Pumpkin Pancakes

Makes 12

¾ tsp ground ginger

1 cup pumpkin puree

2 eggs

2 cups flour

2 tsp baking powder

¼ cup light brown sugar

1 ½ tsp cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

½ tsp salt

1 tsp vanilla

3 T butter

1 ½ cups buttermilk

Mix all the ingredients until incorporated and cook on a griddle at 350 degrees , flipping the pancakes to make sure each side is golden brown.

Mom's Corn Bread

3 cups flour
1 1/2 cups corn meal
1 1/2 cups sugar
4 tsp. baking powder
2 tsp. salt
1 cup coconut oil or butter

Crumb above ingredients by hand and then add:

2 1/4 cups milk or 1/2 & 1/2
4 large eggs
1/2 cup vegetable oil

Carefully stir wet into dry ingredients by hand. Grease a 9x13 pan and bake at 375 degree for 40 minutes or for 20-25 minutes for mini loafs.

Crystal's Scone Dough

This is the best scone dough ever!

Mix:
1 cup warm water
4 Tbsp. yeast
Let sit for 5 minutes until bubbly.

Add:
4 cups milk ( scalded--bring to boil, but don't boil)
2 cubes butter or margarine
2 cups sugar
Dash of salt
6 eggs beaten
3-4 tsp. vanilla
Approximately 12 cups of flour

Mix until dough is sticky. Let rise until double. Stir down once. (At this point you can refrigerate for up to 3 days.) Flour counter and roll out. Cut into squares and deep fry.

Ruby Red Strawberry Lemonade Biscuit with Lemonade Curd

by: munchkinmunchies.com

2 1/2 cups of all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (chilled, not softened), cut into cubes

1 cup diced fresh strawberries

1/2 cup freeze-dried strawberries

1 generous tablespoon lemon zest

2 eggs, beaten

1/2 cup heavy cream

Toppings: sugar, cream, and prepared lemon curd

1.    Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2.   In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.

3.   Place dough onto a well-floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4.   Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd.  Makes 8-12 scones.

Lemon Curd: (from Barefoot Contessa)

3 lemons (zest and ½ cup juice)

1 ½ cups sugar

½ cup unsalted butter—Room temperature

4 large eggs

1/8 tsp kosher salt

Zest lemons and add sugar. Mix.

In another bowl cream butter and add lemon sugar mixture. Add 1 egg at a time and then the lemon juice and salt. Mix until combined.  Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate for up to a week.

Blender Whole Wheat Pancakes--You're kids won't know!

1 cup whole wheat kernels
1 cup milk
1/2 cup milk
2 eggs
1/2 cup oil
4 tsp. baking powder
1/2 tsp. salt

Mix whole wheat kernels and 1 cup milk in blender and blend for 4 minutes. Add 1/2 cup milk and blend for another 4 minutes. Add remaining ingredients and blend until smooth. Cook immediately on griddle.

Supreme Pancake & Waffles

By: Joyce Carnahan

3 cups flour
2 Tbsp baking powder
1 tsp salt
4 Tbsp sugar
4 eggs
1/2 cup oil or cream
2 cups milk

Blend ingredients. Add more milk if necessary, to make batter consistency. A more cake like mixture makes excellent waffles. Cook on ungreased grill.

Freeze Ahead Rolls

Makes 6 dozen

8 eggs
1 1/2 c sugar
3 tsp. salt
2 1/2 c hot water (160 degrees)
1 can evaporated milk
1 1/2 cubes melted butter (12 Tbsp)
4 Tbsp instant yeast
13 1/2 - 14 cups flour

Combine the first 6 ingredients and 4 cups of flour. Once smooth add yeast and mix until smooth. Continue to add flour one cup at a time until it pulls slightly from sides. Knead until smooth, about 10 minutes. Place in greased bowl or left in mixer let rise until double. Punch down and let raise the dough raise again. Drop dough on counter and let it rest for 10 minutes. Divide into 9 balls. Use each ball to make 9 rolls in whichever shape you like. (I find the croissant is the easiest and fastest. Roll into a circle like a pizza and then using a pizza cutter or knife cut the circle into 8 equal parts. Starting with the large end tuck the corners into the middle and roll up.) place shaped rolls on parchment paper on a cookie sheet and then freeze for 1 hour. Then place in zip-lock bag. When ready to bake pull our 6 hours before and place on cookie sheet. Let raise and then bake at 375 degrees until golden brown. About 15 minutes. Brush tops with butter while still hot.

***I had to make 12 dozen rolls for Thanksgiving one year and this worked great. Fresh, hot and all the work could be done ahead of time!

Super Moist Zucchini Bread/ Muffins

My neighbor made this for me and now I'm hooked--super yummy!

by: Wheat Cookin’ Made Easy

1/2 cup brown sugar

1 cup white sugar

1/2 cup canola oil

1/2 cup applesauce (or omit applesauce and increase canola oil from ½ cup to 1 cup)

4 eggs

2 teaspoons vanilla

3 cups whole wheat white flour OR 2 cups ww white and 1 cup all purpose flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg or 1/8 teaspoon cloves

1/2 teaspoon salt

3/4 teaspoon baking powder (non aluminum baking powder)

1 teaspoon baking soda

3 cups shredded zucchini, unpeeled (~2 medium)

1/4 cup milk may be necessary for muffins

Optional—reduce sugars to 1 cup total and add 1/3 cup mini choc chips

Optional—Chocolate bread: Add 6 TB unswtnd cocoa powder & 1/2 c mini choc chips

Optional--Topping:  2 TB brown sugar, 2 TB white sugar, ½ tsp cinnamon

Combine in large bowl, sugar, oil, eggs and vanilla.  Mix well.  Add dry ingredients and blend thoroughly.  Fold in zucchini (and milk if making muffins) until well incorporated. If using topping, sprinkle on top.  Bake @ 350⁰

Bread:  Pour mixture into a greased/floured (or line pan with waxed paper) bread pan, plus a mini bread pan and bake for 60 minutes. Let cool on rack 5-10 minutes.

  

Muffins:  21 - 24 muffins ~ 17 minutes

Nutty Coconut Brunch Bread

This is the Myers recipe, but since Carolyn has posted it yet, I'm going to because I was looking for it and couldn't find it so, it needs to be on here. This is scrumptious!

 Beat in a large bowl
4 eggs

add and blend well
2 C sugar
1 C oil
2 tsp. coconut flavoring

Sift together: in a separate bowl
3 C flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder

Beating well after each addition add sifted dry ingredients to creamed mixture alternately with
1 C butter milk (can use butter milk substitution 1 tsp. vinegar or lemon juice and add milk for 1c. )
1 C coconut
1.C nuts (optional in fact I have never had it with nuts)

spoon into greased and floured 10" tube pan (bunt pan)
bake at 325 for 1 1/4 hours

Mean while boil for 5 min
1 C sugar
1/2 C water
2 Tab. Butter
remove from heat and add
1 tsp. coconut flavoring.

Pour hot syrup over the warm bread and allow to stand 4 hours before removing from pan. (just tip pan up side down and cut into pieces.)

Can serve as bread slices or as a cake with a little ice cream and berry sauces. I used black berry and raspberries before)

Gingerbread Waffles

4 eggs—Beat 2 min until light and fluffy.

1/3 cup sugar

1 cup molasses

1 cup buttermilk

--Mix until smooth

Sift together the following:

3 cups flour

2 tsp ground ginger

1 ¼ tsp cinnamon

1 tsp ground cloves

¾ tsp salt

2 tsp baking soda

2 tsp baking powder

Mix until smooth—stir in:

½ cup unsalted butter, melted

Con cover and refrigerate overnight or cook immediately. Cook 2-4 minutes until golden brown. Serve with fruit and whipped cream.

Pie Crust

Sift:
2 cups flour
1/2 tsp salt
Add:
1 cup shortening (can use 1/2 c shortening & 1/2 c real butter) blending until mixture is in pea-sized chunks. Add 4-6 Tbsp ice water. Mix dough with fork until it rolls into a ball. Refrigerate 10 minutes. Roll out into a pie tin.
Note: It doesn't matter if this falls apart you can piece it back together in the pan. A good trick is to fold it in half and then quarters and use a spatula to help get it up without breaking.

Calazones Dough

Makes 1 Calazone or 2 pizzas

2 cups warm water
2 tbsp instant yeast
2 tbsp sugar
4 tbsp oil
1 tsp salt
4 cups flour

Roll out onto a large cookie sheet until 1/4" thick. Cut with scissors into a circle and fill with toppings. Bake at 350 degrees for 25 minutes.

Toppings:
Pizza sauce
Pepperoni
Sausage
Ham
Bacon
or
Feta cheeses
Tomoates

Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

Ingredients

Makes nine 6-inch pancakes

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

La Baguett

Picture to come

Good baguettes should be crusty, moist, slightly chewy, and of course, flavorful. And they are amazingly easy to make. The water content depends on the flour and the weather.

1 tsp. active dry yeast
2 Cups warm water
4-5 C nbleached all-purpose flour
2 tsp Kosher salt
1 egg, beaten and mixed with 1 Tab cold water

1. In a small bowl disolve yeast in 1/2 cup warm water. Stir with a fork. Set aside for 10 min.

2. Combine the flour and salt. Add the yeast mixture, and stir in the remaining 11/2 cups water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minuets; the dough should be  sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about an hour.

3. Punch down the dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer the loaves to a lightly greased baking sheet and let rise until nearly doubled.

4. Preheat the oven to 450 degrees. Brush the baguettes with the egg-water mixture . Score the loaves diagonally across the top with a sharp knife.

5. Pour 2 cups of hot water into a pan or oven safe dish and place in the preheated oven next to teh baguettes to provide moisture. Bake the baguettes for 15 min adn then lower the temp to 400 degrees and bake for 5-10 minuets more, until golden brown.
Remove from the oven and cool on a rack before slicing.

Six Week Bran Muffins

2 cups boiling water
5 tsp. baking soda
     Mix and let cool. (Can add 2 cups of raisins or dates now if wanted.)
Cream together:
1 cup shortening
2 cups sugar
4 eggs-beaten
1 quart buttermilk
     Blend together.
Stir in:
6 cups Bran flakes
5 cups flour
1 tsp. Salt
     Add soda mixture to Bran mixture and blend. Can be baked immediately or put in an air tight container and stored for up to six weeks. Do not stir after it is made, just spoon out as needed and return mixture to refrigerator. Bake for 20 minutes at 400 degrees. Can add nuts if desired.

French Bread

2 T yeast
2 1/2 c. warm water
     Let sit for 5 minutes
Add:
1 T salt
1 T butter
6-7 cups flour
Mix and knead until smooth and elastic. Let raise for 1 hour. Make loaves and put in pan on cornmeal. Let raise for 45 minutes. Bake 450 degrees for 15-20 minutes. During the last five minutes brush loaves with an egg wash.

Quick and Easy Breadsticks

1 1/2 c warm water
2 T honey
1 tsp salt
2 T yeast
4 cups flour (with high humidity or rainy days I have to increase this by 1/2 a cup)

Mix the first four ingredients and let sit five minutes until yeast is growing. Then mix in the flour in a mixer with a dough hook for 7-10 minutes. If the dough is too dry and not mixing add water and flour alternately a tsp at a time until the dough is mixing well. Roll out onto a cookie sheet and brush with butter. Sprinkle garlic salt and Parmesan cheese. Use a pizza cutter to slice into sticks. Let raise 15 minutes. Bake 350 degrees for 8-10 minutes.

Easy, Fast, and Yummy Dinner Rolls

Makes 48
1 cup sugar
1 cup real margarine or butter
3 cups milk
1 cup hot water
4 eggs
11 cups flour
4 Tablespoons Saf Instant Yeast
4 teaspoons salt

Combine milk, sugar, margarine, and water. Heat in microwave until warm, about 3-4 minutes. Using a mixer with bread hooks, start mixing. Add eggs and half of flour. Mix well. Add yeast and salt, continue mixing. Add remaining flour. When mixed in, turn to high speed and let kneed for 11 minutes. When finished mixing, turn out on floured cloth and divide into 4 balls (for recipe for 48) Using rolling pin, roll first ball into a circle the size of a pizza. Using pizza cutter, cut circle into twelve wedges. To form a roll, take wedge of dough, fold in corners so they meet. Then roll up like a croissant. Place in greased pan (2 cookie sheets for 48 recipe. 9x13 size for 12). Let raise about 15 minutes, until puffy. Bake at 375 10-12 minutes or until dark golden brown. Optional: rub tops of rolls with a square of margarine.

This recipe is also great for sweet rolls. After mixing, roll dough into a rectangle. Spread two cubes (for 48 recipe) of softened butter on dough. And sprinkle with sugar and cinnamon or brown sugar and coconut. Roll and cut with string or dental floss about 1” thick. Place on greased pan close to each other so they will raise tall and not spread out too flat. Bake until dark golden brown. Frost when cool with cream cheese frosting—8 oz cream cheese softened,½ cup butter softened, and about 2 lbs powdered sugar, 1 teaspoon vanilla and enough milk to make a fluffy consistency.