Quick Bread
Baking Powder Biscuits
Servings: 16
2 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
Preheat oven to 450mF. Combine flour, baking powder, sugar, and salt. Cut shortening into mixture using either two knives or a wire pastry blender. Mixture should resemble cornmeal. The finer the mixture is, the lighter the biscuits will be. Add milk. Stir with a fork just until flour is moistened. Form dough into a ball. Roll out 1/2-inch thick on a lightly floured table. Cut into rounds using either a floured 8-oz.glass or floured metal cutters. Place on ungreased cookie sheet. Bake for 10 minutes or until golden brown.
Variations
To make biscuits with soft sides, place biscuits on cookie sheetside by side.
To make biscuits with crisp sides, place biscuits on cookie sheet 1/2-inch apart.
This recipe may divided or multiplied easily.
Quick Whole-Wheat Bread
Servings: 8
1/2 cup white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups whole-wheat flour
1/4 cup melted margarine
1-1/2 cups milk
4-1/2 teaspoons lemon juice
1/2 cup molasses
Preheat oven to 375mF. Grease a loaf pan. Combine the milk and lemon juice; set aside. Combine the white flour, baking powder, baking soda, salt, and whole-wheat flour in a large bowl. Add the shortening, milk mixture, and molasses; stir until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack.
Raisin Zucchini Bread
Source: Mary Southern, my Aunt
2 cups finely shredded zucchini
2 cups sugar
1 cup oil
3 eggs, beaten
1 tablespoons vanilla extract
3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins, optional
1 cup chopped walnuts (optional)
In one bowl, cream sugar and oil. Add eggs, zucchini, and vanilla; mix well. In another bowl, combine flour, cinnamon,salt, baking soda, and baking powder. Add raisins and nuts to dry ingredients (optional). Stir dry ingredients into zucchini mixture; mix well. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350mF for 1 hour or until a toothpick comes out clean. Let stand 10 minutes. Turn out on wire rack to cool.
Kid's Tip
This recipe is an excellent way to sneak vegetables into a child's diet.
Pumpkin Bread
Servings: 9
1-1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, well beaten
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Preheat oven to 350mF. Butter a 9 x 5 x 3-inch loaf pan well. Combine dry ingredients. Mix wet ingredients. Mix wet and dry ingredients together just until flour is moist. Pour mixture into prepared pan. Bake for 50 to 60 minutes - until a toothpick comes out clean. Turn out of the pan and cool on a rack.
Toasted Kaiser Rolls
Source: Jeremy's father.
Servings: 2
4 kaiser rolls
1 cup Parmesan or Mozzarella cheese, grated
Paprika
Margarine
Split the Kaiser rolls in half. Lightly spread each half with margarine. Place each half on a cookie sheet. Evenly sprinkle each half with grated parmesan cheese. Very lightly and evenly, sprinkle each half with paprika. Bake at 425mF until the cheese melts and turns golden brown. Serve with a salad and a light dessert for a lovely brunch.
Daddy's Tip
To lightly and evenly sprinkle paprika, hold teaspoon of paprika with your non-writing hand. Tap spoon while you move your non-writing hand over rolls.
Lemon Bread
Servings: 9
Batter:
3/4 cup margarine
1 cup sugar
2 eggs
3 tablespoons lemon juice
1-1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Glaze:
1/2 cup sugar
3 tablespoons lemon juice
Preheat oven to 350mF. Line 9 x 5 x 3 inch loaf pan with waxed paper. Cream margarine and sugar. Beat in eggs, one at a time. Add lemon juice; mix well. Combine dry ingredients. Mix dry and wet ingredients. Pour into prepared pan. Bake for 50 to 60 minutes (until a toothpick comes out clean). Mix ingredients for glaze. Pour evenly over batter.
Cranberry Bread
2 cups all-purpose sifted flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup margarine
1/4 cup orange juice
1 egg, well beaten
2 cups frozen or fresh cranberries
Preheat oven to 350mF. Mix flour, sugar, baking powder, soda, and salt. Cut in margarine until mixture resembles coarse cornmeal. Combine orange juice and egg. Pour all at once into dry ingredients, mixing just enough to dampen flour. Carefully fold in cranberries. Spoon into greased 9 x 5 x 3 inch loaf pan. Spread corners and sides slightly higher than centre. Bake for 1 hour, or until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store overnight for easy slicing.
Basic Dumplings (or Doughboys)
Servings: 12
To be included in Jewish cuisine, dumplings may not be served with either meat or poultry. Serve with a vegetable soup instead of stew.
2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Combine flour, salt, and baking powder. Stir in milk with a fork just until flour is moistened. With a tablespoon, shape dough into 8 to 12 portions. Drop dough portions onto vegetables or meat in hot, bubbly stew. Cover tightly with a lid. Cook for 12 to 15 minutes. Remove dumplings. Serve with stew.
Variation
Add 1/2 teaspoon dried herbs or 3 tablespoons snipped herbs to mixture of flour, salt, and baking soda. Mix well.
Kid's Tip
Children may enjoy larger "doughboys" whereas adults usually prefer smaller dumplings.
Optimized for Netscape 2.0 or better. Last Updated June 10, 2003.
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Copyright Rexanna M. Keats 1999, 2000, 2001, 2002, and 2003. All Rights Reserved.
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