Julie A.
2 cups biscuit/baking mix
1 egg
1 cup milk
1 cup mashed ripe bananas
3/4 cup swirled milk chocolate & peanut butter chips
Combine the egg, milk and bananas; stir in biscuit mix just until moistened. Stir in chips. Pour onto hot griddle and enjoy :)
Tuesday, July 27, 2010
Vanilla Crepes
Julie A.
1-1/2 cups milk
3 egg yolks
2 tbs vanilla extract
1-1/2 cups all-purpose flour
2 tbs sugar
1/2 tsp salt
5 tbs melted butter
In a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended. Heat crepe pan (or frying pan) over medium heat until hot. Coat with cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. Fill crepes with you favorite fruit, cream, caramel or even ice cream or cheese to serve.
1-1/2 cups milk
3 egg yolks
2 tbs vanilla extract
1-1/2 cups all-purpose flour
2 tbs sugar
1/2 tsp salt
5 tbs melted butter
In a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended. Heat crepe pan (or frying pan) over medium heat until hot. Coat with cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. Fill crepes with you favorite fruit, cream, caramel or even ice cream or cheese to serve.
Pizza dough
Julie A.
2 1/4 tsp active dry yeast
2 tbs olive oil
1 cup warm water (110 degrees)
1 tsp salt
2 cups bread flour
1 tbs white sugar
garlic powder (optional and to your taste)
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar, and the yeast mixture; stir well to combine, add garlic powder also if you wish. Beat well until stiff dough has formed. Cover and let rise until doubled in volume, about 30 min. Spread out in designated pan. bake @ 375 degrees. Cook crust by itself for about 8 minutes for a crispier crust and then add toppings and cook for 10-15 minutes longer.
2 1/4 tsp active dry yeast
2 tbs olive oil
1 cup warm water (110 degrees)
1 tsp salt
2 cups bread flour
1 tbs white sugar
garlic powder (optional and to your taste)
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar, and the yeast mixture; stir well to combine, add garlic powder also if you wish. Beat well until stiff dough has formed. Cover and let rise until doubled in volume, about 30 min. Spread out in designated pan. bake @ 375 degrees. Cook crust by itself for about 8 minutes for a crispier crust and then add toppings and cook for 10-15 minutes longer.
French Bread
Julie A.
5 cups all purpose flour
5 tsp active dry yeast
2-1/2 tsp salt
1 tbs sugar
1/4 cup oil
2 cups warm water (110 degrees F)
1 tbs cornmeal
1 egg white
1 tbs water
In a mixing bowl, combine 2 cups flour, yeast, salt,sugar, and oil. Stir in 2 cups warm water, and beat until well blended using a mixer with a dough hook attachment. Stir in the remaining flour. Let it knead in the mixing bowl for about 8 to 10 minutes. Shape into a ball and place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll each half into large rectangle (like you are making cinnamon rolls) and roll up starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tbs of water, and brush on loaves. Cover with a damp cloth. let rise until nearly doubled.
With a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degree oven for 15 minutes. Brush again with egg white mixture. Bake for an additional 12-15 minutes or until done, will be a nice golden brown color. Remove and cool on a wire rack.
If you only use 1 loaf the other one will freeze nicely for the next meal!
5 cups all purpose flour
5 tsp active dry yeast
2-1/2 tsp salt
1 tbs sugar
1/4 cup oil
2 cups warm water (110 degrees F)
1 tbs cornmeal
1 egg white
1 tbs water
In a mixing bowl, combine 2 cups flour, yeast, salt,sugar, and oil. Stir in 2 cups warm water, and beat until well blended using a mixer with a dough hook attachment. Stir in the remaining flour. Let it knead in the mixing bowl for about 8 to 10 minutes. Shape into a ball and place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll each half into large rectangle (like you are making cinnamon rolls) and roll up starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tbs of water, and brush on loaves. Cover with a damp cloth. let rise until nearly doubled.
With a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degree oven for 15 minutes. Brush again with egg white mixture. Bake for an additional 12-15 minutes or until done, will be a nice golden brown color. Remove and cool on a wire rack.
If you only use 1 loaf the other one will freeze nicely for the next meal!
Cinnamon Rolls
Julie A.
3/4 cup milk
1/4 cup butter, softened
3- 1/4 cups all purpose flour
2 -1/4 tsp active dry yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup water
1 egg
1 cup brown sugar
1 tbs cinnamon
1/2 cup butter, softened
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the 1/4 cup butter; stir until melted. Let cool until lukewarm.
In a mixing bowl., combine 2 1/4 cup flour, the yeast, sugar and salt; mix well. Add water egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time. When the dough has just pulled together, knead for about 5 minutes. cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar & cinnamon. Roll out dough into a 12x9 inch rectangle. Spread dough with the 1/2 cup softened butter then spread the brown sugar & cinnamon mixture over that. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in 13x9 greased pan. Cover and let rise until doubled. Bake in 350 degree oven for 20 minutes or until browned. Frost with recipe below when they are still warm.
Frosting:
4 oz. cream cheese
1 cube butter, softened
2 tsp vanilla
pinch of salt
3/4 cup milk
1/4 cup butter, softened
3- 1/4 cups all purpose flour
2 -1/4 tsp active dry yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup water
1 egg
1 cup brown sugar
1 tbs cinnamon
1/2 cup butter, softened
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the 1/4 cup butter; stir until melted. Let cool until lukewarm.
In a mixing bowl., combine 2 1/4 cup flour, the yeast, sugar and salt; mix well. Add water egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time. When the dough has just pulled together, knead for about 5 minutes. cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar & cinnamon. Roll out dough into a 12x9 inch rectangle. Spread dough with the 1/2 cup softened butter then spread the brown sugar & cinnamon mixture over that. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in 13x9 greased pan. Cover and let rise until doubled. Bake in 350 degree oven for 20 minutes or until browned. Frost with recipe below when they are still warm.
Frosting:
4 oz. cream cheese
1 cube butter, softened
2 tsp vanilla
pinch of salt
Friday, July 23, 2010
Pioneer Bread Recipe
Emily H.
Alrighty everyone. I've found my favorite recipe for white sandwich bread. It's awesome for a loaf of bread, soft rolls, or even homemade hot dog and hamburger buns!
And here's some pictures of me and my younger sister making a batch so you can have step-by-step instructions.
First the recipe:
Makes 2 loaves
2 cups very warm water
1 1/2 Tbs active dry yeast
1/4 C sugar
1/4 C dry milk
2 Tbs veg oil
2 tsp. salt
4-5 Cups bread flour (King Arthur is best)
Water should be slightly warmer than body temp (105-115). Whisk together sugar, water and yeast. Give it a few minutes until its nice and frothy. If not frothy then your yeast is dead. My condolences. Next add dry milk, flour, oil and THEN salt. Salt kills yeast so always put it on top of your flour mound. Using dough hook, start mixing together on low until combined.
Turn speed up to "2" or next to lowest setting. If dough is sticky add more flour a tbl at a time until not sticky. Let mix for about 8-10 minutes until smooth and elastic. Sorry to bring this up ladies but it should feel like your jelly belly right after giving birth or like pinching your husband's buns. Let rise until double. Pour out risen dough onto counter. Should see these long spaghetti-like strands. (top right) That is Gluten .Gluten is good. If you see this then you did it right. Roll up into a ball and divide in half.
Roll out each dough with rolling pin to get rid of any air bubbles. Then roll them up like you are making cinnamon rolls. Tuck ends under to make a dough baby. Place in a well oiled bread pan and let rise until a good inch above the rim. This is a good time to let your oven start preheating to 400. Put risen bread in and turn oven down to 325. Bake for 20 minutes.Remove immediately from bread pans onto cooling rack. Bread should sound hollow when tapped on bottom.
I know its tempting but DON'T CUT IT . Let it cool to close to room temp before slicing or all the steam will escape taking your bread's moisture with it.
Variations:
I like to substitute brown sugar instead of white sugar because brown sugar retains moisture better. I have also used honey just use a little less than what the recipe calls for.
I've made it without the eggs and it turns out fine. Just not as rich
You can use wheat flour but only substitute 2-3 cups. I found it wouldn't rise as high if I put more in.
Alrighty everyone. I've found my favorite recipe for white sandwich bread. It's awesome for a loaf of bread, soft rolls, or even homemade hot dog and hamburger buns!
And here's some pictures of me and my younger sister making a batch so you can have step-by-step instructions.
First the recipe:
Makes 2 loaves
2 cups very warm water
1 1/2 Tbs active dry yeast
1/4 C sugar
1/4 C dry milk
2 Tbs veg oil
2 tsp. salt
4-5 Cups bread flour (King Arthur is best)
Water should be slightly warmer than body temp (105-115). Whisk together sugar, water and yeast. Give it a few minutes until its nice and frothy. If not frothy then your yeast is dead. My condolences. Next add dry milk, flour, oil and THEN salt. Salt kills yeast so always put it on top of your flour mound. Using dough hook, start mixing together on low until combined.
Turn speed up to "2" or next to lowest setting. If dough is sticky add more flour a tbl at a time until not sticky. Let mix for about 8-10 minutes until smooth and elastic. Sorry to bring this up ladies but it should feel like your jelly belly right after giving birth or like pinching your husband's buns. Let rise until double. Pour out risen dough onto counter. Should see these long spaghetti-like strands. (top right) That is Gluten .Gluten is good. If you see this then you did it right. Roll up into a ball and divide in half.
Roll out each dough with rolling pin to get rid of any air bubbles. Then roll them up like you are making cinnamon rolls. Tuck ends under to make a dough baby. Place in a well oiled bread pan and let rise until a good inch above the rim. This is a good time to let your oven start preheating to 400. Put risen bread in and turn oven down to 325. Bake for 20 minutes.Remove immediately from bread pans onto cooling rack. Bread should sound hollow when tapped on bottom.
I know its tempting but DON'T CUT IT . Let it cool to close to room temp before slicing or all the steam will escape taking your bread's moisture with it.
Variations:
I like to substitute brown sugar instead of white sugar because brown sugar retains moisture better. I have also used honey just use a little less than what the recipe calls for.
I've made it without the eggs and it turns out fine. Just not as rich
You can use wheat flour but only substitute 2-3 cups. I found it wouldn't rise as high if I put more in.
Corn Bread
Mandy B. submitted by Emily H.
So I can't take all the credit for this recipe because it's actually a recipe I got from Mandy B. I've tried lots of corn bread recipes though and this one is still my favorite.
Recipe is for a 13x9 pan or muffin tins. Lightly grease pan(s) before.
Wet Ingredients:
4 eggs
2 cups sour cream
2 sticks butter, melted
Dry Ingredients:
1 1/3 cup sugar
2 cups cornmeal
2 cups flour
1 tsp salt
1 tsp baking soda
Combine and mix well all the dry ingredients, then add the wet ingredients.
Bake for 30-35 minutes (make sure the center is done) @ 375.
Or bake for approx. 25 minutes if baking in the muffin pans.
So I can't take all the credit for this recipe because it's actually a recipe I got from Mandy B. I've tried lots of corn bread recipes though and this one is still my favorite.
Recipe is for a 13x9 pan or muffin tins. Lightly grease pan(s) before.
Wet Ingredients:
4 eggs
2 cups sour cream
2 sticks butter, melted
Dry Ingredients:
1 1/3 cup sugar
2 cups cornmeal
2 cups flour
1 tsp salt
1 tsp baking soda
Combine and mix well all the dry ingredients, then add the wet ingredients.
Bake for 30-35 minutes (make sure the center is done) @ 375.
Or bake for approx. 25 minutes if baking in the muffin pans.
Navajo Fry Bread or Indian Tacos
Emily H.
My favorite recipe for Navajo Fry Bread, or Indian Tacos
It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
My favorite recipe for Navajo Fry Bread, or Indian Tacos
It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Sunday, July 18, 2010
Banana Bread
Brenda R.
1/2 cup cooking oil (or an equal amount of unsweetened applesauce for lower fat)
1 cup sugar
3 ripe, mashed bananas (the riper, the better the flavor)
1 tsp vanilla
2 eggs, slightly beaten
3 TBS milk
-----------
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup chopped walnuts or pecans (optional)
Mix the first six ingredients together, then in another bowl, mix the remaining four, then combine with the first six. Pour into greased and floured bread loaf pan or muffin tins. Bake at 350 for one hour for loaf, or 25 minutes for muffins (makes 18).
1/2 cup cooking oil (or an equal amount of unsweetened applesauce for lower fat)
1 cup sugar
3 ripe, mashed bananas (the riper, the better the flavor)
1 tsp vanilla
2 eggs, slightly beaten
3 TBS milk
-----------
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup chopped walnuts or pecans (optional)
Mix the first six ingredients together, then in another bowl, mix the remaining four, then combine with the first six. Pour into greased and floured bread loaf pan or muffin tins. Bake at 350 for one hour for loaf, or 25 minutes for muffins (makes 18).
Tuesday, July 13, 2010
Amazingly Easy Irish Soda Bread
Jennifer S.
A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Thursday, July 8, 2010
Seed Bread
Michelle H.
3 c. hot water
¼ c. honey
1 ½ tbsp. Yeast
1 tbsp. Sea salt
1 c. 9 or 10 grain cereal (raw)
½ c. gluten
½ c. raw sunflower seeds
¼ c. millet
¼ c. amaranth
¼ c. flax (brown or golden)¼ c. sesame seeds
¼ c. oil (or applesauce can be substituted)
1 c. oatmeal (optional)
3-4 c. whole wheat flour
1-3 c. white flour (you can use all wheat flour)
Mix water, honey, and yeast. Let sit 10 minutes. Add salt, cereal, gluten, seeds, and oil. Let it sit and “sponge” 10-15 minutes. Add 3-4 c. wheat flour. Add white flour until mixture cleans the bowl. Knead 10 minutes. Form into two large loaves and one small loaf. Place in oiled bread pans. Oil tops of loaves. Cover lightly and let rise. Bake at 350° for 30-40 minutes.
*most ingredients available at Fry's or stores such as Whole Foods (in the bulk section)
3 c. hot water
¼ c. honey
1 ½ tbsp. Yeast
1 tbsp. Sea salt
1 c. 9 or 10 grain cereal (raw)
½ c. gluten
½ c. raw sunflower seeds
¼ c. millet
¼ c. amaranth
¼ c. flax (brown or golden)¼ c. sesame seeds
¼ c. oil (or applesauce can be substituted)
1 c. oatmeal (optional)
3-4 c. whole wheat flour
1-3 c. white flour (you can use all wheat flour)
Mix water, honey, and yeast. Let sit 10 minutes. Add salt, cereal, gluten, seeds, and oil. Let it sit and “sponge” 10-15 minutes. Add 3-4 c. wheat flour. Add white flour until mixture cleans the bowl. Knead 10 minutes. Form into two large loaves and one small loaf. Place in oiled bread pans. Oil tops of loaves. Cover lightly and let rise. Bake at 350° for 30-40 minutes.
*most ingredients available at Fry's or stores such as Whole Foods (in the bulk section)
Chocolate Zucchini Bread
Michelle H.
2 oz. unsweetened chocolate (2 blocks), melted
2 c. zucchini, grated
2 c. flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
3 eggs
1 c. sugar
1 c. brown sugar
1 c. oil
1 tsp. vanilla
1 c. chocolate chips
Prepare 2 8x4-inch loaf pans by greasing and flouring or lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini; set aside. Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir, and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate, and vanilla; beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix in. Bake at 325° for 45-50 minutes.
2 oz. unsweetened chocolate (2 blocks), melted
2 c. zucchini, grated
2 c. flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
3 eggs
1 c. sugar
1 c. brown sugar
1 c. oil
1 tsp. vanilla
1 c. chocolate chips
Prepare 2 8x4-inch loaf pans by greasing and flouring or lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini; set aside. Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir, and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate, and vanilla; beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix in. Bake at 325° for 45-50 minutes.
Peanut Butter Banana Bread
Michelle H.
Topping:
½ c. flour
½ c. brown sugar
¼ c. creamy peanut butter
½ tsp. ground cinnamon
Batter:
½ c. butter, softened
8 oz. cream cheese, softened
1 ¼ c. sugar
2 eggs
1 c. mashed ripe bananas (about 3 medium)
1 tsp. vanilla extract
2 ¼ c. flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1 ½ c. chocolate chips
In small bowl, stir the flour, brown sugar, peanut butter, and cinnamon until crumbly; set aside. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Divide half of the batter between two greased 8” loaf pans. Sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping. Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Topping:
½ c. flour
½ c. brown sugar
¼ c. creamy peanut butter
½ tsp. ground cinnamon
Batter:
½ c. butter, softened
8 oz. cream cheese, softened
1 ¼ c. sugar
2 eggs
1 c. mashed ripe bananas (about 3 medium)
1 tsp. vanilla extract
2 ¼ c. flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1 ½ c. chocolate chips
In small bowl, stir the flour, brown sugar, peanut butter, and cinnamon until crumbly; set aside. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Divide half of the batter between two greased 8” loaf pans. Sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping. Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
White Bread/Rolls
Michelle H.
2 c. warm water
1/4 c. sugar (if using dough for cinnamon rolls, increase to ½ c.)
¼ c. oil
1/4 c. instant potato flakes
2 ¼ tsp. yeast
½ tbsp. salt
5 c. flour
Mix first 6 ingredients in mixer. Add flour and mix. Add additional flour until dough is tacky, not sticky. Place dough in greased bowl and let rise until double. Punch down and shape into 2 loaves. Place in greased loaf pans. Let rise again until double. Bake in oven at 350° for 30 minutes or until done. For rolls, bake time is less.
2 c. warm water
1/4 c. sugar (if using dough for cinnamon rolls, increase to ½ c.)
¼ c. oil
1/4 c. instant potato flakes
2 ¼ tsp. yeast
½ tbsp. salt
5 c. flour
Mix first 6 ingredients in mixer. Add flour and mix. Add additional flour until dough is tacky, not sticky. Place dough in greased bowl and let rise until double. Punch down and shape into 2 loaves. Place in greased loaf pans. Let rise again until double. Bake in oven at 350° for 30 minutes or until done. For rolls, bake time is less.
Wednesday, July 7, 2010
Michael's Red-ribbon Zucchini Bread
Michael S.
This is one of my husbands recipes. He did in fact win a Red Ribbon at the Utah State Fair (as a 4 H participant) for his zucchini bread.
3 large eggs
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon salt
1/4 teaspoon baking powder
1 cup vegetable oil
2 cups zucchini seeded and grated
3 cups flour, sifted
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups semisweet chocolate chips (*see notes for using raisins instead)
Beat eggs until light and foamy.
Add sugar, oil, zucchini and vanilla.
Mix well.
Sift together dry ingredients (except chocolate chips or raisins).
Add dry mix to egg mixture.
Hand stir in chocolate or raisins.
Grease and flour 2 loaf pans.
Divide the batter between the 2 pans.
Bake at 325 degrees for 1 hour or until toothpick comes out clean.
Cool for 10 mins and remove bread from pans to finish cooling.
*1 cup raisins boiled with 1/4 cup water until liquid is absorbed (DO
NOT let boil dry).
This is one of my husbands recipes. He did in fact win a Red Ribbon at the Utah State Fair (as a 4 H participant) for his zucchini bread.
3 large eggs
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon salt
1/4 teaspoon baking powder
1 cup vegetable oil
2 cups zucchini seeded and grated
3 cups flour, sifted
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups semisweet chocolate chips (*see notes for using raisins instead)
Beat eggs until light and foamy.
Add sugar, oil, zucchini and vanilla.
Mix well.
Sift together dry ingredients (except chocolate chips or raisins).
Add dry mix to egg mixture.
Hand stir in chocolate or raisins.
Grease and flour 2 loaf pans.
Divide the batter between the 2 pans.
Bake at 325 degrees for 1 hour or until toothpick comes out clean.
Cool for 10 mins and remove bread from pans to finish cooling.
*1 cup raisins boiled with 1/4 cup water until liquid is absorbed (DO
NOT let boil dry).
Flour Tortillas
Torie B.
2 cups flour
1 tsp. salt
¼ cup shortening
½ c warm water
Mix flour and salt. With fork, cut in shortening. Add water and mix with fork to make stiff dough. Divide dough into 10 pieces and shape into balls. Roll out to paper thin. Bake on a very hot ungreased griddle until freckled, about 20 seconds on each side.
2 cups flour
1 tsp. salt
¼ cup shortening
½ c warm water
Mix flour and salt. With fork, cut in shortening. Add water and mix with fork to make stiff dough. Divide dough into 10 pieces and shape into balls. Roll out to paper thin. Bake on a very hot ungreased griddle until freckled, about 20 seconds on each side.
Indian Fry Bread
Jennifer S.
4 C. white flour
1 Tbs. baking powder
1 tsp. salt
1 ½ C. warm water
Lard or oil for frying
Mix together dry ingredients. Add enough water to form elastic dough. Let dough rest for 15 minutes. Shape dough into balls the size of small peaches. Roll out dough (with flour) into 1/4 inch thick rounds. Preheat lard or oil to 375°-400°. Carefully place rounds into oil. Fry on both sides until browned. Drain on paper towels. Serve hot.
4 C. white flour
1 Tbs. baking powder
1 tsp. salt
1 ½ C. warm water
Lard or oil for frying
Mix together dry ingredients. Add enough water to form elastic dough. Let dough rest for 15 minutes. Shape dough into balls the size of small peaches. Roll out dough (with flour) into 1/4 inch thick rounds. Preheat lard or oil to 375°-400°. Carefully place rounds into oil. Fry on both sides until browned. Drain on paper towels. Serve hot.
Indian Fry Bread
Jennifer S.
4 C. white flour
1 Tbs. baking powder
1 tsp. salt
1 ½ C. warm water
Lard or oil for frying
Mix together dry ingredients. Add enough water to form elastic dough. Let dough rest for 15 minutes. Shape dough into balls the size of small peaches. Roll out dough (with flour) into 1/4 inch thick rounds. Preheat lard or oil to 375°-400°. Carefully place rounds into oil. Fry on both sides until browned. Drain on paper towels. Serve hot.
4 C. white flour
1 Tbs. baking powder
1 tsp. salt
1 ½ C. warm water
Lard or oil for frying
Mix together dry ingredients. Add enough water to form elastic dough. Let dough rest for 15 minutes. Shape dough into balls the size of small peaches. Roll out dough (with flour) into 1/4 inch thick rounds. Preheat lard or oil to 375°-400°. Carefully place rounds into oil. Fry on both sides until browned. Drain on paper towels. Serve hot.
Black Angus Cheesy Garlic Bread
Black Angus/Stewart Anderson's Steakhouse
Makes 16 servings
1 large French bread loaf, halved lengthwise
1/2 cup butter softened
1/2 cup Parmesan cheese shreds
1/2 cup Parmesan cheese from can
1 cup reduced calorie mayonnaise
4 medium scallions thinly sliced
2 cloves garlic crushed
Cut bread and set aside. Combine rest of ingredients. Spread mixture on cut sides of bread. Bake at 350 degrees on a foil lined baking sheet for 7 mins. Place under broiler for 3-5 mins longer.
Makes 16 servings
1 large French bread loaf, halved lengthwise
1/2 cup butter softened
1/2 cup Parmesan cheese shreds
1/2 cup Parmesan cheese from can
1 cup reduced calorie mayonnaise
4 medium scallions thinly sliced
2 cloves garlic crushed
Cut bread and set aside. Combine rest of ingredients. Spread mixture on cut sides of bread. Bake at 350 degrees on a foil lined baking sheet for 7 mins. Place under broiler for 3-5 mins longer.
French Bread for bread machine
Jennifer S.
Makes a 1 ½ pound loaf
Add ingredients to bread pan in order listed.
1 ¼ C. warm water
1 TBS. oil
1 TBS and 1 tsp. sugar
1 tsp. salt
3 ½ C. flour
1 TBS. yeast
Set machine for French bread dough cycle.
Shape dough into loaf.
Place on baking sheet sprayed with cooking spray and sprinkled with 2 tsp. of corn meal. Cover with towel and let rise 45-60 minutes or until doubled in size. Preheat oven to 400 degrees. Bake for 20 minutes, or until golden brown on top and bottom of loaf. If glossy, chewy bread is desired only bake 15 minutes. Brush loaf with 1 egg white whisked together with 1 tsp water. Bake for 5 more minutes. Remove baking sheet from oven and let cool on baking sheet.
Makes a 1 ½ pound loaf
Add ingredients to bread pan in order listed.
1 ¼ C. warm water
1 TBS. oil
1 TBS and 1 tsp. sugar
1 tsp. salt
3 ½ C. flour
1 TBS. yeast
Set machine for French bread dough cycle.
Shape dough into loaf.
Place on baking sheet sprayed with cooking spray and sprinkled with 2 tsp. of corn meal. Cover with towel and let rise 45-60 minutes or until doubled in size. Preheat oven to 400 degrees. Bake for 20 minutes, or until golden brown on top and bottom of loaf. If glossy, chewy bread is desired only bake 15 minutes. Brush loaf with 1 egg white whisked together with 1 tsp water. Bake for 5 more minutes. Remove baking sheet from oven and let cool on baking sheet.
French Bread by hand or stand mixer
Jennifer S.
Makes 2 loaves
½ C. lukewarm water
2 tsp. sugar
2 TBS. yeast
Stir together in a large measuring cup or bowl. Set aside while yeast proofs.
2 C. warm water
2 TBS. sugar
2 tsp. salt
2 TBS. oil
6 C. flour
Add 1 C. flour to oil, sugar salt and warm water. Stir down yeast mixture and add to bowl. Stir in rest of flour 1-2 cups at a time until ball forms. Knead dough for 10 minutes. Spray a large bowl with cooking spray. Place dough and cover with towel. Let rise for 1 hour, or until dough raises out of bowl. Punch down and shape dough into loaves. **Place on baking sheet sprayed with cooking spray and sprinkled with 2 tsp. of corn meal. Cover loaves with towel and let rise 45-60 minutes or until doubled in size. Preheat oven to 400 degrees. Bake for 20 minutes, or until golden brown on top and bottom of loaf. If glossy, chewy bread is desired only bake 15 minutes. Brush loaves with 1 egg white whisked together with 1 tsp water. Bake for 5 more minutes. Remove baking sheet from oven and let cool on baking sheet.
To make Crusty Rolls:
Just portion the dough into 16 "mini loaves" and do the egg wash on them the last 5 min of bake time.
Makes 2 loaves
½ C. lukewarm water
2 tsp. sugar
2 TBS. yeast
Stir together in a large measuring cup or bowl. Set aside while yeast proofs.
2 C. warm water
2 TBS. sugar
2 tsp. salt
2 TBS. oil
6 C. flour
Add 1 C. flour to oil, sugar salt and warm water. Stir down yeast mixture and add to bowl. Stir in rest of flour 1-2 cups at a time until ball forms. Knead dough for 10 minutes. Spray a large bowl with cooking spray. Place dough and cover with towel. Let rise for 1 hour, or until dough raises out of bowl. Punch down and shape dough into loaves. **Place on baking sheet sprayed with cooking spray and sprinkled with 2 tsp. of corn meal. Cover loaves with towel and let rise 45-60 minutes or until doubled in size. Preheat oven to 400 degrees. Bake for 20 minutes, or until golden brown on top and bottom of loaf. If glossy, chewy bread is desired only bake 15 minutes. Brush loaves with 1 egg white whisked together with 1 tsp water. Bake for 5 more minutes. Remove baking sheet from oven and let cool on baking sheet.
To make Crusty Rolls:
Just portion the dough into 16 "mini loaves" and do the egg wash on them the last 5 min of bake time.
Corn Bread Mix (In-a-jar)
Jennifer S.
1 ½ cups flour
1 cup yellow corn meal
½ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable shortening
5 tbs plus 1 tsp powdered buttermilk
Combine flour, sugar, baking powder, soda, salt, shortening and powdered buttermilk into a food processor. Pulse until shortening is totally combined.
Layer corn meal and flour mixture into 1-qt jar. Pack ingredients down with a gravy ladle before adding the next layer.
Cover top of jar with fabric; attach gift tag with ribbon.
Gift tag should say:
Corn Bread Mix
You will need 1 1/3 cups water and 2 eggs to complete this recipe.
Preheat oven to 350 degrees. Spray 8x8 baking pan with cooking spray.
Pour mix into large mixing bowl. Add water and eggs, stir until mixture forms stiff batter. (Batter will be lumpy).
Pour batter into baking pan, spread evenly and remove any air bubbles.
Bake for 20-30 minutes or until toothpick comes out clean.
Cool pan on wire rack for 10 minutes.
1 ½ cups flour
1 cup yellow corn meal
½ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable shortening
5 tbs plus 1 tsp powdered buttermilk
Combine flour, sugar, baking powder, soda, salt, shortening and powdered buttermilk into a food processor. Pulse until shortening is totally combined.
Layer corn meal and flour mixture into 1-qt jar. Pack ingredients down with a gravy ladle before adding the next layer.
Cover top of jar with fabric; attach gift tag with ribbon.
Gift tag should say:
Corn Bread Mix
You will need 1 1/3 cups water and 2 eggs to complete this recipe.
Preheat oven to 350 degrees. Spray 8x8 baking pan with cooking spray.
Pour mix into large mixing bowl. Add water and eggs, stir until mixture forms stiff batter. (Batter will be lumpy).
Pour batter into baking pan, spread evenly and remove any air bubbles.
Bake for 20-30 minutes or until toothpick comes out clean.
Cool pan on wire rack for 10 minutes.
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