DAY 1:
This is the day that you receive the starter from your friend. You have nothing to do but put it in a place that is room temperature and let it sit there.
DAY 2 - 4:
Stir gently with a wooden spoon. DON’T every use a metal spoon on this recipe!
DAY 5:
Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with wooden spoon.
DAY 6 - 9:
Stir with a wooden spoon.
DAY 10:
Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with a wooden spoon. Pour off 3, 1 cup portions into separate containers. Keep one for yourself and give the other two to two of your friends. Preheat oven to 350 degrees. After you poured the 3 portions off, the remainder gets the following:
INGREDIENTS:
1 c. oil
2 c. flour
3 eggs
1 c. sugar
1/2 c. milk
1 tbsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 lg. box vanilla pudding
1 c. nuts (optional)
DIRECTIONS:
Mix this together with a wooden spoon and pour into well greased and sugared loaf pans. Bake at 350 degrees for 40 to 60 minutes. Cool bread for 10 minutes before removing. This bread freezes very well.
Friday, December 14, 2007
Amish Friendship Bread
Ingredients And Directions:
1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour
Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.
DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.
DAY 2, 3 and 4: Stir with a wooden spoon.
DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.
DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.
DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.
Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)
Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots
Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.
1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour
Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.
DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.
DAY 2, 3 and 4: Stir with a wooden spoon.
DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.
DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.
DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.
Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)
Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots
Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.
Irish White Soda Bread
INGREDIENTS:
1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt
DIRECTIONS:
Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.
1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt
DIRECTIONS:
Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.
Pumpkin Tea Bread
INGREDIENTS:
1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.
1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.
T.’S Cranberry Nut Bread
INGREDIENTS:
1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter
DIRECTIONS:
Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.
1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter
DIRECTIONS:
Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.
Sour Dough Biscuits
INGREDIENTS AND DIRECTIONS:
1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water
Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.
BISCUITS:
1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle
Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water
Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.
BISCUITS:
1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle
Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
Sour Dough Bread
INGREDIENTS AND DIRECTIONS:
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.
FEED STARTER:
3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar
Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.
BREAD INGREDIENTS:
1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour
Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.
FEED STARTER:
3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar
Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.
BREAD INGREDIENTS:
1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour
Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.
Sour Dough Starter
INGREDIENTS:
1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour
DIRECTIONS:
Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.
1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour
DIRECTIONS:
Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.
Ukranian Perogy Dough
INGREDIENTS:
750 ml container of 14% sour cream
4 cups flour
1 tsp salt
DIRECTIONS:
1. Put sour cream in bowl
2. Gradually add flour.
3. Nix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out.
750 ml container of 14% sour cream
4 cups flour
1 tsp salt
DIRECTIONS:
1. Put sour cream in bowl
2. Gradually add flour.
3. Nix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out.
Pierogi - Dough And Filling
INGREDIENTS:
15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).
While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there’s no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.
To sauté the pierogis:
Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.
Potato Filling:
3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).
While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there’s no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.
To sauté the pierogis:
Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.
Potato Filling:
3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
Friday, December 7, 2007
Spiced Pumpkin Bread in a Jar
INGREDIENTS:
2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Canned pumpkin
2/3 c Water
3 1/3 c Flour
1/2 ts Baking powder
2 ts Baking soda
1 ts Cinnamon
1 ts Ground cloves
1 1/2 ts Salt
2/3 c Nuts
DIRECTIONS:
Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints.
Spicy Low Fat Pumpkin Bread
INGREDIENTS:
1/2 c Apple sauce
1 c Cooked; pureed pumpkin
2 Egg substitute equivalent -or- 2 Egg whites; for the non-vegans
1/3 c Water
1 3/4 c Of flour
1 ts Baking soda
1 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg and ginger
1/4 ts Allspice and powdered cloves
1/2 c Currants (optional)
DIRECTIONS:
Beat together first four ingredients. Add baking soda, sugar and salt. Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3 full. Bake in a 350 F oven for 45 minutes.
West Bend Pumpkin Nut Bread
INGREDIENTS:
1 c Plus 2tbsp Evaporated milk
1/2 c Canned pumpkin
3 c All purpose flour
1/4 c Whole wheat flour
1/2 c Ground nuts; your choice
2 tb Brown sugar
3 ts Pumpkin pie spice
1 1/2 ts Salt
2 tb Butter or marg
2 ts Active dry yeast
DIRECTIONS:
Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each corner. Make a well and add the yeast. Program for basic.
Spicy Raisin Walnut Pumpkin Bread
INGREDIENTS:
2/3 c Sifted soy flour
1 c Whole-grain pastry flour
1/4 ts Baking powder
3/4 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg
1/2 ts Salt
1 c Pumpkin; canned
1 c Sugar
2 Eggs; lightly beaten
2 tb Water
1/2 c Raisins
1/3 c Chopped walnuts
DIRECTIONS:
Combine soy flour, pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; mix well.In separate bowl, mix together pumpkin, sugar, eggs and water. Add dry ingredients gradually, blending well. Stir in raisins and walnuts.
Pour batter into a loaf pan, coated with nonstick cooking spray. Bake at 350 degrees for 50 to 55 minutes. Remove loaf from pan immediately and cool on wire rack.
Yields 12 servings.
Pumpkin Bread
INGREDIENTS:
3 c Flour
1/2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cloves
1 ts Cinnamon
1/2 ts Salt
3 c Sugar
1 c Veg. oil
3 Eggs
16 oz Canned pumpkin
1 c Raisins
DIRECTIONS:
In large bowl, sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt. In large mixing bowl, place sugar, veg. oil and eggs. Stir until blended. Add pumpkin. Gradually add flour mixture, stirring well after each addition. Fold in raisins. Pour batter into greased and floured tube pan. Bake in preheated 350 oven for 1 hour. Cool on wire rack 10 minutes; then remove from pan and cool again.
Cranberry - Orange Nut Bread
INGREDIENTS:
3/4 c. chopped cranberries
3/4 c. nuts
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. shortening
1/2 c. sugar
1 egg
1 1/2 tbsp. orange rind
2 tsp. honey
3/4 c. orange juice
DIRECTIONS:
Add cranberries and nuts. Mix together ingredients. Spoon into greased loaf pan 2/3 full. Let stand, covered in warm place 20 minutes. Bake at 325 degrees (preheated oven 60-70 minutes).
Date - Nut Orange Bread
INGREDIENTS:
2 c. dates, chopped
1/2 c. boiling water
1 med. orange
1/3 c. sugar
1 egg or equivalent egg substitute
1 tsp. vanilla
2 tbsp. vegetable oil
1 c. white flour
1 c. minus 2 tbsp. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 to 1 c. walnuts, chopped
DIRECTIONS:
Cover dates with water and set aside. Grate the rind of the orange. Cut up pulp, remove seeds and blend in blender until nearly smooth. Combine dates with water, orange rind and orange pulp. Add sugar, egg, extract and oil; mix thoroughly. Sift together flour, baking soda and salt; add to wet ingredients. Stir until moist. Fold in chopped nuts. Fill 2 small loaf pans about half full. Bake at 325 degrees for 35 minutes.
Orange Pumpkin Nut Bread
INGREDIENTS:
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 eggs
1 c. pumpkin
1/4 c. melted butter
1/2 c. orange juice
3/4 c. sugar
1/2 c. raisins
1/2 c. chopped nuts
DIRECTIONS:
1. Combine all ingredients (except for the raisins and nuts) in a bowl. Mix well.
2. Stir in the raisins and nuts.
3. Pour into a greased and floured 9″x5″x3″ loaf pan.
4. Bake in a 350 degree oven for 55 to 60 minutes or until done.
California Date Orange Nut Bread
INGREDIENTS:
1 c. pitted California dates
1/2 c. walnuts
3 c. sifted all purpose flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
2/3 c. sugar
1 egg, beaten
2 tbsp. soft shortening
1 tsp. vanilla
1/2 tsp. grated orange rind
1/2 c. orange juice
1 c. milk
DIRECTIONS:
Slice dates; chop walnuts. Sift flour, baking powder, salt, and sugar into bowl. Add egg, shortening, vanilla, orange rind and juice and milk. Mix only to blend ingredients. Stir in dates and nuts. Turn into greased and floured 9″x5″x3″ loaf pan. Bake in a moderate oven, 350 degrees, about 1 hour 10 minutes or until loaf tests done in center. Turn out on rack to cool before storing. Makes 1 loaf.
Orange Nut Bread
INGREDIENTS:
1/2 c. softened butter
1 c. sugar
2 eggs
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. orange rind, grated
1/2 c. milk
1/2 c. pecans, finely chopped
GLAZE:
1/4 c. orange juice
1/4 c. sugar
DIRECTIONS:
All ingredients should be at room temperature. Cream butter and 1 cup of sugar. Beat in the eggs, 1 at a time. Sift together the flour, baking powder and salt. Alternately add the flour mixture and milk to the butter mixture. Mix in the orange rind and the nuts.
Pour into a buttered loaf pan, preferably metal, and bake at 350 degrees for 50 to 60 minutes. Prepare a glaze by combining the orange juice and sugar; blend until sugar is dissolved. When the cake is removed from the oven, poke holes in the top and pour glaze over all. Let stand until cool before removing the cake from the pan.
Tuesday, December 4, 2007
Monkey Bread
INGREDIENTS:
4 cans of biscuits (10 each Pillsbury light)
1 c. sugar
1 tsp. cinnamon
1/2 c. chopped pecans
Karo syrup
DIRECTIONS:
Mix cinnamon and sugar together. Sprinkle 1/3 cup of mixture in bottom of greased bundt cake pan. Add chopped nuts to the rest of the mixture.
Melt 1/3 cup of butter. Dip 2 cans of biscuits that have been rolled in balls (4 balls per biscuit) in butter. Layer balls and sugar mixture in pan. Repeat.
Pour 1/3 cup Karo white syrup on top layer. Bake 350 degrees for 40 to 45 minutes. Cool, turn out on plate and drizzle 1/4 cup Karo over this. Delicious!
4 cans of biscuits (10 each Pillsbury light)
1 c. sugar
1 tsp. cinnamon
1/2 c. chopped pecans
Karo syrup
DIRECTIONS:
Mix cinnamon and sugar together. Sprinkle 1/3 cup of mixture in bottom of greased bundt cake pan. Add chopped nuts to the rest of the mixture.
Melt 1/3 cup of butter. Dip 2 cans of biscuits that have been rolled in balls (4 balls per biscuit) in butter. Layer balls and sugar mixture in pan. Repeat.
Pour 1/3 cup Karo white syrup on top layer. Bake 350 degrees for 40 to 45 minutes. Cool, turn out on plate and drizzle 1/4 cup Karo over this. Delicious!
Monkey Bread
INGREDIENTS:
4 cans refrigerator biscuits, cut into 4 pieces each
2 c. sugar
4 tbsp. cinnamon
Nut and raisins, etc. (optional)
1 stick melted butter
DIRECTIONS:
Shake biscuits with sugar mixture and put into greased bundt pan. Pour melted butter over. Bake at 350 degrees for 30-35 minutes. Watch carefully. Done when top starts to brown. Pull apart to eat.
4 cans refrigerator biscuits, cut into 4 pieces each
2 c. sugar
4 tbsp. cinnamon
Nut and raisins, etc. (optional)
1 stick melted butter
DIRECTIONS:
Shake biscuits with sugar mixture and put into greased bundt pan. Pour melted butter over. Bake at 350 degrees for 30-35 minutes. Watch carefully. Done when top starts to brown. Pull apart to eat.
Monkey Bread
INGREDIENTS:
4 pkgs. Pillsbury biscuits
1/2 c. sugar
1/2 tsp. cinnamon
1/2 stick butter
1/4 c. sugar
1/4 tsp. cinnamon
DIRECTIONS:
Cut each biscuit in 1/4’s. Shake in bag with 1/2 cup sugar and 1/2 teaspoon cinnamon. Place in bundt pan. Melt butter, sugar and cinnamon. Pour over top. Bake at 350 degrees for approximately 30 minutes.
4 pkgs. Pillsbury biscuits
1/2 c. sugar
1/2 tsp. cinnamon
1/2 stick butter
1/4 c. sugar
1/4 tsp. cinnamon
DIRECTIONS:
Cut each biscuit in 1/4’s. Shake in bag with 1/2 cup sugar and 1/2 teaspoon cinnamon. Place in bundt pan. Melt butter, sugar and cinnamon. Pour over top. Bake at 350 degrees for approximately 30 minutes.
Monkey Bread
INGREDIENTS:
4 tubes Pillsbury Biscuits (not buttermilk)
1 c. sugar
3 tbsp. cinnamon
2 c. chopped nuts (walnuts)
1 1/2 sticks butter
1 c. brown sugar
DIRECTIONS:
Cut each biscuit into 1/4, roll each one into balls; shake them in a plastic bag with the sugar and cinnamon.
In a well greased Bundt pan sprinkle some nuts around the bottom. Put the balls in layers with another layer of nuts in between each layer of balls.
4 tubes Pillsbury Biscuits (not buttermilk)
1 c. sugar
3 tbsp. cinnamon
2 c. chopped nuts (walnuts)
1 1/2 sticks butter
1 c. brown sugar
DIRECTIONS:
Cut each biscuit into 1/4, roll each one into balls; shake them in a plastic bag with the sugar and cinnamon.
In a well greased Bundt pan sprinkle some nuts around the bottom. Put the balls in layers with another layer of nuts in between each layer of balls.
Monkey Bread
INGREDIENTS:
4 tubes canned biscuit dough
1 c. sugar
1/2 c. butter
1 tbsp. cinnamon
1 tsp. cinnamon
1 c. chopped nuts
DIRECTIONS:
Cut biscuits into quarters and shake in bag with 1/2 cup of the sugar and 1 tablespoon of cinnamon. Place in four layers in bundt pan, sprinkling each layer with the chopped nuts. Melt the butter, add 1/2 cup sugar and 1 teaspoon sugar and pour over the dough. Bake 30 minutes at 350 degrees.
4 tubes canned biscuit dough
1 c. sugar
1/2 c. butter
1 tbsp. cinnamon
1 tsp. cinnamon
1 c. chopped nuts
DIRECTIONS:
Cut biscuits into quarters and shake in bag with 1/2 cup of the sugar and 1 tablespoon of cinnamon. Place in four layers in bundt pan, sprinkling each layer with the chopped nuts. Melt the butter, add 1/2 cup sugar and 1 teaspoon sugar and pour over the dough. Bake 30 minutes at 350 degrees.
Garlic Pull Apart Bread
INGREDIENTS:
1 loaf frozen bread dough
1/4 c. melted butter
1 egg, beaten
1/2 tsp. garlic powder
1 tsp. parsley flakes
Melted butter
DIRECTIONS:
Thaw and soften dough. Blend together next 4 ingredients. Cut off pieces of dough about walnut size. Dip pieces into butter mixture with slotted spoon. Place pieces into greased loaf pan, cover, let rise until doubled in size. Bake at preheated 375 degree oven for 30 minutes. Brush with melted butter. Cool on wire rack.
1 loaf frozen bread dough
1/4 c. melted butter
1 egg, beaten
1/2 tsp. garlic powder
1 tsp. parsley flakes
Melted butter
DIRECTIONS:
Thaw and soften dough. Blend together next 4 ingredients. Cut off pieces of dough about walnut size. Dip pieces into butter mixture with slotted spoon. Place pieces into greased loaf pan, cover, let rise until doubled in size. Bake at preheated 375 degree oven for 30 minutes. Brush with melted butter. Cool on wire rack.
Cheese & Garlic For Bread
INGREDIENTS:
4 oz. Parmesan cheese
1 tsp. garlic powder
2 tbsp. freeze dried chives
1 tsp. rosemary
1/2 tsp. oregano
DIRECTIONS:
Mix well and store in refrigerator. Cut French bread lengthwise, brush with melted butter butter. Sprinkle with cheese mixture on bread. Bake in hot oven, 425 degrees for 10-12 minutes until golden brown.
4 oz. Parmesan cheese
1 tsp. garlic powder
2 tbsp. freeze dried chives
1 tsp. rosemary
1/2 tsp. oregano
DIRECTIONS:
Mix well and store in refrigerator. Cut French bread lengthwise, brush with melted butter butter. Sprinkle with cheese mixture on bread. Bake in hot oven, 425 degrees for 10-12 minutes until golden brown.
Cheese Garlic Bread
INGREDIENTS:
1/2 c. shredded cheese
1/2 c. butter (room temp.)
1/4 c. mayonnaise
1 tsp. chopped garlic
DIRECTIONS:
Split French bread lengthwise, spread over both halves and bake at 350 degrees 15-20 minutes. Wonderful with chili, spaghetti or lasagna.
1/2 c. shredded cheese
1/2 c. butter (room temp.)
1/4 c. mayonnaise
1 tsp. chopped garlic
DIRECTIONS:
Split French bread lengthwise, spread over both halves and bake at 350 degrees 15-20 minutes. Wonderful with chili, spaghetti or lasagna.
Garlic Bubble Bread
INGREDIENTS:
1/4 c. melted butter
1 tsp. dried parsley flakes
1/2 tsp. dried garlic flakes
1/4 tsp. salt
1 egg, beaten
DIRECTIONS:
Mix all together. Thaw a loaf of frozen white bread and let it rise. After it is risen, pinch off pieces of bread and dip in the mixture and put bread back in pan. Let rise again. Then bake 30 minutes in 350 degree oven until golden brown.
1/4 c. melted butter
1 tsp. dried parsley flakes
1/2 tsp. dried garlic flakes
1/4 tsp. salt
1 egg, beaten
DIRECTIONS:
Mix all together. Thaw a loaf of frozen white bread and let it rise. After it is risen, pinch off pieces of bread and dip in the mixture and put bread back in pan. Let rise again. Then bake 30 minutes in 350 degree oven until golden brown.
Super Cheese Garlic Bread
INGREDIENTS:
6 garlic cloves
1/2 cup cream cheese cheese spread
1/4 cup mozzarella
1 tsp Herbs de Provence
1/2 tsp paprika powder
1/2 tsp freshly ground black pepper
a pinch of nutmeg
1 small loaf French bread
butter
DIRECTIONS:
Slice the loaf into roughly 1 inch slices. Spread with butter and keep aside.
Mince the garlic and sauté in a small amount of butter along with the herbs until aromatic.
Combine the cream cheese with remaining condiments, garlic and herbs.
Spread the mixture thickly on the buttered slices and top with a sprinkle of mozzarella.
Grill at 475°F (250°C) until the cheese melts and begins to brown.
Note: Adjust all ingredients to taste.
6 garlic cloves
1/2 cup cream cheese cheese spread
1/4 cup mozzarella
1 tsp Herbs de Provence
1/2 tsp paprika powder
1/2 tsp freshly ground black pepper
a pinch of nutmeg
1 small loaf French bread
butter
DIRECTIONS:
Slice the loaf into roughly 1 inch slices. Spread with butter and keep aside.
Mince the garlic and sauté in a small amount of butter along with the herbs until aromatic.
Combine the cream cheese with remaining condiments, garlic and herbs.
Spread the mixture thickly on the buttered slices and top with a sprinkle of mozzarella.
Grill at 475°F (250°C) until the cheese melts and begins to brown.
Note: Adjust all ingredients to taste.
Thursday, November 29, 2007
Fruited Oatmeal Bread
INGREDIENTS:
2 c. boiling water
1/2 c. rolled oats, quick cooking
1/2 c. warm water
1 pkg. dry yeast
1 c. dates and nuts, chopped
1/2 c. sugar
1 tbsp. salt
2 tbsp. shortening, melted
5 to 5 1/2 c. flour
DIRECTIONS:
Pour boiling water over oats, stir and allow to cool. Soften yeast in warm water, adding half of the sugar plus 1/2 cup flour. When light and bubbly, stir in oats with remaining sugar, salt, and shortening. Stir dates and nuts into remaining flour. Add to first mixture. Knead slightly. Place in greased bowl, turning once to boil tops. Cover and allow to rise until double. Pinch down and divide into 2 portions. Knead lightly and place into greased bread pans. Let rise until double. Bake at 375 degrees or 50-60 minutes.
Simply Wonderful Fruit Bread
INGREDIENTS:
1 (6 oz.) can frozen pineapple juice blend concentrate, thawed (I use Chiquita “Caribbean Splash”)
1/2 c. plain yogurt
1 c. milk
1/2 c. apple juice
1/4 c. vegetable oil
4 c. whole wheat flour
4 tsp. baking powder
2 tsp. baking soda
1/2 c. rolled oats
DIRECTIONS:
Stir together dry ingredients. Stir together wet ingredients and add to dry ingredients. Stir until blended. Spoon into two greased 9×5 inch loaf pans and bake at 325 degrees for about 45 minutes.
Store in refrigerator. This tastes best when flavors have blended for a day or two. This bread freezes very well.
Choose A Fruit Or Vegetable Bread
INGREDIENTS:
1 c. all-purpose flour
1/2 c. whole wheat flour
1/3 c. quick cooking rolled oats
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
1/2 tsp. finely shredded lemon peel
1 c. finely shredded zucchini, carrots, or finely chopped peeled peaches
1/2 c. chopped walnuts
DIRECTIONS:
Combine flours, oats and soda, set aside. In a large mixer bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar, beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla and lemon peel, beat well. Stir in vegetable or fruit. Add flour mixture, a third at a time, beating on low speed until combined. Stir in walnuts. Spread batter in 8×4x2 inch greased loaf pan. Bake in a 350 degree oven 55-60 minutes, or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes. Remove from pan, cool on wire rack. Makes 1 loaf.
This is an award winning recipe.
Fruit Or Vegetable Bread
INGREDIENTS:
1 c. flour
1 tsp. vanilla
1/3 c. quick rolled oats
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
1/2 c. walnuts, chopped
2 eggs
2 tbsp. milk
1/2 c. wheat flour
1/2 tsp. lemon peel
1 c. finely shredded carrots, peas, zucchini, peaches
DIRECTIONS:
Combine flours, oats, soda and set aside. In mixer, beat butter, sugar, eggs, milk, vanilla and lemon peel. Stir in vegetable or fruit. Add flour, 1/3 at a time. Stir in walnuts. Spread batter in greased 5 1/2 cup ring mold. Bake at 350 degrees for 35 to 40 minutes. Cover with foil the last 10 minutes of baking. Wrap and store overnight for easier slicing.
Best Ever Bread Pudding
INGREDIENTS:
1 1/2 lb. white sliced bread
1 1/2 pint of whole milk
7-8 teaspoons mixed spice
12 oz brown sugar
4 medium eggs beaten
7 oz shredded suet
2 lb. luxury dried mixed fruit
2 oz glace cherries chopped
butter to grease tin
confectioner’s sugar
grated nutmeg (optional)
10″ x 13″ meat tin
DIRECTIONS:
Preheat oven to 350F (180C) (gas mark). In a large bowl, soak bread in milk for 10 minutes. Stir well to break bread up and add the mixed spice, sugar and eggs. Stir in suet and fruit.
Grease a 10″ X 13″ meat tin with butter. Pour in mixture. Grated nutmed can be sprinkled on prior to cooking if desired.
Cook in the center of the oven for 1 1/2 TO 1 3/4 until firm to the touch. Sprinkle with desired amount of confectioner’s sugar.
Allow to cool and cut into squares. Wrap in foil to keep moist, and fresh.
Greek Bread
INGREDIENTS:
1/2 c. butter, softened
2 tbsp. mayonnaise or salad dressing
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 (4 1/4 oz.) can sliced black olives, drained
2 tbsp. chopped green onion tops
1 (16 oz.) loaf French bread
1 c. (4 oz.) shredded Mozzarella cheese
DIRECTIONS:
Combine first 5 ingredients; set aside. Slice bread in half lengthwise. Spread bottom evenly with butter mixture; sprinkle with cheese. Place bread top over cheese. Wrap loaf in heavy-duty aluminum foil; grill over medium coals 20-25 minutes, turning after 10 minutes. Yield: 1 loaf.
Italian Bread Salad
INGREDIENTS:
3 c. fresh Italian or French bread cubes
6 tbsp. extra virgin olive oil
2 tbsp. chopped fresh oregano
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of dried red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. Mozzarella cheese, diced
1/4 lb. mushrooms, sliced
2 oz. sliced Italian salami in strips
2 green onions, sliced
1 bunch arugula, torn
DIRECTIONS:
Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil, oregano, garlic, salt, pepper, and pepper flakes together in large bowl. Add remaining ingredients, except arugula; toss. Let stand 15 minutes. Add arugula; toss and serve. Serves 6.
Killer Crab Bread
INGREDIENTS:
1 loaf French bread
1 cube butter, soft
1 c. mayonnaise
2 c. grated Cheddar cheese
Sm. bunch green onions, chopped
1/4 c. parsley, chopped
As much garlic as you like, but never less than 2 lg. cloves
1 can crab meat (6 oz.), washed, drained and patted dry
DIRECTIONS:
Cut the bread lengthwise and spread the butter evenly on both halves. Mix the mayonnaise, cheese, onions, parsley, garlic and crab together, then spread them evenly over the butter. Cover with foil, folded high above the surface of the bread so as not to touch the mixture.
Bake at 375 for half an hour. Take off the foil and put the bread back in the oven for another 15 minutes or until nicely brown and lethal.
New Orleans Bread Pudding With Rum
INGREDIENTS:
1 loaf French bread, torn into chunks
1 qt. milk
2 c. sugar
2 tbsp. vanilla
3 egg
1 c. peeled, diced apples
1/2 c. raisins
3 tbsp. melted butter
DIRECTIONS:
Soak bread in milk 30 minutes. Mix sugar, vanilla, eggs and apples. Combine with bread chunks. Spread melted butter on bottom of 13×9x2 pan. Add bread mixture. Bake at 350 degrees, 30-35 minutes, until bubbly and hot.
Microwave Bread Pudding With Cinnamon
INGREDIENTS:
4 c. French bread, torn into 1/2″ pieces
2 1/2 c. milk
1/4 c. golden raisins
1 tbsp. butter
3 whole eggs
1 c. granulated sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt
DIRECTIONS:
Put bread pieces in an 8 to 9 cup microwavable ring mold. Microwave the milk, raisins and butter on high for 3 1/2 minutes. Beat the eggs well with a fork, then beat in sugar, vanilla, cinnamon and salt. Slowly stir into the hot milk mixture. Pour over bread and let sit for 10 minutes.
Microwave uncovered on high for 4 minutes. Stir well then rotate the dish. Microwave on high for 15-20 minutes until pudding is set but jiggles when dish is gently shaken. Let cool. make Sauce.
CINNAMON SAUCE (for Bread Pudding, Apple Pie, etc.) :
Mix 1 cup sugar, 4 tablespoons flour, 3 teaspoons cinnamon and 1/4 teaspoon salt. Slowly stir in 3 cups of boiling water. Place on low heat and simmer, stirring until thick. Add 4 tablespoons butter and 2 teaspoons vanilla. (For a Vanilla Sauce, simply omit the cinnamon.)
Monday, November 26, 2007
Cranberry Almond Bread Recipe
INGREDIENTS:
2 cups flour
1 egg, lightly beaten
3/4 cup sugar
1 tablespoon grated orange zest
2 teaspoons baking powder
1 teaspoon almond extract
1/2 teaspoon salt
1 cup fresh or frozen Wisconsin cranberries - halved
3/4 cup whole milk
1 cup sliced almonds
6 tablespoons melted butter
DIRECTIONS:
Preheat oven to 325 degrees. Grease a 9 x 5 loaf pan. In a large bowl blend the flour, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, egg, orange zest and almond extract. Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain. Fold in the cranberries and almonds.
Pour batter into prepared loaf pan and spread evenly. Bang the pan once or twice on the counter to remove any air pockets. Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cook the bread in the the pan for 10 minutes and then turn onto a rack to cool completely before slicing.
2 cups flour
1 egg, lightly beaten
3/4 cup sugar
1 tablespoon grated orange zest
2 teaspoons baking powder
1 teaspoon almond extract
1/2 teaspoon salt
1 cup fresh or frozen Wisconsin cranberries - halved
3/4 cup whole milk
1 cup sliced almonds
6 tablespoons melted butter
DIRECTIONS:
Preheat oven to 325 degrees. Grease a 9 x 5 loaf pan. In a large bowl blend the flour, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, egg, orange zest and almond extract. Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain. Fold in the cranberries and almonds.
Pour batter into prepared loaf pan and spread evenly. Bang the pan once or twice on the counter to remove any air pockets. Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cook the bread in the the pan for 10 minutes and then turn onto a rack to cool completely before slicing.
Classic Cranberry Nut Bread Recipe
INGREDIENTS:
2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg — well beaten
1 1/2 cup Fresh or Frozen Cranberries — coarsely chopped
1/2 cup chopped walnuts
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg — well beaten
1 1/2 cup Fresh or Frozen Cranberries — coarsely chopped
1/2 cup chopped walnuts
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
Apricot Orange Cranberry Breads Recipe
INGREDIENTS:
3 1/2 cups All-purpose flour
1/2 teaspoon Double-acting baking Powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup unsalted butter Softened
1 cup Sugar
1 tablespoon freshly Grated orange zest PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon freshly Grated orange zest
2 large Eggs
2/3 cup Fresh orange juice
2/3 cup Milk
2/3 cup Finely chopped dried Apricots
2/3 cup Chopped walnuts or pecans
3 cups Cranberries; picked over And chopped
DIRECTIONS:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
3 1/2 cups All-purpose flour
1/2 teaspoon Double-acting baking Powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup unsalted butter Softened
1 cup Sugar
1 tablespoon freshly Grated orange zest PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon freshly Grated orange zest
2 large Eggs
2/3 cup Fresh orange juice
2/3 cup Milk
2/3 cup Finely chopped dried Apricots
2/3 cup Chopped walnuts or pecans
3 cups Cranberries; picked over And chopped
DIRECTIONS:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Apricot Cranberry Bread Recipe
INGREDIENTS:
2 cups all-purpose flour
1 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves
DIRECTIONS:
In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into a greased and floured 9-inch x 5-inch x 3-inch loaf pan. Cut apricots in the preserves in small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350 F for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
2 cups all-purpose flour
1 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves
DIRECTIONS:
In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into a greased and floured 9-inch x 5-inch x 3-inch loaf pan. Cut apricots in the preserves in small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350 F for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Cranberry Apricot Bread Recipe
INGREDIENTS:
1 package cranberry bread mix
2 egg whites
1 teaspoon orange peel, grated
1 cup water or skim milk
1/2 cup chopped apricots
DIRECTIONS:
Preheat oven to 375: F. In large bowl, combine all ingredients and mix until smooth. Pour batter into nonstick loaf pan. Bake for 25 minutes or until toothpick comes out clean. Cool for 10 minutes; remove from pan. Cool completely. May serve warm or cold.
Calories per slice 27 Fat 1 g Fiber 1 g.
1 package cranberry bread mix
2 egg whites
1 teaspoon orange peel, grated
1 cup water or skim milk
1/2 cup chopped apricots
DIRECTIONS:
Preheat oven to 375: F. In large bowl, combine all ingredients and mix until smooth. Pour batter into nonstick loaf pan. Bake for 25 minutes or until toothpick comes out clean. Cool for 10 minutes; remove from pan. Cool completely. May serve warm or cold.
Calories per slice 27 Fat 1 g Fiber 1 g.
Wednesday, November 21, 2007
Sweet Corn Cake
INGREDIENTS:
* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen corn kernels, thawed
* 1/3 cup sugar
* 3 tablespoons yellow cornmeal
* 2 tablespoons whipping cream
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* sliced chile peppers, jalapenos or mild chile
* chopped fresh parsley, optional
DIRECTIONS:
Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover tightly with foil.
Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.
* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen corn kernels, thawed
* 1/3 cup sugar
* 3 tablespoons yellow cornmeal
* 2 tablespoons whipping cream
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* sliced chile peppers, jalapenos or mild chile
* chopped fresh parsley, optional
DIRECTIONS:
Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover tightly with foil.
Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.
Corn Casserole with Tomatoes and Bacon
INGREDIENTS:
* 6 slices bacon, cut in halves crosswise
* 2 cups fine dry bread crumbs
* 1/2 cup chopped green bell pepper, about 1 medium pepper
* 1 can (approximately 15 ounces) diced tomatoes
* 2 cups fresh or frozen corn kernels
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 teaspoon sugar
DIRECTIONS:
Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.
* 6 slices bacon, cut in halves crosswise
* 2 cups fine dry bread crumbs
* 1/2 cup chopped green bell pepper, about 1 medium pepper
* 1 can (approximately 15 ounces) diced tomatoes
* 2 cups fresh or frozen corn kernels
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 teaspoon sugar
DIRECTIONS:
Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.
Corn Fritters
INGREDIENTS:
* 1 1/2 cups sifted flour
* 1 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1 can (approximately 16 ounces) cream -style corn
* 1 egg, slightly beaten
* 1 cup corn oil
* powdered sugar
DIRECTIONS:
Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil.
Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
Makes 16 corn fritters.
* 1 1/2 cups sifted flour
* 1 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1 can (approximately 16 ounces) cream -style corn
* 1 egg, slightly beaten
* 1 cup corn oil
* powdered sugar
DIRECTIONS:
Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil.
Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
Makes 16 corn fritters.
Cranberry Apple Bread Recipe
INGREDIENTS:
1 1/2 cup flour
1 1/2 teaspoon Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 tablespoons margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts
DIRECTIONS:
Combine flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. Spread the batter into greased 8×4-inch loaf pan. Bake at 350°F for 1 hr or until toothpick inserted in center comes out clean. Let stand in pan 10 mins.Remove from pan. Cool completely on wire rack.
1 1/2 cup flour
1 1/2 teaspoon Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 tablespoons margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts
DIRECTIONS:
Combine flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. Spread the batter into greased 8×4-inch loaf pan. Bake at 350°F for 1 hr or until toothpick inserted in center comes out clean. Let stand in pan 10 mins.Remove from pan. Cool completely on wire rack.
Monkey Bread
INGREDIENTS:
4 tubes canned biscuits
1/2 c. sugar
1 tbsp. cinnamon
DIRECTIONS:
Cut biscuits into fourths and shake in bag with 1/2 cup sugar and 1 tablespoon cinnamon. Place in Bundt pan in 4 layers. Sprinkle layers with nuts.
Melt 1 cup sugar, 1/2 cup butter, and 1 teaspoon cinnamon and pour over dough. Bake 1/2 hour at 350 degrees.
4 tubes canned biscuits
1/2 c. sugar
1 tbsp. cinnamon
DIRECTIONS:
Cut biscuits into fourths and shake in bag with 1/2 cup sugar and 1 tablespoon cinnamon. Place in Bundt pan in 4 layers. Sprinkle layers with nuts.
Melt 1 cup sugar, 1/2 cup butter, and 1 teaspoon cinnamon and pour over dough. Bake 1/2 hour at 350 degrees.
Friday, November 16, 2007
Spoon Bread
INGREDIENTS:
1 c. grits
4 c. milk
1/3 stick butter
Salt to taste
1 c. corn meal
2-4 tsp. baking powder
2 eggs, slightly beaten
2 c. milk
DIRECTIONS:
Cook grits and milk slowly for about 10 minutes until thick like cream of wheat. Add to butter and salt hot grits; stir until melted. Add last 4 ingredients. Pour into a greased casserole; sprinkle with corn meal. Bake at 350 degrees for 45 minutes or 375 degree oven for 30 minutes.
This is very good served with pot roast, using some of the juice over the serving of hot spoon bread.
1 c. grits
4 c. milk
1/3 stick butter
Salt to taste
1 c. corn meal
2-4 tsp. baking powder
2 eggs, slightly beaten
2 c. milk
DIRECTIONS:
Cook grits and milk slowly for about 10 minutes until thick like cream of wheat. Add to butter and salt hot grits; stir until melted. Add last 4 ingredients. Pour into a greased casserole; sprinkle with corn meal. Bake at 350 degrees for 45 minutes or 375 degree oven for 30 minutes.
This is very good served with pot roast, using some of the juice over the serving of hot spoon bread.
Quick Sourdough French Bread
INGREDIENTS:
4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting yeast
1 c. warm water (120 degrees)
1 c. sour cream (room temperature)
2 tbsp. vinegar
1 egg white
1 tbsp. water
2 tbsp. poppy seeds or sesame seeds
DIRECTIONS:
In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes.
On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes.
Baking - Oven 375 degrees. Bake for 25 minutes. Remove from oven - brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack.
4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting yeast
1 c. warm water (120 degrees)
1 c. sour cream (room temperature)
2 tbsp. vinegar
1 egg white
1 tbsp. water
2 tbsp. poppy seeds or sesame seeds
DIRECTIONS:
In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes.
On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes.
Baking - Oven 375 degrees. Bake for 25 minutes. Remove from oven - brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack.
Mushroom Spoon Bread
INGREDIENTS:
1 1/2 c. milk
1 (10 1/2 oz.) can mushroom soup
1 c. yellow corn meal
4 eggs, separated
2 tbsp. butter
DIRECTIONS:
Mix milk and soup in a saucepan. Add corn meal, cook slowly stirring constantly until consistency of mush. Beat egg yolks and add yolks and butter into the mixture. Pour into a greased casserole and bake in a preheated oven at 350 degrees, spoon bread is ready when top springs back at the touch of your finger.
1 1/2 c. milk
1 (10 1/2 oz.) can mushroom soup
1 c. yellow corn meal
4 eggs, separated
2 tbsp. butter
DIRECTIONS:
Mix milk and soup in a saucepan. Add corn meal, cook slowly stirring constantly until consistency of mush. Beat egg yolks and add yolks and butter into the mixture. Pour into a greased casserole and bake in a preheated oven at 350 degrees, spoon bread is ready when top springs back at the touch of your finger.
Cheese Bread
INGREDIENTS:
1 (4 oz.) pkg. shredded Mozzarella cheese
2 (4 oz.) pkgs. shredded Cheddar cheese
3 tbsp. prepared mustard
3/4 c. mayonnaise
3/4 to 1 c. grated green onion
1 French loaf bread
Pepperoni, if desired
DIRECTIONS:
Mix 2 cheeses, mustard, and mayonnaise together. Chop onion and slice loaf of bread. Spread thin layer of butter on bread. Add sliced pepperoni, add cheese mixture and sprinkle grated onion on top. Wrap each half in foil and bake in 300 degree oven for 20 minutes. Bake open-faced 1 minutes.
1 (4 oz.) pkg. shredded Mozzarella cheese
2 (4 oz.) pkgs. shredded Cheddar cheese
3 tbsp. prepared mustard
3/4 c. mayonnaise
3/4 to 1 c. grated green onion
1 French loaf bread
Pepperoni, if desired
DIRECTIONS:
Mix 2 cheeses, mustard, and mayonnaise together. Chop onion and slice loaf of bread. Spread thin layer of butter on bread. Add sliced pepperoni, add cheese mixture and sprinkle grated onion on top. Wrap each half in foil and bake in 300 degree oven for 20 minutes. Bake open-faced 1 minutes.
Spinach Spoon Bread
INGREDIENTS:
1 (9 or 10 oz.) pkg. frozen onions in cream sauce
1 (10 oz.) pkg. frozen chopped spinach
2 slightly beaten eggs
1 c. Dairy sour cream
1/2 c. butter, melted
1/4 tsp. salt
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded cheese
DIRECTIONS:
Prepare both onions in cream sauce and chopped spinach according to package directions, (drain spinach well). In large bowl, combine cooked onions in cream sauce; chopped spinach, eggs, sour cream, melted butter and salt. Stir in corn muffin mix. Pour into greased 1 1/2 quart casserole. Bake in 350 degree oven for 30 to 35 minutes or until wooden pick in center comes out clean. Sprinkle with shredded cheese. Bake 2 minutes more or until cheese melts. Serves 8.
1 (9 or 10 oz.) pkg. frozen onions in cream sauce
1 (10 oz.) pkg. frozen chopped spinach
2 slightly beaten eggs
1 c. Dairy sour cream
1/2 c. butter, melted
1/4 tsp. salt
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded cheese
DIRECTIONS:
Prepare both onions in cream sauce and chopped spinach according to package directions, (drain spinach well). In large bowl, combine cooked onions in cream sauce; chopped spinach, eggs, sour cream, melted butter and salt. Stir in corn muffin mix. Pour into greased 1 1/2 quart casserole. Bake in 350 degree oven for 30 to 35 minutes or until wooden pick in center comes out clean. Sprinkle with shredded cheese. Bake 2 minutes more or until cheese melts. Serves 8.
Bread Pudding
INGREDIENTS:
6 eggs, slightly beaten
10 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
4 c. homogenized milk or half and half
4 c. broken or cubed leftover bread
2 tbsp. raisins
DIRECTIONS:
Mix eggs, sugar, vanilla and salt. Add milk and set aside. In 9 x 13 inch pan put bread and add soft raisins and pour egg mixture over bread and raisins. Sprinkle with cinnamon. Place 9 x 13 inch pan in a jelly roll pan.
Put 1/2 to 3/4 inches of water in the jelly roll pan. Bake at 325 degrees in a preheated oven 45 to 55 minutes or until knife inserted in center comes out clean. Cool and serve. Serve warm or cold. May be served with a sauce or with milk, cream or plain.
6 eggs, slightly beaten
10 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
4 c. homogenized milk or half and half
4 c. broken or cubed leftover bread
2 tbsp. raisins
DIRECTIONS:
Mix eggs, sugar, vanilla and salt. Add milk and set aside. In 9 x 13 inch pan put bread and add soft raisins and pour egg mixture over bread and raisins. Sprinkle with cinnamon. Place 9 x 13 inch pan in a jelly roll pan.
Put 1/2 to 3/4 inches of water in the jelly roll pan. Bake at 325 degrees in a preheated oven 45 to 55 minutes or until knife inserted in center comes out clean. Cool and serve. Serve warm or cold. May be served with a sauce or with milk, cream or plain.
Capirotada (Mexican Bread Pudding)
INGREDIENTS:
12 slices of bread
1/4 lb. mild Cheddar cheese, grated
1 1/2 c. raisins
1 c. brown sugar (add more if desired)
2 c. water
2 sticks cinnamon
DIRECTIONS:
Butter bread and toast on both sides. Dissolve sugar in water. Add cinnamon and boil for a few minutes. Soak raisins in hot tea. Using a square baking pan, place 4 slices of toast in bottom, sprinkle raisins and cheese and pour some of the cinnamon sugar tea over them. Repeat until all 12 slices of bread are used. Pour remaining tea on top and bake at 400 degrees for about 20 minutes.
12 slices of bread
1/4 lb. mild Cheddar cheese, grated
1 1/2 c. raisins
1 c. brown sugar (add more if desired)
2 c. water
2 sticks cinnamon
DIRECTIONS:
Butter bread and toast on both sides. Dissolve sugar in water. Add cinnamon and boil for a few minutes. Soak raisins in hot tea. Using a square baking pan, place 4 slices of toast in bottom, sprinkle raisins and cheese and pour some of the cinnamon sugar tea over them. Repeat until all 12 slices of bread are used. Pour remaining tea on top and bake at 400 degrees for about 20 minutes.
Chef Lee’s Bread Pudding
INGREDIENTS AND DIRECTIONS:
3 eggs, beaten
1 1/2 c. white sugar
2 tbsp. brown sugar
1 tbsp. vanilla
1/2 tsp. nutmeg
1/2 stick butter, melted
3 c. heavy cream
Dash of yellow food coloring (optional)
4 c. cubed day-old white bread
3/4 c. raisins
Combine eggs, sugars, vanilla and nutmeg; add melted butter, then cream, then coloring and mix well. Stir in cubed bread and raisins and let stand 10-15 minutes. Pour into well-greased deep pan or casserole. Bake at 375 degrees for 45-60 minutes, until golden brown. Serve warm, topped with Butter Vanilla Sauce. Yield: 6-8 servings.
BUTTER VANILLA SAUCE:
1 beaten egg
3 tbsp. brown sugar
1/2 c. white sugar
2 tbsp. melted butter
1 tbsp. flour
1 tsp. vanilla
Dash of nutmeg
1 1/4 c. heavy cream
Combine in the top of a double boiler. Cook, stirring, until thickened.
3 eggs, beaten
1 1/2 c. white sugar
2 tbsp. brown sugar
1 tbsp. vanilla
1/2 tsp. nutmeg
1/2 stick butter, melted
3 c. heavy cream
Dash of yellow food coloring (optional)
4 c. cubed day-old white bread
3/4 c. raisins
Combine eggs, sugars, vanilla and nutmeg; add melted butter, then cream, then coloring and mix well. Stir in cubed bread and raisins and let stand 10-15 minutes. Pour into well-greased deep pan or casserole. Bake at 375 degrees for 45-60 minutes, until golden brown. Serve warm, topped with Butter Vanilla Sauce. Yield: 6-8 servings.
BUTTER VANILLA SAUCE:
1 beaten egg
3 tbsp. brown sugar
1/2 c. white sugar
2 tbsp. melted butter
1 tbsp. flour
1 tsp. vanilla
Dash of nutmeg
1 1/4 c. heavy cream
Combine in the top of a double boiler. Cook, stirring, until thickened.
Crock Pot Bread Pudding
INGREDIENTS:
1/2 c. sugar
2 c. milk
4 c. 1/2 inch lightly dry bread
1/4 c. raisins (optional)
1/4 tsp. nutmeg
2 eggs, well beaten
DIRECTIONS:
Add sugar, nutmeg, and milk to eggs; beat well. Put bread cubes into a buttered cooker and pour egg mixture over bread. Allow to stand until bread is soaked thoroughly. Mix in raisins. Cover and cook on high 2-3 hours. Serves 4-6.
1/2 c. sugar
2 c. milk
4 c. 1/2 inch lightly dry bread
1/4 c. raisins (optional)
1/4 tsp. nutmeg
2 eggs, well beaten
DIRECTIONS:
Add sugar, nutmeg, and milk to eggs; beat well. Put bread cubes into a buttered cooker and pour egg mixture over bread. Allow to stand until bread is soaked thoroughly. Mix in raisins. Cover and cook on high 2-3 hours. Serves 4-6.
Chocolate Chip-Peanut Butter Bread Pudding
INGREDIENTS:
6 slices bread, buttered and cubed
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 1/2 c. milk
DIRECTIONS:
Place the buttered bread cubes in a 9×9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.
Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.
6 slices bread, buttered and cubed
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 1/2 c. milk
DIRECTIONS:
Place the buttered bread cubes in a 9×9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.
Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.
Monday, November 12, 2007
Raisin Bread For Bread Machine
INGREDIENTS:
1 pkg active dry yeast
2 1/2 cups bread flour
5 1/2 tablespoons sugar
1 1/2 tablespoons nonfat dry milk powder
3 tablespoons butter
1 tsp salt
300 cc water
4 oz raisins
DIRECTIONS:
Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and crust color, then press start.
Bread Machine Cinnamon Buns
INGREDIENTS:
Dough:
1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast
Filling:
1/2 cup butter, softened)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon gound cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (plumped) and also (optional)
Frosting:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring
DIRECTIONS:
Set bread machine on the DOUGH cycle, place the ingredients for “dough” in the order listed. Allow your machine to complete the dough cycle. In the mean time, prepare your filling mix, except for the plumped raisins, and set aside.
When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the “filling” ingredients.
Sprinkle with your prepared filling mixture. If adding the plumped raisins, do it now and evenly sprinkle them over the prepared filling mixture.
Roll the dough into a log. Cut into 12 equal pieces.
Place in a prepared 13 x 9 inch baking pan. Cover with plastic wrap; place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven (175 degrees C.) and bake for 15 - 20 minutes.
When done, remove from oven and place on wire rack to cool.
Mix frosting ingredients as listed in a small bowl. Spread over warm buns.
These are the most like “bakery” cinnamon buns that I have ever made or tasted! And so easy with your bread machine too! Hope you enjoy them as much as we do!
Dough:
1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast
Filling:
1/2 cup butter, softened)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon gound cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (plumped) and also (optional)
Frosting:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring
DIRECTIONS:
Set bread machine on the DOUGH cycle, place the ingredients for “dough” in the order listed. Allow your machine to complete the dough cycle. In the mean time, prepare your filling mix, except for the plumped raisins, and set aside.
When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the “filling” ingredients.
Sprinkle with your prepared filling mixture. If adding the plumped raisins, do it now and evenly sprinkle them over the prepared filling mixture.
Roll the dough into a log. Cut into 12 equal pieces.
Place in a prepared 13 x 9 inch baking pan. Cover with plastic wrap; place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven (175 degrees C.) and bake for 15 - 20 minutes.
When done, remove from oven and place on wire rack to cool.
Mix frosting ingredients as listed in a small bowl. Spread over warm buns.
These are the most like “bakery” cinnamon buns that I have ever made or tasted! And so easy with your bread machine too! Hope you enjoy them as much as we do!
Bread Machine Bread
INGREDIENTS:
3 1/2 c. flour (Gold Medal general purpose)
2 tsp. canola oil
1 heaping tbsp. honey
3/4 tsp. salt
1 pkg. dry yeast
Warm water (see below for amount)
DIRECTIONS:
Add honey to a 2 cup measuring cup. Then add canola oil, salt and yeast. Add enough warm water to bring contents of measuring cup to 1 1/2 cup mark. Mix to dissolve yeast and let stand 5 minutes.
Place the 3 1/2 cups flour in machine baking pan, add contents of measuring cup and press selection for French Bread.
Five minute before second kneading ends (machine will signal) add a total of one cup of any combination of the following to suit your taste.
Whole unsalted sunflower seeds.
Chopped dried fruits: apricots, figs, dates, apple, peach, pear, prunes, raisins.
To make a sweet bread add to cup before adding water, 1/4 teaspoon vanilla, 1 heaping tablespoon molasses (in addition to honey in basic recipe.
Food Processor French Bread
INGREDIENTS:
1 1/2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1 tsp. sugar
3 1/2 c. unbleached flour
2 tsp. salt
1 tsp. sugar
1 c. warm water
1 egg white
1 tbsp. water
DIRECTIONS:
1. Dissolve yeast in warm water with 1 teaspoon sugar in small bowl. Let stand until foamy, about 5 minutes.
2. Combine flour, salt and remaining sugar in food processor. Blend.
3. Add yeast mixture. Blend 5 seconds. With machine running, slowly add 1 cup warm water. Process until dough is smooth and elastic, about 15 seconds, turning machine on and off.
4. Turn dough onto lightly floured board. Knead gently.
5. Place dough in greased bowl. Cover. Let rise until doubled, 50 minutes. Punch down.
6. Divide dough in half. Roll each into rectangle. Roll up from long side, pinching to seal. Place in greased flute or baguette pans.
7. Cover. Let rise in warm place until doubled, about 45 minutes. Cut 3 or 4 diagonal slashes in top of each loaf.
8. After about 30 minutes, place 2 racks, 1 in the middle and 1 in the lower quarters of oven. Place shallow baking pan with 1 cup boiling water on lower rack. When dough is doubled, brush lightly with water. Place on rack in middle of oven.
9. Bake at 450 degrees for 10 minutes.
10. Reduce heat to 400 degrees. Bake 5 minutes. Remove pan of water. Brush bread with egg white beaten with water.
11. Bake 10 minutes longer until golden brown. Cool on wire racks.
Cranberry - Orange Nut Bread
INGREDIENTS:
1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts
DIRECTIONS:
Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.
If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.
1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts
DIRECTIONS:
Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.
If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.
Banana Nut Bread
INGREDIENTS:
1 c. sugar
1/4 c. Crisco
2 eggs
1 c. ripe bananas (about 2)
2 c. Bisquick or Jiffy mix
1/3 c. nuts, chopped
DIRECTIONS:
Preheat oven to 350 degrees. Cream Crisco and sugar. Add 2 eggs, slightly beaten, very ripe bananas, Bisquick or Jiffy mix, and chopped nuts. Stir until well mixed. Pour batter into a well-greased and floured loaf pan. Bake 55 minutes in preheated oven. Remove from pan. Cool on rack before slicing.
1 c. sugar
1/4 c. Crisco
2 eggs
1 c. ripe bananas (about 2)
2 c. Bisquick or Jiffy mix
1/3 c. nuts, chopped
DIRECTIONS:
Preheat oven to 350 degrees. Cream Crisco and sugar. Add 2 eggs, slightly beaten, very ripe bananas, Bisquick or Jiffy mix, and chopped nuts. Stir until well mixed. Pour batter into a well-greased and floured loaf pan. Bake 55 minutes in preheated oven. Remove from pan. Cool on rack before slicing.
Banana Nut Bread
INGREDIENTS:
1 stick butter
1 c. sugar
2 eggs, beaten
1 lb. peeled very ripe bananas (4 lg.)
1 tbsp. vinegar
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped nuts
DIRECTIONS:
Cream butter and sugar together. Add eggs; beat. Then add bananas with vinegar; beat. Add flour with salt and baking soda. Beat; add vanilla. Stir in nuts. Bake at 325 degrees in greased and floured loaf pan for about 1 hour (or 3 baby loaf pans about 45 minutes). Check with toothpick.
Banana Nut Bread
INGREDIENTS:
1/2 c. butter, softened (not diet)
3/4 c. white sugar
1/2 c. light brown sugar
2 eggs
1/4 c. sour cream
2 tbsp. light rum or milk
1 tsp. almond extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
Sprinkle of allspice
1 c. mashed ripe bananas (about 3)
1 1/2 c. chopped pecans
Powdered sugar (optional)
DIRECTIONS:
Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum or milk, and almond extract, mixing well. In another bowl combine flour, baking powder, soda, salt and spices; add to creamed mixture alternately with mashed bananas, mixing very well after each addition. Stir in pecans.
Pour the batter into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover it with aluminum foil. Remove from pan to cool. Sprinkle loaf with powdered sugar, if desired.
Banana Nut Bread
INGREDIENTS:
1/2 c. butter, softened (not diet)
3/4 c. white sugar
1/2 c. light brown sugar
2 eggs
1/4 c. sour cream
2 tbsp. light rum or milk
1 tsp. almond extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
Sprinkle of allspice
1 c. mashed ripe bananas (about 3)
1 1/2 c. chopped pecans
Powdered sugar (optional)
DIRECTIONS:
Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum or milk, and almond extract, mixing well. In another bowl combine flour, baking powder, soda, salt and spices; add to creamed mixture alternately with mashed bananas, mixing very well after each addition. Stir in pecans.
Pour the batter into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover it with aluminum foil. Remove from pan to cool. Sprinkle loaf with powdered sugar, if desired.
1/2 c. butter, softened (not diet)
3/4 c. white sugar
1/2 c. light brown sugar
2 eggs
1/4 c. sour cream
2 tbsp. light rum or milk
1 tsp. almond extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
Sprinkle of allspice
1 c. mashed ripe bananas (about 3)
1 1/2 c. chopped pecans
Powdered sugar (optional)
DIRECTIONS:
Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum or milk, and almond extract, mixing well. In another bowl combine flour, baking powder, soda, salt and spices; add to creamed mixture alternately with mashed bananas, mixing very well after each addition. Stir in pecans.
Pour the batter into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover it with aluminum foil. Remove from pan to cool. Sprinkle loaf with powdered sugar, if desired.
Banana Nut Bread
INGREDIENTS:
1/2 c. cooking oil
1 c. sugar
2 beaten eggs
3 ripe bananas, mashed
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. milk
1/2 tsp. vanilla
1/2 c. chopped nuts
DIRECTIONS:
Beat oil and sugar together. Add eggs and banana pulp and beat well. Add dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into greased and floured loaf pan. Bake in preheated 350 degree oven for about 1 hour. Cool well and store overnight before cutting. Makes 1 loaf.
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