Jennifer's Best Recipes

THE MISSING BREAD RECIPES



I can still hear Mama saying..."a good cook uses ALL the batter, in other words, scrape that bowl".




BANANA NUT BREAD
Jennifer Snyder
  • 1/4 cup shortning

  • 3/4 cup sugar

  • 1 egg

  • 2/3 cup mashed bananas

  • 2 cups all purpose flour

  • 1/2 tsp. baking powder

  • 1/2 tsp. soda

  • 1/4 tsp. salt

  • 3 tbls. buttermilk

  • 1/2 cup chopped nuts

  • 1/2 tsp. cinnamon


TRIPLED

  • 3/4 cup shortning

  • 2 1/4 cups sugar

  • 3 eggs

  • 2 cups mashed bananas

  • 6 cups all purpose flour

  • 1 1/2 tsp. baking powder

  • 1 1/2 tsp. soda

  • 3/4 tsp. salt

  • 9 tbls. buttermilk

  • 1 1/2 cups chopped nuts

  • 1 1/2 tsp. cinnamon

Cream shortning and sugar together. Blend in beaten eggs and fruit. Stir in dry ingredients with liquid. Blend in nuts. Pour into greased loaf pan. Bake at 350 for 55-60 minutes. Rises in oven. Makes one loaf or 3 mini loaves. Doubled makes 5-6 mini loaves. Mini loaves bake faster, about 35 minutes.











BLUEBERRY BREAD PUDDING
Carla Coffman
  • 1-16 oz. loaf Italian bread

  • 4 cups milk

  • 2 cups half and half

  • 1 1/4 cups sugar

  • 1 tbls. vanilla

  • 2 tsp. grated lemon peel

  • 1/4 tsp. ground cinnamon

  • 6 large eggs

  • 1 cup fresh or frozen (thawed) blueberries

  • powdered sugar


About 1 1/2 hour before serving or early in the day preheat oven to 350�. Grease 13"x9" baking dish. Cut bread into 1 inch chunks. In large bowl, with wire whisk or fork, beat eggs, milk, half and half, sugar, vanilla, grated lemon peel, cinnamon until well mixed. Add bread; gently tossing to coat well. Let bread soak in milk mixture 15 minutes, stirring occaisionally. Spoon bread mixture into baking dish; sprinkle with blueberries. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with boiling water to come half way up sides of dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Carefully remove baking dish from roasting pan to wire rack to cool. Sprinkle with cinnamon and powdered sugar. Serve warm. Or refrigerate to serve cold later. Makes 16 servings.







CARROT BREAD
Jennifer Snyder
    3 cups all purpose flour
  • 1 cup sugar

  • 1 cup chopped pecans

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1/2 tsp. salt

  • 2 cups grated carrots

  • 1 cup plain, lowfat yogurt

  • 4 eggs, slightly beaten

  • 1/3 cup oil

  • 1 tsp. vanilla


In a large bowl, combine flour, sugar, pecans, baking powder, baking soda, and salt. Stir in remaining ingredients just until flour is moistened. Pour into a greased loaf pan. Bake at 350� for 60-70 minutes, or until a knife inserted in center comes out clean.





CORNBREAD DRESSING
Jennifer Snyder
  • 2 boxes JIFFY cornbread mix prepared as per package directions

  • 2 medium onions chopped

  • 1 cup celery chopped

  • 1 tub fresh mushrooms chopped

  • 2 tsp. dried sage

  • 2 tsp. salt

  • 1 tsp. pepper

  • 2 chicken bullion cubes dissolved in 2 cups warm water

  • 1/2 cup butter or margerine

  • 1/4 - 1/2 cup uncooked grits

  • 1 1/2 cups seasoned bread crumbs
  • meat and giblets, cooked in about 4 cups water, chopped

  • 6 boiled eggs, chopped


Cook turkey or chicken pieces and giblets in medium pot on stove allowing to simmer for about 20 minutes or until meat is done. Remove meat to cool and set aside broth. Place bullion cubes in glass of warm water with butter and allow to dissolve, microwave or set on warm stove, if necessary. You may saute celery, onion, and mushroom in butter if desired, but not necessary as I always forget. Crumble cornbread in large mixing bowl. Add bread crumbs, sage, salt, pepper, onion, celery, mushrooms and dry grits. Cut up meat and giblets and add to mixture. Pour in bullion water and toss fairly well. Gradually add meat broth until moistened well (about 1 to 1 1/2 cups) being careful not to soak it. Add boiled eggs, mixing gently. You may use this now to stuff bird. Take remaining dressing and place in a buttered casserole dish and cover. If baking now, drizzle about 1/2 cup more of broth into dressing and bake at 350� for about 30-45 minutes or until browned slightly but don't allow to dry out. If baking later, place in frig and drizzle broth before baking. Its best if dressing can stand overnight in frig before baking. If at any time dressing dries out, drizzle small amount of broth over it but should not be necessary. You can play with these quantities as desired but these are the basics.






DATE NUT BREAD
Jennifer Snyder
  • 3 cups sifted all purpose flour

  • 4 tsp. baking powder

  • 1 tsp. salt

  • 3/4 cup sugar

  • 3/4 cup chopped nuts

  • 3/4 cup chopped dates or figs

  • 1 large egg

  • 1 1/2 cups milk

  • 2 tbls. melted shortning or oil

  • 1 tsp. vanilla
  • 1 tsp. cinnimon



Stir dry ingredients together. Add nuts or fruit. Stir in well beaten egg mixed with milk. Stir in oil. Pour into greased loaf pan. Let stand 20 minutes before baking at 350� for about 70 minutes. When doubling recipe add 3/4 cup brown sugar instead of additional white sugar. Makes 1 loaf or 3-4 mini loaves. Doubled makes 7-8 mini loaves. Minis bake faster, about 55 minutes.








DILLY BREAD
Jene DuBois
  • 2 cups warm water (105-115�)

  • 2 pkgs. active dry yeast

  • 2 tbls. sugar

  • 2 tsp. salt

  • 2 tbls. soft butter or margerine

  • 1 1/2 dried dill weed

  • 3 tbls. chopped stuffed olives, drained

  • 4 1/2 cups sifted all purpose flour

  • 1 tsp. dill seed



If possible check temperature of water with thermometer. Sprinkle yeast over water in large bowl. Let stand a few minutes, stir to disolve. Add sugar, salt, butter, dill weed, olives, and 3 cups flour. Beat at low speed until blended. Then beat at medium speed until smooth, about 2 minutes. Scrape sides of bowl and beaters. With wooden spoon gradually add remaining flour until blended. Cover with wax paper then a towel. Let rise place (85�) free from drafts for about 45 minutes or until light and bubbly and more that double the bulk. Preheat oven to 375�. Lightly grease a 1 1/2 to 2 quart casserole dish. With wooden spoon stir down batter ( 1/2 minute or 25 strokes) Put in casserole dish and sprinkle with dill seed. Bake 55-60 minutes or until golden brown. Remove to wire rack to cool, cut into wedges to serve.




STRAWBERRY BREAD
Jennifer Snyder
  • 1/2 cup margerine softened, can use CRISCO butterstick

  • 1/2 cup sugar

  • 1 tsp. vanilla

  • 2 eggs

  • 2 cups sifted all purpose flour

  • 1/2 tsp. salt

  • 1/2 tsp. soda

  • 1 cup strawberry preserves

  • 1/2 cup buttermilk

  • 1/2 cup chopped nuts.


Cream butter in large bowl. Add sugar and vanilla beating until fluffy. Add eggs and beat well. Combine preserves with buttermilk and add to egg mixture. Add dry ingredients. Mix well and stir in nuts. Bake at 325� for 1 1/2 hours. Makes 1 large loaf or 3 mini loaves. Doubled makes 5-6 mini loaves. Tripled makes 1 large loaf plus 7 mini loaves or 3 large loaves plus 3 mini loaves. When tripled I used 1 3/4 cups strawberry preserves plus 1 can cranberry jelly. Mini loaves bake faster, about 35 minutes.







MAMA'S ORIGINAL BREAD PUDDING
Jennifer Snyder
    1 1/2 cups milk
  • 1-14 oz. can sweetened condensed milk

  • 2 eggs

  • 20 pnwheel sticky buns

  • 1/2 cup brown sugar

  • 1 spoon of butter (hunk)

  • cinnimon

  • nutmeg

  • vanilla

  • raisins

  • powdered sugar


    • Scald milk. Beat eggs and then add milk and vanilla. Place pinwheels in baking dish and sprinkle raisins over them, as many as you desire. Pour over pinwheels and sprinkle on cinnimon and nutmeg. Bake at 350� approximately 45 minutes or until custard is done. Mix powdered sugar with enough milk to make icing and drizzle over pudding after removing from oven.








WHOLE GRAIN CARAMEL ROLLS
Carla Coffman
Rolls:
    1/2 cup chopped nuts
  • 1 1/4 cups finely ground old fashioned oats

  • 1 pkg. Pillsbury Hor Roll Mix

  • 1/4 cup firmly packed brown sugar

  • 1 1/3 cups water, heated to 120-130�F

  • 2 tbls. butter, softened

  • 1 egg


    • Filling:
  • 1 1/2 cups firmly packed brown sugar

  • 1/2 cup butter, melted



Generously grease a 13x9" pan; sprinkle with nuts. Lightly spoon flour into measuring cup; level off. Place oats in blender and grind until a fine powder. In large bowl, combine hot roll mix with yeast from foil packet, oat flour, and 1/4 cup brown sugar; mix well. Stir in HOT water, 2 tbls. butter, and egg until dough pulls away from sides of bowl. Turn dough out onto a floured surace. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Sprinkle with additional flour to reduce stickiness. Cover dough with a large bowl; allow to rest 5 minutes. On a lightly floured surface, roll out dough to 20x15' rectangle. In small bowl, combine filling ingredients; blend well. Spread evenly over dough. Starting with 15' side, roll up tightly, pinching to seal firmly. cut into 15 1 inch slices; place, cut side down, over nuts in greased pan.**Cover with towel. Let rise in warm place (80�-85�) for 30 minutes. Heat oven to 375� Uncover dough. Bake for 20-30 minutes or until golden brown. Cool in pan 2 minutes; invert onto serving platter or foil. Makes 15 rolls.

**At this point, dough can be covered with plastic wrap and placed in the refrigerator overnight. Dough may rise in frig. If necessary, let dough stand at room temperature before baking until almost doubled in original bulk.








Sign Guestbook View Guestbook

Questions or Comments?
You Can E-Mail The
Webmaster
1
Hosted by www.Geocities.ws