2 c. flour
1 tsp salt
Cut in:
1/4 c. shortening
Then add:
3/4 c. hot water
Mix and roll out with a lot of flour. Brown on dry nonstick griddle, both sides.
Showing posts with label BREADS ROLLS AND MUFFINS. Show all posts
Showing posts with label BREADS ROLLS AND MUFFINS. Show all posts
Monday, March 28, 2011
100% Whole Wheat Bread
Put 5 cups of very warm water in mixer, add 6 cups hard white wheat flour. Add 2 Tbsp. vital wheat gluten, 2 Tbsp. dough enhancer, 2 Tbsp yeast, 2/3 cup oil, 2/3 cup honey.
Mix well, then add 2 Tbsp. salt and enough hard white wheat flour to make a soft dough, (4-6 cups) and dough cleans side of mixer. Knead for 5-6 minutes, until elastic and smooth. Dough should pass "windowpane test". To do the windowpane test, spray or coat hands with oil, break off a baseball sized piece of dough, and gentle massage and stretch dough into a very thin membrane. If it can be stretched very thin without big tears, it has been kneaded enough. If not, knead for another minute and test again. Spray hands and counter with Pam or oil. Divide dough into equal parts (recipe makes three large pans, or 4 small ones. Dough should fill pans just half full). Shape and place in greased pans. Cover pans with plastic wrap and let rise till double (about 1 1/2 inches above the top of the pan).
Bake at 350 degrees for 15 minutes, turn down oven to 325 and bake for 10-15 more minutes, until middle of bread reads 195 degrees on an instant-read thermometer. Let cool at least 15 minutes before slicing to prevent gummy slices.
Mix well, then add 2 Tbsp. salt and enough hard white wheat flour to make a soft dough, (4-6 cups) and dough cleans side of mixer. Knead for 5-6 minutes, until elastic and smooth. Dough should pass "windowpane test". To do the windowpane test, spray or coat hands with oil, break off a baseball sized piece of dough, and gentle massage and stretch dough into a very thin membrane. If it can be stretched very thin without big tears, it has been kneaded enough. If not, knead for another minute and test again. Spray hands and counter with Pam or oil. Divide dough into equal parts (recipe makes three large pans, or 4 small ones. Dough should fill pans just half full). Shape and place in greased pans. Cover pans with plastic wrap and let rise till double (about 1 1/2 inches above the top of the pan).
Bake at 350 degrees for 15 minutes, turn down oven to 325 and bake for 10-15 more minutes, until middle of bread reads 195 degrees on an instant-read thermometer. Let cool at least 15 minutes before slicing to prevent gummy slices.
Lemon Bread
1 1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of one lemon (always grate over batter)
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon lemon extract
Sift together flour, baking powder and salt then stir in grated lemon rind. In another bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add extract. Add flour mixture alternately with milk. Pour into a well buttered and floured loaf pan and bake in preheated 350 degrees oven for 50 minutes or until done. Dissolve 1/2 cup confectioners sugar in 1/4 cup lemon juice over low heat. Pierce top of bread and pour on topping (while bread is still hot) . Cool in pan 15 minutes or longer. Turn out and cool completely on rack.
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of one lemon (always grate over batter)
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon lemon extract
Sift together flour, baking powder and salt then stir in grated lemon rind. In another bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add extract. Add flour mixture alternately with milk. Pour into a well buttered and floured loaf pan and bake in preheated 350 degrees oven for 50 minutes or until done. Dissolve 1/2 cup confectioners sugar in 1/4 cup lemon juice over low heat. Pierce top of bread and pour on topping (while bread is still hot) . Cool in pan 15 minutes or longer. Turn out and cool completely on rack.
Best Zuchhini Bread
1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract
Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream
In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy. Add all remaining ingredients and mix together well. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)
To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.
To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.
To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract
Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream
In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy. Add all remaining ingredients and mix together well. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)
To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.
To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.
To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.
Orange Rolls
3 tablespoons active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
Cinnamon Pound Cake
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
Butter Rolls (easy)
3 Tbs. yeast
2 cups warm water
2 Tbs. sugar
1 cup butter, melted
1 cup sugar
6 beaten eggs
1 1/2 tsp. salt
8 cups flour (plus a little more)
*Mix yeast with 2 Tbs. sugar and the warm water. Add melted butter, sugar and eggs. Mix well. Add flour and salt. Mix well and let rise for 2 hours. Punch down and put in refrigerator overnight. The next day, separate dough into 4 equal parts. Roll each part into a circle and brush with butter. Cut like a pie into 12 or more pieces. Roll each piece, starting with the wide end. Place onto a greased cookie sheet with the tail end down. Let rise for a few hours and then bake at 400 for 10 minutes. Check to make sure the middle aren't doughy.
2 cups warm water
2 Tbs. sugar
1 cup butter, melted
1 cup sugar
6 beaten eggs
1 1/2 tsp. salt
8 cups flour (plus a little more)
*Mix yeast with 2 Tbs. sugar and the warm water. Add melted butter, sugar and eggs. Mix well. Add flour and salt. Mix well and let rise for 2 hours. Punch down and put in refrigerator overnight. The next day, separate dough into 4 equal parts. Roll each part into a circle and brush with butter. Cut like a pie into 12 or more pieces. Roll each piece, starting with the wide end. Place onto a greased cookie sheet with the tail end down. Let rise for a few hours and then bake at 400 for 10 minutes. Check to make sure the middle aren't doughy.
Company Cornbread
1 cup soft margarine
1 cup sugar
4 eggs
4 oz. canned green chili peppers (optional)
14 oz. canned creamed corn
1/2 cup grated jack cheese
1/4 tsp. salt
1 cup flour
1 cup corn meal
4 tsp. baking powder
!. Preheat oven to 350.
2. Beat together margarine and sugar. Add eggs, corn and cheeses.
3. Sift salt, flour, corn meal and baking powder together. Combine with other ingredients.
4. Bake in greased 9x13 for 1 hour.
1 cup sugar
4 eggs
4 oz. canned green chili peppers (optional)
14 oz. canned creamed corn
1/2 cup grated jack cheese
1/4 tsp. salt
1 cup flour
1 cup corn meal
4 tsp. baking powder
!. Preheat oven to 350.
2. Beat together margarine and sugar. Add eggs, corn and cheeses.
3. Sift salt, flour, corn meal and baking powder together. Combine with other ingredients.
4. Bake in greased 9x13 for 1 hour.
Aunt Vernie’s Overnight Buns
10 c flour
4 eggs
1 1/2 c sugar
2/3c shortening (melted & slightly cooled)
4 c water
1 tsp. salt
1 pkg. yeast
At 2 p.m. in a saucepan, combine sugar and water and boil for 5 minutes. Cool to lukewarm (105 – 115 degrees) which takes about an hour. Dissolve yeast in water.
In a large bowl mix together the eggs and the cooled shortening. Keep in mind that for the yeast to work properly the liquids cannot be too hot or cold. Add the yeast mixture and stir together. Then add flour and salt to the mixture until dough is soft but not sticky. Cover and let rise.
At 5 p.m. knead the dough again.
At 10 p.m. lightly knead the dough as you form dough into golf ball size balls and place them on greased baking sheets. Cover with clean dish towels and let dough rest overnight.
In the morning, the earlier the better so they don’t over proof, bake the buns in a 350 degree oven for about 15 minutes until lightly golden on top.
4 eggs
1 1/2 c sugar
2/3c shortening (melted & slightly cooled)
4 c water
1 tsp. salt
1 pkg. yeast
At 2 p.m. in a saucepan, combine sugar and water and boil for 5 minutes. Cool to lukewarm (105 – 115 degrees) which takes about an hour. Dissolve yeast in water.
In a large bowl mix together the eggs and the cooled shortening. Keep in mind that for the yeast to work properly the liquids cannot be too hot or cold. Add the yeast mixture and stir together. Then add flour and salt to the mixture until dough is soft but not sticky. Cover and let rise.
At 5 p.m. knead the dough again.
At 10 p.m. lightly knead the dough as you form dough into golf ball size balls and place them on greased baking sheets. Cover with clean dish towels and let dough rest overnight.
In the morning, the earlier the better so they don’t over proof, bake the buns in a 350 degree oven for about 15 minutes until lightly golden on top.
Saturday, March 26, 2011
Oatmeal Scones
1 1/2 cups rolled oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups flour
1/2 cup sugar plus some extra for sprinkling on top
2 tsp baking powder
1/2 tsp salt
10 Tbsp butter, cut into small cubes & chilled
1 cup raisins (optional)
1/2 tsp cinnamon (optional)
With rack in middle position, heat oven to 375. Spread the oats on a baking sheet and toast in oven until lightly browned, about 8-10 minutes, stirring as needed. Let cool on a wire rack. Increase oven temp to 450. Measure out 2 Tbsp of cooled oats and set aside for counter. Run the baking sheet under cold water to cool completely and dry it with a towel. Line it with parchment paper.
Whisk the milk, cream and egg together in a large measuring cup. Remove 1 Tbsp into a small bowl for glazing.
Pulse the flour, sugar, baking powder and salt in a good processor until combined. Scatter the chilled butter cubes and process until it looks like coarse sand or cornmeal, about 15 pulses.
Transfer the mixture to a medium bowl and stir in the cooled oats. (It is important to make sure the oats are cooled completely so that they don’t soften the butter. Gently stir in the milk mixture using a rubber spatula until large clumps form. Knead the mixture in the bowl by hand until it becomes a cohesive mass.
Dust the counter with half the reserved oats and turn the dough out onto it, putting the remaining reserved oats on top. Pat the dough out into a circle about 1 inch thick. Cut into 8 wedges and place on the baking sheet. Brush with the reserved milk mixture and sprinkle with reserved sugar.
Bake until golden brown, about 12-15 minutes. Let scones cool on baking sheet on trivet for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups flour
1/2 cup sugar plus some extra for sprinkling on top
2 tsp baking powder
1/2 tsp salt
10 Tbsp butter, cut into small cubes & chilled
1 cup raisins (optional)
1/2 tsp cinnamon (optional)
With rack in middle position, heat oven to 375. Spread the oats on a baking sheet and toast in oven until lightly browned, about 8-10 minutes, stirring as needed. Let cool on a wire rack. Increase oven temp to 450. Measure out 2 Tbsp of cooled oats and set aside for counter. Run the baking sheet under cold water to cool completely and dry it with a towel. Line it with parchment paper.
Whisk the milk, cream and egg together in a large measuring cup. Remove 1 Tbsp into a small bowl for glazing.
Pulse the flour, sugar, baking powder and salt in a good processor until combined. Scatter the chilled butter cubes and process until it looks like coarse sand or cornmeal, about 15 pulses.
Transfer the mixture to a medium bowl and stir in the cooled oats. (It is important to make sure the oats are cooled completely so that they don’t soften the butter. Gently stir in the milk mixture using a rubber spatula until large clumps form. Knead the mixture in the bowl by hand until it becomes a cohesive mass.
Dust the counter with half the reserved oats and turn the dough out onto it, putting the remaining reserved oats on top. Pat the dough out into a circle about 1 inch thick. Cut into 8 wedges and place on the baking sheet. Brush with the reserved milk mixture and sprinkle with reserved sugar.
Bake until golden brown, about 12-15 minutes. Let scones cool on baking sheet on trivet for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
Wednesday, March 23, 2011
Sweet Cinnamon Biscuits
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans (optional)
Glaze
1 cup powdered sugar
1-2 tablespoon milk
1/4 teaspoon vanilla
Combine flour, baking powder and salt; cut in shortening.
Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
Brush top with butter (I prefer to use soft butter rather than melted).
Combine cinnamon and sugar; sprinkle evenly over dough.
Sprinkle with chopped pecans (or other nuts or raisins) if desired.
Roll up, starting on long side.
Cut into 1/2 inch thick rounds.
Place rounds, with sides just touching, in greased 9" round pan.
Bake at 425°F for 18-20 minutes or until golden brown.
Remove from oven and drizzle with glaze, serve warm.
For glaze: Combine all ingredients and beat until smooth.
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans (optional)
Glaze
1 cup powdered sugar
1-2 tablespoon milk
1/4 teaspoon vanilla
Combine flour, baking powder and salt; cut in shortening.
Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
Brush top with butter (I prefer to use soft butter rather than melted).
Combine cinnamon and sugar; sprinkle evenly over dough.
Sprinkle with chopped pecans (or other nuts or raisins) if desired.
Roll up, starting on long side.
Cut into 1/2 inch thick rounds.
Place rounds, with sides just touching, in greased 9" round pan.
Bake at 425°F for 18-20 minutes or until golden brown.
Remove from oven and drizzle with glaze, serve warm.
For glaze: Combine all ingredients and beat until smooth.
Self-Frosting Nutella Pumpkin Mufins
1 - 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.
Savory Cheese and Chive Bread
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Directions:
Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.
Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.
Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.
Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.
Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Directions:
Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.
Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.
Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.
Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.
Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.
Orange Biscuits
These "Upside-Down" biscuits, which soak up an orange glaze as they bake, are fancy enough for a holiday breakfast.
GLAZE:
1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the biscuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 tsp. grated orange zest
BISCUITS:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 to 2 tbsp. soft margarine or butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix 1/4 cup sugar with about 2 tsp. cinnamon)
1. Heat the oven to 425 degrees. Grease a 12-muffin tin. (Note: this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups (the hot syrup should not be handled by a child).
4. Combine the flour, baking powder, and salt in a medium-size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4-inch-thick rectangle, roughly 12 by 8 inches.
6. Brush with the softened margarine or butter and sprinkle with cinnamon sugar.
7. Flour your hands and roll up the dough, jelly-roll style, then cut it into twelve 1-inch slices. Place a slice in each glaze-filled muffin tin.
8. Bake for approximately 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.
GLAZE:
1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the biscuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 tsp. grated orange zest
BISCUITS:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 to 2 tbsp. soft margarine or butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix 1/4 cup sugar with about 2 tsp. cinnamon)
1. Heat the oven to 425 degrees. Grease a 12-muffin tin. (Note: this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups (the hot syrup should not be handled by a child).
4. Combine the flour, baking powder, and salt in a medium-size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4-inch-thick rectangle, roughly 12 by 8 inches.
6. Brush with the softened margarine or butter and sprinkle with cinnamon sugar.
7. Flour your hands and roll up the dough, jelly-roll style, then cut it into twelve 1-inch slices. Place a slice in each glaze-filled muffin tin.
8. Bake for approximately 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.
Apple Muffins
2 cups all purpose flour (or 1 ½ c. white flour and ½ c. whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup butter (room temp)
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples (one apple)
Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Step 1: To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Add about ¼ of mixture to flour mixture below. (there’s just too much topping and you don’t want it to go to waste.) Sprinkle over the tops of the batter in the muffin pan.
Step 2: Pre-heat the oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl mix together flour, baking powder, baking soda, and salt (add ¼ of the topping mixture). In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Make sure all cups are filled the same so they all cook the same.
Step 3: Place into the oven and bake for 20-24 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. Be sure to check them at 20 minutes as they’re not as good when overcooked. DELICIOUS!
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup butter (room temp)
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples (one apple)
Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Step 1: To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Add about ¼ of mixture to flour mixture below. (there’s just too much topping and you don’t want it to go to waste.) Sprinkle over the tops of the batter in the muffin pan.
Step 2: Pre-heat the oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl mix together flour, baking powder, baking soda, and salt (add ¼ of the topping mixture). In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Make sure all cups are filled the same so they all cook the same.
Step 3: Place into the oven and bake for 20-24 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. Be sure to check them at 20 minutes as they’re not as good when overcooked. DELICIOUS!
Lemon Blueberry Bread Recipe
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice
-Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm)
-In a separate bowl, whisk together the flour, baking powder and salt.
-In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
-Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
-Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice
-Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm)
-In a separate bowl, whisk together the flour, baking powder and salt.
-In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
-Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
-Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
Banana Chip Muffins
1 1/2 cups flour (I do half white and half whole wheat)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 vegetable oil
1 cup chocolate chips
3/4 cup mashed ripe banana (about 2 bananas)
Preheat oven to 400 degrees.
Combine dry ingredients.
Add egg, milk, and oil and stir until blended.
Fold in chocolate chips and mashed banana.
Fill greased or paper-lined muffin tins about 2/3 full. Bake 15 minutes or until a toothpick inserted in the center comes out clean.
Donna’s tip: Double the recipe and freeze or eat throughout the week. Makes great snacks.
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 vegetable oil
1 cup chocolate chips
3/4 cup mashed ripe banana (about 2 bananas)
Preheat oven to 400 degrees.
Combine dry ingredients.
Add egg, milk, and oil and stir until blended.
Fold in chocolate chips and mashed banana.
Fill greased or paper-lined muffin tins about 2/3 full. Bake 15 minutes or until a toothpick inserted in the center comes out clean.
Donna’s tip: Double the recipe and freeze or eat throughout the week. Makes great snacks.
Golden Sweet Cornbread
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions:
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or muffin tin.
In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes for round pan or 13 minutes for muffins, or until toothpick inserted in the center comes out clean.
Donna’s tip: make a whole recipe of muffins and freeze half if you won’t eat them all right away. Or, just cut the recipe in half.
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions:
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or muffin tin.
In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes for round pan or 13 minutes for muffins, or until toothpick inserted in the center comes out clean.
Donna’s tip: make a whole recipe of muffins and freeze half if you won’t eat them all right away. Or, just cut the recipe in half.
Tuesday, March 22, 2011
Blueberry Muffins
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups fresh or frozen blueberries
Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups fresh or frozen blueberries
Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.
Saturday, March 19, 2011
Breadsticks
2 ¼ cups water
2 tablespoons yeast
1/3 cup sugar
1 tablespoon salt
1/3 cup oil
6 cups flour
Topping:
1 cube butter
1 teaspoon garlic salt
Salad supreme
Mix together and brush on top of breadsticks; sprinkle with parmesan cheese.
Let yeast dissolve in water 10 minutes. Mix all ingredients together. Mix every 10 minutes for 50 minutes. Roll out in rectangle and cut into breadsticks. Cover in topping. Bake at 350 degrees for 10 minutes. -Ladonna Counihan
2 tablespoons yeast
1/3 cup sugar
1 tablespoon salt
1/3 cup oil
6 cups flour
Topping:
1 cube butter
1 teaspoon garlic salt
Salad supreme
Mix together and brush on top of breadsticks; sprinkle with parmesan cheese.
Let yeast dissolve in water 10 minutes. Mix all ingredients together. Mix every 10 minutes for 50 minutes. Roll out in rectangle and cut into breadsticks. Cover in topping. Bake at 350 degrees for 10 minutes. -Ladonna Counihan
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