Breads

[Mom2JTSJ]

Please post bread, roll, and muffin recipes here.

Thanks:)

[Mom2JTSJ]

dough for pizza, bread, cinnamon rolls, whatever.

1/2 cup warm water.
2 packages yeast.
1/6 cup sugar or honey.
1 tablespoon salt.
3 tablespoons olive oil.
2 cups warm water.
2 cups milk.
12 cups flour.


Find a large bowl and put in yeast and half cup of warm water. stir with fork.

add sugar, salt, oil, other water, milk. stir with fork.

add 12 cups (preferably bread flour also called occident).

stir with fork til in a ball. mush with hands til all mixed. YOU DO NOT HAVE TO KNEAD THIS DOUGH. use oil on your hands.

oil top of dough and turn upside down. oil other side of dough.

put in warm place until doubled.

punch down and do one of the following:

this recipe makes 3 loaves of bread or 6 thin crust pizzas or 2 pans of cinnamon rolls. i usually one one-third of it for two pizzas and one-third for a loaf of bread and freeze the remaining one-third in a gallon ziplock bag for later.

--bread: take one-third of batch, roll into log, put in greased loaf pan. let rise til doubled. bake at 350 degrees for about 30 minutes.

--cinnamon bread: spray counter with pam. put one-third dough on counter. spread with hands. flip over. roll into rectangle. spread lightly with butter or margarine. sprinkle 1/3 cup sugar over top of butter. sprinkle lots of cinnamon over that. roll from short end. put in greased loaf pan. let rise til doubled. bake at 350 degrees for 30 minutes.

--chocolate swirl bread: same as cinnamon bread but instead of sprinkling with cinnamon, sprinkle with semi-sweet chocolate chips. DANGER DANGER. I AM SURE THIS IS NOT GOOD FOR YOU. LOL.

--cinnamon rolls (or chocolate chip rolls tee hee). follow cinnamon bread recipe BUT use 1/2 batch of dough instead of 1/3. AND roll from long end. when rolled, cut into 12 pieces. put swirly side up in greased 9 x 13 pan. let rise til doubled. bake about 30 minutes. can be frozen at this point for later. add icing before serving. (more on the rolls: i do use the same dough.....although half the liquid i usually make milk instead of water.......and if i have a halfcup of mashed potatoes around, i add that (it all helps make their texture softer)...

after the dough raises the first time, you roll it out in a long rectangle and then rub butter or margarine on it, enough to coat.

sprinkle rather heavily with cinnamon and sugar mixture (enough to make it all brown).

then on the bottom of a 9 x 13 pan, i sprinkle some brown sugar and cinnamon and little bits of butter.

roll the dough into a long log.

slice into 12 slices and spread them out in the 9 x 13 pan.

let rise again on stove (or however you let dough rise).

bake til brownish and puffy.........i don't remember the exact time, i'm thinking 20-30 minutes.)

--pizza: BUY GOOD METAL DEEP DISH PIZZA PANS. or use a cookie sheet but the pizza pans are great.

take 1/6 of batch. put some olive oil on pan. spread oil around. put dough in. turn it over. spread it into pan (or shape if using cookie sheet). if it won't spread the whole way, just place in warm place and wait 5 or 10 minutes. then you will be able to spread it farther. when it's the shape you want, top with sauce, cheese, toppings and let rise to desired crust size. bake about 8 minutes or til brown and bubbly. 400 degrees.

[Mom2JTSJ]

whole grain biscuits
------------------------------------------------------------------------
fill a mixing bowl about halfway with boxed biscuit mix like jiffy mix. put in a 3 handfuls of different grains/brans like wheat germ, wheat bran, oat bran, etc. add three tablespoons of light/mild olive oil.

pour in enough milk to mix into a ball like pie dough.

roll out til about 2/3 of an inch thick. cut into biscuits with cutter or a small glass.

let rise about half hour. bake 10-15 minutes at 400 degrees. (until brown)

we like these for lunch. one is about 150 calories and really fills you up and stays with you.

[Mom2JTSJ]

The World's Best Zucchini Bread (according to my DH)

Ingredients:
3 eggs
1 c oil
2 c sugar
2 c zucchini, peeled & grated
3 teaspoons vanilla
3 c flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1/4 teaspoon baking powder

Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but
well. Mix together salt, flour, baking soda, cinnamon, bakng powder and add to the
other mixture. Mix until blended. Bake in greased pans for one hour at 325 (usually
takes longer in my oven - test with toothpick). Remove from pans to cool. Makes 3 -
7 1/2 by 3 1/2 pans.

Note: This freezes well.

[Mom2JTSJ]

1 and 1/3 cups unbleached all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

1/8 teaspoon salt

5 tablespoons cold butter, cut in pieces

1/2 cup milk

1. Preheat oven to 425. Grease a baking sheet.

2. Sift flour, sugar, baking powder, and salt into a bowl.

3. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.

4. Pour in the milk and stir with a fork to form a soft dough.

5. Roll out dough about 1/4 inch thick. Stamp out circles with a 2 and 1/2 inch cookie cutter.

6. Place on prepared sheet and bake until golden, about 12 minutes. Serve hot or warm, with butter for meals; to accompany tea or coffee, serve with butter and jam.

[Mom2JTSJ]

Apple Bread
--------------------------------------------------------------------------------
(*I found this recipe because I had some apples that needed to be used up. I baked it last night and took it to dh's work today to get it out of the house! It is SO yummy and everyone just raved. I think it is basically the same as Julie's zucchini bread, but might be a good option when zucchini is out of season.)

2 c sugar
2 eggs
1 t salt
1 T vanilla
4 med apples, grated
1 c vegetable oil
1 t baking soda
2 t cinnamon
1 c chopped nuts (opt)
2 c flour

Combine all ingredients. Bake in 2-9x5" loaf pans at 350 degrees for 45 to 60 minutes.

[Mom2JTSJ]

Buttery Crescent Rolls
--------------------------------------------------------------------------------
2 packages yeast
2 cups warm milk (mil uses powdered)
6 1/2 to 7 cups flour
2 eggs, lightly beaten
1/4 cup margerine, melted & cooled
3 tablespoons sugar
3 teaspoons salt

In large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs, butter, sugar & salt. Beat with mixer on medium for 2 minutes. Add enough flour to form soft dough. Turn onto floured board and kneed until smooth and elastic (about 6-8 minutes). Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (about 1 hour).

Punch dough down and divide in thirds. Roll each portion into a 12 inch circle. Cut each circle into 12 wedges. roll up wedges from wide end and place with pointed end down on greased baking sheet. Cover and let rise until doubled (about 30 minutes). Bake at 375 degrees for 9 minutes. Yield: 3 dozen.

(To make brown & serve rolls... bake at 270 for 13-15 minutes. Remove from oven and leave on baking sheet for 5 minutes. Then remove and cool on racks. Freeze. When ready to serve, remove from freezer and thaw. Bake at 400 degrees for 5-6 minutes)

Enjoy... and if you have any questions I'll ask mil!!

Susan

[Mom2JTSJ]

This is my favorite blueberry muffin recipe. It's a T&T favorite from Betty Crocker.

Blueberry Streusel Muffins

Streusel Topping (below)
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose* or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or drained canned blueberries or 3/4 cup frozen blueberries, thawed and well drained

Heat oven to 400°. Prepare Streusel Topping. Grease bottoms only of 12 medium muffin cups, 2½ x 1¼ inches, or line with paper baking cups. Beat milk, oil, vanilla and egg. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Yield: 1 dozen muffins; 185 calories per muffin.

(Note: to reduce fat, calories and cholesterol you can substitute 1/4 cup applesauce for the oil and 2 egg whites or 1/4 cup egg substitute for the whole egg. I've done this with very good results. You could also leave out the streusel topping.)

*If using self-rising flour, omit baking powder and salt.

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons firm margarine or butter
1/4 teaspoon ground cinnamon

Mix all ingredients until crumbly.

(Note: sometimes I double the streusel topping recipe because we like lots of topping on our muffins!)

[Mom2JTSJ]

Banana Chocolate Chip Muffins

2 bananas

2 eggs

1 cup packed brown sugar

1/2 cup butter, melted

1 tsp. vanilla

2-1/4 cup flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 cup chocolate chips

1/2 cup chopped walnuts

Puree bananas in blender. In medium bowl, beat pureed bananas, eggs, sugar,
butter, and vanilla until well blended. In large bowl, combine flour, baking powder,
cinnamon, and salt. Stir in chocolate chips and nuts. Make well in center of dry
ingredients. Pour in banana mixture. Mix until just blended. Spoon into well greased
2-1/2 inch muffin cups. Bake in 350 degree oven 25 - 30 minutes. Remove from pan.

Makes 12 muffins

[Mom2JTSJ]

Taffy Apple Muffins

2 cups flour
1/2 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup milk
1/4 cup butter, melted
2 eggs
1 tsp. vanilla
1 cup chopped apple (I used chunky apple sauce)
1/2 cup honey
1/2 cup packed brown sugar
3/4 cup finely chopped walnuts or peanuts

Preheat oven to 400. Grease 36 miniature muffin cups (works with 12 reg. muffin
cups). In large bowl combine flour, granulated sugar, baking powder, salt and
nutmeg. In small bowl, combine milk, butter, eggs, and vanilla until blended. Stir into
flour mixture just until moistened. Fold in apple. Spoon into muffin cups. Bake 10 to
12 minutes or until lightly browned and wooden pick inserted in center comes out
clean. Remove from pan.

Meanwhile, in small saucepan, heat honey and brown sugar over medium-high heat
to a boil; stir to dissolve sugar. Dip warm muffins into hot glaze, then into chopped
nuts. Spear with popsicle sticks or wooden skewers, if desired.

Makes 36 miniature muffins, or 12 regular muffins.

[Mom2JTSJ]

Honey Raisin Cinnamon Bread
--------------------------------------------------------------------------------
I make this in a bread machine using the 2#, light crust, fruit bread cycle.

1 1/8 cups water
1 1/3 tbs. margarine or oil (I actually used butter)
3 tbs. honey
1 tsp. salt
1 3/4 tsp. cinnamon
2/3 cup whole wheat flour
3 cups bread flour
2 tsp. rapid or quick yeast
2/3 cup raisins

Add raisins at the beep or the appropriate time for your machine.
*I did not have whole wheat flour on hand, so I used all bread flour, bringing up the total for bread flour to 3 2/3 cups. It turned out fine.

[Mom2JTSJ]

Simple white bread for breadbowls
--------------------------------------------------------------------------------
1 cup water
3 T oil/butter
3 T sugar
1 1/2 t salt
3 cups bread flour
2 1/4 t (1 packet) yeast


** bread machine**
Place ingredients in machine as directed by your manufacturer. Choose dough cycle. When cycle is complete, remove and turn dough out onto lightly floured surface. Punch down. Divide into 4 equal sections. Form each into a ball. Place on greased baking pan (cookie sheet) and press slightly to flatten. Cover and allow to rise until double. Bake in preheated 375 degree oven 20-30 minutes. Should sound hollow when tapped.
Allow to cool. Slice top off and hollow out to use for soups/stews.

** manual method **
Combine yeast, 1 cup flour and other dry ingredients.
Combine liquids and heat to 120 - 130 degrees.
Combine dry mix and liquid ingredients in mixing bowl on low speed (hand mixer) Beat 2-3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if needed. Place dough in lighly oiled bowl and turn to grease top. Cover; let rise until double. Turn dough onto lightly floured surface. Punch down. Divide into 4 equal sections. Form each into a ball. Place on greased baking pan (cookie sheet) and press slightly to flatten. Cover and allow to rise until double. Bake in preheated 375 degree oven 20-30 minutes. Should sound hollow when tapped.
Allow to cool. Slice top off and hollow out to use for soups/stews.

[Mom2JTSJ]

Sweet Onion Muffins (Taste of Home)
--------------------------------------------------------------------------------
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup finely chopped onion (i used a yellow one)
1/2 cup butter or margarine, melted
1 1/2 cups chopped walnuts (i did not add these....)

in a bowl combine the flour, sugar, baking powder and salt. in another bowl beat the eggs, onion and butter until blended; stir into the dry ingredients just until moistened. (fold in the nuts, if using them) fill greased or paper lined baking cups 3/4 way full. bake at 400 degrees.
cool for 5 minutes before removing from the pans to a wire rack.
yield: 3 dozen mini muffins (baked for 10-12 minutes or until they test done)
or
1 dozen regular muffins (baked for 20-25 minutes or until they test done) very yummy!

[Mom2JTSJ]

Sweet Polenta Muffins
--------------------------------------------------------------------------------
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal or polenta
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 cup unsalted butter, melted
2/3 cup milk
1 large egg

Preheat the oven to 375 degrees. Coat twelve 2 1/2 by 1 1/2 inch muffin pan cups with nonstick spray and set aside.

In a large bowl, whisk the flour, cornmeal, sugar, salt, and baking powder together until blended. In a small bowl, beat the melted butter, milk, and egg until well blended. Add the butter mixture to the flour mixture. Stir just until the flour is evely moistened. Spoon the batter into the prepared muffin-pan cups.

Bake until a toothpick inserted in the centers of the muffins comes out clean, 20-25 min. Remove immediately from pan. Transfer to a rack to cook slightly. Serve warm with warm fruit jam.

(My kids love these for a treat!)

[Mom2JTSJ]

In-my-jammy jammies
--------------------------------------------------------------------------------
Follow the recipe for Sweet Polent Muffins

Spoon 1 heaping tablespoon batter into each of the prepared muffin cups, smoothing it out with a clean finger. Spoon 1 teaspoon fruit jam on the top of each portion of batter, and top with remaining batter, dividing it amoung the muffin cups. Gently spread the top batter so that no jam shows. Bake until golden, about 30 min. Let cool in the pan for 5 min. Transfer to a wire rack to cool. Check before serving so that you don't get burned on hot jam!

VERY GOOD!

[Mom2JTSJ]

English Muffins
--------------------------------------------------------------------------------
1 cup milk.
3 tablespoons butter or oil.
2 tablespoons honey.
1 cup warm water.
1 pkg. yeast.
3-5 cups flour.
1 teaspoon salt.
cornmeal.

the secret to these is they are baked on a skillet on top of the stove and are soooooooooo easy and yummy and cheap!!!

mix milk, oil or melted butter, honey, warm water and yeast. stir with fork. add salt and flour, just enough flour to make it able to be kneaded but not real heavy. i added a handful of wheat bran to the mix and so the amount of flour i had to use was about 3 1/2 cups flour. just knead long enough to mix well.

put cornmeal on a cooking sheet. form 2 inch *cookies* of the dough, about 1/4 inch - 1/2 inch thick. put on sheet to coat with cornmeal. turn over and coat the other side. after you have done this with all the dough, let it rise til puffy.

heat a frying pan on medium and sprinkle with cornmeal. i was able to fit about 6 muffins on at a time. cook for 10 minutes on each side - NO oil or pam or anything - it doesn't really burn. if it does, turn it down some. i did have to turn the stove fan on because it smoked some.

they puff waaaaaaaaaay up as they cook. this made about 16 very large (i made them too big) muffins which can be used however you use english muffins! i would probably freeze half the dough next time since it made such a big batch.

[Mom2JTSJ]

Bagels
--------------------------------------------------------------------------------
4-5 cups flour.
3 tablespoons sugar.
1 tablespoon salt.
2 packages of yeast.
water.
2 tablespoons margarine.
1 tablespoon sugar.
2 teaspoons salt.
1 egg white.

Mix 1 1/2 cups flour, 3 T sugar, 1 T salt and yeast. Heat 1 1/2 cup water and margarine til warm. add to dry ingredients you just mixed. beat 2 minutes on medium. add flour 1/2 cup at a time. beat on high after each addition. when dough is stiff, knead for a few minutes. then oil the top of it, turn over, oil the other side. let rise. punch down. let rise for 15 minutes while heating water in a large skillet til it simmers. add remaining sugar and salt to the water.

divide dough into 12 pieces. shape into smooth balls. with floured finger, poke 1-inch hole in each. drop bagels (about 3 at a time) into simmering water. cook 3 minutes. turn, cook 2 minutes. turn again and cook 1 minute more.

drain on towels. place on greased baking sheet.

mix egg white and 1 tablespoon water. brush on bagels (sometimes i just sprayed with pam) sprinkle with coarse salt or sesame seed, or poppy seeds or cinnamon/sugar mixture.

bake at 375 for 20 - 25 minutes.

NOTE: these are best eaten that day, preferably that next few hours. if stored they get a little mushy. what i did with leftovers was slice them and freeze the slices. i could take them out frozen and toast them.

[Mom2JTSJ]

Butterscotch Muffins
--------------------------------------------------------------------------------
2 cups all-purpose flour
1 cup sugar
1 pkg (3.4 oz) instant butterscotch pudding mix
1 pkg (3.4 oz) instant vanilla pudding mix
2 tsp. baking powder
1 tsp. salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 tsp. vanilla extract

Topping:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon

In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil, and vanilla; stir into the dry ingred. just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
Combine the topping ingred. sprinkle over batter. Bake at 350 deg. for 15-20 min. or until toothpick comes out clean. Cool for 5 min. before removing from pans to wire racks. Makes about 1 1/2 doz.

[Mom2JTSJ]

Ranch Biscuits = easy, yummy
--------------------------------------------------------------------------------
Found this in the Mar/April 2003 Quick Cooking magazine I just got. They were GREAT!

2 cups biscuit/baking mix
4 tsp dry ranch salad dressing mix
2/3 cup milk
2 Tbsp butter/marg, melted
1 tsp dried parsley flakes
1/8 tsp garlic powder

In a bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 inches apart onto a greased baking sheet. Bake at 425º for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits. Yield: 9 biscuits

[Mom2JTSJ]

Strawbery Bread
--------------------------------------------------------------------------------
This is my own recipe. I hope the fact that it's reduced-fat doesn't scare you. It's very, very good. My DH gobbles it up.

Strawbery Bread

1½ cups fresh strawberries
1½ cups plus 1 Tablespoon all-purpose flour
1 cup sugar (or 1/2 cup sugar and 1/2 cup Splenda)
1½ teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup plus 2 Tablespoons applesauce
2 eggs, beaten (or 1/2 cup egg substitute)
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup chopped pecans

Preheat oven to 350°. Spray a 9x5-inch loaf pan with Pam. Slice strawberries and place in a medium-sized bowl. Sprinkle lightly with sugar and set aside. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well.
Combine applesauce, eggs, milk and vanilla with strawberries. Add strawberry mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in pecans. Bake for 45 to 50 minutes, or until tester inserted into bread comes out clean. Let cool in pan on wire rack for 10 minutes. Turn loaf out and cool completely. Makes 12 servings.

With 12 servings, using sugar and egg substitute:

Per Serving: 179 Calories; 4g Fat (19.3% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

================================================== ========

Using 1/2 cup Splenda & 1/2 cup sugar, egg substitute, and 1/4 cup pecans:

Per Serving: 131 Calories; 2g Fat (15.3% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates

[Mom2JTSJ]

Corn Pie ( a very good, moist cornbread)
--------------------------------------------------------------------------------
1 8 0z. can corn drained
1 egg
1 box corn muffin mix
1 8 oz can creamed corn
1 stick butter
8 oz sour cream

(double for a 13 x 9 )

Mix all ingredients, bake at 400 degrees for 20 minutes. Pie is done when toothpick comes out clean. Let cook for 5 min. after removing from oven. Serve as sweet side dish.

My family loves this!

[Mom2JTSJ]

here's how i make them...
------------------------------------------------------------------------
dough:

1 egg + water to equal 1 cup total
1 tsp lemon juice
3 tbsp oil
1 tsp salt
1/3 c sugar
3-1/2 c flour
1-1/2 tsp active dry yeast

i mix this together and put it in the bread machine for 1 hr. (no bread machine, just knead - let raise, knead till pliable)

filling:

1/3 c softened butter
1/4 c sugar
2 tbsp cinnamon

(walnuts and raisins extra)

glaze

1/2 c powdered sugar
3 tbsp water or milk
1/2 tsp vanilla

roll dough out thinly or into a 12 x 16" rectangle) spread butter all over, combine sugar/cinn. springle on top.

roll up tightly, jelly roll style. using a pizza cutter, cut into 1" pieces

let stand for one hour, on greased cookie sheet, bake 350 for 25-3o minutes.

And - let me say - dh loves cinnamon rolls, and we add quite a bit more butter, sugar and cinnamon

[Mom2JTSJ]

Jeff's Banana Bread Recipe
2 c flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 c butter or marg., room temp
1/2 c sugar
1/2 c brown sugar, packed
2 eggs, room temp
1/2 c sour cream (reg, lt, or fat free) OR
yogurt (plain, vanilla, or banana)
1 c mashed ripe bananas
1 tsp vanilla
*1/2 c chopped walnuts

Grease (or spray) 9"X5" loaf pan. Preheat
oven to 350.
Combine first 5 ingredients, set aside. In
large bowl with electric mixer, cream butter.
Gradually beat in both sugars and continue
beating 1 minute or til light and airy. Beat
in eggs, one at a time. Beat in sour cream
(yogurt), bananas, and vanilla until blended.
Stir in flour mixture only until dry
ingredients are moistened. Stir in nuts if
wanted. Turn into pan and bake for 55 to 50
minutes or until done (test with a
toothpick). Let stand 10 minutes, then turn
out onto a rack to cool.

*I usually use sour cream (reg. or low fat).
*I like that this recipe calls for a particular measurement of bananas. I've made ones that call for a # of bananas and they've come out like banana fudge or something (too moist).
*If I add nuts, they are usually chopped toasted pecans or walnuts. The toasting makes a big difference.

Hope you like it!

[Mom2JTSJ]

in a bowl, mix 1 heaping tablespoon of yeast, 1/3 cup of olive oil, one big dollap of honey (maybe 1/3 cup?), one tablespoon of salt, one cup of warm water and a handful or two of whole rolled oats. mix with fork and let sit a few minutes.

add half a cup of orange juice and if desired a few drops of orange flavoring and 3-5 cups of bread flour. add the flour (stirring with fork) until its a nice consistency to knead.

knead just long enough for it to form a nice ball. coat ball with olive oil on both sides and let rise.

after risen, punch down and form into loaf, put in loaf pan and let rise again til desired size.

bake at 350 degrees for about 30 minutes.

[Mom2JTSJ]

3/4 c warm water
1 T butter, softened
1/4 c honey
1 c bread flour
1 c whole wheat flour
1/2 T cocoa powder
1/2 T sugar
1 t instant coffee
1/2 t salt
1 1/2 T yeast
optional: red and green food color to give it the dark color that it has at the restaurant
cornmeal for dusting

Put ingredients in bread machine in your manufacturer's recommended order. Run on dough cycle. When done, take out and form into little loaves (6-8 inches and 2 inches wide)and dust with cornmeal (if desired). Place on greased baking sheet.

Allow to rise for 1 hour. Bake at 350 degrees for 20-25 minutes.

Serve warm with whipped butter.

Yield 3-4 small loaves.

note: I often just use 1 1/4 cups brewed coffee in place of the water and instant coffee.

[Mom2JTSJ]

Morning Glory Breakfast Muffins

Vegetable oil spray
2/3 cup hulled roasted sunflower seeds (see note)
¾ cup whole wheat flour
¾ cup all-purpose unbleached flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 egg
2 tablespoons vegetable oil
¾ cup grated carrot (about 2 medium sized carrots)
½ cup unsweetened applesauce
½ cup packed dark brown sugar
½ cup orange juice
1 teaspoon vanilla extract
½ cup raisins

Preheat oven to 375 degrees.
Lightly coat 12 muffin cups with vegetable oil spray or use paper liners.
In a large bowl, whisk together the sunflower seeds, whole wheat and white flours, baking powder, baking soda, salt and cinnamon until blended. In a medium bowl, whisk the egg with the oil until smooth. Add the grated carrot, applesauce, brown sugar, orange juice and vanilla and whisk until blended. Stir in the raisins. Add the carrot mixture to the flour mixture and whisk just until combined. Do not over mix. Spoon into the prepared muffin cups, filling them almost full.

Bake until the muffins have risen slightly and are golden brown, 25 to 30 minutes. Remove from muffin cups. Serve warm or at room temperature. You can refrigerate muffins for one day or freeze them for two weeks.

Note: If the sunflower seeds are raw, spread them out in a pie plate and toast them in a 375 degree oven, stirring once, until one shade darker, about 5 minutes.

From: “The American Medical Association Family Health Cookbook”

[Mom2JTSJ]

Pineapple Carrot Bread
--------------------------------------------------------------------------------
3 cups All-Purpose Flour
1 tsp. salt
1 tsp. baking soda (I used powder)
1 tsp. ground cinnamon
3 eggs
2 cups sugar
3/4 cup vegetable oil
1 cup finely shredded carrot
1 can (8 ounces) crushed pineapple, undrained
2 tsp. vanilla extract
1 cup chopped walnuts (optional)

I also added two very ripe bananas, so I wouldn't have to throw them away. This came out of the March/April issue of Taste of Home Magazine.

In a bowl, combine the dry ingredients. In a mixing bowl, beat the eggs, sugar and oil; add carrot, pineapple, (banana if you want) and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts(if used). Pour into two greased 8 in. x 4 in. x 2 in. loaf pans.

Bake at 350 for 55- 60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

[Mom2JTSJ]

(from Mennonite Cooking, cookbook)

1 c. whole wheat flour
1 c. sugar
2/3 c. all-purp. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp.ground cloves
1 c. cooked pumpkin (I used canned)
2 eggs
1/3 c. water
1/4 c. canola oil
1/2 c. chopped walnuts

Combine the first eight ingredients. In another bowl, combine the pumpkin, eggs, water, and oil; mix well. Stir into dry ingredients just until moistened. Fold in walnuts. Bake in a greased 9x5x3 pan at 350 degrees for 60-65 minutes. Cool for about 15 minutes before removing from pan.

I used a 15 oz can of pumpkin and it was very moist. Very good bread.

[Mom2JTSJ]

Baking Powder Biscuits
------------------------------------------------------------------------
1/2 cup butter
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk

1. Heat oven to 450 degrees
2. Cut butter into flour, sugar, baking powder and salt in medium bowl, using pastry blender or criss-crossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet. Serve w

[Mom2JTSJ]

60-Minute Rolls

3½-4½ cups flour
3 tablespoons sugar
1 teaspoon salt
2 packages yeast
1 cup milk
1/2 cup water
1/3 cup margarine

Mix 1½ cups flour, sugar, salt and yeast. Combine milk, margarine and water. Heat until very warm (120-130°). Add to flour mixture and beat 2 minutes at medium. Add 1/2 cup flour; beat on high. Add rest of flour. Form into a ball and put in greased bowl. Turn ball and cover. Let rise 15 minutes. Pick off pieces, roll in small balls, and put in greased muffin tin (2-3 balls per muffin cup). Let rise 15 minutes. Bake at 425° for 10-12 minutes. Makes about 18 rolls.

[Mom2JTSJ]

Lemon Blueberry Coffee Cake
--------------------------------------------------------------------------------
Streusel Topping
3 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened

Batter
1¾ cups all-purpose flour
1 cup sugar
2½ teaspoons baking powder
¼ teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2½ teaspoons grated lemon peel

Preheat oven to 375°F. For streusel topping, combine flour, sugar and cinnamon in small bowl. Add butter; mix until crumbly. For batter, combine flour, sugar, baking powder and salt in large bowl. In small bowl, whisk egg, milk and oil. Add to dry ingredients; stir until just moistened. Gently stir in blueberries and peel. Pour batter into greased 9-inch square baking pan; sprinkle with streusel. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings

[Mom2JTSJ]

Yorkshire Pudding
--------------------------------------------------------------------------------
Great with a roast and gravy!

2 eggs @ room temperature
1c milk
1c flour
1/2 tsp salt

Mix. Pour a bit of oil into muffin pans. Pour mixture into the muffin pans on top of oil. Bake at 400 for 15-20mins.

[Mom2JTSJ]

Applesauce Muffins
--------------------------------------------------------------------------------
1/2c shortening 1/4tsp salt
1 1/2c white sugar 1 tsp baking powder
2 beaten eggs 1/2tsp baking soda
1c. unsweetened applesauce 1 tsp cinnamon
2c flour 1/2tsp ground cloves

Mix altogether and add nuts or raisins if desired. Fill tins 3/4 full and bake at 350 for 15-20min or until done.

Sheri

[Mom2JTSJ]

Zucchini nut muffins
--------------------------------------------------------------------------------
4 eggs 3c flour
1c sugar 1 1/2tsp baking powder
1/2tsp vanilla 1 tsp baking soda
1c veg. oil 1 tsp salt
2c grated unpeeled zucchini
1tsp cinnamon 1c chopped walnuts


Combine above ingredients and bake at 375 for 25-30min.
I have been known to omit the walnuts...yuch.

Sheri

[Mom2JTSJ]

Banana muffins
--------------------------------------------------------------------------------
1/4c margarine
1c white sugar
1 egg

Cream together.

Add 1c mashed bananas.

Mix 1 1/2c flour. 1/4tsp salt. 1tsp Soda. and 1c chocolate chips.
Add to creamed mixture.
Put in muffin tins with paper baking cups.
Bake at 400 for 15-20min.


I have been known to cut the amount of choc. chips to 1/4c to reduce the amount of candy my boys get.

Sheri

[Mom2JTSJ]

Coffee Cake
--------------------------------------------------------------------------------
1 cup oil
1 cup sugar
2 eggs
3 cups flour
3 tsp baking powder
½ tsp salt
1 tsp vanilla
1 cup milk

(topping)
1½ c brown sugar
2 t cinnamon
1 cup nuts (if desired)

1 stick butter or marg

Mix all ingredients together. Pour half of batter in greased 9x13. Sprinkle with half of sugar mixture. Add other half of batter and then other half of sugar mix. Drizzle with 1 stick melted butter or marg. Bake at 350 degrees for 30-45 minutes.

[Mom2JTSJ]

1 cup Old Fashioned Oats(not quick!)
1 cup milk
1 stick of REAL butter(room temperature)
1/2 cup brown sugar(firmly packed)
1 egg(at room temperature...take out with butter)
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
a pinch of salt
1 and 1/2 cups blueberries(fresh or frozen)

Topping
1/2 cup sugar
1/3 cup flour
1/2 stick cold butter in pieces

1. In a large bowl, combine the oats and milk and let soak for 1 hour.

2. Grease a 9 inch square baking dish.

3. Preheat oven to 350.

4. In another bowl cream softened butter and brown sugar until light and fluffy. Add the egg, beat to combine, then pour in the oat and milk mixture and mix completely.

5. Sift in all at once the flour, baking powder, baking soda and salt.

6. Very gently combine the dry ingredients until just moistened. Don't over mix!

7. Add the blueberries and gently fold in.

8. Pour into baking dish and make the topping.

9. In a bowl combine the white sugar, flour and cold butter and using a cutter make coarse crumbs(the kind of untensil you use to make pie dough). Pour crumbs on top of mix and spread out evenly, but leave it chunky...don't press it in...leave it loose.

10. Bake at 350 for one hour. Let stand for at least 20 minutes.

Slice and serve with scrambled eggs, bacon and hot chocolate!!!

[Mom2JTSJ]

course, you know i'm not great about mathematical ones... . good luck.

one cup warm water with one tablespoon/pack yeast dissolved in it.

add 3 tablespoons of butter and a glob of honey (2-3 tablespoons?), teaspoon of salt.

stir with a fork for awhile. .

then add one cup milk and 5-7 cups of flour. knead right in the bowl like my directions for white bread are.

coat with olive oil, turn coat other side.

let rise on warm stovetop (not on burner ) for about 45 minutes.

then break into a bunch of golf ball size pieces.

3-4 at a time flatten and put on frying pan that has a good coating of cornmeal. cook at low/medium heat for 10 minutes (sometimes it does smoke, so turn fan on or something).

do NOT use oil, pam, etc. on pan. just the cornmeal thick enough so you can't see the bottom of pan.

every once in awhile, take a fork and lift one of the muffins to see what the color is. if its too dark, then flip or turn the heat down.

usually its 10 minutes on one side and 5 minutes on the other.

they are absolutely yummiest when warm, but quite tasty when not.

and yes, you can split them with a fork. it's amaaaaaaazing.

[Mom2JTSJ]

4 C flour
4 eggs
2 sticks of butter melted & cooled
8 T Honey
1/2 t. salt
2 t. Anise
2 pinch of Cardamom
2 t. orange flower extract
2 t. of lemon zest
1/2 C water if needed

Heat oven to 35 degrees

Mix flour with anise, cardamom, salt, lemon zest & orange flower extract then add honey.
Add the eggs 1 by 1, then cooled melted butter.
Add water if needed.
Knead & shape into a loaf

Bake about 35 minutes, on ungreased cookie sheet
(check witha toothpick if the center is dry)
Let cool, then slice loaf diagonally into 1/2 inch wide slices.
Bake the slices for about 15 minutes.



That's the only one I have - my mom says that it's really good but, it sounds like a lot of work to me!

[Mom2JTSJ]

Yakky's Frenchbread

Dissolve 1 TBSP yeast in 1 1/2 cups warm water.

Meanwhile combine in a large bowl:
4 cups sifted flour
1 tsp. salt
2 TBSP oil
1 TBSP sugar

Pour in yeast and mix well. Dough will be very stiff. Let dough rest 10 minutes, then stir down using a pulling/cutting motion with the spoon. Repeat 5 times (a total of 1 hour).

Divide dough into 2 pieces. Roll out flat on floured surface. Shape into loaf, tapering ends. Place seam side down on greased sheet. Slice 1/4"-1/2" diagonal slashes 3-4 times on the top. Repeat with the other half of dough. Let rise 1 - 1 1/2 hours.

Bake 25 minutes in 400 degree oven.
You can also make 12 rolls instead of the loaves.
YAKKY

[Mom2JTSJ]

STEAMED BROWN BREAD
--------------------------------------------------------------------------------
Julie, this is more like I remember. You can probably substitute same amount of honey for the molasses. The brown bread Mom served was always steamed in vegetable cans. There are instructions here for baking it, too.

STEAMED BROWN BREAD

2 c. buttermilk
1 c. Gold Medal all-purpose flour
1 c. corn meal
1 c. Gold Medal whole wheat flour
1 c. raisins, if desired
3/4 c. light or dark molasses
2 tsp. baking soda
1 tsp. salt

Grease 4 (16 ounce) vegetable cans (4 1/4 x 3 inches) or 7-inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat in medium speed, scraping bowl constantly, 30 seconds. Fill cans about 2/3 full. Cover tightly with aluminum foil.
Place cans on rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 3 hours. (Add boiling water during steaming if necessary.) Immediately unmold bread. 4 loaves.

If using self-rising flour, decrease baking soda to 1 teaspoon and omit salt.

Baked Brown Bread: Heat oven to 325 degrees. Pour batter into greased 2-quart round casserole. Bake about 1 hour.

[Mom2JTSJ]

Hot Resurrection Rolls by 2lplvr
--------------------------------------------------------------------------------
There are actually scrptures that go with it
--------------------------------------------------------------------------------
Ingredients:
1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar
Directions:
Give each child one triangle shaped section of crescent roll. This represents the tomb.
Each child takes one marshmallow which represents the body of Christ.
Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
Lay the marshmallow on the dough and carefully wrap it around the marshmallow.
Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
Bake according to package directions.
Cool.

Break open the tomb and the body of Christ is no longer there!!
Celebrate God's love!

Give each child a triangle of crescent rolls. The crescent roll represents the
cloth that Jesus was wrapped in.

Read Matthew 27:57-61

1. Give each child a marshmallow. This represents Jesus.
2. Have him/her dip the marshmallow in melted butter. This represents the oils
of embalming.
3. Now dip the buttered marshmallow in the cinnamon and sugar which represents
the spices used to anoint the body.
4. Then wrap up the coated marshmallow tightly in the crescent roll (not like a
typical crescent roll up, but bring the sides up and seal the marshmallow
inside.) This represents the wrapping of Jesus' body after death.
5. Place in a 350 degree oven for 10-12 minutes. (The oven represents the tomb -
pretend like it was three days!)
6. Let the rolls cool slightly. The children can open their rolls (cloth) and
discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts
and the crescent roll is puffed up, but empty.)

Now read Matthew 28:5-8

Explain: At the tomb, Mary Magdalene and the other Mary saw an angel, who told
them not to be afraid. No one had taken Jesus' body, but He Had risen from the
dead! The angel told the women to go and tell the disciples what they had seen,
that Jesus had risen from the dead. They were so excited, they ran all the way
home to tell the disciples the good news! He is risen from the dead! Alleluia!

After that Jesus appeared in person to Peter, then to the 12 disciples and after
that, to more than 500 people. Jesus' appearance to eyewitnesses, those who saw
Him with their own eyes, would give support and prove that Jesus rose from the
dead (1 Corinthians 15:3-6).

By rising from the dead, Jesus proved once and for all that He was the Messiah,
the Savior of the World, the Chosen One, and the Lamb of God. By dying on the
cross and rising from the dead, Jesus did what no other had ever done before. As
both God and man, He overcame sin, death, and hell. And now because of what
Jesus has done, these things no longer have any power over those who believe in
Jesus and allow His Spirit to lead and direct them. Rather than being slaves to
sin and death, Christians ( those who love and believe in Jesus) are free to
obey God and do good ( Romans 6:17-18). The Bible says in John 8:36, "If
therefore the Son shall make you free, you shall be free indeed."

However, we will only obey God if we listen to the Holy Spirit our helper. He
enables believers in Jesus to do the right thing. It is important that we read
the Bible (God's Word) because one of the ways the Holy Spirit helps us obey God
is by reminding us of what He says to us in His Word. God's Spirit will never go
against his Word. In fact, when we read God's Word, we are listening to the Holy
Spirit. Of course, you won't always do the right thing; the Bible says this ) 1
John 1:5-10). But that is why we need to continue to confess our sins knowing
that God forgives us, based on what Jesus did on the cross. This is also a
reason we need to spend time with other believers in Christ so they can
encourage us in our faith.

Will you accept that God is ultimately sovereign, just and holy or
will you expect God's judgements to follow your narrowly defined and limited understanding of good and right?



"Prayer is not monologue, but dialogue. God’s voice in response to mine is its most essential part."
Andrew Murray

[Mom2JTSJ]

Tupperware Yeast Rolls
(from the 1983 Show-Me 4 Seasons Cookbook)

9 cups of bread flour 2 Teaspoons salt
1 1/2 c. milk 4 eggs, well beaten
1 1/2 c. water 2 pkgs. dry yeast (4 1/2 tsp)
3/4 c. sugar 1 c. oil (I use canola)

Put flour in a large tupperware bowl, make a well in the center of flour. Scald milk, remove from heat and add water, sugar and salt. When slightly cooled, add beaten eggs and yeast. Pour liquid into well of flour. DO NOT STIR. Cover with lid, seal and burp, wait until seal pops( I wait about an hour). Add oil to mixture, mix all ingredients well. Turn dough out on a floured surface, knead until smooth and elastic. Wash and grease bowl and place the dough back in the bowl. Cover with the lid(grease it too), seal and burp. Let stand til seal pops(and it will!). Turn out onto a floured surface; knead lightly. Shape into rolls and place in a lightly greased baking pan( I also make loaves). Cover, let rise in a warm place for 30 minutes or until doubled. Bake at 350 degrees until browned.

Soooo good and you can do other things in between steps is why I like it!! I have made cinnamon rolls with this recipe also!!!

Edited to say it doesn't have to be a "tupperware" bowl. But it needs to be as big as that extra large bowl by tupperware.



Miscellaneous notes:
I think that the freshest ingredients

make the best bread. I have used milk from the farm, fresh eggs from a neighbor, the fresh farm eggs makes the color of the bread so pretty. I also used Enova oil today. I bought it because I had a coupon, that stuff is high, but I had a 1.00 off so we tried it. I usually use canola oil, because it is better for you. My mom has said you can't over knead the dough. I have never had trouble with this recipe. Julie, I took the time to read labels at the grocery the other day and yes, my bread had hfcs in it. I decided to not buy it. It's very easy to make my own.




Some Answers....
--------------------------------------------------------------------------------
Scald---almost to a boil, not quite.

To burp----let the air out of your bowl and put the lid back down.

I don't have a big mixer either, I use a wooden spoon to mix all the ingredients and it's not hard. Just get them mixed good and turn out the dough on the floured surface to finish mixing it.

Kneading the dough---remember when the nurse pushed on your tummy after baby H was born? That is kneading; push, flip, use the heel of your hand, over and over. Can someone else help me explain this? I sure hope this makes sense.

I got 2 8 1/2 x 2 1/2 x 4 1/2 loaves and 2 dozen baseball sized rolls.

I hope this helps. If I could come to your house and show ya, it would be easier!!

The biggest bowl you can find, like at K-Mart or Wal-Mart.

Editing again to tell you to make sure your liquids are lukewarm, as to not kill the yeast. Too hot of milk or water will kill the yeast and your bread won't rise.

Anyone want to add,,,, please?



Some more tips
--------------------------------------------------------------------------------
Why you scald...milk has an enzyme in it that if you don't scald will hamper the yeast growth or kill it all together. Just bring it up to a steamy simmer...doesn't need to boil. Can do either on stove top or in microwave.

Kneeding...well Darby did a great job explaining this. Push with the heal of your hand in the middle of the blob away from you, now the part that you just 'stretched', fold it back to where your hand was. Turn the blob 1/4 of a turn. Do it again, turn 1/4 of a turn. Again...that's kneeding dough.

You cannot over kneed bread dough. Actually, you want to kneed it until you don't want to do it anymore, the dough is nice and smooth, and is very stretchy. Then do it 10 more times.

One note...if you want really good turn out of your bread...go and buy some wheat glutten. Can get it at bulk stores (like the places that sell spices in bulk, etc or in organic sections of grocery stores) and add 1 teaspoon for every cup of flour that you use. Add it in when you add the flour...doesn't have to be mixed in before..just add it with the dry ingredients. Makes for great bread and the texture is oh so nice.

Also, the more you kneed the better texture the bread will have. Fresh ingredients make the BEST bread. I've done mine by hand for years...and to be honest, it's the best thing to do when your angry at someone...kneed bread, kneed bread, kneed bread.

HTH




I realize I'm late on this, but the best way I've found to raise my bread is in the oven (preheat for about 5 mins then turn off!) with a bowl of water (boil it before puttingit in the oven) underneath. Preheating just gets a bit more warmth for the dough and the water adds moisture that, I suppose, helps it raise nicely.

[Mom2JTSJ]

strawberry cream cheese muffins
--------------------------------------------------------------------------------
I think this would be yummy with any kind of berry. I'm going to try blueberries this summer.

Strawberry-Cream Cheese Muffins

Squares of soft, sweetened cream cheese provide a hidden treat when you bite into these muffins. It's almost like eating a cream cheese Danish! The muffins are best eaten the day they're made.

2 cups all-purpose flour
3/4 cup plus 3 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, chilled, cut up
1 cup chopped strawberries
3/4 cup plus 2 tablespoons buttermilk
1 egg
1 (3-oz.) pkg. cream cheese, cut into 12 cubes

1. Heat oven to 400°F. Grease bottoms of 12 muffin cups or line with paper liners. In medium bowl, stir together flour, 3/4 cup of the sugar, baking powder and baking soda. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.
2. In small bowl, whisk together buttermilk and egg until blended. Gently stir buttermilk mixture into flour mixture just until combined. Divide evenly among muffin cups. Dip cream cheese pieces in 2 tablespoons of the sugar; place in center of each muffin. Press cream cheese until level with batter. (Do not cover cream cheese with batter.) Sprinkle muffins with remaining 1 tablespoon sugar.
3. Bake 20 to 25 minutes or until light brown and toothpick inserted off-center comes out clean (do not put toothpick in cream cheese). Cool on wire rack 10 minutes; remove from pan. Serve warm or at room temperature. Store in refrigerator.

12 muffins
PER MUFFIN: 235 calories, 9.5 g total fat (5.5 g saturated fat), 4 g protein, 34 g carbohydrate, 40 mg cholesterol, 155 mg sodium, 1 g fiber

recipe from the cooking club of america

[Mom2JTSJ]

Refrigerator Raisin Bran Muffins
--------------------------------------------------------------------------------
2.5 cups flour
2.5 tsp baking soda
1 tsp salt
1 c. boiling water
3 cups raisin bran cereal (I use the whole grain- unsweetened raisin bran)
1/2 cup shortening
2 eggs
1 pint buttermilk (I add 1/2 tsp vinegar to milk and let sit 2 min.)
1 cup sugar (less if you use the sweetened cereal)

Sift flour, baking soda, salt. Pour hot water over bran cereal. Cream shortening and sugar until light and fluffy. Add eggs and beat well. Blend in buttermilk and cereal. Add dry ingredients. Fill greased muffin pans 2/3-3/4 full and bake 20 minutes at 400 degrees or until brown. 10-12 minutes for mini-muffins.

Batter keeps well in the refrigerator for up to a month.

****This is my mom's recipe. I actually cut the recipe in half before posting here. She always made these when I was a kid. She would keep it in the fridge and then we would have fresh muffins in the AM several times a week. I make it up on Friday evening and then bake fresh muffins for Sat and Sunday mornings. Personally, I think it tastes better if the batter sits overnight. We like to eat warm with real butter.

[Mom2JTSJ]

Blue Ribbon Plain Muffins
--------------------------------------------------------------------------------
from Better Homes and Gardens


1 3/4 cups flour
1/3 cup sugar
1/4 tsp salt
2 tsp baking powder
1 beaten egg
3/4 cup milk
1/4 cup cooking oil


In a mixing bowl, combine flour, sugar, baking powder, and 1/4 tsp salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just til moistened (batter should be lumpy!!!). Lightly grease muffin cups; fill 2/3 full. Bake in a 400 degree oven for 20 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12.

[Mom2JTSJ]

Easy Beer Bread
--------------------------------------------------------------------------------
3 c self-rising flour
3 T sugar
1 (12 oz) can beer, room temperature
2 - 3 T melted butter

Combine flour and sugar into lg bowl and gradually add beer, stirring just until dry ingredients are mostened. Spoon batter into greased bread pan. Bake at 350 degrees for 1 hour. Brush top with melted butter. Cool in pan and cool completely on wire rack. Slice with serrated knife

[Mom2JTSJ]

2 Pumpkin Bread recipes
--------------------------------------------------------------------------------
I've used both of these and Love them both. They received 5 stars on allrecipes and had Tons of good reviews.
-------------------------------------------------------
Pumpkin Bread IV
Submitted by: Cheryl Riccioli
Rated: 5 out of 5 by 362 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 36 servings

"You might as well bake pumpkin bread in the large batch called for here, because everyone loves it. Three full-sized loaves, lively with cinnamon, cloves and nutmeg, are your reward. Wrap loaves in cellophane, tie with a colorful ribbon, and give as a gift!"
INGREDIENTS:
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
******************************************
Downeast Maine Pumpkin Bread
Submitted by: Laurie Bennett
Rated: 5 out of 5 by 883 members Prep Time: 15 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes
Yields: 24 servings

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."
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 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

[Mom2JTSJ]

Pumpkin Bread

3 cups sugar
3 1/2 cups flour
1 cup oil
2 teaspoons baking soda
4 eggs, beaten
2 teaspoons salt
16 ounces pumpkin
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup water
1/2 teaspoon ground cloves
raisins or chopped nuts, if desired

Preheat oven to 350º. Grease and flour two 9 x 5" loaf pans; set aside.

Cream sugar and oil. Add eggs and pumpkin, mix well. Add dry ingredients to pumpkin mixture alternately with the water; mixing well after each addition. Pour batter into prepared pans.

Bake at 350º for 1 1/2 hours or until it tests done. Let stand 10 minutes then remove from pans to cool.

Yield: 2 loaves

Per Serving: 200 Calories; 8g Fat (33.4% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 235mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Using 1/2 cup of oil, 1/2 cup of unsweetened applesauce; 1 1/2 cup sugar, 1 1/2 cup Splenda; and 1/3 cup of raisins:

Per Serving: 135 Calories; 4g Fat (27.3% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

[Mom2JTSJ]

Pumpkin Cheese Bread

Cream Cheese Filling:
8 ounces cream cheese
1/2 cup sugar
1 tablespoon flour
1 tablespoon orange zest
1 egg

Pumpkin Bread:
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1 cup pumpkin puree
1/2 cup oil
1 1/2 cups sugar
2 eggs

Preheat oven to 325º. Grease and flour loaf pan; set aside.

Combine cream cheese, sugar, 1 Tbsp. flour, orange zest, and 1 egg. Beat until smooth and set aside.

Combine remaining dry ingredients. Place eggs, pumpkin, oil, 1 1/2 cups sugar in bowl, beat well. Add dry ingredients, stir just until combined. Add nuts, if desired. Pour 1/2 of batter into prepared pan. Spoon cream cheese mixture on top of this layer. Pour on remaining batter.

Bake at 325º for 1 hour, 30 minutes. Cool bread in pan 10 minutes. Remove to wire rack to cool completely.

Per Serving:274 Calories; 13g Fat (41.3% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

Using fat free cream cheese, all Spenda for the filling; 1/4 cup oil and 1/4 cup unsweetened applesauce, and 1/2 cup sugar and 1 cup Splenda for the bread:

Per Serving: 137 Calories; 5g Fat (30.2% calories from fat); 5g Protein; 19g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

[Mom2JTSJ]

Quick Fruitcake Bread

1 pkg. (15.6 oz) pillsbury cranberry bread mix
1/2 cup chopped pecans
1/2 cup raisins or chopped dates
1/4 cup chopped maraschino cherries
1/4 cup crushed pineapple, drained

Prepare Quick bread batter according to package directions. Stir in remaining ingredients.

Pour into a greased and floured 9 x 5 x 3 in. loaf pan, or 3 mini pans.

Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pan to wire rack.


NOTE: I always used dates instead of raisins. This is a fruitcake that everyone will like and sells great at bake sales.
It's our family's favorite at Christmas.

[Mom2JTSJ]

Crescent Rolls
--------------------------------------------------------------------------------
2 c. scalded milk
1/2 c. butter
7 c. flour
2 envelopes yeast
1/2 c. sugar
2 t. salt
2 eggs, slightly beaten
tub margarine

To scald milk: put in sauce pan over medium heat. Remove when small bubbles start to form around edges. Add butter and melt it in the warm milk. Cool slightly (120-130 degrees)

Mix 4 c. flour, yeast, sugar and salt. Mix milk into flour. Mix in the eggs and 3 c. flour. Mix well, don't knead. Makes a sticky dough.

Cover and let rise 2 hours in a warm draft free place. Punch down and let it rest 5 minutes.

Divide dough into 6 equal pieces. Lightly dust counter with flour and roll one piece into a circle as large as you can get it. Spread tub butter in a thin layer over circle. Cut into 8 pie shaped pieces. Roll each piece wide end first. Place seam side down on cookie sheet. Place sheets of dough into freezer. When frozen put in a container, no more than 3 months.

To serve: grease cookie sheet and put rolls on. Cover and let rise in a warm place for 3 1/2 - 4 hours or until doubled. (Indentation will stay) Bake 350 degrees for 10 - 15 minutes. Brush with butter.

To make cinnamon rolls: Roll dough into large rectangle. Spread butter. Sprinkle with 1/2 c. sugar and 2 t. cinnamon (already mixed together). Roll tightly on wide side. Seal ends. Cut into 1 inch pieces. 12 or more rolls. Freeze, rise and cook same as crescent rolls.

**My notes on this recipe**
I make these all the time! They are really good. Sometimes I freeze them for later, sometimes I do it all in one day. Both have turned out really well. I just got a stand mixer and I haven't needed to use all 7 cups of flour. The dough will be sticky.
Karen : )

[Mom2JTSJ]

Dinner Rolls
--------------------------------------------------------------------------------
by Cook's Illustrated magazine

For this recipe, the dough is made and the rolls are shaped and refrigerated a day or two before being baked and served. Be sure to plan accordingly, as the refrigerated rolls require about six hours to rise before they're ready for baking. For the best flavor, let the rolls rise at cool room temperature, about 68 degrees. Depending on the brand, instant yeast is marketed as "rapid rise," "quick rise," or "perfect rise" yeast, or sometimes as bread machine yeast; if it's necessary to use active dry yeast in its place, see page 30 for more information. If your cake pans have a dark nonstick finish, bake the rolls in a 375-degree oven to moderate the browning. This dough should be moister than most; resist the urge to add more flour than is needed to keep the dough from sticking to your hands. Made on a humid day, the dough may require more flour than if made on a dry day.

Makes Sixteen 3-inch Rolls

3/4 cup whole milk

8 tablespoons unsalted butter , melted, (reserve 2 tablespoons for brushing on rolls before baking)

6 tablespoons sugar

1 1/2 teaspoons table salt

2 large eggs , room temperature

1 package rapid-rise yeast (2 1/4 teaspoons), may also labeled "instant"

3 cups unbleached all-purpose flour (15 ounces), plus additional flour as needed (see note above)

Rich, soft, and tender—with mild sweetness—these dinner rolls are best served warm with a pat of butter.


1. TO MAKE THE DOUGH: Bring milk to boil in small saucepan over medium heat; let stand off heat until skin forms on surface, 3 to 5 minutes. Using soup spoon, skim skin off surface and discard. Transfer milk to bowl of standing mixer and add 6 tablespoons melted butter, sugar, and salt; whisk to combine and let mixture cool. When mixture is just warm to the touch (90 to 100 degrees), whisk in eggs and yeast until combined.

2. Add flour to bowl; using dough hook, mix on low speed on standing mixer until combined, 1 to 2 minutes. Increase speed to medium-low and knead about 3 minutes more; when pressed with finger, dough should feel tacky and moist but should not stick to finger. (If dough is sticky, add another 1 to 3 tablespoons flour.) Continue to knead on medium-low until cohesive, elastic dough has formed (it should clear sides of bowl but stick to bottom), 4 to 5 minutes longer.

3. Transfer dough to lightly floured work surface. Knead dough by hand 1 to 2 minutes to ensure that it is well kneaded. Dough should be very soft and moist but not overly sticky. (If dough sticks excessively to hands and work surface, knead in flour a tablespoon at a time until dough is workable.) Lightly spray medium bowl with nonstick cooking spray. Transfer dough to bowl; lightly coat surface of dough with cooking spray and cover with plastic wrap. Let dough rise in warm, draft-free location until doubled in volume, 2 to 3 hours.

4. TO SHAPE THE ROLLS: Coat two 9-inch round cake pans with cooking spray; set aside. Turn dough out onto lightly floured work surface. Pat dough into rough 12 by 10-inch rectangle (see illustration 1, below), gently pressing out air; starting from edge farthest from you, roll dough into cylinder (illustration 2). Using palms, roll dough back and forth until cylinder is about 18 inches long and of even thickness. Using bench scraper or chef's knife, cut cylinder in half crosswise, then cut each half into 8 evenly sized pieces (illustration 3).

5. Working with one piece at a time and keeping remaining pieces covered with plastic wrap or kitchen towel, form dough pieces into smooth, taut rounds (illustration 4). Set piece of dough on unfloured area of work surface. Loosely cup hand around dough (not directly over it); without applying pressure to dough, move hand in small circular motions. (Tackiness of dough against work surface and circular motion should work dough into smooth, even ball.) Arrange shaped rolls in prepared cake pans (one in center and seven spaced evenly around edges) (illustration 5); cover cake pans with plastic wrap lightly coated with cooking spray, then cover pans securely with foil. Refrigerate at least 24 or up to 48 hours.

6. TO BAKE THE ROLLS: Remove foil (but not plastic wrap) from cake pans; let rolls rise in draft-free cool room-temperature location until doubled in volume (rolls should press against each other), 6 to 7 hours. When rolls are nearly doubled in volume, adjust oven rack to lower-middle position and heat oven to 400 degrees. Remove plastic wrap. Brush rolls with 2 tablespoons melted butter; bake until deep golden brown, 14 to 18 minutes. Cool rolls in pans on wire rack about 3 minutes, then invert onto rack; re-invert rolls and cool 10 to 15 minutes longer. Break rolls apart and serve warm.




STEP BY STEP: Getting Dinner Rolls Shaped Just Right



1. Pat dough into 12 by 10-inch rectangle.
2. Roll dough to form even cylinder, stretching to 18-inch length.

3. Using bench scraper or chef's knife, cut cylinder into 16 pieces.
4. Using circular motion, gently form dough pieces into rounds.

5. Arrange rounds in pan, one in center, seven around edge.
STEP BY STEP: If You Can't Help the Heat, Get out of the Kitchen
These rolls rise for several hours on the counter, so getting the temperature right is crucial.


At cool room temperature (68 degrees), the dough rounds should double in size after six or seven hours,...
..., yielding light, fluffy rolls upon baking.

If they rise in a spot that's too warm, the exterior will race ahead of the interior, the rolls will rise unevenly,...
...and a pan full of dense, misshapen rocks will emerge from the oven. If the heat in your kitchen is unpredictable, try a less conventional cool spot--like a basement or a spare bedroom.

[Mom2JTSJ]

Cheese Bread Twists

1 sheet frozen puff pastry, thawed
1 egg white
1 tablespoon cold water


Topping ideas:
1/2 cup shredded cheddar cheese
Dash salt

or

1/4 grated Parmesan cheese
1 tbsp. chopped fresh parsley
1/2 tsp. dried oregano, crushed

Thaw pastry sheet at room temperature. Preheat oven to 400°. Mix egg and water.

Place puff pastry on a greased baking sheet. (I used pampered chef stoneware) Brush egg/water mixture over pastry, and sprinkle with your topping choice.

Cut into ten 1-inch strips; twist each strip three times. Bake at 400° for 10-13 min. or until golden brown.


Note: I used the parmesan mixture and everyone loved it. This is not a fat-free or low calorie food.

[Mom2JTSJ]

Pumpkin Muffins
--------------------------------------------------------------------------------
1 box spice cake mix
1 can of pumpkin

Mix ingredients together until all the cake mix is incorporated. Makes 18 muffins.
Bake @ 350 for 18-20 minutes.

[Mom2JTSJ]

Peanut Butter Banana Bread

Ingredients
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed ripe bananas (2 to 3 medium)
• 3/4 cup Reduced Fat Jif Crunchy Peanut Spread
• 3/4 cup milk
• 1/4 cup Crisco® Oil
• 1 egg

Directions
• Preheat oven to 350ºF.
• Grease 9 x 5 x 3-inch loaf pan.
• Combine flour, sugar, baking powder and salt in large bowl.
• Add banana, Jif, milk, Crisco® Oil and egg.
• Beat at medium speed of electric mixer, scraping sides and bottom of bowl.
• Mix just until blended. (Do not over-mix.)
• Bake at 350ºF for 60 to 65 minutes or until toothpick inserted in center comes out clean. (Cover top loosely with foil after 45 minutes to prevent over browning.)
• Cool 10 minutes in pan. Remove to cooling rack.
• Makes one loaf.
• If using glass, reduce temperature to 325ºF.

[Mom2JTSJ]

Sourdough Potato starter and bread...
--------------------------------------------------------------------------------
1 pkg dry yeast (4 tsps if you buy in bulk like me)
1/2 c lukewarm water
2T sugar
2 C warm water
2 1/2 T all purpose flour

Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture....set in glass jar, covered with a cloth, for 5 days. After 5 days, put this mixture in refrigerator for 3-5 days. Take out and feed with following:

FEED:
3/4 c sugar
3T instant potatoes
1C warm water
Mix well and add to starter. Let starter stand out of refrigerator all day (8-12 hours) Remove 1 c to make bread: return remainder to fridge. Keep for 3-5 days and feed again. If not making bread after feeding starter, throw away 1 cup. It may be fed 2-3 times before using any for bread.

BREAD RECIPE
1/2 C sugar
1/2 C oil
1T salt
1C sourdough potato feed starter
1 1/2 C warm water
6 C white bread flour (or 1/2 whole wheat flour)

In large bowl, blend sugar, oil, salt, potato starter, water and flour. This makes stiff batter. Grease another bowl; add dough and turn it over so that it is greased on all sides. Lightly cover and let stand overnight. Next morning punch down dough. Knead a little. Divide into 3 parts and knead each part 8-10 times on floured board. Put into ungreased loaf pan and cover. Let rise until doubled 4-5 hours, Uncover dough and bake at 350 for 30 minutes. Remove and cool. Bread may be frozen. (I have to add that I only make 2 loaves because I like really big loaves of bread!)

[Mom2JTSJ]

Another Easter Cookie
--------------------------------------------------------------------------------
You Need

1- cup whole pecans
1-teaspoon vinegar
3 egg whites
pinch of salt
1-cup sugar
zipper baggie
wooden spoon
tape
Bible

Easter cookies
Preheat the oven to 300 (this is important-don't wait 'til you're half-done with the recipe)

1. Place the pecans in the baggie and let the kids beat them with the wooden spoon to break them into pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.

Read John 19:1-3

2. Put the vinegar into a mixing bowl. Let each child smell the vinegar. Explain that when Jesus was on the cross and he became thirsty, He was offered vinegar to drink.

Read John 19:28-30

3. Add the egg whites to the vinegar. The eggs represent life. Explain that Jesus gave His life so that we could have life.

Read John 10:10-11

4. Sprinkle a little salt into each child's hand and let them taste it. Put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27

5. So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story ids that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16

6. Beat the egg whites with a mixer on high speed for 12 to 15 minutes, until stiff peaks form. Explain that the color white represents the purity in god's eyes of those whose sins have been cleansed by Jesus.

Read Isa. 1:18 and John 3:1-3

7. Fold in the broken nuts. Drop by teaspoons onto a wax paper cookie sheet. Explain that each mound represents the rocky tomb where Jesus body was laid to rest.

Read Matt. 27:57-60

8. Put the cookie sheet in the oven, close the door and turn the oven off.

9. Give each child a piece of tape and seal the door. Explain that Jesus tomb was sealed.

Read Matt. 27:65-66

10. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight and that Jesus followers were in despair when the tomb was sealed.

Read John 16:20-22

11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. the cookies are hollow! ON The First Easter Jesus followers were amazed to find His tomb empty.

Read Matt. 28: 1-9

[Mom2JTSJ]

Cinnamon Scones
--------------------------------------------------------------------------------
These are AWESOME!!! Soooooooooo good....

Cinnamon Chip Scones

This will make two 8-9” discs. Can double; freeze or fridge.

DRY INGREDIENTS

3 cups of flour
1/2 cup of sugar
4 teaspoons baking powder
1/2 teaspoon salt


WET INGREDIENTS (Can add on top of the dry ingredients)

1/2 cup butter (cold)
1 egg beaten
2/3 cup buttermilk
1 cup cinnamon chips

Preheat the oven to 400.
Grease a large cookie sheet (think two 8" discs side by side).
Sift dry ingredients.
Cut butter into the flour mixture.
Add the buttermilk and beaten egg.
Mix a bit, then fold in cinnamon chips.
Mix thoroughly.

Knead and form into a ball; divide ball in half; flatten each ball into an 8-9 inch disc.

Put the discs on a cookie sheet and score the tops with a knife (about ¼”) into about 6-8 pieces per disc). The original recipe says to brush the tops with butter and sprinkle with cinnamon and sugar.

Bake for 20-25 minutes. I think I usually cook them closer to the 20-minute mark. I like them light rather than a bit of a toasty look. Again, the original recipe says remove from sheet immediately after baking and put on a cooling rack, but I do not.

[Mom2JTSJ]

Homemade Biscuits (can be frozen)

Elliefunt posted this:

Paula's Purty Nearly Instant Biscuits

6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt)


1 cup shortening

2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water

This recipe is inspired from a very dear friend named Paula. It involves preparing biscuits from scratch and then freezing the unbaked biscuits. Paula created the idea because her family always wanted her good biscuits for supper, and she needed a way to make them hot, and fresh, even on days when she didn't feel like baking. The results are divinely inspired.

First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don't have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up.

Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.

When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450° oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.

These biscuits are better tasting, and much cheaper than canned whack-'em-on-the-counter-biscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).

[Mom2JTSJ]

It is really easy...

From the Kitchenaid cook book...

Crusty Pizza dough
!pkg dry yeast
1 cup warm water
1/2 tsp salt (I use about 1 tsp)
2 teaspoons olive oil
2 1/2 to 3 1/2 cups all purpose flour
1 Tbs. cornmeal

Disolve yeast in warm water in warmed mixer bowl. add salt, olive oil, and 2 1/2 cups flour. Dough hook. Turn to speed 2 and mix about 1 minute. Continuing on speed 2, add remaining flour , or until dough clings to hook and cleans sides of bowl. Knead on 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.

Brush 14 inch pizza pan with oil. (I use a pampered chef pizza stone or my pizza screen.) Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450* for 15 to 20 minutes.

May be doubled in a 6 qrt. mixer bowl.

I also use the French bread recipe.

2 packages active dry yeast
2 1/2 cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water
Not the one? See other "Old Reliable" French Bread (for Kitchen Aid Mixers) Recipes
Dissolve yeast in warm water in warmed mixer bowl.
Add salt, butter, and flour.
Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
Knead on Speed 2 about 2 minutes longer.
Dough will be sticky.
Put dough in large greased bowl, turning to coat.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half.
Roll each half into 12" x 15" rectangle.
Roll dough tightly, from longest side, tapering ends, if needed/wanted.
Put loaves on greased baking sheets that have been dusted with cornmeal.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450F for 25 minutes, then remove from oven.
Beat egg white and water together and brush each loaf with this mix.
Return to the oven and bake 5 minutes longer.
Immediately remove from baking sheets and cool on wire racks.

[StillJulie]

Applesauce Banana Muffins
(From: "The Type 2 Diabetes Desserts Cookbook", by Lois M. Soneral)

non-stick cooking spray

2 cups all-purpose flour
1 1/2 tsp. baking pwd.
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3 pkts sugar substitute
2 eggs
1 tsp. vanilla extract
1 cup unsweetened applesauce
3/4 cup mashed banana (about 2 med bananas)
3 Tbsp. canola oil

1. Preheat oven to 400°. Spray pans with non-stick spray or line muffin tins with paper baking cups.

2.In a large bowl, stir together the flour, baking pwd., soda, cinnamon, sald, and sugar substitute. Add bananas and oil. Stir until well moistened. Pour into prepared tins.

3.Bake for 20 minutes, or until golden brown. Cook on rack until serving

YIELD: 18 muffins

note: I substituted 1 cup of 100% whole wheat flour for 1 of the cups of all-purpose. I also got about 16 good sized muffins.

[StillJulie]

Quick coffee cake:
Drain pineapple, saving syrup. Mix 2/3 c syrup w 2 c bisquick, 1/4 c sugar, 1 egg. Pour into greased 9" sq pan. Top with crushed pineapple. Sprinkle with 1/4 c bn sugar and nutmeg or cinnamon. Bake at 400 deg for 25 to 30 min. Serve warm.

[StillJulie]

Muffins:
2 c bisquick
1/4 c sugar
2 T shortening
3/4 c milk
1 egg

Mix with fork til moistened. Put in muffin tin. Bake 400 deg for 15 min. May add nuts, raisins, blueberries, etc.

[StillJulie]

Bisquick Banana Bread:
1/3 c oil
1 1/2 cup mashed bananas (aprox 3 large)
1/2 t vanilla
3 eggs
2 1/3 c bisquick
1 c sugar
1/2 c chopped nuts
preheat oven 350. Grease & flour bottom 9 x 5 x 3 pan. Beat all ingred together. Bake 55 to 60 min.

[pthrlisa]

I got this from the June 2007 Guidepost ~ they are very good but a little greasy to hold, I ended up using a fork. :wink3:

1 cup light brown sugar, lightly packed
1/2 cup all-purpose flour
1/2 cup chopped pecans
2 eggs, beaten
2/3 cup butter, softened

Preheat oven to 350 ~ mix butter & eggs together ~ add dry ingredients, mix till combined ~ put batter into muffin cups and bake for about 25 min. This recipe made 7 muffins for me using the pampered chef muffin stone. I think they would make better mini muffins for snacks or a brunch.

[DDofEve]

2c. all purpose flour
2 tsp sugar
2 tsp baking powder(make sure its fresh-they'll come out like rocks otherwise)
1.2 tsp salt
1-1/2 c. heavy cream

1. Adjust oven rack to upper middle position ad heat to 450.
2. Line a baking sheet with parchment paper(you can also grease it instead)
3. Whisk flour, sugar, baking powder, and salt together in a large bowl.
4. stir in the cream with a wooden spoon until dough forms, about 30 seconds.
5. Turn dough out onto a lightly floured surface and gather into a ball.
6. Knead dough briefly, about 30 seconds.

7. Pat dough into 3/4inch circle. Cut biscuits into rounds with 2-1/2 inch round glass (approximate)
8. or 8 wedges using a knife.
9. Place biscuits onto baking sheet (you can wrap this in plastic wrap and refrigerate these up to 2 hrs in advance.)
10. Bake until golden brown, about 12-15 minutes.

[cdnmom24]

INGREDIENTS
5 cups all-purpose flour
1/2 cup shortening
1 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling



DIRECTIONS
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

We shook off all excess flour before cooking and used a heavy nonstick pan. We stored the extras wrapped in tin foil and in a plastic bag. Microwave slightly if you want them to be pliable.

[Ericanaysha]

Corn bread. Recipe from allrecipes.com

1 c all purpose flour
1 c cornmeal
1/4 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1 c sour cream
1/3 c milk
1/4 c butter, melted

In lrg bowl combine dry ingred.
In another bowl combine wet.
Mix together. Pour into greased baking dish. Bake at 400 for 25 mins.

[Januinely~me]

BEST PIZZA DOUGH

Combine in a small bowl:

~ 1 1/2 cups warm water
~ 1 tsp sugar
~ 3 TBSP oil


Combine in a large bowl:

~ 3 cups all purpose flour (I use 1 1/2 cups all purpose & 1 1/2 cups whole wheat)
~ 1 tsp salt
~ 1 TBSP instant yeast


Add the wet mixture to the dry; stir well. Knead dough. Add more flour if necessary to make a soft (but not sticky) dough. Let rise 1 hour, or until doubled in size. Punch down & press onto lightly greased (large) cookie sheet. Top with sauce & favorite toppings. Bake at 400* for 15-20 mins.

Enjoy!:)

[Davina]

1/4 cup sour cream
1 teaspoon baking soda
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/2 cups of flour
1 cup mashed bananas
1 cup semi-sweet mini chips
1 teaspoon vanilla

Preheat to 350. Stir sour cream and soda together. Set aside. Cream butter and sugar until light and fluffy. Add egg, beat well. Beat in sour cream mixture. Stir in remaining ingredients. Do not over mix. Spoon into greased muffin pan and bake for about 18 minutes. Let cool. :licklips: :banana1: :banana2:

[Flautista]

Sourdough Starter

Yield: 3 cups

1/2 pkg. dry yeast
2 cups water
3/4 cups sugar
3 Tbsp instant potato flakes

Combine yeast, 2 cups water, 3/4 cup sugar and 3 tablespoons instant potato flakes in bowl; mix well. Let stand, loosely covered, at room temperature for 8 hours to 1 week. Feed starter once a week or more frequently if necessary. Feed with 3/4 cup sugar, 1 cup water and 3 tablespoons instant potato flakes; mix well. Let stand for 8 hours or longer before using.

Sourdough Bread

1 cup Sourdough Starter
1½ cups water
1/2 cup oil
1/3 cup sugar
1 Tbsp salt
6 cups all-purpose flour

Combine Sourdough Starter, water, oil, sugar and salt in bowl; mix well. Stir in flour. Brush surface with additional oil. Let rise, loosely covered with waxed paper, for 8 hours to overnight. Shape into 3 loaves on floured surface. Place in doubled in bulk. Bake for 30 minutes. Remove to wire rack to cool.

Note: Brush tops of baked loaves with melted butter for soft crust. May substitute 6 cups whole wheat flour for 6 cups all-purpose flour.

[Flautista]

Oatmeal Sourdough Bread

4 cups all-purpose flour
2 cup oats
1/3 cup sugar
1 Tbsp salt
1½ cups Sourdough Starter
1 cup water

Combine flour, oats, sugar and salt in bowl. Add starter, oil and water; mix well. Let rise, loosely covered with waxed paper, for 8 hours to overnight. Shape into 3 loaves. Place in greased 9x5 loaf pans. Let rise, loosely covered, for 8 hours or until doubled in bulk. Bake for 30 minutes. Remove to wire rack to cool.

Note: May substitute whole wheat flour for oats and honey for sugar. Loaves freeze well.

[Flautista]

Sourdough Pancakes

1 cup self-rising flour
2 Tbsp sugar
1/2 tsp salt
1 cup Sourdough Starter
2 Tbsp oil
1 egg
1/2 cup milk

Combine all ingredients in bowl; mix well. Pour by 1/4 cupfuls onto hot, greased griddle. Bake until brown on both sides.

[Flautista]

Sourdough Cinnamon Rolls

1 unbaked loaf Sourdough Bread
1/4 cup butter, softened
1 tsp cinnamon
1/2 cup sugar

Roll dough into rectangle on floured surface. Sprinkle with cinnamon mixture. Roll as for jelly roll from long side; seal edge. Cut into 2-inch slices. Place cut side down in greased 9x9 baking pan. Bake for 25 to 30 minutes or until brown. Garnish with sprinkle of confectioner's sugar or glaze if desired.

[Saralynn]

This recipe is printed in the cookbook Give us this day Our Daily Bread the Community United Methodist Church Manito, Illinois. Which is also my favorite cookbook. :giggle:

This recipe yields a very large batch. It can be used for: Dinner rolls (72-100 depending on size), cinnamon rolls (60-75 depending on size), doughnuts and tea rings (6-9 depending on size). The recipe can be halved.

Large Batch Recipe:

Mix ingredients in large bowl:

4 c. milk, scaled 1 Tbsp. salt
1 c. sugar 1 c. butter (two sticks)

Add sugar, salt and butter to hot milk and stir to dissolve. Cool to about 110 or warm to touch.
Add 4 eggs to warm milk mixture.

3 to 4 pkg. dry yeast 1 heaping tsp. sugar
1 c. warm water

Mix in bowl the yeast, sugar and water and let yeast start working- will get foamy.
Use 14 cups unsifted flour-approximately-this is most of a 5lb bag.
1. Pour milk mixture into large bowl (Mary uses a punch bowl)
2. Add eggs- beat with mixer
3. Add part of flour- beat with mixer.
4. Add yeast mixture-beat
5. Add flour until dough is no longer real sticky (dough will climb up beaters of mixer)
6. Pour 1-3 cups of flour onto large cloth or pastry board. Knead for several minutes until no longer sticky. May not take up all of flour.
7. Place in large greased container. I grease top of dough and place foil or plastic wrap over it to keep it from drying out.
8. Let rise in a warm place until double in size. This takes 1-1.5 hours. in cool weather, place on a gas range with pilot light on, or over a pan of warm water or on a warm heating pad.
9. Punch down and let rise until double in size again.
10. Now ready to make into rolls, cinnamon rolls, tea rings or doughnuts.

Medium Batch:
2 c. milk 1/2 c. sugar
2 scant tsp. salt 1/2 c. butter (1 stick)
2 eggs 2 pg. yeast and
3 1/2 c. flour 1/2 c. water and sugar

Small Batch:
1 c. milk 1/4 c. sugar
1 scant tsp. salt 1/4 c. butter (1/2 stick)
1 egg 1 pkg. yeast and
3 1/2 c. flour 1/4c. water and sugar

Dinner Rolls- Form dough into any desired shape. Place in greased pans and let rise to double size. Bake at 350 until golden brown.

Doughnuts-Cut with doughnut cutter, let rise on greased waxed paper. Fry at 360.

Cinnamon Mixture- for cinnamon rolls or tea ring:
2 c. white sugar 4 tsp. cinnamon

Mix together and keep dry.
Melt 2 sticks butter. Cool to warm and spread on dough.
Cinnamon Rolls- Divide dough into desired proportions. Roll about 1/2 inch thick into a rectangle shape. Spread with melted butter. Sprinkle with cinnamon sugar mixture. Roll as for jelly roll. Cut into 1-inch slices. Place on greased cookie sheets, leaving space between so they won't touch when double in size. For individual rolls (can smash down with hand for flatter rolls), or place in greased pans closer together for pan rolls.

Tea Rings (big batch):
1. Divide dough into 6 portions for large tea rings, 8 or 9 portions for smaller rings.
2. For large tea ring, roll each portion into a rectangle, about 5 or 6 inches wide by about 24 inches long.
3. Pour melted butter onto dough and spread over entire piece of dough.
4. Generously sprinkle cinnamon sugar mixture over entire surface of dough.
5. Roll as for jelly roll.
6. Cut off about 1 1/2 inches from each end as these usually are uneven and not as large as the rest of the roll. (Make a pan of cinnamon rolls with scrappy ends.)
7. Grease large squares of heavy duty foil. Place roll on foil and form into a circle, putting cut ends together.
8. Clip with scissors or sharp knife at about 3/4 inch to 1 inch intervals, being careful not to clip completely through dough to inner circle.
9. For the design of tea ring I make, you will need a multiple of three to have enough dough slices to turn in the proper direction. For large ring, I cut 21. (If I misjudge the length of dough and don't have enough slices, I cut a slice or two from scraps or another roll and place in tearing to complete design.)
10. After clipping, pull dough with hands into a larger circle as you will need more room in center for dough slices.
11. Flip 2 slice on sides (kind of looks like a heart) and flip third slice into center of ring (repeat for remaining slices).
12. Smash the ones in the center of the ring with your hand so they will touch together better.
13. Cover with plastic wrap or towels to keep from drying out.
14. Let rise until double in size.
15. Remove Saran and bake until golden brown at 350.

Caramel Pecan Rolls:
Combine 1 c. brown sugar 1/4 c. melted butter
2 Tbsp. light corn syrup

Coat bottom of pan with this and sprinkle pecans over the top. Then place cinnamon rolls, cut side down. Rise and bake as cinnamon rolls.

*Note, I have modified this slightly to reflect what my mom does as opposed to my Aunt Mary K.'s method. :) Mom uses the Thatsa bowl from Tupperware. She also covers with a clean tea towel more often than saran wrap. To let the dough rise she has either pre-heated the oven then shut it off and put the dough inside, or put it beside the woodstove. The trick to getting them super light and fluffy is to forget them while they are rising. :giggle: It's true! I don't believe my mom scalds the milk, but she does get it warm, I think.

They both use a Kitchen Aid mixer to make these. The cinnamon rolls and tea rings can also be topped with a Powdered sugar and milk frosting. A touch of vanilla for flavor if you like. Mix until a hot fudge consistency then pour over the warm cinnamon buns.

Sara

[anotherpreggoregular]

AMISH FRIENDSHIP BREAD
The day you receive 1 cup of starter your friend will advise you which day of the instructions to begin.
Note: DO NOT USE METAL BOWL OR SPOON - DO NOT REFRIGERATE.

DAY 1 - Do nothing. DAY 2 - Stir with a wooden spoon. DAY 3 - Stir with a wooden spoon. DAY 4 - Stir with a wooden spoon. DAY 5 - Add: 1 cup flour, 1 cup sugar, 1 cup milk. DAY 6 - Stir with a wooden spoon. DAY 7 - Stir with a wooden spoon. DAY 8 - Stir with a wooden spoon. DAY 9 - Stir with a wooden spoon. DAY 10 - Add: 1 cup flour, 1 cup sugar, 1 cup milk. On DAY 10 - make the Amish Friendship Bread.

First pour off three 1 cup starters. Save one for yourself and give the other to 2 friends.

Pour remaining batter into a large bowl and add the following ingredients:

1 c. oil
2 c. flour
1 c. sugar
1/2 c. milk
3 eggs
1 1/4 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1 c. nuts, chopped
1 lg. box instant vanilla pudding
Pour into 2 well greased and sugared loaf pans. Bake at 350 degrees for 40-50 minutes. Cool for 10 minutes (longer if glass) before removing from pans. This does real well in the freezer. Makes a delicious sweet bread.
STARTER:
1 c. flour
1 c. sugar
1 c. milk
Start instructions with day 1.

[Flautista]

My whole family loves this. In fact, this is the only cornbread my youngest daughter will eat.

Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornemal
2/3 cup sugar
1 teaspoon salt
3½ teaspoons baking powder
1 egg
1 cup milk
1/3 cup melted butter or margarine

Preheat oven to 400°. Lighly grease a 9" round pan or 9"x9" square pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and melted butter until well combined. Pour batter into prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Makes 12 servings.

[Kim2005]

Sweet Cornbread

1 box Jiffy yellow cake mix
1 box Jiffy corn muffin mix

Combine boxes. Add wet ingredients and eggs according to directions on the package.

Bake @350 until golden brown.

I use an 11 x 8 pan.

It's great with chili.

[Januinely~me]

1 tsp sugar
1 tsp instant yeast
2/3 cup warm water
1 1/2 cups all purpose flour
1 TBSP ghee
1 tsp salt
6 TBSP unsalted butter
1 tsp poppy seeds

In a large bowl combine flour & yeast. In a smaller bowl combine warm water, salt, sugar and ghee. Stir until ghee is fairly much melted & salt & sugar dissolved. Pour liquid mixture into dry mixture and mix well to form a dough, using your hands and adding more water if required. Turn dough out onto floured surface & knead for 5 mins. Return dough to bowl, cover & let rise in a warm place 1 1/2 hours or until doubled in size. Turn dough out onto floured surface & knead 2 mins. Break off small balls with your hand & pat them into rounds approx 5" in diameter and 1/2" thick. Place the dough rounds on to a greased foil lined pan & broil under a very hot preheated broiler for 7 - 10 minutes, turning twice & brushing with butter & sprinkling with poppy seeds. Serve immediately, or keep wrapped in foil until required.

Makes 6 - 8.


Enjoy! :licklips:

[joy at home]

Millie's Peach Bread - From the Rawlins Family Cookbook ~ 1985

1 1/2 C. flour
3/4 t. salt
1/2 t. baking soda
1 C. sugar
*
2 eggs, well beaten (or Egg Beaters)
1/2 C. oil
1/8 t. Almond extract (important)
1/2 t. Vanilla extract
*
1 1/4 C. fresh peaches, coursely chopped
1/2 C. chopped walnuts or almonds
*
Combine flour, salt, soda & sugar.* Make a well in dry ingredients.* Mix eggs & oil & stir in only until dry ingredients are moistened.* Stir in peaches, vanilla & almond extracts & nuts.* For bread, bake in 9" loaf pan at 350*for 1 hour or until done.* Bake muffins at 350, 20 - 25 minutes.* Makes one loaf or a dozen muffins.* (It's handy to chop peaches, measure & freeze for winter baking)
*
Blessings!*



When I make them, I'm generous with the extracts and today I put in almost 2 cups of chopped peaches - I also like lots of fruit in the muffins. So, when I add that much fruit, it makes 18-20 muffins.

The only drawback to this recipe is that if you don't eat them quickly, they do start to grow things (white and green stuff) so you have to eat them within a couple of days - or freeze.

joy @ home

[joy at home]

1 pkg yeast
1 c very warm water
1 tsp salt
2 Tbsp sugar
2 1/2 c flour
1 egg
2 tsp soft shortening or butter

In mixing bowl, dissolve yeast in water. Stir in sugar, 1/2 of the flour and salt. Beat until smooth. Add egg and shortening. Beat in rest of flour until smooth. Scrape down sides and cover. Let rise in warm place (85º) about 30 minutes. Stir down batter. Spoon into 12 greased large muffin cups - filling half full. Let rise (covered) until doubled (20-30 minutes).
Bake 15-20 minutes at 400º.

[mamamunchkin]

Lemon zucchini bread... I made muffins with this recipe.

Lemon-Glazed Zucchini Bread

It’s lowfat, delicious for dessert or breakfast, and makes the kids eat their vegetables - a winner.

2⅓ c all-purpose flour
¾ c granulated sugar
2 t baking powder
1 t cinnamon
½ t baking soda
½ t salt
¼ t nutmeg
1 c finely shredded zucchini
½ c low-fat milk
¼ c vegetable oil
2 T grated lemon rind
1 large egg
Cooking spray
1 c sifted powdered sugar
2 T fresh lemon juice

Preheat oven to 300 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients in a large bowl, and make a well in center of mixture.
Combine zucchini, milk, oil, rind, and egg in bowl, and add this to flour mixture. Stir just until moist.
Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, then remove from pan and cool completely.
Combine powdered sugar and lemon juice; stir with whisk. Drizzle over loaf.

For the muffins, I just made 18 and baked it for 20 minutes. YUM!

[DDofEve]

Pizza Express ala Fenner! AKA NO KNEAD BREAD DOUGH (http://www.facebook.com/note.php?note_id=64168826740)


2c. warm water (hotter than lukewarm)
2 tsp. active dry yeast (NOT rapid rise)
2 tsp salt (kosher preferably)
3T. olive oil (EVOO)
4 cups bread flour

Combine all ingredients except leave out 2 cups of the bread flour. Mix until smooth. (No need to proof the yeast) Put the last 2 cups of flour in and mix until the ingredients form a loose ball that starts to pull away from the sides of the bowl.

Oil another large bowl and transfer dough to it and cover with saran wrap. Let sit until dough has doubled, maybe 30-45 min. This is a fast recipe, and is easy-foolproof and I love it. Punch dough down and let rise another 20 minutes. Portion into halves for pizza doughs. For most shapes, bake at 450 degrees F. Each shape and size is different timing. (Baked on a pre-heated Pampered Chef 16" round stone.)

You can par bake them (make sure you brush them with additional olive oil first!) or you can plop portions onto a hot pan and make rolls or you can make foccacia or put it into a black cast iron skillet and make a round loaf or leave it free form or put it into those "Subway" forms and make panini. DO NOT PUT THIS INTO A BREAD PAN. There is a lot of steam that comes out of it and make the crust too hard.

So yesterday I made 12 crusts for youth group and it didn't even take me all day! I started just shy of noon and I was finished by 3:15. That is 12 16 inch crusts! Take a look at my pics!

http://photos-f.ak.fbcdn.net/photos-ak-snc1/v2633/145/39/1105277250/n1105277250_371293_3932121.jpg

[DDofEve]

I also make stromboli, panini crusts, foccacia, etc with this dough.

http://photos-a.ak.fbcdn.net/photos-ak-snc1/v2633/145/39/1105277250/n1105277250_371296_974280.jpg

http://photos-e.ak.fbcdn.net/photos-ak-snc1/v2633/145/39/1105277250/n1105277250_371300_7103906.jpg

OH! Put it in parchment paper!!!!

http://photos-d.ak.fbcdn.net/photos-ak-snc1/v2633/145/39/1105277250/n1105277250_371307_5545229.jpg

This is why the parchment paper is necessary. Don't worry, it bakes up fairly fluffy. Very "New York Style"

http://photos-e.ak.fbcdn.net/photos-ak-snc1/v2633/145/39/1105277250/n1105277250_371308_973599.jpg

http://photos-f.ak.fbcdn.net/photos-ak-snc1/v2633/145/39/1105277250/n1105277250_371309_5738479.jpg

[mom2riandkayl]

2 1/4 c flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1 c sugar
1 c eggnog
1/2 c butter
2 tsp vanilla
2 tsp rum extract

In a large bowl, combine the dry ingredients. In another bowl, beat eggs; then add remaining ingredients to eggs. Stir wet ingredients into dry ingredients, just until moistened.

Pour into 3 greased 5 3/4 in x 2 inch (mini) loaf pans. Bake @ 350 degrees for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

[prairiegirlmom8]

Rosemary Biscuits

3 oz. fat-free cream cheese, cubed
1 3/4 cups heart healthy or reduced fat baking mix
1/2 cup fat free milk
2 tsp. minced fresh rosemary (or 3/4 tsp. dried, crushed rosemary)

Cut cream cheese into dry baking mix until crumbly. Stir in milk and rosemary. Turn dough on a lightly floured surface (knead about 10 times). Roll out dough into about a 6-inch square. Cut into 4 - 3 inch squares, then cut each square diagonally. Place on cookie sheets that are sprayed with non-stick spray.

Bake at 400°F, for 10-12 minutes, serve warm (8 servings)

I did not have non-stick spray, so I wiped my cookie sheet with a bit of cooking oil. I used Bisquick Mix (Heart Healthy), but will be researching my own, healthier dry mix for these. They were delicious!

I think I got this recipe from an old magazine, but did not write down were it came from. I've had it tucked away for years, but just now tried it. Yum! I doubled my recipe. Most cream cheese packages have ounce markings on the outside.

[Buckeyes]

This is from A Fatal Vineyard Season, by Philip H. Craig. His main character, J.W. Jackson, makes these and they are WONDERFUL!!!!!

Combine:

5 cups flour
2 tsp salt
5 tsp baking soda
2 tsp cinnamon (I also sprinkled in some cloves and "cake spice")
2 3/4 cups sugar

Add:

1 15 oz box of raisin bran (I used generic bran flakes and my own raisins)

Mix with 1 qt buttermilk or yogurt (I used yogurt)
4 beaten eggs
1 cup cooking oil

Add:

Grated rind of 3 oranges (I didn't have any oranges)
1 cup chopped nuts
More raisins if you want

Refridgerate in bowl with tight lid, KEEPS UP TO 6 WEEKS.

To bake, put in greased muffins tins and sprinkle with cinnamon sugar. Bake 375 for 20 minutes.

Truly--these were totally wonderful!

Buckeyes

[Tracey]

My kids are pretty picky...but they love these. I call them "Yummy Muffins."

http://www.hodgsonmill.com/fiber-rich-muffins/

[Januinely~me]

This recipe is terrific without adding the salt, it rises perfectly. This recipe is designed for 1.5 lb size, most machines can easily accommodate this amount of flour.


1 cup water
1 egg
2 cups all-purpose flour
1 cup whole wheat flour
3/4 tsp salt
1/4 cup shortening (I use butter)
1/4 cup sugar
3 tsp dry yeast



1Place all ingredients into your bread maker as manufacture directs.
2Set machine to dough, press start.
3When dough is finished in the machine, gently roll out dough on a floured surface into a 12-inch rope.
4Divide the dough into 8 pieces for hamburger buns, or 12 pieces for hot dog buns with a sharp knife.
5Grease a baking sheet, or use parchment paper. Roll pieces of dough into balls for hamburger buns or 6 inch rolls for hot dog buns. Place them on your prepared baking sheet.
6Let rise in a warm oven for 10-15 minutes until almost doubled. (hint: To warm oven slightly, set oven to lowest setting for 2 minutes, then turn off.)
7Remove the buns for the oven and pre-heat your oven to 400*. Bake your buns for 12-15 minutes until golden brown. Remove from oven, and cool on racks.
8These freeze very well. Make a double batch!


Servings: 12
Yield: 12 Hot Dog buns or 8 Hamburger buns

[DDofEve]

Took my recipe for no-knead dough above and made deep fried pepperoni and mozzarella balls. YUM. Anyone want to know, PM me.

[StillJulie]

Gluten Free Bread Recipe #1 of Jode's


BREAD
Yeast 2ź t
Sugar 2 T
Water 1 cup
Flour blend 2ź c
Dry milk or
Almond meal 1/3 cup
Xanthan gum 2 t
Salt 1 t
Soy lecithin ź t
Egg replacer 1 t
Eggs 2
Butter or oil 3 T
Cider vinegar 1 t
Flour Blend
1 ˝ c sorghum flour
1 ˝ c potato starch
or cornstarch
1 c tapioca flour
˝ c corn flour
Grease a loaf pan. Dissolve yeast and 2 t sugar
in warm water for 5 minutes or til foamy.
In mixer bowl, combine remaining ingredients
(including remaining sugar) and yeast mixture.
Mix on low until blended. Increase speed to
high and beat for 2 minutes.
Place dough in loaf pan and let rise til level with
top of pan.
Preheat oven to 375?. Bake for 10 minutes.
Cover with foil. Bake an additional 35-40 minutes
until loaf makes a clicking sound when tapped with
fingernail. Cool on wire rack.

I copied this from a WORD document so if you can't
read it, let me know. The flour blend recipe makes
enough for 2 loaves of the above recipe. I've been
using less sorghum flour and more of others. For
example my flour blend for one loaf might be:
3/4 c tapioca flour
3/4 c potato starch flour
1/4 c amaranth flour
1/4 c rice flour
1/8 c millet flour
1/8 c corn flour

[StillJulie]

COUNTRY BREAD (from Jode)

1 t sugar
3 1/2t yeast
1 c brown rice flour
1 c sunflower seeds
1/2 c flaxseed meal
1/2 c potato starch flour
1/4 c soy flour
1/4 c tapioca starch flour
1 T xanthan gum
1 t salt
2 eggs
2 egg whites
1/2 c soy or rice milk
1/4 c olive oil
1/4 c molasses
1 T cider vinegar

Coat 9x5 loaf pan with cooking spray. Combine
sugar and 1/4 c warm water. Sprinkle yeast on top.
Stir to combine.
Whisk together dry ingredients. In separate bowl
whisk together eggs (I just use 3 whole eggs.),
milk, oil, molasses, and vinegar.
Add dry ingredients to egg mixture and beat with
elec mixer on low 1 min. Add yeast mixture and
increase speed to med/hi and beat 3 min. Pour batter
into loaf pan and let rise 1 hr in warm place.
Preheat oven to 350. Bake loaf at 45-55 minutes or
til deep golden brown. (I cover the loaf after about
10-15 minutes to keep it from over browning. I do
this with all the bread recipes.)

[StillJulie]

Multigrain Bread (from Jode)

MultiGrain Bread
3 large eggs
1/4 c veg oil
1 t lemon juice
1 1/2c amaranth flour *
1 1/2c tapioca flour
1 c brown rice flour
2/3 c instant non-fat dry milk
or almond meal
2 t xanthan gum
1 t salt
2 T flaxseed meal
1 1/2 T yeast
4 T sugar
1 1/4c warm water
Grease 5x9 loaf pan. In bowl of mixer, combine
oil, eggs and lemon juice. In separate bowl,
combine dry ingredients. Pour 1/2 water into
mixer bowl with eggs. Add dry ingredients and
remaining water. Mix on high for 3 1/2 minutes
then pour into loaf pan. Batter will be thick
like cookie dough.
Cover with foil. Place in cold oven with pan of
hot water below for 10 minutes. Remove all (do
not uncover) and preheat oven to 400. Uncover bread
and bake 10 minutes to brown top. Cover with foil
and bake an additional 35-40 minutes. Cool on rack.
I add 2 T sunflower seeds, sesame seeds and flax
seeds to both this recipe and the first one I sent
(sorghum bread). Mix in with dry ingredients.


Added note on the breads:
You are welcome to share these recipes with anyone.
I don't 'own' them.:) These are just the recipes
that, after much trial and error, have proven to
make darn good bread for us. I use the first two
recipes primarily.
I have recipes for the bread machine but have never
experimented with those. The ingredients are rather
expensive for all of this bread so the idea of 'wasting'
it by getting a product that flops is the disincentive.
You know me, I am NOT a risktaker. These have proven
to be successful (we are happy with them) and that
really is all that matters to us.
I don't have time this AM to hunt for my substitution
list but I have it (for eggs, etc) so if Chris needs
those, I can provide them tomorrow. jodie

[Buckeyes]

Julie, did you know you can replace xanthum gum with guar? It's about 1/2 the price!!!

Buckeyes

[StillJulie]

Julie, did you know you can replace xanthum gum with guar? It's about 1/2 the price!!!

Buckeyes


Had no idea, but I never use either in anything I've made. These are my friend's recipes. I asked her for help b/c I know she's worked hard at coming up with bread that her DH can eat. I'll let her know.

[1joyfulbelle]

Betty's "Whacked" biscuits :giggle:


2 cups all purpose flour
1 tbls.. baking powder
1 tsp. sugar
1/2 tsp. salt
1 stick of cold butter
3/4 cup buttermilk

Preheat oven to 450 degrees.
Mix all dry ingredients in a mixing bowl. but stick of butter into pieces and add to bowl. Using pastry cutter, cut in the butter until you have pea size balls of flour mixture and butter. Add buttermilk all at once and mix until loose and sticky.

Form into a ball and knead for a minute. Then take dough into ball and whack with a rolling pin, turning and folding in half every few whacks. Do this for a couple of minutes.

Roll out until 1/4 inch thick and then fold in half and cut from folded dough with a biscuit cutter.

Place in a greased pan with sides of biscuits touching each other (I used a cake pan). Brush the tops of all the biscuits with an egg wash. Bake at 450 degrees for 15 minutes.

Makes eight to ten biscuits.

[Januinely~me]

3 cups all-purpose flour (I used 2 cups all purpose, 1 cup whole wheat)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon baking powder
3 eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup chopped pecans

Directions:
In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts. Put batter in greased muffin tins. (I made approx 18) Bake at 350* for approx 15 mins minutes or until a tooth pick inserted near the center comes out clean. Cool approx 10-15 mins before removing from tins to wire racks to cool completely.

[DDofEve]

This is a Williams-Sonoma recipe but it doesn't require expensive tools to recreate!

Ing:
1-1/2 c (375 ml)milk
8 Tbsp (1 stick/125 g) unsalted butter or marg. cut into 8 pieces
4-1/2 Tsp. active dry yeast
4 cups (625 g)all-purpose flour-I love Gold Medal from our local coop as I can get it in 50lb. bags and it has a higher protein content than say, Pillsbury)
5 Tbsp. sugar
1 Tbsp kosher salt
1 egg, beaten with 1 tsp water
Sesame, Poppy seeds for sprinkling (optional)

Method: (preheat your oven to 400 F (200 C)
In a small sauce pan over medium heat (I use the microwave so it doesn't get so hot! About 1 minute, 30 sec at 1300 watts-stir in between the min and seconds) combine the milk and butter and heat until butter is melted, about 7 minutes. Remove from heat and let cool to 105 to 115 degrees F (40 to 46 C). Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook (you can do this by hand, it just takes longer and more muscles!), combine the flour, sugar, and salt and beat on low until combined, about 30 sec. Add the milk mix and knead until the dough forms a ball, about a minute-the bottom of the dough should stick to the bowl, but not the sides, add flour in 1 Tbsp increments (waiting until each Tbsp is incorporated completely) until you get the dough to stop sticking to the sides-then increase the speed to med. low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the bowl, oil the inside of the bowl and retunr the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper (I could regale you with the wonders of parchment paper, but lets keep it short and put it on your grocery list). Get your dough out of the bowl and give it a few kneads around the lightly greased counter to make a smooth ball. Divide the dough in half, then those halves in half and then those pieces each into 3 pieces each and those will be your 12 rolls. If you want sliders, further divide in half or thirds and you have plenty!

Roll the pieces of dough in your hands to make a nice, round ball (like we did when we were little with playdough). This is a nice workout for your arms! Place the balls of dough on a large cookie sheet, 4 rolls x 3 rolls, they will rise another 30 minutes in a warm place (they will touch each other, that's ok!). When you pull them out, get your egg/water mix and use a pastry brush to paint the tops with egg so they get nice and deeply golden. Then, spirinkle your seeds and pop them in the 400 F oven for about 15 minutes, give or take your crust color preferences.

This recipe makes the absolute BEST burger bun recipe I have EVER had. I am looking for a way to make hot dog/sausage buns with this but haven't tried yet. I will update with the formation process once I perfect it.

Any questions, you can pm me. Its easy, I hope you try it, and if you do, you may NEVER go back to store-bought again!:clap:

[Januinely~me]

3/4 cup butter
8 oz. cream cheese
2 cups sugar (I cut it down to 1 1/2 cups and it turned out plenty sweet enough. I'm going to cut it back to one cup next time.)
2 eggs
1 1/2 cups of mashed banana (about 4 medium bananas)
1 tsp. vanilla
3 cups flour (I used 2 cups all purpose and 1 cup whole wheat. I'm going to do half and half next time)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Cream the butter and cream cheese together in a mixer bowl. Mix in the sugar, then the eggs, bananas, and vanilla. In a separate bowl, combine the dry ingredients. Add them to the wet ingredients and mix until combined. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 60 minutes.

[Saralynn]

Earthbound Farm's culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine's 25 favorite recipes from the past 50 years.

These muffins have a great shelf life and actually taste better a day after baking, when the flavors have melded. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.






1 1/4 cups sugar

2 1/4 cups unbleached all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shredded, sweetened coconut

3/4 cup Earthbound Farm Organic Raisins

1 large organic apple, peeled and grated

1 cup (8 ounces) crushed pineapple, drained

2 cups grated carrots

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup vegetable oil

1 teaspoon pure vanilla extract




Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

from ebfarm.com

I'm baking these right now!

[Januinely~me]

1/2 oil
1/2 cup sugar
1 egg
2 ripe bananas (mashed)
1 1/2 cups flour (I use 3/4 all purpose and 3/4 whole wheat)
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon

topping:

1 TBSP brown sugar
1/2 tsp cinnamon

In a medium sized bowl, mix first 5 ingredients together. In another bowl, mix the next 5 ingredients. Pour dry ingredients into wet and combine. Put batter into a greased muffin tin. Distribute topping over top of muffins. Bake in a preheated 350* oven for approx 15-18 minutes.

Makes 12.

Note: I often add chocolate chips and chopped walnuts or pecans to the recipe.

[BCatherine]

Strawberry Cream Cheese Muffins by Lucy

2 cup flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted
1 tsp vanilla
2 large eggs (room temp)
1 cup fresh strawberries, cut

cream cheese filling
4 oz cream cheese
1/3 cup sugar
1 tbsp vanilla

heat oven to 350, grease muffin pan

mix cream cheese mix together, set aisde

whisk together: milk, butter, vanilla ex., egg

add other dry ingredients to milk batter, fold in, do not over stir.

fill muffin tin 1/2 full of mixture, add 1 tsp of cream cheese filling, add strawberries, add more muffin batter, place strawberries on top

bake 25 minutes, let cool 10 minutes then take out of pan