2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick
inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS:
Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin
pan, line each with 2 paper baking cups to absorb moisture during baking.
Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs.
Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick
inserted in center comes out clean, rotating pan 1/2 turn halfway through
baking. Remove muffins from pan and immediatedly discard outer baking
cups. Cool 1 minute on wire rack before serving. Repeat with remaining
batter.
Title: Pecan Cinnamon Muffins
Categories: Muffins, Breads, Breakfast
Servings: 4
1 1/2 c Unbleached flour, sifted 1/4 c Sugar
1/4 c Brown sugar, packed 2 ts Baking powder
1/2 ts Salt 1/2 ts Ground cinnamon
1 Large egg, slightly beaten 1/2 c Vegetable oil
1/2 c Milk 1/2 c Chopped pecans
Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten. Stir in
pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with butter and homemade jelly or jam. Serving Hint: Match the
mood of your mealtime by using a variety of pretty napkins to line a muffin
basket. For a picnic, choose a red and white checked napkin; for special
dinners, use your finest linen napkins; and for Christmas, of course, a
bright red napkin.
Title: Pumpkin Bread
Categories: Breads, Fruits, Nuts
Servings: 4
3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed
1 1/2 c Sugar; granulated 2 ts Baking soda
1 1/2 ts Salt 1 ts Cinnamon; ground
1/2 ts Nutmeg; ground 4 Eggs; lg
1 c Salad oil 2/3 c Water
2 c Pumpkin; mashed, canned 1 c Raisins
1 c Walnuts; chopped
Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf
pans, sprinkling a little brown sugar in each. Combine all the dry
ingredients in a large bowl and fashion a well in the center. Break in the
4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until
well mixed, then add the raisins and nuts. Pour into the prepared pans.
Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted
in the center comes out clean. Cool for 5 minutes in the pans before
turning onto wire racks to cool. NOTE: This bread can be wrapped in
aluminum foil and frozen very satisfactorily.
Title: Pumpkin Muffins
Categories: Dinner, Breakfast, Breads
Servings: 4
1 c Unbleached flour, sifted 2 ts Baking powder
1/4 ts Salt 1/4 ts Ground cinnamon
1/4 c Vegetable shortening 2/3 c Sugar
1 Large egg 1/2 c Canned, mashed pumpkin
2 tb Milk
Sift together flour, baking powder, salt and cinnamon; set aside. Cream
together shortening and sugar in mixing bowl until ight and fluffy, using
electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in
small bowl. Add dry ingredients alternately with pumpkin mixture to
creamed mixture, stirring well after each addition. Spoon pagger into
paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with butter and
homemade jam.
Title: Pumpkin Oat Muffins
Categories: Breakfast, Breads, Muffins
Servings: 12
1 c Unbleached flour, sifted 2 ts Baking powder
1 ts Pumpkin pie spice 1/4 ts Baking soda
1/2 ts Salt 3/4 c Canned, mashed, pumpkin
1/2 c Brown sugar, packed 1 Large egg, slightly beaten
1/4 c Milk 1/4 c Vegetable oil
1 c Quick-cooking oats 1/2 c Raisins
Crumb topping
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and
raisins in bowl; blend well. Add dry ingredients all at once, stirring just
enough to moisten. Spoon batter into grease 3-inch muffin-pan cups,
filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F.
oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly
or jam.
CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached
flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
Mix until crumbly.
Title: Quick Sticky Buns
Categories: Breads, Yeast
Servings: 24
------------buns------------ 1 1/4 c Milk
1/4 c Butter 3 1/4 c Flour
1/4 c Sugar 1 ts Salt
2 pk Yeast 1 Egg
----------topping----------- 1 c Brown sugar
1 1/2 ts Cinnamon 3/4 c Butter
2 tb Corn syrup 1 c Walnuts
Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir
in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients
on low until ingredients are melted and combined. Divide topping between
muffin cups. Stir down batter. Drop into muffin cups. Cover and rise
until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins
on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three
minutes then invert on waxed paper.
Title: Roggenbrot (Rye Bread)
Categories: German, Breads
Servings: 12
2 pk Yeast; active dry 1 1/2 c Milk; lukewarm
2 tb Sugar 1 ts Salt
1/2 c Molasses 2 tb Butter
3 1/4 c Rye flour; unsifted 2 1/2 c Bread flour; unsifted
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white
flour by stirring until the dough is stiff enough to knead. Knead 5 to 10
minutes, adding flour as needed. If the dough sticks to your hands or the
board add more flour. Cover dough and let rise 1 1 1/2 hours or until
double. Punch down dough and divide to form 2 round loaves. Let loaves
rise on a greased baking sheet until double, about 1 1/2 hours. Preheat
oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.
Title: Sopaipillas
Categories: Mexican, Breads
Servings: 12
4 c Flour 1 tb Baking powder
2 ts Sugar 1 1/2 ts Salt
1/4 c Shortening or lard 1 1/4 c Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly. Add water
and mix until holds together. Knead 10-15 times until dough forms a smooth
ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
triangles. Do not allow to dry; cover those waiting to fried. When ready to
fry, turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
few at a time to maintain proper temperature. Drain on paper towels.
Title: Sopaipillas 2
Categories: Mexican, Breads
Servings: 12
1 pk Active dry yeast 1/4 c Warm water (110)
1 1/2 c Milk 3 tb Lard or shortening
1 1/2 ts Salt 2 tb Sugar
4 c All purpose flour 1 c Whole wheat flour
1 Oil
In a large mixing bowl, dissolve yeast in warm water. In another bowl
combine milk, lard, salt and sugar. Heat to 110 degrees and add to
dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
sticky dough forms. Place dough on a floured board and knead, adding more
flour as needed, until dough is smooth and nonsticky. Place doug in a
greased bowl turning over to grease top. Cover and let stand at room temp.
1 hour. Punch dough down. The dough may be coverec and chilled as long as
overnight. Knead dough on alightly floured board to expel air. Roll dough
out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
rectangles or 3" squares for appetizers. Place on lightly floured pans and
lightly cover. If you work quickly you can let cut sopaipillas stay at room
temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
puff, gently push the bread into the hot oil several times to help it puff
more evenly. Turn several times and cook just until pale gold on both
sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place
in a warm oven until all are fried. Or if made ahead, cool, cover and chill
or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until
warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large
sopaipillas or about 4 dozen small ones.
Title: Souper Baked Sandwich
Categories: Breads, Cheese, Hamburger
Servings: 6
1 1/2 lb Lean ground beef 1/4 c Onion; chopped, 1 sm
1/2 ts Salt 1/2 c Celery; chopped
4 c Herb stuffing cubes; not mix 1 1/2 c Milk
2 Eggs; lg 10 3/4 oz Cream of mushroom soup; 1 cn
1 ts Mustard; dry 1 c Cheddar cheese; shredded,4oz
Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery
in a large skillet until the meat is brown. Drain off the excess fat. Stir
in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2
or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the
milk, eggs, soup, and mustard together and pour over the meat. Then
sprinkle with the cheese and bake uncovered until a knife inserted in the
center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then
cut into squares and serve.
Title: Sourdough Banana Bread
Categories: Breads
Servings: 12
1/2 c Shortening 1 c Sugar
1 Large egg 1 c Mashed bananas
1 c Active sourdough starter 2 c Unbleached flour
1 ts Salt 1 ts Baking powder
1/2 ts Baking soda 3/4 c Chopped walnuts
1 ts Vanilla or 1 ts Grated orange peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended. Pour
into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or
until toothpick comes out clean. Cool to cold before slicing.
Title: Sourdough Cornbread
Categories: Breads
Servings: 4
1/2 c Active sourdough starter 2 tb Margarine, melted
1/2 c Cornmeal 1 ts Salt
1 tb Sugar 1/2 c Sour cream or yogurt
2 Large eggs, stirred 1 c Unbleached flour
1/2 ts Cream of tartar 1/2 ts Baking powder
Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.
Title: Sourdough Honey Whole Wheat Bread
Categories: Sourdough, Breads
Servings: 4
1 pk Active dry yeast 1 c Warm water
1 ts Salt 2/3 c Sourdough starter
1/2 c Honey 1 1/2 tb Shortening
4 c Whole wheat flour
Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and
shortening with 3 cups flour. Add more flour as needed to make a stiff
dough. Knead 150 strokes on a floured surface and place in a greased bowl.
Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let
double again. Punch down and roll into tight loaf. Grease and place in
bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40
minutes or until very dark golden brown, and it sounds hollow when thumped.
Title: Sourdough Pancakes #1
Categories: Breads
Servings: 4
1/2 c Active starter 1/2 c Pancake mix
1 Large egg 1 tb Cooking oil
1/2 c Milk 1/2 ts Soda
Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.
Title: Sourdough Pancakes #2
Categories: Breads
Servings: 4
1 c Active starter 1 Large egg
2 tb Cooking oil 1/4 c Instant or evaporate milk
1 ts Salt 1 ts Baking soda
2 tb Sugar
Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.
Title: Sourdough Pancakes #3
Categories: Breads
Servings: 6
2 c Active starter 2 c Unbleached flour
1 ts Baking soda 2 Large eggs, well beaten
1 tb Sugar 1 ts Salt
Bacon fat (2; 3 t)
Mix well and cook on hot griddle. Note: This is good recipe for camping.
Instead of fresh eggs, you can use 1 T Powdered eggs.
Title: Sourdough Pizza Shells
Categories: Breads
Servings: 4
1 c Sourdough starter 1 tb Shortening, melted
1 ts Salt 1 c Flour
Mix ingredients, working in the flour until you have a soft dough. Roll out
into a flat shape. Dash oil over a dough sheet and place dough on it. Bake
about 5 minutes. It doesn't take long, so watch carefully. Have pizza
sauce and topping ready and make pizza as usual. Then bake as usual.
Title: Sourdough Pumpernickle
Categories: Breads
Servings: 10
1 1/2 c Active sourdough starter 2 tb Caraway seeds, chopped
2 c Unsifted rye flour 1/2 c Boiling black coffee
1/2 c Molasses 1/4 c Dry skim milk
2 ts Salt 3 tb Melted shortening
1/2 c Whole milk 2 3/4 c Unbleached flour
1 pk Active dry yeast
Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet. Let
rise until double again and bake at 350 degrees for 30 minutes or until
done.
Title: Spatzle (Spaetzle Noodles)
Categories: German, Breads
Servings: 4
3 c Flour; unbleached 1 ts Salt
1/4 ts Nutmeg 4 Eggs; large, beaten
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup
water into middle of flour mixture, beat with a wooden spoon. Add enough
water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spaetzle machine or a colander with medium holes, press the noodles
into a large pot full of boiling salted water. Cook noodles in the water
about 5 minutes or until they rise to the surface. Lift noodles out and
drain on paper towels. Brown noodles in melted butter over low heat.
Title: Spicy Applesauce Bread
Categories: Breads, Fruits, Nuts
Servings: 6
1 c Raisins 1/2 c Water
1 c Applesauce 1 1/2 c Unbleached flour; sifted
1 ts Baking soda 1/2 ts Cinnamon; ground
1/8 ts Cloves; ground 1/2 c Butter or regular margarine
1 c Sugar 1 Egg; lg
1 ts Vanilla 1/2 c Walnuts; chopped
Combine the raisins and water in a small saucepan. Bring the mixture to a
boil then reduce the heat and simmer, covered, for 1 minute. Remove from
the heat and stir in the applesauce. Cool to lukewarm. Sift the flour,
baking soda, and spices together into a small bowl and set aside. Cream the
butter and sugar in a mixing bowl until light and fluffy, using an electric
mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients
alternately with the applesauce mixture, into the creamed mixture, beating
well after each addition. Stir in the walnuts. Turn the mixture into a
greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated
350 degree F. oven for 1 hour or until a cake tester or wooden pick comes
out clean when inserted in the center of the loaf. Cool in the pan for 10
minutes before turning out on a wire rack to finish cooling.
Title: Spicy Apricot Oat Muffins
Categories: Muffins, Breads, Breakfast
Servings: 6
2 c Unbleached flour, sifted 1/2 c Sugar
3 ts Baking powder 1 ts Salt
2 ts Pumpkin pie spice 1/2 c Quick-cooking oats
1 c Chopped dried apricots 1/2 c Chopped walnuts
2 Large eggs, slightly beaten 1 1/3 c Milk
1/4 c Vegetable oil
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk
and oil in small bowl; blend well. Add all at once to dry ingredients,
stirrin just enough to moisten. Spoon batter into greased 3-inch
muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or
until golden brown. Serve hot with butter and homemade jam or jelly.
Title: Toronto Bran Muffins
Categories: Breads, Quick
Servings: 12
1 1/4 c Hot milk 2 tb Oil
3 Eggs
Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it
stand about 10 minutes---or until the cereal has absorbed all of the milk.
With the electric mixer on high speed, beat in the oil and eggs till
completely blended. Remove the beaters. Switch to a sturdy spoon and
dump in the cake mix, stirring only to moisten all
of it thoroughly---but don't overmix or overbeat or the muffin texture
will be heavy and tough. The batter will be a bit lumpy. Cover the bowl
and let the batter stand 15 minutes while you preheat the oven to 400 F,
and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally
between the 12 wells. If you are using cupcake tin wells, you will have 15
muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe
tops of each while still warm in softened butter or margarine.
Title: True Garlic Bread
Categories: Breads, Garlic
Servings: 6
Garlic puree(2 roasted head) 1/4 lb Unsalted butter, softened
2 tb (2 pk) dry yeast 1/2 c Warm water (115-120 degrees)
2 1/2 c Warm water 2 tb Kosher salt
3 1/4 c Whole wheat flour 3 1/4 c Unbleached all purpose flour
Cornmeal
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring