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 Breads, Biscuits, and Rolls

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PostSubject: Breads, Biscuits, and Rolls   Sat Sep 06, 2008 9:02 pm

Redmadder's Biscuits
This makes about 10 biscuits, a small baking sheet full.

3 cups self-rising flour
3/4 cup all vegetable shortning
1 tsp salt
1 cup milk (all flour varies in moisture content so this is iffy)

Cut shortening into flour and salt till resembles coarse meal.
Stir in cold milk. Batter should hold together but be wet.

Turn batter out onto pile of flour. My brother kneads it by pattting out and folding. About 12
times. I pat it out into one big sheet and roll it. Repeat three times. His hold together, mine
are flakey layers. Roll into smooth sheet about 1/2 inch thick. Cut out round biscuits and
place on greased cookie or biscuit sheet. (If it has sides, its a biscuit pan.) As you are rolling
or kneading, keep adding flour so that it doesn't stick to hands.
Bake at 400 degrees till lightly browned, about 12 to 15 minutes.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:35 am



Title: Baking - breads, cakes etc
Post by: gimpy cat on November 23, 2007, 06:25:26 PM


Share your goodies ;)




Title: Re: Baking - breads, cakes etc
Post by: golo on November 27, 2007, 12:30:47 AM


Banana Bread... this really is the best and easiest recipe... :santa_afro:

1/2 c margerine
1 C sugar
2 eggs
Mix
2 C flour
1/2 tsp soda
3 mashed bananas
Mix it all
optional ... nut (must have for me)

This makes 1 large pan or 3 small pans (I always make the small ones)
350 degrees 1 hr. for lg and 45 min for small pans

It always pleases the DH and DFIL.....
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:36 am

Title: Re: Baking - breads, cakes etc
Post by: Gumbiecat on January 06, 2008, 05:01:50 PM


I've made this a bunch of times, and not only is it tres simple to make, you feel virtuous for eating homemade!

Lazy Loaf (Nigella Lawson)

200 g (~2 cups) sugar/salt free high oat muesli
325 g (~2.5 cups) wholewheat bread flour
1 x 6 g package of fast-acting dry yeast
2 tsp. coarse sea salt or 1 tsp. table salt
250 ml (~9 fl oz) semi-skimmed milk
250 ml (~9 fl oz) water

Mix dry ingredients and then add in the milk and water. Should be the consistency of thick porridge.

Put
into a greased 2lb loaf pan. Place in a COLD oven and turn the heat to
110C and leave for 45 minutes. Turn up the heat to 180C and leave for
an additional hour. Should be brown and dense.

Remove from pan and cool.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:37 am

Title: Biscuits
Post by: Merry Bee on January 07, 2008, 02:52:02 PM


There
is a really good biscuit recipe in "The Joy of Cooking" with variable
amounts of butter/margarine cut into the flour. I have used it to work
out a recipe that resembles my mother's biscuits. I recommend that you
make it a few times until you get it the way you want it. My mother
always said that the biscuits need to be kneaded a lot, rather than a
few turns like the directions always say. Hers were not as fluffy and
crumbly because she liked to work up the gluton a bit more than most
people do.

Rolled Biscuits

Preheat oven to 450 degrees.

Sift together in a large bowl:
1 3/4 Cups sifted all purpose flour
1/2 tsp salt
3 tsps double-acting baking powder


Add:
4-6 Tablespoons chilled butter or shortening or a combination of both.
Cut
butter/shortening into flour mixture with a pastry blender or 2 knives
until the mixture is the consistency of coarse cornmeal.

Add all at once:
3/4 cup of milk

Stir
until the dough is fairly free from the sides of the bowl. Turn the
dough onto a lightly floured board. Knead gently and quickly, making
about eight to ten folds. * Roll with a lightly floured rolling pin,
until the dough is the desired thickness. Cut with a biscuit cutter
dipped in a very little flour.

Brush the tops with:
Milk or melted butter

Place on an ungreased baking sheet. Bake until lightly browned----12-15 minutes.

*Mother
would knead them plenty...I knead them a bit more than the recipe
says. It will make them more elastic, though, if you like that quality.


Buttermilk Biscuits
Preheat oven to 450 Degrees

Sift together into a mixing bowl;

[b]1 3/4 cups sifted flour
1/2 tsp salt
2 tsp baking powder
1 tsp sugar
1/2 tsp soda
Cut in:
1/4 cup lard or 5 Tblspoons butter

Add and lightly mix:
3/4 cup buttermilk

Turn
the dough onto a floured board and knead gently for 1/2 minute. Pat
the dough to the thickness of 1/4 inch. Cut with a biscuit cutter.
Bake 10-12 minutes.


[/b]
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:38 am

Title: Re: Baking - breads, cakes etc
Post by: Merry Bee on January 22, 2008, 01:21:46 PM


Here
is a recipe to transform you dough into cinnamon rolls, your toast into
cinnamon toast, and your whop biscuits into whoppin good eatin':

Cinnamon Toast Mix

Cream together:

6 Tblsp of softened butter
1 cup of powdered sugar
2 whoppin' Tblsp cinnamon (or more)
Add chopped pecans (optional)


Spread on toast and plop into the toaster oven. Makes a glazed, bubbly crust on toast.
Or spread on dough (bought or homemade) and roll up and cut into cinnamon rolls and bake.
Or smush biscuits, whop a daub of spread on center, fold and pinch together. Bake.

Drizzle thin glaze on baked rolls, if desired.

(If you make this and keep it in fridge, hide it behind the horseradish, because people will eat it right out of the jar. ;) )
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:38 am

Title: Re: Baking - breads, cakes etc
Post by: tlcquiltnut on January 23, 2008, 11:03:29 AM


I made my wheat bread yesterday....already had my portion of it warm and then today....yuummmy...

Whole Wheat Bread
I quart of hot water(I use my potato water)
1 cup of warm water
2 pkgs of yeast
3/4 cup honey, ( I sometimes us molasses and brown sugar)
1 tsp salt( may reduce if on low salt diet like I am)
Whole wheat flour(2-3 cups may use more)
White flour
White flour( Takes about 5#)
1/4 cup oil or butter(if using buttter melt)

Put yeast in 1 cup warm water, and let set.
Put honey, salt, oil and hot water in bowl.
Let
cool . Add whole wheat flour mix well. Then add the white flour. Knead
10 minutes. Let rise til double. Twice. Put in pans and let rise til
double. Bake 350 for 30-35 minutes. Thump on top if it sounds hollow it
is done.
I have put wheat germ in this, you can put al sorts of
things in it to make it more organic. I even cut it in half , it is
alot of bread to knead.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:39 am

Title: Re: Baking - breads, cakes etc
Post by: Anita M. on January 24, 2008, 01:37:01 PM


Best-Ever Buttermilk Biscuits

2 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup stlard or shortening
2/3 cup buttermilk or sour milk


In a medium mixing bowl stir together flour, baking powder, sugar,
cream of tartar, salt, and baking soda. Using a pastry blender, cut in
lard or shortening till mixture resembles coarse crumbs.. Make a well
in center of dry mixture, then add buttermilk or sour milk all at once.
Using a fork, stir just till moistened.

Turn the dough out
onto a lightly floured surface. Quickly knead the dough by gently
folding and pressing the dough for 10 to 12 strokes or till the dough
is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut
dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter
into flour between cuts.

Place the biscuits on an ungreased
baking sheet. Bake in a 450 oven for 10 to 12 minutes or till the
biscuits are e done. Remove the biscuits from the baking sheet and
serve hot. Makes 10 to 12.

Drop Best-Ever Buttermilk Biscuits.
Prepare Best-Ever Buttermilk Biscuits as directed above, except
increase buttermilk or sour milk to 1 cup. Do not knead, roll, or cut
dough. Drop dough from a tablespoon 1 inch apart on a greased baking
sheet.. Bake and serve as directed above, except increase buttermilk or
sour milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from
a tablespoon 1 inch apart on a greased baking sheet.. Bake and serve as
directed above. Makes 10 to 12.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:40 am



Title: Re: Baking - breads, cakes etc
Post by: Pawstoquilt on January 31, 2008, 12:31:30 AM


Ok--here you go. About as easy as falling off a stack of fat quarters ;D ;D ;D.


CARAMEL ROLLS

IN A BUNDT PAN, SPRINKLE 1/2 - 3/4 C. CHOPPED PECANS

PLACE WHOLE PKG. (24) FROZEN DOUGH BALLS
IN 2 ROWS SIDE BY SIDE.

MELT 1 STICK OLEO AND MIX IN:
1 C. BROWN SUGAR
1 BOX BUTTERSCOTCH PUDDING (REG. NOT INSTANT)

POUR OVER TOP OF DOUGH BALLS

COVER WITH TEA TOWEL AND LET SET OVERNIGHT.

BAKE 30 35 MINUTES @ 350. INVERT ON PLATE.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:41 am

Title: Re: Baking - breads, cakes etc
Post by: tlcquiltnut on February 20, 2008, 03:35:09 PM


This cookie recipe was written in paragraph style and no egg amount was listed just eggs. So I used 3 eggs.

Jumbo Cookies
2 cups raisins, plump in boiling water and let set about 10 minutes. Drain and cool . Save water for now.
1
cup of shortning, 2 cups of sugar(1 cup white, 1 cup brown, I used dark
brown) , 3 eggs, 1 t. vanilla, add cooled raisins. 4 cups flour, 1 1/2
t. cinnamon, 1/4 t. nutmeg, 1/4 t. cloves, 1/4 t. allspice, 1 t. salt,
1 t. baking powder, 1 t. soda.
Cream shortening and sugar. Add
eggs and vanilla. Mix in eggs. Then add cooled raisins. Mix in dry
ingredients that has been sifted together. Mix the dry by hand if
possible. If too dry add a little cooled raisin water. Bake 375 for 13
minutes, or til golden brown. YUMMY!

Note: I used craisins as
well as golden raisins. I think the golden raisins aren't as strong
tasting as the regular raisins... nuts can be added too. I just don't
care for nuts.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:41 am

Title: Re: Baking - breads, cakes etc
Post by: tlcquiltnut on February 24, 2008, 10:36:15 PM


Here is a chocolate cake recipe my Mom used to make . It is the BEST ever....

Chocolate Cake

1/2 c. shortning
2 c. sugar
2 eggs
1 t. vanilla
1 t. soda
pinch Baking Powder( I use about 1/2 t.)
1/2 c. cocoa powder
1 c. boiling water
1/2 c. cold water
dash salt
2 c. flour
Cream
shortning and sugar. Add eggs, vanilla and cold water. Sift dry
ingredients. Add to wet mixture. Add boiling water and beat until
smooth. Pour into greased and floured 9 x13 cake pan. Bale 350* for
30-35 minutes.
Cool and frost with chocolate frosting if desired and I do.....
Chocolate Frosting

1/4-1/2 cup butter
2-3 cups powdered sugar(to taste)
1/2 cup cocoa powder(to taste)
little vanilla
little milk enough to make smoothe
Instead of milk can use a little cold coffee.
Mix well and spread on cooled cake....
What to do with left over frosting? Spread it on graham crackers.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:42 am

Title: Re: Baking - breads, cakes etc
Post by: Anita M. on February 29, 2008, 06:49:34 PM


The soup is Campbells made with milk. I scanned the recipe. Hope there are no typos :-)

Anita M.

Soft Pretzels

Genny Morrow Lancaster, P A Irish Chain Esther L. Lantz Leola, P A Irish Chain

Makes 12 pretzels
1 pkg. fast-acting yeast
1-1/2 cups warm water
1/4 cup brown sugar
4-4-1/2 cups flour
Baking soda
Kosher salt


1. In a mixing bowl combine yeast, warm water and brown sugar. Let stand for
5 minutes. Add flour and beat with a dough hook until smooth.
2.
Let stand 5 minutes while you bring a deep saucepan full of water to a
boil. (For every cup of water add 2 Tbsp. baking soda.)
3. Divide dough into 12 even pieces. Roll each piece into long rope and twist into pretzel shape.
4.
Drop each pretzel into boiling water and boil for 10 seconds. Remove
with a slotted spoon. Arrange pretzels on a greased baking sheet and
sprinkle with kosher salt.
5. Bake at 450 about 8 minutes or until browned.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:42 am

itle: Re: Baking - breads, cakes etc
Post by: Schnookie on May 13, 2008, 08:27:59 PM


One of my very favorite tea and coffee cakes is a:

DANISH PUFF
Part 1:
1 cup sifted flour 2 tablespoons water
1/2 cup butter

Part 2:
1 cup sifted flour 1 teaspoon almond extract
1/2 cup butter 3 eggs
1 cup water

Part 3:
Powdered sugar Chopped almonds
Milk

Part
1: Heat oven to 350 degrees. Measure flour into bowl and cut in
butter. sprinkle with 2 gablesppoons water and mix with fork. Round
into a ball and divide in half. Pat dough into 2 long strips (12 x 3
inch) on an ungreased cookie sheet. about 3 inches apart.

Part
2: Bring butter and water to a rolling boil in saucepan. Add almond
extract and remove from heat, stir in flour immediately to keep it from
lumping keep stiring! When smooth and thick, add 1 egg at a time,
beating until smooth. Spread 1/2 mixture evenly over each peice of
pastry (from Part 1) Bake 60 minutes until top is crisp and nicely
browned.

Part 3: Mix powder sugar and mild together to get
slightly thick icing. Pour over cooled pastry and sprinkle with
chopped almonds.
Put on a pot of tea or coffee and invite one of you good friends over and enjoy the puff and your friends visit.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:43 am

Title: Just like Mrs. Fields Cookies
Post by: Schnookie on June 18, 2008, 06:23:49 PM


Just Likes Mrs. Fields Cookies

2 c. butter 1tsp. salt
2 c. sugar 2 tsp. baking powder
2 c. brown Sugar 2 tsp. baking soda
4 eggs 24 oz. Chocolate chips
2 tsp. vanilla 8 oz. Chocolate bar, grated
4 c. flour 3 c. chopped nuts, optional
5 c. oatmeal

Preheat
oven to 375. After measuring 5 cups oatmeal, turn it into flour by
putting small amounts of oatmeal at a time into blender and blend until
it looks like flour.

Cream butter and sugar; add brown sugar,
eggs and vanilla. Mix together dry ingredients. Add to wet mixture.
Add chips, grated chocolate and nuts.

Drop golf-ball sized
cookies onto un-greased cookie sheet about 2 inches apart. Bake about
6 to 12 minutes. Do not overcook. This time varies so keep an eye on
them.

Makes about 112 cookies...This recipe comes from the
'Parkview Melting Pot Cookbook' the recipes are from parents and
teachers who had children attend Parkview Elementary School during
1993-1994
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:43 am

Title: Re: Baking - breads, cakes etc
Post by: Anita M. on July 04, 2008, 03:04:53 PM


I am baking my favorite picnic cake so I thought I should share the recipe. It really travels well! Enjoy! :-)

Anita M.

CREAM CHEESE POUND CAKE

1 cup margarine, softened
1/4 cup butter, softened (do not substitute)
1 (8 oz.) package cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
2 tsp. vanilla extract

Combine
first 3 ingredients, creaming well; gradually add sugar, beating until
light and fluffy. Add eggs , one at a time, beating well after each
addition. Add flour to creamed mixture, stirring until combined. Stir
in Vanilla.

Pour batter into a well-greased 10-inch tube pan.
Bake at 325 for 1 hour and 45 minutes or until cake tests done. Cool
in pan 10 minutes; remove from pan and cool completely. Yield: one
10-inch cake.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:44 am

Title: Re: Baking - breads, cakes etc
Post by: BearFoot on November 29, 2007, 10:49:24 PM


Z'Tejas Cast-Iron Cornbread

1 cup cornmeal
1 cup flour
1/4 cup sugar
3 tsp. baking powder
1/4 cup butter
1 tsp baking soda
2/3 cup plain yogurt
1/4 cup creamed corn
1/4 cup frozen corn
1 cup buttermilk
2 eggs
pinch of salt

Mix
all dry ingredients together. Mix wet ingredients together in a
separate bowl; add dry ingredients to batter. Spray a pre-heated 10 or
12 inch iron skillet with non-stick cooking spray. Pour in batter.
Bake at 375 degrees (F) for 16 minutes Test for doneness with a
toothpick.

Note: I put the iron skillet in the oven as it is pre-heating and pour the batter in when the oven reaches 375.
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PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 7:45 am

Title: Re: Baking - breads, cakes etc
Post by: BearFoot on November 29, 2007, 11:10:42 PM


Dilly Bread

1 pkg. dry yeast
1 1/4 cup warm water
1 cup creamed cottage cheese (heated to lukewarm)
2 Tbl sugar
1 Tbl instant minced onion
1 Tbl butter
2 tsp dill seed
1 tsp salt
1/4 tsp soda
1 unbeaten egg
4 cups flour (approx.)

Dissolve
yeast in warm water. In sauce pan WARM (don't over heat)cottage
cheese, sugar, onion, butter, dill seed and salt. Add the egg to the
yeast and water. Add 1 to 2 cups flour to the yeast and water
mixture. Add cottage cheese mixture and remaining flour. Kneed until
smooth. Cover and let rise till double. Punch down and kneed. Divide
into loaves (makes 2) and place in grease loaf pans. Cover and let
rise till double. Bake at 350 degrees for 40-50 minutes or until
golden brown.
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sallyandtilly



Number of posts : 304
Age : 69
Location : Colorado
Registration date : 2008-09-03

PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 8:46 am

finisher wrote:


Title: Re: Baking - breads, cakes etc
Post by: Pawstoquilt on January 31, 2008, 12:31:30 AM


I thought I would add a photo to this:



CARAMEL ROLLS

IN A BUNDT PAN, SPRINKLE 1/2 - 3/4 C. CHOPPED PECANS

PLACE WHOLE PKG. (24) FROZEN DOUGH BALLS
IN 2 ROWS SIDE BY SIDE.

MELT 1 STICK OLEO AND MIX IN:
1 C. BROWN SUGAR
1 BOX BUTTERSCOTCH PUDDING (REG. NOT INSTANT)

POUR OVER TOP OF DOUGH BALLS

COVER WITH TEA TOWEL AND LET SET OVERNIGHT.

BAKE 30 35 MINUTES @ 350. INVERT ON PLATE.
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Merry Bee's Girl



Number of posts : 45
Location : Carrollton, Texas, USA
Registration date : 2008-09-05

PostSubject: Re: Breads, Biscuits, and Rolls   Sat Sep 13, 2008 8:04 pm

You've gotta try Merry Bee's cinnamon toast recipe! Once you've had this cinnamon toast, you won't want the other kind ever again! I'm afraid I was one of the culprits eating the spread out of the jar back in the day!!!!\
~Merry Bee's Girl
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PostSubject: Re: Breads, Biscuits, and Rolls   Sun Sep 14, 2008 8:02 am

Sally..thanks so much for posting the pic! I want to reach through my screen and grab some! LOL

MBG..LOL..busted!
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lolod



Number of posts : 28
Registration date : 2008-09-02

PostSubject: Bread recipe   Sun Oct 05, 2008 4:21 pm

Do any of you make Raisin Pecan Bread? I would love a recipe. Lorraine
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PostSubject: Re: Breads, Biscuits, and Rolls   Sun Nov 09, 2008 5:41 pm

Easy Banana Bread

1/3c vegetable oil
1 1/2c mashed ripe bananas (about 3 large)
1/2teas. vanilla
3 eggs
2 1/3c Bisquick baking mix
1c sugar
1/2c chopped walnuts

Heat oven to 350*. Generously grease bottom of loaf pan 9x5x3. Mix all ingredients together until moistened; Beat vigorously 1 minute. Pour into loaf pan. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf pan to loosen; remove from pan. 1 loaf.

*Note..I used 4 small loaf pans when I made this and like it that way too. The baking time had to be adjusted to 45mins.
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Breads, Biscuits, and Rolls   Wed Dec 10, 2008 11:28 pm

Anzac Biscuits (Aussie Favourite)

1 cup rolled oats
1 cup plain flour
1 cup brown sugar, firmly packed
1/2 cup coconut
1/2 cup butter
2 tablespoons golden syrup or treacle (american substitutes at end of recipe)
1 tablespoon water
1/2 teaspoon bicarbonate soda

Combine Oats, flour, sugar and coconut in a large bowl. Combine butter, syrup and water in a saucepan (or microwave it), heat until butter melts, stirring well, then add bicarbonate soda and stir well. Stir mixture into dry ingredients, place rounded teaspoons full about 2" apart on lightly greased oven trays, bake in moderatley slow (325-350f or 160-180c) oven for about 20mins or until biscuits feel slightly firm, loosen with spatula but cool on trays

golden syrup = cane juice = jus de canne = cane syrup = sugar cane juice = light treacle Notes: This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands. Substitutes: Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thnner and not as sweet as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thnner and not as sweet or flavorful as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.)

black treacle = dark treacle Pronunciation: TREE-cull Shopping hints: This is the British version of America's blackstrap molasses. It's common in Britain, but hard to find in the United States. Look for it in specialty markets. Don't confuse this with golden syrup, which is sometimes called light treacle. Substitutes: blackstrap molasses OR molasses OR golden syrup (Many cooks prefer this over black treacle for their treacle puddings and tarts, since it's less bitter.)

* these keep for a week in a container or you can freeze them for up to 2mnths, ours only last a couple of days!

_________________
"My will is mine.....I shall not make it soft for you" Aeschylus, Agamemnon
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Krafty Lady



Number of posts : 12827
Age : 75
Location : Illinois--Land of Lincoln
Registration date : 2008-09-02

PostSubject: Pineapple Nut Bread   Thu Jan 08, 2009 12:05 pm

Pineapple Nut Bread


2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons shortening
1/2 teaspoon salt
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 - 8 oz. can crushed pineapple WITH juice
1/2 cup chopped walnuts
1/2 cup raisins

Cream shortening & sugar until light and fluffy. Add egg and vanilla & beat well.
Sift flour, baking powder, soda and salt together, then add to mixture, alternating with pineapple and juice.
Stir in nuts and raisins.
Pour into greased bread pan. Bake 350 degrees for 1 hour. cool

_________________
Norma


The hurrier I go the behinder I get!
http://s632.photobucket.com/albums/uu46/suziq-41/
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Breads, Biscuits, and Rolls   Sat Apr 11, 2009 11:37 am

Pita Bread Tutorial

.Step by Step Pictures


Bread Machine Pita Bread Recipe
1 1/8 cup water
3 cups all purpose flour
1 tsp salt
1 TBS oil
1 1/2 tsp sugar
1 1/2 tsp active dry yeast

Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12" rope.

With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 - 7" circle. Set aside on a lightly floured countertop. Cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

Preheat oven to 500F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.

Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.

Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.

Avoid overbaking-they will turn crisp and brittle
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tlcquiltnut
Moderator


Number of posts : 1078
Location : Iowa
Registration date : 2008-09-02

PostSubject: Amadama Bread recipe   Wed Sep 23, 2009 11:41 am

1 cup +2T water
2T molassas
2T honey
2Toil
!/4 cup oatmeal
2T corn meal
1/4 cup dry milk
1 1/2 t. salt
1 cup whole wheat flour
2 cups white flour
2T wheat gluten(opt)
2 1/2 t. yeast

Heat water to boiling. Add oatmeal and corn meal to hot water, stir well while adding. Let cool then add all other wet ingredients. Add to bread pan.
Sift dry ingredients. Add to pan. Add yeast on top of flour.
Set on wheat bread cycle of bread machine, for 2# loaf.

Note: I have found adding a little more water while in the kneading process makes a better bread. The dough should be sticky like scotch tape.
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PostSubject: Re: Breads, Biscuits, and Rolls   Today at 7:05 am

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Breads, Biscuits, and Rolls
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