1 1/2 cup Almond Flour
6 large Eggs, Seperated
4 T Butter, melted
1 T Baking Powder
1/4 tsp Cream of Tartar
Pinch of Salt
Whip egg whites until peaks form, add cream of tartar. In food processor mix egg yolks, almond flour, baking powder, butter and salt.
Add 1/3 Whites process until mixes, lightly fold in the remaining 2/3 of whites with a spatula.
Long loaf pan bake at 375 degrees for 20-30 minutes
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Wednesday, October 11, 2017
Monday, November 16, 2015
~~ 7 UP BISCUITS ~~
INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up (Use real 7-up and NOT diet)
1/2 cup melted butter
DIRECTIONS:1 cup 7-up (Use real 7-up and NOT diet)
1/2 cup melted butter
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.
Friday, April 19, 2013
Pretzels
1 1/2 cups warm (110 to 115 degrees F) water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Pretzel or Kosher salt
For the cheese sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own)
Kosher salt
Instructions
- To make the pretzels: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1 1/2-inch pieces. Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
- Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt. Bake until dark golden brown in color, approximately 10 - 12 minutes. Brush with remaining melted butter before serving. Serve warm.
- To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
- Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Add a pinch of salt, if needed. Serve warm. Leftovers can be reheated in the microwave on medium power at 30 second intervals.
Tuesday, July 31, 2012
Red Lobster Cheddar type Biscuits
Ingredients:
Instructions:
Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.
Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
Biscuits:
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
Butter Glaze:
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes
Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
Monday, August 9, 2010
Zucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup Butter or Fat free greek yogurt
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (if desired)
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup Butter or Fat free greek yogurt
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (if desired)
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Cinnamon buttermilk Bread
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil or butter (depending on what you like) or subsitute Fat free Greek Yogurt
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions:
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil or butter (depending on what you like) or subsitute Fat free Greek Yogurt
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions:
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
Friday, January 30, 2009
Perfect Whole Wheat Bread
From: Wendy's Friend Jenilee I.
10-12 c flour
2 T yeast
½ c gluten
4 c warm water
1/3 c oil
1/3 c honey
1 T. salt
Place 6 cups flour into mixer (or bowl). Add dry yeast and gluten; mix well. Add water and mix for 1 minute. Cover and let set for 10 min. Add oil, honey, and salt. Turn on mixer (or spoon) and add remaining flour one cup at a time. Knead 10 min. Preheat oven to 150 degrees. Lightly oil hands. Divide dough into 4 portions and put in pans. Place in warm oven and let raise about 15 to 20 min. When almost double in bulk turn oven to 350 and bake about 25 to 30 min. or until golden brown. Turn out of pans onto wire cooling rack.
Calories per serving – 88
10-12 c flour
2 T yeast
½ c gluten
4 c warm water
1/3 c oil
1/3 c honey
1 T. salt
Place 6 cups flour into mixer (or bowl). Add dry yeast and gluten; mix well. Add water and mix for 1 minute. Cover and let set for 10 min. Add oil, honey, and salt. Turn on mixer (or spoon) and add remaining flour one cup at a time. Knead 10 min. Preheat oven to 150 degrees. Lightly oil hands. Divide dough into 4 portions and put in pans. Place in warm oven and let raise about 15 to 20 min. When almost double in bulk turn oven to 350 and bake about 25 to 30 min. or until golden brown. Turn out of pans onto wire cooling rack.
Calories per serving – 88
Friday, February 22, 2008
Ole Fashioned White Bread
3 packages yeast
3/4 C. warm water
1/2 C. sugar
2 T. salt
2 C. milk
1 C. butter
1 1/4 C. water
2 eggs
10 -12 C. flour
Dissolve yeast in warm water with 1 T. sugar in a small bowl. Warm milk and butter in a pan until the butter melts. Add water to cool to lukewarm. Add 2 beaten eggs and salt. In a large bowl have ready 10 C. of flour. Add milk mixture and yeast. Mix well, adding enough flour to make a stiff dough. Knead the dough on a floured board about 10 minutes until smooth and satiny. Place dough in greased bowl, cover and set bowl in a warm place to rise until doubled. After it has doubled punch it down and let it rise a second time.Divide dough into 4 pieces. Shape into loaves and place in 4 greased 9x5x3 inch bread pans. Let rise until doubled again. Place in oven to bake at 350°F. 35-40 minutes. When bread is baked, if you tap on the top of the loaves it should sound hollow. Remove from pans immediately and cool on racks.
3/4 C. warm water
1/2 C. sugar
2 T. salt
2 C. milk
1 C. butter
1 1/4 C. water
2 eggs
10 -12 C. flour
Dissolve yeast in warm water with 1 T. sugar in a small bowl. Warm milk and butter in a pan until the butter melts. Add water to cool to lukewarm. Add 2 beaten eggs and salt. In a large bowl have ready 10 C. of flour. Add milk mixture and yeast. Mix well, adding enough flour to make a stiff dough. Knead the dough on a floured board about 10 minutes until smooth and satiny. Place dough in greased bowl, cover and set bowl in a warm place to rise until doubled. After it has doubled punch it down and let it rise a second time.Divide dough into 4 pieces. Shape into loaves and place in 4 greased 9x5x3 inch bread pans. Let rise until doubled again. Place in oven to bake at 350°F. 35-40 minutes. When bread is baked, if you tap on the top of the loaves it should sound hollow. Remove from pans immediately and cool on racks.
Thursday, July 5, 2007
Monkey Bread
Recipe By: Wendy Connors (from Stephanie Lee)
Ingredients
2 Cans Refrigerated Buttermilk biscuits
2 T Cinnamon
1 C Brown Sugar
1/2 C Chopped Pecans
1 Box Butterscotch Pudding (non-instant, instant will dry the rolls out)
1/2 C Melted Butter
1/4 Cup Sugar
Directions
Preheat oven to 350 degrees. Grease and flour Bundt Pan. Cut biscuits into quarters with scissors. Mix sugar and cinnamon in medium bowl, roll dough quarters into ball shapes and then roll in cinnamon/sugar mixture.
Mix Brown Sugar and pudding together set aside for layering between rolls. Place dough balls on bottom of bundt cake pan, when dough balls cover the pan bottom sprinkle with the brown sugar/pudding mix and then pecans.
Repeat dough balls for a second and possibly third layer repeat each layer as stated above. Bake for 40-45 minutes. Prepare cream cheese glazed topping from separate recipe.
Ingredients
2 Cans Refrigerated Buttermilk biscuits
2 T Cinnamon
1 C Brown Sugar
1/2 C Chopped Pecans
1 Box Butterscotch Pudding (non-instant, instant will dry the rolls out)
1/2 C Melted Butter
1/4 Cup Sugar
Directions
Preheat oven to 350 degrees. Grease and flour Bundt Pan. Cut biscuits into quarters with scissors. Mix sugar and cinnamon in medium bowl, roll dough quarters into ball shapes and then roll in cinnamon/sugar mixture.
Mix Brown Sugar and pudding together set aside for layering between rolls. Place dough balls on bottom of bundt cake pan, when dough balls cover the pan bottom sprinkle with the brown sugar/pudding mix and then pecans.
Repeat dough balls for a second and possibly third layer repeat each layer as stated above. Bake for 40-45 minutes. Prepare cream cheese glazed topping from separate recipe.
Cream Cheese Glaze for Monkey Bread
Recipe By: Wendy Connors (from Stephanie Lee)
Ingredients
4 oz Cream Cheese, softened
1/2 Cup Powdered Sugar
1-2 T Milk
Directions
Beat, Cream Cheese and sugar with electric mixer until well blended, add 1 T of milk at a time beating until desired consistency is reached. Spoon over warm loaf.
Ingredients
4 oz Cream Cheese, softened
1/2 Cup Powdered Sugar
1-2 T Milk
Directions
Beat, Cream Cheese and sugar with electric mixer until well blended, add 1 T of milk at a time beating until desired consistency is reached. Spoon over warm loaf.
Pretzels
Recipe By: Faith Connors (from school)
Ingredients
1 T Yeast
1 Egg Beaten with 1 T Water
Dissolved in 1 1/2 Cup Warm Water
Toppings:
1 T Sugar
Melted Butter and Coarse Pickling Salt
1 T Salt
Cinnamon & Sugar
4 Cups Flour
Parmessan Cheese
Directions
Add Sugar to yeast and water stir until completely dissolved. Add the salt and mix in the flour. Knead dough a few times until smooth.
Divide dough into 25 small balls and form into pretzels, twists, sticks, letters, numbers, etc. The thicker the shape the softer the pretzel will be. Put Shapes on greased cookie sheet
Brush with Beaten egg mixture. Sprinkle with topping Bake at 425 Degrees for 12-15 minutes. *Did you know that a Monk invented Pretzels to represent a child folding thiers arms in prayer?
Ingredients
1 T Yeast
1 Egg Beaten with 1 T Water
Dissolved in 1 1/2 Cup Warm Water
Toppings:
1 T Sugar
Melted Butter and Coarse Pickling Salt
1 T Salt
Cinnamon & Sugar
4 Cups Flour
Parmessan Cheese
Directions
Add Sugar to yeast and water stir until completely dissolved. Add the salt and mix in the flour. Knead dough a few times until smooth.
Divide dough into 25 small balls and form into pretzels, twists, sticks, letters, numbers, etc. The thicker the shape the softer the pretzel will be. Put Shapes on greased cookie sheet
Brush with Beaten egg mixture. Sprinkle with topping Bake at 425 Degrees for 12-15 minutes. *Did you know that a Monk invented Pretzels to represent a child folding thiers arms in prayer?
Cinnamon Swirl Bread (aka Cinnamon Cake as named by Noah)
Recipe By: Wendy Connors
Ingredients
1/3 Cup Sugar
1 Cup Sugar
2 tsp Cinnamon
1 Egg (beaten)
2 Cups Flour
1 Cup Milk
1 T Baking Powder
1/3 cup Vegetable Oil
1/2 tsp Salt
Directions
Preheat oven to 350 degrees. Lightly grease bread loaf pan. In a small bowl combine 1/3 c sugar and cinnamon and set aside. In a large bowl combine remaining ingredients stir just until moist.
Pour 1/2 of batter into loaf pan sprinkle with 1/2 of cinnamon/sugar mixture, repeat with rest of dough and sugar mixture then draw a knife through the dough to marble (swirl) the cinnamon and sugar.
Bake 40-50 minutes or until a toothpick comes out clean, cool at least 10 minutes, wrap in foil and refrigerate overnight for best taste! Makes great French toast!
Ingredients
1/3 Cup Sugar
1 Cup Sugar
2 tsp Cinnamon
1 Egg (beaten)
2 Cups Flour
1 Cup Milk
1 T Baking Powder
1/3 cup Vegetable Oil
1/2 tsp Salt
Directions
Preheat oven to 350 degrees. Lightly grease bread loaf pan. In a small bowl combine 1/3 c sugar and cinnamon and set aside. In a large bowl combine remaining ingredients stir just until moist.
Pour 1/2 of batter into loaf pan sprinkle with 1/2 of cinnamon/sugar mixture, repeat with rest of dough and sugar mixture then draw a knife through the dough to marble (swirl) the cinnamon and sugar.
Bake 40-50 minutes or until a toothpick comes out clean, cool at least 10 minutes, wrap in foil and refrigerate overnight for best taste! Makes great French toast!
Buttermilk Cornbread
Recipe By: Wendy Connors
Ingredients
1/4 lb Butter
1 Cup Flour
2/3 C Sugar
1 Cup Cornmeal
2 Eggs
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Buttermilk
Directions
Preheat oven to 375 degrees, grease 8 inch square pan. Melt butter in large skillet, remove from heat and stir in sugar. Quickly add beaten eggs until well blended.
Combine buttermilk and baking soda, stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake 30-40 minutes or until a toothpick comes out clean.
Ingredients
1/4 lb Butter
1 Cup Flour
2/3 C Sugar
1 Cup Cornmeal
2 Eggs
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Buttermilk
Directions
Preheat oven to 375 degrees, grease 8 inch square pan. Melt butter in large skillet, remove from heat and stir in sugar. Quickly add beaten eggs until well blended.
Combine buttermilk and baking soda, stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake 30-40 minutes or until a toothpick comes out clean.
Banana Bread (adapted from Lion House Cookbook)
Recipe By: Wendy Connors
Ingredients
1/2 Cup Butter
1 tsp lemon Juice
1 Cup Sugar
2 Cups Flour
2 Eggs
1 1/2 tsp Baking Powder
1 Cup Mashed Bananas
1/2 tsp Baking Soda
1/4 Cup Milk
1/4 tsp Salt
Directions
Preheat oven to 350 degrees. Grease Bread Loaf pan.
Cream butter & Sugar. Add eggs and beat. Add bananas, milk and lemon juice. Sift dry ingredients and add.
Bake for 40-60 minutes until a toothpick comes out clean.
Ingredients
1/2 Cup Butter
1 tsp lemon Juice
1 Cup Sugar
2 Cups Flour
2 Eggs
1 1/2 tsp Baking Powder
1 Cup Mashed Bananas
1/2 tsp Baking Soda
1/4 Cup Milk
1/4 tsp Salt
Directions
Preheat oven to 350 degrees. Grease Bread Loaf pan.
Cream butter & Sugar. Add eggs and beat. Add bananas, milk and lemon juice. Sift dry ingredients and add.
Bake for 40-60 minutes until a toothpick comes out clean.
Pumpkin Bread
Recipe By: Wendy Connors
Ingredients
2 1/2 Cups Flour
3 Cups Sugar
3/4 Cup Buttermilk
2 tsp Baking Soda
1 Cup Vegetable Oil
1 tsp Vanilla extract
1 tsp Salt
3 Cups Sugar
1 can Pumpkin (16 oz)
1 tsp Ground Cinnamon
1 Cup Vegetable Oil
1 Cup Chopped pecans
1 tsp Ground Nutmeg
4 Eggs, beaten
1 cup raisins (if desired)
Directions
In a large mixing bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add Sugar, oil, eggs and buttermilk. Mix well. Stir in Vanilla, pumpkin, raisins and nuts.
Pour into 2 greased 9 in loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick inserted into middle of loaf comes out clean.
Let stand 10 minutes before removing from pan, cool on a wire rack. Refrigerate for best results.
Ingredients
2 1/2 Cups Flour
3 Cups Sugar
3/4 Cup Buttermilk
2 tsp Baking Soda
1 Cup Vegetable Oil
1 tsp Vanilla extract
1 tsp Salt
3 Cups Sugar
1 can Pumpkin (16 oz)
1 tsp Ground Cinnamon
1 Cup Vegetable Oil
1 Cup Chopped pecans
1 tsp Ground Nutmeg
4 Eggs, beaten
1 cup raisins (if desired)
Directions
In a large mixing bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add Sugar, oil, eggs and buttermilk. Mix well. Stir in Vanilla, pumpkin, raisins and nuts.
Pour into 2 greased 9 in loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick inserted into middle of loaf comes out clean.
Let stand 10 minutes before removing from pan, cool on a wire rack. Refrigerate for best results.
Apple Bread
Recipe By: Wendy Connors
Ingredients
3 Cups Flour
1/2 Cup Vegetable Oil
2 tsp Cinnamon
2 Cups Sugar
1 tsp Baking Soda
2 Eggs, beaten
1/2 tsp Baking Powder
1/2 tsp Vanilla
1/2 tsp Salt
2 Cups Coarsely chopped apples, peeled and cored
Directions
Combine flour, cinnamon, baking soda, baking powder and salt, set aside. In a large mixing bowl place oil, sugar, eggs, vanilla and apples. Stir into flour mixture.
Pour into 2 greased 8 in loaf pans. Bake at 350 degrees for 40-45 minutes or until bread tests done. Cool for 10 minutes before removing from pan and then cool on a wire rack.
Store in the refrigerator for best results.
Ingredients
3 Cups Flour
1/2 Cup Vegetable Oil
2 tsp Cinnamon
2 Cups Sugar
1 tsp Baking Soda
2 Eggs, beaten
1/2 tsp Baking Powder
1/2 tsp Vanilla
1/2 tsp Salt
2 Cups Coarsely chopped apples, peeled and cored
Directions
Combine flour, cinnamon, baking soda, baking powder and salt, set aside. In a large mixing bowl place oil, sugar, eggs, vanilla and apples. Stir into flour mixture.
Pour into 2 greased 8 in loaf pans. Bake at 350 degrees for 40-45 minutes or until bread tests done. Cool for 10 minutes before removing from pan and then cool on a wire rack.
Store in the refrigerator for best results.
Lemon Loaf
Recipe By: Wendy Connors
Ingredients
1/3 Cup Shortening
1/4 tsp Salt
1 Cup Sugar
1/2 Cup Milk
2 Eggs
2 tsp Lemon Peel
1 1/2 Cup Flour
Topping:
1 1/2 tsp Baking Powder
2/3 Cup Sugar
1/3 Cup Lemon Juice
Directions
Cream Butter and sugar, add eggs, one at a time beating well after each one. Combine the Flour, powder, salt and creamed mixture alternately with milk Stir in lemon peel.
Pour into greased 9 in loaf pan. Bake at 350 degrees for 55-65 minutes until toothpick comes out clean.
Combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before moving to wire rack.
Ingredients
1/3 Cup Shortening
1/4 tsp Salt
1 Cup Sugar
1/2 Cup Milk
2 Eggs
2 tsp Lemon Peel
1 1/2 Cup Flour
Topping:
1 1/2 tsp Baking Powder
2/3 Cup Sugar
1/3 Cup Lemon Juice
Directions
Cream Butter and sugar, add eggs, one at a time beating well after each one. Combine the Flour, powder, salt and creamed mixture alternately with milk Stir in lemon peel.
Pour into greased 9 in loaf pan. Bake at 350 degrees for 55-65 minutes until toothpick comes out clean.
Combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before moving to wire rack.
Scones
Recipe By: Wendy Connors (from Amidey Anglesey)
Ingredients
1 T Yeast
1/4 Cup Warm Water
3/4 tsp Salt
2 Cups warm Buttermilk
1 tsp Baking Powder
1 Egg
1/4 tsp Baking Soda
2 T Sugar
4-5 Cups Flour
2 T Oil
Ingredient 10
Directions
Dissolve yeast in water for 5 minutes. Add remaining ingredients and mix well. KNEAD, let rise until double in size. Rollout, cut into triangles, fry in hot oil turn once. SERVE HOT!!
Ingredients
1 T Yeast
1/4 Cup Warm Water
3/4 tsp Salt
2 Cups warm Buttermilk
1 tsp Baking Powder
1 Egg
1/4 tsp Baking Soda
2 T Sugar
4-5 Cups Flour
2 T Oil
Ingredient 10
Directions
Dissolve yeast in water for 5 minutes. Add remaining ingredients and mix well. KNEAD, let rise until double in size. Rollout, cut into triangles, fry in hot oil turn once. SERVE HOT!!
Zucchini Bread
Recipe By: Wendy Connors
Ingredients
1 Cup Flour, Wheat
2 tsp Cinnamon
1 1/2 C Grated Zucchini, drained
1 Cup Flour, White
3/4 C Sugar
1/2 tsp Salt
2 Eggs
1 tsp Baking Powder
1/3 Cup Vegetable Oil
1/2 tsp Baking Soda
1 tsp Vanilla Extract
Directions
Mix dry ingredients, Add liquids and zucchini, then mix just until combined. Pour into lightly greased loaf pan/pans of desired size. Bake at 325 degrees for 45-55 minutes until toothpick comes out clean
Yield One large loaf or 3-4 mini loaves
Ingredients
1 Cup Flour, Wheat
2 tsp Cinnamon
1 1/2 C Grated Zucchini, drained
1 Cup Flour, White
3/4 C Sugar
1/2 tsp Salt
2 Eggs
1 tsp Baking Powder
1/3 Cup Vegetable Oil
1/2 tsp Baking Soda
1 tsp Vanilla Extract
Directions
Mix dry ingredients, Add liquids and zucchini, then mix just until combined. Pour into lightly greased loaf pan/pans of desired size. Bake at 325 degrees for 45-55 minutes until toothpick comes out clean
Yield One large loaf or 3-4 mini loaves
Pizza Crust
Recipe By: Wendy Connors (given to me by my friend Stephanie Lee)
Ingredients
1 pkg Yeast (small pkg 1-2 T)
1 T Sugar
1/4 Cup Warm Water
1 tsp Salt
1 Cup Milk
1 T Butter
3-4 Cups Flour
Directions
Dissolve yeast in water; then add milk, sugar, salt and butter. Blend in flour. Form into a circle to fit on a pizza pan or on a baking sheet. Cover with sauce, mozzarella cheese and desired toppings.
Bake 375 degrees for 20-25 minutes
Ingredients
1 pkg Yeast (small pkg 1-2 T)
1 T Sugar
1/4 Cup Warm Water
1 tsp Salt
1 Cup Milk
1 T Butter
3-4 Cups Flour
Directions
Dissolve yeast in water; then add milk, sugar, salt and butter. Blend in flour. Form into a circle to fit on a pizza pan or on a baking sheet. Cover with sauce, mozzarella cheese and desired toppings.
Bake 375 degrees for 20-25 minutes
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