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Breads and Rolls

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« Reply #45 on: September 30, 2009, 09:26:21 pm »

Simple Cream Cheese Danish

2 packages of crescent rolls
1 8 oz. package of cream cheese
1 tsp. lemon juice
1 tsp. sour cream
3/4 tsp. vanilla
1/2 cup sugar

Mix cream cheese, vanilla, sugar, juice, and sour cream together until silky smooth (no lumps).  Pre-heat oven according to roll directions. Open crescent rolls but LEAVE ROLLED UP!!! Cut the crescent roll in 1/2-1 inch wide slices. Take thumbs or spoon and make a "bowl" shape out of the slices. Fill "bowl" with cream cheese mixture and bake like crescent roll package directs.  Once cooled but still warm, drizzle with icing and enjoy
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« Reply #46 on: October 01, 2009, 07:52:37 pm »

Irish Soda Bread

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
 
Preheat oven to 325. Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.   Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
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« Reply #47 on: October 02, 2009, 09:57:37 pm »

Easy Chunky Apple Bran Muffins

2 egg whites
1 cup chunky applesauce
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (7-ounce) box bran muffin mix (plain or with dates)
 
Preheat oven to 400. In a large bowl, combine all ingredients.
Spoon mixture evenly into 8 lined muffin cups and bake 15 to 20 minutes, or until muffins are golden.
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« Reply #48 on: October 03, 2009, 08:52:52 pm »

Banana Walnut Bread

1/2 cup of softened butter or margarine
1 cup of white granulated sugar
2 eggs
1 cup of mashed bananas (3 bananas)
2 cups of flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of salt
1 cup of walnuts (chopped)
1 dash of cinnamon (for flavor if you like)

Cream the butter and sugar together; add in 1 egg at a time to the mixture and continue mixing.  Blend in the mashed bananas.
In a second bowl, mix: the baking soda, baking powder, flour, salt, and nuts together; add this second mixture to the banana mixture.
Pour the mix into a greased bread loaf pan.  Bake at 350 degrees for 1 hour.   Allow the bread to cool for 10 minutes.  Remove from the pan and place on wire rack to cool.
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« Reply #49 on: October 04, 2009, 08:19:30 pm »

Iron Skillet Corn Bread

1 Cup Flour
1 Cup Corn Meal (I use white)
1 teaspoon Salt
1 Tablespoon Baking Powder
2 Teaspoons Sugar
1/4 cup Crisco oil
2 Eggs
1 Cup Milk

Pre-heat oven to 425.  Mix all dry ingredients together in a bowl.  Add oil, eggs and milk and mix until smooth.  A few lumps won't matter.   Coat a 9 inch iron skillet with Crisco oil.  Pour mix into Skillet and bake for 20 minutes or until golden brown. 
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« Reply #50 on: October 05, 2009, 09:25:56 pm »

Cheesy Biscuits

2 cups Bisquick
2/3 cups milk
1 cup shredded cheese

Preheat oven to 350.  Mix all ingredients together.  Roll on a floured surface and cut into biscuits.  Place on lightly greased cookie sheet and bake until golden brown.  About 15-20 minutes.

Glaze:

1/4 cup Parmesan Cheese
1/4 cup butter (melted)
1/2 tsp. garlic salt
1 tsp. parsley flakes

Mix together and brush on hot biscuits..
 
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« Reply #51 on: October 06, 2009, 06:56:46 pm »

Apple Bread

2-3 cups chopped apples
2 cups sugar
2 cups flour
3 eggs
2 tsp. baking powder
1 1/4 cups salad oil
1/2 tsp salt
1 tsp. cinnamon
1 cup nuts, chopped
1 cup raisins.

Mix eggs, sugar, and oil, add flour, salt, cinnamon, and baking powder. Mix well. Add nuts, raisins and apples. Spray loaf pans with  cooking spray, preheat oven to 350.  Bake loaves for 1 hour and 15 minutes. Check for doneness by sticking a toothpick in the middle; bake additional 5 mins, if necessary. Cool on wire rack, flip over to release from pan. Serve with whipped topping, if desired. 
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« Reply #52 on: October 07, 2009, 01:24:17 pm »

Beer Bread


1 (12 ounce) can or bottle of beer
3 cups self-rising flour
1/4 cup sugar

In a large bowl, mix together the sugar and flour.  Add beer and continue to mix, at first using a wooden spoon, then your hands.  Batter will be sticky.  Pour into a 9x5 inch greased loaf pan.

Bake at 350 degrees for 50-60 minutes.  The top will be crunchy and the insides soft.

I melted a little butter and poured it on the top before baking the loaf.  I used a bottle of dark beer that had been hanging out in the pantry awhile, but any kind of beer will work!

Went great last night with chicken stew.

« Last Edit: October 07, 2009, 01:26:36 pm by Madisons » Report Spam   Logged

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« Reply #53 on: October 07, 2009, 02:02:46 pm »

 Smiley I posted this recipe on page 1.  I use it all the time.  I have an old time recipe book that I got it from years ago.  It's just so easy to make.  I like it hot with butter and homemade strawberry jam........ Wink
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« Reply #54 on: October 07, 2009, 06:00:44 pm »

oops,    I messed up!  I wondered how long it would be before I duplicated one of your posts and now I've gone and done it.  Sorry.
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« Reply #55 on: October 07, 2009, 08:01:15 pm »

No problem, just means it's twice as good........... Grin  I've double posted on a lot of threads too.
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« Reply #56 on: October 07, 2009, 10:54:44 pm »

Apple-Gingerbread Muffins

2 cups flour
¼ cup brown sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp allspice
½ cup light molasses
¼ cup milk
4 T melted butter
1 egg
2 medium apples (sweet rather than tart), cored, peeled & finely chopped.

Combine flour, sugar, soda, and spices. In a separate bowl, beat together molasses, milk, butter, and egg. Slowly add wet mixture to dry (batter will be lumpy). Stir in apples. Spoon into prepared muffin cups and bake at 400° for 20-25 minutes, until toothpick inserted comes out clean.
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« Reply #57 on: October 08, 2009, 07:59:40 pm »

Tomato/Basil Bread

1/2 cup warm water
1/4 cup granulated sugar
4 teaspoons active dry yeast
1 cup warm low-fat milk
1/3 cup extra-virgin olive oil
2 large eggs
2 teaspoons salt
5 to 5-1/2 cups unbleached bread flour
3/4 teaspoon garlic powder
1-1/2 cups shredded Italian blend cheese
2/3 cup chopped fresh basil
1 (8.5-ounce) jar oil-packed sun-dried tomatoes, well drained and finely chopped

Place warm water, sugar, and yeast in a small bowl. Stir and let sit for 10 minutes. Line 2 large baking sheets with parchment paper.
Add milk, oil, yeast mixture, eggs, and salt to the bowl of a stand mixer. Using the paddle attachment, mix until well combined, about 2 minutes.   Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl; turn to grease top. Cover and let rise in a warm place for about 45 minutes, until doubled in size.   Punch down dough; divide in half. Using a rolling pin, roll one piece into a 22 x 8-1/2-inch rectangle. Sprinkle with half the garlic powder, cheese, basil, and tomatoes. Starting with the longer side, roll up tightly, jelly-roll fashion. Pinch edges to seal. Place roll seam-side down on baking sheet. With kitchen shears, cut lengthwise down center of roll, about 1 inch deep, to within 1/2 inch of ends. Keeping seam-side down, form an "S" shape. Tuck both ends under center of "S" to form a connected "figure eight"; pinch ends to seal.  Cover and let rise in a warm place for 45 to 60 minutes, until doubled in size. Repeat process with remaining dough.   Bake first loaf in a preheated 350 oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent over-browning. Remove from pan; cool on a wire rack. Bake remaining loaf.
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« Reply #58 on: October 09, 2009, 09:02:40 pm »

Pumpkin Bread Pudding

6 slices stale bread, cubed
2 cups whole milk
4 eggs
1/4 cup sugar
1/4 cup butter, melted
1/4 cup raisins
1 can pumpkin pie filling
1/4 tsp cinnamon
1/4 tsp ground nutmeg

Place bread in greased crockpot.  Beat together milk and eggs.  Stir in sugar, butter, raisins, pumpkin pie filling, cinnamon and nutmeg.  Pour over bread and stir.  Cover; cook on high 1 hour.  Reduce heat to low; cook 3-4 hours or until temperature is 160 degrees.

Sauce:

2 Tbls butter
2 Tbls flour
1 cup water
1/4 cup sugar
1 tsp vanilla

Make sauce just before pudding is done.  Begin by melting butter in a saucepan.  Stir in flour until smooth.  Gradually add water, sugar and vanilla.  Bring to boil.  Cook, stirring constantly for 2 minutes or until thickened.  Pour sauce over hot bread pudding.
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« Reply #59 on: October 10, 2009, 09:45:27 pm »

Raspberry or Blackberry Bread Pudding

4 eggs
1-3/4 cups milk
1/2 cup sugar
1/8 teaspoon salt
1 (12-ounce) bag frozen fresh raspberries or blackberries (not in syrup)
4 thick slices Hawaiian sweet bread, cut into 1-inch cubes (about 7 cups)


Preheat the oven to 325°F. Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine eggs, milk, sugar, and salt; mix well. Add raspberries and bread cubes and toss gently to mix well. Pour into the baking dish. Bake 45 minutes, or until knife inserted in center comes out clean. Serve warm or chill until ready to use.  Top with whipped cream, ice cream, or a sprinkle of confectioners' sugar
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