Snickerdoodle Bread

Ingredients

LOAVES:
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
¾ cup sour cream
1 package Hershey's cinnamon chips

TOPPING:
3 tablespoons sugar
3 teaspoons cinnamon

Directions
To make the loaves, mix butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix topping ingredients in a bowl and sprinkle over the batter in each loaf pan. Bake at 350°F for 35 to 38 minutes. Let cool before removing from pan.

Honey Wheat Brown Bread

Ingredients:


2 cups all purpose flour, plus extra for kneading
1 1/2 cups whole wheat flour
2 tsp cocoa powder
1 TBS granulated sugar
1 1/2 tsp salt
2 1/4 tsp instant yeast
1 1/4 cups warm water
2 TBS butter, melted
1/4 cup molasses
1/4 cup honey
rolled oats for topping (optional)

Instructions:

1. In large bowl or in the bowl of a stand mixer, whisk together the flours, cocoa powder, sugar, salt, and yeast.  Set aside.
2.  In another bowl, stir to combine the warm water, molasses, butter and honey.
3.  Make a well in your dry ingredients and then pour the water mixture in and wither with a sturdy spoon or using the paddle attachment of a stand mixer, mix until the dough comes together.
4.  Knead the dough by hand or with a stand mixer's dough hook for about 5 to 8 minutes,  If kneading by hand , knead on a heavily floured board, adding just a bit more all-purpose flour as needed.
5.  Place the ball of dough into an oiled bowl, cover with a dish towel and set to rise for 2 hours.
6.  Divide the dough into 3 pieces.  Roll each piece out into about 9-inch log.  Place loaves onto a parchment-lined or lightly greased baking sheet.
7.  Sprinkle a bit of rolled oats on top of each loaf if you choose too, and lightly score each loaf diagonally.  Cover with dishtowel and se aside to rise again for 30 minutes.
8.  Preheat oven to 350 degrees.
9.  Bake the loaves for 30 minutes.  When done, cool on a wire rack.

Apple Bread

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups diced apples
1 cup chopped pecans (optional)

1. Preheat oven to 325*F. Grease two 9 x 5 x 3-inch loaf pans; set aside.
2. In medium bowl combine flour, cinnamon, baking soda and salt; set aside.
3. In mixing bowl beat the eggs, oil, sugar, and vanilla together, mixing well. Stir in flour mixture until just mixed. Fold in apples and pecans and spoon in to prepared loaf pans.
4. Bake for 1 hour and 15 minutes or until tested done when wooden pick inserted into center of loaf comes out clean. Cool 10 minutes in the pans before removing to cool on wire racks. Wrap tightly to store.

Makes two loaves.

Note: I make a powdered sugar glaze to go over the tops of the loaves. 1 cup of powdered sugar to about 1 tablespoon and a half of water. Drizzle over top of loaves while still hot and let bread cool completely.

Zucchini Bread

Ingredients

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Whiskey Sauce

1/4 cup butter

1/2 cup sugar

1 beaten egg yolk

2 tablespoons water

1/4 cup bourbon

IN a small saucepan melt butter. Stir in the sugar, egg yolk, and water. Cook and constantly stir the mixtureover medium-low heat for 5 to 6 minutes or till sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding. (Cover and chill leftovers.)

Bread Pudding

4 beaten eggs

2 1/4 cups milk

1/2 cup sugar

1 tablespoon vanilla

1 teaspoon finely shredded orange peel (optional)

1/2 teaspoon ground cinnamon

4 cups dry French bread cubes or regular bread cubes

1/3 cup dried tart red cherries, dried cranberries or raisins

1 recipe Whiskey Sauce

1. In a bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture.

2. Bake in a 350 degree oven for 40 to 45 mnutes or till a knife inserted near the center comes out clean. Cool slightly. Serve warm with Whiskey Sauce. Makes 8 servings.

Viennese Crescents

1 cup butter

¾ cup sugar

1 ½ teaspoon vanilla extract

2 ½ cups sifted all-purpose flour

1 cup ground pecans

Confectioners’ sugar

Cream the butter and add the sugar and vanilla and beat to fluffy.  Add the flour and nuts and mix in.  Chill the dough for at least an hour.  The more it’s chilled the less it spreads during baking.

Preheat oven to 350 degree F.

Shape dough into tiny crescents using 1 teaspoon of the dough for each cookie.  Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.

Let cool 5 minutes.  Dredge them in confectioners’ sugar.

Pizza Dough

1 package active dry yeast or fresh yeast

1 teaspoon of honey

1 cup warm water, 105 to 115 degrees F

3 cups all purpose flour

1 teaspoon kosher salt

1 tablespoon extra virgin olive oil, plus additional for brushing

 

In a small bowl, dissolve the yeast and hone in ¼ cup warm water

 

In a food processor, combine the flour and the salt.  Add the oil, the yeast mixture, and the remaining ¾ cup of water and process until the mixture forms a ball.  (The pizza dough can also be made in a mixer fitted with a dough hook.  Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.)

 

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes loners.  The dough should be smooth and firm.  Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.  (When ready, the dough will stretch as it is lightly pulled).

 

Divide the dough into 4 balls, about 6 oz. each.  Work each ball by pulling down the sides and tucking under the bottom of the ball.  Repeat 4 or 5 times.  Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.  Cover the dough with a damp towel and let rest 1 hour.  At this point, the balls can be wrapped and refrigerated for up to 2 days.

Buttermilk Biscuits

This one is for Henry... Here you go I have finally posted my biscuit recipe... try not to make hockey pucks out of them... :)

4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk.
Bake for 20 to 25 minutes until risen and golden brown.

Orange Pecan Loaf

1/4 cup butter, softened
1/4 cup sugar
1 egg, separated
2 teaspoons grated orange peel
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup orange juice
1/2 cup pecans
Glaze:
1 tablespoon powdered sugar
1 tablespoon orange juice

1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange peel; beat until blended. Combine flour, baking powder, and baking soda; add to creamed mixture alternately with orange juice.

2. In another small mixing bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter.

3. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted near the center comes out clean.

4. Combine glaze ingredients in a small microwave safe bowl. Microwave, uncovered, for 30 seconds. Stir until sugar is dissolved. Pour over warm bread. Cool 10 minutesbefore removing from pan to a wire rack to cool completely.

Hushpuppies

1 egg, beaten
1 cup corn meal
1/2 cup flour
1 tablespoon sugar or to taste
1 medium onion, chopped fine
sweet milk or buttermilk
oil to fry

Add egg, corn meal, flour, sugar, and onion. Add milk so batter is not too thin. Dip batter with one little spoon and drop off in hot grease with another little spoon. Fry to golden brown.

Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup bacon fat
oil for frying

Mix well all batter ingredients. Heat oil for frying in a large skillet over medium heat. Drop about 2 tablespoons batter per hoecake into skillet. Brown 2 minutes per side until crisp. Drain on paper towels.

Apple Bread

3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
4 cups apples, chopped
1 cups chopped pecans

Preaheat oven to 325 degree. Stir together eggs, sugar, and oil. Stir in vanilla. Add remaining ingredients and stir well until flour is moistened. Spray 2 loaf pans with pam with flour. Pour batter into pans and bake for 1 hour and 10 minures. Cool 15 minutes before removing from pans.

Oatmeal Chocolate Chip Muffins

1 1/4 cups quick-cooking rolled oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup firmly packed brown sugar, divided
3/4 cup semisweet chocolate chips
1 cup chopped pecans, divided
1 1/4 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Combine oats and milk; allow to stand for 15 minutes. Preheat the oven to 400 degrees. Stir egg, oil, 1/2 cup brown sugar, chocolate chips, and 1/2 cup pecans into oat mixture. In large bowl, combine flour, baking powder, and salt. Add oat mixture to flour mixture, stirring just until all dry ingredients are moistened. Fill each cup of a lightly greased 12-cup muffin tin two-thirds full with batter. Sprinkle tops with remaining brown sugar and pecans. Bake 20 to 25 minutes, or until top of muffin springs back when lightly touched.

Pumpkin Bread

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
3 cups granulated sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups pumpkin
2/3 cup water
1 1/2 cups chopped pecans

Preheat the oven to 350 degrees. In large mixing bowl, combine flour, baking soda, salt, spices, and sugar. Add oil, eggs, pumpkin, and water, beating until well blended. Stir in pecans. Pour batter into two lightly greased 9 x 5 x 3-inch loaf pans. Bake 1 hour or until toothpick inserted in the center of a loaf comes out clean. Remove from pans and cool on wire racks.

Grandma's Brown Bread

3 tablespoons butter
2 cups sugar
2 eggs
4 cups of flour
1 teaspoon salt
1 teaspoon vanilla
1 cup pecans pieces
1 cup chop dates
2 teaspoons baking soda
2 cups boiling water

Take chop dates and place in a medium size bowl, sprinkle with baking soda and pour boiling water over them and set aside to cool.

Cream sugar and butter. Add eggs, date mixture, salt, flour, vanilla and nuts. Mix well. Fill cans about half full and bake at 350 degrees for 40 to 50 minutes.

DO NOT GREASE CANS BREAD WILL NOT STICK.


(Cans are you standard size vegetable cans, cleaned and labels removed.  If you don't plan ahead like I do or forget to to save your cans you can use mini loaf pans 5x3x1)

Bran Muffins

1 ¼ cup flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons sugar
1 cup all bran
1 cup milk
3 tablespoons Crisco oil

Stir together flour, baking powder, salt and sugar. Set aside

Stir all bran & milk into large mixing bowl. Let stand 1 to 2 minutes or until ceral is softened. Add egg and oil beat well.

Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 ½” muffin pan cups.

Bake at 400 degrees for 25 minutes or until lightly browned.

Pizza Dough

Pizza Dough

1 package active dry yeast or fresh yeast
1 teaspoon of honey
1 cup warm water, 105 to 115 degrees F
3 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and hone in ¼ cup warm water

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining ¾ cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes loners. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 oz. each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped and refrigerated for up to 2 days.

White Bread

2 packages regular active dry yeast (4 1/2 teaspoons)
2 cups warm water (105 to 115 degrees)
1/2 cup sugar
2 teaspoons salt
2 eggs
1/4 cup vegetable oil
6 to 6 1/2 cups all - purpose flour
Additional vegetable oil
Butter or margarine, softened

1. In large bowl, dissolve yeast in warm water. Add sugar, salt, egs, 1/4 cup oil and 3 cups of flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy handle.

2. On lightly floured surface, knead dough 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place sough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated 3 to 4 days.) Cover and let rise in warm place about 1 hour until dough has doubled in size. Dough is ready if impresion remains when touched.

3. Grease bottoms and sides of two 9 x 5 - inch loaf pans or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Roll each half into 18 x 9 - inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves with additional oil. Cover and let rise in warm place about 1 hour until dough has doubled in size.

4. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375 degrees. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove pans to wire rack. Brush loaves with butter; cool.

Strawberry Bread

1 bag (16oz) frozen strawberries, thawed, drained
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups all purpose flour
3 teaspoons of cinnamon
1 teaspoon baking soda
1 teaspoon slat
1 cup chopped pecans

Heat oven to 350 degrees. Grease bottoms only of 2 9 x 5 or 8 x 4 inch loaf pans with shortening; lightly flour. (I use PAM with flour.)

Slightly mash strawberries; set aside. ( I also use fresh strawberries if available.) In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Pour into pans.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen sides of loaf pans' remove from pans to wire rack. Cool completely, about 2 hours, before slicing. ( I slice it while it's still hot and spread with butter and eat it.) Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.