Chocolate Chip Scones

2 c. flour

1 T. baking powder

½ t. salt

¼ c. sugar plus 3 T.

1 scant cup choc. Chips

1 ¼ c. cream

3 T. butter, melted

Preheat oven to 425 degrees.  Mix dry ingredients leaving the 3 T. of sugar for later.  Add cream and mix with fork till just blended. 

Knead dough ten times.  Shape dough into pie-sized circle.  With sharp knife cut into 12-16 pieces ( make pie cuts).  Brush with butter and sprinkle 3 T. sugar.

Bake 14 minutes.

Easy Refrigerator Crescent Rolls

This recipe comes from my sister Shanna's recipe blog

2 pkg yeast (or 5 tsp)
1/2 cup Sugar
2 tsp salt
1 egg
2 c. warm water
1/4 c shortening
6 1/2 c flour
butter, softened

In a mixing bowl, dissolve yeast in warm water. Add sugar, shortening, egg, salt, and 3 cups of the flour. Beat until smooth. Mix in remaining flour with spoon, hand, or dough hook until dough is easy to handle. Place in a greased bowl, turning once to bring greased side up. Cover loosely with plastic wrap. Refrigerate 2 hours. When dough rises, punch it down occasionally.

When fresh rolls are desired, remove dough from refrigerator, cut off amount needed, and keep remainging dough in the fridge for up to 3 or 4 days.

About 2 hours before baking, roll dough into a circle, spread with softened butter, and cut into wedges (like a pizza). Roll each wedge from large end to small, forming a crescent shape. Cover and let rise until double in size, about 1.5- 2 hours. Heat oven to 400F, bake 12-15 min or until golden brown.

Soft Pretzels

1 pkg active dry yeast (or 2 1/2 tsp.)

2 TBS brown sugar

1 1/8 tsp sat

1 1/2 cups warm water

3 cups all purpose flour

1 cup bread flour

2 cups warm water (110 degrees)

2 TBS. baking soda

5 TBS melted butter

2 TBS coarse kosher salt

parchment paper

I used my kitchen aid mixer for this part:

In a large mixing bowl, dissolve yeast, brown sugar and salt in a 1 1/2 cups warm water.  Stir in flour, and knead dough (on a floured surface or in your mixer using kneading paddle) for about 8 minutes.  Place in a greased bowl, and turn to coat the surface.  Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8" square pan.

After dough has risen, cut into 12 pieces.  Roll each piece into a 3 foot rope, pencil thin or thinner.  Twist into a pretzel shape and dip into the baking soda solution pan.  Place on parchment covered cookie sheets, and let rise for 20 minutes.

Bake at 450 for 8-10 minutes or until golden brown.  Brush (I dipped top surface into a bowl of melted butter) and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Zucchini Bread

Source

Ingredients:

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1/2 cup vegetable oil 3/4 cup unsweetened applesauce

1 1/4 cups white sugar 1 cup brown sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 teaspoon nutmeg 1/8 teaspoon cloves 2 teaspoons cinnamon

Directions:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Indian Fry Bread

1 cup flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Recipe Source

Almost No Fat Banana Bread

Original Source  


Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce

Directions

   1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
   2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
   3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 127 | Total Fat: 0.2g | Carbs 29.5


We like to quadruple the recipe so here is what we usually make:


Ingredients

6 cups all-purpose flour
3 cups white sugar
1 tablespoon and 2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
8 egg whites
4 cups banana, mashed
1 cup applesauce

Directions

   1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins
   2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into muffin tins.
   3. Bake in preheated oven for 25-28 minutes, until a toothpick inserted into center of muffin comes out clean. Turn out onto wire rack and allow to cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 127 | Total Fat: 0.2g | Carbs 29.5

English Muffins

English Muffins
Recipe from Safely Gathered In adapted from The Happy Housewife

1 cup hot water
1/2 cup prepared powdered milk or 1/2 cup water and half of 1/3 cup powdered milk
2 tsp honey
2 tsp salt
4 cups flour (you can use 1/2 white 1/2 whole wheat)
2 tsp instant yeast
2 Tbsp oil
Cornmeal

Add water, powdered milk (and water for powdered milk), honey and salt to a mixing bowl. Combine. Add 2 cups of flour and yeast and stir until combined. Cover with a clean towel and allow to rise for one hour. Add remaining 2 cups of flour and oil and stir until well combined. Roll out onto a cornmeal covered surface and using a cookie cutter or cup, cut out round shapes. Let cut muffins rise, covered, for another hour. Heat a griddle to medium high heat and grease with a little oil. Grill muffins on both sides until lightly brown and cooked in the middle. Eat!

Chocolate Chip Banana Bread

1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Chocolate Chip Pumpkin Bread

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Makes 3 large loaves

Hint: To keep the chocolate chips from sinking to the bottom, either use miniature chocolate chips, or sprinkle regular chocolate chips with a very little bit of water then add them to the flour mixture before adding the flour to the wet ingredients. This will ensure you get even distribution of chocolate chips in the bread.

Apple-Craisin French Toast

1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
2 baking apples, peeled and sliced (Granny Smith are good)
1/2 cup craisins (dried cranberries)
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 loaf French bread, cut in 1” slices
1/2 teaspoon cinnamon

Cook the brown sugar, butter and syrup in a small pan on top of the stove until smooth. Pour into a 9x13-baking pan. Spread apples slices and craisins over the syrup. Place the bread on top of the apples and craisins. Beat together eggs, milk and vanilla. Pour over the bread. Dust top with cinnamon. Cover and refrigerate overnight. Bake uncovered for 45 minutes at 350. Cut in squares and serve on platter topped with apples, craisins and syrup from pan.

Makes 6-8 servings.
Recipe Source

Rosemary Peasant Bread

I got this recipe from the Make & Takes blog

Rosemary Bread Recipe

• 1 packet dry yeast (or 2 1/2 tsp)
  
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour (I increase this to 5 1/4 cups)
  
• 1-2 tsp. fresh Rosemary plus more for topping
• Olive Oil, Corn meal, Melted butter and salt

Dissolve yeast in the warm water and sugar. (I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. It lasts forever. OR if you don’t make bread that often, just buy the yeast packets.) Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour or until double in size. If you have a Bosch Mixer, I keep the dough right in there with the top lid on, it’s nice and moist in there. Or simply keep it in the mixer bowl and cover with a moist cloth to raise.

Remove dough. It will be sticky. I like to put shortening or oil on my hands for taking out the dough and shaping it. I think it works better than flour hands. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. OR you can place it on your silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

Cool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar. This bread can’t be beat! It is soooo delicious and a really easy bread recipe. If you’ve never made bread before, Rosemary Bread is a great one to start with.

Six Week Bran Muffins

2 cups water, boiling
5 tsp baking soda
1 cup shortening
2 cups sugar
1 tsp salt
2 cups raisins
4 eggs
1 quart buttermilk
5 cups flour
4 cups all-bran cereal
2 cups Bran Flakes

Add soda to boiling water. Cream shortening and add sugar and eggs one at a time,
beating after each addition. Stir in buttermilk, flor, and salt. Add water and soda.
Mix cereals and raisins in large bowl. Add butter mixture and milk mixture. Store in
well covered container in refrigerator. When ready to bake, spoon into well greased
muffin tins without stiring. Bake at 375 for 20 minutes. Makes 5 doz. Batter will keep
in refrigerator for six weeks.

Oh Boy Waffles

2 cups flour
2 TBSP baking powder
1 tsp salt
2 eggs
2 cups milk
1 TBSP vegetable oil

Mix dry ingredients together. In separate bowl, combine liquid ingredients. Mix together
and pour into hot waffle iron.

German Pancakes

6 eggs, beaten
1 cup milk
1 cup flour
1/8 tsp salt
6 TBSP margarine

Preheat oven to 425 degrees.
Put margarine or butter in a 9x13 oblong pan in preheated oven. Let melt until it sizzles.

Beat eggs until lemony color. Add other ingredients and pour into sizzling butter. Baker for
20-25 minutes.

Fresh Herb and Parmesan Monkey Bread

1 1/2 loaves frozen bread dough or 24 rolls (thawed)
1/4 cup melted margarine or butter
1 cup grated parmesan cheese
1 TBSP (of each) Rosemary, Sage, Basil, Thyme
1/4 tsp garlic powder

Grease a fluted tube bundt pan. Combine cheese, herbs, and garlic. Divide thawed dough into
24 pieces. If using rolls, they are ready when thawed. Dip each piece in butter and roll in cheese/herb
mixture to coat.

Place coated pieces of dough evenly in pan. Let rise until double in size. Bake in a preheated 375 degree
oven for 30-40 minutes or until well browned and top of bread sounds hollow when tapped. Remove
from pan immediately to cool on wire rack.

Favorite Pancakes

1 1/4 cups sifted flour
3 tsp baking powder
1 TBSP sugar
1/2 tsp salt
1 egg, beaten
1 cup milk
2 TBSP salad oil
Sift together dry ingredients. Combine egg, milk, and salad oil in seperate bowl. Add to dry
ingredients; stirring just until moistened.
Note: For thinner pancakes add 2 TBSP more milk.

Crepes

1 1/2 cups milk
1 cup flour
2 eggs
1 TBSP vegetable oil

In a bowl combine milk, flour, eggs, and salt. Beat with a rotary beater till well mixed.

Colleen's Basic Bread Recipe

1 TBSP yeast
1 1/2 cups water
2 TBSP sugar
1 1/2 tsp salt
3 cups flour
1/2 cup margarine

Preheat oven to 375. Melt margarine in jelly roll pan. Set aside.

Combine remaining ingredients and roll into a large rectangle and place into buttered pan.
Cut dough into strips. Bake at 375 for 20 minutes.

Breadsticks

1 TBSP yeast
1 1/2 cups water
2 TBSP sugar
1 1/2 tsp salt
3 cups flour
1/2 cup margarine

Preheat oven to 375. Melt margarine in jelly roll pan. Set aside.

Combine remaining ingredients and roll into a large rectangle and place into buttered pan.
Cut dough into strips. Bake at 375 for 20 minutes.

Baking Powder Biscuits

2 cups flour
1 TBSP baking powder
1/2 tsp salt
1/4 cup shortening
2/3 cup milk

Mix flour, baking powder, salt, and shortening together until mixture is crumbly. Add milk. Knead lightly and roll into 1/4" circle. Cut into biscuits. Bake at 450 degrees for 10 minutes.