Breads & Rolls

Holiday Coffee Cake

Summary

Yield
24 Servings
SourceHeather Phalen (1988)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 c
oleo
1 c
sugar
2
eggs
1 t
vanilla
2 c
flour
1 t
baking soda
1 t
baking powder
1⁄2 t
salt
8 oz
sour cream
1 cn
whole cranberry sauce (16 oz.)
1⁄2 c
chopped walnuts

Instructions

Preheat oven to 350°. Grease a bundt pan. Cream oleo and sugar together in a large bowl. Beat in eggs and vanilla extract. Sift flour, baking soda, baking powder and salt together. Mix alternately into batter with sour cream. Pour 1/2 mixture into a bundt pan. Combine cranberry sauce and nuts in a small bowl. Spread 1/2 over batter in bundt pan to within 1/4 inch of outer edge. Top with remaining batter, then remaining cranberry sauce mixture. Bake at 350° for 35 to 40 minutes, until center is done. 

Cranberry Bread

Summary

Yield
1 Loaf
SourceDottie Aumiller (1974)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

2 c
flour
1 c
sugar
1 1⁄2 t
baking powder
1⁄2 t
baking soda
1 t
salt
1
egg
1
orange (juice and rind)
2 T
Crisco oil
1 T
water (boiling)
1 c
pecans (chopped)
1 c
cranberries (halved and uncooked)

Instructions

Sift together flour, sugar, baking powder, baking soda and salt.

Place egg in measuring cup. To this, add juice and rind of an orange, Crisco oil and boiling water to make 3/4 cup liquid. Blend liquid into dry ingredients. Add chopped pecans and halved and uncooked cranberries*. Place in greased loaf pan. Bake at 350° for 1 hour. Glaze or frost if desired.

*For easier cutting, freeze cranberries, cut in half, then wash. 

Easy Blueberry Muffins

Summary

Yield
12 Muffins
SourceTrade Kreighbaum (2002)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

3 T
melted butter or canola oil
2 c
all-purpose flour
1⁄2 c
sugar
1⁄2 t
salt
3 t
baking powder
1 t
cinnamon
1
egg
1 c
milk (plus more if needed)
1 c
blueberries, fresh or frozen

Instructions

Preheat oven to 400°. Grease 12-cup muffin tin. Mix together dry ingredients. Set aside. Beat together egg, milk and butter or oil and fold into dry ingredients. Batter will be lumpy and fairly thick, but quite moist. Add more milk if necessary. Add blueberries last (do not defrost frozen berries first). Fill muffin cups 2/3 full (or more, for larger muffins) and bake 20 to 30 minutes, or until toothpick inserted into the center comes out clean. 

Blintz Brunch

Summary

Yield
12 Servings
SourceCarol Deshler (1984)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

12
blintzes, frozen (must be frozen, don't use potatoes)
1⁄2 c
margarine (one stick)
1 1⁄2 c
sour cream
5
eggs
1⁄2 t
vanilla
2 T
orange juice
1⁄4 c
sugar (and 1 teaspoon)

Instructions

Place frozen blintzes in casserole. Melt margarine and pour over blintzes. In blender, mix eggs, sour cream, vanilla, orange juice and sugar. Mix well. Pour mixture over blintzes. Bake in preheated oven at 350° for 40 minutes. 

Simple Crusty Bread

Summary

Yield
4 loaves
SourceJudy Herbst, Main Library (2008)
Prep time45 minutes
Cooking time50 minutes
Total time1 hour, 35 minutes

Ingredients

1 1⁄2 T
yeast
1 1⁄2 T
kosher salt
6 1⁄2 c
unbleached, all-purpose flour (more for dusting dough)
 
Cornmeal

Instructions

In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel or cookie sheet sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. 

French Herb Bread

Summary

Yield
2 Loaves
SourceMary Ault (1990)
Prep time1 hour, 15 minutes
Cooking time30 minutes
Total time1 hour, 45 minutes

Ingredients

5 c
flour, all-purpose (up to 6 cups)
2 pk
instant blend dry yeast
1 pk
Hidden Valley original dressing mix
1 1⁄2 c
buttermilk
1⁄2 c
water
1⁄4 c
shortening
1
egg
1 T
butter (melted)

Instructions

In a large mixing bowl, combine 2 cups flour, yeast, 3 tablespoons salad dressing mix (reserve 1 teaspoon); mix well. Heat buttermilk, water and shortening until warm. Add to flour mixture. Add egg. Blend until moistened. Beat 3 minutes at medium speed. Gradually stir in enough flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease top. Cover. Let rise in warm oven for 20 minutes, or until doubled. Punch down dough. Divide into 2 parts. On lightly floured surface, roll to pat each half into a 12 x 7-inch rectangle. Starting with longer side, roll up tightly. Place, seam side down, on greased sheet. Make diagonal slashes 2 inches apart in top of loaves. Cover. Let rise 30 minutes. Bake 25 to 30 minutes at 375°. Brush tops with 1 tablespoon melted butter and reserved dressing mix. 

Notes

Can be frozen. Recipe taken from the book, America Discovers Columbus presented by the Junior League of Columbus (1984). A copy is located in the Ohio Room at the Tremont Branch Library.

Cinnamon Butter Puffs

Summary

Yield
12 Servings
SourceFlorence Grummer (1996)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1⁄3 c
vegetable shortening (such as Crisco)
1⁄2 c
granulated sugar
1
egg, large (room temp.)
1 1⁄2 c
flour
1⁄2 t
baking powder
1⁄2 t
salt
1⁄4 t
nutmeg
1⁄2 c
milk
1⁄2 c
unsalted butter (1 stick)
1 t
cinnamon
1⁄2 c
sugar

Instructions

Cream together shortening and 1/2 cup sugar; add egg. Sift or stir together flour, baking powder, salt and nutmeg. Beat together the creamed mixture and egg until well combined. Add dry ingredients to the shortening mixture along with milk, alternating, until the batter is smooth. Divide the batter among 12 buttered 1/3-cup muffin tins or 36 small gem pans and bake in a 350° oven for 20 to 25 minutes for large or 8 to 10 minutes for small ones. Bake until puffs are light golden and tester comes out clean. While puffs are baking, melt unsalted butter and pour into shallow bowl; keep warm. In another bowl, stir together 1/2 cup sugar and 1 teaspoon cinnamon. When the puffs come out of oven, dip them into butter, one at a time, then roll in the cinnamon/sugar mix. Place on a plate to cool. A lemon juice/ powdered sugar syrup may be drizzled over the tops to help keep the muffins moist. 

Notes

 Great with hot tea and a salad. They freeze well!

Cherry Pecan Bread

Summary

Yield
1 Loaf
SourceHeather Phalen (1973)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

3⁄4 c
sugar
1⁄2 c
butter
2
eggs
2 c
flour, all purpose (sifted)
1 t
baking powder
1⁄2 t
salt
1 c
buttermilk
1 c
pecans (chopped)
1 cn
maraschino cherries (10 oz. jar)
1 t
vanilla

Instructions

In large mixer bowl, cream together sugar, butter and eggs until light and fluffy. Sift together flour, soda and salt. Add to creamed mixture with buttermilk. Beat until blended. Stir in nuts, cherries and vanilla. Pour batter into 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. 

Bran Muffins

Summary

Yield
15 Muffins
SourceDaisy Harvey (1984)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 1⁄2 c
sweet bran, unprocessed (divided)
1⁄2 c
boiling water
1
egg (beaten)
1⁄4 c
vegetable oil
2 T
dark molasses
2 T
honey
1 c
buttermilk
1⁄2 c
raisins (picked over for stems)
1 1⁄4 c
whole-wheat flour
1 t
cinnamon
3⁄4 t
baking soda
3⁄4 t
baking powder
1⁄4 t
salt

Instructions

In a medium bowl, combine 1/2 cup bran with boiling water. Let stand 5 minutes. In a large bowl, combine egg, oil, molasses and honey; mix until blended. Add buttermilk; mix well. Add 1 cup bran, the bran water mixture and raisins. Stir together flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients to the bran mixture; stir just until blended. Spoon batter into greased muffin tins, filling them 3/4 full. Bake at 375° for 18 to 20 minutes.

Jean's Sour Cream Coffee Cake

Summary

Yield
24 Servings
Source Kay Jones (1993)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1⁄2 lb
butter or margarine
1 1⁄2 c
granulated sugar (divided)
3
eggs
1 c
sour cream
2 1⁄2 c
all-purpose flour (sifted)
2 t
baking powder
1 t
soda
  pn
salt
1 t
vanilla extract (or 1 tsp. lemon extract)
1 c
ground nuts (pecans)
1 t
cinnamon

Instructions

Streusel Recipe: Cream 1 cup sugar and butter thoroughly. Add one egg at a time and beat well after each addition. Add sour cream gradually. Sift flour with baking powder, soda and salt. Add extract flavoring. Using 2 (8-inch) cake pans or 1 (13 x 10 x 2-inch) greased pan, spread batter to 1 inch thick on bottom (not too much). Sprinkle liberally with 1/2 streusel topping. Put rest of batter over top of streusel. Dab rest of batter over top of streusel layer. Use back of spoon. Sprinkle rest of streusel. Bake at 375° for 30 minutes. Watch. May bake at 350° for 40 minutes.

Streusel Topping: Mix together ground nuts, 1/2 cup sugar and cinnamon.

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