BREADS 15
POTATO PIZZA
Use sauteed fresh vegetables, pepperoni, cooked ground beef, and
different types of cheeses
2 egg whites
1/4 cup grated Parmesan cheese
1/2 tsp. dried thyme leaves
20 oz. pkg. refrigerated hash brown potatoes, well drained
1/3 cup pizza sauce
2 cups cooked chopped chicken
2 plum tomatoes, thinly sliced
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1/4 tsp. salt
2 cups shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees. Spray a 12" pizza pan with nonstick
cooking spray. Combine egg whites, Parmesan cheese and thyme in
a medium bowl and beat with wire whisk until foamy. Stir in
refrigerated potatoes and mix well to coat.
Press into prepared pan to form a crust. Drizzle with pizza
sauce and top with chicken, tomatoes, thyme, pepper, salt, and
cheeses. Bake pizza at 425 for 15-25 minutes or until potatoes
are browned and cheese is melted.
CRAZY CRUST
1-1/2 cups flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. dried Italian seasoning blend
1/8 tsp. white pepper
2/3 cup milk
2 eggs, beaten
Lightly grease 14" round pizza pan and dust with flour.
In medium bowl combine flour, baking powder, salt, seasoning
blend and pepper and mix well. Add milk and eggs and stir just
until smooth. Pour batter into prepared pan, tilting pan as
necessary so batter covers bottom of pan.
Bake at 425 degrees for 20-25 minutes until pizza is golden
brown. Remove pizza from oven, drizzle with pizza sauce and
sprinkle with shredded cheese.
FRUIT BREAD
1 teaspoon baking powder
2 teaspoon baking soda
1 cup buttermilk
1/3 cup canola oil
1 cup chopped apricots
2/3 cup chopped pitted dates
1/2 cup egg substitute
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/3 cup honey
2 cups thinly sliced carrots
1 cup flour
2 cups whole wheat flour
Place the carrots in a 1-quart saucepan. Add cold water to
cover. Bring to a boil and cook until the carrots are tender,
about 15 minutes. Drain and puree in a food processor. Measure
out 1 1/4 cups of puree and place in a large bowl. Add the
buttermilk, egg substitute, oil and honey. Combine well.
Sift together the whole wheat flour, unbleached flour, baking
soda, baking powder, ginger and nutmeg. Stir into the carrot
mixture. Fold in the apricots and dates.
Coat two 8 1/2 X 4 1/2-inch loaf pans with nonstick spray and
lightly flour them. Divide the dough between the pans.
Bake at 350 for 45 to 60 minutes, or until a tester inserted in
the center comes out clean. Cool in the pans 10 minutes. Then
remove and cool on wire racks before slicing
APPLE OAT BRAN MUFFINS
No-Stick Cooking Spray
1 -3/4 cups dry oat bran high fiber hot cereal
1/2 cup flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup Canola Oil
2 eggs
2/3 cup milk
1 jar (8 ounces) applesauce (3/4 c)
1/2 cup raisins
1 teaspoon granulated sugar
TOPPING
2 teaspoons cinnamon mixed with 2 teaspoons granulated sugar
Heat oven to 400ºF.
Spray 12 medium muffin cups with Crisco No Stick Cooking Spray.
In a medium mixing bowl, combine oat bran cereal, flour, brown
sugar, baking powder, baking soda, cinnamon and salt.
In a small mixing bowl, whisk together Crisco Canola Oil, eggs,
milk and applesauce. Add to dry ingredients; stir to combine.
Stir in raisins.
Divide batter between muffin cups. Sprinkle with cinnamon sugar
topping.
Bake at 400ºF for 15-18 minutes or until tester inserted into
center comes out clean. Cool on rack for 10 minutes. Remove from
pan and cool completely.
CHEDDAR DUMPLINGS
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
Salt and pepper
In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir
in milk just until mixture is moistened. Drop batter by
spoonfuls onto hot liquid, making 8 dumplings. Return to
boiling; reduce heat. Simmer, covered, for 10 to 12 minutes
until dumplings test done. (Do not lift cover while simmering.)
Makes 4 servings.
CHOCOLATE BUTTER
1 stick butter, softened; cut into pieces
1/4 cup semi-sweet chocolate chips, melted
Stir butter and chocolate together by hand. Transfer to covered
container, refrigerate or freeze until ready to use. Serve with
biscuits, pound cake, croissants, muffins or waffles.
ORANGE & PINEAPPLE MUFFINS ~ Marloy/Marlene
1 8-1/2 oz. can crushed pineapple
3/4 cup milk
1 large beaten egg
2 teas. grated orange peel
2 cups flour
1 teas double - acting baking powder
1/4 teas. salt
1/4 cup sugar
1/4 cup melted sweet butter
Preheat oven to 400. Drain pineapple,reserve juice. Combine
pineapple juice, milk, orange peel, beaten egg. Sift flour in
large
bowl;flour together withnsugar,baking powder,salt. Blend in
juice-milk
mixture, alternating with melted butter. Mix until well blended
but not
over- mixed.Stir in drained pineapple.
Pour better into lightly greased preciisionware muffin pan.
Bake
18-22 mins., or until golden brown.
PAPPY-DEWS
Cut left over biscuits in half.
Mix enough eggs, sugar,
vanilla
and milk for the
biscuits you have.
Dip biscuit halves in the egg mixture (if
you
have any mixture
left over pour it over biscuits in pan)
fry them in butter
on both sides until
eggs are set.
Sprinkle with powdered sugar if desired. Also
good with syrup
PINEAPPLE UPSIDE-DOWN BISCUITS
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10
count)
Preheat the oven to 400.
Grease 10 cups of a muffin tin. Strain the can of crushed
pineapple, save juice for later. Combine the pineapple, sugar,
and butter, and mix well. Divide the pineapple mixture among the
muffin cups. Place a cherry in the center of each muffin cup,
making sure cherry hits bottom of cup. Place 1 biscuit in each
cup on top of sugar and pineapple mixture. Spoon 1 teaspoon
reserved pineapple juice over each biscuit. Bake for 12 to 15
minutes, or until golden. Cool for 2 minutes. Invert the pan
onto a plate to release the biscuits. Serve warm.
PEPPERY CHEESE BREADSTICKS
Preheat oven to 375°.
Combine 1/2 cup grated Romano cheese
and 1 tablespoon freshly ground black pepper in a shallow
dish.
Unroll 1 (11-ounce) can refrigerated soft breadsticks;
separate into 12 portions.
Roll each dough portion in cheese
mixture, turning and pressing gently to coat. Twist each dough
portion gently; place on a baking sheet coated with cooking
spray. Bake at 375° for 13 minutes or until golden
brown.
WHITE RANCH BREAD MIX
3 1/4 cups Flour
1/3 cup Dry Milk
2 Tbsp. Sugar
1 1/2 tsp. Salt
1 Tbsp. Powdered Ranch Dressing Mix
2 1/4 tsp. Active Dry Yeast
Place ranch dressing mix into a small zip baggie and set aside.
Do the same with yeast, or set aside a prepackaged envelope of
yeast. Mix and place the remaining ingredients into a quart
sized jar. Lay baggies of dressing mix and yeast on top of mix
and apply lid.
To make the bread later, you will need the
following additional ingredients:
1 1/8 cup Water
1 Egg, beaten
1/4 cup Vegetable Oil
Place all ingredients into bread pan, in the order recommended
by manufacturer of your bread maker. Insert the bread pan into
the bread maker, and select "White", desired color, rapid or
normal baking cycle and loaf size. Select delay option, and
press Start.
30 MINUTE BREAD
1 1/8 cup warm water (110 F)
1/3 cup oil
1/2 tsp. salt (opt.)
1/4 cup sugar
2 packages dry yeast
1 large egg (beaten)
4 cups all purpose flour
Combine water, oil, sugar, and yeast. Let rest 15 minutes.
Add
salt and egg.
Mix well. Stir in flour. Knead on lightly floured surface
until smooth. Shape
immediately into rolls, buns, pizza crust, cinnamon rolls, etc.
Let rest for about
10 minutes. Bake at 425 F. for about 15 minutes or until
brown.
For use of pizza crust use olive oil. Assemble pizza except for
the cheese and bake about 15
minutes in a
preheated oven, pull it out and sprinkle with a mixture of
grated mozzarella and
freshly grated Parmesan cheese, or
pizza made with
sharp cheddar is very good.
HOME
BREADS HOME
