I feel like I haven’t posted a new recipe in a while so I thought I should share these yummy treats that we had over the weekend. I make a double batch as they seem to disappear as quickly as they come out of the oven.
My kids loved helping with these. They can measure and stir as well as practice kneading their own little batch of dough and then cut out their own little biscuits too.
Cinnamon Raisin Biscuits
- 3 c. self rising flour
- 2 t. baking soda
- 1 T. cinnamon
- 1 c. butter or shortening
- 1 1/2 c. raisins
- 1 1/2 – 2 c. buttermilk or you can use regular milk with 1/2 c. sour cream
Continue reading Cinnamon Raisin Biscuits
This is another recipe from my Home Ec. class. I love making this as it reminds me of all the fun we had in that class. Your kids could help with the measuring and mixing on this one too!
This is also a good way to use up an overabundance of zucchini during the gardening season. This could be made and frozen also.
- 4 c. shredded zucchini
- 3 c. self-rising flour
- 2 1/2 c. sugar
- 1 1/4 c. oil
- 4 eggs, beaten
- 1 T. plus 1 t. vanilla
- 1 T. ground cinnamon
- 1 c. chopped nuts (optional)
- 1 c. raisins (optional)
Preheat oven to 325.
Grease 2 Loaf Pans.
Mix together all ingredients until well blended. Pour into the greased pans.
Bake 45 minutes to 1 hour. Cool 10 minutes.
Remove from pans and cool completely.
This has been a favorite of mine since I was little. It is a great way to use up leftover white rice also. Some of my kids don’t like the raisins so I usually divide the batch in half and leave one part plain.
This could also be served for breakfast, if you liked.
- 1-2 c. cooked white rice
- 1 box vanilla pudding, prepared
- 1/2 c. milk, more or less to get it the consistency that you want it
- 1/2 c. raisins, plumped or let the pudding sit 5-10 minutes before serving
- 1-2 T. cinnamon, to taste
- 1/4-1/2 c. sugar, to taste
Combine 1st three ingredients adding milk to get desired thickness. (I like mine a little thick.) Add cinnamon and sugar to taste. Stir in the raisins.