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Coconut Scones (as shared by Anastasia) From Sunset Magazine
2. In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
3. Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
4. Bake in a 375° regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
Blueberry-Pecan Scones (Anastasia) From Cooking Light Magazine
Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Last Edited on: 5/5/07 11:14 AM ET - Total times edited: 1
GARLIC CHEESE BREAD
1 or 2 loaves French or Italian bread, sliced lengthwise
Last Edited on: 5/14/07 9:59 PM ET - Total times edited: 1
Everybody thinks the Amish starter bread gets old after a while, I mean, just how many 10 days in a row, do you really want to bake the same bread, AND try to get rid of the extra batches!!! Well, I've just read a couple of really great websites on Amish Friendship bread, mostly because I just got two starters :)
The first site debunks a lot of the myths about it, and gives you a way OUT of the viscious circle.
The 2nd site give a million variations. Ok, maybe only dozens, but I grabbed all the basic variation for you! For now, if you want the more indepth variations, you'll have to get those yourself. Maybe I'll grabe them all and include them in the cookbook, we'll see.
I'll also post the starter recipe (no, it's not an old Amish secret, nor is it difficult), and then post the batch recipe. In the meantime, here is a ton of the variations. Enjoy!
Amish Bread Variations
Title: Amish Friendship Bread "Secret" Starter
Consider this day 1 of the 10 day cycle.
Title: Amish Cinnamon Bread
1 bag Fermented batter "starter"
Day 1: You receive fermented batter "starter" in a Ziploc bag.
Last Edited on: 5/22/07 10:11 AM ET - Total times edited: 1
Cranberry Orange Scones
4 C. flour4 t. baking powder 3/4 C. sugar 1 t. salt Grated orange peel from 1 orange 1 C. butter, room temperature, cut into small pieces 2 large eggs 1/3 C. frozen orange juice 1/3 C. milk 1/2-3/4C. fresh or frozen cranberries (I use dried and they work great)Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs.
In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.) Stir into flour mixture, combining untildough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries.
Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle. Cut 6 scones (wedges) from each. Brush with reserved egg mixture.
Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown.
Optional glaze: 1/2 cup confectioners' sugar mixed with 1 tablespoon orange juice (concentrated frozen orange juice yields the best flavor). Drizzle over cooled scones.
3 cups Self Rising Flour
1 can beer
3 Tbs white sugar
Combine flour, sugar and beer and spoon dough into greased muffin cups. Allow to rise and then cook in a 400* oven for 12-15 minutes until brown.
** Edited to say: I think a whole can of beer is too much. It has a very strong beer flavor. You might want to try 1/2 or 3/4 can.
Last Edited on: 6/25/07 8:20 AM ET - Total times edited: 1
1 cup sugar
1/2 cup margarine
2 eggs, well beaten
1/2 cup room temperature milk
2 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup fresh raspberries
Combine all ingredients except raspberries. Mix well then gently fold in the berries. Fill muffin cups 1/2 full. Bake at 400 degrees for 20 minutes.
Makes 12-18 muffins. Works best if you use paper fillers in the muffin cups.
Overnight Cinnamon Rolls
2 pkgs (abount 18) frozen dinner rolls
1/2 cup brown sugar
3 oz butterscotch pudding (not INSTANT)
1 tsp cinammon
1/2 cup butter or margarine
1/2 to 1 cup of pecans or walnuts- chopped (more or less cook's choice)
Grease a bundt pan. Place the frozen rolls evenly in the pan. Mix the sugar, pudding and cinnamon together and sprinkle it over the frozen rolls. Sprinkle the nuts on next. Melt the butter and pour over ingredients in the pan. Cover with clear wrap and let stand overnight. Bake at 350 degrees for 30 minutes. Invert and cool for 2-3 minutes and then tear apart and enjoy.
Last Edited on: 6/5/07 4:04 PM ET - Total times edited: 1
Cream Cheese Monkey Bread
1(8 oz) package of cream cheese -cut into 16 equal cube portions
2 (8 count) tubes of Pillsbury biscuits
Cinnamon and sugar mixture
2 to 3 tablespoons butter
Pecans, chopped (optional)
Melt the butter and pour some of it into the bottom of a bundt pan. Sprinkle some cinnamon sugar mixture on top of the butter. One by one, take the biscuits, cup it into your hand and place 1 cube of the cream cheese in the middle. Sprinkle a small amount of cinnamon sugar over the cream cheese and add some pecans, if using. Firmly close the biscuit and mold it into a ball by pinching the ends together. Place it in the bundt pan. Continue with each biscuit. Pour the remaining melted butter over the biscuit balls and sprinkle generously with a cinnamon sugar mixture. Sprinkle with more pecans, if using. Bake at 350 degrees for 30-40 minutes.
1 pkg dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 cup sugar
1/2 cup solid shortening
1 cup buttermilk
Dissolve the yeast in the warm water and set aside. Mix the dry ingredients together in the order listed. Cut in the shortening like you would for pie crust. Stir in the yeast mixture and the buttermilk and mix thoroughly. Refrigerate the dough for up to 3 days in a covered bowl. When ready to use, turn the dough onto a floured board and knead lightly. Roll out and cut with a biscuit cutter. Place them on a lightly greased cookie sheet. Let rise slightly before baking (about 1/2 to 3/4 hour). Bake for 12-15 minutes at 400 degrees.
Sift flour and salt together in a large mixing bowl. Make a well in the center and add remaining 1 cup warm water, yeast mixture and 2 tablespoons of the olive oil. Mix ingredients until dough pulls away form sides of the bowl, forming a ball. (Can also be done with a standing mixer fitted with a dough hook.)
Transfer dough to a floured work surface. Sprinkling as little flour on the dough and your hands as possible, knead the dough -- push, fold and turn -- about five minutes, until dough is smooth, elastic and doesn't stick to your fingers.
Coat a large bowl with remaining olive oil and place dough inside, turning to coat with the oil. Cover bowl with plastic wrap and a kitchen towel, and set in a warm draft-free place until dough has doubled in size, about 2 hours.
Meanwhile, lightly dust a baking sheet and a kitchen towel with flour.
Punch dough and transfer to a floured work surface. Knead for about 2 minutes. Divide dough into 7 equal pieces, roll each one into a ball and place on prepared baking sheet. Working with 1 ball of dough at a time, flatten gently, using a rolling pin or your hands. Roll dough out until about 5-6 inches in diameter, ¼-inch thick. Lay loaves on floured towel, sprinkle flour on top, cover with a second towel, and let rest about 30 minutes.
Preheat oven to 500 degrees. Preheat baking sheet 10 minutes before ready to bake.
Can be frozen in plastic zip bag and thawed in refrigerator. Reheat at 300 degrees for 10 minutes.
Serve with sliced tomatoes and broiled halloumi cheese, cut into 1-inch-thick slices: Brush cheese with olive oil and place in a pan that fits in your broiler. Broil until golden, about 3 minutes on each side.
2 cup flour
1 cup quick-cooking rolled oats
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/4 cup milk
1/3 cup oil
1 tsp vanilla
1 cup fresh or frozen blueberries
Grease bottom only of 9x5 inch loaf pan. In large bowl combine flour, oats, sugar, baking powder, and baking soda. Mix well. Add milk, oil, vanilla, and eggs. Stir until dry ingredients are moistened. Gently fold in blueberries. Pour into greased pan. Bake at 350 for 50 to 60 minutes or until toothpick inserted in center cones out clean.
adapted from Bon Appetit
Spiced Pumpkin Bread
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
Preaheat oven to 350. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Makes 2 loaves.
this was my mom's recipe
Blueberry Coffee Cake
¾ cup sugar
¼ cup butter/shortening
½ cup milk
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1-2 cups fresh/frozen blueberries
Mix thoroughly sugar, egg and shortening. Add milk and sifted dry ingredients. Fold in blueberries. Pout into 9x13 pan or loaf pan; sprinkle topping on top. Bake at 375 for 45-50 minutes.
½ cup sugar
1/3 cup flour
½ teaspoon cinnamon
¼ cup soft butter
Cut together with fork or pastry fork.
Last Edited on: 7/22/07 10:37 PM ET - Total times edited: 1
1 Cup Self-Rising Cornmeal
1/2 Cup Self-Rising Flour
3/4 Cup Buttermilk
2 Tbs Vegetable Oil
Preheat oven to 350*. Combine all ingredients and pour into a greased, shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
If you really want to do it up Southern, add 2 Tsp sugar, and preheat Oil in a Cast Iron Skillet. (Just enough to cover bottom of pan) Pour batter into skillet and bake.
1 Cup Self-Rising Flour
1 Cup Self-Rising Cornmeal
1 Tbs Sugar
3/4 Cup Buttermilk
1/3 Cup Water, Plus 1 TBS
1/4 Cup Vegetable Oil or Bacon Grease
Oil or Butter for frying
Mix all ingrediants well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoons into hot skillet. Use approximately 2 tablspoons batter per hoecake. brown until crisp; turn and brown on ther side. Drain on papertowels. Leftover batter will keep in refrigerator for up to 2 days.
1 Cup Self Rising Flour
1/2 Cup Milk
1 Tsp Sugar
2 Tbs Mayonnaise
Preheat oven to 350*. Mix together flour & milk. Add sugar and Mayonnaise. Pour into slightly greased muffin tins and bake for 12 to 15 min.
Recipes are gathered up to here, Carolyn!
Yummy stuff people! We lost the Bread Machine recipes topic (not the recipes, we already had those, just the topic) so if you have some bread machine recipes that you haven't already submitted, go ahead and place them in here, it's all bread :)
(original recipe was found on Foodnetwork.com as Titanic Spiked Pecan Sticky Buns and changed slightly by Mendy)
Spiked Cinnamon Knots
Butter a 13 by 9-inch baking pan. Combine brown sugar, butter, and honey in small saucepan. Bring to boil over medium heat, stirring to melt sugar well. Add the whiskey. Boil for 1 minute stirring continuously. Remove from heat and stir in pecans. Pour into prepared baking pan.
Melt the stick of butter in a shallow bowl or pan (I use pie plates). In another shallow pan, mix together brown sugar, cinnamon and the spices. Take each bread roll and pull it into a snake-like shape. Dip into the butter and then roll in the sugar mixture. Bring the ends together and form into a knot or twist. Place into the baking pan on top of the pecan topping. Cover with plastic wrap. Place in unheated oven with pan/bowl of hot water and allow to rise until doubled, about 1 hour. Remove plastic wrap.
Preheat oven to 350 degrees F. Bake for 20 to 30 minutes until buns are golden and syrup is bubbly. Cool in pan for 5 minutes. Invert onto foil covered baking sheet. Serve warm.
Last Edited on: 9/20/07 1:01 PM ET - Total times edited: 1
Cheddar Garlic Biscuits
Preheat oven to 450 degrees.
Mix first 3 ingredients and drop by tablespoonful onto greased baking sheet.
Bake for 8-10 minutes.
Mix butter and garlic powder. Brush over the top of baked biscuits.
**Note: You can use low fat ingredients and it still tastes great!**
Combine those two ingredients and then prepare as directed on the cake mix box for muffins. Only those two ingredients and DELICIOUS!
Sorry about the formatting...after fooling with it for awhile, it's the best I can do.. :-)
Last Edited on: 9/21/07 10:33 AM ET - Total times edited: 1
Herbed Oatmeal Pan Bread
Herbed ; Topping
Grease 9 X 13 pan. Bring wated to a boil and stir in rolled oats. Remove from heat, stir in 3 tbs butter. Add egg to roll oats mixture and blend at low speed until moist. Beat at med. speed for 3 minutes. Mix salt yeast and sugar and wisk to blen. At oat mixtures, start adding flour. And enough to form a stiff, stretchy dough...may or may not be more than 3 cups. Shaped into ball and cover with towel...let rise for 15 min. Punch ball to remove the air then place in a greased pan, flip over to oil the other side and cover for 45 minutes. Cut into a diag pattern or squares. Brush with butter and bake 15 min. Then sprinkle with herbs and remaining butter and bake 15 more min.