BREADS 6
DUMPLINGS
1 C. flour
1 heaping tsp baking powder
1 heaping tsp shortening
1/2 tsp salt
milk
Mix first 4 ingredients together with a fork till well blended. Add milk, a little at a time, till you have a dough that is NOT wet. You'll need to use your hands to mix & feel the dough. Have a pot of Chicken broth boiling rapidly, a wide, deep pan works best. Pinch off small bits of the dough & drop them into the boiling broth. They will expand, keep the pinches small- less than a grape, but bigger than a pea. When all are in the broth, turn it down, cover, and cook till done, about 45 minutes
GARLIC PARMESAN PULL-APART BREAD
5 T. reduced-calorie stick margarine, melted
1 tsp. garlic salt
1/4 tsp. garlic powder
1 1/2 tsp. dried dillweed
1 tsp. crushed dried oregano
1 (25 oz.) pkg. frozen roll dough, thawed
5 T. grated Parmesan cheese
In a small bowl, combine first 5 ingredients. Place Parmesan cheese in a separate small bowl. Dip dough balls in margarine mixture and then roll in Parmesan cheese to lightly coat. Arrange in a Bundt pan coated well with cooking spray. Lay wax paper across the top of pan and set in a warm place to rise for 4 hours or so, or until dough fills pan may also prepare in the morning using unthawed dough and let rise 8 hours during the day
Preheat oven to 350º.
Bake 30 minutes, or until golden.
DAISY BISCUITS
1 (7.5 oz.) can refrigerated buttermilk biscuits
5 tsp. seedless raspberry preserves
2 tsp. sugar
Heat oven to 450º. Grease cookie sheet. Separate dough into 10 biscuits. With kitchen shears or knife, make 5 equally spaced 1/2 inch cuts around outside edge of each biscuit to make a daisy shape. Place biscuits on greased cookie sheet. With thumb, make deep indentation in center of each biscuit. Spoon 1/2 tsp. preserves into indentation in each biscuit. Sprinkle sugar evenly over biscuits. Bake at 450º for 6 to 10 minutes or until golden brown. Makes 10 biscuits.
EGGNOG BREAD
2 eggs
1 C. sugar
1 C. dairy eggnog
1/2 C. butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 C. flour
2 tsp. baking powder
Preheat oven to 350º. Grease bottom of bread pan. Beat eggs; add sugar, eggnog, butter, rum and vanilla extract. Blend well; add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan. Bake for 45 to 50 minutes or until a wooden pick comes out clean. Cool 10 minutes. Remove from pan. Cool bread completely before slicing. Frost with a powdered sugar glaze
BEER BREAD
served hot with real butter at barbeques
Preheat oven to 400º Mix well
3 1/2 cups self-raising flour
1-cup fine grits (uncooked corn meal
1-teaspoon salt
1/2 cup grated cheese (or 1/2 cup corn off the cob)
1 can lager beer (not lite)
Spoon mixture into buttered loaf pan. Sprinkle grated cheese on top. Bake for 45 minutes to 1 hour. Serve hot with butter, honey and cheese!
ORANGE BITTY BUNS
Biscuits
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
Filling:
1/4 cup butter, softened (1 teaspoon per biscuit)
1 cup and 2 tablespoons orange marmalade (1 1/2 tablespoons per biscuit)
1/4 cup brown sugar (1 teaspoon brown sugar per biscuit)
Icing:
2 1/2 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, softened
2 tablespoons cream cheese
Dash salt
1/4 teaspoon vanilla
2 tablespoons orange zest
Preheat oven to 425º
For Biscuits:
Combine dry ingredients for biscuit. Cut shortening into dry mixture. Add buttermilk and blend. Roll out biscuit dough on floured waxed paper until about 3/4 of an inch thick. Cut with a round biscuit cutter as if you were making biscuits. Roll out each individual biscuit until it is 5 inches in diameter and 1/4-inch thick. On each biscuit, layer butter, marmalade and brown sugar. Roll up each biscuit and slice into 3 pinwheels of equal size. Place in 2 baking pans, keep the rolls close together. Bake for 10 to 12 minutes or until golden brown. Let cool for 5 to 10 minutes before icing.
For Icing:
Mix powdered sugar, orange juice, margarine, cream cheese, salt, vanilla, and orange zest until smooth. Drizzle over rolls
CREAM CHEESE BISCUITS
12 ounces cream cheese, softened
1 cup butter, softened
1-1/2 cups self-rising flour
Combine above ingredients by hand or in food processor. Divide mixture into 1/2-cup portions and refrigerate for at least 30 minutes.
Roll out one portion at a time to approximately 1/8 inch thickness (flour work surface and rolling pin to prevent sticking). Cut out bite-size biscuits (1 to 1-1/4 inch diameter) and place on ungreased cookie sheet 1 inch apart. Bake in 425º oven until light brown (10 to 12 minutes).
Makes: 4 dozen
Uncooked biscuits may be frozen by placing entire cookie sheet in freezer. Remove biscuits to plastic bag when hard and store in freezer until ready to use. Thaw on cookie sheet before baking
ZUCCHINI LEMON BREAD
2 cups oil
6 eggs
4 cups sugar
4 cups zucchini (grated with no peels
1 teaspoon vanilla
1 teaspoon lemon extract
6 cups flour
1/2 teaspoon baking powder
2 teaspoons salt
2 teaspoons baking soda
2 lemons
Put 2 whole lemons (cut off ends and take seeds out but leave skin on) in food processor. Add enough Zucchini to make 4 cups. Beat in eggs, oil, vanilla and lemon extract. Mix well. Add dry ingredients. Grease and flour 5 big loaf pans. Bake for 60 minutes at 350º When loaves are cool, drizzle with glaze.
GLAZE
Mix 1 cup powdered sugar with enough lemon juice to dissolve sugar. Then add about 1 teaspoon of melted butter. Drizzle over cooled loaves.
APPLE ZUCCHINI BREAD
4 cups flour
1 tablespoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 eggs
2 cups sugar
1 cup brown sugar
1 1/2 cup oil
1 tablespoon vanilla
2 cups shredded zucchini bread
1 cup shredded apples
1 1/2 cup chopped nuts
Preheat oven to 350º
Combine first 6 ingredients and set aside. Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened. Put into greased and floured loaf pans. Bake at 350º for 50 to 55 minutes. Yield: 2 to 3 loaves
CHEESE TOAST
2 T mayo
2 tsp prepared mustard
6-8 slices bread, crust removed
1/3 c parmesan cheese
combine mayo and mustard, spread on one side of each slice of bread, cut each in four triangles, place plain side down on lightly greased baking sheet, sprinkle with cheese, broil for 1-2 min or till lightly browned.
CHICKEN FRENCH BREAD PIZZA
1 loaf (1 pound) French bread
1/2 cup butter or margarine,
softened
1/2 cup shredded cheddar cheese
1/3 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon Italian seasoning
1 can (10 ounces) chunk white chicken, drained and flaked
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
Cut bread in half lengthwise, then in half widthwise. Combine the butter, cheddar, Parmesan, garlic and Italian seasoning; spread over bread. Top with the remaining ingredients. Place on a baking sheet. Bake at 350° for 10-12 minutes or until cheese is melted. Cut into smaller pieces if desired. Yield: 4 servings.
VEGGIE ROLLUP
This calcium-rich rollup will tone bones and teeth.
2 tablespoons reduced-fat cream cheese
2 teaspoons light mayonnaise
1/8 teaspoon dill seeds
1/8 teaspoon dried parsley flakes
Dash of garlic powder
Dash of dried basil
1 small carrot, diced
1 small celery rib, diced
1 (7 1/2-inch) flour tortilla
STIR together first 6 ingredients.
Stir in carrot and celery. Spread on 1 side of tortilla.
Roll up, and wrap in plastic wrap; chill. Unwrap and slice. Yield: 1 rollup.
SWEET POTATO BISCUITS
2 cups cooked, mashed sweet potatoes
1 stick butter, melted
1 1/4 cups milk
4 cups self-rising flour
Pinch baking soda
3 tablespoons sugar
Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar.
Shape the dough into a ball and knead about 8 to 10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in 400º oven for 15 to 20 minutes or until brown
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