Breads & Rolls

Christmas Coffee Cake II

Summary

Yield
2 Cakes
SourceWendy Krakowka (1975)
Prep time2 hours
Cooking time20 minutes
Total time2 hours, 20 minutes

Ingredients

2
fresh yeast cakes (or 2 pkgs. dry yeast)
1⁄4 c
lukewarm milk
1 c
milk
1⁄2 c
sugar
5 c
flour About (about that much, divided)
1 t
grated lemon rind
1⁄4 c
shortening
1 t
salt
2
eggs (beaten)
1 c
fruit peels and rind (cut up)
1⁄2 c
raisins
 
confectioners' sugar and butter frosting (for frosting)

Instructions

Soften yeast in water (or follow directions on packaged yeast). Scald milk; do not scorch. While still hot, add shortening, sugar and salt. Stir until well mixed. Cool to lukewarm. Add 2 cups flour, then softened yeast and stir until smooth. Stir in eggs and rind. Add fruits and 2 cups flour. Stir until smooth. Then add 1 cup flour. Dough will be stiff but mix as well as you can. Turn out on well-floured board and knead until satiny smooth. Put rounded ball of dough into a greased bowl. Cover with a bath towel and set over a register or where warm (80° to 85°). When dough has doubled, turn onto floured board; knead thoroughly. Divide into 2 parts and form each into smooth ball. With a strip or two of cloth 3/4 inch wide, loosely fasten as a package. Put on greased cookie sheet. Cover again and let rise until double. Bake at 350° for 20 minutes. When cool, snip off tape. Frost with confectioners’ sugar and butter frosting and tie with a red ribbon. 

Quick Nut or Date Bread (A 9 x 5-inch Loaf)

Summary

Yield
1 Loaf
SourceDot Bowser (1978)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2 c
flour, all purpose
1⁄3 c
sugar, white (or 1/2 c. brown sugar)
2 t
baking powder (double acting)
1 t
salt
2 T
butter
1
egg
1 c
milk
3⁄4 c
nut meats, broken (or part dates, part nut meats)

Instructions

Preheat oven to 350°. Have ingredients at about 75°. 

Sift into a bowl flour, sugar, baking powder and salt.

Melt butter and cool slightly. 

Beat egg until light.

Beat milk with the egg. 

Add the melted butter.

Beat the liquid ingredients into the sifted ones until well mixed. Fold in 3/4 cup broken nut meats or part dates and part nut meats. Place the dough in a greased bread pan and bake for about 40 minutes. 

Georgia Pecan Muffins

Summary

Yield
12 Muffins
SourceAnn Moore (1992)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

2 c
flour
4 T
sugar
1 T
baking powder (and 1 tsp.)
1⁄2 t
salt
2
eggs, beaten
1 c
milk
1⁄4 c
butter or margarine (melted)
1⁄2 c
pecans, finely chopped

Instructions

Combine flour, sugar, baking powder and salt; make a well in center of mixture. Add eggs and milk; stir just until dry ingredients are moistened. Add butter and pecans; stir until just blended. Spoon batter into greased muffin tins, filling 3/4 full. Bake at 425° for 20 minutes, or until lightly browned. 

Baked French Toast with Berries

Summary

Yield
6 Servings
SourceBetty Sheridan (2004)
Prep time50 hours, 5 minutes
Cooking time30 minutes
Total time50 hours, 35 minutes

Ingredients

1⁄2 lb
French bread (cut into 3/4-inch slices)
4
eggs (beaten)
2 c
milk
1⁄4 c
granulated sugar
1 T
vanilla
2⁄3 c
all-purpose flour
1⁄3 c
packed brown sugar
1⁄2 t
cinnamon
1⁄4 c
butter
1 c
blueberries, fresh or frozen
1 c
strawberries, sliced
 
Whipped cream or vanilla yogurt

Instructions

Lightly grease 3-quart rectangular baking dish. Arrange bread slices in dish. In large bowl, stir together eggs, milk, granulated sugar and vanilla. Slowly pour over bread. Press lightly with back of large spoon to moisten bread. Cover and chill in refrigerator 8 to 24 hours. Combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut buffer into mixture until it resembles small peas. Cover and chill in refrigerator for up to 24 hours. When ready to bake, preheat oven to 350°. Sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake, uncovered, for 25 to 30 minutes, or until knife inserted comes out clean. Let stand 5 minutes. Cut into squares; top with strawberries and whipped cream or yogurt. 

Hay Day’s Honey Apple Bran Muffins

Summary

Yield
20 muffins
SourcePam Cole, Lane Road Library (2007)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
safflower oil
1 t
pure vanilla extract
2
eggs
1 c
bran
1 1⁄2 c
whole wheat flour
2 t
baking powder
1 t
baking soda
1⁄2 t
salt
1 c
buttermilk
1 3⁄4 c
apple, finely chopped (preferably Cortland or Northern Spy)
1⁄2 c
raisins
1⁄2 c
currants

Instructions

Preheat oven to 375°. In a bowl, beat honey and oil together. Add vanilla and eggs. Beat well. Put bran in separate bowl. Sift flour, baking powder, baking soda and salt into bowl with bran. Add to the oil mixture in thirds with the buttermilk. Do not overmix. Fold in the apples, raisins and currants. Fill muffin tins three-quarters full. Bake for 20-25 minutes. Let cool in muffin tins for 10 minutes before removing. Serve warm with butter. 

Onion Shortcake

Summary

Yield
8 Servings
SourceCarol Kirsch (1978)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1
Spanish onion, sweet
1⁄4 c
butter
1 1⁄3 c
corn muffin mix (I use 1 box Jiffy mix)
1
egg (beaten)
1⁄3 c
milk
1 c
cream-style corn
2 dr
Tabasco sauce
1 c
dairy sour cream
1⁄4 t
salt
1⁄4 t
dill weed
1 c
sharp cheddar cheese (grated)

Instructions

Peel onion; slice thin and sauté slowly in butter. Combine muffin mix, egg, milk, corn and Tabasco sauce. Place in a buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup cheddar cheese to the sautéed onions. Spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 25 to 30 minutes. Cut in squares and serve warm.  

Notes

Nice With Salads.

Whole Wheat Bagels

Summary

Yield
12 Bagels
SourceRaelene Walker (1978)
Prep time50 minutes
Cooking time50 minutes
Total time1 hour, 40 minutes

Ingredients

2 3⁄4 c
all-purpose flour (up to 3 cups)
2 pk
active dry yeast
1 1⁄2 c
warm water (110°)
3 T
sugar
1 T
salt
1 1⁄4 c
whole-wheat flour

Instructions

In large mixer bowl, combine 1 1/2 cups of the all-purpose flour and the yeast. Combine water, sugar and salt. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole-wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Turn out on a lightly floured surface and knead until smooth, 8 to 10 minutes. Cover; let rest for 15 minutes. Cut into 12 portions. Shape each portion into a smooth ball. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. In large kettle, combine 1 gallon water and 1 tablespoon sugar; bring to a boil. Reduce heat to simmering. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375° for 30 to 35 minutes. Remove from baking sheet; cool. 

Whole Wheat Banana Bread

Summary

Yield
1 Loaf
SourceAnn Moore (1984)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 c
flour, whole-wheat
1⁄4 c
wheat germ
1 t
baking soda
1⁄2 t
salt
1 1⁄2 c
mashed ripe banana (up to 1 3/4 cups)
1⁄4 c
vegetable oil
1⁄4 c
honey
2
eggs
1 t
vanilla extract

Instructions

Combine flour, wheat germ, baking soda and salt in large bowl. Make a well in center of mixture. Combine banana, oil, honey, eggs and vanilla; add to dry ingredients, stirring just until moist. Add nuts, if desired. Coat loaf pan with vegetable cooking spray. Spoon batter into pan. Bake at 350° for 1 hour. 

Wheat Germ Muffins

Summary

Yield
10 Muffins
SourceMarie Chapman (1979)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1
egg (well beaten)
1⁄3 c
brown sugar
1 1⁄4 c
milk
1⁄3 c
butter (melted)
1 c
unbleached flour
1⁄2 t
salt
4 t
baking powder
1 c
wheat germ

Instructions

Beat together the egg, sugar, milk and butter. Sift together the flour, salt and baking powder and mix into egg mixture. Stir in the wheat germ lightly. Fill muffin cups about 2/3 cup full and bake at 425° for 20 minutes, or until done. 

Christmas Kringle Coffee Cake

Summary

Yield
8 Servings
SourceMarion Grasso (1975)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1 t
almond extract
2 c
all-purpose flour (divided)
1 c
butter or margarine (divided)
1 c
water (and 2 tbsn., divided)
3
eggs
 
Confectioners' sugar glaze
 
chopped nuts (opt.)

Instructions

For the pastry: Cut 1/2 cup butter or margarine into 1 cup flour as though making a pie crust. Sprinkle 2 tablespoons water over flour mixture and blend with a fork. Roll out or pat pastry into 2 long strips, about 3 inches wide and 1/4 inch thick onto an ungreased cookie sheet.

For the dough: Combine 1 cup water and 1/2 cup butter or margarine in a saucepan and bring to a boil. Add almond extract. Remove from heat and beat in 1 cup flour, stirring by hand with a large spoon. Add eggs, one at a time, beating well by hand after each addition. Spread dough over pastry. Bake at 350° for 55 to 60 minutes, or until lightly browned and well puffed. Allow to cool slightly. Drizzle top with thin glaze and sprinkle with chopped nuts if desired. Serve warm or cool.

Notes

Better double the recipe. It disappears quickly!

Pages

Subscribe to Breads & Rolls