Bread recipes

90 MINUTE BREAD

Kitchen of Shauna Buchanan

400 for 30 min.

4c warm water                  ½ c sugar

¼ c yeast                              ¼ c melted shortening

4t salt                                    7-8 c flour

Dissolve yeast in water. Add remaining ingredients. Knead. *Divide into 4 parts.* Let stand for 15 min. Knead again. Let stand for 30 min. (*in greased pan*). (Rolls: spread butter over rolled out dough. Sprinkle with brown sugar and cinnamon). Bake at 400 for 30 mins. or until brown.  

 BEST-EVER MUFFINS

Kitchen of Betty Crocker

400 for 25 min. Serves 8

1 ¾ c (sifted) flour           1 well-beaten egg

¼c sugar                               ¾ c. milk

2 1/2 t bkg powder          1/3 c. oil

¾ t salt

Sift dry ingredients into bowl; make well in center. Combine egg, milk, and oil. Add all ingredients, at once, stirring quickly until drying. are just moistened. Fill in greased muffin tins, 2/3 full. Bake. 

 BUTTERMILK EBELSKIVERS

Kitchen of Joseph Buchanan

3 eggs, separated            2 c flour

2 T sugar                              1 t soda

½ t salt                                  1 t bkg powder

2 c buttermilk

Beat egg whites until stiff. Set aside. Beat egg yolks until light and lemon colored. Add sugar, salt, and buttermilk; mix well. Add sifted dry ingredients to yolk mixture. Fold whites into mixture. Place a small amount of shortening into each cup of an ebelskiver pan, and fill 2/3 full with batter. Cook over medium heat until bubbly; turn carefully with fork and finish baking on other side. Turn each ebelskiver several times to ensure thorough baking. If desired, a slice of raw apple can be pressed into batter in cup before turning.

MOIST CORNBREAD

Kitchen of Amazing-ness

2 c cornmeal

2 c flour

1 t salt

7 t bkg powder

2 c milk

½ c salad oil

2 eggs

1 yellow cake mix pkg

 This is the quantity for a dutch oven. I half it for a 9x13 pan.  Mix all ingredients, pour into greased and floured pan and make according to cake directions.

FRENCH BREAKFAST MUFFINS

Kitchen of Mary Biesinger

350 for 15-20

1/3 c shortening               1 ½ t bkg powder

½ c sugar                              ½ t salt

1 egg                                     ¼ t nutmeg

1 ½ c flour                           ½ c milk

Mix 1^st 3 ingredients. Stir in dry ingredients, alternating with milk. Fill greased muffin tins 2/3 full. Bake. Dip in melted butter and cinnamon sugar.

 GINGERBREAD FOR HOUSES

Kitchen of Shauna Buchanan

350 for 30 min.

2 ¾ c flour           1/8 t cloves

½ t salt                  1 t cinnamon

1 t ginger             3 t bkg powder

2/3 c molasses                  ½ c oil

3 egg yolks          ½ c br sugar

Mix all together. Cook on cookie sheet.

LEMBAS BREAD

Ingredients

2 1/2 cups of flour

1 tablespoon of baking powder

1/4 teaspoon of salt

8 tablespoons of cold butter (1 stick)

1/3 cup of brown sugar

1 teaspoon of cinnamon

1/2 teaspoon maple syrup/honey

2/3 cup of milk/heavy cream (or more, if necessary)

1/2 teaspoon of vanilla

Directions

1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).

2) Mix the flour, baking powder and salt into a large bowl.

3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.

4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.

5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.

6) Roll the dough out about 1/2 in thickness.

7) Cut out 3inch

squares and transfer the dough to a cookie sheet.

8) Crisscross

(DO NOT cut all the way) each square from cornertocorner

with a knife.

9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and

lightly golden.

 

(It takes more than two bites to fill my stomach...)

PANCAKES

Kitchen of Shauna Buchanan

1 ¼ c flour           1 beaten egg

1 T bkg powder     1 c milk

1 T sugar              2 T oil

½ t salt

Combine milk oil and egg. Add dry ingredients, flour last, stirring until just moistened. Bake on hot griddle. Serve with syrup.  I substitute some wheat flour in with it, adding a little vinegar right before cooking to make the wheat still light and crispy like the white.

 BREAKFAST SCONES

From the Kitchen of Heidi Biesinger

1 ½ c softened butter

1 ½ c sugar

Milk (to make 2 c. with the eggs)

2 eggs

6 c flour (half wheat, half white)

4 t bkg powder

½ t salt

Cream butter and sugar. Crack eggs into a different, small bowl and add milk to make two cups (with the eggs). Mix eggs and milk slightly, then add to the creamed mixture. Add remaining ingredients. Spoon onto a pan and sprinkle sugar on top. Cook. Eat. Enjoy!

 WAFFLES

Kitchen of Shauna Buchanan

2 eggs                   1 T bkg powder

2 c milk                 1 t salt

2 c flour                ½ c butter/margarine (melted)

Beat eggs until fluffy. Add sifted dry ingredients and milk. Beat until smooth. Add melted butter/margarine. Bake on preheated and greased waffle iron. Serve with syrup.

These are our "dessert" waffles, since I normally make those whole wheat ones now. :)  These are simple and delicious!

ZUCCHINI BREAD

Two versions follow, the original first and then one I adapted to make it a little more nutritious

Kitchen of Shauna Buchanan

350 for 45min.

1 c sugar                               3 c flour

1 c br sugar                         1 t salt

3 eggs                                   1 t soda

1 c oil                                    1 T cinnamon

2 c grated zucchini           ¼ t bkg powder

1 ½ t vanilla                       

Mix 1^st 4 ingredients. Add zucchini and vanilla. Add dry ingredients, mix well. Pour into 2 grease and floured pans. Bake.

Kitchen of Mary Biesinger

350 for 45 min.

1 c applesauce  1 c wheat flour

¼ c sugar              1 c white flour  

¾ c br sugar        1 t salt

3 eggs                   1 t soda

½ c honey            1 T cinnamon

2 c zucchini         ¼ t bkg powder

1 ½ t vanilla        ¼ t cloves

1/8 t nutmeg

Mix all together. Pour into 2 grease and floured pans. Bake.