Breads
Sweet Potato Biscuits
1 - 15 oz. can sweet potatoes, drained and mashed
4 cups all-purpose baking mix
1 tbsp. parsley flakes
1 tsp. Chef Paul Prudhomme's Poultry Magic
3/4 cup milk
3 tbsp. butter, softened
Preheat oven to 450. In a large bowl, stir the sweet potatoes with parsley, Poultry Magic
and baking mix together. Add milk and butter, stirring until blended. Remove from bowl
and place on a floured surface. Roll dough to 1-inch thickness and then cut into biscuits
with a cutter or the rim of a glass. Place on baking pan and cook for 10 to 12 minutes or
until golden brown. Makes 20 biscuits.
1 - 15 oz. can sweet potatoes, drained and mashed
4 cups all-purpose baking mix
1 tbsp. parsley flakes
1 tsp. Chef Paul Prudhomme's Poultry Magic
3/4 cup milk
3 tbsp. butter, softened
Preheat oven to 450. In a large bowl, stir the sweet potatoes with parsley, Poultry Magic
and baking mix together. Add milk and butter, stirring until blended. Remove from bowl
and place on a floured surface. Roll dough to 1-inch thickness and then cut into biscuits
with a cutter or the rim of a glass. Place on baking pan and cook for 10 to 12 minutes or
until golden brown. Makes 20 biscuits.
Roasted Garlic Bread
3 bulbs garlic
2 tablespoons olive oil
1 loaf Italian bread
1/2 cup butter
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
To roast your garlic, preheat the oven to 350. Slice the tops off of the garlic so that the tip of
each clove is exposed. Place the garlic on a baking sheet and drizzle with olive oil. Bake for 30
minutes, or until garlic is soft. After the garlic cools enough to handle, squeeze the cloves from the
pealing and add the soft roasted garlic to a bowl. Mix in the parsley, butter and cheese. Slice
bread in half-length ways and place on a baking pan. Spread garlic butter over each piece's cut
top. Heat under the broiler or in the oven until as toasted as you like. Serve warm.
3 bulbs garlic
2 tablespoons olive oil
1 loaf Italian bread
1/2 cup butter
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
To roast your garlic, preheat the oven to 350. Slice the tops off of the garlic so that the tip of
each clove is exposed. Place the garlic on a baking sheet and drizzle with olive oil. Bake for 30
minutes, or until garlic is soft. After the garlic cools enough to handle, squeeze the cloves from the
pealing and add the soft roasted garlic to a bowl. Mix in the parsley, butter and cheese. Slice
bread in half-length ways and place on a baking pan. Spread garlic butter over each piece's cut
top. Heat under the broiler or in the oven until as toasted as you like. Serve warm.
Cheesy Breads
3 cups shredded Cheddar cheese
1 cup mayonnaise
1 ounce package dry Ranch-style dressing mix
2 ounce chopped black olives
4 green onions, sliced
2 French baguettes, cut into 1/2 inch slices
Preheat oven to 350. Blend Cheddar cheese,
mayonnaise, ranch-style dressing mix, black olives
and green onions together. (Use more mayonnaise
if you like your mix moister.) Spread cheese
mixture over baguette slices. Place bread in a
single layer on a baking sheet. Bake for 15
minutes or until cheese is bubbly and the bread
looks lightly toasted. Serve while still warm.
3 cups shredded Cheddar cheese
1 cup mayonnaise
1 ounce package dry Ranch-style dressing mix
2 ounce chopped black olives
4 green onions, sliced
2 French baguettes, cut into 1/2 inch slices
Preheat oven to 350. Blend Cheddar cheese,
mayonnaise, ranch-style dressing mix, black olives
and green onions together. (Use more mayonnaise
if you like your mix moister.) Spread cheese
mixture over baguette slices. Place bread in a
single layer on a baking sheet. Bake for 15
minutes or until cheese is bubbly and the bread
looks lightly toasted. Serve while still warm.
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