See Bread–Yeast for Breads using yeast
SOFT PARMESAN BREAD
2 Loaves Pepperidge Farm Hot & Crusty Twin French Bread
Mayonnaise
Parmesan cheese
Garlic Salt
Preheat oven to 350°.
Slice bread into 3/8″ round slices.
Spread one side only with mayonnaise.
Sprinkle generously with Parmesan cheese and garlic salt.
Place flat on cookie sheet. Bake at 350° for 15-20 min. (Do not turn over)
Will keep several days in ziploc bag. Tastes like a fresh homemade crouton–not super crunchy and not soft like regular buttered garlic bread.
CRUNCHY GARLIC TOASTETTES
***FAMILY FAVORITE***
2 Loaves Pepperidge Farm Hot & Crusty Twin French Bread
1/2 c olive oil
1/2 c salted BUTTER (not oleo)
Garlic Salt
Parsley Flakes
Parmesan Cheese-opt
Preheat oven to 450°.
Slice bread into 3/8″ round slices.
Melt oil and butter together.
Using tongs or fork, quickly dip bread on one side in oil/butter mixture.
Place dipped side UP on ungreased baking sheet.
Sprinkle bread with garlic salt, parsley flakes and parmesan cheese, if desired.
Bake at 450° for 5-7 min. til crispy.
Serve immediately or store in Ziploc bag and serve later; they keep well. These are CRUNCHY like some restaurants serve.
*1 pkg bread = about 75 slices
EASY GARLIC BREAD
4 artisan rolls or French bread, sliced baguettes or other small rolls
1/2 c butter
2 minced garlic cloves
1/2 t dried Italian seasoning.
Preheat oven to 400°.
Cut rolls in half horizontally.
Melt butter in saucepan. Add garlic and Italian seasoning.
Cook, stirring 1-2 min.
Brush butter on cut sides of bread.
Place bread, cut sides up on lightly greased baking sheet.
Bake 7-8 min, or til lightly toasted.
TOASTED GARLIC BREAD
1/2 loaf French Bread, sliced 1/4″ thick
1/2 c butter, melted
garlic salt with parsley
Preheat oven to 350°.
Line baking sheet with parchment paper. Set aside.
Brush both sides of bread with melted butter.
Sprinkle with garlic salt.
Bake 20-25 min or til golden brown.
Can prepare 1 day ahead and store in zip-lock bag.
TOASTIES (MICHAEL’S GRILL) (6/2004-Krista)
2-1 ratio margarine and butter
Garlic powder (lots!)
SPRINKLE WITH:
Parmesan cheese and garlic salt
Bake at 425° for 8 min.
HUSH PUPPIES (May 2004 Daddy’s 84th B’day)
1-1/2 white cornmeal
¼ c all purpose flour
1 T baking powder
¾ t salt
¾ c buttermilk
2 beaten eggs
¼ c finely chopped onion
Mix well. Drop batter by level tablespoonfuls into hot cooking oil.
Cook til golden brown, about 3 minutes. Turn once.
Drain on paper towels.
Place in warm oven while frying remaining batter.
Makes 24.
BANANA BREAD (Mrs. McGee-LA)|
***FAMILY FAVORITE***
1 c shortening
3 c sugar
4 eggs
4 c flour
1 t soda
¾ t salt
1T vanilla
½ c buttermilk or sour milk
2 c mashed ripe bananas (about 5)
2 c chopped pecans (optional)
Preheat oven to 325°.
Cream shortening, sugar; add eggs. Add remaining ingredients.
Pour into 3 well greased loaf pans (5″ x 9″). Bake 1 hour at 325.
OPTIONAL TOPPING:
1 cup brown sugar
3/4 c flour
1 t cinnamon
6T cold margarine
Mix together with mixer or pastry blender until mixture resembles coarse crumbs. Sprinkle on top of batter.
AMAZING TRIPLE-C MUFFINS (Carrots, Coconut & Cherries)
2-1/2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp soda
½ tsp salt
½ tsp ground mace
3 beaten eggs
½ cup vegetable oil
½ cup milk
6 oz. jar maraschino Cherries, drained & chopped fine
2 cup shredded Carrots (4-6)
1-1/3 cups flaked Coconut
Preheat oven to 350°.
In microwave safe container, micro washed carrots for 2 minutes.
In mixing bowl, stir together flour, sugar, baking powder, soda, salt and mace. Combine eggs, oil and milk together and add to dry ingredients, mixing well. Stir in remaining ingredients (the 3 C’s).
Pour batter into (4) greased small loaf pans 8 x 3-3/4 x 2-1/2.
Bake at 350° 30-40 min. til toothpick tests done.
Cool for 10 min. and remove from pans.
When completely cooled, wrap and store overnight before slicing.
HOMEMADE SALAD CROUTONS
Oil
Butter
Bread slices, crust removed
Parmesan cheese
Spices, as desired
Preheat oven to 375°.
Mix equal parts of oil and butter. Melt together. Dribble some in frying pan.
Fry bread slices, turning to brown on both sides.
Sprinkle with spices.
Cut into small crouton-size squares and bake on ungreased cookie sheet at 375° til dry, stirring every 8 min or so to keep from burning.
When taking out, sprinkle with parmesan cheese.
BLUEBERRY MUFFINS Very good! Barbara Richardson
1-3/4 c flour
1 c sugar
2-1/2 t baking powder
3/4 t salt
1 beaten egg
3/4 c milk
1/3 c oil
1 large can blueberries (*if using fresh, sweeten well first)
Preheat oven to 400°.
Drain blueberries and mix with *1/4 c sugar.
Add dry ingredients to egg mixture.
Stir gently and only til flour is mixed in.
Gently add blueberries and stir only slightly.
Pour into paper muffin cups or greased muffin tins. Makes 18 regular size muffins or 3 dz. miniatures.
Bake for 20 min. for regular; 10 min for miniatures.
Remove from pan and dip tops in sugar.
*1 didn’t use extra 1/4 c sugar, and muffins were VERY sweet.
BISQUICK BISCUITS
2 c Bisquick
2/3 c milk*
Preheat oven to 450°.
Mix Bisquick with milk until soft dough forms. Beat vigorously for 30 seconds.
If dough is too sticky, add in more Bisquick gradually (up to ¼ c) to make dough easy to handle.
**Turn onto cloth covered board well dusted with flour.
Knead 10 times.
Roll out dough to ½” thick.
Cut out biscuits with 2” cutter dipped in flour.
Bake on ungreased cookie sheet at 450° for 8-10 min, til golden brown.
Makes 10-12 biscuits.
** Can use water instead, with 2-1/3 c Bisquick
** Can drop from spoon onto cookie sheet for 10 biscuits.
ANGEL BISCUITS #1 (Mary Lucy Mask)
2 pkg. yeast
3 T water 120°-130°(warm)
2 c *self-rising flour
1/4 t soda
2-1/2 T sugar
1/2 c shortening
3/4 c buttermilk or sour milk
Preheat oven to 450°.
Dissolve yeast in water – use thermometer to check.
Let stand 5 min, with 1/2 t sugar in it.
Meanwhile, stir together flour, soda and remaining sugar.
Cut in shortening. If yeast has foamed up, pour into buttermilk and add to flour mixture.
If desired, you can refrigerate it at this point for 4-5 days.
Turn dough on lightly floured board. Knead several times.
Roll out, cut in rounds and place biscuits on ungreased baking sheet.
Bake at 450° for 10-12 min.
*it you don’t have self-rising flour, use all-purpose flour and add 2-1/2 t baking powder and 1 t salt.
ANGEL BISCUITS #2
Makes 24
1 pkg yeast
2-3/4 c flour
1/2 t soda
1/2 t salt
1-1/2 t baking powder
2 T sugar
½ c shortening or butter
1 c buttermilk or sour milk
Dissolve yeast in 2T (or ¼ c) warm water. Add 1 t of the sugar.
If it foams, yeast is working. If not, try again with new yeast.
Cut shortening into dry ingredients.
Combine milk and yeast mixture. Stir into flour.
Mix thoroughly, but do not knead.
Batter will become stiff and workable when it has been chilled in refrigerator.
Place dough in greased bowl. Cover with plastic wrap & leave overnight in frig or cover and let rise 1 hr.
About 20 min before baking, preheat oven to 450°.
Pinch off enough dough to make desired # of biscuits.
Return rest of dough to refrigerator or freezer.
Can be refrigerated 4-5 days or several weeks.
Knead 3-4 min. on floured board. Roll out to 1/2″ thick.
Cut 2” biscuits and place on ungreased baking sheet.
Do NOT allow to rise.
Preheat oven to 400° or 450°. Place rack on middle oven shelf.
Bake for 15-17 minutes at 400° OR bake at 450° for 10-12 minutes.
NOTE: Biscuits can be made ahead and frozen.
To freeze: Bake 5 minutes; cool.
Wrap in aluminum foil; freeze. To serve, place biscuits on lightly greased baking sheets and thaw. Bake at 450° for 7-10 minutes.
ANGEL BISCUITS #3 (Sharon Heisler 9/07)
Makes 24
2 3/4 c. flour
1/2 t. salt
2 T sugar
1 stick butter
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 pkg yeast dissolved in 2 T warm water
Combine dry ingredients. Cut in butter.
Mix yeast and buttermilk into flour mixture.
(Do not overmix). Dough should just cling together.
Gently knead 12 strokes on well-floured surface.
Place in oiled bowl. Cover with saran wrap. Chill overnite.
In morning, roll to 1/2″ thickness on floured surface. Cut with 2″or 3″ biscuit cutter. Place on baking sheet.
Cover and let rise about 30 min.
Bake 10-12 min at 400. Serve warm with butter and honey.
JALAPENO CORNBREAD (OR PLAIN) (BH&G)
1 c sifted flour
1 c cornmeal
¼ c sugar
4 t baking powder
3/4 t salt
2 eggs, beaten
½ c oil or shortening
1 c milk or buttermilk
1 can drained whole kernel corn (omit for regular cornbread)
chopped Jalapeno peppers to taste (omit for regular cornbread)
Preheat oven to 425°.
Combine all dry ingredients; separately combine all liquids.
Mix together until smooth.
Pour into greased 9×9” pan and bake at 425° for 30 min.
For crusty cornbread edges, pour 2-3 T oil in 8” cast iron skillet. Place skillet in oven preheated to 425°.
When oil is HOT, pour cornbread batter in skillet.
The outside of the batter will “fry” and form a crisp crust.
FRENCH BREAKFAST PUFFS
1/2 c sugar
1/3 c shortening
1 egg
l-1/2 c flour
l-1/2 t baking powder
1/2 t salt
¼ t nutmeg
1/2 c milk
Preheat oven to 350°.
Cream first 1/2 c sugar, shortening and egg.
Add baking powder, salt and nutmeg to creamed mixture.
Alternately add milk and flour.
Fill 12 greased muffin pans 2/3’s full.
Apply Topping of your choice from list below.
Bake for 20-25 minutes at 350°.
TOPPINGS:
(1) Mix 1/2 c sugar, 1 t ground cinnamon, 6 T butter, melted
(2) Mix ½ c sugar, 1/4t cinnamon, 1/3 c flour and ¼ c oleo until crumbly.
(3) Mix 3 t sugar, 1/2 t nutmeg, 1 t cinnamon.
Sprinkle topping of your choice on top of muffin batter before baking.
JULIA’S BEER BREAD
3 c self rising flour
1/3 c sugar
1 egg
12 oz can/bottle beer any flavor (room temp and flat)
Preheat oven to 350°.
Mix all ingredients. Pour into one greased loaf pan.
Bake for 45 min. Brush melted butter over top.
Bake for 15 more min.
OAT BRAN MUFFINS (Mom—GOOD!)
2 cups oat bran
½ c raisins
½ c firmly packed brown sugar
1 t ground cinnamon
1 t baking powder
½ t baking soda
1/2 t soda
¼ t salt
2 egg whites, slightly beaten
1 c unsweetened applesauce
½ c Cholesterol Free Reduced Calorie Mayo (Canola Oil Mayo is good)
Preheat oven to 425°.
Spray 12 muffin pan cups with no-stick cooking spray.
In large bowl, combine everything BUT applesauce and mayo and eggs.
Then add those 3 ingredients.
Bake for 15 – 20 min.
CRANBERRY-ORANGE BREAD (12/5/13)
Makes 1 loaf
2 c flour
1 c sugar
½ t salt
1 t baking powder
Juice and rind of 1 orange
2 T vegetable oil
Warm water
1 egg well beaten
½ c pecan chips (or walnut)
1 cup canned Whole Berry Cranberry Sauce (NOT a full can)
Preheat oven to 350°.
Sift together flour, sugar, salt, baking powder.
In measuring cup, put juice, rind, oil and enough water to make ¾ cup.
Add egg. Pour into mixing bowl.
With mixer on low speed, add dry ingredients and combine well.
Pour into a greased loaf pan. Bake for 40 minutes