Bread Recipes
Joan’s Cheese Wafers
5 cups plain Adluh flour
cup sugar
1 lb. butter
lb. sharp cheese
1 egg yolk
Cream butter and sugar. Add egg yolk. Gradually add flour and cheese, alternating. Mix like dough. Roll in ball and pinch off in hand. Flatten and place close together on increased sheet. Bake at 350 degrees for 8-10 minutes. Roll in sugar while still warm. (I like to add tabasco sauce and paprika to my batter.)
Aunt Eunice Jackson’s Cornbread
1 cup Adluh white self-rising corn meal
1/2 cup Adluh flour (self-rising)
3 tbsp. sugar
1/2 cup oil
1 cup milk
Pour oil in baking pan to 1/2 inch high and heat pan until hot. Pour mixture in hot pan. Bake at 350 degrees for 20 minutes.
Becky’s Never Fail Biscuits
2 cups self-rising Adluh flour
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup shortening
2/3 cup milk
Sift together dry ingredients. Cut in shortening. Add in milk. Knead gently _ minute. Roll 1/2 inch thick. Cut with biscuit cutter. (A baking powder can makes a great biscuit cutter. Use a bottle opener to cut 2 holes in one end, and leave the other end completely open.) Bake on ungreased sheet at 450 degrees for 10 to 12 minutes.
Broccoli Cornbread
1 pkg. Jiffy cornbread mix
2 cups chopped broccoli, cooked
1 cup cottage cheese
4 eggs, beaten
1 stick margarine
1 tsp. salt
1 onion, finely chopped
Pour in shallow baking dish. Bake in preheated 400 degree oven for 25-30 minutes. Cut in squares to serve.
Garlic Cheese Biscuits
Heat oven to 450 degrees
2 cups Adluh biscuit mix
2/3 cup milk
1/2 c. shredded cheddar cheese
1/2 cup margarine or butter, melted
1/2 tsp. Garlic powder
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. (makes 10-12 biscuits.)