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BREADS

MUFFINS
lemon poppy

BISCUITS
cheese biscuits
praline
croissants           bruschetta

 

BREADS
bananas & cream
russian black bread
irish freckle
cherry yogurt
zucchini               garlic parmesan    orange banana      braided cheese      

PIZZA DOUGH       pizza hut            

CORN/CAKES      jalepeno cheddar


 

Lemon-Poppy Muffins

Yield: 12 servings

1 Egg
3/4 tsp Salt
1/3 cup Sugar
1/4 cup Oil
1 cup Milk
2 cup Flour
1 Tbsp Baking powder
2 Lemons; grated zest only
1/3 cup Poppy seeds

PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and
fluffy. Add oil in a stream and continue beating. Beat in milk. Sift
flour and baking powder together several times and add to batter. Add
lemon zest and poppy seeds. Beat until thoroughly mixed. Bake in
greased muffin tins for 20-25 minutes.
This recipe was developed by Richard Simpson, pastry instructor at
the New York Cooking School.


Red Lobster Cheese Biscuits

2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 cup Crisco vaegetable shortening
2/3 cup buttermilk
1 tsp. garlic powder
1 cup sharp American cheese, grated
dried parsley for the top of the biscuits
a little melted butter for the top of the biscuits

Preheat oven to 425:. Sift dry ingredients together. Add 1/2 of the cheese to
the Crisco and mix well, then cut the shortening into the dry ingredients. Mix
everything in until it becomes coarse. Add buttermilk and mix until it becomes
uniform. Drop biscuits into greased muffin tins. This will make about 12 or so.
When you have completed this, sprinkle over the biscuits the rest of the cheese
and a little extra garlic powder and some dried parsley. Bake for 12-15
minutes. When done, remove form oven and brush tops with a little butter. Serve
while still warm (rec.food.recipes)

Praline Biscuits

1/2 cup butter
1/2 cup brown sugar
36 pecan halves
Ground cinnamon
2 cups baking mix
1/3 cup apple sauce
1/3 cup milk

Heat oven to 450 degrees. Place 2 teaspoons butter, 2 teaspoons brown sugar and
3 nut halves in each of 12 muffin cups, sprinkle with small amount of cinnamon
in each cup; heat until melted. Mix baking mix, applesauce and milk until dough
forms; beat 20 strokes. Spoon onto mixture in cups. Bake 10 minutes. Invert on
heat proof plate. 12 biscuits

Croissants

1 cup milk
1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt
1 pk active dry yeast
1/4 cup warm water
2-1/2 cups bread flour
1 cup butter, cold

Combine milk, first the 1 tablespoon of butter, sugar and salt in a small pot
and bring to a boil over high heat. Immediately remove from the heat
and let stand to room temperature. In the meantime, dissolve the
yeast in the water and add it to the milk. Place the liquid in a
mixer and add the flour. Using the dough hook, mix until the dough is
elastic. It will be sticky. Place in a bowl, cover and let rise until
double in bulk, about 1-1/2 hours. Place in refrigerator and chill
for 30 minutes. Meanwhile, soften the remaining cold butter by
pounding with a rolling pin. Roll the dough on a floured board to
form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the
rectangle closest to you. Fold the unbuttered third over the center
third. Then fold the bottom 1/3 over the doubled portion. Swing the
dough around a quarter turn, that is, bring east to south. Roll it
again into a 1/4-inch thick oblong. Fold again in thirds. Cover the
dough and place in the refrigerator for 2 hours. When the dough is
chilled, remove from the refrigerator and repeat the folding and
turning twice more. Then roll the dough to 1/4-inch thickness again.
Cut the dough into 3-inch squares and cut the squares on the bias to
form two triangles. Roll each triangle beginning with the wide side,
then shape the rolls into crescents. Chill for 30 minutes in the
refrigerator before baking. Preheat oven to 400F. Bake for 10
minutes. Reduce heat to 350F and continue to bake another 15 minutes.
Makes 12 croissants. (alt.bread.recipes)

Bruschetta

2 Ripe plum tomatoes
3 Leaves fresh basil
1 tsp Chopped fresh parsley
3 Tbsp Extra-virgin olive oil
Salt and pepper to taste
2 Crusty italian rolls
1 cl Garlic, cut in half

Finely chop the tomatoes and basil. Mix them in a bowl with parsley
and olive oil. Season with salt and pepper, to taste. Cut the rolls
in half. Toast them under a hot broiler for a few minutes, until
nicely golden. Remove from oven, and rub the toasted side generously
with the cut side of the garlic clove. Top each piece with a portion
of the tomato mixture and serve immediately.

Bananas & Cream (Bread machine recipe)

2 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
1-1/2 tablespoons sugar
1-1/2 teaspoons salt
3/4 teaspoon nutmeg
1-1/2 tablespoons oil
1 cup mashed bananas
2 tablespoons mashed bananas
3/4 cup sour cream or plain yogurt
1/4 cup water
1 tablespoon water
3/4 cup chopped nuts or raisins

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

Jalapeno Cheese Bread (bread machine)

1 pkg active dry yeast
3 cups bread flour
3 tablespoons chopped jalapeno peppers
1/2 cup Monterey Jack cheese
1-1/2 tablespoon sugar
1-1/2 tsp salt
1-1/4 cup water

Use 1-1/2 lb reg bread setting.

Russian Black Bread
(Kevin, from cooking Newsgroup)
1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons cocoa
1 tsp instant coffee powder
1 tablespoon caraway seeds
1/4 tsp fennel seeds (opt)
2 teaspoons active dry yeast

1 Place ingredients into the bread machine in order suggested by the
manufacturer.
2 Use the whole wheat, regular crust setting. After the baking cycle
ends, remove bread from pan,
3 place on a cake rack, and allow to cool for 1 hour before slicing.
Makes 1 1 1/2 pound loaf

 

Irish Freckle Bread

1 medium-sized russet potato (about 6 ounces), peeled and cut into chunks
1-1/2 tablespoons active dry yeast
1/3 cup sugar
5 to 5-1/2 cups bread flour
2 teaspoons salt
2 eggs
1/4 cup vegetable oil
3/4 cup golden raisins
1/2 cup dried currants
1 cup grated carrot or parsnip
1/2 cup finely chopped dried pineapple.

Place the potato chunks in a saucepan and add water to cover.
Bring to a boil, reduce the heat to a simmer, and cook until tender, about 20
minutes. Drain, reserving the liquid, add water as needed to make 1-3/4 cups
liquid. Mash the potato (no lumps) to yield 1/2-cup and set aside.
Cool both the potato water and the mashed potato to 105 to 115 degrees F.
In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer
fitted with the paddle attachment, sprinkle the yeast over the potato water.
Stir to dissolve. Add the sugar, mashed potato, and 1 cup of the flour. beat
until smooth and cover with plastic wrap. Let rest at room temperature until
bubbly, about 45 minutes.
Add the salt, eggs, oil, and 1 more cup flour to the batter and beat until
smooth, about 1 minute. Add the raisins, currants, carrot or parsnip, and
pineapple. Add the remaining flour, 1/2-cup at a time, until a soft dough is
formed that just clears the sides of the bowl.
Turn out the dough onto a lightly floured work surface and knead until smooth,
shiny, and soft, about 2 minutes, adding only 1 tablespoon flour at a time as
necessary to prevent sticking. Push back any fruits that may fall out during
kneading. It is important that this dough remain soft and pliable, or it will be
too dry. Place in a greased deep container, turn once to coat the top, and cover
with plastic wrap. Let rise at room temperature until doubled in bulk, 1-1/2 to
2 hours.
Turn out the dough onto the work surface and divide into 3 equal portions. Form
each into a fat rectangular loaf. Place each portions into a greased 8 x 4-inch
loaf pan. Cover loosely with plastic wrap and let rise at room temperature until
doubled in bulk, or about 1 inch above the rim of the pans, 45 minutes to 1
hour. Twenty minutes before baking, preheat the over to 375 degrees F.
Bake in the center of the preheated oven until the loaves are golden brown and
sound hollow when tapped, 30 to 35 minutes. Remove immediately from the pans to
a rack to cool completely before slicing.
Makes 3 loaves (alt.bread.recipes)

Cherry Yogurt Bread
(Amy's Recipes)
INGREDIENTS:
-----LARGE LOAF-----
3/4 cup Water
3 cups White bread flour
1 1/4 teaspoons Salt
3/4 cup Cherries -- dried
1/2 cup Cherry yogurt
1/4 cup Applesauce -- unsweetened
1 tablespoon Brown sugar
3 teaspoons Active dry yeast

DIRECTIONS:
SUCCESS HINTS:
Use low fat fruited yogurt. Add the dry cherries whole. If you want whole
cherries, add them at the beep in the fruit/nut cycle. This recipe can be
used with the regular and rapid bake cycles

Zucchini Bread

3 eggs
1-1/2 cups sugar
1 cup vegetable oil
2 cups zucchini, peeled and grated
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
3 cups flour

Beat eggs in a large mixing bowl; add sugar, oil, zucchini and vanilla
Sift together the remaining dry ingredients and walnuts and add to the egg and zucchini mixture.
Pour into two butterered and floured loaf pans and bake at 350 degrees for one hour

Garlic Parmesan Bread

1 pkg yeast
2 1/2 tbs nonfat dry milk
2/3 cups (1 3oz can) Grated Parmesan Cheese
2 1/3 cups bread flour
2 tsp garlic powder
1 1/2 tsp salt
3 tsp honey
2 1/2 tbs olive oil (or other vegetable oil)
1 cup water

Follow instructions as directed on your bread machine.

Orange Banana Bread (for bread machine)

1 pound loaf:

6 tablespoons orange juice
1-1/2 teaspoons margarine or butter
1/4 cup mashed banana
1-1/2 teaspoons sugar
1/4 teaspoon grated orange peel
1/2 teaspoon salt
1-1/2 cups bread flour
1 teaspoon active dry yeast

1-1/2 pound loaf:

1/2 cup orange juice
2 teaspoons margarine or butter
1/3 cup mashed bananas
2 teaspoons sugar
1/3 teaspoons grated orange peel
2/3 teaspoons salt
2 cups bread flour
1-1/2 teaspoons active dry yeast

2 pound loaf:

3/4 cup orange juice
1 tablespoon margarine or butter
1/2 cup mashed bananas
1 tablespoon sugar
1/2 teaspoons grated orange peel
1 teaspoons salt
3 cups bread flour
2-1/2 teaspoons active dry yeast

Follow mfg.'s directions for preparing this type of bread.

 

Braided Cheese Poppy Seed Bread
1 1/2 lb. loaf

4 C flour
2 Tbl soft margarine
1/3 C finely shredded sharp Cheddar cheese
2 tsp mustard powder
1 1/2 tsp salt
fresh ground black pepper
1 Tbl yeast (or 1 envelope)
1 1/4 C lukewarm low-fat milk, for glazing
Poppy seeds for sprinkling

1. Place flour in a large bowl and rub in the margarine. Add the cheese,
mustard, salt and pepper, mix well. Make a well in the center.
2. Blend the yeast and milk together. Add the yeast liquid to the dry
ingredients and mix well to form a soft, but not sticky dough.
3. Turn out onto floured surface and knead for 10 minutes. Shape into
ball, grease well and place in greased container. Cover with plastic
wrap and damp dish towel, let rise in warm place until doubled, about
45 minutes.
4. Punch down. Knead again for 5 minutes. Divide and roll dough into two
strands. Place side by side and pinch together at one end. Loosely braid
strands then pinch them together at the other end. Place on a lightly
floured baking sheet.
5. Cover and let rise again about 30 minutes.
6. Brush with milk to glaze and sprinkle with some poppy seeds. Bake at
375 F. for 35-45 minutes until well risen and golden brown. Cover with
foil if it browns too fast. Transfer to wire rack to cool.

 

Pizza Hut Dough

Each batch makes 1 16-20 inch round pizza, or a 17 by 11 inch rectangle,
or a variety of smaller, free form individual pizzas.

8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder

In a large bowl, whisk together bread flour, all purpose flour,
cornmeal, sugar, salt and baking powder very well. Store in well
sealed plastic bags. Keeps 4 months.

To make pizza dough:
1 cup water
1 to 1 1/2 teaspoons fast-rise yeast
3 cups dough mix
2 tablespoons olive oil

If you like your pizza crisp, use the lesser amount of yeast. For a
fluffier, breadier pizza, use the larger amount (and do not roll out too
thin). Depending on the yeast you choose (i.e. brands differ in
performance as do fast or active dry varieties), the fermentation may
vary somewhat.

This dough can be kneaded by hand, in a mixer with a dough hook or in a
bread machine on dough cycle, following manufacturer instructions. For
the mixer, place water in a bowl with yeast. Mix a moment and allow
mixture to sit about five minutes, to allow yeast to expand. Add pizza
mix and oil, then knead, until smooth and elastic on slow speed - about
5-7 minutes. Once dough is made, cover well with oiled plastic (or
refrigerate) and allow to rest one hour. Deflate before proceeding.

Jalapeno-Cheddar Johnny Cakes

1 cup corn meal
1 teaspoon baking soda
1 teaspoon salt
2 whole eggs
1 cup milk
2 tablespoon melted butter
2 tablespoon finely-chopped; seeded jalapeno pepper
1/4 cup grated cheddar cheese

Combine the dry ingredients in a stainless steel bowl. Combine the
liquid ingredients in a separate bowl using a whisk. Pour the liquid
ingredients into the dry ingredients and whisk together. Allow to
rest for 30 minutes before cooking. When ready to cook stir in the
jalapeno and cheddar cheese. Cook on a lightly-oiled griddle or
low-sided pan. When the first side has cooked to a golden-brown, flip
and cook second side. Serve immediately.

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