Papa Dodgen's Biscuits

My mom's family put together a cookbook of family recipes several years ago. I tried making these biscuits for the first time today. I am glad to have the recipes as our family continues to change with losing our loved family members and gaining some new additions too.

First preheat your oven to 425


Mix together 1 1/2 C of flour, 1 T baking powder, 1 t baking soda, 1 T sugar, 1 T of oil, a little bit of salt


Then add 2/3 C of buttermilk
You will have to look at see if you need a little more flour for your dough to look right


Roll out on wax paper for easy clean up


Cut out your biscuits with a small glass or biscuit cutters. I got these for Christmas.
Place on a lightly greased pan and cook at 425 for 12-15 minutes


This recipe makes 6 biscuits, you can double as needed.

Monkey Bread

My Mom makes monkey bread for our special Christmas breakfast. I decided to attempt it for the first time, so I made it for a brunch at work this week.


This is what you do, it is very easy.

You need four cans of small buttermilk biscuits.


Put 1 C of sugar in a ziplock bag


Add 2 teaspoons of ground cinnamon to the bag


Cut the biscuits into quarters


Put a few biscuit quarters in the bag and shake around to coat


Shake-Shake-Shake :)


Layer in a bundt pan


Melt 1 stick of butter (1/2 C) over medium heat


Add 1 C of brown sugar to the melted butter

Simmer for one minute stirring constantly


Pour evenly over the top of the biscuits


Bake in the oven at 350 for 35 minutes, and let cool in the pan for 5 minutes.


Invert pan on a plate and let cool for about 10 minutes so that the bread will keep the shape

And serve! Delish!

Sunday Rolls

My mom makes fabulous rolls that we have at most family dinners or holidays. I made them for our Easter lunch this year. My mom could probably make them in her sleep, but I still have to consult the recipe.


First: In a large bowl, whisk together 1 &1/4 C of warm water, a package of active dry yeast, and 1/2 C Sugar. Then let it sit for 5 minutes for the yeast to activate.


While you are waiting, crack 2 eggs in a small bowl and beat with a fork (or however you beat eggs)


Then add 1/2 C of cooking oil to the mixture


Add the eggs


Then mix together


Then add 4 C of flour and 1 t of salt


Mix it all together


When you are finished mixing it will look like this. Cover the bowl and let the mix rise for a minimum of 4 hours. (You can let it sit overnight). This recipe will make 18 rolls. It can easily be doubled.


The dough will rise to the top of your bowl. Then you will kneed out the dough (adding in some flour because it is very sticky). Roll out the dough with a rolling pin (or your hands) until it is about 2 inches thick. Then cut out little circles with a small glass or cookie cutter.


Then you dip the dough circles in butter and place together in a muffin tin. Then let rise (about 2-4 hours).


I let these rise over night. In the morning- viola big fluffy dinner rolls!


Cook in the oven at 400 for 10-12 minutes. (Just until a little brown)

Serve and enjoy! Serve with butter or honey. (I like mine with jelly).

Coconut Banana Bread with Lime Glaze

I attempted a banana bread a few years ago. It turned out like a rock on the outside and gooey batter on the inside. I decided to try again. I found this recipe in Cooking Light for Coconut Banana Bread with Lime Glaze.

Here is the finished product. You can see the yummy glaze that dripped down.

It turned out perfect! Cooked all the way through and moist inside!

INGREDIENTS:
2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum (I didn't have any so I skipped it, you can also substitute with apple juice; which I also did not have)
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

PREPARATION:

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Makes 16 servings; 193 Cal, 4.6 Fat; 1.1 Fiber= 4 points per serving