I thought maybe it was time to post some recipes for some gifts that are little less sugar-filled.
Beer Bread Mix
3 cups self-rising flour
3 tablespoons sugar
Whisk together in a large bowl until well mixed. Package in a plastic bag or airtight container. Attach the following recipe to the mix.
Beer Bread
1 package Beer Bread Mix
1 12 oz can beer (regular or non-alcoholic) or 12 oz bottle club soda
1/2 cup melted butter
Preheat oven to 375. Grease a 9x5 loaf pan. Mix bread mix and beer or club soad with a wooden spoon. The batter will be lumpy. Pour batter into the prepared loaf pan. Pour 1/3 of the melted butter of the top. Bake for 40 minutes. Pour another 1/3 of the butter over the bread. Bake another 10 minutes. Pour remaining butter over top of the bread. Bake for 10 minutes longer. Remove from oven and cool 30 - 40 minutes. Serve warm.
If desired, 1 cup grated cheese can be added to the batter. You can also add herbs to the batter or add garlic to the butter used over the top during baking.
California Corn Bread Mix
2 cups Bisquick
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
Mix all ingredients together and package in a plastic bag or airtight container. Attach the following recipe.
California Corn Bread
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup melted butter
Preheat oven to 350. Grease an 8-inch pan or cast iron skillet. Mix all ingredients until smooth. Pour into prepared pan. Bake for 30 minutes or until golden brown.
This makes a sweet, cake-like cornbread. It's delicious served with butter and honey.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Thursday, December 11, 2008
Sunday, December 7, 2008
Holiday Goodies: Quick Sweet Breads
Today I am posting three of my favorite quick bread recipes. I love to give breads as gifts. Just wrap them in colored cellophane and tie on a ribbon and they are ready to go. You can also put them into baskets, boxes or tins or on a pretty holiday plate.
There are a variety of ways to bake these breads. Each recipe will fill a regular size Bundt pan or two 9x5 loaf pans. You can also bake them in muffin tins, mini loaf pans or mini bundt pans. They can even be baked in coffee cans or other food cans. Pans should be sprayed with cooking spray and dusted with flour for each recipe. Fill pans about 2/3 full. When baked in one Bundt pan, breads will take around 1 hour to bake - start checking at 50 minutes to prevent over baking. Smaller pans will take less time. I usually start checking at around 30 minutes, then every 5 - 10 minutes until a toothpick inserted in the center comes out clean. Start checking muffins or very small mini loaves at around 20 minutes.
Any of these breads are delicious as is, but you can make them even more special by frosting or glazing with a cream cheese icing. You can also top with a streusel topping before baking. I have included a streusel recipe below.
Streusel Topping
½ cup all-purpose flour
¼ cup brown sugar
3 tablespoons chilled butter
1/3 cup chopped nuts (optional)
Combine flour and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in nuts. Sprinkle on bread, cake or muffins before baking.
Zucchini (or Carrot) Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups shredded zucchini (or carrots)
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup raisins or chopped nuts (or ½ cup of each) (optional)
Preheat oven to 325. Grease and flour pan(s).
Beat eggs until fluffy. Mix in oil, sugar, zucchini and vanilla. Combine dry ingredients. Add to zucchini mixture. Mix well. Stir in raisins and/or nuts if using.
Pour into prepared pan(s). Bake at 325 until toothpick inserted near center comes out clean. Glaze or frost with cream cheese or vanilla icing, if desired.
Spiced Pumpkin Raisin Bread
1 15 oz can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
2 cups raisins or coarsely chopped nuts (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
In a large bowl, mix together pumpkin, eggs, oil, water, sugars and vanilla until well-blended. In a separate bowl, whisk together flour, soda, salt and spices. Stir into the pumpkin mixture until just blended. Stir in raisins and/or nuts. Pour into prepared pan(s). Bake at 350 until toothpick inserted near center comes out clean.
Judy’s Special Banana Bread
1 cup butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
4 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
6 very ripe bananas, mashed
2 cups coarsely chopped nuts or chocolate chips (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
Cream butter and sugars until light. Add vanilla. Beat in eggs one at a time. Whisk together flour, salt, soda and cinnamon. Add to creamed mixture and mix to combine. Stir in mashed bananas, nuts and/or chocolate chips. Pour into prepared pans. Bake at 350 until toothpick inserted near center comes out clean.
There are a variety of ways to bake these breads. Each recipe will fill a regular size Bundt pan or two 9x5 loaf pans. You can also bake them in muffin tins, mini loaf pans or mini bundt pans. They can even be baked in coffee cans or other food cans. Pans should be sprayed with cooking spray and dusted with flour for each recipe. Fill pans about 2/3 full. When baked in one Bundt pan, breads will take around 1 hour to bake - start checking at 50 minutes to prevent over baking. Smaller pans will take less time. I usually start checking at around 30 minutes, then every 5 - 10 minutes until a toothpick inserted in the center comes out clean. Start checking muffins or very small mini loaves at around 20 minutes.
Any of these breads are delicious as is, but you can make them even more special by frosting or glazing with a cream cheese icing. You can also top with a streusel topping before baking. I have included a streusel recipe below.
Streusel Topping
½ cup all-purpose flour
¼ cup brown sugar
3 tablespoons chilled butter
1/3 cup chopped nuts (optional)
Combine flour and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in nuts. Sprinkle on bread, cake or muffins before baking.
Zucchini (or Carrot) Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups shredded zucchini (or carrots)
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup raisins or chopped nuts (or ½ cup of each) (optional)
Preheat oven to 325. Grease and flour pan(s).
Beat eggs until fluffy. Mix in oil, sugar, zucchini and vanilla. Combine dry ingredients. Add to zucchini mixture. Mix well. Stir in raisins and/or nuts if using.
Pour into prepared pan(s). Bake at 325 until toothpick inserted near center comes out clean. Glaze or frost with cream cheese or vanilla icing, if desired.
Spiced Pumpkin Raisin Bread
1 15 oz can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
2 cups raisins or coarsely chopped nuts (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
In a large bowl, mix together pumpkin, eggs, oil, water, sugars and vanilla until well-blended. In a separate bowl, whisk together flour, soda, salt and spices. Stir into the pumpkin mixture until just blended. Stir in raisins and/or nuts. Pour into prepared pan(s). Bake at 350 until toothpick inserted near center comes out clean.
Judy’s Special Banana Bread
1 cup butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
4 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
6 very ripe bananas, mashed
2 cups coarsely chopped nuts or chocolate chips (or 1 cup of each)
Preheat oven to 350. Grease and flour pan(s).
Cream butter and sugars until light. Add vanilla. Beat in eggs one at a time. Whisk together flour, salt, soda and cinnamon. Add to creamed mixture and mix to combine. Stir in mashed bananas, nuts and/or chocolate chips. Pour into prepared pans. Bake at 350 until toothpick inserted near center comes out clean.
Monday, December 1, 2008
Holiday Goodies: Amish Friendship Bread
Welcome to my Holiday Goodies series. During the next few weeks I’ll be posting great recipes and gift ideas for a delicious holiday season. Today’s recipe for Amish Friendship Bread was given to me by my friend Susan. I’m posting this recipe first because you will need to work with the starter batter for 10 days before it is ready to use or give. The bread made from the starter batter is a sweet quick bread that has a texture similar to cake.
NOTE: Do not use metal containers or utensils when working with the starter batter. Use only plastic, glass or glazed ceramic.
To Make the Starter Batter
1 package active dry yeast
¼ cup warm (110 degrees) water
3 cups all-purpose flour, divided
3 cups sugar, divided
3 cups milk
Day 1
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes. In a 2 quart plastic, glass or ceramic container, combine 1 cup flour and 1 cup sugar; mix thoroughly. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature.
Days 2 – 4
Stir starter once each day.
Day 5
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 – 9
Stir starter once each day.
Day 10
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk. Divide the starter into 4 1 cup portions. Give two cups to friends along with the starter instructions and recipe. Your friends can use their cup to bake the bread, or to create their own starter to use and give. Use one cup to make your own bread. Use the remaining cup to create more starter. If you don’t want to create more starter, give the remaining cup to another friend, use it to make more of your own bread, or place in the refrigerator to make bread later. To create additional starter from the original start the process over at Day 2.
To Make the Bread
1 cup starter batter
1 cup oil
½ cup milk
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
1 box instant vanilla pudding
½ teaspoon salt
1 cup chopped nuts*
Heat oven to 325. Grease two loaf pans well and dust with sugar. In a large bowl, combine starter, oil, milk, eggs and vanilla. Mix thoroughly. In a separate bowl, combine remaining ingredients; add to wet ingredients. Mix thoroughly. Pour into prepared pans. Bake at 325 for 1 hour.
*You can replace nuts with other ingredients or add additional ones. Some ideas are raisins, dried cranberries, chopped apple, coconut, etc.
NOTE: Do not use metal containers or utensils when working with the starter batter. Use only plastic, glass or glazed ceramic.
To Make the Starter Batter
1 package active dry yeast
¼ cup warm (110 degrees) water
3 cups all-purpose flour, divided
3 cups sugar, divided
3 cups milk
Day 1
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes. In a 2 quart plastic, glass or ceramic container, combine 1 cup flour and 1 cup sugar; mix thoroughly. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature.
Days 2 – 4
Stir starter once each day.
Day 5
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 – 9
Stir starter once each day.
Day 10
Stir into the starter 1 cup flour, 1 cup sugar and 1 cup milk. Divide the starter into 4 1 cup portions. Give two cups to friends along with the starter instructions and recipe. Your friends can use their cup to bake the bread, or to create their own starter to use and give. Use one cup to make your own bread. Use the remaining cup to create more starter. If you don’t want to create more starter, give the remaining cup to another friend, use it to make more of your own bread, or place in the refrigerator to make bread later. To create additional starter from the original start the process over at Day 2.
To Make the Bread
1 cup starter batter
1 cup oil
½ cup milk
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
1 box instant vanilla pudding
½ teaspoon salt
1 cup chopped nuts*
Heat oven to 325. Grease two loaf pans well and dust with sugar. In a large bowl, combine starter, oil, milk, eggs and vanilla. Mix thoroughly. In a separate bowl, combine remaining ingredients; add to wet ingredients. Mix thoroughly. Pour into prepared pans. Bake at 325 for 1 hour.
*You can replace nuts with other ingredients or add additional ones. Some ideas are raisins, dried cranberries, chopped apple, coconut, etc.
Monday, November 17, 2008
Happy Homemade Bread Day!
Can you believe it's Homemade Bread Day again already? I swear I was just baking a loaf for this last week! Seriously - I don’t know where they come up with some of these "holidays", but the food related ones at least give me a built in topic for my posts. I couldn’t find any information on Homemade Bread Day, so I don’t know if its creators had a specific kind of bread in mind. While I love homemade yeast bread, I never make it – I haven’t made any for at least 20 years anyway. I just don’t have the patience for all that kneading and rising. Lazy – I know.
Now I do enjoy making quick breads and biscuits, and since those are bread too, and I couldn’t find anything saying they didn’t count, here are a couple of my favorite drop biscuit recipes to celebrate Homemade Bread Day.
I’m also including some links to sites with bread recipes and info for those of you with more patience than me.
Bread Baking on About.com
Cookingbread.com
The Fresh Loaf
Best Bread Recipes
Better Bread Recipes
Cheddar Pecan Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground dry mustard
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded sharp cheddar cheese
1/2 cup coarsely chopped pecans
1 cup buttermilk *
1/4 cup melted butter
Preheat oven to 400. Grease a baking sheet.
In a large bowl, stir together flour, baking powder, mustard, baking soda and salt until well combined. Stir in cheese and pecans. Add buttermilk and melted butter and stir just until a soft dough forms.
Drop by 1/4 cupfuls onto greased baking sheet. Bake at 400 for about 15 minutes or until tops are lightly browned.
Garlic Herb Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
1/4 cup thinly sliced scallions
1 cup buttermilk*
3 tablepoons olive oil
2 tablespoons butter
1 clove minced garlic
Preheat oven to 425. Grease a baking sheet.
In a large bowl, stir together flour, baking powder, salt, baking soda, thyme and black pepper. Add buttermilk, scallions and oil. Stir just until a soft dough forms.
Drop by 1/4 cupfuls onto baking sheet. Bake about 12 minutes or until lightly browned.
Melt butter over medium heat. Add garlic and cook about 1 minute or until garlic is fragrant, stirring constantly. Remove from heat. Brush garlic butter over biscuits.
*If you don't happen to have buttermilk (which I never do) this easy substitute works just as well. To make 1 cup buttermilk, place 1 tablespoon white vinegar or lemon juice in an liquid measuring cup. Add regular milk to make 1 cup. Let stand 5 minutes before using.
Now I do enjoy making quick breads and biscuits, and since those are bread too, and I couldn’t find anything saying they didn’t count, here are a couple of my favorite drop biscuit recipes to celebrate Homemade Bread Day.
I’m also including some links to sites with bread recipes and info for those of you with more patience than me.
Bread Baking on About.com
Cookingbread.com
The Fresh Loaf
Best Bread Recipes
Better Bread Recipes
Cheddar Pecan Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground dry mustard
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded sharp cheddar cheese
1/2 cup coarsely chopped pecans
1 cup buttermilk *
1/4 cup melted butter
Preheat oven to 400. Grease a baking sheet.
In a large bowl, stir together flour, baking powder, mustard, baking soda and salt until well combined. Stir in cheese and pecans. Add buttermilk and melted butter and stir just until a soft dough forms.
Drop by 1/4 cupfuls onto greased baking sheet. Bake at 400 for about 15 minutes or until tops are lightly browned.
Garlic Herb Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
1/4 cup thinly sliced scallions
1 cup buttermilk*
3 tablepoons olive oil
2 tablespoons butter
1 clove minced garlic
Preheat oven to 425. Grease a baking sheet.
In a large bowl, stir together flour, baking powder, salt, baking soda, thyme and black pepper. Add buttermilk, scallions and oil. Stir just until a soft dough forms.
Drop by 1/4 cupfuls onto baking sheet. Bake about 12 minutes or until lightly browned.
Melt butter over medium heat. Add garlic and cook about 1 minute or until garlic is fragrant, stirring constantly. Remove from heat. Brush garlic butter over biscuits.
*If you don't happen to have buttermilk (which I never do) this easy substitute works just as well. To make 1 cup buttermilk, place 1 tablespoon white vinegar or lemon juice in an liquid measuring cup. Add regular milk to make 1 cup. Let stand 5 minutes before using.
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