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Apple Bread
Melt in a 9x9
baking pan:
2 tbsp. butter
Mix with a fork in a small bowl:
1/2 cup sugar
1 tsp. cinnamon
Sprinkle sugar mixture on melted butter in pan.
Cut into slices: 1 apple
Arrange apple slices in rows over the sugar mixture in pan.
Sprinkle a few raisins over the apples.
Stir together with spoon in a large bowl:
1 pkg. active dry yeast
3/4 cup lukewarm water
Add 1/4 cup sugar
1 tsp. salt
1 cup all purpose flour
Beat 2 minutes or until batter drops from the spoon in sheets. Add
and beat until smooth:
1 egg
1/4 cup shortening
1 1/4 cups all purpose flour
Drop batter by small spoonfuls over the apples and raisins in pan.
Cover and let rise until double in bulk. Heat oven to 375°F. Bake
30 - 35 minutes or until brown. Immediately remove cake from pan
by turning upside down onto serving plate
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Apple Fritters
APPLES:
2 apples -- tart and firm peeled --
cored and sliced into 1/4" rings
1/2 tablespoon applejack or brandy
2 tablespoons lemon juice
(depending on tartness of apples)
BATTER:
1 egg
1 tablespoon granulated sugar
1/2 teaspoon lemon zest -- grated
1/2 tablespoon applejack or brandy
1/4 cup buttermilk -- room temperature
1/2 tablespoon butter -- melted and cooled
1/2 cup white flour
1/4 teaspoon baking soda
1/4 teaspoon Salt
oil -- for frying
powdered sugar -- for dusting
1. In a large bowl, toss apples with applejack or brandy and lemon juice.
Let stand 1 hour at room temperature.
2. For the batter, whisk egg, sugar, and lemon zest in a small mixing bowl
until it lightens in color and forms a ribbon when trailed from beaters.
Beat in applejack or brandy and then buttermilk and butter.
3. Sift flour with baking soda and salt. Fold into buttermilk mixture
until smooth. If batter is too thick, add 1 to 2 more teaspoons buttermilk.
4. Heat about 2 inches of oil in a deep fryer to about 375°F.
5. Drain apple slices and pat dry. Dip slices, 1 or 2 at a time, into
batter to coat completely. Let excess batter drip back into the bowl.
Lower apple slices, 1 or 2 at a time, into the hot oil and fry until
bottom of each slice is deep golden brown and coating is puffed, 2 to 3
minutes. Carefully turn slices and fry until evenly golden brown, 2 to 3,
minutes each.
6. Drain on paper towels and serve, dusted with sugar.
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Applesauce Raisin Bread
Ingredients:
1 1/2 cups whole-wheat flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs -- lightly beaten
1/3 cup salad oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans
Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in
oats and brown sugar. Beat eggs. Blend eggs, oil and applesauce together.
Stir in dry ingredients, raisins and nuts. Pour into greased 9 by 5 by
3-inch loaf pan.
Bake at 350 degrees for 1 hour.
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Banana
Bread
1) Sift together:
2 cups all purpose flour
1/2 cup granulated sugar
3 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon*
1/2 tsp. nutmeg*
1/4 tsp. ground cloves*
1/4 tsp. ground ginger*
1/8 tsp. allspice*
* The spices are optional. I use them for a subtle, spicy flavor. Stir in 1/2 cup finely chopped nuts
3) Beat together in a separate bowl:
1 egg
3/4 cup milk
1/4 cup vegetable oil {I use 2 Tbsp.+ 2 tsp. apple sauce}1 1/2 cups mashed ripe bananas (3 large
bananas)
4) Add the liquid to the dry ingredients and beat for approximately 1 minute. (Batter is supposed to be lumpy.)
5) Turn into a greased and floured pan(s). You can use either one large pan, two smaller pans or mini-loaf pans.
6) Bake in a pre-heated 350 degree oven for 65-70 minutes or until toothpick inserted in the center comes out clean.
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Blueberry Muffins
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter -- or margarine
3/4 cup fresh or frozen blueberries
Heat oven to 425°F. Grease a muffin pan with 2+1/2-inch
diameter cups, or line with paper baking cup liners; set aside. In a bowl,
sift together flour, sugar, baking powder, and salt; add frozen blueberries, and make a well in the center. Pour the milk into a 2 cup glass
measure and add egg and butter; blend well. Pour liquid all at once into
flour well. (This method allows you to mix the batter with fewer strokes,
avoiding overtiring.) Making 12 to 15 full circular strokes that scrape
the bottom of bowl; stir just until dry ingredients are moistened.
Batter "should" be lumpy. Fill each prepared muffin cup 2/3 full with
batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom
of cups and muffins become soggy).
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Blueberry Nut Bread
Ingredients:
1 pint blueberries, rinsed but not dried off
3 cups plus 3 Tbsp. whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
1/2 cups vegetable oil
4 eggs
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine the blueberries and 3 Tbsp. of flour. Toss to coat evenly.
In a large bowl, combine the remaining ingredients. Mix well. Carefully fold the blueberries into the rest of the ingredients Spoon the batter into two greased 9" x 5" loaf pans.
Bake for 55 to 60 minutes or until a wooden toothpick inserted into the center comes out clean.
Allow to cool slightly and then remove to a wire rack to cool completely.
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Cinnamon Cocoa Breakfast Buns
Ingredients:
DOUGH
1/2 cup butter or margarine (1 stick) -- cut up
2 large eggs
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water (70 to 80 F)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast
FILLING
1 tablespoon butter or margarine -- melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
TOPPING
Powdered sugar
To make dough: Measure all dough ingredients into bread machine pan in the
order suggested by manufacturer, adding potatoes with liquid ingredients.
Process on dough/manual cycle.
To shape and fill: When cycle is complete, remove dough to floured
surface. If necessary, knead in additional flour to make dough easy to
handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted
butter. In small bowl, combine 1/4 cup sugar, cocoa, and cinnamon;
sprinkle evenly on dough to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. With sharp
knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased
(2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until
doubled in size, about 45 to 60 minutes.
Bake at 375 F for 15 to 20 minutes or until done. Remove from cups; cool on
wire racks. Lightly sift powdered sugar over tops.
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Confetti
Bread
This recipe is a yummy bread for the bread machine. It's not only a fun recipe, but a healthy one as well. You just may sneak some veggies into the kids' diet yet!
For a 1 1/2 pound loaf:
3/4 cup water
1/2 cup shredded carrot
1/3 cup shredded zucchini
1/4 cup sliced green onion
1/4 cup finely chopped red sweet pepper
1 Tbsp margarine or butter
3 cups bread flour*
1 tsp sugar
3/4 tsp salt
1/2 tsp dried thyme, crushed, or
1 1/2 tsp snipped fresh thyme
1 tsp yeast
Add the ingredients according to your bread machine directions. Run on basic white cycle. * Note: The dough may appear stiff until the vegetables have released some of their liquid during kneading cycle. Watch closely; it may be necessary to add 1 to 3 another 1 to 3 tablespoons of additional bread flour after the kneading cycle.
For a 2 pound loaf:
1 cup water
2/3 cup shredded carrot
1/2 cup shredded zucchini
1/3 cup sliced green onion
1/3 cup finely chopped red sweet pepper
4 tsp margarine or butter
4 cups bread flour
1 1/2 tsp sugar 1 tsp salt
3/4 tsp dried thyme, crushed, or
2 tsp snipped fresh thyme
1 1/4 tsp yeast
Directions: Same as for a 1 1/2 pound loaf.
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Focaccia with "Sautéed" Rosemary
Ingredients:
FOR THE SPONGE
2 cups all-purpose flour and
1 tablespoon all-purpose flour
1/2 ounce yeast -- compressed
or 1 package active dry yeast
1 1/2 cups water -- lukewarm or hot
depending on the yeast
1 Pinch Salt
FOR THE DOUGH
4 tablespoons olive oil
3 tablespoons fresh rosemary-or salt preserved
3 tablespoons dried rosemary -- blanched
or 3 tablespoons fresh sage-or salt
preserved
2 cups white flour
1/4 cup water -- lukewarm
Salt
fresh-ground black pepper
TO BAKE THE FOCACCIA
7 tablespoons olive oil
coarse salt
Prepare the sponge. Place the 2 cups of flour in a large bowl and make a
well in the center. Dissolve the yeast in the water, then pour it into the
well along with the salt. Use a wooden spoon to incorporate the flour,
little by little, until it is all used. Sprinkle on the remaining tablespoon of flour, cover the bowl with a cotton dish towel and let rest,
in a warm place away from drafts, until the sponge has doubled in size,
about 1 hour. (Two signs that the sponge has doubled in size are the
disappearance of the tablespoon of flour or the formation of large cracks
on top.) Heat the oil in a small saucepan over low heat and when the oil is warm,
remove the pan from the heat and add the rosemary. Spread out the 2 cups of flour on a board and place the sponge in it. Make
a well in the sponge, then pour in the oil with the rosemary, water and
salt and pepper to taste. First mix all the ingredients in the well
together, then start incorporating the flour, little by little, until a
ball of dough is formed. Knead the dough in a folding motion, until all
the flour is incorporated and the dough is elastic and smooth. Use 4 tablespoons of the oil to grease a 15 1/2- by 10 1/2-inch jelly-roll
pan. Use a rolling pin to stretch the dough into a rectangle that is the
same size as the pan. Place the dough in the pan, spreading it out to
reach the sides if necessary. Drip the remaining olive oil all over, then
sprinkle on coarse salt to taste. Prick the dough all over with a fork,
then cover the pan with plastic wrap and a cotton towel, and let rest, in
a warm place away from drafts, until doubled in size, about 1 hour.
Heat the oven to 400 degrees. When the dough is ready, bake it for 30
minutes. Remove the Focaccia from the oven and sprinkle with more coarse
salt and olive oil. Cut into squares and serve hot.
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"Hungarian Loaf"
This
is
a Christmas (or anytime) favorite.
Ingredients
2 pkgs. active dry yeast
1 cup lukewarm water
2 teaspoons sugar
Mix these three ingredients together and
let stand for 10 minutes. Stir.
1 cup milk
1/4 cup butter
1/2 cup sugar
1 teaspoon salt
Scald milk; add butter, sugar and salt.
Cool to lukewarm and add to the yeast mixture.
6 cups All-purpose flour
2 eggs, beaten
1 teaspoon grated lemon rind
Add half the flour to make a thick batter, mix well
and add eggs and lemon rind;
Mix well.
Add remaining flour until a soft dough is formed.
Knead well until satiny and smooth.
Place in greased bowl and cover.
Let rise until double in size, approximately 1 hour. Heat oven to 375ºF
Divide dough into 3 dozen pieces.
Shape into balls and roll in a mixture of cinnamon and sugar.
Place into a tube cake pan and sprinkle alternately with mixed glace cherries.
Let rise for 30 minutes or until double in size.
Bake for 45-55 minutes.
Remove from pan and keep everyone away for at least 10 minutes.
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Irish Freckle Bread
Ingredients:
3 cups all-purpose flour (3 to 3 1/2 cups)
1/4 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water (reserved from boiling potatoes)
1/4 cup safflower oil
1 egg
1/3 cup cooked mashed potatoes*
3/4 cup chopped dates or pitted dates -- snipped
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat water and oil until very warm (125 to 130 F). Gradually stir warm
liquids into dry ingredients. Stir in egg, mashed potatoes and enough
remaining flour to make soft dough. >
Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
On lightly floured surface, knead dates into dough. Roll dough to 8-
by 12-inch rectangle. Roll up tightly from short side as for jelly roll; pinch seam and ends to seal.
Place, seam side down, in oiled 9- by 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size,
about 45 to 60 minutes.
Bake at 350 F for 35 minutes or until done. Remove from pan; cool on wire rack.
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Lemon Pistachio Bread
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 egg, beaten
1/4 cup cooking oil
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice, divided
1/2 cup pistachio nuts
1 Tbsp. sugar
Directions: Heat oven to 350. Grease the bottom and 1/2" up the sides of an 8" x 4" x 2" loaf pan. Set aside. In a medium bowl, stir together the flour, the 3/4 cup sugar, baking powder and salt. Make a well in the center of the dry
mixture. Set aside. In another bowl, combine the milk, egg, cooking oil, lemon peel and 1 Tbsp. of the lemon juice. Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in the pistachios. Spoon the batter into the prepared pan. Bake for 50 to 55
minutes or until a wooden toothpick inserted near the center comes out clean. Meanwhile, stir together the remaining 2 Tbsp. of lemon juice and the 1 Tbsp. of sugar. Immediately after removing bread from oven (but while the bread is still in the pan), brush lemon-sugar mixture over the loaf. Cool in the pan on a wire rack for 10
minutes. Remove loaf from pan and continue to cool on the wire rack.
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Maple-Walnut Crunch Waffles
Ingredients:
2 large eggs
1/2 cup maple syrup
1 1/2 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup black walnuts
margarine
cinnamon sugar
* Cinnamon sugar is made by combining 1/2 cup sugar with 1/4 teaspoon
cinnamon. Store in container with lid.
Preheat waffle iron according to directions.
1. Fit the steel knife blade into the work bowl of a food processor.
Combine eggs, syrup, buttermilk, flour, baking powder, baking soda, salt,
shortening, and walnuts in the bowl. Process until batter is light and
airy, only about 5 seconds. Scrape down sides of bowl and process about 2
seconds more.
2. Pour 1/3 of the batter at a time into the center of preheated waffle
iron. Bake according to manufacturer's instructions or until steaming
stops, which takes about 5 minutes. Remove waffles carefully. Top with
margarine and cinnamon sugar.
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Monterey Jack Cheese
Bread
Ingredients:
4 ounces Monterey jack cheese -- cut in 1-inch cubes
3 eggs
1/2 cup milk
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 1/2 cups buttermilk baking mix
1 tablespoon black olives -- chopped
1 tablespoon green chilies -- chopped
1 tablespoon dried tomatoes -- optional
* Substitute either cheddar or Swiss
cheese for the Monterey Jack.
Preheat oven to 400 degrees. Grease an 8-inch pie plate. Cut cheese into
1-inch cubes. Fit the steel knife blade into the work bowl. Process cheese
until chopped into 1/4 inch pieces. Remove 1/2 cup cheese from bowl and
set aside for topping. Add eggs, milk, rosemary, basil and biscuit mix to
cheese in bowl. Process until batter is smooth, 10-15 seconds, stopping
machine once to scrape down sides of bowl with rubber spatula. Pour into
prepared pie plate. Sprinkle top of batter with remaining cheese. Bake
until bread is light golden brown, about 20 minutes. Cut into wedges to
serve. Optional: Add one or all of the following: tablespoon of chopped green
chilies, tablespoon of chopped black olives, or a tablespoon of chopped
sun-dried tomatoes (packed in oil or rehydrated). If using these optional
ingredients, add after processing other ingredients. Stir in gently.
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Panhandle Cornbread
Ingredients:
1 cup yellow cornmeal
1 tablespoon baking powder
1 cup sharp cheddar cheese
2 large eggs -- beaten
1/2 cup vegetable oil
1 cup dairy sour cream
1 8 ounce cream style corn
4 ounces green chili peppers -- chopped
Preheat the oven to 400 degrees F and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs,
oil, sour cream, corn and chilies together. Add to the cornmeal mixture.
Stir until just moistened and then spoon the batter into the prepared pan.
Bake for 40 to 50 minutes in the preheated oven until a wooden pick
inserted in the center comes out clean. Cool on a rack for 10 minutes then invert
over a serving plate.
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Sid's Famous
Hotcakes
1 1/4 cups all
purpose flour
1/4 cup sugar
1 tsp. salt
2 heaping tsp. baking powder
mix the above ingredients well add 1 egg to the mix, and stir it in. The batter will be lumpy,
that is good!
1 1/4 cups milk or water
1 tsp. vanilla
1 tbs. olive oil or melted butter
Quickly blend it all together. It should be lumpy.
You can add berries or apples and cinnamon,
cream corn is good too! Cook on a
griddle, only turning once. Make the batter
thin and call them crepes, great rolled up with peanut butter.
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Sourdough Starter #1
2 c Unbleached Flour
1 pkg Active Dry Yeast
Water To Make Thick Batter
Mix Flour with yeast. Add enough water to make a thick batter.
Set in warm place for 24 hours or until house is filled with a
delectable yeasty smell. Store in the refrigerator.
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Sourdough Starter #2
2 c Unbleached Flour
Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
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Southwest Corn Bread
Ingredients:
2 large Eggs
1/2 cup Vegetable Oil
1 cup Sour Cream
1 cup Yellow Corn Meal
1 cup Cream-style Corn
3 tsp. Baking Powder
1 cup Cheddar Cheese, shredded
Heat oven to 400°F. Grease a large iron skillet and set aside. Beat the eggs until frothy in a large mixing bowl.
Add the vegetable oil and sour cream and blend again. Add the corn meal,
cream-style corn, baking powder and blend. Stir in the shredded cheddar cheese. Pour the batter into the prepared skillet and bake
for 35 to 40 minutes until golden. Serve warm in the skillet with butter on the side.
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Strawberry Nut
Bread
Ingredients:
20 oz. frozen strawberries, thawed
4 eggs
1 cup oil
2 cups sugar
3 cups flour
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional)
Directions: Heat the oven to 350 degrees. Beat the eggs with a mixer in a large bowl. Add the oil, sugar and berries. Continue mixing. Slowly add in the dry ingredients. Mix well. Fold in the chopped nuts. Bake at 350 degrees in either one large greased bread pan or two smaller pans for about 70 minutes or until a toothpick inserted in the center comes out clean.
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Swedish Limpa Bread
2 pkgs. active dry
yeast
1 1/2 cups warm water (105°- 115°)
1/4 cup molasses
1/3 cup sugar
1 tbsp. salt
2 tbsp. shortening
grated peel of 1- 2 oranges or 1 tsp. anise seed
2 1/2 cups medium rye flour
2 1/4 cups all purpose flour
cornmeal
In a mixing bowl, dissolve yeast in the warm water. Stir in
molasses, sugar, salt, shortening, orange peel, and rye flour.
Beat until smooth. Mix in the rye flour, beating until smooth.
Add enough white flour to make the dough easy to handle. Turn
the dough out onto a lightly floured board and knead until just
tacky to the touch, adding flour as needed. Place in a greased
bowl and roll the dough in the grease and leave greased side up.
Cover and let rise for about 1 hour, or until doubled in bulk.
Punch down the dough and let rise until doubled in bulk. Grease
baking sheet and sprinkle with cornmeal. Divide dough in half
and shape each half into a round, slightly flat loaf. Place
loaves in opposite corners of the baking sheet, cover and let
rise until doubled in bulk. Heat oven to 375°. Bake 30 - 35
minutes.
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Tea Biscuits
Ingredients:
2 cups all purpose flour
4 tsp Baking Powder
1 tsp Salt
1/4 cup shortening
1 cup milk or water
Heat oven to 450°F
Mix dry ingredients together, cut in shortening with a pastry
blender until mixture is the consistency of coarse cornmeal.
Make a well in the flour mixture and add the liquid. Quickly mix
batter together just enough to get the ingredients combined and
turn the dough out onto a floured board. Knead the dough lightly
and pat it out to the desired thickness. ( I prefer about 1 inch
thick myself ) Cut the dough into pieces and place on a baking
sheet. Bake for 12-15 minutes.
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Toasted Muffin
Bread
Ingredients:
2 cups all-purpose flour (2 to 2 1/2 cups)
1/2 cup plus 1 1/2 tablespoons wheat germ
1/4 cup firmly packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 package Fleischmann's. Quick-Rise Instant Yeast
1/2 cup water
2 tablespoons butter or margarine
1 egg -- at room temperature
1/2 cup mashed ripe banana
1/2 cup chopped dates
In large bowl, mix
1 1/2 cups flour
1/2 cup wheat germ
brown sugar
salt
cinnamon
undissolved yeast.
Combine water and butter in microwave-safe bowl; cook on HIGH (100% power)
until liquids are hot to touch (125 - 130 F). Butter does not need to melt.
Gradually stir hot liquids into dry ingredients. Mix in egg, banana, dates, and enough flour to make a stiff batter. Grease a microwave-safe 5 to 6-cup loaf pan or round casserole and coat with 1 tablespoon wheat germ. Turn batter into pan. Sprinkle top of batter with remaining wheat germ.
To rise: cook, uncovered, on LOW (30% power) 2 minutes, let stand 15
minutes. Repeat, if necessary until dough rises to top of pan. To bake:
cook on HIGH (100% power) 4 1/2 to 5 minutes, or until top is no longer
wet. Sides will still be moist. Remove from pan and cool on wire rack.
Slice and toast to serve.
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Let
me know what you think.
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