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Breads
Jan 14, 2015 16:27:19 GMT -5
Post by kidsandpets on Jan 14, 2015 16:27:19 GMT -5
English Muffins by emyanne
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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.
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Breads
Jan 14, 2015 16:27:40 GMT -5
Post by kidsandpets on Jan 14, 2015 16:27:40 GMT -5
Bagels by emyanne
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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.
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Breads
Jan 14, 2015 16:27:56 GMT -5
Post by kidsandpets on Jan 14, 2015 16:27:56 GMT -5
Butterscotch Muffins by Ohiomom
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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.
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Breads
Jan 14, 2015 16:28:14 GMT -5
Post by kidsandpets on Jan 14, 2015 16:28:14 GMT -5
Ranch Biscuits by Emily
Ranch Biscuits = easy, yummy
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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
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Breads
Jan 14, 2015 16:28:46 GMT -5
Post by kidsandpets on Jan 14, 2015 16:28:46 GMT -5
Strawberry Bread by Linderlou
Strawbery Bread
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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.
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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
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Breads
Jan 14, 2015 16:29:15 GMT -5
Post by kidsandpets on Jan 14, 2015 16:29:15 GMT -5
Corn Pie by Ohiomom
Corn Pie ( a very good, moist cornbread)
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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!
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Breads
Jan 14, 2015 16:29:36 GMT -5
Post by kidsandpets on Jan 14, 2015 16:29:36 GMT -5
Cinnamon Rolls by growinold
here's how i make them...
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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
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Breads
Jan 14, 2015 16:30:09 GMT -5
Post by kidsandpets on Jan 14, 2015 16:30:09 GMT -5
Jeff's Banana Bread by amythecook
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!
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Breads
Jan 14, 2015 16:30:26 GMT -5
Post by kidsandpets on Jan 14, 2015 16:30:26 GMT -5
Orange Oatmeal Bread by emyanne
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.
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Breads
Jan 14, 2015 16:31:46 GMT -5
Post by kidsandpets on Jan 14, 2015 16:31:46 GMT -5
Honey Wheat (Outback bread in bread machine by mom2riandkayl)
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.
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Breads
Jan 14, 2015 16:32:13 GMT -5
Post by kidsandpets on Jan 14, 2015 16:32:13 GMT -5
Morning Glory Breakfast Muffins by amythecook
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”
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Breads
Jan 14, 2015 16:38:18 GMT -5
Post by kidsandpets on Jan 14, 2015 16:38:18 GMT -5
Pineapple Carrot Bread by kcsmom76
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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.
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Breads
Jan 14, 2015 16:38:33 GMT -5
Post by kidsandpets on Jan 14, 2015 16:38:33 GMT -5
Whole Wheat Pumpkin Nut Bread by FlyinHigh
(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.
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Breads
Jan 14, 2015 16:39:58 GMT -5
Post by kidsandpets on Jan 14, 2015 16:39:58 GMT -5
Baking Powder Biscuits by Gretti
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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.
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Breads
Jan 14, 2015 16:40:08 GMT -5
Post by kidsandpets on Jan 14, 2015 16:40:08 GMT -5
60 Minute Rolls by Linderlou
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.
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