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.

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