Bev's Recipe Collection

¾ cup mayonnaise
¾ cup sour cream
¼ – 1 cup buttermilk (I use ¼ cup)
1 tbsp olive oil
1 tbsp dried parsley
1 tsp dried chopped onion
1 tsp oregano
1/2 tsp mustard powder
1/2 tsp pepper
1/4 tsp garlic powder

Combine all of the ingredients in a blender or food processor until combined. Store in an airtight container in the refrigerator.

4 cups freshly milled flour
8 tsp baking powder
1 t baking soda
4 tsp sugar (or honey granules)
1 tsp salt
1 tsp cream of tartar
2 sticks butter
1 1/3 cup buttermilk

Mix flour, baking powder, sugar, salt, and cream of tartar.  Cut in the butter. Make a well in the center, and pour in the buttermilk. Stir until combined, adding additional flour if the dough still sticks to the bowl. Roll out the dough to about 1/2″ on a  lightly floured surface. Cut with cookie cutters and place on baking stones or trays. Bake at 450 for 10-12 minutes.

makes about 32 biscuits

Better Homes and Garden’s New Cook Book (1980)

• 12 C chicken broth (divided)
• 1 large sweet onion, chopped
• 6 C frozen mixed vegetables
• 6 C cooked, cubed chicken
• 3 cloves garlic, minced
• 1 T salt
• 1 t parsley
• 1/4 t pepper
• 1 1/2 C flour
• 1 1/2 C milk

Biscuits Supreme

Pour 6 cups of broth in a large stock pot. Add onions and vegetables. Bring to a boil and simmer for 10 minutes.  Add chicken, seasonings, and 6 more cups of broth.  Bring to a boil and simmer for 10 more minutes.  In a bowl, whisk together the flour and milk, removing lumps.  Slowly pour into simmering mixture while bringing to a boil again, stirring constantly.  Boil for several minutes, until thickened into a gravy.  Serve over hot biscuits.  Serves 12

adapted from tammysrecipes.com

• 4 c. warm water  (about 110 – 115 degrees)
• 1/2 cup olive oil
• 2/3 cup honey
• 1/4 cup milk
• 4 tsp. salt
• 1/8 tsp ginger
• 2 Tbs. lemon juice
• 2 Tbs. instant dry yeast
• 13-15 cups freshly milled flour

1. Combine first seven ingredients and about 8  cups of flour in a large mixing bowl; stir until combined.  ( I use a Bosch mixer.)

2. Add about 5 cups more flour and yeast. Knead until dough is smooth and elastic, adding additional flour as needed until dough stops sticking to the bowl (5-10 minutes). Cover and let rise until double in size (about 40 minutes).

3. Punch dough down; separate into four even amounts of dough. Knead each piece of dough by hand a few times and form into loaves.  Place in loaf pans lined with parchment paper.  Let rise in a warm place until nearly doubled in size (about 40 minutes).

4. Bake at 350 for 40 minutes. Let bread cool for a few minutes before removing the loaves from the pans.

Makes 4 loaves of bread

from tammysrecipes.com

• 6 Tbs butter
• 1 cup peanut butter
• 3/4 cup sucanat (brown sugar)
• 7 cups rolled oats

Melt butter, peanut butter, and sucanat in a saucepan over medium heat. Pour over oats and mix. Dehydrate at 155 degrees for 2 hours.

Oven baked alteration:

Spread onto a large lightly greased cookie sheet and bake at 350 degrees for 18-20 minutes, stirring once or twice during heating if desired. Cook until granola is lightly toasted and golden (but not burnt).  When cool, store in canisters.

from tammysrecipes.com