1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
2/3 cup butter (no substitutes), melted
2 eggs
Combine brown sugar, flour, and pecans. Combine butter and eggs in separate bowl. Stir into flour mixture. Fill mini-muffin tins 2/3 full. Bake at 350 degrees for 10-12 minutes. Remove immediately.
Serves approximately 12.
(Source: Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 32)
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
24.5.13
Raspberry White Chocolate Muffins
Muffins Ingredients:
1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips
Topping Ingredients:
1/4 cup butter, melted
1/4 cup sugar
Heat oven to 400 degrees F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
VARIATION:
Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375 degrees F. for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
Nutrition Facts (1 muffin): Calories 270, Fat 15g, Cholesterol: 50mg, Sodium: 440mg, Carbohydrates: 33g Dietary Fiber: 1g, Protein: 4g.
(Source: Land O'Lakes)
1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips
Topping Ingredients:
1/4 cup butter, melted
1/4 cup sugar
Heat oven to 400 degrees F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
VARIATION:
Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375 degrees F. for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
Nutrition Facts (1 muffin): Calories 270, Fat 15g, Cholesterol: 50mg, Sodium: 440mg, Carbohydrates: 33g Dietary Fiber: 1g, Protein: 4g.
(Source: Land O'Lakes)
5.1.11
whole wheat english muffins
1 (.25 ounce) package active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
3 tablespoons butter or margarine
3/4 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour, divided
1 egg, beaten
Cornmeal
Dissolve yeast and 1 tablespoon sugar in water. Set aside. In a mixing bowl, combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat well with an electric mixer. Add egg and yeast mixture; beat until smooth. By hand, stir in enough remaining all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.
3 tablespoons sugar, divided
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
3 tablespoons butter or margarine
3/4 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour, divided
1 egg, beaten
Cornmeal
Dissolve yeast and 1 tablespoon sugar in water. Set aside. In a mixing bowl, combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat well with an electric mixer. Add egg and yeast mixture; beat until smooth. By hand, stir in enough remaining all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.
29.11.10
Home made Goldfish Crackers
2 3/4 cups whole wheat pastry flour
2 tablespoons nutritional yeast flakes (this is where the cheesey flavor comes from; it's loaded with B-12, and other good nutrients)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
1/2 teaspoon onion powder
1/2 cup canola oil, chilled in the freezer for at least 30 minutes
1/2 cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste
Preheat the oven to 375. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired.
Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye.
Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool.
2 tablespoons nutritional yeast flakes (this is where the cheesey flavor comes from; it's loaded with B-12, and other good nutrients)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
1/2 teaspoon onion powder
1/2 cup canola oil, chilled in the freezer for at least 30 minutes
1/2 cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste
Preheat the oven to 375. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired.
Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye.
Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool.
5.10.10
Best Whole Wheat Bread Ever
1/3 Cup honey or agave or brown sugar (if using sugar add extra tsp water)
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
Thank you Tammy at http://simplehealthytasty.blogspot.com/
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
Thank you Tammy at http://simplehealthytasty.blogspot.com/
30.8.10
Chocolate Zucchini Bread
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. (I used baking cocoa instead of the chocolate squares - 6 Tablespoons baking cocoa and 2 Tablespoons vegetable oil or shortening.)
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. (I used baking cocoa instead of the chocolate squares - 6 Tablespoons baking cocoa and 2 Tablespoons vegetable oil or shortening.)
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
6.1.10
whole wheat pita bread
2 Tbsp or 2 packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour
In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.
Or cook on a griddle about 8 minutes, turning once. Will need to flaten.
*White sugar can be substituted for the honey.
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour
In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.
Or cook on a griddle about 8 minutes, turning once. Will need to flaten.
*White sugar can be substituted for the honey.
14.11.09
Orange Glazed Rolls
Rolls:
3 dozen Rhodes roll dough (or roll dough of your choice)
Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)
Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice
When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).
Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.
I sampled these this week at a Relief Society cooking class and they were fabulous!
3 dozen Rhodes roll dough (or roll dough of your choice)
Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)
Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice
When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).
Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.
I sampled these this week at a Relief Society cooking class and they were fabulous!
17.9.09
Tomato Carrot Spice Cake
Serves: 16
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring
Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring
Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
27.3.09
mix-in's for bread recipes
With everyone making homemade bread lately I thought I would share some mix-in's that have helped my DH keep eating it even though DH isn't a big bread eater!
*2 tablespoons wheat gluten (for white bread) or 1/4 cup (wheat bread) this makes all the difference in taste, texture, and it holds the moisture better and keeps better. I never want to go without it again!
Pepper cheese / cheesy bread
1/4 cup of fresh jalapeno or banana peppers, and 1/4 c. cheese cubes (about 1/2 inch cubes) I usually work them into the dough just before I put the dough into the bread pan for its final rise, it usually will take a little longer to rise.
*Warning: if cutting fresh peppers WEAR RUBBER OR LATEX GLOVES OR PUT PLASTIC BAGS ON YOUR HANDS. your hands may burn for hours after!
Or just use 1/2 c. cheese chunks
Cranberry brown sugar twist
Mush about a 1/2 cup of cranberries (frozen or fresh). It tastes great if there are big chunks or if it is smoother.
Before dough is put into bread pan for it's final rise roll out dough into a rectangle with the width the six of your bead pan. put just a thin layer of softened butter over the top of the dough. Sprinkle a little (or a lot if your are in for more of a dessert) brown sugar on top. Spoon cranberry mixture on top. it doesn't have to be smooth. Roll up the dough like you would a cinnamon roll and be sure to seal ends and side. Let rise as usual, and bake as normal.
slice and eat warm plain, with butter, or my favorite with cinnamon frosting drizzled over it.
Tomato herb
add about 1/2 cup crushed tomatoes from a can and about a tablespoon Italian herbs to wet mixture while making the dough, and subtract about 1/4 c. of water or whatever liquid you are using. rise and bake as usual
Craisin bread or blueberry bread
Add about a 1/2 cup of Craisins or dried blueberries before final rise. Dough may not rise quite as much.
Herb and cheese
Add about 1 tbs of your favorite herbs to dough at the beginning and sprinkle some mozzarella on top before you bake.
Or... add cheese to the dough, work in about a 1/2 cup shredded or cubed cheese before the final rise.
Or... roll out dough like cinnamon rolls and sprinkle cheese on dough and roll it up. Just be sure to seal the ends and try to roll up the dough without any air pockets.
*2 tablespoons wheat gluten (for white bread) or 1/4 cup (wheat bread) this makes all the difference in taste, texture, and it holds the moisture better and keeps better. I never want to go without it again!
Pepper cheese / cheesy bread
1/4 cup of fresh jalapeno or banana peppers, and 1/4 c. cheese cubes (about 1/2 inch cubes) I usually work them into the dough just before I put the dough into the bread pan for its final rise, it usually will take a little longer to rise.
*Warning: if cutting fresh peppers WEAR RUBBER OR LATEX GLOVES OR PUT PLASTIC BAGS ON YOUR HANDS. your hands may burn for hours after!
Or just use 1/2 c. cheese chunks
Cranberry brown sugar twist
Mush about a 1/2 cup of cranberries (frozen or fresh). It tastes great if there are big chunks or if it is smoother.
Before dough is put into bread pan for it's final rise roll out dough into a rectangle with the width the six of your bead pan. put just a thin layer of softened butter over the top of the dough. Sprinkle a little (or a lot if your are in for more of a dessert) brown sugar on top. Spoon cranberry mixture on top. it doesn't have to be smooth. Roll up the dough like you would a cinnamon roll and be sure to seal ends and side. Let rise as usual, and bake as normal.
slice and eat warm plain, with butter, or my favorite with cinnamon frosting drizzled over it.
Tomato herb
add about 1/2 cup crushed tomatoes from a can and about a tablespoon Italian herbs to wet mixture while making the dough, and subtract about 1/4 c. of water or whatever liquid you are using. rise and bake as usual
Craisin bread or blueberry bread
Add about a 1/2 cup of Craisins or dried blueberries before final rise. Dough may not rise quite as much.
Herb and cheese
Add about 1 tbs of your favorite herbs to dough at the beginning and sprinkle some mozzarella on top before you bake.
Or... add cheese to the dough, work in about a 1/2 cup shredded or cubed cheese before the final rise.
Or... roll out dough like cinnamon rolls and sprinkle cheese on dough and roll it up. Just be sure to seal the ends and try to roll up the dough without any air pockets.
3.12.08
Gingerbread
1/2 cup boiling water
1/2 cup shortening
1/2 cup brown sugar, packed
1/2 cup light molasses
1 egg, beaten
1 1/2 cups all-purpose flour, stirred and measured
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
Brush 8-inch baking pan with oil, line with waxed or parchment paper, and oil paper lightly. Pour water over shortening; add brown sugar, molasses, and egg; beat well. Add sifted dry ingredients; beat until smooth. Spread batter evenly in prepared pan. Bake at 350 degrees F. for 35 minutes. Serve warm or cold with butter. Makes 8 servings.
Variation
Gingerbread with Lemon Sauce: Split cooled gingerbread into two layers and fill between layers with 1 package (8 ounces) cream cheese that has been blended until fluffy with a little milk or cream. Serve in squares with hot Lemon Sauce.
Lemon Sauce: Mix 1/2 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg. Gradually add 1 cup boiling water; cook over low heat until thick and clear. Add 2 tablespoons butter or margarine, 1 teaspoon grated lemon rind, and 1 1/2 tablespoons lemon juice; blend thoroughly. Makes 1 1/3 cups.
Note: Lemon Sauce may be made quickly and easily in microwave.
1/2 cup shortening
1/2 cup brown sugar, packed
1/2 cup light molasses
1 egg, beaten
1 1/2 cups all-purpose flour, stirred and measured
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
Brush 8-inch baking pan with oil, line with waxed or parchment paper, and oil paper lightly. Pour water over shortening; add brown sugar, molasses, and egg; beat well. Add sifted dry ingredients; beat until smooth. Spread batter evenly in prepared pan. Bake at 350 degrees F. for 35 minutes. Serve warm or cold with butter. Makes 8 servings.
Variation
Gingerbread with Lemon Sauce: Split cooled gingerbread into two layers and fill between layers with 1 package (8 ounces) cream cheese that has been blended until fluffy with a little milk or cream. Serve in squares with hot Lemon Sauce.
Lemon Sauce: Mix 1/2 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg. Gradually add 1 cup boiling water; cook over low heat until thick and clear. Add 2 tablespoons butter or margarine, 1 teaspoon grated lemon rind, and 1 1/2 tablespoons lemon juice; blend thoroughly. Makes 1 1/3 cups.
Note: Lemon Sauce may be made quickly and easily in microwave.
22.11.08
Creme Brulee French Toast
½ cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra thick)
5 eggs
1 ½ cups half & half
¼ teaspoon salt
1 teaspoon vanilla
pancake syrup
In small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring constantly. Pour mixture onto large, greased jelly roll pan (18 X 3 X 1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. (Bread could be cut before placing it in pan into halves for easier serving later) Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate over night. Bake uncovered at 350 F. for about 30 minutes. Remove from pan and serve. If not serving immediately turn each piece of bread over to prevent sticking.
Serve with warm syrup.
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra thick)
5 eggs
1 ½ cups half & half
¼ teaspoon salt
1 teaspoon vanilla
pancake syrup
In small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring constantly. Pour mixture onto large, greased jelly roll pan (18 X 3 X 1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. (Bread could be cut before placing it in pan into halves for easier serving later) Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate over night. Bake uncovered at 350 F. for about 30 minutes. Remove from pan and serve. If not serving immediately turn each piece of bread over to prevent sticking.
Serve with warm syrup.
18.11.08
Crunchy Graham Dipping Sticks
This recipe sounds really good to me. I haven't tried it...yet.
6 slices lightly toasted Texas-style toast (or other firm, thick white bread)
1 cup heavy cream
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
9 graham crackers
Canola oil
Cut each bread slice lengthwise into four sticks. In a pie pan or other shallow pan, mix together the cream, eggs, vanilla and salt. Whirl the graham crackers in a food processor until they are fine crumbs. Spread graham crackers crumbs on a plate. Dip sticks, one by one, into egg mixture and then press into cracker crumbs, coating thoroughly. Heat a little oil in a small frying pan. Cover and cook sticks over medium heat 2 to 3 minutes on each side, or until lightly browned. Cool until warm enough to handle. Serve with a side of syrup and use your fingers to dip. Makes 24 sticks.
Variation: Spread oil on a baking sheet and place all coated sticks on sheet. Bake for 8 minutes at 425 degrees F. Turn over and bake another 3 minutes.
(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 24, by Donna Kelly)
6 slices lightly toasted Texas-style toast (or other firm, thick white bread)
1 cup heavy cream
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
9 graham crackers
Canola oil
Cut each bread slice lengthwise into four sticks. In a pie pan or other shallow pan, mix together the cream, eggs, vanilla and salt. Whirl the graham crackers in a food processor until they are fine crumbs. Spread graham crackers crumbs on a plate. Dip sticks, one by one, into egg mixture and then press into cracker crumbs, coating thoroughly. Heat a little oil in a small frying pan. Cover and cook sticks over medium heat 2 to 3 minutes on each side, or until lightly browned. Cool until warm enough to handle. Serve with a side of syrup and use your fingers to dip. Makes 24 sticks.
Variation: Spread oil on a baking sheet and place all coated sticks on sheet. Bake for 8 minutes at 425 degrees F. Turn over and bake another 3 minutes.
(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 24, by Donna Kelly)
Classic French Toast
1 cup milk
1/4 cup flour
3 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
6 slices day-old firm white bread
Butter
In a pie pan or other shallow pan, whisk together milk and flour; whisk in eggs, vanilla and salt. Soak each bread slice in egg mixture for 10 to 20 seconds on each side, or until just soaked through. Heat a little butter in a small frying pan over medium-high heat. Cover and cook soaked bread in the pan 2 to 3 minutes on each side, or until lightly browned. Serve with butter and syrup. Makes 6 slices.
(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 16, by Donna Kelly)
1/4 cup flour
3 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
6 slices day-old firm white bread
Butter
In a pie pan or other shallow pan, whisk together milk and flour; whisk in eggs, vanilla and salt. Soak each bread slice in egg mixture for 10 to 20 seconds on each side, or until just soaked through. Heat a little butter in a small frying pan over medium-high heat. Cover and cook soaked bread in the pan 2 to 3 minutes on each side, or until lightly browned. Serve with butter and syrup. Makes 6 slices.
(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 16, by Donna Kelly)
11.11.08
Wheat Quick
Any of your favorite Bisquick recipes can be used with Wheat Quick substituted.
8 cups whole wheat flour
4 teaspoons salt
1/4 cup sugar
1/4 cup plus 2 Tablespoons baking powder
2 cups shortening
Sift together dry ingredients twice. Cut in shortening. Store in fridge in covered container up to 2 months.
Pancakes: Stir 2 cups Wheat Quick, 1 egg 1 2/3 cup milk until well blended.
Waffles: Stir 2 cups Wheat Quick, 1 2/3 cup milk, 1 egg, 2 Tablespoons oil until well blended.
Muffins: Blend 2 Tablespoons brown sugar, 1 egg, 3/4 cup milk, 2 cups Wheat Quick, 2 Tablespoons oil and bake 15 minutes at 400 degrees F. (Makes 12)
Coffee Cake: Make muffin batter. Spread into greased 9-inch pan. Sprinkle with 2 Tablespoons cinnamon, 1/4 cup sugar, 2 Tablespoons Wheat Quick, 2 Tablespoons soft butter. Blend with fork until crumbly. Bake 20 to 25 minutes at 400 degrees F.
Biscuits: Add 2/3 cup milk to 2 cups Wheat Quick. Stir with fork into soft dough. Roll on board lightly dusted with Wheat Quick. Knead gently 6 to 8 times. Roll 1 1/2" thick. Cut. Bake at 450 degrees F. for 10 minutes close together for soft sides, on ungreased cookie sheet. Add 1/4 cup soft butter or 3 Tablespoons oil for richer biscuits.
Nut Breads: Blend 1/2 cup sugar, 1 egg, 1 1/4 cup milk, 3 cups Wheat Quick. Stir in 1 cup nuts. Pour in well greased loaf pan. Bake 45 minutes at 300 degrees F.
Banana Nut Bread: Make nut bread using 3/4 cup sugar and 1/2 cup milk. Reduce nuts to 3/4 cup, add 1 cup mashed bananas.
8 cups whole wheat flour
4 teaspoons salt
1/4 cup sugar
1/4 cup plus 2 Tablespoons baking powder
2 cups shortening
Sift together dry ingredients twice. Cut in shortening. Store in fridge in covered container up to 2 months.
Pancakes: Stir 2 cups Wheat Quick, 1 egg 1 2/3 cup milk until well blended.
Waffles: Stir 2 cups Wheat Quick, 1 2/3 cup milk, 1 egg, 2 Tablespoons oil until well blended.
Muffins: Blend 2 Tablespoons brown sugar, 1 egg, 3/4 cup milk, 2 cups Wheat Quick, 2 Tablespoons oil and bake 15 minutes at 400 degrees F. (Makes 12)
Coffee Cake: Make muffin batter. Spread into greased 9-inch pan. Sprinkle with 2 Tablespoons cinnamon, 1/4 cup sugar, 2 Tablespoons Wheat Quick, 2 Tablespoons soft butter. Blend with fork until crumbly. Bake 20 to 25 minutes at 400 degrees F.
Biscuits: Add 2/3 cup milk to 2 cups Wheat Quick. Stir with fork into soft dough. Roll on board lightly dusted with Wheat Quick. Knead gently 6 to 8 times. Roll 1 1/2" thick. Cut. Bake at 450 degrees F. for 10 minutes close together for soft sides, on ungreased cookie sheet. Add 1/4 cup soft butter or 3 Tablespoons oil for richer biscuits.
Nut Breads: Blend 1/2 cup sugar, 1 egg, 1 1/4 cup milk, 3 cups Wheat Quick. Stir in 1 cup nuts. Pour in well greased loaf pan. Bake 45 minutes at 300 degrees F.
Banana Nut Bread: Make nut bread using 3/4 cup sugar and 1/2 cup milk. Reduce nuts to 3/4 cup, add 1 cup mashed bananas.
13.10.08
Gingerbread Waffles
Found this recipe that sounded good (and different.) Haven't tried it yet, but hope to try it soon.
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffle iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffle iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
8.10.08
Three Cheese Garden Pizza
This recipe was in our ward's cookbook. It is a yummy way to use up all those veggies from the garden!
Pizza Dough (see recipe)
1 medium tomato, sliced
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
mushrooms, sliced
1 small onion, sliced
2 garlic cloves, pressed
Mozzarella cheese
Cheddar cheese
1 tsp Italian seasoning (optional, pizza is just as good without)
Fresh Parmesan cheese, grated
Preheat oven to 400 degrees. Roll out pizza dough and bake for about 10 minutes; remove from oven. Finely slice tomato, zucchini, onion and mushrooms. Spread pressed garlic over the crust. Sprinkle crust with Mozzarella and cheddar cheeses; top with tomatoes. Sprinkle with seasoning. Layer zucchini, onion and mushrooms over tomatoes. Sprinkle Parmesan cheese over top. Bake 15-18 minutes or until brown and bubbly.
Pizza Dough (see recipe)
1 medium tomato, sliced
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
mushrooms, sliced
1 small onion, sliced
2 garlic cloves, pressed
Mozzarella cheese
Cheddar cheese
1 tsp Italian seasoning (optional, pizza is just as good without)
Fresh Parmesan cheese, grated
Preheat oven to 400 degrees. Roll out pizza dough and bake for about 10 minutes; remove from oven. Finely slice tomato, zucchini, onion and mushrooms. Spread pressed garlic over the crust. Sprinkle crust with Mozzarella and cheddar cheeses; top with tomatoes. Sprinkle with seasoning. Layer zucchini, onion and mushrooms over tomatoes. Sprinkle Parmesan cheese over top. Bake 15-18 minutes or until brown and bubbly.
Pizza Dough
This can be made in a bread machine or by hand.
1 1/8 cup warm water
3 to 3 1/2 cups flour
2 Tbsp. sugar
1 1/2 Tbsp. olive oil
2 tsp. yeast
1 tsp. salt
Bread Machine directions:
Add water first, then flour (I usually only use 3 cups), then the remaining ingredients. Use dough cycle. When cycle is complete, roll out and add toppings.
Hand mixing directions:
Mix water, sugar and yeast. Add olive oil and salt. Add flour one cup at a time. Let rise until double in size. Roll out and add your favorite toppings.
Bake at 350 degrees for 20 minutes.
1 1/8 cup warm water
3 to 3 1/2 cups flour
2 Tbsp. sugar
1 1/2 Tbsp. olive oil
2 tsp. yeast
1 tsp. salt
Bread Machine directions:
Add water first, then flour (I usually only use 3 cups), then the remaining ingredients. Use dough cycle. When cycle is complete, roll out and add toppings.
Hand mixing directions:
Mix water, sugar and yeast. Add olive oil and salt. Add flour one cup at a time. Let rise until double in size. Roll out and add your favorite toppings.
Bake at 350 degrees for 20 minutes.
20.9.08
Monkey Pull-a-Part Bread
Using a batch of dough made in an automatic bread machine makes this easy and economical.Bread Dough
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter or margarine, melted
Put sugar and cinnamon in bowl and mix. In a separate bowl, put in stick of butter or margarine and melt in microwave. Pull off small pieces of bread dough and roll into a ball. Dip ball into melted butter and then into cinnamon and sugar mixture. Place into well-greased Bundt pan. Do this with all bread dough. After that mix leftover sugar and cinnamon mixture and butter together and pour over bread in pan. Let rise. Bake at 350 degrees F. for 35 minutes or until golden brown.
27.7.08
Cranberry Cream Cheese Pull-a-Parts
These are sooo good!
1 pkg. Craisins
24 Rhodes Rolls - thawed, but still cold
1/4 cup melted butter
1 cup sugar, divided
2/3 cup or 6 oz. cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon each grated orange and lemon rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Press about 1 teaspoon Craisins into each thawed roll. Place into a 9x13-inch greased pan. Combine butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over rolls. Cover with plastic wrap. Let rise until double in size. Combine 1/2 cup sugar, rinds, and remaining Craisins. Sprinkle over risen rolls. Bake at 350 degrees F. for 25 minutes or until rolls in the center are done. Combine powdered sugar and lemon juice. Drizzle over the top of warm rolls.
1 pkg. Craisins
24 Rhodes Rolls - thawed, but still cold
1/4 cup melted butter
1 cup sugar, divided
2/3 cup or 6 oz. cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon each grated orange and lemon rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Press about 1 teaspoon Craisins into each thawed roll. Place into a 9x13-inch greased pan. Combine butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over rolls. Cover with plastic wrap. Let rise until double in size. Combine 1/2 cup sugar, rinds, and remaining Craisins. Sprinkle over risen rolls. Bake at 350 degrees F. for 25 minutes or until rolls in the center are done. Combine powdered sugar and lemon juice. Drizzle over the top of warm rolls.
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