Daily Independent (Ashland, KY)

February 19, 2012

For extra closeness, bake together as a family

Lee Ward
The Independent

ASHLAND — The Home Baking Association is touting baking as a family activity this month. The web site, homebaking.org, presents the inexpensive activity with historical information, guidelines for various age groups, resources and recipes.

Most of the web site’s recipes are easy enough for anyone to follow, but are classified by age group.

The following two recipes are also in support of National Hot Breakfast Month during February.


1/2 cup JIFFY buttermilk biscuit mix or

1/2 cup JIFFY baking mix

1 cup cooked ham, diced or bacon, crumbled

1 cup shredded cheese

1 tablespoon onion flakes

4 eggs

2 cups milk

1/4 teaspoons salt

1/4 teaspoons pepper

Preheat oven to 350°.  Grease a 9-inch pie pan.

Mix together ham or bacon, cheese and onion flakes and pour into prepared pan. Blend baking mix, milk, pepper, salt and eggs. Pour blended mixture into pan. Bake 45-50 minutes or until knife inserted in center comes out clean.


1/3 cup boiling water

1 cup all-bran cereal

1/2 cup buttermilk

1/2 cup Karo® Dark Corn Syrup

1/4 cup Mazola® Corn OR Vegetable Plus! Oil

1/4 cup sugar

1 egg

1 cup flour

1 teaspoon Argo® Baking Powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

3/4 cup raisins

Preheat oven to 400°F.

Pour boiling water over cereal in a medium bowl; let stand 5 minutes. Stir in buttermilk, corn syrup, oil, sugar and egg.

Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl. Stir in buttermilk mixture just until moistened. Stir in raisins. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.

Bake 17 to 22 minutes or until tops spring back when touched. Cool 5 minutes; remove from pan.



1 cup Stone-Buhr all-purpose flour

1 cup Stone-Buhr whole wheat flour

1/4 cup toasted wheat germ, oat flour, fine cornmeal or combination

1/2 teaspoon freshly grated nutmeg

2 teaspoons baking powder

1/2 teaspoon baking soda

3 tablespoons sugar

3/4 teaspoon fine grain sea salt

2 eggs

1 3/4 cup buttermilk

3 tablespoons butter melted and cooled

1/2 cup plain, full fat Greek yogurt (2 percent is fine, but don’t use nonfat)

Preheat oven to 200 degrees. Measure all purpose and whole wheat flours, wheat germ, oat flour or cornmeal, nutmeg, baking powder, baking soda, sugar and salt into a medium-sized bowl.  Whisk together and set aside.

Stir together eggs and buttermilk before adding cooled butter.  Add the wet ingredients to the dry, mixing just until moistened.  It’s okay if some lumps remain.  Add the yogurt and fold in gently using a spatula.  Do not over mix.  Batter should be thick and slightly lumpy.

Lightly coat a nonstick pan or griddle with butter and place over medium heat.  Working in batches, pour 1/4 cup batter per pancake in the pan or on a griddle.  Cook until surface is bubbling and edges are slightly dry, about 4 minutes.  Turn and cook until underside is golden brown, another 3 to 4 minutes.  Transfer to a baking sheet and keep warm in a low oven.


2 cups rolled oats

1/2 cup brown sugar

1/2 cup wheat germ

1 tablespoon ground cinnamon

1 cup whole wheat flour

3/4 cup raisins

3/4 teaspoon salt

1/2 cup honey

2 teaspoon vanilla extract

1 cup unsweetened applesauce

1 egg, beaten

Preheat the oven to 350 degrees F. Generously grease a 9×13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, vanilla, applesauce and egg. Mix well using a large spoon. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, and then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Makes 24 bars. 1 bar is 1 serving.



2 cups King Arthur unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

4 ounces Cabot sharp cheddar, finely diced (about 1 cup)

1 1/2 cups heavy cream

Place rack in upper third of oven and preheat oven to 450°F. Butter baking sheet and set aside.

Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream).

Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges.

Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.


3/4 cup all-purpose flour

1/3 cup sugar

1/4 cup Argo® or Kingsford’s® corn starch

1/2 cup butter or margarine

2 eggs

1/2 cup Karo® light corn syrup

1/2 cup brown sugar

1/4 cup creamy peanut butter

1 teaspoon Spice Islands® 100 percent Pure Bourbon Vanilla Extract

1/4 teaspoon salt

1/2 cup flaked coconut

1/2 cup semi-sweet chocolate chips

For CRUST: Combine flour, sugar and corn starch in a medium bowl. Cut in butter until mixture is crumbly. Press into a greased 13 x 9-inch pan.

Bake in a preheated 350°F oven for 15 to 18 minutes or until crust is lightly browned.

For FILLING: Beat eggs, corn syrup, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven.

Bake an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack and cut into bars.


While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send e-mail to lward@dailyindependent.com.