Breads & Rolls

Magic Marshmallow Crescent Puffs

Summary

Yield
16 Servings
SourceAnn Moore (2002)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1⁄4 c
sugar
1 t
cinnamon
16
regular-sized marshmallows
1⁄4 c
butter
2 cn
crescent rolls

Instructions

Preheat oven to 375°. Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in butter. Place in muffin pans. Bake 10 to 15 minutes, until golden brown. Immediately remove from pans. 

Strawberry Brunch Loaf

Summary

Yield
1 Loaf
SourceCarol Anne VanSwearingen (1979)
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes

Ingredients

2 c
all-purpose flour
1 T
baking powder
1 t
salt
2 t
lemon peel (grated)
1⁄2 t
nutmeg
2
eggs (beaten)
1⁄2 c
honey
1⁄4 c
oil
1 1⁄2 c
coarsely chopped strawberries (fresh or unsweetened, frozen)
1⁄2 c
slivered almonds (opt.)

Instructions

Stir together dry ingredients. Combine eggs, honey and oil. Stir in strawberries and almonds. Add liquid all at once to flour mixture, stirring only until flour is moistened. Pour into greased 81/2 x 4 1/2-inch loaf pan. Bake in preheated 350 degree oven for 50 to 55 minutes. Cool 15 minutes before removing from pan. Cool completely before slicing.

Honey Glazed Bran Muffins

Summary

Yield
12 Muffins
SourceTerri Williams (1992)
Prep time5 hours, 20 minutes
Cooking time30 minutes
Total time5 hours, 50 minutes

Ingredients

1 c
bran
1 c
buttermilk
1 c
all-purpose flour
1 t
cinnamon
1 t
baking powder
1⁄2 t
baking soda
1⁄2 t
salt
1⁄3 c
butter (room temp.)
1⁄2 c
brown sugar.
1
egg, large
1⁄4 c
molasses
1⁄3 c
raisins and dates
3⁄4 c
honey
1⁄3 c
corn syrup
1 T
butter

Instructions

Preheat oven to 400°. Line muffin pan with 12 paper cups. Combine bran and buttermilk. Mix together flour, cinnamon, baking soda, salt and baking powder. Add all at once to bran mixture, stirring just to mix. Cream butter, brown sugar, egg and molasses thoroughly. Blend into bran mixture. Stir in raisins and dates. Fill muffin cups 3/4 full. Bake 20 to 25 minutes. Cool slightly. Remove paper cups from muffins.

In a small saucepan, combine honey, corn syrup and butter. Bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Place muffins, one at a time, in glaze. Use spoon to coat thoroughly. Place on cookie sheet until glaze is set, about 3 to 5 hours. 

Cream Cheese Coffee Cake

Summary

Yield
8 Servings
SourcePeg Craighead (1977)
Prep time9 hours, 30 minutes
Cooking time25 minutes
Total time9 hours, 55 minutes

Ingredients

2 pk
dry yeast
2 T
water
15 T
sugar (divided)
1⁄2 lb
butter
5 c
flour
1 c
sour cream
3
eggs, whole
3 pk
cream cheese (8 oz.)
3
egg yolks
3 t
vanilla
1 c
chopped pecans
1 cn
crushed pineapple (4 oz., drained)

Instructions

For the dough: Mix dry yeast with water. Add 6 tablespoons sugar to yeast. Cut buffer into flour. Add sour cream and eggs to yeast mixture and mix. Add yeast mixture to flour. Knead well. Divide into 4 parts and wrap in wax paper. Refrigerate overnight.

For the filling: Cream together cream cheese (at room temperature), egg yolks, vanilla, 9 tablespoons sugar, chopped pecans and crushed pineapple. Roll out dough into 4 rectangles. Spread cheese filling down center and lap each side over middle. Place on greased wax paper-lined cookie sheets. Cover and let rise 1 hour. Bake 25 minutes at 375°, or until light brown. Frost, if you desire. 

Pumpkin Bread I

Summary

Yield
3 Loaves
SourceHazel Sheahan (1973)
Prep time30 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 45 minutes

Ingredients

3 c
sugar
1 c
oil (safflower)
4
eggs
2 c
pumpkin (Libby's 1-lb. can)
3 1⁄2 c
flour
2⁄3 c
water
1 1⁄2 t
cinnamon
1 t
nutmeg
2 t
soda
1⁄2 t
salt

Instructions

Grease 3 (71/2 x 31/2 x 2 1/4-inch) pans. Preheat oven to 350°. Mix sugar and oil at medium speed on an electric mixer until blended. Add eggs, one at a time. Continue beating until light and fluffy. Beat in pumpkin and water. Sift dry ingredients together, then add to mixture, at low speed. Divide batter into 3 pans. Bake for 75 minutes. Cool 10 minutes and remove from pan. 

Esther's Rolls

Summary

Yield
18 Rolls
SourceKaty Greenhill (2004)
Prep time10 minutes
Cooking time3 hours, 20 minutes
Total time3 hours, 30 minutes

Ingredients

1 pk
yeast
1⁄2 c
hot water
3 T
shortening
3 T
sugar
1
egg
1⁄2 c
milk
1 t
salt
3 c
flour

Instructions

Dissolve yeast in hot water. Mix all ingredients and knead until not at all sticky. Keep adding flour as needed. Let rise 2 hours, covered, with a tea towel. Shape into rolls and let rise again for approximately 1 hour. Bake at 400° for approximately 10 minutes. 

Blueberry Muffins

Summary

Yield
12 muffins
SourceAnn Moore, Main Library
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

1⁄2 c
shortening
2 c
flour
3⁄4 t
salt
1 T
baking powder
2 T
sugar
1
egg, well-beaten
1 c
milk
1 c
blueberries

Instructions

Preheat oven to 425º. Cut shortening into sifted dry ingredients with pastry blender. Spoon a well into the center of the dry ingredients.

Combine egg, milk and blueberries. Mix these into dry ingredients just until dry ingredients are moistened. Batter will be lumpy.

Dip batter into greased muffin pans and bake for 20-25 minutes. Makes 12. 

Vegetable Stuffed Bread

Summary

Yield
1 Loaf
SourceElizabeth Brzoska (1994)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1 bn
broccoli (chopped)
1 c
mushrooms (sliced, up to 2 cups)
1
tomatoes (sliced, up to 2 tomatoes)
1 pk
alfalfa sprouts
1
onion (chopped)
1 lf
French bread, soft
1
mozzarella cheese block (sliced)
1
butter pats (up to 2)
1 clv
garlic (minced)

Instructions

Sauté onion, mushrooms and garlic in butter until soft. Hollow out French bread (like a pumpkin), saving top for lid. Line the inside of bread with cheese, then fill with alternating layers of cheese and vegetables. Replace lid and cover the loaf with foil. Bake at 375° for approximately 45 minutes, until cheese is melted. 

Flaky Sweetheart Crescents

Summary

Yield
8 Crescents
SourceMr. Walker (Courtesy of Mrs. Walker, 1970)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

4 c
flour
1⁄2 t
salt
1 c
butter
3
egg yolks
1 c
sour cream
2 t
vanilla (divided)
1 pk
cake-compressed yeast, crumbled (or 1 package dry yeast)
1 c
sugar (plus sprinkle of granulated or confectioners)
3
egg whites
3⁄4 c
pecans or walnuts (ground)

Instructions

Sift together flour and salt into large bowl. Cut in butter until particles are the size of small peas. Blend together egg yolks, sour cream, 1 teaspoon vanilla, and yeast. Mix well and add to flour mixture. Stir to form dough. Divide dough into 4 parts. Roll out each part on pastry cloth or board which has been sprinkled with sugar (granulated or sifted confectioners’ sugar). Roll into 11-inch circle about 1/8 inch thick. Cut into 8 wedges. Spread with filling. Roll each wedge, starting with wide end and rolling to point. Place, pointed side down, on greased baking sheet, curving ends to form crescent shape. Bake in moderate oven at 350° for 25 to 30 minutes, until lightly browned. 

Pecan Filling: Beat egg whites until stiff, straight  peaks form when beater is raised. Add 1 cup sugar, ground nuts, and 1 teaspoon vanilla. Mix until blended.

Strawberry Bread

Summary

Yield
2 Loaves
SourceJane Joyce (1988)
Prep time15 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 25 minutes

Ingredients

1 1⁄2 c
oil
1 1⁄2 c
sugar
3
eggs
3 c
flour
1 t
soda
1 t
cinnamon
3⁄4 t
salt
1 pk
frozen strawberries (box)
1 c
nuts (chopped)

Instructions

Thaw strawberries. Mix all by hand or beater. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour and 10 minutes.

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