Yeast Biscuits

Here is yet another great bread recipe from Mom's collection. Mom recalls making these biscuits when we were kids, probably because they are so easy to make and very delicious. The recipe is quite basic, so the resulting biscuits are very versatile and can accompany any meal.

These biscuits came out a bit sturdier than standard biscuits, and so they were great for sandwiches. Because the recipe uses yeast and requires time for a rise, these biscuits do take longer to make than most biscuits. But with only one rise, they don't take as long as many bread recipes. So give these easy biscuits a try.

Yeast Biscuits 

• 2 cups flour
• 2 tsp. sugar
• 1 tsp. salt
• 1 package dry yeast
• 3/4 cup lukewarm water 
• 1 1/2 Tbsp. butter, melted

Sift flour, sugar and salt together. Dissolve yeast in water. Add the yeast to the dry ingredients with the butter. Mix thoroughly. Turn out on a floured surface and knead until smooth and elastic. Roll to one-half inch thick. Cut with a biscuit cutter. Place on baking sheet and let rise until double in bulk. Bake at 400 degrees for 15 minutes. Enjoy!

Grandma Holmes's Pumpkin Muffins

Every Fall, we are inundated with pumpkin products. I love everything pumpkin. But, if you are looking for a different take on pumpkin, give these muffins a try. The addition of molasses make these pumpkin muffins very unique. The molasses taste is strong, but does not overpower the pumpkin flavor. When I made these muffins, I did not include nuts, but nuts, raisins or dried cranberries could be a nice addition to these muffins.

MDS did not specifically remember the recipe, but upon tasting the muffins, he remembered the taste. His Grandma liked using molasses in baking. When I was a kid, I did not particularly like molasses, but now that I am an adult, I love baked goods made with molasses. Perhaps molasses is more of a grown-up flavor. The recipe card does not contain a lot of detail, but does indicate that the recipe is a Shaker recipe. Based on my Google search, the recipe originated in Shaker Village in Kentucky. I am not sure how the recipe made it into Grandma Holmes's recipe collection, but I am glad to have found it and share it here.

Grandma Holmes's Pumpkin Muffins 

• 3/4 cup brown sugar
• 1/4 cup molasses
• 1/2 cup butter, softened
• 1 egg
• 1 cup pumpkin puree
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 3/4 cup flour
• 1 cup pecans

In a mixing bowl, cream together the brown sugar, molasses, butter, egg and pumpkin. Blend in the baking soda, salt and flour. Mix in the nuts. Preheat the oven to 375. Grease 12 muffin cups. Fill each muffin cup about halfway with the muffin dough. Bake for 20 minutes or until a toothpick comes out clean. Enjoy!

Crab Casserole

This casserole can be thrown together in a snap and makes a quick and delicious meal. Like many of Mom's recipes, this recipe could feed a crowd, so I halved the recipe to make it for two with leftovers for another meal. I don't specifically remember Mom making this recipe, but if she did, I suspect she did not call it Crab Casserole because some of my picky-eater siblings would not eat it. I would not be surprised if we all ate this casserole without knowing what was in it.

When I made this recipe, I made a few modifications. I used brown rice because that is what I had on hand. I think any type of grain could be used, such as quinoa or barley. Also, I used dried minced onion and did not pre-cook the bell pepper. Instead of diced pimentos, I diced some almond-stuffed olives simply because I had olives available. I also added a little parsley on top after spreading the bread crumbs over the casserole. Others herbs or seasonings, such as dill or paprika, could work well in this casserole. However you whip up this recipe, it makes for a tasty meal.

Crab Casserole 

• 2 Tbsp. butter
• 1 large bell pepper, diced
• 1 1/2 cup mayonnaise
• 2 Tbsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• 1 tsp. mustard
• 1/2 tsp. salt
• 3 cups cooked rice
• 1 can (4 oz.) pimentos, diced
• 2 cans (7 1/2 oz.) crab meat
• 1/4 cup bread crumbs

Heat oven to 400. Melt butter in a skillet over medium heat. Add pepper and onion. Cook, stirring occasionally, until the pepper is soft. In a mixing bowl, combine the mayonaise, lemon juice, Worcestershire sauce, mustard and salt. Mix well. Add in the pepper, onion, pimentos, rice and crab meat. Mix gently. Spoon into a two-quart casserole. Sprinkle with bread crumbs. Bake for 10 to 15 minutes or till bubbly and browned. Enjoy!