Judy Cash
**My mom makes this every year at Christmas and it has become a tradition in our home as well.**
3/4 cup shortening
2 cups sugar
2 teaspoons baking powder
3 cups flour
4 eggs
1 cup milk
grated rind of 1 lemon
Beat shortening, sugar, eggs and lemon rind, add baking powder and milk. Stir in the flour and pour into two prepared loaf pans. Let it stand int he pans for 20 minutes. Bake for 1 hour at 325 degrees.
Glaze:
Squeeze the juice out of one lemon and add 1/2 cup sugar. Stir until mostly dissolved.
Place bread on a plate right after it comes out of the oven and spoon the glaze over the top. Let it cool then wrap in plastic wrap.
Friday, August 22, 2008
Friday, August 15, 2008
French Bread Rolls
Posted by Melanie G.
**This is my go-to roll recipe in a pinch. They rise QUICKLY and are so, so soft and delicious, not to mention pretty darn easy for homemade rolls. I often make them bigger and use them for hamburger buns as well.**
**This is my go-to roll recipe in a pinch. They rise QUICKLY and are so, so soft and delicious, not to mention pretty darn easy for homemade rolls. I often make them bigger and use them for hamburger buns as well.**
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
Classic Buttermilk Waffles...with Cheese
Posted by Melanie G.
**Our go-to waffle recipe. We sprinkle cheddar cheese on the waffle batter before closing the iron to bake for a nice crunch.**
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.
**Our go-to waffle recipe. We sprinkle cheddar cheese on the waffle batter before closing the iron to bake for a nice crunch.**
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.
Buttermilk Banana Bread
Posted by Melanie G.
**This is my tried-and-true recipe for banana bread. It is buttery and very light in colored, unlike traditional banana bread...very delicious.**
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
**This is my tried-and-true recipe for banana bread. It is buttery and very light in colored, unlike traditional banana bread...very delicious.**
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
Grandma's French Bread
posted by Melanie G.
**This bread is no fail! I always am making it in a pinch when I am taking dinner in to someone or just want to serve it with spaghetti to my family. I could eat the entire loaf.**
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick - but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.
**This bread is no fail! I always am making it in a pinch when I am taking dinner in to someone or just want to serve it with spaghetti to my family. I could eat the entire loaf.**
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick - but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.
Monday, August 11, 2008
Zucchini Bread
2 cups whole wheat flour
2/3 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp ground cinnamon
3 large egg whites
1 large egg
1 cup sugar
2 tsp vanilla extract
1/3 cup canola oil
2/3 cup unsweetened applesauce
2 cup zucchini, grated
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees. Coat two 8 x 4 loaf pans with cooking spray, set aside.
In a large bowl, mix together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder, and cinnamon; set aside.
Using an electric mixer, beat egg whites until frothy. Add egg, sugar, vanilla, oil, and applesauce. Beat until thoroughly combined, beat in zucchini. Add flour ingredients to egg mixture and mix well. Fold in nuts and raisins. Bake 50 to 60 mins.
FYI: 10 slices per loaft with a WW points value of 3 pts per slice. (Compared to 9 pts regular!)
Posted by: Rachel Swanton
2/3 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp ground cinnamon
3 large egg whites
1 large egg
1 cup sugar
2 tsp vanilla extract
1/3 cup canola oil
2/3 cup unsweetened applesauce
2 cup zucchini, grated
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees. Coat two 8 x 4 loaf pans with cooking spray, set aside.
In a large bowl, mix together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder, and cinnamon; set aside.
Using an electric mixer, beat egg whites until frothy. Add egg, sugar, vanilla, oil, and applesauce. Beat until thoroughly combined, beat in zucchini. Add flour ingredients to egg mixture and mix well. Fold in nuts and raisins. Bake 50 to 60 mins.
FYI: 10 slices per loaft with a WW points value of 3 pts per slice. (Compared to 9 pts regular!)
Posted by: Rachel Swanton
Thursday, August 7, 2008
Flour Tortillas
Lesli Dustin
4 cups flour
2 t. salt
4 t. baking powder
2 T. shortening
1 1/2 cups warm water
In a large bowl, stir together the dry ingredients. With a pastry blender or fork, cut in the shortening. Add enough water to make a soft but not sticky dough. Knead for 5 minutes. Divide the dough into 1/4 cup (3 oz.) portions and form into balls. Roll each ball flat (about 12 in. diameter). Heat a large heavy skillet over medium heat. Place the tortillas one at a time into the dry hot skillet; cook until brown and then turn. Keep warm in cloth towel. *Be careful not to cook too much or they won't bend easily.
4 cups flour
2 t. salt
4 t. baking powder
2 T. shortening
1 1/2 cups warm water
In a large bowl, stir together the dry ingredients. With a pastry blender or fork, cut in the shortening. Add enough water to make a soft but not sticky dough. Knead for 5 minutes. Divide the dough into 1/4 cup (3 oz.) portions and form into balls. Roll each ball flat (about 12 in. diameter). Heat a large heavy skillet over medium heat. Place the tortillas one at a time into the dry hot skillet; cook until brown and then turn. Keep warm in cloth towel. *Be careful not to cook too much or they won't bend easily.
Buttermilk Biscuits
Lesli Dustin
I grew up with these biscuits and they are my family's favorite now too. Best hot out of the oven with honey or jam.
2 cups flour
1 T. baking powder
1/2 t. salt
1/3 cup shortening
1 cup buttermilk
Combine dry ingredients. Cut shortening in. Mix buttermilk in with as few strokes as possible. The less you work the dough, the more tender the biscuits. Pat dough about 1 inch flat. Cut biscuits and place on ungreased cookie sheet. Bake at 425 for 12-15 minutes.
I grew up with these biscuits and they are my family's favorite now too. Best hot out of the oven with honey or jam.
2 cups flour
1 T. baking powder
1/2 t. salt
1/3 cup shortening
1 cup buttermilk
Combine dry ingredients. Cut shortening in. Mix buttermilk in with as few strokes as possible. The less you work the dough, the more tender the biscuits. Pat dough about 1 inch flat. Cut biscuits and place on ungreased cookie sheet. Bake at 425 for 12-15 minutes.
Breadsticks, Cheese Bread and Pizza Crust
Lesli Dustin
1 1/2 cups warm water
1 T. yeast
2 T. sugar
1/2 t. salt
3 1/2 cups flour (I use 2 cups white flour, 1/2 cup gluten flour, and 1 cup whole wheat flour)
Dissolve sugar and yeast in warm water. Combine remaining ingredients into yeast mixture and knead for 6-8 minutes. Let rise until doubled.
FOR BREADSTICKS:
Melt 1/2 stick butter on a large cookie sheet. Roll dough out about 1/2 inch thick and cut into strips. Roll in butter and arrange on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise until doubled. Bake at 375 for 10-15 minutes.
FOR CHEESE BREAD:
Sprinkle countertop with parmesan cheese. Roll dough out into a circle on the parmesan cheese. Place on a greased pizza pan. Sprinkle with garlic salt and mozzarella cheese. Let rise
until doubled. Bake at 400 for 15 minutes. Slice into wedges.
FOR PIZZA:
Roll dough out on a surface sprinkled with cornmeal. Place on pizza pan and top according to your family's tastes. Let rise until crust is a little puffy. Place in cold oven on the bottom rack. Turn oven on to 500 degrees and set the timer for 20 minutes, checking after 15 minutes. Let sit for 5-10 minutes before slicing.
1 1/2 cups warm water
1 T. yeast
2 T. sugar
1/2 t. salt
3 1/2 cups flour (I use 2 cups white flour, 1/2 cup gluten flour, and 1 cup whole wheat flour)
Dissolve sugar and yeast in warm water. Combine remaining ingredients into yeast mixture and knead for 6-8 minutes. Let rise until doubled.
FOR BREADSTICKS:
Melt 1/2 stick butter on a large cookie sheet. Roll dough out about 1/2 inch thick and cut into strips. Roll in butter and arrange on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise until doubled. Bake at 375 for 10-15 minutes.
FOR CHEESE BREAD:
Sprinkle countertop with parmesan cheese. Roll dough out into a circle on the parmesan cheese. Place on a greased pizza pan. Sprinkle with garlic salt and mozzarella cheese. Let rise
until doubled. Bake at 400 for 15 minutes. Slice into wedges.
FOR PIZZA:
Roll dough out on a surface sprinkled with cornmeal. Place on pizza pan and top according to your family's tastes. Let rise until crust is a little puffy. Place in cold oven on the bottom rack. Turn oven on to 500 degrees and set the timer for 20 minutes, checking after 15 minutes. Let sit for 5-10 minutes before slicing.
Mom's Bread and Cinnamon Rolls
Lesli Dustin
1 cup warm water
½ cup sugar
1 ½ T. yeast
1 cup hot water
4 T. butter
2 ½ cups white flour
½ cup dry milk, optional
3 cups whole wheat flour
6 fl oz canned milk
¾ t. salt
1 ¼ cups more white flour or ground white wheat
Place 1 cup warm water in a mixing bowl and add sugar and yeast; let sit for 10 minutes. Meanwhile, in a separate container, place 1 cup hot water; add butter and let sit until melted or soft. Sift dry milk with 2 1/2 cups white flour. Add this mixture, wheat flour, butter/water mixture, milk, and salt to the yeast mixture. Knead for 6-8 minutes with the dough hook or by hand. Add the additional 1 1/4 cups flour and knead until you have a smooth, soft dough. It will be a little sticky, don't add too much flour. Let rise until doubled. Punch down. Let rise again. Punch down and form 3 loaves. Let rise in pans until doubled. Bake at 375 for 25-30 minutes.
FOR CINNAMON ROLLS:
Instead of forming loaves, roll dough out into a large rectangle on a surface sprayed with cooking spray. Spread with butter (I use a little more than you would if you were spreading bread with butter to eat). Sprinkle liberally with cinnamon and brown sugar. Roll up from the long side. Slice into 1" thick slices or thicker. Place on a greased cookie sheet. Let rise until doubled in size. Bake at 350 for about 20 minutes. Drizzle with a glaze made from butter, powdered sugar, milk and vanilla.
1 cup warm water
½ cup sugar
1 ½ T. yeast
1 cup hot water
4 T. butter
2 ½ cups white flour
½ cup dry milk, optional
3 cups whole wheat flour
6 fl oz canned milk
¾ t. salt
1 ¼ cups more white flour or ground white wheat
Place 1 cup warm water in a mixing bowl and add sugar and yeast; let sit for 10 minutes. Meanwhile, in a separate container, place 1 cup hot water; add butter and let sit until melted or soft. Sift dry milk with 2 1/2 cups white flour. Add this mixture, wheat flour, butter/water mixture, milk, and salt to the yeast mixture. Knead for 6-8 minutes with the dough hook or by hand. Add the additional 1 1/4 cups flour and knead until you have a smooth, soft dough. It will be a little sticky, don't add too much flour. Let rise until doubled. Punch down. Let rise again. Punch down and form 3 loaves. Let rise in pans until doubled. Bake at 375 for 25-30 minutes.
FOR CINNAMON ROLLS:
Instead of forming loaves, roll dough out into a large rectangle on a surface sprayed with cooking spray. Spread with butter (I use a little more than you would if you were spreading bread with butter to eat). Sprinkle liberally with cinnamon and brown sugar. Roll up from the long side. Slice into 1" thick slices or thicker. Place on a greased cookie sheet. Let rise until doubled in size. Bake at 350 for about 20 minutes. Drizzle with a glaze made from butter, powdered sugar, milk and vanilla.
Homemade Bread
Posted by: Jessica Rowley
5 Cups Warm Water
add 2 Tbsp. yeast
3/4 cups Sugar
add 4-5 cups flour.
Mix together.
add 2 Tbsp. salt
1/2 cup oil
add flour until bowl is clean (I use my bosch, so until it no longer sticks to the sides of the bowl, its approx. 7-8 more cups of flour)
Set time for five minutes, and let the dough knead in the mixer.
Put into pans and let rise.
Bake 350 Degrees for approx. 20 minutes
5 Cups Warm Water
add 2 Tbsp. yeast
3/4 cups Sugar
add 4-5 cups flour.
Mix together.
add 2 Tbsp. salt
1/2 cup oil
add flour until bowl is clean (I use my bosch, so until it no longer sticks to the sides of the bowl, its approx. 7-8 more cups of flour)
Set time for five minutes, and let the dough knead in the mixer.
Put into pans and let rise.
Bake 350 Degrees for approx. 20 minutes
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