Cheesy Biscuits:
Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic.
Cornbread:
Mix ¾ c. flour, 1 ½ c. corn meal, 2 Tbs. sugar, 1 tsp. baking powder, and 1 tsp. salt together in a mixing bowl or bucket. Fluff or sift together to combine well. Whip up 2 eggs and 1 ½ c. milk add to the flour mix. Stir in the shortening, ¼ c. melted, or use liquid margarine. Pour into a greased 12” Dutch oven. Bake with 10 briquettes under the bottom and 12 on top in the outdoors. Should be around 30 minutes. Add briquettes, if needed in the open air.
Pumpkin Bread:
Boil a good pumpkin in water till it is quite thick, pass it through a sieve, and mix flour to make a good dough. This makes an excellent bread.
Peas Pudding:
Take about three quarters of a pint of split peas, and put them into a pint basin, tie a cloth over them (to give room to swell,) put them into boiling water, and let them boil two hours, then take them up, untie them, add an egg beaten up, a little butter, with salt and pepper, then beat up, tie up again, and place them in the water to boil for about twenty minutes more, you will then have a well flavored and nice shaped pudding.
Hardtack Crackers:
Mix the ingredients together into a stiff dough, knead several times, and spread the dough out flat to a thickness of 1/4 inch on a non-greased cookie sheet. Using a knife, cut dough into 3-inch cracker squares. With the flat end of a bamboo skewer, punch four rows of holes, four holes per row, into each cracker. Bake for 30 minutes. Remove from oven, turn crackers over on the sheet and return to the oven and bake another 30 minutes. Cool completely.
