Rolls
Amish Pumpkin Cinnamon Rolls with Carmel Icing
Sticky Cinnamon Rolls
Whole Wheat Honey Rolls
Banana Bread
Recipe: Connie Rines
Ingredients
1 cup oil
2 cups sugar, granulated
4 eggs, beaten 6 to 7 banana's, smashed
2 ½ cups flour
1 teaspoon salt
2 teaspoons baking soda
½ cup walnuts, chopped
Combine wet ingredients. Combine dry ingredients. Incorporate together.
Mix well. Grease 2 loaf pans or 9 x 13 inch glass baking pan, or 5 mini loaf pans.
Pour batter into pans.
Bake at 350 degrees for 50 to 60 minutes.
These freeze well.
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Easy Cheesy Batter Bread
Recipe: Connie Rines
Preheat over to 350
Ingredients
½ cup butter
½ cup very warm milk
¼ cup very warm water
1 pkg. dry yeast granules
2 cups sharp cheddar cheese, shredded
2½ cups flour
1½ teaspoons salt
1 teaspoons sugar, granulated
3 eggs
Melt butter in milk and water.
In large bowl, use a mixer to combine liquids, 1½ cups flour, yeast, sugar, salt, and eggs.
Beat 3 minutes, then stir in remaining ingredients by hand.
Cover and let rise in a warm spot for 60 minutes.
Generously grease sides and bottom of a loaf pan.
Stir down dough and spoon into loaf pan. Dough does not need to rise again.
Bake in 350 degree oven for 40 to 45 minutes.
Finished loaf should be golden brown. Immediately remove from pan.
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Indian Bread - Roti & Chapati
Original Recipe: Chandra Waagner
Recipe: Vinod "Vin" Tuli
Ingredients
8 cups flour, white or wheat, or you can combine the two flours ½ & ½
3 Tablespoons baking powder
2 Tablespoons salt, to taste
Add luke warm water to form your bread dough.
Let sit in warm place for ½ hour.
Then remove dough from your bowl and begin kneading the dough once again, on a floured surface.
Make your bread dough into several large biscuit size balls by pulling apart your dough.
Let these dough balls sit for ½ hour.
Large Roti Type Bread: (thicker-pancake pita type)
Form bread rounds with hand working around the edges of the dough round.
Keep working flatten with hand on floured working surface. Using rolling pin to roll out bread to form circular shape.
Thinner Flaky Chapati Type Bread: (flaky version)
Use top instructions for using your hands when forming your dough round working the edges and rolling pin for rolling and fattening your dough round.
Forming circular bread.
Place down on floured surface.
Make an incision-cut through the dough form from med-center out.
Place Gee, or butter mixed with oil melted and cooled onto your dough.
Smoothing out with a spoon onto the dough. Lightly sprinkle with flour, mix in with your hands.
Start the rolling procedure from one end.
Start rolling tightly into the circle of the dough. At the end stand up the dough roll pushing in the tail-end up and down into the ball. Let them sit for 1/2 hour to 20 minutes. Then use the rolling out procedure once again. You must cook them in a very dry hot skillet.
Use clean towel place on a plate for covering your breads when finished.
Wipe out your skillet after each bread if fried with another towel. Use skillet with lid.
You must keep your lid on the skillet to keep your moisture inside when cooking.
Note: For the thinner flaky version immediately after they are cooked place them into a towel, gather up the sides of the towel and scrunch up the bread. This process makes them light and flaky.
This is the same type of bread the Native American Indian's also eat,
called "Flat Bread or Fry Bread"
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Monkey Bread
Recipe: Connie Rines
Ingredients
2 cans biscuits
1 cup brown sugar
1 cup sugar, granulated
1 stick butter
1 teaspoon cinnamon
Cut biscuits into 4 pieces with cooking scissors.
Roll in melted butter. Dredge with sugars and cinnamon mixture.
Layer into a bundt cake pan.
Top with leftover butter and sugar mixture.
Bake in 350-degree oven for 15 to 20 minutes.
Cool 5 minutes and turn onto plate.
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Mamaw's Potato Bread
Recipe: "Mamaw" Edith (Baggs) Sanders
5 ¾ cup flour 3 pt. lukewarm water
4½ Tablespoons sugar
4½ Tablespoons lard, melted
1½ Tablespoons salt
3 potatoes (size of an egg), medium sized
2 cakes yeast
Boil potatoes tender; drain and mash fine.
Add to potatoes the lard, salt and sugar.
Add enough water to potato water to make 3 pt. and have it lukewarm.
Add half to potatoes and dissolve yeast in the other half.
When dissolved add together and mix until stiff. Let rise 1 hour.
Mix down. Let rise 1 hour again, mix down.
Let rise 1 hour again, mix down and make loaves. Let double in size.
Bake in 350 degree oven for about 40 minutes.
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Kaye's Okra Fry Bread
Recipe courtesy Paula Deen
Ingredients
1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water 1 (16-ounce)
1 bag whole okra, sliced into ½" inch rounds
½ cup chopped Vidalia onions
1 Tablespoon clarified butter, plus more as needed
In a large bowl, whisk together cornmeal, flour and salt.
Whisk in water to make a thin batter. Stir in okra and onions.
Over medium heat, add clarified butter to a cast iron skillet.
Use a small ladle to pour batter onto skillet.
Pan should be hot enough to make batter sizzle.
Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side.
Repeat with additional batter, adding more butter as necessary.
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Pumpkin Bread
Recipe: Connie Rines
Preheat oven to 350
Ingredients
6 eggs
3 cups sugar, granulated
2 cups plus 4 Tablespoons cooking oil
2 -16 oz. cans pumpkin
4½ cups flour
2½ teaspoons baking soda
3 teaspoons baking powder
3 teaspoons vanilla
2 teaspoons salt
3 teaspoons cinnamon
2 cups walnuts, crushed
Grease and flour 5 large bread pans.
Bake at 350 degrees for 50 to 60 minutes.
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Zucchini Bread
Preheat oven to 350
Ingredients
2 eggs, beaten
1 cup salad oil
2 cups sugar, granulated
2 teaspoon vanilla
Mix well, then add:
2 cups zucchini, shredded
1 can, (8 ounce), pineapple, crushed
Sift dry ingredients together:
3 cups flour, sifted
2 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon cinnamon
Pour mixture into 2 greased and floured loaf pans.
Bake 1 hour at 350 degrees.
Note: Optional 1 cup chopped nuts and1 cup raisins.
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Buttermilk Biscuits
Preheat oven to 425
Servings = Makes 12 biscuits
Ingredients
2 cups all-purpose flour
1 Tablespoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
5 Tablespoons vegetable shortening, chilled, solid
1 cup buttermilk
In large mixing bowl, sift together flour, baking powder, salt, and baking soda.
Using knives or pastry blender, cut the shortening into the flour mixture.
Add the buttermilk, tossing with fork until a dough forms.
Turn dough out onto a lightly floured surface. Gather into a disk.
Knead lightly a few times just until smooth.
Dough can be made up to 2 hours ahead.
Wrap in plastic and refrigerate until ready to use.
Pat the dough to ¾"inch thick. Using biscuit cutter or a glass dipped in flour, cut out biscuits.
Place biscuits, 2 inches apart, on an un-greased baking sheet.
Bake for 12 to 15 minutes, until golden.
Serve hot.
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Nut Biscuits
Servings = 30 small or 12 medium sized biscuits
Ingredients
2 cups unsifted all-purpose flour
½ cup walnuts, finely chopped or pecans
1 Tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) butter
½ cup milk
Heat oven to 450 degrees.
Lightly grease a baking sheet.
In medium sized bowl, combine; flour, nuts, baking powder and salt.
With pastry blender or fork cut butter into flour mixture until it resembles coarse crumbs.
Stir in milk until mixture forms a stiff dough.
Turn dough out onto lightly floured board and pat to ½"inch thickness.
With floured 1½" inch round cookie cutter, cut out dough and place, 1" inch apart, on greased baking sheet. Prink each biscuit several times with tines of fork.
Bake 12 to 15 minutes, or until lightly browned.
Serve while biscuits are warm.
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Sweet Potato Biscuits
Preheat oven to 375 for potatoes
Bake Biscuits at 400
Servings = 7 dozen
Ingredients
3 large sweet potatoes
3 packages active dry yeast
¾ cup warm water
7½ cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon salt
1½ cups sugar
1½ cups shortening
Bake sweet potatoes at 375 degrees for 1 hour or until done.
Let potatoes cool to touch, peel and mash.
Set aside 3 cups and keep warm.
Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 3 minutes.
Combine flour and next 3 ingredients in a large bowl, cut in shortening with a pastry blender or fork until mixture is crumbly. Add yeast mixture and sweet potatoes, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, knead 5 minutes.
Place dough in a lightly greased bowl, turning to grease top, cover and refrigerate 8 hours or overnight.
If desired. Roll dough to ½"inch thickness on a lightly floured surface; cut with a 2"inch round cutter.
Place on un-greased baking sheets; cover and let rise in a warm place 85 degrees, free from drafts, 30 minutes or until almost doubled size.
Bake in a 400 degree oven for 10 to 12 minutes, or until lightly browned.
Note: 3 cups canned, mashed sweet potatoes may be substituted.
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Apple Walnut Muffins
Preheat oven to 375
Servings = 12
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt, rounded
2 eggs, large sized
1 cup plus 2 Tablespoons apple juice, frozen, thawed, concentrate
2/3 cup buttermilk
2 granny smith apples, small sized, peeled, cored, and chopped
1/3 cup walnuts, chopped
Preheat oven to 375 degrees.
Grease 12 standard size muffin tin cups or line with paper liners.
Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
Mix together eggs, apple juice, and buttermilk.
Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened.
Do not over mix. Gently stir in chopped apples and nuts.
Spoon batter into prepared pan, filling cups two-thirds full.
Garnish each muffin with an apple slice.
Bake muffins until lightly golden and tops spring back when pressed, 25 minutes.
Transfer pan to a wire rack to cool slightly.
Turn muffins out onto rack to cool completely.
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Bran Muffins
Preheat oven to 375
Ingredients
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
2 teaspoons allspice
15 oz. box raisin bran
3 cups sugar, granulated
4 eggs
1 cup oil
1 quart buttermilk
2 teaspoons vanilla
Use a very large mixing bowl.
Combine the following ingredients; flour, soda, salt, allspice, and raisin bran.
In another large bowl, beat together the remaining ingredients.
Pour wet ingredients into dry and stir well.
Store the batter in a closed container in the refrigerator.
Batter will be good stored in fridge for up to 6 weeks.
Write the expiration date and stick it on the container.
When dipping the batter out to fill muffin cups do not stir the batter up.
To bake:
Grease muffin cups well or use paper liners. Use approximately ½ cup batter per muffin.
Bake in 375 degree oven for 20 minutes.
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Carrot Bran Muffins
Preheat oven to 350
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1½ Tablespoons baking powder
½ teaspoons salt, optional
1 Tablespoon cinnamon
2 cups bran
4 eggs
1½ cups vegetable oil
1¼ cups brown sugar, dark
¼ cup molasses
3 cups carrots, finely grated
1 cup raisins, or currants
Stir together the flour, baking soda, baking powder, salt and cinnamon.
Add the vegetable oil, brown sugar and molasses.
Fill 24 greased muffin tins, ¾ of the way full.
Bake in a 350 degree oven for 25 minutes.*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Lemon Tea Muffins
Preheat oven to 375
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
1 cup sugar, granulated
4 eggs
½ cup real lemon juice
Streusel Topping
½ cup walnuts or pecans, finely chopped
2 Tablespoons brown sugar
¼ teaspoon nutmeg, grated
Cream together sugar and butter.
Beat in eggs, 1 at a time, and lemon juice.
Stir in flour, baking powder, and salt.
Batter will be a little lumpy.
Spoon into greased muffin tin or paper cups.
Mix streusel ingredients together.
Sprinkle lightly over each cup of batter.
Bake in 375 degree oven for 15 to 20 minutes.
Serve warm.
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Poppy Seed Muffins
Preheat oven to 400
Ingredients
¾ cup sugar, granulated ¼ cup butter, softened
½ teaspoon orange peel, grated
2 eggs, beaten
2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup milk
½ cup golden raisins
½ cup pecans, chopped
5 Tablespoons poppy seeds
Cream sugar, butter and orange peel.
Add eggs, one at a time, beating well after each.
Combine flour, baking powder, salt and nutmeg.
Add to creamed mixture alternatively with milk, beating well after each addition.
Fold in raisins, nuts and poppy seeds.
Spoon batter into greased muffin tins until about ¾ full.
Bake at 400 degree oven, about 20 minutes, or until done.
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Apple Fritters
Ingredients
2 egg yolks
½ cup milk
1 Tablespoon unsalted butter, melted
1 cup all-purpose flour
1 Tablespoon sugar, granulated
¼ teaspoon salt
1 cup vegetable oil
2 egg whites
4 Macintosh apples, peeled, cored, and chopped
3 Tablespoons sugar powdered sugar, for garnish
In medium sized mixing bowl, whisk together to combine the egg yolks, milk and melted butter.
Add chopped apples. Sift in the flour, sugar and salt.
Batter consistency should resemble that of pancake batter.
Combine well using a whisk, and chill for at least 1 hour. Heat the oil in a large nonstick or cast iron skillet over medium heat.
Beat the egg whites until stiff but not dry, using whisk. Fold egg whites into batter using rubber spatula.
Cook batter into small batches until deep golden in color, about 1½ minutes per side.
Transfer fritters to paper towel lined plate. Serve immediately with a sprinkling of powdered sugar for garnish.*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Corn Fritters
Recipe: Connie Rines
Ingredients
1 can cream style corn
2 eggs
¾ cup flour
Salt and pepper to taste
1 teaspoon baking powder
Combine all of the above ingredients.
Fry in skillet as you would pancakes with oil.
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Amish Pumpkin Cinnamon Rolls
with Caramel Frosting
Ingredients
1/3 cup milk
2 Tablespoons butter
½ cup canned pumpkin, or mashed cooked pumpkin
2 Tablespoons sugar, granulated
½ teaspoons salt
1 egg, beaten
1 pkg. active dry yeast
1 cup unbleached flour
1 cup bread flour
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 Tablespoons butter, melted
Carmel frosting
In a small saucepan, heat the milk and the 2 tablespoons butter just until warm, (120-130 degrees),
and butter is almost melted. Stir constantly.
In a large mixing bowl, combine pumpkin, sugar and salt. Add the milk mixture.
Beat with electric mixer until well mixed. Beat in egg and yeast.
In a mixing bowl, stir together the bread and unbleached flour.
Add half of the flour mixture to the pumpkin mixture.
Beat mixture on low speed for 5 minutes, scraping sides of the bowl constantly.
Add remaining flour.
Mix thoroughly, (dough will be very soft). Turn into a lightly greased bowl.
Grease surface of dough lightly.
Cover and let rise in a warm place until doubled, (about an hour).
Punch the dough down. Turn into a floured surface.
Knead a few turns to form a smooth dough.
Sprinkle with enough additional flour to make the dough easy to handle.
On a lightly floured surface, roll dough into a 12 x 10 inch rectangle.
Combine brown sugar and cinnamon.
Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
Beginning with longest side of dough, roll up jelly roll style, seal seam.
With a sharp knife, cut roll into twelve 1 inch slices.
Place rolls, cut side up, in greased 9 x 9 x 2 inch baking pan.
Cover. Let rise until nearly doubled, 30 to 45 minutes.
Bake the shaped rolls in a 350 degree oven for about 20 minutes, or until done.
Meanwhile, prepare the caramel frosting.
When rolls are done, immediately remove them from pan to a waxed paper-lined wire rack.
Cool for 10 to 15 minutes.
Carmel Frosting:
In a small saucepan, heat ¼ cup butter until melted.
Stir in ½ cup packed, brown sugar and 2 tablespoons of milk.
Cook the mixture over medium low heat for 1 minute.
Transfer to a small mixing bowl and cool mixture.
Add ¼ teaspoons vanilla, dash salt, and ½ to ¾ cup sifted powdered sugar.
Beat with electric mixer until well blended. If necessary, add more powdered sugar to the frosting for desired consistency.
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Sticky Cinnamon Rolls
Preheat oven to 350
Servings = 2 dozen
Ingredients
1¼ cups powdered sugar
½ cup whipping cream
1 cup pecans, coarsely chopped
2 loaves, (1 lb. each), frozen, white bread dough, thawed
3 Tablespoons butter, melted
½ cup brown sugar, packed
1 teaspoon ground cinnamon
¾ cup raisins, optional
Cover loosely with foil and bake at 350 degrees for 10 minutes.
Uncover and bake for 8 to 10 minutes longer or until golden brown.
Combine:
Powdered sugar and whipping cream.
Divide evenly between two 9 inch, greased baking pans.
Sprinkle with pecans; set aside.
On a floured surface roll each loaf of bread dough into a 12" x 8" inch rectangle; brush with butter. Combine: Brown sugar and cinnamon. Sprinkle over butter.
Top with raisins if desired. Roll up from a long side; pinch seam to seal.
Cut each roll into 12 slices, place with cut side down in prepared pans.
Cover and refrigerate overnight. Remove from the refrigerator. Cover and let rise until doubled.
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Whole Wheat Honey Rolls
Servings = 3 ½ dozen Rolls
Ingredients
2 packages (1/4 ounce each) active dry yeast
2 cups warm buttermilk (110 to 115 degrees)
½ cup butter, melted
1/3 cup honey
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1½ to 2½ cups all purpose flour
Additional melted butter
Honey butter:
1 cup butter, softened
½ cup honey
In a mixing bow, dissolve yeast in warm buttermilk.
Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth.
Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto lightly floured surface; divide into seven portions.
Divide each portion into six pieces; shape each into a ball.
Place 2 inches apart on greased baking sheets.
Cover and let rise in a warm place until doubled, about 30 minutes. Brush with melted butter.
Bake at 400 degrees for 12 to 16 minutes or until golden brown.
Remove to wire racks to cool. In a small mixing bowl, beat butter and honey until smooth; serve with rolls.
Note: Warm buttermilk will appear curdled.
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