Quick breads

Bitsy Bread

Serves 6

Ingredients Tools

1 refrigerator biscuit per group memberMeasuring cups & spoons

¼ Cup sugarprep bowls (custard cups), shears

1 Tbsp & 1 tsp Margarinenapkins

1tsp cinnamonmuffin tin and liners

Preheat oven to 400 degrees

Line muffin tin with 6 paper liners – depending on your group size

Combine sugar and cinnamon in custard cup and set aside

Separate biscuits and cut each biscuit into thirds (3 pieces) using kitchen shears

Melt margarine in the microwave in a custard cup

Roll each biscuit piece into a ball then roll in melted margarine

Roll in cinnamon sugar mixture and place 3 in each muffin cup

Bake 12- 14 minutes, until slightly browned ( do not let bottoms get too brown)

Yummy! Enjoy

Love, Mrs. C

Parmesan Pull-Aparts

Serves 6

1 refrigerator biscuit per group memberPie tin or glass

1 Tbsp & tsp margarinemeasuring spoons

½ tsp dried minced onion kitchen shears

½ tsp parsley flakesspatula, custard dishes

1 Tbsp Parmesan cheeseplate

Preheat oven to 400 degrees

Lightly spray pie tin with cooking spray

Melt margarine in microwave in custard dish and pour into pie tin

Sprinkle onion, parsley & parmesan with the margarine in bottom of pie tin

Cut biscuits into fourths (four separate parts) with kitchen shears

Place biscuits in pan on top of mixture and roll biscuits in mixture.

Bake at 400 for 8-10 minutes

Flip onto a plate and serve.

You are going to love this one.

Love, Mrs. C

Buttermilk Biscuits

1 C. flourMeasuring cups & spoons

1 tsp baking powderkitchen shears, pastry blender

¼ tsp saltbaking sheet

¼ tsp baking sodasifter, custard cup

¼ C chilled butter cut into small piecesbiscuit cutter

1/3 C buttermilkpaper plates

TOPPING: 2 Tbsp Jam & Tbsp butter

Preheat oven to 400

Line baking sheet with silicone matt

Sift flour, baking powder, baking soda and salt into mixing bowl

Cut butter into chunks

Add chunks to flour and use pastry blender to mix ingredients to crumbs

Pour in the buttermilk and mix with pastry blender until the dough forms a soft ball

Knead dough 10-12 times on a LIGHTLY floured and CLEAN counter

Pat dough into ½ inch thick large circle, using more flour if needed. *Remember not to over mix, as they will be tough.

Cut out 1 circle with biscuit cutter, per group member

Place biscuits on baking sheets ( 1 inch apart for crisper ones and closer together for fluffier ones)

Bake for 10-13 min. or until golden brown.

Top with Butter and Jam☺

Strawberry Jam (Freezer Type)

1 qt ripe strawberriesknife, cutting board, colander,

4 C sugarpotato masher, measuring cups &

1 box fruit pectin (Sure-Jell)spoons, sm saucepan 1 large

Mixing bowl, wooden spoon, jam jars

  • Wash strawberries and cut & discard stems
  • Crush strawberries using potato masher
  • Measure 2 cups of crushed strawberries into a large size glass bowl (measure exactly)
  • Measure 4 cups of sugar into bowl with strawberries (measure exactly)
  • Stir sugar and strawberries together to blend. Let set 10 minutes; stir occasionally
  • Stir pectin into ¾ cup of water in a small saucepan. Bring to boil on high heat, stirring

CONSTANTLY. Boil 1 minute, still stirring. Remove from heat

  • Stir pectin mixture into fruit mixture. Stir constantly until sugar is COMPLETELY dissolved and no longer grainy, about 3 minutes. A few sugar crystals may remain
  • Pour into prepared glass jelly jars (Washed and scalded) and then sealed
  • Let stand at room temperature for 24 hours until set. Place in freezer. Will keep up to 1 year in freezer.

Cannot be made with sugar substitutes. Measure all ingredients exactly or the jam will not set so that it is spreadable.