Irish Soda Bread

Irish Soda Bread

JR's Quick Bread

JR's Quick Bread

Biscuits and Sausage Gravy

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Dinner Rolls

Dinner Rolls

from Allison Martinez

*Start about 3 hours in advance of when you want to serve the rolls

2 cups of quite warm, but not hot water

1/2 cup of sugar

2 T. yeast (2 packets)

Wisk these together thoroughly in a Bosch/Kitchen Aid Mixer.

Add:

1/2 cup oil

2 t. salt

3 eggs, one at a time

3 cups flour, one at a time

Replace wisk attachments with dough hook(s)

Add:

3 to 4 1/2 cups of flour, one at a time to a sticky, slightly stiff consistency(Here in CT, I usually add the whole 4 1/2 cups)*

Beat for a long time (7-10 minutes). For a single batch - let the dough rise in the Bosch/Kitchen Aid bowl w/ lid on. For a double batch - let the dough rise in a greased (oil or Pam) bowl w/ lid on. Let rise in a warm, not hot, area to double. Punch down and form egg sized balls of dough (1.5-1.7 oz balls). Place on greased (Crisco) cookie sheet - 5 rolls down, 7 across to make 35 total. Let rise to a good dinner roll size*Cook at 350 degrees for 15-20 minutes, until nicely golden brown on top.

Pumpkin Bread

Pumpkin Bread

from Karen Doying

2 C sugar
3 eggs
1 stick REAL butter
1/2 C oil
1 can (15oz) pumpkin
1 tsp vanilla
3 C flour (I use half whole wheat)
1 tsp B. Pwdr
1 tsp. B. soda
1/2 tsp Salt
1 tsp cinnamon
1 tsp ground clover
1/2 tsp nutmeg

Cream butter, sugar and oil. Add eggs. Add pumpkin. In seperate bowl mix dry ingredients. Combine together. Bake 350 in greased pans.
4 mini loaves = 45 minutes
1 Bunt pan = 1 hour

Cranberry Bread

Cranberry Bread

from Kathy Jones

2 C flour
1 C sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 C OJ
2 Tbsp veggie oil
1 Tbsp grated orange peel ( used clementine zest and it worked out fine)
1 egg, well beaten
1 1/2 C fresh/frozen cranberries, coarsely chopped
1/2 C chopped nuts

Preheat oven 350 degrees F. Grease a 9*5 loaf pan. Mix dry ingredients (first 5) in medium bowl. Stir in juice, oil, peel, and egg; blend well. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake 55 min, or until toothpick test comes out clean. (If using smaller loaves, start with just 45 min) Cool bread in pan for 15 min, then remove and cool completely.
I doubled the recipe to make ~7 mini loaves.

Waffles

Waffles


2 Eggs
2 C Buttermilk (or milk w/ 2 Tbsp white vinegar)
2 C Flour
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
¼ Cup plus 2 Tbsp shortening or oil


Separate eggs and beat whites until stiff. Mix the rest of the ingredients and beat only to mix well.

Fold in egg whites

Servings: approx 5 large waffles

Donuts

Donuts

We always made these when we were little. They are so easy and really good.

1 can of refrigerator biscuits

oil for frying

powdered sugar

Use a bottle cap (caps from 2 liter bottles work well) and cut out a hole in the center of each biscuit. Fry in oil. When they come out of the oil drop them in a paper sack with powdered sugar. Shake to coat and eat warm!

Lemon and Blueberry Scones

2 cups flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tbs. butter - frozen
1/2 cup raisins (or substitute blueberries etc.)
1/2 cup sour cream
1 large egg

Preheat oven to 400 degrees. In a med. bowl, mix flour, sugar, baking powder, baking soda, and salt. Grate butter into the flour mixtre or cut into small pieces with a knife; work butter into the mixture (should resemble coarse meal). Then stir in fruit.In a bowl whisk sour cream and egg until smooth.Using a fork stir sour cream mixture into the flour mixture until a large clump forms. Press together.Place on a lightly floured surface and pat into a 7-8" circle about 3/4" thick. Sprinkle with a little sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferebly lined with parchment) about 1" apart. Bake until golden brown about 15-17 min. Cool for 5 min and serve warm or room temp.

For Lemon Blueberry: add a generous 1 tsp or lemon zest (I used more) and 1/2 cup or so of fresh blueberries.(The recipe said dried blueberries - but I think the fresh is better)For Cherry-Almond:1/2 tsp. almond extract and dried cherriesFor Cranberry-Orange: add a generous tsp. orange zest and dried cranberries (I think fresh would be better though.)

Oven Puff Pancakes

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Whole Wheat Muffins

Whole Wheat Muffins

2 cups whole wheat flour
1 cup brown sugar
¼ tsp. salt
1 tsp. baking soda
1 cup milk
½ cup butter melted (or ¼ cup butter, ¼ cup applesauce)
1 egg
1 tsp. vanilla

Mix the dry ingredients together. Mix the wet ingredients together. Then combine the dry with the wet. Don’t overmix! Put in greased muffin tins. Fill about 2/3 full. Bake at 350 degrees for 12-14 min.

Sweet Corn Bread

Sweet Corn Bread

Combine in medium bowl:
½ cup cornmeal
1/½ cups all purpose flour
2/3 cup granulated sugar
1 Tbsp. baking powder
½ tsp. salt

Combine in small bowl:
1/3 cup oil
3 Tbsp. melted butter
2 eggs
1 ¼ cups milk

Add milk mixture to flour mixture. Stir just until blended. Pour into a greased 8 inch square pan. Bake in a preheated 350* oven for 35 minutes till done in center and barely browning.

Banana Bread

Banana Bread

Makes 2 loaves

2 ½ cups flour
2 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 cup butter (I use 1/2 cup of butter and 1/2 cup applesauce)
2 cups sugar
4-5 bananas mashed
4 eggs
½ cup sour cream

Preheat oven to 350degrees. Mix ingredients together. Place in 2 loaf pans and bake for about 45-55 min or until done. Test with a toothpick.

Nutty Orange Coffee Cake

Nutty Orange Coffee Cake: 3/4 cup granulated sugar, 1/2 cup chopped pecans, 2 teaspoons orange zest, 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count), 1 (8-ounce) package cream cheese, 1/2 cup (1 stick) melted butter,1 cup sifted confectioners' sugar, 2 tablespoons fresh orange juice. Preheat the oven to 350 degrees F.In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in the hollows of a lightly greased 12-cup bundt pan.Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

Grandma's Cinnamon Rolls

Grandma's Cinnamon Rolls: I do what my Grandma always did - which was to make a batch of Parker House Rolls and use half of the dough for cinnamon rolls. Even better with a little cream cheese icing.