BREADS 12
WHOLE WHEAT POTATO BREAD
2 cups white flour
1 1/2 cups instant mashed potato flakes
2 1/2 teaspoons salt
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water
1 1/4 cups warm milk
1/4 cup margarine
1/4 cup honey
2 eggs, beaten
2 1/2 cups whole wheat flour
In a bowl, mix the white flour, potato flakes, salt, and yeast. In a
separate bowl, mix the water, milk, margarine, honey, and eggs. Beat
the liquid mixture into the dry ingredients. Gradually mix in whole
wheat flour until evenly moist. Knead 5 minutes. Place in a greased
bowl, cover with a clean kitchen towel, and allow to rise until
doubled in size, about 1 hour.
Grease two 5x9 inch loaf pans. Punch down dough, shape into loaves,
and place in the pans. Allow to rise in pans 1 hour.
Preheat oven to 375. Bake loaves 35 minutes, until lightly browned
and hollow sounding when tapped.
BREAD MAKER WHOLE WHEAT POTATO BREAD
1 cup bread flour
3/4 cup instant mashed potato flakes
1 1/4 teaspoons salt
1 (.25 ounce) package active dry yeast
3/4 cup warm water
1/2 cup plus 1 T warm milk
2 T margarine
2 T honey
1 egg, beaten
1 1/4 cups whole wheat flour
put in machine according to directions of machine
CREAM CHEESE FILLED BISQUITS
2 cups biscuit mix, I use Bisquick
3 ounces cream cheese
Milk, to moisten
Flour
Preheat oven to 375.
In a mixing bowl, cut cream cheese into biscuit mix until cornmeal
consistency. Add enough milk to moisten. Place mixture onto floured
surface and knead 2 or 3 times. Don't knead too much as it will be
tough. Roll dough to desired thickness, cut out with round cookie
cutter. Place biscuits on a greased cookie sheet and bake until
golden brown, approximately 15 minutes.
BANANA BREAD JHarlow
1-1/2 c. Flour
1/2 tsp. salt
1 tsp. soda
1/2 c. oleo
1 c. sugar
2 eggs
2 lg. mashed bananas
1 tsp. vanilla
1/2 c. sour cream
1/2 c. nuts
1/3 c. raisins soaked in warm water for 15 min.
Sift flour soda, salt together.
Cream sugar, oleo, add eggs, vanilla.
Beat bananas and sour cream & nuts
drain raisins and put all together.
Bake 1 hr. 350°
APPLE CINNAMON ROLLS
Makes 24 Rolls
5 to 5-1/2 cups flour
1/2 cup sugar
2 packages Fleischmann's RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
3 large eggs
Apple Filling (recipe follows)
Cinnamon-Sugar Topping (recipe follows)
Combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water,
milk, and butter until very warm (120oF to 130oF). Gradually add to
dry ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes
at high speed, scraping bowl occasionally. Stir in enough remaining
flour to make a soft dough. Knead on lightly floured surface until
smooth and elastic, about 8 to 10 minutes. Cover; let rest 10
minutes.
Divide dough into 2 equal portions. Roll each portion into 12 x
8-inch rectangle. Spread Apple Filling evenly. Beginning at long end
of each, roll up tightly as for jelly roll. Pinch seams to seal. Cut
each roll into 12 equal pieces. Place, cut sides up, in greased
9-inch round pans. Cover, let rise in warm, draft-free place until
doubled in size, about 45 minutes. Sprinkle with Cinnamon-Sugar
Topping. Bake at 375 for 25 to 30 minutes or until done. Remove from
pans; serve warm.
APPLE FILLING
Combine 2 large cooking apples, chopped; 2
tablespoons flour, 3/4 cup sugar, and 1/4 cup butter or margarine in
medium saucepan; bring to a boil over medium high heat. Cook 3
minutes. Reduce heat to medium low; cook 10 minutes, stirring
constantly until thick. Stir in 1 teaspoon ground cinnamon and 1/2
teaspoon nutmeg. Cool completely.
CINNAMON-SUGAR TOPPING
Combine 3/4 cup sugar, 1 teaspoon ground
cinnamon, and 1/2 teaspoon nutmeg. Stir until well-blended.
BROCCOLI CORNBREAD
2 boxes Jiffy corn muffin mix
4 eggs, beaten
1 1/2 sticks melted butter or margarine
1 pkg. (10 oz) chopped broccoli, thawed and drained
1 medium onion, chopped
1 cup cottage cheese
Combine all ingredients and pour into greased 9- X 13-inch baking
dish. Bake at 375° for 35 to 40 minutes, or until brown.
TEXAS CORNBREAD
1 cup yellow cornmeal
1 tablespoon baking powder
1 cup sharp shredded cheddar cheese
2 large eggs, beaten
1/2 cup vegetable oil
1 cup sour cream
1 small can, 8 ounces, cream-style corn
4 ounces chopped green chile peppers
Preheat the oven to 400, generously grease a 12 cup bundt or 9-inch
tube pan; set aside. Combine the cornmeal and baking powder. Stir in
the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn
and chiles together. Add to the cornmeal mixture.
Stir until just moistened and then spoon the batter into the prepared
pan.
Bake for 40 to 50 minutes in the preheated oven until a wooden pick
inserted in the center comes out clean. Cool on a rack for 10 minutes
then invert over a serving plate.
CHEESY MEXICAN CORNBREAD
Filling Ingredients:
1 1/2 pounds lean ground beef
1/2 cup chopped green bell pepper
1 medium (1/2 cup) onion, chopped
1 (16-ounce) jar mild thick and chunky salsa
1 (11-ounce) can whole kernal corn, drained
1 to 2 tablespoons garlic powder
1 tablespoon chili powder
Crust Ingredients:
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk*
2 tablespoons Butter, melted
2 eggs, slightly beaten
8 ounces (2 cups) Cheddar Cheese, shredded
1/2 cup sliced ripe olives, drained
Topping Ingredients:
Sour Cream, if desired
Salsa, if desired
Heat oven to 350°F. Cook ground beef in 10-inch skillet over
medium-high heat, stirring occasionally, until no longer pink (10 to
12 minutes); drain. Stir in all remaining filling ingredients. Reduce
heat to low. Continue cooking, stirring occasionally, 15 minutes; set
aside.
Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda
and salt in medium bowl. Stir in buttermilk, butter and eggs just
until moistened. Spread on bottom of greased 13x9-inch baking pan.
Sprinkle with 1 cup cheese. Spread meat mixture evenly over cheese.
Bake for 30 to 40 minutes or until crust is golden brown. Sprinkle
with remaining cheese and olives. Continue baking for 8 to 10 minutes
or until cheese is melted. Serve with sour cream and salsa.
Makes 8 servings.
*Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup.
BR>
CHEESY CORN BREAD
1 c Flour
1 c Corn Meal; White Or Yellow
2 tb Sugar
1 tb Baking Powder
1 ts Salt
1/4 ts Mustard; Dry
2 c Cheddar; Sharp, Shredded
1 ea Egg; Lg, Slightly Beaten
1 c Milk
1/4 c Vegetable Oil
Combine the dry ingredients, then stir in the cheddar cheese. Combine
the egg with the milk and oil. Stir into the cheddar mixture, mixing
until just moistened. Pour the mixture into a greased 9-inch square
baking pan.
Bake at 425. for 20 minutes. Cool slightly and cut into squares, then
serve warm.
TUNA MELT WRAP
4 Low Carb Soft Taco Size Flour Tortillas
1 (7 ounce) pouch Tuna (Chunk Light or Albacore)
1/2 cup diced celery
2 tablespoons sweet green pickle relish
1/2 cup light mayonnaise
1 teaspoon lemon juice
1 cup sharp Cheddar cheese (shredded)
If broiling, pre-heat oven on broil to 350. In a bowl, combine the
tuna, celery, pickle relish, light mayonnaise and lemon juice, mixing
well to create the 'tuna melt' mix. Down the center of each tortilla,
place an equal portion of the tuna mix and top each with 1/4 cup of
Cheddar cheese.
Place each prepared tortilla on a broiler pan and place under the
broiler (for microwaves, use a microwave-safe plate) and cook until
the cheese begins to bubble (approximately 1 1/2-2 minutes). Once
each tuna melt is cooked, fold the long end of the tortilla over
ingredients and roll tightly and transfer them to individual plates.
MAPLE BREAD
1/2 cup milk
1/4 cup butter
1/4 cup Maine maple syrup
1 tablespoon yeast
2 eggs
1/4 cup dry milk powder
1/2 cup wheat germ
1/2 cup raisins
3 1/4 cups flour
For the filling:
Quarter cup maple sugar mixed with one teaspoon
cinnamon. Add the butter to the bowl of the bread maker. Scald the
milk in a cup in the microwave or in a saucepan on top of the stove
and pour over the butter. Add the maple syrup, raisins and wheat
germ. Stir until butter is melted and the temperature of the mixture
is less than 110 degrees. (A temperature higher than this will kill
the yeast). Add the eggs, yeast, milk powder and flour. Set the
machine to the dough cycle.
Remove the dough from the bowl of the bread maker and knead well. On
a well-floured surface, roll the dough into a 16-inch by 10-inch
rectangle. Sprinkle the dough generously with a mixture of cinnamon
and maple sugar. Roll the dough into a loaf, and place in a
well-greased pan. Let the bread rise until double in bulk, about 90
minutes.
Preheat the oven to 350 degrees. Bake the bread until nicely brown
and the loaf has a hollow sound when tapped, about 35 minutes. Remove
from pan and let cool on a rack before slicing.
MEXICAN CORNBREAD
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup melted shortening
1 cup sour cream
1 small can (8 ounces) cream-style corn
2 eggs, beaten
1 cup shredded Cheddar cheese or Mexican blend of cheeses
1 can (4 ounces) chopped green chile peppers, drained
Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium
heat while preparing cornbread batter. Combine cornmeal, salt, and
baking soda; blend well. Stir in melted shortening; add sour cream,
corn, and eggs, blending well. Spoon half of the batter into the
greased hot skillet. Sprinkle batter with the cheese and chile
peppers; cover with remaining batter.
Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely
browned.
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