Breads & Rolls

Helen's Sherry Bread

Summary

Yield
3 Loaves
SourceMillie Swain (2001)
Prep time20 minutes
Cooking time35 minutes
Total time55 minutes

Ingredients

1 pk
butter pecan or butterscotch cake mix
1 pk
vanilla pudding, instant
4
eggs (slightly beaten)
3⁄4 c
oil
3⁄4 c
sherry (cream)
 
powdered sugar
 
chopped nuts

Instructions

Beat all ingredients at medium speed for 10 minutes. Pour into 3 loaf pans that have been sprayed with cooking spray and the bottoms lined with waxed paper. Bake at 350° for 35 minutes. Glaze with sherry mixed with powdered sugar. Sprinkle with chopped nuts. 

Quick Cottage Oat Biscuits

Summary

Yield
18 Biscuits
SourceBeth Caputo (1987)
Prep time25 minutes
Cooking time12 minutes
Total time37 minutes

Ingredients

2 c
unbleached white flour
1 c
oat flour (you may grind rolled oats in a blender or food processor)
2 t
sugar
1 t
salt
4 t
baking powder
1 t
baking soda
1⁄2 t
cream of tartar
1⁄4 c
butter or margarine
2
eggs (beaten well)
1 1⁄2 c
low-fat cottage cheese
 
Cornmeal (for sprinkling pans)

Instructions

In a large bowl, combine white flour, oat flour, sugar, salt, baking powder, baking soda and cream of tartar. With a pastry blender or fork, work the butter or margarine into the flour mixture. Combine the beaten eggs and cottage cheese and add this to the flour mixture. Use your hands to blend the ingredients well. Turn the dough onto a slightly floured board and knead the dough 1 to 2 minutes, or until it is smooth. Roll the dough out on a lightly floured board to the thickness of about 1/2 inch and cut with a cookie cutter. Sprinkle 2 cookie sheets with the corn meal and place cut dough on them, allowing space between the biscuits for the dough to rise. Bake the biscuits in a preheated 425° oven for 10 to 12 minutes. 

Notes

From Jane Brody’s Good Food Book

Pages

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