Breads and Pastries:
Apple Nut Bread:
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3/4 c. oil
3 eggs
1 tsp. vanilla
6 med. apples, peel & slice
1 c. walnuts
Directions:
Sift flour, baking powder, baking soda, cinnamon and salt together into large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix thoroughly by hand (will be stiff). Add chopped walnuts. Grease and flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread is done when toothpick inserted in the middle comes out clean. Cool, slice and serve.
Apple Sauce Muffins:
1 c Butter
2 c Sugar
2 Egg, beaten
2 c Applesauce
2 tsp Soda
4 c Flour
1 Tbsp Cinnamon
1 Tbsp Allspice
2 Tbsp Vanilla
Directions:
Preheat oven to 350 degrees. Cream butter and sugar; add beaten eggs. Heat applesauce; stir in soda. Add alternately with sifted flour, cinnamon, allspice and vanilla to creamed mixture. Bake in greased muffin tins until light brown, approximately 15 to 20 minutes. Batter will keep, covered, in refrigerator for several days.
Banana Nut Bread:
1 c. sugar
½ c. shortening
3 bananas, sliced
2 eggs
3 tbsp. Milk
¼ tsp. Salt
1 tsp. soda in flour
2 c. flour
½ c. chopped nuts
Directions:
Cream sugar, shortening, bananas and eggs together. Add milk, salt, soda and flour. Bake at 350 degrees for 45 minutes to 1 hour. This makes 1 large loaf or 2 small loaves. Grease and flour pans.
Biscuits:
2 c. self rising flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 c. buttermilk
¼ c. Crisco
Directions:
Mix all ingredients into a smooth dough. Knead dough in flour. Roll out and cut biscuits. Bake at 350 degrees for 10-12 minutes.
Blueberry Bread:
5 c. all-purpose flour
1-1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
1-1/2 c. chopped walnuts
4 egg
2 c. milk
2 tsp. vanilla
2 c. fresh or frozen blueberries (Do not thaw frozen berries)
Directions:
Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan. Mix flour, sugar, baking powder, and salt with pastry blender. Cut butter until resembles fine crumbs. Stir in chopped nuts. In small bowl, beat eggs. Add milk and vanilla. Stir into flour mixture just until flour is moistened. Gently stir in blueberries. Spoon batter into bundt pan. Bake 1 hour 20 minutes until toothpick inserted in center comes out clean. Cool on wire rack.
Broccoli Corn Bread:
2 box Corn Bread Mix
1 small Carton Cottage Cheese
2 c Frozen Broccoli, chopped
½ c Onion, chopped
4 Eggs, beaten
½ c Butter, melted
Directions:
Thaw broccoli and combine all ingredients; eggs, onion, cottage cheese, butter. Mix well and add the broccoli. Mix in mixer. Do not over mix. Do not add anymore liquid. Bake at 400 degrees for 25 and 30 minutes.
Cheddar Thyme Casserole Bread:
2 c Shredded Sharp Cheddar Cheese
2-½ c All Purpose Flour
1 Tbsp Sugar
1 tsp Salt
1 tsp Onion Powder
¾ tsp Dried Thyme Leaves
1 pkg Fast Acting Dry Yeast
1-¼ c Buttermilk
2 Tbsp Butter
1 Egg
Directions:
Grease 2 qt round casserole. Press ½ cup of the cheese onto sides and bottom of dish. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1-½ cups of the flour, sugar, salt, onion powder, thyme, and yeast; mix well. In small saucepan, heat buttermilk and butter until very warm. Add warm liquid and egg to flour mixture. Beat at medium speed for 3 minutes. By hand, stir in remaining flour; mix well. Stir in remaining cheese. Spoon batter into cheese coated dish. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes. Heat over 350 degrees. Uncover dough. Bake for 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Cool 30 minutes; invert bread onto serving platter (bread will release from casserole in 45 to 60 seconds). Remove casserole; cool an additional 15 minutes. Serve warm.
Cheese Filled Parmesan Biscuit Loaves:
3/4 c grated Parmesan Cheese
1/3 c Walnuts, finely chopped
2 oz Cream Cheese, softened
1-1/2 Tbsp. Fresh Basil, finely chopped
1 tsp Minced Garlic
1 (17.3 oz)can Refrigerated Biscuits
1/4c Butter
Directions:
Heat oven to 350 degrees. Lightly grease two loaf pan. In small bowl, combine parmesan cheese and walnuts; mix well. In another small bowl, combine cream cheese, basil and garlic; mix well. Separate dough into 8 biscuits. Spoon 1 teaspoon cream cheese mixture on half of each biscuits. Fold biscuit over cream cheese. Press edges to seal. Dip each biscuit in melted butter, coat with cheese-walnut mixture. Arrange 4 biscuits, seam side down, in each greased pan. Drizzle any remaining butter over biscuits; sprinkle with any remaining cheese mixture. Bake at 350 degrees for 25 to 35 minutes or until golden brown. Immediately remove from pan. Serve warm. Store in refrigerator. 8 servings.
Cookies N Crescent Sweet Rolls:
For The Rolls:
1 (8 oz) can Refrigerated Crescent Dinner Rolls
6 inch Refrigerated Chocolate Chip Cookies (from 18oz pkg)
¼ c Pecans, chopped
Directions:
Heat oven to 350 degrees. Lightly spray round cake pan. Separate crescent dough into 2 long rectangles. Overlap long sides ½ inch to form 1 large rectangle. Press seam and perforations to seal. Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans.
Starting at long side, roll up jelly roll fashion; pinch seam to seal. Cut into 12 pieces. Arrange pieces, cut side up, in spray coated dish. Bake at 350 degrees for 28 to 35 minutes or until crescents dough is golden brown. Cool 15 minutes.
For The Glaze:
2/3 c Confectioner Sugar
¼ tsp Vanilla
3 to 4 tsp Milk
Directions:
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Cornbread Recipe:
1 1/2 cups. self-rising cornmeal
1/2 c. self-rising flour
1 egg
1 c. milk
Directions:
Pre-heat oven to 450 degrees.
Mix all together until mixture is smooth and not clumpy at all. You can use a mixture for this or blender. Bake for 10-15 minutes or until golden brown and middle comes out clean on a toothpick.
Easy Homemade Donuts:
1 or 2 cans of store bought canned biscuits
Canola oil
Powdered sugar
Directions:
Flatten down each single biscuit dough slightly, by hand or with rolling pin to about a 2-3 inch circle and use a 2 liter bottle cap, milk cap, or a very small round cookie cutter to cut out a small hole from the middle section of each one. If you are using a deep fryer, pre-heat oil to 325F or in a medium sized saucepan, pre-heat Canola oil to the same 325F and to test oil, use a thermometer or carefully drop some dough into the oil and if it starts sizzling or bubbling and frying the dough, then it is ready. Caution: Oil will be extremely hot, so do be careful. When oil is ready, carefully drop as many as you can in the hot oil with tongs, or a fork and you may want to wear gloves for extra safety. Donuts are practically done as soon as they hit the oil. Let each one fry to a lightly golden brown on both sides. Then transfer donuts to a plate lined with paper towels. Drain off excess oil and sprinkle with powdered sugar. Makes a Great Snack with Coffee!
Optional: You can save the center sections of the dough that you cut out from the biscuits and make doughnut balls. These make a wonderful snack too! Enjoy!
Easy Rolls:
1 c. warm water
2 pkg. day yeast
2 eggs
½ c. sugar
½ c. butter melted
4½ c. flour
1 tsp. salt
Directions:
Mix in order given. Let rise. Cover and put in refrigerator until ready to use. Roll and shape. Let rise until light. Bake at 350 degrees for 15 minutes.
French Toast:
1 Egg
2 slices Bread
2 Tbsp Butter
¼ tsp Cinnamon
1 Tbsp Sugar
Directions:
Beat egg, cinnamon and sugar in medium to small mixing bowl. Dip 1 slice of bread into bowl. Put 1 teaspoon butter into heated pan along with 1 slice of bread. Fry until lightly browned. Repeat the process for the second slice.
Peanut Butter Bread:
¾ c. peanut butter
½ c. sugar
1 tsp. vanilla
½ tsp. salt
1¾ c. milk
2¼ c. whole wheat flour
4 tsp. baking powder
Directions:
In a bowl cream together the peanut butter and sugar. Then add in vanilla and salt. Mix Well. Add half of milk and half of flour and all of the baking powder. Stir well. Then add in the remaining milk, flour and mix until batter is smooth. Pour mixture into loaf pan and bake on 350 degrees for 45 minutes to 1 hour. Let cool completely before storing.
Peanut Butter Crescents:
For The Roll:
¼ c Brown Sugar
¼ c Creamy Peanut Butter
2 Tbsp Butter
2 (8 oz) cans Refrigerated Crescent Dinner Rolls
Directions:
Heat oven to 375 degrees. Lightly grease 2 cookie sheets. In small bowl, combine brown sugar. ¼ cup peanut butter, and butter; blend well. On lightly floured surface, unroll each can of dough into a large rectangle. Spread peanut butter mixture evenly over rectangles. Separate into 16 triangles. Roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheets; curve into crescent shape. Bake at 375 degrees for 10 to 14 minutes or until golden brown. Cool 10 minutes.
For The Glaze:
1 c Confectioner Sugar
1 Tbsp Creamy Peanut Butter
1/8 tsp Vanilla Extract
1 to 2 Tbsp Milk
Directions:
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency blend until smooth. Drizzle over warm roll. 16 rolls.
Pumpkin Scones with Berry Butter:
2 T. dried Cranberries
½ c. boiling water
½ c. soft. Butter
3 T. Conf. sugar
Directions:
Add the cranberries to the water in bowl; let it stand for 5 minutes then drain and chop. Do all this in a blender. Add butter, sugar, and cranberries and mix. Cover and refrigerate for 1 hour.
Dough:
2 1/4 c. flour
2 tsp. Baking powder
1 1/2 tsp. Pump. pie spice
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. cold butter, cut up
1 egg
1/2 c. canned pumpkin
1/3 c. milk
Opt. chopped pecans
Directions:
Combine dry ingredients cut in butter until like crumbs, whisk pumpkin, milk, and egg together and add to mixture. Turn on to floured board, knead 10 times, pat into 8 inch circle, cut into 8 wedges place on greased sheet and bake at 400 for 12-15 min. till golden brown. Spread with berry butter and enjoy!
Savory Cheese and Scallion Scones:
2-¾ c. All Purpose Flour
5 tsp Baking Powder
½ tsp Salt
1 c. Feta Cheese, crumbled
4 oz Cream Cheese
4 Green Onions, chopped
1 c. Milk
1 Egg
Directions:
Heat oven to 400 degrees. Grease large cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and salt; mix well. Using pastry blender or fork, cut in feta cheese and cream cheese until mixture is crumbly. Add scallions; toss gently until combined. In small bowl, combine milk and egg; blend well. Add milk mixture to flour mixture. Stir lightly, just until soft dough forms. Turn dough out into well floured surface; knead lightly 5 to 6 times. Pat or press dough into 1 inch thick circle. With floured knife, cut into 8 wedges. Place wedges 2 inches apart on greased cookie sheet. (GLAZE) Bake at 400 degrees for 25 to 30 minutes or until golden brown. Remove scones from cookie sheet. Cool 5 minutes. Serve warm or cool. Store in refrigerator. 8 scones.
For The Glaze: (If desired)
1 Egg
2 Tbsp Milk
Directions:
In small bowl, combine glaze ingredients; blend well. Brush over tops of wedges.
Three Day Pancakes:
2 C. Milk
2-1/3 c. self-rising flour
2 eggs (separated)
½ stick butter (melted)
2 tsp. sugar
Directions:
Beat egg yolks, milk, and sugar together. Gradually add flour, beating all the time. Pour in melted butter and mix with a mixer. Beat egg whites until stiff but not dry and beat into mixture. Enjoy. Note: Store in Refrigerator until all used up.
Tomato Onion Hush Puppies:
1 (7oz) pkg Hush Puppy Mix
1 Egg
2/3 c Buttermilk
½ c Onion, chopped
½ c Tomato, chopped
Vegatable Oil
Directions:
Combine all ingredients, except oil in a medium bowl. Stir until smooth; set aside for 5 minutes. Pour oil to a depth of 3 inches into a deep fryer. Heat to 375 degrees. Carefully drop batter by rounded tablespoonfuls into hot oil. Fry a few at a time, 2 minutes or until golden brown, turning once. Drain on paper towel. Serve immediately. 2 dozen.
Whipping Cream Biscuits:
1-¾ c Self Rising Flour
½ pt Whipping Cream
Directions:
Combine ingredients and knead 1 to 2 minutes. Roll out to ½ to ¾ inch thickness. Cut with biscuit cutter. Place on ungreased cookie sheet. Bake at 450 degrees for 12 to 15 minutes.