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Garlic Cheese Biscuit 1
Submitted by: AngelBreath
1 cup milk
1/3 cup Mayonnaise
1 tablespoon sugar (or 3 pkgs of Sweet n Low)
2 cups self-rising flour *
1/4 cup Kraft American cheese
1/2 teaspoon garlic powder not salt
3 tablespoons melted butter or margarine
muffin paper liners
Grate the cheese. In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour. Beat on high speed with electric mixer for almost a minute, until smooth and completely combined. Using a rubber bowl scraper, streak the dough with the cheese. Batter should not be thin enough to pour; if necessary, add only enough additional flour so batter will "drop" from spoon. Drop batter into 10 paper-lined muffin tins, or a greater number of tiny muffin cups. (Muffins tend to triple in size when baked; fill lightly). Melt butter; mix in garlic, and brush tops of dough. You may shake 1 teaspoon additional cheese on each muffin if you wish. Bake for 25-30 minutes, or until golden. Cool in pan on rack for 30 minutes. These definitely should be served freshly baked and hot. Serving size: 10.
* You may use all-purpose (regular) flour, however biscuits will not rise much and have a denser texture; flavors should be about identical.

Garlic Cheese Biscuit 2
Submitted by: AngelBreath
1 teaspoon garlic salt or powder
1 tablespoon Parsley flakes
1 teaspoon Italian seasonings
5 lb Bisquick
51/2 cups cold water (44 oz)
or substitute soda water or gingerale, if desired.
1 lb Cheddar, sharp, grated
1/2 cup butter
Preheat oven to 450F. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way). Serve hot. Makes 60 biscuits.
Note: For a smaller batch you can use:
2 cup Bisquick
1/2 cup cold water
3/4 cup grated Cheddar
Yield: about 12 biscuits.

Daily Bread
Submitted by: Barbiel
3 cups bread flour, divided
1 tablespoon 50% active dry yeast
1 1/2 cups hot tap water (120F)
1 tablespoon molasses
2 tablespoons honey
1/3 cup rolled oats
2 tablespoons cornmeal
1/2 cup whole wheat flour
pinch ground cinnamon
1 teaspoon salt
3 tablespoons Canola or vegetable oil
In a glass bowl combine 1 cup of the bread flour and yeast with the water, molasses and honey, forming a sponge. Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes or until spongy and light. In a food processor or mixer fitted with the dough blade, combine the remaining bread flour with the rolled oats, cornmeal, whole wheat flour, cinnamon, and salt, then pulse to mix. Add the oil and the sponge. Mix thoroughly. When the dough leaves the side of the bowl and forms a ball, knead for a minute, adding additional water as necessary if the dough seems to stiff. Remove the dough from the bowl, punch down and knead by hand a few seconds, adding flour as necessary if the dough seems to sticky. Form the dough into a ball. With your thumbs, punch a hole to form a doughnut shape and replace in bowl. Cover loosely with a damp tea towel or plastic wrap. Place the bowl in the microwave. Place the glass of water in the center and the bowl off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Alternatively, place in a warm draft-free place and let rise about an hour. Remove the dough from the bowl, punch down and knead by hand briefly. Cover and let rest 10 minutes. Grease a glass loaf pan. Shape the dough into a loaf and place in the prepared pan. Cover the pan loosely with damp towels. Replace the pan in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Alternatively, place in a warm draft-free place and let rise about an hour. Meanwhile, preheat the oven to 375F. Spritz the top of the loaf with plain water. Bake on the middle rack for about 40 to 50 minutes or until golden. Cool. Makes one loaf.
Note: For bread machine: Use regular yeast, use regular machine instructions.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine