S k a t e L o g     F o r u m
Inline Skating and Quad Roller Skating
Forum Hosts: Jessica Wright | Kathie Fry

FOLLOW US: Our Blog | Facebook | Twitter | Email    


Home - Forum Index - Africa Skating - Asia Skating - Europe Skating - Oceania Skating - Pan America Skating - Roller_Rinks - Friend the SkateLog Forum in Facebook - SkateLog Forum on Facebook

Forum Administrators: Jessica Wright and Kathie Fry | Email Us
Access code for buying and selling subforums: "skates"
How To Get a User Account and Posting Privileges in the SkateLog Forum
Use Google to Search the SkateLog Forum

Go Back   SkateLog Forum > Other Forums > Favorite Recipes
FAQ Calendar Search Today's Posts Mark Forums Read

Favorite Recipes Share your favorite recipes here.

Reply
 
Thread Tools Display Modes
Old March 18th, 2008, 02:41 PM   #21
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

These deserve to be served with a hearty type dinner.
4 Dinner Rolls
3 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1 teaspoon salt
3/4 cup milk
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water
1 large egg, beaten
3 1/2 cups all-purpose flour
3 tablespoons unsalted butter, melted


Instructions:
Put the butter, sugar, and salt in a large bowl. In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes.

Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate for at least 1 to 2 hours.

Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces. Roll each piece into a ball, dip into the melted butter, and place in a muffin tin, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 350 degrees F. Bake the rolls for 15-20 minutes, or until golden brown.

Makes 1 dozen rolls.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old March 23rd, 2008, 12:09 AM   #22
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

Easter BUNNY Shaped Bread

Ingredients
3-1/4 - 3-1/2 cups (400 - 450 mL) all purpose flour
1 cup (250 mL) quick cooking rolled oats (not instant)
1 package (11 mL) quick rise instant dry yeast
1 tsp (5 mL) salt
3/4 cup (175 mL) milk
1/3 cup (75 mL) honey
1/4 cup (50 mL) butter
1/4 cup (50 mL) water
1 egg
1 egg white, lightly beaten
additional bits and pieces for eyes, nose, and whiskers
Cooking Instructions
In a large bowl, stir together 1 cup (250 mL) of the flour, the oats, yeast and salt.
In a microwave-safe measuring cup or in a small saucepan, combine the milk, honey, butter and water. Microwave or heat on a stove until the butter is melted and the mixture is very hot to the touch (but not boiling). Add to the flour mixture in the bowl, stirring until everything is very well combined. Beat in the egg.
Using a wooden spoon, begin to add the remaining flour, 1/2 cup (125 mL) at a time, stirring very well after each addition. When the dough has become too stiff to stir with a spoon, turn it out onto a lightly floured surface and knead by hand for about 5 to 7 minutes. Sprinkle the dough with as much additional flour as needed to form a smooth, elastic dough. Place in a lightly greased bowl, cover, and let rise in a warm place until doubled in volume -- about one hour.
When the dough has doubled, punch it down and knead it a few times. Let rest for about 10 minutes.
Grease a large baking sheet. Now it’s time to form the bunny. From the ball of dough, pinch off one ball about 2-inches/5 cm in diameter (the head). Pinch off 5 smaller balls of dough, 1-inch (2 cm) in diameter (four feet and cotton tail). And finally, pinch off enough dough to roll into two ears -- 3-inches (7 cm) long.
First take the largest piece of dough, knead it a few times to make it smooth, then place in the middle of the baking sheet -- this is the bunny’s body. Shape the ball of dough for the head and place it beside the body, tucking it slightly underneath and pinching it together where the two balls of dough meet. Now place the tail, pinching it into place, and the four feet. Finally, arrange the ears on top of the head and pinch them so that they stick. Cover the bunny bread and place in a warm spot to rise for about 30 minutes -- or until almost double (do not punch down again). Brush with egg white to glaze and add candies or raisins or nuts as the bunny’s eyes and nose. (Whiskers can go on after baking.)
Preheat the oven to 350 degrees F (180 degrees C).
Bake the bunny bread for about 30 to 35 minutes or until golden brown and the bread sounds hollow when tapped. Let cool on a rack. Add whiskers (long coconut shreds or licorice strings) if desired before serving.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 5th, 2008, 05:04 PM   #23
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

ENGLISH BREAD
MUFFIN STYLE
Ingredients
Cornmeal
6 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1 recipe Honey Butter (optional)

Directions
1.
Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.

2.
In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).


4. Bake in a 400 degree F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).

Honey Butter: In a small mixing bowl beat 1/2 cup softened butter and 1/4 cup honey with an electric mixer on low speed until combined. Cover and chill. Makes about 3/4 cup.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 5th, 2008, 05:19 PM   #24
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

YELLOW BURST BREAD


Ingredients

3-1/2 to 4 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
3 tablespoons sugar
2 tablespoons margarine or butter
1/2 teaspoon salt
1 egg
1 tablespoon finely shredded orange peel (set aside)
1/2 cup orange juice
2/3 cup shelled sunflower seeds
Melted margarine or butter (optional)
Honey (optional)

Directions
1.
In a large mixing bowl combine 1-1/2 cups of the flour and the yeast.

2. In a small saucepan heat and stir milk, sugar, the 2 tablespoons margarine or butter, and the salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to dry mixture in mixing bowl; add egg and orange juice. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in sunflower seeds, orange peel, and as much of the remaining flour as you can.

3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface of dough. Cover; let rise in warm place until double in size (1-1/4 to 1-1/2 hours).

4. Punch dough down. Cover; let rest 10 minutes. Meanwhile, grease an 8x4x2-inch loaf pan. Shape dough into loaf; place in prepared pan. Cover; let rise in warm place until double in size (30 to 45 minutes). If desired, brush top with melted margarine or butter.

5.
Bake in a 375 degree F oven for 35 to 40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Immediately remove from pan. Cool on wire rack. If desired, serve with honey. Makes 1 loaf (16 servings
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 5th, 2008, 05:26 PM   #25
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

FRUIT & NUT BREAD
Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg
3/4 cup packed brown sugar
1/2 cup orange juice
1/3 cup cooking oil
1 cup chopped hazelnuts or pecans, toasted
1/2 cup dried blueberries or dried cranberries
Spiced Cream Cheese Butter

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or four 4-1/2 x 2-1/2 x 1-1/2-inch loaf pans; set aside.

2. In a large bowl, stir together flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

3. In a medium bowl, beat egg with a fork; stir in brown sugar, orange juice, and oil. Add egg mixture all at once to flour mixture, stirring just until combined. Stir in nuts and dried berries.

4. Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan about 50 minutes or 4-1/2 x 2-1/2 x 1-1/2-inch pans for 25 to 28 minutes or until a wooden toothpick inserted near the center(s) comes out clean.

5. Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store overnight before slicing. Serve with Spiced Cream Cheese Butter.

6. Makes 1 large or 4 small loaves (12 to 14 servings)
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 5th, 2008, 05:30 PM   #26
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

NUTS AND CHOCOLATE BREAD

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup cooking oil
1-1/3 cups semisweet chocolate pieces
1 cup chopped cashews or hazelnuts
1/2 teaspoon shortening
Coarsely chopped cashews or hazelnuts (optional)

Directions
1.
Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of the chocolate pieces and the 1 cup cashews.

3. Spoon batter into prepared pan; spread evenly. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.

4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.

5.
Before serving, in a small saucepan, combine remaining 1/3 cup chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Drizzle chocolate mixture over loaf. If desired, sprinkle additional coarsely chopped cashews or hazelnuts on top. Let stand until chocolate is set.

6. Makes 1 loaf (14 servings)
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 5th, 2008, 05:31 PM   #27
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

COFFEE CAKE FRUIT & NUTS

Ingredients

2 cups dried cranberries (8 ounces)
1 cup apple juice or apple cider
1/2 cup packed brown sugar
1/2 cup water
1 2-inch piece stick cinnamon
3 cups all-purpose flour
1 cup granulated sugar
1 cup black or English walnuts, toasted and ground
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 eggs
1 cup milk
1 cup butter, melted
1 teaspoon vanilla
Streusel Topping

Directions
1.
Grease a 10-inch springform pan; set aside. In medium saucepan, combine cranberries, apple juice, brown sugar, the water, and cinnamon. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cover; let stand for 10 minutes. Drain cranberries, discarding liquid and cinnamon. Coarsely chop cranberries; set aside.

2. Preheat oven to 325 degrees F. In a large bowl, stir together flour, granulated sugar, ground nuts, baking powder, ground cinnamon, and salt. In a medium bowl, beat eggs with a fork. Stir in milk, melted butter, and vanilla. Add egg mixture to flour mixture, stirring just until moistened. Spoon batter into prepared pan. Sprinkle center with cranberries to within 1 inch of the outside edge.

3. Sprinkle batter with Streusel Topping. Bake about 1-1/4 hours or until wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove side of springform pan. Serve cake warm.

4.
Makes 12 servings

5. To bake ahead: Completely cool coffee cake. Place in an airtight container and freeze for up to 3 months. To serve, thaw wrapped coffee cake overnight in the refrigerator. If desired, wrap in foil and heat in a 325 degree F oven about 30 minutes or until warm.

6. Streusel Topping: In a food processor, combine 2/3 cup all-purpose flour, 1/3 cup packed brown sugar, 1/4 cup granulated sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon vanilla. Cover and process until combined. Cut up 1/3 cup butter; add to flour mixture. Cover and process with several on-off turns until crumbly. (Or in medium bowl, stir together flour, brown sugar, granulated sugar, cinnamon, salt, and vanilla. Using pastry blender, cut in butter.) Stir in 1/4 cup chopped black or English walnuts
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 6th, 2008, 11:17 PM   #28
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

HUSH PUPPIESServes: 12

1 cup cornmeal
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. onion salt
1 tsp. garlic salt
2 eggs
1 med. onion - minced
1/2 cup granulated sugar
vegetable oil - for frying

In a medium bowl, combine cornmeal, flour, baking powder, baking soda, onion salt, and garlic salt; set aside.
-In a separate bowl, beat together eggs, onion, and sugar; fold in dry mixture.
-Drop batter by Tablespoonfuls into 375 degree oil, working with 8-10 hush puppies at a time; fry until golden brown; drain on brown paper bags.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 7th, 2008, 01:22 AM   #29
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

FLAXSEED MUFFINS

makes:12 muffins

1 cup Fiber One® cereal
2/3 cup 8th Continent® vanilla soymilk
1 1/4 cups all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon canola or vegetable oil
1 teaspoon vanilla

1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.
High Altitude (3500-6500 ft): Decrease baking powder to 2 1/2 teaspoons.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 21st, 2008, 10:47 PM   #30
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

HOE CAKES

1 C WHITE CORNMEAL
½ tsp SALT
1 CUP RAPIDLY BOILING WATER
1 TBSP SHORTENING
1. Mix cornmeal and salt. Add the water, stirring.
2. Mix well. By TBSP shape into balls and flatten with the hand.
3. Brown on both sides in the shortening, which should be hot but not smoking. serve hot.

In the south it is traditionally used with White cornmeal…being it dates back to colonial times, but yellow is fine.
14 small cakes
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 24th, 2008, 02:41 AM   #31
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

CARROT BREAD
1 LB CARROTS
(APPROXIMATELY)
1 6 OZ. CAN CRUSHED PINEAPPLE, DRAINED
4 OZ. CRYSTALLIZED GINGER, DICED
2 TBSP. LEMON JUICE
2 C SUGAR
1 C PLUS 2 TBSP OIL
(APPROXIMATELY)
3 EGGS, LIGHTLY BEATEN
3 TBSP GRATED ORANGE PEEL
3 C. FLOUR
2 tsp.BAKING SODA
2 tps BAKING POWDER
½ tsp GROUND CINNAMON
½ tsp GRATED NUTMEG
½ tsp VANILLA EXTRACT
1 . REGULAR (NON-INSTANT) OATS
½ C CHOPPED PECANS

1.
Peel and grated carrots to produce roughly 1 ½ C finely grated carrots and1 ½ C more coarsely grated carrots..
2. Preheat OVEN TO 350 degrees.
3. Combine carrots, pineapple, ginger, and lemon juice in a bowl and let rest while you beat together sugar and oil until creamy. To the oil-sugar mixture, add the 3 eggs and the grated orange peel.
4. Combine carrot mixture with orange peel mixture. Mix well.
5. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. To this mixture, add vanilla.
6. Heat together carrot mixture with flour mixture. To this add oats and pecans. Stir until well mixed and spoon into 2-8 ½ by4 ½ by 2 ½ inch oiled loaf pans.
7. Bake for 45 to 55 minutes. The loaves are done when a testing needle come away clean. (toothpick will do) Cool in pans on racks.

Yield: 2 8-inch loaves
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old May 27th, 2008, 06:35 AM   #32
cheezyridr
sandwich samurai
 
cheezyridr's Avatar
 
Join Date: May 2008
Location: toronto canada
Posts: 91
Default irish soda bread

GRANDMOM'S
IRISH SODA BREAD


Preheat oven to 350˚

3 Cups sifted enriched flour
2/3 Cups sugar
1 Tablespoon baking powder
1 Teaspoon baking soda
1 Teaspoon salt (Mom used ½ teaspoon)
1 ½ Cups currants or raisins
2 Eggs (beaten)
1 ¾ to 2 Cups buttermilk
2 Tablespoons melted butter
Walnuts optional

In a large bowl sift together the flour, sugar, baking powder, baking soda and salt. Stir in raisins. In a separate bowl combine eggs, buttermilk and melted butter. Add liquid ingredients to dry ingredients and mix until flour is moistened. Pour into greased loaf pan. Bake 350˚ for on hour. Remove from pan right away.

it's not a bread you would make a sandwich with, but while it's warm, put some butter on it for a snack. or maybe serve with tea
__________________
http://my.opera.com/cheezyridr/blog/
cheezyridr is offline   Reply With Quote
Old June 3rd, 2008, 01:43 AM   #33
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

Pecan Sticky Buns

Make yeast dough (above). While it is rising, mix ½ cup packed dark brown sugar and ¼ cup each ark corn syrup and room temperature butter until blended. Spread evenly over bottoms of 2 well greased 9” square baking pans. Sprinkle 1 cup pecan halves into each. Fill and roll dough as directed cut into 18 slices. Arrange half in each pan. Let rise, then bake as recipe directs. Omit glaze. Cool in pans on wire rack 5 minut4es. Invert onto serving plates; remove pans. Cool at least 20 minutes before serving. Serve warm.

Cinnamon Sugar: ¼ cup granulated sugar mixed with 2 tsp ground cinnamon. Mix together. (I generally keep this stocked as any season in a shaker container. Goes great on toast.)

Streusel: Mix ½ cup each granulated sugar and packed light-brown sugar with ¼ cup all-purpose flour in a medium size bowl until blended. Stir in ¼ cup room temp butter or margarine until mix resembles coarse crumbs. Store in covered container in fridge or freezer. Makes about 1 ½ cups.

Glaze: Stir 1 ½ cups confectioners’ sugar and 2 tbsp hot water until smooth. If necessary, add a little more water to make a thick glaze. Makes ½ cup, enough for 1 batch of rolls.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old June 3rd, 2008, 03:29 AM   #34
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

for those of you not too sure as to who this lady belows recipe is...She played in many movie of yester-year, but most of us well(AGE IN OUR FACEplayed Carrie's sick twisted religious mother.


PIPER LAURIE'S DILL BREAD

1 C CREAMED COTTAGE CHEESE
3 TBSP BUTTER
¼ C PLUS 1 TSP DRIED, MINCED ONIONS
3 TBSP SUGAR (OR 6 TBSP RAW SUGAR)
2 TBSP DILL SEED
2 tsp SALT
1 EGG
OIL
2 –2 ½ C. UNBLEACHED WHITE FLOUR, SIFTED AND WARMED
1 PACKAGE DRY –ACTIVE YEAST
Mix cottage cheese, butter, onion, sugar, dill seed, salt and ¼ c water in a medium saucepan. add egg.

Heat contents of saucepan to lukewarm, between 105 and 115 degrees.

Oil inside of a mixing bowl and warm in oven.

Oil a 1 ½ or 2 qrt casserole generously.

Mix contents of saucepan in the mixing bowl of an electric mixer together with 1 cup of lour and the yeast. Beat with electric beater at medium speed for 2 minutes.

Add 1 more cup of flour and beat at high speed or knead on a board for 2 minutes.

Work in the rest of flour vigorously and gradually with hands. Continue beating or kneading until very difficult to beat and then beat for 1 minute more.

Transfer contents of mixing bowl to the clean, oiled, warm bowl
Cover bowl with a plastic bag and set to rise in warm place.

When dough has doubled in bulk (which may take as much as 1 ½ hours), stir down with spatula and transfer to pre-warmed casserole.

Cover and let rise in a warm place until it doubles in bulk and without preheating oven, bake on bottom level at 350 degrees for 40 to 50 minutes. Yield: 1 loaf
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old July 16th, 2008, 08:39 PM   #35
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

MOCHA VANILLA HUCKLEBERRY MUFFINS
1 TBSP INSTANT COFFEE GRANULES
¼ C WARM MILK
1 ¾ C FLOUR
2 tsp BAKING POWDER
½ tsp BAKING SODA
½ C PACKED BROWN SUGAR
½ C GROUND WALNUTS
2 tsp PURE VANILLA EXTRACT
1 EGG, LIGHTLY BEATEN
1 C SOUR CREAM
½ STICK (1/4 C) MARGARINE, MELTED
1 ¼ C HUCKLEBERRIES
In a small bowl, dissolve instant coffee in milk. Mix flour, baking powder, baking soda, brown sugar and walnuts. Add remaining ingredients, except huckleberries, stirring until just moistened. Gently fold in berries. Spoon batter into paper cup-lined muffin pans. Bake at 400F about 20 minutes. Makes a dozen
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old July 20th, 2008, 09:30 PM   #36
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

PLUM BREAD
2 LB CANS PURPLE PLUMS, DRAINED, OR EQUIVALENT CHOPPED
FRESH PLUMS (2 C)
1 STICK BUTTER OR MARGARINE
2 tsp BAKING SODA
2 C FLOUR
1 C SUGAR
½ tsp salt
½ tsp CINNAMON
½ tsp GROUND CLOVES
1 C. RAISINS
¾ C CHOPPEED WALNUTS

Combine chopped plums and butter in saucepan and heat slowly until butter is melted. Transfer into large mixing bowl; stir in baking soda.
Allow mixture to cool. Add all remaining ingredients to plums and mix well. Pour into 2 greased and floured bread pans. Bake at 350F for 40 – 50 minutes.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old July 20th, 2008, 09:30 PM   #37
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

JALAPENO CORN BREAD½ C FLOUR
1 ½ C CORNMEAL
2 tsp sugar
1 tsp baking soda
1 tsp baking powder
1 1/2 c buttermilk
1 tsp salt
1 (7oz) can jalapeno peppers
1 ½ c minced onions
2 eggs, beaten
1 c grated sharp Cheddar cheese
3 Tbsp. Bacon drippings

Combine all dry ingredients, except salt, in bowl and set aside. In saucepan, heat milk and salt until hot. Add peppers and onion; cover and cook 30 minutes over low heat. Cool. Mix eggs and cheese. Blend all ingredients together until batter is smooth. Put in well greased baking pan and bake at 425F for 40 to 50 minutes.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old September 19th, 2008, 11:36 PM   #38
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

Quick "Honey" Bread

2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. baking powder
1/4 t. cinnamon
1/2 c. oil
1-1/2 c. buttermilk
1/2 c. honey

Mix all ingredients together; spoon into a greased and floured 9"x5" loaf pan. Let stand for 20 minutes; bake at 375 degrees for 50 to 60 minutes. Makes one loaf.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old October 16th, 2008, 02:43 AM   #39
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

Banana Wheat MuffinsIngredients:1/2 cup walnuts finely chopped
2 tablespoons light brown sugar
2 cups all-purpose flour
1 cup whole wheat flour
1 cup light brown sugar firmly packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 eggs
3 ripe bananas peeled and mashed
1 cup walnuts coarsely chopped
Makes: About 20 muffins. Each muffin serves 1.




Preheat oven to 375°F. Line muffin pan with baking cups; set aside. For streusel topping, in small bowl, combine walnuts and brown sugar; set aside. For muffins, in large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and salt. In separate bowl, beat milk, oil, and eggs. Add to flour mixture all at once; stir just until moistened. Do not over mix. Gently stir in bananas and nuts. Evenly distribute batter into lined baking cups. Evenly sprinkle streusel topping over each muffin. Bake 18-20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool muffins in pan 5-8 minutes. Carefully remove muffins from pan to cooling rack. Serve warm or cool completely.

Time saving tip: Use medium size ice cream scoop to evenly distribute batter.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old November 1st, 2008, 04:13 PM   #40
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,451
Default

biscuits

Ingredients:

5 cups plain flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 cup Crisco
1 pkg. dry yeast
3 Tbsp. warm water
2 cups buttermilk


To make:

Double recipe to use all of the buttermilk.

1. Place yeast, warm water, and 1 tsp. sugar in small bowl and set aside. May
heat buttermilk to room temperature.

2. Sift dry ingredients together in large bowl. Add Crisco. Mix well. Add
buttermilk and yeast. Mix well.

3. Place in a tighly covered container and keep in refrigerator. When ready to use pinch off as needed. May also roll out and use cutter.

4. Bake in 425-450 oven until brown
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT. The time now is 09:53 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.