THE RECIPE HUT
BREAD RECIPES (2)
3 c Flour....................................... 2 ts Baking soda
1 c Raisins.................................... 2 tb Oil
1/2 c Sugar.................................. 1 1/2 ts Caraway seed
1 Egg ...........................................1 1/2 c Buttermilk
Grease a round cake pan, press bread evenly into pan to fill pan. Dough is a little sticky. With we knife, cut a large X across the whole top of the bread. Bake at 350 for 40-45 minutes.
2 C. flour.............................................. 2/3 C. buttermilk
3 tsp. baking powder............................ 1 tsp. garlic powder
1 tsp. salt .............................................1 C. sharp american cheese - grated
1/2 C. Crisco
Preheat oven to 425 degrees. Sift dry ingredients together. Add 1/2 of grated cheese to Crisco, and mix well then cut the shortening into the dry ingredients. Mix everything in until it becomes coarse. Add buttermilk, and mix until it becomes uniform. Drop bisquits into greased muffin tins. This will make about 12 or so. When you have completed this sprinkle over the rest of the cheese, a little extra garlic powder, and some dried parsley.
Bake for 12 - 15 minutes. When done remove from oven, and brush on a little butter. Serve while still warm. Servings= 12
2 C. Bisquick............................................1 t. parsley flakes
1/2 C. cold water......................................1/2 t. garlic powder
3/4 C. grated, sharp cheddar cheese..........1/2 t. Italian seasoning
1/4 C. butter
Preheat oven to 425 degrees. Sift dry ingredients together. Add grated cheese to butter, and mix well then cut into the dry ingredients. Mix everything in until it becomes coarse. Add water, and mix until it becomes uniform. Drop bisquits into greased muffin tins. When you have completed this sprinkle over the rest of the cheese, a little extra garlic powder, and some dried Italian seasoning.
Bake 450 for 8-10 minutes, brush with butter and spices. Servings= 4
1 tsp Sugar............................................... 2 TBS warm
Water
1/4 pkg. Yeast............................................2 TBS Milk
2 large Eggs..............................................4 TBS
Butter-melted
3/4 tsp Salt...............................................GLAZE
2 cups Flour-white.....................................1 Egg-beaten
1 tsp Vegetable Oil....................................1 tsp
Water
Dissolve sugar in water and add yeast. Let stand 10 minutes. With metal
knife in place, add milk, 2 eggs, butter, and salt to processor. Add yeast
mixture and process 3-4 seconds.With motor running, add 1--1 3/4 cup flour.
If dough does not ball, add 2 TBS more flour. Process and place in greased
bowl. Coat top with oil. Cover and let rise in warm place for 1-1 1/2
hours. Punch down and shape.
Rolls: Divide 3/4 dough into 12 pieces. Shape into balls and place in
greased brioche pans. With floured thumb, press hole in center. Divide
remaining dough into balls. Loosely place into top of brioche.
Brioche: Shape 3/4 of dough into ball. Place into greased brioche pan and
form a hole in the center. Shape the rest of the dough into a ball and
place loosely on top of brioche. Let brioche rise, uncovered but free from
drafts, about one hour. Mix egg glaze, Brush brioche, but do not glaze
meeting points of 2 parts of the bread. Glaze again and bake in 400F oven
for 15 minutes. Reduce hrat to 350F and bake 20 minutes longer. Cool 15
minutes before serving. Delicious filled with chicken salad or other
fillings.
2 Eggs....................................................1 cup Milk
1 cup Flour-unsifted..................................1/4 tsp Salt
1 TBS Butter-melted
In a large bowl, combine eggs and butter. Beat slightly. Gradually beat in
milk, flour, and salt. Pour batter into 10 well-oiled custard cups. Place
cups on baking sheet. Bake in moderate oven 1 hour at 350 or until firm and
brown. Makes 10 popovers.
6 cups all-purpose flour.....................2 tsp baking soda
2 tsp baking powder.........................3 Tbsp cornstarch
2 tsp sugar......................................1 tsp salt
2 1/2 cups buttermilk........................1 cup dried fruit(see note)
Preheat oven to 375 F. Add all of the dry ingredients together and mix very well. Add add buttermilk at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point. Pour the mixture onto a floured surface and knead for a moment or so until everything comes together.
Divide dough into two portions, shape each into a round loaf, pressing the top down a bit. Place loaves on a large, ungreased baking sheet. Sprinkle top with some additional flour, and, using a sharp knife, make the sign of the Cross in slashes on the top of each.
Allow loaves to rest for 10 minutes and then bake for 40 minutes, or until the loaves are golden brown and done to taste. Cool on racks. [Note: currants, raisins, or other dried fruit can be added for the moisture and gives a wonderful flavor.)
10 cups all-purpose flour ........................3 tsp. cream of tartar
1-1/2 teaspoon baking soda ...................2-1/2 cups vegetable shortening
1-1/2 Tblsp. baking powder ....................1-3/4 cups powdered milk
In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups.
Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.
2 cups Pumpkin - canned................Flour - enough to make it satiny
2 Tbsp. Yeast................................1/2 cup very warm Water (110 degrees)
1 Tbsp. Salt...................................2 Tbsp. Vegetable Oil
1/3 cup Molasses.........................2 cups Apple Cider or unfiltered apple juice
Dissolve yeast into warm water in a large mixing bowl. Add oil, molasses, cider, salt and pumpkin and mix well. Begin adding flour, 1 cup at a time to begin with, then in smaller amounts, until dough is a nice satiny consistency. Roll dough out into a long rectangles and then roll up into two loaves (the circular grain comes out very nicely). Rise until dough has doubled (about one hour) and bake at 350 degrees F for 30 - 40 minutes or until top is browned lightly. Yield: 2 loaves.
1 loaf extra sour sourdough bread............1 cube butter
1 teaspoon garlic...................................1 cup mozzarella cheese
Preheat oven to 350 degrees. Cut sourdough loaf horizontally. Spread butter and sprinkle with mozzarella cheese and add garlic to taste. Put it on a cookie sheet and bake for about 20 mins. or until it's golden brown. Great with spaghette!
1 1/2 cups sugar .......................................1 1/2 cup pumpkin (1--15 oz can)
3 eggs .....................................................1 cup oil
1/2 c. nuts ..........................................1 1/2 tsp vanilla
2 1/4 c. flour .......................................1 1/2 tsp soda
1 1/2 tsp baking powder .......................1 1/2 tsp salt
1 1/2 tsp cinnamon
Beat sugar, pumpkin, eggs, oil, vanilla. Then mix in dry ingredients. When well mixed, pour into greased and floured pans, and bake for 1 hour at 350. Grease and flour pans.
1 cup oil ...............................................2 cups sugar
3 eggs ..................................................2 cups shredded zucchini
3 tsp. vanilla .........................................3 cups flour
1 tsp. salt ............................................1 tsp. baking soda
1/4 tsp. baking powder ..........................1/4 tsp. nutmeg
1 tsp. cinnamon ...................................1/2 cup chopped nuts
1 cup dates ..........................................1-8 oz. can crushed pineapple (drained)
Combine oil, sugar, eggs - beat until light and foamy (5-10 min). Stir in zucchini and vanilla. Then add pineapple and mix together. Add dry ingredients and stir lightly just to blend. Then add dates and nuts. Bake in 2 greased and floured 9X5 pans. Bake 350 degrees for about one hour or until done. Delicious!!! Can’t you just smell this bread baking!
1 cup cooking oil................................3 cups sugar
4 eggs..............................................3 1/2 cups flour
2 teaspoon soda................................1 teasoop nutmeg
1 1/2 teaspoon cinnamin.....................2/3 cup raisins/pecans
2/3 cup water.....................................2-3 bananas mashed
Mix the oil, sugar, eggs well. Add bananas, then the dry ingredients alternating the water. Stir in
raisins and nuts. Pour into 3 greased and floured loaf pans or 3--1lb. coffee cans. Bake at 350
for one hour. One can of pumpkin can be added for a variety and added moisture. Gift wrap the
coffee cans for a gift!!!
1/4 cup warm Water (110 degrees F).........1 package Active Dry Yeast
Combine and let stand 3-5 minutes.
1/4 cup Butter, Margarine or Shortening.........1-1/4 tsp. Salt
2 Tbsp. White Sugar......................................1cup HOT water
yeast..............................................................1 egg
2 3/4 cups flour
Place butter, salt, and sugar in a bowl, pour Hot water over them and stir until dissolved. When this is just lukewarm, add the yeast. Then beat in the egg. Stir in the flour to make a soft dough.
Put dough in a large greased bowl. Cover with plastic wrap, and chill 2 -12 hours, or to use right away, cover with damp towel and let rise until double. Punch it down. Shape the rolls and fill cups of greased muffin pan no more than 1/3 full. Again let rise until about doubled, bake in a preheated 425 degree oven 15 -18 minutes. To freeze for later use: Prepare the dough as usual, then roll it into tiny marshmellow sized balls. Put them on a cookie sheet, and put it in the
freezer until they are frozen. Then pack in a freezer bag and store in freezer. When you are ready to the rolls, grease a muffin tin, place three dough balls into each cup, let thaw, rise and bake!
1/2 cup margarine, softened........................1/4 cup molasses
1 cup cooked pumpkin...............................1 tsp baking soda
1/2 cup chopped pecans............................1 cup brown sugar, packed
2 eggs well beaten....................................1-3/4 C flour
1/4 tsp salt
Preheat to 375. Oil muffin pan or use cupcake papers. Beat margarine, sugar and molasses until well blended. Add egg and pumpkin. Then add flour, baking soda and salt. Stir into pumpkin mixture, fold in pecans. Half fill each muffin cup with batter. Bake at 375 for 30 minutes, or until lightly browned. Serve warm. Kids love these!
1/2 cup sugar ...................................1 large banana, mashed
3/4 cup cooking oil ...........................1 cup mashed pumpkin
2 eggs ............................................2 cups flour
1 teaspoon baking soda ...................1/2 teaspoon baking powder
1/2 teaspoon salt .............................2 teaspoons vanilla
Mix sugar, banana, oil, pumpkin, and eggs in large bowl. Stir in remaining ingredients. Pour in greased loaf pan. Bake at 325° for 60 - 70 minutes or until tooth pick comes out clean. Let cool 10 minutes. Remove from pan and cool completely before slicing.
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