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10-12 Ounces Home brew or your favorite beer
1 1/2 teaspoon Salt
2 tablespoons Butter or Margarine
4 Cups Bread Flour ( I use All Purpose Flour)
1 1/2 tablespoons Sugar
2 1/4 teaspoons or 1 package Yeast
This recipe is for a bread machine that will make
large loafs of bread. Follow the bread machine
instructions on the order that you add the
ingredients, makes a large loaf.
TOLL HOUSE MINI
MORSEL PANCAKES
Makes about 18 pancakes
Ingredients:
2 1/2 cups all-purpose flour
1 cup (6 ounces) NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 eggs
1/3 cup vegetable oil
1/3 cup packed brown sugar
Powdered sugar
Strawberries
Directions:
COMBINE flour, morsels, baking powder and salt in large bowl. Combine
milk, eggs, vegetable oil and brown sugar in medium bowl; add to flour
mixture. Stir just until moistened; batter may be lumpy.
HEAT griddle or skillet over medium heat; brush lightly with vegetable
oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles begin
to burst. Turn and cook about 1 minute longer or until golden. Repeat
with remaining batter.
SPRINKLE with powdered sugar; top with strawberries.
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4 tablespoons unsalted butter for coating skillets
3 cups thinly sliced apples
1-1/2 lemons (zest and juice)
3 tablespoons sherry or Madeira
4 large eggs
1 cup all-purpose flour sifted then measured
1 teaspoon salt
2 tablespoons sugar
1 cup milk
6 tablespoons melted butter
confectioners' sugar
Heat oven to 425 degrees. Coat generously 2 large nonstick skillets,
ovenproof.
Core, peel and slice apples into uniform thin slices. Grate only the
yellow part
from the lemon peel. Squeeze the juice from the lemon. Add the
zest, lemon
juice and sherry or Madeira to the apple slices. Mix carefully.
Beat the eggs
with an electric mixer until fluffy. Add the flour, salt
and sugar alternately
with the milk. Beat until the mixture is free of lumps and smooth.
Evenly
divide the batter between the 2 skillets. Cover the batter
in the skillets
generously with the apple. Sprinkle the apples with 2 tablespoons
of melted
butter using 1 tablespoon of butter per skillet. Place
skillets on the middle
shelf of the hot oven. Bake for about 15 to 20 minutes or when pancakes
are
well done, puffed around the sides, and are a golden brown. Sprinkle
with the
remaining 4 tablespoons melted butter. Transfer the pancakes
to warm platter.
Sprinkle them with sifted confectioners' sugar. Cut each
pancake into 6-8
triangles. Serve with favorite preserves or
whipped cream.
2 cups flour
1 Tbs. baking powder
1 scant tsp. salt
1/4 cup shortening
3/4 cup milk
1/4 cup butter, melted (or very soft)
1/2 cup sugar
1 tsp. cinnamon
Combine flour, baking powder and salt; cut in shortening. Add milk;
stir
with fork just until dough leaves sides of bowl. Roll dough out, on
lightly
floured surface, into a 1/4 inch thick rectangle. Brush top with butter.
Combine cinnamon and sugar; sprinkle evenly over dough. Roll up, starting
on
long side. Cut into 1/2 inch thick rounds. Place rounds, with sides
just
touching, in greased 9" round pan.
Bake at 425'F for 18-20 minutes or until golden brown. Remove from
oven and
drizzle with glaze, serve warm.
Glaze:
1 cup powdered sugar
2-3 Tbs. hot milk
1/4 tsp. vanilla
Combine all ingredients and beat until smooth.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
all-purpose flour
1 cup
yellow cornmeal -- cooked
1/4 cup
sugar
1 tablespoon
baking powder
1/2 teaspoon
salt
2
eggs
1 cup
whipping cream
1/4 cup
vegetable oil
1/4 cup
honey
In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In
a
small mixing bowl, beat the eggs. Add cream, oil and honey; beat well.
Stir
into the dry ingredients just until moistened. Pour into a greased
9 in
square baking pan. Bake at 400F for 20 - 25 minutes or until a wooden
pick
inserted in the center comes out clean.
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
cornmeal
1 cup
sifted flour
2 teaspoons
baking powder
1 teaspoon
salt
2 tablespoons
honey
2 tablespoons
butter
2
eggs -- beaten
1 cup
milk
Sift cornmeal, flour, baking powder and salt together. Mix honey
and
butter. Add beaten eggs and milk. Add sifted dry ingredients
and mix
well. Bake in buttered pan in moderated oven (375 degrees F)
20 to 30
minutes. Makes 1 (9 inch) square.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
Sifted flour
3 teaspoons
Baking powder
1/2 teaspoon
Salt
1 cup
Yellow cornmeal
1 cup
Milk
2
Eggs -- beaten
1/4 cup
Honey -- or maple syrup
1/4 cup
Butter -- melted or bacon drippings
Preheat the oven to 425 degrees. Sift together the flour, baking
powder,
and salt. Add the cornmeal and stir until well mixed. In another
bowl
combine the milk, eggs, honey or maple syrup, and the butter or bacon
drippings. Add the liquids to the dry ingredients and stir just until
all
are moistened. Pour the batter into an oiled 8 inch square baking pan
and
bake about 20 minutes or until done in the center and lightly browned.
To
test for doneness insert a toothpick or cake tester in the center.
If it
comes out dry the corn bread is done.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 box
Jiffy Corn Muffin Mix -- (9 ounce)
1 box
yellow cake mix -- (9 ounce)
In a bowl prepare the corn muffin mix following directions on the box.
In
another bowl make the cake mix following directions on the box. Combine
the
2 mixes and mix well. Pour batter into a 9 by 12 inch pan. Bake in
350 degree oven for 30 to 35 minutes or until a wooden pick inserted
in the
center comes out clean.
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Recipe By : Gas Company Mystery Chef (1936)
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
Butter
1 cup
Sugar
2 Whole
Eggs
1 cup
Yellow Cornmeal
1 1/2 cup
Flour
2 Tsp.
Baking Powder
1/2 Tsp.
Salt
1 1/2 cup
Milk
Cream butter and sugar together by stirring around until soft
and
combined. Break the eggs into the butter and sugar and beat together
with a large spoon. Beat well. Add the corn meal; then sift in
the
flour, alternating with the milk, and beating after each addition,
until
all ingredients are combined. Turn into a greased baking pan about
to 2
1/2 inches deep. Turn oven to 375 degrees and bake for 30 to 40
minutes. Test with cake tester or tooth pick.
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1/2 cup Active Starter
2 1/2 cup Flour
1 Tbs. Sugar
2 tsp. Baking Powder
1/4 tsp. Cream Of Tartar
1 cup Milk
1/3 cup Lard or Shortening
3/4 tsp. Salt
1/2 tsp. Baking Soda
At bedtime make a batter of the half cup of starter, cup of milk, and
1 cup of the flour. Let set overnight if the biscuits are wanted
for
breakfast. If wanted for noon, the batter maybe mixed in the morning
and set in a warm place to rise. However, unless the weather
is real
warm, it is always all right to let it ferment overnight. It will get
very light and bubbly. When ready to mix the biscuits, sift together
the remaining cup and a half of flour and all other dry ingredients
except the baking soda. Work in the lard or shortening with your
fingers or a fork. Add baking soda dissolved in a little warm
water
to the sponge and then add the flour mixture. Mix into a soft dough.
Knead lightly a few times to get in shape. Roll out to about
1/2
inch thickness or a little thicker, and cut with a biscuit cutter.
Place close together in a 9 x 13 inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes. Bake
in
a 375 degree oven for about 30 to 35 minutes. Leftovers are good
split and toasted in a sandwich toaster.
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2 cups whole wheat flour
1 cup flour
1/2 cup wheat germ
1/2 cup oatmeal
1 tablespoon baking soda
1 egg
2 1/2 cups buttermilk
In a large bowl, combine flours, wheat germ, oatmeal and baking soda.
Add egg and buttermilk (these ingredients make the dough soft and easy
to handle); blend well, form in a round loaf and place in a round,
greased cake pan. Cut a deep cross into loaf. Bake in 400 degree oven
for 20 minutes. Reduce heat to 200 degrees and bake another 30 minutes.
Let it to cool on stove top.
2 Tbs.. yeast
2 cups warm water
1/2 cup sugar
1 Tbs.. salt
2 eggs, beaten
1/4 cup oil
6 1/2-7 cup flour
Dissolve yeast in water, add next 4 ingredients and 3 cup flour;
beat until
smooth. Stir in remaining flour. knead 6-8 minutes. Let raise in greased
bowl until double. Divide into 3 loaves; let raise again. Bake 375
F for
25-30 minutes.
1 1/2 cups warm water
pinch sugar
1 Tbs.. yeast
3 Tbs.. sugar
1/4 cup shortening or vegetable oil
2 1/2 tsp. salt
4 to 4 1/2 cups flour
Sprinkle yeast in 1/4 cup warm water with a pinch of sugar. Let
rest 5 minutes.
Mix in remaining ingredients and 1/2 the flour. Beat well with wooden
spoon,
slowly stir in remaining flour. Knead 8 minutes and add more flour
if sticky.
Let rise until double in bulk (about 1 hour). Punch down. Let rest
5 minutes.
Shape into loaves or rolls. and place in greased pans. Let raise until
double in
bulk (about 1 hour). Bake at 350'F 35 for rolls or 45-50 minutes for
bread.
Brush crust with butter while still warm.
1 cup chopped nuts (optional)
1 pkg. (2 lb..) frozen dough rolls or white bread loaves, partially
thawed
1 cup brown sugar
1 pkg. (3 oz) butterscotch pudding, not instant (can use vanilla too)
1 t cinnamon
1/2 cup (1 stick) butter or margarine, melted
Butter a 10 inch Bundt pan. Scatter nuts in bottom of pan.
Arrange rolls
on top. If using bread loaves, cut into 2 inch pieces and arrange
in pan.
Mix dry pudding, brown sugar, and cinnamon in a small bowl and sprinkle
over
bread. Pour melted butter over all. Cover with foil, plastic
wrap, or a
towel, and set on counter overnight. The next morning, uncover
and bake in
a preheated 350 degree oven for 30 to 35 minutes. let stand for
5 minutes,
then turn out onto serving plate. So good!
1 package active dry yeast
1/4 cup warm water (1O5 F to 115 F)
1/2 cup margarine or butter
1/3 cup sugar
3/4 teaspoon salt
4 cups all-purpose flour
1/2 cup milk
4 eggs
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 cups thinly sliced, peeled peaches, or thinly sliced, peeled apples
1/4 cup margarine or butter, softened
Powdered Sugar Icing (below)
In a small bowl dissolve the yeast in the warm water. In a large bowl
beat
the 1/2 cup margarine or butter, the sugar, and salt with an electric
mixer
on medium to high speed till combined. Add 1 cup of the flour, the
milk,
eggs, and dissolved yeast. Beat till well combined. Stir in the remaining
flour. Stir till dough is smooth. Place dough in a large greased bowl.
Cover
and refrigerate for 6 to 24 hours.
For filling, in a medium mixing bowl Stir together the brown sugar,
the 2
tablespoons flour, cinnamon, nutmeg, and allspice. Add the peaches
or
apples. Toss
to coat the fruit. Set aside.
Grease 2 baking sheets. Stir dough down. Turn the dough out onto a
lightly
floured surface. Divide dough in half. Roll each half of the dough
into a
12 x 9 inch rectangle. Carefully transfer each rectangle to a prepared
baking
sheet. Spread with the 1/4 cup margarine or butter. Spread the filling
in a
3 inch wide strip down the center of each rectangle to within 1 inch
of the
ends.
On the long sides, make 3 inch cuts from the edges toward center at
1 inch
intervals. Starting at one end, alternately fold opposite strips of
dough,
at an angle, across the filling. Slightly press the ends in the center
together to seal. Cover and let rise in a warm place till nearly double
(45
to 60 minutes).
Bake in a 350 F oven for 25 to 30 minutes or till done. Remove from
oven.
Drizzle with Powdered Sugar Icing. Serve warm. Makes 2 loaves.
Powdered Sugar Icing:
1 cup powdered sugar
1/4 tsp. vanilla
Milk or orange juice
In small mixing bowl, combine powdered sugar and vanilla. Stir 1 Tbs...
milk
or orange juice. Stir in additional milk or orange juice 1 tsp. at
a time,
until icing is smooth and of drizzling consistency.
Streusel Topped Ladder Loaf
Prepare Fruit Filled Ladder Loaf as directed at above, except after
the
strips of dough are folded over the filling and before rising in a
warm
place, brush the loaves with milk. In a small mixing bowl stir together
3
tablespoons all-purpose flour and 3 tablespoons sugar. Cut in 2 tablespoons
margarine or butter till mixture resembles coarse crumbs. Sprinkle
over
loaves. Cover, let rise, and bake as directed. Omit the Powdered Sugar
Icing.
2 to 2 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 package active dry yeast
1 teaspoon Italian seasoning, crushed
3/4 cup warm water (12O F to 13O F)
1 tablespoon cooking oil
1 slightly beaten egg white
1 tablespoon water
Grated Parmesan cheese
In a medium mixing bowl stir together 3/4 cup of the flour, the 1/3
cup Parmesan
cheese, yeast, and Italian seasoning. Add the 3/4 cup warm water and
oil to the
flour mixture. Beat with an electric mixer on low to medium speed for
30
seconds, scraping sides of bowl. Beat on high speed 3 minutes. Using
a spoon,
stir in as much of the remaining flour as you can. On a lightly floured
surface,
knead in enough of the remaining flour to make a stiff dough that is
smooth and
elastic (8 to 10 minutes total). Shape into a ball. Place dough in
a lightly
greased bowl, turning once to grease the surface. Cover and let rise
in a warm
place till double (45 to 60 minutes). Punch dough down. Turn out onto
a lightly
floured surface. Divide into quarters. Then divide each quarter into
six pieces.
Cover and let rest for 10 minutes. Grease baking sheets. To shape breadsticks,
roll each piece into an 8 inch long rope. Place 2 inches apart on prepared
baking sheets. Cover and let rise in a warm place till nearly double
(about 30
minutes). Brush breadsticks with a mixture of egg white and 1 tablespoon
water.
Then sprinkle with additional Parmesan cheese. Bake in a 375 F oven
for 10
minutes Reduce oven temperature to 300 F. Bake for 20 to 25 minutes
more or till
golden brown and crisp. Remove breadsticks from baking sheets and cool
on a wire
rack. Makes 24. Serve plain or dip in mustard, pizza sauce or sour
cream dip.
1 cup Beer, flat, room temp
1/4 cup Cider vinegar
1 1/4 cup Bread flour
1 cup Whole rye flour
1/2 cup Whole wheat flour
1/4 cup Gluten flour
1 tsp. Dill weed, dried
1 1/2 tsp. Sea salt
2 tsp. Caraway seeds
2 Tbs. Oil
1 Tbs. Honey
4 tsp. Active dry yeast
Combine the beer and the vinegar in a small bowl and set aside for ten
minutes. This was wonderful when I used a dark bock beer, much
more
flavorful then when I used a low cost generic beer. But the bread
is good
no matter which brand that you use. I substituted regular salt
for the
Sea Salt, with no ill effects. Add ingredients in the order specified
by
your breadmaker. Let cool on rack for at least one hour after
it has
baked.
ROLLS
1/4 Cup Butter -- Melted
1/4 Cup Water
1/2 Box Instant Vanilla Pudding -- 3.4 oz box
1 Cup Milk
1 Large Egg -- Beaten
1 Tbs. Sugar
1/2 tsp. Salt
4 Cups Bread Flour
2 1/2 tsp. Yeast
FILLING
1/2 Cup Butter -- Softened
1 Cup Brown Sugar
1 tsp. Cinnamon
FROSTING
4 oz Cream Cheese -- Softened
1/4 Cup Butter -- Softened
1 1/2 Cups Confectioners Sugar
1/2 tsp. Vanilla
1 1/2 tsp. Milk
Place ingredients in machine following the specifications of that particular
machine. Set for dough cycle. After complete on dough cycle,
remove from
machine and roll out to 17x10" (approx.) rectangle.
Filling: Mix together brown sugar and cinnamon. Spread softened
butter over
dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly
from
long end, pinching edges closed when completely rolled. Slice
rolled dough into
1/2" slices (or larger if a larger bun is preferred). Place into greased
cake
pans or a cookie sheet. If using cake pans, use 3 x 9" pans. Let rise
until
doubled (about one hour). Bake at 350 for 15-20 minutes, until
golden. Do not
over bake. Frosting: Mix frosting. Spread on
very warm rolls. They are best
when eaten fresh, but 10-15 seconds in the microwave rejuvenates them.
NOTES : Note: You may add chopped nuts or raisins with the filling,
and
use twice the amount of cinnamon.
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3 cup flour
6 tsp. baking powder
1/2 tsp. salt
6 Tbs.. cooking oil
1 cup milk
Mix all ingredients. Shape into biscuits (roll out and cut, or pat into
shape) Place in bottom of oven, cover with lid and bake about 15 minutes.
Makes about 30 biscuits.
Or use prepared biscuit mix (such as Bisquick) Mix a 12-18 oz
biscuit mix as
directed. Make 1 1/2 inch balls and pat out using floured hands.
Place 20-24
biscuits in oven. Cover and bake 15 minutes.
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5 1/2 cups Pillsbury Best Bread Flour
3 Tbs. Sugar
2 tsp. Salt
2 pkg. Active Dry Yeast
2 cup Water
1/4 cup Oil
It may take 3 notes to do this entire recipe as should be done.
INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury's Best
Bread Flour. Lightly spoon flour into measuring cup; level off. In
large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
In small saucepan, heat water and oil until very warm (120-130 degrees
F.). Add warm liquid to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2
to 4
cups flour, until dough pulls cleanly away from sides of bowl.
On
floured surface, knead dough until smooth and elastic, about 10 mins.
Place dough in greased bowl; cover loosely with plastic wrap and
cloth towel. Let rise in warm place (80-85 degrees F.) until light
and doubled in size, about 1 1/2 hr.. Punch down dough several times
to remove air bubbles. Allow to rest on board covered with inverted
bowl for 14 mins. Shape as desired.
SHAPING OF BREADS
6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two
cookie sheets to make free form loaves. Divide dough into 6 parts.
Remove air pockets by working dough with hands and rolling into 6
10x5" rectangles. Starting from shorter side, roll up, pinching edges
firmly to seal. For free-form loaves, taper ends slightly. Place
seam side down on prepared pan. Cover; let rise in warm place until
light and double in size, about 45 mins. Heat over to 375 degrees F.
Bake for 25-35 mins., until loaves sound hollow when lightly tapped.
Remove from pans immediately. Cool on wire racks.
6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts.
Remove air pockets by working dough with hands. Roll each part into
an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips.
Braid strips together, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets. Cover; let rise in
warm place until doubled in size, about 45 mins. Heat oven to 375
degrees F. Bake for 25-35 mins. until loaves sound hollow when
lightly tapped. Remove from pans immediately; cool on wire racks.
DECORATION DIRECTIONS
TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert
shinny copper penny. Tie loaves with ribbon and decorate with small
sheaf of wheat or other grain, dried flowers, silk flours or dried
berries. Attach friendship note which will follow on last note.
TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several
days until VERY HARD. Spray or brush clear, glossy polyurethane or
spray clear, glossy resin around loaf. Let dry; repeat with second
coat. When dry, decorate as desired.
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