Old Fashioned Brown Bread

Old Fashioned Brown Bread

Ingredients:

2 cups whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup molasses
1 cup buttermilk
3/4 cup milk

Directions:

Preheat oven to 350 degrees. Mix flours, baking soda and salt together. Add molasses, buttermilk and milk to dry ingredients and mix until moistened. Pour into greased 9x5-inch loaf pan. Bake for 60–70 minutes or until done.

Yields: 1 loaf

Harvest Pumpkin Bread with Orange Butter recipe [29-8-15]

Harvest Pumpkin Bread with Orange Butter recipe

Ingredients for pumpkin bread
1 teaspoon baking soda
1/2 cup hot water
3/4 cup vegetable oil
3 cups sugar
2 cups canned pumpkin
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
3-1/2 cups all purpose flour

Ingredients for orange butter

1/2 pound butter, softened
1/2 box powdered sugar
Grated rind of 2 oranges
2 Tablespoons orange juice concentrate

Directions

1.  Preheat oven to 350 degrees.  Prepare Pumpkin Bread: Dissolve soda in hot water.
2.  Mix together oil, sugar and pumpkin and add to soda mixture.
3.  Add eggs, cinnamon, cloves, salt and flour and mix until moistened.
4.  Pour batter into 2 greased and floured loaf pans.  Bake for 1 hour.  Remove from loaf pans and cool on wire racks.
5.  Prepare Orange Butter:  Beat butter and sugar together.
6.  Add orange rind and juice concentrate and mix well.  Place into decorative crock and serve with Pumpkin Bread.

Yields:  2 loaves

Breakfast Bread 06-08-15

Breakfast Bread

Ingredients:

1 can flaky Grands biscuits
8 eggs
1 pound crumbled crisp-cooked bacon
1 (4-ounce) can chopped green chiles
2 cups shredded Cheddar cheese

Directions:

Cut the biscuits from 1 can of flaky Grands biscuits into eighths. Combine the biscuit pieces, 8 beaten eggs, 1 pound crumbled crisp-cooked bacon, one 4–ounce can chopped green chiles and 2 cups shredded Cheddar cheese in a bowl and mix gently. Spoon the biscuit mixture into a greased tube or bundt pan. Bake at 350 degrees for 40 minutes. Run a knife around the outer edge of the pan and invert onto a serving platter. Slice and serve plain or topped with syrup.

Kentucky Fried Biscuits Recipe 19-07-15

Kentucky Fried Biscuits Recipe

Ingredients:

2-2/3 packages dry yeast
2/3 cup warm milk
4 cups milk
1/2 cup shortening
1/4 cup sugar
6 teaspoons salt
7 to 9 cups flour

Directions:

1.  Dissolve yeast in warm water.
2.  Scald milk (150 degrees).  Add shortening, sugar, and salt. Stir to dissolve shortening.  Cool to lukewarm.
3.  Combine milk and yeast in large bowl.  Stir in flour to make moderately stiff dough.
4.  Place in greased bowl, turning once to grease top. Let rise in warm place for 30 minutes.
5.  Knead lightly on floured surface.  Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter.  (Don't let the biscuits rise too high before frying.)
6.  Fry in deep fat (deep fryer is ideal), slightly hotter than 350 degrees, until golden brown (about 1 minute).

Yield: 9 dozen

Dark Chocolate Brownies

Dark Chocolate Brownies

Ingredients

4 eggs
2 cups sugar
2/3 cup oil
4 squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts

Directions

Beat eggs until thick and lemon colored. Beat in sugar until well blended. Stir in oil, chocolate and vanilla. Blend well. Sift and add dry ingredients. Mix well. Stir in nuts. Spread in buttered 13-by-9-by-2- inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.

Cream Scones 25-06-15

 
Cream Scones 

Ingredients:

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
4 Tablespoons butter
2 eggs, well beaten (except for a small amount of egg white)
1/2 cup whipping cream (but do not whip)

Directions:

Mix the first four ingredients and cut in butter. Add eggs and cream. Roll to 3/4 inch thickness. Cut out with biscuit cutter or cut in squares. Brush with saved egg white. Bake on ungreased baking sheet at 425 degrees for 12 – 15 minutes. Serve split and buttered or with cream cheese and strawberry jam.

Yields: 2 dozen

BREAD MACHINE - LOW FAT HONEY GRANOLA BREAD

BREAD MACHINE - LOW FAT HONEY GRANOLA BREAD

Ingredients:

1 cup water -- plus 2 tablespoons
4 tablespoons applesauce
1 teaspoon lemon juice
2 1/2 tablespoons honey
1 teaspoon salt
2 tablespoons dry milk
3 cups bread flour
3/4 cup granola -- cereal
1 3/4 teaspoons yeast

Directions:

Add ingredients according to manufacturer's instructions and use basic cycle. This will yield a 1 1/2 lb loaf.

Category: Breads, Bread Machine

Yield: 1 loaf

PUMPKIN SPICE BREAD

PUMPKIN SPICE BREAD

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves
are done when toothpick inserted in center comes out clean.

Categories: Breads

COBBLESTONE BREAKFAST BREAD

COBBLESTONE BREAKFAST BREAD

Ingredients

1/4 cup dried cranberries
1/4 cup raisins
2 teaspoons orange zest
1/3 cup sugar
4 teaspoons ground cinnamon
4 packages refrigerated dinner rolls
4 tablespoons butter, melted

Glaze:

1/3 cup powdered sugar
2-3 teaspoons milk

Directions

Preheat oven to 350 degrees. For bread, combine cranberries, raisins and orange zest in a small bowl; mix lightly. In a small mixing bowl combine sugar and cinnamon. Unroll dough and separate into 16 rolls. Cut each roll into quarters. In a large bowl place half of the dough pieces and half of the butter. Toss gently. Sprinkle with half of the sugar mixture and toss to evenly coat. Place dough pieces in a loaf pan to cover bottom of pan. Sprinkle half of the berry mixture over dough. Repeat layers. Bake 40-45 minutes or until golden brown. Cool in pan 15 minutes. Loosen bread from edges of pan and remove to a cooling rack. Prepare glaze by combining powdered sugar and milk in a small bowl. Drizzle glaze over warm loaf.

Yield: 12 Servings, 1 loaf

Category: Breads

Pan Navajo (Navajo Fry Bread) 02-03-15

Pan Navajo (Navajo Fry Bread)

Ingredients

2 cups flour Cornmeal or flour

4 teaspoons baking powder Shortening

2/3 cup warm water, approximately

Directions

Combine flour, baking powder, and salt in a large mixing bowl. Add warm water to flour mixture and work into a smooth and elastic dough. Divide dough into balls of desired size.* On a board ligthtly dusted with cornmeal or flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of each circle. Heat 2 inches of shortening in a heavy pan at medium-high heat. Fry the dough, one circle at a time, until golden on both sides, turning once. Drain on absorbent towels.

* For small servings, the ball of dough should be about the size of an egg. For larger servings, the ball of dough should be about the size of a lemon.

Yield: 6-8 servings 

 

Pantry Corn Bread 03-01-2015

  
Pantry Corn Bread

Ingredients:

1 (9-ounce) package yellow cake mix
1 cup yellow cornmeal
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg, beaten

Directions:

Prepare the cake batter using package directions, being careful to beat air into the mixture. Combine the cornmeal, flour, baking powder and salt in a separate bowl and mix well. Stir in the milk, butter and egg. Fold the cornmeal mixture into the cake batter.
Spoon the batter into 2 greased 8-inch round baking pans or a 9x13-inch baking pan. Bake at 400 degrees for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and the top is light brown.

Serves: 12 - 16
 

Pumpkin Wheat Honey Muffins

Pumpkin Wheat Honey Muffins

Ingredients

1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Amount Per Serving : Calories: 263 | Total Fat: 13g | Cholesterol: 35mg

Pita Pizza

 
Pita Pizza

Ingredients

6 pita breads
1 (6.5 ounce) can tomato sauce
1 (4 ounce) can sliced black olives, drained
1 ounce diced pimento peppers, drained
2 small tomatoes, thinly sliced
4 ounces shredded mozzarella cheese
4 ounces blue cheese, crumbled
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed

Directions

Preheat oven to 425 degrees F (220 degrees C).
Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Nutritional Information

Amount Per Serving  Calories: 79 | Total Fat: 2.8g | Cholesterol: 7mg

Savory Cheese Toast /23-07-2014

Savory Cheese Toast

Ingredients:

8 slices (any type) bread, crusts trimmed
1 cup shredded sharp Cheddar cheese
8 slices bacon, crisp-cooked, crumbled
1 small onion, grated
1/3 cup mayonnaise
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
8 dashes of Tabasco sauce
Freshly ground pepper to taste
Paprika to taste

Directions:

Toast the bread in a toaster. Combine the cheese, bacon, onion, mayonnaise, egg, Worcestershire sauce, dry mustard, Tabasco sauce and pepper in a bowl and mix well.
Spread each bread slice with 1/8 of the cheese mixture. Sprinkle with paprika. Cut each slice into 3 long strips or 4 squares. Arrange the strips or squares in a single layer on a baking sheet. Chill, covered in the refrigerator.
Let the cheese toast stand at room temperature for 30 minutes. Bake at 350 degrees for 20 minutes. Serve warm. May be prepared up to 1 day in advance and stored in the refrigerator, or freeze for future use. Bake just before serving.

Yields: 24 - 30

Refrigerator Rolls (Dinner or Cinnamon)

Refrigerator Rolls (Dinner or Cinnamon)

Ingredients

1 package dry yeast, or
1 yeast cake
2 cups lukewarm water
2 eggs, unbeaten
1/2 cup sugar
2/3 cup shortening
1 teaspoon salt
7 cups flour
Melted butter

Directions

Add yeast to lukewarm water, mixing with hand until yeast is dissolved.  Add eggs, sugar, shortening and salt.  Stir well.  Sift in 4 cups of the flour.  Stir well.  Sift in 2 more cups of flour and stir well.  Add remaining 1 cup flour and mix with hands.  Cover dough with wet dish towel that has been folded 4 times.  Place in refrigerator overnight.  When ready to use, remove desired amount from refrigerator and allow to rise at least 4 hours.  Do not work with more than half of the dough at a time.  Knead to get air out.

For dinner rolls, roll out 1/4 to 1/2-inch thick.  Cut in rounds with small cheese glass, or similar-sized cutter.  Dip both sides of each roll in melted butter and fold over.  Place in greased pan.  Let rise until double in size, about 40 minutes.  Bake at 400 degrees for 15-20 minutes, or until brown.

For cinnamon rolls, roll dough as thin as possible.  Spread dough with melted butter, cinnamon and sugar.  Sprinkle with raisins and pecans, if desired.  Roll up.  Cut in slices, about 1/2-inch thick.  Place slices in greased pan or in muffin pans.  Let rise until doubles in size.  Bake as directed above.

Yields:  at least 5 dozen small rolls

Corn Bread Shrimp Supreme 19-05-2014

Corn Bread Shrimp Supreme

Ingredients:

3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Directions:

Cook the bacon in a 10-inch cast-iron skillet until crisp.  Remove the bacon to paper towels to drain.  Crumble the bacon.  Drain the skillet, reserving 1 Tablespoon bacon drippings.  Wipe the skillet clean with a paper towel.  Return the reserved bacon drippings to the skillet.  Place the skillet in a 375-degree oven.

Beat the eggs in a large bowl.  Add the milk, butter, corn bread mix and hot sauce and mix well.  Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.  Pour into the hot skillet.  Sprinkle with the remaining 1/2 cup cheese.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Sprinkle with the crumbled bacon.  Garnish with chopped fresh parsley.

Serves: 8

Crazy Monkey Bread 06-05-2014

Crazy Monkey Bread

Ingredients:

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans


Directions:

Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well.  Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans.

Spoon into two 5×9-inch loaf pans sprayed with nonstick cooking spray.

Bake at 350 degrees for 50 minutes or until the loaves test done.

Cool in the pans for 15 minutes.  Remove to a wire rack to cool completely.

Note: Any combination of ripe, non-citrus fresh fruit may be used.  Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear.  Extremely juicy fruit should be drained.

Serves: 24

Black Walnut Fudge Brownies 29-04-2014

Black Walnut Fudge Brownies

Ingredients:

3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup light brown sugar, packed
1 egg
1/2 teaspoon butter flavoring
1-1/2 teaspoons vanilla extract
2 cups quick cooking oats
12 ounces sweetened condensed milk
1 Tablespoon vegetable shortening
4 squares semi-sweet chocolate
2 squares unsweetened chocolate
1/4 teaspoon black walnut extract
1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Sift together flour, salt and baking soda. Set aside. Combine butter, sugar, egg, butter flavoring and 1/2 teaspoon of the vanilla. Add flour mixture and oats. Reserving half of the mixture, press remaining half into greased 8-inch square pan. Set aside. Heat milk, shortening and chocolate over low heat until chocolate is melted. Remove from heat and stir in remaining teaspoon vanilla, black walnut extract and walnuts. Spread over oat mixture in pan. Place small spoonfuls of reserved oat mixture over chocolate layer and smooth together to cover. Bake for 20-25 minutes. Cool completely and cut into 2-inch squares.

Yields: 16 brownies

Blueberry-Yogurt Muffins 07-04-2014

Blueberry-Yogurt Muffins

Ingredients:

1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained

Directions:

Preheat oven to 350 degrees.

Line muffin tins with paper cups.

In a large bowl, cream butter and sugar.  Add egg, cinnamon, nutmeg and vanilla.  Add flour, baking power and salt alternately with milk and yogurt.  Do not over mix.  Carefully fold in blueberries.

Spoon into paper-lined muffin tin.  Bake in a 350-degree oven for 20 to 30 minutes.

Yield: 12 muffins

EVERYTHING BREAD

EVERYTHING BREAD

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (at 110 to 115 degrees)
1 cup warm 2 percent milk (110 to 115 degrees)
1/4 cup butter, softened
2 tablespoons sugar
1 egg yolk
11/2 teaspoons salt
4 to 4.5 cups all-purpose flour
1 egg white
2 teaspoons water
1 teaspoon coarse sea salt or kosher salt
1 teaspoon dried minced onion
1 teaspoon each sesame, caraway and poppy seeds

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for three minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface. Knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-inch rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.

Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375 degrees for 22 to 28 minutes, or until golden brown. Remove from pan to a wire rack to cool.

Makes 1 loaf, or about 25 slices