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Monday, March 31, 2014

Orange Rolls

SERVES 24 , 2 dozen

Ingredients
1 (1/4 ounce) package dry yeast
1/2 cup warm water (100-110)
1 cup sugar, divided
1/2 cup light sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups flour, divided
cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind

GLAZE
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup light sour cream

Directions
1. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth.

2. Lightly spoon flour into dry measuring cups and level with knife.

3. Add 2 cups flour to yeast mixture, beat till smooth.

4. Add 1 more cup flour and stir with wooden spoon till a dough forms.

5. Turn dough out onto a floured surface.

6. Knead until smooth and elastic (10 minutes), add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky).

7. Place dough in a large bowl coated with cooking spray, turning to coat top, over and let rise in a warm place (85F) free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready).

8. Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other).

9. Roll each portion into a 12-inch round on floured surface.

10. Brush each circle with 1 Tbsp melted butter.

11. Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.

12. Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.

13. Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size.

14. Preheat oven to 350°.

15. Uncover and cook 20-25 minutes, or until golden brown.

16. While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring remove from heat and cool slightly.

17. Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.

18. Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.

Parker House Rolls

3 tablespoons water (105 to 110 degrees F)
3 tablespoons granulated sugar
2 1/2 teaspoons active dry yeast (1 package)
1/2 cup unsalted butter
1 cup milk
2 cups bread flour
1 1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour
2 tablespoons butter

In bowl of heavy-duty mixer combine warm water, sugar and yeast. Let it
sit for about 5 minutes until foamy.

Melt butter in glass bowl in microwave. Add milk and heat to lukewarm
(no hotter than 110 degrees F). Add milk mixture to yeast
mixture. Put on dough hook. Add bread flour and
salt and combine well. Add all-purpose flour
slowly until dough forms a slightly sticky ball.
Continue to knead  dough for 5 to 10 minutes longer, adding in more
all-purpose flour if  dough gets too sticky.

Place ball in a greased or buttered bowl. Turn to coat with butter.
Cover with plastic wrap and let rise for about an hour or until doubled.
Butter a 13- x 9-inch baking pan. Divide dough into about 20 pieces.
Form into smooth balls and place in 5 rows in pan. Cover loosely and let
rise until doubled again (about 45 minutes).

Make a deep crease down center of each roll using a spatula. Let rise,
covered, another 15 minutes.

Preheat oven to 375 degrees F.

Melt 2 tablespoons butter. Brush tops of rolls. Bake in center of oven for
20 to 25 minutes until golden.

Sourdough French Bread

Categories: Breads
Servings: 18

1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 tb Sugar
2 ts Salt 1 c Warm Water
1/2 c Milk 2 tb Vegetable Oil
1/4 c Sourdough Starter

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done.

NOTE: Makes 2 loaves at 18 slices each. Also
note the serving sizes in this recipe is
guestamate. It all depends on the serving
size you select.

Sourdough Starter #1

Categories: Breads
Servings: 1

2 c Unbleached Flour
1 pk Active Dry Yeast
Water To Make Thick Batter

Mix Flour with yeast. Add enough water to make
a thick batter. Set in warm place for 24 hours
or until house is filled with a delectable
yeasty smell.

Sourdough Starter #5

Categories: Breads
Servings: 1

4 c Unbleached Flour 2 tb Salt
2 tb Sugar 4 c Lukewarm Potato Water

Put all ingredients in a crock or large jar
and let stand in a warm place uncovered
several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.

Sunday, March 30, 2014

Waffle Brownie Cookies





Yield: 3 dozen


Course: DessertSkill Level: Easy

These cookies are soft, easy to make, delicious, and perfect for that chocolate craving.
INGREDIENTS
1/2 cup butter softened
1 1/2 cups sugar
4 eggs
1 tsp. vanilla
1/2 tsp. salt
1/2 cup cocoa
1 3/4 cup flour

. . FROSTING .
1/2 cup butter
1/4 cup milk
2 Tbsp. cocoa
1/2 tsp. vanilla
2 cups powdered sugar add more as needed to reach desired consistency

INSTRUCTIONS
Spray waffle iron with cooking spray.

Cream butter and sugar together in large mixing bowl.

Add eggs and vanilla and beat well.

Ad salt, cocoa and flour and mix until well combined.

Place 4 teaspoons of batter onto each waffle quarter on waffle iron. Best if not using a belgium waffle maker because of the depth. Cookies will be super crispy.

Cook 1 to 1 1/2 minutes. DONT OVERCOOK. Time may vary depending on heat of the waffle iron. Take out carefully with fork and repeat with remaining batter.

TO MAKE FROSTING: Melt butter and milk together in a microwave safe bowl until completely melted. Add vanilla, cocoa and powdered sugar and mix until smooth.

http://www.chef-in-training.com/2013/10/waffle-brownie-cookies/
 

Famous Cinnabon Rolls

SERVES 20

Ingredients
ROLLS
1/2 cup water
2 (8 g) packages active dry yeast
2 tablespoons sugar
1 (3 1/2 ounce) package vanilla pudding mix
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour

Filling
1/2 cup margarine
2 cups brown sugar
4 teaspoons cinnamon

CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioners' sugar
1 tablespoon milk

Directions
1. ROLLS: In a bowl combine water, yeast and sugar.

2. Stir until dissolved.

3. Set aside.

4. In large bowl, take pudding mix and prepare according to package directions.

5. Add margarine, eggs and salt.

6. Mix well.

7. Then add yeast mixture.

8. Blend.

9. Gradually add flour; knead until smooth.

10. Place in a greased bowl.

11. Cover and let rise until doubled.

12. Punch down dough and let rise again.

13. Then roll out on floured board to 34 x 21" size.

14. Take 1/2 cup soft margarine and spread over surface.

15. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon.

16. Sprinkle over top.

17. Roll up very tightly.

18. With knife, put a notch every 2".

19. Cut with thread or knife.

20. Place on lightly greased cookie sheet 2" apart.

21. Take hand and lightly press down on each roll.

22. Cover and let rise until double again.

23. Bake at 350 15-20 minutes.

24. Remove when they start to turn golden.

25. DON'T OVER BAKE.

26. To make frosting, mix all ingredients until smooth.

27. Frost warm rolls with Cream Cheese Frosting.

Herb Pull Apart Bread

20-24 frozen rolls
1/3 cup melted butter
1 tablespoon herb blend seasoning
1/4 cup grated Parmesan cheese
Combine butter, herb seasoning and Parmesan cheese.

Place half of the rolls in a Bundt pan that has
been sprayed with vegetable spray. Drizzle with
half the butter mixture, then repeat the layers.
Cover with plastic wrap and let rise about
6-8 hours.

Remove plastic wrap and bake at 350 degrees F for 20-25 minutes.
Remove from pan immediately and serve.

Hot Yeast Rolls‏

3/4 cup Crisco
1 tsp. salt
1 pkg. yeast
1/2 cup sugar
2 cups water
Approximately 4 cups plain flour

Pour 1 cup of hot water over Crisco, sugar & salt.  2nd cup of water (luke warm) to disolve yeast.  Add enough flour to make a stiff dough.  Knead, then  let rise in a covered bowl over night.

Next morning, put dough on a floured cloth and knead a little, then roll out about 1 inch thick or less. Cut with a biscuit cutter and place in a greased pan and set in a warm place and let rise until double in size. Bake in 450 degree oven until brown. Take out and brush with melted butter.

 (If you notice, Mother used NO eggs in this recipe !  These were the lightest and fluffiest hot rolls I ever ate....much better than O'Charley's or other restaurants .

Potato Pan Rolls

By: Marlene.

Mar 13, 2007

This recipe is from Taste of Homes 2001 Holiday edition and they easily can become a family favorite! Times does not include the doubling since it can vary. Mashed potatoes can be made ahead to save time.

SERVES 16

Ingredients
4 1/2-5 cups all-purpose flour
3 tablespoons sugar
2 (1/4 ounce) packages fast rise yeast
1 1/2 teaspoons salt
1 1/4 cups water
3 tablespoons butter or margarine
1/2 cup mashed potatoes (prepared without milk or butter)
additional all-purpose flour

Directions
1. In mixing bowl, combine 2 cups flour, sugar, yeast and salt.

2. In saucepan, heat water and butter to 120*-130*.

3. Add to dry ingredients; beat until smooth.

4. Stir in mashed potatoes and enough remaining flour to form a soft dough.

5. Turn onto floured surface and knead until smooth and elastic (about 6-8 minutes).

6. Cover and let rest for 10 minutes.

7. Divide into 16 pieces and shape each into a ball.

8. Place in two greased 8 or 9 inch baking pans.

9. Cover and let rise in a warm place until doubled, about an hour.

10. Sprinkle with additional flour (optional).

11. Bake at 400* for 18-22 minutes or until golden brown.

12. Remove from pans to wire racks to cool.

Refrigerator Rolls

SERVES 24

Ingredients
2 packages yeast
1 1/2 cups warm water
2/3 cup sugar
2 eggs
1 1/2 teaspoons salt
1 cup mashed potatoes, lukewarm
2/3 cup margarine
6 1/2-7 cups flour

Directions
1. Dissolve yeast in water in large mixing bowl.

2. Stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour.

3. Beat until smooth.

4. Stir in enough of the remaining flour to make a soft dough that is easy to handle.

5. Knead dough on lightly floured board 5 minutes.

6. Place in a greased bowl.

7. Cover tightly and refrigerate at least 8 hours.

8. The dough can be kept in the refrigerator for up to a week.

9. Remove dough from refrigerator and let it warm up a while.

10. Punch down and shape as desired.

11. Let rise to double.

12. Bake at 375 for about 20 minutes.

Saturday, March 29, 2014

Pumpkin Bread






•1-2/3 cups all-purpose flour

•1-1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon ground cinnamon
•3/4 teaspoon salt
•1/2 teaspoon baking powder
•1/2 teaspoon ground nutmeg
•1/4 teaspoon ground cloves
•2 eggs
•1 cup canned pumpkin
•1/2 cup canola oil
•1/2 cup water
•1/2 cup chopped walnuts
•1/2 cup raisins, optional

Directions
•In a large small bowl, combine the flour, sugar, baking soda
•cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl,
•whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients
•just until moistened. Fold in walnuts and raisins if desired.

•Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for
•65-70 minutes or until a toothpick inserted in the center comes out
•clean. Cool in pan for 10 minutes before removing to a wire rack.

Yield: 1 loaf (16 slices).

Amish Poppyseed Bread

3 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
3 eggs, beaten
1-1/2 c. oil
2-1/2 c. sugar
1-1/2 c. milk
1-1/2 tsp. vanilla
1-1/2 tsp. almond flavor
1-1/2 tsp. butter flavor
1-1/2 tbsp. poppy seeds

GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla

Directions:
Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot.

Instant Potato Bread

2 tablespoons melted butter
3 eggs
1 teaspoon salt
1/2 cup milk
1 cup instant potato flakes
1 cup flour
2 teaspoons baking powder

Beat eggs with salt. Add milk and melted butter. Add potato flakes (use dry), flour and baking powder. Mix well and pour into a buttered loaf pan. Bake 25 minutes at 400°.

Popovers

It isn't surprising that popovers are a favorite American quick bread. The English bake
the same batter along with a roast of beef and call it Yorkshire pudding. The Dutch bake it
in a large shallow pan and call it Dutch babies and serve it for breakfast, as do the Finns,
Swedes, Norwegians and Germans who simply know it as an oven pancake.
Baked in individual tins, the American-invented muffin pan, the mixture "pops over"
the top of the pan making a high, hollow-centered, crisp, crusted bread. In order to pop
properly, the pans must be filled full enough to allow enough batter for the top. Fill them
to about 1/4 inch from the top of each cup. This recipe will make nine
popovers in muffin tins with one-third-cup capacity,
or six in tins that hold half a cup.

1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 tablespoon vegetable oil

Preheat oven to 425F (220C). Generously grease 6 or 9 muffin tins. In a medium-sized
bowl, stir together all ingredients. Pour into greased muffin tins to within 1/4 inch of top
of each cup. Bake 35 minutes or until popped and golden. Pierce side of each popover, if
desired, and return to turned-off oven 10 to 15 minutes to dry. Makes 6 servings.

Refrigerator Rolls / Icebox Rolls

36-48 rolls

Ingredients
1 cup water
1/2 cup shortening
1 (1/4 ounce) envelope active dry yeast
1/2 cup warm water (100° to 110°)
1 teaspoon sugar
2 large eggs
1/2 cup sugar
1 teaspoon salt
5 cups bread flour
1/4-1/2 cup butter, melted

Directions
1. Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.

2. Let stand 30 minutes or until completely cooled.

3. Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in  glass measuring cup; let mixture stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt.

4. Add shortening mixture and yeast mixture.

5. Reduce speed to low, and gradually add 5 cups flour, beating until blended.

6. Cover and chill dough 12 hours or up to 5 days.

7. Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.

8. Cut with a lightly floured 2 1/2-inch round cutter.

9. make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal.

10. Place rolls on lightly greased baking sheets.

11. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.

12. Brush rolls evenly with melted butter.

13. Bake at 400° for 15 minutes or until golden brown.

14. Brush again with melted butter, if desired.

Friday, March 28, 2014

The Historic Anderson House Lemon Bread

3/4 cup shortening
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
Grated rind of 1 lemon
3/4 cup chopped nuts

Cream shortening and sugar. Beat in eggs. Add combined dry ingredients. Stir in buttermilk. Add lemon rind and nuts. Divide mixture between 3 greased regular-sized loaf pans. Bake in 350 F. oven for 30 to 35 minutes. While still warm, glaze with mixture of 3/4 cup granulated sugar and juice of 1 lemon. Makes 3 loaves.

Thursday, March 27, 2014

Broccoli Cheese Soup Recipe






Prep Time: 10 minutes

Cook Time: 20 minutes
30 minutes
Yield: 4-6 servings

Ingredients
1 small onion, diced
1/2 stick (1/4 cup) butter or 1/4 cup tasteless oil (grapeseed or similar)
1/3 cup flour
3 cups whole milk
2 cups chicken broth
1 cup half and half
2 heads broccoli cut into florets
A pinch of nutmeg
3 cups grated cheese
Salt and pepper

Instructions
Melt butter in a pot over medium heat.

Cook the onions for 3 to 4 minutes in melted butter or oil.

Sprinkle the flour over onions. Stir to combine
and cook for 1 minute or so.

Pour in milk, chicken broth and half and half.

Add nutmeg, then add broccoli, a small dash of salt, and plenty
of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender.

Stir in cheese and allow to melt.

Serve as is, or mash it with a potato masher to bread up the broccoli a bit, or transfer to a blender in two batches and puree completely.

Adapted from The Pioneer Woman

http://growingupgabel.com/broccoli-cheese-soup/

Deep South Sourdough Recipes

Sourdough Starter

3 Cups milk
1 package dry yeast
3 1/2 Cups flour

Place milk in a gallon jar; allow to stand in warm place for 24 hours. (Cover with thin cloth.)

At the end of 24 hours stir; add yeast and flour; stir well. Leave covered for 2 to 5 days, or until sour and bubbly. (The more days the richer the sour smell and taste.)Take 1 cup out to use, give away, or throw away. Refrigerate the rest of starter. (Always use a wooden spoon for stirring and mixing; and glass, enamelware, or ceramic for starter and mixing ingredients in making dough).

Sourdough Feeder

2 Cups sourdough starter
1 Cup milk
1 Cup flour
1/2 Cup sugar

Sourdough starter should be at room temperature. Mix feeder ingredients into your 2 Cups of starter with a wooden spoon. Stir until smooth. Keep in a warm place, covered with a thin cloth or plastic wrap until mixture is sour and bubbly (24 hours.) Take out 1 cup to use, give away, or throw away. Refrigerate. Do not keep in refrigerate for over 7 days without feeding. Always make sure there are only 2 cups of starter for the feeding. You can pour your starter into a smaller jar at this point you should know how much room you need extra for your starter to rise and bubble without over-running the jar.

Sourdough White Bread

Makes 3 loaves

2 packages dry yeast
1/2 Cup corn oil
3 Tablespoons sugar
1/2 Cup sugar
1 1/2 Cups water divided
1 Cup starter
1 egg beaten
6 Cups flour (up to 1 Cup more if needed)
1 1/2 Teaspoon salt

Mix 1/2 cup lukewarm water, yeast and 3 tablespoons sugar. Let mixture stand 15 minutes; stir in remaining ingredients except flour. Mix well for one minute. Stir in flour 1 cup at a time until mixture pulls away from sides of bowl. Knead about 10 minutes on floured board or until mixture does not stick to hands and is elastic. Place in a large greased bowl; turn dough over so it is greased on both sides. Cover with cloth or plastic and let rise until double in size (2 to 4 hours).

Punch down and turn dough over so it is greased on both sides; Let rise again till double in size (2 to 4 hours). Punch down the second time and divide dough into 3 parts. Shape oblong loaves and place in greased 9 x 5 x 3 inch loaf pans. Let rise until double in bulk (2 to 4 hours). Place in cold oven and bake at 400 degrees for 15 minutes. Reduce heat and bake at 350 degrees for 30 minutes longer. Bread is ready to take from oven when loaf sounds hollow when tapped. Cool on wire racks for 10 minutes. Remove from pans. If you wish a darker brown top brush with melted butter after 20 to 25 minutes cooking time.

Sourdough Butterlace Refrigerator Rolls

Makes 2 to 3 dozen rolls

2 packages dry yeast
1 Cup warm water
1/3 Cup warm water
1/2 Cup sugar
1 Cup Sourdough starter
2 Teaspoons salt
1/2 Cup corn oil
4 1/2 to 5 1/2 Cups flour (up to one cup more if needed.)
Melted butter

Soften yeast in 1/3 cup of warm water; set aside for 15 minutes. In large mixing bowl combine sourdough starter, oil, eggs, 1 cup warm water, sugar, salt, and 2 cups of flour. Stir vigorously by hand for one minute. Stir in softened yeast and enough flour to make a dough that pulls away from the sides of bowl. Place in greased bowl cover with a cloth. Set in warm place free from drafts and let rise until double in size. Punch down; cover with a plastic wrap and refrigerate overnight. Three to four hours before baking roll out dough on lightly floured surface a 1/4 to 1/2 inch thick rectangle. Brush with melted butter. Start with the long side, roll up jelly roll style. Cut in 1 inch slices (with string); place in greased muffin pans. Cover with cloth. Let rise in warm place 2 & 1/2 to 3 hours. Bake at 400 degrees for 12 to 15 minutes.

If wish to make cinnamon rolls out of these rolls mix 1/2 cup of sugar with 1/3 cup cinnamon and sprinkle on the rectangle after brush with butter then continue above recipe.

I have used this starter in several recipes that do not call for the starter. By replacing one cup of the milk, water, or buttermilk the recipe originally asked for with one cup starter. Works great. Hope you enjoy.

The Doctor's Sourdough Bread

Categories: Breads
Servings: 18

1 c Sourdough Starter
2 c Warm Water
2 c Warm Milk
1 tb Butter
1 pk Active Dry Yeast
1/4 c Honey
7 c Unbleached Flour 1/4 c Wheat Germ
2 tb Sugar
2 ts Salt
2 ts Baking Soda

Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight. Next morning
mix in the butter with warm milk and stir in yeast until until dissolved.

Add honey and when thoroughly mixed, add 2 more cups
of flour, and stir in the wheat germ. Sprinkle
sugar, salt, and baking soda over the mixture.
Gentlypress into dough and mix lightly. Allow to stand from 30 to 50
minutes until mixture is bubbly. Add enough flour until the dough cleans
the sides of the bowl. Then place the dough on a lightly floured board and
kead 100 times or until silky mixture is developed. Form into 4 1-lb
loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,
about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,
for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes
longer or until thoroughly baked. Remove from pans and place loaves on rack
to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb
Loaves

Wednesday, March 26, 2014

Buttermilk White Bread

1 1/2 pound loaf

This is a great tasting bread that has wonderful
texture. It makes great sandwiches and toast. I
did not have buttermilk powder so just used low
fat buttermilk. I used the dough cycle and then
baked this in a 375F oven for 30 to 35 minutes.
I got the recipe from another group and it was
posted by John Ross.

Ingredients:

1 1/8 cups water
3 tablespoons honey
1 tablespoon butter or margarine
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons dried buttermilk powder

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments

Mary Rogers's Sourdough Biscuits

Categories: Breads
Servings: 4

1/2 c Active Starter 1 c Milk
2 1/2 c Flour 1/3 c Lard or Shortening
1 tb Sugar 3/4 ts Salt
2 ts Baking Powder 1/2 ts Baking Soda
1/4 ts Cream Of Tartar

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
of the flour. Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the
morning and set in a warm place to rise. However
unless the weather is real warm, it is always all
right to let it ferment overnight. It will get
very light and bubbly.
When ready to mix the biscuits, sift together the remaining cup and a half of
flour and all other dry ingredients except the baking soda. Work in the
lard or shortening with your fingers or a fork. Add baking soda dissolved
in a little warm water to the sponge and then add the flour mixture. Mix
into a soft dough. Knead lightly a few times to get in shape. Roll out to
about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
Place close together in a 9 x 13-inch pan, turning to grease tops. Cover
and set in a warm place to rise for about 45 minutes. Bake in a 375 degree
oven for about 30 to 35 minutes. Leftovers are good split and toasted in a
sandwich toaster.

Rye bread

Rye flour do no have as much gluten, so that is why the bread flour is added to aid the rising of the dough.

Enough for 2 medium size breads.

900 ml rye flour
900 ml white bread flour
10 ml salt
15 ml soft brown sugar
15 g instant yeast
250 ml milk
about 400 ml lukewarm water

Spray 2 medium size bread pans (7 x 17 cm) met food spray. Coat each bottom with baking paper and spray again. Mix all the dry ingredients in a large mixing bowl. Mix the milk and 250 ml lukewarm water and pour into the dry ingredients. Stir to form a stiff dough, pour in the rest of the water if the dough is too stiff. Knead the dough for about 10 minutes and sit in a sprayed glassbowl. Coat and leave to rise for 40 minutes. Preheat the oven to 180°C. Knead the dough down and divide into 2 parts. Form loaves and place the dough into the prepared tins. Leave to rise for another 20 minutes and bake for 1 hour until done. Leave to rest for a few minutes and remove then from pans. Serve slices with salami, basil and olive oil.

Three Grain Peanut Butter Bread

1 Cup Flour
1/2 Cup Quick Oats
1/2 Cup Yellow Corn Meal
1/2 Cup Non Fat Dry Milk
1/2 Cup Sugar
3 Tsp. Baking Powder
1 Tsp. Salt (optional)
2/3 Cup Creamy Peanut Butter
1 Egg
1/2 Cup Milk (or water)

Combine flour, oats, cornmeal, dry milk, sugar,
baking powder and salt. Cut in peanut butter until
mixture consists of small particles.
Beat egg and milk together and pour into flour mixture. Stir well and
pour into a greased 9 x 5 x 3 inch loaf pan. Bake at 325° for 1 hour
and 10 min. or until done. Remove from pan after 10 minutes.

Traditional White Bread

Serving Size : 32
Categories : Breads

6 cups all-purpose* flour (6 to 7 cups)
OR
6 cups bread flour (6 to 7 cups)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120º to 130º)
Margarine or butter -- melted

Mix 3-1/2 cups of flour, the sugar, salt, shortening
and yeast in a large bowl. Add warm water. Beat
with electric mixer on low speed 1 minute, scraping
bowl frequently. Stir in enough remaining flour, 1 cup at
a time, to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 10 minutes or until
smooth and elastic. Place in greased bowl and turn greased side up. Cover
and let rise in warm place 40 to 60 minutes or until double. Dough is
ready if indentation remains when touched.

Grease bottoms and sides of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 or 9 × 5 ×
3 inches, with shortening.

Punch down dough and divide in half. Flatten each
half with hands or rolling pin into rectangle,
18 x 9 inches, on lightly floured surface.
Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press
with thumbs to seal after each turn. Pinch edge of dough into roll to
seal. Press each end with side of hand to seal. Fold ends under loaf.
Place seam side down in pan. Brush loaves lightly with margarine. Cover
and let rise in warm place 35 to 50 minutes or until double.

Move oven rack to low position so that tops of pans will be in center of
oven. Heat oven to 425º.

Bake 25 to 30 minutes or until loaves are deep golden brown and sound
hollow when tapped. Remove from pans to wire rack. Brush loaves with
margarine; cool.

2 loaves, 16 slices each

Copyright:
"© General Mills, Inc. 1998."

Yield:
"2 Loaves"

Per serving: 98 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 201mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : *If using self-rising flour, omit salt.

Cinnamon Raisin Bread: Stir in 1 cup raisins with the second
addition of flour. Mix 1/4 cup sugar and 2 teaspoons ground
cinnamon. After rolling dough into rectangles, sprinkle each with
1 tablespoon water and half of the sugar mixture.

Fresh Herb Bread: Stir in 2 tablespoons chopped fresh chives, 2
tablespoons chopped fresh sage leaves and 2 tablespoons chopped
fresh thyme leaves just before the second addition of flour.

Do you need to use less salt in your diet? If so, decrease sugar
to 2 tablespoons and salt to 1 teaspoon. Substitute vegetable oil
for the shortening. Each rising time will be 10 to 15 minutes
shorter.

Tuesday, March 25, 2014

Freeze-and-Bake Rolls

Country Woman

Almost any occasion's right for these handy rolls—I keep them in the
freezer for Sunday meals and for company (they have never failed to
taste fresh), and I've served them for everything from baptisms to
family dinners. My husband and I have three children, ranging in age
from 8 to 4.

SERVINGS: 48
CATEGORY: Low Fat
METHOD: Freezer
TIME: Prep: 30 min. + rising Bake: 15 min. + freezing

Ingredients:
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons plus 1/2 cup sugar, divided
1-1/2 cups warm milk (110° to 115°)
1/4 cup vegetable oil
4 teaspoons salt
7-1/2 to 8-1/2 cups all-purpose flour
Butter, melted

Directions:
In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons sugar;
let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir
in enough flour to form a stiff dough.

Turn out onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into
four portions. Cover three portions with plastic wrap. Divide one
portion into 12 balls. To form knots, roll each ball into a 10-in. rope;
tie into a knot and pinch ends together.

Repeat with remaining dough. Place dough knots 2 in. apart on greased
baking sheets; brush with melted butter. Cover and let rise until doubled,
about 20-30 minutes.

To serve immediately, bake at 375F for 15-18
minutes.

To freeze for later use, partially bake at 300° for 15 minutes.
Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes
or until browned.

Yield: 4 dozen.

Frozen Crescent Rolls

Country Extra

I've made lots of homemade bread, but this recipe is my favorite - and
my family's favorite, too! I usually triple the recipe and make a batch
of dough ahead for holidays. I use this recipe to make cinnamon rolls,
too.

SERVINGS: 64
CATEGORY: Breads
METHOD: Freezer
TIME: Prep: 30 min. + rising Bake: 15 min. + freezing

Ingredients:
2 cups warm milk (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1 cup sugar
1 cup shortening
2 teaspoons salt
6 eggs, beaten
9 cups all-purpose flour, divided
1/2 cup butter, melted

Directions:
In a bowl, combine milk and yeast; stir until dissolved. In large mixing
bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half
the flour; then add milk mixture, mixing until flour is moistened. Add
remaining flour by hand.

Turn out dough onto floured surface. Knead until smooth and elastic,
about 6-8 minutes. Place dough in greased bowl; cover and let rise in
warm place until doubled, about 1-1/2 hours. Divide dough into four
parts. Roll each into a circle and brush with melted butter. Cut each
circle into 16 wedges. Roll each piece into a crescent, starting at wide
end. Place on baking sheet and freeze immediately.

When frozen, place in plastic freezer bags and seal.
Store in the freezer for up to 4 weeks. To bake,
place on greased sheets and cover; let rise until
doubled, about 3-4 hours. Bake at 350° for
12-15 minutes. Yield: 64 rolls.

KFC Refrigerator Rolls recipe

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about
4 cups) to make like cake dough consistency.
Stir in salt. Cover. Let rise 2 hours, stir
in balance of flour (about 6 to 7 cups), baking
soda and baking powder to make like biscuit
dough-knead. Cover and refrigerate 1/2 hour, make into rolls.
Let rise until double in size. Bake about 15-20 minutes. Refrigerate
and use over 5 or 6 days. Makes 24 rolls

Overnight Caramel Apple Rolls

Fix 'em and forget 'em! Morning brings a treat of warm, gooey, finger lickin' homemade rolls with no fuss.



Prep Time: 35 Min
Total Time: 10 Hr 30 Min
Makes: 12 rolls

Rolls
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup applesauce
1/2 cup milk
1/4 cup butter
1 egg

Caramel Topping
1/2 cup firmly packed brown sugar
1/2 cup applesauce
3 tablespoons butter, melted

Filling
2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon cinnamon

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.

In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85F.) until light and doubled in size, 45 to 60 minutes.

Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.

On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.

Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping to pan. Cover; refrigerate at least 8 hours or overnight.

When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400F. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.

Source: Pillsbury



Pineapple Sweet Rolls

2 packages quick-rise yeast
1/2 cup warm water (110-115 degrees)
1-1/2 cup warm milk (110-115 degrees)
6 tablespoons butter, melted
1 cup sugar
1 teaspoon salt
2 eggs, beaten
6-6 1/2 cups all-purpose flour

FILLING
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 cup orange juice
2 tablespoons grated orange peel
1 can (8 oz) crushed pineapple, drained
1/3 cup sugar
1/8 teaspoon salt

GLAZE
1/2 cup confectioners' sugar
1 tablespoon orange juice

Dissolve yeast in water. Add miIk, butter, sugar, salt, eggs, and
1-1/3 cup flour, beat until smooth. Stir in enough of
the remaining flour to form a soft dough. On a floured
board, knead until smooth and elastic, 6 to 8 minutes.
Place in a greased bowl, turn once to grease top.
Cover and let rise in a warm place until doubled.
Meanwhile, melt butter in a saucepan.

Add remaining filling ingredients; bring
to a boil stirring constantly.
Reduce heat; simmer 3 to 4 minutes or
until thickened. Remove from heat; cool. Punch dough
down; divide in half. Roll each half into a 15" x 12"
rectangle; spread with filling. Roll up jelly-roll
style starting with the long side. Slice into 1 inch
rolls. Place with cut side down in two greased
13"x9"x2" baking pans. Cover and let rise until
doubled. Bake at 350 degrees for 20 to 25 minutes.
Cool. Combine glaze ingredients, drizzle over rolls.

Monday, March 24, 2014

SPICY CILANTRO SHRIMP WITH HONEY LIME DIPPING SAUCE






For the shrimp:

1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 pound large shrimp, peeled and deveined
1 tablespoon butter
2 tablespoons fresh lime juice
2 tablespoons cilantro, chopped

Combine the paprika, salt, cumin, cayenne, and cinnamon in a large bowl. Add the shrimp and tossto full coat the shrimp in seasoning. In a large skillet, melt butter over medium-high heat. Add the shrimp and cook about 2 minutes on each side. You’ll know the shrimp is done when it turns pink and curls into a “C” shape. Toss the shrimp with fresh lime juice and cilantro and serve with Honey Lime Dipping Sauce.

For the dipping sauce:
1 cup sour cream
1/3 cup cilantro, finely chopped
2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt

Mix all the ingredients and chill until ready to serve with Spicy Cilantro Shrimp.

http://lovegrowswild.com/2013/09/spicy-cilantro-shrimp-with-honey-lime-dipping-sauce/

French Onion Rolls

8 rolls

Ingredients
1 cup French-fried onions, crushed
2 tablespoons butter, melted
1 tablespoon grated parmesan cheese
1/2 teaspoon poppy seed
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup Italian seasoned breadcrumbs
1/4 teaspoon chili powder
1 egg, beaten

Directions
1. Heat oven to 375°F.

2. In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well.

3. Separate dough into 4 rectangles; firmly press perforations to seal.

4. Cut each rectangle lengthwise into 2 strips, forming 8 strips.

5. Spoon about 2 tsp. onion mixture down center of each strip.

6. Bring long sides of dough together over filling; firmly pinch edges to seal.

7. Twist each filled dough strip; form into a ring.

8. Pinch ends of strips together to seal.

9. In small bowl, combine bread crumbs and 1/4 teas. chili powder.

10. Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, opn ungreased cookie sheet.

11. Bake for 10-15 minutes or until deep golden brown.

12. Serve warm.

Fresh Herb Dinner Rolls

2 dozen

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 cup milk, room temperature
2 eggs
2 teaspoons salt
2 tablespoons butter, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
6 cups bread flour
1 egg white
2 tablespoons water

DIRECTIONS
In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.

In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour.  Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.

Bake in preheated oven for about 30 minutes, or until golden brown.

Grandma Edith's Dinner Rolls

presented by Blue Heron Inn B and B, Restaurant and Shoppes

Combine all ingredients and knead dough for 10 minutes. Raise once. Form balls in pan and raise again (makes 2 pans of rolls -- approx. 25 rolls per pan). Bake 20 to 25 minutes @ 350 ° — brush tops of rolls with melted butter when fresh out of the oven.

1 cup warm milk
1/2 cup sugar
1 tsp. salt
1 stick margarine (melted)
2 eggs—beaten
5-1/2 cups flour + enough to knead Soak for approx. 5 minutes:
1/2 cup warm water
2 yeast
1 tsp. sugar

A BRIEF RECIPE HISTORY: This recipe was given to Edith Ahlquist by her sister-in-law, Frances Gustafson; Edith was Chef Bruce Ahlquist' s paternal grandmother. In the mid-1900’s Frances’ recipe won first prize at the Warren County Fair. Today Bruce continues the tradition of recreating many of "Grandma Edith’s" memorable family recipes. Enjoy!!

Imperial Egg Rolls

20 -25 Egg rolls

Ingredients
1 lb ground pork
1/2 lb shrimp, cleaned, deveined and minced
1/4 cup green onion, finely chopped into rings
2 ounces cellophane noodles (aka Glass noodles)
1 carrot, shredded
1 (6 ounce) can water chestnuts, finely chopped
2 teaspoons sugar
1 tablespoon fish sauce
1/2 teaspoon pepper
20-25 egg roll wraps

Directions
1. Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.

2. Combine all ingredients thoroughly.

3. Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.

4. Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.

5. Drain on paper towels & serve.

6. (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).

Mexican Egg Rolls

1 batch

Ingredients
2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
2 cups monterey jack cheese or Mexican blend cheese, shredded
1 (15 ounce) can drained black beans
2 cups frozen sweet corn (unthawed and drained of liquid)
1/2 chopped sweet red pepper
4-5 diced green onions
2 minced fresh garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin (can put 1/2 t more if desired)
1 (16 ounce) package egg roll wraps
oil (for frying)

Directions
1. Chop the chicken into small dices.

2. Mix all ingredients together.

3. Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.

4. Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).

5. Make sure the flap is sealed to keep the filling inside.

6. Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).

7. Cut diagonally and serve with guacamole and sour cream.

Sunday, March 23, 2014

Apple Cinnamon Rolls

SERVES 24

Ingredients
For Apple Filling
2 large cooking apples, peeled, cored and chopped
2 tablespoons flour
3/4 cup sugar
1/4 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For Rolls
5-5 1/2 cups flour, divided
1/2 cup sugar
2 (1/4 ounce) packages quick-rising yeast
1 teaspoon salt
1/2 cup milk
1/4 cup butter or margarine
3 large eggs

For Cinnamon-Sugar topping
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions
1. To prepare apple filling:

2. In medium saucepan, combine apples, flour sugar and butter.

3. Bring to a boil over medium high heat.

4. Cook 3 minutes.

5. Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.

6. Stir in cinnamon and nutmeg.

7. Cool completely.

8. While filling cools, prepare dough.

9. In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

10. Heat 1/2 cup water with milk and butter until very warm (120-130°F).

11. Gradually add to dry ingredients.

12. Beat 2 minutes at medium speed, scraping bowl occasionally.

13. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

14. Stir in enough remaining flour to make a soft dough.

15. Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.

16. Cover and let rest 10 minutes.

17. Divide dough into 2 equal parts.

18. Roll each part into a 12x8 inch rectangle.

19. Spread cooled apple filling evenly over dough.

20. Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.

21. Pinch seams to seal.

22. Cut each roll into 12 equal pieces.

23. Place, cut sides up, in two greased 9 inch round pans.

24. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.

25. While dough is rising, prepare cinnamon-sugar topping.

26. Stir together sugar, cinnamon, and nutmeg until well blended.

27. After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.

28. Bake in 375°F oven for 25-30 minutes or until done,.

29. Remove from pan, serve warm.

Cinnamon Twists

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 egg

FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

Directions
In a large bowl, dissolve yeast in 1/4 cup warm water.
Add 2 cups of flour, sugar, salt, milk, butter,
egg and remaining water; beat on medium
speed for minutes. Stir in enough remaining
flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about
1 hour.

Punch down dough. Roll into a 16-in. x 12-in. rectangle. Brush
with butter. Combine brown sugar and cinnamon; sprinkle over butter.
Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in.
strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist
and place on greased baking sheets. Cover and let rise until
doubled, about 30 minutes.
Bake at 350° for 15 minutes or until golden brown. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 71 calories,
2 g fat (1 g saturated fat), 10 mg cholesterol, 97 mg sodium,
12 g carbohydrate, trace fiber, 1 g protein.



Glazed Cinnamon Rolls

1 c. water
2 tbsp. margarine or butter, softened
3 c. flour
1/4 c. sugar
1 tsp. salt
2-1/2 tsp. yeast
1 recipe filling (below)
2 tbsp. margarine or butter, softened
1 recipe vanilla glaze ( below )

Measure all ingred., except filling, 2 tbsp margarine, and vanilla glaze. Grease square pan, 9x9x2 inches.
Prepare filling. Make the dough. Flatten dough with hands or rolling pin into 9-inch square on lightly floured surface. Spread with 2 tbsp margarine; sprinkle with filling. Roll dough up tightly; pinch edge of dough into roll to seal. Cut roll into 1-inch slices. Place in pan. Cover and let rise in warm place 1 to 1-1/4 hours or until double.

Heat oven to 375 F. Bake for 25 to 30 min or until golden brown. Remove from pan to wire rack. Drizzle vanilla glaze over warm rolls.

Filling:
1/3 cup brown sugar
2 tsp. ground cinnamon
Mix ingredients together.

Vanilla Glaze:
1 cup powdered sugar
1/2 tsp. vanilla extract
1 to 2 tbsp. milk

Mix all ingredients together until smoothe and thin enough to drizle

Jalepeno Cornbread

1 cup stoneground cornmeal
1 cup unbleached flour
2 ears fresh corn (cut off cob )
1 finely chopped fresh jalepeno pepper
(you may add habanero pepper as well, but watch out for the extra HEAT)
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
2 eggs
1 cup milk
1 stick butter

Mix all dry ingredients in bowl. Add beaten eggs, melted butter and milk.
Finally add fresh corn and peppers. Be careful not to overmix
ingredients.
Pour batter into well oiled cast iron skillet or muffin pans. Any baking
pan that is approx. 8x10 will do, but cast iron is best. Bake at 400 for
approx. 20 min. Enjoy!!!

Viennese Crescents

2 cups flour
1 cup butter, softened
1 cup hazelnuts or almonds, ground
2 1/2 cups powdered sugar, divided
1/8 tsp salt
1 tsp vanilla
1 TBSP vanilla-flavored powdered
non-dairy creamer

Combine the flour, butter, nuts, 1/2 cup powdered sugar, salt, and vanilla. Mix by hand using a wooden spoon until well blended. Cover and chill for one hour. Shape the dough into one-inch balls. Roll each ball into a small roll 3 inches long, then curve to form a crescent shape. Place 2 inches apart onto ungreased baking sheet. Bake at 375 F for 10 to 12 minutes or until golden and set. Let stand for one minute. Remove from the cookie sheets. Mix the remaining powdered sugar and the creamer. Sprinkle the hot cookies with the powdered sugar mixture. Turn gently to coat the cookies on both sides. Cool and store in an airtight container. Makes 2 dozen cookies

Saturday, March 22, 2014

Sourdough Pancakes #1

Categories: Breads
Servings: 4

1/2 c Active starter
1/2 c Pancake mix
1 Large egg
1 tb Cooking oil
1/2 c Milk
1/2 ts Soda

Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.

Sourdough Pancakes #2

Categories: Breads
Servings: 4

1 c Active starter
1 Large egg
2 tb Cooking oil
1/4 c Instant or evaporate milk
1 ts Salt
1 ts Baking soda
2 tb Sugar

Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.

Sourdough Pancakes #3

Categories: Breads
Servings: 6

2 c Active starter
2 c Unbleached flour
1 ts Baking soda
2 Large eggs, well beaten
1 tb Sugar
1 ts Salt
Bacon fat (2; 3 t)

Mix well and cook on hot griddle.

Note: This is good recipe for camping.
Instead of fesh eggs, you can use 1 Tablespoon
Powdered eggs.

Sourdough Pancakes #4

Categories: Breads
Servings: 4

1 c Buttermilk Pancake Mix
1/2 c Active Starter
1/2 c Milk
1 Large Egg
1 tb Cooking Oil
1/2 ts Baking Powder

Mix well and let stand a few moments. Drop by large spoonsful on hot
griddle.
  NOTE: Berries of all kinds can be added to these recipes.

Sourdough Pancakes #5

Categories: Breads
Servings: 6

3 Large Eggs, Well Beaten
1 c Sweet Milk
2 c Active Starter
1 3/4 c Unbleached Flour
1 ts Baking Soda
2 ts Baking Powder
1 1/2 ts Salt 1/4 c Sugar

Beat eggs. Add milk and starter. Sift together the flour, soda, baking
powder, salt, and sugar. Mix together. Drop onto hot griddle by large
spoonsful.

NOTE: If ungreased griddle is used add 1/4 cup
melted fat to the above recipe.

Friday, March 21, 2014

Honey Almond Quinoa Granola






1/3 cup honey

2 cups quick oats
1/4 cup dry quinoa
2 tsp vanilla
1/4 tsp salt
3 tbsp canola oil
1 cup sliced almonds
2/3-1 cup dried blueberries (or fruit of choice)

1. Preheat oven to 325 degrees. Lightly grease baking sheet with non-stick spray.

2. In bowl, combine honey, vanilla and oil and whisk until combined. Stir in oats, quinoa, salt, and almonds.

3. Pour mixture onto baking sheet and press until evenly compact. Bake for 30-35 minutes or until mixture is lightly golden brown. (You do not have to stir the granola, however if you don't want "clumpy" granola you can stir half-way through baking time.) Remove from oven and cool. Break into desired pieces and stir in dried fruit.

http://iwrestledacupcakeonce.blogspot.ca/2012/10/honey-almond-quinoa-granola.html

Canadian Doughnuts

"If you ever visited Ottawa, Ontario, Canada, in the winter months on the Rideau Canal, which is the longest skating rink in the world, they serve a sweet pastry, that is essentially a flat doughnut with sugar on top."


Dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon

In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point).

Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding). Pinch off a golf ball sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough. Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F.

Test by tossing in a tiny bit of dough and see if it sizzles and swells
immediately. If it does, the oil temperature is where it should be.

Stretch the ovals into a tail - thinning them out and enlarging them as you do. Add the beaver tails to the hot oil, about 1-2 at a time. Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels. Fill a large bowl with a few cups of white sugar . Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess. You can also top off Beaver Tails with whatever preserves, pie fillings or even just powdered sugar.

Dunkin Doughnuts

1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla
frosting. Take a sharp knife and carefully make
a large cavity inside of the doughnut to hole
the frosting. Fill the doughnuts generously
with vanilla frosting and dust heavily with
powdered sugar. Makes: 12 doughnuts

VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.

Green Pepper and Cheddar Cornbread

1 cup finely chopped green pepper

1/2 cup chopped onion

3 tbsp butter
1 cup yellow cornmeal
1/2 tsp salt
1 cup plain yogurt
4 tsp baking powder
1 stick (1/2 cup) butter, melted
2 eggs, well beaten
1/4 lb sharp Cheddar cheese, very finely diced

Preheat the oven to 350 F. Butter an 8-inch square baking dish very generously. Cook the green pepper and the onion in the 3 tbsp of butter over moderate heat until tender - about 10 minutes. Stir occasionally. Transfer to a mixing bowl. Add the remaining ingredients. Mix just until moistened. Pour into the prepared baking dish. Bake for 25-30 minutes or until a wooden toothpick inserted into the center of the bread comes out clean.

Cut into squares. Serve very hot.

Makes about 9 servings

Krispy Kreme Doughnuts

Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when
indentation remains when touched.) Turn dough onto
floured surface; roll around lightly to coat with flour. Gently roll dough 1/2−inch
thick with floured rolling pin.
Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate
glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar
and vanilla until smooth. Stir in water, 1 tablespoon at a time,
until desired consistency.

Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−oz milk chocolate or semi−sweet chips

Heat butter and chocolate over low heat until chocolate is melted;
remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.

Makes: 2−3 dozen doughnuts

Pecan Topped Cornbread with Honey Butter

1 cup cornmeal
1 cup flour
1/3 cup sugar
1/4 cup butter or margarine, melted
2 t. baking powder
1/4 t. salt
3 eggs
1 can cream style corn, 15 oz
1/4 cup chopped pecans
Honey butter:
1/2 cup butter, softened (do not use margarine)
1/4 cup honey
Dash salt

Heat oven to 375. Spray 9 or 8 inch round cake pan with baking spray with flour. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top. Bake 35 to 40 minutes or until toothpic inserted in center comes out clean. Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended. Serve warm cornbread with honey butter. Serves 12

Source: Betty Crocker

Thursday, March 20, 2014

Multigrain Loaf (1.5 Pound Recipe)

Serving Size : 12
Categories : Bread Machine Breads

1 1/4 cups water
2 tablespoons margarine or butter -- softened
1 1/3 cups bread flour
1 1/3 cups whole wheat flour
1 cup 7-grain cereal
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 1/2 teaspoons bread machine yeast

Make 1-1/2-pound recipe for bread machines that use
3 cups flour, or make 1-pound recipe for bread
machines that use 2 cups flour.

Measure carefully, placing all ingredients in bread machine pan in the
order recommended by the manufacturer.

Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
Remove baked bread from pan and cool on wire rack.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 294 Calories (kcal); 23g Total Fat; (67% calories from fat); 4g Protein; 21g Carbohydrate; 55mg Cholesterol; 456mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

NOTES : Look for 7-grain cereal in the health food or hot cereal section
of your supermarket.