Eggnog Cinnamon Swirl Bread
Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.
Makes 1 loaf. Enjoy.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Saturday, December 17, 2011
Christmas Tree Bread
Christmas Tree Bread
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.
Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring to mix well. Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 10 times. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long.
Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.
Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving.
Let guests break off small pieces.
Yield, 10 to 12 servings. Enjoy.
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.
Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring to mix well. Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 10 times. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long.
Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.
Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving.
Let guests break off small pieces.
Yield, 10 to 12 servings. Enjoy.
Friday, December 16, 2011
Gift of Magic Bread
Gift of Magic Bread
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts
Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.
You can also make 5 mini loaves and bake for 40 minutes.
Recipe Source: Creative Cooking Corner (LadyC)
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts
Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.
You can also make 5 mini loaves and bake for 40 minutes.
Recipe Source: Creative Cooking Corner (LadyC)
Wednesday, December 14, 2011
Greek Christmas Bread Recipe
Greek Christmas Bread Recipe
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115° F.)
1/3 cup sugar
1 teaspoon ground cardamon
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Extra flour, as needed
Dissolve the yeast in the warm water. Combine the sugar, cardamon, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350° F. oven 35 to 40 minutes, or until brown.
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115° F.)
1/3 cup sugar
1 teaspoon ground cardamon
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Extra flour, as needed
Dissolve the yeast in the warm water. Combine the sugar, cardamon, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350° F. oven 35 to 40 minutes, or until brown.
Friday, December 9, 2011
Christmas Banana-Nog Bread
Christmas Banana-Nog Bread
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
Wednesday, December 7, 2011
Christmas Morning Rolls
Christmas Morning Rolls
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts
Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).
Pour over the rolls, cover tightly with foil, let stand on counter top overnight.
Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts
Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).
Pour over the rolls, cover tightly with foil, let stand on counter top overnight.
Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.
Tuesday, December 6, 2011
Hot Water Ginger Bread
Hot Water Ginger Bread
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
Saturday, December 3, 2011
Cherry Christmas Coffee Bread
Cherry Christmas Coffee Bread
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
Friday, December 2, 2011
Christollen Bread
Christollen Bread
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Thursday, December 1, 2011
FRUIT FILLED BRAID FOR CHRISTMAS
FRUIT FILLED BRAID FOR CHRISTMAS (Newspaper clipping)
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
Wednesday, November 30, 2011
Egg Nog Cherry Nut Bread
Egg Nog Cherry Nut Bread
This is a great one for the holidays! Replace the traditional fruit cake with this seasonal special.
2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries
Combine flour, sugar, baking powder and salt. Set aside. In another bowl, mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and cherries.
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50 minutes. Makes 2 loaves.
…..or 4 small loaves and bake for 30-35 minutes.
Recipe source: Recipe Favorites yahoo group, submitted by Raymond Callis
This is a great one for the holidays! Replace the traditional fruit cake with this seasonal special.
2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries
Combine flour, sugar, baking powder and salt. Set aside. In another bowl, mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and cherries.
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50 minutes. Makes 2 loaves.
…..or 4 small loaves and bake for 30-35 minutes.
Recipe source: Recipe Favorites yahoo group, submitted by Raymond Callis
Friday, November 25, 2011
Banana Bread
I have been baking breads for my Christmas baskets so I thought I would send on the recipes to you all. These are all TNT ("tried 'n true") recipes....so if you are getting into the baking mode, you can have some new recipes to try! These are all yummy! I will try to post them all today instead of one day at a time....just because "Christmas is coming soon"!! hugs, peg
Banana Bread
½ cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas (about 2 very ripe bananas)
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts
Preheat oven to 350.
Cream butter and sugar together. Add one egg at a time and beat until smooth. Blend in the mashed bananas.
In a separate bowl combine the flour, baking soda, baking powder, salt and nuts.
Add the flour mixture to the banana mixture until well blended.
Grease (or use baking spray) one regular size loaf pan or 4 mini loaf pans. Add batter and bake for 1 hour for the larger loaf or 35 minutes for the smaller loaves. Do not overbake. Remove from oven and let stand for 10 minutes then remove from pans and let cool on wire rack.
Recipe source: A thru Z crafts and recipes yahoo group, submitted by Shawn
Banana Bread
½ cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas (about 2 very ripe bananas)
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts
Preheat oven to 350.
Cream butter and sugar together. Add one egg at a time and beat until smooth. Blend in the mashed bananas.
In a separate bowl combine the flour, baking soda, baking powder, salt and nuts.
Add the flour mixture to the banana mixture until well blended.
Grease (or use baking spray) one regular size loaf pan or 4 mini loaf pans. Add batter and bake for 1 hour for the larger loaf or 35 minutes for the smaller loaves. Do not overbake. Remove from oven and let stand for 10 minutes then remove from pans and let cool on wire rack.
Recipe source: A thru Z crafts and recipes yahoo group, submitted by Shawn
Friday, November 4, 2011
Sweet Potato Bread with Pineapple Butter
Sweet Potato Bread with Pineapple Butter
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
BUTTER:
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained
In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine butter and pineapple. Serve with bread.
Yield: 1 loaf (16 slices) and 1 cup butter. ...........or 4 small loaves (bake for 35 minutes)
Recipe source: Taste of Home Magazine, Feb/March, 2009, submitted by Diane Goss of Chester, Virginia
http://www.tasteofhome.com/Recipes/Sweet-Potato-Bread---Pinapple-Butter.aspx
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
BUTTER:
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained
In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine butter and pineapple. Serve with bread.
Yield: 1 loaf (16 slices) and 1 cup butter. ...........or 4 small loaves (bake for 35 minutes)
Recipe source: Taste of Home Magazine, Feb/March, 2009, submitted by Diane Goss of Chester, Virginia
http://www.tasteofhome.com/Recipes/Sweet-Potato-Bread---Pinapple-Butter.aspx
Tuesday, November 1, 2011
Asian Oven Pancake
Asian Oven Pancake
Betty Crocker's Bisquick Cookbook
Makes 4 servings
1/3 cup water
2 tablespoons margarine or butter
1/2 cup Original BisquickR
2 eggs
1 tablespoon vegetable oil
1 medium celery stalk, cut into 1/4-inch diagonal slices (1/2 cup)
1 medium carrot, thinly sliced (1/2 cup)
1/3 cup red bell peppers strips
1/2 cup bean sprouts
1/3 cup sliced mushrooms
2 medium green onions, thinly sliced (2 tablespoons)
1 (8-ounce) jar bamboo shoots, drained
1 clove finely chopped garlic
1/4 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
1/4 cup cashew nuts halves
1. Heat oven to 400. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan; reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
2. Beat in eggs, one at a time, using spoon; beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and
garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze; cook 2 minutes. Spoon over hot pancake.
Sprinkle with cashews. Cut into four wedges. Serve immediately.
Betty Crocker's Bisquick Cookbook
Makes 4 servings
1/3 cup water
2 tablespoons margarine or butter
1/2 cup Original BisquickR
2 eggs
1 tablespoon vegetable oil
1 medium celery stalk, cut into 1/4-inch diagonal slices (1/2 cup)
1 medium carrot, thinly sliced (1/2 cup)
1/3 cup red bell peppers strips
1/2 cup bean sprouts
1/3 cup sliced mushrooms
2 medium green onions, thinly sliced (2 tablespoons)
1 (8-ounce) jar bamboo shoots, drained
1 clove finely chopped garlic
1/4 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
1/4 cup cashew nuts halves
1. Heat oven to 400. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan; reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
2. Beat in eggs, one at a time, using spoon; beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and
garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze; cook 2 minutes. Spoon over hot pancake.
Sprinkle with cashews. Cut into four wedges. Serve immediately.
Wednesday, October 26, 2011
Super Moist Pumpkin Bread
Super Moist Pumpkin Bread
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Friday, October 21, 2011
Honey and Walnut Pumpkin Bread
Honey and Walnut Pumpkin Bread
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.
Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.
Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
Sunday, October 16, 2011
Old-Fashioned Pumpkin Nut Loaf Bread
Old-Fashioned Pumpkin Nut Loaf Bread
Wrap up a loaf and give it as a gift! Pumpkin, evaporated milk and (of course) nuts make each slice moist and flavorful.
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts
Directions
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.
COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Yields 12 servings
Rhonda G in Missouri
Wrap up a loaf and give it as a gift! Pumpkin, evaporated milk and (of course) nuts make each slice moist and flavorful.
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts
Directions
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.
COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Yields 12 servings
Rhonda G in Missouri
Wednesday, October 12, 2011
Pumpkin Gingerbread
Pumpkin Gingerbread
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2.In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3.In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4.Bake in preheated oven until toothpick comes out clean, about 1 hour.
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2.In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3.In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4.Bake in preheated oven until toothpick comes out clean, about 1 hour.
Tuesday, October 4, 2011
Super Moist Pumpkin Bread
Super Moist Pumpkin Bread
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked
coconut.
Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked
coconut.
Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Saturday, October 1, 2011
Spiced Pumpkin Bread
Spiced Pumpkin Bread
From Bon Appétit
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Makes 2 loaves.
From Bon Appétit
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Makes 2 loaves.
Subscribe to:
Posts (Atom)