Bread Recipes
Wanted: Bread Machine Recipes
Zucchini Bread
2 cup sugar 1 cup salad oil 3 eggs, beaten 2 cup grated, peeled zucchini 3 cup flour 1/4 tsp.baking powder 1 tsp. salt 2 tsp. soda 3/4 tsp. nutmeg 3 tsp. cinnamon 1 cup nutmeats 3 tsp. vanilla Cream sugar and salad oil. Add beaten eggs. Mix together dry ingredients. Add slowly to sugar and oil mixture add zucchini, vanilla and nutmeats last. Bake at 1 hour in greased pans at 350 degrees. Makes 2 loaves.
Zucchini Nut Bread
Beat 3 eggs with 1 1/2 cup sugar. Blend in 1 cup oil. Mix in 1 teaspoon vanilla, 2 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon salt. Beat in 1 teaspoon cinnamon and 1 teaspoon ground cloves. Grate and add 2 cups raw zucchini. Blend in 2 cups all purpose flour. Add 1 cup chopped nuts. Grease and flour 3 small loaf pans and bake 350° for one hour. When cool, wrap and keep refrigerated.
Wild Blueberry French Toast
6 slices of thickly sliced homemade bread 2 cups light cream 8 eggs 2-4 T maple syrup Sauce 1/4 cup butter 2 cups wild blueberries 1/2 cup maple syrup Heavily butter a 9 by 13 inch shallow casserole. Cut each slice of bread in half diagonally and place in casserole. Combine cream, eggs and maple syrup and beat until smooth. Pour over the bread. Cover and refrigerate overnight. Preheat oven to 400 °. Bake 30 minutes or until puffed and lightly browned. Meanwhile prepare sauce. Saute blueberries in butter until tender. Add maple syrup and bring to a boil. Reduce heat and simmer until thick about 5 minutes. Pour over the french toast and serve at once accompanied by Fieldstone Farm's own breakfast sausage. [4-6 servings]
Vidalia Onion Muffins
1 large egg 1/3 cup vegetable oil 3/4 cup milk 1 cup self-rising flour 1 cup old-fashioned rolled oats 1/4 cup sugar 1/2 cup chopped Vidalia onion 3/4 cup grated extra-sharp Cheddar 1/3 cup chopped pecans In a large bowl whisk together the egg, oil and milk; add the flour, oats and the sugar; and stir the mixture until it is just combined. Fold in the onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup muffin tins (gem tins), and bake the muffins in the middle of a preheated 400° oven for 15-20 minutes, or until they are golden. Turn the muffins out onto racks and serve them warm or at room temperature. Makes 36 muffins.
Victoria's Eggnog French Toast
10 thick slices of country bread, about 1" thick (day-old bread is best) 6 eggs 2 tsps of vanilla 1 tsp of cinnamon 1 tsp of nutmeg 4 cups of eggnog Beat eggnog, eggs, vanilla, cinnamon, and nutmeg together. Arrange bread slices in a large casserole dish and pour the batter over the bread, making sure all the bread is covered with the batter. Turn the bread over, to make sure both sides are absorbing the batter. Let sit overnight in refrigerator. Bake in oven at 400 degrees for about 10 minutes, or until golden brown. Serve with warm syrup and fresh strawberries.
VANILLA STREUSEL COFFEE CAKE
3 cups all-purpose flour 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1/4 tsp salt 1-1/2 cups softened butter 1-1/2 cups sugar 3 eggs 1-1/2 cups sour cream 1-1/2 tsp vanilla 3/4 cup firmly packed brown sugar 3/4 cup chopped nuts 1-1/2 tsp cinnamon 2 tbsp vanilla mixed with 2 tablespoons water Preheat over to 325. Butter 10" tube pan.
Valentine Red Wine Cake
2 1/4 cup All Purpose Flour 1 cup Butter or Margarine 1 cup White Sugar 1/2 cup Red Wine 4 Eggs 12 oz Semi Sweet Chocolate Chips 4 tbsp Dark Cocoa 2 tsp Baking Powder 1 tsp Vanilla Extract Preheat the oven to 360 F. Grease a 9 inch cake pan and set aside. In a large bowl, mix together the butter, sugar and eggs until smooth and creamy. Add in the vanilla and chocolate chips and mix well. In a small bowl combine the baking powder and flour then add to the creamed mixture. Add the red wine and mix well but not for too long. Add the cocoa powder to taste. Bake for 45 - 60 minutes. Let cool and decorate.
Tropical Stuffed French Toast with Orange Sauce
1/2 cup (1 stick) butter 1/3 cup sugar 2 oranges, thinly sliced 1/4 cup freshly squeezed orange juice 1/4 tsp cornstarch 1 loaf french bread 1 cup sliced mango 1/2 Tbsp vegetable oil 2 large eggs 1 cup heavy cream 1 Tbsp Grand Mariner In large skillet, melt butter. Add sugar and cook until mixture is bubbly. Add orange slices and cook, stirring occasionally, 5 minutes. In 1-cup measuring cup or small bowl, combine orange juice and cornstarch. Add orange juice mixture to butter mixture; cook, stirring constantly, until sauce thickens slightly and becomes translucent. Remove sauce from heat; pour into serving bowl and keep sauce warm. With bread knife, cut bread crosswise into four 1 1/2 inch thick slices. With a sharp knife, make an incision horizontally to center of bread to create a pocket. Stuff each pocket with 1/4 cup mango, being careful not to poke a hole through top of bottom of each bread slice. In a large skillet, heat oil over medium heat. In pie plate or wide- mouthed bowl, combine eggs, cream, and Grand Mariner. Dip stuffed bread slices into egg mixture until bread is saturated. Reduce heat to low and fry bread slices, in batches if necessary, turning once to brown both sides, about 7 minutes per side. Cut slices in half diagonally and place 2 halves onto each of 4 serving plates. Spoon orange sauce over stuffed bread slices and serve.
Rhubarb Apple Nut Bread
Rhubarb Apple Nut Bread Servings: Makes one 9x5 inch loaf For Quick Bread Batter: 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp.salt 2 large eggs 1 cup apple juice 1/2 to 3/4 cup chopped walnuts 1/3 cup unsalted butter, melted 1 tsp. vanilla extract 2 cups chopped fresh rhubarb, about 6 stalks For Topping: 2 tbsp. packed brown sugar 1/4 tsp. ground cinnamon For Quick Bread Batter In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In medium bowl, beat eggs; stir in apple juice, butter and vanilla, stir into dry mixture just until combined. Stir in rhubarb just until evenly distributed. Stir in chopped walnuts. Spoon into greased and parchment paper lined 9x5 inch loaf pan. Lightly grease parchment paper also. For Topping In small bowl, combine brown sugar with cinnamon; sprinkle evenly over batter. Bake in 350 degree F (180 C) oven for 60 to 65 minutes or until toothpick inserted in center comes out clean. Let cool in>pan on wire rack for 10 minutes. Turn out of pan and remove parchment paper, and let cool completely on rack. Variation: Spoon batter into 18 greased muffin cups; sprinkle with topping. Bake in 375 degree F (190 C) oven for 20 to 25 minutes. Let cool as directed above. Makes: One 9x5 inch loaf.
Three-Cheese Twist Bread
Dough: 2 3/4 to 3 1/4 cups all-purpose flour 1 package rapid rise yeast 1 teaspoon salt 1/2 cup milk 1/4 cup water 3 tablespoons olive or vegetable oil 1 egg Filling: 1 cup (4 ounces) shredded sharp cheddar cheese 1/2 cup (2 ounces) shredded Swiss cheese 1/4 cup (1 ounce) grated Parmesan cheese Dough: In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Heat milk, water, and oil until very warm (about 120 to 130 degrees); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic about 4 to 6 minutes. Cover; let rest 10 minutes. To Shape and Fill: Roll dough into 18 X 12-in rectangle. Evenly sprinkle cheese to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. Place seam side down, on a greased large baking sheet. With sharp knife, cut lengthwise down center of roll about 1 inch deep to within 1/2 inch from ends. Keeping cut side on top, form the roll into and S shape. Tuck both ends under center of S to form a figure 8, pinch dough together to join. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350 degrees for 35 to 40 minutes or until done, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack.
Christmas Bread
1 c Nonfat milk 1/2 c Sugar 2 pk Yeast 1/2 c Warm water (105 115'F.) 1/2 c Nonfat egg substitute 1 ts Vanilla 1 1/2 ts Salt 6 c Flour 1 Grated lemon zest 1 c Mixed candied fruit 1 c Golden raisins 1 tb Butter, melted Powdered sugar Red candied pineapple Heat milk and sugar in saucepan to scalding, then cool to lukewarm. Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and lemon zest. Beat in remaining flour to make soft dough. Knead in mixed candied fruit and raisins. Knead about 10 minutes, until smooth and elastic. Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide dough in half. Roll first half of dough on lightly floured surface into oval about 1/4" thick. Fold in half lengthwise. Place on greased baking sheet. Brush with half of melted butter. Repeat with second half of dough. Cover loaves and let rise until doubled, about 45 minutes. Bake at 375'F. 25 30 minutes, until golden brown. Let cool to warm. Sprinkle with powdered sugar and decorate with candied pineapple or cherries. Makes 2 loaves, or 16 servings.
Techniques and Tips: Biscuits
From: Kathy Olson Subject: Techniques and Tips: Biscuits Techniques and Tips: Biscuits Biscuits enjoy a venerable reputation on many breakfast tables throughout the South, and everywhere in a sweetened version for strawberry shortcake. This simple flour, shortening and baking powder mixture is extraordinarily versatile. A few tips for handling dough: * Excess handling will result in tough biscuits, so once you roll out the dough, cut as many biscuits as possible without rerolling. * Biscuits don't have to be round, or for that matter, they don't all have to be the same shape! You can bake the biscuit scraps from rolling out "as is". Watch smaller pieces carefully to prevent overbrowning. * If you don't have a biscuit cutter, use an emptied and cleaned 6-oz. tuna can, with both ends removed. Or simply cut biscuit dough with a sharp edge. * Dip biscuit cutter in flour to keep the dough from sticking. Whether you make your own biscuit dough from scratch or use a buttermilk baking mix, there are many variations possible for creative baking: * Substitute broth for the liquid in any biscuit recipe-for example, use beef broth and add chopped chives for biscuits to serve with meat loaf or roast beef. * Use light cream instead of milk for a rich biscuit. * Brush tops of biscuits with a little melted butter and cinnamon sugar before baking. * Incorporate grated cheese, minced onion and herbs to biscuit dough before baking. * Add a tablespoon of sugar, dash of nutmeg and orange zest to dough and use orange juice for the liquid when baking biscuits for berry shortcakes.
Cheddar & Roasted Garlic Biscuits
From: Kathy Olson Subject: Cheddar & Roasted Garlic Biscuits Cheddar & Roasted Garlic Biscuits Prep/Cook Time : 25 min. Ingredients: 5 cups all-purpose baking or buttermilk biscuit mix 1 cup shredded Cheddar cheese 1 can (14 oz.) Swanson(R) Seasoned Chicken Broth with Roasted Garlic Directions: PREHEAT oven to 450 degrees F. MIX baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets, making 24. BAKE 10 min. or until golden brown. Serve hot. Makes 24. For Italian Herbed Biscuits, substitute 1 can (14 oz.) Swanson(R) Seasoned Chicken Broth with Italian Herbs for Swanson(R) Seasoned Chicken Broth with Roasted Garlic. Baked biscuits can be frozen. To reheat, wrap loosely in aluminum foil. Heat in 375 degrees F. oven for 10 min. or until hot.
Tomato Herb Bread
From: CHRISIN Large loaf Tomato juice 1 1/8 cups Vegetable oil ( I use half Olive) 3 tablespoons Sugar 1 1/2 tablespoons 2 1/3 tablespoons of your favorite herb, tarragon, Basil, Rosemary Sun dried tomato (optional) 1 tablespoon salt 3/4 tsp. bread flour 3 cups yeast 2 tsps ( I use rapid rise) set to bread setting or set timer or remove and make rolls and bake in oven
Muffin Recipes
Apple Cheese Muffins
1/2 cup margarine 1/2 cup sugar 2 eggs 1-1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup rolled oats 2/3 cup sharp cheese, grated 1/4 cup milk 1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts Preheat the oven to 375-degrees. Grease or paper line muffin tins. In a large bowl cream the margarine and sugar. Add the eggs and beat well. In another bowl sift the flour, baking soda, and salt. Stir into the creamed mixture. Stir in the oats, apple, cheese and nuts, mixing well. Add the milk last. Spoon the batter into prepared pans and bake for 20 to 25 minutes or until done. Makes 18 muffins.
BANANA MUFFINS
INGREDIENTS: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 eggs, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 1/8 cup all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter DIRECTIONS: Preheat oven to 375 degrees. Lightly grease 10 muffin cups. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Chocolate Chip Muffins
2 cups all purpose flour 1/3 cup packed brown sugar 1/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup Milk 1/2 cup melted butter 2 eggs, lightly beaten 1 teaspoon vanilla 1-1/2 cups chocolate chips Preheat oven to 400-degrees. Line muffin tin with cupcake papers. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts. Spoon batter into muffin cups and bake 15-20 minutes. Cool 5 minutes before removing from cups.
Fresh Strawberry Muffins
2 cups sifted flour 4 tsp. baking powder 1/2 tsp. salt 2 Tbsp sugar 1 egg, well beaten 1 cup milk 4 Tbsp. shortening, melted 1/2 cup sliced strawberries Stir the dry ingredients together; add milk, egg and shortening. Stir in strawberries. Do not overmix! Bake in well-greased muffin pan at 400'F for 20-25 minutes.
Gingerbread Muffins
1 cup sugar 1/2 cup molasses 2 eggs 2 cups sifted flour 1/2 cup butter 1 1/2 teaspoons baking soda 1 cup warm water 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt Mix and sift together flour, baking soda and salt. Add spices, sugar, molasses, water, beaten eggs, and butter. Mix well. This is a thin batter. Bake in muffin pans at 350 degrees for 10 to 12 minutes. Batter may be stored in the refrigerator
Morning Glory Muffins
Ingredients 2 cups flour 2 teaspoons Baking Soda 1/2 teaspoon salt 1/2 cup raisins 1/2 cup coconut 3 large eggs 2 teaspoons vanilla 1 1/4 cup sugar 2 cups grated carrots 2 teaspoons cinnamon 1/2 cup chopped pecans 1 grated apple 1 cup vegetable oil Directions Preheat oven to 350 degrees. Mix all ingredients together. Fill paper lined muffin tins 2/3 of the way full. Bake for 35 minutes.
Oatmeal Pumpkin Muffins
1 cup rolled oats (blend in blender until a fine powder) 1 1/2 cups all-purpose flour 3/4 cup firmly packed brown sugar 2 tsp baking powder 1 1/2 tsp pumpkin pie spice 1/2 tsp baking soda 1/2 tsp salt (optional) 1/4 cup chopped nuts (optional) 3/4 cup milk 1 cup canned pumpkin 4 Tbs applesauce Preheat the oven to 400 F. Spray twelve medium muffin cups with non-stick cooking spray or line with paper baking cups. Combine the dry ingredients and the pecans. Mix well. Mix pumpkin, applesauce, and milk together. Add to dry ingredients and mix until just moistened. Fill muffin cups until almost full. 6. Bake 22 to 25 minutes. (until wooden pick inserted and comes out with a crumbs) Cool for five minutes in pan on a wire rack. Serves 12. You may top muffins with topping before or after baking. Topping Recipe 1/4 cup rolled oats 1 tablespoon firmly packed brown sugar 1/8 teaspoon pumpkin pie spice Mix together and sprinkle on top of muffins before baking.
Pumpkin Muffins
4 C Flour 3 C Sugar 1 3/4 Teaspoon Baking Soda 1 Teaspoon Salt 1/2 Teaspoon Baking Powder 1 Tablespoon Ground Cloves 1 Tablespoon Cinnamon 1 Tablespoon Nutmeg 1/2 C Walnuts or Pecans, Chopped 2 1/2 C Pumpkin 4 Eggs 1 C Vegetable or Olive Oil 1 C Water Mix together all the dry ingredients and make a "well" in the middle. In a separate bowl, beat eggs and then add pumpkin, oil and water. Mix well. Add to dry ingredients and stir until moist. Do not over-stir!! Spoon into muffin pans about 2/3 full and bake for twenty minutes at 375 degrees. Immediately remove from pan. Serve and enjoy!