Category: Breads

1 egg — beaten
2 tablespoons milk
1/2 teaspoon salt
3/4 to 1 cup flour

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Combine egg, milk, and salt in mixing bowl. Add enough flour to make a stiff dough. Roll dough thinly on a floured surface. Stretch the dough with your hands, turn over and roll out again. Repeat this at least 12 times, until dough is extremely thin. Let dough stand 20 minutes. Roll up dough loosely and cut into slices 1/4 inch wide. Unroll cut slices and spread out. Let dry 2 hours.

1/2 cup sugar
1/4 cup butter
2 eggs
1 1/3 cups milk
3 cups flour
1/2 teaspoon salt
1 1/3 tbs. baking powder
1 teaspoon vanilla

Topping:
1 stick butter — melted
1 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon

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Cream sugar and butter. Beat in egg and milk. Add flour, salt, baking powder, and vanilla. Pour into a greased 9×13 cake pan. Pour the melted butter over the top of the dough in pan. Combine remaining topping ingredients by stirring with a fork. Sprinkle over melted butter, covering top. Nuts or oatmeal may be added to the topping if you like. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Best served warm.

2 packages fast granular yeast, or 2 cakes compressed yeast

1 cup lukewarm water

1 tsp sugar

1 cup milk, scalded

2 1/2 tsp salt

6 Tbsp sugar

2 eggs, well beaten

6 Tbsp shortening, melted (half butter)

6 1/2 to 7 cups sifted all purpose flour

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Soften yeast in the lukewarm water with the 1 tsp sugar.  Scald the milk, stir in the salt and 6 T sugar, and shortening; cool until lukewarm.  When cooled, stir in the yeast mixture;  combine with beaten eggs.  Add about 4 cups of the flour and beat until smooth.  Stir in the rest of the flour, using just enough to make the dough almost too stiff to beat with a wooden spoon.  Beat until smooth.  Cover and let rise in a cozy place (85 degrees F) about 1 hour, until just doubled in bulk.  Then turn out onto lightly floured board and shape into rolls or 3 small loaves.  Place in greased pans, cover, and let rise again in warm place until doubled in bulk, about 45 minutes.  Bake rolls 15 to 20 minutes in a moderately hot oven (400 degrees F).  Bake loaves 20 minutes at 400 degrees, then reduce heat to moderate (350 degrees F) and bake 20 minutes longer.  Serve rolls hot, but cool loaves before slicing.  Makes about 2 dozen rolls or 3 small loaves.  (12 rolls per 9×13 pan, 30 rolls per sheet pan). 54 calories per roll.

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For cinnamon rolls:  After first rise turn dough out onto floured board and roll into 15 x 10 inch rectangle.  Spread one stick softened butter over dough.  Sprinkle with 1 cup brown sugar.  Sprinkle with cinnamon to taste (about 1 teaspoon).  Roll dough up into a 15 inch log.  Cut into sixteen pieces (cut in half, cut halves into eighths).  Place on greased 1/2 sheet pan and let rise until rolls fill the pan (about 1 hour).  Bake at 375 for 20 minutes or until golden brown.  Top with glaze after they have cooled a while.

CINNAMON ROLL GLAZE
Recipe courtesy of Paula Deen
FoodNetwork.com

4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

2 eggs
2 cups buttermilk
3/8 c. vegetable oil
1 3/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar

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In a small bowl, combine flour, baking powder, baking soda, salt and sugar. Set aside. In medium bowl, combine eggs, buttermilk, and oil. Mix well. Add dry ingredients to buttermilk mixture and mix until smooth. Let batter rest for 10 minutes. Cook on a preheated, lightly greased griddle for 1 minute. Sprinkle fresh blueberries, pecans, bananas, or strawberries on uncooked side. Turn pancakes and finish cooking. Makes about 10 cakes.

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg, beaten

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Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl combine milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy). Fill greased muffin cups 2/3 full. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool one minutes before removing from pan. Serve warm.

Variations:

Blueberry muffins

Stir 1 cup frozen or fresh blueberries into dry ingredients.

Strusel topped muffins

Blend 1/4 cup brown sugar, 1 tablespoon butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts. Sprinkle over muffins before baking.

Sugar coated muffins

Brush tops of hot muffins with 2 tablespoons melted butter and dip muffins in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil or melted shortening
1 egg — slightly beaten

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Heat oven to 425 degrees. Grease 8 or 9 inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. Stir in remaining ingredients just until smooth. Pour batter into greased pan. Bake at 425 degrees for 18 to 22 minutes or until toothpick inserted in center comes out clean.

1 3/4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
2 egg yolks — beaten
1 1/4 cups milk
1/2 cup oil
2 egg whites — stiff-beaten

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Sift dry ingredients; stir in combined egg yolks, milk and oil. Fold in egg whites. Bake in hot waffle iron.

2 cups sugar
3 eggs — beaten
3/4 cup oil
2 teaspoons vanilla
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups shredded zucchini
1 cup chopped nuts

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Beat eggs. Add sugar, oil and vanilla. Sift dry ingredients. Add zucchini to egg mixture and blend well. Add flour to mixture, blend only until flour is moistened. Fold in nuts. Pour into 2 greased loaf pans. Bake at 325 degrees for 1 hour.

2 cups all-purpose flour

1 tablespoon baking powder

1/4 to 1/2 teaspoon salt

1/3 cup shortening

3/4 cup milk

In a medium mixing bowl, stir together flour, baking powder, and salt.  Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.  Make a well in center of the dry mixture.  Add milk all at once.  Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface.  Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth.  Pat or lightly roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2-inch biscuit cutter.

Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10 to 12 minutes or till golden.  Remove biscuits from baking sheet and serve hot.  Makes 10 biscuits.

Drop Biscuits:

Prepare as above, except increase milk to 1 cup.  Do not knead, roll, or cut dough.  Drop dough onto greased baking sheet.  Bake as directed.  Makes 12 biscuits.

Buttermilk Biscuits:

Prepare as above, except stir 1/4 teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk.

1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4-1/2 tsp. ground cinnamon
1 c. plain nonfat yogurt, sour cream or buttermilk (or combination)
3 tbsp. skim milk
1 tbsp. vegetable oil
1 egg, lightly beaten
1 c. fresh blueberries

Combine first 6 ingredients in a large bowl; stir well. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring until smooth. Gently stir in blueberries. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.