Roll
biscuits,twist into 8" lenghts
Place in
8x8" pan in 2 tbsp. melted butter
Sprinkle
with caraway,poppy,celery,or sesame
seeds
Bake at 450 degree F for 8-10
minutes or until golden
Let stand 2
minutes
Reheat leftovers in foil for 20
minutes at 375 degrees F
Grease and flour an Angel Food Cake Pan or a
Bundt Pan (can use butter flavored
Pam)
Sprinkle a layer of walnuts on bottom
of pan
Thaw bread dough just enough to pull apart
and make balls the size of a walnut
Dip balls in melted butter, then roll in
sugar/cinnamon mixture and place in layers in
pan
Sprinkle walnuts and sugar/cinnamon mixture
on each layer
Let rise, covered with a
cloth, for 1 1/2 to 2 hours
Bake 325
degrees for 40 minutes or until browned
Remove from pan immediately by tipping upside
down over a plate
Serve by cutting like a
round cake or by pulling off a ball
Beat well mashed bananas, eggs, sugar, oil,
and vanilla together
Mix baking powder
and baking soda with flour and alternately
with milk into banana mixture
Fold in
nuts
Pour into three greased and floured
loaf pans (9X5)
Bake until brown...test
for doneness with toothpick
(This recipe
can also be put in 9X13 cake pan)
Mix cornmeal, flour, sugar, salt, and
soda
Beat egg
Add milk then add to
dry mixture
Stir in onion
Batter
should be stiff
If batter is too dry, add
milk or if too liquid, add flour
Drop by
small spoonfuls into deep hot oil (370-380
degrees)
Dip spoon in oil each time to
ease dropping
This makes about 30 hush
puppies
Combine flour, butter, and sour cream in a
medium bowl.
Mix well.
Divide into
four portions.
Wrap in waxed paper or
plastic wrap;
chill until firm.
Preheat oven to 350 degrees.
Roll out
dough a quarter at a time on a well-floured
surface into a 12-inch by 6-inch
rectangle.
Sprinkle rectangle with
seasoned salt and pepper, then with 3/4 cup
cheese.
Starting with 12-inch side, roll
up like a jelly roll.
Press together
edges and seams to seal.
Place seam side down on ungreased cookie
sheet.
Cut rolls halfway through at
1-inch intervals.
Sprinkle with
paprika.
Bake 30 to 35 minutes, until
golden brown.
Preheat oven to 450 degrees.
Using a
pastry blender or two forks,
cut butter
into baking mix until mixture resembles
coarse meal.
Add milk;
stir just
until milk is absorbed.
Turn dough onto a floured board;
roll to
coat with flour.
Knead dough five
times.
Pat to 1/2-inch thickness.
Cut
with floured 3-inch cutter.
Bake on
ungreased cookie sheet nine minutes or until
golden brown.
Proof the yeast in a large bowl with 1 tsp.
of the granulated sugar in 1/4 cup lukewarm
water for 10 minutes,
or until it's
foamy.
While the yeast is proofing,
in a small saucepan scald the milk over
moderate heat,
stir in the rum and the
saffron,
and let the mixture cool to
lukewarm.
Add the milk mixture to the
yeast mixture with the remaining half cup of
granulated and one cup of the flour.
Blend the sponge well and let it rise in a
warm place,
covered with plastic
wrap,
for at least an hour.
Stir in
the butter, the whole eggs, the yolks, the
salt, the raisins, the almonds and the 2 cups
of the remaining flour,
or enough flour
to form a dough.
Turn the dough out onto
a floured surface and knead it,
kneading
in enough of the rest of the flour to keep it
from sticking,
for eight to ten
minutes,
or until it's smooth and elastic
and has developed a sheen.
Put the dough into a buttered bowl,
turn
it to coat it all over with the butter,
and let it rise,
covered with plastic
wrap,
in a warm place for an hour and a
half or until it's doubled in bulk.
While the dough is rising,
butter the
inside of a 2-pound coffee can and line the
sides with a sheet of wax paper.
Cut a
circle of wax paper and place it in the
bottom of the can.
Cut the wax paper
which extends beyond the can into strips and
fold the strips over the outside of the
can.
Punch down the dough and knead it 3
or 4 times,
and put it in the can.
Let the dough rise,
covered with a
kitchen towel instead of the plastic
wrap,
in a warm place,
for 45 minutes
to an hour.
Or until it has risen to the
top of the can.
Bake the bread in a
pre-heated 400 degree oven for 15
minutes,
reduce the heat to 350 degrees
and continue to bake for another 30 to 35
minutes,
or until it sounds hollow with a
thunk when tapped.
Turn the bread out
carefully onto a rack,
and let it
cool
UPRIGHT,
not on its side.
The bread may be prepared a day in advance
and kept tightly wrapped and chilled.
MAKE THE GLAZE:
Whisk together the
confectioner's sugar (sifted) the lemon
juice,
the almond extract and 2 teaspoons
of water (or enough to make a pourable glaze)
in a bowl.
Set the bread on a plate and
drizzle the glaze over it,
letting the
glaze drip down the sides.
Let the bread
stand until the glaze has hardened and then
transfer it to a serving plate.
1. Preheat oven to 400°F.
Spray
8-inch-round cake pan with nonstick cooking
spray.
2. In large bowl,
stir together
cornmeal, flour,salt,sugar and baking
soda.
In small bowl,
whisk together
buttermilk, margarine and egg:
stir in
honey.
Stir liquid ingredients into dry
ingredients just until moistened.
Pour
into pan.
Bake 15 to 20 minutes or until
wooden pick inserted in center comes out
clean.
Cool about 5 minutes.
In measuring jug combine warm water with 1
tablespoon of the sugar;
sprinkle yeast
over top.
Let stand for 10 minutes or
until frothy.
Meanwhile,
in large
bowl,
blend together remaining sugar,
flour, cinnamon, nutmeg, salt and cloves;
make a well in center.
In small bowl,
whisk together milk, butter, egg and egg
yolk;
pour into well.
Pour in yeast
mixture.
Using wooden spoon,
stir
until soft dough forms.
Turn out onto
lightly floured surface;
knead for 8
minutes or until smooth and elastic.
Place in greased bowl,
turning to grease
all over.
Cover with plastic wrap;
let rise in warm place for 1 hour or until
doubled in bulk.
Punch down;
turn out
onto floured surface;
knead in currants
and peel.
Shape into 12-inch log;
cut
into 9 even pieces.
Stretch,
tuck and
pinch sides of dough all around to meet
underneath.
Using cupped hand,
roll
into seamless ball.
Place 2 inches apart
on greased baking sheet
Cover and let
rise for 35 minutes or until impression
remains when dough is poked.
Bake buns in
400°F (200°C) oven for about 16 minutes or
until golden brown.
Glaze:
In saucepan,
stir sugar with water over
medium heat until dissolved.
Brush over
buns.
Let cool.
Icing:
Stir together icing sugar and water.
Using piping bag fitted with round tip,
pipe cross on top of each cooled bun.
Variation:
Bread Machine Hot Cross
Loaf:
Reduce flour to 3 & 1/2 cups.
To baking
pan,
add (in order) water, milk, butter,
sugar, eggs, salt, flour, cinnamon, nutmeg,
cloves and yeast.
Choose "sweet dough"
setting;
after first kneading (see
machine instructions for time),
add
currants and peel.
Dissolve yeast in water in a small bowl.
In a large bowl,
cream melted butter with
sugar;
add egg and yeast mixture.
Stir in flour a little at a time until well
mixed.
Place dough in an airtight container,
filling container no more than 2/3 full to
allow for rising.
Refrigerate dough one
to two hours before baking.
Preheat oven to 350 degrees.
Grease
muffin tins.
To bake,
drop dough by
spoonfuls into tins,
filling them 2/3
full.
Bake 20 minutes,
until
browned.
Combine butter, milk, water and salt in a
large saucepan.
Heat thoroughly over
medium-high heat.
Add flour and stir
well.
Place mixture in a bowl and add
eggs, dill and Parmesan cheese mixing to form
a batter.
Drop individual rolls on a
greased cookie sheet and bake for 18 - 20
minutes at 450 degrees.
Yields 8 - 10
rolls
Preheat oven to 400 degrees.
Grease a
baking sheet,
or line with parchment
paper.
Sift together dry ingredients in a
large bowl.
Cut in shortening with a
pastry blender or two forks until mixture
resembles crumbs.
Add remaining
ingredients;
mix with a fork.
Working
quickly,
knead dough very lightly on a
floured surface.
Divide dough into two parts.
Flatten each
half into a circle 1/2-inch or more
thick.
Cut into pie-shaped wedges.
Bake 15 minutes,
until lightly
browned.
Preheat oven to 350 degrees.
Grease and
flour two 9-inch loaf pans or line with
parchment paper.
Sprinkle half of walnuts
into each pan.
Sift together dry ingredients in a large
bowl.
In another bowl,
mix together
eggs, sugar, strawberries, bananas, and
oil.
Add to dry ingredients;
stir
just until moistened.
Pour into prepared
pans.
Bake one hour,
until a tester inserted in
the center comes out clean.
Cool in pans
10 minutes;
remove to a rack to
cool.
Preheat oven to 300 degrees.
Grease a 9-inch square pan or line with parchment paper.
Cream butter and sugar.
Add flour and salt;
mix well.
Dough will be stiff.
Pat dough into pan;
prick top all over with a fork.
Bake 25 to 30 minutes,
until pale golden.
Slice while still warm.
Preheat oven to 350 degrees.
Grease and flour an 8-inch square pan,
or line with parchment paper.
In a large bowl,
combine all ingredients.
Mix well,
using your hands--the dough is too stiff to use a mixer.
Press into pan.
Bake 30 minutes;
slice while still warm.
Preheat oven to 350 degrees.
Grease a 9-inch loaf pan or line bottom with parchment paper.
Sift together dry ingredients;
set aside.
Beat eggs on low speed.
Add sugar and oil;
mix well.
Stir in dry ingredients,
mixing until just moistened.
Stir in nuts and zucchini;
mix until well blended.
Pour into pan.
Bake 55 to 60 minutes,
until a tester inserted in the center comes out clean and dry.
Remove from pan and cool on a rack.
Preheat oven to 350 degrees.
Grease one 9-inch or two 8-inch loaf pans.
Sift together flour, sugar, baking powder, baking soda, and salt.
Combine orange juice, rind, egg, and shortening.
Add orange juice mixture to flour mixture;
stir just until all dry ingredients are moistened.
Gently fold in cranberries and nuts.
Spoon into prepared pans;
bake 50 to 60 minutes,
until a tester inserted in the center comes out clean.
Preheat oven to 350 degrees.
Slice bread in half lengthwise.
Combine soft butter with mustard;
spread mixture over both halves of bread.
On bottom half of bread,
spread a layer of onions;
top with a layer of cheese.
Close loaf;
wrap in foil.
Bake 10 to 15 minutes,
until cheese melts.
Serve warm.
Scald milk (bring almost to the boiling point) and let cool to lukewarm.
In a large bowl,
dissolve yeast in warm water;
stir in sugar, butter, and egg.
Add milk,
stirring well.
Add flour;
beat until smooth.
Place dough in a greased bowl,
turning to grease the top.
Cover;
let rise in a warm place,
free from drafts,
until doubled in bulk (about 1-1/2 hours).
Punch down dough and divide in half.
Roll each half into a circle about ten inches in diameter and 1/4-inch thick.
Cut into eight wedges;
roll each wedge tightly,
beginning at the wide end.
Place rolls on greased baking sheets,
point-side down.
Curve into crescent shape.
Cover;
let rise until doubled in bulk (for about 1 hour).
Meanwhile,
preheat oven to 400 degrees.
Bake rolls 8 to 10 minutes,
until lightly browned.
Preheat oven to 400 degrees.
Grease a 9-inch by 9-inch baking pan.
Combine all ingredients except chilies and cheese;
mix just until thoroughly moistened.
Pour half of batter into prepared pan.
Sprinkle half of cheese and chilies on top;
add remaining batter and top with remaining cheese and chilies.
Bake 45 minutes;
cool slightly before serving.
Cream butter;
gradually add sugar,
beating well.
Add eggs,
one at a time,
beating well after each addition.
Combine flour and baking powder;
add to creamed mixture alternately with pineapple,
mixing well.
Stir in vanilla extract.
Spoon batter into a greased and floured 9- x 5- x 3-inch loaf pan.
Bake at 350 degrees F. for 55 minutes to 1 hour or until a wooden pick inserted in center comes out clean.
Cool loaf in pan 10 minutes;
remove from pan and cool completely on a wire rack.
