recipelink.com Chat Room Recipe Swap
05-21 to 5-28-2000 - 16 Bread and Breakfast Recipes
recipelink.com (12:02:11) : Garlic Parmesan Twists
Recipe By: Gold Medal Flour
3/4 cup water
1 teaspoon salt
1 tablespoon sugar
2 cups Gold Medal Better for Bread Flour
1 teaspoon Fleischmann's Bread Machine Yeast
1/3 cup butter or margarine -- melted
2 cloves garlic -- finely chopped
2 tablespoons grated parmesan cheese
Measure carefully, placing all ingredients EXCEPT butter (or margarine), garlic and parmesan cheese in the bread pan in the order recommended by the manufacturer.
Select the Dough/Manual cycle.
At the end of the dough cycle, transfer the dough to a large greased bowl and turn greased side up. Cover and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if an indentation remains when the dough is touched with the tip of a finger.
Grease a cookie sheet. Punch down the risen dough. Divide the dough into 20 equal pieces. Roll each piece into 10"-12" ropes on a lightly floured surface. Pinch two ropes together at one end and twist, starting at pinched end. Tuck the other end under and place the twist on the prepared baking sheet. Repeat with remaining ropes.
Mix butter (or margarine) with the garlic and parmesan; brush over twists. Cover and let rise in a warm place for 20-30 minutes, or until doubled.
Heat oven to 400x. Bake the twists for 12-15 minutes or until golden brown. Serve warm, or cool on wire rack.
Burgundy/LA (10:42:37) : CARROT PICNIC BREAD
3 c. flour
1 tsp. baking soda
3/4 tsp. salt
2 c. sugar
1 tsp. cinnamon
1 c. walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. grated carrots
1 (8 oz.) crushed pineapple
2 tsp. vanilla
Combine flour, soda, salt, sugar and cinnamon.
Combine eggs and remaining ingredients separately.
Add to flour mixture.
Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool in pans 10 minutes; remove and let cool on wire racks.
recipelink.com (12:01:10) : Marvelous Muffin Rolls
Recipe By : From Jane Brody's Good Food Gourmet
Serving Size : 12 Preparation Time :1:30
1 cup warm water
1 tablespoon active dry yeast -- scant
2 tablespoons brown sugar
1/2 teaspoon salt -- optional
1 egg
2 tablespoons butter
1 1/4 cups whole-wheat flour
1 cup unbleached flour
Place the warm water in a large bowl, stir in the yeast & sugar until they are dissolved. Let the mixture stand for 10 minutes or until the yeast begins to foam.
Add the salt (if desired), egg, butter, and whole-wheat flour; beat the mixture until smooth. Add the unbleached flour & stir again until smooth.
Cover the bowl & let the batter rise in a warm, draft-free place for about 30 minutes or until the batter has doubled in bulk. Meanwhile, grease a muffin pan.
At the end of the first rising period, stir the batter down & spoon it into the muffin tins, filling each about half full. Let the muffins rise in the uncovered muffin tin for about 25 minutes or until the batter reaches the top of the cups.
Meanwhile, preheat the oven to 400x.
Place the muffin tin in the hot oven and bake the muffin rolls for 15 minutes. Serve warm.
Serving Ideas : Serve with soup, salad or any meal that needs rounding out
NOTES : These tasty yeasted dinner rolls are especially easy to make: they require no kneading or shaping & take only about 1 hour to rise. They also freeze well, so consider making a double batch.
recipelink.com (11:41:16) :
Garlic Parmesan Twists (bread machine)
Recipe By : Gold Medal
Serving Size : 10
3/4 cup water
1 teaspoon salt
1 tablespoon sugar
2 cups Gold Medal Better for Bread Flour
1 teaspoon Fleischmann's Bread Machine Yeast
1/3 cup butter or margarine -- melted
2 cloves garlic -- finely chopped
2 tablespoons grated parmesan cheese
Measure carefully, placing all ingredients EXCEPT butter (or margarine), garlic and parmesan cheese in the bread pan in the order recommended by the manufacturer.
Select the Dough/Manual cycle.
At the end of the dough cycle, transfer the dough to a large greased bowl and turn greased side up. Cover and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if an indentation remains when the dough is touched with the tip of a finger.
Grease a cookie sheet. Punch down the risen dough. Divide the dough into 20 equal pieces. Roll each piece into 10"-12" ropes on a lightly floured surface. Pinch two ropes together at one end and twist, starting at pinched end. Tuck the other end under and place the twist on the prepared baking sheet. Repeat with remaining ropes.
Mix butter (or margarine) with the garlic and parmesan; brush over twists. Cover and let rise in a warm place for 20-30 minutes, or until doubled.
Heat oven to 400x. Bake the twists for 12-15 minutes or until golden brown.
Serve warm, or cool on wire rack.
recipelink.com (01:50:30) : Aloha Loaf (bread machine)
Recipe By : Patti Anderson
1-1/2 LB LOAF
1 cup Milk + 2 tbls
1/3 cup Macadamias -- toasted
1 tablespoon Butter or margarine
1/3 cup Coconut -- toasted
3/4 teaspoon Salt
1 tablespoon Sugar
3 cups Bread flour
2 teaspoons Bread machine yeast
1/3 cup Candied pineapple -- chopped
Add ingredients according to manufacturers directions, adding candied pineapple, nuts and coconut with flour. For machines with glass domes, cover dome (NOT VENTS!) with foil while baking to ensure complete baking.
Basic/white bread cycle. Light color setting.
NOTE: To toast coconut, spread in thin layer in shallow baking pan. Bake at 350~ for 5-10 minutes or until light brown, stirring frequently.
recipelink.com (01:41:45) : All-Season Bread
3 cups Flour
2 teaspoons Vanilla
2 teaspoons Soda
1 1/2 teaspoons Cinnamon
2 cups Sugar
3/4 cup Chopped walnuts or pecans
1 teaspoon Salt
1 can Crushed pineapple
3/4 c Vegetable oil
2 c Prepared fruit or as below
1/2 tsp Baking powder
3 Eggs
Apple Bread: Shred two peeled, cored apples to make 2 cups.
Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T.reserved pineapple juice.
Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice.
Zucchini Bread: Shred 2 zucchini to make 2 cups.
Combine first six ingredients and set aside.
Beat eggs and add next ingredients. Beat until creamy.
Drain pineapple and reserve 1 T. if called for.
Stir in pineapple and prepared fruit or vegetable.
Stir in dry ingredients just until moistened.
Spoon into 2 greased and floured 9x5x3 loaf pans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool 10 minutes before removing.
Other pans:
Two 6-cup Bundt pans take 45 minutes.
Two shortening cans take 1 hour and 15 minutes.
Two 7x3-1/2x2 pans take 45 to 50 minutes.
Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.
Kelly~WA (12:13:49) : Coconut Bread
1/2 cup margarine, softened
1 cup vanilla flavored sugar
2 eggs
2 teaspoons coconut flavoring
2 cups self rising flour
1 cup sour cream
1 cup sweetened flaked coconut
1 cup confectioners' sugar
5 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4x2
inch loaf pan.
Cream the butter or margarine, vanilla flavored sugar and eggs
together. Add the coconut flavoring and mix well.Mix in the self-rising flour alternately with the sour cream to the
creamed mixture. Stir in the flaked coconut. Pour the batter into the
prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over
hot loaf and serve.
To Make Glaze: Mix the confectioner's sugar and milk together until
smooth.
To Make Vanilla Flavored Sugar: To a large jar (1 gallon sized) add
one vanilla bean. Let sit at least one week before using. Add more
sugar as needed.
Makes 1 -8x4x2 inch loaf
Kelly~WA (12:13:15) : Quick Coconut Bread
3 C. Flour
1 C. Sugar
1 T. Baking Powder
1 Egg
1/2 t. Salt
1 t. Vanilla
1 1/2 C Milk
1 C. Toasted Grated
Coconut
Preheat oven to 350 degrees.
Butter and flour a loaf pan.
Sift flour, baking powder, and salt together. Stir in coconut.
Beat egg until foamy. Add milk and vanilla to egg. Stir into dry
ingredients. Mix well without beating.
Pour into loaf pan and bake 1 hour. Terrific breakfast treat sliced and
toasted.
Gina,Fla (04:20:44) : Banana Republic 2000 Loaf
makes 2 delicious loaves
3 c. sugar
4 c. flour
1 t. baking powder
3 t. baking soda
6 ripe bananas
4 large eggs
1 c. veg. oil
1/2 c. orange juice
1 1/2 t. vanilla extract
zest of 1 orange
1/2 t. rum extract
1 t. almond extract
1 t. coconut extract
1 1/2 c. shredded sweet coconut
1/2 c. golden raisins
1/2 c. fresh cranberries
1/4 c. candied diced pineapple
1/4 c. candied lemon peel
1/4 c. candied orange peel
1/2 c. chopped pecans
1/2 c. candied red cherries, quartered
Sift all dry ingredients in a largebowl. Set aside. Put the bananas in the mixing bowl and mash at low speed. Add the eggs, orange juice and extracts. Mix well. Add the dry ingredients, mix well. Add the fruits, zest, & coconut & mix well. Pour into two greased loaf pans and bake at 350 for 1 hour and 15 min. Cool on rack for 20 min. then unmold carefully.
Raspberry-Lemon Glaze
1/2 c. Smucker's Red Raspberry Syrup
1/2 t. lemon juice
Blend well and brush on top of warm loaf after getting out of pan. Brush top and all four sides. Enough for two loaves.
Gina,Fla (04:19:46) : Blueberry Citrus Muffins
makes 12 muffins
2 c. sifted flour
1/2 c. sugar
1/4 c. brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh blueberries
1/4 c. butter, melted
8 oz. vanilla yogurt
1 egg
2 t. grated orange rind
1/2 t. lemon extract
2 t. vanilla extract
Heat oven to 375. Line 12 muffin tins with paper baking cups. In a large bowl, combine flour, sugars, baking powder and soda and salt. Add blueberries and toss to coat with flour. Set aside.
In another bowl, combine the cooled melted butter with yogurt, egg, orange rinds and flavorings. Beat until well blended. Stir the wet mixture into the dry mixture just until moistened. DO NOT OVER-STIR. Divide batter into tins and bake 20-25 mts. Cool in pan on wire rack for 5 mts. Remove from tins and serve dusted with powdered sugar on top once they are cool.
Gina,Fla (04:19:23) : Banana Sour Cream Walnut Loaf
2/3 c. softened butter
1 1/3 c. sugar
2 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs beaten
1 1/2 c. mashed bananas
1/2 c. sour cream
1 c. chopped nuts
Cream butter, gradually add sugar, beat on med. speed. Combine flour and next 3 ingred. Mix well. Combine eggs, bananas and sour cream. Add flour mixture to creamed mixture alternating with banana mixture, beginning and ending with flour. Stir in nuts. Pour batter into greased loaf pan, bake at 350 1 hour and 15 mts.
Kelly~WA (10:46:49) :
BACON AND EGG CASSEROLE
1/4 c Margarine, melted
2 c Onion/garlic croutons
2 c Milk
1 tb Prepared mustard
2 c Unseasoned croutons
2 c Cheddar cheese, grated
6 Eggs
10 Slices bacon
Cook bacon crisply and crumble Coat a 9x12x2 casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes.
Kelly~WA (10:46:08) :
Banana French Toast with Blueberry Topping
Recipe By: Pillsbury Most Requested Recipes: Cool Light, Eat Right
3/4 cup skim milk
1 medium banana -- sliced
2 egg whites
1/4 teaspoon nutmeg
8 slices whole wheat bread
BLUEBERRY TOPPING
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/2 cup water
2 tablespoons honey
2 cups fresh or frozen blueberries
Heat oven to 425*. Spray 15x10x1 inch baking pan with cooking spray. In
blender container or food processor bowl with metal blade, combine milk,
banana, egg whites, and nutmeg. Blend until smooth. Pour into shallow
bowl
or pie pan. Dip bread in egg mixture; place in sprayed pan. Pour any
remaining mixture over bread slices. Bake for 12 minutes. Turn and
bake an
additional 10 minutes or until golden brown.
Meanwhile, in small saucepan combine cornstarch, cinnamon, water and
honey; blend well. Stir in blueberries. Cook over medium heat until
mixture boils and thickens, stirring constantly. Serve over French
Toast.
NUTRITION PER SERVING: 270 calories, 2 g fat, 9 g protein, 54 g
carbohydrate, 2 mg cholesterol, 320 mg sodium, 420 mg potassium, 6 g
dietary fiber.
Kelly~WA (10:45:32) : Banana Bread French Toast
-----BREAD-----
1 package Banana quick bread mix
3 tablespoons Oil
1 cup Water
1 Egg
1/2 cup Mashed banana
-----EGG MIXTURE-----
3 Eggs
1 teaspoon Vanilla
1/2 cup Milk
Heat oven to 375~. Grease and flour bottom of 9" loaf pan.
In large bowl, combine all bread ingredients. Stir 50-75 strokes; just
until dry particles are moistened. Pour into prepared pan. Bake 40-50
minutes or until tested done. Cool in pan 15 minutes; remover from
pan; cool completely. Cut bread into 12 slices. Heat skillet to 375~.
Grease lightly with margarine. In pie pan, combine eggs, milk and
vanilla; beat well. Dip bread slices in egg mixture, turning to coat
both sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve
with syrup.
Janet,.NJ (01:55:32) : Crumb Coffee Cake
I am a "from scratch only" baker, but this recipe is the only one that I make using a box cake mix. It is a HUGE hit wherever I take it.
Preheat oven to 375 .
Prepare 1 package of yellow cake mix according to the package directions. Pour batter into a greased 10x15 or 11x17 pan. Bake 15 minutes at 375 . Prepare crumb topping: With a pastry blender, mix together: 2 packages of Betty Crocker Pie Crust Mix (no other brand will do, I have tried them all), 3 tblsp. softened butter, 2 tblsp. cinnamon and 1 cup sugar. Add 1 tblsp. water and and blend until crumbly. Add more water, a teaspoon at a time if the mix does not hold together. Be careful not to add too much water - the whole thing will turn to mush in an instant! Better to have dry crumbs that too wet crumbs. In a humid kitchen, you may not need to add any water at all.
Remove partially baked cake from the oven after 15 minutes and sprinkle on crumb mixture. Return to oven and bake an additional 15 minutes. Cool completely in the pan. Dust with a coating of powdered sugar at serving time.
This cake will keep fresh for several days, so you can bake it ahead. It will not last too long once it's cut, I promise!
victoria__Pa (01:03:50) : SIMPLE CINNAMON ROLLS
2 1/4 C. biscuit mix
2/3 c. milk
1/4 c. sugar
2 tsp. cinnamon
6 Tbsp.melted butter
1/2 c. chopped nuts
1/2 c. raisins
Beat biscuit mix and milk w/ fork til dough is stiff;knead on floured surface about 12 times or til dough is smooth.Roll out into rectangle. Spread with 1/2 the melted butter;sprinkle w/ sugar,cinnamon,nuts and raisins.Roll the dough up tightly and press to seal. Cut into 10 slices. Place rolls close together on greased cookie sheet and brush w/ remaining butter. Bake at 425 for 10-12 min or til lightly golden brown. Drizzle w/ glaze if desired.
05-21 to 5-28-2000 - 16 Bread and Breakfast Recipes
recipelink.com (12:02:11) : Garlic Parmesan Twists
Recipe By: Gold Medal Flour
3/4 cup water
1 teaspoon salt
1 tablespoon sugar
2 cups Gold Medal Better for Bread Flour
1 teaspoon Fleischmann's Bread Machine Yeast
1/3 cup butter or margarine -- melted
2 cloves garlic -- finely chopped
2 tablespoons grated parmesan cheese
Measure carefully, placing all ingredients EXCEPT butter (or margarine), garlic and parmesan cheese in the bread pan in the order recommended by the manufacturer.
Select the Dough/Manual cycle.
At the end of the dough cycle, transfer the dough to a large greased bowl and turn greased side up. Cover and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if an indentation remains when the dough is touched with the tip of a finger.
Grease a cookie sheet. Punch down the risen dough. Divide the dough into 20 equal pieces. Roll each piece into 10"-12" ropes on a lightly floured surface. Pinch two ropes together at one end and twist, starting at pinched end. Tuck the other end under and place the twist on the prepared baking sheet. Repeat with remaining ropes.
Mix butter (or margarine) with the garlic and parmesan; brush over twists. Cover and let rise in a warm place for 20-30 minutes, or until doubled.
Heat oven to 400x. Bake the twists for 12-15 minutes or until golden brown. Serve warm, or cool on wire rack.
Burgundy/LA (10:42:37) : CARROT PICNIC BREAD
3 c. flour
1 tsp. baking soda
3/4 tsp. salt
2 c. sugar
1 tsp. cinnamon
1 c. walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. grated carrots
1 (8 oz.) crushed pineapple
2 tsp. vanilla
Combine flour, soda, salt, sugar and cinnamon.
Combine eggs and remaining ingredients separately.
Add to flour mixture.
Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool in pans 10 minutes; remove and let cool on wire racks.
recipelink.com (12:01:10) : Marvelous Muffin Rolls
Recipe By : From Jane Brody's Good Food Gourmet
Serving Size : 12 Preparation Time :1:30
1 cup warm water
1 tablespoon active dry yeast -- scant
2 tablespoons brown sugar
1/2 teaspoon salt -- optional
1 egg
2 tablespoons butter
1 1/4 cups whole-wheat flour
1 cup unbleached flour
Place the warm water in a large bowl, stir in the yeast & sugar until they are dissolved. Let the mixture stand for 10 minutes or until the yeast begins to foam.
Add the salt (if desired), egg, butter, and whole-wheat flour; beat the mixture until smooth. Add the unbleached flour & stir again until smooth.
Cover the bowl & let the batter rise in a warm, draft-free place for about 30 minutes or until the batter has doubled in bulk. Meanwhile, grease a muffin pan.
At the end of the first rising period, stir the batter down & spoon it into the muffin tins, filling each about half full. Let the muffins rise in the uncovered muffin tin for about 25 minutes or until the batter reaches the top of the cups.
Meanwhile, preheat the oven to 400x.
Place the muffin tin in the hot oven and bake the muffin rolls for 15 minutes. Serve warm.
Serving Ideas : Serve with soup, salad or any meal that needs rounding out
NOTES : These tasty yeasted dinner rolls are especially easy to make: they require no kneading or shaping & take only about 1 hour to rise. They also freeze well, so consider making a double batch.
recipelink.com (11:41:16) :
Garlic Parmesan Twists (bread machine)
Recipe By : Gold Medal
Serving Size : 10
3/4 cup water
1 teaspoon salt
1 tablespoon sugar
2 cups Gold Medal Better for Bread Flour
1 teaspoon Fleischmann's Bread Machine Yeast
1/3 cup butter or margarine -- melted
2 cloves garlic -- finely chopped
2 tablespoons grated parmesan cheese
Measure carefully, placing all ingredients EXCEPT butter (or margarine), garlic and parmesan cheese in the bread pan in the order recommended by the manufacturer.
Select the Dough/Manual cycle.
At the end of the dough cycle, transfer the dough to a large greased bowl and turn greased side up. Cover and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if an indentation remains when the dough is touched with the tip of a finger.
Grease a cookie sheet. Punch down the risen dough. Divide the dough into 20 equal pieces. Roll each piece into 10"-12" ropes on a lightly floured surface. Pinch two ropes together at one end and twist, starting at pinched end. Tuck the other end under and place the twist on the prepared baking sheet. Repeat with remaining ropes.
Mix butter (or margarine) with the garlic and parmesan; brush over twists. Cover and let rise in a warm place for 20-30 minutes, or until doubled.
Heat oven to 400x. Bake the twists for 12-15 minutes or until golden brown.
Serve warm, or cool on wire rack.
recipelink.com (01:50:30) : Aloha Loaf (bread machine)
Recipe By : Patti Anderson
1-1/2 LB LOAF
1 cup Milk + 2 tbls
1/3 cup Macadamias -- toasted
1 tablespoon Butter or margarine
1/3 cup Coconut -- toasted
3/4 teaspoon Salt
1 tablespoon Sugar
3 cups Bread flour
2 teaspoons Bread machine yeast
1/3 cup Candied pineapple -- chopped
Add ingredients according to manufacturers directions, adding candied pineapple, nuts and coconut with flour. For machines with glass domes, cover dome (NOT VENTS!) with foil while baking to ensure complete baking.
Basic/white bread cycle. Light color setting.
NOTE: To toast coconut, spread in thin layer in shallow baking pan. Bake at 350~ for 5-10 minutes or until light brown, stirring frequently.
recipelink.com (01:41:45) : All-Season Bread
3 cups Flour
2 teaspoons Vanilla
2 teaspoons Soda
1 1/2 teaspoons Cinnamon
2 cups Sugar
3/4 cup Chopped walnuts or pecans
1 teaspoon Salt
1 can Crushed pineapple
3/4 c Vegetable oil
2 c Prepared fruit or as below
1/2 tsp Baking powder
3 Eggs
Apple Bread: Shred two peeled, cored apples to make 2 cups.
Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T.reserved pineapple juice.
Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice.
Zucchini Bread: Shred 2 zucchini to make 2 cups.
Combine first six ingredients and set aside.
Beat eggs and add next ingredients. Beat until creamy.
Drain pineapple and reserve 1 T. if called for.
Stir in pineapple and prepared fruit or vegetable.
Stir in dry ingredients just until moistened.
Spoon into 2 greased and floured 9x5x3 loaf pans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool 10 minutes before removing.
Other pans:
Two 6-cup Bundt pans take 45 minutes.
Two shortening cans take 1 hour and 15 minutes.
Two 7x3-1/2x2 pans take 45 to 50 minutes.
Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.
Kelly~WA (12:13:49) : Coconut Bread
1/2 cup margarine, softened
1 cup vanilla flavored sugar
2 eggs
2 teaspoons coconut flavoring
2 cups self rising flour
1 cup sour cream
1 cup sweetened flaked coconut
1 cup confectioners' sugar
5 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4x2
inch loaf pan.
Cream the butter or margarine, vanilla flavored sugar and eggs
together. Add the coconut flavoring and mix well.Mix in the self-rising flour alternately with the sour cream to the
creamed mixture. Stir in the flaked coconut. Pour the batter into the
prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over
hot loaf and serve.
To Make Glaze: Mix the confectioner's sugar and milk together until
smooth.
To Make Vanilla Flavored Sugar: To a large jar (1 gallon sized) add
one vanilla bean. Let sit at least one week before using. Add more
sugar as needed.
Makes 1 -8x4x2 inch loaf
Kelly~WA (12:13:15) : Quick Coconut Bread
3 C. Flour
1 C. Sugar
1 T. Baking Powder
1 Egg
1/2 t. Salt
1 t. Vanilla
1 1/2 C Milk
1 C. Toasted Grated
Coconut
Preheat oven to 350 degrees.
Butter and flour a loaf pan.
Sift flour, baking powder, and salt together. Stir in coconut.
Beat egg until foamy. Add milk and vanilla to egg. Stir into dry
ingredients. Mix well without beating.
Pour into loaf pan and bake 1 hour. Terrific breakfast treat sliced and
toasted.
Gina,Fla (04:20:44) : Banana Republic 2000 Loaf
makes 2 delicious loaves
3 c. sugar
4 c. flour
1 t. baking powder
3 t. baking soda
6 ripe bananas
4 large eggs
1 c. veg. oil
1/2 c. orange juice
1 1/2 t. vanilla extract
zest of 1 orange
1/2 t. rum extract
1 t. almond extract
1 t. coconut extract
1 1/2 c. shredded sweet coconut
1/2 c. golden raisins
1/2 c. fresh cranberries
1/4 c. candied diced pineapple
1/4 c. candied lemon peel
1/4 c. candied orange peel
1/2 c. chopped pecans
1/2 c. candied red cherries, quartered
Sift all dry ingredients in a largebowl. Set aside. Put the bananas in the mixing bowl and mash at low speed. Add the eggs, orange juice and extracts. Mix well. Add the dry ingredients, mix well. Add the fruits, zest, & coconut & mix well. Pour into two greased loaf pans and bake at 350 for 1 hour and 15 min. Cool on rack for 20 min. then unmold carefully.
Raspberry-Lemon Glaze
1/2 c. Smucker's Red Raspberry Syrup
1/2 t. lemon juice
Blend well and brush on top of warm loaf after getting out of pan. Brush top and all four sides. Enough for two loaves.
Gina,Fla (04:19:46) : Blueberry Citrus Muffins
makes 12 muffins
2 c. sifted flour
1/2 c. sugar
1/4 c. brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh blueberries
1/4 c. butter, melted
8 oz. vanilla yogurt
1 egg
2 t. grated orange rind
1/2 t. lemon extract
2 t. vanilla extract
Heat oven to 375. Line 12 muffin tins with paper baking cups. In a large bowl, combine flour, sugars, baking powder and soda and salt. Add blueberries and toss to coat with flour. Set aside.
In another bowl, combine the cooled melted butter with yogurt, egg, orange rinds and flavorings. Beat until well blended. Stir the wet mixture into the dry mixture just until moistened. DO NOT OVER-STIR. Divide batter into tins and bake 20-25 mts. Cool in pan on wire rack for 5 mts. Remove from tins and serve dusted with powdered sugar on top once they are cool.
Gina,Fla (04:19:23) : Banana Sour Cream Walnut Loaf
2/3 c. softened butter
1 1/3 c. sugar
2 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs beaten
1 1/2 c. mashed bananas
1/2 c. sour cream
1 c. chopped nuts
Cream butter, gradually add sugar, beat on med. speed. Combine flour and next 3 ingred. Mix well. Combine eggs, bananas and sour cream. Add flour mixture to creamed mixture alternating with banana mixture, beginning and ending with flour. Stir in nuts. Pour batter into greased loaf pan, bake at 350 1 hour and 15 mts.
Kelly~WA (10:46:49) :
BACON AND EGG CASSEROLE
1/4 c Margarine, melted
2 c Onion/garlic croutons
2 c Milk
1 tb Prepared mustard
2 c Unseasoned croutons
2 c Cheddar cheese, grated
6 Eggs
10 Slices bacon
Cook bacon crisply and crumble Coat a 9x12x2 casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes.
Kelly~WA (10:46:08) :
Banana French Toast with Blueberry Topping
Recipe By: Pillsbury Most Requested Recipes: Cool Light, Eat Right
3/4 cup skim milk
1 medium banana -- sliced
2 egg whites
1/4 teaspoon nutmeg
8 slices whole wheat bread
BLUEBERRY TOPPING
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/2 cup water
2 tablespoons honey
2 cups fresh or frozen blueberries
Heat oven to 425*. Spray 15x10x1 inch baking pan with cooking spray. In
blender container or food processor bowl with metal blade, combine milk,
banana, egg whites, and nutmeg. Blend until smooth. Pour into shallow
bowl
or pie pan. Dip bread in egg mixture; place in sprayed pan. Pour any
remaining mixture over bread slices. Bake for 12 minutes. Turn and
bake an
additional 10 minutes or until golden brown.
Meanwhile, in small saucepan combine cornstarch, cinnamon, water and
honey; blend well. Stir in blueberries. Cook over medium heat until
mixture boils and thickens, stirring constantly. Serve over French
Toast.
NUTRITION PER SERVING: 270 calories, 2 g fat, 9 g protein, 54 g
carbohydrate, 2 mg cholesterol, 320 mg sodium, 420 mg potassium, 6 g
dietary fiber.
Kelly~WA (10:45:32) : Banana Bread French Toast
-----BREAD-----
1 package Banana quick bread mix
3 tablespoons Oil
1 cup Water
1 Egg
1/2 cup Mashed banana
-----EGG MIXTURE-----
3 Eggs
1 teaspoon Vanilla
1/2 cup Milk
Heat oven to 375~. Grease and flour bottom of 9" loaf pan.
In large bowl, combine all bread ingredients. Stir 50-75 strokes; just
until dry particles are moistened. Pour into prepared pan. Bake 40-50
minutes or until tested done. Cool in pan 15 minutes; remover from
pan; cool completely. Cut bread into 12 slices. Heat skillet to 375~.
Grease lightly with margarine. In pie pan, combine eggs, milk and
vanilla; beat well. Dip bread slices in egg mixture, turning to coat
both sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve
with syrup.
Janet,.NJ (01:55:32) : Crumb Coffee Cake
I am a "from scratch only" baker, but this recipe is the only one that I make using a box cake mix. It is a HUGE hit wherever I take it.
Preheat oven to 375 .
Prepare 1 package of yellow cake mix according to the package directions. Pour batter into a greased 10x15 or 11x17 pan. Bake 15 minutes at 375 . Prepare crumb topping: With a pastry blender, mix together: 2 packages of Betty Crocker Pie Crust Mix (no other brand will do, I have tried them all), 3 tblsp. softened butter, 2 tblsp. cinnamon and 1 cup sugar. Add 1 tblsp. water and and blend until crumbly. Add more water, a teaspoon at a time if the mix does not hold together. Be careful not to add too much water - the whole thing will turn to mush in an instant! Better to have dry crumbs that too wet crumbs. In a humid kitchen, you may not need to add any water at all.
Remove partially baked cake from the oven after 15 minutes and sprinkle on crumb mixture. Return to oven and bake an additional 15 minutes. Cool completely in the pan. Dust with a coating of powdered sugar at serving time.
This cake will keep fresh for several days, so you can bake it ahead. It will not last too long once it's cut, I promise!
victoria__Pa (01:03:50) : SIMPLE CINNAMON ROLLS
2 1/4 C. biscuit mix
2/3 c. milk
1/4 c. sugar
2 tsp. cinnamon
6 Tbsp.melted butter
1/2 c. chopped nuts
1/2 c. raisins
Beat biscuit mix and milk w/ fork til dough is stiff;knead on floured surface about 12 times or til dough is smooth.Roll out into rectangle. Spread with 1/2 the melted butter;sprinkle w/ sugar,cinnamon,nuts and raisins.Roll the dough up tightly and press to seal. Cut into 10 slices. Place rolls close together on greased cookie sheet and brush w/ remaining butter. Bake at 425 for 10-12 min or til lightly golden brown. Drizzle w/ glaze if desired.
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