Ingredients:
1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
Preheat oven to 400�F.
Cream shortening and sugar until light and fluffy. Add potatoes and cream again.
In separate pot, heat milk to lukewarm, and dissolve yeast. Pour milk mixture into shortening, sugar and potatoes. Add enough flour (about 4 cups) to make like cake dough consistency. Stir in salt. Cover. Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and baking powder to make like biscuit dough-knead. Cover and refrigerate 1/2 hour, make into rolls. Let rise until double in size.
Bake about 15-20 minutes. Refrigerate and use over 5 to 6 days. Should get around 24 rolls.
(MUST BE PATIENT)
BISHOP'S BREAD autumnleaf
Ingredients:
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup chopped nuts
1 cup chopped pitted dates
1 cup sliced maraschino cherries
1 pkg. (6 oz.) semisweet chocolate chips
4 eggs, beaten
1 cup sugar
Stir together flour, baking powder and salt in large bowl. Stir in nuts, dates, cherries, and chocolate chips. In small bowl, beat eggs and sugar. Stir into flour mixture.
Turn into well-greased and floured 9x5x3 inch loaf pan. Bake in 325F oven for 1 hour 15 min. or until top is golden and a toothpick inserted in center comes out clean.
Cool in pan on rack 10 min.
Remove from pan. Cool completely top side up on rack. Makes one loaf.
Note: bread is best if stored, well-wrapped, for a day or two before slicing. Also, test for doneness at about an hour. If it overbakes, it gets dried out. It's also good soaked in a little dark rum .
Crispy Waffles By Brenda S--- mickeyduck
Ingredients:
2 cups flour
1 teaspoon baking soda
1 Tablespoon sugar
1 teaspoon salt
2 eggs, separated (beat egg whites to stiff peaks)
� cup vinegar
1-3/4 cups milk
4 Tablespoons melted shortening
Sift dry ingredients. Beat egg yolks, vinegar and milk together. Add dry ingredients and then melted shortening. Blend well. Fold in egg whites, stiffly beaten. Bake on hot waffle iron.
Makes about 8.
"These are really good and you don't have to start the night before. The recipe was given to me by a friend who claimed that this is the Cracker Barrel recipe. Probably apocryphal, but thought I would pass it on."
Croissant French Toast sopetite
Ingredients:
VANILLA SAUCE:
1 Tablespoon all-purpose flour
4 egg yolks
1 Tablespoon vanilla extract
2 cups whipping cream
1/2 cup sugar
2 scoops vanilla ice cream
BERRY SAUCE:
2 cups unsweetened raspberries
2 Tablespoons sugar
FRENCH TOAST:
3 eggs
4 croissants, split
2 Tablespoon butter or margarine
In a bowl combine, flour, egg yolks and vanilla; set aside.
In a saucepan over medium-high heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat, stir in ice cream until melted. Set aside.
For berry sauce, combine, raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.
In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.
" This recipe was from a Grand Prize winner in the cookbook magazine Taste of Home."
DOTTIE'S CHEESE BISCUITS barbintx
Ingredients:
1 pound butter
1 pound extra sharp cheddar cheese, shredded
4 cups plain flour
1 teaspoon cayenne pepper
1 cup chopped pecans
Mix butter and cheese. Add flour, pepper and pecans and mix with hands.
Roll into small balls and flatten and put on a cookie sheet.
Bake at 350 degrees for 15-16 minutes.
EGGNOG BREAD
Ingredients:
2 eggs
1 cup sugar
1 cup eggnog (the real stuff - not the lowfat)
1/2 cup butter, melted
1/4 teas nutmeg
2 teas rum (or I suppose you can use extract, I do not)
1 teas vanilla
2 1/4 cups flour
2 teas baking powder
Preheat oven to 350*
Grease bottom of bread pan.
Beat eggs, sugar, eggnog, butter, rum and vanilla.
Blend well.
Add flour, baking powder and nutmeg.
Stir until just moistened.
Bake 40-50 minutes or until toothpick comes out clean.
Cool 10 minutes
Remove from pan
Cool completely before slicing.
From: merlot
GINGER BREAD adeli
Ingredients:
1 cup butter
1 cup sugar
4 eggs
2 cups Orleans dark molasses
2 teaspoons baking soda
1 cup buttermilk
4 cups flour
2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
Cream the butter and sugar. Add eggs, molasses, soda, buttermilk, flour and spices.
Bake at 325 degrees for 50 to 55 minutes in a greased glass dish.
"This recipe belonged to my deceased 94 year old mother-in-law who got it from her mother. It is the darkest densest ginger bread I have ever seen."
GOOD AND SIMPLE BREAD nascar fan
Ingredients:
3 1/2 cups of self rising flour
12 ounce bottle of room temperature beer (miller, bud , just domestic, not imported)
butter
Preheat oven to 375-degrees.
Combine beer & flour. Mix well.
Place in a well greased loaf pan.
Bake for 40 minutes.
Butter the top well while bread is still warm.
Biscuits may also be made this way, but you must work fast and avoid excessive kneading.
"This is good with beef stew or chili type meals."
GRANDMA'S REFRIGERATOR ROLLS adeli
Ingredients:
1 cake fresh or 1 package dry yeast
2 cups lukewarm water
3 tablespoons sugar
1 teaspoon salt
3 tablespoons melted and cooled butter
1 beaten egg
6 cups flour
Dissolve yeast in lukewarm water. Add sugar, salt, butter, egg and 2 cups of the flour. Beat Well.
Add the rest of the flour paying attention to how dry the dough is getting. You want a smooth elastic dough after you are done kneading it. So don't put too much flour in. Knead this until it forms bubbles.
Place in a buttered bowl, turning it over so all sides are buttered. Cover it and let it rise for 45 minutes. Punch it down and put it in the refrigerator over night.
Take the dough out of the refrigerator two hours before baking. Allow it to rise in the bowl for one hour and then pinch off small balls using buttered hands to do this and place three balls in each buttered muffin tin hole.
Allow these to rise until double. Brush with melted butter and bake at 400 degrees for about 12 minutes.
"Best clover leaf roll ever. The old girl who made these has been gone at least 40 years but her rolls live on."
"We always have these for Thanksgiving. I cannot remember a year when I have not made them and before that my mom or my step-grandmother. They are moist and really good. The dough also makes great sticky buns for breakfast and is very convenient because most of the work is done the night before."
Halloween Barmbrack by Cherry 321 adeli
Ingredients:
4 cups white flour
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/4 level teaspoon nutmeg
pinch of salt
1/2 stick butter
3/4 ounce yeast (or 2 teaspoons dried yeast)
1/2 cup sugar
1 1/4 cups tepid milk
1 egg, beaten
1 cup sultanas
1/2 cup currants
1/4 cup chopped candied peel
Charms
1 pea
1 ring
1 silver coin
1 short piece of matchstick, each wrapped in greaseproof paper.
Glaze
1 to 1 1/2 tablespoons sugar
2-3 tablespoons boiling water
Sift the flour, spices and salt into a bowl, then rub in the butter.
Cream the yeast with 1 teaspoon of the sugar and 2 teaspoon of the tepid milk; it should soon bubble slightly.
Pour the remaining tepid milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well with the wooden spoon or knead with your hand in the bowl until the batter is stiff but elastic.
Fold in the dried fruit and chopped peel, cover the bowl with a damp cloth or plastic wrap and leave in a warm place until the dough has doubled in size. Knead again for another 2-3 minutes and divide between two greased 1 lb. loaf tins.
Add the charms at this stage, making sure they are well-distributed. Cover again and leave to rise in a warm place for about 30 minutes to 1 hour or until the dough comes up the top o the tin. Bake in a preheated 350� oven for about 1 hour. Test with a skewer before taking out of the oven.
Glaze the top with the sugar dissolved in the boiling water. Turn out to cool on a wire rack and when cold slice into thick slices and butter generously. Barmbrack keeps well, but even when it's stale it is very good toasted and buttered.
"A traditional fruit bread with hidden charms! "
Honey-Oatmeal-Buttermilk Bread mickeyduck
Ingredients:
1 package of yeast
2-1/2 cups bread flour
� cup oatmeal
1-1/2 tsp salt
� cup buttermilk
3 Tablespoons honey
1 Tablespoon unsalted butter at room temperature
� cup warm water
Place ingredients in machine in order listed. Select White bread
"This bread is delicious. It is soft and tender and especially good toasted with jam."
"Enjoy!"
JUDY'S ZUCCHINI BREAD kbd1225
Ingredients:
2 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla
1 cup raisins
1 cup chopped walnuts
Sift dry ingredients together (except sugar) in a bowl.
Combine eggs, oil, sugar, zucchini and vanilla in a large bowl. Beat until well mixed. Stir in the flour mixture until smooth. Stir in raisins and nuts.
Pour mixture into a greased 13x9x2 pan and bake in a 350-degree oven for 40 minutes.
Cool in pan on rack. Slice and serve.
"This recipe is delicious and is great to give as a gift or to bring to a hostess for a party."
LEMON POPPY SEED BREAD hollee
Ingredients:
1 package lemon cake mix
1 cup water
1/2 cup oil
1 package lemon pudding mix
4 eggs
1/4 cup poppy seeds
Combine all ingredients. Beat 4 minutes. Grease 2 bread pans. Bake approximately 40 minutes at 325. Remove from pans and cool before serving.
Also good if topped with an easy lemon glaze (powdered sugar, water & lemon juice)
You can also use a plain yellow cake mix for this. If so, I add a little lemon juice to enhance the flavor.
Variation - drew 2: "hollee..I make the exact same recipe often...another variety is using yellow cake mix with instant coconut pudding and all the rest of the ingredients. Yummy."
variation - hollee: "Drew....never thought of using coconut pudding...but you now have my mind turning. How about a german chocolate bread....chocolate cake mix, coconut pudding mix and chopped pecans instead of the poppy seeds. mmmmmm I might have to try this."
Variation - Smokie Bear: "hollee, I make almost the same thing except I use Royal Toasted Coconut Instant Pudding and bake it in a tube pan. It turns out to be a very moist cake."
Variation - hollee: "SmokieBear....here I thought I was being soooo creative. Oh well, how about these versions... Banana Cream Bread - yellow cake mix and banana pudding mix; Strawberry Cheesecake Bread - strawberry cake mix and cheescake pudding mix; Dreamsicle Bread - orange cake mix and vanilla pudding"
MANDEL BREAD
1 cup vegatable oil
1 cup sugar
4 eggs
1 tsp. salt
3 1/2 cups flour
1/2 cup semi-sweet choc chips
1/2 cup chopped nuts (almonds or walnuts)
1 tsp. baking powder
1 Beat eggs in bowl. Add all remaining ingredients. Mix-Dough becomes very thick.
2 Divide dough in half and form into 2 loaves in ungreased cookie sheet using hands.
3 Bake in 350 oven for 30 minutes
4 Slice on the bias and return to oven to dry out for about 15 more minutes. Cool and store in airtight container or ziploc baggies.
From: QVCdebt
Since the jewish holidays are coming up, I thought I would add this one in!
MONKEY BREAD
Ingredients:
Chopped nuts (optional)
1 bag small sized frozen roll dough (use about 20)
3/4 c. brown sugar
1/2 c. sugar
1 tsp. cinnamon
2 Tb. butterscotch pudding mix (not instant)
1/4 c. melted margarine or butter
Spray a bundt pan with cooking spray.
Sprinkle with chopped nuts, if desired.
Place two layers of frozen roll dough around the bottom of the pan, stacking one layer on top of the other.
Leave space between the rolls so they will have room to expand.
Combine the brown sugar, sugar, cinnamon, and pudding mix and sprinkle on top of roll dough.
Pour the melted margarine over all.
Cover with foil and allow to rise 12 hours or overnight.
Bake for 25 to 30 minutes in a 350 degree oven.
Cool for 5 minutes then invert on top of a plate.
Hope you enjoy this because it sure is delicious!
From: GailW-WA
This was originally posted by another QVC bb poster several years ago. I wish I had copied her name so I could include it with my post. This is so good...hope you all enjoy it too. Gail
NOTE:
Hi Ocean, The glaze does dry fairly hard. Before wrapping I usually put a little piece of wax paper directly over the top of the loaf which seems to keep the glaze from getting messed up. If I am making a lot of these ahead of time to give as gifts, I will freeze the loaves before glazing. Then glaze them just before delivering. I've just never frozen them with the glaze already on. Hope this helps! Gail ps: I should have said that when I take them out of the freezer, I let them thaw before glazing them!
KA directions for Moomie's Buns
Add 1 tbls yeast and a pinch of sugar to 1/4 cup lukewarm water(100-105 degrees). Let sit about 5 minutes until yeast is dissolved and bubbling. While you are waiting melt 2 tbls butter. In separate bowl, whisk egg lightly, add remaining 3/4 cup water and the melted butter. When yeast mixture has bloomed add to water mixture and stir. Put mixture in the KA bowl fitted with a dough hook.
In a separate bowl, whisk together the flour and sugar. With KA mixer on lowest setting, start adding flour/sugar mix slowly until all is incorporated. Turn mixer up to setting 2 and let it knead for 4-5 minutes. (This is the part I am not sure on, I think this is how long I did it, you'll be able to tell because the dough will be looking smooth and will be clinging to the dough hook). ADD 1 tsp SALT DURING LAST MINUTE OF KNEADING.(I put it in caps so you don't forget to do it Lightly flour a flat surface, remove dough from mixer and lightly knead by hand for a minute of two. Shape into ball and place in greased bowl in a warm spot, covered for 1 hour. Shape into 8 buns and place on cookie sheets, cover and let rise again for 30-40 minutes. Bake in 375 degree oven for 12-15 minutes until golden. Cool on wire racks.
MOOMIE'S FAMOUS BEAUTIFUL BURGER/SANDWICH BUNS heypaula
Ingredients:
1 cup water
2 Tablespoons butter or margarine
1 egg
3-1/4 cups all-purpose, unbleached flour
1/4 cup sugar
1 teaspoon salt
1 Tablespoon instant yeast
Place all ingredients in your bread machine. Select �dough� cycle. Allow cycle to run.
Dump out onto lightly floured surface. Divide into 8 pieces. Slap each piece into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets (or bun pans), cover; let rise 30 to 40 minutes.
Bake in preheated 375-degree oven for 12 to 15 minutes until golden. Cool on wire racks.
(You may add a teaspoon of onion powder and about � teaspoon dried onion to make the dough. It makes a light onion-y flavor that is wonderful!) For burgers, split and grill if desired.)
PINEAPPLE ZUCCINI BREAD by Mitzi
Ingredients:
3 eggs
2 cups sugar
1 cup oil
Beat eggs, oil, and sugar until thick and foamy
2 teaspoon vanilla
2 cups coursely grated zuccini - packed
1 - 8 1/2 ounce can crushed pineapple (well drained)
Stir vanilla, zuccini, and pineapple into foamy mixture
3 cups sifted flour
1 teaspoon salt
2 teas. soda
1/2 teaspoon baking powder
3/4 teaspoon nutmeg
1 1/2 teaspoons Cinnamon
Preheat oven to 350-degrees
Mix dry ingredients until well blended and add chopped nuts if you desire.
Stir until mixtures are well blended.
Pour into greased pans.
Makes 2 loaves in 9x5 pans or 4 loaves in 4x7 pans.
Bake 1 hour (until bread pulls from corners of pans)
Cool 10 minutes before removing from pans.
"This freezes well. VERY MOIST."
PIZZA BREAD
1 1/2 cups grated cheddar cheese (6 oz)
1 cup mayonnaise
One bunch green onion tops, chopped
Oregano
Grated parmesan cheese
One loaf un-sliced French bread, split lengthwise
1. Mix together cheese, mayonnaise and green onions. Spread on French bread halves.
2. Top with good amount of parmesan cheese and sprinkle oregano (crush the dried oregano with fingers as you sprinkle over top).
3. Place French bread halves on cookie sheet and bake 15 to 20 minutes at 350 degrees, until hot & a little brown but don't overcook. Cut in 2-inch wide strips, and cut those across in half to make about 2-inch wide square pieces.
From: oceantown
This is my Mother In-Law's recipe. It is our favorite appetizer. Don't let the mayo make you think you would not like this, it is a delicious tasty, cheesy, soft & crunchy at the same time bread! This is also good served with a meal (it is good with spaghetti).
Plum Bread Lennyldg
Ingredients:
2 cups sugar
2 cups flour
2/3 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup veg. oil
3 eggs
2 - small jars plum baby food
1 oounce red food coloring
Preheat oven 325-degrees.
Beat all ingredients with electric mixer for 5 minutes.
Bake in greased loaf pans for 45 minutes. May sprinkle with powdered sugar when cool.
Note: Oven temps. and baking times vary...Can use any kind of pan you wish.
PUMPKIN BREAD HadToHaveIt
Ingredients:
3� cups all-purpose flour
� cup quick or old-fashioned oats
2 teaspoons baking soda
1� teaspoons pumpkin pie spice
� teaspoon baking powder
� teaspoon salt
3 eggs
1� cups Libby�s� 100% Natural Solid Pack Pumpkin (15 or 16-oz. can)
1� cups granulated sugar
1� cups packed brown sugar
� cup water
� cup vegetable oil
� cup evaporated milk
Preheat oven at 350 degrees. Grease two 9 x 5-in loaf pans. I use the new Pam no-stick baking spray with flour to grease them.
In a large bowl combine flour, oats, baking soda, pumpkin pie spice, baking powder, and salt. This is your flour mixture.
In another large bowl beat eggs, pumpkin, granulated and brown sugars, water, oil, and evaporated milk on medium speed until combined. This is your pumpkin mixture.
Beat flour mixture into pumpkin mixture on low speed until blended. Pour into 2 greased 9 x 5-in. loaf pans. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, and then place on wire racks to cool completely. Makes 2 loaves.
"This pumpkin bread is moist and delicious! I always make it for Thanksgiving."
SPOONBREAD
1 stick margarine
8 oz. Sour Cream
1 can cream corn (14 3/4 oz.)
2 eggs
1 or 2 boxes of Jiffy Corn Bread Mix (1 box for a softer spoonbread or 2 boxes for a firmer spoonbread)
In a 9x13 glass baking pan, melt the margarine.
In a bowl, mix the sour cream, eggs and corn, the add the Jiffy mix(es).
Pour batter over the melted margarine.
Bake at 350* for approx. 1 hour.
From: Barbarainnc
Variation to recipe:
Also try it made with heavy cream instead of the sour cream. It is to die for and save the leftovers. In the morning, pat it into a cake and fry it. It it delicious.
From: [email protected]
STRAWBERRY BREAD
Serves: 8
EFFORT: AVERAGE
COMMENTS: THIS MAKES A REALLY NICE CHRISTMAS GIFT.
Ingredients:
3 c. flour
1 teaspoon salt
2 cups sugar
1 teaspoon soda
1 tablespoon cinnamon
4 eggs, beaten
1-1/2 cup vegetable oil
2 cup strawberries, chopped, fresh or frozen
Instructions:
Mix dry ingredients & makes a well in the center.
Pour mixture of remaining ingredients into well & mix just until dry ingredients are moistened.
Bake at 350 for 40 - 50 min.
Cool before removing from pans.
Makes:
4 med. loaf
2 large loaves
8 mini loaves & 1 small
From: mael
Blintz Loaf
Ingredients:
1/2 cup margarine or butter
2 cups cottage cheese
1/2 cup Bisquick
3 Tbs. sugar
3 eggs
Melt the margarine or butter and blend with cheese in bowl with mixer until smooth. It takes a while.
Slowly add Bisquick.
Add sugar and then the eggs, one at a time.
Pour into greased loaf pan. Bake 40 minutes at 350.
Serve with jam and or sour cream.
From: SmokieBear
WQED TV in Pittsburgh has had over 50 cooking marathons over the years. They ask for recipes from the community and then compile them in a cookbook which are then available with a pledge. This recipe is from one of the marathons and was contributed by Nancy Polinsky. All of her recipes are great, this is one of my favorites.
These waffles can be served as a dessert with whipped cream on top or as breakfast with butter and warm maple syrup.
GINGERBREAD WAFFLES
1/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. molasses
1 1/4 c. all purpose flour
3/4 teas. baking soda
1/4 teas. salt
1 teas. ground ginger
1/2 teas. ground cinnamon
1/4 teas. ground cloves
1/2 c. hot water
In a medium mixing bowl beat the sugar and shortening together until fluffy.
Add egg and molasses and beat until combined.
Combine the flour, soda, salt and spices. Add to sugar mixture; beat until smooth.
Stir in the hot water.
Pour 1 to 1 1/4 cups onto preheated, greased, waffle grid.
Bake according to your waffle makers manufature's directions.
Do not over bake.
Makes 8 waffles.
From: Mitzi