The Cook Stove / Breads
Diamond B Biscuit Mix:*
Submitted by Delores Booher
(entire mix feeds about 200 people.)
For six years (1998-2004) my husband, Mike and I and our four youngest children owned and operated the Diamond B Chuckwagon in Tumalo, OR. This was our biscuit recipe, which was highly acclaimed by our guests.
*Home batch recipe at bottom of page.
Preheat oven to 425 degrees F., or convection, 325.
Mix:
60 c. flour
2 1/2 c. sugar
1 3/4 c. + 2 T. baking powder
5 T. salt (1/4 c. + 1 T.)
5 T. cream of tartar
Store in a 5 gal. bucket, or other airtight container.
Single Batch:
(about 50 servings)
Mix together until texture of cornmeal:
13 c. mix
3 c. slightly softened butter
Mix together slightly and add:
6 eggs
2 1/2 - 3 C. milk
Mix on low speed until all is thoroughly moistened (Check bottom of bowl for dry mix. Be sure all the mix is incorporated into the dough), then on medium speed for a few seconds. Dough will seem too wet. Turn out onto generously floured board and knead lightly until dough forms a fairly smooth ball. Roll out to about 1/2" thick. Cut out biscuits. Lay on ungreased sheet pan(s) with sides just touching. Bake at 425 degrees F. in conventional oven, or 325 in convection. Bake about 15 minutes, or until nicely browned.
Home Batch:
Mix together:
4 c. flour
1 T. sugar
1 tsp. salt
1 tsp. cream of tartar
2 T. baking powder
Cut in:
1 c. slightly softened butter
Add:
2 eggs mixed with 1 c. milk (the amt. of liquid varies a little. I usually add most of this mixture, let mix, and, if needed, I add the rest. Remember that the dough needs to seem a little too wet.)
Continue with above directions
CORN BREAD
Sour cream gives a distinctive moistness and tenderness to this corn bread.
¾ cup yellow cornmeal
1 cup flour
¼ cup sugar
2 tsps, baking powder
½ tsp. Salt
1 cup dairy sour cream
¼ cup milk
1 egg, beaten
2 tsps. Shortening, melted
Mix all ingredients just enough
to blend. Pour into greased 8” square pan
and bake in 425 degree oven for about
20 minutes.
Raisin Banana Bread
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon ground cinnamon
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrot
½ cup mashed ripe banana
½ cup raisins
½ cup chopped walnuts
In a mixing bowl, combine the first seven ingredients. Add eggs, oil and vanilla;mix well. Stir in succhini, carrots, banana, raisins and nuts. Pour into four greased and floured 5 ¾ x 3 x 2 inch loaf pans. Bake at 350 degrees for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.
Chocolate Zucchini Bread
3 cups all-purpose flour
3 cups sugar
½ cup baking cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
4 eggs
1½ cups vegetable oil
2 tablespoons butter, melted
1½ teaspoons vanilla extract
1½ teaspoons almond extract
3 cups grated zucchini
1 cup chopped pecans
½ cup raisins
In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into three greased and floured 8 x 4 x 2 inch loaf pans. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Apple Nut Bread
½ cup butter, softened
1 cup plus 2 tablespoons sugar, divided
2 eggs
1 cup grated peeled apple
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons buttermilk
½ teaspoon vanilla extract
1 cup chopped nuts
¾ teaspoon ground cinnamon
In a mixing bowl, cream the butter and one cup sugar. Add eggs one at a time, beating well after each addition. Stir in apple. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and nuts. Pour into a greased and floured 9 x 5 x 3 inch loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
CHOCOLATE BANANA BREAKFAST LOAF
A perfect accompaniment
to that first cup of morning coffee.
1 ½ cups sifted all-purpose flour
½ cup cocoa
2/3 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup shortening
1 cup mashed ripe bananas
(about 2 medium)
2 eggs, slightly beaten
Combine flour, cocoa, sugar,
baking powder, baking soda
and salt in a large bowl.
Cut in shortening with pastry blender
until mixture resembles course meal.
Add bananas and eggs; stir with a fork
just until blended. Spread evenly into
greased and floured 9x5x3” loaf pan.
Bake at 350 degrees for about 55 minutes
or until toothpick inserted in center
comes out clean. Cool on wire rack
in pan for 10 minutes. Remove from pan
and cool completely. Dust with confectioners
sugar before serving.
Makes 1 loaf
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