Your Bread Recipes- Any n All

Ciabatta Bread
'
Sponge
1/8 teaspoon active dry yeast
2 tablespoons water (105-115 F
1/3 cup room-temp water
1 cup bread flour

Bread
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105-115 F
2/3 cup room-temp water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt

Sponge~ Stir together, warm water and yeast.

Let stand 5 minutes, until creamy.

Transfer yeast mixture to another bowl and add room-temp water and flour.

Stir 4 minutes.

Cover bowl with plastic wrap.

Let stand cool room temp at least 12 hours - up to 1 day.

~Bread Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.

In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.

Beat on medium 3 minutes.

Add salt beat 4 more minutes.

Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.

Note: Dough will be VERY sticky and full of bubbles.

Cut two pieces of parchment paper, approx 12 inches by 6 inches.

Place on baking sheet and flour well.

Turn dough out onto a well-floured surface and cut in half.

Transfer each half to paper and form irregular ovals approx 9 inches long.

Dip fingers in flour and dimple loaves.

Dust tops with flour.

Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.

At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position 425°F.

Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.

Remove to cooling racks and repeat with second loaf



Hj's Notes..
Add the cheeses -make small long skinny loaves- eat with butter or olive oil or cut long to use for sandwiches...

I make with lots shredded cheese n jalapeno slices all over the top of the cheese -place cheese on top of bread BEFORE baking or use sliced black olives with cheese or add some strips of roasted red peppers -garlic to the loaves.This bakes up crusty n delicious.

What is your favorite bread recipes? Bread machines or regular bread recipes. Fall -Winter is on the way

Romano's Macaroni Grill Foccacia Recipe
Serves 6
9 tablespoons Olive oil (divided use)
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt (divided)
1 1/2 tablespoon quick-rising dry yeast
1 1/2 cup hot (between 120 and 130 degrees) milk
1 tablespoon fresh rosemary leaves

Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour.

Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.This recipe for Romano's Macaroni Grill Foccacia serves/makes 6.

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Macaroni Grill Bread
1 Tbsp. Dry Yeast
1 Tbsp. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 tsp. salt
2 Tbsp. fresh rosemary, chopped
1 Tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 Tbsp. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

Mix in 2 cups of flour and the salt. Add one tablespoon of
the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5-10 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F.

Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned
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Naan
A south Asian clay oven bread

Prep: 25 minutes Rise: 1 hour Cook: 4 minutes
6 large breads

Adapted from Madhur Jaffrey's "Indian Cooking."

If you would like a darker bread, place 3 to 4 inches from a heated broiler for 30 seconds after the bread is baked.

2/3 cups hot milk
2 teaspoons each: extra-fine sugar, active dry yeast
3 3/4 cup flour
1 teaspoon each: salt, baking powder
2 tablespoons vegetable oil plus more for bowl
2/3 cup plain yogurt, lightly beaten
1 large egg
Melted butter, optional

Put milk in a bowl. Add 1 teaspoon of sugar and all of the yeast. Stir to mix. Set aside until yeast has dissolved and mixture is frothy, 15-20 minutes.

Sift flour, salt and baking powder into a large bowl. Add remaining 1 teaspoon sugar, yeast mixture, 2 tablespoons vegetable oil, yogurt and egg. Mix; form into a ball of dough.

Knead dough on a clean work surface until smooth and satiny, about 10 minutes. Form into a ball. Pour about 1/4 teaspoon of oil into a large bowl; roll dough in it. Cover bowl with a piece of plastic wrap; set aside in a warm, draft-free place until dough has doubled in bulk, 1 hour.

Heat oven500 F. Heatheavy baking tray (or an upside down cast iron skillet) in the oven. Punch down dough; knead it again. Divide into six balls. Keep five covered while you work with the sixth. Roll ball into a tear-shaped naan about 10 inches long and 5 inches wide.

Remove hot baking tray from the oven; slap naan onto it. Put it immediately into the oven for 4 minutes. It should puff up. Keep the naan warm by wrapping it in a clean kitchen towel; repeat with remaining dough. Serve hot after brushing with melted butter, if you like.
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Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll

Mexican Bolillos, Crusty oval rolls

1 package active dry yeast
1 1/3 cups water
1 tablespoon honey
1 tablespoon lard or shortening, melted and cooled
1 1/2 teaspoons salt
3 1/4-4 cups flour
1/4 cup cold water
1 teaspoon cornstarch

Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
Add 2 1/2 cups flour.
Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
Gradually stir in as much of the remaining flour as needed to make a soft dough.
Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
Punch the dough down and knead briefly on a floured surface.
Divide dough into 10 pieces and roll into balls.
Work with the palms of your hands and start at the center of each ball to roll out into ovals.
Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
Meanwhile heat oven to 375F degrees.
Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
Brush each roll with the cornstarch mixture.
Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
Serve warm & fresh from the oven.
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Basic Italian Bread

2 c. water, lukewarm, 110 F (16 oz.
2 1/2 tsp Instant Yeast
5 3/4 c. bread flour (1# 13 oz.
1 T. dark brown sugar (Regular brown sugar works fine)
2 T. extra-virgin olive oil
1 T. salt
1 Egg white, lightly beaten
2 T. sesame seeds

Mix flour, salt and yeast in a bowl and blend ingredients so they mix well. Using dough hook attachment, add flour and brown sugar to water and mix on low speed until dough starts to form. Drizzle oil into dough and beat on medium speed 8 to 10 minutes, or until smooth, firm, elastic dough is formed. (At this point I take it out and hand knead, adding flour if needed, 5 minutes or until I'm happy with the texture of the dough. You want it smooth, not sticky.

Transfer dough to lightly oiled bowl and spray dough with thin coating of cooking spray. Wrap bowl with plastic wrap (I use plastic shopping bags instead of wasting plastic wrap. Put bowl in the bag and tuck handles underneath to keep out any breeze and set aside to proof in warm, draft-free place for 1 to hour or until doubled in size. Remove plastic wrap (bag), punch down and flatten rounded dough with heel of your hand, and split into two equal pieces. Roll dough up tightly, sealing seam well. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Preheat the oven lined with a pizza stone to 400 F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

Place dough onbaker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. (I use parchment paper on my peel dusted with cornmeal, you can slide it all onto my pizza stone. Allow dough to proof, loosely covered with sprayed plastic (I cut up the bag) and a dishtowel, for about one hour, or until doubled in size. Brush dough with egg white and sprinkle sesame seeds over the top. Using razor blade or sharp knife, score 3 (1/4-inch deep slashes across the top of dough at 45 degree angle.

Spray dough with water from water bottle and place in the oven on baking stone. Immediately close oven and bake 3 minutes. Open oven door and spray the dough again with water bottle. Close oven door and bake for an additional 3 minutes before spraying dough for third time (the spraying of the dough will ensure a crisp golden brown crust. Bake dough for 30 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Bread should have internal temperature of at least 200 F. Allow bread to cool slightly on a wire rack before serving.
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Ice Cream Bread
Courtesy of Letscookk

1 cup Butter Pecan Ice Cream Softened
3/4 cup Self rising flour
1 Tablespoon Sugar
In a small bowl, combine ingredients and transfer to a 5 3/4 in x 3 in x 2 in loaf pan coated with cooking spray.Bake 350 for 25-30 min or until toothpick comes out cleanCool for 10 minutes before removing from pan to a wire rack.

Note~HjThis is very good!!

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Sesame Asiago Bread Sticks

1 egg
1 tablespoon water
1 teaspoon Dijon mustard
3 ounces freshly grated asiago cheese (3/4 cup)
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
1) 11 oz. can pillsbury refrigerated breadstick dough

Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Beat egg in small bowl. Add water and mustard; mix well. In shallow dish, combine cheese, sesame seed and garlic powder; mix well. Unroll dough; separate into 12 breadsticks. Dip each breadstick in egg mixture; coat with cheese mixture. Twist each breadstick several times. Place 1 inch apart on sprayed cookie sheet. Firmly press down ends. Bake at 350°F. - 14 to 19 minutes or until golden brown. Serve warm
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FOGO DE CHAO CHEESE BREAD (PAO DE QUEIJO)
Source: Fogo de Chao; Marina Getzendanner
Makes 48-60 Puffs

1 1/2 cups whole milk
1 1/2 cups sour tapioca flour (azedo)*
1 cup sweet tapioca flour (doce)
3/4 cup shredded parmesan cheese
3/4 cup corn oil
4 eggs
1 teaspoon salt

Preheat oven to 425 degrees. Lightly grease a 12- or 24-cup mini-muffin pan or small dariole molds.

Combine all ingredients in a large bowl. Mix well until batter is smooth. Fill each muffin cup three-quarters full.

Bake for 15 minutes or until golden brown. Breads should be crisp on the outside and hollow on the inside, like a popover. Serve warm.

*Sweet and sour tapioca flour can be found at Brazilian food stores
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Flat Bread or Sopapilla
Makes 12

2 c. all purpose flour
2 tsps. baking powder
1 tsp. salt
2 T. shortening
3/4 c. water

3 c. Crisco oil for frying Heat oil 10 minutes prior

Large bowl- sift together flour- baking powder with salt. Cut in shortening until mixture resembles coarse crumbs. Using hands- mix in water to make a smooth dough. Knead lightly on a floured surface.

Cut dough into 12 pieces- shape into round balls. Cover- set aside.

Heat oil in deep-fryer 375 degrees F (190 degrees C.

Lightly floured surface- roll dough into thin circles -about 1/8 in. thick or little more -so they puff. Cut each circle into triangles. Fry in hot oil- until golden brown- turning when dough puffs (Oil must be hot or won't puff. Remove-drain well on paper towels. Turn often.. drain on paper towels

Notes~ Place Honey or cinnamon sugar or powdered sugar- - honey butter. Can be served with guacamole or bean dips in place of traditional tortillas-jalapeno spread- cilantro dips-Get creative..

This recipe was brought to America from Italy by Leonard Monti Sr. and recipe couresty of the family owned business.
It is stilled served at the resturant in Tempe, Arizonia while waiting for your meal to be served. Noted for his steaks and everything.

Montiâ's La Casa Vieja Delicious

This recipe was in the family for years and as far back as I can remember

1 cake of yeast or 1 pkg. of yeast
1½ cups of lukewarm water
4 cups flour
1 T. sugar
½ cup finely chopped onion
2 tsp. of salt
Dried rosemary to taste
Oil and salt, as needed

Pre-heat oven 400 F.

Add sugar and yeast to lukewarm water - stir to dissolve yeast.

Add flour, salt and onion- knead till smooth

Place dough in an oiled bowl and let rise to double in size.

Punch it down. Flatten out dough on oiled cookie sheet to

1 inch thick. Oil the top of the dough using olive oil..

Let rise again until doubled in size.

Sprinkle with salt and dried rosemary.

Bake 400 F. for 20 to 25 minutes cut into squares

Serve hot serves 6 to 8 people

Dip Bread in olive oil with Italian herbs or butter the bread or

eat just plain.

The aroma alone of this wonderful bread is unreal Hj

I posted this before.
Dipping Oil n Seasonings for Bread Hj's own recipe

1 T. crushed red pepper (as much as U like
1 T. dried oregano
1 T. dried rosemary
1 T. dried basil
1 T. dried parsley
1 T. garlic powder or (granular.will.work.or1 T. minced garlic
1 tsp. salt
Pepper

Grind together-or just add some each in bottle with oil-shake well.
To use.. put 1 tablespoon of mixture in a small jar an add about 1 c. or more of good extra virgin olive oil ..mix together well.

At this point . . I add Romano grated cheese to the jar also n mix well. Than I pour this into a nice vinaigrette bottle for serving at the table. Dip warm Sourdough - crusty Italian bread or French bread into this while waiting for your meal . However-I always seem to make that my meal-At table- make sure there is salt n red crushed n more Romano grated cheese-cause I like mine little saltier n more red crushed pepper flakes.

Cinnamon Rolls from Scratch n Carmel Sauce

13/4 c. warm water
2 pkgs. yeast
6 c. flour (approx.
1/4 c. butter softened
1/3 c. sugar
1 tsp.salt
1 egg

Dissolve yeast in warm water-add sugar-salt with 1/2 the flour. Mix till
smooth. Add egg n butter. Gradually add remaining flour. Mix well-cover-
let rise. Punch down- Make into rolls. DO NOT KNEAD.

Caramel Sauce~
1 pint whipping cream
2 c. brown sugar
walnuts or pecans chopped (optional
Heat cream with sugar until sugar dissolves. Add nuts. Pour into cookie sheets or pans
n arrange rolls on top. Let rise Bake 375 F. 25 minutes

or Use powder sugar glazed after rolls bake-by mixing powder sugar with milk n pouring
over tops of cinnamon rolls AFTER baking n out of oven.

Notes~ Placing parchment paper on bottom of cookie sheets or pans helps cleanup.

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Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.

Pan de Polvo (Mexican Shortbread)

2 lbs flour
1 lb vegetable shortening
Cinnamon Anise Tea
6 cinnamon sticks
4 tablespoons anise seeds
2 cups water
Coating
3 cups white granulated sugar
1/4 cup ground cinnamon

Preheat oven to 375 degrees.
Cut shortening into flour until mixture resemble coarse corn meal.
Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
This will take a while.
Roll dough into 1 inch diameter logs about 12 inch long.
Cut logs into 1/4 in thick circles.
Place close together on cookie sheet, but not touching.
They spread very little to not at all.
Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
Combine granulated sugar and ground cinnamon.
While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
Place the cookies on cooling rack and cool completely.
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Pumpernickel Bread or Pumpernickel ROLLS at end of recipe

3 pkg. active dry yeast
1 1/2 c. warm water
1/2 c. dark molasses* use **light for lighter colored bread
1 T. plus 1 tsp. salt
2 T. caraway seeds (optional
3 T. shortening
2 3/4 c. rye flour
1/4 c. cocoa
2 1/2 to 3 c. white flour or unbleached flour*or self rising flour
Cornmeal

Dissolve yeast in warm water in large bowl. Stir in light or dark molasses n *salt (unless using self rising flour-n all other ingredients EXCEPT White Flour n Cornmeal. Beat till smooth. Stir in white flour slowly to make dough easy to handle.

Turn dough onto lightly floured surface-cover-rest it 10 to 15 minutes. Knead till smooth -5 to 10 minutes. Place in grease bowl-now turn greased bread side up-cover let rise -doubled in size -about 1 hour.

Dough is ready if u touch n indent remains. PUNCH down. Round up -cover-rise again until doubled again-maybe 40 minutes this time.

Grease baking sheet. Sprinkle with cornmeal. Punch down bread again-divide in half. Shape each half into round slightly flat loaves. Place loaves on opposite sides of baking sheet (balances. Let rise 3rd time 1 hour.

Bake 375 F. 30 to 35 minutes or until loafs sound hollow when tapped. Remove from baking sheets-cool on racks.

Notes~Important Making lighter colored pumernickel use light
molasses n NO COCOA n INCREASE WHITE FLOUR to 2 3/4 to 3 1/4 cups.

Pumernickel Rolls~After 2nd rising -divide into12 equal parts.
Shape into balls or ovals. Place on greased baking sheet. Let rise 40 minutes-bake until rolls are brown (30 to 35 minutes.
1 dozen rolls.

Coffee Cake with Vanilla Pudding

1 box white or yellow cake mix
1 box instant vanilla pudding
4 eggs
1 c. water
2 tsp.vanilla

1 c. sugar
2 tsp. cinnamon

Mix 1st group -mix all together-pour into greased n floured 9 x 13 pan. Sprinkle with cinnamon n sugar mixed n than sprinkle with little water to moisten. Bake 350F 25 minutes.

Best Ever Breadsticks
Country Woman Magazine

1 1/2 cups milk
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
2 packages yeast
1/2 cup warm water
6 cups flour, divided use
Butter, melted (for brushing tops)

In a saucepan, heat milk, sugar, salt, and butter. Cool to lukewarm.

In a small bowl, dissolve yeast in warm water.

Combine milk mixture, yeast, and 1 1/2 cup flour; beat till smooth. Add enough remaining flour to form a stiff dough.

Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Punch dough down. Pinch off dough, and roll into long strips. Place strips on greased baking sheets 1-inch apart. Brush with melted butter. Cover and let rise 15 minutes.

Bake at 400 degrees F for 20 minutes, or until golden brown.

Makes 24 breadsticks

Fall-Winter-Holidays coming -Means Family-Friends-Relatives
showing up..Here are some goodies. Make gravy-hash-browns-get-out jelly-jamsn n bacon with sausage.

Buttermilk Biscuts

2 c. sifted enriched flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1/4 c. shortening
2/3 c. buttermilk or sour milk

Sift dry ingredients together. Rub in shortening until mixture is crumbly. Add milk to make a soft dough. Turn out on lightly floured board or pastry cloth and knead gently 30 seconds. Roll out 1/2 inch thick. Cut with floured biscuit cutter or sharp knife. Bake on ungreased baking sheet in hot oven (475°) for 12 minutes. Makes about 12 biscuits.

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Source Domino Sugar No. 12
15 Buns
1) 13 3/4 oz. package yeast roll mix
1 1/4 cup firmly packed Domino Dark Brown Sugar
1/2 cup plus 2 tablespoons butter or margarine
1 tablespoon water
1/2 cup chopped pecans
1 teaspoon cinnamon

Prepare yeast roll mix as directed on package. While dough is rising, combine 3/4 cups brown sugar, 1/2 cup butter and water; mix until blended. Pour mixture into 9×13-inch pan; sprinkle pecans over syrup.
When dough has risen, punch down; roll into a rectangle 12×15-inches. Spread with remaining 2 tablespoons soft butter or margarine; sprinkle with a mixture of remaining 1/2 cup brown sugar and 1 teaspoon cinnamon. Roll up like a jelly roll to make a roll 15 inches long. Seal edges. Cut into 15 slices; place in prepared pan. Cover; let rise until doubled, about 30 minutes. Bake in moderate oven 350°F. 25 to 30 minutes. Turn out immediately onto serving plate.

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Buttermilk Biscuits with Variations

You can use cultured buttermilk or your own from churning sour cream. Both make good biscuits

2 c. minus 2 Tblsp. flour
2 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/3 c. shortening or lard
3/4 c. buttermilk

Sift together flour- baking powder- salt n soda- cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once- stir until dough follows fork around bowl.
Turn out on lightly floured cloth or board- knead 8 to 10 times. Roll 1/2″ thick. Cut with 2 1/4″ round cutter. Bake as directed. Makes about 1 dozen biscuits.
Bake

~~In Skillet–crusty English-Muffin type~~

Place 4 to 6 layers of heavy duty aluminum foil on bottom of electric frypan. Preheat- covered to 400°F. Place biscuits on foil- cover- bake 10 minutes. Uncover- turn cover again- open vent - bake 10 minute more.

Place biscuits in ungreased heavy skillet. Brush with melted butter. Bake in very hot oven 450°F 15 minutes.

~Variations
Pimiento-Cheese Biscuits: Add 1/4 c. grated sharp cheddar cheese and 2 tblsp. chopped pimiento to flour and shortening before adding buttermilk.

Seasoned Biscuits~ Add 2 tsp. onion, garlic or herb salad dressing mix to flour.
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Coffee Tea Goodie

1/4 c. (1/2 stick margarine or butter
1/3 c. brown sugar
1 tsp. light corn syrup
1/3 c. nuts chopped
1 pkg. active Dry Yeast
3/4 c. very warm water
2 1/2 c. Bisquick
2 T. butter or margarine melted
1/4 c. brown sugar
1 tsp. cinnamon

Melt butter or ole stir in brown sugar with syrup- bring to full boil. Spread in large oblong pan. Sprinkle with favorite nuts.

Sprinkle yeast into very warm water. Stir to dissolve. Add Bisquick- beat vigorously; turn dough onto board well dusted with Bisquick. Knead until smooth, about 20 times. Roll into 12-inch square. Brush with 2 tablespoons margarine. Combine 1/4 cup brown sugar and cinnamon. Sprinkle center third with half the mixture. Fold one-third over center third. Sprinkle with remaining sugar-cinnamon. Fold remaining third over the 2 layers. Cut with sharp knife- crosswise into strips about 1 inch wide. Grasp ends of strip and twist. Seal ends firmly.

Place in pan about 1 1/2 inches apart. Cover. Let rise in warm place until doubled in bulk, about 1 hour. Bake 400°F. about 20 minutes. Invert pan immediately.

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Molasses Buns 1950 or1960

Delicious sweet treat

Mix together well with a fork
2 1/4 cups prepared biscuit mix
2 T. sugar
2/3 c. milk.

Turn out on floured board and knead lightly. Roll into oblong 6 x 18 inches.

Sprinkle with1 tsp. cinnamon.
Blend 2 T. melted butter
1/2 c. Brer Rabbit Molasses (any will do
1/2 c. sugar
1/2 c. raisins.

Spread rolled out dough with 1/2 this mixture - roll into long jelly roll shape. Cut into 16 pieces. Place slices in greased ei8 inch pa-, cut-side down. Spread remaining molasses mixture over dough. Bake 375 F. oven 25 to 30 minutes. Cool five minutes- invert on serving dish - serve.

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Plain Morning Biscuits Easy

2 c. sifted flour
3 tsps. baking Powder
1/2 tsp. salt
4 T. shortening
3/4 c. plus 2 T. milk

Preheat oven to 450° F.

Sift together flour- baking powder and salt into mixing bowl.

Measure shortening- cut into small pieces and add to dry ingredients.

Blend together as for pastry until mixture is mealy.

Make a well in center of mixture and gradually add milk- stirring lightly with fork. Mix only until a soft dough is formed.

Turn onto lightly floured board and knead gently until dough is formed into a soft ball–about 10 seconds.

Gently roll out with floured rolling pin or pat out with hands to one half inch thickness (or thicker if preferred) use a floured biscuit cutter and cut out biscuits and place on ungreased bake sheet about 1 inch apart. Push left over bits together- pat and cut out. Do not re-roll.

Bake 450° F 12 to 15 min.

Makes 12 biscuits using a 2 1/4 inch cutter

To cut shortening into flour -a pastry blender or 2 table knives work well

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Sour Cream n Peach Pie

8 to 10 Servings
Approximately 40 min. to bake

Filling

3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
2 tablespoons flour
1 cup cultured sour cream
2 egg yolks
3 cans (1 lb. 1 oz. each) sliced yellow freestone peaches in extra heavy syrup, drained well
1 tablespoon flour

Pastry
Line a 10″ Pyrex brand pie plate with unbaked pastry. Refrigerate until needed.

Filling
Mix brown sugar, salt and two tablespoons flour in a 1-quart bowl. Mix in sour cream until well blended.
Beat egg yolks until thick and lemony in color. Add to sour cream mixture and blend thoroughly.
Mix one-half of the sour cream mixture with drained peaches in medium bowl.
Sprinkle one tablespoon flour over the unbaked pie crust. Arrange the peaches on top. Pour the remaining half of the sour cream mixture over the peaches.
Bake in a preheated 425°F., hot oven 10 minutes. Reduce setting to 350°F., moderate oven and continue baking 30 minutes.
Serve warm for full flavor.

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Onion Batter Rolls Delicious

1 package active dry yeast
1 1/4 cups warm water (110° to 115°
2 tablespoons soft shortening
2 teaspoons salt
2 tablespoons sugar
2 to 3 tablespoons instant minced onion
3 cups sifted enriched flour

Dissolve yeast in warm water. Add shortening, salt, sugar, onion and half the flour. Beat 2 minutes medium speed on mixer, or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Scrape batter from sides of bowl. Cover; let rise in a warm place (85° until double in bulk (about 30 minutes. If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel. Stir down batter by beating about 25 strokes. Spoon batter evenly into greased muffin pan, filling half full. Let rise in warm place (85° until batter reaches 1/2″ from top of pans (about 40 minutes). Bake in moderate oven (375° F.20 to 25 minutes, depending on size of pans, or until brown. To test, tap top crust; it should sound hollow. Immediately remove from pans to rack.
Brush tops with melted butter or shortening. Do not place in direct draft. Makes nine to 12 rolls.

Great with soups n stews also. Plate of Ranchero eggs with these.YUM

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Protein Puff

1)16 oz. frozen whipped topping thawed (regular or light
-NOT Fat Free as it will not set properly
1) 5 oz. pkg. instant sugarfree cheesecake (or vanilla pudding
1) 15 oz. can solid pack pumpkin (not pie filling
1 tsp. pumpkin pie spice
1 scoop vanilla protein powder

Large bowl- mix together instant pudding mix with whipped topping. Add pumpkin n pumpkin pie spice. Whisk together until smooth. Add protein powder and mix well. Chill in refrigerator until serving at least 3 hours.

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Lemon Drops
1/2 cup solid, all-vegetable shortening
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon rind

Preheat oven 350 F.

Cream shortening and brown sugar until light and fluffy. Add eggs and vanilla. Sift together flour, baking soda and salt. Add alternately to creamed mixture with lemon juice. Mix well.

Drop by teaspoonfuls onto greased baking sheets. Sprinkle with lemon sugar, made by combining 1/4 cup sugar with 1 teaspoon lemon rind. Bake in preheated oven 10 to 12 minutes. Makes 5 dozen.
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Banana Walnut Buttermilk Bread

1- 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
4 very ripe bananas, mashed
1 tsp vanilla
1 tsp baking soda
1/3 cup buttermilk
1- 1/2 cups unbleached flour
1 cup finely chopped walnuts

Preheat oven 350 F. In a large bowl cream together sugar
and butter; add eggs one at a time, beating well after each
addition. Beat in mashed bananas and vanilla and continue beating until mixture is smooth. In a measuring cup stir baking soda into buttermilk and add it to banana mixture along with flour and chopped nuts. Stir batter until just combined. Pour batter into greased and floured 9x5 inch loaf pan and bake
1 hour and 15 minutes or till a knife inserted in center comes
out clean. Transfer the bread to a rack and let it cool in pan10 minutes. Turn it onto a rack and let it cool completely
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Clam Dip in Hollowed Bread
Serves 12

1 French-Italian or Ciabbata Bread loaf cut on top hollowed out

2) 8 oz.pkgs.cream cheese*

3) 61/2 ozs.clams chopped-drain-reserve
1/4 liquid
3 T. onion grated fresh
2 T. beer
sprinkle some basil sweet -go easy
little dried thyme
1 tsp. worchestershire sauce or ur taste
2 tsp. lemon juice
1 tsp. hot sauce or sprinkle red crushed pepper flakes-ur taste
salt to taste-but should be salty enough

Parlsey to garnish
Raw veggies for dipping -plus the bread broken **

Cut top from bread-set top aside will use for cover latter
Hollow out loaf leaving 11/2 to 2 inch shell all around loaf.Removed bread cut into cubes or
tear into piecs.**-set aside.

Beat cream cheese in large bowl till smooth*Place all other.ingredients-EXCEPT Cut up bread-garnish n veggies-mix well-taste-adjust-seasonings-if-needed.

Rip off 2 sheets of foil -long enough to fit n cover loaf of bread placing on cookie sheet like a CROSS. Place bread loaf in middle of both foils-centered. Pour cream mixture into hollow bread.
Cover with bread topping.-Wrap loaf with foil

Bake Preheated oven 250F. 3 hours
Remove top-Sprinkle with fresh chopped parsley or cilantros
Serve on large platter -surrounded by bread pieces n raw cut up veggies.*

Notes~ **either leave broken up bread as is or toast them
drizzling some olive oil with melted butter all over them-sprinkled
with garlic granular-on a cookie sheet-last 5 minutes of bread baking.
*Sometimes-I add little bit of sour cream to cream cheese.
Veggies ~celery-carrots-zucchini-squash-jicima-cut all julienne style
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Mamma's Bread
Source Carrabba's Italian Grill

Makes 1) 8 to 9 inch round loaf

1 1/4 teaspoons dry yeast
pinch of sugar
1 1/4 cups plus 1 1/2 tablespoons lukewarm water at 110 degrees F (43C)
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon vegetable shortening
olive oil to grease the bowl

Dissolve yeast - sugar in 1 1/2 tablespoons lukewarm water.
After 5-10 minutes will see yeast start to activate by bubbling and foaming.

Put 1 cup flour in large bowl and add yeast mixture. Start
mixing and gradually incorporate salt and shortening.

Add remaining flour,as mixture starts to absorb the water,
begin adding remaining water until ball of dough forms. If dough is too wet, knead in an extra tablespoon at a time until the dough is "tacky". Be careful not to add too much flour and make dough too firm.
Want it a little sticky and moist. Add just enough flour to make it possible to handle but still a little difficult. Place dough onto floured board and knead a few minutes to nice, smooth consistency.

Lightly oil large bowl. Place dough in bowl and cover with plastic wrap. Let dough rise in a draft-free place -2 hours, or until doubled in size.

Remove dough from bowl and knead about 4 minutes. Place it on greased loaf pan 8x5 or 9x5-inches, oil top of dough and loosely cover with plastic wrap again. Let dough rise a second time for another hour.

Preheat oven 450 F.

Gently remove plastic wrap and, with a razor or very sharp knife, make 2 slashes in crisscross shape across top using a quick motion.

Place dough in oven and bake 15 minutes. (Do not open the oven door for the first 30 minutes of baking.

Turn heat dow 350 F continue to bake 30-40 minutes,
or until crust is deep brown on top. Remove from oven and let it cool 10 minutes. Remove from pan and place on a cooling rack.

~Carrabba's Bread Dipping Spice

The recipe comes from Carrabba's Restaurant.

Chop all spices in small chopper then store them in a small container in the
refrigerator, since a little goes a long way--then you can have it anytime.

They serve the spices on a small plate and the waiter adds olive oil, now
you are set to dip your bread. Chop all spices in small chopper then store
them in a small container in the refrigerator, since a little goes a long
way--then you can have it anytime.

SERVES 1 -4 , 1/4 cup

1 tablespoon minced basil
1 tablespoon chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice

Combine all of the ingredients, EXCEPT oil and lemon.

Put in a small food processor. Chop briefly until all ingredients are
about the same.

Stir in oil and lemon juice.

TO SERVE: Combine about 1 1/2 teaspoons spice blend to to 4 tablespoons olive oil on a small Dish.

Dip sliced bread in mixture.
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Naan
A south Asian clay oven bread

Prep: 25 minutes Rise: 1 hour Cook: 4 minutes
6 large breads

Adapted from Madhur Jaffrey's "Indian Cooking."

If you would like a darker bread, place 3 to 4 inches from a heated broiler for 30 seconds after the bread is baked.

2/3 cups hot milk
2 teaspoons each: extra-fine sugar, active dry yeast
3 3/4 cup flour
1 teaspoon each: salt, baking powder
2 tablespoons vegetable oil plus more for bowl
2/3 cup plain yogurt, lightly beaten
1 large egg
Melted butter, optional

Put milk in a bowl. Add 1 teaspoon of sugar and all of the yeast. Stir to mix. Set aside until yeast has dissolved and mixture is frothy, 15-20 minutes.

Sift flour, salt and baking powder into a large bowl. Add remaining 1 teaspoon sugar, yeast mixture, 2 tablespoons vegetable oil, yogurt and egg. Mix; form into a ball of dough.

Knead dough on a clean work surface until smooth and satiny, about 10 minutes. Form into a ball. Pour about 1/4 teaspoon of oil into a large bowl; roll dough in it. Cover bowl with a piece of plastic wrap; set aside in a warm, draft-free place until dough has doubled in bulk, 1 hour.

Heat oven500 F. Heatheavy baking tray (or an upside down cast iron skillet) in the oven. Punch down dough; knead it again. Divide into six balls. Keep five covered while you work with the sixth. Roll ball into a tear-shaped naan about 10 inches long and 5 inches wide.

Remove hot baking tray from the oven; slap naan onto it. Put it immediately into the oven for 4 minutes. It should puff up. Keep the naan warm by wrapping it in a clean kitchen towel; repeat with remaining dough. Serve hot after brushing with melted butter, if you like.
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Pan de Polvo (Mexican Shortbread)

2 lbs flour
1 lb vegetable shortening
Cinnamon Anise Tea
6 cinnamon sticks
4 tablespoons anise seeds
2 cups water
Coating
3 cups white granulated sugar
1/4 cup ground cinnamon

Preheat oven to 375 degrees.
Cut shortening into flour until mixture resemble coarse corn meal.
Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
This will take a while.
Roll dough into 1 inch diameter logs about 12 inch long.
Cut logs into 1/4 in thick circles.
Place close together on cookie sheet, but not touching.
They spread very little to not at all.
Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
Combine granulated sugar and ground cinnamon.
While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
Place the cookies on cooling rack and cool completely.
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Pear Bread

3 Cups All-purpose flour
1/4 Teaspoon Baking powder
1 Teaspoon Baking soda
1 Teaspoon Salt
1 Tablespoon Ground cinnamon
3/4 Cup Vegetable oil
3 Each Eggs
2 Cups White sugar
2 Cups Pears -- peeled and grated
1 Cup Pecans -- chopped
2 Teaspoons Vanilla extract

In a large mixing bowl combine flour, baking powder, baking soda,
salt, and cinnamon. Make a well in the center of the bowl.
In a separate bowl combine the oil, eggs, sugar, grated pears,
pecans and vanilla. Blend well. Add to well of dry ingredients.
Stir until just moistened. Spoon batter into 2 greased and
floured 8 x 5 x 3 inch loaf pans. Bake in preheated 325º oven
for one hour and 15 minutes. Cool on wire rack before removing
from the loaf pans
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Pumpernickel Bread or Pumpernickel ROLLS at end of recipe

3 pkg. active dry yeast
1 1/2 c. warm water
1/2 c. dark molasses* use **light for lighter colored bread
1 T. plus 1 tsp. salt
2 T. caraway seeds (optional
3 T. shortening
2 3/4 c. rye flour
1/4 c. cocoa
2 1/2 to 3 c. white flour or unbleached flour*or self rising flour
Cornmeal

Dissolve yeast in warm water in large bowl. Stir in light or dark molasses n *salt (unless using self rising flour-n all other ingredients EXCEPT White Flour n Cornmeal. Beat till smooth. Stir in white flour slowly to make dough easy to handle.

Turn dough onto lightly floured surface-cover-rest it 10 to 15 minutes. Knead till smooth -5 to 10 minutes. Place in grease bowl-now turn greased bread side up-cover let rise -doubled in size -about 1 hour.

Dough is ready if u touch n indent remains. PUNCH down. Round up -cover-rise again until doubled again-maybe 40 minutes this time.

Grease baking sheet. Sprinkle with cornmeal. Punch down bread again-divide in half. Shape each half into round slightly flat loaves. Place loaves on opposite sides of baking sheet (balances. Let rise 3rd time 1 hour.

Bake 375 F. 30 to 35 minutes or until loafs sound hollow when tapped. Remove from baking sheets-cool on racks.

Notes~Important Making lighter colored pumernickel use light
molasses n NO COCOA n INCREASE WHITE FLOUR to 2 3/4 to 3 1/4 cups.

Pumernickel Rolls~After 2nd rising -divide into12 equal parts.
Shape into balls or ovals. Place on greased baking sheet. Let rise 40 minutes-bake until rolls are brown (30 to 35 minutes.
1 dozen rolls.
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Rosemary Bread Macaroni Grill

1 T. dry yeast
1 T. sugar
1 c. warm water (105 -115 degrees)
2 1/2 c. white flour
1 tsp. salt
2 T. fresh rosemary, chopped
1 T. canola oil, peanut oil or olive oil nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor -allow mixture to become bubbly. Mix in 2 cups flour with salt. Add 1 tablespoon fresh chopped rosemary. Knead about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic- add flour if necessary.

Place dough in oiled bowl- cover with a towel. Let dough rise in a warm place 1 hour until doubled. Punch down dough n divide in half. Let dough rest about 5-10 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over top of the loaves.

Sprinkle remaining 1 Tabelspoon of rosemary over the loaves - press lightly into the surface. Let loaves rise again until doubled- about 45 minutes.

Preheat oven 450 F. Lightly sprinkle course salt over the loaves. Bake 20-25 minutes until lightly browned.
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Sesame Asiago Bread Sticks

1 egg
1 tablespoon water
1 teaspoon Dijon mustard
3 ounces freshly grated asiago cheese (3/4 cup)
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
1 (11 ounce) can pillsbury refrigerated breadstick dough

Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Beat egg in small bowl. Add water and mustard; mix well. In shallow dish, combine cheese, sesame seed and garlic powder; mix well. Unroll dough; separate into 12 breadsticks. Dip each breadstick in egg mixture; coat with cheese mixture. Twist each breadstick several times. Place 1 inch apart on sprayed cookie sheet. Firmly press down ends. Bake at 350°F. for 14 to 19 minutes or until golden brown. Serve warm

Breakfast Cinnamon Sticks
Makes 15

1 pastry sheet from 17.3 ox. box of puff pastry sheets
thawed 35-40 minutes -room temperature
1/3 c. butter or I Can't Believe It's Butter melted
3/4 c. confectioners' sugar
1 1/2 tsps. gr. cinnamon
1 c. walnuts or pecans

Preheat oven 400 F.
On lightly floured surface with rolling pin- roll pastry sheet into 12 x 10 in. sheet. Brush with butter or margarine.

Sift sugar with cinnamon evenly across dough. Sprinkle with the nuts. Cut the 10 in. side into apprx. 2 in. wide strips. Roll up each strip into 12 in long thin pencil sticks- than cut each of these into 3 pieces.

Bake on lightly greased cookie sheet 10 to 15 minutes or until golden. Serve warm.

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Cinnamon Sticks

1 c. flour
3 T. powdered sugar
1 T. cinnamon
1/2 c. walnuts chop fine (optional

1/2 c. butter

Roll sticks in~
1 c. powdered sugar
2 T. cinnamon

Combine 1st 4 ingredients in medium bowl. Cut in butter, blend until ball forms.

Roll out dough 1/4 to 1/2 inch thick. Cut into long strips about 1 /2 inches in length n between 1/4 to 1/2 inch wide to make sticks. Roll length wise or leave as strips.
Place on baking sheet about 1 inch apart.

Bake 350 F. 8-10 minutes until golden brown. Let cool -5 minutes on baking sheet.

Combine powdered sugar with cinnamon. Roll Sticks in powdered sugar with cinnamon.

Very good with milk.
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Cheese Bread Sticks

1 pkg. (10 oz refrigerated pizza crust dough
1 T. butter or margarine melted
1/3 cup grated Romano or Parmesan cheese

Preheat oven to 425~F. Lightly grease cookie sheet. On lightly floured

surface, roll out dough to 1/8 inch thickness (about 12 by 8 inch rectangle.

Spread with butter/margarine. Sprinkle with cheese.

Cut into 32 sticks 6x1/2 inch Place on prepared cookie sheet. Bake 7 minutes or until lightly browned. Serve warm with Marinara sauce for dipping.

Note~ Can use garlic granular sprinkled onto butter before
adding cheese. Vary taste sometimes by using a mixture of both Parmesan and Romano cheese together or other cheeses.
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Coffe Cake n Vanilla Pudding

1 box white or yellow cake mix
1 box instant vanilla pudding
4 eggs
1 c. water
2 tsp.vanilla

1 c. sugar
2 tsp. cinnamon

Mix 1st group all together-pour into greased n floured 9 x 13 pan...Sprinkle with cinnamon n sugar mixed n than sprinkle with little water to moisten. Bake 350F 25 minutes.
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Pumpkin or Sweet Potato Pastry/Biscuit /or Empandas

2 c. flour
1/3 c. non-fat dry milk powder
1-2 T sugar (optionial
4 tsp. baking powder
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 c. butter
3/4 c. canned pumpkin or mashed sweet potato
1 T. water

Mix together dry ingredients (first 6 listed. Cut in butter. Blend in pumpkin - water until all ingredients are moistened. This takes fair amount of stirring.
Place on lightly floured surface - knead about 10 times. Roll dough or pat out with floured hands. {from here here you can roll out thinner and cut into 4"-6" rounds for empanadas, and fry instead of bake if you like.

Use a 3 inch cookie cutter and cut into 9 biscuits or pat dough into an 8 inch square and cut into 9 equal pieces. Place 2 inches apart on ungreased cookie sheet. Bake 400F degrees -12 to 15 minutes or until golden brown.

Pumpkin or Sweet Potato Pastry/Biscuit
August 02, 2009 10:51PM

2 c. flour
1/3 c. non-fat dry milk powder
1-2 T sugar (optionial
4 tsp. baking powder
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 c. butter
3/4 c. canned pumpkin or mashed sweet potato
1 tbsp. water

Mix together dry ingredients (first 6 listed. Cut in the butter. Blend in pumpkin - water until all ingredients are moistened. This takes fair amount of stirring.

Place on lightly floured surface and knead about 10 times. Roll dough or pat out with floured hands. {from here here you can roll out thinner and cut into 4"-6" rounds for empanadas, and fry instead of bake if you like.

Use a 3 inch cookie cutter and cut into 9 biscuits or pat dough into an 8 inch square and cut into 9 equal pieces. Place 2 inches apart on ungreased cookie sheet. Bake 400F degrees -12 to 15 minutes or until golden brown.

When making empanadas- wet edges on one side of the circle of dough- fold dough in half over the filling- press edges together with a fork and put three slits in the top of the empanada. You may brush with a mixture of 1 egg and 2 T. of water if you like for a shiny finish.

Great at breakfast or snacks-anytime

Mayonnaise Biscuits n Scrabbled Eggs Not A Dieters Breakfast

2 c. self rising llour
1 c. milk or buttermilk
6 T. Mayonnaise

Mix together drop on - lightly greased cooked sheet. Bake
about 400 F 12-15 minutes.
MUST be Self Rising flour and it MUST be Mayonaise-no others

Notes~very moist n flaky
Can add onion flakes-garlic granular-rosemary- basil-romano cheese grated -sharp cheese or green chiles.Next time making these will try making it with 4 T. Mayo n 2 T. sour cream
Get creative

`Scrambled Eggs with Mayo n Any thing U want to add

When beating those 2 eggs up -add about 1 T.* heaped with mayonnaise n than add what ever other goodies you
are adding to eggs-beat well..YUM just alittle will make them light n fluffy

*Depends on how many eggs ur using.
Once made ur'll get the hang real quick

HAWAIIAN SWEET BREAD

1/3 c. warm water (95-110 degrees
2 pkg. fleishmann’s dry active yeast *see Note
1/3 c. evaporated milk
1¼ c sugar divided
4 c. flour more if too wet slowly (should be sticky
1/8 tsp. ground nutmeg
1 tsp salt
½ stick butter
3 eggs
1/2 tsp. lemon extract
1/2 tsp. vanilla extract

Mix 1/2 cup warm water(100-110 degrees- 2 packages of fleishmann’s dry active yeast and 2 tsp of sugar- let stand 10-15 minutes.

Combine 1 c sugar- nutmeg - salt- mix.

Melt butter in pan- once melted combine 1/3 cup evaporated milk with beaten eggs lemon - vanilla extract and nutmeg.

Mix well-Add to flour.

Knead dough 6-8 minutes by hand. (I make bread by hand. If you use a bread machine follow manufacturer’s instructions.
Let it rise 1 hour - until double in size.

Gently punch down -form into individual rolls. Appx. 12

Let rise for another hour.

Bake 300 F.for appx. 45 minutes or until light golden crust forms and baked through. Every oven is a little bit different.

Notes~
Use Fleischmann’s Active Dry yeast as opposed to Rapid Rise yeast” Also make sure when proofing yeast- be sure the water is between 100 – 110 degrees- is important step to proofing the yeast correctly.

All wet ingredients are warmed to appx. 95 F.degrees. Never use any of the wet ingredients straight from refrigerator. Slows down process.

Jam Twists

2 c. sifted flour
1 tblsp. baking powder
1 tsp. salt
4 tblsp. shortening
2/3 cup milk
Jam

Combine flour, baking powder and salt; cut in shortening; then stir in milk. Turn dough on floured board and knead 1/2 minute. Roll to 1/4 inch thickness. Shape like ribbon candy by cutting dough into strips 3 inches long and 1 inch wide. Spread jam on half the strips; top with remaining strips; twist. Bake in moderate oven 375F. 20 to 25 minutes. Makes 16.

Moist n Delicious Cranberry Bread

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup cranberries ( fresh or frozen, washed and
chopped or halved, I use my food processor)
1/2 cup chopped nuts
1 beaten egg
3 tablespoons vegetable oil
1 cup orange juice

Preheat oven 350 F.

Sift dry ingredients together in a bowl. Add cranberries and nuts, mixing to combine.

In a small bowl, add egg, orange juice and oil whisking slightly together. Add to the mixture and mix just to combine. Pour into a greased loaf pan and bake for 1 hour or until cake tester inserted comes out clean

I am looking for the cornbread recipe they use at the Black-Eyed Pea. Someone noted they had it in 2001 but it was not listed.
Thanks, Michelle

Hi Michelle,
I just replied to that thread, here's the link:
Black Eyed Pea Cornbread Recipe
I also added another cornbread recipe that is a favorite around this house.

mb