BREADS 27
CREAM CHEESE CROISSANT ROLLS~Sunny
2 packages of croissant rolls
2 packages of cream cheese
1 stick butter
1 cup sugar
sugar and cinnamon
In a glass dish spread out 1 package of croissant roll - flat.
Mix 2
packages of cream cheese with 1 cup sugar and spread on top.
Spread
second package of croissant roll on top. Mix sugar and
cinnamon and
cover top.
Melt 1 stick of butter and pour over everything .
Bake at 350 for 30 minutes.
HUSH PUPPIES
2 cups self rising meal
1 cup self rising flour.
2 teaspoons baking powder
3 teaspoons sugar
8 oz cream cheese (optional)
2 onions (blended)
buttermilk (very little just enough to drop)
Add the buttermilk just before you get ready to cook them
have grease 350 degrees. Drop with teaspoon. Cook until brown or
done as you
like.
MORNING GLORY MUFFINS
Preheat oven to 350F
2 eggs
1/2 c sugar
1 c vegetable oil
One (8 oz) can crushed pineapple, with juice
2 c grated carrot (approx 3/4 lb)
1/2 c shredded coconut
1/2 c raisins
1/2 c chopped pecans
1 tsp vanilla
2 c all purpose flour
1/4 c whole wheat flour
1 Tbsp cinnamon
2 tsp baking soda
3/4 teaspoon salt
Beat eggs. Stir in sugar, oil and pineapple. Add carrots,
coconut, raisins
and pecans. Mix well. Stir in vanilla.
Mix dry ingredients in another bowl. Pour pineapple mixture into
dry
ingredients. Stir just enough to mix together.
Spoon into 16 to 18 greased muffin tins and bake for 25 to 30
minutes at
350F.
COTTAGE CHEESE ROLLS
2-3/4 cups white flour
1/4 cup white sugar
1 teaspoon salt
1 cup cottage cheese
1 egg beaten
1/2 cup shortening, soft
2 pkgs dry yeast
1/4 cup warm water
Combine the flour,sugar,salt, egg, cottage cheese and the
shortening. Beat
until smooth. Dissolve the yeast in the water and add to the
first mixture.
Mix well. Roll out on a floured surface. Cut into pie wedges.
Place on
greased cookie sheet. Let rise until doubled in size. Bake at
375 degrees
for approximately 15 minutes.
EASY SPOON ROLLS
1 pkg. dry yeast
2 cups lukewarm water
4 cups self-rising flour
1/4 cup sugar
3/4 cup melted shortening
1 egg
Dissolve yeast in warm water. Mix in large bowl with other
ingredients.
Store covered in the refrigerator at least overnight. When ready
to bake,
heat oven to 425 degrees. Spoon batter into well greased muffin
tins. Bake
immediately for 20 minutes. Yield 24 rolls.
This is better if you mix it up the day before because it gives
it more time
to activate and the flavors to combine.
EASY JIFFY ROLLS
1 box (9 oz.) Jiffy brand yellow or white cake mix
1 pkg yeast
1/2 t. salt
1 1/4 c. warm water
2-1/2 to 3 c. all purpose flour
Butter or margarine - I use the squeeze type
In a large bowl, stir together the dry cake mix, yeast and salt.
Pour
in the warm water and mix well with a wire whisk. Stir in flour
gradually to
form a soft dough. Spray a heat-proof bowl with Pam, then dump
in the dough;
turn ball of dough over so that the top is greased. Cover bowl
w/a plate or
foil and put in a warm place to rise for an hour or till doubled
in size.
dump it out onto a floured
countertop.
Knead dough for about 20 seconds, sprinkling on more flour if
necessary to
keep it from being sticky. Using your hands, press dough out to
about 1/2"
thick and cut into 1-1/2" circles or pinch off wads and form
into balls.
Place into a greased 9" square pan. Brush margarine on top of
rolls. Reheat
oven to warm it for about 7 min., turn off heat, then place
rolls inside for
an hour, or till doubled in size. Carefully remove rolls from
oven and
preheat oven to 375º. Bake rolls for about 25 min. or till
golden brown.
STRAWBERRY BREAD W/CREAM CHEESE ICING~Sunny/Cookie
2 cups strawberries
3 cups plain flour
1 teaspoon baking powder
4 eggs beaten
3/4 cup vegetable oil
8 ounces cream cheese
2 teaspoons powdered sugar
Rinse strawberries and remove hulls. Mash or puree strawberries
until
liquid. Reserve about 1/4 cup of the puree for the filling.
Sift flour, sugar and baking powder together. Make a well in the
center
of the flour mixture. Mix pureed strawberries with the eggs and
oil.
Pour the wet ingredients into the flour and mix well.
Divide the mixture between two greased loaf pans. Bake in a
moderately
slow oven 325 for about 45 minutes Cool in tins for five minutes
before
turning out onto a wire rack to cool completely.
ICING
Beat cream cheese, reserved strawberry puree and icing sugar
until
smooth. Slice loaves thinly. Spread with filling. Serve
garnished with
extra strawberries.
NOTE
(Also can frost the Top of Loaf with
Cream Chesse Icing).
This recipe for Strawberry Bread with Cream Cheese Icing makes 2
loaves
RAISIN BREAD MONTE CRISTO SANDWICH
8 slices Raisin Bread
8 tablespoons reduced-fat cream cheese
4 tablespoons strawberry jam
8 slices deli-style ham
2 large eggs
1/2 cup half & half or milk
2 tablespoons canola oil divided
4 teaspoons powdered sugar
SPREAD 1 slice of bread with 2 tablespoons cream cheese. Top
with 1
tablespoon jam and 2 slices ham.
PLACE another slice on top to make a sandwich. Repeat to make 4
sandwiches.
WHISK together eggs and half and half in a medium mixing bowl.
HEAT 1 tablespoon canola oil in a large frying pan over medium
heat.
DIP two of the sandwiches into the egg mixture and carefully
place in frying
pan when oil becomes shiny.
COOK until golden brown, about 4 to 6 minutes. Use a spatula to
carefully
flip over and cook for another 4 to 6 minutes.
REMOVE sandwiches from pan and sprinkle each with powdered
sugar.
REPEAT steps to make remaining sandwiches.
BOSTON BROWN BREAD
Mix together just until blended:
1/2 Cup each Rye Flour, Whole Wheat Flour and Cornmeal
1 Tsp Baking Soda
1/3 Cup Molasses
1 Cup Buttermilk
Add: 1/2 Cup raisins, figs, dates, dried cranberries or nuts
Grease 2 - 1# cans. Fill cans equally with batter and cover securely with greased foil. Place in a pan with boiling half way up cans and cover pan.
Steam 1 1/2 hours. Cool and remove foil and take out of cans. Cover well any unused bread after slicing.
BOSTON MARKET CORN BREAD~Roma
2 cups bisquick
1/2 cup sugar
1 1/2 tsp baking powder
1 cup milk
2 eggs
4 tblsp of cornmeal
1/2 cup melted butter
Mix all together and pour into greased 8x8 baking dish. Bake at 350°
for 30 to 35 minutes (top gets golden) (I doubled this recipe and put it
in a 9x13,)
BOSTON MARKET CORN BREAD~Peg's
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 (18 ounce) box butter recipe cake mix
5 eggs
2/3 cup milk
1 1/3 cups water
1/2 cup butter (softened)
Preheat oven to 350 degrees F and mix all dry ingredients.
Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans.
Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
Allow to cool slightly in the pan (until pulls away from side a bit).
Remove from pan and serve warm.
OLIVE & PARMESAN BITES
MUFFINS:
2 cups All Purpose Flour
1 cup grated Parmesan cheese
2 tbsp granulated sugar
1 tbsp baking powder
1 tbsp chopped fresh rosemary
1 egg
1 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
1/4 cup Crisco® Canola or Vegetable Oil
1/3 cup olives, chopped
Preheat oven to 375ºF . Grease mini muffin cups.
Combine first 5 ingredients in a medium sized bowl. Stir well. In another bowl, whisk together egg, milk and oil. Pour into dry ingredients and stir just until moist. Add olives, stir to combine.
Spoon batter into prepared muffin tins. Sprinkle with remaining 1/2 cup ( Parmesan cheese. Bake in preheated oven for 15 minutes, or until a toothpick inserted into center of muffin comes out clean.
Makes 36 mini muffins
TOPPING:
1/2 cup grated Parmesan cheese
HOME
BREADS
Email: marmac34@yahoo.com
