2 Ingredient Pumpkin Muffins
Ingredients:
Boxed cake mix of your choice
1 can of Pure Pumpkin (not pumpkin pie mix)
Preheat oven to 350. Mix both ingredients thoroughly. Pour into paper lined muffin tins and bake for 20-25 minutes. These are so simple and delicious to make. I used vanilla cake mix, but spiced cake mix would go so well with the pumpkin. Enjoy!
Boxed cake mix of your choice
1 can of Pure Pumpkin (not pumpkin pie mix)
Preheat oven to 350. Mix both ingredients thoroughly. Pour into paper lined muffin tins and bake for 20-25 minutes. These are so simple and delicious to make. I used vanilla cake mix, but spiced cake mix would go so well with the pumpkin. Enjoy!
Fluffy Southern Biscuits
Ingredients:
2 C. Self-Rising Flour (475 grams)
1 C. Milk (250 mL)
1 Teaspoon baking powder
1 Tablespoon sugar
1/2 C. Vegetable Shortening or butter (125 grams)
Preheat oven to 425 degrees fahrenheit. In large mixing bowl, mix flour, baking powder and sugar to combine. With pastry cutter or two butter knives, cut in shortening until flour resembles course crumbs. Mix in milk. Flour should be slightly wet and sticky. Turn dough out onto lightly floured surface and knead for about 30 seconds. Flatten or roll out to desired thickness and using biscuit cutter or regular drinking glass, cut out rounds of dough. Place on baking sheet that's either lined with parchment paper, a silpat mat or lightly sprayed with cooking spray. Make slight indentation with your thumb in center of each biscuit, then brush with melted butter or milk. Bake for 10-15 minutes, or until lightly browned. Enjoy! (Makes about 12 biscuits).
2 C. Self-Rising Flour (475 grams)
1 C. Milk (250 mL)
1 Teaspoon baking powder
1 Tablespoon sugar
1/2 C. Vegetable Shortening or butter (125 grams)
Preheat oven to 425 degrees fahrenheit. In large mixing bowl, mix flour, baking powder and sugar to combine. With pastry cutter or two butter knives, cut in shortening until flour resembles course crumbs. Mix in milk. Flour should be slightly wet and sticky. Turn dough out onto lightly floured surface and knead for about 30 seconds. Flatten or roll out to desired thickness and using biscuit cutter or regular drinking glass, cut out rounds of dough. Place on baking sheet that's either lined with parchment paper, a silpat mat or lightly sprayed with cooking spray. Make slight indentation with your thumb in center of each biscuit, then brush with melted butter or milk. Bake for 10-15 minutes, or until lightly browned. Enjoy! (Makes about 12 biscuits).
How to make French Bread
- 3 Cups of warm water
- 1 Tbsp. of rapid rising yeast
- ½ Cup of sugar
- 2 tsp. of salt
- 5-6 Cups of all purpose flour
Directions:
In a large mixing bowl, mix ½ cup warm water (no higher in temp than 110 degrees Fahrenheit, 1 Tbsp yeast (I use rapid rise in a small brown
bottle) and 1 Tbsp sugar. Mix well and set aside for 10 minutes so that the yeast will have time to bloom. You’ll know it’s done when it doubles in
size. This is a sign the yeast is alive. When yeast is ready, mix in 5 of the 6 cups of flour, the salt 2 & ½ cups of warm water and the ½ cup of
sugar (minus 1 Tbsp that you put in the yeast bloom mixture at the start). Mix thoroughly and add just enough flour from the remaining cup to form a dough. You want it to pull away from the sides of the bowl but not be real sticky when touched. Turn out onto lightly floured board or table and knead for 5 to 10 minutes, or until a soft ball forms. If you need to sprinkle more flour onto your work surface while kneading, don’t use a lot…just enough to where it isn’t sticking to everything. After kneading time is done, place in a well greased bowl and turn dough to coat all
sides with the oil and then cover the bowl with a dry towel or plastic wrap and let it rise for 30 minutes to 2 hours, or until doubled in size. I use a heating pad placed on top of my stove and turn it on the lowest setting, and placed my bowl on top of it to help it rise. This works best if you have a drafty kitchen or you just don’t have a warm place to let it rise as in my situation. I also turn the overhead stove light on for extra warmth.
After the dough doubles in size, turn out onto a lightly floured surface and cut in half. Working with each half and using a rolling pin, roll out dough in a rectangular size (the same length as your baking sheet) and either fold one half over the other lengthwise, or you can roll into a log starting with the longest side, and be sure to tuck the ends under after placing on baking sheet. Place seam side down
on a baking sheet lined with a silicone mat or parchment paper, and do the same with the other half of the dough. Cover them both and place them both back onto your heating pad or a warm place in your kitchen until it doubles in size, or is the size you prefer.
When the loaves are the size you want them after the second rising, preheat your oven to 350 degrees Fahrenheit, and bake for about 20 to 25 minutes, until it just starts to turn golden. Immediately brush the top of the hot bread with butter after removing from oven, to give it a shine & a yummy taste. Let it cool for 10 – 15 minutes before serving.