doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes.
Remove from casseroles immediately and cool on wire racks. Makes 2 round
loaves.
Title: MOLASSES BROWN BREAD
Categories: Breads
Servings: 4
2 1/2 c Whole-wheat flour 1 c Raisins; mixed dark & light
1 1/2 c Wheat germ 2 ts Baking soda
1/3 c Brown sugar 1 7/8 c Buttermilk
1/2 ts Salt 1/3 c Molasses
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour,
wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a
second mixing bowl, mix baking soda, buttermilk and molasses, using a
wooden spoon. This misture will start to bubble. Immediately mix it into
the dry ingredients. Spoon the batter into the greased pan.
Bake at once. The bread is done when a toothpick comes out clean, about 1
hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf.
Title: MINIATURE FRENCH BREAKFAST PUFFS
Categories: Breads, Rolls
Servings: 42
1/3 c Soft shortening/butter mix 1/3 c Butter, melted
1/2 c Sugar 1 1/2 ts Baking powder
1/4 ts Nutmeg 1/2 c Sugar
1 Egg 1/2 ts Salt
1/2 c Milk 1 ts Cinnamon
1 1/2 c Sifted flour
Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking
powder, salt and nutmeg. Stir flour mixture and milk alternately into
sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15
minutes or until golden brown. Dip immediately in melted butter, then in
mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James
Hopkins
Title: FUNNEL CAKE
Categories: Breads
Servings: 8
-JAN CARGILL-VHPK03A 1/2 ts Salt
2 c Flour 2 Eggs
1 ts Baking powder 1 1/2 c Milk.
-------------------------------------D---------------–
Mix the ingredients together: Heat cooking oil in a deep fryer or skillet
until very hot. Put batter into a funnel (be sure to cover the spout with
one finger), then, holding the funnel over the hot oil ( use extreme
caution when cooking with hot oil), release some of the batter in circular
motions to form one funnel cake. The funnel cake will rise quickly and
expand, so be careful about how much batter you use for the first one until
you get the "feel" for cooking it. Cook to a light golden brown on both
sides, then remove from the oil and place on paper towels to drain..
Sprinkle with powdered sugar and serve while still warm! Mmmm, mmm, good"
** This was in the "Heloise" column last May.. Hope it is what you are
looking for: **This is word for word from her column: Enjoy Jan / Maine
08/18 09:54 am
Title: PARMESAN CROUTONS
Categories: Cheese/eggs, Breads
Servings: 2
1 Slice Whole Wheat Bread 1 tb Grated Parmesan Cheese
1 tb Butter Or Margarine
Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange bread
triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on
100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the
bread from the microwave oven. In a custard cup micro-cook butter or
margarine, uncovered, on 100% power for 40 to 50 seconds or till melted.
Drizzle over bread triangles.
Sprinkle with grated parmesan cheese.
Title: BERMUDA BANANA BREAD
Categories: Breads, Fruits
Servings: 6
1/2 c Butter or margarine 2 c Flour
1 c Brown sugar 1 ts Baking soda
2 x Eggs 1 ts Salt
1 c Mashed bananas 1/2 c Chopped walnuts
1 ts Vanilla
Cream butter and sugar. Gradually add eggs, then bananas and vanilla. Fold
in dry ingredients that have been sifted together. Add nuts. Bake in
buttered loaf pan, at 350 degrees, for 1 1/4 hours or until loaf tests
done. Cool in pan for 10 minutes and then turn out to cool completely.
Title: WW CINNAMON ROLLS
Categories: Ww, Low-cal, Breads
Servings: 10
10 oz Buttermilk Biscuits, Refrig. 1/2 c Raisins; dark
^^(10 biscuits in "tube") 2 tb Raisins; dark
5 ts Margarine; melted 5 ts Powdered sugar; sifted
5 ts Brown sugar; packed, divided 2 ts Water
1 ts Cinnamon
Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate
biscuits; using fingers, flatten each into 3" circle. Brush each circle
with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar
and an equal amount of cinnamon, then top each with 1T raisins. Roll each
circle jelly-roll fashion and arrange in two rows, seam side down, in
sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.
Transfer pan to wire rack and lets rolls cool in pan. In small bowl or cup
combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1
t at a time, stirring constantly until mixture is smooth and syrupy. Remove
rolls to serving platter, brush each with an equal amount of sugar mixture.
Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,
1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.
Source: WW Favorite Recipes (1986). Hard to eat just one!!
Title: TSOUREKI
Categories: Breads, Ethnic
Servings: 1
-Diana Lewis-VGWN37A
-----------------------------GREEK EASTER BREAD---------
1/2 ts Salt 1 Egg yolk;with 1 T water
2 Eggs 1/4 c Sugar
1 ts Vanilla 1/4 c Butter
1 pk Yeast;dry active 1/2 c Milk
1 1/2 ts Lemon peel;grated 3 c Flour;all purpose
5 Eggs;hard boiled colored at
In pan add salt,sugar, butter,and milk warm to 125 in a lg bowl combine 1 c
flour with yeast add warm milk mixture, eggs,vanilla, and lemon peel. Beat
low speed for 5 minutes then with a spoon beat in the rest of the flour to
make stiff dough knead for 20 minutes let rise 45 minutes punch down and
divide into 3 equal parts roll into ropes place in greased baking sheet. Th
braid at evenly spaced intervals press colored eggs into dough cover let ri
30 minutes press eggs in again if necessary. Brush egg yolk mixture over
braid do not touch eggs with yolk bake 350 for 25to35 minutes till golden
brown cool on rack. dough can be made in BM. Greek Easter bread wraps
around colorful hard cooked eggs. The greeks favor bright red eggs- but
because the dye seeps into the dough, you may prefer pastel shades that
tinge it less.
Title: JO GOLDENBERG'S BAGELS
Categories: Breads
Servings: 12
3/4 pt Warm water 1 tb Sugar
2 Envelopes dry yeast 1 Egg white; beaten
1 1/2 oz Sugar Salt; -=OR=
1/2 oz Salt -Sesame, Poppy -=OR=
3 1/2 c Bread flour -Caraway seeds
2 qt Boiling water - (optional)
This is the bagel recipe taught at the New York Cooking School.
PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let
stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast
mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour
if dough sticks to the table. Bagel dough should be firm. Place dough in a
clean, greased bowl. Cover and let rise until double. Bring water to a boil
and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into
a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.
With your thumb, press deep into the center of the bagel and tear open with
your fingers. Pull the hole open. Place bagels on a sheet and cover for
about 10 minutes. Put 2-or-3 bagels at a time into simmering water for
about 45 seconds, turning once. Drain and place on greased baking sheets.
Brush with beaten egg white and sprinkle with salt, sesame, poppy or
caraway seeds. Bake for 35 minutes, turning over when bagels are light
brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER
KUMP - PRODIGY GUEST CHEFS COOKBOOK
Title: STRAWBERRY BREAD
Categories: Breads, Fruits
Servings: 5
1 1/2 c. flour 2 eggs, well beaten
1/2 tsp salt 1/2 c. oil
1/2 tsp soda 10 oz frozen strawberries
1/2 tbsp cinnamon 1/2 c chopped nuts
1 c sugar
Combine flour, salt, soda, cinnamon and sugar. Make a well in center of dry
ingredients. Add eggs and oil stirring only until dry ingredients are
moistened. Stir in strawberries and pecans. Spoon batter into lightly
greased 9 x 5 x 3 inch loaf pan. Bake 350 degree oven for 1 hour.
Title: MAPLE SYRUP AND BROWN SUGAR BANANA BREAD
Categories: Breads
Servings: 1
---------------------------LISA CRAWLEY TSPN00B------
1 c Brown Sugar; dk or light 1/8 c Milk
1/2 c Margarine 2 c Flour
2 Eggs; unbeaten 1 ts Baking Soda
1 c Ripe Bananas; mashed 1/2 ts Baking Powder
1/8 c Maple Syrup 1/8 ts Salt
Cream sugar with butter. Add and mix the next 3 ingred. Sift and add the
dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake
40-45 min. in 350 oven. Sift some confectioners' sugar on bread when
cooled.
Title: JELLO ROLLS
Categories: Breads
Servings: 48
Mary Bowles DNSR31A 1 ts Sugar
2 c Boiling Water 6 c Flour (about)
2 tb Butter 1 ts Salt
1/4 c Sugar 1/4 c Lukewarm Water
2 pk Dry Yeast
----------------------------------FILLING-------------
1 pk Red Jello--dry 1/4 c Butter, melted
1 c Pecans 3/4 c Sugar
-----------------------------------GLAZE--------------
1 c Powdered Sugar 1 1/2 ts Milk
Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm. Put
yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter mixture.
Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand,
stir in enough remaining flour to make dough. Knead into a smooth ball.
Cover and let rise until double in bulk. (May refrigerate overnight at this
point if you want these for breakfast). Roll dough 1/8 inch thick. Cover
with melted butter. Mix jello and sugar and sprinkle over. Sprinkle nuts
on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on
well buttered pan, well apart.
Let rise until double, about 1 hour. Bake at 400 degrees for 20 minutes.
Mix glaze and drizzle over hot rolls.
Title: HONEY "RISIN" BREAD
Categories: Breads
Servings: 12
Mary Bowles DNSR31A 1/4 c Sugar
1 pk Yeast 1 3/4 c Flour
3 tb Warm Water 1 ts Baking Powder
1 ts Sugar 1/2 ts Ginger
1 1/3 c Honey 1/2 ts Cinnamon
1/4 c Butter; softened 1/2 ts Nutmeg
3 Eggs; beaten 1/4 ts Salt
Mix yeast, water and 1 teaspoon sugar. Let set 15 minutes or until
foamy. Heat 1 cup honey to boil. Pour in bowl and cool 3 minutes. Add
butter and beat smooth. Beat eggs and sugar until lemony colored and add
honey butter and yeast. Stir in 3/4 cup flour. Sift together 1 cup flour,
baking powder, spices and salt. Add to honey mixture and mix well. Turn
into well-buttered and floured loaf pan and bake at 350 degrees for 50
minutes. Cool in pan for 10 minutes. Turn onto rack and brush with 1/3 cup
honey.
Title: SAVORY BREAD STICKS
Categories: Breads, Quickbreads
Servings: 8
Mary Bowles DNSR31A 1 ts Garlic Powder
1 lg Pkg Day-old Hot Dog Buns 1 ts Paprika
1 c Butter; melted 1/2 ts Cayenne Pepper or to taste
2 tb Italian Seasonings
Slice hot dog buns into fourths lengthwise. Dip bread in melted butter
and arrange on a large baking sheet. Mix spices and sprinkle over bread
sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not brown.
Serve hot or cold. Let cool well before covering. Stores well in air-tight
containers. This was invented by a friend to use up left-over buns from a
weiner roast, but it is too delicious to wait for left-overs. It is great
with stew, spaghetti, or by themselves for snacks!
Title: POPEYE'S BISCUITS
Categories: Breads, Rolls
Servings: 12
-JEANNETTE DABBS (RFNR19B)
8 oz Sour cream
4 c Pioneer biscuit mix 6 oz 7-up
Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or
shape with hands . Bake 6 -8 mins @ 400`.
Delicious!!!! Hope this will become a favorite of yours.
Formatted by Elaine Radis BGMB90B; JANUARY, '93
Title: PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH CREAM)
Categories: Breads, Doughnuts
Servings: 1
------------------------THE ART OF HUNGARIAN COOKING------------------------–
---------------------------------FANK----------------
1/2 lb Sweet butter 4 Egg yolks
4 Whole eggs 5 tb Sour cream
5 tb Sugar 2 c Flour
1 Yeast cake dissolved in 1 Egg
1/2 c Warm milk
---------------------------------CREAM MIX------------
1/2 pt Milk 2 tb Sugar
4 Egg yolks
Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg yolks, add
sugar and sour cream, add flour and the yeast mixutre. Beat until smooth,
set aside to rest and rise until doubled in size. Place on board that has
been dusted with flour. Roll out to 3/4 inch thickness, cut with doughnut
cutter. Put in greased pan, lat raise 40 minutes. Brust top with beaten
egg. Bake in 350 F oven for 1/2 hour.
For cream mix; cook milk, egg yolks and sura over low heat, in double
boiler until mixture is smooth. Stirring all the while, cool and pour over
doughnuts and serve.
From " The Art of Hungarina Cooking"- put out by St. Emery's School
Building Fund, Fairfield. Ct.-1955
Title: FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS
Categories: Breads, Doughnuts
Servings: 1
------------------------THE ART OF HUNGARIAN COOKING---
3 c Flour 1/4 c Milk
1/2 ts Salt 1/8 lb Sweet butter, melted
1 tb Sugar 2 Yeast cakes ( dissolved in
5 Egg yolks -1/4 cup warm milk)
Sift the flour and salt into bowl, add yeast mixutre, add egg yolks and
melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth
and dough falls off the spoon, this dough should be rather soft. Put dough
on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie
cutter, that has been dipped in flour. Put in warm place to rise until
doubled in size. Fry in deep fat until light brown. Sprinkle with powdered
sugar.
from "The Art of Hungarian Cooking"- put out by St. Emery's School
Building Fund- Fairfield Ct- 1955
Title: BASIL & SAGE BREAD
Categories: Breads, Wine
Servings: 1
------------------------------PATTI - VDRJ67A---------
1 Yeast; dry; envelope 1/4 ts Sage; crumbled dried
1 c Water; warm (105-115~) 1/2 c Dry white wine
5 1/2 c All purpose flour 1 3/4 ts Salt
1/4 c Olive oil 1/4 ts Pepper; freshly ground
4 ts Basil; crumbled dried 1/2 c Water; warm (105-115~)
(Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty
electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1
1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let
rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in
heavy small skillet over low heat. Add basil and sage and stir until
aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt
and pepper into dough, using dough hook. Slowly add remaining 1/2 cup
water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer
until smooth and resilient, about 10 minutes, adding more all purpose flour
if sticky. Grease large bowl. Add dough, turning to coat entire surface.
Cover bowl. Let dough rise in warm draft-free area until doubled, about 1
1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form
each piece into 14-inch-long loaf. Place on prepared sheets, seam side
down. Let rise in warm draft-free area until almost doubled, about 1 hour.
Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until
breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire
racks before serving.
Title: PORTUGUESE SWEET BREAD
Categories: Breads
Servings: 1
------------------------------PATTI - VDRJ67A---------
3 Yeast; fresh cakes 6 Eggs; room temperature
1/2 c Water;warm (105-115~) 1 c Sugar
1 c Milk c All purpose flour; sifted
1/2 c Butter; cut into pieces 2 tb Butter; melted
2 ts Salt
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until
foamy, about 5 minutes. Scald milk. Add butter and salt and stir until
butter melts. Cool to lukewarm. Using electric mixer, beat eggs until
frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk
mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time;
dough should be soft and pull away from sides of bowl. Turn dough out onto
well-floured surface, sprinkle with 1 cup flour and knead until smooth and
elastic, adding up to 1 cup more flour as necessary to prevent stickiness,
about 10 minutes. Grease large bowl. Add dough. turning to coat entire
surface. Cover and let rise in warm draft-free area until doubled in
volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two
9-inch round cake pans. Divide dough in half. Press each half into pan.
Cover and let rise in warm draft-free area until doubled in volume, about 1
hour. Preheat oven to 350~. Bake until loaves are golden brown and sound
hollow when tapped on bottom, about 30 minutes. Brush tops immediately with
melted butter. Serve warm. Makes 2 loaves.
Title: CSOROGE-HUNGARIAN CRISPY CRULLERS
Categories: Breads, Doughnuts
Servings: 1
------------------------THE ART OF HUNGARIAN COOKING---
6 Egg yolks 1 tb Vinegar
1 ts Salt 2 1/2 c Flour
2 tb Sugar 1/2 c Sour cream
1 ts Brandy
Add all or enough of flour to egg yolks and sour cream to make a soft
dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out
very thin. Cut into diamond shapes. Make a slit in center and pull one end
through slit. fry in deep fat until light brown. Drain on absorbent paper.
Sprinkle generously with powdered sugar.
From " The Art of Hungarian Cooking"- from St. Emery's School Building
Fund- Fairfield Ct. - 1955
Formatted for MM7 by Marge Nemeth
Title: PICKLE JUICE RYE
Categories: Breads, Vegetables
Servings: 2