BREAD recipes

Tuesday, May 5, 2009

As children, when Johnny & I heard our grandmother was coming, we could hardly wait. It wasn't just seeing her that excited us, it was the wonderful aroma of yeast bread we knew would fill every breath. There would always be a pie or cake in the cupboard while Bess was in the house.
Betty May 5, 2009

I took my 93 year old mother to see "Julia, Julia" today. It was so funny and charming, I laughed and cried in equal portions. It made me miss my grandmother. She loved to cook and took such pride in each preparation. It was her gift to her family. Julia's humor reminded me of the funny off the cuff things Grandmother would come up with. Betty August 23, 2009

Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health. - Julia Child

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Spiced Honey

ingredients:
1 lemon
12 whole cloves
3 three inch cinnamon sticks
2/3 c honey
two jars with lids

Cut the lemon into 6 thin slices. Place lemon slices, cinnamon sticks and honey in a sauce pan. Bring to a boil, stirring occasionally. Remove lemon slices & cinnamon from the honey. Place 2 lemon slices, 6 cloves, and 1 cinnamon stick in each jar. Pour honey equally into the two jars. Cap once the honey is cool. In time, if the clove taste seems too strong, remove the cloves.
Makes a great Christmas gift.

Cheddar-Ham Biscuits

preheat oven: 400º

Ingredients
3 c all purpose flour
4 t baking powder
1 T sugar
3/4 t salt
8 t unsalted butter (cold)
1 c finely shredded (golden or white) cheddar cheese
1/4 c finely chopped country ham
1 1/2 c milk (try cream)

Prep: Place baking rack in lower third of oven
Lightly spray biscuit pan with nonstick cooking spray
Sift dry ingredients together: flour, baking powder, sugar, salt
Cut in cold butter
Add cheese and ham
Add milk
Combine well with spatula
Cut or form into biscuits
Bake until golden brown, about 30 minutes
Let cool for 15 minutes

Corn Fritters

prep:
whole bottle of vegetable oil
skillet
ingredients:
2 c flour
1 T baking powder
1/2 t salt
1 egg
1.25 c cream
3/4 c shoepeg corn
vegetable oil for frying
powdered sugar for dusting the fritters
In a large bowl mix together the baking powder, salt, and flour. Add eggs and cream to form a thick pancake-like batter. Fold in the corn.

In a skillet 1.5" deep with vegetable oil, heat to 350º. Scoop batter into hot oil with 1/4 c to 1/3 c measuring cup. Fry till golden.

To test, use a toothpick. If batter doesn't escape from the fritter, it is done. Roll in powdered sugar and serve warm. Makes 2 dozen. An ideal fritter size is a 2 inch diameter.

Crisp Cheese Biscuits

prep:
preheat 375º
line baking sheets with heavy foil
Best prepared the day before and refrigerated.
These cheesy biscuits can be cut & frozen for later baking.
ingredients:
1/2 c Parmesan cheese
1/2 c sharp cheddar (shedded)
2 sticks butter
2 c flour
1/8 t salt
1/4 t cayenne pepper
Beat the butter with electric mixer till smooth. Add cheese and beat again till smooth. Blend in flour, salt, and cayenne pepper.
Wrap in foil and refrigerate an hour or 2 (till firm). Roll & cut into desired shape, prick with a fork. Bake 15 - 20 minutes. (Biscuits should still be pale in color.) Good with a meal or as an hors d'oeuvre

Chocolate Chip Pancakes

prep:

lightly coat the bottom of a wide skillet or griddle with vegetable oil.

preheat oven 200º

ingredients:

1.25 c flour

2 T sugar

1 T baking powder

.5 t baking soda

.5 t salt

1 egg

1.25 c whole milk

1 T vegetable oil

.5 c chocolate chips

Combine flour, sugar, baking powder, soda and salt. In another bowl, beat the egg briefly, then beat in milk and 1 T vegetable oil. Stir dry ingredients into this wet/milk mixture.

Stir in chocolate chips. Batter will be lumpy.

Use a ladle or measuring cup to make 3 inch papcakes. Cook until small bubbles apear on the surface. Gently flip and cook until the pancake is just cooked through. DO NOT OVERCOOK. Keep your pancakes warm in your 200º oven. Serve with carmelized bananas.

Chocolate Chip Pancakes cont.

Carmelized Bananas to top your Chocolate Chip Pancakes

prep:

Have a wide skillet ready

ingredients:

3 ripe bananas

3 T butter

2 t cinnamon

1 T brown sugar

2 T OJ

powdered sugar

Slice the banana length-wise into 4 thin slices. Melt the butter in a wide skillet over medium heat. Add sugar, cinnamon and brown sugar. Add your bananas and cook over medium heat until sugar begins to dissolve and brown. Add your OJ (or brandy) and cook gently on low heat for 2 to 3 minutes until the mixture begins to thicken. Spoon over pancakes, sprinkle generourly with powdered sugar.

Cottage Cheese Pancakes

prep:
a sieve
start at least 1/5 hours before serving
frying pan or griddle
ingredients:
1 c large curd cottage cheese
3 eggs
1/4 c all-purpose flour
1/4 t salt
Drain cottage cheese in a sieve, pressing it down firmly and letting it stand to drip for an hour or so. Beat eggs well and add to cottage cheese, butter, flour, and alt. Mix only enough to blend.

Drop large spoonfuls onto a moderately buttered hot griddle or frying pan. Turn gently with a spatula when light browned on the underside. Bake other side till light brown. Serves 6

French Toast

Prepare the day before: refrigerate overnight unbaked
prep:
*Spray baking dish with non-stick cooking spray
*Use a saucepan over medium heat to melt & mix the brown
sugar, butter & corn syrup
* Pour the above mixture into baking dish
* Mix the eggs, milk & vanilla
* Place the french bread slices into the baking dish of brown
sugar mixture
* Scoop the egg mixture onto each piece of french toast
* Cover dish & refrigerate
ingredients:
1 c brown sugar
1/2 c butter
2 T corn syrup
5 eggs
1 1/2 c milk
1 t vanilla extract
1 loaf French Bread, sliced thick, crust removed
preheat oven: 350º
Remove from the refrigerator, uncover & bake for 3o minutes

Bess' Banana Bread

prep:
preheat 350º
coat loaf pans with cooking spray

ingredients:
1/2 c sugar
1/2 c brown sugar
1 3/4 c flour
1 t baking soda
1/2 t salt
1/4 t baking powder
---------
1 egg
2 egg whites
1 t vanilla
5 T soft butter
3 mashed bananas
1/2 c heavy cream
1/3 c chopped nuts

Preparation:
Mix: dry ingredients
Beat: eggs, bananas, cream & butter
Blend: slowly add dry mixture to egg/cream mixture
Spoon in nuts

Place your loaf pans the center of your 350º oven. Turn the oven down to 325º and bake about 1 hr 15 min. Do a toothpick test to be sure.

Bess' Yeast Bread

1/2 shortening
1/2 c sugar
put both of the above in a large bowl & pour in 2 c boiling water

dissolve 1 pkg of dry yeast in 1/2 c warm water
when this is cool, add to sugar/shortening mix

Start blending in 5 to 6 c flour. Add the first 3 c flour, then heat well to get the lumps out. Then return to adding flour. You may not need all 6 c flour. It depends of the weather & moisture in the air. Once you have bread dough consistency, stop adding flour.

Set aside, cover with damp cloth, and let double in size.

Once doubled, put on floured board to divide into loaves, rolls, etc. Bake at 350º till golden

Blue Ribbon Corn Bread

prep:
preheat 400º
9" seasoned cast iron skillet
ingredients:
2 sticks butter
1 c yellow cornmeal
1 c flour
2/4 c shoepeg corn
3/4 c buttermilk (or cream)
2 eggs
1 c sharp cheddar cheese (grated)
In your skillet, melt the butter in the 400º oven. Meanwhile, mix cornmeal and flour in a separate bowl. Make a well in the center of this dry mixture. Fill the well with corn, buttermilk (or cream) and beaten eggs. Remove skillet from oven and pour the melted butter into the center. Mix all ingredients. Pour half the batter into the skillet. Top with cheddar cheese. Cover with remaining batter. Bake for 20 - 30 minutes till barely golden. Let cool 10 minutes before cutting. Makes 8 servings.

Buttermilk Bread

prep:
preheat 400º
spray two loaf pans
ingredients:
4.5 - 5.5 c flour
2 pkg yeast
1 c buttermilk
3/4 c water
2 T butter
2 T sugar
2.5 t salt
In a large bowl stir together your flour & yeast. In a sauce pan stir together the buttermilk, water, butter, sugar, and salt. Low heat until warm. Blend with 1 c flour. Beat 3 minutes, hard. Gradually add more flour now to make a workable dough. Knead until smooth (5 to 10 minutes). Shape into loaf pans. Let rise in warm place till double in size (about 45 minutes). Bake about 30 minutes.

Cranberry Pecan Bread

prep:
preheat 375º

ingredients:
4 to 4 1/4 c all-purpose flour
1/4 c sugar
2 T dry milk
2 envelopes yeast (rapidrise)
2 t salt
1 1/4 c + 2 T water
2 T butter
1 pkg dry cranberries
3/4 c chopped pecans
preparation:
Combine 1 cup flour, sugar, dry milk, yeast & salt
Heat water & butter until warm
Gradually add to dry ingredients
Beat 2 minutes
Stir in cranberries, nuts & enough flour to create dough
Knead on lightly floured surface (8 - 10 minutes)
Cover, let rest

Roll dough into 12 rectangles. Roll each rectangle into a dinner roll. Pinch ends to hold shape. Place in muffin tins & let rise again (45 minutes). Bake for 35 - 45 minutes.

Egg Bread

prep: 325º

ingredients:
5.5 c flour
.66 c sugar
.5 t salt
2 pkg yeast
.5 c butter (1 stick)
1 c whole milk
1 T grated lemon peel
4 eggs
1 egg white

Combine 2 c flour, sugar, salt, and yeast. Melt butter & milk together, pour over dry ingredients. Add lemon peel, 4 eggs. Gradually add enough remaining flour to create dough. Knead lightly on a floured board. Let rise till double. Punch down. Knead a 2nd time on floured board. Shaped into a large round loaf. Place on a greased baking sheet. Cover. Let rise till doubled. Brush top with egg white. Bake in bottom of oven 50-55 minutes.

Lemon Bread

prep:
preheat 350º
spray two loaf pans

ingredients:
1 stick butter (room temperature)
4 eggs
2 2/3 c flour
1 1/4 t salt
2 1/2 t baking powder
1 1/3 c milk (room temperature)
2 T grated lemon zest

soaking solution:
1/4 c freshly squeezed lemon juice
1/2 c sugar

Blend butter & sugar till creamy. Add the eggs one at a time.
In a separate bowl, combine dry ingredients. Beginning blending the milk into the dry ingredients. Blend in the butter/sugar mixture and the lemon zest. Pour the batter into loaf pans a little more than half full. You are leaving spacing for the soaking solution. Bake 30 - 40 minutes, till bread is golden brown.

While the bread is baking, make the soaking solution by dissolving the sugar in the lemon juice. Pour this over the bread as soon as it is removed from the oven. When the loaves are completely cool, remove from the loaf pans.

Mashed Potato Rolls

prep:
preheat 450º
grease a cookie sheet
ingredients:
1 c hot mashed potatoes (about 3 medium potatoes)
3/4 c butter
1/2 c sugar
2 t salt
1 egg
2 c whole milk
8 c flour
1 pkg yeast
º Put the hot potatoes into a large bowl, and add the butter, sugar, and salt. Add the egg and blend in completely. Scald the milk and cool slightly, then add it to the potato mixture a little at a time alternating with the addition of flour. Beat hard after each addition.
º Remove 1/4 c of this batter and add the yeast to it. Mix very well, then return to full batter and mix well again. COVER with a dish towel, set in warm place, and let rise for 1/2 hour.
Now add remaining 6 cups of flour, 1 cup at a time till your dough will pull away from the sides of you bowl and is no longer sticky. (All the flour might not be necessary.) Return dough to a greased bowl and let rise another 2 hours.
º Roll out the dough in batches on a lightly floured board to 1/2 inch thick. Cut into round shapes with a large biscuit cutter. With the back of your knife, press into the center of each round of dough without cutting through. Fold the circle of dough in half across the crease. Pinch the edges, and place close together on a greased baking sheet. Brush tops with melted butter. Let rise again until they double in size (20 - 30 minutes). Bake 20 to 30 more minutes in 450º oven. (Extra dough can be frozen to bake later.)

Mrs. Alben Barkley's Yeast Bread

prep:
preheat 325º
grease loaf pans

ingredients:
1 cake yeast
1/4 c warm water
1 T lard
1 T butter
3/4 warm milk (not HOT)
1 t salt
1 T sugar
3 c flour

Dissolve yeast cake in 1/4 c warm water. Set aside.
Kneed lard, butter and warm milk together. Add sugar and the dissolved yeast cake. Put this in a large bowl and begin adding the flour. Knead into a spongy dough. Knead well and then cover with a damp cloth. Let sit up to 2 hours.
Punch down, separate into two parts. Put each in a loaf pan.
Let rise again till double in size. Bake for 45 minutes.

Overnight Oatmeal Bread

prep:
preheat 350º
grease a 8 x 4 x 2 loaf pan
ingredients:
1 c boiling water
1/2 c quick cook oats or old fashioned oats
1 pkg (4oz) dry yeast
1/3 c warm water
1/4 c honey
1 t butter
1.25 t salt
3 to 3.5 c flour
vegetable oil
butter (melted)
Pour boiling water over oats in mixing bowl. Cool until mixture is lukewarm. Dissolve yeast in measuring cup of warm water. Stir yeast mixture into oatmeal mixture.
Add honey, butter, salt, and 2 c flour, blend thoroughly.

Add enough of the remaining flour to have bread dough consistency. Turn out onto floured board and knead dough until smooth and elastic (about 8 - 10 minutes).

Shape into loaf and place in greased loaf pan. Brush the top with vegetable oil. Cover loosely with plastic wrap. Refrigerate overnight (24 hours).

preheat oven 350º
Remove from refrigerator, uncover and set aside for 10 minutes before baking. Bake 50 - 55 minutes, until light golden brown. Let rest for 10 minutes from oven. Remove from pan to cool.

Peanut Butter Bread

prep:
preheat 350º
grease sides (only) of loaf pan
sift dry ingredients together for batter and set aside
ingredients:
TOPPING:
2 T butter
4 T brown sugar
peanuts (chopped)
1 T. water
Spread butter on bottom of your loaf pan. Cover evenly with brown sugar and peanuts. Sprinkle with water.
BATTER:
1 egg
1 c brown sugar
2 T peanut butter
2 T melted butter
1 c our milk or buttermilk
2 c flour
1/2 t baking powder
1/2 t salt
Beat egg. Add brown sugar gradually, beating constantly. Stir in peanut butter and melted butter. Add milk. Blend in dry ingredient mixture. Add egg mixture, stirring until well blended. Pour into loaf pan and bake for 1 hour.

Pumpkin Bread

prep:
preheat 350º
grease three loaf pans
FUN GIFT: Bake this recipe in tin cans. Once the bread in done, use your can opener to remove the closed end & push bread out. Give as a round loaf of bread or slice into round servings.
ingredients:
3 1/2 c flour
3 c sugar
2 t baking soda

1 t baking powder
2 t cinnamon
1 t nutmeg

1 t allspice
2 t salt
4 eggs
2 c pumpkin
1 c Crisco oil
2/3 c water
1 t vanilla
1 c finely chopped pecans

Mix together the dry ingredients. Make a well in this mix and add pumpkin, eggs, oil, and water. Mix until smooth. Add nuts and vanilla. Pour into three loaf pans. Bake one hour.

Quick Yeast Rolls

prep:
preheat 350º

ingredients:
1 yeast cake + 2 c. luke warm water (dissolve)
5-6 c flour
2 t salt
3 T sugar
2 eggs (beated)
4 T butter (melted)
Combine yeast, sugar, and water in a small blowl. Let it sit until yeast bubbles.

In a large bowl, combine the yeast mixture with 5 c flour, the butter, eggs & salt (add 6th c of flour if needed).

Knead dough on a well floured bread board till smooth. Let dough rest for 10 - 15 minutes, then pat into rolls and let rise (covered with a damp towel) for 30 minutes or more. Makes 2 dozen yeast rolls. Flour hands and board to make rolls. Bake till light brown (about 10-15 minutes).

Optional (baste tops of warm rolls with melted butter and sprinkle with freshly grated Parmesan cheese).

Salt Rising Bread (from Bettie Lander Hopson 1860-1948)

prep:

3 medium size potatoes (sliced & peeled)

place in a large pot & let sit over night with 1 t sugar,
1 t salt, 3 T cornmeal and 4 c boiling water

next day: preheat 350º

ingredients:

1 t sugar
1/2 t of soda

1 c scalded milk (cooled to luke warm)

5.5 c flour

butter

Remove the potatoes from your potato water. Use these potatoes to make mashed potatoes. To your potato water, add sugar and milk. Blend in flour till you have a dough consistency. Put your dough in a large stone crock. Let set in a warm area till double in size.

Now add another 2 t sugar and 2 t butter and enough flour to regain the dough consistency. Let sit for 10 minutes. Mold into loaves. Let rise one more time. Bake 40 to 45 minutes or till golden brown.

Bran Muffins

prep
preheat 350º
spray muffin tins &/or muffin paper cups

ingredients for topping
1/2 stick butter (melted)
1/4 c dark brown sugar
1 c finely chopped pecans

ingredients for muffins
1.5 c flour
1/2 c oat bran
1 T baking powder
1 t cinnamon
1/4 t salt
2 large eggs
1/4 c dark brown sugar
1 c milk
1/4 c butter
1 t vanilla extract

Mix the ingredients for the topping and divide equally among the muffin tins or cups.
Mix the flour, oat bran, baking powder, cinnamon and salt in a large bowl. In another bowl, beat the brown sugar and eggs. Whisk in the milk, butter, and vanilla.
Fold this wet mixture with the flour mixture. Divide equally into muffin tins or cups. Bake 25-30 minutes. As soon as baking is done, turn the muffin tins upside down to release the new muffins. Let rest upside down for 10 minutes and muffins should fall out easily.

Bran Muffins

(will keep in frig for 6 weeks/use as needed)
These you keep your boys & girls regular folk.
ingredients:
15 oz box wheat bran flakes cereal w/raisins
5 c flour
3 c sugar
5 t soda
2 t salt
4 eggs (beaten)
1 qt buttermilk
1 c corn oil or vegetable oil
Combine first five ingredients in the largest bowl you have. Make a well in these dry ingredients and add the beaten eggs, buttermilk, & oil. Stir just enough to mix and moisten all dry ingredients. Cover & store in the frig till ready to bake.
preheat 400º
When needed, spoon 2/3 full into greased muffins tins and bake for 12 - 15 minutes.

Carrot Five Spice Muffins

Cranberry Muffins

Great at Thanksgiving or any Fall gathering.
prep:
preheat 350º
grease 2 muffin tins (recipe makes 24 muffins)

ingredients:
1 stick butter (soft)
1/2 c sugar
2 eggs (separated)
1 c flour
1/2 t salt
1 t baking powder
2 T lemon juice
3/4 c dried cranberries
Cream butter & sugar. Add egg yolks. Beat with a wooden spoon till the batter falls in ribbons. Sift flour, salt, and baking powder together & fold into batter. Add lemon juice.
Beat the egg whites until stiff and fold into batter. Spoon into tins and bake for 25 minutes.

BREAD recipes

Bess Hopson Wolfe (1892-1985)/CLICK PHOTO

Tuesday, May 5, 2009

Cranberry Spread

Cream Cheese/Butter Spread

Dutch Honey

Spiced Honey

Flour makes the difference!

Angel Biscuits

Annie Mary Allen's Biscuit recipe

Bess' Biscuits

Buttermilk Biscuits

Cheddar-Ham Biscuits

Cheese Biscuits

Cheese Scones

Christmas Biscuits

Corn Rye Biscuits

Corn Fritters

Crisp Cheese Biscuits

Easy Biscuits

Ham Biscuits

Hush Puppies

Raised Biscuits

Self Rising Biscuits

Sour Cream Biscuits

Chocolate Chip Pancakes

Chocolate Chip Pancakes cont.

Cinnamon Toast

Cottage Cheese Pancakes

French Toast

French Toast 2

Apple Butter Bread

Bess' Banana Bread

Beer Bread

Bess' Potato Rolls

Bess' Yeast Bread

Blue Ribbon Corn Bread

Buttermilk Bread

Cheese Popovers

Cranberry Pecan Bread

Easy Rolls

Egg Bread

Ice Box Rolls

Lemon Bread

Light Yeast Bread

Mashed Potato Rolls

Mrs. Alben Barkley's Yeast Bread

Old Timey Cornbread

Overnight Oatmeal Bread

Peanut Butter Bread

Pumpkin Bread

Quick Yeast Rolls

Salt Rising Bread (from Bettie Lander Hopson 1860-1948)

Spoon Bread

Spoon Rolls

Apple Walnut Muffins

Banana Nut Muffins

Bess' Blueberry Muffins

Bran Muffins

Bran Muffins

Carrot Five Spice Muffins

Corn Muffins

Cranberry Muffins

Oatmeal Muffins

Orange Banana Muffins

Tea Muffins

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