Beer Bread

From the kitchen of HF

To make with beer and vinegar:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt

3/4 c. beer

1 1/4 c. water

2 tbsp. vinegar

To make without beer:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt (or to taste)

1 3/4 - 2 c. water (or until dough consistency, add slowly)

Mix dry ingredients, add water/beer slowly kneading in until you have a decent dough consistency (may need more or less water) Let rise for 15 hours. Knead and place on parchment paper in dough ball and place in dutch oven or iron skillet with lid. Let rise for 2 hours. Heat oven to 500F. Place iron skillet with lid on in oven then decrease temperature to 415F. Bake for about 30 minutes depending on crust consistency preference.

Chocolate Chip Pumpkin Bread

I got this from my friend CS. It was really good but we ate it all before I could get a picture...

1 can of pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
1 package chocolate chips

Preheat oven 350F, grease and flour 3 loaf pans. In a large bowl mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients in to the pumpkin mixture and mix until just blended. Pour into the prepared pans. Bake for about 50 minutes. Loaves are done when knife inserted in the center of bread comes out clean.

Peanut Butter Pancakes

I tried this at my friends house...my kids and I loved them! Thanks DC!

2 c. pancake mix (the kind that you only need to add water to i.e. Krusteaz)
2 c. water
1/3 c. creamy peanut butter
1/2 c. peanut butter chips
2 ripe bananas, sliced
Chocolate syrup ( I use regular maple syrup)
Lightly sweetened whipped cream, optional

Combine pancake mix, water and peanut butter; mix according to package directions. Stir in peanut butter chips. Cook on hot griddle according to package directions until golden brown. Serve pancakes topped with sliced bananas, syrup and whipped cream.

Rosemary Focaccia Bread

My brother sent me this recipe, he said he LOVES it and said it is just as good as the bread at Macaroni Grill. I tried it tonight and loved it too...I LOVE breads way too much! It's also a pretty easy one to make.

1 tbsp. yeast
1 tbsp. sugar
1 c. warm water
1 tsp. salt
2 c. flour
1 tbsp. dried rosemary
2 tbsp. butter

Combine yeast, sugar, water, and salt in bowl. Let stand until bubbles form. Stir in flour. Knead for 10 minutes, adding flour as needed. Add rosemary to dough and knead until disbursed well. Spray bowl with olive oil. Place dough in bowl. Cover with towel. Let raise in warm area for 1 hour. Punch dough. Separate into two balls. Place balls on cookie sheet, partially flattened. Melt butter and brush onto dough. Lightly salt dough. Let raise for another 45 minutes, or until doubled in size. Bake at 450F for about 18 minutes. Should be lightly browned.

Eat with olive oil, fresh ground pepper, and balsamic vinegar. Makes two loaves, 6” in diameter, 3” high.

Garlic Cheese Biscuits

This comes from BR, they are very similar to Red Lobster Biscuits.

2 c. Bisquick

2/3 c. milk
1/2 c. shredded cheddar cheese (I usually use a little more)
1/4 c. butter or margarine, melted
1/2 tsp. garlic salt
dried parsley

Preheat oven to 450F. Mix Bisquick, milk, and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes, or until tops are slightly browned. Mix melted butter, garlic salt, and parsley and brush on the tops of hot biscuits. (Add enough garlic salt to make the butter taste nice and garlicky when thoroughly mixed.) Serve warm.

Cinnamon Rolls

I tried this recipe after one of my friends told me how yummy they were...and she was so right! The recipe comes from My Kitchen Cafe. The pudding in the dough makes it SO soft and tender. The only thing about thing that I found was the dough was really sticky and a little hard to work with when rolling it up. But, they were worth it, probably the best cinnamon rolls I've ever had! It says 6+ cups flour, I used 7 1/2 cups and it was not too sticky.

Dough:

½ c. warm water
2 tbsp. active dry yeast
2 tbsp. sugar
3 ½ oz. package instant vanilla pudding + 2 c. milk
½ c. butter, melted
2 eggs
1 tsp. salt
6+ c. flour

Filling:
1 c. butter, softened to room temperature
2 c. brown sugar
4 tsp. cinnamon

Icing:
8 oz. cream cheese
½ c. butter, softened to room temperature
1 tsp. vanilla
3 c. powdered sugar
2-3 tbsp. milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, make pudding according to package directions using 2 c. milk. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled in size. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread (I use dental floss, it works best). Place on lightly greased baking sheet 1 inch apart. Cover and let rise until double again. Bake at 350F for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Perfect Garlic Bread

1 loaf baguette bread
1/2 c. butter spread
1 tsp. garlic salt
1 tsp. dried parsley

Slice baguette bread into 1 inch slices. Mix butter spread with garlic and parsley. Spread on each piece and place on baking sheet. Put in preheated oven 350F for about 5-7 minutes or until butter is melted into bread. Then change oven to broil. Watch bread really close so top does not burn. Let broil until top of bread is golden brown.

Cinnamon Rolls

1 1/2 c. scalded milk
2 tbsp. yeast
1/2 cup warm water
2 tsp. salt
1/2 c. sugar
1/2 c. oil
2 eggs
6-7 c. flour

Scald milk and let cool. Activate yeast in warm water. Add to milk when milk is cool. Add rest of ingredients except flour. Mix with hand mixer. Add flour one cup at a time. May need to mix in last couple cups by hand. Let raise once until double in size. Punch down and roll out to about 1/4-1/2" thick. Spread melted butter all over dough and sprinkle about 2 cups cinnamon sugar over also. Roll up and cut into 1 to 1 1/2 inch slices using string (I use floss, it is easier) and place in greased jelly roll pan. Let raise again (only for about 20 minutes) then bake at 350F for about 20 minutes. Add icing! Enjoy!

Cream Cheese Frosting

1 8oz. pkg. light cream cheese
1/2 cup butter
2 tsp. vanilla
1 tbsp. milk
3 cups powdered sugar

Mix together with hand mixer and spread on cinnamon rolls!

Soft Pretzels

4 1/2 c. flour
1 tbsp. dry yeast
1 1/2 c. milk
1/4 c. sugar
2 tbsp. vegetable oil
1 1/2 tsp. salt
3 tbsp. salt for boiling in water
2 quarts boiling water
1 slightly beaten egg white

In mixer combine 2 c. flour and yeast. In sauce pan or microwave safe bowl heat milk, sugar, oil and 1/2 tsp. salt until warm. Add to flour mixture. Beat at low speed for 30 seconds scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can with a spoon. Turn out onto lightly floured surface. knead in enough flour to make a moderately stiff dough 6-8minutes. Shape into a ball and place in greased bowl, covered. Let raise until double in size (about 1 1/2 hours) Punch down, turn out onto lightly floured surface. Cover, let raise for about 10 minutes. Roll into a 12 x 8 rectangle. Cut into 16 strips each 12 inches long and 1/2 inch wide using pizza cutter. Shape into pretzels. Let raise uncovered 20 minutes. Dissolve 3 tbsp. salt into boiling water. Lower 3-4 pretzels into water at a time and boil for about 2 minutes, turning once. Remove with a slotted spoon. Place 1 inch apart on a well greased baking sheet. Brush with mixture of egg white and water. Sprinkle with course salt or sesame seeds. Bake at 350F for 25-30 minutes or until golden brown. Makes 16 pretzels

French Bread

3 1/2-4 c. flour
1 pkg. dry yeast
1 1/2 tsp. salt
1 tsp. sugar
1 1/4 c. warm water
3 tbsp. vegetable oil
1 egg white
1 tbsp. water

Sesame seeds (optional)

In a bowl, combine 2 c. flour, yeast, salt and sugar; mix well. Add warm water and oil. Blend at low speed to moisten, then at medium speed for about 3 minutes. Gradually add remaining flour, mixing by hand to make slighlty firm dough. Knead about 5 minutes. Place in greased bowl and cover. Let raise until double in size. Punch down dough and make 1 large loaf. Place on baking sheet. With a very sharp knife, make 3 diaganol slashes across top. Cover, let raise until doubled in size again. Combine egg white and water, beat slightly. Brush on top of loaf. Sprinkle with Sesame Seeds if desired. Bake at 400F for 35 minutes until golden brown. Cool.

Corn Bread

From the kitchen of PV

1/2 c. vegetable oil
1 1/2 c. canned milk (evaporated)
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 c. sugar
1 1/2 c. flour
1 c. corn meal

Mix all ingredients well and pour into a greased 9 x 13 pan. Bake at 350F for 30 minutes. Great with Chili and honey butter!

Whole Wheat Waffles

2 1/4 c. whole wheat flour
4 tsp. baking powder
3/4 tsp. salt
1 1/2 tbsp. sugar
Mix together in large bowl.

With hand mixer, blend the following:
2 c. water
1/2 c. powdered milk
2 eggs
1/2 c. vegetable oil

Add wet and dry ingredients. Bake in waffle iron until golden brown. Serve with butter or syrup.

Whole Wheat Bread

From the kitchen of DS

4 tbsp. yeast
1 c. warm water
1 tsp. brown sugar

Add together sugar, water and yeast. Do not stir.

Mix together the following:
1 1/2 c. brown sugar
1 tbsp. salt
1 1/2 c. vegetable oil
5 eggs
1 12-oz can lemon concentrate
4 c. hot water

Mix in 10 1/2 c. whole wheat flour. Mix or knead for 5 minutes. Add more flour if needed until stiff. Mix or knead 5 minutes more. Shape into loaves and place in bread pans. Let raise until double in size. Bake at 350F for 35 minutes. Makes 3-4 loaves.

Baking Powder Biscuits

2 c. flour
1 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1/2 c. shortening
2/3 c. milk

Cut shortening into dry ingredients. Add enough milk to make a nice dough to roll out and cut into biscuits using a round cutter or glass. Bake at 400F for 10-15 minutes. Pat a little milk on top to make them brown nice.

Pumpkin Pancakes

BB's grade 1 teacher CD made these for her class one day and she LOVED them!

2 c. flour
2 tbsp. brown sugar
1 tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 3/4 c. milk
1/2 c. canned pumpkin
1 large egg
2 tbsp. vegetable oil

Mix milk, pumpkin, egg & oil. Slowly add dry ingredients, only until wet. Batter will be lumpy. Cook on griddle just like you would pancakes.

Grandma's Yeast Rolls

From the kitchen of DS

2 c. milk, scalded, then cooled
4 tbsp. shortening or vegetable oil
4 tbsp. sugar
2 tsp. salt
2 tbsp. yeast, dissolved in:
1/2 cup lukewarm water
2 beaten eggs
6 c. sifted flour

Scald milk, let cool to lukewarm. Combine liquids and add sugar, salt, and oil. Add flour one cup at a time with mixer. May have to hand mix in last cup or two of flour. Raise until double in size twice. Roll dough our flat and use round glass to cut dough into circles, dip in melted butter and fold in half onto greased jellyroll pan. You also can roll dough out into large circle, spread melted butter onto it, cut with pizza cutter into several triangles and roll them into croissants. Let raise again. Bake at 400F for 10-15 minutes.

Grandma's Banana Bread

From the kitchen of DS

1/2 c. shortening
1 c. sugar
2 eggs
pinch of salt
3-4 ripe bananas
2 c. flour
1 tsp. baking soda dissolved in:
1 tbsp. warm water
1 tsp. vanilla
1/2 c. nuts (optional)

Mix together well, pour in greased bread pans. Bake at 350F for 45 minutes.

White Bread (Scone Dough)

6 1/2-7 c. all purpose white flour
2 tbsp. instant dry yeast
3 tbsp. sugar
1 tbsp. salt
1 1/4 c. water
1 c. milk, scalded
2 tbsp. vegetable oil

Scald milk and cool. Add water, yeast and sugar while milk is still warm but not hot. Add oil and salt. Beat in 1/2 of the flour for 2-3 minutes. Knead in the rest of the flour. Let raise once until double in size. Form into 2 loaves in bread pans. Let raise again. Bake at 350F for 35-40 minutes.

For scones, roll out pieces of dough to about 1/2 inch thick, deep fry until golden brown. Serve with butter, honey butter or jam.

Bread Sticks

From the kitchen of AR

1 1/2 c. warm water
2 tbsp. sugar
1 pkg. yeast (2 1/4 tsp.)
1 tsp. salt
3 cups flour

Mix warm water, sugar and yeast well. Add salt and flour. Roll out and brush with melted butter, then sprinkle with garlic salt, basil and Parmesan cheese. Cut into strips and twist. Bake at 350F until golden brown.