Bread, Scones, Biscuits, Etc. Recipes

SOFT PRETZELS

Makes 12 425 degrees 15 to 20 minutes

1 pkg. active yeast
1 1/3 cups warm water (105 to 115 degrees)
1 Tablespoon sugar
1/2 teaspoon salt
3 1/2 to 4 cups flour

2 Tablespoons course salt (regular salt will work)

1 egg}
1 Tablespoon water} Beat together

Sprinkle yeast into warm water and stir with rubber spatula until yeast has dissolved. With wooden spoon stir in sugar, salt and enough flour to make a soft & slightly sticky dough. Knead dough for 5 to 7 minutes on a well floured board. Add 1/2 cup more flour and knead until smooth and elastic. ( dough should not stick to board or hands) Cut dough with hands in half. Then divide each half into 6 equal parts.(12 total) Then roll dough into a dough rope 15" long. Shape into a pretzel and place 3" apart.
Brush with egg & water mixture and sprinkle with course or regular salt. Bake





SCONES
Makes 8 400 degrees 12 to 15 minutes

2 cups sifted flour 8 cups (32 scorns)
2 teasp. sugar 8 teasp.
1 teasp. cream of tarter 4 teasp.
1/2 teasp. salt 2 teasp.
1 teaspoon soda 4 teasp.
1/2 cup butter 2 cups
1/2 cup milk (may be more) 2 cups

Sift dry inged. Cut in butter, stir in milk. (dough should be soft) Kneed lightly on floured board. Divide dough in half ( for 32, divide dough in half and then divide halves into 4ths.) Pat 1/2" thick, cut into 4 wedges. (cut in half and then half again to get the 4 wedges).
RAISINS can also be added before adding milk.
place on ungreased cookie sheet, and bake.











Baking Powder Biscuts
350~ to 400~ for 20 minutes
Mix well:
2 cups flour
2 teasp. sugar, opt
1/4 teasp. salt
2 teasp baking powder
1 teasp baking soda
Add:
1/3 cup crisco, shorting
cut shorting into flour mixture until it looks like meal.
Add:
1 to 1 1/3 cup milk.
mix, may need to you hands. kneed lightly, 5 or 6 times, the roll or pat out to 1/2 inch or a little less thinkness and cut. I use a wide mouth glass and I double the recipe. Bake and enjoy.



KFC BUTTERMILK BISCUITS
1/2 C. butter2 T. plus 1 1/2 tsp. sugar1 egg, beaten3/4 C. buttermilk1/4 C. club soda1 tsp. salt5 C. Bisquick biscuit mix
Preheat oven to 450ºF.
In large bowl, mix all ingredients with wooden spoon. On floured surface, knead gently till smooth. Roll dough out till about 3/4 inch thick . Cut out biscuits and place on greased cookie sheet. Bake for 12 to 15 minutes or till lightly browned.




CRESCENT ROLLS

Melt together:
1 stick butter or margarine
1/2 c shortening
1 cup sugar
Add:
1 c cream
1 c cold water
Beat 2 eggs and add 2 yeast cakes dissolved in 2 T lukewarm water. Add 6 cups flour and 1 t salt

Beat until really stiff (dough falls away from bowl)
Refrigerate over night

Next morning, divide into 3 equal balls, let stand for 15 min then knead

Roll into a circle, cut into pie wedges. Roll and pull at same time, put on greased sheet and let double in size.

Bake 375 degrees for 10 minutes then brush with butter. Makes 4 to 5 dozen.
Apple Danish Pastries
375~ for 12 minutes

2 Packages Dry Yeast
1/4 Cup Water -- 105°-115°
3/4 Cup Milk -- scalded
1/3 Cup Sugar
2 Teaspoons Salt
1 1/3 Cups Butter Or Margarine
1/2 Teaspoon Lemon Extract(Almond or Vanilla for Bear Claws)
3 Large Eggs -- beaten
4 1/2 Cups All-Purpose Flour
1 Can Sliced Apples -- 20 ounce
3 Teaspoons Cinnamon

Sprinkle dry yeast into warm water. Let stand a few minutes; then stir until dissolved. Pour hot milk over sugar, salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add flour gradually. Place the dough in a greased pan (13x9x2 inches). Chill for 1 to 2 hours. Turn chilled dough out onto a floured board. Roll into a ectangle 16x12 inches. Spread 1/3 cup butter over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the third section over the first two. Roll the dough to its original size and repeat the process twice, using the remaining butter. Return the dough to the efrigerator and chill overnight.
Next day, divide the dough in half. Roll each half into a rectangle 14x9 inches. Cut into strips 14x3/4 inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each roll. Mix the cinnamon with 1/2 cup of sugar and sprinkle each roll with some of the mixture. Cover. Let rise in a warm place, free from drafts, until doubled in bulk. Bake in preheated 375° oven for about 12 minutes or until golden brown.


NOTES : Any canned fruit filling can be used as topping, or for cheese danish- mix 3 ounces of farmer cheese with an egg yolk and a few tablespoons of sugar(to taste) and a few drops of an extract of your choice. When mixed to a creamy consistency, place a dollop in the center of each roll before rising.
Bake as above.

BEAR CLAWS

Use date filling. Cut dough the length you want and double the width. On one side of the width cut from cent out, strips 1” apart. Fill with date filling and fold on half. Bake as above, and then drizzle glaze over them and top with sliced almonds.










ZUCCHINI BREAD
Makes 2 325 degrees 55 to 60 minute or until done

Beat together:
2 cups sugar
1 cup oil
3 eggs
1 1/2 teasp. vanilla

ADD:
2 cups grated zucchini
3 cups flour
1 teasp. salt
1/4 teasp. baking powder
1 teasp. soda
1 teasp. cinnamon
1/2 teasp. cloves
1/2 cup chopped walnuts (opt)
1/2 cup raisins (opt)
2 Table. grated orange rind (opt)

Pour into to 2 greased 8"x 4" pans and bake. Cool 10 minutes. Remove from pans and finish cooling.





BANANA BREAD
Makes 2 325 degrees 55 to 60 minute or until done

Beat together:
2 cups sugar
1 cup oil
3 eggs
1 teaspoon vanilla, Opt. (or 1 Teasp. Banana flavoring)

ADD:
2 cups mashed ripe banana, about 4 large ones
3 cups flour
1 teasp. salt
1/4 teasp. baking powder
1 teasp. soda
1/2 cup chopped walnuts (opt)

Pour into to 2 greased 8"x 4" pans and bake. Cool 10 minutes. Remove from pans and finish cooling.



Orange Blossom Muffins
Makes 12 - Bake 375~ for 20 to 25 minutes

2 ¾ cups all-purpose flour ¾ cups buttermilk
3/4 C. firmly packed Lt. Brown sugar 1 T. pure vanilla extract
¾ C.white sugar, plus 2 T.for sprinkling ¾ teasp. Pure lemon extract
1 teasp. Baking powder ¾ teasp. Pure orange extract
1 teasp. Baking soda ¾ C.coarsely chopped mandarin
½ teasp. Salt oranges segments, drain.
1-1/2 sticks butter ¾ C. dried sweetened Cranberries
2 large eggs-room temp. lightly beaten

1. Preheat oven to 375 degrees F. Press a paper liner into each muffin cup, the spray the top of the muffin pan with nonstick cooking spray.
2. In a large bowl, flour, brown sugar, ¾ cup white sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine the melted butter, eggs, buttermilk, vanilla, lemon, and orange extracts. Add this mixture to the dry ingredients, folding it in only until the four is incorporated. Over-beating the batter will make the muffin tough. Fold in the orange segments and dried cranberries.
4. With an ice-cream scoop or ½ cup measure, drop batter into each prepared muffin cup, mounding it slightly in the center. Sprinkle the top of each muffin with ½ teasp. Of the remaining sugar.
Bake the muffins for 20 to25 minutes or until toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack and let the muffins cool for 10 minutes, then take them out of the pan and let cool completely on the rack.


Boston Market Cornbread
Notes: I do not have a recipe for this, but rather a suggestion for making Boston Market Cornbread. Buy a box of Jiffy Mix, and add a tablespoon or two of sugar to the batter, and yes you make it just like directed. Now for some better corn bread.
Ingredients:
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix

or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Preparation Instructions:
Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to use a box of regular cake mix, use a 9 x 13 inch pan. Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.




LEFES
400 DEGREE PAN

6 med potatoes
1 teasp. salt
peel and place potatoes in water with salt. Boil until soft in middle, about 20 minutes. Mash potatoes and add 1/4 teasp. salt. Mash until all lumps are gone. Refrigerate for several hours or over night.

ADD:
2 Tablespoons of melted shorting
1 egg
1 cup flour (may be increased or decreased)
Form into small balls and then roll out very thin. Keep dough cool at all times. Place in 400 degree pan and brown on both sides. DO NOT OVER COOk !!! (Will be white with brown spots)
Can be eaten warm or cold. Butter and sugar, jelly and jam etc.









HOBO BREAD
makes 3 1 lb. coffee loafs 325 degrees 1 hour

In the eveing in a small bowl :
2 cups raisins
1 to 2 nuts chopped nuts
4 teaspoons soda
1/2 teaspoon salt
4 Tablespoons oil
1/2 cup brown sugar
1 1/4 cups white sugar
2 cups boiling water
let set over night.
In the morning add:
4 cups flour
mix and bake in 3 - 1 pound coffee cans.











CAKE MIX CINNAMON ROLLS
25 to 30 min. 350 degrees

3 pkg yeast
3 cups warm water
1 box yellow cake mix, any brand
1/4 oil
5 cups flour
Dissolve yeast in water. Mix flour and cake mix together. Add oil to yeast mix. Add cake and flour minture and mix well. Pour out on floures surface and knead 7 or 8 times. Put back in bowl and let raise in warm place. (About 1 to 1 1/2 hours.) Roll out dough and spread with butter. Sprinkle with brown sugar, white sugar and cinnamon. Roll up and cut. Place slightly apart on greased pan. Let rise and bake.














JOHNNY CAKES

1 CUP CORNMEAL
1 CUP CREAM CORN
1/2 CUP BUTTERMILK
1/2 CUP VEGETABLE OIL
1 CUP MONTEREY JACK CHEESE, SHREDDED
3/4 teaspoons BAKING SODA
SALT
2 teaspoons JALAPENO PEPPER, FINELY CHOPPED (OPT.)
1 EGG
3 SCALLIONS, GREEN PART ONLY, FINELY CHOPPED (OPT.)
BUTTER
In a mixing bowl mix the above together.
Heat a griddle or pan butter it and place 2 oz. ladlefuls onto griddle or pan. (two Tablespoons or what ever size you want). Cook until bubbles come to the surface and flip them over to the other side and cook a Few minutes more.







FRIED BREAD (SOPAPILLAS)

1 (16 oz.) loaf Frozen Bread dough
Oil for frying

Let frozen bread dough thaw until pliable. Pinch off
pieces of dough. Stretch or roll dough pieces until very
thin.
Drop dough in hot (375 degree) oil, and cook, turning
occasionally, untl golden brown on each side. Remove and
drain hot fried bread on paper towels.
Serve warm, sprinkled with powdered sugar or cinnamon‑
sugar. Fried bread is also delicious served with honey
and/or butter, or for a special surprise, try thick
chocolate sauce.
Makes 16‑32 pieces.

1 Tbsp. cinnamon 1 c. Bisquick
2 Tbsps. sugar 1/2 c. water
Vegetable oil

Mix cinnamon and sugar in a strong paper bag; set aside.
Heat oil (1‑1/2" deep) in a heavy skillet.
Add water to Bisquick so dough is thick and sticky (may
need slightly less than 1/2 cup water).
When oil is hot, drop by teaspoonfuls, and fry until rich
golden brown and puffy. Drain on absorbent paper; shake in
bag to coat with cinnamon‑sugar.
Makes about 12 puffs.

























Sopaipillas
1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
1‑1/2 c. milk
3 tbl. lard or shortening
1‑1/2 tsp. salt
2 tbl. sugar
About 4 c. all‑purpose flour
1 c. whole wheat flour
Salad oil
In a large mixing bowl, dissolve yeast in warm water. In
another bowl combine milk, lard, salt and sugar. Heat to 110
and add to dissolved yeast. Beat in 3 c. all‑purpose flour
and all of the whole wheat flour. Add about 1/2 c.
all‑purpose flour and mix until a stiff sticky dough forms.
Place dough on a floured board and knead, adding more flour
as needed until dough is smooth and nonsticky. Place dough
in a greased bowl, turning over to grease top. Cover and let
stand at room temperature 1 hr. Punch down dough. the dough
may be covered and chilled as long as overnight. Knead dough
on a lightly floured board to expel air. Roll dough out a
portion at a time, to slightly less than 1/8" thick. Cut in
2" x 5" rectangles or 3" squares for appetizers. Place on
lightly floured pans and lightly cover. If you work quickly,
you can let sopaipillas stay at room temp. up to 5 min.,
otherwise refrigerate them until ready to fry. In a deep,
wide frying pan or kettle heat 1‑1/2‑2" salad oil to 350 on
a deep fat thermometer. Fry 2 or 3 sopaipillas at a time.
When the bread begins to puff, gently push the bread into
the hot oil several times to help it puff more evenly. Turn
several times and cook just until pale gold on both sides,
1‑2 minutes total. Drain on paper towels. Serve immediately
or place in a warm oven until all are fried. Or if made
ahead, cool, cover and chill or freeze. To reheat, bake
uncovered in a 300 oven, turning once, just to warm, 5‑8
min. Do not overheat or they will become hard. Makes 2 doz.
large sopaipillas or about 4 doz. small ones.




RED LOBSTER BISCUITS

1 c milk 1 T sugar
1/3 c mayonaise 2 c self rising flour
1/4 c powdered Kraft cheddar or American cheese

Mix w/mixer until soft batter. Streak through cheese. Drop
by 1/4 c on baking sheet or muffin tin. Drizzle w/melted
butter and garlic powder. Bake at 350 for 25‑30 minutes.

RED LOBSTER ROLLS

Full Recipe Smaller Size
5 lbs Bisquick 2 cups Bisquick
44 oz cold water 1/2 cup cold water
1 lb grated cheddar cheese 3 oz grated cheddar cheese

Mix together, drop by large spoonfuls onto greased baking
sheet. Bake 8‑10 minutes in preheated 450 degree oven. While
hot, brush with a mixture of mlted butter, garlic powder,
italian seasoning, and parsley flakes. (Amount will vary by
the size batch you make, but a little goes a long way.)
these freeze well.




BANANA BRAN BREAD 9x5x3‑inch pan

2 eggs beaten
2C mashed ripe bananas (about 4 large)
1/2C chopped walnuts
1/3C vegetable oil 3/4C sugar
1t vanilla extract 2 1/2t baking powder
1 1/2C raisin bran cereal 1/2t baking soda
2 1/2C all‑purpose flour 1/2t salt

Preheat oven to 350F. Grease loafpan. In medium bowl,
combine eggs, bananas, nuts, oil and vanila. Stir in cereal.
Let stand 10 mins. Stir to break up cereal. In large bowl,
combine flour, sugar, baking powder, baking soda and salt.
Add banana mixture to flour mixture, stirring just until
moistened. Pour into prepared pan. Bake for 60‑65 mins >>>
or until tester inserted in center comes out clean. Let cool
15 mins before removing from pan.



BANANA‑WHEAT GERM MUFFINS
2 eggs 1 C mashed ripe banana
1/2 c milk 1/4 C melted butter
1‑1/2 c flour 1 c toasted wheat germ
1 T baking powder 1 t ground nutmeg
1 t salt 1/2 c brown sugar
1/2 c chopped walnuts
Preheat oven to 425. Grease 12 muffin cups. Beat
together eggs, bananas, milk and butter in a medium bowl
until smooth. Combine flour, wheat germ, baking powder,
nutmeg, salt and sugar. Add liquid ingredients to dry
mixture and stir until well moistened. Now mix in chopped
walnuts. Spoon batter into muffin cups, about 3/4 full.
Bake in preheated oven on center rack for about 20 min, or
till muffins take on a rich brown color.
Cinnamon Raisin Muffins
makes 1 dozen
1 1/4 cup flour 1 egg-lightly beaten
1/2 cup cream of wheat 2 T butter or marg, melted 1/2 cup sugar 1 t. vanilla
1 T baking powder 1 cup raisins
2 t. ground cinnamon 2 T fruit juice
1 cup milk any kind

In a med. bowl, combine flour, cereal, 1/4 cup sugar,baking powder, & cinnamon; set a side. In small bowl, combine milk, egg, butter, & vanilla. Stir into dry ingred. just until moist. Stir in raisins. Spoon into 12 muffin cups. Bake at 400~ for 18 to 20 minutes. Remove from pan & brush tops of muffins with fruit juice & roll in remaining sugar. Serve warm.


Sausage Stuffed Bread

1 Long French or Italian bread
10 oz Italian sausage hot or sweet

10 oz lean ground beef
1 medium onion diced 1 egg
1 tablespoon Dijon mustard 1/4 cup parsley chopped
red pepper flakes to taste 1/2 cup shredded mozzarella
salt and pepper to taste 2 Tablespoons butter
2 garlic cloves crushed.

Preheat oven to 400. Cut loaf ends off the bread and set aside. remove the soft bread from the inside of the loaf, I use my hands, so I would advise Italian bread as I tried it
with French bread and torn the bread and had a mess, put the bread in your food processor and chop with the steel blade to
make course bread crumb. Remove casing from sausage ( sometimes your butcher will have the sausage in bulk, saves time) brown sausage with beef and onion in a large skillet. Drain off fat. combine bread crumb, meat, egg, mustard, parsley, red pepper, mozzarella salt and pepper in a large bowl. Mix well. fill the bread shell with the meat mixture using a wooden spoon pack tightly but avoid splitting the bread, attach reserved ends with toothpicks or wooden skewers, melt butter and sauté garlic, brush the loaf with garlic butter and wrap in foil leaving slightly open at the top and bake for 15 to 20 minutes, cool for 15 minutes before slicing. Can be sliced and served at room temp later. This is really one of my favorite recipes, the bread sort of shapes the sausage and the slices don't break apart. it sort of looks like a beef Wellington, it's great for picnics and informal parties, and the big bonus is you can make it the day before, just take it out of the refrigerator a few hours before serving so it reaches room temp.


Dark Fruitcake


1 cup molasses 1 tsp. cloves
2 cups sugar 1 tsp. allspice
1 lb. Butter 1 tsp. nutmeg
10 eggs 1 tsp. baking soda
12 lbs. Pecans 1 tsp. cinnamon
1 lb. Citron 1 wineglass of brandy*
2 lbs. raisins
2 lbs. currants
1 qt. flour


Beat sugar and butter until light. Add yolks of eggs. Add the spices then the brandy, Dredge the fruit well with flour and mix into batter.

Bake in a slow oven for 3 hours or longer "This recipe doesn't explain a lot about the making of the fruit cakes but assumes that if you cook you will know what to do. That isn't ecessarily so. It also doesn't tell you if this makes 1 cake or 2. When I was a child, I used to watch my Aunt make fruit cakes. She put sliced cherries in hers with sliced cherries & whole pecans on top. After the cakes were done and cooled, she would wrap them in several layers of cheesecloth that had been soaked in whiskey (could use rum). Then she put them away and every few days she would put a few more drops of whiskey on the cakes to keep them moist or maybe to flavor ... I'm not sure which. I know by the time Christmas got there, the cakes were oh-so-good. Another aunt would put several slices of apple in with her cakes to keep them moist. Since she was a "teetotaler" I don't think she used whiskey or brandy.