-Madeline Whalley BWPG01A 2 tb Sugar
1 c Bisquick; mix 1 Yolk;or half egg
1/4 ts Cinnamon 1/4 c Molasses
1/4 ts Cloves 1/4 c -water
1/4 ts Ginger
Stir in sugar and spices into mix. Add water, egg, and Molasses.
Stir half
into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in
a 4 X 6
inch pan that has been greased and floured at 350 for about 40 minutes.
Or
bake in a waffle Iron for gingerbread waffles top waffles with whipped
cream and chopped bananas for something special. formatted by Diana
Lewis
---------------------------LISA CRAWLEY TSPN00B---------------------------
3 c Fresh peaches 1 ts Gr. cinnamon
6 tb Sugar 1 1/2 c Sugar
2 c Flour 1/2 c Shortening
1 ts Baking soda 2 Eggs
1 ts Baking powder 1 c Pecans; finely chopped
1/4 ts Salt 1 ts Vanilla extract
Puree peaches with 6 tb sugar. (should yield 2 1/4 c.) Combine flour
baking powder, soda, salt and cinnamon. Set aside. Combine 1 1/2
c. sugar
and shortening - cream together. Add eggs and mix. Add puree and
dry
ingred. Mix til moist. Stir in nuts and vanilla. Spoon into well
greased
9x5x3" loaf pans (2). Bake @ 325 for 55-60 min. Cool 10 min.
in pan. Turn
out on rack and cool completely. I have used 1/2 peaches and 1/2
pears for
a variation. It turned out very good. LISA/CEDAR RAPIDS
1 pk Active dry yeast 2 1/2 c Apples,chopped and peeled
1 1/4 c Very warm water 1/3 c Sugar
1 Egg 1/3 c Pecans, chopped
1 pk 1-layer-size white cake mix 2 ts Cinnamon
1 ts Salt 1/4 c Butter, melted
3 3/4 c Flour
----------------------------CONFECTIONER'S
ICING----------------------------
Light cream 1/2 ts Vanilla
1 c Confectioner's sugar, sifted ds Salt
In bowl dissolve yeast in 1-1/4 cups warm water(115-120 F) Add
egg, cake
mix and salt, beat until smooth. By hand, stir in enough flour
to make a
soft dough. Knead on floured surface until smooth ( dough will
be sticy )
Place in greased bowl; turn once. Cover, let rise until doubled
in bulk,
1-1/4 hours.
Punch down, divide in half. Cover, let rest 10 minutes.
Mix apples, sugar, pecans and cinnamon. Roll half of dough to
12x8"
rectangle. Brush surface of dough with some of the butter. Sprinkle
with
half of the apple mixture. Starting a short end, roll as for jelly
roll.
Seal side and ends. Place in a greased 8-1/2x4-1/2x2-1/2"
loaf pan. Brush
top with more butter. Repeat with remaining dough, filling and
butter.
Cover, let rise in warm place until doubled (1 hour)
Bake in 375 F oven for 30-35 minutes. remove from pans; cool.
Drizzle
with Confectioner's icing ( recipe follows) Sprinkle with chopped
pecans if
desired. Makes two.
CONFECTIONER'S ICING:Blend enough light cream into 1 cup sifted
confectioner's sugar to make of spreading consistancy. Blend in
vanilla and
salt.
1/3 c Shortening 2 1/2 ts Baking powder
1 c Brown sugar, packed 1/2 ts Salt
2 Eggs 1/2 ts Ginger
1 c Canned pumpkin 1/2 ts Cinnamon
1/4 c Milk 1/2 ts Baking soda
1 c Flour 1/4 ts Ground cloves
1 c Whole wheat flour 1/3 c Pumpkin seeds, chopped
Cream shortening and sugar. add eggs, one at a time, beat well
after each.
Stir in pumpkin and milk. Stir together dry ingredients. add to
pumpkin
mixture. Beat 1 minutes with electric mixer. stir in seeds. Bake
in greased
loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from
pan.
Cool. Wrap, store overnight. Makes 1.
-FHMN87A Phill Bower 1 c Chunky Peanut butter
2 c Flour 1 c Milk
1/2 c Sugar 1 Egg; beaten
2 ts Baking powder 2 ts Vanilla
1/4 ts Salt
Preheat oven to 350. Combine flour, sugar, baking powder andf
salt into a
large bowl. Add the peanut butter, milk, egg and vanilla. Mix
well. Pour
into a greased loaf pan and bake for 50 to 60 minutes.
-Jo Ferry cmsj69b 17 oz Can apricot halves in
1 lb Loaf frozen dough -heavy syrup
4 tb Margarine; softened 3/4 c Miniature marshmallows
4 tb Brown sugar 1 ts Cinnamon
Let bread dough completely thaw. On a lightly floured surface,
roll
thawed loaf into a rectangle approximately 14 by 8". Place
rectangle of
dough on a greased sheet pan. Spread with 2 tablespoons margarine
and 2
tablespoons brown sugar (save remaining margarine and sugar for
glaze).
Drain the apricots, reserving the liquid for the glaze.
Place drained apricot halves lengthwise down center of rectangle.
Sprinkle with marshmallows and cinnamon. With sharp knife or scissors,
cut
dough into strips lengthwise down eachside of rectangle. Make
strips 1"
wide an 2" deep (or cut in until it almost hits the filling).
Gently
stretch each strip and criss-cross over filling.
Let rise in warm area until puffy, 30 to 60 minutes (see note).
While
rising make glaze.
For glaze, combine remaining sugar and margarine with reserved
apricot
syrup in a medium sauce pan. Bring to a boil. Let boil for 5 minutes.
Remove form heat. Set aside. When twist has risen, bake in a preheated
350
oven for 25 minutes.
Remove from oven and brush with glaze. Return twist to oven and
bake 10
to 15 minutes longer. Remove from oven, brush with additional
glaze. Remove
twist from sheet pan to cool on a wire rack. When cool, slice
and serve.
Note: Twist can be assembled in the evening to rise in the refrigeratior
overnight. This enables you to quickly bake it for breakfast in
the
morning. Simply brush the unrisen twist with some melted margarine
and
cover with plastic wrap to keep from drying out while in the refrigerator.
In the morning, proceed with remaining recipe instructions.
---------------------------PHYLLIS SMITH WCDT64B---------------------------
1 lb Bulk pork sausage 1/2 ts Salt
3/4 c Flour 2 Eggs; beaten
3/4 c Cornmeal 1/2 c Milk
1 tb Sugar 1/3 c Sausage drippings
1 tb Baking powder
Crumble sausage over bottom of 9" round baking dish. Microwave
on high
setting for 4 1/2 to 7 minutes, stirring after half the time.
Drain off fat
and reserve 1/3 cup of it for cornbread. In another dish reserve
half of
the cooked sausage. Combine remaining ingredients in mixing bowl.
Stir only
till smooth. Pour over sausage in baking dish. Crumble reserved
sausage
over top. Center dish on inverted saucer in oven. Microwave on
medium 6
minutes, rotating every 2 minutes. Check for doneness by looking
into the
bottom of the dish to be sure there is no raw batter. Let stand
for 10
minutes before serving. SOURCE: My Famous Little Black Box
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: English Muffin in a loaf (2 loaves)
Categories: Breads
Servings: 2
-RCXX09B G.Mulhorn 1 tb Sugar
2 c Milk 1 ts Salt
1/2 c Water 2 pk Active dry yeast
2 3/4 c Flour 1/4 ts Baking soda
1/4 c Cornmeal
Heat until very warm (120-130F) the milk and water. Combine the
other
ingredients in a large bowl. Add hot liquids to dry mix; beat
well; stir
in 3 cups flour to make stiff batter. Spoon into 2 bread pans,
greased and
sprinkled with cornmeal and sprinkle tops. Cover. Let rise in
a warm place
45 minutes. Bake 400F for 25 minutes. Remove from pans immediately
and
cool. (I rub top crust with oleo.) Slice, toast and enjoy.
1 c Stone ground yellow 1/4 ts Baking soda
-cornmeal 1 1/4 c Buttermilk
1 c Unbleached all purpose 1 Egg
-flour 2 tb Sugar
1 tb Baking powder 1/4 c Vegetable oil
1/4 ts Salt 3 tb Butter
Preheat oven to 375 degrees. In a large bowl, combine cornmeal,
flour,
baking powder and salt. In a small bowl, stir the baking soda
into the
buttermilk. In another bowl, whisk together the egg, sugar to
taste, and
the oil, then whisk this mixture into the buttermilk mixture.
Spray an 8 or
9 inch cast-iron skillet with vegetable cooking spray. Put the
skillet over
medium high heat. Add butter; heat until butter melts and is just
starting
to sizzle. Tilt the pan to coat the bottom and sides. Add buttermilk
mixture to cornmeal mixture; quickly stir together, using only
as many
strokes as needed to combine the mixtures. Scrape the batter into
the hot,
buttery skillet. Immediately put the skillet into the preheated
oven and
bake about 25 minutes, or until cornbread is golden brown. Cut
into wedges
to serve. (For a decandent cornbread, substitute 1 3/4 cups sour
cream for
the 1 1/4 cups buttermilk.)
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Pane Di Mattina Alla Siciliana
Categories: Breads, Italy
Servings: 2
1 ts Olive oil 1/3 c Marsala
1 pk Active dry yeast 1/2 c Unsalted butter
1/2 c +1ts sugar 3 tb Shortening
1 1/3 c Scalded milk cool to 100F 1 1/2 ts Fennel seeds
6 1/2 c Unbleached flour;approximate 4 Eggs
1/4 c Dried currents 1 tb Grated lemon rind
1/3 c Golden raisins 1/2 ts Salt
brush olive oil over surface of a large stainless steel bowl.
Put yeast and
1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and
stir to
disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups
flour and
remaining milk. Knead by hand or with mixer and dough hook till
dough is
soft and silky, about 7 or 8 minutes. Cover and let rise for 5
hours. While
dough rises soak currents and raisins in Marsala for at least
1 hour. In a
small sauce pan over low heat, melt butter and add 2 tablespoons
shortening. add fennel seed, remove from heat and let stand till
cool. add
eggs one at a time to the fennel seed mixture and mix after each
addition
then add lemon rind and remaining sugar. Set aside. when dough
has risen 5
hours add fennel seed mixture and mix well. add salt and begin
adding
remaining flour, 1/2 cup at a time. when dough is firm enough
to knead turn
out onto a lightly floured board and knead till soft and smooth
about 10 to
15 minutes, adding as much additional flour as necessary to keep
it from
sticking. During final 5 minutes knead in raisins and currents.
form dough
into 2 loaves. use remaining shortening 2 grease 2 nine inch pans
place
dough in pans cover and let rise till doubled in bulk. this may
take as
long as 3 hours. preheat oven to 375 brush egg wash on bread 5
minutes
before baking. brush again immediately before baking. Bake until
loaves are
golden brown and sound hollow when tapped about 35 minutes turn
out and
cool. this is Sicily's answer to the moring danish. recipe from
The Coles
group's, California Culinary Academy Italian cooking at the academy.
1 pk Dry active yeast The crust
1 ts Salt 1 tb Minced garlic
3 c Unbleached flour Cornmeal for dusting
1 c Warm water (105F) Coarse salt
3 tb Olive oil + oil for brushing 1 ts Minced fresh rosemary:option
combine yeast, salt and flour in large bowl. combine water and
oil in a
small bowl add liquid to dry ingredients and mix till they form
a rough
mass. Knead mixture in a bowl with your hands till it holds together
then
turn out onto a lightly flour surface and knead in garlic. Continue
till
dough is smooth and elastic about 8 minutes form ball and let
rest on a
lightly floured surface covered for 1 hour. {Preheat oven to 375F
Preheat
oven to 375 roll dough into 12 X 14 inch rectangle and transfer
to baking
sheet sprinkled with cornmeal. Use finger tips to make indentations
in the
dough at 2 inch intervals sprinkle dough lightly with coarse salt
and
drizzle olive oil over the top. Sprinkle with rosemary if used
bake till
golden bnrown about 25 minutes remove from oven and brush with
a little
more oil cool slightly serve warm. to serve cut into thin slices
and pack
along with a picnic lunch with roast chicken roasted red peppers
and red
wine. recipe from the cole Group's California Culinary Academy
Series
cookbook "Italian cooking at the academy"
5 tb Unsalted bread 3 Eggs;separated
2 tb Minced garlic 2 c Milk
1 c Polenta (coarse yellow corn 1/2 c Half and half
Meal) 1 c Roasted red peppers;minced
1 1/2 ts Salt Olive oil
1 ts Fresh ground black pepper
in small skillet over moderatly low heat, melt 2 tablespoons of
butter. Add
garlic and saute until fragrant. remove from heat. combine polenta,
salt
and pepper in a bowl and set aside. Put egg yolks, milk and half
and half
in a saucepan and wisk well. Bring to a boil, whisking constantly.
add
cornmeal mixture gradually, then add garlic and red peppers. cook
2 minutes
stirring constantly with wooden spoon. Add remaining butter and
cook an
additional 2 minutes. Preheat oven to 375 brush souffle dish or
casserole
with olive oil. Place dish in oven for 5 minutes to warm it. Beat
egg
whites with a pinch of salt until stiff peaks form. Gently fold
whites into
thickened cornmeal. Pour mixture into hot souffle dish. Bake until
puffed
and golden about 30 minutes. Serve immediately.
1 tb Fast rising yeast 1/2 ts Salt
1 c Flour 1/2 ts Sugar
1 c Luke warm water 2 1/4 c Flour
2 tb Vegetable oil
In a large bowl mix yeast and 1 cup of flour, then mix in water,oil,
salt
and sugar. Add 2 to 2-1/4 cups of flour or enough to make a soft
dough.
Knead until smooth and elastic. Place in a lightly greased bowl,
turning
dough to grease all over. Cover with a tea towel and let rise
in a warm
place for 1 to 1-1/2 hours or until dough doubles in size. Punch
down and
divide dough in half.
Preheat oven to 425 F. Grease pizza pans and roll out dough on
lightly
floured surface into a 12" circle. Place on pan. Let rise
for 10 minutes.
Put on topping and bake according to recipe directions. OPTION:
For a
crustier bottom, precook dough slightly (about 10 minutes or until
edges
are lightly browned). Then put on topping and cook another ten
minutes
until cheese is golden brown. TO FREEZE DOUGH: Spread dough onto
pans,
cover with plastic wrap and freeze. Once frozen, put in plastic
freezer
bag. Keeps well for one month. Thaw in refrigerator.
2 1/2 c Unbleached Flour 1 1/4 c Pastry Flour
1 pk Active Yeast: 2 1/4 ts Salt
-dissolved in: 1 1/4 c Tepid water
1/3 c Water
Mix until massed, add 3 t Olive Oil Knead, & let rise to 3X
size Knead
again & let rise again to 3X size Cut in half, roll out every
2 minutes
until expanded to 14 inches. Add toppings and bake at 450 for
12-15
minutes.
Bill was attempting to find the perfect pizza crust. He developed
this over
a period of time through trial and error. This should produce
a thin firm
crust for your pizza. Source: Bill the guitar player 1980
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Herb Pizza Dough
Categories: Breads, Ethnic, Genie
Servings: 1
1 pk Active dry yeast 2 1/4 c All-purpose flour
1 ts Sugar 1/2 ts Salt
7/8 c Warm water, 1 tb Garlic olive oil,
-@110 degrees -more as needed **
1/4 c Chopped herbs, Oil and cornmeal for pan
-optional *
Stir together the yeast, sugar and warm water. Let stand until
foamy,
about 10 minutes.
In the work bowl of a food processor fitted with the steel blade,
chop the
herbs. Turn off machine. Add flour and salt. Turn the machine
on and off
a couple of times. While the machine is running, add yeast. Process
until
the dough forms a ball at the side of the bowl. Add garlic, olive
oil and
process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn
the dough
until the entire surface has been coated with the oil. Cover bowl
with a
damp towel and allow to rise in a warm draft free place for 1
hour or until
doubled.
Roll out on a lightly floured surface and if dough is too elastic,
try
tossing it from hand to hand to flatten it out. Lightly grease
the pizza
pan with a little oil and sprinkle with cornmeal. Place the dough
on the
pizza pan and trim the edges. Bake for 10 minutes @425 degrees.
Remove
from oven, lightly brush the crust with a little more oil and
proceed with
recipe.
1 pk Active dry yeast 1/2 ts Salt
3/4 c Warm water 2 tb Olive or vegetable oil
1/2 ts Sugar 2 c All-purpose flour
Dissolve the yeast in the water. Stir in sugar, salt, oil and
one and 3/4
cups of the flour. Turn onto a well-floured board and knead until
smooth
and elastic. This should take about five minutes. Knead in enough
of the
remaining flour to prevent sticking.
1 pk Dry yeast 3/4 c Whole wheat flour
1 c Warm water 2 ts Salt
-(105 to 115 F) 4 ts Cornmeal (optional)
2 1/2 c All-purpose flour
Stir yeast into warm water and set aside for 5 to 10 minutes.
Combine
the flours and salt in a mixer bowl; add yeast mixture. Mix until
dough
begins to pull away from side of bowl. (Add a little more flour
if dough
sticks to side.) Divide dough in half. On a floured surface with
floured
rolling pin, roll each half into a 15-inch circle (dough should
overlap pan
by 1 inch all around). If dough resists rolling, let it rest a
few minutes
and try again. Dough can be refrigerated or frozen before rolling.
Thaw
thoroughly before attempting to roll out.
Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle
with cornmeal (optional). Arrange each crust in a prepared pan
and top as
desired.
1 pk Dry Active Yeast 3/4 c Cold milk
1/2 c Warm water 2 tb Olive Oil
-(105-115F) 3 c All-Purpose flour
1/8 ts Sugar 1 1/2 ts Salt
For two 16 inch crusts (Food Processor Directions)
Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water.
Let stand for 10 minutes, until bubbly.
Measure the DRY ingredients into the bowl of the processor.
Stir the 3/4 cup milk into the finished yeast mixture.
Turn on the processor and pour in the yeast mixture,
then the oil, stop the machine when the dough has
massed on the blade.
The dough will be soft.
Allow it to rest 5 minutes.
Turn on the processor for a few seconds more (no more than 5)
Turn the dough out onto a lightly floured surface and
knead by hand about 60 strokes.
Let the dough rise in a covered bowl until doubled (about 1 hr.)
Divide the dough in half. The dough may be kept covered in a cool
place (up to an hour)
Use it immediately, refrigerated it or even freeze it.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Mama Lorraine's Pizza Dough
Categories: Breads, Ethnic, Main dish, Genie
Servings: 1
1 pk Yeast 1 1/3 c Lukewarm water
1/3 c Honey 3 c Flour (mix white &
1/3 c Cooking oil -whole wheat)
Salt
In a very large mixing bowl, add water and yeast. Dissolve yeast.
Add honey
and oil. Stir well. Add flour, one cup at a time until dissolved,
then
add rest to make a bread dough consistency. Take dough from bowl
and on
floured surface, knead for about five minutes. Roll into ball
and in
greated bowl put into a warm oven for an hour to rise. After an
hour,
grease a cookie sheet and flatted dough evenly all over, make
edges come up
on sides. Turn oven to 350F, place dough on cookie sheet in oven
for 15
minutes. Take out, add toppings and sauce, then cook for 20 more
minutes
at 370-375F. Watch closely. If cheese browns too fast, cook longer
at a
lower temperature. Source: MamaLorraine, 1975.
----------------------------IN A LARGE BOWL MIX----------------------------
1 pk Dry yeast 1 3/4 c Hot tap water
------------------------STIR
UNTIL YEAST IS DISSOLVE------------------------
1/2 ts Salt 2 c Flour
Now with a mixer mix (if hand-held mixer) 2 minutes high speed
or (if you
have a regular mixer) 2 minutes medium speed.
Then add: 1 cup flour
And carefully mix high speed for one more minute.
Then add by hand kneeding for 5 minutes minimum: 1 cup flour (or
more if
dough is too sticky) Kneed this until the dough is soft but easily
handlable without being too sticky. Place in a bowl greased with
olive oil
in a warme (but turned off!) oven covered with a cloth and let
the dough
rise until it is doubled ~ takes about 1 1/2 hours or so.
When dough has risen punch it down and separate it into either
2 for 2
thick crust pizzas or 4 for 4 thin crust pizzas and carefully,
by spinning
and tossing the dough shape it into olive oil greased (lightly)
pans. Be
careful you don't toss it too high!
Place on top your favorite sauce and fixings and bake for 20 minutes
or
until edges look done (baking time depends on the oven) at 375
f
1 tb Yeast -110 to 115 degrees
1 tb Sugar 3 c Flour
1 c Warm water
Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time.
Knead
10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly
oiled pizza
pan. Finish as usual.
1/4 c Water (110 to 115 F.) -115 Degrees F.)
1/2 ts Sugar 1 tb Olive Oil (Room Temperature)
1/2 ts Salt 1 1/2 c Unbleached Flour
1/2 pk Dry Yeast Additional Flour
1/4 c Warm Water (110 to Additional Water
HAND METHOD:
Pour the first 1/4 Cup of water into a medium bowl and add the
sugar and
salt, stirring to dissolve the sugar. Sprinkle the yeast over
the water
mixture, stirring once to blend and let sit for 5 minutes until
the top is
bubbly and the yeast has bloomed. Stir in the remaining warm water
and the
oil. Place the flour in a large bowl and add the water and oil
mixture to
it. Stir, adding enough flour to make a soft dough that will pull
away
from the sides of the bowl. If it is too dry, add a little water
a tbls at
a time.
Turn the dough out on a well-floured work surface, sprinkle the
top with a
little additional flour. Knead until it become very springy, elastic
and
very smooth. It should be light in weight, if it is heavy, you
have use
too much flour and it will not raise properly.
Form into a smooth ball and let rest on the work surface while
you wash
and clean the large bowl. Spray with a non-stick spray. Put the
ball of
dough into the bowl and turn it over to get some of the spray
on the top.
Cover with plastic wrap or a warm, damp, clean dishtowel. Let
the dough
rise in a warm, draft free place until double in volume, about
1 1/2 to 2
hours.
If the dough rises before you are ready, punch it down in the
bowl by
kneading making sure all of the air is gone. Turn it over and
reshape it
into a ball and let rise again. If the top is dry, use a little
olive oil
to grease it. You can punch the dough down and cover the bowl
and keep the
dough refrigerated for up to two days before letting it rise at
room
temperature.
For a thin, crisp pizza crust punch the dough down and turn out
and spread
over a pizza pan or baking sheet or a bakers peel. Cover with
filling and
topping, baking at once.
For thicker, softer pizza crust punch the dough down and turn
out shaping
as above and then cover lightly with a clean dishtowel. Let rise
about 30
minutes before covering with filling and topping.
Makes enough dough for one 12 to 14 inch round pizza, two 7 to
8- inch
round pizzas or one oblong pizza, or one dozen appetizer-sized
pizzas.
From Pizza Cookery by Ceil Dyer.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: HERB PARMESAN BREAD
Categories: Breads, Breadmaker
Servings: 1
--------------------------------1-POUND LOAF--------------------------------
2 c All-purpose flour 1 tb Milk
2 tb Sugar 3/4 c -Water; lukewarm
1/2 ts Salt 1 1/2 ts Active dry yeast
1 tb Butter or margarine;softened 1/4 c Parmesan cheese; grated
- (or shortening, softened) 1 tb Italian-style herbs
(Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: ENGLISH MUFFIN LOAF
Categories: Breads
Servings: 2
---------------------------NANCY HAGFORS GXDB48A---------------------------
2 pk Active dry yeast 2 c Milk
6 c Flour; unsifted 1/4 ts Baking soda
1 tb Sugar 1/2 c Water
2 ts Salt Corn meal
* makes 2 loaves
Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat
liquids
until very warm. Add to dry mixture; beat well. Stir in rest of
flour to
make a stiff batter. Spoon into two 8-1/2 x 4-1/2 inch pans that
have been
greased and sprinkled with cornmeal. Sprinkle tops with cornmeal.
Cover;
let rise in warm place for 45 minutes. Bake at 400-degrees for
25 minutes.
Remove from pans immediately and let cool.
On a lightly floured surface, roll bread dough out, 1 at a time,
to 14x8
inch rectanges. Brush rolled dough with beaten egg. Use half of
the
ingredients per loaf. Arrange ingredients on bread doutyh. Stretch
dough
and bring down top; bring up bottom of dough and roll in jelly-roll
fashion. Seal edges and ends with egg wash. Place on bakin gsheet.
Repeat
second loaf. Cool loaves loosely with towel and let rise about 30
minutes.
Brush and seal with egg wash. Bake 30 minutes at 350F.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Peppy Pizza Pie
Categories: Main dish, Breads, Ethnic, Genie
Servings: 6
1 lb Lean Ground Beef 8 oz Tomato Sauce; 1 Cn
2 oz Pepperoni; Chopped, 8 oz Mushroom Stems & Pieces; *
-1/3 C Abt 1/4 c Ripe Olives; Pitted,
1/3 c Bread Crumbs; Dry -Sliced
1 Egg; Lg 1 c Mozzarella Cheese;
1/2 ts Oregano Leaves -Shredded
1/4 ts Salt
* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg,
oregano
leaves, salt and half of the tomato sauce. Press the mixture evenly
against
the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the
mushrooms and olives in the meat line pan then pour the remaining
tomato
sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni
gives a red-flecked appearance to the meat. Sprinkle the pie with
the
shredded cheese and bake an additional 5 minutes. Cool for 5 minutes
then
cut into 6 wedges. NOTE: If a 10-inch pie pan is not available,
use a
9-inch one but put a pan under it to catch the run off of juices.
Also you
can use an 8 oz can of cut green beans or whole kernel corn in place
of the
mushrooms if desired.
---------------------------NANCY HAGFORS GXDB48A---------------------------
1 c Sourdough starter 3 Eggs
1/2 c Oil 2 ts Baking powder
1 c Light brown sugar 1/2 ts Baking soda
3/4 c Flour 1 1/2 ts Cinnamon
3/4 c Oatmeal (quick) 1/2 ts Nutmeg
Mix all ingredients together. Bake at 350-degrees for 40 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: HERMAN WHEAT'N'HONEY STARTER *
Categories: Breads, Sourdough, Herman
Servings: 1
-Deborah Seckinger GDJF29B 2 tb Dry yeast
1 tb Ginger 2 c Milk
1/2 c Honey;or brown sugar 1 c Whole wheat flour
1/3 c Warm water 1 c Flour white;or unbleached
Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle
yeast over this and stir. Let stand in warm place about 10 minutes
till
doubled in size. Mix milk, rest of honey or brown sugar, flours
into yeast
mixture in a glass container about the size of a gallon pyrex jar.
Stir,
using only a wooden spoon, since metal objects will retard herman's
growth.
Leave the cover on lossely or place a glass plate over the top of
the
container. So Herman can breathe. Herman doubles, enen tripples
at time of
vigorous rising. Place Herman in a warm place overnight. Next day
refridgerate, Lossely covered and stir each day. This is very important
with wheat and honey starter as more gasses form in the container
and are
released during stirring. Formation of this gas may cause the starter
to
appear darker on the top than on the bottom. But this is okay. On
the 5 th
day measure out 1 cup herman for baking and another to give to a
friend if
you wish. Then feed what herman you have left thusly: FEEDING HERMAN
1/2
CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN
SUGAR 1/4 T
GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis
----------------------------------STARTER----------------------------------
1 pk Dry yeast, 2 tb Salt
1/2 c Sugar 1/2 c Instant potato flakes
2 c Warm water,
------------------------------------FEED------------------------------------
3/4 c Sugar, 1 ts Instant potato flakes
1 c Warm water,
-----------------------------------BREAD-----------------------------------
1 c Starter, 1/4 c Sugar
1 1/2 c Lukewarm water 1/2 c Oil,
1 ts Salt, 6 c Flour
STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining
ingred. and
stir well. Place in glass jar, covered loosely with foil, plastic
wrap,
etc. (to allow for gas expansion). Keep at room temperature for
24 hrs.
Then place starter in frig. for 3-5 days. Feed: After starter
has been
refrigerated 3-5 days, take out and feed it above mixture. Let
stand out
(loosely covered) all day (8-10 hrs.). Take out 1 C. to use in
making bread
and return remaining starter to frig. Keep refrigerated from 3-5
days; feed
again. After feeding, take out 1 C. to use in making bread, or
give 1 C. to
a friend, or throw 1 C. away. Starter must be fed again in 3-5
days. Bread:
Mix first 5 ingred. together. Add in flour 1 C. at a time until
thoroughly
mixed. Knead until good "elastic" consistency, but don't
over knead. Place
approx. 2 Tbl. oil in bottom of large boowl; turn dough over so
oiled side
is facing up. Cover with dish towl; let rise until double - about
8-10 hrs.
Punch down, knead again only a few times, mixing in flour until
good
consistency. Divide dough in half, shape into loaves. Place in
ungreased
loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min.
until
golden brown and loaves sound hollow when tapped. Cinnamon Bread:
Before
placing dough in loaf pans to rise, roll out, brush with melted
butter,
sprinkle with cinnamon and sugar. Roll up and place in loaf pan
to rise.
This is a great receipe - I've enjoyed it for years! Your starter
should
bubble a little after it has set out for the day (before you feed
it). If
not, I have added yeast to the warm water of the "feed"
and added it in and
the starter has recovered just fine! Enjoy! And let me know how
you like
it! Don in Arlington, TX 8/28
------
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 05/01 3:54 PM
TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM SOURDOUGH START
1 1/2 c Sifted Unbleached Flour 2 tb Sugar
3 ts Baking Powder 1/4 c Shortening, Melted
1 ts Salt 1 1/2 c Sourdough Starter
1 1/2 ts Baking Soda *
* More Baking Soda may be added if the starter if very sour. Place
flour
in bowl, add starter in a well, then add melted shortening and
dry
ingredients. Mix lightly and turn out onto a lightly floured board
and
knead until the consistency of bread dough, or of a satiny finish.
Pat or
roll out dough to 1/2 inch thickness, cut and put on a greased
pan. Coat
all sides of biscuits with melted butter. Let rise over boiling
water for
1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Fruit Bread With Grape-nuts Tspn00b
Categories: Breads
Servings: 10
2 c Milk; scalded 1 c Plus 3 tb. sugar
1 c Grape-nuts 1 Egg; well-beaten
3 c Sifted flour 3 tb Butter
4 ts Baking powder 1 c Currants or raisins
1 1/2 ts Salt 1 tb Orange rind; grated
Pour the scalded milk over the grape-nuts and set aside to cool.
Sift
baking powder, salt, sugar, and flour together, and then twice
more. Add
the beaten egg and butter to the grape-nuts and milk mixture and
blend
well. Add flour, stirring gently until blended. Mix in raisins
and orange
rind. Turn into a well-buttered loaf pan, and let stand for 1/2
hour. Bake
in 350 oven for an hour and 25 minutes. FROM: KATE SMITH'S "COMPANY'S
COMING" COOKBOOK---Lisa Crawley TSPN00B
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Apple Cinnamon Bread
Categories: Abm, Breads
Servings: 1
-----------------------------------SMALL-----------------------------------
1/2 c ;water 1/4 ts ;salt
2 1/2 tb Apple juice concentrate 1 c Flour,whole wheat
1/4 c Applesauce 1 1/2 tb Vital gluten;optional
1/2 ts Cinnamon 1 c Flour,bread
2 ts Sugar,brown 1 ts Yeast
-----------------------------------MEDIUM-----------------------------------
3/4 c ;water 1/3 ts ;salt
3 3/4 tb Apple juice cocentrate 1 1/2 c Flour,whole wheat
1/3 c Applesauce 2 tb Vital gluten;optional
3/4 ts Cinnamon 1 1/2 c Flour,bread
1 tb Sugar,brown 1 1/2 ts Yeast
-----------------------------------LARGE-----------------------------------
1 c ;water 1/2 ts ;salt
5 tb Apple juice concentrate 2 c Flour,whole wheat
1/2 c Applesauce 3 tb Vital gluten
1 ts Cinnamon 2 c Flour,bread
1 1/3 tb Sugar,brown 2 ts Yeast
Pats comments.... "This bread is really good. It can be used
on the timer.
On my Panasonic I use the regular cycle, but with the light crust
due to
all the juices in it. Makes a beautiful high rising loaf with
a warm
cinnamon color. Definitely use the vital gluten as it rises much
better. I
use frozen apple juice concentrate. You could also add raisins
or chopped
apples, either fresh or dried, or even nuts might be nice. Fits
McD
beautifully, don't you think?!"
From Donna German's Book III Posted by Pat Ballard MGFN03A on
Prodigy MM by
J.Duckett1 (Kat)
- G. Granaroli XBRG76A 1/4 lb Shredded mozzarella
- MM:MK VMXV03A 1/4 c Grated cheese
1 lb Pizza dough Salt and pepper
4 Sausage links Egg wash (1 egg whipped
1 lg Onion chopped With 1 tb water)
1 lg Pepper
Let dough rise until double in size. (about 4 hrs) Squeeze sausage
meat
from skin and crumble. Sautee with onion and chopped pepper. Drain
well.
Punch down dough and cut in half. Roll into a rectangle. Top with
half meat
and cheeses. Roll up and place in shallow baking pan seam side
down. Repeat
with other dogh. Brush egg wash over both loaves. Cut 3 slits
1" in each
loaf. Bake at 375 for 25-30 min. Serve warm.
3/4 c Whole wheat flour 3/4 c Orange juice
3/4 c Flour, all-purpose 1/4 c Honey
1 tb Baking powder 2 Eggs
1/2 ts Salt 1/4 c Vegatable oil
1/3 c Sesame seeds 1/2 c Bran cereal
2 ts Poppy seeds
Stir together flour, baking powder, salt and seeds. In large bowl,
beat
together orange juice, honey, eggs and cereal. Let stand 2 min.
Add flour
mixture, stirring only until well combined. Spread evenly in greased
8.5 x
4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10
min and remove
from pan. Cool completely before slicing.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Bagel Thins, Lo Cal, Lo Salt
Categories: Appetizers, Breads, Low-cal
Servings: 20
Using a very sharp serrated knife, slice bagel into very thin
rounds.
Arrange in single layer on baking sheet; brush with margarine.
Sprinkle
with oregano. Bake in 350F oven for 12 minutes. Let cool and store
in
airtight container for up to 1 week. Per 1 piece serving: 14 cal;
.5g fat,
0 cholesterol, 15 mg salt.
1 c White flour 1 1/4 c Skim milk
2 c Bran 1/2 c Molasses
1/4 c Cornmeal 1 ts Baking soda, dissolved in wa
1 ts Salt 1 c Raisins (optional)
Mix all ingredients together and pour into a muffin tin, using
either
nonstick pan or paper liners. Bake 325F for 25 min.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: CARROT OR ZUCCHINI MUFFINS
Categories: Breads
Servings: 24
1 1/2 c Whole-wheat flour 2 Eggs
1 ts Salt 1/4 c Vegetable oil
1 1/2 ts Baking soda 1 1/2 c Skim milk or orange juice
1 ts Cinnamon 2 tb Vinegar
1/2 ts Nutmeg 1/2 c Honey
1 1/2 c Natural bran 1/4 c Molasses
3 Carrots, 1c grated 1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together
in food
processor, 4 to 5 seconds. Pour into large mixing bowl. Process
carrots
until pureed and add to dry ingredients. Process the eggs and
oil for 2 - 3
seconds and add to bowl along with the milk, vinegar, honey, molasses,
and
raisins. Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375F
for 20 to 25
min.
1/3 c Unbleached flour 1 Large beaten egg
1/3 c Yellow cornmeal 1/4 c Milk
2 tb Sugar 4 ts Cooking oil
1 1/2 ts Baking powder Yellow corn meal
1/4 ts Salt
In a small bowl sift together flour, 1/3 c of yellow cornmeal,
sugar,
baking powder, and salt. Make a well in the center of the dry
ingredients.
Stir together beaten egg, milk and cooking oil. Add all at once
to the dry
ingredients, stirring just till moistened. Line four 6-oz custard
cups with
paper baking cups. Fill 2/3rds full. Sprinkle a little additional
cornmeal
atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2
minutes or
till done, rearranging twice. (When done, the surface may appear
moist but
a wooden pick inserted near the center should come out clean.)
1 c Whole wheat flour 1 c 100% all-bran cereal
1 tb Baking powder 1/3 c Skim milk
1/4 ts Salt 1/4 c Vegetable oil
1 1/2 tb Brown sugar 8 oz Can crushed pineapple w juic
1 Egg
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly.
Add
cereal, milk, and oil to the egg. Stir to combine. Let stand for
2 min. or
until the cereal has softened. Stir the pineapple, including the
juice,
into the mixture. Add flour mixture, stirring only until combined.
Spoon
the batter evenly into a paper-lined muffin tin and bake at 400F
for about
25 min. Serve warm. Cal: 100, Fat: 1g.
1 1/4 lb Potatoes (3 or 4) 1/2 ts Salt
2 tb Butter, melted 4 ts Vegetable oil
1 c Flour, all purpose
Peel and halve potatoes; put in large saucepan with enough water
to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
Drain
well; return to saucepan over low heat. Add butter; mash potatoes
well.
Stir in flour and salt. Gather mixture into a ball; turn onto
lightly
floured surface. Knead lightly until smooth. Divide dough in half.
Roll
out one half into an 8 in. (20 cm) circle, about 1/4 in. thick.
Cut into
quarters; set aside. Repeat with remaining dough. In large nonstick
skillet, heat half the oil over medium-high heat. Cook dough quarters
in
batches, 2 minutes on each side or until golden brown, adding
more oil as
necessary. Serve warm.
2 c Flour 1 Egg, large
3/4 c Sugar 1/4 c Vegetable oil
1 1/2 ts Baking powder 2 ts Grated orange peel
1/2 ts Baking soda 3/4 c Orange juice
1 ts Salt 1 1/4 c Rhubarb, fresh fine chopped
3/4 c Chopped pecans
Combine all dry ingredients. Beat egg and oil; add orange juice.
Add to
flour mix. Add rhubarb. Bake 350F 25-30 min.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Soda Bread (Irish whisky soda)
Categories: Breads
Servings: 8
-----------bread------------ 1/2 c Honey, liquid
4 c Flour, all purpose 1/4 c Irish whisky or buttermilk
1 ts Salt -----------glaze------------
1 ts Baking soda 2 ts Irish whisky
1/4 c Butter, chilled 2 Ilk
1 c Raisins or currants (option)
BREAD: In large bowl, combine flour, salt and baking soda. With
pastry
blender or two knives, cut in butter until mixture resembles coarse
crumbs.
Stir in raisins or currants (if using). In separate bowl, combine
buttermilk, honey and whisky. Add all at once to dry ingredients;
stir
just until no dry spots remain. Turn dough out onto lightly floured
surface. Knead lightly 1 minute (too much handling will toughen
loaves,
while too little will inhibit rising.) Divide dough in half and
shape each
half into an 8 in (20 cm) round. Place in two greased 8 in (1.2
L) round
cake pans. With floured knife, cut a cross 1/2 in deep in each
loaf.
GLAZE: In small bowl, combine whisky and milk. Brush loaves with
glaze.
Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound
hollow when
tapped on bottoms. Remove from pans; let cool on wire racks. Cut
into
wedges.
3 tb Butter or margarine 1 ts Dry mustard
3 Onions;sliced in small rings 2 c Spaetzle noodles
3 oz Emmenthaler cheese; grated 2 tb Chives; chopped
Heat butter in frypan, add onions, and brown lightly. Toss cheese
with dry
mustard. Add cooked noodles to cooked onions and cheese; mix well.
Place
mixture in an ovenproof casserole. Bake at 300 degrees F. for
20 to 30
minutes or until hot and bubbly. Sprinkle top with chopped chives
before
serving.
Stir together oats and 2 T warm water, let stand for 5 minutes.
Meanwhile
stir together 1/2 cup flour, sugar, baking powder, cinnamon and
a DASH of
salt. Stir egg yolk, oil and milk into oat mixture; add to dry
ingredients, stirring just till moistened. Fold in 3 T of the
walnuts and
the raisins. Line four 6-ounce custard cups with paper baking
cups. Fill
2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining
walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100%
power for
1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When
done, surface
may still appear moist but a wooden pick inserted near the center
should
come out clean.) Remove from custard cups. Let stand on a wire
rack for 5
minutes. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Tomato Brushetta, Lo Cal
Categories: Appetizers, Breads, Low-cal
Servings: 4
Toast bread. Rub one side of hot toast with cut side of garlic.
Heat oil in
nonstick skillet over medium-high heat; add onion and cook, stirring
until
tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture
over
garlic side of hot toast and serve immediately. Alternatively,
sprinkle
with Parmesan and broil for 1 minute. Per serving (2 slices):
105 cal; 2 g
fat; 1 mg cholesterol; 190 mg salt.
3 c Flour, whole wheat 1/2 ts Nutmeg, grated
1 c Flour, all purpose 2 c Buttermilk
1 ts Baking soda 1 ts Orange rind, grated
1/2 ts Salt
In large bowl, stir together whole wheat and all-purpose flours,
baking
soda, salt and nutmeg. Make a well in centre; add buttermilk and
orange
rind. Mix just until dough is soft but not sticky. Turn dough
out onto
lightly floured surface. Knead 10 times. Put dough into greased
8 x 4 in
(1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce
temperature
to 300F (150C); bake 25 to 30 minutes longer or until a cake tester
inserted in centre of loaf comes out clean. Turn out onto wire
rack.
1 1/2 oz Package onion soup mix 3/4 c Hot water
1 pk Dry yeast 2 tb Sugar
2 tb Warm water Egg
2 x Recipies Dry Baking Mix 1 c Sourdough Starter
Add soup mix to 3/4 cup hot water;let stand until lukewarm. In
a separate
container, soften yeast and sugar with 2 tablespoons warm water.Beat
soup
mixture and yeast mixture together with egg, 1 cup Dry Baking
Mix and
Sourdough Starter. Stir in remaining Dry Baking Mix to make a
stiff dough.
Place on a floured surface;knead until smooth and elastic. Place
in a
greased bowl, turning to grease top. Cover and let rise for 2
hrs. Shape
into a round loaf. Place on a greased pan, cover and let rise
45 mins. Bake
in a 375 Deg. oven for 35 mins.
4 c Flour 1 ts Salt
3 ts Cream of tartar 1 1/2 ts Baking soda
1/4 c Butter 2 c Cream or "Half and Half"
Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream.
Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased
pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
Mrs.
William C. Edmonston
1 1/2 c Sifted flour 1 1/2 ts Baking powder
1 ts Salt 16 oz Can cream style corn
1 Egg, slightly beaten 1 c Corn oil
Powdered sugar
Sift together dry ingredients. Mix together corn and egg. Add
dry
ingredients. Stir slowly. Heat oil in large skillet over medium
heat. Drop
batter by tablespoonfuls into hot oil, one layer at a time. Fry
about 2
minutes on each side until golden brown. Drain on absorbent paper,
and dust
with powdered sugar if desired. Makes 16 fritters. Mrs. John P.
Elberti
3/4 c Milk 1 Fresh cake yeast
1/4 c Sugar 3 tb Shortening
1 ts Salt 1 Egg
3 1/2 c Flour 1/4 c Lukewarm water
Scald milk and pour over sugar, shortening, & salt. Let it
cool to lukewarm
while softening yeast in a small bowl with the warm water. When
soft, add
the egg and beat together slightly. Pour the yeast/egg mixture
into the
milk mixture and stir them together.
The flour may be sifted or poured into the liquid. With a large
spoon, stir
until flour/milk is well mixed. You should have a firm, but not
stiff
dough. Without removing it from the bowl, cover the dough with
a plate or
towel and set aside to rise until double in bulk (about 2 hrs
depending on
the temperature in the kitchen). Instead of letting the dough
rise at this
point you may put it in the refrigerator and use it later, or
the next day.
Watch to make sure it doesn't spill out of the bowl. If it starts
to spill
before you're ready to use it, punch it back down. Refrigerated
dough is
easier to handle but takes longer to rise.
BREAD: If you want to make bread, dump the dough out of the bowl
onto a
floured surface and with more flour as needed to keep it from
sticking,
knead it until springy and easy to handle. This dough does not
require a
lot of kneading; only enough to make it easy to handle. For 2
medium size
loaves cut the dough in half and knead/shape each into loaves
and put into
greased baking pans. Allow about 2 hours for the dough to double
again.
Bake in a 375 degree oven until lightly browned on top (if uncertain
whether or not bread is done, tip out of pan and see if bottom
is browned
too).
ROLLS: To make rolls, work and knead dough until springy and easily
handled. Roll out with a rolling pin and cut with a biscuit cutter
and fold
over and place on a greased cookie sheet (Parkerhouse rolls),
or break
dough into small pieces, make into little balls and place 3 in
each section
of a greased muffin pan (Cloverleaf rolls).
SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough
as for
Parkerhouse rolls, except trying to make an oblong instead of
a round.
Spread it with raisins and sprinkle with cinnamon and sugar. Dot
with
butter and roll as for a jelly roll. Slice and place on a greased
pan or
make into a circle and make slashes through the dough at intervals.
Let
rise and bake as for loaves. Top with an icing made of confectioners'
sugar, melted butter, milk, and vanilla or rum flavoring and drizzle
over
the bread or rolls while hot. Decorate with nuts or fruits.
If you want to make a whole wheat bread, use half white and half
whole
wheat flour, and use brown sugar instead of white. The amounts
above will
yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
Mrs. Harold T. Cook
1 Cake yeast 3 ts Baking powder
2 tb Lukewarm water 4 tb Sugar
5 c Plain flour 1 ts Salt
1 ts Soda 1 c Shortening
2 c Buttermilk
Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast
mixture.
Stir until all flour is dampened. Knead on floured board a minute,
roll to
desired thickness, and cut with a biscuit cutter. Bake at 400
degrees about
12 minutes. Dough may be kept refrigerated and used about a week.
Mrs.
Leslie M. Smith
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Old Time Cornbread
Categories: Breads, Londontowne
Servings: 1
2 Eggs 1 1/2 c Buttermilk
1 ts Salt 3/4 ts Soda
1 1/2 c Cornmeal 3 tb Lard, melted
1 c Flour
Beat eggs, milk, and lard together. Add remaining ingredients
and mix well.
Pour into greased 11" X 7" X 2" and bake in hot
(400) oven about 30
minutes.
1/4 lb Butter 2 1/2 ts Baking powder
1/2 c Sugar 1/4 ts Salt
2 Eggs 1 c Milk
2 1/2 c Flour 1 c Raisins
Cream butter and sugar. Mix flour, salt, baking powder, and add
to butter
mixture alternately with milk. Add raisins. Pour into 8"
X 8" pan. Bake at
350 degrees one hour. Mrs. Bernard Mahon
Beat eggs and salt slightly with fork. Add flour gradually, beat,
add milk
a little at a time until smooth. Add more milk to make a batter
like a
rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons
beef fat in
baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes
in 425
degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William
McG.
Harlow
2 Egg 1 tb Baking Powder
2/3 c Salad oil 1 1/2 ts Salt
1 c Sour cream 2 Green Onion Tops chopped fin
1 c Corn meal, yellow 4 Jalapeno Peppers sm chpped
3/4 c Cream style corn 1 c Cheddar cheese, grated
Combine all ingredients except cheese...add half the cheese..pour
into a
well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep
in
the Heart of Texas" received from YLR in cookbook swap
*the needler* Notes: I used 1 cup of cream style corn, that
is what is in those little cans and I used one with no salt. I
thought it
was a bit oily for my taste, so next time I would use less oil
maybe about
a half cup. I used 3 heaping tablespoons of Ortego hot chopped
Jalopenos...I would use more next time..it was ok but I like it
hotter. It
was fine for those who dont like it really hot. frances *the needler*
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: ITALIAN LOAF
Categories: Meats, Breads, Italian
Servings: 8
1 cn Refrigerated prepared pizza 1 pk Frozen spinach; (10 oz)
- crust dough (10 oz) - thawed and drained
4 c Mozzarella cheese; grated 1 Egg; lightly beaten
1 lb Spicy pork sausage, browned 1 7 oz jar diced pimientos,
- and drained - drained
1/2 c Tomato sauce 1 pk Sliced pepperoni; 3 oz
1 ts Oregano flakes 12 Large pimiento-stuffed green
1/2 ts Basil flakes - olives, cut in half
Preheat oven to 400F. Unroll dough and cut off one-fourth of dough
crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf
pan with
the large piece of dough. Moisten the dough with water at corners
and press
to seal. Place one-half of the cheese on the bottom of the dough
and top
with sausage. Spoon tomato sauce over sausage and sprinkle with
oregano and
basil. Combine spinach with egg and spread over tomato sauce.
Layer
pimientos on top of spinach and top with remaining cheese. Arrange
the
pepperoni on top of the cheese layer. Top with olive halves. Cover
filling
with reserved dough and crimp edges of dough to seal. Cut slits
in top of
dough to allow steam to escape. Bake 50 minutes or until crust
is well
browned (if crust browns too quickly, cover loosely with aluminum
foil).
Allow to cool 10 minutes before removing from pan and cutting
into slices.
1 2/3 c All-purpose flour, sifted 1 1/3 c Granulated sugar
1/4 ts Baking powder 1/2 ts Vanilla
1 ts Baking soda 2 Eggs
1/8 ts Salt 1 c Pumpkin puree
1/2 ts Cinnamon 1/3 c Sherry
1/2 ts Nutmeg Orange slices, for garnish
1/3 c Butter, softened
------------------------------STREUSEL
TOPPING------------------------------
2/3 c Brown sugar, packed 1/2 ts Ground ginger
2 tb Butter 1/4 c Chopped walnuts
3 1/2 tb All-purpose flour
Makes one 9-by-5-inch loaf
Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature:
350
degrees F.
1. Sift together dry ingredients. Set aside.
2. Cream butter with sugar until light and fluffy. Add vanilla,
eggs and
pumpkin puree. Beat well.
3. Mix pumpkin mixture with flour mixture and sherry. Blend just
until
ingredients are combined.
4. Pour into a greased and floured 9-by-5-inch loaf.
5. For streusel, cream butter with sugar. Add flour and ginger.
Blend with
hands to form small crumbles. Add walnuts.
6. Sprinkle streusel topping evenly over batter.
7. Bake at 350 degrees F for 50 to 60 minutes.
8. Cool on rack for 10 minutes. Remove from pan. Serve warm or
at room
temperature. Garnish with orange slices, if desired. The "LaRK"
(Cooking,
WP51, Chatter)
~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
*** See also #52. From: Lawrence Kellie To: Cindy Vincent Msg
#52,
Mar-22-93 05:54:00 Subject: Re: I need recipes!!
Serve this bread warm topped with Cranberry Butter (below) on
Christmas
morning.
4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2
teaspoons
salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs
1.1/2 cups
orange juice 1 Tablespoon finely grated orange peel 2 cups fresh
cranberries, washed, stemmed and copped (or frozen cranberries,
thawed and
patted dry) 1 cup raisins
Preheat the oven to 350 degrees. In a large bowl, combine flour,
sugar,
baking powder, salt and baking soda. With a pastry blender or
fork, cut in
butter until the mixture makes coarse crumbs. In another bowl
beat eggs,
orange juice, and orange peel until well blended. Stir in flour
mixture.
Gently fold in cranberries and raisins. Pour batter into 2 buttered
9-inch
x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes,
or until a
toothpick inserted in center comes out clean. Cool in pans on
rack for
10-15 minutes before removing from pans.
Cranberry Butter: 1 cup fresh cranberries, washed and stemmed
(or frozen
cranberries, thawed and patted dry) 1.1/2 cups powdered sugar
1/2 cup
unsalted butter, softened 1 Tablespoon lemon juice
In a food processor puree the cranberries with the sugar. Add
the butter
and lemon juice, and blend until smooth. Transfer to a serving
bowl and
chill, covered, until firm
From: California Heritage Continues California Heritage Continues
received
from Debbie Applebury in the December Cookbook Swap Converted
from Qbook
format Source: CALIFORNIA HERITAGE CONTINUES
Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91
MMMMM The "LaRK" (Cooking, WP51, Chatter)
~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
*** This is a reply to #52. *** See also #54. From: Lawrence Kellie
To:
Cindy Vincent Msg #54, Mar-22-93 05:56:00 Subject: Re: I need
recipes!!
1 recipe
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Maple Biscuits
Categories: Breads, Echo
Servings: 16
2 c Sifted flour 5 tb Shortening
3 ts Baking powder 2/3 c Milk (about)
1/2 ts Salt
Sift flour with baking powder and salt. Cut in shortening until
mixture is
as fine as corn meal. Add milk, mixing until a soft dough is formed.
Knead
lightly on floured board for about 20 seconds. Roll to about 1/4
inch
thickness and spread well with soft butter. Now spread one half
of the
dough very generously with maple sugar which has been scraped
from the
pail. Fold the other half of buttered dough over the sugared half.
Cut in 1
inch squares and place thightly together in buttered baking pan.
Bake
quickly in 450 F. for 15 minutes.
From: Vermont Cook Book Shared By: Pat Stockett
MMMMM The "LaRK" (Cooking, WP51, Chatter)
~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
*** This is a reply to #50. *** See also #92. From: Lawrence Kellie
To:
David Packham Msg #92, Mar-22-93 05:46:00 Subject: Re: Biscuit
Recipe
Wanted
1 recipe
DP> Thanks in Advance
DP> >-->-->-D-A-V-E------> MMMMM----- Recipe via
Meal-Master
DP> (tm) v7.04
3 c GF Flour Mix (recipe 1/2 c Lukewarm water
-follows) 1 1/2 Yeast cakes, or 1 1/2
1/4 c Sugar -tablespoons yeast granules
3 1/2 ts Xanthan gum 1/4 c Shortening
2/3 c Dry milk powder 1 1/4 c Water
1 1/2 ts Salt 1 ts Vinegar
2 ts Sugar 3 Eggs
It is not easy to turn out a yeast bread recipe without wheat
that smells,
slices and tastes like wheat bread. This recipe is adapted from
the
nutrition dept. of the Univ. of Washington School of Medicine.
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl
of heavy
duty mixer. Use your strongest beaters.
Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water
and mix
in the yeast. Set aside while you combine the shortening and 1
1/4 cups
water in saucepan and heat until shortening melts.
Turn mixer on low. Blend dry ingredients and slowly add shortening
and
water mixture and the vinegar. Blend, then add the eggs. This
mixture
should feel slightly warm.
Pour the yeast mixture into the ingredients in the bowl and beat
at highest
speed for 2 minutes.
Place mixing bowl in a warm place, cover with plastic wrap and
a towel, and
let the dough rise approximately 1 to 1 1/2 hours or until doubled.
Return
to mixer and beat on high for 3 minutes. Spoon the dough into
3 small (2
1/2" x 5") greased loaf pans or 1 large one. Use muffin
tins and bake any
remaining as small rolls. Or make all rolls (approximately 18).
Let rise until the dough is slightly above the top of pan. Bake
in
preheated 400 degree oven for 10 minutes. Place foil over bread
and bake
large loaves 50 minutes longer, small loaves slightly less time,
and rolls
about 25 minutes.
NOTES: The dough texture will seem more like cookie dough than
bread
dough, so don't be alarmed. Bread is better when baked in small
loaf pans
and delicious in rolls. I have successfully doubled the recipe
to turn out
2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2"
x 5"
loaves plus 24 rolls. This bread freezes well. For convenience,
slice
before freezing. This bread may be made with either brown or white
rice
flour in the GF flour mix.
GF flour mix: 2 parts white rice flour 2/3 part potato starch
flour 1/3
part tapioca flour
Source: The Gluten-Free Gourmet by Bette Hagman
NOTE: The book says xanthan gum is necessary for all yeast recipes
to help
make the breads springy and chewy. It helps to replace the gluten
the rice
and potato flours lack.
3 c Flour,all-purpose,sifted 2/3 c Shortening
1 ts Salt 1 c Buttermilk
1/2 ts Baking soda 4 tb Butter (opt)
3 ts Baking powder
1. Preheat oven to 450'F.
2. Sift flour, salt, soda, and baking powder into mixing bowl.
Cut in
shortening, using 2 knives, a pastry cutteror your hands dusted
with flour.
Add sufficient buttermilk to make a soft dough. Knead lightly
and turn out
onto a lightly floured board. Roll out to 1/2" thickness
and cut with
biscuit cutter into rounds. Place rounds not touching - for crisper
biscuits - or close together - for softer biscuits - on ungreased
baking
sheet. Brush with melted butter if desired and bake in preheated
oven 12-15
minutes, or until firm and lightly browned.
1 c Flour,all-purpose 2 tb Shortening
3 ts Baking powder 1 c Sweet potatoes,mashed
1 ts Salt 1/2 c Milk
1. Preheat oven to 400'F.
2. Sift flour, baking powder, and salt into mixing bowl. Cut in
shortening.
Add potatoes and mix thoroughly, then add enough milk to make
a soft dough.
Turn out onto a lightly floured board and roll out to about 1/2"
in
thickness. Cut into squares.
3. Place squares not touching on ungreased baking sheet bake in
preheated
oven for 12-15 mimutes.
4. Serve warm, split, and spread with room-temperature butter.
2/3 c Milk 2 c Biscuit mix
1/4 c Peanut butter 3 Bacon slices*
* - cooked crisp, drained, and crumbled.
1. Preheat oven to 400'F.
2. Place milk and peanut butter in a deep bowl or blender container
and
beat at high speed until smooth and well blended. Combine biscuit
mix and
bacon; stir lightly. Add milk and peanut butter mixture all at
once and
stir with a fork until dough clings together. Turn out on a lightly
floured
board and knead gently a few times, then pat out to about 3/4"
thickness.
Cut into 2" rounds. Bake on an ungreased cookie sheet for
10-15 minutes, or
until lightly browned.
-From the Kitchen of 1 tb Chives
-Lawrence & Cindy Kellie 1/4 c Butter
2 c Bisquick -melted
2/3 c Milk 1 Garlic clove -=OR=-
1/2 c Cheddar cheese -minced fine
-shredded (2oz) 1/2 ts -garlic powder
Pre-heat oven to 450 degrees
Melt butter with garlic. Set aside and keep warm.
Mix baking mix, milk, chives and cheese until a soft dough
forms- beat vigorously 30 seconds.
Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8
to 10 minutes or until golden brown.
Brush garlic/butter mix over warm biscuits before removing
from cookie sheet.
Makes 10 to 12 biscuits. (Unless ya like 'em real big)
MMMMM The "LaRK" (Cooking, WP51, Chatter)
~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3) *** This is a
reply to #146. *** See
also #148. From: Lawrence Kellie To: David Packham Msg #148, Mar-22-93
05:47:42 Subject: Re: Biscuit Recipe Wanted
4 c Flour 2 ts Grated orange peel
1 1/2 c Sugar 1 1/2 c Orange juice
3 ts Baking powder 2 Egg
1 1/2 ts Salt 2 c Cranberries
1 ts Baking soda -chopped
1/2 c Butter 1 c Nuts
-or margarine, softened -chopped
Preheat oven to 350F. Grease bottom of 9x5 inch loaf pan. In large
bowl,
combine flour, sugar, baking powder, salt and baking soda. With
pastry
blender or fork, mix in butter until mixture is crjmbly. Stir
in orange
peel, orange juice and egg just until flour is moistened. Stir
in
cranberries and nuts.
Spread batter in prepared pan. Bake 55-65 minutes, or until wooden
toothpick inserted in center comes out clean. With spatula, loosen
edges of
loaf; remove from pan to wire rack to cool completely. Slice to
serve.
From: Woman's Day Best Ideas of Christmas
MMMMM The "LaRK" (Cooking, WP51, Chatter)
~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
*** This is a reply to #150. *** See also #152. From: Lawrence
Kellie To:
Cindy Vincent Msg #152, Mar-22-93 05:55:08 Subject: Re: I need
recipes!!
2 Oranges 1 ts Salt
1/4 c Honey 1/2 c Sugar
2 c Flour 2 Eggs; slightly beaten
1/2 c Uncooked oatmeal 2/3 c Milk
-(not instant) 5 1/2 tb Butter; melted
1 tb Baking powder
PREHEAT OVEN TO 400F. Either grease the muffin pans or line them
with paper
baking cups. Using the small side of the grater, grate the rind
from the
oranges, removing only the bright orange part, and set aside.
With a small,
sharp knife, remove all the remaining peel and, if necessary,
trim the
oranges all around so that the slices will fit into the bottom
of your
muffin pans. Cut the oranges into slices about 1/4-inch thick,
pick out all
the seeds and set the slices aside. Put about 1 teaspoon honey
in the
bottom of each muffin cup, and place an orange slice on top. Combine
the
flour, oatmeal, baking powder, salt and sugar in a large mixing
bowl, and
stir with a fork or wire whisk to mix. Add the reserved grated
orange rind,
the eggs, milk, and melted butter, and stir just until mixed.
Spoon the
batter over the orange slices, filling each cup about 2/3 full.
Bake for
15-to-20 minutes, or until a toothpick inserted in the center
of a muffin
comes out clean. Remove from the oven and serve warm.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
MMMMM The "LaRK" (Cooking, WP51, Chatter) ðà€ààààþààþ--
EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3) *** This is a
reply to #152. *** See
also #154. From: Lawrence Kellie To: Cindy Vincent Msg #154, Mar-22-93
05:55:58 Subject: Re: I need recipes!!
2 3/4 c Flour; sifted all-purpose 1/2 c Seedless raisins
2 ts Baking powder 3/4 c Molasses
1/4 ts Soda 1 Egg; beaten
1/2 ts Salt 1/4 c Shortening; melted or oil
1/4 c Sugar 2 ts Grated orange rind
1/2 c Nut meats; chopped
Mix together and sift flour, baking powder, soda, salt and sugar
into
a mixing bowl; add nut meats and raisins and mix together. Combine
the
milk, molasses, egg, shortening and orange rind; add to dry mixture
and
stir only enough to dampen flour. Bake in a greased bread pan,
10x5x3
inch, in a moderate oven, 350 degrees F., for 1 1/4 hours.
This recipe makes a large loaf of fruit bread.
From THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special
published
by The Bangor Daily News. @ 1976.
Shared by Robert Rostrup. The "LaRK" (Cooking, WP51,
Chatter)
~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
*** This is a reply to #153. *** See also #155. From: Lawrence
Kellie To:
Cindy Vincent Msg #155, Mar-22-93 05:56:16 Subject: Re: I need
recipes!!
3 1/2 c Oats; quick 1/2 c Shortening
1 ts -salt 1/2 c -water ,approx.
2 tb Flour
Combine the oats, salt and flour. Cut in the shortening and add
enough
water to dampen and form a ball. (A food processor does the work
in a
jiffy). Leave to swell for ten minutes. Divide the dough and roll
each part
to 1/8" thickness; slide onto ungreased cookie sheet, indent
in squares
with a pastry wheel or knife. Bake in 350F for about 1/2 hour
but watch
that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to
recipe.
Anne's note: That recipe is labelled "Bannock" in the
title in cookbook but
it far more a non sweet oatcake in the tradition of Walker's oatcakes
(it
appears as "oatcakes" in the book's index. Source: _More
Baking with
Schmecks Appeal_)
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Pictou County Oatcakes
Categories: Breads, Scottish, Mine
Servings: 1
2 c Oatmeal 3/4 c Shortening
1 c Flour 1/4 ts Baking soda
1 c Brown sugar 1/4 c -boiling water
1 ts -Salt
Combine dry ingredients and cut in shortening. Dissolve baking
soda in the
boiling water and add, continuing to mix with a knife. Mold with
the hands
and shape into a long wedge. Slice off and bake in a 400F oven
for 10
minutes. This recipe comes from the county where the Scots first
landed in
Canada (and where my dad was born.) To quote the author, "Our
Scottish
ancestors used "real" oatmeal when they made their favorite
oatcakes.
However sugar did creep in, as indicated by this 75 year old recipe.
(The
book was published in 1971 so the recipe would be form the year
1894.)
Source: _Out of Old Nova Scotia Kitchens_
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: PASTA DOUGH (Manual Pasta Machines ONLY)
Categories: Italian, Breads
Servings: 1
2 1/3 c All purpose flour 2 lg Eggs
(for better pasta, use 1 tb Olive oil
1 1/3 c AP flour and 1/2 ts Salt
1 c Semolina flour) 1/3 c Water
Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later.
Make a well
in the center Mix eggs, olive oil and water and pour into well.
Stir flour
into egg mixture until dough forms into a ball. Turn out onto
floured
surface and kneed for about 10 minutes, adding extra flour if
too moist.
Kneed until dough is smooth and elastic. Cover with towel and
rest for 30
minutes. Cut into 4 portions, keep pieces covered until used.
Get out your machine and set dial on widest setting (1 on the
Atlas).
Flatten dough ball and run through rollers several times until
smooth (you
may add a bit of flour here too). Move rollers to next setting
and roll
again once. Continue to roll until pasta is the proper thickness
(5 or 6 on
the Atlas). You may cut sheet in half if it's too long. Continue
with
other pieces and then put the finished sheet aside to dry for
about 3
minutes. Attach desired pasta cutters and run the sheets through.
You can use right away or spread out the pasta to dry overnight
and then
freeze extra.
To cook, drop into large pot of boiling water with a bit of salt
and oil.
Cook until al dente, which should only take about 2 minutes for
fresh.
A tip - be sure the dough is fairly dry, otherwise it won't cut
into
separate strands.
Another tip - You can substitute heavy cream for the 1/3 c water
for a
richer pasta. Great for fettuchini alfredo.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: BRENDA'S ITALIAN BREAD
Categories: Breads
Servings: 2
5 1/2 c Unsifted flour (120 to 130 degrees)
1 tb Salt Cornmeal
1 tb Sugat Corn or other vegetable oil
1 tb Butter or margerine 1 Egg white
2 Pkgs active dry yeast 1 tb Cold water
1 3/4 c Very warm tap water
With the metal blade in place, add 3 cups flour, salt, sugar,
butter and
yeast to bowl of processor. Turn machine on and off rapidly 2
or 3 times or
until butter is thoroughly cut into dry ingredients. Add half
the water and
turn processor on and off 4 times. Add 1 1/2 cups flour and remaining
water. Repeat on/off turns 4 times, then let processor run until
a ball of
dough formson the blades. If the dough is too sticky (wet), add
remaining
flour a few tablespoons at a time. When correct consistency, let
processor
run 40 to 60 seconds to knead dough.
Turn dough out onto a lightly floured board and knead several
times to form
a smooth ball. Cover with plastic wrap and a towel. Let rest 20
minutes.
Divide dough in half. Roll each half into an oblong 15 x 10 inches.
Beginning at wide side, roll tightly Pinch seam to seal and taper
ends by
rolling gently back and forth. Place on greased baking sheets
sprinkled
with cornmeal. Brush dough with corn oil. Cover loosely with plastic
wrap.
Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully
and
let stand at room temperature for 10 minutes. Make 3 ro 4 cuts
on top of
each loaf with edge of metal blade or sharp knife. Bake at 425
degrees for
20 minutes. Remove from oven and brush with egg white beaten with
cold
water. Return to oven and bake 5 to 10 minutes longer or until
golden
brown. Remove from oven and cool on a wire rack.
1 Recipe buttermilk bisquits Dash garlic & onion
1/2 c Parmesan Powder, black pepper
1 tb Basil
There's a bakery near me called Aunt Mary's (are you listening,
Sallie?)
and they have the most wonderful basil-parmesan scones. One day
I
experimented and was pleased to find a pretty good facsimile.
Just add the above ingredients along with all the other dry ingredients
and
proceed as above. These are a nice change of pace from Italian
or garlic
bread. Or cut with smaller cutter and serve as appetizer (don't
forget to
reduce baking time if smaller).
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Bacon And Onion Muffins
Categories: Breads, Main dish, Breakfast
Servings: 6
1/2 lb Bacon, Diced 1/2 ts Salt
1/4 c Chopped Onion 2 Large Eggs, Slightly Beaten
2 1/4 c Unbleached Flour, Sifted 1/3 c Milk
3 ts Baking Powder 1 c Dairy Sour Cream
1/2 ts Baking Soda Sesame Seeds
Fry bacon until crisp in skillet. Remove with slotted spoon and
drain on
paper towels. Saute onion in 1 T bacon drippings until tender
(do not
brown). Set aside to cool. Sift together flour, baking powder,
baking soda
and salt in large mixing bowl. Combine eggs, milk and sour cream
in small
bowl; blend well. Add all at once to dry ingredients, stirring
just enough
to moisten. Stir in bacon and sauteed onion. Spoon batter into
greased 2
1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame
seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.
Serve
hot with homemade jelly or jam.
2 c Unbleached Flour, Sifted 1 c Sugar
3 ts Baking Powder 2 Large Eggs
1/2 ts Salt 1 1/3 c Mashed Ripe bananas (3 Med.)
1/2 c Shortening 1 c Chopped Walnuts
Sift together flour, baking powder and salt; set aside. Cream
together
shrtening and sugar in bowl until light and fluffy, using electric
mixer at
medium speed. Beat in eggs, one at a time, blending well after
each
addition. Stir in mashed bananas. Add dry ingredients all at once,
stirring just enough to moisten. Gently mix in chopped nuts. Spoon
batter
into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake
in 350
degree F. oven 20 minutes or until golden brown. Serve hot with
homemade
jam or jelly.
1 c Raisins 2 Large Eggs
1 c Water 1 1/2 c Unbleached Flour, Sifted
1/2 c Butter/Regular Margarine 1 ts Baking Powder
1/4 c Sugar
Combine raisins and water in saucepan. Bring to a boil, reduce
heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add
enough
water to reserved liquid to make 1/2 cup. Cool well. Cream together
butter
and sugar in bowl until light and fluffy, using electric mixeer
at medium
speed. Add eggs, beat 2 more minutes. Sift together flour and
baking
powder. Add flour mixture alternately with 1/2 cup of reserved
raisin
liquid into creamed mixture, mixing well after each addition.
Stir in
raisins. Spoon batter into greased 3-inch muffin-pan cups, filling
2/3rds
full. Bake in 400 degree F. oven 18 minutes or until golden brown.
Serve
hot with homemade jam or jelly.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Country Bran Muffins
Categories: Breads, Breakfast, Main dish
Servings: 8
1 c 40% Bran Flakes Cereal 1/2 c Shortening
1 c Boiling Water 1 1/2 c Sugar
2 1/2 c Unbleached Flour, Sifted 2 Large Eggs
2 1/2 ts Baking Soda 2 c All-Bran Cereal
1/2 ts Salt 2 c Butter/Sour Milk
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10
minutes.
Sift together flour, baking soda and salt; set aside. Cream together
shortening and sugar in large mixing bowl until light and fluffy,
using
electric mixer at medium speed. Add eggs, one at a time, beating
well
after each addition. Stir in Bran Flakes mixture and all-bran
into creamed
mixture. Add dry ingredients alternately with butter/sour milk
to creamed
mixture, mixing just enough to moisten. Spoon batter into well-greased
1
1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree
F. oven
25 minutes or until golden brown. Serve hot with butter and jam.
NOTE:
Batter can be stored for a few days in the refrigerator. Bake
as directed.
2 3/4 c All-purpose flour 1 c Sour cream
1/4 c Sugar 2 tb Creole seasoning
1/2 ts Baking soda 2 tb Kosher salt for sprinkling
1/2 c Butter
Preheat the oven to 400F. Sift together the flour, sugar, salt,
and baking
soda into a bowl or food processor. Cut in the butter. Add the
sour cream
and Creole Seasoning (see recipe for Creole Seasoning), and mix
to a soft
dough. Roll out paper-thin on a floured board. Cut into 1-1/2
inch
squares. Sprinkle with kosher salt and place on an ungreased baking
sheet.
Bake for 5-8 minutes. Turn off the heat and allow the bread to
crisp in
the oven. Nathalie Dupree describes this recipe in her book "New
Southern
Cooking" this way; "This crisp, cracker-like bread is
good just flavored
with salt and sour cream. But add Creole Seasoning and you'll
have a hot
and spicy appetizer that will leave your guests begging for the
recipe.
It's nice to keep a big airtight cookie jar full of these for
snacking."
2 1/2 c All purpose flour 1/2 ts Baking soda
1 tb Baking powder 3/4 c Shortening
1/2 ts Salt 1 c Buttermilk
1 tb Coarse cracked black pepper
Preheat oven to 450-500F. Sift 2 cups of the flour with the baking
powder,
salt, pepper, and baking soda into a bowl. Cut in the shortening
with a
pastry blender or fork, or work it in with your fingers. Add the
buttermilk to make a soft dough, mixing just until the dough holds
together. Flour your hands. Pull of a piece of dough the size
of a
biscuit and dip the wet edge into the extra flour. The roll or
pat into a
biscuit. Place slightly touching, on a lightly greased baking
sheet. Bake
until golden golden brown. 8-10 minutes. From Nathalie Dupree's
"New
Southern Cooking"
2 1/2 c All-purpose flour 1/4 ts Sa;t
1/4 c Sugar 1/4 lb Plus 2 Tbsp unsalted butter
1 1/2 tb Baking powder 1 c Cold milk
In a bowl, combine the flour, sugar, baking powder and salt; mix
well,
breaking up any lumps. Work the butter in by hand until the mixture
resembles coarse cornmeal, making sure no lumps are left. Gradually
stir
in the milk, mixing just until dry ingredients are moistened.
DO NOT
OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at
350F
until golden brown, about 35 to 40 minutes. The finished muffins
should
have a thick crust with a cakelike centre. From Paul Prudhomme's
Louisiana
Kitchen
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: New Orleans Black Muffins
Categories: Cajun, Breads
Servings: 12
3/4 c Hot water 3/4 c Sugar
1/2 c Molasses 3 tb Baking powder
1/4 c Milk 1 ts Baking soda
2 c Whole wheat flour 1 ts Salt
1 c All-purpose flour 1 1/2 c Chopped dry roasted pecans
In a medium-size bowl combine the hot water and molasses, stirring
until
well blended. Stir in the milk until blended.
In a large bowl sift together the flours, sugar, baking powder,
baking
soda and salt.
With a rubber spatula, fold the liquid mixture and the pecans
into the
dry ingredients just until flour is thoroughly incorporated; do
not over
mix. Spoon into 12 greased muffin cups. Bake at 300F until done,
45
minutes to about 1 hour. Remove from pan immediately and serve
while hot.
From Paul Prudhomme's Louisiana Kitchen
1 c Cornmeal 1/4 ts White pepper
1/2 c All-purpose flour 1/8 ts Dried oregano leaves
1/2 c Corn flour 1/4 c Vy fine chopped green onions
1 tb Baking powder 1 1/2 ts Minced garlic
3/4 ts Ground cayenne pepper 2 Eggs, beaten
1/2 ts Salt 1 c Milk
1/2 ts Black pepper 2 tb Pork lard
1/2 ts Dried thyme leaves Vegetable for deep frying
NOTE: Corn flour is available at health food stores. Combine all
the dry
ingredients in a large bowl, breaking up any lumps. Stir in the
green
onions and garlic. Add the eggs and blend well.
In a small saucepan bring the milk and lard (or other fat) to
a boil;
remove from heat and add to flour mixture, half at a time, stirring
well
after each addition. Refrigerate 1 hour.
In a large skillet or deep fryer, heat 4 inches of oil to 350F.
Drop
the batter by tablespoonsfuls into the hot oil. Do not crowd.
Cook until
dark golden brown on each side and cooked through, about 1 minute
per side.
Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's
"Louisiana Kitchen"
8 oz Cheddar; Md, Grated 3/4 ts Salt
3/4 c Dairy Sour Cream 1 1/2 ts Thyme
3 Egg Yolks, Lg, Beaten 1/2 ts Mustard; Dry
2 tb Unbleached Flour; PLUS 2 tb Butter
1 ts Unbleached Flour
Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl
and add
the sour cream and egg yolks, mixing well after each addition.
Add the
flour salt thyme and dry mustard, which have been mixed well in
a separate
bowl or cup. Melt the butter in the skillet over low heat and
drop the
batter by tsp into the skillet. Cook over medium heat until lightly
browned on the bottom. Loosen the edges with a spatula, turn and
lightly
brown the other side. Serve at once with bacon or pork sausage.
Makes
about 2 dozen 3-inch cakes.
2 c Bisquick 1/4 c Milk
1/4 c Sugar Egg
1 ts Cinnamon 2 tb Cooking oil
1/2 c Applesauce
----------------------------------TOPPING----------------------------------
1/4 c Sugar 2 tb Butter or margarine, melted
1/4 ts Cinnamon
Preheat oven to 350 deg F.
Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add
applesauce,
milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased
muffin
pans 2/3 full and bake 12-15 minutes. Cool slightly and remove
from pans.
Mix remaining sugar and cinnamon. Dip tops of muffins in melted
buter,
then in sugar-cinnamon.
Makes 12.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Boston Brown Bread
Categories: Breads, Main dish
Servings: 10
1/2 c Rye meal or Plain flour 1/2 ts Salt
1/2 c Corn Meal 3/8 c Molasses
1/2 c Coarse whole wheat flour 1 c Sour milk
1 ts Baking Soda 1/2 c Seedless Raisins
Mix dry ingredients and stir in molasses and sour milk. (To make
sour
milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin
cans and
place rings of waxed paper in bottoms. Divide batter evenly between
the
two cans, and cover with aluminum foil. Place in covered kettle
of boiling
water, bring water half way up sides of cans, and boil for two
hours. When
ready to serve, unmold by running knife around inside of can and
shaking
out onto plate. Cut thinly and serve with Boston Baked Beans.
2 c Boiling water 2 Eggs
1 c Raisins 2 ts Vanilla
2 ts Baking soda 4 c Flour
1 c Oleo (2 sticks) 3/4 c Chopped nuts
2 c Sugar
Boil 2 cups water, add 1 c. raisins and 2 t. baking soda. Let
cool. In a
large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t.
vanilla.
Alternately add 4 c. flour and butter mixture to the raisin mixture.
Add
nuts. Bake at 325* for l hour in greased loaf pans. Makes two
loaves.
Great with butter or sprinkled with powdered sugar.
2 tb Chicken fat 1 ts Black pepper
1/2 lb Chicken gizzards 2 ts Paprika
1/4 lb Ground pork 1 ts Dry mustard
1 Bay leaves 1 ts Cumin
1 Yellow onions 1/2 ts Thyme
1 1/2 Celery stalks 1/2 ts Oregano
1/2 Bell peppers, green 2 tb Butter
1 Garlic cloves 2 c Pork stock
1 ts Tabasco sauce 1/2 lb Chicken livers
1 ts Salt 1 c Rice
Mince onion, bell pepper, celery and garlic. Grind livers and
gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet
over high
heat; cook until meat is thoroughly browned, about 6 minutes,
stirring
occasionally. Stir in the onion, celery, bell pepper, garlic,
Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir
thoroughly,
scraping pan bottom well. Add the butter and stir until melted.
Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping
pan
bottom well. Add the stock or water and stir until any mixture
sticking
to the pan bottom comes loose; cook about 8 minutes over high
heat,
stirring once. Then stir in the chicken livers and cook about
2 minutes.
Add the rice and stir thoroughly; cover pan and turn heat to very
low; cook
about 5 minutes. Remove from heat and leave covered until rice
is tender,
about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
4 3/4 c Flour - all purpose 3 tb Margarine
1 c Brown sugar -firm packed 2 Eggs
1/2 ts Salt 1/4 c Margarine - melted
2 pk Yeast 1 c Apricots, chopped dried
1/2 c Milk 1/2 c Almonds, slivered
1/2 c Water
In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add eggs
and 1 cup
flour; beat at high speed 2 minutes. Stir in enough remaining
flour to make
soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease
top.
Cover; let rise until doubled, about 1 hour. Punch dough down.
Divide in
half; roll each to a 14 x 9 inch rectangle. Brush with melted
margarine;
sprinkle with remaining brown sugar, apricots and almonds. Roll
each up
from long side; seal seams. Cute each roll into 7 slices. Make
2 cuts in
side of each slice, 2/3 the way through. Fan sections; set on
greased
baking sheet. Cover; let rise until doubled. Bake at 375F 15 to
20
minutes.
Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90
3 1/2 c Water 2 tb Salt
1/2 c Margarine 4 Eggs
1/2 c Honey 1/2 c Wheat germ
5 1/2 c White flour 1/2 c Cornmeal
4 c Rolled oats 4 1/2 c Wheat flour
4 pk Yeast
Heat water, margarine, and honey to 120f (48c). Add white flour,
oats,
yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining
ingredients, beat at higher speed 3-4 minutes until stiff dough.
Knead on
floured board til smooth & not sticky. Place in greased bowl,
turn over,
cover, and let rise 45 minutes til doubled. Punch down, cut into
even
portions, roll out evenly to 3/8" thickness. Roll like a
jelly roll, pinch
down ends, fold ends under, & place in greased pans. Cover
and let rise 1
hour til doubled. Bake at 375f for 40 minutes, cool on wire racks,
serve.
Makes 4 large loaves.
2 1/2 c Yellow Corn Meal 1 tb Baking Powder
1 ts Soda 1 Egg, beaten
1 ts Salt 2 c Buttermilk
2 tb Granulated Sugar 1 1/2 c Cooking Oil (about)
2 tb All-Purpose Flour
Mix all dry ingredients; beat milk and egg together and combine
with dry
ingredients; batter should hold its shape when picked up in spoon.
If it is
too soft, add more cornmeal. Drop by molded Tablespoon into 350"F
fat and
cook about 1 1/2 minutes; turn and cook on second side 1 minute.
Allow oil
to heat a few seconds after removing a batch. Delicious freshly
cooked and
hot; however, leftover hush puppies freeze well. When ready to
serve frozen
hush puppies, place on oven rack in preheated 250"F until
very hot and
crisp. Makes about 48 hush puppies 2" round. Hints on frying:
Using a small
diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch
pan with
oil 1 1/2 inches deep and heated to 350"F will cook three
hush puppies in
about 2 1/2 minutes. When batter consistency is correct and oil
is at
350"F, hush puppies will become firm, round shapes almost
as soon as they
enter the hot oil. If they are cooked in oil that is too hot,
they will not
cook in the center. Serving suggestions: Especially good served
with fried
catfish, trout, shrimp, oysters, chicken or chicken-fried steak.
Source:
Texas Recipes from Texas Places v1
2 c Self-rising corn meal 1 1/2 c Buttermilk
1 ts Sugar 1 tb Flour
1/4 ts Salt 2 ts Melted butter
1 1/2 c Crackers 1 1/2 c Cracklins
Mix all ingredients well. Form into two pones. Put additional
shortening or
drippings on top. Bake at 450 degrees for 20 minutes. You may
use a divided
iron skillet or cornstick pan. Actually, you can use a regular
on skillet
if that's all you have.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: The Peace Maker
Categories: Main dish, Seafood, Breads
Servings: 6
1 c Rice 1 French bread loaf
36 Oysters 1 Butter, seasoning
Boil the rice and keep hot and dry. Cut off the top crust of the
bread.
Hollow out the inside. Fry the oysters. Butter the inside of the
loaf well
and place in the oven to brown. Fill with the hot fried oysters.
The top of
the loaf of bread may be buttered, toasted and placed on the oysters
to
retain the heat, although the oysters stay more crispy if served
uncovered.
Serve on a platter with hot boiled rice which is seasoned, dotted
with
butter, and garnished with minced parsley and paprika. Yield:
6 servings.
Note: A finely minced clove of garlic may be used to flavor the
butter.
From Rice, 200 Delightful Ways to Serve It
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Banana And Mango Bread
Categories: Breads
Servings: 2
1 c Butter 1/4 ts Grated Fresh Nutmeg
1 1/4 c Packed Brown Sugar 1 1/2 c Mashed Ripe Bananas
3 Eggs 1 Small Ripe Mango
3 c Self-raising flour 1 c Golden Raisins
1/2 ts Salt 1/2 c Chopped Walnuts
1/2 ts Cinnamon
* The recipe says to use self-raising cake/pastry flour and the
small ripe
mango should be peeled and pureed. In a bowl, cream the butter
with sugar
until fluffy; beat in eggs, one at a time, until incorporated.
In another
bowl, combine self-raising flour with salt, cinnamon and nutmeg.
Combine
mashed bananas with mango puree. Mix the dry ingredients and banana
mixture, alternately, into the creamed mixture until batter is
just
combined; fold in raisins and nuts. Pour batter into 2 greased
8 1/2 by 4
1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or
until cake
tester inserted in the centre tests done. Leave in pan for 10
minutes;
remove form loaf pans and let cool on racks. Makes 2 loaves. From
The
Gazette, 91/02/13.
2 1/2 c Flour 1 1/4 c Milk
1/2 c Sugar 1 Egg, beaten
1/2 c Brown sugar, packed 3 tb Oil
3 ts Baking powder 1 1/4 c Sweet cherries, frozen
1 ts Salt 1 1/4 c Cheddar cheese, shredded
Combine flour, sugar, brown sugar, baking powder and salt. Combine
milk,
egg and oil; pour over dry ingredients and stir just enough to
dampen.
Gently fold in cherries and cheese. Pour into greased 9 1/4 X
5 1/4 X 2 3/4
inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick
inserted
near center comes out clean. Cool on rack 10 minutes; remove from
pan. Cool
completely before serving. Serve at room temperature, or toasted.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Hot Cross Buns
Categories: Breads
Servings: 24
4 1/2 c All-Purpose Flour 1/4 c Melted Butter
1/3 c Granulated Sugar 2 Eggs, beaten
2 tb Quick Rise Instant Yeast 1 c Raisins or part currants
1 ts Salt 1/2 c Mixed Candied Peel
2 ts Cinnamon 1 1/2 c Icing Sugar
1/2 ts Grated Nutmeg 2 tb Milk
2 c Warm Water
In a large mixing bowl, combine the flour, sugar, yeast, lemon
rind, salt
cinnamon and nutmeg. Stir in warm water and butter, then beaten
eggs. Using
a wooden spoon, vigorously stir dough until smooth and elastic.
Stir in
raisins and candied peel. Scrape down sides of bowl, cover with
a clean dry
towel and stand for 10 minutes. Grease 24 medium to large-sized
muffin cups
and spoon in batter -- no more than 2/3 full. Brush tops with
melted
butter. Cover and let rise in a warm place until almost double,
about 20 -
30 minutes. Bake in an oven preheated to 375 degrees for about
20 minutes
or until tops are browned. Let cool on wire racks until warm,
about 10 - 15
minutes. Combine icing sugar with milk until smooth; place in
a piping bag
or spoon on top of buns to make crosses. Makes 24 buns. From The
Gazette,
91/02/27.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: MISSISSIPPI CORNBREAD ROBERT
Categories: Breads
Servings: 6
2 c Stoneground white cornmeal 2 Large eggs
1 ts Baking soda 2 c Buttermilk
1 ts Salt 1/3 c Bacon drippings or Crisco
Preheat oven to 450 degrees F. Place bacon drippings or Crisco
in 9-inch
cast iron skillet. Heat skillet in oven until fat is smoking hot,
while
preparing batter. (This should take no more than 5-10 minutes.)
Thoroughly
combine cornmeal, baking soda, and salt in medium bowl. Add eggs
and
buttermilk all at once. Blend thoroughly, using wire whisk. Slowly
pour all
but 1 tablespoon of hot fat into batter, continuing to beat quickly
with
whisk to incorporate fat. Turn skillet around to coat sides and
bottom
thoroughly with remaining fat. Pour batter into skillet. Bake
on top rack
of oven for 25-30 minutes, or until top of cornbread is firm.
Turn
cornbread onto plate and slip back into skillet upside-down. Return
to oven
for 5 minutes. Turn out onto rack, cut into 6 wedges and serve
immediately.
1 pk Forzen rich's rolls 1/2 c Brown sugar
1 Stick of butter 1/2 c Pecans
1 pk Small vanilla pudding
Place frozen rolls in bundt pan. Melt butter and pour over rolls.
Mix
pudding, brown sugar and nuts togehter. Sprinkle mixture over
rolls. Cover
pan with paper towel or waxed paper and let rise overnight.
Bake 350 degree oven for 30 minutes.
1/2 c Pecans 3 cn Biscuits
1 ts Cinnamon 1 Stick of butter
1/2 c Sugar 1 c Brown sugar
Place pecans in bottom of Bundt pan. Combine cinnamon and sugar.
Cut each
biscuit into quarters and roll in sugar mixture. Stack biscuits
in pan.
Combine butter and brown sugar. Pour over biscuits. Bake 30-40
minutes at
350.
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