Garlic Cheese Quick Bread
3 cups self-rising flour
1 cup (4 oz.) shredded sharp cheddar cheese
1/4 cup sugar
1 tsp. garlic powder
1-1/2 cups milk
1/4 cup vegetable oil
1 egg
In a large bowl, combine flour, cheese, sugar and garlic powder. In another
bowl, whisk the milk, oil and egg. Stir into dry ingredients just until
moistened. Pour into a greased 9x5-loaf pan. Bake at 350 for 55-65 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack. Yield: 1 loaf.
1 (8-COUNT) CAN CRECENT ROLLS
1 TSP. ALL-PURPOSE FLOUR
1/2 TSP. GARLIC POWDER
1/2 TSP. DRIED PARSLEY
1/4 TSP. ONION POWDER
2 EGGS, BEATEN
1/4 CUP GRATED PARMESAN CHEESE
2 TBS. BUTTER OR MARGARINE,MELTED
1 (7-OUNCE) CAN FRENCH-FRIED ONIONS,FINELY CHOPPED
==SERVES 6==
1. PREHEAT OVEN TO 375. LIGHTLY COAT 2 BAKING SHEETS WITH COOKING SPRAY. UNROLL CRECENT DOUGH ON A LIGHTLY FLOURED SURFACE;SEPERATE AT PERFORATIONS. CUT INTO 16 STRIPS.
2. MIX FLOUR,GARLIC POWDER,PARSLEY AND ONION POWDER IN A SHALLOW BOWL. ADD EGGS,PARMESAN AND BUTTER;STIR.
3. DIP EACH DOUGH STRIP IN EGG MIXTURE,THEN ROLL IN FRENCH-FRIED ONIONS.
4. TWIST AND ARRANGE BREADSTICKS ON PREPARED BAKING SHEETS. BAKE FOR 10 MINUTES OR UNTIL LIGHTLY BROWNED.
*****VARIATION*****
OMIT THE CHEESE COATING AND MAKE A SWEET SNACK. DIP BREADSTICKS IN MELTED BUTTER,THEN ROLL IN CINNAMON-SUGAR.
Cinnamon Bread
2 cups flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1-1/2 tsp. cinnamon
1 cup sugar
1 cup buttermilk or sour milk
2 eggs
1/4 cup cooking oil
2 tsp. vanilla
Measure all ingredients in order into large bowl. Beat 3 minutes. Heat oven
to 350F. Pour into greased loaf pan. Smooth top. Sprinkle with topping
(below).
TOPPING:
2 Tbs. sugar
1 tsp. cinnamon
2 tsp. butter
Combine all ingredients, mixing until crumbly. Sprinkle over smoothed
batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake
for about 50 minutes. Remove from pan to cool.
Corn Pocket Rolls
1-1/3 cups flour
1/2 cup cornmeal
3 tsp. baking powder
1/2 tsp. salt
2 Tbs. sugar
1 egg, beaten
3/4 cup sour cream
1 Tbs. margarine or butter, softened
Heat oven to 375. Mix flour, cornmeal, baking powder, salt and sugar. Mix
egg and sour cream; stir into flour mixture. Place on lightly floured
surface and roll 1/4" thick. Cut into 3" rounds; brush with margarine and fold in
half. Place on ungreased cookie sheet. Bake 12-15 minutes or until rolls
are golden brown. About 10 rolls.
Do-Ahead: Unbaked rolls can be covered and refrigerated on cookie sheet no
longer than 8 hours. Twenty minutes before serving, heat oven to 375. Bake
rolls about 15 minutes or until golden brown.
1 tablespoon unsalted butter
3 medium garlic cloves, mashed to a paste
3/4 cup heavy cream
4 ounces Roquefort cheese, crumbled (1/2 cup)
2 large eggs
1/4 cup thinly sliced scallions, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound sourdough bread, crusts removed, cut into 1-inch cubes
Preheat the oven to 325°. Generously butter four 4-ounce ramekins. Set the ramekins in a small roasting pan. Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Roquefort and bring to a boil. Remove from the heat. In a large bowl, gradually whisk the Roquefort cream into the eggs. Whisk in the 1/4 cup of scallions and the salt and pepper. Stir in the bread cubes and let stand until the cream is absorbed, about 30 minutes. Spoon the bread pudding mixture into the ramekins. Add enough water to the roasting pan to reach halfway up the sides of the ramekins and bake the bread puddings in the center of the oven for 25 minutes, or until they are set and golden. Transfer the ramekins to a wire rack and let cool slightly. Run a knife around the bread puddings, then turn them out onto plates. Garnish with the remaining scallions and serve.
I took this to work and everybody went nuts over it! I made it at home and served it with Avocado/Chicken soup. VERY tasty combo! (From Judy Spence at allrecipes.)
INGREDIENTS
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
2 CUPS SELF-RISING FLOUR
1/4 CUP MAYONNAISE
1 CUP MILK
1 TBS. SUGAR
1/4 TSP. SALT
MAKES 12 ROLLS
1. PREHEAT OVEN TO 400. GREASE 12 MUFFIN CUPS, OR USE PAPER OR FOIL MUFFIN CUP LINERS TO SHORTEN THE CLEANUP TIME.
2. COMBINE FLOUR,MAYONNAISE,MILK,SUGAR AND SALT IN A MEDIUM BOWL.
3. STIR FLOUR MIXTURE WITH A WOODEN SPOON JUST UNTIL MIXED.
4. FILL PREPARED MUFFIN CUPS HALFWAY WITH BATTER. BAKE UNTILL ROLLS ARE BROWNED,ABOUT 15 MINUTES. SERVE IMMEDIATELY.
^^^^^^^^VARIATION^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^FOR HERBED ROLLS THAT ARE DELICIOUS WITH A BEEF OR PORK ROAST,ADD 1/2 TSP. DRIED DILL TO THE BATTER.
BLUEBERRY-LEMON TEA BREAD
(From unknown magazine)
Prep time: 20 minutes, plus 2 hours to cool
Bake 1 Hour and 5 minutes
1/2 cup margarine or butter, softened (1 stick)
1-1/3 cup sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1-1/2 cup blueberries
1/4 cup fresh lemon juice
1. Preheat over to 350. Grease and flour 9 x 5" loaf pan.
2. In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.
3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
4. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scrapping bowl with rubber spatula. Alternately, add flour mixture and milk, mixing until just blended. Gently stir in blueberries. Spoon the batter into loaf pan.
5. Bake 1 hr and 5 minutes or until toothpick inserted in center, comes out clean. Cool loaf in pan on wire rack for 10 minutes. Remove from pan.
6. With skewer, (I use a toothpick) prick top and sides of warm cake in many places.
In a small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack. This makes 16 servings.
*They recommend you make 2 and freeze one)
Each serving: approx. 195 calories, 3g protein, 31g carbohydrates, 7g total fat (1g sat), 28 mg cholesterol, 200 mg sodium.
I did not have any blueberries so I used frozen raspberries instead. My family loves it! The raspberries give it just a bit of tartness. The next time I make this I think I will give the tops a light sprinkling of toasted slivered almonds for a bit of crunch.
This is my mom's recipe for caramel pecan rolls, or cinnamon rolls, depending on which fillings you use. Who needs birthday cakes when you can come down to find a big pan of these cooling on the counnter? :-)
Bread Dough:
3 c. flour
3 T. butter
3 T. sugar
1 pkg yeast
2/3 c. milk
1 egg
1. warm milk and add sugar and yeast to milk. Set aside to proof
2. In food processor, blend flour and butter until butter is incorporated.
3. When yeast mixture is foamy, stir a bit and add beaten egg.
4. Add milk/yeast mixture to running food processer mix and mix until the dough pulls away from the sides of the bowl. YOu may need to add more flour or milk depending on consistency of dough.
5. Cover processor with towel and let rise for at least 30 min. (this depends on what kind of yeast you used)
The dough should be a bit sticky
When the dough has risen, take it out of the bowl and put on a floured surface. Pat or roll it into a rectangle with the dough about 1/4- 1/2 inch thick. Spreas softened butter on the dough and cover with fillings.
Caramel Rolls:
Sprinkle brown sugar over dough to completely cover it. Spread nuts on top of the sugar. Roll and squeeze the roll so the mixtures stick to the dough. Cut into slices and put on a baking pan which has been coated with butter and sprinkled with brown sugar and nuts.
Bake at 350° until lightly brown on top. Immediately remove from the pan and let cool upside down.
Cinnamon Rolls:
Sprinkle a cinnamon/sugar mixture over the buttered dough and then sprinkle raisins on top of that. Make into a roll and cut into slices. Set the slices in a pan that has been coated with butter and sprinkled with sugar.
Bake at 350° until lightly brown.
Graham Cracker Nut Bread
28 graham crackers
1/2 tsp. salt
1-1/2 tsp. baking powder
1/2 cup sugar
3 eggs
1/2 cup milk
1/2 cup oil
1/2 cup nuts, chopped
Roll crackers to fine crumbs.. Mix in salt, baking powder, and sugar. Beat
in the eggs, milk and oil. Stir in the nuts. Bake in a greased loaf tin for
45 minutes at 350.
1 cup flour
3/4 cup oatmeal, uncooked
1/3 cup packed brown sugar
1 Tbsp baking powder
1 cup milk
1/2 cup peanut butter
1/2 cup mashed banana
1 egg, beaten
2 Tbsp vegetable oil
1 tsp vanilla
TOPPING:
1/4 cup flour
2 Tbsp butter, melted
2 Tbsp packed brown sugar
Directions:
Heat oven to 375. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla. Add to dry ingredients, mixing just until moistened. Fill greased muffin cups about 3/4 full. Make topping by combining ingredients with a fork. Sprinkle evenly over batter. Bake 16 to 18 minutes or until golden. Serve warm. Makes about 12
I got this recipe from a friend I used to work with last year. It makes a lot, so save one loaf for yourself and share the other one with a friend!
3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
1 (15-oz.) canned pumpkin
Preheat oven to 350 degrees. Grease the bottom and ½-in up sides of two 9x5x3-inch or three 8x4x2-inch loaf pans; set aside. In a large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Bake in a 350 degrees oven for about 1 hour or until a wooden toothpicks inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg, lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine, for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves.
Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.
Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375 degrees) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
This recipe yields about 2 dozen rolls.
2 c. Bisquick or any buttermilk baking mix
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. margarine, melted
1/2 tsp. garlic POWDER
Preheat oven to 450 degrees. Mix melted margarine and garlic powder together well and set aside. Combine bisquick, cheese and milk with wooden spoon until soft dough forms, then beat vigorously for 30 sec. Drop by heaping tablespoons onto ungreased non-stick baking sheet. Bake 8-10 mins. until light golden on top. Before removing from baking sheet, brush the melted margarine/garlic mixture onto tops. Makes 10-12 biscuits.
1 3/4 cup Oat Bran
1/2 cup flour
1/4 cup brown sugar
1 Tbsp baking powder
1 tsp. cinnamon
1 cup milk
1 cup egg substitute
1/4 cup honey
3 Tbsp. corn oil
1/4 cup chopped nuts
1/2 cup raisins
3/4 cup chopped apple OR 2 bananas OR 1/2 cup pumpkin puree
Preheat oven to 425F.
Combine dry ingredients and add milk, egg substitute, honey and oil.
Mix until just moistened. Add nuts, raisin and apples(or bananas or pumpkin). Fill greased muffin tins (or papered tins). Sprinkle with cinnamon sugar if desired. Bake 15-17 minutes.
Per Serving:
170 Calories 6g Total Fat 2mg Cholesterol 118 mg Sodium 2 g Dietary Fiber
52 Calories from Fat
A Sally Lunn is described as a light, porous, sponge-cake-like yeast bread.
According to Wikipedia, "There are those who say that Sally was the daughter of a pastry cook in Bath, England. Because the bun is similar to a French brioche, others say she must have been a French Huguenot woman who baked them. Then they say that no French lady would be named Lunn or called Sally. Others say there was no one named Sally at all; the words are a corruption of "sol et lune," the French words for sun and moon that may have been used to describe the round shape of the buns, or perhaps a French word like "solimeme" for a type of brioche."
The version I have is baked in a bundt pan.
Ingredients
1 cup milk
¾ cup butter or margarine.
¼ tsp. sugar
½ cup warm water
2 pkgs. instant dry yeast
4 cups sifted flour
¼ cups sugar
1 tsp. salt
2 eggs
½ tsp. vanilla or lemon extract
Scald mild and pour into bowl of stand mixer. Add butter and sugar, stir while butter melts and helps to cool milk a bit (I hate to wait). In the meantime add ¼ tsp. sugar to warm water and use to bloom yeast. When milk is just warm, add eggs and extract and beat well. Slowly add the flour. The mixture is thick and should be pushed down with a rubber spatula. Let rise in mixer bowl until doubled in bulk. Beat well again. It surprised me that it had turned from very batter like to very bread dough like while it raised. Place in greased 12-Cup Bundt Pan. I tried spooning it in but I think probably lightly kneading it and laying it in would make it more even. Let rise until pan is almost full. Bake at 375 degree for 25-35 minutes. Cool in pan 5-10 minutes; turn out on wire rack to finish cooling.
My sister gave me this recipe decades ago. It is tried and true. If you are considering making cornbread stuffing for Thanksgiving I recommend this cornbread. It is not very sweet but it has body and a great flavor. It is best baked in a greased castiron skillet but is also good baked in a dish or pan.
1 1/4C. sifted flour
2 t. bakiing powder
1 t. salt
3/4 t. soda
2 T. sugar
1 C. corn meal
2 eggs, well beaten
1 1/4 C. buttermilk
3 T. melted shortening (I use vegetable oil)
Sift flour, baking powder, salt, soda and sugar. Add corn meal and mix well. Combine eggs, milk and shortening; add to dry ingredients, mixing well. Bake in a greased pan in 425 degree oven for 35 to 40 minutes., or until done.
Ok, so I tried this one day when I was too lazy to make my own and couldn't find a can in the fridge.
Reduced-Fat Cresent Rolls
1:1 ratio of sugar and cinnamon
1. Lay the dough out flat in the triangles and sprinkle the cinnamon/sugar mixture over the triangles, in a well-covered layer.
2. Roll the cresent rolls as the direction says and place them on a cookie sheet.
3. Spray the rolls with butter spray and sprinkle sugar on top of them.
4. Bake as directed
5. Enjoy :D
Original recipe yield: 2 loaves.
Prep Time:10 Minutes
Cook Time:1 Hour
Servings:20
INGREDIENTS:
4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint sour cream
1 cup raisins
You could add additional dried fruit or nuts to this
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
Mix the flour, sugar, baking soda, baking powder and salt.
Add the eggs, sour cream and raisins and mix until just combined.
Distribute batter evenly between the two pans.
Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
KY KATE'S BANANA PINEAPPLE COCONUT PECAN MINI-MUFFINS
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1/2 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 banana approximately 7 inches long, mashed
8 oz can crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped pecans
Melted butter for tops
Melted sugar for tops
Cream butter and sugars with a hand mixer. Add vanilla, stirring into the creamed mixture. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Sift dry ingredients and add to the creamed mixture and beat on slow until just combined. Fold in mashed banana, pineapple, coconut, and nuts.
Line mini-muffin cups with mini-muffin paper liners (optional). Put just a little more than 1 tbsp mixture into each cup. (I used my drop cookie scoop.) The batter will be almost to the top of the paper liner.
Bake in preheated oven until toothpick comes out clean. NOTE: I baked at 350 degrees on convection bake for 10 minutes. For regular bake, you would need to add several minutes to the baking time.
While hot, dip the tops in melted butter and then dip into sugar. Place on racks to cool
Makes 48
I have made this for years. People who don't even like coconut, enjoy this bread.
ALOHA QUICK BREAD
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 Tablespoon orange peel
1/2 cup butter OR margarine
1 cup sugar
2 eggs
1 cup mashed bananas (about 2 medium)
1 teaspoon milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup milk
1 cup flaked coconut
1 cup chopped pecans, walnuts, or macadamia nuts (I usually use pecans)
1/2 cup crushed pineapple, drained (1-8 oz. can)
Preheat oven to 350 degrees. Grease 9x5x3-inch loaf pan.
Stir together flour, soda, salt, and orange peel. Set aside.
Cream: margarine and sugar.
Add eggs, mashed bananas, vanilla, and almond extract. Mix well.
Gradually stir in dry ingredients with milk.
Fold in coconut, nuts, and drained pineapple.
Pour into prepared pan. Bake for 1 hour and 20 minutes.
Cool 20 minutes before removing from pan.
HINT: You may already know this hint, but it is one of my favorite hints. Line the bottom of the loaf pan with parchment paper. After bread is baked, the loaf slides out of the loaf pan. Just peel the parchment from the bottom of the loaf.
These are incredibly flavorful and easy to make. My sister discovered this recipe recently and we ate them all summer. My favorite part is pulverizing the orange! 3/4 cups of whole wheat flour can be substituted for the white flour without a discernable difference in flavor.
1 large seedless navel orange (with peel)
1/2 cup melted butter
1/2 cup milk
2 eggs, lightly beaten
1/2 cup golden brown sugar
1/4 cup white sugar
1 3/4 cups flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3/4 cup chopped dates
Place orange in food processor until finely chopped but not pureed. Melt butter. Transfer to large bowl and stir in milk and eggs. Add white and brown sugar and stir well. Add chopped orange and set aside. In a separate bowl combine flour, baking soda, baking powder and salt. Stir in dates. Add the orange mixture and stir until just combined. Bake at 350 degrees for 18-22 minutes or until muffins turn light golden color.
An apple sauce cake from my mother - fairly simple to make, delicious to eat, not too sweet, great for a lunchbox treat, and it lasts a good two days. Serve with some extra apple sauce, lightly sweetened with honey, and a spoonful of runny cream if you like.
Butter a large loaf tin, or a round cake tin.
Preheat the oven to 200 deg Celsius.
Sieve a little more than 6 tablespoons apple sauce.
Mix 1/2 cup sugar with 1 teaspoon freshly ground cinnamon (it makes a great difference in taste) and 1/4 teaspoon ground cloves. Set aside in a bowl.
Melt 4 tablespooons of butter and set aside in a bowl.
Rapidly cube 125 g (8 tablespoons) cold butter. Mix 2 1/2 cups cake flour well with 3 teaspoons baking powder and 1/2 teaspoon salt. Rub the cubed butter into the flour mixture until it resembles mealie meal - use a light, efficient hand, or rather, fingertips. Beat together 1 egg, 2 tablespoons milk and 6 tablespoons apple sauce, and mix it into the flour with a fork. Use your hands to pat it together in a dough.
Take a little more than a tablespoonful of the dough, roll it into a ball lightly, dip in the melted butter, then roll it in the spiced sugar. Place it into the loaf pan and do the same, stacking the balls neatly, with the rest of the dough. Pour any left-over butter over the cake and sprinkle with any left-over sugar.
Bake it about 30-35 minutes in the preheated oven.
Serve some of it warm, but it slices more easily and tastes better the next day. Never easy to slice - sometimes I just break it into the original balls.
Enjoy - it's a treat with tea on a cool day.
From Dawn Hall's Busy People's Low-Fat Cookbook
1/3 cup Egg Beaters
1 cup evaporated skim milk
1/2 cup brown sugar
2 tsp Molly McButter, dry
1 tsp salt, optional
1 1/4 cups reduced-fat biscuit mix
3/4 cup cormeal
Preheat over to 400F. Spray 9â€square pan with cooking spray.
Add all dry ingredients to bowl.
Mix in Egg Beaters until smooth.
Slowly add milk into mix and stir until well mixed.
Pour into dish and bake for 20-25 minutes until golden brown.
This is for those days when I am too lazy to make it from scratch.
1 box Jiffy Cornbread mix
1/3 cup fat free sweet condensed milk
1/3 cup fat free milk
1 tbsp Molly McButter butter flakes (or something like that)
1/4 cup egg substitute
Follow the box directions for Corn Bread (Johnny Cake) by preheating oven to 400F. Blend ingredients and fill square pan and bake 20-25 minutes.
This is a wonderful and flavorful bread and I thank Krrispy for sharing this recipe.
BJ
Subject: BACON BEER BREAD ( bread machine)
Posted by: krrispy Replies: 1 Posted on: 9/29/2006 11:08:36 AM
#T738572
BACON BEER BREAD ( bread machine)
(1 pound loaf)
1/2 cup flat beer
1/4 cup water
3 tbsp chopped green onions
1 tbsp prepared mustard
2 tsp butter/marg,softened
2 cups bread flour
2 tsp sugar
1/2 tsp salt
1 1/4 tsp regular active yeast
MIX-IN
1/4 cup crumbled cooked bacon
Place all ingredients in bread pan in the order given.Select desired cycle and start.Add mix-ins when machine beeps,about 32 minutes after starting.
This is great this time of year with chili.
1 cup yellow corn meal
1/3 cup flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking salt
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 can (8 3/4 oz.) cream style corn
1/3 cup onion, chopped
2 Tablespoons green chilis, chopped
1/2 cup cheddar cheese, shredded
In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or a 10-inch heavy skillet. Bake at 350 degrees for 30 to 35 minutes, or until bread is golden brown and tests done.
*If you don't have buttermilk, you can sour regular milk by adding 1 tablespoon vinegar to a 1 cup measuring cup and then filling with milk, it works just as well.
Here is a Thomas English muffin recipe clone:
Ingredients:
1 pound All-purpose or bread flour
1 teaspoon Salt
1 1/2 tablespoon Dry yeast
1 teaspoon Sugar
1 cup Warm milk
2 ounces Butter -- melted
Directions
Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix in the butter.
Stir all the liquid into the warm flour and beat well until smooth and elastic.
Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.
Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof.
Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side.
Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
This recipe for Thomas English Muffins serves/makes 8
You've got to make this! Whatever day you plan to serve this apple cake; be sure to bake it the day or night before. It is really better the next day! Serve the coffee cake with the warm Brown Sugar Sauce. This recipe is from Newfoundland!
3 Medium Granny Smith or Pippin Apples peeled, cored and chopped
2-1/2 Cups All-Purpose Unbleached White Flour
1-1/2 Cups Dark Brown Sugar firmly packed
3/4 Cup (1-1/2 Sticks) Unsalted Butter, at room temperature
2 Cups Walnuts chopped and toasted (use 1/2 Walnuts and 1/2 Almonds!)
1 tsp. Baking Soda
1-1/2 tsp Cinnamon
1/2 tsp. Salt
1 Egg Large
3/4 Cup Sour Cream
1 tsp. Vanilla Extract
Preheat Oven to 375 degrees.
Use a 9" Springform Pan, that has a Parchment circle cut to fit the bottom. Spray the entire inside of pan with Pam Vegetable Spray with Flour (Baker's spray)
Put the Flour and Brown Sugar in a bowl and blend with a pastry blender (or fork) until completely mixed. Add in the Butter and mix with the pastry blender (or fork) until it is "crumbly."
Take about half of the mixture and put it in the bottom of your springform pan. Press hard, evenly, all around (this is the bottom crust).
Mix the Walnuts, Baking Soda, Cinnamon and Salt into the remaining mixture.
In a separate bowl add the Egg and lightly beat it with a whisk. Add the Sour Cream and Vanilla and whisk until smooth.
Make an indentation (well) in the flour mixture and pour in the egg mixture.
Stir until just combined. Fold in the Apples.
Pour cake mixture into your pan over the crust and spread evenly with your spatula.
Make the Topping and spread evenly over the batter (Recipe follows).
Total baking time is 1 hour. Bake for 1/2 hour at 375. Cover cake lightly with foil and bake another 1/2 hour or until a toothpick inserted in the center comes out clean.
Let it cool in the pan on a cooling rack.
Serve with Brown Sugar Sauce, if desired (recipe follows)
Brown Sugar Sauce
1/4Cup Unsalted Butter
3 TBL. All-Purpose Unbleached White Flour
2/3 Cup Dark Brown Sugar, packed
1/2 tsp. Cinnamon
1 Cup Heavy Cream
1 TBL. Brandy
1/4 tsp. Vanilla Extract
Melt the Butter in a saucepan set over medium heat. In a medium-sized bowl, stir the Flour and Cinnamon with the Sugar. Whisk this mixture into the melted Butter until moistened.
Stir in the Cream and whisk until smooth. Cook over low heat (slightly bubbling), whisking frequently until thickened and smooth - 5 minutes.
Take it off the heat and stir in the Brandy and Vanilla.
Serve over the Apple Coffee Cake while warm, or it can be refrigerated for about 1 week. Reheat just before serving. Reheat is SLOWLY, tho, or it will break.
Topping
for the Apple Coffee Cake
3/4 cup Chopped Walnuts, Toasted in a dry skillet
1/3 cup packed Dark Brown Sugar
1 teaspoon Cinnamon
1/4 cup Butter, Unsalted (room temperature)
1/3 cup all-purpose Unbleached White Flour
Combine nuts, brown sugar and cinnamon and set aside.
Cut the 1/4 cup butter into the 1/3-cup of flour with a pastry blender or fork to make coarse crumbs. Stir into that the nut mixture.
Sprinkle over the top of the Apple Coffee Cake batter in the pan and press slightly.
Bake as directed in the Apple Coffee Cake recipe!
After the cake is done, you may want to uncover and just barely broil the top to get it nice and crunchy.
I found this recipe on the Food Network's website. It is very moist and delicious!
1 1/2 c. granulated sugar
1/3 c. brown sugar
3/4 c. veg. oil
2 eggs
2 c. flour
3/4 tsp. bak. powder
3/4 tsp. bak. soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
1 1/2 c. shredded zucchini
3/4 c. walnut pieces
Preheat oven to 350 degrees Fahrenheit.
Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to wet mixture and mix just until moistened. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.