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Annie Mae s Georgia Date Pecan Bread
Soak dates for 2 hours in water, then drain and dry on paper toweling. In a bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking soda, and salt. Add dry ingredients alternately with orange juice and water, beginning and ending with dry ingredients. Stir in dates and pecans and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan. Bake in a preheated 350'F. oven for about 2 hours, or until bread tests done in the center. Unmold and cool on a rack. This keeps well and is excellent for a morning coffee party.
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Category: Breads
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Annie's Apple Bread
Preheat oven to 350. Cream butter, sugar, eggs and lemon juice.
Stir in flour, baking powder and salt. Fold in apples and nuts. Bake in a greased and floured 9x5x3" loaf pan for 45-55 minutes.
Yield: 1 loaf
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Category: Breads
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Antebellum Rice Bread
* The salt, though traditional, may be eliminated if you choose to do so. Place the melted fats and the rice in a heavy saucepan, covered, over very low heat. Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal. Blend together with the rice mixture and put into greased 8- or 9-inch square pan. Bake at 450 deg.F. until firm when tapped with finger and well browned on top--about 25 minutes. Cut into squares to serve. Makes 1 to 1 1/2 dozen squares.
NOTE: This just looked like an interesting combination.
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Category: Breads
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Aphrodisiac Bread
In a large bowl, sprinkle yeast into water & dissolve. Add the rest of the ingredients in order & beat well. On a floured surface, knead dough lightly for 5 minutes. Form into a round bread & set aside until its has doubled. Preheat oven to 350F & bake for 45 minutes till light brown.
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Category: Breads
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Apple And Rye Bread Pudding
Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve.
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Category: Breads
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Apple Banana Bread
Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs.
Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.
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Category: Breads
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Apple Bread
Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt. Set aside. Combine sugar, eggs, oil, sour cream and vanilla; beat well.
Blend into flour mixture. Fold in apples and nuts. Pour into two greased and floured loaf pans. Bake 1 hour or until loaves test done.
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Category: Breads
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Apple Bread Ii
Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves.
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Apple Bread Pudding
Dairy sour cream (optional) Toast bread lightly and cut diagonally into fours. Arrange a single layer of bread in bottom of lightly buttered 11-3/4 x 7-1/2 by 2 inch baking dish. Core and slice 1 apple.
Core and dice enough of the remaining apples to measure 4 cups. Spread diced apples evenly on the bread. Sprinkle raisins over apples. Arrange remaining bread in two lengthwise rows on diced apples. Place apple slices between rows of bread. Heat milk and butter only until butter melts. Combine eggs, sugar, spices and salt; gradually add milk, stirring constantly. Pour over bread and apples. Sprinkle with brown sugar. Bake, uncovered, at 350 degrees 40 to 45 minutes or until set. Serve warm or cold, topped with sour cream. Makes 8 to 10 servings.
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Apple Cheese Bread
Preheat oven to 350 deg F.
Cream butter and sugar, beating until light.
Beat in eggs, one at a time.
Stir in apples, cheese and nuts.
In separate bowl, combine flour, baking powder, baking soda, and salt.
Gradually and gently stir into apple mixture.
Pour into greased loaf pan and bake 1 hour.
Cool 10 minutes before serving.
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Apple Hearth Bread
Sweet apples and salty bread provide an intriguing contrast in taste.
1 Ensure that the hearth bread remains light and crisp, keep the dough soft: Don't work in too much flour and knead it gently. Makes 1 loaf (6 servings) 1. In large bowl of heavy-duty electric mixer, combine 1 1/2 cups flour, the yeast, and salt. Slowly beat in water, 1/4 cup olive oil, and the honey; vigorously beat mixture 10 minutes. Cover bowl with clean cloth and let dough rise in warm place, away from drafts, 40 minutes.
2. Meanwhile, in a large skillet, melt butter. Add apple slices and saute' until very lightly browned; set aside.
3. After dough has risen 40 minutes, turn out onto floured surface.
Gently knead in as much of remaining 1/4 cup flour as necessary to form a very soft dough - about 1 minute. Gently work apple slices into the dough.
4. Lightly oil large baking sheet.
With floured fingers, shape dough into a 9 inch round on oiled sheet. Cover with clean cloth and let rise in warm place, away from drafts, until double in size - about 30 minutes.
5. Heat oven to 400 degrees F.
With pastry brush, coat top of dough round with 2 tablespoons olive oil; sprinkle with coarse salt, if desired. Bake 15 to 20 minutes or until hearth bread is browned.
6. Drizzle hearth bread with remaining 2 tablespoons olive oil and serve warm.
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Category: Breads
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Apple Spice Bread
Granny Smith Apples recommended Preheat oven 350. Lightly butter 2 8x4" baking pans.
Combine milk and lemon juice in sm bowl. Let stand 5 mins. Cream butter with sugar in med bowl.
Add eggs and vanilla and beat until smooth. Add milk mixture. Combine dry ingreds in another med bowl and blend into butter mixture. Fold in chopped apples. Spoon batter into prepared pans. Bake until tester comes out clean, about 45 mins. Cool in pans 10 lmins. Transfer to rack.
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Category: Breads
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Apricot Almond Buns
In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet.
Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired.
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Category: Buns
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Apricot Bundt Coffeecake
Streusel: Chopped dried apricots (optional) Preheat oven to 350 degrees. Grease 10 inch (12 cup) Bundt pan. Prepare Streusel: Combine sugars, flour, butter, cinnamon and nutmeg in small bowl until crumbly. Prepare Coffeecake: Sift together flour, baking powder, baking soda and salt. Beat together sugar, butter, vanilla and almond extract at low mixer speed 1 minute. Increase speed to medium-high; beating well after each addition. Stir in flour mixture alternately with sour cream; mix after each addition just enough to moisten dry ingredients.
(Add dry ingredients in thirds, sour cream in 2 additions. ) Stir in apricots.
Spoon half of batter into prepared pan. Sprinkle Streusel over batter. Spoon remaining batter over; smooth with spatula. Bake in preheated 350 degree oven for 1 hour or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch. Cool in pan on wire rack 15 minutes. Loosen cake around edge with thin metal spatula. Invert; turn right-side up.
Cool.
Prepare Glaze: Beat together powdered sugar, milk and almond extract in small bowl until well blended and smooth.
Drizzle over cooled cake.Garnish with chopped apricots, if you wish.
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Category: Buns
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Barbecued Beef Buns
Combine all of the ingredients, except the hamburger buns, in a 4-quart Dutch oven.
Cook over high heat until the mixture comes to a boil.
Reduce the heat to low and simmer for 25 minutes or until the mixture thickens.
Remove the lemon slices.
Pour into a container, cover and refrigerate.
TO SERVE: Warm over medium heat and serve in the hamburger buns.
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Category: Buns
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90 Minute Cinnamon Buns
Set aside 1 cup flour. Mix remaining flour, yeast, sugar and salt in a large bowl. Heat milk, water and 1/4 cup butter to 105-115 F. Stir liquids into flour mix, stir to blend completely. Add the egg. Add enough of the reserved flour to make a soft dough that does not stick to the bowl. Turn out onto a floured surface and knead 5 times. Cover dough and let rest 10 minutes.
Mix brown sugar, cinnamon and butter together (amounts can be increased up to 1 1/2 times given for extra sticky buns). Gently roll dough into a 12"x9" rectangle. Spread with cinnamon mixture and sprinkle with raisins if desired.
Roll up from long side and pinch to seal the seam. Cut into 12 equal slices with a sharp knife. Place cut side up in greased muffin tins. Place muffin pan on a baking sheet on top of a large shallow pan half filled with boiling water. Cover dough and let rise for 20 minutes.
Bake at 375 F. for 20 minutes or until browned. Remove from muffin tins immediately to cool. Serve warm!
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Category: Buns
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Amy Scherber s Pecan Sticky Buns
One 9-inch square baking pan, preferably non-stick, buttered on sides only; one sheet pan, lined with aluminum foil
Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes.
Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)
Gently knead the dough on the lightly floured surface for 1to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours.
While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside.
When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a long side facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.
Spread 3 tablespoons of the softened butter evenly over the the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.
Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature.
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Category: Buns
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Apricot Almond Buns
In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired.
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Category: Buns
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Barbecue Buns
In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast. Add Fleischmann's Margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Punch dough down; let rise again until less than doubled about 20 minutes.
Divide dough in half; cut each half into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.
Bake at 375 degrees F. for 15 - 20 minutes, or until done. Remove from baking sheets and cool on wire racks.
CHIVE BARBECUE BUNS
Prepare as recipe directs but add 1/4 cup chopped chives to dry ingredients. Brush while warm with melted Fleischmann's Margarine.
BACON BARBECUE BUNS Prepare as recipes directs but substitute 1/4 cup bacon fat for 1/3 cup Fleischmann's margarine and add 1/2 pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted Fleischmann's Margarine.
SESAME SEED BARBECUE BUNS Prepare as recipe directs but add 1/4 cup toasted sesame seed to dry ingredients. Before baking, brush buns with combined beaten egg white and 2 tablespoons water and sprinkle with additional sesame seed.
DILL BARBECUE BUNS Prepare as recipe directs but add 2 tablespoons dill seed to dry ingredients. Brush while warm with melted Fleischmann's Margarine.
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Category: Buns
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Bath Buns
Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add grated lemon rind, sugar, egg, raisins, and enough milk to make a soft dough that can be molded. Pat into sheet 1 inch thick and cut into rounds, or mold small amounts into round buns. Stick a bit of citron in the top of each. Reserve a little of the egg to brush over the top. Place on well-oiled baking sheet. Bake in hot oven (450ø F) 12-15 minutes. Brush top with 1 tablespoon sugar moistened with a little cream. Serve hot. 12 servings.
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Category: Buns
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