Angel Biscuits Carrot Bread Cranberry Muffins Irish Sweet Bread Pumpkin Nut Bread Sourdough French Bread Angel Biscuits (no rising necessary) 1 ea. Cake yeast 3 tsp. Baking powder 2 Tbs. Lukewarm water 4 Tbs. Sugar 5 cups Plain flour 1 tsp. Salt 1 tsp. Soda 1 cup Shortening 2 cups Buttermilk Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400° for about 12 minutes. Dough may be kept refrigerated and used about a week. Carrot Bread makes: 2 loaves 3 cups flour 2 tablespoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 ½ cups sugar 4 eggs, beaten 1 cup vegetable oil 3 cups shredded raw carrots ½ cup chopped nuts ½ cup raisins Reynolds Crystal Color Plastic Wrap Preheat oven to 350° F. Grease bottoms only of two 8 x 4 x 2-inch loaf pans; set aside. In large bowl, combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add sugar, eggs and oil. Mix just until dry ingredients are moistened. Stir in carrots, nuts and raisins. Divide batter between greased pans. Bake until a wooden toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pans on wire rack. Wrap in plastic wrap. Serve with cream cheese spread, if desired. Cranberry Muffins 1 cup Cranberries ¼ cup Sugar 1 ½ cups Flour ¼ cup Sugar 2 tsp. Baking powder 1 tsp. Salt ½ tsp. Cinnamon ¼ tsp. Allspice 1 Egg - beaten ¼ tsp. Orange rind ¾ cup Orange juice 1/3 cup Butter 1/3 cup margarine - melted ¼ cup Nuts - chopped Coarsely chop cranberries, sprinkle with ¼ cup sugar and set aside. Preheat oven to 375° F, prepare pans. Combine flour, 2nd measure sugar, baking powder, salt, cinnamon and allspice. In another bowl combine egg, orange rind and juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in cranberry mixture & nuts. Spoon into pans and bake for 15-20 mins or until golden. Makes 9 large muffins. Irish Sweet Bread 3 cups Sifted flour 1 ½ tsp. Salt ¾ tsp. Soda ½ cup Shortening ¼ cup Sugar ¼ cup Molasses 1 Egg, unbeaten 1 ½ cups Sour milk or buttermilk 1 ½ cups Raisins, chopped 1 ½ cups Currants ¼ cup Chopped citron or chopped, candied lemon rind Preheat oven to 325° F. Sift together the flour, salt and soda. Cream together the shortening and sugar and the molasses. Beat in the egg. Alternately add the dry ingredients and sour milk; stir in the fruit. Pour the batter into 2 greased 8 x 4 x 2 1/2-inch loaf pans and bake 75 minutes. Pumpkin Nut Bread Shortening 2 cups all purpose flour 2 tsp. baking powder ½ tsp. salt ½ tsp. pumpkin pie spice ¼ tsp. baking soda 1 c. packed brown sugar 1/3 cups shortening 2 eggs 1 cups pumpkin ¼ cups milk ½ cups chopped walnuts Grease bottom of 9"x5"x3" inch loaf pan with shortening. Turn oven on to 350°. In a small bowl use a wooden spoon to stir together flour, baking powder, salt, pumpkin pie spice, and baking soda. In medium bowl use a wooden spoon to beat brown sugar and the 1/3 c. shortening, till mixed. Add one egg and beat well. Add the other egg and beat well. Stir in pumpkin and milk. Stir in flour mixture until smooth. Stir in nuts. Spread evenly over greased pan. Bake for one hour. Remove from oven and cool for 10 minutes. Remove from pan and let cool completely. Sourdough French Bread 1 pkg. Dry yeast 2 tbs. Sugar 5 cups All-purpose flour 1 cup Warm water 1 ½ c Sourdough starter 2 tsp. Salt In large mixing bowl, sprinkle yeast over warm water, let dissolve 5 minutes. Stir in sugar, starter and gradually add 4 cups of the flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 ½ hrs in a warm, draft-free place. Turn dough onto floured board, work in remaining flour until dough is no longer sticky, Knead until satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled with corn meal. Let rise again in warm place for 1 to 1 ½ hrs. Put shallow pan of water in lower shelf of oven; preheat to 400° F. Make diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium dark brown. Set on rack to cool. 1405