All these foods are near and dear to my heart. I'm not a huge fan of most cakes, but shortbreads are just my style; biscuits are something I grew up loving, as they were regulars in my grandmother's kitchen, along with fresh cornbread. Scones I didn't discover until I went to Alaska, but love them too. Related to biscuits, they are richer, and you can do a whole lot with them; make them savory or sweet, and with buttermilk or cream... haven't found one yet I don't like! All these recipes are simple to make and have excellent results. They're either old favorites or something new to try.
I like these all so much this page is going to get verrrry long!

Banana Nut Bread
Ingredients:
1-3/4 C. Flour
2/3 C. sugar
2 tsp baking powder
˝ tsp baking soda
Ľ tsp salt
1 C mashed, ripe banana (2-3 med)
1/3 C. shortening, margarine or butter
2 tbsp milk
2 eggs
˝ C chopped nuts
Directions:
Preheat oven to 350ş
In large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda and salt. Add mashed banana, shortening, and milk. Beat with electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour, beat until blended. Stir in nuts.

Pour batter into greased loaf pan. Bake for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes on wire rack. Run knife around edges of pan, invert and remove bread. Cool thoroughly on wire rack. Wrap and store overnight before slicing.

This bread comes out beautifully for me, rising up high in the center, with a lovely split down the middle. It is always moist and delicious. I make this bread more often than anything else, probably. It is very simple to make, for one thing, and I like it! It is great served with butter or cream cheese. Yum! Note: nuts can easily be left out if you prefer, or raisins added.

Strawberry Bread
Ingredients:
7 Tbsp. Sugar
Ľ C. Unsalted Butter
1 Egg
1 Ľ C Flour
1 tsp. Baking Powder
˝ tsp. Baking Soda
Ľ tsp. Salt
Ľ tsp. Ground Cinnamon
˝ C. Half-and-half
1 C. Sliced Strawberries
1/3 C. Chopped Walnuts or Pecans
Directions:
Blend sugar and butter together until light in bowl of electric mixer. Add egg and blend well. Stir flour, baking powder, baking soda, salt and cinnamon together in a bowl. Add to butter mixture and beat briefly to wet batter. Stir in half-and-half and blend well. Add strawberries and walnuts or pecans and blend in by hand. Spoon the batter into well-greased 7-˝ by 3-˝ inch loaf pan. Bake in 350-degree oven for 55 minutes or until toothpick inserted near center comes out clean. Remove bread from oven and let stand for 10 minutes. Cool. Makes 8 slices. (This was new to me in 2006 and it is great bread!)

Macadamia Nut Banana Bread
Ingredients:
2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled
Directions:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into a buttered and floured 9 by 5 by 3-inch loaf pan and bake the bread in the middle of a preheated 350 degree F. oven for 40 to 50 minutes, or until a tester comes out clean. Cool the bread on a rack. Cooled bread can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Another new bread I tried in 2006, and we all loved it! Very moist and good tasting. Love those nuts!

Pumpkin Bread

Ingredients:
2 C. flour
1 C. packed brown sugar
1 Tbsp. Baking powder
1 tsp. Ground cinnamon
Ľ tsp salt
Ľ tsp baking soda
Ľ tsp ground nutmeg
1/8 tsp ground ginger or cloves
1 C. canned pumpkin
˝ C. milk
2 eggs
1/3 C. Shortening
˝ C. Chopped walnuts
˝ C. Raisins (optional)
Directions:
Preheat oven to 350°F. In large mixer bowl combine 1 C. of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, ginger or cloves. Add pumpkin, milk, eggs and shortening. Beat with electric mixer on low until blended, then on high speed for 2 min. Add remaining flour, beat well. Stir in nuts and raisins. Pour batter into a greased 9x5x3-inch loaf pan. 60 to 65 min. or till a toothpick comes out clean. Cool 10 min. on wire rack. Remove from pan; cool thoroughly on wire rack. Wrap and store overnight before slicing. Makes one loaf. This is an old favorite I've made for years, and it comes out great every time~From my Better Homes & Garden cookbook (1991)

Apricot Orange Nut Bread

Ingredients:

6 oz dried Apricots, coarsely chopped
2 C Water
2 tbsp Margarine or Butter
1 C Sugar
1 Egg, slightly beaten
1 tbsp finely grated Orange Zest
3 ˝ C Flour
˝ C nonfat Dry Milk Powder
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt

˝ C Orange Juice
˝ C chopped Walnuts or Pecans
Directions:

Preheat oven to 350°. Lightly grease two 9 x 5 x 3” loaf pans. Cook apricots in water in covered saucepan 10-15 minutes, until apricots are mushy. Drain and reserve ľ cup liquid; set fruit aside to cool. In mixing bowl, with electric mixer, cream margarine and sugar. Beat in egg and orange zest just until blended. Into separate bowl sift flour, dry milk, baking powder, soda, and salt. Stir sifted mixture into creamed mixture, alternately, with reserved apricot liquid and orange juice. Stir apricots and pecans into batter. Turn batter into prepared loaf pans. Bake 40 to 45 minutes or until bread springs back when lightly touched in center. Cool 5 minutes in pan. Remove from pan to rack to cool completely before slicing and serving.

Cornbread was not only a favorite of my grandparents, I'm told my father loved it, too, and made it himself, often. My great-grandmother (who partly raised him) had it at the table every day, according to him.

Cornbread
Ingredients:
ľ C Flour
2 tsp Baking Powder
2 tbsp Sugar
ľ tsp salt
ľ C cornmeal, yellow
1 egg
2 tbsp melted butter
ľ C Milk
Directions:
Preheat oven to 425şF. Grease an 8 x 8” pan with butter; Place it in the oven until “sizzling” hot. Sift flour, baking powder and sugar. Add cornmeal. Beat melted butter and milk into egg, pour into dry ingredients. Combine with a few rapid strokes and place batter into hot pat. Bake about 25 minutes.

Buttermilk Cornbread
Ingredients:
1 C Cornmeal
1 C Flour
2 tbsp Sugar
1 ˝ tsp Salt
˝ tsp Baking Soda
1 tsp Baking Powder
1 Ľ C Sour Milk or Buttermilk
2 tbsp Melted Butter or Bacon Fat
2 Well-beaten Eggs
Directions:
Preheat oven to 425şF. Coat 8 x10” pan with butter, place in oven until “sizzling” hot. Sift cornmeal, flour, sugar, salt, baking soda, baking powder. In separate bowl beat sour milk or buttermilk, melted butter, and eggs. Add liquid to dry ingredients, beat until just blended. Partly fill hot pan and bake for 25 minutes.

Green Chili Cornbread
Ingredients:
1 ˝ C Buttermilk
1 can (6 oz) diced green chilies
1 large onion, minced
1 C Yellow Cornmeal
1 C Flour
2 tsp Sugar
1 tbsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
Ľ tsp Garlic Powder
2 Eggs, beaten
1 C Cheddar Cheese, grated
Directions:
Preheat oven to 400ş F, butter a 9 x 9” baking dish or pan. Over low heat in small saucepan, pour buttermilk, then chilies and onion. Cook for few minutes, then remove from heat and cool 10 min. Meanwhile, in bowl mix eggs and cheese; add buttermilk mixture. In large bowl combine cornmeal, flour, sugar, baking soda, baking powder, salt and garlic powder and mix. Add buttermilk/cheese mixture. Quickly mix all ingredients, but do NOT over-mix. Pour into buttered pan or dish. Bake 40 min. or until golden brown and inserted toothpick comes out clean. Cool slightly, slice and serve hot. Serve with honey.

Cheese and Rosemary Breadsticks
Ingredients:
1/4 C. grated Parmesan cheese
1/3 C. grated Gruyere cheese
1 tsp. chopped fresh rosemary leaves
1 (11-oz.) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional
Directions:
Preheat the oven to 350° F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish. Bake until breadsticks are golden brown, about 10 to 15 minutes. Transfer warm breadsticks to a basket and serve. Note: for a sweet treat, these breadsticks can be rolled in sugar and cinnamon and then baked as above.

Cranberry Walnut Bread
We love the texture and flavor of this bread. Some people prefer that tart cranberries in this bread while others might want to toss their cranberries in a couple tablespoons of sugar before stirring them into the batter. In the off-season, you can even make this bread with dried cranberries (and you can get those sweetened).

Ingredients:

1/4 C Canola oil
1/2 C. low-fat Buttermilk
1 C. Sugar
1 Egg
1/4 C. Egg substitute
2 C. Flour
1/4 tsp. Salt
1 1/2 tsp. Baking powder
2-3 tsp. Orange zest
3/4 C. Orange juice
3/4 C. walnut pieces (coarsely chopped walnuts)
1 C. Cranberries (picked through to remove bad cranberries) or 2/3 C. dried cranberries

Directions:
1. Preheat oven to 350°F. Coat a 9x5-inch loaf pan with canola cooking spray (or lightly grease and flour).
2. Beat canola oil, buttermilk, and sugar together until fully blended. Slowly beat in the egg and egg substitute.
3. Blend flour, salt, baking powder together, then slowly beat the dry mixture into the egg mixture. On low, beat in the orange zest and orange juice.
4. Gently stir in the walnuts and cranberries. Pour into prepared loaf pan.
5. Bake about 60-65 minutes (or until tester inserted in center comes out clean). Cool in pan 10 minutes before inverting onto wire rack. Makes 12 slices or servings

About Biscuits... Biscuits are a staple of Southern cooking, and I grew up having them often. They are so quick and easy to make today that I had no idea until recently that had all changed in the 1930's with the introduction of "double-action" baking powder. I saw a TV show about biscuits, and prior to this baking powder, making "light and fluffy" biscuits was a whole lot more work than it is today. They showed a contraption that people with money had, that looked sort of like the wringer assembly on an old wringer washing machine, or a pasta maker, with double rolls, through which the dough was passed again and again, folded over (to inject air) and repeated a supposed 200 times to create fluffy, light biscuits. If you didn't have one of these, it had to be all done by hand, kneading and rolling out with a rolling pin. No wonder their biscuits made some people famous! Here is a poem found in my grandmother's cookbook, printed originally in 1931, about "beaten" biscuits:

The following lines by Howard Weeden (Bandanna Ballads) sum up in a nutshell the art of making biscuits:

“Of course I’ll gladly give de rule
I meks (make) beat biscuits by,
Dough (though) I ain’t sure dat you will mek
Dat (That) bread the same as I.

“ ‘Case (Cause) cookin’s like religion is –
Some’s ‘lected (selected) and some ain’t,
An’ rules don’t no more mek a cook
Den (Than) sermons mek a Saint.”

Okay, that's your History lesson for the day!

Biscuits
Ingredients:
1 ľ C. Flour
1 tsp salt
2 tsp baking powder
1 tbsp shortening*
1 tbsp butter*
2/3 – ľ C milk
Directions:
Preheat oven to 425şF. Measure dry ingredients into mixing bowl. Cut shortening and butter into dry ingredients with pastry blender or forks or knives until the consistency of coarse cornmeal. Make a well in the center and pour in milk. Stir milk into flour mix to make dough that forma a ball, and comes away from the bowl. Turn dough onto floured board and knead gently for ˝ minute. Roll out with lightly floured rolling pin or pat gently with palm of hand to desired thickness… about ˝”. Cut with biscuit cutter or top of glass . Brush tops with milk or melted butter for a crisp crust, if you wish. Use spatula to place on greased baking sheet. Bake in a “quick” oven for about 12 minutes. *Note: Richer dough can be made, using up to 5 tbsp. shortening altogether, if preferred.

About Scones…This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked (Sorry, another short history lesson). Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. It must be my Scottish heritage that makes me like these. They are sort of like a biscuit, but richer; containing milk, buttermilk, or cream. Some are sweet, some are not. Some are made with cheese, and some with dried/fresh fruit. Plain scones are traditionally served warm, split open, and topped with butter, jam, preserves, or Devonshire Cream. However, many of the scone recipes today, flavored with fruits, spices, nuts and zests are best eaten plain.
Note: You can use light cream, half-and-half or milk instead of heavy whipping cream for a lighter scone.
Note: If you find the bottoms of the scones are browning too much during baking, use two sheets pans (place one pan inside another).
Note: Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone. They are baked at a higher than normal oven temperature which gives them a darker, crispier crust. Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. You can easily make buttermilk by adding 1 tbsp white vinegar, cider vinegar, or lemon juice to 1 cup of whole milk. Let stand 5 to 10 minutes before using.

Devonshire Cream:
Ingredients:
1/2 C Heavy whipping cream
1 tbsp Powdered sugar
3/4 C Sour cream
Directions:
In clean mixing bowl whip heavy whipping cream with powdered sugar until soft peaks form. Add sour cream and beat until just fluffy and well combined. Scrape into covered container and refrigerate until serving.

Orange Poppy Seed Scones
Ingredients:
2 1/4 C flour
1/2 C sugar
1/4 C poppy seed
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 C butter
1/4 C orange juice
1 large egg
1 tsp orange peel
Directions:
Preheat oven to 375şF. Mix all dry ingredients together. Cut butter into flour mixture until it resembles cornmeal. Beat egg slightly into orange juice; add liquid mix to dry mix and gently shape dough into ball. Cut ball in half, and pat each half out on floured surface into circle about ˝” thick, and 8” around. Cut into wedges and place on a baking sheet. Bake 15 to 20 minutes, until golden brown.

Savory Cheese Scones
Ingredients:
2 C flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 C grated Cheddar cheese
3 tbsp grated Parmesan cheese
1/3 C butter
1/3 C milk
2 eggs
Directions:
Preheat oven to 400şF. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form stiff dough. Cut dough ball into halves and pat each half into an 8" diameter, 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned

Apple Scones

Servings: 18
Ingredients:
2 c Flour
3 t Baking Powder
2 T Sugar
1/2 t Cinnamon
1/2 t Salt
6 T Shortening
1/2 c Apples, peeled, chopped fine
1/2 c Raisins
4 T Cold Apple juice or water
Directions:
Preheat oven to 400ş. Mix together dry ingredients. Cut in shortening as you would for pie crust. Stir in apples and raisins. Add enough juice to make stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.

Blueberry Scones with Lemon Glaze
Scones:
Yum! The Ultimate Scone!
Ingredients:
2 C Flour
1 tbsp Baking Powder
˝ tsp Salt
2 tbsp Sugar
5 tbsp Butter, cold, cut in chunks
1 C Heavy Cream, + more for brushing scones
1 C fresh or frozen Blueberries
Lemon Glaze:
˝ C freshly squeezed Lemon Juice
2 C Confectioners’ Sugar (powdered), sifted
Zest of one Lemon
1 tbsp Butter
Directions:
Preheat Oven to 400şF. Sift dry ingredients together. Using pastry blender or forks, cut butter into flour mix. It should look like coarse crumbs. Make a well in center and pour in the heavy cream. Fold everything together, just to incorporate – do NOT over-mix. Fold blueberries into batter, taking care not to mash or bruise, or their color will bleed into dough. Press dough out on floured surface into rectangle about 12 x 3 x 1 Ľ “ thick. Cut in half, then cut pieces in half again, giving you 4 (3”) squares. Cut squares in half on diagonal to give classic triangle shape. Place scones on ungreased cookie sheet, brush tops with a little cream. Bake 15-20 min. until beautiful and brown. Let cool a bit before applying glaze.
Glaze:
Traditionally this glaze was made in a double boiler, but microwave works great! Mix lemon juice and sugar together in microwave-safe bowl. Stir until sugar dissolves. Add lemon zest and butter. Heat on high 30 seconds. Whisk to smooth out any lumps, then drizzle over the top of scones. Let sit a min. before serving.

Apricot Citrus Scones

Ingredients:
3 C all-purpose Flour
˝ C Granulated Sugar
2 ˝ tsp Baking Powder
1 tsp Salt
˝ tsp Baking Soda
1 C Butter, at room temperature
2 tbsp grated Orange Zest
1 C (diced) Dried Apricots
˝ C chopped Pecans
1 C Buttermilk
Directions:

Preheat oven to 425° F, and butter a baking sheet. In a large bowl, mix dry ingredients. Blend butter into dry mix, using pastry blender or fork, until mixture is crumbly. Add orange zest, diced apricots and pecans and toss to combine. Add buttermilk and stir until dough is rough looking. Place dough on floured work surface. Knead gently about 10 times. Divide dough in half and pat each piece into circle about 7-8" in diameter and ˝” thick. To glaze, brush circles with cream and sprinkle with sugar. Cut each round into 8 wedges. Place scones, barely touching, on prepared baking sheet. Bake until puffy and golden, about 15-18 minutes. Makes 15.

Dried Fruit Scones
Ingredients:
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries
Heat oven to 375 degrees.
Directions:
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

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