QUICK BREAD (35)
Source of Recipe
Roz, friends, www
List of Ingredients
Pumpkin Bread
3 C Sugar
1 C Oil
2/3 C Water
4 Eggs, beaten
2 C Pumpkin
3 1/2 C Plain flour
2 tsp Soda
1 tsp Baking powder
1 1/2 tsp Salt
1 tsp Allspice
1 tsp Cinnamon
1/2 tsp Nutmeg
Combine water, oil, sugar, eggs and pumpkin. Mix well. Sift in dry
ingredients. Mix well. Bake in 2 loaf pans at 300 degrees until test done with a
toothpick.
Banana Bread
This is much lower in fat than traditional banana bread recipes and produces
a wholesome, flavorful, moist-textured loaf. As a bonus, its extra easy to
make. For best flavor, be sure to use REALLY ripe bananas.
1 Egg
2/3 C Brown sugar, packed
1 C Bananas, mashed (about 3)
1/3 C Buttermilk or sour milk**
3 Tbsp. Vegetable oil
1 Tsp. Vanilla
1 2/3 C Whole wheat flour
1 Tsp. Vanilla
1 Tsp. Baking Soda
1/4 Tsp. Salt
In mixing bowl, combine egg, sugar, bananas, buttermilk, oil and vanilla.
Beat well with whisk until thoroughly blended. In small bowl, stir together
flour, baking soda and salt. Add to banana mixture; stir just until combined. Pour
into very lightly oiled 8 1/2 x 4 1/2 inch non stick loaf pan. Bake at 350
degrees for 50 to 55 minutes or until tester inserted in center comes out clean.
If using dark colored pan - bake at 325 degrees. Let cool in pan for 5
minutes, then turn out onto rack to cool completely.
** To sour milk - pour 1 tsp. vinegar into measuring cup and add milk to
total 1/3 cup. Let stand for 5 minutes.
Zucchini Bread
3 C. Flour
1/2 tsp. Baking Powder
1 C. Pecans, chopped
1 C. Wesson Oil
2 C. Sugar
2 1/2 C. Shredded Zucchini
2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1 tsp. Salt
3 Eggs
2 tsp. Vanilla
· Combine flour, soda, cinnamon, baking powder and salt; add nuts.
· Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla, beat
until creamy.
· Stir in zucchini.
· Stir in dry ingredients, stirring only until moistened.
· Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees for
1 hour until done. Cool bread in pans before removing.
SCONES
2 c Flour
1/4 ts Salt
2 ts Sugar
1 c Milk
1/8 ts Baking soda
1 1/2 ts Baking powder
1 1/2 tb Shortening
1/2 c Currants
Sift flour, baking powder, salt, and sugar. Cut in shortening with
fingers. Add currants and soda to mix and stir into flour mixture with
a fork. Turn out onto a floured board. Knead slightly and pat or roll
into 1/2" thickness. Cut into triangles or circles. Bake these on an
ungreased griddle over medium heat. As one side becomes brown, turn
and brown the other side, then turn each scone slightly on edge and
place on side of griddle to the "fire". Turn until all edges are
slightly browned. The firing will cook the scones through from all
sides so there will be no raw dough in the center. Split and serve
with butter, or fill with such as ham or cream cheese.
GRIDDLE SCONES
3 1/2 c Flour 1/4 c Shortening or lard
6 tb Baking powder 1 Egg
1 ts -salt 1 1/2 c Milk
1 tb Sugar;granulated 1 / 4 cup (Karo Syrup)
*Canadian all purpose flour is very hard; the American equilvant is bread
flour This recipes comes from the town of Fergus, Ontario, founded by two
Scots in the 1880s. A girdle is a large cast iron pan.
Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To
test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan
is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking
powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly.
Whisk egg with 1 cup of the milk. Make a well in the centre of the dry
ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky
dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4
times. Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut into
small triangles. Place a few at a time on pan; cook, rotating scones
occasionally for 5 to 6 minutes or until bottoms are
browned. Serve hot. MAKES: approx 2 DOZEN
SCOTTISH SCONES
2 cups Self Rising flour
1/2 stick soft butter
1/4 cup sugar
1 egg
pinch salt
enough milk to bind
Seedless Raisins
Karo Syrup added to Milk if desired
Rub butter into flour. Add sugar and salt. Add beaten egg. Mix to soft
consistency with milk. Bake at 410° for 15 minutes. A biscuit cutter can be used, or
the mixture can be dropped onto the baking sheet.
SCOTTISH SCONES
2 c. flour
pinch of flour
1 tsp. baking soda
1 tsp. cream of tartar
4 dessert spoons sugar
2 Tbsp. oil
1 egg
enough milk to make soft dough
raisins (optional)
Blend all ingredients and turn out on floured surface. Divide in half. Pat
each half into circles about 6-inches in diameter. Cut into four quarters. I
sometimes cut them smaller. Place on griddle on stove top. Brown slowly on both
sides, cooking through. Serve warm (it is best). Slice open and spread with
butter, jam or whatever.
Hardee's Biscuits
5 Cups Self-rising flour
1 Cup Oil
1 Pkg. Yeast
1/4 Cup Warm water
2 Cups Buttermilk
1 Tsp. Baking soda
2 Tsps. Sugar
Dissolve yeast in warm water. Mix all dry ingredients well, add oil and
buttermilk - then add to the yeast mixture. Mix well. Bake at 425° for 8 to 10
minutes or until lightly browned.
NOTE: Well covered, this dough will keep in refrigerator for up to 2 weeks.
You can make as many or as little as you need.
BUTTERMILK BISQUITS
2 1/2 c Flour; all-purpose
3 ts Baking powder
1 ts Salt
1/2 ts Soda
1/3 c Butter; melted
1 c Buttermilk
Combine flour, baking powder, salt, and soda. Add butter and buttermilk
and stir to form a sticky dough. Knead a few times on a lfoured board to
make a smooth ball. Roll out to 1/2 inch thickness. Cut into 2 inch
rounds. Place biscuits on greased cookie sheets. Bake at 450 degrees for
10 to 12 minutes.
Tortillas
2 C Flour
1 rounded tbsp Shortening
pinch Salt
Combine flour and salt and cut in shortening well. Add water for a gooey
dough. Flour dough board and measure dough with tablespoon depending on how large
you want the tortillas. Scoop dough off spoon onto board and role out coating
with flour for easy handling. Don't work dough too much. Roll out as thin as
you think you can handle. Don't try getting them too thin. Heat skillet or
grill and lightly grease. Cook till raising 1 side you see splotchy brown (they
won't get solid brown.) Stack on plate, covered, keeping warm.
Variations: With flour and salt add tablespoon sugar with 1/4 tsp. cinnamon.
Cook like above. Have a plate with granulated sugar on it. Place one side of
tortilla in sugar and stack tortilla sugar side up on a plate. Great treat.
Hush Puppy
1 C Flour
1/2 C Corn Meal
1 1/2 tbsp Baking powder
1 1/2 tbsp Sugar
1/2 C Onion, chopped
1 tsp Garlic powder
1 tsp Salt
1/4 C Shortening
2 Eggs
Add a little milk for consistency
Drop by teaspoon in deep fat fryer and watch them turn over as they cook on
one side. Drain on paper towel
MONKEY BREAD
3 cans biscuits (l0 per can)
l cup sugar
2 tsp cinnamon
l cup brown sugar
l stick butter
Nuts (optional)
Cut biscuits into fourths. In large baggie, combine white sugar and cinnamon.
Shake biscuit pieces and line in greased tube or bundt pan. Melt butter and
brown sugar. Boil l minute. Pour over biscuits. Bake 35 minutes at 350 degrees.
Let stand l0 minutes before removing from pan.
Wheat Thins
Yield: 100 servings
1 1/2 c All-purpose flour
1/2 c Whole wheat flour
1/2 c Sugar
1/4 ts Salt
2 tb (1/4 stick) butter or Margarine, softened
2/3 c Milk
Salt for the tops (opt.)
325~ F 20 to 25
minutes In a large bowl or in the food processor, combine the flours,
sugar, and salt. Cut the butter into the flour until the mixture resembles
coarse meal. Blend in the milk slowly, using only enough to form a dough that
will hold together in a cohesive ball. Divide the dough into 2 equal portions
for rolling. On a floured surface or pastry cloth, roll the crackers thin,
1/16 to 1/8 inch. If desired, lightly sprinkle the tops with salt and gently roll
over the dough with your rolling pin. With a sharp knife, cut the crackers
into 2-inch squares. Transfer them to an ungreased baking sheet. Prick each
cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or
until the crackers are lightly browned. Cool on a rack. Yield: 95-100.
JOYCE'S BISCUITS
12 Biscuits:
3/4 Tbsp. baking powder
1 1/2 c. self-rising flour
5 Tbsp. shortening
3/4 c. buttermilk
1 tsp. powdered sugar
Mix baking powder, flour and shortening. Store over- night in refrigerator.
Next morning add buttermilk and pow- dered sugar. Cut out with large biscuit
cutter. You may add a pinch of cream of tartar if you desire.
SELF RISING SOURDOUGH BISQUITS
Combine:
4 1/2 cups self-rising flour
2/3 cup margarine
combine and let set for 5 min:
1 cup buttermilk
1 teaspoon soda
1 cup sourdough
2 packages yeast
2 tablespoons sugar
combine and put in dish and cover well, and let set in fridge till ready to
use.
FIVE STAR 7-UP BISCUITS
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening (Crisco)
3/4 c. 7-UP
Mix dry ingredients together well. Cut in shortening with a fork or pastry
blender until it's the size of peas. Stir in 7-UP, just until mixed. Add a few
drops more if needed. Gather dough gently into a ball, it shouldn't be crumbly,
but be smooth and soft. Knead about 10 times, then roll or pat out onto a
lightly floured surface until about 1/2 -3/4 inch thick. Cut with a floured
biscuit cutter, or cut into squares or wedges and bake on a greased cookie sheet.
Gather scraps, knead once or twice and pat out again for cutting. Do not twist
cutter when using, this prevents the biscuits from rising properly! Serve hot
with butter. The English serve biscuits (or scones) with fresh raspberry jam
and a dab of double cream (found in small cans at Safeway). You could probably
sub. a bit of whipped cream mixed with a bit of sour cream to thicken it,
sweetened to taste. These can be frozen and reheated at a later date.
MC DONALDS BISQUITS
1/4 cup 7-Up
1/4 cup Buttermilk
2 cups Bisquick
Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just
enough more bisquick you can knead dough in bowl till smooth and elastic. Shape
dough into 6 patties of equal size, 1" thick & place 1 patty in center of a
greased 9" round layer pan. Arrange the other patties around that. Wipe tops
of each in a dab of margarine or margarine. Bake at 450F-(very hot oven) 18-20
minutes or till triple in size & golden bown. Cool in pan 10 minutes
Apple Bars
1 3/4 cups finely chopped apples
1 cup sugar
1 beaten egg
1/2 cup melted margarine
1 1/2 cup flour
1 teaspoon soda
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
Dash of nutmeg and cinnamon
1/2 cup of raisins
1/2 cup chopped nuts
Vanilla Glaze
1] Heat oven to 350, grease 9x13 pan.
2] Mix apples with sugar in large bowl set aside 10 minutes. Stir in egg and
butter.
Stir in remaining ingredients, add raisinsand nuts.
3] Bake 20 t0 30 minutes or until toothpick comes out clean. Spread with
Vanilla glaze
while warm, or dust with powdered sugar.
Vanilla Glaze
1 1/2 cps powdered sugar
3 Tablespoons soft margarine or butter
1/2 teaspoon vanilla
1 to 2 tablespoons of milk
EASY SWEET ROLLS (CAKE MIX)
1 box yellow cake mix 18 oz.
2 packages active dry yeast
5 cups flour
2-1/2 cups hot, not boiling, water
Softened butter Sugar
1/2 cup margarine
2 tablespoons brown sugar
2 tablespoons white corn syrup
Combine the cake mix, yeast and flour, mixing thoroughly. Add the water and
mix well. Let rise until doubled, about 2 hours. Punch down then roll into
rectangular shape. Spread with softened butter, sprinkle with cinnamon and sugar,
then roll up jellyroll fashion. Combine the margarine, brown sugar and syrup
and spread over the bottom of a greased 9x13x2-inch pan. Slice the dough in
1-inch slices and lay over the mixture in the pan. Let rise until doubled, then
bake in a 350 degree oven until golden brown, 30 minutes or so.
BEER BISQUITS
3 cups biscuit mix
1 tsp sugar
1 /4 tsp salt
1 1 /2 cups beer (room temp)
DIRECTIONS:
Mix together all ingredients and spoon into 12 greased muffin cups. Bake 15
minutes at 425 degrees
MR. FOODS BISQUITS
· 2 cups all-purpose flour
· 4 teaspoons baking powder (see note below)
· 1/2 cup (1 stick) butter, softened
· 1 egg
· 3/4 cup milk
1. Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick
cooking spray.
2. In a medium bowl, combine the flour, baking powder, and butter; mix until
crumbly. (Do not overblend.) Add the egg and milk; stir just until completely
moistened.
3. Drop the mixture by heaping tablespoonfuls onto the baking sheet, then
bake for 20 to 25 minutes, or until golden.
MUFFIN MIX AND VARIATIONS
3 cups whole wheat flour
3 cups flour
3 tablespoons baking powder
1 teaspoon salt
1 cup butter or margarine
Blend flours, baking powder and salt. Cut shortening into flour mixture until
it resembles coarse cornmeal. Store tightly covered in refrigerator or
freezer. Makes about 8 cups.
MUFFINS:
3 1/2 cup quick mix
1 tsp. grated orange peel
1 cup chopped nuts
1 cup blueberries/bananas/sweet potatoe/apples
1 / 2 cup nuts chopped
1 egg
3/4 cup sugar
add spices as desired-cinnamon, nutmeg, etc.
Variations include almond, apple, apricot, banana, blueberry, carrot,
chocolate,coconut, cranberry, date, lemon, orange, peach, pineapple, pear, pecan,
pineapple, prune, pumpkin, raisin, spice, yam, walnut
FRESH APRICOT BREAD
1/2 c. margarine
1 c. sugar
2 eggs
1 c. ground ripe apricots
2 c. white flour
1 tsp. soda
1/2 c. chopped nuts
Cream margarine and sugar. Add eggs and beat. Add flour, soda, nuts and
apricots. Pour into a greased loaf pan and bake for 1 hour in a 350 degrees oven.
GRANNY BISQUITS
2 cups of flour(self rising)
3-4 tb of shortening
2-4 tablespoon of milk or ice water
Sift flour into bowl, use two forks to cut shortening into flour,
or you can use pastry cutter if you have one.
Then start adding milk or water til mostened. Then make ball out of some of
the dough, put on floured pastry cloth or you can use newspaper, if you want
easy clean-up.
Roll out 1/4 inch. Use bisquit cutter
to cut out bisquits. preheat oven at 400, cook till brown 8-12 minutes
Should be able to make 6-8 bisquits out of dough. If you have left over dough
it can be refrigarated.
STICKY GRANDS BUNS
9" cake pan but can be doubled and put in a 13x9 pan.
1/4 cup margarine
1/4 cup light corn syrup
1/2 cup brown sugar
Heat this mixture in a saucepan until the sugar dissolves,then add 1 cup
pecans broken into pieces(not chopped). Pour this mixture into a 9" cake pan. Take
1 carton of pillsbury grand biscuits and cut them in half. Roll each half in
sugar and then set them upright flat cut side down in pan. Cook as directed on
package. You have to bake them a little longer and check that they are done
all the way. They are very dark when they are done. Invert onto plate bigger
than baking pan. Reheat in microwave with napkin over them
ORANGE GLAZED BLUEBERRY SCONES
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix
thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces
should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour
mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from
sinking to the bottom of the scone when baked. Fold the blueberries into batter,
being careful not to bruise. Drop large tablespoons of batter on an ungreased
cookie sheet.
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested
To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a
double boiler. Cook until butter and sugar are melted and mixture has
thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush
on top of scones and let glaze get hazy and hardened
Crescent Ring
2 (8-ounce) containers refrigerated crescent roll dough
1 (7-ounce) container pure almond paste
1/4 cup seedless red raspberry jam or cherry jam
Glaze:
1 cup powdered sugar
1 1/2 tablespoons water
1/4 teaspoon pure almond extract
Sugar-dipped cherries and small pears, optional
Preheat oven to 375 degrees F.
Line a heavy large baking sheet with parchment paper and set aside. Unroll
crescent dough; separate along dough perforations into 16 triangles. Overlap 8
dough triangles on prepared baking sheet, positioning longest points in center
and forming a 10-inch-diameter dough disk. Press edges of triangles together
to seal.
Using a rolling pin, roll out almond paste between 2 sheets of waxed paper
into a 9-inch diameter disk. Place almond disc atop dough disk. Spread jam over
almond paste . Using remaining 8 dough triangles, arrange second 10-inch
diameter dough disk atop jam. Pinch edges of dough disks to seal. Tuck edges under.
Bake for 25 minutes, or until golden brown. Remove from oven and cool for 10
minutes.
While ring is baking, make glaze by stirring powdered sugar, water, and
almond extract together in a medium bowl until smooth. Drizzle half of glaze over
warm crescent. Let glaze set for 10 minutes and then drizzle remaining glaze
over. Decorate with sugar-dipped cherries and small pears, if desired.
CRANBERRY COFFEE CAKE
1 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts
GLAZE (optional):
1/3 cup confectioners' sugar
2 to 4 teaspoons warm water
1/2 teaspoon almond extract
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour,
baking powder, baking soda and salt; add to creamed mixture alternately with
sour cream. Add extract. Spoon a third of the batter into a greased 9-in.
square baking pan. Top with a third of the cranberry sauce. Repeat layers twice.
Sprinkle with walnuts. Bake at 350 degrees for 60-65 minutes or until a
toothpick inserted near the center comes out clean. If desired, combine glaze
ingredients and drizzle over cake. Yield: 9 servings.
BLUEBERRY BISQUIT CAKE
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.
Recipe
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