Recipes from Carol Harty

Baking Powder Biscuits

2 cups sifted flour
3 to 4 tsp. baking powder
1 tsp. salt
2 to 3 Tbsp. shortening
3/4 cup milk

Sift together dry ingredients. Work in shortening with pastry cutter. Add the liquid gradually, mixing with a spoon to a soft dough. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit cutter. Bake in 450 degrees oven for 12 to 15 minutes.

Potato Fried Cakes

4 Tbsp. butter
1 cup hot mashed potatoes
3 eggs
1 1/4 cups sugar
4 cups flour
1 tsp. salt
6 tsp. baking powder
1/4 tsp. nutmeg
1 cup milk
1/2 tsp. vanilla

Add butter to hot potatoes and beat well. Beat eggs with sugar and stir into first mixture. Mix and sift flour, salt, baking powder, and nutmeg, and add alternately with milk to first mixture; add vanilla. Cover with mixing bowl and let mixture chill for an hour or longer. Dust board and rolling pin with flour, and turn dough onto board. Roll lightly to 1/2 inch thickness, and cut with floured cutter. Fry in deep fat 375 degrees and drain.

Quick Sally Lunn

1/2 cup shortening
1/2 cup sugar
3 eggs, beaten
1 cup milk
2 cups flour
4 tsp. baking powder
3/4 tsp. salt
Cream well the shortening and sugar. Add the eggs and milk mixed together alternately with dry ingredients which have been sifted. Pour into a well-greased 9" x 13" pan, and bake at 425 degrees about 25 minutes.

Oatmeal Yeast Rolls

1 cup quick-cooking rolled oats
1 cup milk
1 cup water
3 Tbsp. oil
1 1/2 tsp. salt
1/3 cup firmly packed brown sugar
1 pkg. active dry yeast
1/3 cup warm water, 105 - 110 degrees F.
4 1/2 cup sifted flour, approximately

Place rolled oats into large mixing bowl. Combine milk with water into small saucepan. Heat just to boiling; pour over rolled oats. Let stand until mixture is lukewarm. Stir in oil, salt, and brown sugar. Dissolve yeast in lukewarm water. Stir into oatmeal mixture. Blend in flour, mixing first with spoon, then by hand. Turn out onto lightly floured surface, cover; let stand 10 minutes. Knead until smooth and elastic, 8 to 10 minutes. Turn into round ball. Place into large greased bowl, grease the top. Cover with damp cloth. Let rise in warm place about 2 hours or until double in bulk. Remove to floured surface. Cover, let stand 10 minutes. Shape dough into 24 round balls; placed each in a greased muffin cup. Cover; let rise in a warm place about 1 1/4 hours or until double in bulk. Bake at 375 degrees for 15 to 20 minutes or until done and nicely browned. Makes 2 dozen rolls. These are a little bit of trouble, but they are SOOOO yummy!

Louise's Rye Bread

2 cups scalded milk
6 Tbsp. honey
4 Tbsp. oil
2 cups warm water
4 packages yeast
2 cups boiling water
4 Tbsp. salt
4 Tbsp. caraway seeds
5 cups rye flour
8 cups white flour

Combine milk, honey, and oil in large mixing bowl. In small bowl combine water and yeast. In another small bowl combine water, salt, and seeds. Add water, salt and seeds to milk, oil and honey. Add rye flour. Beat. Add yeast mixture and beat. Add white flour. Knead 8 minutes. Let rests 20 minutes. Divide in 4 loaves and place on two cookie sheets. Let rise until double. Slash diagonally. Bake 35 minutes at 350 degrees. Rub tops with butter.

Louise's Whole Wheat Bread

2 quarts warm water
2 sticks melted butter
2 rounded Tbsp. salt
1 pound brown sugar
26 cups whole wheat flour (sift flour or use less than 26 cups of flour)
2 eggs
5 rounded Tbsp. yeast

Combine 13 cups flour with remaining ingredients and beat with mixer for 10 minutes. This is your sponge. Cover and let rise 1 hour. Add enough of remaining flour to make a fairly stiff dough. Dough should NOT be sticky. Knead for 8 - 15 minutes. Do not skimp on kneading. Grease top and bowl and let rinse until doubled. Makes 8 loaves. Use 1 pounds pans and use approximately 3/4 pounds dough per pan - or, pan should be 3/4 full. Let rise until doubled. Bake at 350 degrees until done. You may put pans with dough (before you let it rise) into the freezer. When ready for it, set it out and leave until it rises double. It may take all day, but you will have freshly baked bread.