Month: September 2011

Categories
Breads Muffins

Cranberry Orange Muffins

2 1/2 cups flour 
1 cup sugar
2 teaspoons baking soda
1 stick margarine
1/2 cup Egg Beaters Real Egg Product, or 2 large eggs
3/4   cup orange juice
1 tablespoon orange zest, grated
1 cup cranberries, dried
1/4 cup sugar
1/2 teaspoon cinnamon
In a medium bowl, stir together sugar, flour and baking soda – set aside.  In a separate bowl, stir together margarine and egg beaters, orange juice and orange zest. Stir liquid mixture into dry mixture until just combined.  Stir in cranberries.  If using topping, stir together 1/4 cup sugar and cinnamon in a small bowl. 
Spoon batter into 12 paper lined muffin tins.  Sprinkle topping on top, if desired.  Bake at 350º for 20 – 25 minutes, or until lightly browned or a toothpick inserted into the center comes out clean.
12  Servings
Categories
Breads

Cornbread – Super Moist

My husband dislikes crumbly cornbread so here is a very moist version that he will actually eat.
1 cup cornmeal, self-rising
3/4 cup flour  , self-rising
1/3   cup sugar
1/3   cup canola oil
1/2   cup sour cream
1 egg
dash salt
1 cup buttermilk, approx.  Batter is same consistency of pancake batter.
Mix all ingredients with whisk just til blended.  Pour into greased 9×9″ pan.  Bake at 400 degrees for approx. 30 minutes.  It is done when middle does not jiggle if pan is shaken.
9  Servings
Categories
Breads

Cornbread

1 cup corn meal 
1 cup flour 
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup shortening, softened
Combine cornmeal, flour, sugar, baking powder and salt.  Add egg, milk and shortening.  Beat with mixer until smooth, about 1 minute.  Bake in greased 8″ pan in a 425º oven for 20-25 minutes or microwave on low 6 minutes, then on high for 3 1/2 minutes or until done.  Turn every 4 minutes.
8  Servings
Categories
Breads

Bread from Perpetual Yeast

2 cups milk
1/3   cup shortening
1 1/2 teaspoons salt
PERPETUAL YEAST, 1 pint
12 to 14    cups flour 
Scald milk, cool to lukewarm.  Add perpetual yeast, shortening, sugar and 4 cups flour.  Beat 1-2 minutes.  Cover and let rise 1/2 hour.  Add salt and rest of flour.  Knead until elastic.  Cover and rise until doubled.  Shape into loaves and rise until doubled again. Brush with milk and bake 1 hour at 400º.
40  Servings
Categories
Breads

Perpetual Yeast

1 package yeast
1/2   cup sugar
1 pint warm water, may use water drained from boiling potatoes
  
Dissolve yeast in lukewarm water in which potatoes have been cooked.  Mix well.  Add sugar and stir thoroughly.  Pour in 2 qt. glass jar, cover loosely and let stand in warm place overnight.  In morning, put tight lid on jar.  Set away in cool place. 
When ready to make bread, pour into the yeast:
1 pint potato water
1/4 cup sugar
Mix well, let stand for 5 hours.  Stir it down and use 1 pint of mixture for 4 loaves bread.  Cover rest and keep cool.
Categories
Breads Pizza

Boboli Pizza Crust Clone Recipe

1 cup water
2 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon salt
1 tablespoon sugar
3 cups all-purpose flour
1/2 teaspoon italian seasoning
2 teaspoons parmesan cheese
2 teaspoons active dry yeast
2 teaspoons parmesan cheese, to sprinkle
Add all ingredients (except second parmesan cheese) to breadmaker in order listed by your manufacturer.
(put the garlic down inside the flour so it does not slow the yeast) Set breadmaker on dough setting.
When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.  Brush outer edge of crust with olive oil.  Poke a few holes in crust with a fork.  Bake 5-10 minutes at 450 F until light brown.  Cool.  Wrap tightly in foil and freeze or use immediately.
6  Servings
Categories
Breads

Buttermilk Biscuits

2 1/2 cups self-rising flour
2 tsp sugar
1/2 cup butter or shortening ( I like using butter flavored Crisco)
3/4 to 1 cup buttermilk (may use regular milk or cream)

Preheat oven to 450º.
In medium bowl, stir together flour and sugar.  Using pastry blender, cut in butter until mixture looks crumbly.  Stir in buttermilk until dough leaves sides of bowl.  If needed, add a few drops of milk at a time to get all the crumbs combined into dough.

On lightly floured surface, knead dough just until smooth, patting more flour on if it’s too sticky.  Roll dough to 1/2″ thickness.  Cut dough with 2 1/2″ biscuit cutter.  (I use a small can with both ends removed)  Place biscuits in a round cake pan or on a cookie sheet with sides touching.  Spread softened butter on tops of biscuits.

Bake 10-12 minutes or until golden brown.

Variations:
Drop Biscuits:  Use 1 1/4 cups buttermilk.  Do not knead dough.  Drop by rounded spoonfulls 2 inches apart.

Garlic-Cheese Biscuits:  Use 1 cup buttermilk; add 3/4 cup shredded cheddar cheese.  Do not knead dough. Drop large spoonfuls 2 inches apart.  After baking, brush with mixture of melted butter and garlic powder.

Cinnamon-Sugar Biscuits:  Increase sugar to 1/2 cup; add 1/2 tsp cinnamon to flour mixture.  After baking, brush with melted butter and sprinkle with cinnamon-sugar.

Categories
Breads

Biscuits

These taste like the refrigerated tube biscuits.  You can also drop them into muffin cups.
2 cups flour, self rising
2/3 cup milk, cold
4 tablespoons shortening, may use mayonnaise instead
Preheat oven to 475º.  Cut or rub shortening into flour.  Add milk, stir until dough follows spoon or fork around bowl.  Knead dough gently 10-15 times.  Roll about 1/3″ thick, cut with 2′ to 2 1/2″ cutter.  Place in pan and bake about 10 minutes until golden brown.
 8  Servings
Categories
Breads Fruit

Banana Bread

2/3 cup shortening 
1 cup sugar
4 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup pecans, chopped
2 cups bananas, mashed, use very ripe bananas for best flavor.
Mix sugar and shortening until well blended, add eggs.  Mix together dry ingredients, stir into sugar mixture.  Stir in bananas and nuts.  Pour into two greased and floured loaf pans.  Bake at 350 degrees for 45 minutes.
*Self-rising flour may be used instead of all-purpose flour, baking soda, baking powder and salt.

20  Servings

Categories
Breads

Amish Friendship Bread and Starter

Starter:
2 cups sugar, divided
2 cups milk, divided
2 cups flour, divided
Bread:
1 cup oil
1/2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (5 1/8 ounce) box instant vanilla pudding
1 cup chopped nuts
1 tablespoon cinnamon, combined with
1/2 cup sugar
Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
On day 18 do nothing.
On days 19, 20, and 21, stir.
On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
On days 23, 24, 25, and 26 stir.
On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
It’s now ready to use to make the bread.
Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.  Add to liquid mixture and stir thoroughly.  Pour into two large well-greased 9×5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.  Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

12  Servings