1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/3 cup vegetable or canola oil
3/4 cup milk
1 cup blueberries, fresh or frozen
1 to 2 tsp grated lemon rind
2 Tbls or more butter, melted
1/4 cup sugar
Preheat oven to 400 degrees. Grease 12 muffin cups or fill with papers. Spoon flour into measuring cups and level with a knife. Put measured flour in a mixing bowl and stir in 1/4 cup sugar, baking powder and salt. Beat egg in a separate bowl with oil and milk. Add flour mixture to egg mixture until just moistened. Fold blueberries gently into batter. Fill prepared muffin cups two thirds full. Bake 20 to 25 minutes, until muffins are done. While still warm invert muffins and dip tops into melted butter and remaining 1/4 cup sugar. Makes 12 muffins.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Sunday, August 23, 2009
Monday, December 15, 2008
Ann Dibb's Easy Ice Box Rolls
1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour
Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.) Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will killthe yeast). In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after eachaddition. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles insize. Punch down, cover. Put dough in refrigerator until it doubles in size. Punchdown again and replace cover until you are ready to use the dough. It will keep wellfor several days. Bake at 375 degrees for 12 minutes (until rolls are very light brown). Remove rolls from the oven and brush each roll with melted butter. The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of thebowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just abit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake. I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook (Bea Redden, 1978) many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour
Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.) Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will killthe yeast). In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after eachaddition. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles insize. Punch down, cover. Put dough in refrigerator until it doubles in size. Punchdown again and replace cover until you are ready to use the dough. It will keep wellfor several days. Bake at 375 degrees for 12 minutes (until rolls are very light brown). Remove rolls from the oven and brush each roll with melted butter. The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of thebowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just abit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake. I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook (Bea Redden, 1978) many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.
Tuesday, September 30, 2008
Whole Wheat Bread
3 1/2 cups Whole Wheat Flour
1/3 cup milk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable oil
1 packet dry yeast
Step 1: In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Step 2: Mix in the flour and stir until the dough starts pull away from the bowl.
Step 3: Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Step 4: Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.
Step 5 : Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
Step 6 : Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dought raises approx.1 inch above the pan.
Step 7: Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let brad cool on a rack then slice.
1/3 cup milk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable oil
1 packet dry yeast
Step 1: In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Step 2: Mix in the flour and stir until the dough starts pull away from the bowl.
Step 3: Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Step 4: Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.
Step 5 : Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
Step 6 : Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dought raises approx.1 inch above the pan.
Step 7: Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let brad cool on a rack then slice.
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is excellent as a dessert, with a meal or as a snack. The recipe below has been configured for the large size (29 oz) can of cooked pumpkin. This makes about 4+ loaves of bread (using an 8 1/2 x 5 x 2 1/2 inch loaf pan - either glass or metal). In addition to being quick and easy, this recipe is flexible. If you are concerned about too many sweets, you can leave out the chocolate chips and/or cut the sugar by a cup without unduly affecting the taste. To increase the yield and make a lighter, fluffier bread or cake, beat with an electric mixer for an additional couple of minutes - this will add more air and give a larger amount of batter to cook (this is a variation on our grandparents trick of adding extra water to the soup in order to have enough to serve when company showed up unexpectedly at dinner time). Since pumpkins are a good source of beta carotene, this makes a healthy, as well as tasty, snack for children.
7 Cups Flour
6 Cups Sugar
4 Teaspoons Baking Soda
2 Teaspoons Cinnamon
2 Teaspoons Salt
1/4 Teaspoon Nutmeg
8 Eggs
4 Cups Pumpkin*
2 Cups Cooking Oil
1 1/3 Cups Water
2 Teaspoons Vanilla
2 Cups Chocolate Chips
*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable
Preheat the oven to 350 degrees.
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips.
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan cool for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.
7 Cups Flour
6 Cups Sugar
4 Teaspoons Baking Soda
2 Teaspoons Cinnamon
2 Teaspoons Salt
1/4 Teaspoon Nutmeg
8 Eggs
4 Cups Pumpkin*
2 Cups Cooking Oil
1 1/3 Cups Water
2 Teaspoons Vanilla
2 Cups Chocolate Chips
*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable
Preheat the oven to 350 degrees.
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips.
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan cool for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.
Zucchini Bread
3 tablespoons margarine
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni
Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni
Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.
Sunday, September 21, 2008
Quick Cinnamon Rolls
This recipe comes from our dear friend, Thayne Orgill. It is a fast way to make cinnamon rolls in the morning and actually eat them right away.
Bostonian Blueberry Muffins
Makes one dozen regular size muffins
1 C all-purpose flour
1 C whole-wheat flour
1/2 C plus 1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 to 2 C fresh or frozen unthawed bluebuerries
1/2 C (1 stick) butter, melted
1/2 C milk
2 eggs
1/2 tsp vanilla
Preheat oven to 425. Butter muffin cups, or use muffin liners. Combine dry ingredients, except 1 1/2 Tbsp sugar, in bowl and blend. In a seperate bowl toss 1 Tbsp of the dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 5 minutes before removing from tin.
Note: If you must use the larger quantity of blueberries, you may experience some technical difficulty in removing the muffins from the pan. The best approach is letting the muffins cool completely before removing. Reheat them at 350 for about 7 minutes just before serving.
1 C all-purpose flour
1 C whole-wheat flour
1/2 C plus 1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 to 2 C fresh or frozen unthawed bluebuerries
1/2 C (1 stick) butter, melted
1/2 C milk
2 eggs
1/2 tsp vanilla
Preheat oven to 425. Butter muffin cups, or use muffin liners. Combine dry ingredients, except 1 1/2 Tbsp sugar, in bowl and blend. In a seperate bowl toss 1 Tbsp of the dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 5 minutes before removing from tin.
Note: If you must use the larger quantity of blueberries, you may experience some technical difficulty in removing the muffins from the pan. The best approach is letting the muffins cool completely before removing. Reheat them at 350 for about 7 minutes just before serving.
Pizza Bread
Rhodes white bread dough
Pizza sauce
Defrost the bread dough, and roll out to the size of a jelly-roll pan. Poke holes in the dough every inch. Spread with pizza sauce. Bake at 350-400 degrees for 10-15 minutes.
Serve as "sandwich bread" with sandwich fillings (artichokes, onions, pastrami, ham, turkey, tomatoes, and provolone cheese).
Pizza sauce
Defrost the bread dough, and roll out to the size of a jelly-roll pan. Poke holes in the dough every inch. Spread with pizza sauce. Bake at 350-400 degrees for 10-15 minutes.
Serve as "sandwich bread" with sandwich fillings (artichokes, onions, pastrami, ham, turkey, tomatoes, and provolone cheese).
Tuesday, September 9, 2008
Recipes from Susan Tanner
Whole Wheat Bread
5 cups hot water
2/3 c. oil
2/3 c. honey
3 T. yeast
2 T. salt
5 cups whole wheat flour.
Mix until smooth
Add:
2-4 T. dough enhancer
8-10 cups whole wheat flour (until dough pulls away from bowl).
(Susan uses 1 c. white flour to help with gluten).
Put oil on counter and knead. Roll into loaves. (4 medium loaves)
Let rise in bread pans about 30 min in a warm place. (Putting in oven dries them out).
Bake at 350 for 30 minutes. (Time depends on the size of the loaf).
Refrigerator Rolls
2 Tbsp yeast
1/4 c. warm water
1⁄2 c. butter or margarine
1 c. water
1⁄2 c. sugar
2 tsp. Salt
4 eggs
4 1⁄2 - 5 c. flour
Dissolve yeast in warm water (sprinkle a little sugar on top). Combine the butter, sugar, salt and 1 c. water; melt, then cool. Add the yeat to the cooled ingredients. Add the eggs; mix. Add the flour; mix. Cover till double in size (about 1 hour). Punch down and refrigerate overnight. Mold 3 hours before baking. Bake 8 minutes at 400. Yield about 4 dozen dinner rolls or 3 dozen orange rolls.
Orange Rolls
1⁄2 c. butter, melted
1⁄2 c. sugar
Rind of 1 orange, grated
1 Tbsp orange juice concentrate
Combine the ingredients. Roll the dough in 2 large rectangles. Spread orange mixture on dough and roll dough to look like a tube. Cut in one inch slices and put in greased muffin tins. Frost with orange glaze while hot.
Split Pea (or Sausage) Soup
3 quarts water
1 lb. Split peas
1 lb. Sausage
1 c. chopped celery
1 c. Chopped potatoes
1 c. sliced carrots
1 c. chopped onion
salt and pepper to taste
pinch of sage
pinch of rosemary
Cook peas until soft. Brown, drain, and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.
Blond Brownies
1 c. butter, soft
2 c. brown sugar
4 eggs
1 tsp. vanilla
1/4 tsp salt
1 1⁄2 c. flour
1/4 c. coconut
chopped pecans, optional
Mix in order given. Bake at 350 for about 24 minutes in greased and floured 9 x 13 pan.
Burnt Butter Frosting
1/4 c butter, melted till golden brown
1/4 milk or cream
about 3-4 cups powdered sugar
shake of salt
1⁄2 tsp vanilla
5 cups hot water
2/3 c. oil
2/3 c. honey
3 T. yeast
2 T. salt
5 cups whole wheat flour.
Mix until smooth
Add:
2-4 T. dough enhancer
8-10 cups whole wheat flour (until dough pulls away from bowl).
(Susan uses 1 c. white flour to help with gluten).
Put oil on counter and knead. Roll into loaves. (4 medium loaves)
Let rise in bread pans about 30 min in a warm place. (Putting in oven dries them out).
Bake at 350 for 30 minutes. (Time depends on the size of the loaf).
Refrigerator Rolls
2 Tbsp yeast
1/4 c. warm water
1⁄2 c. butter or margarine
1 c. water
1⁄2 c. sugar
2 tsp. Salt
4 eggs
4 1⁄2 - 5 c. flour
Dissolve yeast in warm water (sprinkle a little sugar on top). Combine the butter, sugar, salt and 1 c. water; melt, then cool. Add the yeat to the cooled ingredients. Add the eggs; mix. Add the flour; mix. Cover till double in size (about 1 hour). Punch down and refrigerate overnight. Mold 3 hours before baking. Bake 8 minutes at 400. Yield about 4 dozen dinner rolls or 3 dozen orange rolls.
Orange Rolls
1⁄2 c. butter, melted
1⁄2 c. sugar
Rind of 1 orange, grated
1 Tbsp orange juice concentrate
Combine the ingredients. Roll the dough in 2 large rectangles. Spread orange mixture on dough and roll dough to look like a tube. Cut in one inch slices and put in greased muffin tins. Frost with orange glaze while hot.
Split Pea (or Sausage) Soup
3 quarts water
1 lb. Split peas
1 lb. Sausage
1 c. chopped celery
1 c. Chopped potatoes
1 c. sliced carrots
1 c. chopped onion
salt and pepper to taste
pinch of sage
pinch of rosemary
Cook peas until soft. Brown, drain, and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.
Blond Brownies
1 c. butter, soft
2 c. brown sugar
4 eggs
1 tsp. vanilla
1/4 tsp salt
1 1⁄2 c. flour
1/4 c. coconut
chopped pecans, optional
Mix in order given. Bake at 350 for about 24 minutes in greased and floured 9 x 13 pan.
Burnt Butter Frosting
1/4 c butter, melted till golden brown
1/4 milk or cream
about 3-4 cups powdered sugar
shake of salt
1⁄2 tsp vanilla
Wednesday, July 23, 2008
Cornbread
1 C sour cream
1 box Jiffy Corn Muffin mix
2 eggs
2 T sugar
1/2 C butter
14 oz. creamed corn
1 can diced jalapenos chilies (opt.)
Melt butter in a 9x9 pan, move butter around to coat the bottom of pan. Mix all other ingredients together. Pour into melted margarine. Bake at 375 degrees for 40-45 minutes until the top cracks and sides are golden brown.
Tuesday, June 24, 2008
Bread Recipes from The Cooks Cook
Clea's Bran Muffins
5 tsp soda
2 C water
5 C flour
2 C sugar
1 tsp salt
1 C shortening
4 beaten eggs
1 qt buttermilk
3 C bran cereal
2 C bran flakes
Dissolve soda in water in separate bowl. In a large bowl, combine flour, sugar and salt. Then, mix in shortening until a coarse crumb texture forms. Mix in eggs and water mixture. Add buttermilk and cereals, mix well. Refrigerate for at least 30 minutes. Bake at 450 degrees for 10 minutes. Can refrigerate batter for up to 5 weeks.
5 tsp soda
2 C water
5 C flour
2 C sugar
1 tsp salt
1 C shortening
4 beaten eggs
1 qt buttermilk
3 C bran cereal
2 C bran flakes
Dissolve soda in water in separate bowl. In a large bowl, combine flour, sugar and salt. Then, mix in shortening until a coarse crumb texture forms. Mix in eggs and water mixture. Add buttermilk and cereals, mix well. Refrigerate for at least 30 minutes. Bake at 450 degrees for 10 minutes. Can refrigerate batter for up to 5 weeks.
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