Recipes

Archive for the ‘Breads’ Category

Preheat oven to 350 degrees F. Grease and flour 2 pans of the small individual loaves

Sift dry ingedients together.

Using a pastry cutter or a fork cut the shortening/butter into the dry ingredients.

In another bowl mash the banana to mush. Beat the eggs. Add this to the other mixture.

Mix all well.

Spoon into loaves.

Bake until toothpick pushed into the center comes out clean.

These are great warm with just a small dollop of butter spread across the top.

This is possibly the very best banana nut bread recipe you’ll ever find.

1/2 cup shortening (or half butter)
3/4 cup white sugar (or 1/2 brown and 1/2 white)
2 eggs
3 mashed bananas (or as much as 1 1/2 cups)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 to 1 tsp cinnamon
1/2 cup quick cooking oats
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. Turn down oven to 300.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
*Sprinkle unbaked top with 1 tsp cinnamon, 1 tsp sugar and not quite 1/4 cup oatmeal flakes before baking.

1 scant cup flour (15 tablespoons)
3/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup lard
In a bowl sift flour and salt together.
Make a well in the center.
Add the egg and 1/4 cup of the milk to the center well.
Beat together gradually incorporating the flour a little at a time.
Add the milk as necessary to form a smooth batter.
Be careful not to over-beat. The batter should be the thickness of heavy cream.
Allow batter to rest for at least half an hour.
Heat oven to 425 degrees.
You will need 12 or so tsp of meat drippings from your rib roast. If you don’t have enough add lard to the meat fat.
In a 12 muffin pan add 1 tsp of fat to each cup. Place in the oven and heat until just about smoking hot.
Pour in to each cup the batter.
Bake until puffy and golden brown – about 15 – 20 minutes.
Serve immediately with your rib roast. These won’t wait. They may deflate as you remove them from the oven but that is ok. They will taste awesome with your meat.

Cinnamon Roll Ingredients
1 1/2 pkg dry yeast
1/4 c. warm water
1/2 c. shortening
1/3 c. sugar
1 1/2 tsp salt
1 c. milk
1 egg, beaten
4 – 5 cups sifted self rising flour
melted butter
brown sugar
cinnamon
raisins
dried cranberries
chopped pecans
Frosting Ingredients
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk
Add yeast to warm water. Soak 10 minutes.
Scald milk. Pour over shortening. Add suagr and salt. Cool to tepid temperature. Add the dissolved yeast and beaten egg. Add 4 cups of flour one at a time beating well after each addition. The dough should be soft yet firm enough to handle.
Knead on a floured board until elastic and smooth. Avoid using too much flour on your kneading board. Turn the dough into a well oiled bowl. Place in a warm area and allow to rise for at least 1 1/2 hours.
Punch down the dough. Divide into workable size pieces. Roll dough out into a rectangle. Brush generously with melted butter. layer with a generous thick layer of brown sugar. Sprinkle with cinnamon. sprinkle on dried fruits and nuts. Roll up jellyroll fashion.
Using kitchen scissors or a piece of string cut slices about 1 1/2 inches thick. Place slices in greased baking pan. I use a regular sheet cake pan but the original recipe that I tweaked this from called for a round cake pan. Arranging 1 in the center and the others nestled around it to fill the pan. It works just the same in a square pan, which I prefer because we make the rolls a bit larger for a good sized cinnamon roll. Press the rolls (lightly) evenly into the pan. Set aside and allow the dough to rise again and generously fill the pan, about another hour.
Bake in a 350 degree oven about 15 – 20 minutes. If the rolls begin to brown too quickly cover lightly with a piece of loose foil. Do not over bake!
Remove from the pan by inverting to a serving plate. Top generously with frosting.
Frosting: Bring the butter and cream cheese to room temp so that it is soft and you can blend them together well. Add the rest of the ingredients and mix well. The frosting should be smooth and spreadable. Spread it over the cinnamon rolls when they are hot out of the oven.
Normally we only make these for Christmas morning. A few months back when Steven and his developers were in a crunch and were working day and night to complete a contract we made these and sent them into work as a breakfast treat. They loved them. Since then they all have been trying to convince us to open a bakery just to make and sell these cinnamon rolls. They really are that good. Cinnabon has NOTHING that can compare to this recipe.
The more you make them and tweak the recipe for yourself the better they get. We found that we needed to use a bit more of a generous shaking of ground cinnamon after our first baking. We also added the pecans.
I have even tried preparing these in a muffin pan. Mix together some brownsugar, butter, pecans and cinnamon. Spoon in a tbsp of the mix into a muffin cup. Place on top a slice of the cinnamon roll dough. Bake until golden. Watch them and don’t let them burn. Turn out on a baking pan while hot. The topping is sticky and very hot do not burn yourself!!! Doing it this way you can omit the cream cheese icing or add it after they have cooled just a bit.

Colby made this bread for the first time last year just before Thanksgiving. It was such a good bread we decided to have it at our Thanksgiving dinner. Also at Christmas and New Years. I think we made it a tradition. It is that time of year again and she is baking it for dinner.
2 pkg active dry yeast
2/3 c warm water (110 degrees)
6 egg yolks
3 eggs, room temperature
1/2 c. vegetable oil
1/4 c. white sugar
1 tsp salt
4 1/2 cups all purpose flour (King Arthur)
1 egg
1 pinch salt
In a large bowl dissolve yeast in water. Stir in the yolks, 3 whole eggs, oil, sugar and salt. Add about 3 half cups of flour to make a stick dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 min. You want to work in the flour about 1/2 cup at a time until incorporated. Do not dump all the flour in at once.
Place in a well oiled bowl turning to oil the entire surface of the dough. Cover the bowl with a damp cloth. Place in a warm place until double in size, about 1 1/2 hours.
Punch down the dough and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together and seal at the ends.
Place the bread on a greased baking sheet. Beat the remaining 1 egg with a pinch of salt and brush over the bread.
Let the bread sit and rise until double, about 45 mins.
Preheat oven to 375 degrees. Brush bread with egg wash again.
Bake for 40 mins or until golden.
Cool on a wire rack.