BREAD
BUTTERMILK BISCUITS
  • 2 cups of flour
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbs sugar
Using a pastry cutter cut in 6 oz cold, unsalted butter, cut into pieces, stir mixture until it resembles a coarse texture. Add 1 cup of buttermilk and stir into a soft dough. Gather dough into a ball and place on floured surface. Knead. Roll out dough to about 1 inch thickness. Cut rounds for desired size. Place cut dough on a parchment-lined baking sheet. Back for 10-15 minutes, until golden brown in 450-degree oven.
IRISH SODA BREAD
Mix the following together:
  • 4 cups of flour
  • 1/2 cup of sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Stir in 1 cup of raisins. Then add and mix the following:
  • 2 eggs
  • 2 cups buttermilk
  • 1 tsp vanilla
Spread batter into two greased, round pans. Do NOT spread to the edges. Form into a dome shape. Bake at 400 degrees for the first 15 minutes, then reduce heat to 350 degrees for the next 45 minutes.
SCONES
Mix the following together:
  • 2 1/2 cups of flour
  • 1/4 cup of sugar
  • 2 tsp baking powder
  • 1 stick of cubed butter
Stir then add the following:
  • 1 egg
  • 3/4 cup of buttermilk
Add "flavors" as desired like craisins, blueberries, almond or orange flavoring, etc. Roll on floured surface to 3/4 inches thick. Cut into circles ad place onto greased baking sheet. Back for 20 minutes in 350 degree oven.
ZUCCHINI BREAD
Beat three eggs until foamy then add: 
  • 1 cup of oil (or less)
  • 2 cups of grated zucchini
Stir, then add:
  • 2 cups of sugar (can mix between white and brown)
  • 1 tsp vanilla
Stir, then add:
  • 3 cups flour
  • Dash of salt
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
Pour into three greased, 4 x 8 inch pans. Bake at 350 degrees for about an hour.