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Breads Of All Kinds

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judyb57

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Feb 20, 2008
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Popovers

Makes 6 popovers

1 Tbsp shortening or nonstick spray coating
2 eggs
1 c milk
1 Tbsp cooking oil
1 c all-purpose flour
1/4 tsp salt

Using 1/2 teaspoon of shortening for each cup, grease bottome and sides of six 6-ounce custard cups or the cups of a popover pan. Or, spray cups with the nonstick coating. Place the custard cups on a 15x10x1 inch baking pan. Set aside.

In a medium mixing bowl use a wire whisk or rotary beater to beat eggs, milk and cooking oil together till combined. Add flour and salt. Beat until smooth.

Fill the prepared cups half full with batter. Bake in a 400 degree oven about 40 minutes or till done.

Immediately after removing popovers from the oven, use the tines of a fork to prick each popover to let the steam escape. turn off the oven. For crisper popovers, return the popovers to the oven for 5-10 minutes or till desired crispness is reached. Remove popovers from cups and serve immediately.
 

dani3839

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Those really sound good, my hubby would love them! I'm going to try them
I'll let you know how it goes!!

:thumbsup
 

judyb57

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Bagels


2 packages active dry or compressed yeast

2 cups warm potato water or plain water (must be lukewarm for compressed yeast)

4 eggs

1 tablespoon salt

1 tablespoon sugar

1/4 cup oil

8 cups unsifted all-purpose flour

2 quarts boiling water

2 tablespoons sugar

1 egg beaten with 1 tablespoon water

Dissolve yeast in 1/2 cup of potato or plain water. (Potato water is water in which peeled potatoes have been cooked.) Beat eggs in large mixing bowl, add the yeast mixture, remaining water, salt, 1 tablespoon sugar, oil and 2 cups of the flour. Beat until smooth. Add enough of the remaining flour to make a workable dough.

Turn out on floured board and knead until smooth and elastic, adding more flour as needed. Kneading should take about 10 minutes. Dough should be firm. Put dough in greased bowl and let rise in a warm (80 to 85 degree) place covered lightly (tea towel is good), until it has doubled in size, about 90 minutes.

Punch dough down and knead again a few minutes on lightly floured board until smooth and elastic. Pinch off pieces of dough and roll between the palms to form ropes about 6-inches long and 3/4-inch wide. Pinch the ends together firmly to form doughnut shape. Should yield about 32.

Bring 2 quarts of water to boil; add the 2 tablespoons sugar. Drop bagels into water one at a time. As they come to the surface, turn them over. Whole process should take 3 minutes. Remove with slotted spoon and place on greased cookie sheets. Brush with egg and water glaze. Bake in 425-degree oven for 15 to 20 minutes.
 

dani3839

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White Chocolate-Iced Cranberry Bread

Ingredients

Bread

2 1/4 cups Gold Medal® all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped sweetened dried cranberries
1 cup fat-free half-and-half
2 teaspoons grated orange peel
1/2 cup fat-free egg product
1/4 cup canola oil
1/4 cup orange juice

Icing

1 oz white chocolate baking bar, chopped
1 to 2 tablespoons fat-free half-and-half
1/2 cup powdered sugar



Directions

Step1

Heat oven to 350°F. Spray bottom only of 8x4-inch loaf pan with cooking spray. In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in cranberries.

Step2

In small bowl, beat 1 cup half-and-half, the orange peel and egg product with wire whisk until well blended. Add half-and-half mixture, oil and orange juice to flour mixture; stir with spoon just until dry ingredients are moistened. Pour batter into pan.

Step3

Bake 55 to 65 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour.

Step4

In small microwavable bowl, microwave baking bar and 1 tablespoon of the half-and-half on High 30 seconds. Stir until melted and smooth (if necessary, microwave 10 to 20 seconds longer). With wire whisk, beat in powdered sugar until smooth (if necessary, add additional half-and-half, 1/2 teaspoon at a time, until desired spreading consistency). Spoon and spread icing over cooled loaf, allowing some to run down sides.
 

judyb57

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Clone of a Cinnabon

makes 12 rolls

Ingredients:

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 

judyb57

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Feb 20, 2008
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Open Sesame Pick-Up Sticks

Refrigerated breadsticks get twisted into a new shape and flavor!


Ingredients

1 egg
1 tablespoon water
1 teaspoon Dijon mustard
3 oz. (3/4 cup) freshly grated Asiago cheese
4 1/2 teaspoons sesame seed
1/2 teaspoon garlic powder
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks

Steps

1 Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Beat egg in small bowl. Add water and mustard; mix well. In shallow dish, combine cheese, sesame seed and garlic powder; mix well.
2 Unroll dough; separate into 12 breadsticks. Dip each breadstick in egg mixture; coat with cheese mixture. Twist each breadstick several times. Place 1 inch apart on sprayed cookie sheet. Firmly press down ends.
3 Bake at 350°F. for 14 to 19 minutes or until golden brown. Serve warm.
 

judyb57

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Feb 20, 2008
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Better Buttermilk Biscuits


Makes 6 - 8 biscuits

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

Directions

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden
 

judyb57

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Raisin-Eggnog French Toast


12 sl Raisin bread; dry and firm
2 c Prepared eggnog
1/2 c Butter
-Confectioners' sugar

Cut bread into 1-inch wide strips; trimming crusts from any long edges of
strips. Pour eggnog into a shallow bowl and dip each strip of bread into
the eggnog. Turn each strip over to coat well. Melt butter in a skillet
over medium heat. Cook strips of bread on both sides until golden brown.
Sprinkle with confectioners' sugar before serving.
 

judyb57

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Carrot Zucchini Bread


1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup granulated sugar
1/2 cup egg substitute
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice

Preheat oven to 350°F (175°C). Grease and flour two 8 x 4-inch loaf pans. Set aside.
In a large mixing bowl combine the first 8 ingredients.
Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
Pour batter into prepared loaf pans.
Bake for 45 minutes or until bread tests done. Cool for 10 minutes in pan on wire rack; remove from pans and cool completely on wire rack.
Makes 2 loaves.(16 slices each)
 

judyb57

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Mexican Spoon Bread


Ingredients:

2 1/2 cups water
1 cup ALBERS® Yellow Corn Meal
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup NESTLÉ® CARNATION® Evaporated Milk
4 large eggs, beaten
2 tablespoons diced jalapeños
2 tablespoons butter or margarine


Directions:

PREHEAT oven to 400 degrees F. Grease 13 x 9-inch baking dish.

COOK water, corn meal and bouillon in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat.

ADD beans, cheese, evaporated milk, eggs, jalapeños and butter; stir until blended. Pour into prepared dish.

BAKE for 25 to 30 minutes or until knife inserted in center comes out clean. Top with salsa, sour cream, sliced ripe olives and chopped cilantro before serving, if desired.
 

judyb57

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Feb 20, 2008
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Savory Parmesan Bites


Yield: Makes 32 pieces

1 (8-ounce) package cream cheese, softened
1 cup grated Parmesan cheese, divided
1 small red bell pepper, chopped
1/4 cup fresh parsley, chopped
2 (8-ounce) cans refrigerated crescent dinner rolls

Preparation

1. Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley.
2. Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese.
3. Bake at 350 degrees for 13 to 15 minutes or until golden brown.
Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350 degrees for 15 to 17 minutes or until golden brown.
 

judyb57

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Feb 20, 2008
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Pumpkin Waffles Recipe


INGREDIENTS

1 cup all-purpose flour
1/4 cup yellow cornmeal, finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch ground nutmeg
Pinch of ground cloves
2 large eggs
2 Tbsp brown sugar (packed)
1 1/4 cup buttermilk
1/2 cup fresh or canned pumpkin purée
4 Tbsp butter, melted (plus a little more for brushing the waffle iron)
Applesauce or apple butter for serving

METHOD

1 Preheat your waffle iron.

2 In a medium bowl, vigorously whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices.
3 In a larger bowl, whisk together the eggs and brown sugar until there are no more brown sugar clumps. Add the buttermilk, pumpkin purée, melted butter and whisk until smooth.

4 Add the dry ingredients to the wet ingredients and whisk until smooth.

5 Brush a little melted butter over the wells of the hot waffle maker (to make it easier to remove the waffles.) When your waffle maker is hot, working in batches, ladle the batter onto the center of the waffle iron wells, not all the way to the edge, and slowly lower the top lid of the waffle iron. Cook until your waffle iron indicates that the waffles are ready, or until steam stops coming out of the sides of the waffle iron, about 4 to 5 minutes. Open the waffle iron and carefully lift the edge of a waffle with a fork to remove the waffles from the waffle iron.

Serve with warmed maple syrup and a side of apple sauce or apple butter.
 

dani3839

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Easter Bunny Shaped Rolls




How adorable are these Easter Bunny Shaped Rolls? The secret to shaping the ears is Kitchen Shears! Use your favorite roll recipes to bake these bunnies or try the one below. Your family will love to see these cute bunnies on the Easter dinner table this year.

**Please note that you will probably want to practice the ear shaping technique ahead of time because the photo above is from a professional chef. Your results may vary. Also please note that the recipe below is NOT the recipe used in the picture you see above.**
Ingredients:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Directions:

Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer if you have one). If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns.
The eyes can then be put in, use pepper grains or similar.
Bake at 375° for about 10 minutes or until golden brown.
 

judyb57

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Feb 20, 2008
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Cheese and Chive Scones


RECIPE INGREDIENTS

1 1/2 cups self rising flour
1/2 teaspoon salt
1 tablespoon margarine
3/4 cup finely grated cheddar cheese
2 tablespoons finely snipped chives
3/4 cup milk

Extra milk, for glazing



DIRECTIONS

Preheat oven to 400 degrees F. Grease and flour a baking sheet. Sift flour and salt into a bowl. Rub in the margarine with the fingertips to make a fine crumbs, then add cheese, chives and three-quarters of the milk to make a soft dough. Add remaining milk only if needed.


Turn onto a lightly floured surface. Press out the dough with the fingertips until 3/4 inch thick. Cut into rounds with a floured biscuit cutter and place on the baking sheet.


Brush the tops with milk and bake for about 10 minutes, until well colored and cooked through.


Get Cooking: Cheese and Chive Scones Recipe at Cooking.com
 

dani3839

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Jan 17, 2008
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Sausage/Cheese Bread Roll
Ingredients:
1 -- 1# loaf frozen bread dough, thawed
1 -- 1# breakfast sausage (Jimmy Dean Sage is our favorite)
8 to 10 oz. shredded cheese (we typically use cheddar, but anything is good)
2 eggs (raw, used as a binder for other ingredients)

Instructions:

Roll dough into approx. 12" x 15" rectangle. Cook sausage. Mix cooked sausage, shredded cheese and eggs. Spread mixture on bread dough. Roll dough with mixture inside like a jelly roll and drop into a greased (Pam spray works also) bundt pan. Let rise in warm area until puffy (about 1 hour).

Egg setup is with platesetter (feet down) at about 375 dome temp. Place bundt pan on platesetter and cook until top is golden brown (usually about 35 to 45 minutes). Invert bundt pan onto cutting surface and then brush butter on all sides of bread roll. Slice and enjoy.

I quite often do the prep and assembly the night before and leave in the bundt pan in the fridge, covered with a wet towel to keep dough from drying. The next morning take the bundt pan out of the fridge before starting the Egg. By the time the Egg is ready and stabilized the dough has warmed up and risen some
 

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