Category: Breads

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
Breads Breakfast

Cinnabon’s for Bread Machine

1 Cup milk 
1 egg, beaten 
4 Tablespoons melted butter 
4 Tablespoons water
1/2 box instant vanilla pudding (3.4 ounce. box) 
4 Cups bread flour 
1Tablespoon sugar 
1/2 Tablespoon salt 
2-1/2 Tablespoons bread machine yeast
Filling: 
1/2 Cup butter, softened 
1 Cup brown sugar 
2 Tablespoons cinnamon
1/4 Cup chopped walnuts, optional 
1/4 Cup raisins, optional

Frosting:
4 Ounces cream cheese, room temperature
1/4 Cup butter, softened 
1-1/2 Cups powdered sugar 
1/2 Tablespoon vanilla
1-1/2 Tablespoons milk 
3 Tablespoons real maple syrup 
Place all ingredients in your machine in order recommended by your machines manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10.  
Combine first three filling ingredients and mix well.  Heat in microwave 10 seconds to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough.  Starting with widest end, roll the dough into tight log. Cut into 1/2″ slices. 
Place in a lightly greased baking dish with sides. Put in warm draft-free place and allow them to rise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven.  I let them rise 20-30 minutes this way.  Take out to heat oven to baking temperature). 
Bake at 350º for 15-20 minutes. When the rolls are done top with frosting of your choice. 
Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tablespoon of matching fruit jam.
12  Servings
Categories
Breads Breakfast

Cinnabon’s Cinnamon Rolls

1 cup warm water
3 (1/4-ounce) packages active dry yeast or 3 cakes fresh yeast (5/8 ounce each)
1/2 cup granulated sugar
1/3 cup butter, softened
1 cup milk, scalded and cooled
3 large eggs
1-1/4 teaspoons salt
3-1/2 cups all-purpose flour, unsifted
1/2 cup raisins, optional
3-1/2 cups whole wheat pastry flour, unsifted
.
Combine water, yeast and sugar in large mixing bowl and let stand 5 minutes. Add butter to cooling milk to soften. When cool, add milk mixture to yeast mixture and stir well. Add eggs and salt and stir well with wire whisk. 
Begin adding all-purpose flour, mixing well with wooden spoon until mixture resembles thick cake batter. Add raisins. Add 2-1/2 cups whole wheat pastry flour. Mix well again until dough is quite sticky and begins to leave sides of bowl. Place 1/2 cup remaining whole wheat pastry flour onto board. 
Turn dough out and knead about 10 minutes until smooth and shiny, slowly adding more flour if needed. (Dough should be somewhat soft and resilient, almost sticky.)  Shape dough into ball and place in large greased bowl, turning to grease top. Cover with damp towel. Let rise in warm place about 45 minutes or until doubled in bulk. Turn dough onto large floured board. Roll out to 24×20″ rectangle. (Dough will be quite thin.)
FILLING 
2 cups butter, melted 3 cups dark brown sugar, packed 6 tablespoons ground cinnamon 3/4 cup chopped walnuts, optional 
Mix together melted butter, brown sugar and cinnamon. Spread entire rectangle of dough with mixture (it should be very glossy in order to produce syrup). Sprinkle with walnuts if using. 
Roll rectangle tightly from long side (filling will be slightly runny and dough will be soft).  Make sure seam side is on bottom. Shape with hands to make roll uniform in size from end to end. With very sharp knife, cut roll into 16 equal portions. Place side by side, cut sides up, in 2 well-greased 13″x9″3″ metal baking pans. (Glass pans will tend to caramelize syrup too quickly.)
Cover with warm, damp towel and let rise in warm place 30 to 40 minutes or until almost doubled in size.
  
Bake at 350 degrees until nicely browned and filling is bubbly, about 35 minutes. Immediately invert onto serving platter or baking sheet, allowing syrup to drip from pan onto rolls (this is the secret). 
Makes 16 large cinnamon rolls. 
Cinnabon Frosting The key to this is whipping it up for at least 12 minutes. 
1 Pound butter or margarine 1 Pound cream cheese 2 Pounds powdered sugar 2 Teaspoons lemon juice 2 Teaspoons vanilla extract .
Allow butter and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl, mix for at least an additional 12 minutes. When almost done, add the extracts.
12  Servings
Categories
Focaccia Turkey Breast

Panera’s Turkey Artichoke Panini

loaf pesto focaccia bread
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 tomato, sliced (6-8 slices)
1 pinch salt and pepper

Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Serve hot with chips or your favorite soup!