Recipe from Amy Bartley
3 eggs
1 C oil
2 C sugar
2 tsp vanilla
2 C zucchini, shredded
8 ½ oz crushed pineapple
½ C nuts
3 C flour
2 tsp baking soda
2 ½ tsp cinnamon
1 tsp salt
¾ tsp nutmeg
¼ tsp baking powder
Mix all ingredients together. Pour into greased bread pans. Bake at 350F about 1 hour or until done.
Makes 2 loaves
Friday, April 17, 2015
Yeast Bread
Recipe from Jonna Veach
½ C warm water
3 pkg active dry yeast
1 ½ C soft shortening (vegetable oil)
1 C sugar
2 tsp salt
7 to 7 ½ C flour
3 eggs
In bowl, dissolve yeast in water. Put sugar in bowl with yeast and water. Let this sit a few minutes.
Separately, in a sauce pan, put milk and shortening (oil). Warm on medium heat until you can put your finger in the pot and can’t keep it long, but it’s not too hot that you can’t keep your finger in. Add milk and shortening to yeast, sugar and water. Immediately add eggs. Add salt. Add flour according to feel – add about 1/2 cup at a time and stir until well mixed. When it gets so thick that you can’t sir the mixture with a fork or spoon anymore, dump the dough onto a floured hard surface like a table or counter. Make sure you generously flour the surface and your hands. Then add more flour and kneed the flour in.
When the dough is about the consistency of Play Doh, form the dough into one large ball and place in a lightly greased and floured large bowl. Cover with a clean towel and leave in a warm room. Let the dough rise for 1 1/2 hour. Punch the dough, turn it over, and then re-cover and let the dough rise for at least another hour.
Take about 1/3 of the dough with floured hands and put on a clean, floured counter/table. Roll the dough out and shape as desired (this bread works very well in smaller rolls rather than loaves). Bake until golden brown at 350ºF (about 20 minutes).
½ C warm water
3 pkg active dry yeast
1 ½ C soft shortening (vegetable oil)
1 C sugar
2 tsp salt
7 to 7 ½ C flour
3 eggs
In bowl, dissolve yeast in water. Put sugar in bowl with yeast and water. Let this sit a few minutes.
Separately, in a sauce pan, put milk and shortening (oil). Warm on medium heat until you can put your finger in the pot and can’t keep it long, but it’s not too hot that you can’t keep your finger in. Add milk and shortening to yeast, sugar and water. Immediately add eggs. Add salt. Add flour according to feel – add about 1/2 cup at a time and stir until well mixed. When it gets so thick that you can’t sir the mixture with a fork or spoon anymore, dump the dough onto a floured hard surface like a table or counter. Make sure you generously flour the surface and your hands. Then add more flour and kneed the flour in.
When the dough is about the consistency of Play Doh, form the dough into one large ball and place in a lightly greased and floured large bowl. Cover with a clean towel and leave in a warm room. Let the dough rise for 1 1/2 hour. Punch the dough, turn it over, and then re-cover and let the dough rise for at least another hour.
Take about 1/3 of the dough with floured hands and put on a clean, floured counter/table. Roll the dough out and shape as desired (this bread works very well in smaller rolls rather than loaves). Bake until golden brown at 350ºF (about 20 minutes).
Trisha's Soft Pretzels
Recipe from Trisha Headman
1 Tbsp Yeast
1 1/2 C Warm water
1/4 C Brown sugar
1 1/8 tsp Salt
4 C Flour
2 Tbsp Baking soda
Dissolve sugar, salt, & yeast in water. Mix in flour & knead for around 8 min. until smooth and elastic. Rise until double. Dissolve baking soda in 1 cup water.
Shape pretzels and place on greased cookie sheet. Bake @ 450 for 8-10 min. Brush with melted butter & salt with sea salt.
1 Tbsp Yeast
1 1/2 C Warm water
1/4 C Brown sugar
1 1/8 tsp Salt
4 C Flour
2 Tbsp Baking soda
Dissolve sugar, salt, & yeast in water. Mix in flour & knead for around 8 min. until smooth and elastic. Rise until double. Dissolve baking soda in 1 cup water.
Shape pretzels and place on greased cookie sheet. Bake @ 450 for 8-10 min. Brush with melted butter & salt with sea salt.
Rolls
Recipe from Lorilyn Glenn
5 C flour
2 pkgs. yeast
1 C milk
¾ C water
½ C vegetable oil
¼ C white sugar
1 tsp salt
Mix 2 cups flour and yeast. In a separate bowl heat milk, water, vegetable oil, sugar and salt.to lukewarm in microwave. Add all at once to flour mixture and beat until smooth. Mix in enough flour to make a soft dough (2-3 cups).Mix well, then turn onto floured surface and let rest under a bowl for 10 minutes. Shape dough into 12 slightly flat balls and place on greased baking sheet. Allow rolls to rise until doubled in size. Bake in preheated 400 F oven for 12-15 minutes.
5 C flour
2 pkgs. yeast
1 C milk
¾ C water
½ C vegetable oil
¼ C white sugar
1 tsp salt
Mix 2 cups flour and yeast. In a separate bowl heat milk, water, vegetable oil, sugar and salt.to lukewarm in microwave. Add all at once to flour mixture and beat until smooth. Mix in enough flour to make a soft dough (2-3 cups).Mix well, then turn onto floured surface and let rest under a bowl for 10 minutes. Shape dough into 12 slightly flat balls and place on greased baking sheet. Allow rolls to rise until doubled in size. Bake in preheated 400 F oven for 12-15 minutes.
Pumpkin Bread
Recipe from Stacey Billingsley
3 C flour
1 C sugar
1 tsp baking soda
1 tsp salt
½ C walnuts (optional)
1 Tbsp cinnamon
1 small can pumpkin (plain is fine but pumpkin pie filling can has great flavor)
6 egg whites
1 C applesauce
Combine all wet ingredients (including pumpkin) and sugar. Mix with electric beater. Add dry ingredients and mix again. Bake at 350 degrees for 45 minutes. Makes 2 loaves.
3 C flour
1 C sugar
1 tsp baking soda
1 tsp salt
½ C walnuts (optional)
1 Tbsp cinnamon
1 small can pumpkin (plain is fine but pumpkin pie filling can has great flavor)
6 egg whites
1 C applesauce
Combine all wet ingredients (including pumpkin) and sugar. Mix with electric beater. Add dry ingredients and mix again. Bake at 350 degrees for 45 minutes. Makes 2 loaves.
Pulla (Finnish sweetbread)
Recipe from Denean Vreeland
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
Pretzelmaker Pretzel
Recipe from Melinda Noakes
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
Pineapple Zucchini Bread
Recipe from Lorilyn Glenn
3 eggs
1 C oil
2 C sugar
2 Tbsp vanilla
2 C peeled zucchini, grated
1 can crushed, drained pineapple
3 C flour
2 tsp baking soda
1 tsp salt
½ tsp baking powder
2 tsp cinnamon
¾ tsp nutmeg
¾ C chopped nuts or oatmeal
¾ C raisins
Blend first 6 ingredients: eggs, oil, sugar, vanilla, zucchini and pineapple. Sift remaining ingredients, except nuts and raisins. Add dry ingredients and mix into first mixture. Stir in nuts and raisins. Pour into greased and floured pans, three regular bread pans. Bake at 350 F for 1 hour.
3 eggs
1 C oil
2 C sugar
2 Tbsp vanilla
2 C peeled zucchini, grated
1 can crushed, drained pineapple
3 C flour
2 tsp baking soda
1 tsp salt
½ tsp baking powder
2 tsp cinnamon
¾ tsp nutmeg
¾ C chopped nuts or oatmeal
¾ C raisins
Blend first 6 ingredients: eggs, oil, sugar, vanilla, zucchini and pineapple. Sift remaining ingredients, except nuts and raisins. Add dry ingredients and mix into first mixture. Stir in nuts and raisins. Pour into greased and floured pans, three regular bread pans. Bake at 350 F for 1 hour.
Mini Corn Dog Muffins
Recipe from Melinda Noakes
1/2 C melted butter (or 1/4 C butter + 1/4 C unsweetened applesauce)
1/2 C sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C all purpose flour
1/2 tsp salt
8-10 all-beef hot dogs,
cut into 1″ bites
Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
1/2 C melted butter (or 1/4 C butter + 1/4 C unsweetened applesauce)
1/2 C sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C all purpose flour
1/2 tsp salt
8-10 all-beef hot dogs,
cut into 1″ bites
Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Laura's Cinnamon Rolls
Recipe from Laura Lyons
Rolls:
1 (¼ oz) pkg dry yeast (NOT rapid rise)
1 C warm milk
½ C granulated sugar
1/3 C unsalted butter
1 tsp salt
2 eggs
4 C flour
Filling:
1 C packed brown sugar
2 ½ Tbsp cinnamon
1/3 C salted butter, softened
Icing:
1 8oz pkg Philadelphia Cream Cheese (room temp)
1 stick salted butter (softened)
1 ½ tsp vanilla extract
¾ - 1 ½ C powdered sugar
For the rolls, dissolve the yeast in the warm milk in a large bowl. (5 minutes) Add sugar, butter (softened not melted) salt, eggs, and flour, mix well. Knead the dough into a large ball, using your hands dusted lightly with flour.(be careful not to over-knead. I only knead until ingredients are JUST blended.) Cover the ball of dough and bowl it will rise in (I use Pyrex) liberally with butter. Put in bowl, cover with a slightly damp dish towel and let rise in a warm oven about 1 hour or until the dough has doubled in size. Do not knead the dough at all after it rises. Just dump the dough out on to floured surface. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick (a little thicker is fine.) Preheat oven to 375 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, then sprinkle with about a tablespoon of flour and pat filling down gently with floured hands. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 12 even slices and place in a lightly buttered 9 x 13 baking pan. Let them rise again uncovered in a warm oven for about 20 minutes until the rolls are swollen and touching each other. Bake for approximately 18 minutes or until light golden brown. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing. I only let them sit for about 5 minutes before icing them, you want them to be hot.
Rolls:
1 (¼ oz) pkg dry yeast (NOT rapid rise)
1 C warm milk
½ C granulated sugar
1/3 C unsalted butter
1 tsp salt
2 eggs
4 C flour
Filling:
1 C packed brown sugar
2 ½ Tbsp cinnamon
1/3 C salted butter, softened
Icing:
1 8oz pkg Philadelphia Cream Cheese (room temp)
1 stick salted butter (softened)
1 ½ tsp vanilla extract
¾ - 1 ½ C powdered sugar
For the rolls, dissolve the yeast in the warm milk in a large bowl. (5 minutes) Add sugar, butter (softened not melted) salt, eggs, and flour, mix well. Knead the dough into a large ball, using your hands dusted lightly with flour.(be careful not to over-knead. I only knead until ingredients are JUST blended.) Cover the ball of dough and bowl it will rise in (I use Pyrex) liberally with butter. Put in bowl, cover with a slightly damp dish towel and let rise in a warm oven about 1 hour or until the dough has doubled in size. Do not knead the dough at all after it rises. Just dump the dough out on to floured surface. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick (a little thicker is fine.) Preheat oven to 375 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, then sprinkle with about a tablespoon of flour and pat filling down gently with floured hands. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 12 even slices and place in a lightly buttered 9 x 13 baking pan. Let them rise again uncovered in a warm oven for about 20 minutes until the rolls are swollen and touching each other. Bake for approximately 18 minutes or until light golden brown. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing. I only let them sit for about 5 minutes before icing them, you want them to be hot.
Grandma Decker's White Bread
Recipe from Juliana Wallace
1 qt water
4 Tbsp shortening
5 Tbsp sugar
1 1/2 Tbsp yeast
1/2 C powdered milk
1 tsp ginger
1 1/2 tsp salt
10 to 12 C white flour
2 Tbsp dough enhancer
(I use instant potato flakes)
Heat water about 5 minutes in the microwave. Add sugar, salt, ginger and shortening to water and cool.
Mix six cups of flour, the yeast, powdered milk, and dough enhancer in mixer or with a wooden spoon, by hand. Add water mixture to the flour. Continue adding flour until dough pulls away clean from the sides of the bowl.
(My aunt, who passed the recipe to me, doesn’t knead her bread or even give it a first rising. I knead for 5 to 8 minutes, and sometimes I let it rise in the bowl for an hour before punching down and shaping into loaves.)
Form the dough into loaves according to the size of the pan. Place the dough into greased loaf pans and let rise until the dough is an inch or so above the edge of the pan.
Bake in a preheated 350-degree oven for 10 minutes. Reduce heat to 325 degrees and continue baking for another 35 minutes. Remove from the oven and butter the tops of the bread (if desired). Remove from the pans and cool on a wire rack. (Recipe passed down to me through several generations.)
1 qt water
4 Tbsp shortening
5 Tbsp sugar
1 1/2 Tbsp yeast
1/2 C powdered milk
1 tsp ginger
1 1/2 tsp salt
10 to 12 C white flour
2 Tbsp dough enhancer
(I use instant potato flakes)
Heat water about 5 minutes in the microwave. Add sugar, salt, ginger and shortening to water and cool.
Mix six cups of flour, the yeast, powdered milk, and dough enhancer in mixer or with a wooden spoon, by hand. Add water mixture to the flour. Continue adding flour until dough pulls away clean from the sides of the bowl.
(My aunt, who passed the recipe to me, doesn’t knead her bread or even give it a first rising. I knead for 5 to 8 minutes, and sometimes I let it rise in the bowl for an hour before punching down and shaping into loaves.)
Form the dough into loaves according to the size of the pan. Place the dough into greased loaf pans and let rise until the dough is an inch or so above the edge of the pan.
Bake in a preheated 350-degree oven for 10 minutes. Reduce heat to 325 degrees and continue baking for another 35 minutes. Remove from the oven and butter the tops of the bread (if desired). Remove from the pans and cool on a wire rack. (Recipe passed down to me through several generations.)
Garlic Bread
Recipe from Denean Vreeland
1 loaf French bread
½ C butter
2 Tbsp Parmesan cheese, grated
2 Tbsp minced fresh parsley
4 garlic cloves, minced
½ tsp dried oregano
1/8 tsp garlic salt
Slice bread, but not all the way through, leaving slices attached at the bottom. In a small mixing bowl, cream butter. Add the Parmesan cheese, parsley, garlic oregano and garlic salt; mix well. Spread between slices. Wrap loaf in heavy-duty foil. Bake at 325 F for 15 – 20 minutes until heated.
1 loaf French bread
½ C butter
2 Tbsp Parmesan cheese, grated
2 Tbsp minced fresh parsley
4 garlic cloves, minced
½ tsp dried oregano
1/8 tsp garlic salt
Slice bread, but not all the way through, leaving slices attached at the bottom. In a small mixing bowl, cream butter. Add the Parmesan cheese, parsley, garlic oregano and garlic salt; mix well. Spread between slices. Wrap loaf in heavy-duty foil. Bake at 325 F for 15 – 20 minutes until heated.
Flour Tortillas
Recipe from Denean Vreeland
3 C flour
1 tsp salt
1/3 C shortening
Approx ¾ C water
Sift flour and salt together. Cut in shortening and stir in water until dough forms a ball that comes away cleanly from sides of the bowl. Knead until smooth. Divid into 10 – 12 pieces. Cover with a moist cloth and let stand at room temperature for 15 minutes. Roll flat and cook on hot skillet until lightly browned.
3 C flour
1 tsp salt
1/3 C shortening
Approx ¾ C water
Sift flour and salt together. Cut in shortening and stir in water until dough forms a ball that comes away cleanly from sides of the bowl. Knead until smooth. Divid into 10 – 12 pieces. Cover with a moist cloth and let stand at room temperature for 15 minutes. Roll flat and cook on hot skillet until lightly browned.
Dinner Rolls
Recipe from Amy Bartley
1 C warm water
2 pkgs dry yeast
½ C butter, melted
½ C sugar
3 eggs
1 tsp salt
4 ½ C flour
Combine water and yeast and let stand for 5 minutes. Add in butter, sugar, eggs, and salt. Mix well. Beat in flour one cup at a time. Cover and refrigerate 2 hours or up to 4 days. Divide into rolls. Cover and let rise until doubled. Bake at 375F for 15-20 minutes.
1 C warm water
2 pkgs dry yeast
½ C butter, melted
½ C sugar
3 eggs
1 tsp salt
4 ½ C flour
Combine water and yeast and let stand for 5 minutes. Add in butter, sugar, eggs, and salt. Mix well. Beat in flour one cup at a time. Cover and refrigerate 2 hours or up to 4 days. Divide into rolls. Cover and let rise until doubled. Bake at 375F for 15-20 minutes.
Crusty Bread
Recipe from Debbie Trojahn
3 C unbleached all purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 C water
In a large bowl whisk together flour, salt and yeast. Add water and mix. Cover bowl with plastic wrap and set aside for 12-18 hours.
Heat oven to 450°. When oven is heated, place a cast iron pot with lid in the oven for 30 minutes to heat up. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while pot is heating. Remove pot from oven and drop in dough ball. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 min. Remove from over, place on a cooling rack.
3 C unbleached all purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 C water
In a large bowl whisk together flour, salt and yeast. Add water and mix. Cover bowl with plastic wrap and set aside for 12-18 hours.
Heat oven to 450°. When oven is heated, place a cast iron pot with lid in the oven for 30 minutes to heat up. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while pot is heating. Remove pot from oven and drop in dough ball. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 min. Remove from over, place on a cooling rack.
Cream Cheese Biscuits
Recipe from Amy Bartley
8 oz cream cheese, softened
2/3 C butter, soft
1 1/3 C self rising flour
Butter (for finishing)
Pulse together cream cheese, butter and 1 cup of flour 2 - 3 times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto wax paper and divide into 2 rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag and refrigerate for at least 30 minutes. When ready to bake, preheat oven to 425F.
Use reserved 1/3 C flour to roll out dough. After biscuits are cut, refrigerate for 10-20 minutes. Bake for 10-12 minutes until light brown. Lightly brush butter on tops.
8 oz cream cheese, softened
2/3 C butter, soft
1 1/3 C self rising flour
Butter (for finishing)
Pulse together cream cheese, butter and 1 cup of flour 2 - 3 times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto wax paper and divide into 2 rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag and refrigerate for at least 30 minutes. When ready to bake, preheat oven to 425F.
Use reserved 1/3 C flour to roll out dough. After biscuits are cut, refrigerate for 10-20 minutes. Bake for 10-12 minutes until light brown. Lightly brush butter on tops.
Cinnamon Pull-aparts (Sticky Buns)
Recipe from Lorilyn Glenn
½ C chopped nuts (pecans)
18 frozen Rhodes rolls
1 pkg. butterscotch pudding powder (non-instant, cooking only)
½ C (1 stick) butter
¾ C brown sugar
1 tsp cinnamon
Make these the night before and bake the following morning. Lightly grease a Bundt cake pan. Melt 1 stick of butter, then add brown sugar and cinnamon, stir together and set aside. Sprinkle ½ c. nuts in the Bundt pan. Place Rhodes rolls around pan (no more and no less than 18). Sprinkle one package of cook butterscotch pudding evenly on top. Pour the cooled cinnamon and sugar mixture over the rolls. Let stand overnight, covered with plastic wrap. Bake the next morning at 350 F for 20-25 minutes. Remove from oven, cover with aluminum foil for 15 minutes. Invert onto plate and enjoy!
½ C chopped nuts (pecans)
18 frozen Rhodes rolls
1 pkg. butterscotch pudding powder (non-instant, cooking only)
½ C (1 stick) butter
¾ C brown sugar
1 tsp cinnamon
Make these the night before and bake the following morning. Lightly grease a Bundt cake pan. Melt 1 stick of butter, then add brown sugar and cinnamon, stir together and set aside. Sprinkle ½ c. nuts in the Bundt pan. Place Rhodes rolls around pan (no more and no less than 18). Sprinkle one package of cook butterscotch pudding evenly on top. Pour the cooled cinnamon and sugar mixture over the rolls. Let stand overnight, covered with plastic wrap. Bake the next morning at 350 F for 20-25 minutes. Remove from oven, cover with aluminum foil for 15 minutes. Invert onto plate and enjoy!
Cheese Scones
Recipe from Erin Mendenhall
2 C flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
¼ tsp baking soda
1 ½ C shredded cheese
1 egg
½ C sour cream
¼ C vegetable oil
3 tbsp milk
Combine dry ingredients in a large bowl. Add cheese. In a separate bowl combine wet ingredients. Add wet to dry. Stir until moistened. Turn onto a floured surface and knead gently 10-12 times. Pat out to 1/3 inch thick. Cut into circles (use a glass) and place on greased cookie sheet. Bake at 425º for 15-20 min.
2 C flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
¼ tsp baking soda
1 ½ C shredded cheese
1 egg
½ C sour cream
¼ C vegetable oil
3 tbsp milk
Combine dry ingredients in a large bowl. Add cheese. In a separate bowl combine wet ingredients. Add wet to dry. Stir until moistened. Turn onto a floured surface and knead gently 10-12 times. Pat out to 1/3 inch thick. Cut into circles (use a glass) and place on greased cookie sheet. Bake at 425º for 15-20 min.
Carrot Bread
Recipe from Stacey Billinsgley
4 egg whites
3/4 C milk with 1 tsp lemon or pineapple juice added to milk
1 C sugar
2 tsp vanilla extract
2 tsp cinnamon
2 C flour
2 tsp baking soda
3 C shredded carrot
3/4 C applesauce
Optional -
1 C chopped walnuts
1 C raisins
1 8 oz can crushed pineapple with juice (if adding pineapple you can reduce sugar to 3/4 C sugar)
Combine flour, baking soda, salt and cinnamon in medium bowl and mix. In large bowl combine egg whites, milk (with juice), applesauce, sugar, and vanilla. Mix well. Add flour mixture to wet ingredients and mix well. Add rest of ingredients to batter and mix well. Bake at 350 degrees for 45 minutes. Makes 2 loaves. This can also be used as a carrot cake!
4 egg whites
3/4 C milk with 1 tsp lemon or pineapple juice added to milk
1 C sugar
2 tsp vanilla extract
2 tsp cinnamon
2 C flour
2 tsp baking soda
3 C shredded carrot
3/4 C applesauce
Optional -
1 C chopped walnuts
1 C raisins
1 8 oz can crushed pineapple with juice (if adding pineapple you can reduce sugar to 3/4 C sugar)
Combine flour, baking soda, salt and cinnamon in medium bowl and mix. In large bowl combine egg whites, milk (with juice), applesauce, sugar, and vanilla. Mix well. Add flour mixture to wet ingredients and mix well. Add rest of ingredients to batter and mix well. Bake at 350 degrees for 45 minutes. Makes 2 loaves. This can also be used as a carrot cake!
Bubble Bread
Recipe from Lorilyn Glenn
1 ½ C warm water
1 pkg. yeast
2 Tbsp sugar
1 Tbsp butter
4 C flour
1/2 tsp salt
1 ½ sticks butter
1 1/3 C sugar
3 tsp cinnamon
Dissolve yeast in warm water. Add all ingredients and knead well. Let the dough rise until it is double in size. Break off 28 pieces and roll into balls. Mix 1-1/3 c sugar and 3 tsp cinnamon in a small bowl. Dip the balls in melted butter, then roll in the cinnamon sugar. Place the treated dough balls into a Bundt pan and let it rise for 1 hour. Bake at 350 F. for 40 minutes. Let the bread cool then flip it onto a plate. Tear off pieces and enjoy!
1 ½ C warm water
1 pkg. yeast
2 Tbsp sugar
1 Tbsp butter
4 C flour
1/2 tsp salt
1 ½ sticks butter
1 1/3 C sugar
3 tsp cinnamon
Dissolve yeast in warm water. Add all ingredients and knead well. Let the dough rise until it is double in size. Break off 28 pieces and roll into balls. Mix 1-1/3 c sugar and 3 tsp cinnamon in a small bowl. Dip the balls in melted butter, then roll in the cinnamon sugar. Place the treated dough balls into a Bundt pan and let it rise for 1 hour. Bake at 350 F. for 40 minutes. Let the bread cool then flip it onto a plate. Tear off pieces and enjoy!
Brown Sugar Muffins
Recipe from Denean Vreeland
½ cup shortening
1 cup brown sugar
1 egg
2 cups flour
1 tsp soda
¼ tsp salt
1 tsp vanilla
1 cup milk
¼ nuts (optional)
Cream shortening and sugar. Add egg and beat until light and fluffy. Combine dry ingredients and stir into creamed mixture alternately with milk. Stir in nuts, if desired. Bake at 375 F for 20 minutes.
½ cup shortening
1 cup brown sugar
1 egg
2 cups flour
1 tsp soda
¼ tsp salt
1 tsp vanilla
1 cup milk
¼ nuts (optional)
Cream shortening and sugar. Add egg and beat until light and fluffy. Combine dry ingredients and stir into creamed mixture alternately with milk. Stir in nuts, if desired. Bake at 375 F for 20 minutes.
Banana Applesauce Bread
Recipe from Stacey Billinsgley
4 ripe bananas, smashed
3/4 C sugar
1/2 C applesauce
1 tsp vanilla extract
3 egg whites
1 tsp baking soda
1 Tbsp baking powder
1 tsp salt
2 C flour
Chopped walnuts to taste (optional)
Mash bananas in bowl and then mix with an electric beater. Add sugar and mix again. Add applesauce and egg whites then mix. Add rest of ingredients and mix. Bake for 45 minutes at 350 degrees. Makes 2 loaves.
4 ripe bananas, smashed
3/4 C sugar
1/2 C applesauce
1 tsp vanilla extract
3 egg whites
1 tsp baking soda
1 Tbsp baking powder
1 tsp salt
2 C flour
Chopped walnuts to taste (optional)
Mash bananas in bowl and then mix with an electric beater. Add sugar and mix again. Add applesauce and egg whites then mix. Add rest of ingredients and mix. Bake for 45 minutes at 350 degrees. Makes 2 loaves.
Tuesday, April 14, 2015
My Favorite Hummus
I combined a few hummus recipes for this creation. It’s my standby hummus, and I eat a lot of it! It’s great on pita chips, carrots, naan, fresh tomato slices, pretzels, etc. I put measurements in here, but in reality I don’t really measure anything when I make this.
1 clove garlic, chopped (I often use just half a clove so that it isn't so strong)
1 can garbanzo beans/chickpeas (15 oz.), drained
1/3 cup tahini paste
2 or 3 tablespoons sun dried tomatoes in oil
1/3 cup (approx.) roasted red peppers
Several leaves of fresh basil (or 1/2 teaspoon of dried basil)
2 tablespoons olive oil
2 tablespoons lemon juice
Preparation: In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water or some extra olive oil until desired consistency.
Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Sun dried tomato hummus can be made up to two days in advance.
1 clove garlic, chopped (I often use just half a clove so that it isn't so strong)
1 can garbanzo beans/chickpeas (15 oz.), drained
1/3 cup tahini paste
2 or 3 tablespoons sun dried tomatoes in oil
1/3 cup (approx.) roasted red peppers
Several leaves of fresh basil (or 1/2 teaspoon of dried basil)
2 tablespoons olive oil
2 tablespoons lemon juice
Preparation: In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water or some extra olive oil until desired consistency.
Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Sun dried tomato hummus can be made up to two days in advance.
Naan
While I love naan, I am no expert on the cooking thereof. However, I have tried this recipe and quite like it.
2 tsp dry active yeast
1 tsp sugar
1/2 cup water
1/2 cup water
2.5-3 cups flour
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup plain Greek yogurt
1 large egg
STEP 1: In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.
STEP 2: In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
STEP 3: At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.
STEP 4: Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
Step 5: Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the underside is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!
TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
Black Bean Hummus
1 cup cooked black beans (or 1 can of black beans, drained)
1 garlic clove, minced (or just 1/2, if you don't like strong garlic taste)
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar (or just use extra lemon juice)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper (optional)
Fresh cilantro (optional)
jalapeno (optional)
Preparation: In a food processor, combine all ingredients and process until smooth and creamy.
Subscribe to:
Posts (Atom)