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Amounts of Ingredients to Store for Bread Baking (Kathy in FL)

I was re-reading a Peggy Layton book and found something you all might find interesting in terms of how much of “x” ingredients to store for bread baking. Ms. Layton gave a fairly easy recipe that makes up 2 loaves of bread, but extrapolating from that recipe, she gives basic amounts to store for 3 months (about 45 loaves) and 1 year (about 180 loaves). And this is just for bread baking.

Powdered milk

  • 3 months = 30 cups or 1/75 gallons
  • 1 year = 120 cups or 6.5 gallons

Honey

  • 3 months = 11.25 cups
  • 1 year = 2.75 gallons

Salt

  • 3 months = 3 cups
  • 1 year = 12 cups

Oil

  • 3 months = 15 cups
  • 1 year = 3.75 gallons

Dried Egg Powder

  • 3 months = 6 cups
  • 1 year = 1.5 gallons

Dried Yeast

  • 3 months = 6 cups
  • 1 year = 1.5 gallons

Whole Wheat Flour

  • 3 months = 12.75 gallons or 2.5 (5 gallon) buckets
  • 1 year = 51 gallons or 10 (5 gallon) buckets

White Flour

  • 3 months = 7.5 gallons
  • 1 year = 30 gallons or 6 (5 gallon) buckets

And I repeat, this is only for bread baking of this one recipe. Think about all the other recipes that these items show up in.

Peggy Layton Basic Bread Recipe (Kathy in FL)

  • 2.5 cups warm water
  • 2/3 cup powdered milk
  • 4 T. honey
  • 1 T. salt
  • 1/3 cup oil or melted shortening
  • 2 eggs or equivalent in dried eggs
  • 2 pkgs. (or 2 T.) yeast
  • 4.5 cups whole wheat flour
  • 2.5 to 4 cups white flour

Follow your basic bread making techniques and it should yield 2 loaves … she doesn’t give any more specific directions for this recipe in this particular book though she probably does in other books.

CINNAMON HONEY BUTTER (RipleyRules)

  • 1/2 c butter, softened
  • 1/2 c confectioner’s sugar
  • 1/2 c honey
  • 1 tsp ground cinnamon

Beat until light and fluffy.

HONEY BUTTER (RipleyRules)

  • 1/2 c butter, softened
  • 1/3 c honey

Beat until creamy. Sure to make your first attempts at baking in an alternative oven palatable!

Acorn Bread (Kathy in FL)

  • 1 c Acorn meal
  • 1 c Flour
  • 2 tb Baking powder
  • 1/2 ts Salt
  • 3 tb Sugar
  • 1 Egg, beaten
  • 1 c Milk
  • 3 tb Oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.

Acorn Meal

  • Acorns
  • Water

Make meal by grinding dry, raw acorn kernels (after shelling). Mix with boiling water and press out liquid through a cheesecloth. With very bitter acorns, repeat this process several times. Spread meal on a tray and thoroughly dry in oven at 250F. This meal will cake during the drying process. Regrind using a food chopper. Then, seal in containers, preferably glass jars.

Note: All acorns contain tannic acid or tannin. This is what causes the bitter taste, the same as the soft brown lining in pecans that we have all tasted if we have cracked open pecans and eaten them raw. The white oak family has less tannin than the black oak family. Some members of the white oak family are White Oak, Burr Oak, and Club Oak. There are many varieties. White oaks have rounded leaves. Black oaks have pointed leaves. Squirrels go for white oak acorns first. They’re not dumb. They don’t like the tannin either. Black oak acorns will make you pucker up just like eating unripe persimmons if you haven’t washed them thoroughly.

Albuquerque Patio Bread (Kathy in FL)

  • 2 cups Bisquick Baking Mix
  • 2/3 cup milk
  • 1 envelope chili seasoning mix, about 1/2 ounce, or cheese sauce mix, about 1 1/2 ounce
  • soft butter or margarine

Heat oven to 450 degrees. Stir together baking mix, milk and seasoning mix; beat vigorously 1/2 minute. Spread dough on greased baking sheet into an oblong, 8 x 6 inches. Spread with butter. Bake 15 minutes. While hot, cut into 24 strips, 3 x 3/4 inch. Makes 12 servings.

Amazing Trapper’s Bread (Kathy in FL)

  • 1 ½ c. raisins
  • 1 ½ c. currants
  • 2 ¾ c. hot water
  • 1 c. lightly packed brown sugar
  • 1 T. salt
  • 16 T. (2 sticks) butter
  • 1 c. molasses
  • 2 T. sugar
  • 1 c. lukewarm water
  • 2 T. active dry yeast
  • 12 c. all purpose flour

Bring 2 quarts water to a boil and add raisins and currants. Cook for about 30 minutes (until raisins are plumped) before draining. In a large bowl, combine 2 ¾ c. hot water, brown sugar, salt, butter, and molasses. Stir until butter melts and cool the mix to lukewarm. Meanwhile, dissolve 2 T. sugar in 1 cup of lukewarm water (about 100 degrees F), then sprinkle dry yeast into the sugar-water mixture. Let stand for 10 minutes, then stir briskly with a fork. Add yeast-sugar-water mixture to butter-molasses mixture. Stir. Beat in 6 cups of all-purpose flour. Mix in plumped fruit, allwed to cool, with the remaining 6 cups of all-purpose flour. end by hand using a rotating motion. Turn dough out on a lightly flour surface and knead for 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough against the greased surface. Cover with a damp cloth and let rise in a warm place until doubled in bulk (approximately 2 hours). Punch down and shape into 4 loaves. Place loaves in four greased loaf pans. Cover and let rise again until doubled (approximately 1 hour). Bake loaves simultaneously in an oven preheated to 375 degrees F for ½ to 1 hour, making sure that the bread doesn’t burn. Brush tops with butter while hot. Yield: 4 loaves.

AMISH FRIENDSHIP BREAD STARTER (Poppy)

  • 3 c. sugar
  • 3 c. flour
  • 3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don’t refrigerate).

On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.

On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.

AMISH FRIENDSHIP BREAD (Poppy)

  • 1 c. Amish friendship bread starter
  • 2/3 c. oil
  • 3 eggs
  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. vanilla
  • 1 1/2 tsp. cinnamon
  • 1 c. sugar

In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9×5 in bread pans. Bake in 350 degree oven for 40 to 45 minutes. Additions (one or more to taste): (1/2 cup) Raisins, apple (chopped), crushed pineapple (drained), candied fruit, coconut, dates (chopped), nuts and/or chocolate chips may be added to batter before baking.

Amish Friendship Fruit Starter (Kathy in FL)

Note: This is a fruit mixture that I remember my grandmother making on the farm. Can get pretty strong if you know what I mean, but is useful in some fruit-y recipes that I’ll post as well. The down side to this recipe is that it takes 30 days to start.

  • 3/4 cup canned sliced peaches with syrup
  • 3/4 cup canned pineapple chunks with syrup
  • 4 ounces red maraschino cherries, drained, halved
  • 1 1/2 cups granulated sugar
  • 1 package active dry yeast (some recipes will substitute 2 tablespoon brandy)

For later addition

  • 1/2 cup canned sliced peaches with syrup
  • 1/2 cup canned pineapple chunks with syrup

To Replenish Starter

DAY 1

  • 1 1/2 cups starter juice
  • 2 1/2 cups granulated sugar
  • 1 (32 ounce) can sliced peaches with syrup

DAY 10

  • 2 1/2 cups granulated sugar
  • 1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce) can pineapple chunks and *1 (16 ounce) can fruit cocktail

DAY 20

  • 2 1/2 cups granulated sugar
  • 2 (4 ounce) jars maraschino cherries, drained and halved (You can use 1 jar of red and one jar of green for color, or use 1 (10 ounce jar)

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn’t waste the fruit.

The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.

Amish Friendship Banana Nut Bread (Kathy in FL)

  • 1/3 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 eggs
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup Amish Friendship starter
  • 2 bananas, mashed — or try using crushed or rehydrated banana chips
  • 1/2 cup chopped nuts

Mix all ingredients together. Place in greased and sugared bread pan. Bake at 350 degrees F for 50 minutes.

Amish Friendship Bread (Kathy in FL)

  • 1 cup Amish Starter
  • 2/3 cup vegetable oil
  • 3 eggs, beaten
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 cups canned fruit pie filling

Preheat oven to 350 degrees F. Grease two loaf pans. Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.

Amish Friendship Muffins (Kathy in FL)

  • 1 cup Amish Friendship Bread Starter
  • 2 cups all-purpose flour
  • 3/4 cup oil
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup nuts, chopped
  • 1 cup apples, chopped (optional)
  • 1 cup raisins or 1 cup blueberries (optional)

Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners. Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into muffin cups. Mix Well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.

Topping:

  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup margarine

Mix well and sprinkle over tops of muffins before baking.

Apple Bran Muffins (Kathy in FL)

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ½ cup sugar
  • 2 Tbs margarine, softened
  • 1½ cups Mott’s Cinnamon Apple Sauce
  • 2 egg whites (from powdered)
  • 2 T. Molasses
  • 1½ cups wheat bran flakes cereal

Preheat oven to 350° F. Line 12 (2½-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce, egg whites and molasses. Add cereal; stir until moistened. Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Bake 25–30 minutes or until toothpick inserted into center comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely. Makes 12 muffins.

APPLESAUCE HONEY NUT BREAD (Kathy in FL)

  • 2 1/2 c. Bisquick
  • 1 c. quick cooking oats
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1 c. honey
  • 1 c. applesauce
  • 1 c. golden raisins
  • 1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.

Applesauce Rolls (Kathy in FL)

  • 2 cups Bisquick
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1/4 cup milk
  • 1 egg, beaten
  • 2 tablespoons oil

Combine all ingredients and beat 30 seconds. Fill 2-inch muffin tins 2/3 full. Bake 12 minutes in a 400 degree oven. When done, roll in melted butter, sugar and cinnamon. Makes 3 dozen

Apricot Bread Mix in a Jar (Kathy in FL)

  • 1/2 cup nuts, chopped
  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup granulated sugar
  • 2 1/2 cups Bisquick
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient. Attached the following instructions:

Apricot Bread (Kathy in FL)

Preheat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom. In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.

Baked Apple Pancakes (Kathy in FL)

  • 1 tablespoon butter
  • 3 large eggs (or equivalent in an egg substitute)
  • 1/2 cup milk (from powdered or canned)
  • 2 tablespoons brown sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons melted butter (or equivalent in your chosen substitute)
  • Butter for sautéing
  • 2 cups sliced and peeled tart apples (or adjust the recipe to use canned apples)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Preheat the oven to 450 degrees. Prepare a deep-dish nine-inch pie pan by melting one tablespoon of butter in the pie pan and rolling it around the surface. If you use a non-metal pan, you can melt the butter in the microwave. Do not brown the butter. Whisk the eggs, milk, and brown sugar together until light. In another bowl, mix the flour, salt, and spices together. Fold the flour mixture into the egg mixture. Pour the batter into the prepared pan. Bake for 15 minutes or until golden. While the pancake is baking, toss the sliced apples in the brown sugar and cinnamon. Heat a skillet with butter. Do not burn the butter. Sauté the apples in the butter until nearly tender. Set aside. When the pancake is done, remove it from the pan to a platter for serving. Scoop the sautéed apples into the pancake. Serve immediately with warm maple syrup.

Bananas and Cream Bread (Kathy in FL)

  • 2 teaspoons active dry yeast
  • 3 cups bread flour
  • 3 tablespoons wheat germ
  • 3 tablespoons powdered milk
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon nutmeg
  • 1 1/2 tablespoons vegetable oil
  • 1 cup mashed bananas (I rehydrated dried banana chips and used that)
  • 2 tablespoons mashed bananas
  • 3/4 cup sour cream (I used the equivalent made with evaporated milk)
  • 1/4 cup water
  • 1 tablespoon water
  • 3/4 cup chopped nuts or raisins

Add all ingredients except the raisins or nuts and bake on raisin bread cycle. At the beeper add the raisins or nuts.

BANNOCK (Irish) (RipleyRules)

You may need to can your butter as mentioned in other threads, and “sour” your reconstituted dry milk with a little vinegar. But no yeast or starter involved!

  • 2 c all-purpose flour
  • 2 tbs sugar 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbs butter
  • 1 c buttermilk
  • 1/2 c dried currants (or raisins, if you like)

Combine flour, sugar, soda, baking powder, and salt. Cut in butter. Add milk until dough is soft. Stir in currants. Turn dough out onto lightly floured surface; knead 5 minutes, or until smooth. Form dough into 7-inch round. Place on lightly oiled cake pan or cookie sheet. Cut a 1/2-inch deep cross or x across top. Bake at 375 degrees for 40 minutes. (Of course, if TS really HTF, there won’t be any temperature-controlled ovens. In that case, experiment with what you’ve got! solar, earth oven, etc.)

BEAN BREAD (Kathy in FL)

  • 4 C. cornmeal
  • 2 C. hot water
  • 2 C. cooked beans
  • 1/2 tsp. baking soda

Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook abut 45 minutes or until done. Note: This is sorta like a boiled dumpling but has a better texture in my opinion.

Beer Can Date Bread (Kathy in FL)

  • 8 empty beer cans
  • 2 tablespoons baking soda
  • 1 cup dates
  • 2 cups beer
  • 3 tablespoons butter
  • 1 cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 4 cups whole wheat pastry flour
  • 1 cup pecans

Remove tops from beer cans with can opener; lightly oil insides. Sprinkle baking soda on dates. Heat beer to boiling and pour over date mixture; set aside to cool. Cream butter, maple syrup, vanilla extract and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees F for 15 to 30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day as the bread may crumble if it is sliced while still warm.

Bisquick on a Stick (heddiecalifornia)

Based on the old 49′er goldminer sourdough method. Simple but effective, can be used with other flours, other additives (food) on hand.

Pour out a heaping handful of Bisquick in a mound on to a clean flat surface (like large flat rock or board) or into a bowl. Put a small ‘dent’ in the top. Pour about 1 tablespoon, more or less, of liquid (water, milk, beaten egg, juice, or any combination of the above) and knead into the Bisquick to make a thick paste about the consistency of bread or cookie dough.

Roll the dough into a fat pencil shape about 3 quarters to a full inch thick, about 8 or ten inches long. Wrap the dough in a spiral around the end of a stick that is about the same width as the dough roll was wide (thin stick, thin role, thick stick, thick role) so that it firmly on the end of the stick. Use food friendly sticks — Oleander can be fatally poisonous. Wire coat hangers, straightened out, aren’t thick enough unless you weave together some sort of dough support structure at the food end. You can wrap the food end in tin foil to produce a moister bread.

Hold the stick over an open fire (or barbeque, or woodburning stove, or fireplace or other heat source) and rotate it frequently so that all sides of the dough get cooked. Peel off the stick and eat!

You can use this with self rising flours or natural sourdough as well. You can add whatever you might have on hand to the dough — dried fruit, fresh fruit, a little jam or jelly, powdered milk, soy protein, bacon bits, grated rind of orange or lemon (using the juice as part of the fluid.) You can make it sweet (juice, sugar, cinnamon, fruit) or savory (herbs, bacon, salty flavors). My personal favorite is to mix half and half Bisquick with whole wheat flour, and use beer as the fluid. Roll the stick end spiral in seeds (the kind you find on hamburger buns — sesame or even caraway and some kosher salt) and “bake” over the coals. The beer will foam up a bit, mix it quickly and get it all over the fire before it loses its ability to puff up when you cook it, or it will be more like a cracker. Another good one is adding honey, dried blueberries, sour cream and grated lemon peel (with a little lemon juice) for more of a ‘breakfast bar’ type. Addition of sweets means you have to be careful of scorching and it will take longer to cook.

You can cook it around precooked sausage — if you cook it around a raw piece of meat the meat may not get well cooked and it will take a long time.

“Bisquick” Style Baking Mix 1 (Kathy in FL)

  • 9 cups flour
  • 1/4 cup sugar
  • 2 1/3 cups powdered milk
  • 1 tablespoon salt
  • 1/3 cup baking powder
  • 2 cups shortening

In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly. Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal. Place the mix in a covered glass or plastic container and keep in a cool, dry place. In warm weather the MIX should be refrigerated. Use within a month. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

“Bisquick” Style Baking Mix 2 (Kathy in FL)

  • 8 cups Flour
  • 1 1/4 cup Nonfat Dry Milk
  • 1/4 cup Baking Powder
  • 1 tablespoon Salt
  • 2 cups Shortening

Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place. Use anywhere Bisquick or other biscuit baking mix is called for. This recipe for Homemade Bisquick Mix makes 11.25 cups

“Bisquick” Style Baking Mix 3 (Kathy in FL)

  • 10 c Flour
  • 1 1/2 tb Salt
  • 3/8 c Baking powder
  • 1/4 c Sugar
  • 1 ts Cream of tartar
  • 1 lb Crisco; (shortening)
  • 1 1/4 c Powdered milk

Mix all together and there you have it

Blueberry Muffins (Irene)

  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1/3 cup sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 3/4 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 400º F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups. Bake 13 to 18 minutes or until golden brown.

Blueberry-Banana Bread (Irene)

  • 2 cups Original Bisquick® mix
  • 3/4 cup quick-cooking oats
  • 2/3 cup sugar
  • 1 cup mashed very ripe banana (2 medium)
  • 1/4 cup milk
  • 2 eggs
  • 1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 350º F. Grease bottom of loaf pan, 9×5x3 inches. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Blueberry-Orange Muffins (Kathy in FL)

  • 1 (16 oz.) pkg. blueberry muffin mix
  • 2 egg whites (or use powdered egg whites)
  • 1/2 c. orange juice (from bottle)
  • orange marmalade

Stir muffin mix, egg whites, and orange juice and break up any lumps. Pour into muffin tins (with paper liners) about half full. Bake at 370 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Spoon orange marmalade over top of hot muffins.

Blueberry Sourdough Hotcakes (Kathy in FL)

  • 2 cups sourdough starter
  • 1 cup blueberries (or whatever fruit that you want, can even be rehydrated from dried fruit)
  • 2 tablespoons granulated sugar
  • 1 scant teaspoon baking soda

Dust blueberries with sugar. Let stand a few minutes. Fold gently into batter just before adding baking soda. Bake until berries are cooked through. Turn. Serve on hot plates.

Bread Baked on the Grill (Northstar)

  • 1 cup water
  • 4 cups flour
  • 1/4 cup oil (I use canola)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 packet quick rise yeast
  • 1 T frozen orange juice concentrate (adds flavor and softness, optional)

I made the dough in the breadmaker but one could do it by hand, kneading until pliable about 15–20 min and then placing in a warm spot to rise until double, about 30–40 min. I opened up two large cans (49 oz or 3lb, about the size of a large can of Dinty Moore Stew, I know you have one of those!) but left the top attached at one spot as a hinge. This turned out to be too much bread for two; they expanded out of the cans. Next time I’ll use 3. I oiled the inside of the cans lightly. Then I divided the dough into loaves and put it in the cans lengthwise (on their sides) and let it rise about a half hour.

Then I pushed the lids closed and put the cans (on their sides) on a slow grill. Because there was too much dough for the cans they took a long time to bake, about 45 min… with three cans they’d probably go 25 min. or so. They were wonderful! The bread came right out of the cans and was easily sliced. The crust was perfect, thin and crunchy. Make sure you rotate the cans once during baking for an even crust. This would be fantastic over a campfire.

BREAD MUFFINS (Kathy in FL)

  • 2 cups bread crumbs (could also use the small textured bread crumbs that you buy at Thanksgiving for making “stuffing.” Pepperidge Farms makes one of the name brand varieties. Check in the area of the grocery store where you would find “stove top” stuffing or coatings.)
  • 1/3 cup flour
  • 1 tablespoon fat, melted
  • 1–1/2 cups milk
  • 1 egg (if not using fresh eggs, will require the use of both powdered whole eggs and powdered egg whites)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes.

Bread Machine Crusty Homemade Bread Bowls (Kathy in FL)

  • 1 cup water
  • 2 3/4 cups bread flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine or quick active dry yeast
  • 1 egg yolk
  • 1 tablespoon water

Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy. Heat oven to 375°F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups—bread and cups will be hot. Cool bread bowls upright on wire rack.

BUCKBOARD BREAD (Kathy in FL) (from WaltonFeed)

  • 4 cups flour
  • 2 T. salt
  • 2 1/4 tsp. baking powder
  • 2 cups water

Preheat oven to 400 degrees F. Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees F.

Butter Rolls (Kathy in FL)

  • 2 c. biscuit mix
  • equivalent of 8 oz. carton of sour cream (fresh, powdered, or made from evaporated milk)
  • equivalent of one stick of butter, melted

Combine all ingredients and mix well. Spoon into greased muffin tins and fill only half full. Bake at 400 degrees F for 12 to 14 minutes or until rolls are light brown.

Buttermilk Wheat Bread*

  • 1 5/8 to 1 3/4 Cups Buttermilk (5/8 = ½ C. + 2 Tbs.)
  • 2 Tbs. Oil
  • 1/4 Cup Honey (Note: I find 1/4 cup of honey to be too much so I just put in 1/8 cup)
  • 2 tsp. Salt
  • 2 2/3 Cups Bread Flour
  • 1 1/3 Cups Whole Wheat Flour
  • 2 ½ tsp. Active Dry Yeast
  1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
  2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
  3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Makes one large loaf. *from “More Bread Machine Magic” by Linda Rehberg and Lois Conway

CAMPFIRE BANNOCK (Kathy in FL)

  • 4 cups flour
  • 8 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. sugar
  • about 3 cups cold water

Mix dry ingredients thoroughly and stir in enough water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth. Pour into large greased frying pan and set on hot coals. Turn when bottom is brown. Cook until no dough sticks when a toothpick (or knife) is poked into the middle.

Casserole Bread (Kathy in FL)

  • 1 cup milk (made from powdered or canned)
  • 3 tablespoons granulated sugar
  • 1 tablespoon salt
  • 1 1/2 tablespoons shortening
  • 1 cup warm water
  • 2 packages yeast
  • 4 1/2 cups all-purpose white flour

Scald the milk and stir in the sugar, salt and shortening. Cool the mixture to lukewarm. Pour the warm water into a large bowl and sprinkle with the yeast. Stir until the yeast is dissolved. Stir in the cooled milk mixture. Add the flour and stir until well blended, about 2 minutes. Cover and let the mixture rise in a warm place until more than doubled in bulk — about 40 minutes. Stir the batter down and beat for 30 seconds. Pour the batter into a greased 1 1/2-quart casserole. Bake at 375 degrees F for 50 to 60 minutes.

Cheese-Garlic Biscuits (Irene)

  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 2 tablespoons butter or margarine
  • 1/8 teaspoon garlic powder

Heat oven to 450º F. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Cheese-Garlic Biscuits (lighter recipe) (Irene)

  • 2 cups Reduced Fat Bisquick® mix
  • 2/3 cup fat-free (skim) milk
  • 1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
  • 1/2 teaspoon garlic powder
  • Butter-flavored cooking spray, (if desired)

Heat oven to 450º F. Mix Bisquick mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.

Cheesy Herb Pinwheels (Kathy in FL)

  • 3 cups Bisquick® mix (or other biscuit mix such as Jiffy brand)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2/3 cup water
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (or equivalent substitute)
  • 1 cup pizza sauce (the stuff from the jar worked just fine)

Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. Roll dough into 18×10-inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.

CHERRY NUT BREAD (Kathy in FL)

  • 3 c. Bisquick
  • 1/2 c. sugar
  • 1/3 c. flour
  • 1 tsp. cinnamon
  • 1 egg
  • 1 c. milk
  • 1 c. candied cherries
  • 3/4 c. nuts

Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add cherries. Bake 35–45 minutes, oven 350 degrees. Cool before removing.

CHILI CHEESE BREAD (Kathy in FL)

  • 2 pkgs. “JIFFY” Pizza Crust Mix
  • 1 Tbsp. chili powder
  • 1/2 cup warm tomato juice
  • 1/2 cup warm water
  • 2 cups finely shredded sharp cheddar cheese (or equivalent of your choice)

Preheat oven to 375°. Lightly grease a cookie sheet. Combine all ingredients together and let stand in bowl for approximately 10 minutes. Place on a lightly floured surface and knead three (3) times. Form a loaf and bake for 25 - 30 minutes, until golden brown. Yield: Approximately 12 Slices.

Chocolate Tortillas (Kathy in FL)

  • 3 c. flour
  • 1/2 t. bakin powder
  • 1/2 t. salt
  • 1/4 c. semi-sweet mini chocolate morsels
  • 1/4 t. instant cocoa powder
  • 1 t. cinnamon
  • 1 T. vanilla
  • 1 c. warm water
  • 1/4 c. corn oil

Mix first six ingredients together in a bowl. Add vanilla and oil and blend. Slowly add 1 cups of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead. Form into balls about the size of a small-medium egg. Rub each ball with oil and cover with towel. Let sit 15–20 minutes. Roll with a rolling pin until thin and well rounded. Lightly brown on a hot griddle until bubbly then turn once to brown the other side. Makes approximately one dozen 7–8″ tortillas. Note: milk chocolate morsels can be substituted if desired. From “Tortilla Lovers Cookbook”.

Cinnamon-Raisin Biscuits (Kathy in FL)

  • 2 cups Bisquick® mix
  • 1/2 cup milk (fresh, powdered, or canned)
  • 1/3 cup sugar
  • 1/3 cup raisins
  • 1 teaspoon ground cinnamon

Heat oven to 425°F. Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake 10 to 12 minutes or until golden brown.

Cinnamon Tortillas (Kathy in FL)

  • 2 c. flour
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1 t. nutmeg
  • 4 T. sugar
  • 2 T. vanilla
  • 1/4 c. corn oil
  • 1 c. warm water

Mix dry ingredients together in a bowl. Add vanilla and oil and blend. Slowly add 1 cup of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Make into balls about the size of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit for 15 - 20 minutes. Roll each ball flat and then with a rolling pin to 7–8″ diameter. Lightly brown on a hot griddle until bubbly. Turn once and brown the other side. Yields approx. 1 dozen tortillas. From “Tortilla Lovers Cookbook”.

Coconut Tortillas (Kathy in FL)

  • 3 c. flour
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1 c. shredded coconut
  • 1/2 c. brown sugar
  • 2 T. almond flavoring/extract
  • 1/4 c. corn oil
  • 1 c. warm water

Mix first five ingredients together in a bowl. Fold almond flavoring/extract and oil into dry mixture. Slowly add 1 cup of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Form into balls about the size of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit 15–20 minutes. Roll with a rolling pin until thin and well rounded (7–8″ diameter). Lightly borwn on a hot griddle until bubbly then turn once to brown the other side. Makes approximately 1 dozen tortillas. From “Tortilla Lovers Cookbook”.

Corn Bread (Northstar)

  • 1 1/4 c flour
  • 3/4 c corn meal
  • 1/3 c sugar
  • 1 T baking Powder
  • 1/4 c oil
  • 1/4 scant c corn syrup
  • 1/4 scant c applesauce
  • 1 C milk

Stir just to combine, don’t overbeat. Pour into a greased, floured pan and bake at 375 for 25 min. until springy and golden on top and sides.

Corn Fritters (Kathy in FL)

  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 2 T sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 small can cream style corn (8 1/2 oz.) or 1/2 cup water and 2 tsp. Just Whites

Combine in medium bowl. Fry in 3 T oil in skillet. Turn when brown. Good with baked beans.

Corn Light Bread (Kathy in FL)

  • 1 t. baking soda
  • 1 t. salt
  • ¼ t. baking powder
  • 2 c. cornmeal
  • ½ c. sugar
  • 4 T. shortening (or lard)
  • 2 c. buttermilk
  • ½ c. flour

Put sugar, salt, soda, and baking powder in a bowl and add buttermilk. Stir well. Then add cornmeal and flour alternately. Melt shortening (or lard) in a loaf pan and ad to mixture. Sprinkle a little cornmeal in loaf pan. Heat pan, and pour batter into the hot pan. Bake at 350 degrees F for 45 to 60 minutes.

Corn Sticks (Kathy in FL)

  • 2 cups baking mix (like Bisquick or your own homemade version)
  • 1 (8 oz.) can cream-style corn
  • 2 T. minced onion
  • melted butter

Combine biscuit mix, cream-style corn, and onions. Place dough on floured surface and cut into 3 x 1 inch strips. Roll in melted butter. Bake at 400 degrees F for 15 minutes.

Corn Tortillas (preppiechick)

  • 2 cups masa harina (I can buy “bobs red mill” in my grocery, also trader joes & whole foods, & mexican section or grocer)
  • 1 to 1 1/4 c water

Add just enough water to make a stiff dough. Best to use tortilla press. Basically, follow above directions - though no need to knead and rest. Courtesy:”mexican cooking class cookbook” 1984.

Cornmeal and Currant Muffin Mix (Kathy in FL)

  • 1 1/2 cups yellow cornmeal
  • 2 cups white flour
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1/2 cup currants or other dried fruit (blueberries, cherries, or blackberries)
  • 1/2 cup sugar

Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions: Preheat oven to 450 degrees F & spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk (fresh or reconstituted powder), blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.

Corntack (Kathy in FL)

A modern-day cross between hardtack and cornbread, the following- thick crackers are actually pleasantly tasty served warm.

  • 1 ¼ c. cornmeal
  • 1 c. water (about)
  • ½ tsp. Salt
  • 2 tbsp. vegetable oil

Combine the above ingredients, using enough water to moisten. Bake in a greased 7x 11-inch pan at 375 degrees F. for around 15 minutes, or until the edges begin to brown.

Crusty Bread (Ange D)

Dump 1 quart very warm water in a large bowl. Add 2 t salt, 7 T sugar, 2/3 stick butter or 1/3 c olive oil. Stir in 5 cups whole wheat flour.

Add 3 packets of yeast or 7 t. yeast. Stir and stir.

Add 5 cups of bread flour. Stir and stir and stir.

Cover bowl. (this is a must) Let rise in a warm spot for 1 hour or until doubled. It will look ominous and puffy. If it smiles at you, throw it out. lol! Anyway, punch it down. Use a very large wooden spoon (or your hands) to divide dough between 3 large loaf pans. Smooth out the top of the dough. Sprinkle with rolled oats. (just dust it)

Let rise in your oven (covered with a barely damp towel) for about another hour. Bake at 350 until done. About 30–40 minutes.

If you really want to get creative. Add a bit more flour to your dough. Knead it in. Make round loaves. Let rise. Bake. When done, cut a hole in the top and scoop out center of bread. Fill with bean soup. (Your own personal bread bowl)

Date Biscuits (Kathy in FL)

  • 1 c. chopped dates
  • 2 c. biscuit mix (i.e., Jiffy brand, Bisquick, etc.)
  • 1/2 c. grated cheese
  • 3/4 c. milk (from canned or powder)

Combine dates, biscuit mix, and cheese. Add milk and stir well into a moderately soft dough. Drop by teaspoonfuls onto baking sheet. Bake in 400 degrees F oven for 12 to 15 minutes and serve hot. Note: These weren’t bad at all. The dates gave it a bit of sweet and the cheese kept it from being too rich. I tried it with Velvetta and it worked though I let them get a little more brown than I meant to, so watch them if you aren’t using a harder cheese. I like them also because they are a “drop” biscuit and do not require the rolling and cutting which saves time and mess.

Delta Biscuit Crown (Kathy in FL)

  • 1/3 cup butter or margarine
  • 1/2 - 1 teaspoon garlic salt or onion salt
  • 2 cups Bisquick Baking Mix
  • 2 teaspoon caraway seed
  • 1/2 cup cold water

Heat oven to 450 degrees. Melt butter in oven in 6 cup ring mold; sprinkle with garlic salt. Stir remaining ingredients to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place biscuits with edges touching in mold. Bake about 10 minutes. Invert onto plate and serve warm. Makes 6 - 8 servings.

Diet Rite Bread (Kathy in FL)

  • 1 package Yeast
  • 3 cups Bread flour
  • 1 1/4 cups Diet rite soda — or Club soda at room temperature

Place all ingredients into pan, select white bread, and push start. Yields: a 1–1/2 lb loaf.

DILL BREAD (Kathy in FL)

  • 2 c. Bisquick baking mix
  • 1 carton (8 oz.) sour cream (fresh or equivalent made from powder or from canned milk)
  • 2 tbsp. instant minced onion
  • 1 tbsp. dill weed

Heat oven to 400 degrees. Grease 9 inch pie plate or square 8×8×2 inches. Mix all ingredients until soft dough forms. Spread in plate. Sprinkle with snipped parsley if desired. Bake until wooden pick inserted in center comes out clean, about 20 minutes. Cool 10 minutes. Cut into wedges or squares. 8 or 9 servings.

Dilly Rice Muffins (Kathy in FL)

  • 1 c flour
  • 1 tb sugar
  • 1 tb baking powder
  • 1 egg (or your substitute of choice)
  • 1/2 c lowfat milk (made from evap skim milk)
  • 2 tb vegetable oil
  • 1/4 c rice, cooked
  • 2 tb minced dried onion or chives
  • 2 t. parsley flakes, dried
  • 2 t. dried dill

Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended. Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full. Bake in a 400-degree oven for 12 to 15 minutes, or until brown. Makes 8

Dumplings (Irene)

  • 2 cups Original Bisquick® mix
  • 2/3 cup milk

Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

Easy Lefse (Kathy in FL)

Lefse (LEF-suh) is a traditional soft Norwegian flat potato bread that is rolled very thin and cooked quickly on a hot dry griddle…the Scandinavian equivalent of the Mexican tortilla. Mashed potato flakes are a convenient shortcut to this traditional recipe.

  • 3 cups Mashed Potato Flakes
  • 1 cup water
  • 2 tablespoons margarine or butter
  • 2 teaspoons salt
  • 1 cup milk
  • 3/4 to 1 cup All Purpose or Unbleached Flour
  1. Heat electric lefse griddle or electric skillet to highest temperature setting. DO NOT GREASE GRIDDLE OR SKILLET. Measure potato flakes into large bowl. In small saucepan, heat water, margarine and salt to a rolling boil. Remove from heat; add milk. Add liquid all at once to potato flakes, stirring until all flakes are moistened. (Mixture will be crumbly.)
  2. Lightly spoon flour into measuring cup; level off. Gradually add flour to potato mixture, working with hands until soft dough forms and is of rolling consistency. (Avoid adding too much flour.)
  3. Shape dough into roll 10 inches long and about 2 inches in diameter. Cut roll into 1/2-inch slices. Cover with plastic wrap while rolling out each lefse.
  4. On well-floured pastry cloth, roll out 1 slice of dough until paper thin. With lefse stick or long spatula, transfer to heated griddle. Bake about 1 minute or until brown spots appear on bottom surface. Turn; bake other side about 30 to 45 seconds. Place baked lefse between cloth towels to prevent it from drying out. #Repeat with remaining slices. Cool completely before storing in plastic bag.

To serve, spread with butter; sprinkle with sugar and cinnamon or brown sugar. Fold into quarters or roll up. Servings: 20 lefse

Eggnog Muffins (Kathy in FL)

  • 4 cups flour
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 1 1/3 cups sugar
  • 2 eggs (I used powdered eggs, but you could use any kind of egg substitute if you don’t have fresh or powdered eggs)
  • 2/3 cup canola oil
  • 1 1/2 cup eggnog (see Eggless Eggnog in Drinks section)
  • 1/2 cup rum (I substituted a little bit of rum extract instead of real rum, tasted just as good)
  • 1 tsp. nutmeg

Sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees.

Elegant Oatmeal Bread

  • 1 Cup Old-Fashioned Oatmeal Oats
  • 1 3/8 to 1 1/2 Cups Water (Note: 3/8 = 1/4 cup + 2 Tbs.)
  • 2 Tbs. Butter or Margarine
  • 1/4 Cup Honey (Note: I use the entire amount of honey listed in this recipe)
  • 2 tsp. Salt
  • 3 Cups Bread Flour
  • 2 ½ tsp. Active Dry Yeast
  1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
  2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
  3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Ezekiel Bread I (Kathy in FL)

  • 2 1/2 cups wheat berries
  • 1 1/2 cups spelt flour
  • 1/2 cup barley
  • 1/2 cup millet
  • 1/4 cup dry green lentils
  • 2 tablespoons dry Great Northern beans
  • 2 tablespoons dry kidney beans
  • 2 tablespoons dried pinto beans
  • 4 cups warm water (110 degrees F/45 degrees C)
  • 1 cup honey
  • 1/2 cup olive oil
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons salt

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Ezekiel Bread II (Kathy in FL)

  • 1 cup lentils
  • 2 (.25 ounce) packages active dry yeast
  • 5 cups warm water (110 degrees F/45 degrees C), divided
  • 5 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon honey
  • 8 cups whole wheat flour
  • 4 cups barley flour
  • 2 cups soy flour
  • 1/2 cup millet flour
  • 1/4 cup rye flour

Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

Faux Sourdough Bread (Kathy in FL)

  • 1 package Active Dry Yeast
  • 2 1/2 cups Bread Flour
  • 1 tablespoon Dark Molasses
  • 1 cup Sour Cream
  • 1 teaspoon Salt
  • 1 teaspoon Lemon Juice
  • 4 tablespoons Warm Water

All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order recommended by your machine. Select “White Bread”. Press “Start”.

Fiesta Cheese Bread (Kathy in FL)

  • 2 cups Bisquick
  • 2/3 cup milk (fresh, canned or powdered)
  • 3 or 4 tomatoes, diced (can substitute very well drained canned whole or diced tomatoes)
  • 1 (4 ounce) can green chiles
  • 1 cup sour cream (fresh, powdered, or made from canned milk)
  • 3/4 cup mayonnaise
  • 1 cup grated Cheddar cheese
  • 1 onion, chopped
  • Paprika, chili powder or crushed red pepper flakes (NOTE: paprika or chili powder will add color, crushed red pepper flakes will add extra heat!)

Mix Bisquick and milk to form a (very) soft dough. Press into a greased 7 x 11-inch pan (or a 9 x 13-inch pan for a thinner crust), pushing up edges slightly to form a rim. Brush with melted butter. Place tomatoes on crust; salt and pepper to taste. Sprinkle half the can of chiles over tomatoes. Combine sour cream, mayonnaise, cheese and onion. Spread over tomatoes and chiles. Sprinkle with other half of chiles and with your choice of paprika, chili powder, or crushed red pepper flakes. Bake at 425 degrees F for 25 to 30 minutes.

Flordia Hush Puppies (Kathy in FL)

  • 1 cup Bisquick Baking Mix
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 egg (fresh or powdered)
  • 3/4 cup milk (fresh, canned, or powdered)

Heat fat or oil, 1 inch deep, to 375 degrees in electric skillet. Mix all ingredients thoroughly. Drop batter by teaspoonfuls into hot fat. Fry in hot fat about 2 minutes on each side or until brown. Drain and serve immediately. Makes 15 to 20.

Flour Tortillas (preppiechick)

  • 2 C. all purpose flour
  • 1/2 tsp salt
  • 1/4 c veg. shortening
  • 1/2 c warm water
  1. Mix flour and salt. Rub in shortening with fingers til it has a fine, even texture.Stir in water until dough forms.
  2. Knead dough on floured surface until smooth and elastic, 2–3 min. Let rest, wrapped in plastic wrap, at room temp,30 min.
  3. Knead a few times. divide into 8 pieces for 10″ or 12 pieces for 8″.Roll each in a ball and cover with plastic to keep from drying out. Using rolling pin, or totilla pres, flatten out to size. Stack betwenn sheets of waxed paper.
  4. Heat ungreased heavy griddle or skillet (my cast iron skillet is great!) over med high heat, until a sprinkle of water dances. cook 1 tortilla untill top is bubbly and bottom is flecked with brown, 20–30 sec. Flip, cook another 15–30 seconds, until speckled. Press with spatula, if puffing up.Put in foil til rest are done. Can keep in a warm (250 degrees F) oven up to 30 minutes, but best used immediately.

Fruit and Nut Quick Bread Recipe (Kathy in FL)

  • 2 1/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 7/8 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 cup chopped or slivered nuts (see note)
  • 1 cup dried fruit pieces (see note)
  • 1 large egg (or equivalent of your choice)
  • 1/3 cup cooking oil
  • 2/3 cup milk (from canned or powdered)
  • 1 cup water
  • 1/2 to 1 teaspoon extract (see note)

Preheat the oven to 350 degrees. In a large bowl, mix the dry ingredients together (except for the fruit and nuts). Stir in the fruit and nut pieces. In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, milk, water, and extract. Add the liquid mixture to the dry mixture. With a spatula, mix the two together until moistened. Do not over mix—over mixing will develop the gluten in the flour and make for a tougher bread. Scrape the batter into a well-greased 9-inch by 5-inch loaf pan. Spread the batter evenly in the pan. The loaf will tend to rise in the center so make sure that enough batter is pushed to the edges for a more uniform loaf. Bake for about an hour to an hour and ten minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done. Remove from the pan and cool on a wire rack. Quick breads are best if stored overnight in a cool place. The flavor of the fruit is developed and dispersed by storage and the bread tends to be moister. Note: you can vary this recipe by mixing and matching which kind of nuts and dried fruit and which flavor of extract that you use in each batch. (7/8 cup sugar is 3/4 cup plus two tablespoons. If you would prefer a sweeter loaf, use a full cup of sugar or substitute milk for the water.) The more sugar in the quick bread recipe, the browner the crust. If you substitute milk for the water, the lactose—which is a sugar—will cause a little more browning.

Fruit-Flavored Tortillas (Kathy in FL)

  • 3 c. flour
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1 t. cinnamon
  • 3 T. sugar
  • 2 T. vanilla
  • 1/4 c. corn oil
  • 1 1/2 c. berries, crushed or pureed
  • 1/2 - 3/4 c. warm water

Mix dry ingredients together in a bowl and stir. Fold vanilla and oil into mixture. Add berries and blend. Slowly add 1/2 cup of warm water. Mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Make into balls about the size of a small-medium egg. Rub each ball with oil and cover with towel. Let sit 15–20 minutes. Roll out balls with a rolling pin until thin and round (7–8″ diameter). Lightly brown on a hot griddle until bubbly. Turn once and brow other side. Remove from heat and keep warm. Makes about 1 dozen tortillas. From “Tortilla Lovers Cookbook”.

Suggested fruits include: blueberries, blackberries, cranberries, raspberries, etc. Also, try local wild edible berries. You can use canned berries but you will need to drain them first and watch the amount of warm water than you are adding.

Fry Bread (Kathy in FL)

  • 2 cups flour
  • 1/2 cup nonfat dry milk
  • 1 tbs. baking powder
  • 3/4 teaspoon salt
  • 3/4 cup lukewarm water

Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It’s like cooking donut holes. Roll in cinnamon and sugar.

Grape Jam Bread (Kathy in FL)

  • 2 cups prepared pancake flour
  • 5 T. brown sugar
  • 1/2 tsp. salt
  • 1 cup Grape Jam
  • 1/4 cup milk (from canned or powdered)
  • 1/4 cup shortening, melted
  • 1 egg, slightly beaten (or appropriate substitute)

Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8×4 inches.

Green Chile Cornbread (Irene)

  • 1 cup Original Bisquick® mix
  • 1 cup cornmeal
  • 2 tablespoons sugar, if desired
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 package (4 ounces) shredded sharp Cheddar cheese (1 cup)
  • 2/3 cup Green Giant® frozen whole kernel corn, thawed and drained
  • 2 tablespoons Old El Paso® diced green chiles

Heat oven to 400° F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening. Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan. Bake 28 to 32 minutes or until light brown. Serve warm.

Grits and Cheese Biscuits (Kathy in FL)

  • 1–1/2 cups all-purpose flour
  • 1/2 cup Quick or Regular Grits, uncooked
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt (optional)
  • 1/2 cup margarine or butter
  • 1 cup (4 oz.) shredded cheddar cheese (or equivalent of your choice)
  • 1/2 cup milk (from canned or powder)

Heat oven to 425 degrees F. Combine dry ingredients; cut in margarine until mixture resembles course crumbs. Stir in cheese; add milk, mixing just until dry ingredients are moistened. Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Yield: 16 BISCUITS

VARIATION: Add 1/3 cup finely chopped cooked ham and ¼ cup finely chopped onion while stirring in cheese. Proceed as recipe directs.

GUY BREAD (Thinking Like a Guy)

  • 3 cups self-rising flour
  • 1 beer

Mix together. Put in loaf pan. Bake at 350 F for 45 minutes. Note: You can add things to this bread (you know, cheese and stuff). Try chopped apples and cinnamon. I suppose you could use sparkling apple juice if you don’t drink beer.

Hardtack (Kathy in FL)

Use one part water to six parts flour. Mix and knead roll of dough flat and score into cracker shapes. Bake 20–25 minutes and cool off until completely dry before storing in canisters. The crackers should be hard as bricks and indestructibly unappetizing.

Heirloom Brown Bread Mix with Recipe (Kathy in FL)

Mix:

  • 2 c whole wheat flour
  • 1/2 c flour
  • 2 ts baking soda
  • 1 c chopped dates
  • 1 ts salt
  • 1 c raisins

Brown Bread:

  • 1 pk mix
  • 2 c buttermilk (fresh or reconstituted powder)
  • 1/2 c molasses

Mix: Combine all ingredients until well blended. Store in an airtight container. Brown Bread: Preheat oven to 350 degrees F and grease loaf pan. Combine all ingredients, let stand 1/2 hour. Pour into loaf pan and bake 45–50 minutes.

Herbed Potato Bread (Kathy in FL)

[Its amazing the recipes I’m finding looking for specific named brands.]

  • 1 1/4 cups water
  • 2 tablespoons margarine or butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups Pillsbury BEST® Bread Flour
  • 1/2 cup Hungry Jack® Mashed Potato Flakes
  • 2 tablespoons instant nonfat dry milk
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons bread machine dry yeast or active dry yeast
  1. Use bread machine that produces 1 1/2-lb. or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully. Follow manufacturer’s directions for placing ingredients in bread machine pan.
  2. Select Basic/White cycle. Follow manufacturer’s directions for starting machine.

Serving size: 1 (12-slice) loaf. High Altitude: Decrease yeast by 1/4 to 1/2 teaspoon. Continue as directed above.

Herman Secret Starter (Kathy in FL) (from RecipeGoldMine)

  • 1 envelope dry yeast
  • 1/4 cup warm water
  • 1 teaspoon granulated sugar
  • 2 cups dairy buttermilk
  • 2 cups flour
  • 2 cups granulated sugar

Soften yeast in water with sugar. Stir once or twice. Let stand 5 minutes or until doubled in volume. (If it doesn’t double and bubble, the yeast is no good. Throw it out and start over with a fresh pack.) Beat remaining 3 ingredients together until smooth and beat in the bubbly yeast mixture at end of the 5 minutes. Pour into non-metallic 8-cup container with a loose fitting lid. Let stand in warm place 6 hours. As it bubbles up, stir it down (after the 2nd or 3rd hour - so don’t be impatient!) Then it’s ready to use. Say hello to Herman! Just remember to keep Herman out of drafts. Set him in a sunny spot-once in a while. He delights in this! He’ll bubble up with excitement if the sun’s shining on him a while!

Replacement Recipe

Every time you remove a cup of Herman, you must replace him at once with a simple mixture of:

  • 1 cup water
  • 1 cup flour
  • 1 cup granulated sugar

Beat it smooth and stir it into the mixture from which you removed the cupful for baking purposes. The above 3-cup mixture makes 1 cup of starter-batter exactly, so if you remove TWO cups of the starter, double the replacement ingredients. Always leave at least one cup of the starter at all times with which to begin your next batch of Herman.

NOTES : The object of Herman - as a Good Samaritan Recipe - is to give a cup of the starter, along with the Replacement Recipe plus a cake to a friend. In turn they will keep the starter going and bake up something delightful to also share with another friend, along with a cup of the starter. When you give away a cup of Herman a note must accompany it reading: “This is Herman. Treat him with love and keep him warm and away from drafts. Within 3 days of receiving this portion of his secret cake starter, please add to him a smooth mixture of one cup each - water, flour and sugar. Let him stand in a non-metallic container with a loose-fitting lid for 6 hours before using a portion of him in the following recipe…..”

HERMAN BISCUITS AND RAISIN BREAD (Kathy in FL) (from RecipeGoldMine)

Biscuits

  • 1 cup starter
  • 3 tablespoons oil
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 tsp salt

Combine the ingredients using a large serving-type spoon. When smooth, dip the spoon (just to coat) in flour and knead the dough in the bowl with the back of the spoon till it’s no longer sticky. Then flour your hands and make a patty of the dough and knead it between palms about 10 times. Break off 6 equal pieces and shape into patties 1-inch thick. Arrange in greased 1-quart baking dish. Bake at 425 degrees F for 18–20 minutes or till golden. Let cool in baking dish for 10 min. before serving. Makes 6 biscuits, double the recipe to make 1 dozen.

Raisin Bread - When you begin kneading the dough with the back of the spoon, add:

  • 1/2 teaspoon cinnamon
  • 1/2 cup raisins
  • 3 tablespoons granulated sugar

Continue kneading Herman between your palms as directed above. Grease the 1-quart baking dish and break Herman up into 12 small balls. Dust each ball in a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Drop the balls into the prepared baking dish and bake at 425 degrees F about 20–23 minutes or till golden. As soon as it’s out of the oven, drizzle it with this:

Thin Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon buttermilk
  • 2 teaspoons melted butter
  • Few drops vanilla extract
  • Dash of salt

Homemade Wheat Bread Machine Mix (Kathy in FL)

  • 1 bag (5 pounds) bread flour
  • 1 bag (5 pounds) whole wheat flour
  • 1 3/4 cups dry milk
  • 1 1/4 cups sugar
  • 4 1/2 tablespoons salt
  • Butter or margarine, see loaf directions below
  • Bread machine or quick active dry yeast, see loaf directions below

Mix all ingredients in extra-large bowl until well blended. Makes eight 2-pound loaves (16 slices each). Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving.

To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Honey Kissed Lemon Scones (Kathy in FL)

  • 3/4 cup (divided) honey
  • 1 1/2 cups milk (fresh, canned, powdered)
  • 2 eggs (fresh, powdered)
  • 2 tablespoon lemon zest (fresh or dried)
  • 3 tablespoon lemon juice divided (fresh or bottled)
  • 7 cups Bisquick mix [approx 2 pounds]

Whisk together 1/2 cup honey, milk, eggs, lemon zest and 2 tbsp. lemon juice. Stir into biscuit mix until soft dough forms. If mixture is too dry, sprinkle with 1–2 tbsp. of additional milk. Gather dough into ball. Knead several times on flour-coated work surface until dough incorporates. Roll out dough into 1/2″ thick rectangle, approximately 8″ x 12″; fold in quarters. Roll out again into 1/2″ thick rectangle (8 “ x 12″ ). Cut into 24–2″ squares; arrange 1″ apart on parchment-lined sheet pan. Bake at 450°F until tops are golden brown, about 8 minutes. Cool slightly. Warm remaining 1/4 cup honey; stir in remaining 1 tbsp. lemon juice. Brush tops of scones with mixture.

Honey-Oatmeal Bread (Kathy in FL)

  • 6 to 6 ½ cups plain flour
  • 2 ½ t. salt
  • 2 pkg. dry yeast
  • 2 ¼ c. scalded milk
  • ¼ c. shortening
  • 1/3 c. honey
  • ½ c. warm water
  • 2 c. dry oatmeal

Dissolve yeast in the water. Pour milk over honey, shortening and salt. Cool to lukewarm. Stir in 2 cups flour. Add yeast and oats; mix well. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface; knead 8 to 10 minutes or until smooth and elastic. Shape to form ball. Place in large greased bowl, turn once to grease surface. Cover and let rise in a warm place about 1 hour or until double in size. Punch dough down. Cover and let rest 10 minutes. Divide in half, roll out each half to form 15 x 9 inch rectangle. Roll up, press ends together to seal. Place in 2 creased 9 x 5 inch loaf pans. Brush with melted butter. Cover and let rise about 45 minutes or nearly double in size. Bake at 375 degrees about 45 minutes. Remove from pans and cool on rack.

Hudson Bay Bread (Kathy in FL)

  • 16 T. (also known as 2 sticks) of butter or margarine (or the equivalent substitute of your choice)
  • 1 1/2 c. sugar
  • 6 c. rolled oats
  • 2/3 c. honey
  • 1/2 c. raisins (could also substitute craisins and/or dried cherries)
  • 1/2 c. peanuts (or you can leave them out if there are allergies)

In a large pan, melt butter. Add sugar and stir. Add 3 cups of the oats and stir. Heat the honey until it becomes a runny liquid, then add it to the bowl along with the raisins, peanuts and the rest of the oats. Mix by hand. Place in an ungreased baking pan (roughly 15″ x 10″ x 1″). Bake at 350 degrees F until golden brown. This is about 25 minutes.

Important step: Allow to cool 10 minutes before cutting. After cutting, allow to cool another 10 minutes and then flip out of the pan. Let the bread cool completely before wrapping.

This is very filling and sticks with you a while. Can be used as a “bread” or as a “snack” depending on personal preference. Can also substitute as a breakfast meal. Note: Careful the amount you eat because it is all rolled oats and your digestive track might object if you aren’t used to a lot of grains.

Just three words about this recipe: OH. MY. GOD. This is SO good, but everything Kathy said about it is true, not easy on the digestive tract if you are not used to bulk grains, and not something I would want to dine exclusively on, but it was great with my morning coffee. VERY IMPORTANT: Remove from baking dish before it hardens. I got interested watching a movie and had to use a jackhammer to get the crusty parts around the edge of the pan out. (HillBilly Bill)

Tried this yummy recipe yesterday with a few minor changes and it fell apart on me. I felt horrible about using so much butter so I substituted 1/4 cup vegetable oil for 1/4 cup butter. And I didn’t mix glop with my hands but pressed it into the pan. I let the mixture cool 10 minutes twice, last time after cutting into squares. Ended up having to spoon into plastic wrap and squeeze mixture into ball and twist tight. Try recipe Kathy’s way first before modifying! (smitty)

Jiffy Rolls (Kathy in FL)

  • 1 pkg. yeast
  • 2 ½ c. biscuit mix

Dissolve yeast in ¾ c. warm water in bowl. Beat in biscuit mix. Knead 20 times on baking mix dusted surface. Shape into rolls. Place on lightly greased baking sheet. Let rise, covered with damp cloth, in warm place for 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Yields approximately 16 to 20 servings.

Lazy Onion Bread (Kathy in FL)

  • 1 1/4 C Water Or Milk
  • 2 Tbsp Sugar
  • 2 Tsp Onion Soup Mix
  • 3 C Bread Flour
  • 1 Tbsp Dry Milk Powder — optional
  • 1 1/2 Tsp Active Dry Yeast

CYCLE: white; timer SETTING: medium

NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup.

Logan Bread (Kathy in FL)

  • 1 ½ c. water
  • 1 ¾ c. sugar
  • 2 c. applesauce
  • ½ c. molasses
  • 2/3 c. honey
  • 2 c. margarine
  • 8 c. whole wheat flour
  • 2 2/3 c. white flour
  • 2 t. baking soda
  • 1 t. baking powder
  • 1 t. ground cloves
  • 1 t. ground nutmeg

Mix together in a saucepan water, sugar, applesauce, molasses, honey, and margarine and bring to a boil, stirring. In a large bowl, blend together whole wheat flour, white flour, baking soda, baking powder, cloves, nutmeg. Pour in the liquid mixture and stir well. Bake at 300 degrees F for 1 hour in three greased loaf pans. The bread will be considerably easier to slice if allowed to cool overnight.

Maple Nut Scones (Kathy in FL)

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter cut
  • 1/2 cup walnuts
  • 1/2 cup quick cooking oats
  • 1/2 cup maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Topping:

  • 3 tablespoons butter, melted
  • 1/4 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup quick cooking oats

Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper. In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the walnuts and oats. Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.) Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each into six wedges and place them on the prepared baking sheet. Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.

Maple Syrup Biscuits (Kathy in FL)

  • 2 1/4 c. biscuit mix (brand like Jiffy or Bisquick)
  • 2/3 c. milk (from canned or powdered)
  • 1 1/2 c. maple syrup

Combine biscuit mix and milk. Stir just until moist. On floured surface, roll dough to 1/2 inch thickness. Cut into 2″ diameter biscuits. Pour syrup into a 7 / 11 inch baking dish. Place biscuits on top of syrup. Bake at 425 degree F oven for 13 to 15 minutes or until biscuits are golden brown. Note: I know maple syrup is expensive down here in the south, but it may be cheaper up north. Heck, some of y’all probably can make your own. It worked with maple syrup. Wonder if it would also work with corn syrup or sorghum molasses.

Molasses Muffins (Kathy in FL)

  • 2 c. sifted flour
  • 3 t. baking powder
  • 3 T. sugar
  • ½ t. salt
  • ½ t. ginger (or other spice)
  • 2 T. shortening
  • 1 egg
  • ¼ c. dark molasses
  • ¾ c. milk

Put flour, baking powder, sugar, salt, and ginger (or other spice) into bowl. Drop shortening onto flour at one side. Add egg, molasses, and milk. Cut shortening into small pieces (size of pea) with fork. Stir all contents until flour is moistened, ingredients just mixed. Batter will be lumpy. Fill muffin tines 2/3 full. Bake 15 to 20 minutes at 400 degrees Fahrenheit. [Another really old recipe.] [Note: 2 T. shortening added based on another post.]

Oatmeal Biscuits (Kathy in FL)

  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1/2 cup quick-cooking oats

Heat oven to 450ºF. Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Bake about 8 minutes or until golden brown.

Oatmeal Fritters (Kathy in FL)

  • 1 c leftover cooked oatmeal
  • 1 egg
  • 2 tablespoons flour
  • 2 tablespoons milk

Fry on hot skillet; spread with honey and eat. Note: multiply other ingredients by the number of cups of oatmeal if more than one cup.

Olive Oil Biscuits (Kathy in FL)

  • 2 cups self-rising flour
  • 3/4 cup milk
  • 1/2 cup extra-virgin olive oil

Preheat oven to 400 F. In a medium bowl, combine flour and a pinch of salt. Make a well in the center and add milk and 7 tablespoons olive oil. Stir until blended. Do not overwork, or biscuits will be tough. On lightly floured surface, roll dough out to a 1/3-inch thickness. Cut into 11/2-inch rounds with a plain or fluted cookie cutter, and place on baking sheet. Bake for 10 minutes, until biscuits just begin to turn golden. Using a pastry brush, brush tops with remaining 1-tablespoon olive oil and sprinkle lightly with salt. Serving Size: Makes about 20 biscuits

Orange Bread (Kathy in FL)

  • 2 c. whole wheat bread
  • 1 ½ c. white flour (or soy flour)
  • ¾ c. sugar
  • 2 t. baking powder
  • ½ t. salt
  • ¾ c. orange juice (100% juice from a bottle)
  • ½ c. milk (fresh, canned or powdered)
  • ½ c. canola oil
  • 1 egg (or equivalent of your choice)
  • ½ c. chopped dry-roasted mixed nuts (optional if you have allergies)
  • 1 c. chopped dried mixed fruit

Preheat oven to 350 degrees F. Combine in large bowl the whole wheat flour, white (or soy) flour, sugar, baking powder, and salt. Stir, then add orange juice, milk, oil, and egg. Mix until well blended, then add nuts and fruit. Pour into a greased loaf pan. Bake 65 minutes or until a table knife inserted in the center comes out clean. Yields: 1 loaf

Oreo Cookie Bread for the Bread Machine (Kathy in FL)

  • 3/4 cup Milk (fresh or made from powder or can)
  • 1 Egg (fresh, made up from dry, or other substitute of choice)
  • 3 T. Sugar
  • 3/4 t. Salt
  • 2 cups Bread flour
  • 1 1/2 t. Yeast
  • 3/4 cup Oreo cookies — crushed

Bake according to manufacturer’s instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished. Yield one small 1-pound loaf.

Parmesan and Bacon Cornbread Recipe (Kathy in FL)

  • 1/2 to 2/3 cups crisply-cooked bacon pieces (or use canned real bacon bits)
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon dry, crushed basil
  • 4 tablespoons butter, melted (or equivalent in your substitute of choice)
  • 2 large eggs (or equivalent in your substitute of choice)
  • 1 1/4 cup milk (from powdered or canned)
  • 2/3 cup grated parmesan cheese
  • 1/2 cup diced onion (or equivalent in dried chopped onion)

Preheat the oven to 375 degrees. Prepare a nine-inch pan by greasing well. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a medium bowl. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion together in another bowl. Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until mixed. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted in the center of the bread comes out clean. If baked in a deeper pan or a light colored pan, it may take longer to bake. Cool on a wire rack for ten minutes and serve warm.

Peaches and Cream Bread (Kathy in FL)

  • 1/4 cup heavy or whipping cream (or canned cream or the evaporated milk-based substitute for cream)
  • 1 large egg (or equivalent)
  • 1 1/2 tablespoons vegetable oil
  • 3 tablespoons granulated sugar
  • 1 1/2 cups peaches, peeled, pitted and chopped; fresh, frozen or canned, well-drained*
  • 1 1/2 teaspoons salt
  • 3 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine, program the machine for basic white bread, light crust setting, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough’s consistency with additional flour or water. Yield: one 7- to 8-inch loaf.

Peanut Butter Bread (Kathy in FL)

  • 2 cups rye, barley or oat flour
  • 1/2 cup peanut butter
  • 4 teaspoons baking powder
  • 4 cups sugar or corn syrup
  • 1 teaspoon salt
  • 1 cup milk

Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well. Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes very good sandwiches.

Pepperoni Breadsticks (Kathy in FL)

  • 2 cups Bisquick® mix (or Jiffy or homemade version)
  • 1/2 cup cold water
  • 1/2 cup chopped pepperoni (2 ounces) (note: Pepperoni doesn’t require refrigeration)
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon grated Parmesan cheese
  • 1 cup pizza sauce (homemade or canned)

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.

Pepperoni Pizza Bread (Kathy in FL)

  • 1 3/8 cups water
  • 3 cups bread flour
  • 2 tablespoons dry milk powder
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter
  • 1/2 cup pepperoni, chopped
  • 1/3 cup shredded mozzarella cheese - assuming you still have it or try grated Velvetta cheese as an alternative
  • 1 tablespoon grated Parmesan cheese
  • 1/3 cup canned mushrooms
  • 1/4 cup dried minced onion
  • 3/4 teaspoon garlic powder
  • 2 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.

Plantation Corn Sticks (Kathy in FL)

  • 2 eggs (fresh or powdered)
  • 1 cup Bisquick Baking Mix
  • 1 cup cornmeal
  • 1 1/2 cup buttermilk (fresh, powdered, or made from canned milk)
  • 2 tablespoons salad oil

Heat oven to 450 degrees. Heat 12 generously greased corn stick pans, medium muffin cups or square pan, 9 x 9 x 2 inches, in oven. Beat eggs with rotary beater until fluffy. Beat in remaining ingredients just until smooth. Pour or spoon batter into hot pans. Bake corn sticks and muffins 15 - 20 minutes, corn bread 20 - 25 minutes. Serve piping hot and if you like, with butter. Makes 12 servings.

Pony Express Trail Bread (Kathy in FL)

  • 2 c. white flour
  • 2 c. whole wheat flour
  • 1/3 c. wheat germ
  • 3 T. powdered milk
  • ¾ c. packed brown sugar
  • 1 ½ t. baking powder
  • 1 ½ t. salt
  • ¾ c. water
  • ½ c. honey
  • ½ c. molasses
  • 1/3 c. vegetable oil

Mix dry ingredients. Add and blend the rest of the ingredients until the dough mix is moist. Pour into a greased square baking pan. Bake at 300 degrees F for 1 hour. The bread should pull away from the side of the pan when ready. Cut into squares while arm. Leave in pan to dry, uncovered, for 8 to 10 hours. Wrap individually in plastic wrap and store in ziploc bags. This bread keeps well and travels excellently.

Poppy Seed Biscuits (Kathy in FL)

  • ¼ c. milk
  • 2 T. honey
  • ½ c. cottage cheese (fresh or made from evaporated milk)
  • 2 ¼ c. biscuit mix
  • 1 T. poppy seeds

In a blender, combine milk, honey and cottage cheese. Cover and process until smooth. In a bowl, combine biscuit mix and poppy seeds. Stir in cottage cheese mixture just until blended. Turn onto a floured surface; pat or knead to ½ inch thickness. Cut with a 2.5 inch biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 8 to 10 minutes or until golden brown. Yield: about 1 dozen.

Pot Likker Dumplings (Kathy in FL)

[OK, this came out of my grandmother’s recipe file and is a really, really old way of doing things.]

Make your basic dumpling dough … either kosher, potato, cornmeal, flour, bean, etc. Then you are going to cook the dumplings in the “likker” (pronounced liquor) of the big pot of whatever you have cooking on the stove top.

For example:

  • greens
  • beans
  • stews
  • soups

I’ve done this some while camping and just when I needed to “bulk up” a meal here at home. You can even do this with plain ol’ tomato soup. Just bring whatever liquid you are cooking to a good boil, then drop your dumplings in, leaving room for them to plump up. Continue cooking until the dumplings are cooked through. The dumplings absorb some of the flavor of what they are being cooked so you can get creative.

Potato Buttermilk Biscuits (Kathy in FL)

  • 1 cup prepared Mashed Potatoes - 4 prepared servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter or margarine, melted
  • 3/4 cup buttermilk

Preheat oven to 350°F. Prepare potatoes as package directs for 4 servings. Set aside.

In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball.

On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds. Place on greased cookie sheet, about 1 inch apart. Bake for 10–12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm. Makes 12 biscuits.

Praline Biscuits (Kathy in FL)

  • 1/2 cup butter or margarine, melted
  • 1/2 cup brown sugar, packed
  • 24 - 36 pecan halves
  • cinnamon
  • 2 cups Bisquick Baking Mix
  • 1/2 cup cold water

Heat oven to 425 degrees. Place 2 teaspoons butter, 2 teaspoons sugar and 2 or 3 pecan halves in each of 12 greased medium muffin cups. Sprinkle cinnamon in each cup. Stir baking mix and water to a soft dough. Drop dough by spoonfuls into each cup. Bake 15 minutes. Invert onto tray; let pan remain over biscuits a few minutes. Makes 1 dozen.

Pumpkin Maple Biscuits (Kathy in FL)

(another nice “no egg” type bread)

  • 2 1/2 cups all-purpose baking mix
  • 1/3 cup dry Instant Nonfat Dry Milk
  • 1/4 cup packed brown sugar
  • 1 1/4 teaspoons pumpkin pie spice
  • 3/4 cup Pumpkin puree
  • 1 tablespoon water
  • 1 recipe pumpkin maple sauce, (recipe follows)

PREHEAT oven to 425° F. COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water just until moistened. KNEAD dough 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart. BAKE for 8 to 10 minutes or until golden brown. Spoon sauce over warm biscuits.

FOR PUMPKIN MAPLE SAUCE, HEAT 1 cup maple syrup, 1 cup Pumpkin puree and 1/4 teaspoon ground cinnamon in small saucepan until warm.

Quick French Onion Biscuits (Irene)

  • 2 cups Original Bisquick® mix
  • 1/4 cup milk
  • 1 container (8 ounces) French onion dip

Heat oven to 450º F. Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Serve warm.

Raisin Puffs (Kathy in FL)

  • ¾ c. dark seedless raisins
  • 2 c. biscuit mix (e.g., Bisquick or Jiffy are two brand names)
  • 2/3 c. milk (from canned or powder)
  • 2 T. shortening melted
  • 3 T. packed brown sugar
  • ½ t. cinnamon

Combine raisins and biscuit mix in bowl. Add milk and shortening, mixing well. Drop by tablespoonfuls into mixture of brown sugar and cinnamon to coat. Place on greased baking sheet. Bake at 400 degrees F for 15 minutes.

Red Pepper Spoon Bread (Kathy in FL)

  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk (fresh, canned, or powdered)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 4 teaspoons butter (or equivalent substitute)
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg
  • 3/4 cup sweet red peppers, finely chopped (fresh or dried)
  • 1/2 cup yellow onions, finely chopped (fresh or dried)
  • 1 cup corn kernels (from canned)
  • 2 large eggs, separated (fresh or powdered)
  • 4 large egg whites (fresh or powdered)
  • 2 teaspoons baking powder

Preheat oven to 350. Spray a 1 quart baking dish with cooking spray. In a medium size saucepan, stir together the broth, milk, sugar, salt and cornmeal, then bring to a boil over moderate heat. Add 2 tsp of the butter and cook the mixture over low heat, whisking occasionally, for 5 minutes. Transfer to a large bowl and stir in the cayenne pepper and nutmeg. In a nonstick skillet, cook the sweet red pepper and onion in the remaining 2 tsp of butter over moderate heat for 3 minutes or until softened, stirring occasionally; add the corn and cook the mixture, stirring, 1 minute more. Stir into the cornmeal mixture. In a small bowl, whisk the egg yolks with the baking powder, then stir them into the cornmeal mixture. Beat the egg whites until stiff but not dry. Stir 1/4 of the whites into cornmeal mixture, then gently fold in the rest. Pour the mixture into the prepared baking dish and bake for 40 minutes or until puffed, then broil 4″ from the heat for 1 to 2 minutes or until golden brown. Serve at once directly from the dish.

Rolled Biscuits and Variations (Kathy in FL)

Heat oven to 450 degrees F. Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms; beat vigorously for 30 seconds. If dough is too sticky, gradually mix in enough baking mix (up to ¼ cup) to make dough easier to handle. Turn onto well-floured (with more baking mix) surface. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll ½ inch thick. Cut with 2 inch cutter floured with baking mix. Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes. Yield: 10 to 12 biscuits

Water Recipe: Mix 2 1/3 cups baking mix with 2/3 cups cold water until soft dough forms. Continue as directed above.

Drop Biscuits: After beating, drop by spoonfuls onto cookie sheet.

Biscuit Stir-ins: Prepare Rolled Biscuits as directed above except —

  • Bacon Biscuits: Mix in 1/3 cup real bacon bits.
  • Cheese Biscuits: Mix in ½ cup shredded cheese.
  • Dill Biscuits: Mix in 1 ½ teaspoons dried dill weed.
  • Herb Biscuits: Mix in 1 ¼ teaspoons caraway seed, ½ teaspoon dried sage leaves, and ½ teaspoon dry mustard
  • Orange Biscuits: Substitute ½ cups orange juice for the 2/3 cup milk.

Sourdough Applesauce Walnut Bread (Kathy in FL) (from RecipeGoldMine)

  • 1 1/4 cups all-purpose flour
  • 1/2 cup light brown sugar, firmly packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 cup applesauce
  • 1 cup milk-based sourdough starter, at room temperature
  • 1/2 cup coarsely chopped walnuts

Preheat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan. Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients. In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean. Place pan on a cooling rack for 10 minutes, turn out and cool completely.

Sourdough Bread (Kathy in FL)

  • 1 1/2 cups warm water
  • 1 cup Sourdough Starter
  • 4 cups unsifted all-purpose flour
  • 3 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 2 to 2 1/2 more cups unsifted all-purpose flour
  • 1/2 to 1 teaspoon baking soda

Combine water, starter, the 4 cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size. Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. Preheat oven to 400 degrees F. Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown. Note: Great sourdough bread recipe that doesn’t use either milk or eggs, which could definitely come in handy in the event of shortages.

Sourdough Cornmeal Bread (Kathy in FL)

  • 1 cup sourdough starter
  • 1 package active dry yeast
  • 2 1/2 cups water
  • 2 teaspoons salt
  • 2 tablespoons molasses
  • 4 to 6 cups bread flour
  • 2 cups cornmeal
  • 1/2 teaspoon baking powder

Mix starter with 1 cup water and 1 cup flour. Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator. With the reserved starter, mix in 1 1/2 cups warm water and the yeast. Add salt, molasses and 2 1/2 cups flour. Beat 3 to 4 minutes. Cover and let rise about 2 hours. Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough. Turn onto a floured board and knead 5 minutes. Divide dough in half, cover and let rest 10 minutes. Shape into loaves and place into greased loaf pans. Let rise until double, about 1 1/2 hours. Bake at 400 degrees F for 40 minutes.

Sourdough English Muffins (Kathy in FL)

  • 1 cup sourdough starter
  • 3/4 cup buttermilk (you may have to make your own. See Substitutions.)
  • 2 3/4 to 3 cups all-purpose flour
  • 6 tablespoons yellow cornmeal
  • 1 teaspoon baking soda

In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes. Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl. Makes 12 to 14 muffins.

Sourdough Gingerbread (Kathy in FL)

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup shortening
  • 1/2 cup molasses
  • 1 large egg (or use powdered or other egg alternative)
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 cup hot water
  • 1 cup active sourdough starter

Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done.

Sourdough Sopapillas (Kathy in FL)

  • 1 cup sourdough starter
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons shortening
  • Cooking oil for frying

Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles cornmeal. Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for 5 minutes. Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles.

Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels. Serve warm with honey and confectioners’ sugar or cinnamon and sugar.

Spicy Applesauce Bread (Kathy in FL)

  • 1 c. applesauce
  • 1 box yellow cake mix
  • 1 (3 oz.) pkg vanilla instant pudding mix
  • ½ t. each of cinnamon and nutmeg
  • ½ c. raisins

Combine applesauce and remaining ingredients in mixing bowl. Beat at high speed for 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350 degrees F for 35 minutes. Cool for 15 minutes before removing from pan. Yields about 16 servings.

Spicy Corn Fritters (Kathy in FL)

  • Vegetable oil
  • 4 cups original Bisquick mix
  • 1 cup cold water
  • 2 eggs (fresh or powdered)
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 2 (4.5 ounce) cans chopped green chiles, well drained
  • Salsa (any variety), if desired

Heat oil (2 to 3 inches) in deep fryer to 375 degrees F. Stir Bisquick, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chiles. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Sugar & Spice Bread (Kathy in FL)

  • 1 cup water
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/8 to 1/4 teaspoon ground cloves
  • 2 teaspoons active dry yeast

Bread machine directions: Measuring carefully, place all ingredients in bread machine pan in order specified by owner’s manual. Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack. Note: Doesn’t call for any eggs. Makes 1 (1–1/2-pound) loaf

Sunshine Muffins (Kathy in FL)

  • 2 eggs (or substitute of your choice)
  • ½ c. water
  • 1/3 c. milk (fresh, canned, powdered)
  • 2 T. vegetable oil
  • 1 pkg (9 oz) yellow cake mix
  • 1 pkg (8.5 oz.) corn bread/muffin mix

In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350 degrees F for 18 to 22 minutes or until a toothpick comes out clean. Cook for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.

Survival Bread (Kathy in FL)

  • 2 c oats
  • 1/2 c powdered milk
  • 1 c sugar
  • 3 Tbs. honey
  • 1 pkg. orange or lemon jell-o (3 oz)
  • 3 Tbs. water

Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a teaspoon at a time) Shape dough into a loaf (About the size of a brick) Place on cookie sheet and bake at 350 degrees for 15–20 minutes. Cool. Wrap in aluminum foil to store. Each loaf is the daily nutrients for one adult.

Sweet Potato Pecan Bread (Kathy in FL)

  • 2 1/4 teaspoons yeast
  • 3 cups bread flour
  • 4 tablespoons rolled oats
  • 1/2 teaspoon cinnamon
  • 2 pinches nutmeg
  • 1 1/2 teaspoons salt
  • 2 tablespoons dark brown sugar
  • 3 tablespoons powdered milk
  • 3 tablespoons butter or margarine (or your substitute of choice)
  • 3/4 cup cooked and mashed sweet potatoes (use canned sweet potatoes that you¡¯ve mashed)
  • 3/4 cup water
  • 3 tablespoons dark raisins
  • 1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

TORTILLAS (NJ. Preppie)

  • 2 c. flour
  • 1 t. salt
  • 1 t. baking powder
  • 3 T shortening
  • 1 1/2 c. hot water

Stir ingredients before adding water. Let dough cool down covered. Roll out pieces thinly, flouring as needed, for 8 in tortillas. Cook on a dry skillet. Variations: Use the Tortilla wraps for lunch variety. Make burritos with refried beans, Sloppy Joe beef, and rice. Make Quesidillas with canned chicken and Nacho Cheese (from a jar). Wrap fried falafel balls (from box mix) with Tahini sauce.

Traditional Jewish Unleavened Bread (Kathy in FL)

  • 2 cups of flour
  • 1 tea. salt
  • 2 Tble of Crisco shortening or Smaltz can be used (that’s rendered chicken fat)

Add enough warm water to the flour mixture until it forms into a bread dough ball. Knead it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour. On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350 degree F oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it. One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers.

Vidalia Onion Dumplings (Kathy in FL)

  • 2 c. Bisquick baking mix
  • 2/3 c. Milk (fresh, canned, or powdered)
  • 1 tsp. Sugar
  • 1 Egg, beaten (fresh or powdered)
  • 1/2 c. chopped Vidalia Onion

Mix dry ingredients well. Stir in egg and ad enough milk until soft dough forms. Drop by spoonfuls onto boiling stew or soup. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes. Makes 10 - 12.

Wheat Gluten (malachi)

  • 8 cups wheat flour
  • 2 cups water

Combine and mix into a ball. Knead for 10–15 min. Cover in cold water for 1 hour. Wash out starch by running under hot water till dough is firm. Continue to wash until bran (gritty feeling part) has been washed out. Drain for 30 min. Left is a lump of stuff that can be flavored with bullion, or other flavorings that can be fried in oil to eat like a patty of meat. I love this stuff. I like to add about a 1/2 cup of peanut butter, bake 10 min at 300 degrees F then transfer to the grill with bbq sauce. Obviously not for those with wheat allergies.

White Sandwich Bread in the Breadmaker (Hillbilly Bill)

  • 1 1/2 teaspoons instant yeast
  • 3 tablespoons granulated sugar
  • 3 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup dry milk, non-fat powder
  • 1 1/2 teaspoons salt
  • 1 1/4 cups water
  • 2–3 tablespoons vegetable oil

Place ingredients in the breadmaker in the order specified by your model.

Whole Wheat Tortillas (Kathy in FL)

  • 1 t. salt
  • 1 t. baking powder
  • 2 c. whole wheat flour
  • 2 T. vegetable oil
  • 1 c. (approx.) warm water

In a medium size bowl, sift salt, baking powder and flour together. Add oil and mix well. Add water, a little at a time while working the mixture with your hands. Add only enough water to allow the dough to form a soft ball and no longer stick to the sides of the bowl. Knead the dough ball in the bowl or on a floured board. Divde dough to form separate balls the size of an egg. Using a flour board, roll out each ball with a rolling pin to the size of a salad or dinner plate. Cook on ungreased pancakde griddle or skillet, turning until tortilla is lightly browned on both sides. Makes about 8 to 10 tortillas. From “Tortilla Lovers Cookbook”.

Page last modified on October 11, 2009, at 07:10 PM by pogge