BREADS 25
QUICK BUTTERMILK BREAD
Canola oil spray
1 c. whole wheat flour, sifted
1/2 c. all-purpose flour, sifted
1/2 c. cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tblsp. finely minced fresh oregano, basil or thyme leaves
1¼ c. fat-free buttermilk
1 egg, slightly beaten
2 Tblsp. honey
2 Tblsp. canola oil
1 Tblsp. sesame seeds
Preheat oven to 350 degrees. Lightly spray the interior of an 8-by-4-inch loaf pan with the oil spray.
In a bowl, combine all the dry ingredients and fresh herbs, but save the sesame seeds for later.
In a separate bowl, combine buttermilk, egg, honey and oil. Stir into flour mixture just until blended. Spoon batter into the baking pan. Sprinkle sesame seeds over the top.
Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool slightly on a rack. Turn out the bread and cool completely on a wire rack. Serve immediately or store wrapped in plastic wrap or foil.
Makes one loaf
SHORTCAKE BISCUITS
2 cups White Lily Self-Rising Flour
1/4 cup sugar
1/2 cup butter or margarine
1/3 cup half and half
1 egg
Preheat oven to 425 degrees. Combine flour and sugar. Cut butter or margarine in until mixture resembles coarse crumbs. Whisk half and half and egg together until blended. Stir egg mixture into flour mixture to make a stiff dough. Turn dough onto a lightly floured board and knead gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness. Cut with 2 1/2 to 3-inch cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with half and half. Bake 12 to 15 minutes or until golden brown.
INDIAN FRY BREAD
Mix together:
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 cup powdered milk
(a small amount of shortening can be added)
Add enough warm water to form a soft dough, but not sticky. Cover with a cloth and allow to sit for about two hours. Shape into balls about 2 inches across and then flatten by patting with greased hands until a circle about 8 inches is formed. Have about a half inch of shortening heated in a large frying pan. Test the temperature of grease by dropping in a pinch of dough. If it browns quickly, the grease is ready. Fry the circle of dough on one side until light brown, then flip to brown the other side. The thinner the dough circle, the crisper the bread. I like it about the thickness of a slice of bread. This is very good served hot with jam, syrup or just powdered sugar.
OLD FASHION BUTTER ROLL
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
Hot water
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
Milk (enough to cover rolls)
Mix flour, baking powder, salt and shortening. Add enough hot water from the faucet to make mixture like biscuit dough. Roll dough out like pie dough. Put butter and sugar on crust. Roll up and pinch ends. Lay rolls in deep pan. Add vanilla to milk and pour over rolls. Bake in hot oven until brown (400 degrees).
EASY BUTTER ROLLS
1 can biscuits, any kind (Big Country or Hungry Jack will make larger rolls)
1-1/2 sticks butter
Sugar and nutmeg
TOPPING:
2 c. milk
3/4 c. sugar
1-1/2 tsp. vanilla
Roll out biscuits as thin as possible on floured board. Spread each one with butter and sprinkle with sugar and a little nutmeg. Roll up like jelly roll. Place rolls into a buttered casserole dish.
Topping:
Mix the 3/4 cup sugar, 2 cups milk and the vanilla; pour over rolls. Bake at 350 until brown. Serve warm. The rolls may be made from any biscuit dough recipe.
ANGEL CREAM BISCUITS
1 pkg yeast
1/4 cup warm water
1 TBS sugar
2 cups Bisquick
1/4 cup half n half
Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick and half n half until dough forms. Turn dough onto surface generously dusted with flour. Roll out and cut with biscuit cutter dipped in flour. Place on un-greased cookie sheet. Cover, let rise in warm place for about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6-8 minutes or until golden brown.
CHEDDAR BISCUIT CUPS
1 cup self-rising flour
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened.
Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until golden brown.
Note:
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
PUMPKIN CORN MUFFINS~Denise
1 1/4 cups all-purpose flour
1 cup Yellow Corn Meal
1/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/4 cups 100% Pure Pumpkin
1/3 cup milk
1/4 cup vegetable oil
Preheat oven to 375° F. Grease or paper-line 12 muffin cups.
Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.
HARROW ROAD SPOON ROLLS~Mary
Rugby, Tn Diner
(Makes Approximately 2 dozen)
4 cups self-rising flour, sifted
2 tablespoons cornmeal
1/4 cup sugar
1 egg, beaten
2 1/4 cups lukewarm water
1 T. dried yeast
2/3 cup melted margarine or butter.
Add yeast to lukewarm water and stir.
Mix together beaten eggs, sugar and melted margarine. Add yeast mixture. Then add
self-rising flour and cornmeal and mix by hand with wire whisk until well-blended.
DO NOT BEAT WITH ELECTRIC MIXER. Spoon into greased muffin tins. Bake at 400 degrees for
10-15 minutes. Dough can be kept covered with foil in refrigerator - it gets better with
age.
MAKE-AHEAD SPOON ROLLS
The batter can be made and left in your refrigerator for up to 1
week,
covered, for hot-from-the-oven rolls anytime.
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
2 cups lukewarm water (100° to 110°)
4 cups self-rising flour
1/4 cup sugar
3/4 cup butter, melted and cooled
1 large egg, lightly beaten
Pinch of salt
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
Combine first 3 ingredients in a large bowl; let mixture stand 5
minutes.
Stir in flour and next 6 ingredients until blended. Spoon into
muffin pans
coated with baking spray, filling two-thirds full.
Bake at 400° for 20 minutes or until rolls are golden brown.
Yield: Makes 2 dozen rolls
CRANBERRY-WALNUT BISCUITS
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1/2 cup chopped dried cranberries
1/2 cup chopped walnuts
2 tablespoons sugar
1. Heat oven to 450ºF.
2. Stir all ingredients until soft dough forms. Drop dough by 10
to 12
spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Serve warm.
APPLE RAISIN MUFFINS
1 cup water
2 cups sugar
2 cups grated apples
2 cups raisins
1 cup (2 sticks) butter
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
2 teaspoons baking soda
31/2 cups all-purpose flour
Preheat the oven to 350 degrees F.
Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.
In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.
Note: Extra muffins can be stored in a re-sealable freezer bag
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