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Amish Friendship Bread Starter
Combine ingredients in a large plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubber band. Store at room temperature.
Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir.On day 22, stir and add 1 cup of flour, 1 cup sugar and 1 cup milk. Stir again.On days 23, 24, 25, and 26 stir.On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir.
You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going.
When you give the starter away, include these instructions:Keeping starter going: Do not refrigerate and do not use a metal spoon when stirring the starter.
On day 1 (the day you receive the starter), do nothing.On days 2, 3 and 4 stir.On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise.On days 6, 7, 8, and 9 stir.On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir.Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.
Amish Friendship Bread:Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.
Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3" loaf pan. Bake at 350 for 45-50 minutes. Cool 10 minutes before removing from pan.
Ingredients:
Starter:1 c. sugar1 c. milk1 c. flour
Bread:1 c. starter2/3 c. vegetable oil2 c. flour1 c. sugar 3 eggs1 1/2 tsp. baking powder1 - 1 1/2 tsp. cinnamon1/2 tsp. vanilla1/2 tsp. salt1/2 tsp. baking soda
Page 1 of 60
Angel Cream Biscuits
Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick mix and half-and-half until dough forms. Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425º. Bake 6 to 8 minutes or until golden brown. Serve warm.
Ingredients:
1 pkg. quick active dry yeast1/4 c. warm water (105° to 115°)1 Tbs. sugar2 c. Bisquick mix 1/4 c. half-and-half
Page 2 of 60
Applesauce Loaf
Preheat oven to 275°. Beat shortening and sugar together until creamy. Add eggs. Sift together 2 c. of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 c. flour with raisins and nuts; stir to coat fruits and nuts evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Set a pan of hot water in the bottom of oven before adding loaves. Bake loaves for 2 hours. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread in plastic and store one day before slicing.
Ingredients:
1 c. shortening 1 1/2 c. brown sugar4 eggs 2 1/2 c. flour1 tsp. baking powder 1/2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon3/4 tsp. cloves3/4 tsp. nutmeg 2 c. sweetened applesauce 1 1/2 c. oatmeal 1 c. raisins 1 c. coarsely chopped nuts
Page 3 of 60
Banana Bread
Preheat oven to 350°. Cream shortening, sugar and eggs. Sift together dry ingredients. Alternate adding dry ingredients and bananas to shortening mixture. Mix well. Bake for 1 hour to 1 hr and 10 minutes.
Ingredients:
1 3/4 c. flour2 tsp. baking powder1/4 tsp. baking soda1/ tsp. salt1/3 c. shortening2/3 c. sugar2 eggs (beaten)1 c. bananas
Page 4 of 60
Banana Butter
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Mash bananas thoroughly. Measure exactly 4 cups prepared fruit into 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.
Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Ingredients:
4 c. prepared fruit (about 11 fully ripe medium bananas) 1/2 c. fresh lemon juice 1 tsp. Ever-Fresh Fruit Protector (optional) 1 box SURE JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 6 c. sugar, measured into separate bowl
Page 5 of 60
Banana Muffins
Preheat oven to 350. Beat bananas. Beat in sugar and Miracle Whip. Stir in flour, baking soda and salt until moistened. Bake for 20 - 25 minutes. Makes 12 large muffins.
Ingredients:
1 c. mashed bananas (2-3 bananas)1 c. Miracle Whip3/4 c. white sugar2 c. flour2 tsp. baking soda1/2 tsp. salt
Page 6 of 60
Basic Muffin Mix
Combine everything in a large bowl and divide into freezer zipper topped bags. Mark date with a Sharpie pen and store in the freezer or cool dry place.
To make muffins:Preheat oven to 375 degrees.
In a bowl, mix together 3 c. baking mix, 3 Tbs. vegetable oil, 2 eggs, 3/4 c. milk and 3/4 c. berries, raisins, chocolate chips or whatever else you like.
Bake in a prepared muffin cup filled 2/3 full. Bake for 20 minutes or until nicely browned. Cool for five minutes in the pan then turn out on to a rack to cool.
Ingredients:
8 c. flour 3 c. sugar 3 Tbs. baking powder2 tsp. salt2 tsp. cinnamon2 tsp. nutmeg
Page 7 of 60
Blueberry Streusel Muffins
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full.
In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25 to 30 minutes.
Ingredients:
Muffins:1/2 c. sugar 1/4 c. butter, softened 1 egg, beaten 2 1/3 c. flour 4 tsp. baking powder 1/2 tsp. salt 1 c. milk 1 tsp. vanilla 1 1/2 c. fresh or frozen blueberries
Streusel:1/2 c. sugar 1/3 c. flour 1/2 tsp. ground cinnamon 1/4 c. butter
Page 8 of 60
Bread Machine Apple Coffee Cake
Place all ingredients except pie filling and powdered sugar in bread machine. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease large cookie sheet. Roll dough into 8x13 rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each" side, make cuts from filling to edge of dough at 1" intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375º. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.
Ingredients:
2/3 c. water3 Tbs. margarine, softened2 c. flour3 Tbs. granulated sugar1 tsp. salt1 1/2 tsp. bread machine or quick active dry yeast1 c. canned apple pie filling Powdered sugar, if desired
Page 9 of 60
Bread Machine Cinnamon-Raisin Bread
Measure carefully, placing all ingredients except raisins in bread machine pan. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.
Ingredients:
1 c. water2 Tbs. margarine, softened3 c. flour3 Tbs. sugar1 1/2 tsp. salt1 tsp. ground cinnamon2 1/2 tsp. bread machine yeast3/4 c. raisins
Page 10 of 60
Bread Machine Frosty Snowman
Place water, butter, flour, granulated sugar, cinnamon, salt and yeast in bread machine pan. Select Dough/Manual cycle. Remove dough from pan. Heat oven to 375º. Grease cookie sheet. Divide dough into 2 parts, with 1 part slightly smaller than the other. Shape smaller part of dough into 4" ball; place on cookie sheet. Shape remaining dough into 6" ball; place next to 4" ball with sides touching. Cover and let rise in warm place 15 minutes. Bake 25 minutes or until bread is golden and sounds hollow when tapped. Cool 10 minutes. Carefully remove from cookie sheet to wire rack. Cool completely. Place baked bread on serving platter. Spoon glaze over bread, allowing glaze to drizzle down sides. Attach pretzel rods for arms and cookies for earmuffs. Decorate with candies. Cut fruit snack, and add for scarf. Sprinkle with candy sprinkles.
Glaze:Mix ingredients until smooth and thin enough to drizzle.
Ingredients:
1 c. water2 Tbs. margarine, softened3 c. flour3 Tbs. granulated sugar1 tsp. cinnamon1 1/2 tsp. salt2 1/4 tsp. yeast
Pretzel rods, 2 rounds cookies, assorted candies, Fruit Roll-Ups, white candy sprinkles or edible glitter, to decorate
Glaze:2 c. powdered sugar3 Tbs. milk
Page 11 of 60
Bread Machine Hot Cross Buns
Buns:Break 2 eggs into 2 c. measuring cup. Add enough water to measure 1 1/3 cups. Placing egg mixture and remaining ingredients except raisins, 1 egg, cold water and White Icing in bread machine pan. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease cookie sheet. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. Heat oven to 375º. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool slightly. Make a cross on top of each bun with White Icing. Serve warm.
Icing:Mix all ingredients. Stir in additional milk, 1 tsp. at a time, until smooth and spreadable.
Ingredients:
2 eggs1/2 c. margarine, softened4 c. flour3/4 tsp. cinnamon1/4 tsp. nutmeg1 1/2 tsp. salt2 Tbs. sugar1 1/2 tsp. yeast1/2 c. dark raisins1/2 c. golden raisins1 egg2 Tbs. cold water
White Icing:1 c. powdered sugar1 Tbs. milk or water1/2 tsp. vanilla
Page 12 of 60
Bread Machine Potato-Rosemary Bread
Place all ingredients in bread machine pan. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
Ingredients:
1 1/4 c. water2 Tbs. margarine3 c. flour1/2 c. instant mashed potatoes (dry)1 Tbs. dried rosemary leaves, crumbled1 Tbs. sugar1 1/2 tsp. salt2 tsp. yeast
Page 13 of 60
Bread Machine Sour Cream and Vanilla Bread
Place all ingredients in bread machine pan. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.
Ingredients:
1/2 c. water1 Tbs. vanilla1/3 c. sour cream1 egg1 Tbs. margarine, softened3 c. flour3 Tbs. sugar1 1/4 tsp. salt2 tsp. yeast
Page 14 of 60
Bread Machine Sweet Orange Bread
Bread:Place all ingredients except Glaze in bread machine pan. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack. Spoon Glaze over cooled loaf.
Glaze:Mix ingredients until smooth and spreadable.
Ingredients:
1/2 c. plus 1 Tbs. water3 Tbs. frozen orange juice concentrate, thawed1 egg3 c. flour1/2 tsp. grated orange peel1/4 c. sugar2 Tbs. dry milk1 1/2 Tbs. margarine, softened1 1/4 tsp. salt2 tsp. yeast
Orange Glaze:3/4 c. powdered sugar1 Tbs. orange juice
Page 15 of 60
Candy Cane Coffee Cakes with Apples
Line 3 cookie sheets with aluminum foil; grease foil. Turn up edges of foil on each sheet about 1 inch to form a shallow pan. Dissolve yeast in warm water in large bowl. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and salt. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.) Place dough on floured surface. Knead about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9 rectangle on lightly floured surface. Place rectangle on foil-lined cookie sheet. Spread 2/3 c. of the apples in a strip about 2 1/2 inches wide lengthwise down center of rectangle; sprinkle with 1/2 c. of the cinnamon candies. Make cuts almost to filling at 1/2-inch intervals on both 15-inch sides. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. Heat oven to 375º. Bake 25 to 30 minutes or until golden brown.
Mix powdered sugar and enough of the 3 Tbs. water until smooth and thin enough to drizzle. Drizzle over warm coffee cakes.
Ingredients:
2 pkg. regular or quick active dry yeast1/2 c. warm water (105° to 115°)1 1/4 c. buttermilk2 eggs5 1/2 to 6 c. flour1/2 c. margarine1/2 c. sugar2 tsp. baking powder2 tsp. salt2 cans (20 oz each) sliced apples, drained1 1/2 c. red cinnamon candies3 c. powdered sugar3 Tbs. water
Page 16 of 60
Chocolate Brownie Bread
Grease and flour loaf pan. Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugars to chocolate mixture; mix well. Blend in eggs, sour cream and vanilla. Add flour, baking powder and baking soda; mix well. Stir in walnuts. Spread into prepared pan. Bake at 350° for 60 or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on wire rack.
Ingredients:
4 squares unsweetened baking chocolate1/2 c. margarine1 c. sugar1 c. brown sugar2 eggs1 c. sour cream1 tsp. vanilla1 1/2 c. flour2 tsp. baking powder1/4 tsp. baking soda1 c. finely chopped walnuts
Page 17 of 60
Chocolate Chip Muffins
Topping: In small bowl, combine walnuts, brown sugar, butter and flour; stir in l/2 c. mini morsels; set aside.
Cake: Preheat oven to 400°. In large bowl, combine flour, remaining 1 1/2 cups mini morsels, granulated sugar, baking powder and salt. In small bowl, combine milk, butter, eggs and vanilla. Add to flour mixture, stirring just until dry ingredients are Moistened. Spoon into greased muffin cups, filling each about 3/4 full. Sprinkle each with Topping. Bake 18 to 20 minutes until wooden toothpick inserted into center comes out clean. Cool 5 minutes; remove from cups.
Ingredients:
Topping:1/2 c. walnuts, chopped1/3 c. brown sugar2 Tbs. butter, melted1 Tbs. flour1 - 12 oz pkg. Semi-Sweet Chocolate Chips, divided
Cake:2 c. flour 3 Tbs. sugar1 Tbs. baking powder1/4 tsp. salt2/3 c. milk1/2 c. butter, melted2 eggs1 tsp. vanilla
Page 18 of 60
Chocolate Chunk Banana Bread Mix
Place all dry ingredients in sealable plastic bag. Place bag in loaf pan. Place in decorative gift bag. Attach the following to the bag:
Preparation Directions: Mix 2 eggs, 1 c. mashed ripe bananas, 1/3 c. oil and 1/4 c. milk in large bowl until well blended. Add bread mix; stir just until moistened. Grease foil loaf pan; fill with batter. Bake at 350° for 55 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Store, tightly wrapped, at room temperature.
Ingredients:
2 c. flour1 c. sugar1 c. semi-sweet chocolate chunks1/2 c. chopped walnuts2 tsp. baking powder1/4 tsp. salt
Page 19 of 60
Cinnamon Apple Rolls
Dissolve yeast in apple juice in large bowl; let stand 1 minute. Mix in 2 cups of the flour, 1/3 c. sugar, the salt, 1/4 c. butter and the egg; beat vigorously with wire whisk until well blended. Stir in enough remaining flour to make dough easy to handle. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 3 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. (Dough can be refrigerated at this point no longer than 24 hours.) Cover bowl tightly with plastic wrap and let rise in warm place 60 to 70 minutes or until almost double. Grease 12 medium muffin cups. Mix red sugar and cinnamon. Gently push fist into dough to deflate. Divide into 20 equal pieces. Flatten each of the pieces into 2-inch round. Place 2 raisins in center for apple seeds. Bring sides of dough up over raisins; pinch edges to seal. Dip dough in melted butter to coat completely; coat with sugar-cinnamon mixture. Place pinched sides down in muffin cups. Insert handle end of wooden spoon about 3/4 inch in top of each, and rotate handle slightly to make indentation for stem. Cover loosely with plastic wrap and let rise in warm place 35 minutes. Heat oven to 375º. Bake 14 to 16 minutes or until rolls just begin to brown under coating. Immediately remove from pan to wire rack. Cool rolls 30 minutes. Break each cinnamon stick into fourths. Insert in indentations in apples for stems. Place mint leaf next to stem.
Ingredients:
1 pkg. regular or quick active dry yeast1 c. unsweetened apple juice, warmed (105° to 115°)3 1/2 to 4 c. flour1/3 c. sugar1 tsp. salt1/4 c. margarine 1 egg3/4 c. red sugar1 1/2 tsp. ground cinnamon40 raisins (1/4 c.)1/3 c. margarine, melted5 cinnamon sticks20 fresh mint leaves, frosted
Page 20 of 60
Cinnamon Rolls
Cook above ingredients in a sauce pan for 5 minutes. Roll out homemade bread dough. Spread with butter, cinnamon and brown sugar. Cut into 1 1/2" pieces and let rise until double in size. Bake @ 375° for 30 minutes or until brown.
Ingredients:
3 c. brown sugar2 sticks oleo or butter1 c. water
Page 21 of 60
Crescent Danish Rolls
Heat oven to 350°. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 Tbs. cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches. 3. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 tsp. preserves. 4. Bake at 350°F. for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Ingredients:
Rolls:1 (8 oz.) pkg. cream cheese, softened 1/2 c. sugar 1 Tbs. lemon juice 2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls 4 tsp. preserves or jam
Glaze: 1/2 c. powdered sugar 1 tsp. vanilla 2 to 3 tsp. milk
Page 22 of 60
Croissants
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 c. flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, burning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour).
Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2 in. apart onto greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled (about 30 minutes).
Bake at 375 degrees for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
Ingredients:
1 pkg. active dry yeast1/2 c. warm water (110 degrees)1/2 c. warm milk (110 degrees)1/2 c. butter, softened1/3 c. sugar1 egg3/4 tsp. salt4 – 4 1/2 c. flour
Page 23 of 60
Flower Pot Bread
To prepare pots for Flower Pot Bread: Buy unpainted clay pots - the good old-fashioned red clay kind. The 3 inch pots make individual loaves. The 5-inch pots make nice medium-sized loaves. Scrub pots thoroughly in hot soapy water. Dry overnight.
Oil pots well on the inside including the rim with vegetable oil until the pot will not absorb any more. You'll be surprised how much oil this will take. Set the pots on a piece of heavy-duty aluminum foil in a cold oven. Heat to 400° then turn off the heat and leave the pots in the oven to cool. When completely cooled oil them again repeating the process in the oven.
Try one of your favorite recipes baked this way. Whatever recipe you use let the dough rise as usual to the shaping stage. Then shape into balls just large enough to half-fill chosen pots. Put dough into prepared pots and let rise in a warm place until dough is level with tops of pots. Baking time will vary with kind of bread and size of pots used. Bake until loaves sound hollow when tapped lightly on top. Use same temperature your recipe requires for these specially-shaped loaves. Let loaves stand in pots about 5 minutes after baking before loosening carefully and turning out on racks to finish cooling. Use the same process with a saucer for serving the butter.
Ingredients:
Any regular bread, either white or whole wheat, can be baked in clay flower pots for interesting shapes and special brown crusts.
Page 24 of 60
Focaccia
In a bowl, mix flour, salt and herbs (if adding them). Stir together. Mix the yeast in the warm water (make sure it is not hotter than 110? or will destroy the yeast). Add this mixture to the flour. Add olive oil. Mix with a spatula until all the flour is incorporated in the dough. You may need to add more water (depends on the humidity). You should end up with a sticky dough. Leave the dough in the bowl; spray with cooking oil on top and cover with plastic wrap. After an hour, the dough should have risen to double. Get a 10 x 15 inch jellyroll pan and oil generously with olive oil. Spread the dough onto the greased pan (don’t worry if it doesn’t quite touch the edges). Spray with oil on top. Cover with plastic wrap for 30-45 minutes. Remove plastic wrap and place in a 425° preheated oven. Cook for 25 minutes or until brown (don’t let bottom of bread get too dark). If want bread to be extra crispy you can splash 1/2 c. of water in the bottom of oven when baking.
Ingredients:
5 c. flour2 tsp. salt2 c. warm water1 envelope yeast1/4 c. olive oilOptional herbs (approx 1 Tbs.)
Page 25 of 60
Glazed Lemon Loaf
Heat oven to 325 degrees. Sift together flour, baking powder and salt. Cream the butter with 1 cup sugar and the lemon peel in a large bowl. Add the eggs one at a time, mixing well after each addition.
Sift in the flour mixture in three parts, alternating with thirds of the milk. Mix well. Pour into a well-greased 9" X 5" X 3" loaf pan.Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Just before removing cake from oven, heat the lemon juice with the remaining 1/4 cup sugar in a small saucepan until the sugar dissolves. As soon as the cake is done, pierce the top all over with a long thin needle. Pour lemon juice mixture over. Cool on a wire rack 1 hour. Remove from pan; cool on rack 2 hours longer before serving.
Ingredients:
2 1/2 c. sifted flour1 Tbs. baking powder1 tsp. salt1/3 c. unsalted butter1 1/4 c. sugar2 Tbs. finely grated lemon peel2 eggs1 c. milk1/3 c. lemon juice
Page 26 of 60
Heart Breadsticks
Preheat oven to 350°. Separate breadstick dough into 12 pieces. Twist 2 pieces together; form into heart shape on baking sheet. Repeat with remaining dough pieces to make a total of 6 hearts. Sprinkle evenly with cheese and thyme. Bake 15 to 18 minutes or until lightly browned. Serve warm.
Ingredients:
1 can (11 oz.) refrigerated soft breadsticks 2 Tbs. Parmesan cheese 1/2 tsp. dried thyme leaves, crushed
.
Page 27 of 60
Herbed Bread Wreath
Thaw 14 portions of purchased frozen roll dough. Arrange in a wreath shape on a greased shallow baking pan, placing a greased ball of foil in center to help hold shape. Cover; let rise about 30 minutes. Bake in a 350 degree F oven 10 minutes. Brush wreath with a mixture of 1 egg white and 1 Tbs. water. Sprinkle with sesame and/or poppy seed. Bake 10 minutes more or until bread sounds hollow. Remove foil. Insert fresh rosemary sprigs and garnish with cranberries.
Ingredients:
Frozen roll dough1 eggSesame or poppy seedsFresh rosemary and cranberries to garnish.
Page 28 of 60
Herb-Topped Rolls
To decorate brown-and-serve dinner rolls, brush the unbaked rolls with a mixture of 1 egg white beaten with a Tbs. of water. While the mixture is still moist, place a small sprig of fresh Italian parsley or other small herb leaves on the rolls. Brush again with the egg-white mixture before baking.
Ingredients:
Brown and serve rolls
.
Page 29 of 60
Homemade Sweet Quick-Bread Mix
In a large bowl, stir flour, baking powder, baking soda, salt, granulated sugar and brown sugar with a large wire whisk until well blended. Spoon into a container with a 24-cup capacity and a tight fitting lid. Seal container and label with date and contents. Store in a cool, dry place. Use with in 6 months. Makes about 20 cups of Homemade Sweet Quick-Bread Mix.
Ingredients:
12 c. unbleached flour2 Tbs. baking powder2 Tbs. baking soda1 Tbs, salt3 c. sugar3 c. firmly packed light brown sugar
Page 30 of 60
Honey Twist Coffee Cake
Mix 1 c. of the flour, the sour cream, granulated sugar, 2 Tbs. butter, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in egg. Stir in enough flour, 1 c. at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double.
Prepare Honey-Nut Filling. Mix 1/4 c. butter, the brown sugar and honey in ungreased 13x9x2" pan, spread evenly in pan. Punch down dough. Flatten with rolling pin into rectangle, 24x9 inches, on lightly floured surface. Spread Honey-Nut Filling crosswise over half of the rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into six 2-inch strips. Twist each strip loosely; place strips crosswise in pan. Let rise about 1 hour or until double. Heat oven to 375º. Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately turn upside down onto heatproof serving plate. Let stand 1 minute so honey mixture will drizzle over coffee cake.
Ingredients:
3 to 3 1/2 c. flour1 c. sour cream2 Tbs. granulated sugar2 Tbs. butter or margarine, softened1 tsp. salt1 pkg. regular or quick active dry yeast1/4 c. very warm water (120° to 130°)1 egg Honey-Nut Filling (below)1/4 c. margarine, melted1/3 c. packed brown sugar1/4 c. honey
Honey-Nut Filling:1/2 c. chopped nuts1/3 c. butter, softened1/4 c. honey
Page 31 of 60
Honey-Pecan Butter
Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.
Ingredients:
1/2 c. pecans1/2 c. butter1/4 c. honey
Page 32 of 60
Kenny Rogers Roasters Corn Muffins
Preheat oven to 400 ?degrees. Cream together butter, sugar, honey, eggs, and salt in a large bowl. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.
Ingredients:
1/2 c. butter2/3 c. sugar1/4 c. honey2 eggs1/2 tsp salt1 1/2 c. flour3/4 c. yellow cornmeal1/2 tsp. baking powder1/2 c. milk3/4 c. frozen yellow corn
Page 33 of 60
Logan's Roadhouse Buttery Dinner Rolls
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft-free place such as oven with pan of hot tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next). Brush dough with 1/2 remaining melted butter. Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with remaining melted butter. Serve immediately. Makes 12 large rolls
Ingredients:
3 c. flour2 (1/4 -oz.) pkg. active dry yeast1 tsp. salt2 Tbs. sugar1/4 c. nonfat dry milk1 1/4 c. warm water (105-115 degrees)1 large egg, slightly beaten8 Tbs. butter, melted2 Tbs. butter-flavored vegetable shortening
Page 34 of 60
McDonald's Biscuits
Preheat oven to 450 degrees. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to 12 minutes or until the biscuits are golden on top and have doubled in height. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm. Makes 8 biscuits.
Ingredients:
2 c. Bisquick baking mix2/3 c. buttermilk2 tsp. sugar1/4 tsp. salt2 Tbs. margarine, melted and divided
Page 35 of 60
Oatmeal Dinner Rolls
In a saucepan, bring water to a boil; add oats and margarine. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two 9-in round baking pans coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Back at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Ingredients:
2 c. water1 c. quick-cooking oats3 Tbs. margarine1 pkg. (1/4 oz.) active dry yeast1/3 c. warm water(110* to 115*)1/3 c. packed brown sugar1 Tbs. sugar1 1/2 tsp. salt4 3/4 to 5 1/4 c. flour
Page 36 of 60
Old-Fashioned Potato Bread
In a saucepan combine the water and potato. Bring to boiling. Cook, covered, about 12 minutes or until very tender. Do not drain. Mash potato in the water. Measure the potato-water mixture. If necessary, add additional water to make 1 3/4 cups total. Return mixture to saucepan. Add buttermilk, sugar, margarine or butter, and salt. Heat or cool as necessary to 120 to 130 degrees.
In a large bowl combine 2 cups of the flour and the yeast. Add the potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining 6 to 6-1/2 cups of flour as you can. On a lightly floured surface, knead in enough of the remaining 6 to 6-1/2 cups of flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (45 to 60 minutes). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Lightly dip tops of loaves in the additional flour. Place in prepared loaf pans, flour side up. Cover and let rise until nearly double (about 30 minutes). Bake in a 375 degrees oven for 35 to 40 minutes or till done (if necessary, cover with foil the last 15 minutes of baking to prevent over browning). Remove bread from pans and cool on a wire rack. Makes 2 loaves (32 servings).
Ingredients:
1 1/2 c. water 1 medium potato, peeled and cubed 1 c. buttermilk or sour milk 3 Tbs. sugar 2 Tbs. margarine or butter 2 tsp. salt 6 to 6 1/2 c. flour 2 pkg. active dry yeast Flour
Page 37 of 60
Orange Marmalade Sweet Rolls
On a floured surface, roll dough into a 12 x 8" rectangle; brush with orange marmalade. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch dough to seal. Cut into 12 slices. Place cut side down in muffin cups coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 15-20 minutes or until golden brown. Immediately remove to serving plates. Combine the confectioners' sugar, orange peel and orange juice; drizzle over warm rolls.
Ingredients:
1 loaf (1 pound) frozen bread dough, thawed1/3 c. orange marmalade spreadable fruit2 Tbs. raisins1/3 c. confectioners' sugar1/2 tsp. grated orange peel2 tsp. orange juice
Page 38 of 60
Outback Honey Wheat Bushman Bread
Mix sugar with warm water, then dissolve the yeast in the solution. In five minutes the solution will begin to foam as the yeast begins its gassy dance party.
While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in warm spot to rise for another hour or so until the loaves have doubled in size.
Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes. Serve the bread with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
Ingredients:
Dough:1 1/4 c. warm water2 tsp. granulated sugar2 1/4 tsp. (1 pkg.) yeast2 c. bread flour1 3/4 c. whole wheat flour1 Tbs. cocoa1 tsp. salt2 Tbs. butter, softened1/4 c. honey2 Tbs. molassesCornmeal for dusting
Coloring1 1/4 tsp. red food coloring1 tsp. yellow food coloring1 tsp. blue food coloring
Page 39 of 60
Overnight Pecan Rolls
Mix 2 c. of the flour, the granulated sugar, salt and yeast in large bowl. Add milk, 1/3 c. butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 c. at a time, to make dough easy to handle. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy.
Place dough in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double.
Grease rectangular pan, 13x9x2". Heat brown sugar and 1/2 c. butter to boiling in 1-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves. Gently push fist into dough to deflate. Pat or roll into 15x10" rectangle. Spread with 2 Tbs. butter; sprinkle with Pecan Filling. Roll up tightly, beginning at 15" side. Pinch edge of dough into roll to seal. Stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan. Cover unbaked rolls tightly and immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
Heat oven to 350º. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
Pecan Filling:Mix all ingredients.
Ingredients:
3 1/2 to 4 c. flour1/3 c. granulated sugar1 tsp. salt2 pkg. regular or quick active dry yeast1 c. very warm milk (120° to 130°)1/3 c. margarine1 egg1 c. packed brown sugar1/2 c. margarine1/4 c. dark corn syrup3/4 c. pecan halves2 Tbs. butter or margarine, softenedPecan Filling (below)
Pecan Filling:1/2 c. chopped pecans1/4 c. packed brown sugar1 tsp. ground cinnamon
Page 40 of 60
Pillow Soft Rolls
In a large mixing bowl, combine 1 1/4 c. flour, sugar, yeast and salt. In a saucepan, heat the sour cream and water to 120- 130 degrees. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place ingreased bowl, turning once, cover and refrigerate overnight. Punch dough down after taking it out of refrigerator and it warms to room temperature. Turn out onto lightly floured surface; roll out to 1/2" thickness. Cut with a floured 2 1/2" biscuit cutter. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along the crease so the small half is on top; press along folded edge.
Place in a greased 15" x 10" pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 2 mins. Brush tops with butter and bake at 375 for 12 -15 mins. or until golden brown.
Ingredients:
3 3/4 to 4 1/2 c. flour1/2 c. sugar2 pkg. yeast1 1/4 tsp. salt1 c. sour cream1/2 c. water2 eggs1 Tbs. butter, melted
Page 41 of 60
Pineapple-Orange Blossoms
Heat oven to 350°F. Spray 8 muffin cups with cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each sprayed muffin cup.
In small bowl, mix pineapple, marmalade and cream cheese. Place 2 Tbs. mixture into center of dough in each cup. Bake at 350° for 17 to 22 minutes or until light golden brown. Cool in pan on wire rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency. Drizzle icing over warm rolls. Serve warm.
Ingredients:
1 (12.4-oz.) can Pillsbury Refrigerated Cinnamon Rolls with Icing 1/2 c. crushed pineapple, well drained 1/3 c. orange marmalade 4 oz. cream cheese, softened
.
Page 42 of 60
Pizza Dough
Mix above ingredients and knead for approx. 5 minutes. Let rise until double in size. Heat over to 400°. Grease 2 cookie sheets. Divide dough in half. Pat each half to cover the entire cookie sheet. Spread with favorite toppings. Bake 18 - 20 minutes or until crust is light brown.
Ingredients:
1 c. plus 2 Tbs. water2 Tbs. olive or vegetable oil3 c. flour1 tsp. sugar1 tsp. salt1 tsp. Italian seasoning2 1/2 tsp. active dry yeast
Page 43 of 60
Poppy Seed Bread
Heat oven to 350º. Grease bottom only of 9x5x3" loaf pan. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Ingredients:
2 1/2 c. flour 1 c. sugar 1/4 c. poppy seed 1 1/4 c. milk 1/3 c. vegetable oil 3 1/2 tsp. baking powder 1 tsp. salt 1 tsp. vanilla 1 egg Powdered sugar, if desired
Page 44 of 60
Poppy Seed Bread (Susan Shontz)
Bread:Mix all ingredients together for 2 minutes. Pour into 2 large loaf pans or 3 foil pans. Bake @ 350° for 1 hr and 15 minutes.
Glaze:Heat above ingredients until the sugar dissolves. Pour over bread while glaze and bread are both hot.
Ingredients:
Bread:3 c. flour1/2 tsp. salt1 1/2 tsp. baking powder1 1/2 Tbs. poppy seeds2 1/2 c. sugar1 1/3 c. Crisco oil3 eggs1 1/2 tsp. almond 1 1/2 tsp. vanilla1 1/2 c. milk
Glaze:3/4 c. sugar1/4 c. orange juice1/2 tsp. vanilla1/2 tsp. almond 2 Tbs. margarine
Page 45 of 60
Pumpkin Crescent Rolls
Preheat oven to 375°.
In mixer bowl, blend cream cheese, pumpkin, Eagle Brand, flour and spices until combined and smooth.
Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 Tbs. of pumpkin mixture over the uncooked dough. Sprinkle 1 tsp. chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle top of rolls with granulated sugar.
Bake 11 to 13 minutes or until slightly golden brown.
Ingredients:
1 (8-oz.) cream cheese, softened1 (15-oz.) can pumpkin (about 2 c.)1 (14-oz.) can Eagle Brand milk2 Tbs. flour2 Tbs. cinnamon1 tsp. pumpkin pie spice1 c. pecans, finely chopped4 (8-oz.) pkgs., refrigerated crescent rolls1/2 c. granulated sugar
Page 46 of 60
Pumpkin Pie Spice Butter
Combine butter with pumpkin, sugar and spices and mix well. Keep tightly covered in the refrigerator up to three weeks.
Ingredients:
4 Tbs. unsalted butter, softened4 Tbs. canned pumpkin puree1 tsp. brown sugar1 tsp. cinnamon1/8 tsp. ground cloves1/8 tsp. ground ginger1/8 tsp. nutmeg1/8 tsp. salt
Page 47 of 60
Pumpkin Pineapple Loaves
Preheat oven to 350°. Lightly spray two 8" loaf pans with cooking spray.
In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
In medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly.
Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.
Ingredients:
2 1/2 c. sugar1/2 c. butter or margarine, softened1 can (15 oz.) pumpkin1 can (8-1/4 oz.) crushed pineapple in juice, undrained4 large eggs3-1/2 c. flour2 tsp. baking soda2 tsp. pumpkin pie spice1 tsp. saltPowdered sugar (optional)
Page 48 of 60
Pumpkin Spice Bread
Preheat oven to 350°. In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into 3 greased and floured bread pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Ingredients:
1 (15 oz) can pumpkin puree4 eggs1 c. vegetable oil2/3 c. water3 c. white sugar3 1/2 c. flour2 tsp. baking soda1 tsp. salt1 1/2 tsp. ground cinnamon1 tsp. ground nutmeg1/2 tsp. ground cloves1/4 tsp. ground ginger
Page 49 of 60
Pumpkin Spice Quick Bread
Heat oven to 350°. Combine all ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spoon batter into greased 9x5" loaf pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Ingredients:
1 3/4 c. flour1 c. cooked pumpkin3/4 c. firmly packed brown sugar1/2 c. butter, softened2 eggs2 tsp. pumpkin pie spice**1 tsp. baking soda1/2 tsp. salt1/4-tsp. baking powder
Page 50 of 60
Quick Cardamon Rolls
Heat oven to 400º. Mix Bisquick, milk and egg until soft dough forms. Place dough onto surface lightly sprinkled with Bisquick; gently roll in Bisquick to coat. Knead gently just until smooth. Pat or roll dough into rectangle, 10x8". Spread with butter. Mix granulated sugar and cardamom; sprinkle over dough. Roll up tightly, beginning at 10" side. Pinch edge of dough into roll to seal. Place sealed side down on ungreased cookie sheet. Cut roll at 1" intervals almost through to bottom, using scissors. Bake about 20 minutes or until light brown. Mix powdered sugar and warm water until spreadable; spread over warm rolls.
Ingredients:
2 1/2 c. Bisquick mix 1/3 c. milk1 egg2 Tbs. margarine1/4 c. granulated sugar2 tsp. ground cardamom1/4 c. powdered sugar1 tsp. warm water
Page 51 of 60
Quick 'n Easy Herb Flatbread
Heat oven to 425°. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8" rectangle. In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt. Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough. Bake at 425° for 5 to 9 minutes or until edges are light golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.
Ingredients:
1 can Pillsbury Refrigerated Pizza Crust 1 Tbs. olive or vegetable oil 1/2 to 1 tsp. dried basil leaves 1/2 to 1 tsp. dried rosemary leaves, crushed 1/2 tsp. minced garlic 1/8 tsp. salt 1 small tomato 1/4 c. shredded fresh Parmesan cheese
Page 52 of 60
Raspberry Crescent Twists
Heat oven to 375°F. Line 15x10-inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan. Bake at 375°F. for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond and enough water for desired spreading consistency until smooth. Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.
Ingredients:
Twists: 1 (8-oz.) can Pillsbury crescent dinner rolls 1/4 c. red raspberry filling (from 12-oz. can) 1/4 c. sliced almonds, finely chopped
Glaze:1/2 c. powdered sugar 1/2 tsp. almond 1 to 2 tsp. water Garnish Additional sliced almonds, if desired
Page 53 of 60
Ring-A-Lings
In large bowl, combine 2 cups flour, 1/3 cup sugar, salt, orange peel and yeast; mix well. In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°.). Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 35 to 50 minutes. In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir in filberts; set aside. In second small bowl, blend glaze ingredients; cover and set aside. Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12" rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1" strips; twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 375°. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.
Ingredients:
Dough:4 to 4 1/2 c. flour 1/3 c. sugar 2 tsp. salt 2 tsp. grated orange peel 2 pkg. active dry yeast 1 c. milk 1/3 c. margarine or butter 2 eggs
Filling: 1 c. powdered sugar 1/3 c. margarine or butter, softened 1 c. filberts, pecans or walnuts, ground
Glaze: 3 Tbs. sugar 1/4 c. orange juice
Page 54 of 60
Soft Pretzels
Mix dough ingredients and knead for approx. 5 minutes. Cover and let rise until double in size. Cut into 15 pieces; cover with damp towel to prevent drying. Roll each piece into 15-inch rope. Twist each rope into pretzel shape. Cover; let rise in warm place 20 -25 minutes or until almost double.
Heat oven to 375°. Generously grease cookie sheet. Dissolve 3 Tbs. salt in 2 quarts boiling water. Lower 3 or 4 pretzels at a time into boiling water, top sides down. Boil two minutes, turning once. Remove with slotted spoon to paper towels; let stand a few seconds, then place 1/2 inch apart on cookie sheet. Bake 20 - 24 minutes or until light golden brown. While still hot, brush with butter and sprinkle with cinnamon and sugar mixture.
Ingredients:
Dough:1 c. plus 2 Tbs. water1 tsp. vegetable oil3 c. flour1 tsp. salt1 Tbs. sugar2 1/2 tsp. active dry yeast
Topping:Butter or margarineCinnamon and sugar
Page 55 of 60
Sour Dough Starter
Mix well, put in glass jar (1 quart) until it ferments, in a warm place for 7 to 10 days. After ferments, needs to be fed once a week: 1 cup sugar, 1 cup hot water and 3 Tbs. potato flakes.
Use or give away one cup weekly.
Ingredients:
1 c. sugar1 c. hot water3 Tbs. potato flakes
Page 56 of 60
Sticky Buns
Dough: In a large mixing bowl combine 1 1/2 c. of the flour and the yeast; set aside.
In a saucepan heat and stir milk, sugar, butter, and salt until mixture is warm (120° to 130°). Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
ROLLS: Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8" rectangle. Brush with melted butter or margarine.
In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. If desired, sprinkle with raisins. Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9x12" round cake pans. Cover and let rise in a warm place until nearly double (about 30 minutes). Or, you can cover with oiled waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours.)
If dough is chilled, let stand, covered, for 20 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375 degree oven for 20 to 25 minutes, or till golden brown. Cool slightly. Transfer to a large platter.
ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk or orange juice to make a smooth icing of spreading consistency. Spread over rolls. Serve warm or cool.
Ingredients:
For Basic Sweet Dough:4 - 4 1/3 c. flour 1 pkg. active dry yeast 1 c. milk 1/3 c. sugar 1/3 c. butter or margarine 1/2 tsp. salt 2 eggs
For Rolls:3 Tbs. butter or margarine, melted 1 1/2 c. granulated sugar 2 tsp. ground cinnamon3/4 c. raisins (optional)
For Icing:1 c. powdered sugar 1/4 tsp. vanilla 3-4 tsp. milk or orange juice
Page 57 of 60
Sticky Rolls
Mix brown sugar, pudding mix (dry), butter, milk and cinnamon; set aside. Dissolve yeast in warm water in medium bowl. Stir in Bisquick mix until soft dough forms. Place dough on surface well dusted with Bisquick mix. Knead about 20 times or until smooth. Sprinkle with additional Bisquick mix (up to 1/4 c.) if dough is too sticky. Roll dough into 15x9" rectangle. Spread three-fourths of the pudding mixture over dough. Roll up tightly, beginning at 15" side. Pinch edge of dough into roll to seal well. Cut into 9 slices. Spread remaining pudding mixture evenly in ungreased square pan, 9x9x2". Sprinkle pecans evenly over mixture in pan. Place slices slightly apart in pan. Cover and let rise in warm place 25 to 30 minutes or until double.
Heat oven to 375º. Bake uncovered 25 to 30 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Let pan remain 1 minute.
Ingredients:
1/2 c. packed brown sugar1 pkg.(4-serving size) vanilla pudding and pie filling mix (not instant)1/4 c. margarine, melted1 Tbs. milk1/2 tsp. ground cinnamon1 pkg. regular active dry yeast3/4 c. warm water (105° to 115°)2 3/4 c. Bisquick mix 1/2 c. pecan halves, if desired
Page 58 of 60
Strawberry-Cream Cheese Pastries
Heat oven to 375°. In medium bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon, lemon peel and lemon juice. Remove fruit snack rolls from wrappers; fold each in half lengthwise. Unroll both cans of dough; separate into 8 rectangles, firmly pressing perforations to seal. Place 1 folded fruit roll lengthwise down center of each dough rectangle. Spoon 2 rounded Tbs. cream cheese mixture onto one half of each fruit snack roll; spread slightly. Fold dough rectangle in half crosswise. Place on ungreased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 2 Tbs. sugar. With sharp knife, cut 3 diagonal slits in top of each square. Bake at 375° for 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.
Ingredients:
1 (8-oz.) pkg. cream cheese, softened 1/2 c. sugar 1 Tbs. whipping cream 1/2 tsp. ground cinnamon 1/2 tsp. grated lemon peel 1 tsp. lemon juice 8 rolls Strawberry Fruit Roll-Ups 2 (8-oz.) cans refrigerated crescent dinner rolls 1 Tbs. milk 2 Tbs. sugar
Page 59 of 60
White Bread
Scald milk. Add sugar, salt and margarine. Set aside to cool. Put milk mixture in large pan. Add 1/3 of flour, add remainder of water. Mix well. Add yeast which is in water. Add remaining flour except for 1 c. Mix together and kneed for 5 - 10 minutes. As you knead, add rest of flour if necessary. Grease pans and let rise to double in size. Work out in pan and jog with fork. Let to rise until double in size. Bake @ 350° for 40 minutes.
Ingredients:
1 1/2 c. milk1/2 c. sugar2 Tbs. salt1/2 c. margarine4 1/2 c. warm water1 cake yeast (dissolved in 1 c. water)16 1/2 c. flour
Page 60 of 60
