Garlic Cheese Quick Bread (Nov 2011)

3 cups self-rising flour*
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp garlic powder
1 1/2 cups milk
1/4 cup olive oil
1 egg

Preheat over to 350 degrees F.  In a large bowl, combine flour, cheese, sugar and garlic powder. In another bowl, whisk the milk, oil and egg. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-66 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

* As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Zucchini Bread

3 eggs
1C oil
2C sugar
3tsp vanilla
2C grated zucchini
Nuts (optional)

Sift Together:
3C flour
1tsp salt
1 tsp baking soda
3 tsp cinnamon
1/2 tsp baking powder

Beat eggs well until light and foamy. (This is the most important step.) Add oil, sugar, vanilla and zucchini. Mix lightly. Add remaining ingredients and nuts. Mix lightly. Pour into two sprayed medium sized loaf pans. Bake at 350 for 40-50 minutes.

Sopaipillas

1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 c milk

Combine first 4 ingredients. Cut in shortening with a pastry blender until the mixture is just crumbly.  Add milk stirring  with a fork until dry ingredients are moistened.  Shape into a ball, turn dough onto a lightly floured surface and knead gently until smooth (About 1 minute. Cover dough and let rest 1 hour. Roll the dough into into 1/16 inch thickness with a floured rolling pin. Using a pizza cutter cut the dough in to 3 inch squares, cover dough with a damp towel or cloth.  Pour oil into a heavy pot (at least 2 inches deep).  Heat to 375 degrees.  Drop the dough a few at a time into the hot oil turning immediately to allow even puffing.  Turn back over and cook until both sides are light golden brown.  Drain on paper towels.  Serve hot with honey, cinnamon sugar, or honey butter.


Honey Butter-- Lion House

1/2 c butter
1/4 tsp. vanilla
1/2 c honey

Blend softened butter and vanilla together.  Slowly add honey and whip for 20 minutes. 

Best Ever Buttermilk Biscuits - January 2011 at Eilyn's

Best-Ever Buttermilk Biscuits
(with or without cinnamon chips!)

2 c. all-purpose flour
1 T. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk

Combine dry ingredients, then cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until everything is moistened.

Turn dough onto a lightly floured surface. Quickly knead until dough is nearly smooth (about 10 strokes). Pat or lightly roll to about 1/2" thick. Cut dough and place on an ungreased baking sheet.

Bake in a 450 F oven for 10-12 minutes or until lightly browned.

Yummy variation: Add cinnamon chips to mixture before stirring in the buttermilk (about 1/2 - 2/3 c.) Drizzle warm biscuits with a powdered sugar glaze.

Note: Cinnamon chips may be found at Kitchen Kneads in Ogden.

French Bread (November at Maria's House)

This recipe is Marci Petersen's from the latest version of the Major Meadows Ward cookbook.

2 1/2 cups warm water
2 tbsp sugar
2 tbsp dry yeast
1 tbsp salt
2 tbsp oil
6 cups flour

In a large mixing bowl combine water, sugar, and yeast.  (I use my Kitchen Aid.)  Let stand for 5 minutes.  Stir in salt, oil, and 3 cups of flour.  Stir vigorously.  Add remaining flour slowly as needed and mix well.  (You may or may not need all the flour.)  Let rest in bowl for 5 minutes.  Stir down.  Repeat this process two more times.  Place dough onto a floured board.  Knead only enough to coat dough with flour so it can be handled; divide in half.  Flatten out into rectangles, roll up from the long side.  Pinch seam to seal.   Arrange both loaves lengthwise on a large, well greased cookie sheet.  Place seam side down.  Let rise about 20-25 minutes until doubled in size.  Use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.  Bake at 375 for 23-25 minutes.  Cool on racks.

Note:  If you want a crisper crust, you can use a spray bottle to spray a fine mist of water onto the loaves.  Also misting the sides of the oven with water will create steam which will help make the crust crustier.  You can also place an empty pan on the bottom shelf of the oven while the oven is preheating.  After adding the bread to the over, pour cold water into the hot pan on the bottom shelf.  Again, this will create steam which will make a crustier crust.

Spiced Yogurt Pound Cake

2 cups white sugar
1 cup butter, softened
2¼ cups all-purpose flour
1 cup vanilla yogurt
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ teaspoon baking soda

Preheat oven to 350 degrees or 325 for dark pans. Grease and flour one 9x13 inch baking pan or bundt pan. In a large bowl, cream the butter or margarine with the sugar until light and fluffy. Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda.

Mix until combined then beat at high speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 degrees (325 for dark pans) for 30 to 35 minutes for the 9x13 or 50 – 60 minutes for bundt pan or until a toothpick inserted near the center comes out clean.
Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool. Delicious!

My sister likes to make this for breakfast and eats it hot with a tall glass of milk. :) YUM!

Cream Cheese Braid

I know this is favorite month, but I missed so many dinner groups and I didn't get to try most of the delicious recipes you all brought, so I'm making one of our family's favorite breads.


Dough:
5 1/4 C Bread Flour
1/4 C Sugar
1/2 T Salt
1 1/2 T Instant Yeast rounded
1 1/2 T Liquid Lecithin
2 C Hot Tap Water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. Dough should be very wet. Add more water if too dry. I usually add about another 1/3 C hot water. Mix for 5 minutes.
Split dough between two baking sheets. Roll out to fill sheet.

Have Filling ready:
4 oz softened cream cheese
1/2 C powdered sugar
1/2 t vanilla
May also add fruit or jam of your choice

Spread filling down middle of dough long ways leaving about 1/2 inch at top and bottom and a third on either side. Braid, carefully sealing edges.

Bake at 350 for 25 minutes.
Ice while warm

Icing:
2 C powdered sugar
1/4 C softened butter
1/2 t vanilla
2 T water or milk

CHEEZY Bread Dip

Ingredients:
• 16 slices bacon (about 12 ounces), diced, fried and well drained
• 16 ounces cream cheese, cubed, room temperature
• 4 cups shredded cheddar cheese
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• dash hot sauce
Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Cook Time: 2 hours

Cinnamon Rolls

(May at Ariane's house)

Cinnamon Rolls:
1/2 Cup warm water
2 pkgs dry yeast
2 Tbls. Sugar
3 1/2 oz. package vanilla instant pudding
1/2 Cup margarine; melted
2 eggs
1 tsp. salt
6 Cups Flour

In a bowl combine water, yeast and sugar. Stir until dissolved, set aside.
In a large bowl, make pudding mix according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixture and blend.

Gradually add flour, knead until smooth. Place in greased bowl. Cover and let rise until doubled. Punch down and let dough rise again.

Roll out on floured cupboard to 34 X 21 rectangle. Take 1 cup soft butter and spread over surface of dough. In bowl mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over the top. Roll up very tight. With a knife notch every 2 inches. Cut with thread or a knife (I used dental floss).

Place on lightly greased cookie sheet 2 inches apart. Lightly press down each roll with your hand. Cover and let rise until double. Bake at 350 degrees for 15-20 minutes. Remove when they turn golden brown. Don't over bake.

Cream Cheese Frosting:
8 oz. cream cheese
1/2 Cup margarine
1 tsp. vanilla
3 Cups powdered sugar
1 Tbls. milk

Mix all ingredients together until smooth

Corn Bake

2 eggs 16 oz. whole corn
½ c. margarine 1 c. cheese, shredded
1 c. sour cream 1 pkg. Marie Callendar's corn muffin mix
16 oz. cream corn

Beat eggs. Mix in corn, sour cream and butter. Fold in muffin mix. Pour in 9x13 greased pan. Bake @ 350º for 35 minutes. Sprinkle with cheese on top and bake until cheese is melted.

Carrot raisin bread March at Jenna's

1 1/2 cups flour

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup plus 2 T sugar

3 eggs

1/4 cup molassess

1/2 tsp vanilla

1 cup shredded carrots

1 cup raisins

3/4 cup chopped walnuts

Combine all dry ingredients. In another bowl, mix oil, eggs, molasses, and vanilla.

Add shredded carrots, raisins and walnuts. Mix by hand. Add flour mixture and stir until combined. Pour batter into two ungreased 8 in loaf pans. Bake at 350 for about 60 minutes.

(I would grease just the bottom of the pans because of the little incident I had when making them :)

BROWN SUGAR AND CINNAMON COFFEE CAKE

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sour cream
Filling (recipe follows)

Heat oven to 350 degrees. Grease 12 cup bundt pan. In large mixing bowl, combine butter, sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream. Spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons). Repeat twice.

Bake 60 minutes or until wooden toothpick inserted in center comes out clean. This is my best coffee cake recipe and the one that always gets the most compliments.

FILLING: Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped walnuts and 1 1/2 teaspoons cinnamon. (no walnuts for me) - Jenna's house, March

Beautiful Burger Buns

1 c. water
2 T. butter
1 egg
3 1/4 c. flour
1/4 c. sugar
1 tsp. salt
1 T. yeast
1 tsp. onion powder
1/2 tsp. garlic powder


Mix all ingredients together in mixer until soft dough forms. Place the dough in a lightly greased bowl, cover and let rise for 1 hour. Divide the dough into 8 pieces and shape each piece into a flattened ball. Place buns on greased baking sheet, cover and let rise 30-40 minutes, until they are quite puffy. Brush tops with beaten egg (this makes them pretty and helps the topping to stick) then sprinkle, sesame seeds, poppy seeds or dried onions on top. Pre-heat oven to 375*. Bake the buns for 12-15 minutes, until they are golden brown. Remove from pan and let cool on rack. Enjoy!!

Recipe from Korrie Bastian but LaVon brought them with her permission!

LaVon - February 2010 - Julie's house

Red Hen Bread - January at Lori's house

This recipe is from Diane Botill, originally titled "Carolyn's Onion Bread." My children have re-named it

Red Hen Bread

1 T. yeast
1 1/4 c. water
1 c. milk
3 T. sugar
2 T. oil
2 tsp. salt
approx. 5 c. flour
2-3 T. dried minced onion
1 tsp. dill weed (original recipe called for dill seed, but I use weed)
egg white
poppy seeds

Mix yeast, water, milk, and sugar in a bowl and let sit for 5 minutes. Add oil, salt, flour, onion, and dill. Mix until slightly sticky dough forms, then continue to knead for about 5 minutes if by mixer, about 10 minutes if by hand. Let rise. Shape into braids or loaves. Brush with egg white and sprinkle with poppy seeds. Let rise. Bake at 375 F for about 26 minutes.

Korrie's Notes: A single recipe makes about 3 lbs. of dough, which will make one large braid (about as long as a cookie sheet) or two smaller ones. I always double the recipe, and when I do, I use 1 1/2 T. yeast.

October-Rolls At Jessica's House

ROLLS

2 c. quite warm water ½ c. sugar
2 T. yeast

Place all in mixing bowl (I use my Kitchen Aid, but you can mix these by hand if you need to.)

Add:
½ c. oil 2 tsp. salt
2 eggs 5-6 c. of flour (I used half wheat/half white, but I like just white best)

When adding the flour, you need to stop when it all holds together nicely and is still a very soft and slightly (very slightly) sticky dough.

Leave it in the bowl for 30 min to raise covered with saran wrap. (Spray the saran wrap with Pam to keep it from sticking.)

After 30 min, preheat the oven to 400º. Beat the dough down, flour the counter top, and roll out half of the dough into a circle about ¼ inch thick. Melt a little butter and put it all over the circle of dough. Cut the dough like you would a pizza into 16 even pieces. I use a pizza cutter to do this.

Then, roll them up, starting at the outside of each piece rolling to the inside of the circle. Place them on a greased cookie sheet and let them rise while you roll out the second half of dough. After the rolls have risen to your desired size (about 15-20 min. usually) bake them @ 400º for 10-15 min.

April-At Julie's House

Monkey Bread

24 Rhodes White Dinner Rolls
2/3 cup Brown sugar
2 tsp Cinnamon
1/2 cup Butter or margarine, melted
1/2 cup Pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.

In a medium bowl, mix brown sugar, cinnamon, and nuts together.

Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap. Let rise until double in size (2-3 hours). Remove wrap.

Bake at 350 F for 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

January at Maria's house - Rolls

Note: This recipe makes about 12 lbs of dough (it fills my Bosch). If you are making this in a KitchenAid, make half a recipe.

HALF WHEAT-HALF WHITE BREAD

4 cups warm water

1 can evaporated milk

2 T yeast

3 T vital wheat gluten

1 stick butter melted

4 tsp. salt

¾ cup sugar

6 cups wheat flour

6 cups white flour

2 T dough enhancer

Pour warm water, evaporated milk, wheat flour, 1 cup of white flour, gluten and yeast into mixer. Mix for 1 minute then cover bowl and let sit for 12-15 minutes. Mix in butter, sugar and salt. Then add rest of white flour one cup at a time until dough pulls away from sides of bowl. Let knead in mixer on med. speed for 2 ½ minutes then add dough enhancer, then let knead for another 2 ½ minutes. Take out of bowl immediately and put into well greased bowl with a lid and let raise until double. Then put into loaf pans (will take approximately 1 ¼ lbs. of dough for small foil pans) or form into rolls. Let raise until double. Place loaves in pre-heated 375° oven and bake for about 26 minutes. Bake rolls for about 20 minutes. May vary depending on your oven. After done baking turn out onto cooling rack.

Banana Bread

Maria's house (March)

1 3/4 c. sugar
1/2 c butter
4 eggs
4 very ripe bananas
2 c. flour
1 tsp soda
1 tsp vanilla
1 c chopped nuts (optional)

Cream sugar and butter. Beat eggs slightly, add eggs and mashed bananas to creamed mixture. Add flour, soda, and nuts. Grease 2 medium loaf pans. Bake 40-60 mins. (Mine always takes closer to the 60. Just watch after 40.)

Brethren Cheese Bread
adapted from Reading, 'Riting and Recipes, taken from Perry's Plate

2 c. flour
2 tsp. baking powder
1 T sugar
½ tsp. salt
¼ c. butter or margarine
1 c. shredded cheddar cheese
2-3 T minced fresh dill, or about 2 tsp. dried (I don't love dill, so I used a mixture of spices that I DO like-including garlic, oregano, and sundried tomatoes)
1 tablespoon minced onion or 2 tsp dried
1 cup milk
1 egg, slightly beaten

Preheat oven to 350 degrees. Grease a standard-sized loaf pan.

Combine dry ingredients in a medium-sized bowl and cut in butter with a fork or a pastry blender (much easier) until mixture resembles coarse crumbs. Stir in cheese, onion and dill; mix well.

In a separate bowl, combine milk and beaten egg; pour into flour mixture and stir just until moistened. Turn into prepared pan. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.