Favorite Recipes forum: Bread and Rolls
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|This thread is a collection of Bread and Rolls recipes.
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PECAN PIE MINI MUFFINS
Taste of Home
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 2/3 cup butter, melted
• 2 eggs, lightly beaten
• 1. In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
• 2. Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Yield: about 2-1/2 dozen.
1 serving (2 each) equals 206 calories, 14 g fat (6 g saturated fat), 50 mg cholesterol, 96 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Chocolate Cherry Pecan Bread
Here is where I got it from but I already made a pdf so if you want a copy for your records let me know. Oh, I don't put the chocolate in. Not a fan of chocolate in bread. And I have used cranberries instead of cherries since they are so expensive, but cherries are much better! Since my mother dried some sour cherries for me this year I have a stash for this winter!
Angel Biscuits - posted on BG by Sally
1 pkg yeast
1/4 c. warm water
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
1/3 c. sugar
1/2 c. shortning
1 c. buttermilk
Dissolve yeast in the water and set aside. Mix dry ingredients and cut the shortning in till it resembles crumbs. Stir in the yeast and buttermilk. It can be refigerated at this point for up to a week.
To use, bring to room temp. Knead lightly. This is a wet dough so you will use a lot of flour. Roll out to about 3/4'' and cut with a biscuit cutter. Place on a greased sheet and allow to rise a bit before baking. Bake 400° 12 to 15 minutes.
No Knead Crusty Bread - Arlene posted on BG from this website:
OMA'S VERSION OF BANANA BREAD
2 cups sugar
3 cups all purpose flour (Pillsbury's Best)
1 teaspoon soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup oiil
3 eggs, beaten
4 large very ripe bananba, mashed
2 teaspoons Butter Nut Vanilla Flavoring
1/2 cup sour cream
Combine the first five ingredients together and mix well.
Add oil, beaten eggs, flavoring, and sour cream. Mix together.
Add mashed bananas and mix well (just till mixed)
Pour in greased and floured bread pans. I use glass pans with the temperature at 325 degrees for 50 minutes. Makes three loaves.
Comments from friends and family: "The Best Ever"
Rye Bread (makes 2-4 loaves depending on size)
Combine in your large mixer bowl
2 1/2c white flour
1 pkg or 1 Tbsp dry yeast
3c warm water
Beat using regular mixer beaters until it is kinda stringy, indicating that gluten has built up. Cover and wait until it is bubbly, about an hour.
Add 1/3 c molasses
1/2 c olive oil
2 Tbsp caraway seeds
1 1/2 Tbsp salt (it takes more than you'd think) the original recipe called for 2 Tbsp
2 c rye flour
2 c whole wheat flour (or you can use more white flour) It may take more than this
Suprise ingredient: 1 Tbsp cocoa powder (not the sweetened stuff)
Beat with dough hooks to incorporate all of the flour, or a spoon.
Turn out on floured board, knead a few minutes, until it doesn't stick to your hands. Place in a greased bowl, cover and let rise until double. Punch down, turn dough over and repeat rising.
Sprinkle cornmeal on a pizza pan or cookie sheet. Form round loaves according to the size you want. I make 3 or 4 so most of the slices will fit in the toaster. Round loaves are more fun than standard shaped ones. Let rise until close to double, (they'll rise a bit more in the oven), bake in 375 oven for about 30 to 45 minutes, depending on the loaf size. Cool on racks.
Homemade Biscuit Mix
first column is a full batch, second ( ) is half.
10 c flour (5)
1/2 c baking powder (1/4)
2 tsp salt (1)
1 1/4 c shortening or vegebable oil (1/2 c +2 tbsp)
Mix well. If using shortening, use a pastry blender to cut it in. Store in a zipper bag in cool place. Use like Bisquick. I make mine with half whole wheat flour and vegetable oil to boost nutrition and cut down on transfat.
Cobbler using the mix.
Prepare fruit as you would for a pie, with sugar, spices, and cornstarch for thickening. Put fruit into an 8x8 or 9 inch glass baking pan. I add a bit of grated lemon rind and a tbsp of lemon juice to zip up the flavor of some things, and I always use brown sugar instead of white.
To make the topping use
1 c biscuit mix
1/4 c milk
1/4 c sugar (I use brown)
2 tbsp melted butter or oil
Stir together just until the ingredients are all moistened, then stir in
1/2 c chopped walnuts
Using 2 spoons, place small globs of dough on the fruit. There will be gaps, that's ok, the juice will bubble up through them.
Bake at 350 for about 35 minutes. Cool in the pan on a rack. Best served warm!
Sopapillas / Frybread
Will make at least 6 10" diameter frybreads/sopapillas
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening (HAS TO BE SHORTENING! Do NOT substitute anything other than lard for shortening! Do NOT use butter/margarine/liquid oil)
3/4 cup water
1/4 cup flour (separate from the 2 cups)
wooden rolling pin
Enough canola oil to fill at least 3/4" deep in a frypan
Mix the dry ingredients together in a large bowl until well mixed. Add in the shortening & mix until kinda crumbly. This will NOT hold together at all. Slowly add the water, kneading with your hands, until the dough will hold together. You do NOT want a sticky dough. It should be a little dry. Cover with a towel & let it rest for at least an hour. It will NOT rise, but you want it to dry out a little.
Once the dough has rested, put a little flour on the counter top & break off a piece of dough about the size of a golf ball. Using a little flour on your hands, ball this up and then put on the flour on the counter top. Use a little flour on the wooden rolling pin & roll out until it's absolutely no thicker than 1/4". Get the oil nice & hot in the fry pan (I do the 'water test' .. sprinkle a microdrop in the oil & if it pops, it's ready). CAREFULLY!! put the flat piece of dough into the hot oil &, using the tongs, scoop hot oil on top of the dough. If it's hot enough & you do this quick enough, it'll poof up nicely. After about 30-45 seconds, flip the dough, scooping oil on the other side too. Brown & then remove, putting on papertowels to drain.
You can use this as a Indian frybread, or you can eat them as sopapillas. Some people like powdered sugar & cinnamon on sopapillas.. me personally I like just honey.
French Toast Casserole
1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)
Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings
Here's a quick and easy version of Cinnamon Rolls using biscuit mix. I haven't tried it but it is a favorite of somebody who posted it on another site.
Mix up a batch of Bisquick biscuits, roll it out in a rectangle, then spread with room temperature butter and sprinkle with cinnamon-sugar mixture and chopped walnuts or light brown sugar and chopped pecans. Roll up, slice, and put into muffin tins sprayed with cooking spray. Bake at 425 degrees for 15 minutes.
Although cinnamon rolls are made using a yeast dough, this does sound good, and really easy. I'll make some soon. Let us know if you try them.
I use a lot of AllRecipes (www.allrecipes.com), but I always modify them. I usually follow the recipe to the letter the very first time, then modify to my tastes. I had posted about my whole wheat pumpkin muffins on the Winter thread (http://cubits.org/bluegardens/thread/view/80373/), so here's the recipe I used with MY modifications
Original Recipe: http://allrecipes.com/Recipe/Pumpkin-Wheat-Honey-Muffins/Det...
My modifications. This usually makes about 16 muffins. Now mind you, I sit at 6000ft, so my baking time is gonna be different than those at a lower altitude.
1.5 cups whole wheat flour
1/2 cup (give or take, usually give) PACKED brown sugar
Ground Cinnamon, Ginger (yes, ginger), Allspice, Nutmeg, & Clove (lots of clove.. I love clove)
3/4 teaspoon baking powder (ClabberGirl)
1/2 teaspoon baking soda (Arm & Hammer.. this is how I keep the two separate as I get them confused)
Mix all this in a medium size bowl with a wooden spoon. The brown sugar is gonna be a pain in the patookie to break up, but mix as well as you can. Once most of the really big lumps of sugar are broken up & everything's mixed really well, add the following:
3/4 cup pumpkin.. give or take, usually give
1 stick melted butter (not margarine, but butter)
1/2 cup heated honey (mixes much easier.. give or take.. I always give more..)
I mix the eggs up first, then add the pumpkin & butter. The batter will be really thick & hard to maneuver 'cuz it's a really dry batter at this time. Then add the heated honey. That'll make it really soft & easier to mix up. It's at this time you add the optional stuff:
1 cup soaked raisins (completely optional)
crushed nuts (walnuts would be best, but I had a ton of pecans this time, so used that)
1/2 bag White Chocolate chips
Make sure that the oven is preheated to 350degs. Spray a muffin pan w/Pam (in case you dribble, makes cleanup much easier), line the muffin pan w/muffin liners, drobble the batter into the muffin liners about 3/4 full. Put in oven for the prescribed 18 minutes. I've found that I need the 18, then 5, then 3 minutes for them to be completely cooked. Look to see if they're wet still.. I pull them out & touch. If they look wet, I put 'em right back. If they don't look wet, but don't spring back when gently pressed, I put 'em back. If they spring back when pressed, then I leave 'em on top of the stove for an extra 2 minutes (the top of my stove is warm, too), then pop 'em in the garage to cool (I use my steps in my garage like a mudroom).
Cinnamon Honey Bread Spread
1 small tub Country Crock Shed's Spread
about 1/3 - 1/2 cup cool honey (not crystallized if possible)
1/4-1/3 tsp ground cinnamon
Dump the Shed's Spread into a mixing bowl. Pour in the honey. Don't use warm honey because it causes the margarine to separate & when it coagulates, it'll be weird. Using electric hand mixer, blend REALLY well until peaks form & is fun to play with. Add in the cinnamon to taste and mix VERY VERY well. This will never ever go bad (well, I don't know if it has the same life span as a Twinkie, but I know it'll keep for at least 6 months in the fridge) and is extremely good on Shepherd's bread. Put back into the original tub & mark so that you don't accidentally add this to mashed potatoes or something else!
3 cups all purpose flour
1 tsp. baking soda
1Tbsp. cinnamon (I use half that amount)
2 cups sugar (I use 1 cup granulated and 1 cup brown sugar)
1 1/4 cups vegetable oil (I use melted butter or light olive oil)
2 cups thawed, sliced frozen strawberries
1/2 cup chopped pecans
Combine flour, baking soda, cinnamon and sugar in a large bowl. Combine eggs, oil strawberries and pecans in another bowl. Add liquid ingredients to dry ingredients and stir just until all ingredients are moistened. Spoon batter into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees F for 60 to 70 minutes. Cool in pans 5 minutes and remove to wire rack to cool.
I use this bread to make delicious sandwiches. I make smaller loaves than what is called for in the recipe and slice the loaves to create dainty sandwiches. I use creamed cheese mixed with strawberry jam or jelly for the filling. You may add extra granulated sugar to taste if you want the sandwiches to be sweet treats. If you use nuts in the bread be sure to chop the nuts finer than usual to aid in having cleaner slices that aren't distorted by cutting into nuts. Don't pulverize them however as being able to bite into pecan bits is more desirable.
I found this online today. I haven't tried it yet.
Classic Buttermilk Biscuits
Yields approximately 10 (2-inch) biscuits
*2 cups self-rising flour (White Lily preferred), plus more for dusting
*5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
*1⁄4 cup cream cheese, at room temperature
*3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)
Preheat the oven to 500°F. Make sure the oven rack is in the middle position.
Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.
Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.
Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.
Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)
Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with the sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.
Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes until light brown on top (or as dark as you prefer), rotating the pan once while baking.
2 C self rising flour
3/4 C brown sugar packed
2 t cinnamon
1/2 C oil
1 C applesauce
Mix dry ingredients in one bowl and mix wet ingredients in second bowl, then mix the 2 together.
In custard cups or a microwavable muffin pan, pour 2/3 full, then sprinkle mix of sugar and cinnamon on top.
Heat in microwave about 1 minute for one (and 30 seconds for each muffin over 1 when using a muffin pan.)
This makes about 9 muffins, maybe more because mine ran over the cups, but I heated them on med - high (6 at a time) for about 3 minutes. You might need to check your microwave, they vary so much.
So good hot with butter.
Joyanna and I made corn bread last night with my new cast iron skillet (Amazon lightning deal, just in time to take it camping last month)... we used the stone ground cornmeal we got at the apple festival, ground by nearly 200 year old water wheel. Oh, my!! I've never actually made corn bread in a skillet before (mine always had not-so-oven-proof handles), and it was awesome. We didn't have buttermilk on hand, so used sour cream and 2% milk, sort of following Joy of Cooking but fiddling a little with the proportions.
1. preheat oven to 425'F while crisping a slice of bacon in the skillet (to grease up the bottom). I put the skillet on the stove so I could keep a better eye on it.
2. Combine 1 1/2 cups cornmeal, 1/2 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon sugar (I hear you southerners groaning; too bad!), pinch of salt.
3. beat 2 eggs in the bottom of a 2-cup measure. Add roughly 1/2 - 3/4 cup sour cream. Add milk until it reaches 2 cup mark (1 1/2 cups milk plus sour cream).
4. Make a well in the dry ingredients, dump in wet ingredients. Stir with fork just until dry ingredients are moistened.
5. Either crumble bacon or remove & eat. Heat skillet until bacon fat smokes. Pour in batter and immediately put into hot oven. Bake 20-25 minutes until bread pulls away slightly from sides of pan, springs back to a touch, and/or inserted toothpick comes out clean.
Christmas Star Twisted Bread
The skillet pizza reminds me of a skillet bread recipe I have been wanting to try. I generally like his recipes, Sweet Paul.
SKILLET BREAD: Don’t be afraid of making homemade bread! It’s not as difficult as you might think! I use a really easy recipe from my grandmother. I love to make bread in little cast iron skillets and scatter them over my dinner table. My guests go nuts for it, and the skillets keep the bread warm! Try this with homemade butter! (He shakes cream in a mason jar to make butter then adds salt and herbs.)
For the Dough:
1 cup water, lukewarm
1 tablespoon honey
1 tablespoon dry yeast
4 tablespoons olive oil
2 1/2 cups all purpose flour
1 teaspoon salt
1. In a bowl, mix water, honey and yeast. Leave it for 5 minutes so that the yeast starts to work.
2. Add flour, salt, and oil.
3. Work the dough together.
4. Cover with plastic and let it rise for 1 hour.
5. Cooking time will vary depending on how big your skillet is.
|From Jean (Moonhowl)
Lovers of Reuben sandwiches just may find this
Reuben Baby breakfast pancake worth a try.
3 large eggs, room temperature
¾ cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
Fried eggs, avocado, and shaved ham
Smoked salmon, crème fraîche, and sliced spring onions
Sautéed kale, crispy bacon, and aged cheddar
and of course, sauerkraut Smiling
From Bon Appetit, Claire Saffitz
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