Spring Blossoms

Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Tuesday, October 27, 2009

OLD FASHION BUTTER ROLLS

Old Fashioned Butter Roll


Posted by: "TonaH" haggermaker4@yahoo.com


2 cups all-purpose flour

1/2 teaspoon salt

1 cup shortening

1/2 cup water

3/4 cup butter, softened

1/4 cup granulated sugar

1/2 teaspoon ground nutmeg

2 cups milk

2/3 cup granulated sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly grease a 7 x 11-inch baking pan.

In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jellyroll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.

In a small saucepan, heat milk, 2/3 cup sugar and vanilla extract until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes.

Serves 12.
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Thursday, October 1, 2009

BANANA NUT MUFFINS


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Banana-Nut Muffins


2 Cup Unbleached Flour, Sifted
3 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Shortening
1 Cup Sugar
2 Large Eggs
1 1/3 Cup Mashed Ripe bananas (3 Med.)
1 Cup Chopped Walnuts


Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.

Friday, September 11, 2009

APPLE CINNAMON BREAD


1/2 cup butter (I use butter Crisco)
1 cup sugar
2 eggs
1 teaspoon vanilla or maple extract
1/3 cup milk
1 cup coarsely grated apple (packed)
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon Salt
1/2 cup chopped pecans or walnuts

Combine butter, sugar and 1 egg in bowl. Beat until smooth. Add second egg and beat well. Stir in milk and vanilla. Add grated apples and then sift into batter the dry ingredients. Stir to mix and then scrape into a greased 9 X 5 X 3 inch loaf pan. Bake in a 350 º oven for an hour to 70 minutes. Let stand for 10 minutes before removing from loaf pan. Place on rack to cool. Slice and enjoy. I sometimes make a vanilla glaze and pour it over the top and sprinkle with a few chopped nuts.

Sunday, September 6, 2009

Pumpkin Banana Bread



Pumpkin Banana Bread

Beat together:
1 mashed ripe banana
1 cup pumpkin puree
2 tbs canola oil
2 eggs

Stir together:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into greased loaf pan and bake 350 oven for 1 hour or until toothpick placed in center comes out clean.

Nancy's Kitchen.Com

Friday, February 29, 2008

Cranberry Nut Bread


2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange peel
1-1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

DIRECTIONS
In a bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, orange juice and peel; stir into dry ingredients just until blended. Add the cranberries and walnuts.
Spoon batter into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf.
From Taste of Home

Wednesday, January 23, 2008

Vidalia Onion Cornbread

1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees. Spray an 8-inch square baking pan
with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until
tender, but not browned, for about 3 minutes. Remove the pan from the
heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the
cheese, the salt, and dill weed. Stir to combine. Pour into the
prepared pan and top with the remaining 1/2 cup cheese. Bake for 30
minutes, until set and a toothpick inserted into the center of the
cornbread comes out clean. Allow to cool slightly before cutting into
squares.

RECIPE BY: Paula Deen

Monday, January 21, 2008

Cranberry Orange Bread Pudding

2 cups half-and-half cream
1/2 cup packed brown sugar
2 tablespoons butter
1 tablespoon grated orange rind
2 teaspoons vanilla extract
4 eggs, beaten
6 slices, Breadsmith Whole Wheat bread, crumbled
1/2 cup to 1 cup dried cranberries

Preheat oven to 350 degrees. Scald half-and-half, heating in saucepan until tiny bubbles form around edges. Over medium-low heat, add sugar & butter. When butter has melted, add orange rind, vanilla and eggs. Mix in bread crumbs, then dried cranberries. Cook until mixture is smooth. Fill six 2-by-4 inch custard cups with mixture. Pour 2 cups water in 9-by-12-inch baking pan. Place custard cups in water in pan and bake 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool about 5 minutes before serving. Makes 6 servings

Southern Biscuits


Ingredients:

2 cups of all-purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
A pinch baking soda
1/3 cup of butter
1 cup of buttermilk
Extra flour for working the dough

Preheat oven to 500 degrees. Grease a 8" round layer cake pan. Sift dry ingredients together (except for the extra flour). Put in mixing bowl. place shortening on top, it should be quite cool. Cut in with a pastry blender or two knives. Pour in the cup of buttermilk and stir lightly with a fork. The batter must be very moist! If it is not then
add up to another 1/4 cup of buttermilk. The combination of a very hot oven, a small baking
pan and very wet batter creates much steam within the biscuit which makes them rise to great height
and wonderful lightness. Empty the wet batter into the shallow bowl over the cup and a half of flour. You will be preparing your biscuits right out of this bowl. Flour your hands real good and scoop out a very large heaping table-spoon of batter into your hands( you should end up with about 10 biscuits). Roll the piece of batter around in your hands just till it takes on a round shape. Keep your hands very floury so it (the batter) doesn't even get a chance to stick) Kind of shake off the excess flour and put the biscuit in the pre-pared pan. The biscuits should be nestled quite snugly together.
Put the pan on a rack that has been placed in the lower center of the oven. Close quickly and bake for about 12 minutes till they are high and golden brown

Source: Carolina Country Cookbook

Homemade Biscuits

2 cups sifted all-purpose flour, plus extra for rolling biscuits
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening, plus 2 tablespoons for dipping biscuits
2/3 to 3/4 cup milk


Turn oven on to 450 degrees Fahrenheit. Melt shortening in small flat saucepan and set aside.

Mix dry ingredients together; then add milk and 1/4 cup melted shortening all at once (save remainder of shortening for dipping biscuit dough prior to putting in oven. Stir quickly just until mixed. Dough will be soft.

Cover counter with a piece of wax paper and sprinkle with flour. Turn dough onto wax paper and knead gently 10 to 12 times. Pat to about 1/2 inch think. Cut straight with a jar or biscuit cutter.



Remove baking sheet from oven. Take each biscuit from wax paper, tap to remove excess flour. Dip both sides in melted shortening and place on cookie sheet. Repeat until done. Put in oven and bake at 450 F degrees for 12 to 15 minutes, until nicely browned.

Sunday, January 20, 2008

Pineapple Zucchini Bread


3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups zucchini, shredded
1 8 1/4 oz. can crushed pineapple, drained
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup currants or raisins
1 cup chopped nuts

Preheat oven to 350*F.
Beat eggs, oil, sugar and vanilla until thick.
Stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, raisins and nuts.
Blend well.
Pour into two greased 9x5-inch loaf pans.
Bake 1 hour or until toothpick inserted in center comes out clean.

YIELD: 2 loaves

Friday, January 18, 2008

Cherry Nut Bread


2 eggs
1 tsp baking powder
½ cup cherry juice
1 tsp vanilla
1 cup sugar
2 cups flour
1 cup chopped maraschino cherries
½ tsp salt
½ cup nuts, chopped

Mix in order of the list / bake in 350º oven for about 40 minutes or so. I like to put the batter in the small loaf pans (1/4 size of normal bread pan) to make individual breads for gifts.

RECIPE FROM: Countrylife.net

Thursday, January 17, 2008

Paula Deen's Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or 3/4 cup chopped walnuts + 3/4 cup chopped pecans

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray (I found success with a regular round pan). Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. (Add a few splashes of rum and cook an additional minute or two. Or use a different flavored liqueur or flavored extract.)

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (I found it worked best to make these into balls and then squashing them back into biscuit size to fully enclose the cream cheese.)

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.

Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool

RECIPE BY: Paula Deen

Orange Banana Bread

Small Loaf / Medium Loaf / Large Loaf

Orange juice/ 6 tbl. / 1/2 cup / 3/4 cup
Margarine/butter/ 1-1/2 tsp. / 2 tsp. / 1 tbl.
Mashed banana / 1/4 cup / 1/3 cup / 1/2 cup
Sugar / 1-1/2 tsp. / 2 tsp. / 1 tbl.
Grated orange peel/ 1/4 tsp. / 1/3 tsp. / 1/2 tsp.
Dalt/ 1/2 tsp. / 2/3 tsp. / 1 tsp.
Bread flour/ 1-1/2 cups / 2 cups / 3 cups
Yeast/ 1 tsp. / 1-1/2 tsp. / 2-1/2 tsp.

Recipe by: Recipe Kitchen

Wednesday, January 16, 2008

Georgia Peach Bread

INGREDIENTS:

1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts

PREPARATION:
In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans.

Tuesday, January 15, 2008

Vienna Cheese Bread

1 lg. loaf French bread
8-12 oz. sliced Swiss cheese
2 tbsp. onion, minced
1 tbsp. dry mustard
1/2 tsp. Lawry's seasoned salt
1 tsp. lemon juice
1/2 lb. butter (2 sticks)
1 tsp. garlic powder
1 tbsp. poppy seeds

Cut the bread in criss crosses. Do not cut all the way through the bread. Fill the slits with cheese. Mix melted butter with other ingredients. Spoon into slits and across the top. Wrap in foil. Bake at 350 degrees for 35 to 40 minutes.
Tona in Bama

Sausage Cheese Bread

1 loaf of frozen bread, thawed
1/2 lb. sausage, cooked & drained
1 c. hot pepper cheese
1 egg
1/2 tbsp. parsley flakes
1 c. shredded Mozzarella cheese

Roll bread out flat into rectangle. Layer sausage (cooked and drained), egg-well beaten, 1/2 tablespoon parsley flakes, Mozzarella cheese, hot pepper cheese. Roll layered dough up jelly roll fashion. Secure ends. Tuck all seams on bottom.

Bake 50 to 60 minutes at 350 degrees. Cover with foil last 15 minutes to prevent over browning. Pepperoni may be substituted for sausage. You can add onion, peppers, mushrooms, etc...
Tona in Bama

Monday, January 14, 2008

SWEET POTATO BISCUITS

1 & 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves

Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
Brush the tops with the melted butter and sprinkle on brown sugar.
Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown.
Makes about 9 biscuits.

Sunday, January 13, 2008

Cream Cheese Danish

2 cans crescent rolls
2 cups granulated sugar, divided
1 stick (1/2 cup) butter, softened
8 ounces cream cheese, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 9 x13-baking dish with Pam.
Layer bottom of dish with one can of crescent rolls. Pinch seams
together.
Mix 1 cup sugar and cream cheese until smooth and creamy; spread over crescent rolls. Place remaining can of crescent rolls on top of cream cheese mixture and pinch seams together. Mix remaining 1 cup sugar and 1 stick butter together (will be crumbly). Sprinkle over crescent rolls and then sprinkle with
cinnamon. Bake for 30 minutes until bubbly and golden brown.

RECIPE BY: Sent in by Tona

Friday, January 11, 2008

LEMON BREAD PUDDING


INGREDIENTS

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract

LEMON SAUCE:

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter


Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins.
Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.

CRANBERRY BREAD PUDDING


From Country Woman


16 slices bread, crusts removed and cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange peel
1/4 cup butter, melted
6 eggs
4 cups milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract

ORANGE CUSTARD SAUCE:

3 egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange peel strip (1/4 inch)
1/2 teaspoon orange extract

DIRECTIONS

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.

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