Buttermilk Pancakes: Without the Buttermilk.

3/4 cup milk

2 Tbsps. white vinegar (see note)

1 C all-purpose flour

2 Tbsps. white sugar (I used 3)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 Tbsps. melted butter

1 tsp. vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different from sour milk (modern homogenised, pasteurised milks do not normally sour; they become rotten, ill tasting). I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whip the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and stir with the whip until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.~~Al (Ales-Alexander) D Girvan.

DUTCH FUNNEL CAKES

Ingredients:

3 eggs

2 Cs milk

1/4 C sugar

3 1/2 Cs flour

1/2 tsp salt

2 tsp baking powder

Method:

Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk.

Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss-crosses and swirls. (Instead of a funnel, a measuring cup with a thin spout may be used to do this. Might be easier for those less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side.

Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar. Al (Alex-Alexander) D. Girvan.

Country Apple Fritter Bread

Serves 8

1/3 C brown sugar

1-tsp. ground cinnamon

2/3 C white sugar

1/2 C butter, softened

2 eggs

1 1/2 Tsps. vanilla extract

1 1/2 Cs all-purpose flour

1 3/4 tsps. baking powder

1/2 C milk

2 apples, peeled and diced (any kind), mixed with 2 Tbsps granulated sugar and 1 tsp cinnamon

Old-Fashioned Crème Glaze

1/2 C of powdered sugar

1-3 Tbsps of milk or cream- (depending on thickness of glaze wanted)

Instructions

1-Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2-Mix brown sugar and cinnamon together in a bowl. Set aside.

3-In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4-Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

5-Combine & stir flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6-Mix milk into batter until smooth.

7-Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.

8-Lightly pat apple mixture into batter.

9-Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.

10-Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11-Bake in the preheated oven until a toothpick inserted in the centre of the loaf comes out clean, approximately 50-60 minutes.

12-To make glaze, mix powdered sugar and milk or cream together until well mixed.

13-Let cool for about 15 minutes before drizzling with glaze..~~Al (Ales-Alexander) D. Girvan

BRAN MUFFINS-guaranteed success

Ingredients

1/2 C boiling water

1/2 C bran cereal (not flakes, preferably a wheat bran)

1/3 C (vegetable oil

1 large egg

1 1/4 Cs Unbleached All-Purpose Flour

1/2 C granulated sugar

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3/4 C raisins

1 ¼ C buttermilk

1/4 C brown sugar

1 1/2 C bran cereal (not flakes)

Instructions

In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.

While the water/bran mixture cools, stir together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.

In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.

When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.

Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan~~~Al (Alex-Alexander) D Girvan.

100% WHOLE WHEAT BLUEBERRY MUFFINS

Ingredients

2 1/4 C Whole Wheat Flour

1 C brown sugar

3/4 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon, optional

1 C blueberries, fresh or frozen(preferably wild)

1 tsp. vanilla extract

1/3 C vegetable oil

1 1/2 C buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey*

cinnamon-sugar or coarse white sparkling sugar for topping, optional

*The liquid drained from plain yogurt when you make thick, Greek-style yogurt.

Instructions

Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

Whisk together all of the dry ingredients, including the blueberries.

In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.

Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.

Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Yield: 12 muffins.~~~Al (Ales-Alexander) D. Girvan.

WHOLE WHEAT TEA BISCUITS

3 cups whole wheat flour

6 tsps. baking powder

1 1/2 tsps. salt

1/2 cup lard or shortening

1 1/2 cups milk

Method:

1.  Combine the flour, baking powder, and salt. Cut in the lard or shortening until the mixture resembles fine crumbs.

2.  Add milk until the dough is soft and puffy.

3.  Turn onto a floured board and knead gently (no more than 10 times; you do not want to develop the gluten; which only toughens the biscuits).

4.  Roll or pat out about 1/2" thick; cut into rounds and bake in 400 F oven for 12-15 minutes.

        Don't burn; just a nice light brown.

Variation:

Temperature 450 F.          Time 12-15 minutes

1 cup all-purpose flour     ¼ cup shortening

41/2 tsps. baking powder 1 cup whole wheat flour

1 tsp. salt                         1 cup milk

1 Tbsp. white sugar

Method:

·         Sift together, the flour baking powder, salt and sugar.

·         Cut in the shortening until the mixture is course and crumbly.

·         Add the whole-wheat flour; blend.

·         Make a well in the centre of the mixture; add the milk all at once. Stir lightly.

·         Turn on a floured board and knead for no more than 20 counts-you DO NOT want to develop the gluten which would only toughen the finished product.

·         Roll about ½ inch thick

·         Cut with a floured cutter.

·         Place the biscuits on a bake sheet that has either been smeared with bakers grease, or oiled so that they are touching one another Bake in a hot oven till done-do not over bake. You will have a dozen good-sized biscuits that split cleanly across to enclose the butter.

Remember: Biscuits are not bannock. Bannock is a Loaf of Quick Bread-if not baked in loaf form, it is not bannock. © Al (Alex-Alexander) D. Girvan. All rights reserved.

All Kinds of Dumplings

Indulge in one of the ultimate nostalgic/comfort foods, and learn how to make dumplings from scratch. Whether you’re sick or just starving, nothing will fill your stomach – and soothe your soul – like these delicious balls of simmered or steamed dough. Nearly every culture has some kind of dumpling, from the juicy ones found in Chinese dim sum to the delicate Italian gnocchi. Anywhere in the United Kingdom—Canadian, and even elsewhere in North America, beef stews, chicken fricassees, hamburger gravy “AND DUMPLINGS” tend to take centre stage. No matter which type you prefer, it’s easy to make dumplings from scratch. Below, you’ll find simple recipes for basic dumplings, egg dumplings, and potato dumplings, all of which can be prepared in less than a half hour.  

To make dumplings from scratch, you’ll need:

·         2 cups flour (for basic “drop” dumplings)

·         4 tsp. baking powder (for basic “drop” dumplings)

·         1/2 tsp. salt (for basic “drop” dumplings)

·         1 cup milk (for basic “drop” dumplings)

·         Broth, soup, or most any other liquid(for basic “drop” dumplings)

·         2 cups flour (for egg dumplings)

·         2 tsp. baking powder(for egg dumplings)

·         1/2 tsp. salt(for egg dumplings)

·         1 egg, beaten (for egg dumplings)

·         1/2 c. water(for egg dumplings)

·         Boiling broth or soup (for egg dumplings)

·         2 potatoes (for potato dumplings)

·         1 egg, beaten (for potato dumplings)

·         A pinch of salt (for potato dumplings)

·         ½ cup bread crumbs (for potato dumplings)

·         ½  tsp. pepper powder (for potato dumplings)

·         ½  cup flour (for potato dumplings)

·         3 cups water (for potato dumplings)

1.    To make basic “drop” dumplings from scratch, combine 2 cups of flour with 4 tsp. of baking powder and ½ tsp. of salt in a bowl. Add 1 cup of milk and stir it with a fork until it forms a soft dough. Using a tablespoon, scoop small balls of dough and drop them into a pot of simmering broth or soup. Cover the pot and allow the dumplings to cook for ten to fifteen minutes. Once you make basic dumplings from scratch, serve them in the soup or broth in which they were cooked. NOTE: Or, if you prefer, make biscuit dumplings, using any of my biscuit recipes. Simply prepare and cut as normal; then place on-top of simmering broth, stock, fricassee,  ragoût , soup, or other stew.

2.    If you prefer dumplings that are light and tender, you can add egg to the dough. To make egg dumplings from scratch, combine 2 cups flour with 2 tsp. of baking powder and ½ tsp. salt. Add 1 lightly beaten egg and ½ cup water and mix with a spoon until a rough batter forms. Use a tablespoon to scoop dough, and drop into boiling broth or soup. Cover the pot and allow the dumplings to boil for about twenty minutes. Like basic dumplings, egg dumplings made from scratch can be served in the liquid in which they were boiled.

3.    You can also make potato dumplings from scratch. Fill a saucepan with water, bring it to a boil, and add the unpeeled Russet potatoes. Boil the potatoes for approximately fifteen minutes until they’re tender, and remove them from the pot. When they’re cool enough to handle, peel the potatoes and mash them in a bowl. Add the beaten egg, ½ cup of bread crumbs, ½ tsp. of pepper, and ½ cup of flour and stir the ingredients to make a soft dough, then use your hand to form the dough into 1 ½ inch balls. In the saucepan, bring more water to a boil, and add a pinch of salt. Gently drop the potato dumplings into the simmering water and cook them for about ten minutes until they start to float, then drain the water. Once you make potato dumplings from scratch, you can serve them plain, with a little butter, in the soup of your choice, or even covered in hamburger, or other, gravy.

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

CORNMEAL SPOON BREAD

4 cups milk
1 cup cornmeal
1 tsp salt
2 Tbsp. butter or margarine
4 eggs

•  In the top of a double boiler, scald milk over simmering water. slowly add the cornmeal and salt, beating with a piano wire whip or wooden spoon vigorously until cornmeal  is completely mixed in. continue cooking until thick; then cover and let cook another 15 minutes until the cornmeal is completely cooked. Stir in butter or margarine.
• Beat eggs. Add a small amount of cornmeal mush to the eggs, then return eggs and all to the cornmeal mixture. Whip well.
• Pour into well greased casserole or baking dish and bake about 40 minutes at 425F until top is lightly browned (au gratin).
• Serve hot (instead of scalloped potatoes) with ham or pork. Spoon out portions and eat with lots of butter.

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.

FRUITED OAT-MEAL MUFFINS

1 cup flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
 1 tsp. cinnamon
1/2 cup raisins
1/4 cup mixed peel
1 cup rolled oats
1/3 cup softened margarine
1/2 cup brown sugar
2 Tbsp molasses
1 egg
3/4 cup buttermilk
1/2 tsp vanilla

1. Mix together flour, baking powder, soda, salt, and cinnamon. Add raisins, peel, and rolled oats.
2. Stir until fruit is coated.Cream margarine, blend in brown sugar, molasses, and egg. 
3. Add dry ingredients alternately with milk, ending with flour mixture.
4. Add vanilla. Fill muffin tins 2/3 full.Bake about 20 minutes in 375F oven.

BLUEBERRY MUFFINS

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 egg well beaten
 1 cup milk
1/4 cup melted butter or margarine
1 cup fresh or frozen blueberries
 1 Tbsp. sugar
1 tsp. lemon zest

1. In a large bowl, mix together the flour, sugar, baking powder, and sat. 
2. In another bowl mix the egg, milk, and butter or margarine.
3. Add the wet ingredients all at once to the dry ingredients and mix just until batter is moistened. Do not over-stir  Batter should be lumpy.
4. Fold in the blueberries.
5. spoon into greased medium sized muffin tins. Sprinkle with the additional sugar and lemon zest
6. Bake in 400F oven for 20 minutes or until toothpick inserted in the centre comes out clean.

REFRIGERATOR STYLE BRAN MUFFINS

2 cups boiling water
2 cups 10% all bran cereal- or pure wheat bran
1 cup butter or margarine
3 cups sugar
4 eggs
4 cups buttermilk
5 cups flour(use some whole wheat)
3 Tbsp. baking soda
1 Tbsp salt
4 cups brans flakes cereal
2 cops raisins or cut dates

1. Pour boiling water over the bran and let cool.
2. Cream butter or margarine, with sugar, and flour, and eggs.
3. Add the cooled bran mixture and buttermilk
4. Combine the flour, baking soda, salt, bran flake cereal and raisins or dates
5. add to the wet ingredients and stir well.
6. Place in a container that can be tightly covered, (a plastic ice cream pail works will for this purpose), cover and place in fridge for at least 24 hours before using.  

To bake, place paper baking cups in a muffin tin and fill 3/4 full. Bake in a 400F oven for 12-15 minutes.
Bake only as many muffins as you require and put the batter back into the fridge after using. This batter will keep up to 3 weeks.

MY NO NONSENSE BRAN MUFFIN RECIPE

1/4 cup shortening

2 Tbsp. brown sugar

1 egg

1/2 tsp. vanilla

1/2 cup molasses

1 1/3 cups flour

1 tsp baking soda

1/2 tsp salt 1 cup bran

2/3 cup buttermilk

3/4 cup raisins

1. Cream the shortening and sugar; add the egg and beat well.
2. Blend in the vanilla and molasses.
3. mix together the flour, baking soda, salt, and bran and add alternately to the creamed mixture with the buttermilk
4. Fold in raisins.
5. Prepare 12 muffin cups with "bakers grease", and fill them approximately 2/3 full with batter.
6. Bake in 400F oven for 15-18 minutes.

HOBO BREAD

THIS BREAD WAS NAME BECAUSE IT IS BAKED USING TIN CANS AND IS VERY MUCH "SPIFFIER"  THAN THE NAME INDICATES.


1 1/2 cups hot water
3 3/4 cups raisins
4 tsp. baking soda 
4 Tbsp. margarine
1 cup white sugar
1 1/2 cups brown sugar
1 tsp. vanilla
1 tsp salt
3 eggs
4 cups flour
 1/2 cup crushed or chopped walnuts

1. In a large bowl, pour the hot water over the raisins
2. stir in 4 tsp. baking soda and mix well
3. Add the margarine, white sugar and brown sugar, vanilla, salt, eggs, and flour. Mix well.
4. Fold in the walnuts last.
5. Grease eight 14 oz. cans (or a size thereabouts) and fill half full with the mixture..
6. Bake at 350 F for 45 minutes.

DUNDEE BUNS

1 cup raisins
1 cup water
1/4 cup butter or margarine
3/4 cup sugar
1 egg
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
Liquid reserved from the raisins to equal 1/2 cup


In a small saucepan, cover the raisins with water. simmer for 20 minutes. Drain, reserving the water for later, and let cool
Cream the butter or margarine with the sugar. Add egg and beat well, using a piano wire whip or mixer. Combine the flour, baking soda, cinnamon, and  cloves. Measure the liquid from the raisins and either add too or remove some in order to have1/2 cup liquid To the creamed mixture, add the dry ingredients alternately with the raisin liquid. finally, add the raisins Pour batter into muffin tins that have been well prepared with "bakers grease"
Bake at 375F for about 30 minutes or until tester comes out clean. Let cool in muffin tins for 5-10 minutes and then lft out very carefully. These are rich muffin type buns and easily broken.

Quick Breads

******

Quick Breads

          Quick breads are those breads or bread - like mixtures which are mixed and baked at once. The only essentials of quick breads are a liquid and flour so hardtack is considered to be a quick bread.

            When and if leavening agents are used, they are of the type which act quickly and make the mixture light without a long period of waiting. In other words they are leavened through quick chemical reaction rather than through fermentation.

            Most quick breads are leavened with baking powder, baking soda, or both. Double acting baking powder produces gas bubbles twice, first when it comes in contact with liquid and again when subjected to heat; the mixture can therefore, be left to stand for a little while after mixing, if necessary. Baking soda is usually used in mixtures containing an acid ingredient such as buttermilk, sour cream, fruit juice, molasses or even chocolate. Baking soda starts reacting as soon as it cokes in contact with liquid, so mixtures containing it should be baked immediately.

            Quick breads may be improved in flavour and texture by the addition of salt, sugar, eggs shortening, etc. in various combinations and proportions. Some, such as biscuits, muffins loaves and soda bread, can accompany a meal like ordinary bread, while waffles and pancakes make a delicious meal in themselves. Doughnuts are a tasty favorite snack any time of the day.

Kneading and Rolling:           

            A dough which is to be kneaded should be mixed just long enough to come away from the side of the bowl (it will be sticky).Turn it out onto a lightly floured surface and knead very lightly- 6 to 8 strokes will be enough to make it manageable and knead ingredients (any more kneading than this will toughen gluten producing a course unsatisfactory finished product similar to native style  bannock).  

Biscuits, Crepes, Griddlecakes, Fritters, Pancakes, and Waffles

Biscuits, Crepes, Griddlecakes, Fritters, Pancakes, and Waffles

 Biscuits-Basic--Use 1 cup liquid with 2 to 2-1/2 cups Basic Quick-Bread Mix

OR

                   2 cups flour                             

                   3 tsp baking powder                      

                   1 tsp salt                               

                   1/4 cup cold shortening           

                   2/3 cup cold milk            

          Sift flour, baking powder and salt together and cut in shortening with 2 knives or a pastry blender. Add milk and mix quickly Knead for a few seconds on lightly floured board (just enough to keep mix together). Pat out to 1/2 inch thickness and cut with biscuit cutter or inverted glass. Place in a greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in a very hot oven (450 F.) 12 minutes Makes 12.

Biscuit Crust--Roll dough 1/4 inch thick and cut to fit top of meat or chicken pie Place on pie, pressing edges to dish. Cut opening in center to allow escape of steam.

Drop Biscuits--Increase milk to 1 cup and drop mixture from spoon into greased muffin pans or onto greased baking sheet. Bake as above.

         

           Buttermilk Biscuits

          2 cups flour                             

                   1/2 tsp.baking soda                 

                   2 tsp.baking powder                      

                   1 tsp.salt                               

                   1/4 cup cold shortening           

                   1 cup buttermilk                    

          Mix and bake as for baking powder biscuits.

         

**Variations Using Baking Powder or Buttermilk Biscuit Dough         

Butterscotch--Roll dough to a rectangular sheet and brush with softened butter. Sprinkle with brown sugar and roll up like a jelly roll. Cut into 1-inch slices and place cut side down on greased baking sheet or in greased muffin pans.

          Cheese--Mix 1/2 cup grated cheese with dry ingredients.

Cinnamon--Follow directions for butterscotch biscuits, using granulated sugar and cinnamon instead of brown sugar.

          Graham--Use 1 cup graham flour and 1 cup white flour.

Honey --Follow basic directions. Roll out dough 1/2 inch thick and spread it with softened butter. Sprinkle over the butter 2 Tbsp. sugar and 1/2 cup each of seeded raisins and chopped pecans, and roll the dough like a jelly roll.  Slice the roll 1/2 inch thick. Butter a baking pan generously and pour into it a half inch of honey. Lay biscuits in the pan and bake them in a hot oven. Remove them at once from the pan after baking and pour over them any honey in the pan.    

Orange--Mix 1 Tbsp. orange zest with milk and add 2 Tbsp. sugar to  dry ingredients then dip cubes of sugar in orange juice and press 1into the top of each biscuit.

Pecan Carmel--Follow directions for butterscotch biscuits, adding 1/2 cup chopped pecans to brown sugar. Mix butter and brown sugar and place a little of mixture in each muffin pan. Place slices of roll cut side down on top of mixture. Remove from pans as soon as baked.

          Cream Scones--Use heavy cream and butter to make a soft dough.

**Irish Griddle Scones--Roll dough into 2 circles 1/2 inch thick. Cut into wedges and bake on a hot griddle, turning to brown both sides. Split scones while hot, spread with softened butter and place in oven to melt butter.

          Or.

**Scottish Scones-- Sift together 2 cups flour, 2 tsp. each of baking powder and sugar, and 1/2 tsp. salt.  Cut in 1/4 cup butter. Beat 2 eggs, reserving a little unbeaten egg white. Add the beaten eggs and 1/3 cup light cream to the flour mixture. Toss the dough on a floured board and pat or roll it 3/4 inch thick. Cut the dough into squares, brush them with the reserved egg white, and sprinkle them with sugar. Bake the scones in a hot oven (400 F. for 15 minutes. Finish and serve as above.

         

Beaten Biscuits        

          Preparation of these; is a good way of curbing aggression.

                   3 cups flour                             

                   1 tsp.salt                               

                   1/3 cup cold shortening                    

                   1/2 cup cold milk                      

          Sift flour with salt; cut in shortening. Add milk and mix to a very stiff dough. Place on floured board and beat with rolling pin or wooden potato masher 30 minutes, folding in edges after each stroke. Roll 1/3 inch thick and cut with biscuit cutter. Place on greased baking sheet and prick with a fork. Bake in hot oven (400 F.) 2o minutes. Makes 24.    

                            

 Cream Biscuits

          Use basic quick-bread mix and heavy cream instead of milk. Roll out the dough 1/4 inch thick on lightly floured board and cut into rounds. Bake as usual.

**Variation

***Shortcake Biscuits-- Brush the rounds with butter and bake them in pairs, sandwich style. Split them, butter them again, fill with sweetened fruit and top with whipped cream.

         

           Crullers

                   1/4 cup shortening                   

                   1 cup sugar                                      

                   2 eggs                              

                   3 tsp. baking powder                      

                   1/4 tsp.nutmeg                                  

                   1/2 tsp. salt                               

                   4 cups  flour                    

                   1 cup milk                              

          1. Cream shortening. Add Sugar, then well beaten eggs

2. Sift baking powder, nutmeg and salt with 1 cup flour and add alternately with milk to the first mixture.

            3. Add additional flour to make a dough stiff enough to handle.

            4. Toss on floured board, roll 1/2 inch thick and cut into strips.

            5. Twist and fry in deep fat (365 F.).

6. Drain on unglazed paper and when cold roll in icing sugar. Makes3 dozen.© Al (Alex-Alexander) D Girvan. All rights reserved.

Fritters

 Fritters

          Fritters are often served as an accompaniment to another dish and may be composed of a piece of fruit enclosed in a batter, then fried in deep hot fat and served with an appropriate sauce; or diced fruit, diced vegetable, or other diced food, such as clams or lobster, stirred into the batter and fried by spoonfuls.

          Batter- Using Quick-Bread Mix

           Follow directions for Drop or Thick Batter Add more flour or liquid if necessary.

          Or

         

Fruit Fritter Batter     

                   1 1/3 cups            flour                            

                   1/4 tsp.                 salt            

                   2 tsp.                    baking powder                      

                   2 Tbsp.                  sugar                                      

                   1                           egg

                   2/3 cup                 milk                              

           Combine all dry ingredients and add well-beaten egg and milk. The batter should be just thick enough to coat the article it is intended to cover. If it is too thin, add more flour; if too thick, add more liquid.

**Variations- include anything your imagination can come up with or the leftovers in your fridge can provide.