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Breads, Buns, Biscuits & Batters |
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BASIC WHITE BREAD
4 cups warm water (105 - 115 F)
3 packages active dry yeast
1/3 cup sugar or honey
2 cups non-fat dry milk powder
12 cups (approximate) all purpose flour
1 tbs salt
1/3 cup butter, softened
3 eggs
Sprinkle yeast on warm water in a large bowl.
Add sugar and stir. Mix in 2 or 3 cups of flour and all the powdered
milk. Beat in all remaining ingredients. Stir in enough flour to make
a stiff dough. Turn onto a floured surface and knead 10 to 20 minutes
or until dough is smooth, satiny and no longer sticky, adding
additional flour if needed. Shape into a ball and place in greased
bowl. Turn once so all surfaces are greased. Cover with greased
plastic wrap, then with towel. Place in warm, draft-free area and let
rise until doubled, about 1 and 1/2 hours.
When dough is doubled, divide into 4 portions
and shape each into a smooth ball. Cover and let rise 10 minutes.
Roll each piece into a 7 x 15" rectangle to press out any
air bubbles. Then roll up and shape into loaves. Place loaves into 4
greased 9 inch bread pans or 5 greased 8 inch bread pans. Cover and
let rise until doubled.
Bake loaves in a preheated 400 degree
F. oven for 15 minutes. Check to see if tops are browning too
fast and cover with foil if necessary. Bake 20 to 25 minutes longer.
Loaves are done when sides pull away from pans and they sound hollow
when tapped. Remove from pans and cool on racks.
Makes four 9 inch loaves.
NO-KNEAD
TUPPERWARE BREAD
3 packages active dry yeast
6 tbs margarine, melted
3 & 3/4 cups warm water
1 tbs salt
2 eggs, lightly beaten
10 cups all-purpose flour
Vegetable cooking spray
6 tbs sugar
Dissolve yeast in warm water in a 7-quart
Tupperware container; let stand 5 minutes. Add flour and next 4
ingredients, stirring until well-blended. Cover container with
Tupperware lid, and seal. Let stand at room temperature 1 hour or
until lid burps ("pops" off). Spoon the dough evenly into 3
(9 x 5-inch) loaf pans coated with cooking spray. Cover and let the
dough rise in a warm place free from drafts, 30 minutes or until
doubled in bulk. Bake at 350 degrees F. for 40 minutes or until
loaves sound hollow when tapped.
Makes 3 loaves.
MRS. KRIEGERS KRAUT BUNS
2 lb ground beef
1 medium onion, chopped very fine
vegetable oil, to saute onions
1 tsp salt or to taste
1 tsp pepper or to taste
1 tsp garlic powder or fresh garlic crushed or
to taste
1 cup sauerkraut, well drained
Bread dough, (see recipe for Basic
White Bread) or frozen unthawed is fine
Brown the ground beef, drain off any excess
fat & liquids. Saute the onions in a bit of vegetable
oil. Add the beef, onions, spices & sauerkraut together
& mix well. Roll out the bread dough, cutting so that
it will make hot dog shaped rolls. Place spoonfuls of the
ground beef mixture in the center and roll up so that the rolls look
like a hot dog. Tuck in the ends of the rolls so that no
beef mixture escapes. Lightly butter the tops of the buns. Bake
in a preheated 350 degree F. oven for about 20 to 25 minutes or until
the buns are browned & done. These freeze very well.
BOOPSY'S BONNOCK
4 cups flour
2 tsp baking soda
4 tsp cream of tartar
1/2 tsp salt
1 tsp white sugar
2/3 cup shortening
2 cups milk
Mix together and kneed the dough 8 times
Bake in a 450 degree F. oven for 15 to 20 minutes
Cut into thick slices and enjoy
Recipe submitted by Mary MacDonald of Ottawa
Brook, Cape Breton Island, Nova Scotia
PIZZA DOUGH
1 package of active dry yeast
2 tsp sugar
1 cup warm water (110 degrees F)
1/4 cup lard
3 to 4 cups flour
2 tsp salt
Olive oil
In an electric mixing bowl, whisk the yeast,
sugar, water and lard together to make a paste. Add the flour and
salt and mix, using a dough hook, until the dough comes away from the
sides and crawls up the dough hook. Remove the dough from the bowl.
Grease the bowl with olive oil and place the dough back in the bowl.
Cover the bowl with plastic wrap and let the dough rise until double
in size, about an hour. Turn the dough out onto a floured surface and
divide dough in half. Roll the dough into balls, cover and let the
dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Makes enough dough for 2 (12-inch) pizzas
PASTA DOUGH
5 eggs
3 tbsp olive oil
1 tbsp salt
3 cups flour
In a food processor, pulse the salt, eggs & olive oil.
Gradually add the flour & pulse to mix.
A pasta machine will thin and cut the dough.
Start with a small piece of dough and knead it down until fairly
flat. Feed it through the pasta machine at the #1 setting. When you
can see your hand behind it, It is then thin enough.
Cut the dough into about 12 pieces. Dry on a paper towel. When dry
run the dough through the machine to cut it.
GARLIC TOAST
4 thick slices French bread
Margarine
Garlic powder
Preheat oven to 450 degree F.
Butter both sides of the french bread slices. Sprinkle with garlic powder.
Place in bread on oven rack. Toast one side, turn over &
toast the other side.
(Note: the toast will brown on the underside, so be sure to
peek often to see if the unerside is browed before turning over)
QUICK & EASY CORNBREAD
1 egg, plus 1 egg white
1 cup buttermilk (or see buttermilk
substitute)
1/4 cup vegetable oil
3/4 tsp salt
1/4 cup brown sugar
4 tsp baking powder
1 cup yellow cornmeal
1 cup flour
In a large bowl, beat together the eggs, milk,
oil, salt, and brown sugar until well blended. Add cornmeal, baking
powder and flour. Beat until the batter is smooth.
Pour into an oiled 10 inch round baking pan
(or 9 inch square pan). Bake in a 400 degree F. oven for 25 minutes,
or until a knife inserted in the center comes out clean.
May be frozen.
SPOON BREAD
3 cups milk, scalded
1 cup white cornmeal
1/4 cup butter, cut into pieces
1 tbs sugar
2 tsp salt
1/4 tsp nutmeg
1/8 tsp cayenne pepper
4 large egg yolks
2 tsp double-acting baking powder
4 large egg whites at room temperature
Pinch of cream of tartar
In a heavy saucepan combine the scalded milk,
cornmeal, butter, sugar, salt, nutmeg and cayenne, simmer over
moderately low heat, stirring, vigorously, for 5 minutes.
Scrape the mixture into a large bowl and let
it cool for 5 minutes.
In a bowl with an electric mixer beat the egg
yolks with the baking powder until the mixture is light and lemon
colored and stir the mixture into the cornmeal mixture. In a large
bowl with the electric mixer beat the egg whites with the cream of
tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of
them into the cornmeal mixture, and gently fold in the remaining
whites. Pour the batter into a greased 1 quart souffle dish and bake
it in a preheated moderate oven (350 degrees) for 40 minutes, or
until the top is golden brown. Serve immediately.
Makes 6 servings
BEST
EVER BANANA BRAN BREAD
(Excellent)
1/3 cup butter or shortening
1 cup sugar
1 egg well beaten
2 cups bran flakes
1 ½ cups flour
2 tsp baking powder
2 tsp salt
2 tsp baking soda
1/2 cup chopped walnuts
1 ½ cups mashed over ripe bananas
2 tbs water
1 tsp vanilla
Cream butter & sugar, Add egg & beat
until fluffy. Mix in the bran flakes.
Stir together the flour, baking powder, salt
& soda. Add nuts.
Combine bananas & water.
Fold in creamed mixture alternately with the
bananas to the flour mixture, stir in the vanilla. Do
not over mix.
Bake in a greased 9 x 5 " loaf pan, lined
with wax paper & bake in a 350 degreeF. oven for 1 hour
& 10 minutes, it may take longer, test with a turkey skewer until
it come out clean. Cool. Wrap in a wax paper & store for 24 hours
before cutting Makes 1 loaf
You will want to double this recipe@ it is
sooooo Good.
BANANA
CHOCOLATE CHIP BREAD
(MADE IN BREAD MAKER)
All ingredients at room temperature:
2 large eggs
1/3 cup butter or margarine, melted
1 oz milk
2 medium bananas, mashed
2 cups bread flour
2/3 cups sugar
1 & 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped
1/2 cup chocolate chips
Put eggs, milk, butter & bananas into the
bread maker pan (in that order).
In a medium bowl, put the remaining dry
ingredients & stir well. Add to the bread pan, do not stir
the dry with the wet ingredients. Press the start/stop button to
clear display. Press the select arrow until dough setting
appears on the display. Start the breadmaker. (This
procedure takes 2 hours) This is a delicious bread.
ZUCCHINI NUT BREAD
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 & 3/4 cup Sugar
1 tsp cinnamon
1 cup chopped pecans
3 eggs, lightly beaten
1 cup Canola oil
2 cups coarsely shredded zucchini, firmly packed
1 small can (8 oz.) of crushed pineapple
2 tsp vanilla extract
Combine the flour, salt, baking powder, soda,
sugar and cinnamon. Mix in the pecans.
Add all the remaining ingredients to flour
mixture and stir just until dry ingredients are uniformly moistened.
Divide batter between two lightly greased
4-1/2 x 8-1/2 inch loaf pans. Bake in a preheated 350 degree F. oven
for 1 hour and 10 minutes, or until a wooden pick inserted in center
of loaf comes out clean. Cool in pans for 10 minutes, then remove and
finish cooling on wire racks.
POPOVERS
1/3 cup plus 4 tbs melted unsalted butter
6 eggs
2 cups milk
2 cups flour
1 tsp salt
Assorted jams
Preheat the oven to 375 degrees F. Grease each
cup of the popover tin with a tsp of the butter. In a mixing bowl,
whisk the eggs until frothy.
Whisk in the milk and remaining butter. In a
mixing bowl, combine the flour and salt together. Whisk the egg
mixture into the flour mixture and mix well. Pour the batter into 10
of the prepared popover tins. Bake the popovers for about 50 minutes,
undisturbed. Remove from the oven and serve hot with jam.
Makes 10 servings
CHEDDAR SQUARES
2 cups Flour
1 tbsp baking powder
1 tsp salt
1/3 cup butter
1 cup cheddar cheese, grated
½ cup onion, chopped
2/3 cup milk
Combine the dry ingredients, then cut the
butter into the dry mixture until it resembles coarse crumbs. Add the
cheddar & onion, mixing well. Add the milk, mixing until just
moistened. Spread the dough in a 9-inch square baking pan and bake at
450 degrees F.
for 25 to 30 minutes or until a wooden pick
inserted in the centre comes out clean. Cool slightly and cut into
squares. Serve warm.
HINT: Bread - Buns -
Croutons Etc.
- Take Leftover Bread, cut them into
cubes and freeze until needed. (Make croutons
and use in Caesar Salad)
- Put Leftover Bread in a brown paper
bag, set on counter to dry. Put dried bread in blender & make
bread crumbs.
- Put Leftover Bread Slices, Buns etc in
a plastic bag & freeze. When needed. break up into pieces
and use for stuffings, meat loaf, bread pudding, etc.
- To Re-freshen biscuits, put them in a
well-dampened paper bag, close tightly and place in a 300
degree F. oven until biscuits are warm.
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