Bread

Banana Bread

Ingredients: 
3/4 cup sugar
1/2 cup margarine, softened
2 eggs
1 cup mashed ripe bananas (2 medium)
1/3 cup milk
1 tsp. vanilla (Madagascar)
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped nuts, optional
Directions: 

Makes: 1 loaf

Heat oven to 350 degrees. Grease bottom of bread pan. In a large bowl, cream sugar and margarine until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. In a small bowl, combine flour, nuts, baking soda and salt, mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove. Cool completely on a wire rack.

~I start checking the bread at about 45 minutes so it doesn't over cook.

From: Glorious Grub Cookbook By. Joan Stewart

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

Paper Loaf Bread Pans (purchase at Sur La Table) These are such a neat and fancy way to gift breads, other than the typical tin loaf pans. I haven't used them yet, but am going to.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Biscuits

Ingredients: 
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup shortening
Directions: 

Heat oven to 450 degrees. In a large bowl, combine flour, baking powder and salt. Using a fork or pastry blender, cut shortening into flour until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Roll out 1/2 inch thick; cut with a 2 inch floured round cutter. Place on ungreased cookie sheet. Bake for 8-12 minutes or until light golden brown.

From: Glorious Grub Cookbook By. Joan Stewart

Biscuit Cutters (purchase at Chefs Catalog) These are wonderful biscuit cutters. They have really nice handles and wash up very nicely.

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Chocolate Chip Orange Zucchini Bread

Ingredients: 
4 eggs
2 cups sugar
3/4 cup oil
2 tsp. vanilla (Madagascar)
2 cups grated zucchini
1 cup walnuts (optional. I don't add any)
1 cup chocolate mini chips
1 tbsp. orange rind (I use 1 tsp. dried orange rind and reconstitute it with enough water to cover it when I don't have fresh rind)
3 cups flour
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. nutmeg
Directions: 

Makes:2 loaves

Beat eggs. Add sugar and oil. Beat together and add vanilla and zucchini. Beat again. Mix in walnuts, choc. chips and orange rind. Stir in dry ingredients. Mix well. Put in a bread loaf pan that is spayed with baking Spam. Bake at 350 for 50-60 minutes. Cool for easy slicing

Wonderful snack. My 1 year old loves it...

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

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Corn Bread (Frontier Pies)

Ingredients: 
1/2 cup margarine
1 cup + 3 tbsp. sugar
2 eggs
1 3/4 cups milk
7/8 cup cornmeal
7/8 cup flour
2 tbsp. baking powder
1 tsp. salt
Directions: 

Use: 9"x13" pan

Mix together and bake at 360 degrees for 20-25 minutes. Stick a toothpick in the center and if it comes out clean your corn bread is ready.

Drizzle with butter and honey.

~This is a recipe my sister in law got from a restaurant (Frontier Pies) in Montana. It's a bit of a sweeter corn bread.

9x13 Cake Pan (purchase at Sur La Table) This pan would work great for this recipe.

Your rating: None Average: 2.9 (9 votes)

Cornbread

Ingredients: 
3/4 cup yellow corn meal
1 1/4 cup flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, beaten
1/4 cup oil
Directions: 

Heat oven to 400 degrees. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

8 x 8 Cake Pan (purchase at Sur La Table) This works great for this recipe.

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Mormon, Scones or Indian Fry Bread

Ingredients: 
1 pkg. active dry yeast (1 tbsp.)
1/4 cup warm water- about 110 degrees
2 eggs, lightly beaten
milk
1/2 cup melted margarine, cooled
1 1/2 tsp. salt
1/2 cup sugar
about 6 cups flour
oil to fry with
Directions: 

In a large bowl, dissolve yeast in warm water. Combine eggs (in measuring cup) with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, sugar, stirring until well blended. Stir in 5 cups of the flour, one cup at a time, beating until smooth after each addition. Dough will be stiff.

Knead dough 5 to 10 minutes until smooth and satiny. Place in greased bowl, turn to grease top. Cover and let rise in a warm place until almost doubled 1 1/2 to 2 hours.

Punch dough down and divide into egg sized chunks, make into flattened rounds and let rise in a warm place. Deep fry until brown. Sprinkle with cinnamon and sugar. I take out whatever dough we need for a meal and refrigerate the rest, using as needed.

From: Glorious Grub Cookbook By. Joan Stewart

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Popovers

Ingredients: 
1 cup flour
1/4 tsp. salt
3 large eggs
1 cup milk
1 tbsp. margarine, melted
2 tbsp. margarine, cut into 6 even pieces
Directions: 

~Bake time:40 minutes

Oil or spray popover pan. Preheat oven to 425 degrees. Preheat popover pan in oven for about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1-2 minutes. Batter should be used at room temperature, although it can be made ahead, refrigerated, then brought to room temperature for use.

Place 1 small piece of butter in each cup and place pan back in preheated oven until butter is bubbly-about 1 minute. Take pan out of oven and fill each cup half-full with batter and bake 20 minutes. Reduce temperature to 325 degrees and continue baking 15-20 minutes.

~Popovers are best eaten right from the oven

From: Glorious Grub Cookbook By. Joan Stewart

Popover Pan (purchase at Sur La Table)

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Pretzels

Ingredients: 
1 pkg. active dry yeast (1 tbsp.)
1 cup warm water (110 degrees)
2 1/2 to 3 cups flour
2 tbsp. oil
1 tbsp. sugar
6 tbsp. baking soda in 6 cups of water
course salt for topping
Directions: 

In a bowl, dissolve yeast in water. Add 1 1/2 cups of flour, the oil and sugar. Beat for 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour, about 1 cup, to form a soft dough. Knead until smooth and satiny about 5 minutes, adding flour as needed to avoid sticking. Place dough in a greased bowl, turn to grease top. Cover and let rise in warm place until doubles, about 1 hour.

Punch dough down, turn onto floured board and divide into 12 pieces. Shape each piece into a smooth ball by gently kneading. Then roll each into a smooth rope about 18" long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet at least 12 by 15 inches, turning loose ends underneath. Let rise, uncovered, until puffy, about 25 minutes.

Meanwhile in 3 quart stainless steel pan (don't use aluminum), bring soda water mixture to boiling; keep water boiling gently. With a slotted spatula, lower one pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand, uncovered until all have been simmered.

Bake in preheated 425 degree oven for 12 to 15 minutes until golden brown. Transfer to racks.
May be frozen and reheated at 400 degrees for 10 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

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Pumpkin Scones

Picture: 
Ingredients: 
2 cups flour
1/4 cup sugar
1 Tblsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 Tblsp. cold butter
1/2 cup canned pumpkin
3 Tblsp. cream (I used half and half)
1 egg
Spice Glaze:
1 cup+ 3 Tblsp. powdered sugar
2 Tblsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ginger and cloves
Directions: 

Mix all dry ingredients together, then cut in the butter or margarine and mix until course crumbs. Whisk together the pumpkin, cream and egg. Add to crumbs and mix, but do not knead. This just needs to be mixed enough to incorporate all the ingredients.

Pat out into a rectangle on a floured surface to about 1" thickness. Cut dough into pie shaped wedges. Place on a cookie sheet and bake at 425 degrees for about 12 minuets or until lightly browned.

Whisk together the spice glaze and drizzle over the warm scones.

This was a very yummy recipe!

Your rating: None Average: 5 (1 vote)

Ruth's Homemade Bread

Ingredients: 
1 cup milk
2 cups water
1 1/2 tbsp. yeast
1/4 cup oil
1/4 cup sugar
1 tbsp. salt
5-6 cups flour
Directions: 

Makes: 2 loaves

Take the milk and water and warm in microwave until very warm, but doesn't burn your finger. Add sugar, then the yeast to a nice warn liquid and let sit for about 5 minutes. Add the salt to the flour and mix. Then add the oil and yeast mixture to the flour and mix. Kneed for maybe 5 minutes. Put into 2 loaf greased loaf pans and bake at 350 degrees.

~Enjoy~

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

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Scones

Picture: 
Ingredients: 
3 cups flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 cup firm margarine, cut into small pieces
3/4 cup chopped pitted dates
1 tsp. grated orange peel
1 cup buttermilk
about 1 tbsp. half and half
cinnamon and sugar
Directions: 

In large bowl, sir together flour, 1/3 cup sugar, baking powder, baking soda and salt until throughly blended. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse cormeal; stir in dates and orange peel.

Make a well in center of flour mixture; add buttermilk all at once. Stir mixture with a fork until dough cleans side of bowl.

With your hands, gather dough unto a ball; turn out onto a lightly floured surface. Pat into a 1/2 inch thick circle. Using a 2 1/2 inch heart shape or other cutter, cut into individual scones. Place 1 1/2 inches apart on a baking sheet. Brush with half and half and sprinkle lightly with cinnamon and sugar.

Bake at 400 degrees for 12 minutes or until tope are lightly browned.

Tip:
You can make your buttermilk. Just take 1 Tbls. lemon juice or vinegar and put it in a 1 cup measuring dish, fill the rest with milk. Use as much as you need for your recipe. This recipe you can use it all! So easy!

~Yum Yum!
From: Glorious Grub Cookbook By. Joan Stewart

Heart Scone Cutters (purchase at Sur La Table) These are the best heart scone and biscuit cutters!

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Scotch Oat Cakes

Ingredients: 
1 cup flour (1/2 whole wheat if desired)
1 tsp. baking powder
1/2 tsp. salt
2 cups rolled oats (I use 1 minute quick oats)
1/2 cup butter or margarine
milk or water
Directions: 

Using a fork or pastry cutter rub butter into dry ingredients. Add 1/4 cup to 1/3 cup milk or water to make a dough that can be rolled out thinly. Divide dough into 4 or 5 balls and roll each out to an 8" circle. Cut each circle (I use a pizza cutter) into 8 slices. Lift off the counter top with a spatula and put on a cookie sheet. Bake at 375 degrees for about 15 minutes, until slightly browned.

~I serve these with Haggis (coming soon)
~Also very good served warm with butter and jam

Pizza Cutter (purchase at Chefs Catalog)

Rolling Pin (purchase at Sur La Table) I love the old fashion wooden rolling pins.

Pastry Cutter (purchase at Sur La Table) This is my favorite style of pastry cutter.

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Standard Pastry Crust

Ingredients: 
1 1/3 cup flour
1/2 tsp. salt
1/2 cup Crisco (Butter Flavor)
3-4 Tblsp. cold water
Directions: 

Measure flour and salt into a bowl. Mix in crisco throughly. Sprinkle in water, 1 tblsp. at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl. 1-2 tsp. water can be added if needed.

Gather dough into a ball; shape into a flattened round disk on a lightly floured surface. With a lightly floured rolling pin, roll dough 2 inches wider than pie pan. Fold pastry into quarters and place in pan. Then unfold. This prevents tearing in the crust.

Trim overhanging edge of pastry 1 inch from rim of pie pan. Fold and roll pastry under, even with pan. Fill and bake as directed in recipes.

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Sweet Potato Rolls

Ingredients: 
1 sweet potato baked, or 3/4 cup of canned sweet potato mashed
1 cup milk
1/2 cup white or brown sugar
3-4 cups all purpose flour
2 tsp. instant yeast
2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Directions: 

Bake the sweet potato for approximately 45 min at 375 degrees. Remove from the oven and let cool.

Combine sweet potato, sugar, milk and stir to make a paste. Mix in 2 cups of flour, salt, yeast and spices until throughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have dough that is tacky but which you can handle with wet hands. When you get to the proper consistency, remove from the bowl and knead by hand for 5-10 minutes.

Set the dough aside and let rise in a covered bowl for 45 minutes to an hour. Divide into a dozen shaped rolls. Then allow to rise again until doubles in size. another hour or so.

Bake at 375 for approximately 20 minutes or until the are lightly browned.

Very yummy as a turkey sandwich.

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Whole Wheat Bread

Ingredients: 
6 cups whole wheat flour
2 1/2 cups very hot water
1/3 cup honey
1/3 cup cooking oil
1 tbsp. salt
2 tbsp. yeast
Directions: 

Mix all ingredients with yeast added last. Knead for 10 minutes. Let rise, punch down, shape and let rise again. Bake 375 degree oven until done.

From: Glorious Grub Cookbook By. Joan Stewart

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

Paper Loaf Bread Pans (purchase at Sur La Table) These are such a neat and fancy way to gift breads, other than the typical tin loaf pans. I haven't used them yet, but am going to.

Your rating: None Average: 1 (1 vote)

Zucchini Bread

Ingredients: 
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 cups flour
1 tsp. salt
1 tbsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. vanilla (Madagascar)
1/2 cup nuts (optional)
Directions: 

-Makes 2 loaves

Beat eggs, add oil, sugar and zucchini. Sift dry ingredients together, add to wet mixture; add nuts or a few raisins if desired. Grease 2 loaf pans and flour. (I use the Pam spray with flour added. It works really well)
Bake at 325 degrees for 60 to 65 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

Paper Loaf Bread Pans (purchase at Sur La Table) These are such a neat and fancy way to gift breads, other than the typical tin loaf pans. I haven't used them yet, but am going to.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

No votes yet