Author: Sharon

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

Categories
Breads Breakfast

Strawberry/Cream Cheese filled Muffins

1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons strawberry preserves
2-1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups low-fat buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 large egg

Cooking spray 


Preheat oven to 375º.

Combine the cream cheese and preserves; stir with a whisk.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. 
Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack. 

YIELD: 1 dozen (serving size: 1 muffin)

Categories
Breakfast Eggs Spinach

Spinach & Bacon Quiche-ettes

1 (6 oz.) package spinach, finely chopped 
1/2 cup onions, finely chopped 
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  
Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.
24  Servings
Categories
Breakfast

Peaches & Cream French Toast Casserole

10-14 slices 1″ thick french bread
1- 3oz. pkg. cream cheese
1- 29oz. can peach slices, drained
1/2 C. nuts, chopped
1 C. milk
1/3 C. maple syrup
3 eggs
2 Tbs. butter, melted
1 Tbs. sugar
1 tsp. cinnamon
1 tsp. vanilla
  
Pre-heat oven to 400°F. Spread cream cheese on both sides of bread. Lay slices in 9×13″ baking pan. Prick bread 3-4 times each. Top with peach slices. Sprinkle nuts over peaches. Combine remaining ingredients with whisk. Pour over bread. Bake 20-25 minutes. 

6  Servings

Categories
Breakfast Fruit

Peach and Cream Cheese French Toast Casserole

10 to 12 slices white bread, crusts removed (good French bread or Hawaiian bread works great too!)
3 eggs
2 cups half & half
1/2 cup granulated sugar
1 teaspoon vanilla
Dash of ground nutmeg
Filling:
8 ounces cream cheese, softened (regular or light)
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 to 3 fresh peaches or one 16-ounce can of drained peach halves
Arrange half of bread in bottom of greased 11 x 7-inch glass baking dish. In separate bowl, beat eggs, half & half, sugar, and vanilla. In another bowl, beat together all filling ingredients except for peaches and set aside. Pour 1/2 of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Cut peach halves horizontally into 1/4-inch slices and place over filling. Arrange remaining bread slices over filling and peaches. Pour remaining egg and half & half mixture over bread. Sprinkle with nutmeg (cinnamon is also good!) Cover with aluminum foil and refrigerate overnight. 
Preheat oven to 350º. Best to allow to stand at room temperature before baking for 30 minutes. Bake covered 30 minutes. Uncover and bake 30 to 40 minutes longer or until puffy and golden. Serve with warm maple syrup if desired.
Categories
Breakfast

Pancakes & Waffles

1/3   cup canola oil 
2     eggs 
1 1/2 cups milk, approx.
2     cups flour  , self rising
Place 2 cups self rising flour in mixing bowl.  In a 2 cup liquid measuring cup, put in the oil and 2 eggs.  Then add milk up to the two cup mark.  Pour liquids into the flour and whisk until lumps are gone, but do not over mix!  You will destroy your bubbles!
To make pancakes:
Heat a skillet, add about 1 tsp oil or spray with oil.  Add about half a cup of batter, swirl around to make the pancake level.  When bubbles have formed on the top of the pancake, flip.  Remove from heat when second side is golden.
To make waffles:
Preheat waffle iron while making the batter.  Pour into waffle iron, remove when it beeps that they’re done.
8  Servings