~Bread~
Country Spoonbread
2 1/2 cups milk; 2 cups Half & Half; 1 tablespoon salt; 3 teaspoons sugar; 1 cup cornmeal; 1/2 cup flour; 8 tablespoons butter (4 ounces), cut into pieces; 6 eggs, separated; 1/4 cup cream; 2 tablespoons fresh thyme leaves; 4 oz. smoked bacon, julienned; 8 oz. sweet onions, peeled and sliced
Cook bacon until crisp, drain on paper towel, reserve drippings. Cook onions over low heat in reserved drippings until very soft and lightly caramelized. Puree in food processor, cool and reserve.
Heat milk, Half & Half, salt, and sugar in heavy saucepan over medium heat. When small bubbles appear around edge, slowly whisk in cornmeal and flour, stirring constantly. Continue to stir as mixture cooks and thickens. When smooth and creamy, remove from heat and stir in butter until completely absorbed.
Beat yolks and cream together until lightened in color. Gradually add to cornmeal mixture. Next, add 3/4 cup of onion puree, bacon, and thyme. (Can be made ahead to this point.) Reserve at room temperature.
SEASON GENEROUSLY BEFORE FOLDING IN EGG WHITES.
Beat egg whites until stiff but not dry. Fold into cornmeal mixture. Spread into lightly buttered hotel pan. Bake at 350 degrees until puffy, golden, brown, and just set.
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French Toast Fingers
1/4 c. milk 1/4 tsp. salt 1/2 c. strawberry preserves 8 slices, day-old bread confectioner's sugar
In a small bowl, beat eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioner's sugar.
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Garlic/Parsley Biscuits
2 cups biscuit mix; 1/2 cup colby cheese -- grated; 2/3 cup milk, 1% lowfat; 1/4 teaspoon garlic powder; 2 teaspoons dried parsley
In a large bowl, combine all ingredients. Mix until evenly moist. Dough should be sticky.Lightly grease a baking sheet. Using a large spoon, drop 9 portions of the dough on the sheet. Bake at 450 degrees F (230 degrees C) for 8-10 minutes or until the topjust begins to brown.
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Luscious Lemon Muffins
1/2 c. margarine, softened 1/2 c. sugar 2 eggs, separated 1 c. all purpose flour 1 tsp. baking powder 1/4 tsp. salt 3 T. lemon juice 1 T. grated lemon peel cinnamon-sugar
In a mixing bowl, cream the margarine and sugar. Add egg yolks; mix well. Combine the flour, baking powder and salt; add alternately with lemon juice to the creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon peel. Fill greased muffin tins 2/3'rds full. Sprinkle with cinnamon sugar. Bake at 350 degrees for 20-25 minutes. Test with toothpick. 9 muffins.
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Skillet Corn Bread
2 cups yellow cornmeal; 1 cup bleached all-purpose flour; 1 teaspoon salt; 1 tablespoon sugar; 1 teaspoon baking powder; 1 large egg, beaten; 1-1/2 cups milk; 3 tablespoons solid vegetable shortening
Preheat the oven to 400F. Combine the cornmeal, flour, salt, sugar, and baking powder in a large mixing bowl. Add the egg and milk and mix well but do not beat. Heat the shortening in a 10-inch cast-iron or other oven proof skillet over medium-high heat until almost smoking. Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes. Transfer the skillet to the oven and bake until golden brown, about 45 minutes. Remove from the oven and let cool about 5 minutes before using.
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Chocolate Tea Bread
1 1/2 cups flour 1/3 cup shortening 1/2 cup applesauce 1/3 cup chopped nuts 1/3 cup chocolate chips 1/4 teasp. baking powder 1 1/3 cups sugar 2 eggs 1/3 cup cocoa 1 teasp. baking soda 3/4 teasp. salt 1/3 cup water
Measure all but nuts and chocolate chips in a large bowl. Beat at low speed 1/2 minute, scraping bowl often. Beat at high speed 3 minutes. Stir in nuts and chocolate chips. Pour into greased and floured 9 X 13 pan. Bake 350 degrees for 60 minutes or until tests done with toothpick.
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Sweet Potato and Zucchini Bread
2 cups all purpose flour 2 tsp. ground cinnamon 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 2 cups sugar 1/3 cup vegetable oil 3 large eggs 1 tsp. vanilla extract 1 1/2 cups grated zucchini 1 1/2 cups grated peeled sweet potato 1 cup chopped walnuts, toasted
Preheat oven to 350F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs, and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
Transfer batter to buttered and floured pan. Bake until tester inserted into centre comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack for 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
For two smaller loaves, cook in 5 x 3 x 2 1/8-inch pan for 35 to 40 minutes.
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Chilie's and Cheese Corn Muffins
1 cup flour 3/4 cup yellow cornmeal 3 Tbs. sugar 4 teas. baking powder 1/2 teas. salt 1 cup shredded cheddar cheese 1 can (4 oz.) chopped green chilies, well drained 1 cup milk 1/4 cup salad oil 2 eggs, beaten
Preheat oven to 425*. Grease 12 muffin pan cups; set aside. In medium bowl, combine dry ingredients; mix well. Mix in cheddar cheese and chilies. In 2 cup measure, combine milk, oil and eggs. Add to dry ingredients. Stir just until moistened. Spoon batter into muffin pan, filling each cup 3/4 full. Bake about 20 minutes. Immediately remove muffins from pan to wire rack.
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Cranberry Coconut Muffins
2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup sweetened shredded coconut 1 tbsp. baking powder 1 tsp. baking soda 1/4 tsp. each cinnamon and salt 1 1/4 cups buttermilk or soy milk 2 eggs 1/4 cup vegetable oil 1 tsp. vanilla 1 cup cranberries, chopped
In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400 F oven for about 20 minutes or until golden and firm to the touch. Makes 18 muffins.
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Chocolate Chip Mini Muffins
1 c + 2 Tb. All purpose flour, 1/3 c Granulated sugar, 1 1/2 ts Baking powder, 1/4 ts Salt, 1/2 c Skim milk, 1/4 c Canola oil, 1/4 c Egg substitute, 1 1/2 oz Mini semisweet chocolate-morsels, 1 tb Grated orange peel
1. Preheat oven to 400F. Line 24 mini muffin cups with paper lines.
2. In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
3. Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
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Banana Chocolate Chip Muffins
1 cup unsalted butter, 2 cups sugar, 2 large eggs, 4 medium bananas; mashed, 1/3 cup milk, 4 cups flour (or all-purpose), 2 tsps pure vanilla extract, 1/2 tsp salt, 2 cups chocolate chips, 2 cups walnuts, chopped
Preheat oven 325°F. Cream the butter and the sugar together on electric mixer speed #3. Add the eggs, banana and 1/3 cup plus 1 tablespoon milk. Mix dry ingredients together and add to the creamed butter. Add chocolate and walnuts on speed #1. Scoop into 18 greased muffin cups. Bake at 325°F for 20 minutes. Cool in pan 10 minutes.
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Honey Pecan Rolls
2 .25-oz. packages Active Dry Yeast, 2 1/2 cups Warm Water (110-F Degrees), 1/2 cup Instant Nonfat Dry Milk Powder, 1/2 cup Vegetable Oil, 2 Tbs. Granulated Sugar, 1 Tbs. Salt, 8 1/2 to 9 cups All-purpose Flour, 1/2 cup Butter; melted, 1/2 cup Butter; cut into small pieces, 2 cups Honey, 2 cups Pecan Halves
In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, vegetable oil, sugar, salt, and 3 cups of the flour. Combine with an electric mixer set on medium speed for 3 minutes, or until smooth. Stir in just enough of the remaining flour to form a soft dough.
Turn dough out of the bowl onto a lightly floured surface. Knead until smooth and elastic, at least 6 to 8 minutes. Place dough in a greased bowl, turning once to grease entire surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
When bread dough is light, punch down and let stand a few minutes. Divide the dough in half, and roll out each half to about 1/2-inch thick.
Brush the dough with half the melted butter, then spread with one-fourth of the honey and nuts. Roll like a jelly roll, seal edges firmly, and cut into 1-inch slices. Repeat the process with the remaining bread dough.
In the bottom of a baking pan, place half the butter that's cut into small pieces. Spread half the remaining honey over the butter pieces, and scatter pecans over it. Place rolls about an inch apart on the honey-butter-nut mixture. Repeat on another baking pan with the remaining ingredients.
Cover and let rise until double in bulk. Bake in a moderate oven (pre-heated to 375-F) for 20 to 25 minutes. Let rolls stand in pan a minute or so after baking, then immediately turn them upside-down on wax paper to cool.
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Honey Make My Morning Muffins
1/2 cup milk, 1/4 cup honey, 1 egg; beaten, 2 1/2 cups biscuit mix)
In a medium bowl, combine milk, honey and beaten egg; mix well. Add baking mix and stir until moistened. Spoon into greased muffin tins. Bake at 400:F for 18 - 20 minutes. Makes 10 to 12 muffins.
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Amish Friendship Bread
Friendship Starter
1 Package Active Dry Yeast; 2-1/2 Cups Warm Water; 2 Cups Sifted Flour; 1 Tablespoon Sugar
Dissolve Yeast In 1/2 Cup Of The Warm Water In A Deep Glass Or Plastic Container. Stir In Remaining Water, Flour And Sugar. Beat Until Smooth. Cover With Loose-Fitting Cover. Do Not Refrigerate. The Starter Requires 10 Days To Ferment As Follows:
Days 1,2,3,4: Stir Batter Each Day (Do Not Refrigerate)
Day 5: Add 1 Cup Each Flour, Sugar, Milk. Stir.
Day 6,7,8,9: Stir Batter Each Day
Day 10: Add 1 Cup Each: Flour, Sugar And Milk. Stir. Save 1 Cup To Begin Process All Over Again And Share The Rest With Friends.
Amish Bread
1 Cup Amish Friendship Starter; 2/3 Cup Vegetable Oil; 2 Cups Flour; 1 Cup Sugar; 3 Eggs; 1/2 Teaspoon Vanilla; 1-1/2 Tsp. Baking Powder; 1 To 1-1/2 Tsp. Ground Cinnamon; 1/2 Tsp. Salt; 1/2 Teaspoon Baking Soda
Combine All Ingredients And Mix Well. Place Batter In Well-Greased And Sugared 9 X 5 X 3 Inch Loaf Pan. Bake At 350 Degrees 45-50 Minutes. Cool 10 Minutes Before Removing From Pan. The Same Recipe Can Be Used To Make About 2 Dozen Small To Medium Muffins.
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Bread Machine No-Fry Potato Doughnuts
3 medium potatoes, peeled and quartered; 1 cup milk (70-80 degrees); 2 eggs, well-beaten; 1/2 cup sugar; 1 tsp. salt; 4 1/2 cups bread flour; 2 1/4 tsp. active dry yeast
Topping:
3/4 cup sugar; 1 1/4 tsp. ground cinnamon; 1/4 cup butter or margarine
Place potatoes in a saucepan, and cover with water. Bring to a boil, cook until tender. Drain, reserving 1/4 cup cooking liquid. Set liquid aside to cool to 70-80 degrees. Mash potatoes. Set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.)
In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top. Add 1-2 tbsp. water or flour if needed.) When cycle is completed, turn dough onto a lightly floured surface.
Knead in an additional 1/4-1/2 cup flour if necessary. Roll out to 1/2-inch thickness. Cut with a 2 1/2-inch doughnut cutter. Place on greased baking sheets, cover and let rise until almost doubled, about 25 minutes.Bake at 350 degrees for 15-20 minutes or until lightly browned.
Combine sugar and cinnamon. Brush warm doughnuts with butter, dip in cinnamon-sugar.
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Honey Butter French Bread
2 cups warm water (105ºF. to 115ºF.); 1 teaspoon sugar; 1 envelope active dry yeast; 2 tablespoons(1/4 stick)butter -- melted; 2 teaspoons salt; 1 teaspoon honey; 5 cups(about)unbleached all-purpose flour;
Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour.
Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
Position rack in center of oven; preheat to 425ºF. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool. Yield: "2 9-inch loaves"
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Lemon Tea Bread
2 large lemons; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter-softened; 2 1/2 cups sugar; 4 large eggs; 1 cup whole milk; 2 teaspoons poppy seeds
Preheat oven to 325ºF. Butter and flour two 9 x 5 x 3-inch metal loaf pans, knocking out any excess flour.
Finely grate enough zest from lemons to measure 2‚ teaspoons and squeeze enough juice to measure about 1/2 cup. Into a bowl sift together flour, baking powder, and salt.
In a large bowl with an electric mixer beat together butter, 2 cups sugar, and zest until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well. Beat in poppy seeds and 1 tablespoon lemon juice and divide batter between loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 1 hour.
While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.
Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert loaves onto rack. Turn loaves right side up and pierce tops all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
Cool loaves completely. Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month. Yield: "2 Loaves"
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Dilled Brown Bread
2 cups all-purpose flour; 1 cup whole-wheat flour; 1 3/4 teaspoons salt; 1 teaspoon baking soda; 1/2 teaspoon double-acting baking powder; 1 tablespoon dill seeds-crushed lightly; 1 1/2 cups buttermilk; 5 tablespoons unsalted butter-melted and cooled; 2 tablespoons honey
In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds. In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with 1 tablespoon of the remaining butter, cut an X 1/4- inch deep across the top, and bake the bread in the middle of a preheated 375ºF. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped. Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing. Yield: "1 Loaf"
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Bread
