Breads
Cranberry Orange Nut Bread
Contributed by Barb
2 cups sifted all purpose flour
3/4 cups sugar
l 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp.soda
1 cup fresh cranberries, 1 orange with peeling & 1/2 cup walnuts or pecans chopped in food processor or blender
1 beaten egg
3/4 cups orange juice
1 tbsp. canola oil
Sift dry ingredients together ; stir in cranberry, orange, nut mixture.
Combine egg, orange juice & oil; add to dry ingredients, stirring till just moistened.
Bake in greased loaf pan 9 1/2 x 5 x 3" at 350 degrees for 50 minutes or until done (when toothpick comes out clean)
Remove from pan & cool.
( I used the same recipe & put it into four greased mini-loaf pans for gifts.)
Bon Apetit.
It's easy & healthy.
Faye writes:
Here is the recipe for Mayo Muffins.
My family loves them and we have
them often If more than six are needed just double the recipe.
They are very light and can be eaten with any meal.
Dee-licious!
Mayonnaise Muffins
Makes 6
1 cup Self-rising flour
1/2 cup milk
2 tablespoons Mayonnaise
Mix together in medium bowl with wire whisk (or take the trouble to get out
the mixer), takes only seconds.
Drop into greased 6-cup muffin tin and bake
in pre-heated 425 oven for 10 minutes.
Banana Bread
Contributed by Bette
Ingredients:
3 very ripe bananas, mashed
1 cup sugar... I mash with the bananas
2 eggs, lightly beaten
1/2 tsp baking powder
1/3-1/2 cup melted shortening
1// tsp salt
3 Tbspsweet or sour milk
1/2 tsp soda
2 cup flour
1 cup nutmeats, chocolate bits--what ever you like
Up to a tsp of flavoring (vanilla)
Method:
Mix soda in milk.
Mix all ingredients in order given.
Pour batter into lightly greased and floured baking pan.
Bake slowly at 325F for 1 hour, If not lightly browned increase heat briefly to brown.
Test for doneness.
Makes one large loaf.
Enjoy!
Bette
Vickie posed a question and posted a recipe:
My friend had some homemade Beer Bread at someone's house recently, she said it
was delicious. No bread machine - you don't let it rise - and all it has in it
is self-rising flour, beer and sugar. She is going to ask for the recipe. Have
any of you ever made this? I found this on the Net, but I'll prolly wait for
the other recipe.
BEER BREAD
3 cups self rising flour
3 tbs sugar
12 oz beer
1/4 cup butter melted
Add flour, sugar, and beer in a bowl. mix until batter becomes stiff.
Turn in to greased baking loaf pan.
Bake at 375* for about 50 min.
Pour butter over the top and bake 10 minutes longer.
Remove from pan and cool on rack.
Vickie...likes to bake when it's cold outside
Dalin responds:
I make this a lot. Same recipe, but mine doesn't call for the butter.
And I bake it at 350 for an hour to an hour and a quarter. The beer
should be at room temperature.
You may also add egg, dried or fresh onion, shredded cheese, ground
oysters, yogurt, garlic salt etc.
It has a very heavy crust.
Dalin
Karen shows great interest!
Ordinarily, I don't pay attention to recipes which require work.[g]
However, when I saw the words "heavy crust", my ears (eyes?) perked up.
I'm going to show this Beer Bread recipe to the cook in my family. You know
who that is.[g]
Maybe he'll try it. I LOVE a chewy crust.
(But maybe I could buy bagels instead? LOL)
Karen in upstate NY
Vickie, also interested in Dalin's reply
Thank you Dalin, the heavy crust sounds yummy. I've made cheese cornbread, so
I'd like to try this with cheese. My friend said the baker told her don't use
Lite beer.
Vickie
Fresh Okra Muffins (18 muffins)
Contributed by Jim Everman.
2 cups self-rising cornmeal
1 Tbsp sugar
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 tsp Worcestershire sauce
1/4 tsp hot sauce
2 cups thinly sliced fresh okra (about 1/2 pound)
1/4 cup chopped onion
Combine first 3 ingredients in a medium bowl; make a well in center of mixture.
Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened.
Fold in okra and onion. Grease muffin pans, and place in a 400F oven for 5 minutes.
Quickly spoon batter into prepared pans, filling two thirds full; bake at 400F for 20 minutes or until lightly browned.
Remove from pans immediately.
Corn Bread
Contributed by Vickie.
1 1/2 cups cornmeal*
1/2 cup flour
3 tsps baking powder
3 Tbsps sugar
1/2 tsp salt
1 egg
1 cup milk
1/4 cup bacon drippings or melted lard**
Mix together cornmeal, flour, baking powder, sugar and salt.
Beat egg, add
milk and drippings or melted lard.
Add dry ingredients, stirring just
enough to moisten.
Pour into greased 8-inch cast iron skillet*** and bake
in 400F oven 25-30 minutes until golden brown.
*You might have a hard time finding cornmeal, it has to be coarsely
ground...not fine, like for polenta.
**Melt your drippings or lard in the skillet/pan that you're going to
bake it in, leaving a little drippings in the pan to make a crunchy crust.
***Use any heavy 8-inch ovenproof pan if you don't have cast iron.
From Sue
Speaking of cornbread.....I must post this recipe.
It is soooo goooood!
It's originally for camping, but I put it in the oven.
Salsa Cornbread BBQ recipe.
1 package corn muffin mix, 8 1/2 oz.
1/4 cup hot or mild salsa
1/4 cup water
2 tablespoons canned chopped green chilies
1 egg beaten
Mix all together. Bake at 350 degrees until wooden pick inserted in the
center comes out clean.
I double the recipe. And I use egg beaters.
This is a great recipe which we are having tonight with bean soup.
sue
Hush Puppies
Contributed by Vickie.
They are called Hush Puppies because they were thrown to hungry dogs during
southern fishing parties of long ago.
The shoe people stole the name, by
the way.
2 cups self-rising cornmeal
1/2 cup flour
1 egg
1 Tbsp lard (cooking oil can be substituted)
1 large onion, finely chopped
1 cup milk
Salt and pepper
Dash of Tabasco
Mix ingredients. The consistency should be similar to peanut butter.
Deep-fry teaspoon-sized balls of the dough at moderate heat (300F) until
golden brown.
Home made Wholemeal bread using an electric mixer.
Contributed by Graham
Ingredients.
300 grams (10 ounces) White flour
200 grams (7 ounces) Whole-wheat Brown flour
15 grams salt (half an ounce)
300 ml water (about half a pint)
Yeast
The percentage of white and brown flour is a begin point; you may prefer it darker, or even
lighter, adjust the amounts to taste after you have tasted your first loaf. Obviously the
total should stay 500grams. (17 ounces)
Weigh the flour and salt in a bowl, then using an electric mixer (whisking irons) whisk for 2
or 3 minutes, this airs the flour and saves seiving. Now add the yeast, I use dried yeast as
it is far more predictable. Fresh yeast ages quickly, and dies, if kept in the fridge it can
be unpredictable, if you wish to use fresh, add 25 grams. Dried yeast usually comes in
sachets to mix with 500 grams (or equivalent), so follow the packet instructions. Finally add
the water, every flour is different, and takes different amounts of water, sometimes flour
from the same batch in a warmer kitchen takes more water. Begin by adding 250ml and then add
as needed.
Now put the kneading irons on the mixer and mix for 5 to ten minutes, adding water as
required, you may need to use your spatula to keep the mix down. When the dough leaves the
sides cleanly and all the flour is absorbed it is ready. I like to give it a few turns with
my hands to finish it off in a sprinkling of flour.
Now cover with a damp kitchen towel and leave in a warm place to rise, it should rise for at
least an hour and double in size. If you are using fresh yeast remember too much heat kills
yeast, and then it will never rise. Placing the bowl in a larger bowl of warm water usually
helps it along.
When it has risen, put it back under the mixer for 2 minutes to beat the air out of it, now
place in a greased 26 cm/11 inch loaf tin, again cover and leave to rise again to twice its
size. Finally put in a preheated oven at 200 C (390 F), and leave for about 30 minutes. When
you tap it and it sounds hollow, it is done. Leave in the tin for 5 minutes to rest, then
turn it out and allow to cool on a wire rack.
Finally this, making bread as with any cooking is not a rocket science, you will soon get the
feel of how dry/wet the dough should be, I have often added half a cup of extra flour or 3
tablespoons of water. If it is springy and doesn’t stick to your fingers it is about right.
Bread is not fattening, it is what we put on it that is fattening.
