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Recipes: Breads & Rolls
Sweet Potato Biscuits
1 med. sweet potato, cooked, peeled and mashed (1 C.)
1/3 C. sugar
1/4 C. SMITH'S Buttermilk
1 /t, corn oil margarine, softened
1/2 C. cake flour
1/2 C. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c buttermilk
In large bowl, combine sweet potato, sugar, buttermilk and margarine. Mix with electric mixer on low speed until smooth. Add all remaining ingredients, mix well. Form into a ball. Cover and refrigerate at least 2 hours. Preheat oven to 350°. Lightly spray a baking sheet with not-stick vegetable spray. Roll the dough out on floured surface 1/4 to 1/2" thick. Cut 16 - 2 1/4" biscuits. Place on prepared baking sheet. Bake 15 to 18 minutes until lightly browned.
Hot Pizza Dip
8 oz cream cheese
3/4 tsp oregano or italian seasoning
Combine and place in the bottom of a baking dish.
1 C. shredded mozzarella
3/4 C. grated Parmesan cheese
8 oz. jar pizza sauce
2 T. chopped green pepper
2 T. chopped onion.
Layer 1/2 of the 2 cheeses on top of cream cheese and seasoning, then pour in pizza sauce. Top with green pepper, onion and remaining cheese. Bake 14 to 18 minutes at 350°. Serve warm with breadsticks
My Mother's Corn Bread
1 C. flour
1 C. cornmeal
1 C. sugar
3 tsp. oil
1 C. SMITH'S buttermilk
1 egg
1 tsp. vanilla
1 tsp. soda
1 tsp. salt
Bake at 425 for 20 to 25 minutes.
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