Biscuits

I found this recipe in an old ward cookbook of my Mom's. I thought they were great.

3 C. flour
4 1/2 tsp. baking powder
3 T. sugar
1/2 tsp. salt
3/4 tsp cream of tartar
3/4 C. margarine, room temp.
1 egg, beaten
1 C. milk

Combine dry ingr. Cut margarine in. Separately beat together egg and milk. Add egg and milk. Mix well. You may need to add more flour until dough is not sticky. Roll out to 1/2 inch thickness and cut into biscuits. Bake at 450 degrees for 12-15 minutes. Bake on highest rack. Makes 24. For my family of 4/5 I would probably half this recipe.

Downeast Main Pumpkin Bread

This is the best pumpkin anything I have ever had! Well, aside from pie, and seriously, who can top pumpkin pie? I gave mini loafs out to the sisters I visit teach, and have had a couple of requests for the recipe, so I thought I would share it with everyone.
by Amy Grondahl

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1/2 c vegetable oil

1/2 c applesauce

2/3 c water

1 c brown sugar

1 c white sugar

1 tsp vanilla

3 1/2 c all-purpose flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger

1 C craisins
Directions:1. Preheat ovet to 350 degrees F (175 degrees C). Grease and flour three 7x13 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, sugar and vanilla untill well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredints into the pumpkin nixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Go by the toothpick test more than the timmer.
This bread improves with age, so plan to make it a day ahead if possible.

Homemade Flour Tortilla's

Ingredients:

2 cups of flour (I always use 1/2 white and 1/2 wheat)

1/2 cup of flour set aside for rolling out tortillas

1/4 tspn of baking powder

1/2 tspn salt

just under 1/3 cup (olive) oil (that's what works for me)

warm water
Mix together dry ingredients well. Add oil and dribble in warm water little by little while stirring until dough forms into a ball. Knead dough. (Hint: if dough is sticky, add a drop or two of oil) Take a large egg sized amount of dough and roll out into a tortilla using the 1/2 cup of flour that was set aside to flour rolling surface.Heat on an ungreased griddle (I love using my griddle for this since I can heat 2 at a time on it) or pan for a minute or so on each side. Tortillas will bubble lightly. (You know you've heated it too long if the tortilla gets dried out and cracks.) Use while still warm or let cool off before storing in the refrigerator/freezer. Cooled tortillas are more pliable after heating in the microwave for 10 seconds.
Makes 4 10" round tortillas. Doubling recipe hasn't seemed to work as well for me. Dough gets too dry and hard to roll out. Good luck, and enjoy.

From Mechelle Hood