Ingredients:
1 1/2 cups flour
1/2 cup cornmeal
1 tsp baking powder
pinch of salt
1 cup sugar
1/2 cup butter
1 tbsp lemon zest
1/2 tsp vanilla
2 eggs
Directions:
1. Mix first four ingredients.
2. In large bowl beat together next four ingredients.
3. Add eggs.
4. Stir in flour mixture forming a soft dough.
5. Divide into half making two 10" logs.
6. Place on baking sheet. Bake at 325 for 30 minutes until lightly brown.
7. Let cool. Reduce the oven to 275.
8. Slice log rolls into thin slices.
9. Bake for 35 minutes until dry. Flip and bake 20 minutes more or until dry.
Showing posts with label Breads and Such. Show all posts
Showing posts with label Breads and Such. Show all posts
Friday, November 17, 2006
Saturday, July 08, 2006
Lemon Blueberry Muffins
Ingredients:
2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup of milk
6 tbsp melted butter
1 tsp grated lemon peel
2 tsp lemon juice
Directions:
1. Line a 12 cup muffin pan with liners. Combine flour, sugar, baking powder and salt in a medium bowl. Toss berries with 3 tbsp of flour mixture in a small bowl, coat well.
2. Preheat oven to 400. Whisk sour cream, egg, milk, butter, lemon peel and lemon juice in a large bowl. Add flour mixture to bowl, mix just until moistened. Gently fold in blueberries.
3. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean, or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cool.
4. Turn muffins out onto rack. Serve warm or at room temperature.
*Compliments of Easy Everyday Cooking.
2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup of milk
6 tbsp melted butter
1 tsp grated lemon peel
2 tsp lemon juice
Directions:
1. Line a 12 cup muffin pan with liners. Combine flour, sugar, baking powder and salt in a medium bowl. Toss berries with 3 tbsp of flour mixture in a small bowl, coat well.
2. Preheat oven to 400. Whisk sour cream, egg, milk, butter, lemon peel and lemon juice in a large bowl. Add flour mixture to bowl, mix just until moistened. Gently fold in blueberries.
3. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean, or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cool.
4. Turn muffins out onto rack. Serve warm or at room temperature.
*Compliments of Easy Everyday Cooking.
Cheesy Garlic Bread
Ingredients:
1 medium loaf of unsliced French bread
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup of grated Parmesan cheese
Directions:
1. Preheat oven to 375. Cut slices down the length of the bread loaf at one inch intervals without cutting all the way through.
2. Rub sliches and top of load with cut sides of garlic halves, mince garlic.
3. Combine butter, garlic, parsley and Parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
4. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
*Compliments of Easy Everday Cooking.
1 medium loaf of unsliced French bread
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup of grated Parmesan cheese
Directions:
1. Preheat oven to 375. Cut slices down the length of the bread loaf at one inch intervals without cutting all the way through.
2. Rub sliches and top of load with cut sides of garlic halves, mince garlic.
3. Combine butter, garlic, parsley and Parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
4. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
*Compliments of Easy Everday Cooking.
Spiced Pumpkin Bread
Ingredients:
1 1/2 cups all purpose flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup of water
1/4 tsp ground nutmeg
1/4 tsp ground all spice
1/2 cup chopped pecans
Directions:
1. Preheat oven to 350. Grease a loaf pan. Sift flour, sugar and baking soda into a medium bowl.
2. Combine pumpkin, oil, eggs, water, nutmeg, cinnamon and allspice into a large bowl.
3. Add flour mixture to pumpkin mixture; stir until combined. Stir in pecans.
4. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Remove from pan, let bread cool before slicing.
*Compliments of Easy Everyday Cooking.
1 1/2 cups all purpose flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup of water
1/4 tsp ground nutmeg
1/4 tsp ground all spice
1/2 cup chopped pecans
Directions:
1. Preheat oven to 350. Grease a loaf pan. Sift flour, sugar and baking soda into a medium bowl.
2. Combine pumpkin, oil, eggs, water, nutmeg, cinnamon and allspice into a large bowl.
3. Add flour mixture to pumpkin mixture; stir until combined. Stir in pecans.
4. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Remove from pan, let bread cool before slicing.
*Compliments of Easy Everyday Cooking.
Friday, July 07, 2006
Itialian Style Breadsticks
Ingredients:
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, slightly beaten
1 tbsp cold water
1 can refrigerated bread stick dough, (8 portion)
Directions:
1. Preheat oven to 350. Spray 2 baking sheets with cooking spray. Combine Parmesan, oregano, basil and pepper in a small bowl; mix well and set aside.
2. Beat egg white with water and set aside. Unroll breadstick dough; separate at perforations. Cut each strip lengthwise into 2 separate strips each 1/2 inch thick.
3. Brush dough with some egg white mixture. Sprinkle with some cheese mixture. Fold dough strips in half lengthwise; twist each strip to form breadsticks. Press ends together to seal.
4. Brush twists with remaining egg white mixture; sprinkle with remaining cheese mixture. Arrange on prepared baking sheets. Bake until gold brown, about 15 minutes. Serve warm.
*Compliments of Easy Everday Cooking.
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, slightly beaten
1 tbsp cold water
1 can refrigerated bread stick dough, (8 portion)
Directions:
1. Preheat oven to 350. Spray 2 baking sheets with cooking spray. Combine Parmesan, oregano, basil and pepper in a small bowl; mix well and set aside.
2. Beat egg white with water and set aside. Unroll breadstick dough; separate at perforations. Cut each strip lengthwise into 2 separate strips each 1/2 inch thick.
3. Brush dough with some egg white mixture. Sprinkle with some cheese mixture. Fold dough strips in half lengthwise; twist each strip to form breadsticks. Press ends together to seal.
4. Brush twists with remaining egg white mixture; sprinkle with remaining cheese mixture. Arrange on prepared baking sheets. Bake until gold brown, about 15 minutes. Serve warm.
*Compliments of Easy Everday Cooking.
Quick Cheese Biscuits
Ingredients:
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Directions:
1. Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar.
2. Cut in butter using a pastry blender or 2 knives until coarse crumbs form.
3. Using a fork, stir milk into flour mixture until a soft dough forms. Do not overmix or overwork dough.
4. Drop dough in heaping tablespoons 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
*Compliments of Easy Everyday Cooking.
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Directions:
1. Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar.
2. Cut in butter using a pastry blender or 2 knives until coarse crumbs form.
3. Using a fork, stir milk into flour mixture until a soft dough forms. Do not overmix or overwork dough.
4. Drop dough in heaping tablespoons 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
*Compliments of Easy Everyday Cooking.
Pennsylvania Dutch Pretzels
Ingredients:
1 package fast rising yeast
1 tbsp sugar
4 1/2 cups of all purpose flour
1 1/2 tsp salt
1 1/2 cups very warm water
1 egg, lightly beaten
1 1/2 tsp coarsely ground salt or sea salt
Directions:
1. Preheat oven to 425. Grease two baking sheets. Mix yeast, sugar, flour and salt in a large bowl. Stir in water. Mix until dough holds together.
2. Turn dough out onto a lightly floured surface: divide into16 portions. Roll each portion of dough into a 20 inch rope. Form into pretzel shapes.
3. Place pretzels on prepared baking sheets. Cover each sheet with a cloth. Let rise in a warm place for about 10 minutes.
4. Brush each pretzel with beaten agg. Sprinkle with coarse salt Bake pretzels until golden brown, about 15 minutes.
If you like cripier pretzels, place a small pan of boiling water on the floor of the oven during baking. The moisture evaporating in th eover dries the surface of the pretzels forming a crunchy crust.
*Compliments of Easy Everyday Cooking.
1 package fast rising yeast
1 tbsp sugar
4 1/2 cups of all purpose flour
1 1/2 tsp salt
1 1/2 cups very warm water
1 egg, lightly beaten
1 1/2 tsp coarsely ground salt or sea salt
Directions:
1. Preheat oven to 425. Grease two baking sheets. Mix yeast, sugar, flour and salt in a large bowl. Stir in water. Mix until dough holds together.
2. Turn dough out onto a lightly floured surface: divide into16 portions. Roll each portion of dough into a 20 inch rope. Form into pretzel shapes.
3. Place pretzels on prepared baking sheets. Cover each sheet with a cloth. Let rise in a warm place for about 10 minutes.
4. Brush each pretzel with beaten agg. Sprinkle with coarse salt Bake pretzels until golden brown, about 15 minutes.
If you like cripier pretzels, place a small pan of boiling water on the floor of the oven during baking. The moisture evaporating in th eover dries the surface of the pretzels forming a crunchy crust.
*Compliments of Easy Everyday Cooking.
Monday, June 05, 2006
Sweet Cinnamon Biscuits
Ingredients:
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tbsp butter (1 stick)
3/4 cup sugar
1 tsp cinnamon
1 cup milk, optional
Directions:
1. Combine flour, baking soda, salt, and baking powder in a bowl. Mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8" rectangle.
3. Preheat over to 400. Grease a 9" round baking pan lightly.
4. Spread butter over the dough. Combine sugar and cinnamon in a small bowl, mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side, pinch to seal.
5. Cut roll into 1 1/2" slices. Arrange the slices, cut side up in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk overtop if desired. Serve.
*Compliments of Grandma's Kitchen Treasured Family Recipes
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tbsp butter (1 stick)
3/4 cup sugar
1 tsp cinnamon
1 cup milk, optional
Directions:
1. Combine flour, baking soda, salt, and baking powder in a bowl. Mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8" rectangle.
3. Preheat over to 400. Grease a 9" round baking pan lightly.
4. Spread butter over the dough. Combine sugar and cinnamon in a small bowl, mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side, pinch to seal.
5. Cut roll into 1 1/2" slices. Arrange the slices, cut side up in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk overtop if desired. Serve.
*Compliments of Grandma's Kitchen Treasured Family Recipes
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