* Exported from MasterCook *
Auntie's Pumpkin Bread
Recipe By : Wynetta Higgs
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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3 cups sugar
1 cup oil
2/3 cup water
4 eggs -- beaten
2 cups pumpkin
3 1/2 cups plain flour
2 teaspoons soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine water, oil, sugar, eggs and pumpkin. Mix well. Sift in dry ingredients. Mix well. Bake in 2 loaf pans at 300 degrees until tests one with a toothpick.
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* Exported from MasterCook *
Broccoli Bread
Recipe By : Bess Curry
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. frozen chopped broccoli -- (10 oz.) thawed and
drained
1 pkg. Jiffy corn muffin mix
1/2 cup small curd cottage cheese
1 medium onion -- chopped
1 teaspoon salt
4 eggs
1 stick margarine -- melted
Beat eggs slightly, add other ingredients and mix well. Bake at 375 degrees 30-35 minutes in a greased 9x13 pan.
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* Exported from MasterCook *
Buttermilk Biscuits
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups self-rising flour
1/4 tsp soda
4 Tbsp shortening
3/4 cup buttermilk -- (3/4 to 1)
Combine flour and soda. Cut shortening into flour mixture using fork or pastry blender until mixture is the size of a pea. Add enough buttermilk to make a soft dough. Knead until well blended. Roll on floured board, cut and place in biscuit pan. Bake in 400 degree oven until browned.
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* Exported from MasterCook *
Cheddar Scallion Mini-Loaves
Recipe By : Woman's Day - November 1998
Serving Size : 12 Preparation Time :0:40
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups buttermilk
1/4 cup vegetable oil, preferably canola
2 large eggs
1 cup chopped scallions
3/4 cup extra sharp Cheddar cheese -- shredded
1/4 cup grated Parmesan cheese
Peppery Herb Butter (recipe follows)
Heat oven to 350 degrees. Lightly grease twelve 3/4 cup capacity mini-loaf pans.*
Mix flour, baking powder, baking soda, and salt in a medium bowl. Whisk buttermilk, oil and eggs in a 4-cup glass measure or medium bowl until well blended.
Add buttermilk mixture, scallions and cheeses to flour mixture. Stir with a rubber spatula just until evenly moistened. Scoop scant 1/2 cupfuls into prepared pans.
Bake 25 to 30 minutes until tops are very lightly browned and a wooden pick inserted near centers comes out clean. Cool in pans on wire rack 5 minutes before removing from pans. Serve warm with Peppery Herb Butter.
*If you don't have mini-loaf pans, you can use 12 regular-size (2 1/2") muffin cups instead.
Peppery Herb Butter
Mix one stick (1/2 cup) softened butter or margarine with 2 tablespoons finely chopped parsley, 1/2 teaspoon freshly ground pepper and 1/4 teaspoon dried thyme. Form into a 6-inch log on plastic wrap. Wrap tightly and freeze up to 1 month. To serve, let soften at room temperature 15-30 minutes before cutting into 24 slices.
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NOTES : Bake loaves up to 3 weeks ahead, cool, wrap airtight and freeze. To serve, unwrap and heat frozen loaves on a baking sheet in a 350 degree oven 25 miinutes. Serve warm!!
These are better after they have been frozen!!
* Exported from MasterCook *
Cheese Biscuits
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup finely shredded cheese
2 1/2 cups self-rising flour
3/4 cup milk
Cut shortening into flour with pastry blender; add cheese and gradually stir in milk. Knead lightly. Turn out onto floured board; roll to 1/2" thickness. Cut into small biscuits. Place on greased baking sheet. Bake for 10-12 minutes at 425 degrees.
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* Exported from MasterCook *
Cheesy French Bread
Recipe By : Newspaper Clipping
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. shredded Mexican blend cheese -- (8 oz.)
3/4 cup mayonnaise
1 1/2 teaspoons dried parsley flakes
1/8 teaspoon garlic powder
1 loaf French bread -- (16 oz.) cut in
half horizonally
Combine cheese, mayonnaise, parsley, and garlic powder, stirring well. Spread evenly on cut sides of bread. Place on baking sheet and bake at 350 degrees 15-20 minutes or until melted and lightly browned. Serve immediately.
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* Exported from MasterCook *
Easy Buttermilk Cornbread
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup self-rising cornmeal
1 cup buttermilk
1 egg -- slightly beaten
1 Tbsp oil
Mix egg with buttermilk. Stir into cornmeal just until moistened. Heat oil in hot 425 degree oven in black iron skillet until a drop of water sizzles when added. Pour in cormmeal mixture and bake until slightly brown on top.
Reduced Fat Version:
Use fat-free buttermilk, 1/4 cup egg substitue, and reduce to oil to 2 teaspoons.
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* Exported from MasterCook *
Favorite Morning Bread-Bread Machine
Recipe By : Kathy/MA from KC
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons active dry yeast
2 1/2 cups bread flour
1/2 cup whole wheat flour
1 tablespoon instant coffee (mix coffee in with water)
1 teaspoon cinnmon
1 teaspoon salt
2 tablespoons nonfat dry milk
1 tablespoon oil/butter
1/4 cup honey
1 1/4 cups warm water
Make as you would a white loaf.
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* Exported from MasterCook *
Hickory Cheese Bread
Recipe By : Magazine Clipping
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf French Bread -- (1 lb)
1/2 cup margarine or butter -- softened
1 cup shredded natural sharp Cheddar cheese
1 tablespoon snipped parsley
1/2 teaspoon hickory-smoked salt
2 teaspoons Worcestershire sauce
Cut bread diagonally into 1 inch slices, cutting almost to bottom of loaf. Mix remaining ingredients, spread between slices of bread. Place bread on 28x18 inch piece of heavy duty foil, wrap securely. Grill 5-6 inches from medium coals, turning once, until hot, 15-20 minutes.
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* Exported from MasterCook *
Jalapeno Hoecakes
Recipe By : Original
Serving Size : 5 Preparation Time
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups self-rising cornmeal
2/3 cup skim milk
1/4 cup eggbeaters
1 cup frozen corn kernels -- thawed
2 medium jalapenos, 1 red, 1 green -- minced
1/2 cup chopped onion
butter flavored cooking spray
Combine all ingredients. Spray a non-stick skillet with cooking spray,
heat on medium. Add batter by heaping tablespoons into skillet (I do 3
at a time). Cook until bubbles appears and bottom is well browned.
Spray tops with cooking spray ane flip over. Cook until bottom is
browned and hoecakes are done. Repeat with remaining batter. Makes
about 10 hoecakes.
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Notes: Mmmmmmmmmmm, GOOD!!
* Exported from MasterCook *
Mexican Cornbread
Recipe By : Sue Bibb
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup self rising cornmeal
1 tablespoon flour
1 tablespoon sugar
1 egg -- slightly beaten
3/4 cup milk
1 cup whole kernel corn -- well drained
1/4 cup oil
4 ounces sharp cheese -- grated
1 onion -- minced
Finely chopped jalapeno peppers to taste
Mix all ingredients well. Pour into a hot well-greased iron skillet and bake at 400 degrees for 40 minutes or until well browned.
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* Exported from MasterCook *
Muddy's Angel Biscuits - Basic Recipe
Recipe By : Eula Wood
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. dry yeast
1/4 cup lukewarm water
2 cups flour
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons shortening
1/2 cup buttermilk
Soften yeast in lukewarm water and set aside. Measure and sift dry ingredients together. Cut shortening into mixture. Add milk and softened yeast; stir until well blended. Store in refrigerator. About an hour before baking, roll dough 1/2" thick and cut into biscuits using 2" biscuit cutter. Let rise 1 hour. Bake at 450 degrees for 10 minutes or until brown.
Variation: Muddy's Angel Cinnamon Rolls
Roll half of the basic recipe dough about 1/4" thick, spread with softened butter and sprinkle with 1/2 cup sugar mixed with 1 teaspoon cinnamon. Use more or less sugar and cinnamon according to your sweet tooth. Roll as you do a jelly roll and cut into 1" slices. Place cut side down on a lightly greased cookie sheet. Let rise about an hour and bake at 400 degrees for 10 minutes or until brown. Yields about 12 cinnamon rolls.
Suggestion for slicing: Put a thread under the roll of dough, pull opposite ends together and across top. This keep the slices even. Dental floss works real well.
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NOTES : My Grandmother's Recipe
* Exported from MasterCook *
Onion Flatbread
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp active dry yeast
1 pinch sugar
1 cup warm water
2 1/2 cups flour -- (2 1/2 to 3)
1 tsp salt
1 tsp butter
1 cup chopped onions
1 tsp paprika
Place yeast, sugar and water in a large bowl. Let Proof. Mix in 2 cups flour and salt. Knead for 10 minutes until smooth and elastic, adding flour if necessary. Place dough in an oiled bowl, cover with towel and let rise in a warm place for 1 hour or until doubled. Punch down, split in half, let rest for 5 minutes. Press dough into 2 greased 9 inch cake pans. Melt butter and spread over top of dough. Press onion into surface of dough. Let rise 45 minutes or until doubled. Sprinkle top with paprika and a few shakes of salt. Bake at 450 for 20 to 25 minutes or until lightly browned.
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* Exported from MasterCook *
Parmesan Pull-Apart Bread
Recipe By : Magazine Clipping
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsp minced onion
3 Tbsp minced green pepper
3 Tbsp Margarine
2 Tbsp grated Parmesan
1 can flaky biscuits -- (10 count)
Spray an 8x4 inch loaf pan with cooking spray. Saute onion and green pepper in margarine until tender. Stir in Parmesan cheese. Remove from heat and cool. Separate dough into 10 biscuits; partially split each biscuit in half. Spoon scant teaspoonful of margarine mixture into each biscuit. Seal edges and dip in remaining margarine mixture. Stand biscuits in 2 rows down length of prepared loaf pan, overlapping slightly in the center. Drizzle any remaining margarine over biscuits. Bake at 350 for 25 minutes or until golden brown. Cool 5 minutes in pan.
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NOTES : Good and Easy!!
* Exported from MasterCook *
Quick French Onion Biscuits
Recipe By : Judy from KC
Serving Size : 6 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c. Bisquick Original baking mix
1/4 c. milk
8 ounces French onion dip -- may substitute one
of your favorite flavors
Heat oven to 450. Mix all ingredients until soft dough forms. Drop
dough into 6 mounds onto ungreased cookie sheet. Bake 10-12 min. or
until light golden brown. Serve warm.
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NOTES : I can't wait to try these!!
* Exported from MasterCook *
Snickerdoodle Mini-Muffins
Recipe By :Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping:
1/3 cup Sugar
1 teaspoon Cinnamon
Batter:
1 1/2 cups Flour
1 cup Quick Cooking Oatmeal -- uncooked
1/2 cup Sugar
1 tablespoon Baking Powder
1 cup Milk
1 Egg -- slightly beaten
4 Tablespoons Butter or Margarine -- melted
1 teaspoon Vanilla
Preheat oven to 400 degrees F. Prepare 36 minimuffin pan cups or
12 standard muffin pan cups with nonstick cooking spray or paper
liners. First, prepare topping by combining sugar and cinnamon
in small bowl and set aside. Next,make batter by combining flour,
oatmeal, sugar and baking powder in a large bowl. Mix well. In a
small bowl, combine milk, egg, butter and vanilla. Blend well.
Add to dry ingredients all at once. Stir just until dry ingredients
are moistened. Do not overmix. Fill muffin cups two-thirds full.
Sprinkle topping evenly over tops of muffins. Bake: 12 to 14 minutes for
minimuffins and 18 to 22 for regular muffins, or until
light golden brown. Cool muffins in pan on wire rack 5 minutes.
Remove from pan. Serve warm.
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Per serving: 165 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g Protein; 27g Carbohydrate; 29mg Cholesterol; 176mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
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