BREADS 24
BANANA SPLIT BREAD (Bread Machine)
1 Pk Active Dry Yeast
3 C Bread Flour
2 Tb Sugar
1 Ts Salt
1/8 Ts Baking Soda
1/3 C Instant Nonfat Dry Milk
1/3 C Walnuts, broken
1 Egg
2 Tb Vegetable Oil
1 Ts Vanilla
1 Med Banana, sliced
8 Frozen Strawberries , with liquid
1/3 C Pineapple, crushed
1/3 C Pineapple Juice, heated
1/2 C Chocolate Chips
4 Maraschino Cherries , chopped
Place ingredients, except chocolate chips and cherries, in pan
in order
recommended by machine manufacturer. Select white bread setting;
crust color
light. Add chips and cherries at beep, just before end of
kneading.
BANANA SPLIT BREAD
Yield: 2 loaves
2/3 c. shortening
1-1/4 c. sugar
4 eggs
3-1/2 c. flour
2-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 c. mashed ripe bananas (about 4 medium)
2 cans (8 oz., each) crushed pineapple
2 c. (12 oz.) semisweet chocolate chips
1 jar (10 oz.) red maraschino cherries, well drained and chopped
1 c. chopped walnuts
In a mixing bowl, cream shortening and sugar. Add eggs one-at-a-time, beating well after each addition. Combine the next 4 ingredients; add to creamed ingredients alternately with bananas and pineapple. Fold in chocolate chips, cherries and walnuts. Pour into 2 greased 9-in.x 5-in. x 3-in. loaf pans. Bake at 350º for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
NOTE:
Four 5-3/4-in. x 3-in. x 2-in loaf pans may be used; bake for 50-55 minutes.
CINNAMON BUN SCONES
SCONES
2 c all-purpose flour
1 cup Oats, quick or old fashioned, uncooked
1/4 cup + 2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter or margarine, chilled and cut
into
pieces
3/4 cup whole or 2% milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon
GLAZE
3/4 cup powdered sugar
3 to 4 teaspoons orange juice or milk
Preparation Steps
Heat oven to 425°F. Spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, 1/4 cup granulated sugar,
baking powder
and salt; mix well. Cut in butter with pastry blender or two
knives until
mixture resembles coarse crumbs. In small bowl, combine milk,
egg and
vanilla; blend well. Add to dry ingredients all at once; stir
with fork or
rubber spatula until dry ingredients are moistened. In small
bowl, combine
remaining 2 tablespoons granulated sugar with the pecans and
cinnamon; mix
well. Sprinkle evenly over dough in bowl; gently stir batter to
swirl in
cinnamon mixture (Do not blend completely.) Drop dough by 1/4
cupfuls 2
inches apart on cookie sheet.
Bake 11 to 13 minutes or until golden brown. Remove to wire
rack; cool 5
minutes. In small bowl, combine powdered sugar and enough orange
juice for
desired consistency; mix until smooth. Drizzle over top of warm
scones.
Serve warm.
CHOCOLATE ZUCCHINI BREAD
1/2 cup chopped walnuts
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups sugar
3/4 cup fruit-based fat replacement, such as Lighter Bake, or
unsweetened
applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
2 cups grated zucchini
Preheat oven to 325 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf
pans with
cooking spray.
Spread walnuts in a pie pan and bake until fragrant, 5 to 7
minutes. Set
aside to cool.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking
powder, baking
soda and salt in a large bowl.
Whisk eggs, sugar, fruit-based fat replacement (or applesauce),
oil, vanilla
and melted chocolate in another large bowl until blended. Add to
the dry
ingredients and stir with a rubber spatula until just combined.
Fold in
zucchini and the reserved walnuts. Spoon the batter into the
prepared pans,
smoothing the tops.
Bake the loaves 55 to 60 minutes, or until the tops are golden
and a skewer
inserted in the center comes out clean. Let cool in pans on a
wire rack for
10 minutes. Invert onto rack and cool completely.
AMISH OATMEAL DATE BREAD
1 1/2 cups milk
1 cup rolled oats (not instant)
1 cup chopped pitted dates
2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup granulated sugar
1 egg
Bring milk almost to simmer. Place oats and dates in large
mixing bowl and
add milk. Set aside to cool to room temperature. Preheat oven to
325 degrees
F.
In another bowl, whisk together flour, baking powder, salt and
sugar. When
oat mixture is cool, beat in egg. Stir in dry ingredients,
mixing well.
Pour batter into a buttered 9 x 5-inch loaf pan. Bake for 45 to
50 minutes,
until top is crusty and golden. Cool before slicing.
Yields 1 loaf.
IRISH SODA BREAD~Roma
4 cups self rising flour
1/2 cup sugar
1 tsp salt
1/4 cup melted butter
1 1/2 cups raisins
1 1/2 cup milk
1 tblspoon vinegar (white)
2 eggs (1 egg & white only of one)
Mix all ingredients
Mix milk & raisins (add to dry ingreds)
Grease loaf pan
Bake at 400° for 45 min.-1 hour.
Baste with left over egg yoke
BANANA MUFFINS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees. Lightly grease 10 muffin cups.
In a large bowl, mix together flour, baking soda, baking
powder and salt. In another bowl, beat together bananas,
sugar, egg and melted butter. Stir the banana mixture into
the flour mixture just until moistened. Spoon batter into
prepared muffin cups. In a small bowl, mix together brown
sugar, flour and cinnamon. Cut in butter until mixture
resembles coarse cornmeal. Sprinkle topping over muffins.
Bake for 18 to 20 minutes, until a toothpick inserted into
center of a muffin comes out clean.
BREAD MACHINE BAGELS
1 cup warm water
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
corn meal
egg white
poppy seeds
dried onions
Place water, salt, sugar, flour, and yeast in the bread
machine pan according to the order recommended by the
manufacturer. Select dough setting. When dough cycle is
complete, let dough
rest on a lightly floured surface. Meanwhile, in a large pot
bring 3 quarts
of water to a boil. Stir in 3 tablespoons of sugar. Cut dough
into 9 equal
pieces and roll each piece into a small ball. Flatten balls.
Poke a hole in
the middle of each with your thumb. Twirl the dough on your
finger or thumb
to enlarge the hole and even out the dough around the hole.
Cover bagels
with a clean cloth and let rest for 10 minutes. Carefully
transfer bagels to
boiling water. Boil for 1 minute, turning half way through.
Drain briefly on
clean towel. Move boiled bagels to baking sheet sprinkled with
corn meal.
Glaze tops with egg white and sprinkle with your choice of
toppings. Bake in
a preheated 375 degree oven for 20 to 25 minutes, until well
browned.Yield:
9 Bagels
BOSTON BAKED BROWN BREAD
Serve cold with cream cheese.
1 cup raisins
2 cups buttermilk
3/4 cup molasses
1/4 cup melted shortening
1 cup graham flour
1 cup white flour
1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees F. Grease a 1-pound-size coffee can.
Combine
raisins, buttermilk, molasses, and shortening. Sift together dry
ingredients; add to raisin/buttermilk mixture and stir until
well blended.
Pour into greased can and bake 1 hour. Cool 10 minutes, then
remove loaf
from can to finish cooling.
PINEAPPLE UPSIDE DOWN BISCUITS~Sunny/Cookie
1 10 oz can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees
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.
TIP:
You can also use all ingredients for diabetics. It will work the
same
way and so good.
ITALIAN HERB BREAD DIPPING OIL
5 twists McCormick® Italian Herb Seasoning Grinder
2 shakes grated Parmesan cheese
Sea Salt Grinder (optional)
2 tablespoons extra virgin olive oil
Twist Italian Herb Seasoning Grinder over a small plate.
Add cheese. Season to taste with sea salt.
Pour oil over spices to cover center of plate.
Gently swirl plate to moisten spices.
Serve as a dipping sauce with crusty bread.
MAPLE-CHEDDAR POPOVERS
2 cups all-purpose flour
pinch of salt
2 tablespoons chopped fresh rosemary or 2 teaspoons dry rosemary
1/2 cup maple syrup
2 cups low-fat milk
4 eggs, whisked well
1/2 cup shredded extra-sharp cheddar cheese (Shelburne Farms, if available)
Combine flour, salt, and rosemary. Whisk together maple syrup and milk. Alternately add flour and milk to whisked eggs. Let rest in refrigerator for 20 minutes. Preheat oven to 400 degrees F. Lightly oil popover or muffin tins and place briefly in preheated oven. Remove hot tins from oven, fill two-thirds of each cup with batter, and top with shredded cheese. Bake for 20 to 30 minutes until golden brown. Serve immediately.
PUMPKIN DUMPLINGS
1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese
Bring large pot of salted water to boil. Whisk pumpkin, egg,
salt, nutmeg
and baking powder in large bowl to blend. Mix in flour (dough
will be soft).
Dip 1/2-teaspoon measuring spoon into boiling water to moisten.
Scoop up
generous 1/2 teaspoon of dough and return spoon to water,
allowing dough to
drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of
dough into
water, first dipping spoon into water to moisten each time. Boil
dumpling
until cooked through, about 10 minutes. Using slotted spoon,
transfer to
colander and drain.
Melt butter in heavy large skillet over medium heat. Add
dumplings. Saute
until beginning to brown, about 8 minutes. Transfer dumplings to
bowl.
Sprinkle with cheese and serve.
FRUIT FILLED KOLACHES
1-1/4 cups warm water (70° to 80°)
1/2 cup butter, softened
1 egg
1 egg yolk
1 teaspoon lemon juice
1/3 cup nonfat dry milk powder
1/4 cup mashed potato flakes
1/4 cup sugar
1 teaspoon salt
3-3/4 cups plus 3 tablespoons bread flour
2 teaspoons active dry yeast
1 can (12 ounces) apricot or raspberry cake and pastry filling
Additional butter
In bread machine pan, place the first 11 ingredients in order
suggested by
manufacturer. Select dough setting (check dough after 5 minutes
of mixing;
add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly
floured surface.
Pat or roll into a 15-in. x 10-in. rectangle. Cover with plastic
wrap; let
rest for 10 minutes.
Cut dough into 24 squares. Place a heaping teaspoonful of
pastry filling
in the center of each square. Overlap two opposite corners of
dough over
filling; pinch tightly to seal. Place 2 in. apart on greased
baking sheets.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 425° for 8-10 minutes or until lightly browned.
Remove from the
oven; brush with butter. Remove from pans to wire racks to cool.
Yield: 2
dozen.
NOTE
If your
bread machine has a time-delay feature, we recommend you do NOT
use it for
this recipe
HOME
BREADS
Email: marmac34@yahoo.com
