Mary Ann's Complete Recipe Collection -
Breads
Mary Ann's Complete Recipe Collection -
Breads
2 c. flour
1 1/2 t. sugar
1/2 t. salt
1 pkg. yeast
3/4 c. warm water
3 T. shortening
Sift flour, sugar, and salt. Dissolve yeast in water, add to dry ingredients with melted shortening. Mix until smooth and elastic. Roll to 1/2inch thick, cut with floured cutter. Place in well greased pan. Let rise until doubled in size. Bake at 425 degrees for 20 minutes.
Makes: 1 dozen
Recipe Contributed by
Olive Sawyer
3 medium pealed potatoes in 1 quart water
Boil and mash
Combine:
2 T. anise
2 T. salt
3 T. caraway seeds
3 T. shortening
1 1/2 c. brown sugar
Return to stove and cook 3 minutes.
Cool down with enough with milk to make 2 quarts
Add 2 yeast cakes dissolved in 1/2 c. water and 2 T. sugar.
Mix in:
2 parts white flour
1 part rye
Knead same as other breads.
Texture is a little different till baked (sticky).
Save a little dough for buns and serve with favorite soup.
Anise can be found in seeds or pure liquid.
Pat Allen added: ?Mom says raise until double.
Punch down an shape into loaves or buns and raise again.
Bake 350 or 375 till hollow sound
when loaves tapped on bottom.
35-45 minutes.? (Pat uses 375)
Recipe Contributed by
Pat Allen and Janna Stevens
1 sourdough baguette (10 oz)
1 T butter
1 garlic clove, minced
1/2 c. reduced fat sour cream
1/2 c. shredded cheddar cheese (2 oz)
1/2 c. shredded Monterey jack cheese (2 oz)
2 jars (6.5 oz each) marinated artichoke hearts, drained and chopped
1 T fresh lemon juice
coarse salt and ground pepper
1/4 c. grated Parmesan cheese
fresh parsley
Preheat oven to 350. Halve baguette lengthwise; scoop out center with your fingers, and tear into small pieces. Set bread shells aside.
Melt butter in a medium skillet over medium-low heat. Add bread pieces and garlic; cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly.
In a large bowl, combine browned bread, sour cream, cheddar, Monterey jack, artichoke hearts and lemon juice. Season with salt and pepper, stir together.
Spoon mixture into reserved bread shells, sprinkle with Parmesan. Bake until browned on top, 20 to 25 minutes. Cool 5 minutes before cutting into serving pieces. Garnish with parsley, if desired.
Recipe Contributed by
Susan Miali
1 box yellow cakemix
1 pkg jello instant banana creme pie filling
1/2 c. water
1/2 cup veggie oil
2 ripe bananas
4 eggs
1 c. chopped pecans
Mix all.
Grease 2 large loaf pans or 4 small loaves.
350
40-45 minutes
Recipe Contributed by
Deanna Miller
1 box yellow cake mix
1 pkg jello instant banana creme pie filling
1/2 c. water
1/2 cup veggie oil
2 ripe bananas
4 eggs
1 c. chopped pecans
Mix all.
Grease 2 large loaf pans or 4 small loaves.
350
40-45 minutes
Recipe Contributed by
Deanna Miller
1 c. sugar
1/3 c. oil
1/3 c. apple sauce(if no applesauce just double oil)
2 eggs, beaten
1 1/2 c. flour
1 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1-2 c. grated carrots
1 c. crushed pineapple, drained
Mix sugar, oil, apple sauce, eggs(and optional: add juice from pineapples for even moister muffins). In another bowl,combine dry ingredients; mix well.
Add dry ingredients to the sugar and oil mixture; stir to moisten. Add vanilla, carrots, and pineapple. Spoon into greased muffin cups; bake at 375 for 20+ minutes.
Makes 12 muffins
1 1/2 c. Mayo
1 c. (4oz) shredded sharp cheddar cheese
1 c. thinly sliced green onions with tops
3 garlic cloves, minced
1 loaf french bread, halved lengthwise
1/3 c. minced fresh parsley, optional
paprika, optional
1. Mix mayo, cheese, green onions, and garlic. Spread on bread halves.or If desired, sprinkle with parsley and paprika. Wrap each half in foil. Refrigerate for 1-2 hours or freeze. Unwrap and place on baking sheet.
2. Bake at 400 for 8-10 minutes(20-25 minutes if frozen) or until puffed but not brown. Cut into slices.
Too yummy! I could gain a lot of weight eating these.
Recipe Contributed by
Taste of Home
1/4 c. Butter, melted in a 9 x 9 pan
1-16 oz. Canned creamed corn
1-8 1/2 oz. Box Jiffy corn bread mix
2 Eggs
2 Tbs. Sugar (may be eliminated)
Mix ingredients together. Pour into pan containing melted butter.
Bake 350 degrees 30 min.
I double this for a 9 x 13 pan and add to half of it, 1/2 can of 3-4 oz. jalapeno peppers.
1/4 c. Butter, melted in a 9 x 13 pan
1-16 oz. Canned creamed corn
1-8 1/2 oz. Box Jiffy corn bread mix
2 Eggs
Mix ingredients together. Pour into 9x13 pan containing melted butter.
Bake 375 degrees 30 to 40 min
To make it spicy, sprinkle diced canned jalapeņo on top before baking. Let your conscience be your guide as to how hot your guests can tolerate.
2 Cups Flour
1/3 Cup Sugar/Splenda
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 Cup Cold Butter or Margarine
2 Eggs
3 Tbs. Orange Juice
1 tsp. Vanilla
1/2 tsp. Orange Peel, grated
1/2 Cup Fresh or Frozen Cranberries, chopped - (substitute 1/2 cup
whole fresh or frozen Huckleberries if desired.)
1/2 Cup Pecans, chopped
1 Egg White
1/2 tsp. Water
In large bowl, combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, orange juice, vanilla and orange peel. Add to flour mixture along with cranberries and pecans; stir just until moistened.
*Pat dough into a 6-1/2 inch circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). Bake for 20-25 minutes or until golden brown in a 400 degree oven. Cool on a wire rack.
*The dough is very sticky and difficult to mold into a circle w/o it sticking to hands. Here is my "untouched by human hands" method...Line a shallow bowl, that is approximately the size of the circle you want to make, with a generous sheet of plastic wrap. Spoon in the dough. Cover with another sheet of plastic wrap and pat the dough into desired shape and size. Remove the top sheet of wrap. Place the greased cookie sheet on top of the bowl and flip it over. Remove the other wrap and brush dough with egg white mixture.
**Marcy's note: Before baking sprinkle to with coarse sugar crystals.
Recipe Contributed by
Jane Cabrinha - Jan. '06
4 c. flour
2 c. sugar
1 T. baking powder
1/2 T. baking soda
1 t. salt
1/2 c. butter
1 1/2 c. orange juice
2 T. orange rind
2 eggs, beaten
1 pkg. cranberries, cut up, (or 2 c.)
2 c. nuts
Sift dry ingredients. Cut in butter like cornmeal. Combine juice and rind with eggs. Form hole in center of flour and pour in orange mixture. Blend well. Add nuts and berries. Bake in a bundt pan at 350 degrees for 1 hour.
Olive's note: 'This is a great bread for holidays!'
Recipe Contributed by
Olive Sawyer's
Loaf of French or Italian bread
2/3 cup grated sharp white cheddar cheese
1/4 cup finely diced red onion
2 tablespoons of olive oil
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1/4 cup chopped pitted black olives
2 tomatoes, very thinly sliced
4 to 6 ounces Black Forest ham, thinly sliced
Preheat the oven to 350 degrees. Split the loaf of bread in half, lengthwise; set the bread, crusts side down, on a baking sheet. In a mixing bowl combine the cheese, onion, olive oil, vinegar, oregano and olives; season to taste. Spread the mixture over each bread half. Bake until hot. Remove from oven. Spread the hot loaves with tomato slices, then drape thin slices of ham over tomates and eat hot, accompanied with salad. Yield: 2 to 4 servings
Prep Time: 20 minutes
Preheat the oven to 350 degrees.
Split the loaf of bread in half, lengthwise; set the bread, crusts side down, on a baking sheet. In a mixing bowl combine the cheese, onion, olive oil, vinegar, oregano and olives; season to taste. Spread the mixture over each bread half. Bake until hot. Remove from oven. Spread the hot loaves with tomato slices, then drape thin slices of ham over tomates and eat hot, accompanied with salad. Yield: 2 to 4 servings
Prep Time: 20 minutes
Recipe Contributed by
Mary Ann Laun
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Total Time:1 hr. 15 min Prep:20 min Cook:55 min
Yield: 1loaf Level Easy
It is St. Patrick's Day tomorrow and I was thinking it might be fun to add Irish Soda Bread to our traditions. I love Ina Garten recipes...
Recipe Contributed by
My Go To... Ina Garten
3 eggs
1 2/3 c. milk
1/2 c. salad oil
3 c. corn bread mix (15-16 oz)
3 t. sugar
Mix all well with electric mixer
Then add:
1 16oz can cream style corn
2 c. grated longhorn cheese
1 large onion chopped, or diced
1/2 c. chopped jalapeno peppers (seeds and veins removed)
Spray or grease 9 x 13 pan.
Bake 40 minutes at 400 degrees
This was a popular dish at our annual Pomona Valley Lady Anglers Banquet. Helyn made it every year, she was one of Patty and Susan's very special fishing buddies and has now passed away but will never be forgotten!
Recipe Contributed by
Susan Miali
1/3 c. butter or marg, melted
1c. sugar
3 Tbsp. lemon juice
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 Tbsp grated lemon peel
1/2 chopped nuts
1 c. fresh or frozen blueberries
GLAZE:
2 Tbsp. lemon juice
1/4 c. sugar
Beat butter, sugar, juice and eggs. Combine dry ingredients. Stir into egg mixture, alternately with milk. Fold in lemon peel, nut, and berries.
Pour into a loaf pan.
Bake at 350 for 60-70 minutes, or until it test done.
Cool in pan for ten minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on wire rack.
Recipe Contributed by
Taste of home
2 c. flour
1 1/4 c. cake flour (not self-rising)
Whisk it.
1 t. salt
1/2 c. sugar
2 T. fresh baking powder
1 1/2 sticks cold butter, cut up
Use pastry cutter to coasrsely integrate butter in flour (not too fine)
1/1/2 c. cream, drizzled in
vanilla bean scraping in cream; bean in with sauted plums
Turn out on floured counter. Have silpat mat ready
Lightly pat flour and cut out with pastry cutter, dipped in flour
12 biscuits. Place close together on baking sheet. Sprinkle sugar on top
425 degrees 25 minutes.
1 lg. white sweet onion, sliced thin
1/4 c. butter
1 1/2 c. corn muffin mix
1 egg, beaten
1/3 c. milk
1c. cream style corn
2 drops tabasco
1 c. sour cream
1/4 t. salt
1 c. shart cheddar cheese, shredded
1/4 t. dill weed, optional
Cook onion in butter until tender. Combine next five ingredients and turn into greased 8" pan. Add sour cream, salt dill weed, 1/2 c. cheese to onion. Spread over batter and sprinkle with remaining cheese. 425 degrees for 25-30 minutes. Cut in squares.
Serves 9
A famous Bunco recipe from Suzanne Jeffs.
Recipe Contributed by
Susan Miali
2 yeast
2 c. water
1 T. salt
1/4 c. butter
1/2 c. sugar
7 1/2 - 8 cups flour
Mix ingredients like bread dough. Knead until smooth.
Dough should be stiff. Let rise 1 hour and punch down. Let rise 30 minutes more.
Make into clingers (shape like a bagel or pretzel except for the knots.
Drop in boiling water in large kettle.
When they rise to the surface, remove with a slotted spoon and place on a greased baking sheet. Bake till golden brown. (Dad likes them speared with butter!)
Bake 375 degrees 15-20 minutes
Recipe Contributed by
Pat Allen
2 1/4 cup flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup raspberries- best if frozen so they don't get crushed as much?while kneading the dough.
Preheat oven to 425 degrees. Combine flour, sugar, baking powder and salt.? Cut butter into mixture with pastry blender until it resembles a course meal.? Add cream to dry ingredients... when dough has almost comes together, add the fruit and fold in gently.?? Roll into 2 balls and flatten into rounds.? Cut into 6-8 wedges.? Place on greased baking sheet.? Brush tops with cream and sprinkle with sugar.? Bake 15-18 minutes.
Recipe Contributed by
Beverly DeKruyf
1 c. sourdough starter
5 t. dry yeast
2 T. sugar
1 T. salt
1 T. shortening
6+ all purpose flour
water, cornmeal
Combine 3 cups flour and yeast in a large bowl. Heat 2 cups water with sugar, salt, and shortening just until warm (115-120 degrees) and shortening melts.
Add flour and yeast at low speed in mixer 1 minute. then 5 increase speeed for 5 minutes. Add sourdough. Stir in remaining flour to make a soft dough. On lightly floured surface, greaduallt knead iin approximately 1 c. flour until dough is smooth and datiny. (approx. 10 minutes)
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Mary Ann added these instructions...
Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease a large baking sheet. Sprinkle with cornmeal. Roll each half of dough into a 15x10-inch rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Place, seam-side down, on the prepared baking sheet. Cover and let rise in a warm place till nearly double (35-45 minutes).
Place an ovenproof ceramic or heavy-duty glass baking dish filled with 1 inch of water on the lowest rack of the oven. Preheat the oven to 425 degrees. Let the water steam the oven while the bread rises.
Combine egg yolk and water. Brush dough with egg wash. With a very sharp knife or single-edge razor blade, make 4-5 diagonal cuts about 1/4 inch deep across top of each loaf. Place baking sheet with bread on rack above pan of water. Lower oven temperature to 375 degrees; bake for 30-35 minutes, or till bread is golden brown and sounds hollow when tapped. (If necessary, cover loosely with foil the last 15 minutes to prevent overbrowning.) Remove bread from baking sheet; cool on a rack.
Place an ovenproof ceramic or heavy-duty glass baking dish filled with 1 inch of water on the lowest rack of the oven. Preheat the oven to 425 degrees. Let the water steam the oven while the bread rises.
Combine egg yolk and water. Brush dough with egg wash. With a very sharp knife or single-edge razor blade, make 4-5 diagonal cuts about 1/4 inch deep across top of each loaf. Place baking sheet with bread on rack above pan of water. Lower oven temperature to 375 degrees; bake for 30-35 minutes, or till bread is golden brown and sounds hollow when tapped. (If necessary, cover loosely with foil the last 15 minutes to prevent overbrowning.) Remove bread from baking sheet; cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Recipe Contributed by
Mary Ann Laun
550 gr. flour
350 gr. water
10 gr. salt
150 grams yeast/starter
1 T. honey
Note: for lighter bread, I use 400 g. water
When you have the starter in the refrigerator...(which Rosina gave me):
Set on counter till starter rises. Weigh: need 150 grams. Separate and refrigerate leftover starter and every 5 days, refresh it
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To refresh it: Every 5 days:
Weigh the existing starter and add add the same weight in flour and 1/2 the weight in water. If you have enough starter to make bread (150-200 gr), after refreshing, take out that amount of the starter and let it double in size. Continue as above.
Leave leftover starter that you have fed on the counter for 1 hour and then put it back in the refrigerator for 5 days. Rosina named hers "Hope."
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To make bread:
Use starter (150-200 grams)
Dilute starter (150-200 gr) with water (350 gr) until foamy. I used the mixer to add the flour (550 gr.), salt (10 gr), and honey (1 Tablespoonful). Used dough hook to mix for 20 minutes on low.
Form into a ball (may knead a bit) and cover for 1 hour. (I put in Breville oven proof setting at 80 degrees)
After 1 hour, pull four corners and fold. Do twice within a half hour period.
After a half hour, shape and place in a tea towel dusted with flour and place in a colander till morning. Dust the top with flour as well.
When ready to bake, put cast iron pan in a 400 degree over for 20 minutes. Add corn meal (if you like so it doesn't stick.)
Bake at 400 degrees for 25 minutes; reduce heat to 350 and bake for 20 minutes; reduce heat to 325 for 20 minute.
rolls form the night before... 400 degrees 15 min 375 degrees
Timeline example:
10 am Take starter out of refrigerator to warm a bit
11:30 Measure. 150-200 gr. Add 400 g. water, 550 gr. flour, 10 g. salt and 1 T. honey. Mixer for 20 minutes.
noon: Take out of mixer (can knead a bit if you like to smoothen.) Put in a bowl and set in a warm place (or cold oven) for one hour.
1pm: Pull for corners, twice within a half hour time period.
1:30 I decide what vessel I will bake it in, line with parchment paper and then put the dough in. It must double in size before baking. Sometimes it takes a long time to double.. Once it doubles in size, you can score the top with a knife or a carb, then bake.
I like to bake mini loaves, so Rosina told me to wait until it doubles in size, then break in up into 4 parts for mini loaves. Let it rise again before baking.
Note: check Amazon for a larb. You can score the loaf before baking.
If you start it late and cannot wait to bake, put the rising dough in the fridge till morning. It will slow the rising process. Bring to room temp before baking.
Recipe Contributed by
Rosina Gioffre via Mary Ann Laun
1 loaf sourdough bread
GARLIC PUREE
10 garlic cloves
2 Tbsp olive oil
PARMESAN SAUCE
1 c. mayo
1 c grated Parmesan
2 Tbsp lemon juice
2 Tbsp parsley, minced
1/3 c. green onions, minced
1 Tbsp garlic puree(recipe above)
1. Preheat oven to 425
2. Finely mince garlic in a food processor with olive oil or alternate finely mince garlic and mix olive oil in to incorporate will. Only use 1 Tbsp garlic puree for this recipe and freeze the rest in a small container for other uses later. One froze, in can be easily scooped out.
3. Combine all ingredients for Parmesan sauce.
4. Slice bread lengthwise in halp and liberally spread the Parmesan cheese mixture on the cut side of bread.
5. Bake at 425 for about 9-10 minutes until brown and crusty.
3 eggs
2 c. sugar
2 c. zucchini, grated
1/4 t. salt
1/2 t. baking powder
1 t. baking soda(use scant teaspoonful)
1 t. cinnamon
1 t. vanilla
3 c. flour, sifted
1 c. salad oil
Sift dry ingredients together with flour. Mix in all other ingredients. Pour into two lightly oiled loaf pans. Bake at 325 degrees for 1 hour.
Olive's note: 'I cut this for half recipes.'
Recipe Contributed by
Olive Sawyer