Page 35 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

BISCUIT BREAD EVELYN ALTMAN

2 C self-rising flour 1 C milk
1/2 C vegetable oil

Combine all ingredients; mix well. Pour batter into
i hot, well-greased iron skillet. Bake at 400 degrees
for 18-20 minutes or until golden brown. 8-10 servings

MOTHER'S CORNBREAD JULIE GAFFORD

I C Martha White self-rising cornmeal mix
L can creamed corn 2 eggs
L small sour cream 1/2 C oil

Six and pour into greased 9x9” pan. Bake at 400
:or 30 minutes. Very tender and delicious.

CORN FRITTERS JULIE GAFFORD
. C pancake mix 1 can creamed corn
! eggs

lix and drop by tablespoon into hot oil. Fry until
>rown. Drain on paper towels. Serve hot.

VIENNA BREAD KITTY WILLIAMS

Prepare "sponge" by dissolving 2 envelopes dry yeast
and 1 cup warm water, add 1 tsp sugar, 2 cups flour (makes a
very sticky mess). Cover with plastic wrap and allow to sit
for 1/2 hour. It will get very bubbly. Add 1 1/2 cups cold
milk, 3 more tsp sugar, 2 to 3 tsp salt (depending on
taste), 1/4 cup shortening, 3 to 4 cups flour. Knead for 10
minutes, adding flour to prevent sticking. Form into ball,
grease surface and place in greased bowl to rise for about 1
hour. Punch down and form into loaves or rolls. Loaves can
be formed in pans (round ones are nice) or on flat baking
sheets. The recipe also can be used for flat, palm-sized
sandwich rolls. If desired, make decorative cuts on the
surface. Allow to rise for 45 minutes to an hour. Brush
surface with egg wash (1 egg and 2 tablespoons water). Bake
at 425 degrees for about 8 to 10 minutes. Decrease
temperature to 325 or 350 degrees and bake until done.

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