 |
 |
|
PANE
e simili - 2
|
1-2-3-4-5-6-7-8 | ||||||||||
|
Title: Apple Crunch Muffins
Categories: Breakfast, Muffins, Breads Servings: 4 1 1/2 c Unbleached flour, sifted 1/2 c Sugar 2 ts Baking powder 1/2 ts Salt 1 1/2 ts Ground cinnamon 1/4 c Vegetable shortening 1 Large egg, slightly beaten 1/2 c Milk 1 c Tart apples * Nut crunch topping * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~--------------------------------------------------------------------- ~--- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. Title: Bara Brith (Currant Bread) Welsh Categories: Breads Servings: 16 1/4 lb Dried fruit 4 oz Candied peel 1 pt Warm water 1/2 ts Mixed spice 2 lb Plain flour 2 ts Salt 6 oz Lard 1 oz Fresh yeast 1/2 lb Demerara sugar 2 Eggs Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) Title: Beer Biscuits Categories: Breads Servings: 4 2 c Unbleached flour 3 ts Baking powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. Title: Bran Date Bread Categories: Breads Servings: 12 1 1/4 c Unbleached flour, sifted 1 1/2 ts Baking powder 1 ts Salt 1/2 c Active sourdough starter 3/4 c Buttermilk or sour milk 1 c Finely chopped pitted dates 1 c All bran 1 ts Grated lemon peel (zestonly) 2 Large eggs, beaten 1/4 c Vegetable oil 3/4 c Firmly packed. brown sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. Title: Bran Muffins-in-waiting Categories: Muffins, Breads, Breakfast Servings: 6 1 c Warm water 3 1/2 c Wheat/oat bran cereal 2 1/2 c Unbleached all-purpose flour 2 1/2 ts Baking soda 1/2 c Butter/margarine, room temp. 1 1/2 c Granulated sugar 2 Large eggs 2 c Butter/sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. Title: Candied Orange Rind Bread Categories: Breads, Fruits, Quick Servings: 10 4 Oranges; md 1 c Water 1 c Sugar 4 c Unbleached flour 6 ts Baking powder 1/2 ts Salt 1/4 c Butter or regular margarine 1/2 c Sugar 2 Eggs; lg 2 c Milk Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. Title: Cardamom Coffee Cakes Categories: Breads, Christmas Servings: 2 1 1/2 c Milk 1 pk Cake yeast 3/4 c Sugar 6 1/4 c Sifted all-purpose flour 1/2 c Butter 1/4 ts Salt 3 Egg yolks 1 ts Cardamom ----------topping----------- 2 tb Milk 6 tb Sugar 1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. 4. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes Title: Carrot-Walnut Bread Categories: Breads, Vegetables, Nuts Servings: 4 1 1/2 c Unbleached flour; sifted 1 ts Baking soda 1/2 ts Cinnamon; ground 1/4 ts Nutmeg; ground 1/4 ts Salt 1 c Sugar 3/4 c Cooking oil 2 Eggs; lg 1 1/2 c Carrots; pared, shredded 1/2 c Walnuts; chopped Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. Title: Cinnamon-Raisin Bread Categories: Breads, Fruits, Yeast Servings: 10 5 1/2 c Unbleached or bread flour 2 pk Active dry yeast; or 2 ts Active dry yeast; bulk 1 c Milk 3/4 c Water 1/4 c Sugar 1/4 c Vegetable oil 2 ts Salt 1 Egg; lg 1 c Raisins 1 c Sugar 1 ts Cinnamon; ground,or to taste 2 ts Butter or margarine; melted Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks. Title: Corn Meal Muffins Categories: Muffins, Breads, Breakfast Servings: 4 1 c Unbleached all-purpose flour 4 ts Baking powder 2 tb Granuleated sugar 1 ts Salt 1 c Yellow cornmeal 2 Large eggs 1/4 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. Title: Cranberry Muffins Categories: Muffins, Breads, Breakfast Servings: 4 2 1/4 c Unbleached flour, sifted 1/4 c Sugar 3/4 ts Baking soda 1/4 ts Salt 1 Large egg, slightly beaten 3/4 c Butter/sour milk 1/4 c Vegetable oil 1 c Chopped raw cranberries 1/2 c Sugar Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. Title: Date Or Raisin Bran Muffins Categories: Muffins, Breads, Breakfast Servings: 4 1 c Wheat/oat bran cereal 3/4 c Milk 1 c Unbleached all-purpose flour 2 1/2 ts Baking powder 1/2 ts Salt 1/4 c Granulated sugar 1/2 c Seedless raisins * 1/2 c Chopped walnuts 1 Large egg 1/4 c Vegetable oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~--------------------------------------------------------------------- ~--- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. Title: Dillbrot (Dill Bread) Categories: Breads, Cheese/eggs, Vegetables Servings: 4 1 pk Yeast; active dry 1 c Cottage cheese; creamed * 2 tb Sugar 1 tb Onion; minced 1 tb Butter; melted 1 Egg; large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; unbleached or bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Title: Dilly Zucchini Ricotta Muffins Categories: Muffins, Breads, Dinner Servings: 4 1 1/2 c Unbleached flour 2 tb Sugar 3 ts Baking powder 1/2 ts Salt 3/4 ts Dill weed 1/4 c Milk 1/2 c Margarine/butter, melted 2 Large eggs 2/3 c Ricotta cheese 1/2 c Shredded zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. Title: Easy Parker House Rolls Categories: Breads, Yeast Servings: 4 1 1/4 c Milk; scalded 3 ts Sugar 2 ts Butter or regular margarine 3/4 ts Salt 2 pk Active dry yeast; or 2 ts Active dry yeast; bulk 1/4 c Lukewarm water; 110 deg. f. 4 1/2 c Unbleached flour 2 ts Butter or margarine; melted Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. NOTE: These rolls are almost a must at the Holiday dinners coming up shortly. Restaurants and most older cooks make it a tradition to serve them. Title: Festive Cranberry Loaf Categories: Breads, Fruits, Nuts Servings: 4 2 c Unbleached flour; sifted 1 c Sugar 1 1/2 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1/4 c Shortening 1 Egg; lg, beaten 3/4 c Orange juice; fresh 1 ts Orange rind; grated 1 c Raw cranberries; coarse chop 1/4 c Walnuts; chopped 1 ts Unbleached flour Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing. Title: Flour Tortillas Categories: Mexican, Breads Servings: 12 4 c All purpose flour 1 1/2 ts Salt 1 1/2 ts Baking powder 4 tb Lard or shortening 1 1/2 c Warm water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. Title: Golden Raisin Loaves Categories: Breads, Fruits, Yeast Servings: 10 2 c Whole wheat flour; stirred 1/4 c Sugar 2 pk Active dry yeast; or 2 ts Active dry yeast; bulk 1 ts Salt 2 ts Cinnamon; ground 3/4 c Water 1/3 c Butter or regular margarine 1/2 c Buttermilk 2 Eggs; lg 1 1/2 c Raisins; golden 2 1/2 c Unbleached flour; sifted Vegetable oil ------vanilla frosting------ 2 c Confectioners' sugar 1/4 ts Vanilla 2 1/2 ts Milk NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth. Title: Grand Champion Pumpkin Bread Categories: Breads, Fruits, Vegetables Servings: 10 3 1/3 c Unbleached flour; sifted 4 ts Pumpkin pie spice 2 ts Baking soda 1 ts Baking powder 1 1/2 ts Salt 2 2/3 c Sugar 2/3 c Cooking oil 4 Eggs; lg 2 c Pumpkin; mashed, canned, 1cn 2/3 c Water 2/3 c Chopped dates Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks. Title: Instant Potato Lefse Categories: Breads, Christmas Servings: 6 1 pk (7 oz) instant potatoes 2 ts Salt 1 tb Butter 1 c Rich milk 1 c Boiling water 1 1/2 c Flour Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides. Title: Justin Wilson's Hush Puppies Categories: Cajun, Breads Servings: 48 2 c Cornmeal Ground cayenne pepper 1 c Plain flour 2 Eggs, beaten 1 ts Baking powder 1 c Buttermilk 1 ts Salt 1 c Green onion, finely chopped 1/2 ts Soda 2 tb Bacon drippings, hot 1/2 c Parsley, finely chopped 1/2 ts Garlic powder (to taste) Deep fat for frying Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German, Breads, Cheese/eggs Servings: 4 3 tb Butter or margarine 3 Onions;sliced in small rings 3 oz Emmenthaler cheese; grated 1 ts Dry mustard 2 c Spaetzle noodles 2 tb Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. Title: Lefse Categories: Breads, Christmas Servings: 6 2 c Milk, scalded 1/2 c Lard 1 tb Salt 4 c Flour Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!) Title: Melt-In-Your-Mouth Rolls Categories: Breads, Yeast Servings: 6 2 c Milk 1/4 c Shortening 1/4 c Sugar 2 ts Salt 2 pk Active dry yeast; or 2 ts Active dry yeast; bulk 1/4 c Luke-warm water; (110 deg.f) 7 c Unbleached flour; sifted 2 Eggs; lg Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks. Title: Mexicali Spoon Bread Casserole Categories: Breads, Cheese, Hamburger Servings: 8 --------meat mixture-------- 1 1/2 lb Lean ground beef 1 c Onion; chopped, 1 lg 1/4 c Green bell pepper; chopped 1 Clove garlic; minced 15 oz Tomato sauce; 1 cn 12 oz Whole kernel corn; 1 cn 1 1/2 ts Salt Chili powder; to taste 1/8 ts Pepper 1/2 c Ripe olives; sliced ------cornmeal topping------ 1 1/2 c Milk 1/2 c Yellow cornmeal 1/2 ts Salt 3/4 c Cheddar cheese; shredded 2 Eggs; lg, beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. Title: Mexican Cornbread Categories: Meats, Breads Servings: 4 1 lb Ground meat Salt & pepper to taste 1 c Chopped onion 1/2 lb Grated american cheese 3 Jalapeno peppers finely chop 1 c Cornmeal 3 Large eggs 1/2 ts Soda 3 tb Bacon drippings 1 c Sweet milk 1 ts Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. Title: Molasses Refrigerator Muffins Categories: Muffins, Breads, Brunch Servings: 12 4 c Unbleached flour, sifted 2 ts Baking soda 1 ts Salt 1 ts Ground cinnamon 1 ts Ground ginger 1/4 ts Ground cloves 1/4 ts Ground allspice 1/4 ts Ground nutmeg 1 1/3 c Vegetable shortening 1 c Sugar 4 Large eggs, slightly beaten 1 c Molasses 1 c Butter/sour milk 1 c Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. Title: Muffins Basic And Variations Categories: Muffins, Breads, Breakfast Servings: 4 2 c Unbleached all-purpose flour 1 tb Baking powder 2 tb Granulated sugar 1 ts Salt 1 Large egg 1 c Milk 1/2 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. Title: Oatmeal Muffins Categories: Breakfast, Breads, Muffins Servings: 5 1 c Quick-cooking oats 1 c Butter/sour milk 1 c Unbleached flour, sifted 1 ts Baking powder 1/2 ts Baking soda 1 ts Salt 1/3 c Butter or regular margarine 1/2 c Brown sugar, packed 1 Large egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. Title: Onion-Cheddar Bread Categories: Breads Servings: 4 2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour 1 pk Active dry yeast 1/3 c Warm water (110-115 degrees) 1/2 c Orange juice 1/2 c Water 2 tb Butter or margarine * 1 Env. onion soup mix 1 tb Sugar 1 ts Salt 5 oz Shredded cheddar cheese Melted butter or margarine * Butter or margarine should be cut into small pieces. ~--------------------------------------------------------------------- ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. Title: Parmesan Herb Muffins Categories: Muffins, Breads, Dinner Servings: 4 2 c Unbleached flour 1 tb Sugar 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Sage leaves, crumbled 1/2 c Chopped fresh parsley 1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk 1/4 c Butter/margarine, melted 1 Large egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. Title: Pecan Cinnamon Muffins Categories: Muffins, Breads, Breakfast Servings: 4 1 1/2 c Unbleached flour, sifted 1/4 c Sugar 1/4 c Brown sugar, packed 2 ts Baking powder 1/2 ts Salt 1/2 ts Ground cinnamon 1 Large egg, slightly beaten 1/2 c Vegetable oil 1/2 c Milk 1/2 c Chopped pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. Title: Pumpkin Bread Categories: Breads, Fruits, Nuts Servings: 4 3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed 1 1/2 c Sugar; granulated 2 ts Baking soda 1 1/2 ts Salt 1 ts Cinnamon; ground 1/2 ts Nutmeg; ground 4 Eggs; lg 1 c Salad oil 2/3 c Water 2 c Pumpkin; mashed, canned 1 c Raisins 1 c Walnuts; chopped Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily. Title: Pumpkin Muffins Categories: Dinner, Breakfast, Breads Servings: 4 1 c Unbleached flour, sifted 2 ts Baking powder 1/4 ts Salt 1/4 ts Ground cinnamon 1/4 c Vegetable shortening 2/3 c Sugar 1 Large egg 1/2 c Canned, mashed pumpkin 2 tb Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. Title: Pumpkin Oat Muffins Categories: Breakfast, Breads, Muffins Servings: 12 1 c Unbleached flour, sifted 2 ts Baking powder 1 ts Pumpkin pie spice 1/4 ts Baking soda 1/2 ts Salt 3/4 c Canned, mashed, pumpkin 1/2 c Brown sugar, packed 1 Large egg, slightly beaten 1/4 c Milk 1/4 c Vegetable oil 1 c Quick-cooking oats 1/2 c Raisins Crumb topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. Title: Quick Sticky Buns Categories: Breads, Yeast Servings: 24 ------------buns------------ 1 1/4 c Milk 1/4 c Butter 3 1/4 c Flour 1/4 c Sugar 1 ts Salt 2 pk Yeast 1 Egg ----------topping----------- 1 c Brown sugar 1 1/2 ts Cinnamon 3/4 c Butter 2 tb Corn syrup 1 c Walnuts Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper. Title: Roggenbrot (Rye Bread) Categories: German, Breads Servings: 12 2 pk Yeast; active dry 1 1/2 c Milk; lukewarm 2 tb Sugar 1 ts Salt 1/2 c Molasses 2 tb Butter 3 1/4 c Rye flour; unsifted 2 1/2 c Bread flour; unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. Title: Sopaipillas Categories: Mexican, Breads Servings: 12 4 c Flour 1 tb Baking powder 2 ts Sugar 1 1/2 ts Salt 1/4 c Shortening or lard 1 1/4 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. Title: Sopaipillas 2 Categories: Mexican, Breads Servings: 12 1 pk Active dry yeast 1/4 c Warm water (110) 1 1/2 c Milk 3 tb Lard or shortening 1 1/2 ts Salt 2 tb Sugar 4 c All purpose flour 1 c Whole wheat flour 1 Oil In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. Title: Souper Baked Sandwich Categories: Breads, Cheese, Hamburger Servings: 6 1 1/2 lb Lean ground beef 1/4 c Onion; chopped, 1 sm 1/2 ts Salt 1/2 c Celery; chopped 4 c Herb stuffing cubes; not mix 1 1/2 c Milk 2 Eggs; lg 10 3/4 oz Cream of mushroom soup; 1 cn 1 ts Mustard; dry 1 c Cheddar cheese; shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 Large egg 1 c Mashed bananas 1 c Active sourdough starter 2 c Unbleached flour 1 ts Salt 1 ts Baking powder 1/2 ts Baking soda 3/4 c Chopped walnuts 1 ts Vanilla or 1 ts Grated orange peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. Title: Sourdough Cornbread Categories: Breads Servings: 4 1/2 c Active sourdough starter 2 tb Margarine, melted 1/2 c Cornmeal 1 ts Salt 1 tb Sugar 1/2 c Sour cream or yogurt 2 Large eggs, stirred 1 c Unbleached flour 1/2 ts Cream of tartar 1/2 ts Baking powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. Title: Sourdough Honey Whole Wheat Bread Categories: Sourdough, Breads Servings: 4 1 pk Active dry yeast 1 c Warm water 1 ts Salt 2/3 c Sourdough starter 1/2 c Honey 1 1/2 tb Shortening 4 c Whole wheat flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. Title: Sourdough Pancakes #1 Categories: Breads Servings: 4 1/2 c Active starter 1/2 c Pancake mix 1 Large egg 1 tb Cooking oil 1/2 c Milk 1/2 ts Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. Title: Sourdough Pancakes #2 Categories: Breads Servings: 4 1 c Active starter 1 Large egg 2 tb Cooking oil 1/4 c Instant or evaporate milk 1 ts Salt 1 ts Baking soda 2 tb Sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. Title: Sourdough Pancakes #3 Categories: Breads Servings: 6 2 c Active starter 2 c Unbleached flour 1 ts Baking soda 2 Large eggs, well beaten 1 tb Sugar 1 ts Salt Bacon fat (2; 3 t) Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. Title: Sourdough Pizza Shells Categories: Breads Servings: 4 1 c Sourdough starter 1 tb Shortening, melted 1 ts Salt 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. Title: Sourdough Pumpernickle Categories: Breads Servings: 10 1 1/2 c Active sourdough starter 2 tb Caraway seeds, chopped 2 c Unsifted rye flour 1/2 c Boiling black coffee 1/2 c Molasses 1/4 c Dry skim milk 2 ts Salt 3 tb Melted shortening 1/2 c Whole milk 2 3/4 c Unbleached flour 1 pk Active dry yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. Title: Spatzle (Spaetzle Noodles) Categories: German, Breads Servings: 4 3 c Flour; unbleached 1 ts Salt 1/4 ts Nutmeg 4 Eggs; large, beaten 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. Title: Spicy Applesauce Bread Categories: Breads, Fruits, Nuts Servings: 6 1 c Raisins 1/2 c Water 1 c Applesauce 1 1/2 c Unbleached flour; sifted 1 ts Baking soda 1/2 ts Cinnamon; ground 1/8 ts Cloves; ground 1/2 c Butter or regular margarine 1 c Sugar 1 Egg; lg 1 ts Vanilla 1/2 c Walnuts; chopped Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. Title: Spicy Apricot Oat Muffins Categories: Muffins, Breads, Breakfast Servings: 6 2 c Unbleached flour, sifted 1/2 c Sugar 3 ts Baking powder 1 ts Salt 2 ts Pumpkin pie spice 1/2 c Quick-cooking oats 1 c Chopped dried apricots 1/2 c Chopped walnuts 2 Large eggs, slightly beaten 1 1/3 c Milk 1/4 c Vegetable oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. Title: Toronto Bran Muffins Categories: Breads, Quick Servings: 12 1 1/4 c Hot milk 2 tb Oil 3 Eggs Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. Title: True Garlic Bread Categories: Breads, Garlic Servings: 6 Garlic puree(2 roasted head) 1/4 lb Unsalted butter, softened 2 tb (2 pk) dry yeast 1/2 c Warm water (115-120 degrees) 2 1/2 c Warm water 2 tb Kosher salt 3 1/4 c Whole wheat flour 3 1/4 c Unbleached all purpose flour Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. Title: Walnut Brown Bread Categories: Breads, Fruits, Nuts Servings: 10 3 c Raisins 3 c Water 1/4 c Shortening 5 1/2 c Unbleached flour; sifted 2 c Sugar 4 ts Baking soda 2 ts Salt 2 Eggs; lg, slightly beaten 1 c Walnuts; chopped Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. Se sei Cittadino di PSICOPOLIS scarica gratuitamente .zip 147 Kb
|
|
||||||||||
