Recipe: Assorted Recipes (37) - 07-06-97 Recipe Swap (updated)
Recipe Collections37 ASSORTED RECIPES
Recipe Swap - July 6, 1997
RECIPES IN THIS FILE:
Bundt Coffee Cake
Faux Sour Cream
Staci's Mom's Super Steak Marinade
Red Lobster Cheese Garlic Biscuits
Strawberry-Banana Bread (bread machine)
Sun-Dried Tomato Herb Bread Sticks (bread machine)
Cheddar Cheese Bread (bread machine)
Honey French Bread (bread machine)
Refrigerator Yeast Rolls
Herb Peasant Bread
Cinnamon Custard Swirl Bread
Bisquick Banana Nut Bread
Hawaiian Sweet Bread or Big Hamburger Bun (bread machine)
Cranberry Walnut Bread (bread machine)
Green Tomato Bread (with nuts and raisins, no yeast)
Choose a Fruit or Vegetable Bread
Apricot and Toasted Pecan Bread
Steamed Boston Brown Bread
The Helton House Strawberry Bread
Lyric Springs Country Inn Honeymoon Biscuits
Plantation Herb Muffins
Tomato Fritters
Turkey Ham, Cheese and Pepper Muffins
Grandma's Orange Rolls
Pork and Beans Bread
Hawaiian Muffins
Cranberry Nut Muffins
Blue Corn Muffins with Cranberries
English Muffin Bread
Banana Oatmeal Muffins
Sweet Banana Yeast Bread
Welsh Cakes
Lemon Frappe
Harvest Loaf
Cheese Loaf
Mincemeat Pumpkin Loaf
Butterscotch Buns
BUNDT COFFEE CAKE
From: Kathy/MA
1 (2-layer size) pkg yellow cake mix
1 (1 3.4 oz) pkg vanilla instant pudding
3/4 cup water
3/4 cup vegetable oil
1/2 tsp. butter flavoring
1 tsp vanilla
4 eggs
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 cup chopped walnuts
Mix together (dry cake mix, (dry) pudding mix, 3/4 cup water, oil, butter flavoring and vanilla. Mixing in one egg at a time. Beat 6 minutes on medium-high speed.
In another bowl, mix sugar and cinnamon together; set aside.
Butter Bundt pan well and sprinkle walnuts in bottom of pan.
Pour a layer of batter in the prepared pan then sprinkle with 2 tablespoons of the cinnamon-sugar mixture. Continue to alternate layers of batter and cinnamon sugar, ending with the sugar mixture.
Bake at 350 degrees F for one hour. Let stand for 10 minutes (no longer) and turn out of pan onto serving plate.
FAUX SOUR CREAM
From: Krausbaer TN
Use amt. of fat-free cottage cheese you desire. Put in processor with 1 tablespoon fresh lemon juice. Good result. Cuts down on fat, also.
STACI'S MOM'S SUPER STEAK MARINADE
Source: Staci Corcoran, 1995
This is a very simple way to get very good, tender steak. This is INCREDIBLE when grilled!!
Just take one bottle of Italian dressing, one can of chunked or crushed pineapple. Put them together in a container large enough (and small enough) to cover your steak with the marinade. Marinate this for as long as possible (refrigerated), preferably 24+ hours. It should turn brown a bit, since you're breaking down the outer part of the meat, as you do in cooking.
Keep spooning the marinade over the meat while it's cooking. (Make sure to cook the marinade (boil for a few minutes) to kill the bacteria before using as a baste or serving with the meat cooked meat.)
RED LOBSTER CHEESE GARLIC BISCUITS
Recipe courtesy of Red Lobster Restaurants
From: CarolB,FL
Makes 10 to 12 biscuits
2 cups buttermilk baking mix
2/3 cups milk
1/2 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
1/2 tsp. garlic powder
Preheat oven to 450 degrees F.
Combine baking mix, milk, and cheese with wooden spoon until soft dough forms. Beat vigorously 30 seconds.
Drop dough in heaping teaspoonfuls onto an ungreased cookie sheet.
Bake 8-10 minutes until golden brown.
Combine melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
STRAWBERRY-BANANA BREAD (bread machine)
Source: EBWaters, 1994
"Because of the strawberries the bread will look like whole wheat when finished."
This is for a medium size loaf.
1/3 cup milk
1/3 cup mashed strawberries
1/3 cup mashed bananas
1 1/4 tbsp margarine
1 1/4 tsp. sugar
1 1/4 tsp. salt
2 cups bread flour
1 1/2 tsp yeast
*For best results start with yeast and place all dry ingredients in first.
SUN-DRIED TOMATO HERB BREAD STICKS
Source: The Ultimate Bread Machine Cookbook by Tom Lacalamita
"These crunchy bread sticks are reminiscent of the sun-ripened flavor of summer tomatoes. Great with Italian cheese, salami, and Chianti for a light al fresco supper."
2 1/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1 teaspoon dried oregano
1 cup, plus 2 tablespoons water
1/4 cup coarsely chopped sun-dried tomatoes
Add ingredients as stated in owner's manual. Set bread machine on dough/manual setting. At the end of the program, press clear/stop. To punch dough down, press start and let knead for 60 seconds.
(If your bread machine does not have a dough/manual setting, follow
normal bread making procedure, but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not over-rise and touch the lid. Press start and let machine run for 60 seconds to punch dough down. Press clear/stop.)
Preheat oven to 375 degrees F.
Remove dough and let rest 5 minutes before shaping.
Cut dough in half. On lightly floured work surface, roll out dough with a floured rolling pin into a 1/4-inch thick rectangle. Cut lengthwise into 1/4-inch wide strips, 8-inches long. Carefully place on lightly greased baking pans.
Bake approximately 20 minutes or until just beginning to brown. Remove from oven and cool on wire rack.
CHEDDAR CHEESE BREAD
Source: Reggie Dwork, from DAK Bread Machine manual
"This is one of the recipes from the DAK book that really come out good. I have made this in my Welbilt and my sister's Hitachi, both with excellent results."
3 cups bread flour
1/4 cup dry milk powder
1 tbsp butter
1 tsp salt
2 tbsp sugar
1 1/4 cups warm water
2 cups shredded cheddar cheese (6 oz)
Place in bread machine according to manufacturer's directions. Select white bread setting.
HONEY FRENCH BREAD
From: Bubbles, NH
3 cups bread flour
1 tablespoon+ honey
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 1/8 cups warm water (77 to 95 degrees F)
1 package active dry yeast (2 1/4 teaspoons)
Place ingredients in your bread machine as the manufacturer suggests.
.
Now comes the part where most of you will think I'm nuts! I set the bread machine on manual (dough cycle) so that it will knead the dough and let it rise. Then I put the unbaked dough in a greased loaf pan, the shape of a traditional loaf and let it rise again.
I bake it in the oven at 350 degrees F for 35-40 minutes.
Tip: Brush a little melted butter on top of the baked bread, this keeps the crust soft.
REFRIGERATOR YEAST ROLLS
3 pkg. RapidRise yeast
2 1/2 cups lukewarm water, divided use
1 cup sugar
1/2 cup peanut oil
2 eggs
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
7 1/2 cups bread flour
Mix yeast with 1/2 cup water in a large mixing bowl. Mix in remaining 2 cups water with remaining ingredients, except flour. Then mix in flour; knead well. Cover and let rise one hour.
Shape into rolls or loaves. Cover and let rise one hour.
Bake at 350 degrees F for 15 minutes or until well browned.
Rolls keep well stored in zip lock bags in refrigerator after baking.
HERB PEASANT BREAD
From: Jude
Source: Taste of Home magazine
Makes 1 loaf
This is best when made in the summer, using fresh herbs. Be adventurous, use any combination of fresh herbs, about 2 tablespoons of each. You can also add some Parmesan cheese for a different flavor.
1/2 cup chopped onion
3 tablespoons butter
1 cup plus 2 tbsp fat free milk
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 package dry yeast
3 1/2 cups flour, divided use
Saute onion in butter until tender. Cool.
Place onion in large bowl with milk, sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl turning once to grease top of dough. Cover and let rise 45 minutes until double.
Punch down, shape into ball and place on greased cookie sheet. Cover, let rise until double.
Bake at 375 degrees F for 25-30 minutes. Remove to wire rack. Brush with melted butter. Cool.
CINNAMON CUSTARD SWIRL BREAD
Source: Carrie Riggs, innkeeper of 1874 Stonehouse on Mulberry Hill B&B.
From: Kathy/MA
This bread makes great French toast.
5 to 5 1/2 cups of all-purpose flour, divided use
2 packages active dry yeast (2 tablespoons)
1 (3 oz) package of egg-custard mix
1 teaspoons of salt
1 cup milk
1/2 cup water
1/4 cup plus 2 tablespoons butter or margarine, divided use
2 eggs
1/2 cup plus 1 1/2 tablespoons sugar, divided use
1 tablespoon plus 1 teaspoon ground cinnamon, divided use
Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl; mix well.
Heat milk, 1/2 cup water and 1/4 cup butter in saucepan until warm (120 to 130 degrees F), butter need not be melted.
Add milk mixture and eggs to flour mixture. Mix at low speed until moistened, then mix for 3 minutes at medium speed.
By hand, stir in enough remaining flour to make a firm dough. Knead on floured board until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
For the filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
Punch dough down and divide into two parts. On lightly floured surface, roll each half to a 14x7-inch rectangle. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
Place in 2 greased 9x5-inch loaf pans. Cover and let rise in warm place until doubled in bulk (about 1 hour).
Bake in preheated 375 degree F oven for 35-40 minutes. Brush tops with melted butter and sprinkle with mixture of the remaining 1 1/2 tablespoons of sugar and 1 teaspoon cinnamon. Remove from pans and cool on rack.
BISQUICK BANANA NUT BREAD
Source: Germaine L'Eveque
3 cups Bisquick Baking Mix
1/3 cup sugar
2 eggs
1/2 cup milk
1 cup mashed ripe banana (about 2 medium bananas)
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
Beat all ingredients in large mixing bowl on low, scraping bowl constantly.
Beat on medium, scraping bowl occasionally, for 3 minutes. Pour batter into prepared pan.
Bake 55-60 minutes or until tester inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan. Cool completely before slicing.
HAWAIIAN SWEET BREAD OR BIG HAMBURGER BUN
(bread machine)
From: Kathy, IN
Makes 1 (1.5 lb.) loaf
Here's a Hawaiian Sweet Bread Recipe my family loves. I make it in a casserole dish, then slice it horizontally like a hamburger bun. Then I make a big mushroom and Swiss cheese burger with golden mushroom soup and mushrooms and Swiss cheese on top of a big burger. (See baking variation below.)
3/4 cup pineapple juice
1 egg
1/4 cup milk
4 tbsp. butter
1 tsp. vanilla (or coconut extract)
1/4 tsp. ground ginger
1/2 tsp. salt
1/3 cup sugar
1/2 cup potato flakes
3 cups bread flour
1 tbsp. vital gluten (optional)
1 1/2 tsp. bread machine yeast
Place ingredients in bread machine according to manufacturer's directions. Use sweet, or white light setting.
BAKING VARIATION:
To bake in a casserole dish, use bread machine dough cycle. Remove dough from machine and shape into a round. Place in a greased 2 1/2 quart casserole dish. Cover and let rise until doubled, about 30 minutes. Bake in preheated 350 degree F oven for 30 to 35 minutes or until brown.
CRANBERRY WALNUT BREAD
From: Kathy, IN
Makes 1 (1.5 lb.) loaf
1 1/8 cups water
3 tbsp. applesauce
1/4 cup oil
2 Tbsp. sugar
3/4 tsp. salt
3/4 cup walnut meal (or finely chopped walnuts)
3 cups bread flour
2 tsp. nonfat dry milk Powder
1 1/2 tsp. bread machine yeast
1/2 cup craisins (dried cranberries)
Place ingredients in bread machine according to manufacturer's directions. Select white, or light to medium cycle.
GREEN TOMATO BREAD
From: Kathy/MA
Makes 2 loaves
This bread is to die for! Excellent.
BEAT TOGETHER:
3 eggs
3/4 cup sugar
3/4 cup brown sugar
1 cup olive oil
1 tsp. salt
1 Tbs. vanilla
2 cups grated and drained green tomato
IN ANOTHER BOWL, MIX TOGETHER:
3 cups flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup raisins
1 cup chopped walnuts
Gradually stir the dry ingredients into the wet ingredients. If too watery, add additional flour. Pour the mixture into two well-greased bread pans.
Bake in preheated 350 degree F oven for approximately 45 minutes.
CHOOSE A FRUIT OR VEGETABLE BREAD
From: Kathy/MA
Makes 1 loaf
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup quick-cooking rolled oats, uncooked
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 cup finely shredded zucchini, carrots, or peeled pears or finely chopped peaches.
1/2 cup chopped walnuts
Combine flours, oats, and baking soda; set aside.
In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla, and lemon peel; beat well.
Stir in vegetable or fruit. Add flour mixture, a third at a time, beating on low speed till combined.
Stir in walnuts. Spread batter in a greased 5 1/2 cup ring mold or 8x4x2-inch loaf pan.
Bake in a 350 degree F oven for 35 to 40 minutes for ring mold or 55 to 60 minutes for loaf pan, or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes before removing from pan; cool on wire rack.
Wrap and store overnight for easier slicing.
APRICOT AND TOASTED PECAN BREAD
From: Kathy/MA
1/2 cup orange juice
1 1/2 cups dried apricots, chopped (7 oz.)
1/2 cup dark brown sugar
3 Tbsp. vegetable oil, divided use
3/4 cup chopped pecans
2 eggs
1/2 cups buttermilk
2 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Heat the orange juice to a boil in a small saucepan. Stir in the apricots and the brown sugar. Set aside for at least 10 minutes.
Heat 1 tablespoon of the oil in a small, heavy skillet over medium heat. Add the pecans, stirring and tossing until they are lightly toasted all over.
Beat the eggs until foamy, then mix in the remaining 2 tablespoons oil and the buttermilk. Blend well.
Stir together the flour, cinnamon, baking powder, baking soda, and salt. Add to the egg mixture, then stir in the apricots and their juice, then the pecans. Spoon batter into a greased 9-inch loaf pan.
Bake in a preheated 350 degree F oven for 50 minutes to 1 hour, or until bread tests done. Rest in pan 5 minutes before turning out onto a rack to finish cooling.
STEAMED BOSTON BROWN BREAD
From: Kathy/MA
Makes 4 loaves
2 cups butter milk
1 cup all purpose flour
1 cup cornmeal
1 cup whole wheat flour
1 cup raisins
3/4 cup light or dark molasses
2 tsp. baking soda
1 tsp. salt
Grease four 16 oz. vegetable cans or 7-inch tube mold.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly for 30 seconds. Fill cans about 2/3 full.
Cover tightly with aluminum foil. Place cans on rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 3 hours. (Add boiling water during steaming if necessary). Unmold bread Immediately.
OR, TO BAKE BREAD:
Pour batter into a greased 2-quart round casserole and bake at 325 degrees F for about 1 hour.
STRAWBERRY BREAD
The Helton House, Owensboro, Kentucky
From: Kathy/MA
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 tsp. ground cinnamon
2 cups sugar
3 eggs, well-beaten
2 packages (10 oz each) frozen strawberries, thawed
1 1/4 cups oil
1 1/4 cups chopped pecans
Stir dry ingredients in large bowl making a well in the center of mixture.
Mix remaining ingredients and pour into dry ingredients. Stir enough to dampen all ingredients. Pour into greased, lightly floured loaf pans.
Bake at 350 degrees F for 45 minutes to 1 hour, or when done. Cool before removing from pan.
HONEYMOON BISCUITS
Lyric Springs Country Inn, Franklin, Tennessee
From: Kathy/MA
"My Mom told me that real Southerners never roll or cut their biscuits-they pat them out with their hands. Why? Because Southern cooks know that over rolling the dough will produce tough biscuits and cutting the dough can pinch the top and bottom surface together sealing the edges and preventing a proper rise."
3/4 cup buttermilk
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening
2 cups all-purpose flour
Preheat oven to 425 degrees F. Butter a pie pan.
In bowl, combine buttermilk, baking powder, salt and baking soda.
Melt shortening and add to buttermilk mixture; stir until blended. Add flour just to sticky consistency.
Transfer dough to lightly floured surface. Pat dough to 1/2-inch thickness. Cut with floured cutter. Place in prepared pan.
Bake at 425 degrees F until golden. (For extra crispy biscuits bake in iron skillet.)
PLANTATION HERB MUFFINS
From: rec.food.recipes, 1990's
Makes 12 muffins
1 cup cold cooked brown rice
1 cup milk
2 eggs
3 Tbsp oil
1/4 cup grated Parmesan cheese
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried oregano
2 cups flour
4 tsp baking powder
1/2 tsp salt
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine rice, milk, eggs, oil, cheese and herbs.
Sift flour, baking powder and salt together and stir into to wet mixture until just combined. Spoon into prepared pans.
Bake for 20-25 minutes.
CarolB,FL: Could these be called bread? They look good to me.
TOMATO FRITTERS
Source: Cathy Carroll
4 cups fresh tomatoes, chopped
Salt and pepper, to taste
2 eggs
Flour (as needed)
Vegetable oil (for frying)
Peel and chop very ripe tomatoes into thumbnail size pieces. Add salt and pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time, mixing well after each addition until you have a thick batter. Batter should pour from a spoon, but be thicker than pancake batter.
Heat 1/2-inch vegetable oil in skillet over medium-high heat. Spoon batter into patties and fry until golden brown on each side. Remove from pan and drain on paper towel.
TURKEY HAM, CHEESE AND PEPPER MUFFINS
Makes 12 regular or 36 miniature muffins
1/4 cup butter or margarine
1/2 cup minced sweet onion
1 cup milk
1/4 cup minced green bell pepper
1 clove garlic, minced or pressed
2 cups flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp freshly ground black pepper
2 eggs
1 cup finely diced turkey ham (4 oz)
1/2 cup diced Cheddar cheese
1/4 cup roasted shelled sunflower seeds
Preheat oven to 375 degrees F. Grease muffin pan cups (12 regular size or 36 miniature)
In skillet over medium heat, melt butter, add onion, green pepper and garlic; cook and stir 5-7 minutes or until onion is translucent.
In bowl, combine flour, baking powder, salt and pepper.
In another bowl, combine milk and eggs until blended. Add vegetables (plus any butter left), turkey and cheese. Stir in dry mixture until just combined.
Spoon into prepared pans and sprinkle with sunflower seeds.
Bake 25-30 minutes for regular size muffins or 15-20 minutes for mini muffins.
GRANDMA'S ORANGE ROLLS
From: Judy/AZ
Makes 24 rolls
2 pkg active dry yeast
1/2 cup warm water (110 to 115 degrees F)
2 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 teaspoon salt
2 eggs, lightly beaten
7 to 8 cups all-purpose flour
FOR THE FILLING:
2 cups sugar
1 cup butter or margarine, softened
4 Tablespoons grated orange peel
FOR THE GLAZE:
2 cup confectioners sugar
8 teaspoons butter or margarine, softened
8 to 10 teaspoon milk
1 teaspoon lemon extract
In a small bowl, dissolve yeast in 1/2 cup warm water.
In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured board until smooth and elastic, about 6-8 minutes. Place in a a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into a 24x10-inch rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 12 rolls. Place in two greased 13x9x2-inch baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees F for 20 minutes until lightly browned.
Mix glaze ingredients together; spread over warm rolls.
PORK AND BEANS BREAD
Makes two 9x5 inch loaf pans and one smaller one.
1 cup raisins
3 eggs
2 cups sugar
1 large can pork and beans
1 tsp. ground cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 cup chopped nuts
1 cup boiling water
1 cup vegetable oil
3 cups flour
Mix raisins with boiling water; stir and set aside.
Beat eggs, oil, sugar and pork-n-beans until beans are broken. Add flour and remaining dry ingredients to bean mixture. Fold in raisin mixture. Add nuts and vanilla. Pour into well greased and lightly floured loaf pans.
Bake at 325 degrees F for 50 to 60 minutes or until toothpick comes out clean.
HAWAIIAN MUFFINS
From: MarieBC,Can
We like these muffins, not too sweet.
2 cups flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup milk
2 eggs, beaten
1/4 cup oil
1 cup coconut
3/4 cup drained crushed pineapple
Sift flour, sugar, baking powder and salt together. Add milk, eggs and oil; stir until blended. Add coconut and pineapple; mix well. Fill greased muffin tins 3/4 full.
Bake at 425 degrees F for 20 minutes.
CarolB,FL - Look what I just found! Maybe I answered my own request
CRANBERRY NUT MUFFINS
2 cups flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans
In a large bowl, combine flour, brown sugar, and baking powder.
In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full).
Bake at 375 degrees F for 20 minutes or until golden brown. Remove from pan to cool on a wire rack.
If desired, freeze muffins in freezer bags and thaw as needed.
Makes 1 dozen
Source: Taste of Home Magazine
BLUE CORN MUFFINS WITH CRANBERRIES
3/4 cup finely ground blue cornmeal
1 cup unbleached white flour
2 tsp baking powder
1 tsp baking soda
Pinch salt
1 egg plus 1 egg white
3/4 fat free milk
1/3 cup canola oil
1/2 cup honey or maple syrup
3/4 cup cranberries
Preheat oven to 350 degrees F.
Stir together dry ingredients.
In separate bowl, stir together liquid ingredients. Mix liquid and dry ingredients until just combined; batter will be lumpy. Stir in cranberries. Fill greased muffin pan cups about 3/4 full with batter.
Bake until toothpick comes clean, about 18-20 minutes.
Makes 10 muffins
Adapted from source: Vegetarian Times magazine, 1994
ENGLISH MUFFIN BREAD
Source: Dawn Chace, 1994
"This is the English Muffin Bread that I've been raving about. We're going to bring it to T-day dinner tomorrow, and we're also planning to use it for French toast on Christmas Day for the whole family! I can't wait!"
This is for a 1 1/2 lb. loaf in the bread machine.
1 1/4 cups water
2 tsp. sugar
1 tsp. salt
1/4 tsp. baking soda
3 cups flour
3 Tbsp. nonfat dry milk
2 tsp. yeast
BANANA OATMEAL MUFFINS
From: MarieBC,Can
Makes 12-18 muffins
1 1/2 cups flour
1 cup rolled oats, uncooked
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 cup vegetable oil
1/4 cup milk
1 cup mashed bananas
In large bowl measure in first six dry ingredients. Stir to mix. Make a well in the center.
In small bowl beat eggs until frothy. Mix in oil, milk and bananas. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake in 400 degree F oven for 20 -25 minutes.
SWEET BANANA YEAST BREAD
Source: Nancy White Lee
Makes 2 loaves
2 packages yeast
5 1/2 to 6 cups flour, divided use
3/4 cup milk
1/2 cup butter
1/2 cup sugar
1 tsp. salt
2 eggs
2 ripe bananas, mashed
Combine yeast and 2 cups flour; set aside.
Heat together milk, butter, sugar and salt until warm. Add to the dry ingredients; add eggs and bananas. Beat for 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough. Knead to smooth the dough, about 5 minutes. Place in a lightly greased bowl, cover and let rise until double in bulk, about 1 hour.
Punch down and let rest for 10 minutes.
Divide the dough in half and shape into 2 round loaves. Place on a greased baking sheet, make vertical cuts 1/8-inch deep around each loaf at 3/4-inch intervals. Let the dough rise again until double, 30 to 45 minutes.
Bake in a 400 degree F oven for 30 minutes.
WELSH CAKES
From; MarieBC,Can
Makes 2 dozen or more if smaller rounds are cut.
2 cups flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter or margarine
1/2 cup currants
1/4 cup candied mixed peel
1 egg
1/3 cup milk
Using large bowl, put flour, sugar, baking powder, salt, nutmeg, and cinnamon. Cut in butter until crumbly. Stir in currants and peel.
Beat egg with fork. Add egg and milk. Stir into dough as for pie crust. Roll 1/4-inch thick on floured surface. Cut into 3-inch rounds.
Fry in frying pan over medium heat browning both sides. To test pan for heat, drops of water should sizzle but not bounce around on pan.
LEMON FRAPPE
From: Kathy - Idaho
Different and refreshing
1 cup heavy whipping cream
1 quart buttermilk
1 1/2 teaspoons grated lemon peel
4 tablespoons lemon juice
1/2 cup sugar
Ground cinnamon
Whip cream into soft peaks. set aside. Using the same beater for the whipping cream, whip buttermilk with lemon peel, lemon juice, and sugar until frothy. Fold whipped cream into buttermilk mixture.
Pour into chilled glasses, top with cinnamon.
HARVEST LOAF
From: MarieBC,Can
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 cup canned pumpkin puree (not pie filling)
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 cup semi-sweet chocolate chips
1/2 cup nuts
Cream butter and sugar in mixing bowl. Beat in eggs one at a time until smooth. Stir in pumpkin.
In another bowl combine remaining nine ingredients. Stir to mix then pour
into mixing bowl. Stir all together until just moistened. Spoon into greased 9x5x3-inch loaf pan.
Bake in 350 degree F oven for 1 hour until it tests done. After 10 minutes cooling time, turn loaf out to cool on a rack.
CHEESE LOAF
From: MarieBC,Can
3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups shredded cheese
1 1/2 cups milk
2 tbsp. melted butter or margarine
Combine flour, baking powder, salt and cheese in large bowl. Stir thoroughly. Add milk and melted butter. Stir to form soft dough. Put in greased 9x5x3-inch loaf pan.
Bake in 400 degree F oven for 35-40 minutes. Remove from pan to cool. Serve with butter.
MINCEMEAT PUMPKIN LOAF
MarieBC,Can
1/2 cup butter or margarine, melted
3/4 cup granulated sugar
2 eggs
1 cup canned pumpkin
1 cup prepared mincemeat
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
In large bowl combine butter, sugar, and eggs. Beat until smooth. Stir in pumpkin and mincemeat.
In different bowl, combine remaining ingredients. Stir to mix well. Pour over batter. Stir until moistened. Pour into greased 9x5x3-inch loaf pan.
Bake in preheated 350 degree F oven for 1 hour or until it tests done. Let stand 10 minutes. Remove from pan. Cool.
BUTTERSCOTCH BUNS
From: MarieBC,Can
FOR THE FILLING:
1/3 cup butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup chopped nuts
FOR THE DOUGH:
2 cups flour
2 tbsp. white granulated sugar
4 tsp. baking powder
1 tsp. salt
1/4 cup cold butter or margarine
1 cup milk
TO PREPARE THE FILLING:
Cream softened butter and brown sugar together in small bowl. Set aside with the nuts.
TO PREPARE THE DOUGH:
In large bowl put flour, white sugar, baking powder, and salt. Cut in cold butter until crumbly. Make a well in center. Pour milk into well. Stir to make a soft dough. Knead 8-10 times.
Pat or roll out on lightly floured surface to 9- or 10-inch square. Spread with brown sugar filling mixture. Sprinkle with nuts. Roll up as for jelly roll. Pinch edge to seal. Cut into 12 slices. Place in greased 8x8-inch baking pan.
Bake in preheated 425 degree F oven for 15 to 20 minutes. Invert over tray while hot.
Recipe Swap - July 6, 1997
RECIPES IN THIS FILE:
Bundt Coffee Cake
Faux Sour Cream
Staci's Mom's Super Steak Marinade
Red Lobster Cheese Garlic Biscuits
Strawberry-Banana Bread (bread machine)
Sun-Dried Tomato Herb Bread Sticks (bread machine)
Cheddar Cheese Bread (bread machine)
Honey French Bread (bread machine)
Refrigerator Yeast Rolls
Herb Peasant Bread
Cinnamon Custard Swirl Bread
Bisquick Banana Nut Bread
Hawaiian Sweet Bread or Big Hamburger Bun (bread machine)
Cranberry Walnut Bread (bread machine)
Green Tomato Bread (with nuts and raisins, no yeast)
Choose a Fruit or Vegetable Bread
Apricot and Toasted Pecan Bread
Steamed Boston Brown Bread
The Helton House Strawberry Bread
Lyric Springs Country Inn Honeymoon Biscuits
Plantation Herb Muffins
Tomato Fritters
Turkey Ham, Cheese and Pepper Muffins
Grandma's Orange Rolls
Pork and Beans Bread
Hawaiian Muffins
Cranberry Nut Muffins
Blue Corn Muffins with Cranberries
English Muffin Bread
Banana Oatmeal Muffins
Sweet Banana Yeast Bread
Welsh Cakes
Lemon Frappe
Harvest Loaf
Cheese Loaf
Mincemeat Pumpkin Loaf
Butterscotch Buns
BUNDT COFFEE CAKE
From: Kathy/MA
1 (2-layer size) pkg yellow cake mix
1 (1 3.4 oz) pkg vanilla instant pudding
3/4 cup water
3/4 cup vegetable oil
1/2 tsp. butter flavoring
1 tsp vanilla
4 eggs
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 cup chopped walnuts
Mix together (dry cake mix, (dry) pudding mix, 3/4 cup water, oil, butter flavoring and vanilla. Mixing in one egg at a time. Beat 6 minutes on medium-high speed.
In another bowl, mix sugar and cinnamon together; set aside.
Butter Bundt pan well and sprinkle walnuts in bottom of pan.
Pour a layer of batter in the prepared pan then sprinkle with 2 tablespoons of the cinnamon-sugar mixture. Continue to alternate layers of batter and cinnamon sugar, ending with the sugar mixture.
Bake at 350 degrees F for one hour. Let stand for 10 minutes (no longer) and turn out of pan onto serving plate.
FAUX SOUR CREAM
From: Krausbaer TN
Use amt. of fat-free cottage cheese you desire. Put in processor with 1 tablespoon fresh lemon juice. Good result. Cuts down on fat, also.
STACI'S MOM'S SUPER STEAK MARINADE
Source: Staci Corcoran, 1995
This is a very simple way to get very good, tender steak. This is INCREDIBLE when grilled!!
Just take one bottle of Italian dressing, one can of chunked or crushed pineapple. Put them together in a container large enough (and small enough) to cover your steak with the marinade. Marinate this for as long as possible (refrigerated), preferably 24+ hours. It should turn brown a bit, since you're breaking down the outer part of the meat, as you do in cooking.
Keep spooning the marinade over the meat while it's cooking. (Make sure to cook the marinade (boil for a few minutes) to kill the bacteria before using as a baste or serving with the meat cooked meat.)
RED LOBSTER CHEESE GARLIC BISCUITS
Recipe courtesy of Red Lobster Restaurants
From: CarolB,FL
Makes 10 to 12 biscuits
2 cups buttermilk baking mix
2/3 cups milk
1/2 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
1/2 tsp. garlic powder
Preheat oven to 450 degrees F.
Combine baking mix, milk, and cheese with wooden spoon until soft dough forms. Beat vigorously 30 seconds.
Drop dough in heaping teaspoonfuls onto an ungreased cookie sheet.
Bake 8-10 minutes until golden brown.
Combine melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
STRAWBERRY-BANANA BREAD (bread machine)
Source: EBWaters, 1994
"Because of the strawberries the bread will look like whole wheat when finished."
This is for a medium size loaf.
1/3 cup milk
1/3 cup mashed strawberries
1/3 cup mashed bananas
1 1/4 tbsp margarine
1 1/4 tsp. sugar
1 1/4 tsp. salt
2 cups bread flour
1 1/2 tsp yeast
*For best results start with yeast and place all dry ingredients in first.
SUN-DRIED TOMATO HERB BREAD STICKS
Source: The Ultimate Bread Machine Cookbook by Tom Lacalamita
"These crunchy bread sticks are reminiscent of the sun-ripened flavor of summer tomatoes. Great with Italian cheese, salami, and Chianti for a light al fresco supper."
2 1/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1 teaspoon dried oregano
1 cup, plus 2 tablespoons water
1/4 cup coarsely chopped sun-dried tomatoes
Add ingredients as stated in owner's manual. Set bread machine on dough/manual setting. At the end of the program, press clear/stop. To punch dough down, press start and let knead for 60 seconds.
(If your bread machine does not have a dough/manual setting, follow
normal bread making procedure, but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not over-rise and touch the lid. Press start and let machine run for 60 seconds to punch dough down. Press clear/stop.)
Preheat oven to 375 degrees F.
Remove dough and let rest 5 minutes before shaping.
Cut dough in half. On lightly floured work surface, roll out dough with a floured rolling pin into a 1/4-inch thick rectangle. Cut lengthwise into 1/4-inch wide strips, 8-inches long. Carefully place on lightly greased baking pans.
Bake approximately 20 minutes or until just beginning to brown. Remove from oven and cool on wire rack.
CHEDDAR CHEESE BREAD
Source: Reggie Dwork, from DAK Bread Machine manual
"This is one of the recipes from the DAK book that really come out good. I have made this in my Welbilt and my sister's Hitachi, both with excellent results."
3 cups bread flour
1/4 cup dry milk powder
1 tbsp butter
1 tsp salt
2 tbsp sugar
1 1/4 cups warm water
2 cups shredded cheddar cheese (6 oz)
Place in bread machine according to manufacturer's directions. Select white bread setting.
HONEY FRENCH BREAD
From: Bubbles, NH
3 cups bread flour
1 tablespoon+ honey
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 1/8 cups warm water (77 to 95 degrees F)
1 package active dry yeast (2 1/4 teaspoons)
Place ingredients in your bread machine as the manufacturer suggests.
.
Now comes the part where most of you will think I'm nuts! I set the bread machine on manual (dough cycle) so that it will knead the dough and let it rise. Then I put the unbaked dough in a greased loaf pan, the shape of a traditional loaf and let it rise again.
I bake it in the oven at 350 degrees F for 35-40 minutes.
Tip: Brush a little melted butter on top of the baked bread, this keeps the crust soft.
REFRIGERATOR YEAST ROLLS
3 pkg. RapidRise yeast
2 1/2 cups lukewarm water, divided use
1 cup sugar
1/2 cup peanut oil
2 eggs
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
7 1/2 cups bread flour
Mix yeast with 1/2 cup water in a large mixing bowl. Mix in remaining 2 cups water with remaining ingredients, except flour. Then mix in flour; knead well. Cover and let rise one hour.
Shape into rolls or loaves. Cover and let rise one hour.
Bake at 350 degrees F for 15 minutes or until well browned.
Rolls keep well stored in zip lock bags in refrigerator after baking.
HERB PEASANT BREAD
From: Jude
Source: Taste of Home magazine
Makes 1 loaf
This is best when made in the summer, using fresh herbs. Be adventurous, use any combination of fresh herbs, about 2 tablespoons of each. You can also add some Parmesan cheese for a different flavor.
1/2 cup chopped onion
3 tablespoons butter
1 cup plus 2 tbsp fat free milk
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 package dry yeast
3 1/2 cups flour, divided use
Saute onion in butter until tender. Cool.
Place onion in large bowl with milk, sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl turning once to grease top of dough. Cover and let rise 45 minutes until double.
Punch down, shape into ball and place on greased cookie sheet. Cover, let rise until double.
Bake at 375 degrees F for 25-30 minutes. Remove to wire rack. Brush with melted butter. Cool.
CINNAMON CUSTARD SWIRL BREAD
Source: Carrie Riggs, innkeeper of 1874 Stonehouse on Mulberry Hill B&B.
From: Kathy/MA
This bread makes great French toast.
5 to 5 1/2 cups of all-purpose flour, divided use
2 packages active dry yeast (2 tablespoons)
1 (3 oz) package of egg-custard mix
1 teaspoons of salt
1 cup milk
1/2 cup water
1/4 cup plus 2 tablespoons butter or margarine, divided use
2 eggs
1/2 cup plus 1 1/2 tablespoons sugar, divided use
1 tablespoon plus 1 teaspoon ground cinnamon, divided use
Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl; mix well.
Heat milk, 1/2 cup water and 1/4 cup butter in saucepan until warm (120 to 130 degrees F), butter need not be melted.
Add milk mixture and eggs to flour mixture. Mix at low speed until moistened, then mix for 3 minutes at medium speed.
By hand, stir in enough remaining flour to make a firm dough. Knead on floured board until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
For the filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
Punch dough down and divide into two parts. On lightly floured surface, roll each half to a 14x7-inch rectangle. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
Place in 2 greased 9x5-inch loaf pans. Cover and let rise in warm place until doubled in bulk (about 1 hour).
Bake in preheated 375 degree F oven for 35-40 minutes. Brush tops with melted butter and sprinkle with mixture of the remaining 1 1/2 tablespoons of sugar and 1 teaspoon cinnamon. Remove from pans and cool on rack.
BISQUICK BANANA NUT BREAD
Source: Germaine L'Eveque
3 cups Bisquick Baking Mix
1/3 cup sugar
2 eggs
1/2 cup milk
1 cup mashed ripe banana (about 2 medium bananas)
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
Beat all ingredients in large mixing bowl on low, scraping bowl constantly.
Beat on medium, scraping bowl occasionally, for 3 minutes. Pour batter into prepared pan.
Bake 55-60 minutes or until tester inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan. Cool completely before slicing.
HAWAIIAN SWEET BREAD OR BIG HAMBURGER BUN
(bread machine)
From: Kathy, IN
Makes 1 (1.5 lb.) loaf
Here's a Hawaiian Sweet Bread Recipe my family loves. I make it in a casserole dish, then slice it horizontally like a hamburger bun. Then I make a big mushroom and Swiss cheese burger with golden mushroom soup and mushrooms and Swiss cheese on top of a big burger. (See baking variation below.)
3/4 cup pineapple juice
1 egg
1/4 cup milk
4 tbsp. butter
1 tsp. vanilla (or coconut extract)
1/4 tsp. ground ginger
1/2 tsp. salt
1/3 cup sugar
1/2 cup potato flakes
3 cups bread flour
1 tbsp. vital gluten (optional)
1 1/2 tsp. bread machine yeast
Place ingredients in bread machine according to manufacturer's directions. Use sweet, or white light setting.
BAKING VARIATION:
To bake in a casserole dish, use bread machine dough cycle. Remove dough from machine and shape into a round. Place in a greased 2 1/2 quart casserole dish. Cover and let rise until doubled, about 30 minutes. Bake in preheated 350 degree F oven for 30 to 35 minutes or until brown.
CRANBERRY WALNUT BREAD
From: Kathy, IN
Makes 1 (1.5 lb.) loaf
1 1/8 cups water
3 tbsp. applesauce
1/4 cup oil
2 Tbsp. sugar
3/4 tsp. salt
3/4 cup walnut meal (or finely chopped walnuts)
3 cups bread flour
2 tsp. nonfat dry milk Powder
1 1/2 tsp. bread machine yeast
1/2 cup craisins (dried cranberries)
Place ingredients in bread machine according to manufacturer's directions. Select white, or light to medium cycle.
GREEN TOMATO BREAD
From: Kathy/MA
Makes 2 loaves
This bread is to die for! Excellent.
BEAT TOGETHER:
3 eggs
3/4 cup sugar
3/4 cup brown sugar
1 cup olive oil
1 tsp. salt
1 Tbs. vanilla
2 cups grated and drained green tomato
IN ANOTHER BOWL, MIX TOGETHER:
3 cups flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup raisins
1 cup chopped walnuts
Gradually stir the dry ingredients into the wet ingredients. If too watery, add additional flour. Pour the mixture into two well-greased bread pans.
Bake in preheated 350 degree F oven for approximately 45 minutes.
CHOOSE A FRUIT OR VEGETABLE BREAD
From: Kathy/MA
Makes 1 loaf
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup quick-cooking rolled oats, uncooked
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 cup finely shredded zucchini, carrots, or peeled pears or finely chopped peaches.
1/2 cup chopped walnuts
Combine flours, oats, and baking soda; set aside.
In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla, and lemon peel; beat well.
Stir in vegetable or fruit. Add flour mixture, a third at a time, beating on low speed till combined.
Stir in walnuts. Spread batter in a greased 5 1/2 cup ring mold or 8x4x2-inch loaf pan.
Bake in a 350 degree F oven for 35 to 40 minutes for ring mold or 55 to 60 minutes for loaf pan, or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes before removing from pan; cool on wire rack.
Wrap and store overnight for easier slicing.
APRICOT AND TOASTED PECAN BREAD
From: Kathy/MA
1/2 cup orange juice
1 1/2 cups dried apricots, chopped (7 oz.)
1/2 cup dark brown sugar
3 Tbsp. vegetable oil, divided use
3/4 cup chopped pecans
2 eggs
1/2 cups buttermilk
2 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Heat the orange juice to a boil in a small saucepan. Stir in the apricots and the brown sugar. Set aside for at least 10 minutes.
Heat 1 tablespoon of the oil in a small, heavy skillet over medium heat. Add the pecans, stirring and tossing until they are lightly toasted all over.
Beat the eggs until foamy, then mix in the remaining 2 tablespoons oil and the buttermilk. Blend well.
Stir together the flour, cinnamon, baking powder, baking soda, and salt. Add to the egg mixture, then stir in the apricots and their juice, then the pecans. Spoon batter into a greased 9-inch loaf pan.
Bake in a preheated 350 degree F oven for 50 minutes to 1 hour, or until bread tests done. Rest in pan 5 minutes before turning out onto a rack to finish cooling.
STEAMED BOSTON BROWN BREAD
From: Kathy/MA
Makes 4 loaves
2 cups butter milk
1 cup all purpose flour
1 cup cornmeal
1 cup whole wheat flour
1 cup raisins
3/4 cup light or dark molasses
2 tsp. baking soda
1 tsp. salt
Grease four 16 oz. vegetable cans or 7-inch tube mold.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly for 30 seconds. Fill cans about 2/3 full.
Cover tightly with aluminum foil. Place cans on rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 3 hours. (Add boiling water during steaming if necessary). Unmold bread Immediately.
OR, TO BAKE BREAD:
Pour batter into a greased 2-quart round casserole and bake at 325 degrees F for about 1 hour.
STRAWBERRY BREAD
The Helton House, Owensboro, Kentucky
From: Kathy/MA
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 tsp. ground cinnamon
2 cups sugar
3 eggs, well-beaten
2 packages (10 oz each) frozen strawberries, thawed
1 1/4 cups oil
1 1/4 cups chopped pecans
Stir dry ingredients in large bowl making a well in the center of mixture.
Mix remaining ingredients and pour into dry ingredients. Stir enough to dampen all ingredients. Pour into greased, lightly floured loaf pans.
Bake at 350 degrees F for 45 minutes to 1 hour, or when done. Cool before removing from pan.
HONEYMOON BISCUITS
Lyric Springs Country Inn, Franklin, Tennessee
From: Kathy/MA
"My Mom told me that real Southerners never roll or cut their biscuits-they pat them out with their hands. Why? Because Southern cooks know that over rolling the dough will produce tough biscuits and cutting the dough can pinch the top and bottom surface together sealing the edges and preventing a proper rise."
3/4 cup buttermilk
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening
2 cups all-purpose flour
Preheat oven to 425 degrees F. Butter a pie pan.
In bowl, combine buttermilk, baking powder, salt and baking soda.
Melt shortening and add to buttermilk mixture; stir until blended. Add flour just to sticky consistency.
Transfer dough to lightly floured surface. Pat dough to 1/2-inch thickness. Cut with floured cutter. Place in prepared pan.
Bake at 425 degrees F until golden. (For extra crispy biscuits bake in iron skillet.)
PLANTATION HERB MUFFINS
From: rec.food.recipes, 1990's
Makes 12 muffins
1 cup cold cooked brown rice
1 cup milk
2 eggs
3 Tbsp oil
1/4 cup grated Parmesan cheese
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried oregano
2 cups flour
4 tsp baking powder
1/2 tsp salt
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine rice, milk, eggs, oil, cheese and herbs.
Sift flour, baking powder and salt together and stir into to wet mixture until just combined. Spoon into prepared pans.
Bake for 20-25 minutes.
CarolB,FL: Could these be called bread? They look good to me.
TOMATO FRITTERS
Source: Cathy Carroll
4 cups fresh tomatoes, chopped
Salt and pepper, to taste
2 eggs
Flour (as needed)
Vegetable oil (for frying)
Peel and chop very ripe tomatoes into thumbnail size pieces. Add salt and pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time, mixing well after each addition until you have a thick batter. Batter should pour from a spoon, but be thicker than pancake batter.
Heat 1/2-inch vegetable oil in skillet over medium-high heat. Spoon batter into patties and fry until golden brown on each side. Remove from pan and drain on paper towel.
TURKEY HAM, CHEESE AND PEPPER MUFFINS
Makes 12 regular or 36 miniature muffins
1/4 cup butter or margarine
1/2 cup minced sweet onion
1 cup milk
1/4 cup minced green bell pepper
1 clove garlic, minced or pressed
2 cups flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp freshly ground black pepper
2 eggs
1 cup finely diced turkey ham (4 oz)
1/2 cup diced Cheddar cheese
1/4 cup roasted shelled sunflower seeds
Preheat oven to 375 degrees F. Grease muffin pan cups (12 regular size or 36 miniature)
In skillet over medium heat, melt butter, add onion, green pepper and garlic; cook and stir 5-7 minutes or until onion is translucent.
In bowl, combine flour, baking powder, salt and pepper.
In another bowl, combine milk and eggs until blended. Add vegetables (plus any butter left), turkey and cheese. Stir in dry mixture until just combined.
Spoon into prepared pans and sprinkle with sunflower seeds.
Bake 25-30 minutes for regular size muffins or 15-20 minutes for mini muffins.
GRANDMA'S ORANGE ROLLS
From: Judy/AZ
Makes 24 rolls
2 pkg active dry yeast
1/2 cup warm water (110 to 115 degrees F)
2 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 teaspoon salt
2 eggs, lightly beaten
7 to 8 cups all-purpose flour
FOR THE FILLING:
2 cups sugar
1 cup butter or margarine, softened
4 Tablespoons grated orange peel
FOR THE GLAZE:
2 cup confectioners sugar
8 teaspoons butter or margarine, softened
8 to 10 teaspoon milk
1 teaspoon lemon extract
In a small bowl, dissolve yeast in 1/2 cup warm water.
In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured board until smooth and elastic, about 6-8 minutes. Place in a a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into a 24x10-inch rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 12 rolls. Place in two greased 13x9x2-inch baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees F for 20 minutes until lightly browned.
Mix glaze ingredients together; spread over warm rolls.
PORK AND BEANS BREAD
Makes two 9x5 inch loaf pans and one smaller one.
1 cup raisins
3 eggs
2 cups sugar
1 large can pork and beans
1 tsp. ground cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 cup chopped nuts
1 cup boiling water
1 cup vegetable oil
3 cups flour
Mix raisins with boiling water; stir and set aside.
Beat eggs, oil, sugar and pork-n-beans until beans are broken. Add flour and remaining dry ingredients to bean mixture. Fold in raisin mixture. Add nuts and vanilla. Pour into well greased and lightly floured loaf pans.
Bake at 325 degrees F for 50 to 60 minutes or until toothpick comes out clean.
HAWAIIAN MUFFINS
From: MarieBC,Can
We like these muffins, not too sweet.
2 cups flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup milk
2 eggs, beaten
1/4 cup oil
1 cup coconut
3/4 cup drained crushed pineapple
Sift flour, sugar, baking powder and salt together. Add milk, eggs and oil; stir until blended. Add coconut and pineapple; mix well. Fill greased muffin tins 3/4 full.
Bake at 425 degrees F for 20 minutes.
CarolB,FL - Look what I just found! Maybe I answered my own request
CRANBERRY NUT MUFFINS
2 cups flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans
In a large bowl, combine flour, brown sugar, and baking powder.
In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full).
Bake at 375 degrees F for 20 minutes or until golden brown. Remove from pan to cool on a wire rack.
If desired, freeze muffins in freezer bags and thaw as needed.
Makes 1 dozen
Source: Taste of Home Magazine
BLUE CORN MUFFINS WITH CRANBERRIES
3/4 cup finely ground blue cornmeal
1 cup unbleached white flour
2 tsp baking powder
1 tsp baking soda
Pinch salt
1 egg plus 1 egg white
3/4 fat free milk
1/3 cup canola oil
1/2 cup honey or maple syrup
3/4 cup cranberries
Preheat oven to 350 degrees F.
Stir together dry ingredients.
In separate bowl, stir together liquid ingredients. Mix liquid and dry ingredients until just combined; batter will be lumpy. Stir in cranberries. Fill greased muffin pan cups about 3/4 full with batter.
Bake until toothpick comes clean, about 18-20 minutes.
Makes 10 muffins
Adapted from source: Vegetarian Times magazine, 1994
ENGLISH MUFFIN BREAD
Source: Dawn Chace, 1994
"This is the English Muffin Bread that I've been raving about. We're going to bring it to T-day dinner tomorrow, and we're also planning to use it for French toast on Christmas Day for the whole family! I can't wait!"
This is for a 1 1/2 lb. loaf in the bread machine.
1 1/4 cups water
2 tsp. sugar
1 tsp. salt
1/4 tsp. baking soda
3 cups flour
3 Tbsp. nonfat dry milk
2 tsp. yeast
BANANA OATMEAL MUFFINS
From: MarieBC,Can
Makes 12-18 muffins
1 1/2 cups flour
1 cup rolled oats, uncooked
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 cup vegetable oil
1/4 cup milk
1 cup mashed bananas
In large bowl measure in first six dry ingredients. Stir to mix. Make a well in the center.
In small bowl beat eggs until frothy. Mix in oil, milk and bananas. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake in 400 degree F oven for 20 -25 minutes.
SWEET BANANA YEAST BREAD
Source: Nancy White Lee
Makes 2 loaves
2 packages yeast
5 1/2 to 6 cups flour, divided use
3/4 cup milk
1/2 cup butter
1/2 cup sugar
1 tsp. salt
2 eggs
2 ripe bananas, mashed
Combine yeast and 2 cups flour; set aside.
Heat together milk, butter, sugar and salt until warm. Add to the dry ingredients; add eggs and bananas. Beat for 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough. Knead to smooth the dough, about 5 minutes. Place in a lightly greased bowl, cover and let rise until double in bulk, about 1 hour.
Punch down and let rest for 10 minutes.
Divide the dough in half and shape into 2 round loaves. Place on a greased baking sheet, make vertical cuts 1/8-inch deep around each loaf at 3/4-inch intervals. Let the dough rise again until double, 30 to 45 minutes.
Bake in a 400 degree F oven for 30 minutes.
WELSH CAKES
From; MarieBC,Can
Makes 2 dozen or more if smaller rounds are cut.
2 cups flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter or margarine
1/2 cup currants
1/4 cup candied mixed peel
1 egg
1/3 cup milk
Using large bowl, put flour, sugar, baking powder, salt, nutmeg, and cinnamon. Cut in butter until crumbly. Stir in currants and peel.
Beat egg with fork. Add egg and milk. Stir into dough as for pie crust. Roll 1/4-inch thick on floured surface. Cut into 3-inch rounds.
Fry in frying pan over medium heat browning both sides. To test pan for heat, drops of water should sizzle but not bounce around on pan.
LEMON FRAPPE
From: Kathy - Idaho
Different and refreshing
1 cup heavy whipping cream
1 quart buttermilk
1 1/2 teaspoons grated lemon peel
4 tablespoons lemon juice
1/2 cup sugar
Ground cinnamon
Whip cream into soft peaks. set aside. Using the same beater for the whipping cream, whip buttermilk with lemon peel, lemon juice, and sugar until frothy. Fold whipped cream into buttermilk mixture.
Pour into chilled glasses, top with cinnamon.
HARVEST LOAF
From: MarieBC,Can
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 cup canned pumpkin puree (not pie filling)
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 cup semi-sweet chocolate chips
1/2 cup nuts
Cream butter and sugar in mixing bowl. Beat in eggs one at a time until smooth. Stir in pumpkin.
In another bowl combine remaining nine ingredients. Stir to mix then pour
into mixing bowl. Stir all together until just moistened. Spoon into greased 9x5x3-inch loaf pan.
Bake in 350 degree F oven for 1 hour until it tests done. After 10 minutes cooling time, turn loaf out to cool on a rack.
CHEESE LOAF
From: MarieBC,Can
3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups shredded cheese
1 1/2 cups milk
2 tbsp. melted butter or margarine
Combine flour, baking powder, salt and cheese in large bowl. Stir thoroughly. Add milk and melted butter. Stir to form soft dough. Put in greased 9x5x3-inch loaf pan.
Bake in 400 degree F oven for 35-40 minutes. Remove from pan to cool. Serve with butter.
MINCEMEAT PUMPKIN LOAF
MarieBC,Can
1/2 cup butter or margarine, melted
3/4 cup granulated sugar
2 eggs
1 cup canned pumpkin
1 cup prepared mincemeat
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
In large bowl combine butter, sugar, and eggs. Beat until smooth. Stir in pumpkin and mincemeat.
In different bowl, combine remaining ingredients. Stir to mix well. Pour over batter. Stir until moistened. Pour into greased 9x5x3-inch loaf pan.
Bake in preheated 350 degree F oven for 1 hour or until it tests done. Let stand 10 minutes. Remove from pan. Cool.
BUTTERSCOTCH BUNS
From: MarieBC,Can
FOR THE FILLING:
1/3 cup butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup chopped nuts
FOR THE DOUGH:
2 cups flour
2 tbsp. white granulated sugar
4 tsp. baking powder
1 tsp. salt
1/4 cup cold butter or margarine
1 cup milk
TO PREPARE THE FILLING:
Cream softened butter and brown sugar together in small bowl. Set aside with the nuts.
TO PREPARE THE DOUGH:
In large bowl put flour, white sugar, baking powder, and salt. Cut in cold butter until crumbly. Make a well in center. Pour milk into well. Stir to make a soft dough. Knead 8-10 times.
Pat or roll out on lightly floured surface to 9- or 10-inch square. Spread with brown sugar filling mixture. Sprinkle with nuts. Roll up as for jelly roll. Pinch edge to seal. Cut into 12 slices. Place in greased 8x8-inch baking pan.
Bake in preheated 425 degree F oven for 15 to 20 minutes. Invert over tray while hot.
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