This is much faster and easier than making bread from yeast, but is very delicious! Total time for preparation and baking is about 35 minutes if you are using buttermilk. This is a moist, tender bread rather than the crusty bread that I usually make. This is wonderful for sandwiches, but also makes good toast.
If you desire sesame seeds, poppy seeds, or caraway seeds on the bread, that is an option. If you want to add 1 cup of raisins or cranberries, you can do that too! This is very versatile!
I like to brush the top of my loaf with one of these choices: egg wash (makes a crustier bread), butter or milk. These will help make the crust a pretty brown. However, it is totally up to you whether you do this or not!
Preheat the oven to 400 degrees. If you are not using buttermilk: In a cup or small bowl, stir together the milk and vinegar. Let stand for 10 minutes, or until curdled.
In a medium bowl, stir together the flour, salt, baking soda, baking powder. Stir in the buttermilk and honey until smooth.
Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet. (Mine is 9 1/2" and was plenty big enough for a batch and a half.) Lightly cut a cross in the top of the loaf. Brush top of loaf with egg wash, milk, or butter (opt.) Now would be the time to add sesame seeds, poppy seeds, caraway seeds, etc.
Bake for 25 minutes in the preheated oven, or until the crust feels firm to the touch.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
The first instruction image was my first attempt at this bread. It tasted great, but was pretty ugly because I did not brush the crust with any milk, butter or egg. The other images were my second attempt. I made a batch and a half and baked it for 30 minutes. I forgot to cut the cross in the top of the loaf, but brushed it with butter before baking and shaped it better with my hands. It is a much prettier loaf.
I made a double batch, used the same medium sized cast iron skillet and baked it for 35 minutes. It was perfectly done!
This is actually the start of my Breakfast Skillet (https://www.cherylsrecipes.net/recipe/breakfast-skillet/), but without the eggs and cheese. I make this often when I want a quick, healthy lunch. If you are watching your carbs, you can leave the potato out, although this is a very small potato anyway.
Heat cast iron skillet on stove. Add avocado oil.
Add potatoes and onions to skillet.
Let that cook while you prep the other veggies.
Add remaining veggies to skillet. Season with salt and pepper. Cook, stirring often, until they are cooked as desired.
I like to add roasted black sesame seeds to mine for extra flavor and nutrition.
Recipe Notes
Each serving contains 271 calories, 15 g fat, 0 mg cholesterol, 71 mg sodium, 1131 mg potassium (32%), 31 g carbs, 5 g fiber, 9 g sugar, 6 g protein, 44% vitamin A, 180% vitamin C, 9% calcium, 19% iron
Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes
You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Make a white sauce with butter, cornstarch and milk. Add 8 oz. cheese. Stir until melted. In 1 1/2 qt. casserole, combine macaroni and cheese sauce. Top with remaining 2 oz. cheese. Bake at 350 for 25 minutes.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
This is a recipe my mother-in-law gave me that she always used for funeral dinners. I also used it many times for church dinners. It was always very popular.
Mix all dressing ingredients together and let stand in refrigerator at least 1 hour. Stir in cole slaw. It will seem like there is not enough dressing to begin with, but will become thinner after the cole slaw is added and it sits for a little while.
Brown noodles in butter in large skillet. Pour rice over noodles, then water and chicken base. Stir to combine. Cover with lid and bring just to a boil. Turn down to medium low heat and simmer for 25-30 minutes, or until liquid is absorbed.
Recipe Notes
If you prefer, you can substitute regular spaghetti noodles or gluten free, and use chicken broth in place of the water and chicken base.
Put all ingredients, except meat into greased 9x13" pan. Lay meat on top of rice. Season meat as desired. Cover with foil. Bake at 350 for 1 1/2-2 hours. I like to take the foil off when it gets near the end, to brown the meat a little.
Recipe Notes
I make my own cream of mushroom soup because of food allergies, but also because it tastes much better!
If you are using jasmine rice, increase broth by 1/2 cup per cup of rice, so use 2 cups for the smaller batch or 3 cups for the larger batch.
Much better flavor than canned refried beans! These are made from dried pinto beans. Of course, you can add black beans in place of some or all of the pinto beans. I added these to my tacos (https://www.cherylsrecipes.net/recipe/tacos/) last night, and it was fantastic!
Place beans, water, onion, garlic, chicken base, cumin, salt, pepper, and cayenne in crock pot. Cook on high until beans are tender (8 hours or so).
Heat the lard in large skillet over medium-medium high heat.
Drain beans and add to skillet. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth if needed, to moisten.
Stir in the cilantro and lime juice.
Top with shredded cheese.
This is for the die-hard cheese lovers! If it is too strong for your tastes, go with a mild or medium cheddar instead or substitute with your favorite cheese! We have sometimes added Swiss, Provolone, Pepper Jack and others to the recipe.
Of course, if you don’t have a wheat allergy or intolerance, you can use all-purpose flour and semolina macaroni in the same proportions as the recipe.
Fill a medium sized saucepan with water for cooking macaroni. Turn on heat to high. When it boils, add macaroni and cook according to package directions. Do NOT overcook the macaroni!
Meanwhile, begin cubing the cheese. Melt butter in a skillet. Add flour and stir to make a roux. Add 1 1/4 cups milk and stir, cooking on medium heat, to thicken. Add cheese cubes. Stir until melted and sauce is smooth. You can add a little extra milk if you think it is necessary. Combine the cheese and cooked macaroni. It may seem a little thin at first, but if you let it sit for 5 minutes, the macaroni will absorb a lot of the liquid and it will be a nice consistency.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
A mixture of various kinds of canned beans, ground beef, bacon, BBQ sauce and molasses. You can also used dried beans (see my notes below). This could even be a main dish. Even our grandsons loved it and they are picky eaters!
Bake at 350 degrees for 1 hour in a 9x13" pan. This also works well in the crock pot on low for several hours.
Recipe Notes
I like to use dried beans and I had a lot of beans in my basement, so I used black turtle beans, pinto beans, baby lima beans, and cranberry beans. I started with about 1 1/4 cups of each variety. You can cook them in the crockpot with some water on low until they are done. I would like to try the oven method that I just recently learned about. Place the beans in a dutch oven and cover with water to 1" past the top of the beans. Bake at 350 for an hour and 15 minutes, or until done. When they are finished cooking, drain the extra liquid off, and use as you would the canned beans. Note: I still used Bush's baked beans. These took the place of the canned butter beans, kidney beans and lima beans.
