Online Cooking
http://allrecipes.com/HowTo/Sourdough-Starters/Detail.aspx
"Baking Yeast Breads"
http://allrecipes.com/HowTo/Baking-Yeast-Breads/Detail.aspx
Cracked Wheat and Oat Bread1 1/2 C boiling water, 1/3 cup cracked wheat or bulghur, 1/4 C oats, 1/4 C honey, 1/4 C butter, 1 1/2 t salt, 2 C bread flour, 1 C whole wheat flour, 2 pkg Yeast,
1 egg white, lightly beaten. Additional oats for topping
Combine boiling water, cracked wheat, oats, honey, butter, and salt; cool to 120 degrees to 130 degrees F, about 15 minutes.
Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, . Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Let this foam, stirring down occasionally.
Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Let rise double.
Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush top of dough with egg white; sprinkle with oats.
Bake at 375 degrees F for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.
(The longer the rising the yeastier the flavor. I'll put my dough in the fridge overnight. Take out in the morning for baking in the afternoon the next day)
Honey Wheat Bread
1 pkg yeast, 1 t sugar, 1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk, 1/4 C water, 1/4 C melted butter, 1/4 C honey, 2 t salt
2 C whole wheat flour, 3 C bread flour, 2 T butter
Dissolve yeast and sugar in 1/2 cup warm water.
Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Yeast Rolls
1 C water, 1 C milk, 1/2 C butter, 1/3 C white sugar, 2 t salt, 5 1/2 C bread flour, 2 eggs slightly beaten.2 packages yeast in 1/3 C warm water, plus 1 T sugar.
Heat water, milk, sugar and butter. When cooled to warm add about 2 C of flour and yeast. (If too hot will kill yeast). Let this foam up for most of the day, stirring occasionally. Add more flour, salt and eggs.
Knead in the rest of the flour till the dough no longer sticks to your hands. Cover and rest in fridge over night. (sometimes I add a mashed potato or potato flakes to the first step).
Set out in the morning and let rise to double.Make golf ball size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Glaze with a pastry brush egg/water to give it a shine.
Let rise about 45 min. Hot water placed in the bottom of the oven will give a chewy crust.Bake in a preheated 350 degrees F oven for 30-45 minutes.(You can freeze after you have made rolls on a pan. Set the pan in freezer and then put rolls in a bag after frozen)
Pizza Crust
2 1/4 t active dry yeast, 1/2 t brown sugar, 1 1/2 C warm water, 1 t salt, 2 T olive oil, 3 1/3 C flour (add egg yolk for thinner crust)
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.Preheat oven to 425 degrees F .
If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.(yeast specifically made for pizza makes a good crust).
Cracked Wheat and Oat Bread1 1/2 C boiling water, 1/3 cup cracked wheat or bulghur, 1/4 C oats, 1/4 C honey, 1/4 C butter, 1 1/2 t salt, 2 C bread flour, 1 C whole wheat flour, 2 pkg Yeast,
1 egg white, lightly beaten. Additional oats for topping
Combine boiling water, cracked wheat, oats, honey, butter, and salt; cool to 120 degrees to 130 degrees F, about 15 minutes.
Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, . Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Let this foam, stirring down occasionally.
Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Let rise double.
Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush top of dough with egg white; sprinkle with oats.
Bake at 375 degrees F for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.
(The longer the rising the yeastier the flavor. I'll put my dough in the fridge overnight. Take out in the morning for baking in the afternoon the next day)
Honey Wheat Bread
1 pkg yeast, 1 t sugar, 1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk, 1/4 C water, 1/4 C melted butter, 1/4 C honey, 2 t salt
2 C whole wheat flour, 3 C bread flour, 2 T butter
Dissolve yeast and sugar in 1/2 cup warm water.
Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Yeast Rolls
1 C water, 1 C milk, 1/2 C butter, 1/3 C white sugar, 2 t salt, 5 1/2 C bread flour, 2 eggs slightly beaten.2 packages yeast in 1/3 C warm water, plus 1 T sugar.
Heat water, milk, sugar and butter. When cooled to warm add about 2 C of flour and yeast. (If too hot will kill yeast). Let this foam up for most of the day, stirring occasionally. Add more flour, salt and eggs.
Knead in the rest of the flour till the dough no longer sticks to your hands. Cover and rest in fridge over night. (sometimes I add a mashed potato or potato flakes to the first step).
Set out in the morning and let rise to double.Make golf ball size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Glaze with a pastry brush egg/water to give it a shine.
Let rise about 45 min. Hot water placed in the bottom of the oven will give a chewy crust.Bake in a preheated 350 degrees F oven for 30-45 minutes.(You can freeze after you have made rolls on a pan. Set the pan in freezer and then put rolls in a bag after frozen)
Pizza Crust
2 1/4 t active dry yeast, 1/2 t brown sugar, 1 1/2 C warm water, 1 t salt, 2 T olive oil, 3 1/3 C flour (add egg yolk for thinner crust)
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.Preheat oven to 425 degrees F .
If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.(yeast specifically made for pizza makes a good crust).
Easy Southern Biscuit
2 C self-rising flour, 2 T sugar, 1 C milk, 1/3 C mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Overnight Buttermilk Biscuit
4 C self-rising flour, 2 T sugar, 2/3 C shortening, 2 C buttermilk
Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.
Buttermilk Cornbread
1/2 C butter, 2/3 C white sugar, 2 eggs, 1 C buttermilk, 1/2 t baking soda, 1 C cornmeal, 1 C flour, 1/2 t salt
Preheat oven to 375 degrees F. Grease an 8 inch square pan.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Buttermilk Pancakes
Mix, cover and set aside for 24 hours:
2 1/2 C buttermilk and 2 1/2 C Flour.
Beat till light, 3 eggs and gradually add.
Mix in 1t salt, 2 T sugar, 1 t baking powder, 2 T melted butter.
Dissolve 3/4 soda in T hot water and mix in.
Let rest about an hour before using.
Sweet Potato Waffles
Mix: 1 1/2 C Flour, 1 T sugar, 1 1/2 t Baking Powder, 1 t cardamon, 1/2 t salt
Whisk separately: 3 egg yolks, 8 oz sour cream, 1 C sweet potato mashed, 1/2 C milk, 1/4 C melted butter.
Add wet into dry until just moist. Fold in 3/4C pecans.
Fold in 3 beaten egg whites.
Sesame Onion NanTopping: Saute 1 grated onion, 2 T sesame seeds , 3 T oil.
Stir together 3/4 + C warm water with 1 t sugar. Sprinkle 1 t dried yeast over and let foam for 10 minutes.
Mix: 3 3/4 C Flour, 2 t salt, 1 t baking powder.
Add: 1/2 C yogurt, 1 egg and 2 T oil. Then add yeast/water.
Knead and rise until doubled.
Preheat oven and pizza stone 1 hour at 450 degrees
Divide dough in 2 and transfer to floured parchment paper without punching down. With oiled fingers flatten out. Poke holes with skewer and top with half of onion mix.
Slide parchment onto pizza stone and bake 10-12 min. Then repeat with other half.
Beer BreadHeat: 12 oz beer and 3 T oil
Rise separately: 1 pkg yeast in warm water
Add above with about 2 T sugar and salt.
Add: 7 C flour. Knead and then rise an hour.
Makes 2 loaves. Bake 350 degrees for 40 minutes
Crepes
1 C all-purpose flour, 2 eggs, 1/2 C milk, 1/2 C water, 1/4 t salt, 2 T butter melted
Whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.(Fillings: check "Side Dishes" and "Desserts')
Blini1 pkg yeast, 1/2 C warm water. Proof 15 minutes
Add 1 C warm milk, 1 1/2C flour, pinch of sugar and salt, 3 egg yolks mixed in one at a time, 6 T melted butter.
Rest for 2 hours and then fold in the whipped egg whites.
Finish like crepes
Cream Puff Shells
Boil 1 C water, 1 stick butter, 1/2 t sugar and pinch of salt.
Dump in all at once 1 C Flour and cook until it makes a ball. Cool.
Beat in 4 eggs one at a time.
Make walnut size balls. Glaze with 1 egg and ice water.
Bake at 425 for 10 min. Reduce to 375 for 20 min. Reduce to 325 for 10 min.
Fill with a savory or sweet filling.
Popovers
1 T unsalted butter melted and cooled1 C flour, 1 1/2 t salt, 2 large eggs room temperature, 1 C whole milk room temperature
Preheat oven to 400 degrees F.Grease a 6-cup popover pan with butter.Place all of the ingredients into a blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
Zucchini Bread
3 C flour, 1 t salt, 1 t baking soda, 1 t baking powder, 3 t cinnamon, 3 eggs, 1 C vegetable oil, 2 1/4 C white sugar 3 t vanilla, 2 C grated zucchini, 1C chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Pina Colada Zucchini BreadGrease and flour 3 loave pans. Preheat 350 and bake for 45-55 min
Mix: 4 C flour, 3 C sugar, 2 t baking powder, 1 1/2t salt, 1 t baking soda
Mix separately: 4 eggs, 1 1/2 C oil, 1 t each coconut, rum, vanilla extract.
Add dry to wet then fold in: 3 C grated zucchini, 1 C drained crushed pineapple, 1/2 C chopped pecans.
Pumpkin Bread
1 C butter softened, 3 C sugar, 3 eggs, 3 C all-purpose flour, 1 T baking powder, 1 1/2 t baking soda, 1 1/2 t cinnamon, 1 1/2 t cloves, 1 1/2 t nutmeg, 1 (16 ounce) can solid pack pumpkin Cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
Banana Bread
2 C all-purpose flour, 1 t baking soda, 1/4 t salt, 1/2 C butter, 3/4 C brown sugar, 2 eggs beaten, 2 1/3 C mashed overripe bananas
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
Combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Muffin Recipeshttp://www.muffinrecipes.net/
Crackers
Honey Graham Crackers
2 C whole wheat flour, 1 C unbleached all-purpose flour, 1 t baking powder, 1/2 t baking soda, 1/2 C margarine softened, 1/2 C packed brown sugar, 1/3 C honey, 1 t vanilla, 1/2 C milk
Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside. Cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight. Preheat the oven to 350 degrees F.
Divide the chilled dough in to quarters.On a well floured surface, roll the dough out one quarter at a time on to a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles on to ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
OatmealMix: 1 1/2 C oat flour, 1 C flour, 1/4 C brown sugar, 1 t baking powder
Cut in: 1/3 C butter.
Make a "well" and add 1/2 C ice water. knead
Roll out 1/8 " thick. Cut circles. Pierce. Bake at 350 for 15 min
Swedish Rye Crisp
1 T active dry yeast, 1 C warm water, 1 1/3 C rye flour, 1 1/3 C all-purpose flour, 1 t salt, 1/3 C rye meal (pumpernickel flour)
Sprinkle the yeast over the water in a small bowl. Set aside. Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal.
Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.
Preheat oven to 425 degrees F (. Lightly grease 2 baking sheets. On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.
Cheddar Cheese Crisp
1 C butter softened, 3 C shredded sharp Cheddar cheese, 2 C all-purpose flour, 1/4 C chopped fresh chives, 1/2 t salt, 1/2 t pepper sauce, 1/4 t garlic powder, 2 C crisp rice cereal
Mix together the softened butter and cheese until well blended. Stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed. Stir in cereal.
Divide the mixture into four parts, and roll into 6 inch long logs. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
Preheat the oven to 325 degrees F .
Unwrap the cheese logs, and slice into 1/4 inch thick rounds. Place on an ungreased cookie sheet. Bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.
ParmesanMix: 1/2 stick butter and 3/4 C flour
Add: 1 1/2 C Parmesan, 1/4 t cayenne, S/P
Mix and add: 1 yolk, 2 T ice water, 1 t lemon juice
Knead
Roll into 1 1/2" tube. Cover, chill then slice.
Sprinkle with poppy seeds. Bake 375 for 15 min
Sage Cheese wafersProcess: 1/2 C soft butter and 2 1/2 C sharp cheddar one third at a time.
Add: 1 1/2 C flour, 1/3 C fresh sage (2t dry), 1/2 t dry mustard, 1 t worchester, pinch of salt and cayene.
Roll into 1" balls. Flatten with a fork
Bake 375 for 15 minutes
Wheat Crackers
1 3/4 C whole wheat flour, 1 1/2 C all-purpose flour, 3/4 t salt, 1/3 C vegetable oil, 1 C water, salt for sprinkling
Preheat the oven to 350 degrees F.
Stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through.
Prick each cracker with a fork a few times, and sprinkle with salt.Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Spicy Cheese Crackers
1/2 C butter softened, 1 1/2 C all-purpose flour, 1/2 pound shredded Cheddar cheese, 1 t salt, 1 pinch crushed red pepper flakes, 1 dash hot pepper sauce, 3/4 C chopped pecans
Blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
Preheat oven to 350 degrees F.
Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.
Sesame Thins
1/2 cup sesame seed toasted , 1 C pastry flour, 1 C whole wheat flour, 1 t salt, 1/4 C sesame oil, 1/2-3/4 C water
Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown. In a large bowl, combine seeds, flours and salt. Add oil, stir until the mixture comes together.Add just enough water (a tablespoon at a time) to form a workable dough.
Divide dough into three equal portions. Roll one portion, until it's very thin (about 1/16 inch thick). Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel. Transfer them to parchment-lined cookie sheets.
Bake the crackers for 25-30 mins, until they're beginning to brown around the edges. Remove them from oven and transfer to a rack to cool.
HOMEMADE BAKING MIX8 1/2 C flour, 1 tbsp. salt, 1 tsp. baking soda, 2 1/4 C shortening or butter,
1 tbsp. baking powder, 2 tsp. cream of tartar, 1 1/2 c. instant dry milk
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Store in airtight container and label in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups.
Variation
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups white flour. Increase baking powder to 2 tablespoons.
Muffins3 C baking mix,1 C water, 1/4 C sugar, 1 egg
Mix together all ingredients, spoon into greased muffin cups and bake at 425 degrees for 20 minutes. Makes 12 large muffins.
Pancakes2 1/4 C baking mix, 1 egg, 1 tbsp. sugar, 1 1/2 c. water
Mix all ingredients together. Bake on lightly greased griddle on both sides. Makes 10-12 (4 inch) pancakes.
Doughnuts
2 C baking mix, 1/4 tsp. cinnamon, 1 tsp. vanilla, 1/3 C water, 1/4 C sugar, 1/4 tsp. nutmeg,
1 egg well beaten, Oil
Combine dry ingredients. Mix vanilla, egg and water. Add to dry ingredients all at once. Stir to blend. Gently knead dough on lightly floured work surface. Roll to 1/2 inch thickness, cut and fry in oil heated to 375 degrees. Drain on absorbent paper, roll in powdered sugar. Makes 12 doughnuts.
Coffeecake
3 C baking mix, 1 egg, 1 tsp. vanilla, 1/2 C sugar, 1 C water
Combine all but topping, spread half of batter in greased 8-inch square baking pan. Sprinkle with half of topping. Spread with remaining batter and remaining topping.
Bake at 375 degrees for 35-45 minutes or until done.
Crumb ToppingCombine 1/3 C flour, 1/2 C packed brown sugar and 2 t cinnamon.
Cut in 1/4 cup butter until mixture is crumbly.
Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.
Buttermilk Cornbread
1/2 C butter, 2/3 C white sugar, 2 eggs, 1 C buttermilk, 1/2 t baking soda, 1 C cornmeal, 1 C flour, 1/2 t salt
Preheat oven to 375 degrees F. Grease an 8 inch square pan.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Buttermilk Pancakes
Mix, cover and set aside for 24 hours:
2 1/2 C buttermilk and 2 1/2 C Flour.
Beat till light, 3 eggs and gradually add.
Mix in 1t salt, 2 T sugar, 1 t baking powder, 2 T melted butter.
Dissolve 3/4 soda in T hot water and mix in.
Let rest about an hour before using.
Sweet Potato Waffles
Mix: 1 1/2 C Flour, 1 T sugar, 1 1/2 t Baking Powder, 1 t cardamon, 1/2 t salt
Whisk separately: 3 egg yolks, 8 oz sour cream, 1 C sweet potato mashed, 1/2 C milk, 1/4 C melted butter.
Add wet into dry until just moist. Fold in 3/4C pecans.
Fold in 3 beaten egg whites.
Sesame Onion NanTopping: Saute 1 grated onion, 2 T sesame seeds , 3 T oil.
Stir together 3/4 + C warm water with 1 t sugar. Sprinkle 1 t dried yeast over and let foam for 10 minutes.
Mix: 3 3/4 C Flour, 2 t salt, 1 t baking powder.
Add: 1/2 C yogurt, 1 egg and 2 T oil. Then add yeast/water.
Knead and rise until doubled.
Preheat oven and pizza stone 1 hour at 450 degrees
Divide dough in 2 and transfer to floured parchment paper without punching down. With oiled fingers flatten out. Poke holes with skewer and top with half of onion mix.
Slide parchment onto pizza stone and bake 10-12 min. Then repeat with other half.
Beer BreadHeat: 12 oz beer and 3 T oil
Rise separately: 1 pkg yeast in warm water
Add above with about 2 T sugar and salt.
Add: 7 C flour. Knead and then rise an hour.
Makes 2 loaves. Bake 350 degrees for 40 minutes
Crepes
1 C all-purpose flour, 2 eggs, 1/2 C milk, 1/2 C water, 1/4 t salt, 2 T butter melted
Whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.(Fillings: check "Side Dishes" and "Desserts')
Blini1 pkg yeast, 1/2 C warm water. Proof 15 minutes
Add 1 C warm milk, 1 1/2C flour, pinch of sugar and salt, 3 egg yolks mixed in one at a time, 6 T melted butter.
Rest for 2 hours and then fold in the whipped egg whites.
Finish like crepes
Cream Puff Shells
Boil 1 C water, 1 stick butter, 1/2 t sugar and pinch of salt.
Dump in all at once 1 C Flour and cook until it makes a ball. Cool.
Beat in 4 eggs one at a time.
Make walnut size balls. Glaze with 1 egg and ice water.
Bake at 425 for 10 min. Reduce to 375 for 20 min. Reduce to 325 for 10 min.
Fill with a savory or sweet filling.
Popovers
1 T unsalted butter melted and cooled1 C flour, 1 1/2 t salt, 2 large eggs room temperature, 1 C whole milk room temperature
Preheat oven to 400 degrees F.Grease a 6-cup popover pan with butter.Place all of the ingredients into a blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
Zucchini Bread
3 C flour, 1 t salt, 1 t baking soda, 1 t baking powder, 3 t cinnamon, 3 eggs, 1 C vegetable oil, 2 1/4 C white sugar 3 t vanilla, 2 C grated zucchini, 1C chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Pina Colada Zucchini BreadGrease and flour 3 loave pans. Preheat 350 and bake for 45-55 min
Mix: 4 C flour, 3 C sugar, 2 t baking powder, 1 1/2t salt, 1 t baking soda
Mix separately: 4 eggs, 1 1/2 C oil, 1 t each coconut, rum, vanilla extract.
Add dry to wet then fold in: 3 C grated zucchini, 1 C drained crushed pineapple, 1/2 C chopped pecans.
Pumpkin Bread
1 C butter softened, 3 C sugar, 3 eggs, 3 C all-purpose flour, 1 T baking powder, 1 1/2 t baking soda, 1 1/2 t cinnamon, 1 1/2 t cloves, 1 1/2 t nutmeg, 1 (16 ounce) can solid pack pumpkin Cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
Banana Bread
2 C all-purpose flour, 1 t baking soda, 1/4 t salt, 1/2 C butter, 3/4 C brown sugar, 2 eggs beaten, 2 1/3 C mashed overripe bananas
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
Combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Muffin Recipeshttp://www.muffinrecipes.net/
Crackers
Honey Graham Crackers
2 C whole wheat flour, 1 C unbleached all-purpose flour, 1 t baking powder, 1/2 t baking soda, 1/2 C margarine softened, 1/2 C packed brown sugar, 1/3 C honey, 1 t vanilla, 1/2 C milk
Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside. Cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight. Preheat the oven to 350 degrees F.
Divide the chilled dough in to quarters.On a well floured surface, roll the dough out one quarter at a time on to a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles on to ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
OatmealMix: 1 1/2 C oat flour, 1 C flour, 1/4 C brown sugar, 1 t baking powder
Cut in: 1/3 C butter.
Make a "well" and add 1/2 C ice water. knead
Roll out 1/8 " thick. Cut circles. Pierce. Bake at 350 for 15 min
Swedish Rye Crisp
1 T active dry yeast, 1 C warm water, 1 1/3 C rye flour, 1 1/3 C all-purpose flour, 1 t salt, 1/3 C rye meal (pumpernickel flour)
Sprinkle the yeast over the water in a small bowl. Set aside. Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal.
Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.
Preheat oven to 425 degrees F (. Lightly grease 2 baking sheets. On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.
Cheddar Cheese Crisp
1 C butter softened, 3 C shredded sharp Cheddar cheese, 2 C all-purpose flour, 1/4 C chopped fresh chives, 1/2 t salt, 1/2 t pepper sauce, 1/4 t garlic powder, 2 C crisp rice cereal
Mix together the softened butter and cheese until well blended. Stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed. Stir in cereal.
Divide the mixture into four parts, and roll into 6 inch long logs. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
Preheat the oven to 325 degrees F .
Unwrap the cheese logs, and slice into 1/4 inch thick rounds. Place on an ungreased cookie sheet. Bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.
ParmesanMix: 1/2 stick butter and 3/4 C flour
Add: 1 1/2 C Parmesan, 1/4 t cayenne, S/P
Mix and add: 1 yolk, 2 T ice water, 1 t lemon juice
Knead
Roll into 1 1/2" tube. Cover, chill then slice.
Sprinkle with poppy seeds. Bake 375 for 15 min
Sage Cheese wafersProcess: 1/2 C soft butter and 2 1/2 C sharp cheddar one third at a time.
Add: 1 1/2 C flour, 1/3 C fresh sage (2t dry), 1/2 t dry mustard, 1 t worchester, pinch of salt and cayene.
Roll into 1" balls. Flatten with a fork
Bake 375 for 15 minutes
Wheat Crackers
1 3/4 C whole wheat flour, 1 1/2 C all-purpose flour, 3/4 t salt, 1/3 C vegetable oil, 1 C water, salt for sprinkling
Preheat the oven to 350 degrees F.
Stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through.
Prick each cracker with a fork a few times, and sprinkle with salt.Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Spicy Cheese Crackers
1/2 C butter softened, 1 1/2 C all-purpose flour, 1/2 pound shredded Cheddar cheese, 1 t salt, 1 pinch crushed red pepper flakes, 1 dash hot pepper sauce, 3/4 C chopped pecans
Blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
Preheat oven to 350 degrees F.
Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.
Sesame Thins
1/2 cup sesame seed toasted , 1 C pastry flour, 1 C whole wheat flour, 1 t salt, 1/4 C sesame oil, 1/2-3/4 C water
Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown. In a large bowl, combine seeds, flours and salt. Add oil, stir until the mixture comes together.Add just enough water (a tablespoon at a time) to form a workable dough.
Divide dough into three equal portions. Roll one portion, until it's very thin (about 1/16 inch thick). Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel. Transfer them to parchment-lined cookie sheets.
Bake the crackers for 25-30 mins, until they're beginning to brown around the edges. Remove them from oven and transfer to a rack to cool.
HOMEMADE BAKING MIX8 1/2 C flour, 1 tbsp. salt, 1 tsp. baking soda, 2 1/4 C shortening or butter,
1 tbsp. baking powder, 2 tsp. cream of tartar, 1 1/2 c. instant dry milk
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Store in airtight container and label in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups.
Variation
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups white flour. Increase baking powder to 2 tablespoons.
Muffins3 C baking mix,1 C water, 1/4 C sugar, 1 egg
Mix together all ingredients, spoon into greased muffin cups and bake at 425 degrees for 20 minutes. Makes 12 large muffins.
Pancakes2 1/4 C baking mix, 1 egg, 1 tbsp. sugar, 1 1/2 c. water
Mix all ingredients together. Bake on lightly greased griddle on both sides. Makes 10-12 (4 inch) pancakes.
Doughnuts
2 C baking mix, 1/4 tsp. cinnamon, 1 tsp. vanilla, 1/3 C water, 1/4 C sugar, 1/4 tsp. nutmeg,
1 egg well beaten, Oil
Combine dry ingredients. Mix vanilla, egg and water. Add to dry ingredients all at once. Stir to blend. Gently knead dough on lightly floured work surface. Roll to 1/2 inch thickness, cut and fry in oil heated to 375 degrees. Drain on absorbent paper, roll in powdered sugar. Makes 12 doughnuts.
Coffeecake
3 C baking mix, 1 egg, 1 tsp. vanilla, 1/2 C sugar, 1 C water
Combine all but topping, spread half of batter in greased 8-inch square baking pan. Sprinkle with half of topping. Spread with remaining batter and remaining topping.
Bake at 375 degrees for 35-45 minutes or until done.
Crumb ToppingCombine 1/3 C flour, 1/2 C packed brown sugar and 2 t cinnamon.
Cut in 1/4 cup butter until mixture is crumbly.
