5 cups self-rising flour
1 cup Crisco scant
½ cup lukewarm water
1 package yeast (dissolved in water) (1 Tbsp.)
2 tsp. sugar
2 cups buttermilk
1 tsp. soda dissolved in buttermilk
Cut shortening into flour.
Mix yeast with water, add sugar.
Add soda to buttermilk, then add to flour mixture along with yeast, water & sugar mixture.
Knead and roll ½ inch thick.
Cut and place close together on lightly greased sheet. Bake at 350 or 375 until golden brown.
Do not let dough rise. It will rise in pan while baking. Will keep in refrigerator three or four days.
"Beyond Parsley's" Almond-Glazed Poppy Seed Bread
3 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 c. milk
1/2 c. butter, room temperature
1/2 c. oil
2 1/4 c. sugar
1 1/2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring
1/2 tsp. almond extract
1/2 tsp. vanilla
1/4 c. orange juice
3/4 c. sugar
Combine all ingredients and beat in a mixer two minutes. Pour into 2 large or 5 small greased and floured loaf pans. Bake large loaves at 350 degrees for 1 hour and smaller loaves for about 25 minutes or until brown. Cool 10 minutes and remove from pans. Spoon glaze generously over tops and sides. Cool completely. Wrap in foil to store or freeze.
To make almond glaze, mix ingredients together until sugar is dissolved.
This sweet bread can be made richer by adding 1 1/2 tsp. butter flavoring to the batter and 1/2 tsp. to the glaze.
1/2 c. butter
1 1/2 c. sugar
1/2 c. sour cream
1 tsp. baking soda
1 c. ripe bananas
2 c. flour
1/2 c. chopped nutmeats
Cream butter and sugar. Add eggs, continuing to cream. Add remaining ingredients, mixing just until blended.
Bake at 350 degrees for 50 minutes in a greased and floured loaf pan.
2 c. self-rising flour
1 c. self-rising cornmeal
1 1/2 c. finely chopped onions (Vidalia, if possible)
1 tsp. cayenne pepper
1 tsp. garlic powder
1 Tbsp. salt
Buttermilk or sweet milk and beer to make a paste (any combination of these)
Mix dry ingredients together well. Add liquid to just make a paste. Do NOT overmix once you add the liquid.
Using two tablespoons, drop the batter into medium-hot oil (preferably oil you have just fried catfish in, to flavor the pups). Fry until golden brown. You may want to check the first few to make sure the centers are done.
Serve with catfish. Don't forget to throw a few to the puppies, accompanied with a loud, "HUSH, puppies!"
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