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Chuck Conways Obreads Rye Currant Rolls
In a large mixing bowl stir together starter and water. Mix in half of the white flour and half of the rye, one cup at a time, and salt. Stir in currants, remaining rye flour and enough of the white flour to make a stiff dough. When dough is too stiff to stir, turn out on to work surface. Knead until it comes together in a mass, about 8 mins; dough will still be slightly sticky. Transfer to a clean mixing bowl, cover and set aside until double in size. Turn out dough on lightly-floured surface and punch down with floured hands. Knead briefly and divide in two. Roll each half into a log about 3 inches in diameter; cut each into 12 rolls. Using palm of hand roll each piece of dough into a small, tight round roll. Place rolls, about 2 inches apart, on a cornmeal dusted baking sheet. Cover and set aside to rise, until barely doubled. Preheat oven to 450~. Bake for 30 mins. For crusty rolls, spray walls of oven with water with a plant mister.
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Category: Rolls
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Cinnabon Rolls
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In small bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch ever 2-inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand an lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting CREAM CHEESE FROSTING Combine all ingredients and mix until smooth. Makes about 20 very large rolls.
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Category: Rolls
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Cinnamon Bread Rolls
Flatten bread with a rolling pin. In a mixing bowl, beat cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350 degrees for 20 minutes. Yield: 2 dozen.
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Category: Rolls
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Cinnamon Butterfly Rolls
In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm (120-130\'F). Butter or margarine does not need to melt.
With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic, about
10 minutes, working in more flour (about 1/3 cup). Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise in warm place
(80-85\'F) until doubled, about 1 1/2 hours.
Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, melt 4 T butter or margarine (1/2 stick).
With floured rolling pin, roll half of dough into 17 1/2x12\" rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2\" edge, roll dough jelly-roll fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side.
Turn wedges short side up. Press handle of wooden spoon across each. Repeat with other half of dough.
Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 350\'F. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.
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Category: Rolls
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Cinnamon Pull Apart Breakfast Rolls
The day before:
Pour boiling water over sugar, butter/margarine and salt and mix until butter/margarine melts. Cool to lukewarm. Dissolve yeast in 1/4 cup warm wa and add to mixture. Add beaten eggs. Stir in flour and mix to make a soft dough. Place in a large mixing bowl. Cover with plastic wrap and refrigerat overnight.
The next morning:
Preheat oven to 375 degrees F. Remove dough from refrigerator and allow to come to room temperature (about 30 minutes). Melt 3/4 cup margarine and mix with 1 1/2 cups sugar and cinnamon. Form dough into balls about 1 1/2 inches in diameter and roll each one in the cinnamon-sugar- but mixture. Place balls into a tube or loaf pan. Bake for about 45-50 minutes or until nicely browned.
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Category: Rolls
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Cloverleaf Rolls
Preparation Time: 0:20 Lightly grease muffin pans. Shape dough into 1-inch balls; place 3 balls in each muffin cup. Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk. Bake at 400 degrees for 10 to 12 minutes or until golden. Brush rolls with melted butter. Yield: 2 dozen.
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Category: Rolls
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Cold Oven Popovers
Grease muffin tin. In a medium bowl, beat eggs, then add flour, milk and salt. Mix until wet, with a spoon. Fill muffin cups 2/3 full. PUT IN A COLD OVEN. Turn on to heat to 450 degrees. Allow to bake for 30 minutes. Do not open oven door!! Turn oven off. Allow popovers to remain in oven for a few minutes longer.
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Category: Rolls
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Cornmeal Rolls
Preheat the oven to 450 degrees F.
In a bowl sift the dry ingredients. Cut in the shortening. Beat the egg slightly with the milk and add to the dry ingredients.
Toss on a floured board; knead slightly. Roll 1/2-inch thick and cut with a large (3-inch) biscuit cutter. With the back of a knife, make a crease just off center on each round. Brush with butter, and fold the smaller part over, like Parker House rolls. Press the fold gently. Bake in the hot oven for 12 to 15 minutes.
Serve hot.
Yield: about 8 rolls.
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Category: Rolls
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Cottage Cheese Rolls
Sprinkle yeast on lukewarm water. Stir to dissolve. Heat cottage cheese until lukewarm. Combine cottage cheese, sugar, salt, baking soda, eggs, yeast and one cup flour in bowl. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally, or beat with spoon until batter is smooth. Gradually add enough flour to make soft dough that leaves the sides of the bowl.
Place dough in greased bowl, turn over to grease top. Cover and let rise in warm place until doubled, about 1 1/2 hours. Turn dough on lightly floured surface.
Divide dough into 24 equal pieces. Shape each piece into a ball. Place balls in 2 greased 9 inch round baking pans. Let rise double.
Bake in 350ø oven 20 minutes or until golden brown. Remove from pan. Cool on racks. Makes 24 rolls. Good made with whole wheat flour, also.
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Category: Rolls
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Gold Room Scones
Preheat the oven to 425 degrees. Combine the flour, sugar, baking powder and salt in a large bowl. Mix well. Cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse cornmeal.
Add the eggs, milk and raisins. Stir quickly with a fork until the dough leaves the sides of the bowl and forms a ball. Spoon onto an ungreased cookie sheet to form the desired number of scones. Leave at least 1" between scones. Bake until golden (12-15 minutes). Remove to a wire rack. Brush immediately with honey. Serve at once with butter, jam and whipped cream.
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Category: Scones
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Sense and Sensibility Scones
Preheat oven to 400 degrees. Grease a baking sheet. Sift flour with baking powder and salt. Cut in butter until mixture resembles coarse cornmeal. Stir in currants and add enough milk to make a soft dough. Roll out dough on a floured surface to a 1/2-inch thickness. Cut out 2-inch circles with a biscuit cutter or glass, and place on a baking sheet. Bake for 15 minutes, or until well-risen and lightly browned. Serve hot, sliced crosswise, with butter and jam.
Nutritional info per serving: 135 cal: 3g pro, 21g carb, 4g fat(29%)
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Category: Scones
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Apple and Raisin Scones
Preheat oven to 400 degrees. Coarsely chop the apples; set aside. Combine the wheat germ, flour, sugar, and baking powder. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the raisins and apples. Combine the milk and egg whites; add to the dry ingredients, mixing just until moistened. Turn the dough out onto an ungreased cookie sheet; pat into a 9-inch circle. Cut into eight wedges; do not separate. Bake for 12 to 15 minutes, or until light golden brown. Break apart; serve warm with margarine, fruit spread or honey, if desired.
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Category: Scones
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Apple N Honey Scones
Heat oven 400 degrees. Lightly spray large cookie sheet with nonstick cooking spray or grease lightly. Handle the dough gently. Over mixing scones can make them tough. Combine flour, wheat germ, baking powder, spices, baking soda and salt (if using). Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown.
Per serving: 220 calories; 6 g pro, 34 g carb, 7 g fat, 0 mg chol, 210
mg sod.
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Category: Scones
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Apple And Honey Scones With Sweet Cinnamon Topping
1. Heat oven 400F. Lightly spray large cookie sheet with non-stick cooking spray or grease lightly. Handle the dough gently, over-mixing scones can make them tough. 2. Combine flour, wheat germ, baking powder, spices, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. 3. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. 4. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown. NUTRITIONAL INFORMATION per scone: 220 calories; 6g protein; 34g carbohydrate; 7 g fat; 210 mg sodium
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Category: Scones
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Apple Butter Scones
Preheat oven to 425°F. In a large bowl combine flour, sugar, baking powder and baking soda. Cut in butter or margarine with pastry cutter or fork until mixture resembles coarse crumbs. Add raisins.
In a separate bowl combine apple butter and egg. Add flour mixture, stirring just until dry ingredients are moistened.
Spray 2 1/2 inch muffin tins with vegetable cooking spray. Fill almost full with batter. Bake at 425°F for 14 to 16 minutes or until lightly browned.
Cool slightly. Serve warm with additional apple butter.
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Category: Scones
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Apple Cheddar Nut Scones
Heat oven to 400F. In medium bowl, combine flour, baking powder, baking soda and salt. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in cheese and nuts. Add apple sauce; stir just until moistened. On floured surface, knead dough gently 5 or 6 times. Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick. Cut into wedges; separate slightly. Bake at 400F for 12 to 16 minutes or until lightly browned. Serve warm. 8 to 12 servings.
*The booklet suggests serving these with chili.
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Category: Scones
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Apple Scones
Preheat oven to 400 deg F.
Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.
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Category: Scones
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Apple Date Scones
Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, baking powder, cinnamon and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the oats, apple and dates. Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with half and half and sprinkle with sugar, if desired. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.
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Category: Scones
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Apple Oat Bran Scones
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, cereal, baking powder, cinnamon and salt. In a medium bowl, beat together milk, oil, sugar and egg. Add to dry ingredients along with chopped apple; mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with melted butter and sprinkle with additional cinnamon, if desired. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
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Category: Scones
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Apricot White Chocolate Walnut Scones
I noticed someone in here was requesting apricot recipes and someone else is partial to white chocolate, so to kill two birds with one scone (ga ka ka ka ka) here is a delicious scone recipe from one of my parents' cookbooks. They lived in England for three years, where scones are virtually the staff of life.
Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.
With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.
* (Sue speaking) You can use those "Nestles Treasures" white chocolate chips, but before they came out with those, I used to use a Nestle Alpine White With Almonds bar, smashed into pieces. I would then omit the walnuts and substitute half the vanilla extract with almond extract for a delicious variation.
** To toast walnuts, place the walnuts in a single layer on a baking sheet and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a couple of times, until the nuts are fragrant.
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Category: Scones
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