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Bread

Appetizer/ Bread/ Sides

Walnut-Crusted Wheat Loaf

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Prep Time: 40 minutes, plus 95 minutes rising Cooking Time: 35 minutes

Ingredients

  • 1 1/2 c whole wheat flour
  • 1 to 1 1/2 c flour
  • 3/8 c wheat germ
  • 2 tsp yeast
  • 1 tsp salt
  • 1 c water
  • 1/4 c honey
  • 1/6 c shortening
  • 1 egg
  • 1/2 c walnuts; chopped
  • 1/8 c sugar
  • 1/8 c water
  • 1/8 c walnuts; chopped

Instructions

1

Combine the wheat flour, 1 1/4 c flour, wheat germ, yeast, and salt.

2

In a small saucepan,heat the water, honey, and shortening. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 1/2 c walnuts and enough flour to make a kneadable dough. Knead 5-6 minutes. Place in a greased bowl and turn once to grease the top. Let rise until doubled, about 1 hour.

3

Punch dough down and shape into a ball. Flatten slightly and place on a greased baking sheet. Cover and let rise until doubled, about 35 minutes.

4

In a saucepan, bring sugar and water to a boil and cook until thickened, about 2 minutes. Brush over top of loaf. Sprinkle with 1/8 c walnuts. Bake 30-35 minutes at 375 degrees.

Bread/ Sides/ Snacks/ Sweets

Pumpkin Muffins

Pumpkin Muffins

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Serves: 2 dozen Prep Time: 20 minutes Cooking Time: 15 minutes

Ingredients

  • 4 eggs
  • 2 c sugar
  • 1 1/2 c oil
  • 15-16 oz pumpkin (2 c)
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 T cinnamon
  • 3 c flour

Instructions

1

Beat together all the ingredients except the flour until smooth. Then add the flour. Fill greased muffin tins two-thirds full. Sprinkle the tops of the muffins with brown sugar.

2

Bake at 375 degrees for 15 minutes.

Bread/ Sides/ Snacks/ Sweets

Rhubarb Banana Bread with Cardamom Glaze

Rhubarb Banana Bread with Cardamom Glaze

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By Prep Time: 1 hour Cooking Time: 1 hour 10 minutes

Ingredients

  • BREAD
  • 2 cups rhubarb , cut into 1/2 inch pieces
  • 1 cup white granulated sugar , divided
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter , softened
  • 2 large eggs
  • 3 very ripe bananas , mashed
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • --------------------
  • GLAZE:
  • 3/4 cup icing sugar
  • 3 tbsp milk
  • 1/4 tsp cardamom

Instructions

1

Preheat oven to 350°F and grease a loaf pan, setting aside.

2

In a medium sized bowl, mix the rhubarb with 1/2 cup of the sugar, coating evenly. Set aside.

3

In another medium sized bowl,mix together flour, baking powder, baking soda, cinnamon and salt. Set aside.

4

In a large bowl, cream the butter and remaining 1/2 cup sugar together. Beat in the eggs, then mashed bananas, sour cream and vanilla. Stir in the dry ingredients until fully mixed together, then fold in the rhubarb.

5

Pour into loaf pan and bake for 1 hour 10 minutes, or until when inserting a toothpick it comes out clean.

6

For the glaze, in a medium sized bowl, whisk together the icing sugar, milk and cardamom.

7

Allow bread to cool for at least 20 minutes prior to pouring glaze over top. Slice and serve.

Notes

Source: https://www.zestandsimmer.com/rhubarb-banana-bread-cardamom-glaze/

Bread/ Sides

White Bread

White Bread

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Prep Time: 2 hours, 35 minutes Cooking Time: 45 minutes

Ingredients

  • 1/3 c sugar
  • 2 T salt
  • 2 c scalded milk
  • 2 c hot water
  • 2 T yeast
  • 8 c flour
  • 1/4 c shortening melted

Instructions

1

Combine sugar and salt in a large bowl. Pour scalded milk over sugar and salt, and then add 2c hot water. Mix in about 4c flour with yeast. Melt shortening and stir it in. Add flour until the dough can be kneaded. Knead about 10 minutes until smooth and satiny. Place in a greased bowl and cover. Let rise until double, about one hour.

2

Punch down, turn, and let rise about 30 minutes.

3

Divide into three parts. Shape each part into a loaf and place in greased loaf pans. Let rise again.

4

Bake at 400 degrees for 25 minutes, then at 375 degrees for 20 minutes.

Bread/ Sides

Skillet Corn Bread

Skillet Corn Bread

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By Prep Time: 30 minutes Cooking Time: 20 minutes

Ingredients

  • 1 c flour
  • 3/4 c cornmeal
  • 2 to 3 T sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 T butter
  • 2 eggs beaten
  • 1 c milk
  • 1/4 c cooking oil or melted butter

Instructions

1

Combine flour, cornmeal, sugar, baking powder, and salt. Add 1 T butter to a 10 - inch cast - iron skillet. Place in a 400 - degree oven for about 3 minutes, until butter melts. Swirl to coat bottom and sides of pan.

2

Combine eggs, milk, and oil. Add wet ingredients all at once to the dry ingredients. Stir just until moistened. Pour batter into the hot skillet. Bake for 15-20 minutes.

Appetizer/ Bread/ Sides/ Snacks/ Sweets

Lefse

Lefse

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Serves: 4 Prep Time: 40 minutes

Ingredients

  • 1 c mashed potatoes
  • 2 tablespoon cream
  • 1/2 c flour
  • 1/4 tsps Butter
  • 1/4 tsps Salt

Instructions

1

Mix all ingredients together.

2

Divide into 1/4 - cup balls. Roll out in flour and fry on a griddle until there are light brown spots.

3

Spread with butter, sprinkle with sugar, and roll up.

Bread/ Sides/ Sweets

Coffee Cakes

Coffee Cakes

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Prep Time: 25 minutes Cooking Time: 35 minutes

Ingredients

  • 1/2 c brown sugar
  • 2 tsp cinnamon
  • 2 T flour
  • 2 T butter, melted
  • 1/2 c chopped walnuts
  • 1 1/2 c flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c sugar
  • 1/4 c shortening
  • 1 egg
  • 1/2 c milk
  • 1 tsp vanilla

Instructions

1

In a small bowl, mix together brown sugar, cinnamon, flour, butter, and walnuts.

2

In a different bowl, sift flour, baking power, salt, and sugar. Cut in shortening.

3

Beat egg and mix with milk; add the liquid to the dry ingredients.

4

Spread half the batter in a greased 8x8 pan. Sprinkle with half the nut mixture. Add remaining batter and remaining nutty filling.

5

Bake at 375 degrees for 35 minutes.

Bread/ Sides/ Snacks/ Sweets

Potato Dough Cinnamon Rolls

Potato Dough Cinnamon Rolls

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By Prep Time: 1 hour 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1 lb potatoes
  • 1 T salt
  • ½ c butter
  • 3 eggs
  • 4 ½ c flour
  • ½ c warm water
  • 2 T yeast
  • 2 T sugar
  • -----Filling:-----
  • 2 ⅔ c brown sugar
  • 2 ½ T cinnamon
  • 3 T flour
  • 9 T butter, room temperature
  • -----Glaze:-----
  • 2 c powdered sugar
  • ¼ c butter, melted
  • 2 T milk
  • 1 tsp vanilla
  • ⅛ tsp salt

Instructions

1

Peel potatoes and cut into 2-inch pieces. Boil with 2 c water and 1 T salt until very tender. Mash with water in pan – don’t drain. Add butter and mash until melted. Whisk in eggs, then 1 c flour, and mash until very smooth. Let stand until barely lukewarm, about 10 minutes.

2

Meanwhile, combine warm water, yeast, and sugar. Let stand about 10 minutes. Add potato mixture to yeast mixture, then add about 3 c flour (1 c at a time) and knead 8 minutes. Proof for an hour in a buttered bowl covered with plastic wrap and a kitchen towel.

3

Combine all filling ingredients. Roll out dough to a 24 x 16-inch rectangle and sprinkle filling over dough. Roll up and cut into 12 pieces. Place about ¾ inch apart on baking sheet. Cover loosely with plastic wrap and let rise until double, about 20 minutes.

4

Bake for 20 minutes at 425 degrees. Cool for 10 minutes. Whisk together ingredients for glaze (add more milk if too thick) and spread over warm rolls.

Notes

Source: https://www.bonappetit.com/recipe/yukon-gold-cinnamon-rolls

Bread/ Sides/ Sweets

Big Crumb Coffee Cake with Rhubarb

Big Crumb Coffee Cake with Rhubarb

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By Prep Time: 1 hour 15 minutes Cooking Time: 50 minutes

Ingredients

  • ----RHUBARB FILLING----
  • 1/2 pound rhubarb trimmed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • ----CRUMBS----
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick or 4 butter melted
  • 1 3/4 cups all-purpose flour
  • ----CAKE----
  • 1/3 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter cut into 8 pieces.

Instructions

1

Preheat oven to 325°-f degrees. Grease an 8-inch-square baking pan.

2

To make filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

3

To make crumbs, in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

4

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

5

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

6

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Notes

Source: https://www.jamhands.net/2013/06/big-crumb-coffee-cake-with-rhubarb.html#recipe

Appetizer/ Bread/ Sides/ Snacks

Crescent Rolls

Crescent Rolls

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Serves: 32 Prep Time: 40 minutes Cooking Time: 10 minutes

Ingredients

  • 1 T yeast
  • 1/2 c warm water
  • 1 T sugar
  • 1 tsp baking powder
  • 1 c milk
  • 1/3 c butter
  • 3/4 c sugar
  • 1/8 tsp salt
  • 2 eggs; beaten
  • 4 1/2 c flour

Instructions

1

Dissolve yeast in warm water with sugar and baking powder. Let stand 20 minutes.

2

Scald milk. Add butter, sugar, salt, and eggs. Combine all with flour. Cover and refrigerate overnight.

3

Roll out 2 to 5 hours before baking. To roll out, divide into fourths. Roll each fourth into a circle and cut the circle into eighths. Roll each piece from outside toward center. Put onto baking sheets lined with parchment paper.

4

Bake at 350 degrees for 10 to 12 minutes.