See Bread\u2013Yeast for Breads using yeast<\/p>\n
SOFT PARMESAN BREAD<\/strong><\/p>\n 2 Loaves Pepperidge Farm Hot & Crusty Twin French Bread Preheat oven to 350\u00b0. CRUNCHY GARLIC TOASTETTES 2 Loaves Pepperidge Farm Hot & Crusty Twin French Bread Preheat oven to 450\u00b0. EASY GARLIC BREAD<\/strong><\/p>\n 4 artisan rolls or French bread, sliced baguettes or other small rolls Preheat oven to 400\u00b0. TOASTED GARLIC BREAD<\/strong><\/p>\n 1\/2 loaf French Bread, sliced 1\/4″ thick Preheat oven to 350\u00b0. TOASTIES\u00a0\u00a0 (MICHAEL’S GRILL)<\/strong> \u00a0\u00a0 (6\/2004-Krista)<\/p>\n 2-1 ratio margarine and butter Bake at 425\u00b0 for 8 min.<\/p>\n HUSH PUPPIES\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(May 2004 Daddy’s 84th B’day)<\/strong><\/p>\n 1-1\/2 white cornmeal Mix well. Drop batter by level tablespoonfuls into hot cooking oil. BANANA BREAD\u00a0\u00a0 \u00a0(Mrs. McGee-LA)| 1 c shortening Preheat oven to 325\u00b0. OPTIONAL TOPPING:<\/strong> AMAZING TRIPLE-C MUFFINS\u00a0 (Carrots, Coconut & Cherries)<\/strong><\/p>\n 2-1\/2 cups flour Preheat oven to\u00a0 350\u00b0. HOMEMADE SALAD CROUTONS<\/strong><\/p>\n Oil Preheat oven to 375\u00b0. BLUEBERRY MUFFINS\u00a0\u00a0 \u00a0Very good!\u00a0\u00a0\u00a0\u00a0\u00a0 Barbara Richardson<\/strong><\/p>\n 1-3\/4 c flour Preheat oven to 400\u00b0. BISQUICK BISCUITS<\/strong><\/p>\n 2 c Bisquick Preheat oven to 450\u00b0. **Turn onto cloth covered board well dusted with flour. ** Can use water instead, with 2-1\/3 c Bisquick ANGEL BISCUITS #1\u00a0\u00a0 \u00a0(Mary Lucy Mask)<\/strong><\/p>\n 2 pkg. yeast Preheat oven to 450\u00b0. ANGEL BISCUITS #2<\/strong> 1 pkg yeast Dissolve yeast in 2T (or \u00bc c) warm water. Add 1 t of the sugar. About 20 min before baking,\u00a0 preheat oven to 450\u00b0. Knead 3-4 min. on floured board.\u00a0 Roll out to 1\/2″ thick. NOTE:\u00a0 Biscuits can be made ahead and frozen. ANGEL BISCUITS\u00a0 #3 \u00a0\u00a0\u00a0\u00a0 (Sharon Heisler\u00a0 9\/07)<\/strong> 2 3\/4 c. flour Combine dry ingredients. Cut in butter. JALAPENO CORNBREAD (OR PLAIN)\u00a0\u00a0 \u00a0 (BH&G)<\/strong><\/p>\n 1 c sifted flour Preheat oven to\u00a0 425\u00b0. For crusty cornbread edges,\u00a0 pour 2-3 T oil in 8\u201d cast iron skillet.\u00a0 Place skillet in oven preheated to 425\u00b0. FRENCH BREAKFAST PUFFS<\/strong><\/p>\n 1\/2 c sugar Preheat oven to 350\u00b0. TOPPINGS:<\/strong> JULIA’S BEER BREAD\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0<\/strong><\/p>\n 3 c self rising flour Preheat oven to 350\u00b0. OAT BRAN MUFFINS\u00a0\u00a0 \u00a0(Mom\u2014GOOD!)<\/strong><\/p>\n 2 cups oat bran Preheat oven to 425\u00b0. CRANBERRY-ORANGE BREAD\u00a0\u00a0 (12\/5\/13) 2 c flour Preheat oven to 350\u00b0. \u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" See Bread\u2013Yeast 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\u00b0. 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-34","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=34"}],"version-history":[{"count":21,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/34\/revisions"}],"predecessor-version":[{"id":1336,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/34\/revisions\/1336"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMayonnaise
\nParmesan cheese
\nGarlic Salt<\/p>\n
\nSlice bread into 3\/8″ round slices.
\nSpread one side only with mayonnaise.
\nSprinkle generously with Parmesan cheese and garlic salt.
\nPlace flat on cookie sheet. Bake at 350\u00b0 for 15-20 min. (Do not turn over)
\nWill keep several days in ziploc bag. Tastes like a fresh homemade crouton–not super crunchy and not soft like regular buttered garlic bread.<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n1\/2 c olive oil
\n1\/2 c salted BUTTER (not oleo)
\nGarlic Salt
\nParsley Flakes
\nParmesan Cheese-opt<\/p>\n
\nSlice bread into 3\/8″ round slices.
\nMelt oil and butter together.
\nUsing tongs or fork, quickly dip bread on one side in oil\/butter mixture.
\nPlace dipped side UP on ungreased baking sheet.
\nSprinkle bread with garlic salt, parsley flakes and parmesan cheese, if desired.
\nBake at 450\u00b0 for 5-7 min. til crispy.
\nServe immediately or store in Ziploc bag and serve later; they keep well.\u00a0 These are CRUNCHY like some restaurants serve.
\n*1 pkg bread = about 75 slices<\/p>\n
\n
\n1\/2 c butter
\n2 minced garlic cloves
\n1\/2 t dried Italian seasoning.<\/p>\n
\nCut rolls in half horizontally.
\nMelt butter in saucepan. Add garlic and Italian seasoning.
\nCook, stirring 1-2 min.
\nBrush butter on cut sides of bread.
\nPlace bread, cut sides up on lightly greased baking sheet.
\nBake 7-8 min, or til lightly toasted.<\/p>\n
\n
\n1\/2 c butter, melted
\ngarlic salt with parsley<\/p>\n
\nLine baking sheet with parchment paper. Set aside.
\nBrush both sides of bread with melted butter.
\nSprinkle with garlic salt.
\nBake 20-25 min or til golden brown.
\nCan prepare 1 day ahead and store in zip-lock bag.<\/p>\n
\n
\nGarlic powder (lots!)
\nSPRINKLE WITH:
\nParmesan cheese\u00a0 and garlic salt<\/p>\n
\n
\n\u00bc c all purpose flour
\n1 T baking powder
\n\u00be t salt
\n\u00be c buttermilk
\n2 beaten eggs
\n\u00bc c finely chopped onion<\/p>\n
\nCook til golden brown, about 3 minutes.\u00a0 Turn once.
\nDrain on paper towels.
\nPlace in warm oven while frying remaining batter.
\nMakes 24.<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n3 c sugar
\n4 eggs
\n4 c flour
\n1 t soda
\n\u00be t salt
\n1T vanilla
\n\u00bd c buttermilk or sour milk
\n2 c mashed ripe bananas (about 5)
\n2 c chopped pecans (optional)<\/p>\n
\nCream shortening, sugar; add eggs.\u00a0 Add remaining ingredients.
\nPour into 3 well greased loaf pans (5″ x 9″).\u00a0 Bake 1 hour at 325.<\/p>\n
\n1 cup brown sugar
\n3\/4 c flour
\n1 t cinnamon
\n6T cold margarine
\nMix together with mixer or pastry blender until mixture resembles coarse crumbs. Sprinkle on top of batter.<\/p>\n
\n
\n1 cup sugar
\n1 tsp baking powder
\n1 tsp soda
\n\u00bd tsp salt
\n\u00bd tsp ground mace
\n3 beaten eggs
\n\u00bd cup vegetable oil
\n\u00bd cup milk
\n6 oz. jar maraschino Cherries, drained & chopped fine
\n2 cup shredded Carrots (4-6)
\n1-1\/3 cups flaked Coconut<\/p>\n
\nIn microwave safe container, micro washed carrots for 2 minutes.
\nIn mixing bowl, stir together flour, sugar, baking powder, soda, salt and mace.\u00a0 Combine eggs, oil and milk together and add to dry ingredients, mixing well.\u00a0 Stir in remaining ingredients (the 3 C’s).
\nPour batter into (4) greased small loaf pans 8 x 3-3\/4 x 2-1\/2.
\nBake at 350\u00b0 30-40 min. til toothpick tests done.
\nCool for 10 min. and remove from pans.
\nWhen completely cooled, wrap and store overnight before slicing.<\/p>\n
\n
\nButter
\nBread slices, crust removed
\nParmesan cheese
\nSpices, as desired<\/p>\n
\nMix equal parts of oil and butter. Melt together. Dribble some in frying pan.
\nFry bread slices, turning to brown on both sides.
\nSprinkle with spices.
\nCut into small crouton-size squares and bake on ungreased cookie sheet at 375\u00b0 til dry, stirring every 8 min or so to keep from burning.
\nWhen taking out, sprinkle with parmesan cheese.<\/p>\n
\n
\n1 c sugar
\n2-1\/2 t baking powder
\n3\/4 t salt
\n1 beaten egg
\n3\/4 c milk
\n1\/3 c oil
\n1 large can blueberries (*if using fresh, sweeten well first)<\/p>\n
\nDrain blueberries and mix with *1\/4 c sugar.
\nAdd dry ingredients to egg mixture.
\nStir gently and only til flour is mixed in.
\nGently add blueberries and stir only slightly.
\nPour into paper muffin cups or greased muffin tins. Makes 18 regular size muffins or 3 dz. miniatures.
\nBake for 20 min. for regular; 10 min for miniatures.
\nRemove from pan and dip tops in sugar.
\n*1 didn\u2019t use extra 1\/4 c sugar, and muffins were VERY sweet.<\/p>\n
\n
\n2\/3 c milk*<\/p>\n
\nMix Bisquick with milk until soft dough forms.\u00a0 Beat vigorously for 30 seconds.
\nIf dough is too sticky, add in more Bisquick gradually (up to \u00bc c) to make dough easy to handle.<\/p>\n
\nKnead 10 times.
\nRoll out dough to \u00bd\u201d thick.
\nCut out biscuits with 2\u201d cutter dipped in flour.
\nBake on ungreased cookie sheet at 450\u00b0 for 8-10 min, til golden brown.
\nMakes 10-12 biscuits.<\/p>\n
\n** Can drop from spoon onto cookie sheet for 10 biscuits.<\/p>\n
\n
\n3 T water 120\u00b0-130\u00b0(warm)
\n2 c *self-rising flour
\n1\/4 t soda
\n2-1\/2 T sugar
\n1\/2 c shortening
\n3\/4 c buttermilk or sour milk<\/p>\n
\nDissolve yeast in water – use thermometer to check.
\nLet stand 5 min, with 1\/2 t sugar in it.
\nMeanwhile, stir together flour, soda and remaining sugar.
\nCut in shortening.\u00a0 If yeast has foamed up, pour into buttermilk and add to flour mixture.
\nIf desired, you can refrigerate it at this point for 4-5 days.
\nTurn dough on lightly floured board. Knead several times.
\nRoll out, cut in rounds and place biscuits on ungreased baking sheet.
\nBake at 450\u00b0 for 10-12 min.
\n*it you don\u2019t have self-rising flour, use all-purpose flour and add 2-1\/2 t baking powder and 1 t salt.<\/p>\n
\n
\nMakes 24<\/p>\n
\n2-3\/4 c flour
\n1\/2 t soda
\n1\/2 t salt
\n1-1\/2 t baking powder
\n2 T sugar
\n\u00bd c shortening or butter
\n1 c buttermilk or sour milk<\/p>\n
\nIf it foams, yeast is working.\u00a0 If not, try again with new yeast.
\nCut shortening into dry ingredients.
\nCombine milk and yeast mixture. Stir into flour.
\nMix thoroughly, but do not knead.
\nBatter will become stiff and workable when it has been chilled in refrigerator.
\nPlace dough in greased bowl. Cover with plastic wrap & leave overnight in frig or cover and let rise 1 hr.<\/p>\n
\nPinch off enough dough to make desired # of biscuits.
\nReturn rest of dough to refrigerator or freezer.
\nCan be refrigerated 4-5 days or several weeks.<\/p>\n
\nCut 2\u201d biscuits and place on ungreased baking sheet.
\nDo NOT allow to rise.
\nPreheat oven to 400\u00b0 or 450\u00b0.\u00a0 Place rack on middle oven shelf.
\nBake for 15-17 minutes at 400\u00b0 OR bake at 450\u00b0 for 10-12 minutes.<\/p>\n
\nTo freeze: Bake 5 minutes; cool.
\nWrap in aluminum foil; freeze. To serve, place biscuits on lightly greased baking sheets and thaw. Bake at 450\u00b0 for 7-10 minutes.<\/p>\n
\n
\nMakes 24<\/p>\n
\n1\/2 t. salt
\n2 T sugar
\n1 stick butter
\n1 1\/2 tsp baking powder
\n1\/2 tsp baking soda
\n1 cup buttermilk
\n1 pkg yeast dissolved in 2 T warm water<\/p>\n
\nMix yeast and buttermilk into flour mixture.
\n(Do not overmix). Dough should just cling together.
\nGently knead 12 strokes on well-floured surface.
\nPlace in oiled bowl. Cover with saran wrap. Chill overnite.
\nIn\u00a0 morning, roll to 1\/2″ thickness on floured surface. Cut with 2″or 3″ biscuit cutter. Place on baking sheet.
\nCover and let rise about 30 min.
\nBake 10-12 min at 400. Serve warm with butter and honey.<\/p>\n
\n
\n1 c cornmeal
\n\u00bc c sugar
\n4 t baking powder
\n3\/4 t salt
\n2 eggs, beaten
\n\u00bd c oil or shortening
\n1 c milk or buttermilk
\n1 can drained whole kernel corn (omit for regular cornbread)
\nchopped Jalapeno peppers to taste (omit for regular cornbread)<\/p>\n
\nCombine all dry ingredients; separately combine all liquids.
\nMix together until smooth.
\nPour into greased 9×9\u201d pan and bake at 425\u00b0 for 30 min.<\/p>\n
\nWhen oil is HOT, pour cornbread batter in skillet.
\nThe outside of the batter will \u201cfry\u201d and form a crisp crust.<\/p>\n
\n
\n1\/3 c shortening
\n1 egg
\nl-1\/2 c flour
\nl-1\/2 t baking powder
\n1\/2 t salt
\n\u00bc t nutmeg
\n1\/2 c milk<\/p>\n
\nCream first 1\/2 c sugar, shortening and egg.
\nAdd baking powder, salt and nutmeg to creamed mixture.
\nAlternately add milk and flour.
\nFill 12 greased muffin pans 2\/3’s full.
\nApply Topping of your choice from list below.
\nBake for 20-25 minutes at 350\u00b0.<\/p>\n
\n(1)\u00a0 Mix 1\/2 c sugar, 1 t ground cinnamon, 6 T butter, melted
\n(2)\u00a0 Mix \u00bd c sugar, 1\/4t cinnamon, 1\/3 c flour and \u00bc c oleo until crumbly.
\n(3)\u00a0 Mix 3 t sugar, 1\/2 t nutmeg, 1 t cinnamon.
\nSprinkle topping of your choice on top of muffin batter before baking.<\/p>\n
\n
\n1\/3 c sugar
\n1 egg
\n12 oz can\/bottle beer any flavor (room temp and flat)<\/p>\n
\nMix all ingredients. Pour into one greased loaf pan.
\nBake for 45 min. Brush melted butter over top.
\nBake for 15 more min.<\/p>\n
\n
\n\u00bd c raisins
\n\u00bd c firmly packed brown sugar
\n1 t ground cinnamon
\n1 t baking powder
\n\u00bd t baking soda
\n1\/2 t soda
\n\u00bc t salt
\n2 egg whites, slightly beaten
\n1 c unsweetened applesauce
\n\u00bd c Cholesterol Free Reduced Calorie Mayo\u00a0\u00a0 (Canola Oil Mayo is good)<\/p>\n
\nSpray 12 muffin pan cups with no-stick cooking spray.
\nIn large bowl, combine everything BUT applesauce and mayo and eggs.
\nThen add those 3 ingredients.
\nBake for 15 \u2013 20 min.<\/p>\n
\n
\nMakes 1 loaf<\/b><\/p>\n
\n1 c sugar
\n\u00bd t salt
\n1 t baking powder
\nJuice and rind of 1 orange
\n2 T vegetable oil
\nWarm water
\n1 egg well beaten
\n\u00bd c pecan chips (or walnut)
\n1 cup canned Whole Berry Cranberry Sauce (NOT a full can)<\/p>\n
\nSift together flour, sugar, salt, baking powder.
\nIn measuring cup, put juice, rind, oil and enough water to make \u00be cup.
\nAdd egg. Pour into mixing bowl.
\nWith mixer on low speed, add dry ingredients and combine well.
\nPour into a greased loaf pan. Bake for 40 minutes<\/p>\n
\n