Bread and Rolls
IRISH SODA BREAD....Tree
5 cups flour
1 cup sugar
2 cups buttermilk
1 tbls baking powder
1 tsp baking soda
1/2 box of raisins (golden & regular)
Mix together by kneading bake at 350 for 1 hr. in bundt pan
MESARAT'S ENGLISH MUFFIN BREAD....m.rat
1 1/4 cup of warm water dissolve tsp salt and tablespoon sugar,
honey or molasses
and a packet of yeast in the water. Add water to 1 cup of flour and mix well (I use an
electric beater on high for 3 min.) add more flour, around 1 1/2 - 2 cups, mix with spoon
and then by hand into a soft dough.(no need to knead) let rise till double in lightly greased
bowl(45 min to an hour) Punch down risen dough and let it rest 10 min put dough into
lightly greased loaf pan or 1 qt casserole dish, let rise to double(45 min)
bake @ 400f for 35 to 40 minutes (cover with foil if top gets too brown)
CHEESE SCONES....Kiwi from NZ
3C.self rising flour
3t. backing powder
pinch of cayene
1C. grated tasty cheese
1C.mixed water and milk
Sift the dry ingrediants, add cheese and mix to a light dough
with milk and water combination.
Turn into a floured board, knead lightly. Roll out fairly thick and cut to desired shapes.
Place on cold tray. Bake 10 minutes @ 220 C.
1/2 cup buttermilk
1/2 teaspoon baking soda
Beat and add:
1 1/2 cups pancake flour (bisquick works very nicely)
1/2 cup wheat germ
1 1/2 to 2 cups water
QUICK MONKEY BREAD....Wolfy
4 cans Pillsbury biscuits, cut into 1/4's
3/4 cup brown sugar
2 teas cinnamon
nuts, chopped finely (optional)
Roll biscuit pieces in sugar misture. Layer in a bundt pan.
1 stick butter or margarine
1 cup brown sugar
Heat butter and brown sugar. Pour over biscuits in pan. Bake 40 mins at 350.
1 pkg yeast
1/2 cup warm water
1 egg, beaten
1/2 teas salt
1/2 cup sugar
1/2 cup water
1/2 cup shortening, melted
3 cups plain flour
Dissolve yeast in 1/2 cup warm water. Combine sugar, water and
Add beaten egg to yeast then add to sugar, shortening and water mixture. Stir in flour
and salt and mix well. Cover and let rise one hour. Turn out onto a floured board. Knead
just until dough is easy to handle, dough will be thin. Pat out on board to 1/4-inch thick,
cut into 1 inch squares, dip in melted margarine and place in Bundt pan. Cover and let rise
until double, about one hour. Bake at 350 for 25 - 30 min; let cool in pan for 5 mins.
Turn out onto serving plate. To serve, pinch off a piece.
CHILI RELLENO CORNBREAD....Souci
2 7oz cans whole green chiles
4oz Monterey Jack cheese
4oz cheddar cheese, grated
1 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup corn kernels
1 1/4 cup buttermilk
1/2 cup canola oil
3 eggs, beaten
1 Tbsp. honey
1 1/2 cups cornmeal
1 1/2 Tsp. baking powder
3/4 Tsp. baking soda
1 Tsp. salt
1 Tsp. cumin
1 Tsp. chili powder
Cut the Jack cheese into "fingers" to fit inside the chiles,
and put them in; reserve.
Grate the cheddar and keep it separate. Chop onion and peppers; combine with
corn Combine buttermilk, oil, beaten eggs and honey. Beat well. Preheat oven to
375 degrees.Combine all dry ingredients, sifting baking soda as it's added; mix well.
Butter an 8-inch by 12-inch baking pan throughly. Add liquid to dry ingredients and
mix well; do not beat. Stir in the chopped vegetables. Spoon batter into baking pan.
Arranged the stuffed chiles in the batter, pressing them into place firmly. Sprinkle the
grated cheese around the chiles. Bake until firm and lightly browned, 30-40 minutes.
Do not overbake. Makes: 8 servings More like main dish than side
Know how to spot a cooking apple? Their bottoms are rounded
as opposed to the bumpy bottoms
of Red or Golden Delicious apples.
1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup regular oats, uncooked
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup shortening, melted
1 cup mashed banana (about 2 medium)
2/3 cup fresh blueberries
Combine first 5 ingredients in a large bowl; make a well in
center of mixture.
Combine eggs, shortening, and banana, stirring well; add to dry ingredients, stirring
just until moistened. Fold in blueberries. Pour batter into a greased and floured
8 1/2- x 4 1/2- x 3-inch loafpan. Bake at 350° for 1 hour. Cool on a wire rack 10 minutes.
Remove from pan; cool completely on wire rack. Yield: 1 loaf.
CRUSTY GARLIC BREAD....Shelly
2 Cloves garlic, minced
2 tsp. chopped fresh majoram
2 tsp. olive oil
1/2 tsp. paprika
2 tbsp. chopped fresh thyme
2 tbsp grated parmesan
2 small loaves Italian or french bread
Preheat oven to 350 F. In a small bowl, combine the garlic and
oil; mix well.
In another small bowl, combine parsley, thyme, majoram, and paprika.
Add parmesan; mix well. Cut each loaf crosswise into diagonal slices, without
cutting all the way through. Brush cut sides with garlic oil. Sprinkle herb mixture
between slices. Wrap each loaf in foil; place on a baking sheet. Bake until heated
through, about 10-15 minutes. Unwrap the loaves and place them on a breadboard
or in a basket. Serve Immediately.
MELT IN YOUR MOUTH PANCAKES....Wolfy
4 eggs, separated
1 cup sour cream
1 cup cottage cheese
3/4 cup flour
1/2 teas salt
1 tbls sugar
3/4 teas baking soda
Beat egg yolks and add sour cream and cottage cheese. Mix dry
ingredients. Add to yolk mixture.
Beat egg whites until stiff. Fold into egg yolk mixture. Spoon onto a hot griddle, well greased.
Serve with strawberry jam.
ANYTIME PANCAKES....Melanie (Gryyffen)
good recipe for pancakes eat them anytime
5 egg whites
1 whole egg
3/4 cup oats ( not quick )
1-2 tsp cinnamon
1 packet sweet and low, or sweet and low brown sugar 1tsp
1 tbsp pancake mix
mix all of this together, let the mix sit overnite, so make it before you go to bed
in the morning spray a griddle with pam, makes about 5 small pancakes, don't over cook.
top with sugar free jelly or syrup, or lite. enjoy melanie