Breads

 

 

Almond Lime Loaf

Serves

 

 

Grease a loaf pan. Sift dry ingredients together. Stir in 3/4 c of the almonds and 1T of the lime zest. Beat egg well w milk in small bowl. Stir in 4T melted butter and 2T lime juice. Add all at once to flour mix; stir just until evenly moist. Spoon in pan. Spread top even. Combine remaining almonds and butter w 2T sugar in a cup. Spoon evenly over batter. Bake at 350 1 hour and 10 min or until pick comes clean. Cool on rack 10 min. Loosen around edges w knife; turn out onto rack. Place right side up.. Drizzle remaining 1T lime juice over loaf, then sprinkle w remaining 1T zest. Cool completely. Wrap and store overnight to mellow flavors.

 

 

Flour

3

 

c sifted

 

 

Sugar

1

 

c (for batter)

 

 

Baking Powder

3

 

tsp

 

 

Salt

1

 

tsp

 

 

Baking Soda

0.25

 

tsp

 

 

Nuts, Almonds, sliced

3

 

oz

 

 

Lime Zest

2

 

T

 

 

Egg

1

 

 

Milk

1

 

c

 

 

Butter

5

 

T melted

 

 

Lime Juice

3

 

T

 

 

Sugar

2

 

T (for topping)

 

 

Bagels

Serves

 

 

Rinse a large bowl under hot water. Put 1.5 c very warm water in bowl and sprinkle with the yeast. Let stand a few minutes, then stir until dissolved. Stir in sugar, salt and enough flour to make a soft dough. Turn out on lightly floured board and knead 10 min or until smooth and elastic. Cover w sheet of plastic wrap and let rise in warm place free from drafts 15 min. Punch down and roll in rectangle 9" x 5". With floured knife, cut in 12 equal strips. Pull and pat each strip until about 3/4" wide. Moisten ends, join together to form circle and put bagels on floured waxed paper covered cookie sheet. Cover lightly and let rise 20 min. Bring 1 gal water to boil in large kettle. Reduce heat and drop in bagels one at a time. Simmer 4 or 5 at a time exactly 7 min. Remove and drain on towel while cooking remaining bagels. When all are cooked, arrange on ungreased cookie sheet and bake in pre-heated 375 oven 30-35 min.

 

 

Yeast

1

 

pkg

 

 

Sugar

3

 

T

 

 

Salt

2

 

tsp

 

 

Flour

4.5

 

c

 

 

Biscuits, Cream Drop

Serves

 

 

Preheat oven to 400. Stir together flour, baking powder, salt and sugar. Add cream, then stir just until a dough forms. Drop heaping 1/4 cups of batter, about 1 inch apart, on ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18-20 min. Serve with butter and jam.

 

 

Flour

2.5

 

c

 

 

Baking Powder

1

 

T

 

 

Salt

1

 

tsp

 

 

Sugar

1

 

T

 

 

Heavy Cream

2

 

c chilled

 

 

Bran Muffins

Serves

 

 

Stir together flour, baking powder, salt and sugar. Set aside. Measure cereal and milk into large bowl. Stir. Let stand 5 min or until cereal is softened. Add egg and oil. Beat well. Add flour mix, stirring only until combined. Spoon into 12 muffin cups. Bake at 400 for 20 min.

 

 

Flour

1.25

 

c

 

 

Baking Powder

1

 

T

 

 

Salt

0.5

 

tsp

 

 

Sugar

0.5

 

c

 

 

Cereal

2

 

c All-Bran

 

 

Milk

1.25

 

c

 

 

Egg

1

 

 

Vegetable Oil

0.25

 

c

 

Bread Pudding, Bacon, Gruyere and Arugula

Preheat oven to 375 with rack in middle. Butter a shallow 2-qt baking dish. Whisk together milk, cream, eggs and s&p in large bowl. Cook bacon in 12" heavy skillet over medium heat, turning constantly, until crisp. Transfer with tongs to paper towels, then coarsely crumble. Pour off all but 1T fat. Increase heat to medium-high and cook shallot and garlic about 1 min. Gradually add arugula and cook, stirring, until it wilts. Stir arugula mix, bacon, bread and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 min, then remove foil and bake until golden in spots, about 10 min more
Milk 1.5 c
Heavy Cream 0.5 c
Egg 5 large
Bacon 6 slices
Shallot 1 large, finely chopped
Garlic 3 cloves
Arugula 6.5 c baby or use baby spinach
Bread 6 c cubed country-style
Cheese, Gruyere 1.5 c grated

 

 

Stir together warm water, yeast, and 1/2 tsp sugar in bowl of heavy-duty standing elec. Mixer and let stand until foamy, 5 min. Add butter and remaining 1/4 c sugar and mix w paddle attachment at low speed until just combined. Add warm milk and mix until butter is melted ,

 

 

 

Water

0.25

 

c warm (105-115)

 

 

Yeast

2

 

1/4 oz pkg (1.5T)

 

 

Sugar

0.25

 

c plus 1/2 tsp

 

 

Butter

0.25

 

c unsalted, softened in pieces

 

 

Milk

2

 

c scalded and cooled to warm

 

 

Egg

2

 

large, lightly beaten

 

 

Salt

1

 

T

 

 

Flour

6

 

c all purpose, plus 1/2 c

Carambola Bread
Beat eggs until light and foamy; add sugar, oil, carmabola, and vanilla. Mix lightly, but well, by hand. Combine dry ingredients, sifted together, to first mixture and blend well. Stir in nuts and pour into two greased and floured 9 x 9 x 3 inch pans. Bake at 350 of 15 min; lower heat to 325 and continue baking for 45 more minutes. Do finger test for doneness.
Egg 3
Vegetable Oil 1 c
Vanilla 2 tsp
Flour 3 c
Baking Powder 0.5 tsp
Nuts 1 c chopped
Sugar 2 c
Carambola (Star Fruit) 2 c chopped fne
Cloves 0.25 tsp
Cinnamon 0.25 tsp
Salt 0.25 tsp

Cheesy Crackers

 

In large bowl, mix flour, wheat germ, celery seed and salt. Cut in soft butter and cottage cheese. Wrap and chill 1 hr. Roll out 1/4 of dough 1/8" thick. Cut in 2" circles and pierce w fork. Repeat w remaining dough. Bake on ungreased cookie sheet in 450 oven lowered to 400 for 12-15 min.

 

 

Flour

2.5

 

c

 

 

Wheat Germ

0.5

 

c

 

 

Celery Seeds

1

 

T

 

 

Salt

0.5

 

tsp

 

 

Butter

1

 

c soft

 

 

Cottage Cheese

1

 

c

 

 

Coconut Bread

Serves

 

 

Preheat oven to 350. Butter and flour a 9x5x3" loaf pan, knocking out excess flour. Spread 3 c coconut in large shallow baking pan (1" deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20-25 min. (Watch carefully; edges burn quickly) Cool completely in pan on a rack, about 15 min, then grind in a food processor to a coarse meal, about 40 sec (1.25 c). Leave oven on. Stir together flour, ground coconut, and remaining cup of untoasted coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1-2 min. Add eggs one at a time, beating well after each addition. Whisk 1 c water into flour mix, then add egg mix, whisking just until well blended. Pour batter into pan, smoothing top, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hr 10 min. Cool to warm in pan n rack, 10-15 min, then turn out of pan and set right side up on rack to cool completely.

 

 

Coconut

4

 

c sweetened

 

 

Flour

2

 

c self-rising

 

 

Butter

0.5

 

c, unsalted, softened

 

 

Sugar

0.5

 

c

 

 

Egg

2

 

large

 

      

Cornbread for Stuffing

Combine dry ingredients in large bowl.  Stir in Milk, eggs and oil. Pour into alightly greased 13 x 9 pan and bake at 425 for 20-25 min.

Cornmeal

2 c yellow

Flour

2 c all purpose

Sugar

2T

Baking Powder

2T

Salt

1 tsp

Milk

2 c

Eggs

2 lg

Vegetable Oil

½ c

 

 

Crepes, Basic                                                                                    Serves

 

 

Beat 3 eggs in large bowl, Over top, sift 3/4 c flour, 1T sugar and 1/2 tsp salt. Beat just until smooth. Stir in 1 c milk and 1T clarified butter. Heat griddle slowly, till water drops bounce. Grease lightly w butter. Spread on desired amount of batter and spread or tilt. Bake 1-2 min and turn and bake 1-2 min more. Makes 3.5 dozen @ 3", 20 @ 2 T, or 8 @ 8"

 

 

Dumplings

Serves

 

 

Add 3/4 c milk and 2T oil to 2 c Bisquik. Stir till damp. Drop by rounded T on hot stew. Cook uncovered 10 min and covered 10 min.