian home makers. However, this old-time method has many advantages because yeast gives lightness to the cooked product.

Pyrizhky have become a very “hot” item in Chinese Bakeries where they are known as filled buns.

1 tsp. sugar

¼ cup lukewarm water

2 pkg. dry granulated yeast

1 cup scalded milk

¼ cup butter or shortening

2 eggs beaten

1- ½ tsp. salt

¼ cup sugar4 -½ to 5 cups flour

            Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand for 10 minutes. To the hot scalded milk, add the butter and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let rise until it doubles in bulk. Punch down, knead a few times in the bowl, and let it rise again.

·         Use any favourite filling

·         Cut dough as for regular varenyky

·         To make pyrizhky, place sealed side down on a greased baking sheet, spacing them 1 to 1- ½ inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

·         Brush them with beaten egg diluted with 2 Tbsp of water or milk. Bake, in a moderate oven (375 F.) for 30 to 35 minutes, depending on their size.

                           © Al (Alex Alexander) D Girvan 1995 All rights reserved.