Breads, Part 3Breads, Part 3
71. Apple Butter Bread
2 cups flour
1 cup sugar
1-1/2 tsp ground cinnamon
2 eggs
1 cup butter, melted
3/4 cup apple butter
2 tbsp milk
1/2 cup chopped pecans
1/2 cup golden raisins
Combine flour, sugar, and cinnamon; set aside.
Combine eggs, butter, apple butter, and milk; beat well. Stir in pecans and raisins. Add flour mixture, stirring just
until dry ingredients are moistened.
Spoon batter into a greased and floured 9"x5"x3" loaf pan. Bake at 350 degrees for 1 hour and 5 minutes, or until a
wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack, and cool completely.
Makes 1 loaf.
72. Banana Muffins
1-3/4 cups flour
3/4 cup sugar
1-1/4 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
2 ripe bananas, mashed
2 eggs, beaten
1/2 cup vegetable oil
3/4 cup chopped pecans
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine remaining ingredients; add to dry
ingredients; stir just until moistened.
Spoon batter into greased muffin pans, filling 3/4 full. Bake at 400 degrees for 18 minutes or until golden brown. Makes
1-1/2 dozen.
73. Special Peach Muffins
2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash of ground mace
1 egg, beaten
1/3 cup vegetable oil
1/3 cup milk
1 (8 oz) carton peach yogurt
1/2 cup finely chopped dried peaches
2 tbsp flour
2 tbsp brown sugar
2 tbsp chopped pecans
1/2 tsp ground cinnamon
2 tbsp butter, softened
Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg, oil, milk, yogurt, and dried
peaches; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full.
Combine 2 tbsp flour, brown sugar, pecans, and 1/2 tsp cinnamon in a small mixing bowl. Cut butter into flour
mixture with a pastry blender until mixture resembles coarse meal; sprinkle 1 heaping tbsp over each muffin. Bake at 400
degrees for 20 minutes or until golden. Serve warm or at room temperature. Makes 1-1/2 dozen.
74. Date-Nut Muffins
1-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup chopped dates
1/2 cup chopped pecans
1 egg, beaten
1/2 cup milk
1/4 cup butter, melted
Combine first 4 ingredients in a bowl; stir in dates and pecans. Make a well in center of mixture. Combine egg,
milk, and butter. Add to dry ingredients; stir just until moistened. Spoon into greased muffin pans, filling 3/4 full.
Bake at 400 degrees for 18-20 minutes. Makes 10 muffins.
75. Whole Wheat Biscuits
1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 cup butter
1/3 cup buttermilk
Preheat oven to 425 degrees. Sift together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir
in buttermilk until just blended. On floured surface, knead dough 8-10 times. Roll out to 1/4" thickness. Cut into 2"
round biscuits. Bake on ungreased baking sheet for 8-10 minutes. Makes 12 biscuits.
76. Savory Scones
8 oz crumbled pork sausage
1/2 cup finely chopped onion
2 cups buttermilk baking mix
1/2 cup milk
1 tsp instant minced onion
1/2 tsp crumbled dried oregano
Cook pork and chopped onion in medium-size skillet over medium-high heat 10 minutes or until browned, breaking up
sausage as it cooks. Drain off excess fat; cool slightly. In medium-size bowl, combine buttermilk, baking mix, and sausage
mixture. With fork stir in milk just until evenly moistened. Turn out onto ungreased baking sheet. With lightly floured
hands, pat into an 8" round. Cut in eighths with a sharp knife. Sprinkle with instant onion and oregano. Bake in preheated
400 degree oven 20 minutes or until golden. Place sheet on rack. Cool 5 minutes. Remove to serving board with large spatula.
Cut through previous cuts again for easy serving. Serve warm. Makes 8 wedges.
78. Hungarian Poppy Seed Bread
Dough:
1/2 cup milk
1/4 cup butter
1/4 cup sugar
1/2 tsp salt
1 pkg dry yeast
1/4 cup warm water
2 eggs
3 cups unsifted flour
Filling:
1 cup poppy seed
2 cups boiling water
1/2 cup light cream
1/2 cup honey
2 tbsp butter
1/2 cup chopped walnuts
1/2 cup mixed candied fruit
1/2 tsp ground cinnamon
1 tsp vanilla
1 egg, beaten
Egg Wash:
1 egg beaten with 1 tbsp cold water
2 tbsp poppy seed1. In small saucepan, heat milk until bubbles form around edge. Pour over 1/4 butter, the sugar, and salt in medium
bowl; stir to melt butter. Cool to 105-115 degrees (F). Sprinkle yeast over warm water (check temp); stir to dissolve; add to
milk mixture.
2. Stir in 2 eggs and 2-1/2 cups flour. Blend; then beat with wooden spoon until smooth. Add rest of flour, adding last by
hand. Mix until dough leaves sides of bowl. Turn out onto floured pastry board or cloth. Roll over to coat with flour.
Start kneading by folding dough toward you.
3. Then push down and away from you with heel of hand. Knead until smooth - 5 minutes. Place in lightly greased
medium-sized bowl; turn greased side up. Cover with towel and let rise in warm place (85 degrees), free from draft, until
doubled in bulk - 45-50 minutes.
4. Make filling: Cover poppy seed with boiling water; soak 30 minutes; drain. Place in small saucepan; add cream, honey,
and butter. Stir over medium heat until thick - 10 minutes; remove from heat. Add nuts, fruit, cinnamon, and vanilla.
Cool 10 minutes; beat in 1 egg.
5. To shape: Turn dough out onto lightly floured pastry board or cloth. Grease a large cookie sheet. Roll dough into an
18"x12" rectangle. Spread filling to 1" from edge. Roll up lengthwise; pinch edges. Place, seam side down, on cookie
sheet. Shape into horseshoe.
6. Cover with towel; let rise in warm place (85 degrees), free from draft, until double in bulk - about 1 hour. Preheat
oven to 375 degrees. Brush surface with beaten egg wash; sprinkle with poppy seed. Bake 25-30 minutes, or until
golden brown. Remove from cookie sheet to wire rack. Serve warm.
78. Flake Biscuits
1 pkg. dry yeast
5 tbsp lukewarm water
5 cups flour
5 tsp baking powder
1/2 tsp baking soda
3 tbsp sugar
1-1/2 tsp salt
1 cup shortening
2 cups buttermilk
Dissolve 1 pkg dry yeast in 5 tbsp lukewarm water. Sift 5 cups flour, 5 tsp baking powder, 1/2 tsp baking soda, 1-1/2
tsp salt, and 3 tbsp sugar.
Into dry ingredients, cut 1 cup shortening with pastry blender, and add 2 cups buttermilk (rm.temp) with yeast
mixture to dry ingredients.
Mix together and use or store in refrigerator until ready to use. Bake at 400 degrees.
79. Double Corn Sticks
3 cups yellow cornmeal
3 cups flour
3 tbsp baking powder
3 tbsp sugar
1-1/2 tsp salt
3-1/2 cups milk
3 eggs
3/4 cup melted butter
2 cans (12 oz) whole kernel corn
Preheat oven to 450 degrees. Grease corn-stick pans or muffin-pan cups; set aside. In large bowl combine cornmeal,
flour, baking powder, sugar, and salt; mix well. In another large bowl combine milk, eggs, butter, and corn. Stir with a
whisk until well combined. Pour liquids into dry ingredients. Stir with wooden spoon only until flour and cornmeal are
moistened. Do not over-mix. Spoon into cornstick pans or muffin pans. Bake 17 minutes for cornsticks; 20 minutes for muffins.
Remove from pans to wire racks. (Can be made ahead. Cool to room temperature. Wrap tightly and freeze. To reheat, wrap
in a single layer in foil and heat at 350 degrees for 20 minutes.) Makes about 50 cornsticks.