Breads & Rolls

Pumpkin Bread II

Summary

Yield
3 Loaves
SourceMrs. A. H. Webber (1988)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

4
eggs, medium (or 3 large eggs)
1 c
cooking oil
1 cn
pumpkin (about 14 oz. can)
3 c
sugar
4 c
flour
5 t
baking powder (double action)
1 t
cinnamon
1 t
nutmeg
1 t
allspice
1⁄2 t
cloves

Instructions

Vigorously beat together eggs, cooking oil, pumpkin and sugar. Combine the rest of the ingredients. Add flour mixture to egg mixture alternately with 2/3 cup cold water. Pour combined mixtures into 3 (8 x 4-inch) pans. Bake for 1 hour at 350°. 

Easy Rolls

Summary

Yield
12 Rolls
SourceBetty Sheridan (2003)
Prep time2 hours, 15 minutes
Cooking time10 minutes
Total time2 hours, 25 minutes

Ingredients

 
butter (for greasin muffin tins)
2 c
self-rising flour
1 c
milk
2 T
sugar
4 T
mayonnaise

Instructions

Preheat oven to 350°. Lightly grease a 12-cup muffin tin with butter. In a large bowl, combine flour and milk, blending with a rubber spatula. Add the sugar and mayonnaise and stir until just combined. Spoon batter into prepared muffin tin. Bake for 12 to 15 minutes, or until golden brown. 

Whole Wheat Pancakes

Summary

Yield
8 Servings
SourceStefanie Cofer, Main Library (2008)
Prep time10 minutes
Cooking time10 minutes
Total time20 minutes

Ingredients

2 c
whole wheat pastry flour (white whole wheat is fine)
1 T
baking powder (use non-aluminum kind)
1 t
salt
1 T
honey or brown sugar ((honey is best))
3
eggs
2 c
milk (ok to use rice or soy)
1⁄2 c
vegetable oil (any kind except olive)

Instructions

Sift flour with baking powder, salt and brown sugar (if using). In another bowl mix honey (if using), eggs, milk and oil. Whisk until smooth. Combine the wet ingredients with the dry until just blended. Do not over stir.

Cook on greased griddle or frying pan over medium heat.

Great additions to the batter: shredded coconut, blueberries, chocolate chips, or chopped nuts. 

Spicy Southern Cornbread

Summary

Yield
10 Servings
SourceBonnie Dunkel (1977)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

3 c
self-rising corn meal
1⁄2 c
salad oil
1
onion, large (chopped)
3 T
sugar
1⁄2 c
jalapeno peppers (cooked and chopped; less if desired; they're hot)
1 1⁄2 c
mellow, yellow cheese (grated)
2 1⁄2 c
milk
3
eggs (beaten)
1⁄4 t
garlic powder (or to taste)
1 c
cream-style corn

Instructions

Combine all ingredients. Bake in well-greased 9 x 13-inch pan at 450° for 25 to 30 minutes. May add crisp bacon, chopped sweet pepper, stuffed and ripe olives, or bits of cooked meats and poultry. 

South Carolina Hush Puppies

Summary

Yield
24 Hush Puppies
SourceMary Maginnity (1976)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

2 c
Cornmeal (white or yellow)
1 T
flour
1
egg
6 T
chopped onion (opt.)
1 1⁄2 c
buttermilk

Instructions

Mix the 2 dry ingredients. Add onion, buttermilk and egg. Stir well. Drop batter by spoonfuls into deep, hot grease. When done, the hush puppies will float. Drain on brown paper and serve hot. 

Notes

Hush puppies are a tasty addition when you serve fried or baked fish.

Strawberry-Oatmeal Loaf

Summary

Yield
1 Loaf
SourceCarol Anne VanSwearingen (1989)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

3⁄4 c
sugar
1⁄3 c
butter
2
eggs (beaten)
1⁄4 c
milk
1 c
strawberries (mashed and drained)
1 T
lemon juice
1 t
lemon rind (grated)
2 c
whole-wheat flour (sifted)
3 t
baking powder
1⁄2 t
salt
1 c
quick rolled oats
1⁄2 c
nuts (chopped)
1⁄4 c
raisins

Instructions

Cream sugar and butter. Stir in eggs, milk, strawberries, lemon juice and rind. In separate bowl, sift together flour, baking powder and salt. Stir in oats. Add flour-oats mixture to milk-strawberry mixture gradually, stirring well after each addition. When thoroughly mixed, fold in nuts and raisins. Pour into greased and floured loaf pan and bake in 350 degree oven for 40 to 50 minutes. Delicious toasted! 

High Fiber Muffins

Summary

Yield
12 Muffins
SourceRaelene Walker (1981)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 c
rice apple fiber
3⁄4 c
whole-wheat flour
3⁄4 t
salt
1⁄4 c
brown sugar
1⁄2 t
baking soda
3⁄4 c
buttermilk
1
egg
1⁄4 c
vegetable oil
1⁄4 c
raisins and sunflower seeds (optional)

Instructions

Mix all ingredients. If desired, add raisins and sunflower seed. Fill buttered muffin pan 2/3 full. Bake at 425° for 20 minutes. Makes about 12 muffins. 

Overnight Buttermilk Pecan Coffee Cake

Summary

Yield
8 Servings
SourceKate Werner (2001)
Prep time8 hours, 30 minutes
Cooking time32 minutes
Total time9 hours, 2 minutes

Ingredients

10 T
butter, room temp
1 c
sugar
1 c
light brown sugar (divided)
2
eggs, large
2 c
all-purpose flour
1 1⁄2 T
cinnamon (divided)
1 t
baking powder
1 t
baking soda
1⁄2 t
salt
1 c
buttermilk
3⁄4 c
pecans, coarsely chopped
2 T
butter, melted

Instructions

Place the room-temperature butter, 1 cup sugar and 1/2 cup light brown sugar in the large bowl of an electric mixer and beat until well combined, 2 to 3 minutes. Add the eggs and beat just until the eggs are incorporated. Combine the flour, 1 tablespoon cinnamon, baking powder, soda and salt. Add to batter alternately with the buttermilk. Beat a minute or two at medium-low speed so that the batter is smooth. Lightly flour and oil a 13 x 9-inch baking pan. Pour the batter into pan.

In a small bowl, combine 1/2 cup light brown sugar, pecans and 1/2 teaspoon cinnamon. Scatter this topping evenly over the batter. Dribble the topping with melted butter. Cover the pan with plastic wrap and refrigerate overnight. The next morning, remove the pan from the refrigerator and remove the plastic wrap. If the pan is glass, let it sit at room temperature until the chill is off before putting it into the oven. Bake the coffee cake on the center rack for 30 to 32 minutes at 350°, until the cake springs back in the center when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Remove the pan to a wire rack to cool 15 minutes. 

Zucchini Bread

Summary

Yield
2 Loaves
SourceMeribah Howarth (1975)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

3
eggs
2 c
sugar, granulated
1 c
vegetable oil
3 t
vanilla extract
3 t
ground cinnamon
3 c
flour, all-purpose
1 t
salt
1 t
baking soda
1⁄4 t
baking powder (double-acting)
2 c
zucchini, raw (grated and peeled)
1 t
cloves (optional)
1 t
allspice (optional)
1 c
chopped nuts, golden raisins or wheat germ (optional)

Instructions

Beat eggs until light and foamy. Add the sugar, oil and vanilla and mix well. Stir in greased zucchini. Combine the dry ingredients and add to the egg-zucchini mixture. Stir until well blended. Add nuts, raisins or wheat germ, if desired, and pour into 2 butter-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool on a rack. 

Notes

Zucchini bread freezes well.

Pecan Biscuits

Summary

Yield
20 Biscuits
SourceBess Mealer (1978)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

2⁄3 c
pecans, chopped
2⁄3 c
granulated sugar
2 1⁄2 T
lemon peel (grated)
1⁄2 t
cinnamon
2 pk
refrigerated buttermilk biscuits (8 oz.)
1⁄4 c
butter or margarine (melted)

Instructions

About 30 minutes before serving: Preheat oven to 400°. In medium bowl, combine pecans, sugar, lemon peel and cinnamon. Dip top and sides of each biscuit into melted butter or margarine, then dip into sugar mixture, coating completely. Place on greased cookie sheets about 1 inch apart. Bake 10 to 12 minutes, until golden brown. 

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