|
Quick Links: |
||
|
|
Hot Chocolate Brownies 12 oz. semi-sweet chocolate, grated small pieces 1 1/2 cups sugar 12 tablespoons unsalted butter, chunks 1 cup all-purpose flour, plus a little extra for flouring the pan 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup cocoa, sifted 4 eggs 1 tablespoon vanilla 2 tablespoons crushed instant coffee crystals (or espresso powder)
In a double boiler set to simmer, stir the chocolate, sugar and butter until melted and smooth. Remove the bowl from the heat. Cool to room temperature.
Preheat the oven to 350°F.
Grease and flour the bottom and sides of a 9” x 13” cake pan. Measure the flour, baking powder and salt into a mixing bowl and whisk to combine. Add the cocoa and stir.
In another bowl, beat the eggs, vanilla and ground instant coffee until foamy. Beat in the cooled chocolate mixture. Add about 1/4 cup of the flour mixture and fold it into the chocolate, scrape down the sides of the bowl and repeat until all the flour is added.
Spread the batter evenly in the pan. Bake in the center of the oven for 20 to 25 minutes or until a toothpick inserted into the center comes out almost clean. Remove the brownies from the oven and cool them in the pan on a wire rack. Slice them in the pan, or turn the brownies onto a wire rack and then invert them again onto a cutting board, and slice into 2-inch squares.
Makes 24 brownies.
|
|
|
Carmel Bars 3 cups quick or
5 minute
oats 2 cups chopped pecans
Combine the
quick oats, flour, brown sugar, salt, and baking soda in a large bowl and
mix thoroughly. Add the melted butter and mix well. Divide the oatmeal
mixture in half. Press one half of this dough into an ungreased 13 x 18”
sheet cake pan. Bake for 10 minutes, until it is light golden brown.
Return the pan to the 350º F oven and bake for 12 minutes longer, until light golden brown. Cool the Carmelita's completely before slicing into 2-inch bars. (The bars freeze well for up to a month).
Makes 54 bars.
|
||
|
Carrot Cake Bars 4 eggs, beaten 2 cups sugar 1 1/2 cups vegetable oil 2 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 1/2 teaspoons cinnamon Three 4-ounce jars of baby food, carrots
Frosting: Milk for thinning to desired consistency
Preheat the oven to 350ºF.
In a large bowl, mix the eggs, sugar, oil, flour, soda, salt, and cinnamon. Add the baby food. Pour the batter into a greased Doughmakers Jelly Roll pan (10” x15”). Bake for 15 to 20 minutes or until a toothpick comes out clean. Allow the pan to cool on a wire rack.
To prepare the frosting: In a mixer, combine the ingredients for the frosting except the milk. Use the milk to thin the frosting to the desired consistency. Spread over the brownies and cut into 2-inch squares.
Makes 36 bars.
|
||
|
|
Choco Brownie Bars Crust: 1 pound butter 1 cup sugar 1 teaspoon vanilla 1 egg 1/2 teaspoon baking powder 4 cups sifted all-purpose flour
4 cups
chocolate chips 1/2 dough made above
Preheat the oven to 350ºF.
Press 1/2 the dough into the bottom of an ungreased 13” x 18” sheet cake pan, until the dough covers the entire bottom of the pan and runs up the sides. Pressing with your fingertips is a good way to spread the dough, and it can be spread very thin. Bake the crust for 10 minutes or until lightly golden.
To prepare the filling, place the chocolate chips in a large microwave-safe bowl and zap on high for 30 seconds, then stir, then zap and stir again until chips are melted and reach a smooth consistency. Add the sugar, egg whites and remaining cookie dough. Beat together with an electric mixer on medium speed until thoroughly combined. Spread the batter carefully over the crust.
Bake for 28 to 30 minutes then let the brownies cool completely in the pan and cut into 2-inch squares
Makes 54 bars.
|
|
|
Chocolate-Hawaiian Brownies 3/4 cup butter, softened 1 1/2 cups sugar 3 eggs 1 teaspoon vanilla Two 1-ounce squares semi-sweet chocolate, melted 1 1/2 cups sifted flour 1/2 teaspoon cinnamon 1 cup drained, crushed Pineapple 1 teaspoon baking powder
Frosting 3/4 cup Crisco shortening 1 egg white 1 16 oz. box powdered sugar 1 tablespoon flour Dash of salt 1 teaspoon vanilla
Preheat oven to 325ºF.
Cream the butter and sugar until light. Add the eggs, one at a time, beating after each. Add the vanilla and beat until fluffy. In a separate bowl, sift the dry ingredients together and add them to the mixture. Measure 1 cup of the batter into a third bowl and add the pineapple. Blend well. Add the melted chocolate to the batter in the first bowl. Spread 1/2 of the chocolate batter in a greased 9" x 13" pan.
Cover with the pineapple batter. Drop the remaining chocolate batter by spoonfuls over the pineapple layer & spread gently over the entire pan. Bake for 45-50 minutes. Cool the brownies completely.
For the frosting, mix the first five ingredients together. Add enough milk to make it a nice spreading consistency. Beat until fluffy. Spread over the brownies and cut into 2-inch squares.
Variation: You can add 1 to 2 tablespoons cocoa to the frosting ingredients to make chocolate frosting
Makes 24 bars.
|
||
|
Toffee Bars with Coconut Topping 1/4 cup butter or margarine, softened 1/4 cup shortening 1/2 cup brown sugar, packed 1 cup flour
Almond-Coconut Topping: 2 eggs 1 cup brown sugar, packed 1 teaspoon vanilla 2 tablespoons flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup shredded coconut 1 cup chopped almonds 1 cup chocolate chips
Preheat the oven to 350ºF. In a bowl, cream the butter, shortening and sugar. Blend in the flour. Press the mixture evenly in the bottom of an ungreased 9” x 13” cake pan. Bake 10 minutes or until lightly golden.
While the bars are baking, prepare the topping by beating the eggs, then adding the remaining ingredients and stirring well.
Spread the par-baked crust with the topping and bake 25 minutes longer or until the topping is golden brown. Sprinkle with the chocolate chips, allow them to melt, and spread evenly over the top. Cool them slightly and cut them into 2-inch squares.
Makes 24 bars
|
||
|
Cream Cheese Apple Cuts Crust: 1 cup cold butter, cut into pieces 2 1/3 cups all-purpose flour 1/2 cup powdered sugar 2 tablespoons water
Filling: 16 ounces cream cheese, room temperature 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 8 cups thinly sliced apples 1/2 cup granulated sugar 1 teaspoon cinnamon 3 tablespoons cornstarch 1 1/2 tablespoons lemon juice
Topping: 6 tablespoons butter 1 cup flour 1/2 cup sugar 1/4 cup brown sugar
Glaze: 3 tablespoons butter 1 cup powdered sugar 2 tablespoons milk
To make the crust: Preheat the oven to 350ºF.
Line a Doughmakers 9” x 13” pan with 2 overlapping pieces of parchment paper that extend up the sides and over the top of the pan by 1 inch. Using a food processor or a pastry blender, process or cut the butter into the flour and powdered sugar until the mixture is mealy. Add the water and continue mixing until the dough is just starting to come together in a ball. Press into the bottom and 1/2 inch up the sides of the prepared pan. Bake for about 15 minutes, until the mixture is set and slightly golden. Remove from the oven and reserve.
To make the filling: In a bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla, almond extract and salt and combine thoroughly. Spread the filling in the prepared crust. In a large bowl combine the apples, sugar, cinnamon, cornstarch and lemon juice. Spread over the cream cheese layer.
To make the topping: Cut the butter into the flour and sugar until it makes large crumbs and sprinkle over the filling. Bake the Creamy Apple Squares for 45 to 55 minutes, until the topping is golden and the apples are tender. Cool them completely.
To make the glaze: Mix the ingredients together thoroughly, and drizzle over the bars before cutting into 2-inch squares. Store them in the refrigerator in a tightly closed container for up to 5 days.
Makes 24 bars.
|
||
|
Fudge Nutty Bars 1 cup butter 2 cups brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon soda 1 teaspoon salt 3 cups quick-cooking oats One 12-ounce bag milk chocolate chips 1 can sweetened condensed milk 2 tablespoons butter 1/2 teaspoon salt 1 cup chopped nuts (optional) 2 teaspoons vanilla
Preheat the oven to 350ºF.
In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and mix well. Add the flour, soda, salt, and oats and mix well. In a double boiler melt the chocolate chips, condensed milk, butter, and salt, and stir until smooth, then add the nuts and vanilla.
Spread 2/3 of the oatmeal mixture in a 10” x 15” jelly roll pan. Pour the chocolate chips over the oat mixture. Sprinkle the remaining oats over the chocolate chips.
Bake for 25-30 minutes. Allow to cool in the pan before cutting into 2-inch squares.
Makes 36 bars
|
||
|
Gold Rush Bars Dough: 1/2 cup (1 stick) softened butter 3 tablespoons sugar 1/4 teaspoon salt 1 cup all-purpose flour 1 1/2 cups flaked coconut 1 large egg 1 teaspoon almond extract
Filling: 1 1/2 cups firmly packed brown sugar 1 1/2 cups (about 7 ounces) roasted macadamia nuts, coarsely chopped 2 tablespoons all-purpose flour 3/4 teaspoon Clabber Girl baking powder 1/4 teaspoon salt 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract
Drizzle: 3/4 cup confectioners sugar 2 tablespoons fresh lemon juice
Preheat the oven to 350ºF.
In a large bowl, cream together the butter, sugar, and salt. Add the flour and mix until crumbly. Add the coconut, egg, and extract and stir to form dough. Butter the bottom and sides of a 9” x 13” cake pan. Press the dough into the bottom of the pan evenly (it will be thin). Bake the crust for 20 to 25 minutes or until pale golden, remove from the oven and let it cool in the pan on a wire rack.
In a medium size bowl stir together all the filling ingredients until thoroughly combined. Pour the filling on the crust, spreading it to the edges. Bake in the oven for 25 to 30 minutes or until golden and set. Let it cool completely before slicing into 2-inch squares while still in the pan.
In a medium bowl, stir together the confectioners sugar and lemon juice until smooth. Drizzle the glaze back and forth over the bars and let it set.
Makes 24 bars
|
||
|
White Wonder Bars 1 1/2 cups butter 1 cup
confectioners sugar 16 ounces
cream cheese, softened Crushed peppermint candies Edible glitter
Preheat the oven to 300ºF.
In a large bowl, cream together the butter and sugar, then add the flour and mix together well. Using your fingertips, press the dough into an ungreased 13” x 18” sheet cake pan.
Bake 15
minutes, or until golden brown, remove from the oven and allow the crust
to cool in the pan placed on a wire rack.
Makes about 70 bars
|
||
|
Pecan Delites One 3-oz. package cream cheese, softened 1/2 cup butter, softened 1 cup White Lily All-Purpose Flour, not self-rising 1 large egg 3/4 cup packed brown sugar 1 tablespoon butter or margarine, softened 1 teaspoon vanilla 1/8 teaspoon salt 1 cup chopped pecans
In the bowl of an electric mixer, blend the softened cream cheese and 1/2 cup butter. Stir in the flour just until blended. Wrap this dough and chill it for at least 1 hour and up to 24.
Preheat oven to 325ºF.
While it is still cool, shape the dough into 24 one-inch balls and press one ball into each well of an ungreased mini-muffin pan. Press the dough up the sides of pan to make a shallow shell.
In a medium mixing bowl, beat the egg, brown sugar, butter or margarine, vanilla, and salt until thoroughly combined. Sprinkle 1/2 cup of pecans evenly over the dough in the muffin tins. Add the egg mixture evenly to the cups, and sprinkle with remaining pecans.
Bake 20 to 25 minutes or the fillings set. Cool in pans on wire rack.
Makes 24 Pecan Tassies
Pumpkin Bars (If you double this recipe use Doughmakers Sheet Cake Pan 13 x 18-1/2)
Mix: 2 cups sugar 1 cup salad oil 4 beaten eggs 2 cups Pumpkin (1-16oz.can) 1 cup Pecan pieces (optional) Mix Well STIR IN: 2 cups Flour 2 t. cinnamon 1/2 t Salt 1 t Soda 1 t Baking Powder Mix Well Pour in a greased and floured 9 x 13 cake pan. Bake 30-40 minutes at 350 degrees. Let Cool.
Creamed Cheese Icing for Pumpkin Bars 3 oz. Cream Cheese 3/4 Stick Butter 1 T. Milk 1 - 3/4 cup Powdered Sugar ( add more if needed for spreading) 1 tsp. Real Vanilla Mix completely. Ice cooled bars.
|
||
|
Almond Glazed Bread 3 cups sugar 3 eggs 1 1/8 cups oil 3 cups flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1 1/2 cups milk 1 1/2 teaspoons poppy seeds 2 teaspoons almond flavoring 2 teaspoons butter flavoring 2 teaspoons vanilla 1/4 cup orange juice
Preheat the oven to 350ºF.
In a large bowl, cream together 2 1/4 cups sugar, eggs, and oil. In a separate bowl sift together the flour, salt, and baking powder. Add half the flour mixture and the milk to the sugar and egg mixture, and stir. Then, alternate adding the remaining flour mixture and milk. Add the poppy seeds and 1 1/2 teaspoons each of vanilla, almond and butter flavorings. Beat 1 to 2 minutes. Pour the batter into two 8 1/2” x 4 1/2” loaf pans. Bake for 40 to 50 minutes, or until a tester inserted into the loaves comes out clean.
To prepare the glaze, bring to a boil the remaining sugar, the orange juice and the remaining vanilla, almond and butter flavorings, stirring constantly. As soon as the mixture boils, and the sugar is no longer gritty, remove from the heat. Pour the glaze over the breads while still warm.
Makes 2 loaves
|
||
|
Amazing Biscuits
5 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking soda 3 teaspoons baking powder 1 teaspoon salt 1 cup shortening 1/4 ounce package yeast 2 to 3 tablespoons warm water 2 cups buttermilk
In a large bowl, sift together the flour, sugar, soda, baking powder, and salt. Then, cut in the shortening until coarse crumbs form. In a small bowl, dissolve the yeast in warm water and add this to the buttermilk. Add the liquid to the dry mixture and stir until all the flour is moistened. Place the dough in a zip-seal plastic bag and chill in the refrigerator for at least 2 hours.
When ready to use, preheat the oven to 450ºF.
Pinch off about 2-3 tablespoons of dough. Roll out or press the dough with your hands until it is about 1/4 inch thick and cut or form into desired shape. Place the biscuits sides touching on an ungreased 10” x 14” biscuit sheet, and bake for 10-12 minutes.
Makes 22 biscuits
|
||
|
Southern Butter Biscuits 2 cups all-purpose flour, plus additional for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/4 cup shortening, cold and cut in 4-6 pieces 1 cup buttermilk
Preheat oven to 450°F.
In the bowl of a mixer or food processor, mix together flour, baking powder, soda and salt. Add cold shortening and pulse the mixer or food processor until the mixture resembles large coarse crumbs.
Add about 1/3 of the buttermilk and pulse the mixer to for 3 seconds to begin blending, then repeat two more times until all the butter milk is added. If the dough seems firm or dry, add an additional 1 to 2 tablespoons buttermilk and pulse again.
Sprinkle your counter top with flour, and turn the dough out. With your hands, form the dough into a ball. Knead the dough gently for about 5-8 strokes, just until it holds together. Pat the dough out to 1/2 inch thickness and cut with a 2-inch floured biscuit cutter, and place the biscuits on greased baking sheet.
Bake 10 to 12 minutes or until golden brown.
Makes 12 biscuits
|
||
|
Basic Bread 2 1/2 cups warm water (105-110°) 1 tablespoon active dry yeast 1 tablespoon sugar 6 to 7 cups bread flour or unbleached all-purpose flour 1 tablespoon salt 1/2 stick unsalted butter, cut into tablespoon-size chunks, at room temperature Vegetable oil for greasing bowl
Pour 1/2 cup of the water into a large mixing bowl, sprinkle in the yeast and sugar, and whisk to blend. Allow the mixture to rest about 5 minutes or until the yeast is foamy.
Add the 2 remaining cups of water and about 3 1/2 cups flour. Mix in the flour with a dough whisk or wooden spoon. Add the salt and then the remaining 3 1/2 cups flour a little at a time, mixing well after each addition. As the dough comes together, you can begin to work it with floured hands. Use as little flour as required to form a slightly sticky dough. Add the butter, one chunk at a time, and work it into the dough with your hands. Turn the dough out onto a lightly floured counter and knead for 10 minutes or until the dough is smooth. Turn the dough out onto a lightly floured work surface and shape it into a ball.
Alternately, you can mix the water and yeast by hand in the bowl of a large stand mixer. When the yeast is foamy, add half the flour and begin to mix on medium-low. Add the salt and remaining flour and continue to mix, increasing the speed to medium-high. Then add the butter and mix for 10 minutes. If you mix it this way, knead the dough for only a few strokes as you shape the dough.
Place the dough in a large buttered or oiled bowl. Turn the dough to cover its entire surface with oil, cover the bowl tightly with plastic wrap, and let the dough rest at room temperature until it doubles in bulk, about 45 minutes to 1 hour.
Butter two 8 1/2” x 4 1/2” load pans and set them aside.
Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough in half, working with one piece at a time. Using the palms of your hands and fingertips, or a rolling pin, pat the dough into a large rectangle about 9 inches wide and 12 inches long, with a short side facing you. Starting at the edge away from you, fold down one-third, then bring the far edge down to the near edge, and seal the seam by pinching it. With the sealed seam facing down, put the loaf into a pan. If the loaf is too long, tuck the ends under rather than compressing the loaf. Adjust the loaf to get an even shape. Repeat with the other half of the dough.
Brush the tops of the loaves lightly with oil and cover with plastic wrap, and let them rise in a warm place until doubled in size, about 45 minutes. The loaves should rise over the edge of the pan, but if you let them rise too long, the tops may spill over the edge.
Preheat the oven to 375°F. Bake the loaves for 35-45 minutes, or until they are golden brown. Cool them on a wire rack. Make sure they are mostly cool before slicing.
Makes 2 loaves
|
||
|
Baking Powder Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons sugar 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup shortening, margarine, or butter 2/3 cup milk
Preheat the oven to 450ºF.
Stir together the flour, baking powder, sugar, cream of tartar, and salt then cut in the shortening till the mixture to coarse crumbs. Make a well in the center; add the milk all at once with a fork stir until moistened. On a lightly floured surface, knead the dough until the dough is nearly smooth. Lightly roll the dough to 1/2-inch thickness. Cut the dough with a biscuit cutter. Place the biscuits on an ungreased sheet. Bake for 10 to 12 minutes or until golden. Serve warm.
Makes 10 to 12 2-inch biscuits.
Variations BUTTERMILK BISCUITS: Prepare as above, but with only 1/4 teaspoon baking soda instead of 1 tablespoon in the flour mixture and substitute 3/4 cup buttermilk for the milk.
DROP BISCUITS: Prepare as above, except increase milk to 1 cup. Mix the ingredients with a spoon. Don’t knead, roll or cut them, but drop a tablespoon of dough on a greased biscuit sheet, separating the biscuits by about 1 inch.
CHEESE BISCUITS: Prepare as above, except add 1/2 cup shredded cheddar cheese to the flour mixture with the milk.
|
||
|
Cranberry Sauce Bread 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup butter (2 sticks) 1 1/2 cup sugar 3 eggs 1 1/2 cups sour cream 1 teaspoon almond extract One 16-ounce can whole cranberry sauce 1/2 cup chopped almonds
Preheat the oven to 350ºF.
Combine the baking powder, soda, flour, and salt. Cream together the butter and sugar. Add the eggs and the dry ingredients alternately with the sour cream. Add the almond extract. Alternate layering the batter and the cranberry sauce in two 8 1/2” x 4 1/2” loaf pans. Sprinkle with the almonds and bake for 1 hour.
Makes 2 loaves
|
||
|
Five Grain Bread 1 cup water
In a medium
saucepan over high heat, bring the water, yogurt and butter to boiling.
Stir in the oats, wheat germ, and bran. Set aside until mixture cools
slightly but it still very warm (120o to 130oF).
With a sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each loaf. Brush with the beaten egg; sprinkle with the wheat germ or oats. Bake for 40 minutes or until golden brown on top. Remove loaves from the pans; cool them on a wire rack.
Makes 2 loaves
. |
||
|
Banana Blue's Bread 1 cup fresh blueberries 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup margarine 2/3 cup sugar 2 eggs 1 cup mashed ripe banana
Preheat the oven to 350ºF.
Wash and drain the blueberries then toss 2 tablespoons of the flour. In a large bowl, sift the flour, baking powder, soda, and salt together. Set aside. In a separate bowl, cream the margarine and gradually beat in the sugar until fluffy. Beat in the eggs, one at a time. Add the flour mixture alternately with the mashed banana, stirring until blended. Stir in the blueberries. Bake in a greased Doughmakers Loaf Pan (8.5” x 4.5”) for 50 to 60 minutes or until a tester inserted into the middle of the loaf comes out clean.
Makes 1 loaf
|
||
|
Bread with Toppings 2 3/4 cups all-purpose flour 1 package instant yeast 2 1/2 teaspoons oregano 1/2 teaspoon salt 1 cup very warm water (120° to 130°F) 2 tablespoons olive oil 1 egg
In a large bowl, combine 1 1/2 cups flour, the yeast, oregano, and salt. Stir the very warm water and oil into the dry ingredients. Stir in the egg and enough of the remaining flour to make a soft dough. Cover; let rest 10 minutes.
Preheat the oven to 400ºF.
Bake for 25
minutes or until done. Let the bread cool in the pan on a wire rack or
serve warm, cut into squares.
|
||
|
Garlic, Parmesan, Pepper Biscuits for Supper 2 cups all purpose flour 1 tablespoon baking powder 2 teaspoons sugar 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cracked black pepper 1/2 teaspoon garlic powder 1/4 cup grated parmesan cheese 1/2 cup shortening 2/3 cup sour milk (To make sour milk, combine 1 tablespoon vinegar or lemon juice with 1 cup milk.)
Preheat the oven to 450ºF.
Combine the flour, baking powder, sugar, cream of tartar, salt, baking soda, pepper, garlic powder, and cheese in a medium bowl. Using a pastry knife, cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center of the dry ingredients and pour in the milk. Stir with a fork until well moistened. Turn the dough out onto a floured surface and knead it for a few strokes until nearly smooth. Pat it out to 1/4-inch thick and cut circles with a biscuit cutter. Place the biscuits one inch apart on a 10” x 14” biscuit sheet and bake for 10-12 minutes. Serve warm with butter.
Makes 12 biscuits
|
||
|
Pull Apart Wheat Rolls 1 cup warm water (110º to 115º) 1 package active dry yeast or 2 1/4 teaspoons 1 teaspoon sugar 1/4 cup brown sugar, firmly packed 3/4 teaspoon salt 1/2 cup wheat germ 1 egg 3 tablespoons butter 1 1/2 cups whole wheat flour 1 1/2 cups white flour
Place the warm water in a large bowl, and dissolve the yeast and sugar. Let the mixture stand until the yeast starts to bubble. Add the brown sugar, salt, wheat germ, egg, butter and whole wheat flour, and beat these ingredients until they are smooth. Add the white flour, a little at a time, and continue stirring with a wooden spoon until the dough becomes easy to handle.
Place the dough in a greased bowl, turning the dough to grease the top. Cover the bowl and let the dough rise until doubled in a warm, draft-free place, about 1 1/2 hours.
Punch down the dough, and with lightly greased hands, pinch off some dough and form it into a ball about 1 1/2 inches in diameter. The dough should make about 24 to 28 balls. Grease two 9” round cake pans, and arrange the balls of dough in the pan, leaving about 1/2” to 3/4” between the balls of dough so they have room to rise. Cover the pans and allow the dough to rise until it has doubled in bulk, about 45 minutes.
Preheat the oven to 375ºF and bake the biscuits about 20 to 25 minutes, or until the tops are brown.
Makes 24 to 18 rolls
|
||
|
Orange Scones 2 1/2 cups all-purpose flour, plus additional for dusting 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup cold butter, cut into pieces 1/2 cup sugar 3/4 cup dried cranberries, coarsely chopped 3/4 cup half-and-half 1 egg 1 tablespoon grated orange peel
Almond Butter Ingredients: 1/2 cup butter, softened 2 tablespoons powdered sugar 1/2 teaspoon almond extract
Instructions:
Heat oven to 375°F.
In a large bowl, combine the flour, baking powder and salt. Add to this the butter, and cut it in with a pastry blender until the mixture resembles coarse crumbs. Add the sugar and cranberries, and stir until well combined.
In another bowl, stir together the half-and-half, egg and orange peel until smooth. Add this to the flour mixture and mix just until the flour is moistened. Turn dough onto lightly floured surface and knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide the dough in half, and press each half into a 7-inch circle. Place the circles 2 inches apart on a large ungreased baking sheet. Score each half into 8 wedges, but do not cut the wedges. Bake for 25 to 30 minutes or until scones are lightly browned. Cool on the baking sheet until warm.
To make the almond butter, combine the butter, powdered sugar and almond extract in a small mixer bowl and beat at medium speed for 1 to 2 minutes until well mixed. Scrape the bowl often during mixing. Meanwhile, combine
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones
|
||
|
Home-style Honey Wheat Bread 3 cups warm water (110ºF) 2 1/2 tablespoons instant active yeast 2/3 cup honey 5 cups white bread flour 3 tablespoons butter, melted 1 tablespoon salt 5-6ups whole wheat flour 2 tablespoons cracked wheat 1 tablespoon vegetable oil 2 tablespoons butter, melted
Mix in the 3 tablespoons melted butter, the second 1/3 cup honey and the salt. Stir in 2 cups whole wheat flour and the cracked wheat. Then add 4 more cups flour, one cup at a time and mixing well after each addition. Flour a flat surface with the remaining whole wheat flour, and knead the dough until it forms a smooth ball, but is still sticky to touch. Grease a large bowl with vegetable oil. Place the dough in the bowl and turn it to coat the surface of the dough. Cover and let the dough rise until doubled, about 1 hour.
Punch it down, and divide it into 3 loaves. Place in greased Doughmakers Loaf Pans (8.5” x 4.5”) and let rise until dough is one inch above the rim of the loaf pans, about 1 hour.
Preheat the oven to 350ºF and bake for 30 minutes. Remove breads from the pans and brush with melted butter. Allow loaves to cool about 30 minutes, before slicing. The bread will keep in a sealed plastic bag for several days, for may be frozen in a sealed plastic bag for a couple of weeks.
Makes 3 loaves
|
||
|
English Bath Buns 1/2 cup warm water (100º to 110ºF) 2 packages active dry yeast 1/2 cup warm milk (100º to 110ºF) 1/2 cup butter or margarine, softened 2 tablespoons sugar 1 teaspoon salt 4 cups all-purpose flour, plus some additional for dusting 3 large eggs 2 teaspoons oil 1/4 cup sugar 1 cup chopped almonds
Place the water in a large, pre-warmed bowl on an electric mixer. Sprinkle in the yeast and stir until dissolved. Add the milk, butter, sugar, salt, and 2 cups flour. Beat for 2 minutes at medium speed. Add 2 eggs and another 1/2 cup flour. Beat for 2 minutes at high speed, scraping bowl occasionally. Stir in just enough of the remaining flour to make soft dough. Turn the dough out on a lightly floured surface and knead until smooth and elastic, about 10 minutes. Grease a large bowl with the oil, and place the dough in it, turning the dough to grease all sides. Cover with plastic wrap and let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down and turn out onto lightly floured surface. Divide dough in 24 equal pieces and shape each piece into a smooth ball. Grease two 2 1/2” (regular size) 12-cup muffin pans. Cover with a clean kitchen towel and let rise in warm, draft-free place until doubled in size, about 30 minutes.
Preheat the oven to 375ºF.
Whisk together one egg with 1 tablespoon of water. Brush tops of the buns with egg mixture. Sprinkle the sugar and almonds over top. Bake for 20 minutes or until done. Remove the buns from the pans to cool on wire rack.
Makes 24 Buns
|
||
|
Ham & Dill Scones 2 cups all-purpose flour, plus additional for dusting 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon dried dill weed 1/2 cup Butter 1/2 cup finely grated cheddar cheese 1 egg 1/3 cup apple juice 1/3 cup half & half 3 tablespoons honey mustard Cheddar cheese, sliced thinly 4 ounces thinly sliced deli ham
Heat oven to 400°F.
In a medium bowl, combine the flour, baking powder, baking soda, salt and dill weed and stir until well combined. Cut in the butter until mixture resembles coarse crumbs. The add the grated cheese and stir until well mixed.
In a separate bowl, beat the egg into the apple juice and half & half with a fork. Add this to the dry ingredients and stir until just moistened. Turn the dough onto a lightly floured surface and knead 10 times. With lightly floured hands, press the dough out into 9-inch circles that are about 1/2 inch thick. Cut the scones with floured 2-inch biscuit cutter or a cookie cutter in some desired shape.
Place the scones on an baking sheet and bake for 10 to 15 minutes or until lightly browned. Cool the scones on a wire rack.
To serve: split the scone in half and spread one side of each with a little honey mustard, then add a thin slice of cheese and one slice of ham.
To assemble scones, split each scone in half. Spread each bottom half lightly with honey mustard; layer 1 half slice cheese, 1 slice ham, 1 half slice cheese and top of scone.
Makes 16 scones
|
||
|
Homemade Hamburger Buns 2 cups milk, scalded 1/2 cup plus
1 tablespoon sugar 1/4 cup shortening 1 packet
active dry yeast 2 eggs,
beaten
Preheat the oven to 375°F, and bake for 10 to12 minutes until the tops are golden brown. Allow buns to cool on a wire rack. Use them right away or store in zip seal plastic bags and freeze for up to one month.
Makes 2 to 3 dozen, depending on the size
|
||
|
Raisin Pumpkin Bread 1 cup sugar 1 cup canned pumpkin 2 eggs, unbeaten 1/2 cup brown sugar, firmly packed 1/2 cup oil 2 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/2 teaspoon baking powder 1 cup raisins 1/2 cup nuts 1/4 cup water
Preheat the oven to 350ºF.
In a large mixing bowl, combine the sugar, pumpkin, eggs, brown sugar, and oil. Beat the ingredients with an electric mixer until well blended. In another bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and baking powder. Combine with the liquid mixture, mixing well. Fold in the raisins, nuts, and water. Turn batter into greased 8 1/2” x 4 1/2” loaf pan. Bake for 65 to 75 minutes or until a tester inserted into the middle comes out clean. Cool bread in the pan 5 minutes, then turn it out onto wire rack to cool thoroughly.
Yields 1 loaf
|
||
|
Sweet Rolls Dough: 3 packages dry yeast 3/4 cup plus 1 teaspoon sugar 3/4 cup warm water 3 cups milk 3 teaspoons salt 3/4 cup margarine 3 eggs, beaten 12 cups all-purpose flour
Filling: 1/2 pound raisins 3/4 to 1 pound brown sugar, depending on taste 1 cup white sugar 4 teaspoons cinnamon 4 sticks butter, melted 1 cup pecans, chopped
Glaze: 4 ounces cream cheese 1 stick butter 2 cups powdered sugar, approximately 1-2 tablespoons milk, if needed
To makes the dough: dissolve the yeast and 1 teaspoon sugar in the warm water. Scald the milk over medium high heat. Remove from heat and stir in remaining sugar and salt. Remove from the heat, add the margarine to the milk and stir until dissolved. Allow mixture to cool.
Combine the yeast mixture, eggs and milk mixture and pour into a mixer fitted with a dough hook and large capacity bowl. Start adding the flour, 2 cups at a time, mixing at medium slow speed after each addition. When all the flour is used, mix on medium speed for 3 to 4 minutes. Transfer the dough to an oiled bowl and cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
To make the filling: cover the raisins with warm water for 10 minutes or more; drain. Mix together the brown sugar, white sugar, and cinnamon. Divide the dough and roll into a rectangle, approximately 8 x 16-inches. Brush the dough with half of the melted butter, then sprinkle it with half of the sugar and cinnamon mixture. Press the sugar mixture down with your fingertips. Add half the raisins and nuts over the top. Roll the dough lengthwise as if for a jelly roll. Seal the seam and cut into 1-inch slices. Brush again with the melted butter. Place the slices flat in a greased 13 x 18 sheet cake pan. Repeat with the remaining dough and ingredients. Let rise until double, about 1 hour.
Preheat the oven to 400ºF. Bake for 12-15 minutes.
While baking the rolls, prepare the glaze by mixing the cream cheese, butter and sugar together. Thin the glaze with 1 to 2 tablespoons of the milk, if necessary, so the glaze will spread easily. Spread the glaze on the rolls while they are still warm and serve immediately
Yields 35 rolls
|
||
|
Swiss Cheese Bread 1 cup milk 2 tablespoons sugar 1 tablespoon salt 1 tablespoon butter 1 envelope active dry yeast 1 cup warm water 5 cups all-purpose flour, approximately 8 ounces grated Swiss cheese
In a medium saucepan over medium high heat, scald the milk with the sugar, salt and butter; then cool until lukewarm. Dissolve the yeast in the warm water, then stir in the warm milk mixture. Beat in 2 cups flour, the cheese, and the remaining flour (about 3 cups) to make a stiff dough. Knead until smooth and elastic (8 to 10 minutes), using only enough extra flour to keep the dough from sticking.
Place the dough into a large greased bowl and turn to coat the dough; let rise 1 1/2 to 2 hours, or until double in bulk. Punch down, divide the dough in half and knead each part a few times. Shape into 2 loaves and place them in two greased 8 1/2” x 4 1/2” loaf pans. Cover loaves and let rise in a warm place for 30 minutes to 1 hour, until dough rises about 1/2” above the pan.
Preheat the oven to 350ºF and bake for about 50 minutes.
Remove loaves from the pans and cool on racks. Wrapped tightly, these breads freeze well for up to two weeks. And, they’re delicious at breakfast when toasted and buttered.
Makes 2 loaves
|
||
|
Apple Bread Pudding 5 slices firm white bread 1 medium lemon 1/3 cup sugar 3 medium Yellow Delicious apples 1/4 teaspoon freshly grated nutmeg 4 large eggs 2 teaspoons vanilla 1 1/2 cups heavy cream Confectioners sugar
Generously butter the bottom and sides of a 9-inch square cake pan. Set aside.
Preheat the oven to 350ºF. Tear the bread slices into quarters. Chop them medium fine with the metal blade of a food processor, until they yield about 1 1/3 cups crumbs. Transfer to a small bowl.
Peel the zest from one half the lemon, taking as little of the white pith as possible, and chop it finely and stir into the sugar in a medium bowl. Core and peel the apples, then slice them thinly into rings.
To assemble the pudding, sprinkle 2 tablespoons of the bread crumbs over the bottom of the buttered pan. Layer 1/3 of the apple slices over the crumbs and sprinkle with 1/3 of the lemon-sugar mixture, nutmeg, and 2 more tablespoons of the bread crumbs. Repeat the layering twice more, and use the remaining crumbs to make a thick layer on top.
Combine the eggs and vanilla in a food processor fitted with a metal blade and beat well. Pour in 1 cup of the cream while still beating. Pour the egg-cream mixture slowly over the apples, letting it seep through the layers. Bake in the center of the preheated oven for 30 minutes then reduce the heat to 300º F and continue baking until the apples are tender, about 15 minutes more. Cool the pudding in the baking dish set on a wire rack. Sprinkle with confectioner’s sugar and serve slightly warm or at room temperature.
Just before serving, whip the remaining 1/2 cup cream, and serve it in a separate bowl sprinkled with nutmeg.
Serves 8-10
|
||
|
Peach Bread 1 29-oz can of peach halves or slices, drained 5 slices of bread, crust trimmed 1 1/2 cups sugar 2 tablespoons flour 1 egg 1 stick of butter, melted
Preheat oven to 350ºF.
Slice the peach halves into thirds and spread them in the bottom of a 9” square pan. Cut the bread into strips and layer them over the peaches. In another bowl, mix the sugar, flour, egg, and butter together and pour this over the peaches and bread.
Bake for about 20 minutes until bubbly and golden brown. Spoon into bowls.
Serves 6
|
||
|
Apple Harvest Danish 4 eggs 1 teaspoon cinnamon 8 ounces cream cheese 1 baguette,
cut into 1/4-inch slices 1 cup flour | ||