Cheddar bay biscuits

Ingredients:

2 cups flour
2 tsp. baking powder
1/4 tsp. garlic salt
6 tbsp. cold butter cut into 1 inch cubes
1 cup shredded Cheddar cheese
3/4 cup buttermilk

For topping:

3 tbsp. butter
1/2 tsp. dry parsley flakes
1/4 tsp. garlic salt

Directions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a large bowl of an electric mixer, combine flour, baking powder and garlic salt and whisk to mix completely.  With the machine running on medium low, add the cubed butter, one piece at a time until the mixer resembles granola.

3. Add the cheese and mix for one minute until the mixture is coated with flour.  With the mixer running on low, add the buttermilk and mix one minute just until the liquid is absorbed.  Do not over mix at this stage.

4. Use a cup ice cream scoop to make mounds of the dough on the baking sheet, placing them 2 inches apart.  Bake immediately for 15 minutes.  The biscuits will be golden brown when done.

5. While biscuits bake, place butter, parsley and garlic salt into the microwave for 40 seconds until butter melts.  When the biscuits come out of the oven, immediately brush them with the butter and herb mixture.  Serve while warm. 

Corn Bread

Ingredients:

2/3 cup butter, softened
1 1/2 cups sugar
3 large eggs
3/4 cup milk
3/4 cup cream corn
2 1/3 cups flour
1 cup corn meal
4 1/2 tsp. baking powder
1 tsp salt
1 cup shredded cheddar cheese
1/4-1/3 cup honey

1/3 cup melted butter for brushing onto warm cornbread

directions:

1. Preheat oven to 400 degrees.  In a large bowl, cream butter and sugar until light and fluffy.  In a separate bowl, combine eggs, milk, and cream corn.  In another bowl, combine flour, corn meal, baking powder, and salt. Add egg mixture alternately along with the flour mixture to the butter and sugar mixture.  After all is mixed together, mix in the cheddar cheese.  Very last, mix in honey.

2. Pour into 13x9-inch baking pan.  Bake 22-27 minutes or until a toothpick inserted in center comes out clean.  I brush melted butter onto my warm cornbread while still in pan.  Cut into squares.

60-Minute Cheese Fondue Boat

Ingredients:

3 ¼ cups all-purpose flour
1 tbsp sugar
1 tsp salt
¼ tsp garlic powder
1 pkg rapid rise yeast
1 cup hot water
1 tbsp margarine softened
2 tbsp mayonnaise
12 ounces Muenster cheese
1/3 cup minced scallions

 Dough one-rise method

1.   Set aside 1 cup all-purpose flour from total amount.  Mix remaining flour and other dry ingredients for dough including yeast in large bowl.

2.   Heat margarine or oil and other liquid ingredients except eggs until hot to touch.

3.   Stir hot liquids into dry mixture.  Mix in eggs if required.

4.   Mix in only enough reserved flour for desired batter or dough consistency.

5.   Knead if required. Use additional flour if needed until dough is no longer sticky. Cover dough; let rest for 10 minutes.

6.   Shape dough or stir batter down.  Cover; let rise until double in size.  Bake as directed.

Directions:

Roll dough to 18 X 8 inches. Spread mayonnaise down center third of length.  Top with cheese and scallions.  Seal long edges over filling at one inch intervals; seal ends of loaf.  Set on greased baking sheet; cover.  Place boiling water in large shallow pan on counter.  Place baking sheet over pan; let dough rise 15 minutes.  Bake at 400 degrees for 20 minutes or until done.  Cool slightly.  Makes one loaf.