The Art Project of Robert J Gehrke
Artist Author Photographer Poet Gardener Amateur Chef Philosopher
Home Made Recipes
My Homemade Recipes
Welcome to my personal Recipe page. This page is a special part of The Art Project of Robert J Gehrke. To me cooking and baking are in themselves art forms and the pallets and mediums are as varied as any other art form if not more so because of the endless variety of available materials. I am very proud of my cooking and baking skills and background. I have gleaned many special recipes from my family and friends throughout my lifetime and have tweaked them to my liking as well as to the liking of many countless acquaintances, friends and family. This page is a collection of my personal tried and true recipes from many years of cooking and baking. I hope you enjoy them. Share them as you would like but please give credit where credit is due.
Homemade Southern Style Biscuits
Bob's Homemade Southern style Biscuits
Ingredients:
Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch or 3-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light and gold on top, 15 to 20 minutes.
Ingredients:
- 2 Cups flour
- 4 Teaspoons baking powder
- 1/4 Teaspoon baking soda
- 3/4 Teaspoon salt
- 1 Teaspoon sugar
- 2 Tablespoons Cold Unsalted butter cut in small pieces
- 2 Tablespoons shortening
- 1 Cup buttermilk, chilled
Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch or 3-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light and gold on top, 15 to 20 minutes.
Old Fashion Banana Bread
Bob's Old Fashion Banana Bread
Ingredients:
3 Medium Bananas
2 Large Eggs
1/3 cup Vegetable Shortening
¾ Cup Sugar
1 Tablespoon Water
1 Tablespoon White Vinegar
2 Cups sifted Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Table Salt
(Optional Additions; Blueberries,
Nuts, Chocolate Chips, Etc.)
Directions:
Preheat oven to 350 degrees. In a medium mixing bowl mix together the pealed bananas, eggs, shortening, sugar, and water with an electric mixer. Cream well. In a separate bowl add flour, baking soda, baking powder and salt. Mix well with whisk. Add dry ingredients to wet and mix with wooden spoon just until all ingredients come together but are completely combined. Add optional additions if you want to and mix in well. Don’t over mix. Prepare nonstick bread pan with cooking spray. Add batter to pan. Bake in center of the oven for one hour. Remove from oven and let cool ten minutes. Turn out on paper towels. Cool entirely before cutting.
Ingredients:
3 Medium Bananas
2 Large Eggs
1/3 cup Vegetable Shortening
¾ Cup Sugar
1 Tablespoon Water
1 Tablespoon White Vinegar
2 Cups sifted Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Table Salt
(Optional Additions; Blueberries,
Nuts, Chocolate Chips, Etc.)
Directions:
Preheat oven to 350 degrees. In a medium mixing bowl mix together the pealed bananas, eggs, shortening, sugar, and water with an electric mixer. Cream well. In a separate bowl add flour, baking soda, baking powder and salt. Mix well with whisk. Add dry ingredients to wet and mix with wooden spoon just until all ingredients come together but are completely combined. Add optional additions if you want to and mix in well. Don’t over mix. Prepare nonstick bread pan with cooking spray. Add batter to pan. Bake in center of the oven for one hour. Remove from oven and let cool ten minutes. Turn out on paper towels. Cool entirely before cutting.
Homemade Buttermilk Waffles
Bob's Homemade Buttermilk Waffles
Ingredients:
1 3/4 Cups sifted all purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Granulated Sugar
1/2 Teaspoon Table Salt
1/2 Cup Canola Oil
2 Large Eggs
2 Cups Homemade Buttermilk ( See below for homemade Buttermilk)
Directions:
In a small mixing bowl pour in 2 cups of milk. Add to the milk 2 Tablespoons of white vinegar. Mix well and set aside. In a medium mixing bowl break in two large eggs and mix well. Add to the eggs the oil, mix well and set aside.
In a large mixing bowl add all dry ingredients and mix well with whisk. Add buttermilk to egg and oil mixture and mix well.
Pour wet mixture into the dry mixture and mix well with whisk. Let stand while you get the waffle iron heating. Remembering to grease waffle iron well before adding mixture each time you do so.
Bob's Homemade Lemon Pound Cake Muffins
Bob's Homemade Lemon Pound Cake Muffins
Ingredients:
Muffins:
3 Medium Lemons
1 3/4 Cups sifted All purpose Flour
1 1/4 Cups Granulated Sugar
3/4 Cup Softened Room Temperature Unsalted Butter
1/2 Cup Buttermilk
2 Large Eggs
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Table Salt
1/8 Cup Fresh Squeezed Lemon Juice
1 Teaspoon Fresh Lemon Zest
Glaze:
2 Cups Confectioners' Sugar
1/8 Cup Fresh Squeezed Lemon Juice
1 Teaspoon Fresh Lemon Zest
2 Tablespoons Soft Room Temperature Unsalted Butter
Directions:
Muffins:
Preheat oven to 400 degrees. Set 12 paper cup cake cups into a 12 cup cup cake pan. Set aside. In a medium size mixing bowl add flour, baking soda, baking powder and salt. Mix well with whisk. Set aside. In a large mixing bowl add buttermilk, sugar, butter, eggs, lemon juice and lemon zest together. Mix well with electric mixer. Add dry ingredients to wet ingredients and continue mixing until well mixed. With appropriate ice cream scoop, scoop batter into each cup cake paper. All 12 should be full. Place pan in center of oven and bake for 22 minutes. Check muffins with tooth pick and remove when baked well. Let stand until cooled and remove muffins from pan. Let them finish cooling.
Glaze:
In medium mixing bowl add sugar, butter, lemon juice and lemon zest. Mix well with electric mixer. Spoon and spread over muffins.
Muffins:
3 Medium Lemons
1 3/4 Cups sifted All purpose Flour
1 1/4 Cups Granulated Sugar
3/4 Cup Softened Room Temperature Unsalted Butter
1/2 Cup Buttermilk
2 Large Eggs
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Table Salt
1/8 Cup Fresh Squeezed Lemon Juice
1 Teaspoon Fresh Lemon Zest
Glaze:
2 Cups Confectioners' Sugar
1/8 Cup Fresh Squeezed Lemon Juice
1 Teaspoon Fresh Lemon Zest
2 Tablespoons Soft Room Temperature Unsalted Butter
Directions:
Muffins:
Preheat oven to 400 degrees. Set 12 paper cup cake cups into a 12 cup cup cake pan. Set aside. In a medium size mixing bowl add flour, baking soda, baking powder and salt. Mix well with whisk. Set aside. In a large mixing bowl add buttermilk, sugar, butter, eggs, lemon juice and lemon zest together. Mix well with electric mixer. Add dry ingredients to wet ingredients and continue mixing until well mixed. With appropriate ice cream scoop, scoop batter into each cup cake paper. All 12 should be full. Place pan in center of oven and bake for 22 minutes. Check muffins with tooth pick and remove when baked well. Let stand until cooled and remove muffins from pan. Let them finish cooling.
Glaze:
In medium mixing bowl add sugar, butter, lemon juice and lemon zest. Mix well with electric mixer. Spoon and spread over muffins.
Spinach Salad and Homemade Dressing
Spinach Salad and Homemade Dressing
Ingredients:
Salad:
Washed and dried baby spinach
Tomatoes
Sliced Mushrooms
Avocados
Sliced Yellow Onion rings
Homemade fresh dressing:
1 Cup Extra Virgin Olive Oil
1/3 Cup Apple Cider Vinegar
1 Tsp. Table Salt
1 Tsp. Fresh Table Ground Black Pepper
1 Tsp.Dried oregano
1 Tsp. Dried Basil
1 Tsp. Turmeric
1 Tsp. Ground Dry Garlic
1 Tsp. Ground Cinnamon
2 Tsp. Dried Onion Flakes
2 Tsp. Grated Parmesan Cheese
Directions:
Arrange greens and vegetables in medium bowl. In a mason jar pour olive oil and apple cider vinegar. Add all spices and cheese to the jar. Put lid on jar and tighten well. Shake jar well until items inside are well mixed. Shake jar well. Pour or spoon about 3 Tablespoons of dressing onto salad. Enjoy.
Salad:
Washed and dried baby spinach
Tomatoes
Sliced Mushrooms
Avocados
Sliced Yellow Onion rings
Homemade fresh dressing:
1 Cup Extra Virgin Olive Oil
1/3 Cup Apple Cider Vinegar
1 Tsp. Table Salt
1 Tsp. Fresh Table Ground Black Pepper
1 Tsp.Dried oregano
1 Tsp. Dried Basil
1 Tsp. Turmeric
1 Tsp. Ground Dry Garlic
1 Tsp. Ground Cinnamon
2 Tsp. Dried Onion Flakes
2 Tsp. Grated Parmesan Cheese
Directions:
Arrange greens and vegetables in medium bowl. In a mason jar pour olive oil and apple cider vinegar. Add all spices and cheese to the jar. Put lid on jar and tighten well. Shake jar well until items inside are well mixed. Shake jar well. Pour or spoon about 3 Tablespoons of dressing onto salad. Enjoy.
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