1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon freshly grated nutmeg
1 (9 inch) unbaked pie crust
Preheat dutch oven oven to 350 degrees (175 degrees C). Can use a cast iron or metal pie plate
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
Bake for 40 to 60 minutes, or until center is firm
1 cup oil
2 cups of sugar
2 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup broken pecans ( optional)
3 cups chopped apples
1 cup butterscotch chips
Mix oil, eggs, and sugar in large bowl. Sift dry ingredients and add to oil mixture. Stir in apples and nuts and mix well. Batter will be stiff. ( might need a few drops of water if needed). Spread in greased 12″ dutch oven. Sprinkle
butterscotch chips on top of cake. Bake at 350 F for 55-60 minutes.
4 hot dog buns, cut in 1-inch pieces (about 4 cups)
1 14 oz. can sweetened condensed milk
3/4 cup milk
1 tsp vanilla
1/4 tsp ground nutmeg
1 cup miniature marshmallows
3/4 cup semisweet chocolate chips
5 graham crackers, coarsely crushed (about 1/2 cup)
2 Tblsp milk
Prepare hot dog pieces by leaving uncovered for several hours to dry and crisp or by baking in 325 degree oven for 7 minutes.
Lightly oil or spray 10 inch dutch oven; line with parchment paper for easier cleanup.
In medium bowl lightly beat eggs.
Stir in sweetened condensed milk, 3/4 cup milk, vanilla and nutmeg; set aside.
Place bun pieces in prepared dutch oven.
Sprinkle with 1/2 cup each of the marshmallows and chocolate chips.
Evenly pour milk mixture over all.
Let stand 5 minutes.
Sprinkle with crushed graham crackers.
Bake at 325 degrees for 30-35 minutes.
Sprinkle with 1/4 cup of the remaining marshmallows.
Bake 5 minutes more or until knife inserted in center comes out clean.
In small saucepan heat and whisk remaining 1/4 cup of marshmallows, remaining 1/4 cup of chocolate chips and 2 Tblsp milk over low heat until melted and smooth.
Drizzle over bread pudding.
Cool 20 minutes before serving.
Serve warm, makes 9 servings.
2 cups all-purpose flour
4 tsp baking powder
1/4 cup plus 2 tsp sugar,divided
1/2 tsp salt
1/2 tsp cream of tarter
1/2 cup shortening
2/3 cup milk
2 tbsp of soft butter or margarine
1/8 tsp ground mace or nutmeg
1 1/2 tsp shredded orange peel
1 cup sifted confectioners sugar
1 to 2 tbsp orange juice
Combine flour,baking powder,2 tsp sugar,salt and cream of tarter in a mixing bowl; cut in shortening until mixture resembles course crumbs.Add milk ans stir until a soft dough is formed. Shape into ball and turn out onto a lightly floured surface. Knead gently and pat or roll into a 9×18 rectangle.
Spread 2 tbsp soft butter on dough. Mix 1/4 cup sugar,mace and 1/2 tsp orange peel;sprinkle mixture over buttered dough. Beginning at the 9 inch edge, roll like a jelly roll; seal end. Cut into eight slices,about 1 inch thick.
Bake at 375 oven for 25 minutes. Combine 1 tsp orange peel,confectioners sugar and enough orange juice to make a soft icing. Drizzle over warm biscuits.
recipe came from Morning Fires,Evening Lights The Marlboro Country Cookbook
If you love bacon you love these biscuits. Made these during a cold winter morning.
3 strips lean bacon
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon backing soda
1 teaspoon salt
1 teaspoon unsalted butter,soften
2/3 cup butter milk(might need 1 cup)
melted butter or buttermilk for brushing tops
Preheat dutch oven to 450 F
fry bacon in cast iron skillet or frying pan until crisp. Pour off 1 teaspoon of the rendered fat as the bacon fries and reserve it. Crumble the bacon.
In a bowl,mix together the flour,baking powder,baking soda,and salt. Sprinkle the reserved bacon fat over the flour and add the butter. Using your fingers,rub in the fat until it disappears into the dry ingredients. Add the bacon and buttermilk and stir until the dough is soft and light but not sticky. Turn dough out onto a floured board.
With floured hands,knead the dough just until smooth. Do not over work. Roll dough out to a 3/4 inch thickness and cut out biscuits with a 3 inch round biscuit cutter. Place the bisuits in the greased dutch oven. Bake for 12 to 15 minutes,at which point the biscuits should have a gloden brown top. Remove from the oven and immedinately brush tops with melted butter or buttermilk. Serve warm.
Recipe came from the cookbook Judith Olney on Bread.