BAKING and BREADS recipes

BAKING & BREADS recipes

Baking and Breads

- For great baking results, keep an oven thermometer in the oven and

use it. Oven temperatures regularly vary up to 75 degrees, so this

can be a crucial factor.

- For a low fat/low calorie dessert, make sandwiches out of graham

crackers and non or low fat frozen yogurt. Prepare a platter in

advance, hide them in the freezer and surprise the family ...

they'll never know it's healthy!

- Dip a new broom in hot salt water before using. This will

toughen the bristles and make it last longer.

- Create your own colored sugar by placing granulated sugar

in a plastic bag. Add a few drops of your favorite food

coloring and shake to blend. Pour out into a plate and

let dry, then use.

- Use greased muffin tins as molds when baking stuffed peppers.

- When baking and you need to "cut in" the butter, an easy way

is to keep the sticks of butter in the freezer. When needed,

use a cheese grater to grate the butter into fine pieces.

- Try using raw spaghetti instead of toothpicks when securing

stuffed chicken breasts and meats. It works great and it's edible!

- To get snowy white potatoes, add a teaspoon of vinegar or fresh

lemon juice to the boiling water

- Making noodles is easy by adding an egg to a package of pie crust

mix. Mix; roll out, cut, and let dry.

- For a different flavor and less fat, use chicken stock instead of

butter or milk when whipping up mashed potatoes.

*BAKING & BREADS*

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Authentic Mexican Tortillas

3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

3/4 cup shortening

3/4 cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry

cutter, cut in the shortening till the mixture is crumbly. If the mixture

looks more floury than crumbly, be sure to add just one or two more

tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to

the mixture, or just enough to make the ingredients look moist. With your

hand or a large fork, knead the mixture making sure to rub the dough against

the sides of the large mixing bowl to gather any clinging dough. If the

dough still sticks to the side of the bowl, add a couple more tablespoons of

flour until the dough forms a soft round shape. The dough is ready to roll

out now, but it is best to let it rest. Cover it with a dish towel, and let

it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your

rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

Place each tortilla on a medium hot cast iron skillet. Cook for about

1 to 2 minutes on each side.

Authentic Mexican Tortillas

26



Babka

1 1/4 cups butter or margarine, softened

2 cups milk

1 cake yeast

1/2 cup warm water (110 degrees F)

5 eggs

4 egg yolks

1 cup white sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon orange flavored liqueur, optional

grated zest of 2 oranges

grated zest of 1 lemon

9 - 10 cups all-purpose flour

1-1/2 cups currants

1-1/2 cups raisins

1-1/2 cups golden raisins

1 cup chopped slivered almonds

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1 cup all-purpose flour

Place yeast in a small bowl, and pour warm water over it. Stir with a spoon

to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan,

scald milk. Add 1 cup butter or margarine, and stir until melted. Remove

from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and

egg yolks with an electric mixer with a paddle attachment. Add sugar and

salt, and continue to beat until mixture is thick and pale. Add vanilla,

orange-flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups

flour gradually. Add milk mixture alternately with remaining 4 cups flour

while beating on medium speed. Add up to an additional 1 cup flour if the

dough is sticky. Mix in currants, raisins, golden raisins, and almonds.

Transfer dough to a clean large bowl. Knead using a large wooden spoon until

the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes.

Transfer dough to a large buttered bowl, and turn to coat. Cover with

plastic wrap. Place in a warm place until dough reaches the top of the bowl,

about 1 to 2 hours. Punch the dough down, re-cover the bowl, and allow to

rise again.

Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,

Babka

27



An Introduction To E-Cookbooks

4 tablespoons butter or margarine, brown sugar, and cinnamon to form

crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350F.

Punch the dough down again. Turn out onto a lightly floured surface.

Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans.

Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat

remaining egg, and brush the top of the dough. Bake until golden brown and

hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out

onto a cooling rack so bread does not stick to the pan. Cool.

Babka

28



Breadsticks

1 Loaf unfrozen bread dough (if frozen, thaw in bowl at room temp)

Pam spray or oil

Granulated Garlic

Dried Oregano

Preheat oven to 350F. When dough is soft enough to knead, spray your fingers

with Pam or oil and knead just until you can shape into cigar-sized pieces

(about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise

in warm place until doubled - about 1-1/2 hours. Then, holding Pam about 8"

from sticks, lightly spray top of each and then dust with garlic powder and

oregano (crush with fingers). Bake at 375F about 20 to 25 minutes or until

golden brown. Cool in pan on rack to serve within a day or two.

Breadsticks

29



Cheese Calzones

1-1/2 cups warm water (105F)

4 1/2 cups flour

1 tablespoon olive oil

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and

then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board

and press into a circle (it will be quite dry). Sprinkle yeast evenly over

dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield

for this recipe is 5). Shape each portion by sliding your palms across the

top portion of dough while curving your fingers inward toward each other and

"tucking" the dough into the center. You want a dough ball without visible

seams except the bottom. Set all on plate, cover with plastic, and allow to

proof for 1-2 hours.

Meanwhile, mix:

1 lb. ricotta cheese

1 cup shredded mozzarella

pinch of black pepper

Preheat oven to 500F. Take a dough ball and place on floured surface.

Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on

one side and fold over other side. Seal with finger tips making sure no

cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat

calzone to even filling inside. Check seal again for leaks. Repeat with the

others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit

in the top of each for venting while baking. Place in center of oven and

bake for 10-12 minutes or until golden brown. Serve with your favorite

tomato sauce, warmed, either on top or on the side for dipping.

Cheese Calzones

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Cranberry Pistachio Biscotti

1/4 cup light olive oil

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 eggs

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries

1-1/2 cups pistachio nuts

Preheat the oven to 300F. In a large bowl, mix together oil and sugar until

well blended. Mix in the vanilla and almond extracts, then beat in the eggs.

Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix

in cranberries and nuts by hand. Divide dough in half.

Form two logs (12x2 inches) on a cookie sheet that has been lined with

parchment paper. Dough may be sticky; wet hands with cool water to

handle dough more easily. Bake for 35 minutes in the preheated oven,

or until logs are light brown. Remove from oven, and set aside to cool for

10 minutes. Reduce oven heat to 275F. Cut logs on diagonal into 3/4 inch

thick slices. Lay on sides on parchment covered cookie sheet. Bake

approximately 8 to 10 minutes, or until dry; cool.

Cranberry Pistachio Biscotti

31



Crescent Mushroom Turnovers

1/4 pound fresh mushrooms, coarsley chopped

2 tablespoons minced fresh parsley

2 tablespoons minced onion

3 tablespoons butter, divided

1 (8 ounce) can refrigerated crescent roll dough

2 1/2 tablespoons grated Parmesan cheese

2 tablespoons sesame seeds

Preheat oven to 375F. In a medium saucepan over medium heat, slowly cook and

stir the mushrooms, parsley and onion in 2 tablespoons butter until tender.

Drain and set aside. Separate the dough into 4 rectangles. Cut rectangles in

half, forming 8 squares, and arrange on a large baking sheet. Place 1

tablespoon mushroom mixture on each square. Top each square with 1 teaspoon

Parmesan cheese. Fold the squares into triangles. In a small saucepan, melt

remaining butter. Brush triangles with butter and sprinkle with sesame

seeds. Bake in the preheated oven 10 to 15 minutes, until golden brown.

Serve warm.

Crescent Mushroom Turnovers

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Eggnog Bread

2 eggs

1 cup sugar

1 cup dairy eggnog

1/2 cup butter, melted

1/4 teaspoon nutmeg

2 teaspoons rum extract

1 teaspoon vanilla

2 1/4 cup flour

2 teaspoons baking powder

Preheat oven to 350F. Grease bottom of bread pan. Beat eggs, add sugar,

eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and

nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350F for

45-50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove

from pan. Allow bread to cool completely before slicing.

Eggnog Bread

33



Hot Cross Buns

1 cup scalded milk

1/2 cup butter

1/2 cup sugar

1 teaspoon salt

1 cake compressed yeast

1 egg, well beaten

About 4 cups sifted flour

3/4 teaspoon cinnamon

1 cup currants

1 egg

1 tablespoon water

Icing

Pour the scalded milk over the butter, sugar and salt; cool to lukewarm. Add

the crumbled yeast and let rest for 5 minutes. Add the egg, flour and

cinnamon to make a soft dough. Fold in the currants. Let rise in a warm

place (80 to 85F.) until double in bulk - about 2 hours. Shape into large

buns and place and inch apart on a buttered baking sheet. Let rise in a warm

place until double in bulk - about 1 hour. Brush tops of buns with 1 egg

slightly beaten with 1 tablespoon of water. Bake in a preheated oven for 20

minutes at 400F. When cool decorate top of each bun with a cross, using the

following icing:

Place 1/2 egg white in a small mixing bowl. Using a wooden spoon, beat in as

much powdered sugar as the egg white will absorb and add 1 teaspoon of lemon

juice gradually as the mixture thickens. Spread at once as mixture hardens

quickly. Makes 24 buns.

Hot Cross Buns

34



Irish Soda Bread

3 cups all-purpose flour

1/2 teaspoon baking soda

2 tablespoons white sugar

1/2 cup raisins

1 egg, beaten

1 cup buttermilk

2 tablespoons margarine, melted

Preheat the oven to 350F. Grease a cast iron skillet. In a medium bowl, mix

together the flour, baking soda and sugar. Toss the raisins with the flour

mixture until coated. Make a well in the center and add the egg, buttermilk,

and melted margarine. Stir until all of the dry ingredients are absorbed.

Turn the dough out onto a floured surface and knead for a few quick turns

just to even out the dough. Handle the dough as little as possible. Pat into

a flat circle, and place into the prepared pan. Bake the bread for 40 to 45

minutes in the preheated oven, or until the edges are golden.

Irish Soda Bread

35



Lemonade Muffins

1-1/2 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1 (6 ounce) can frozen lemonade, thawed

1/4 cup milk

1/3 cup cooking oil

1/2 cup chopped walnuts

Mix dry ingredients in a bowl. In another bowl, mix only 1/2 cup lemonade,

egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently

stir in nuts. Spoon into prepared pans and bake and bake at 375F for 15-20

minutes or tests clean. While hot, brush with remaining lemonade and

sprinkle with white sugar. Makes 8-9 large muffins.

Lemonade Muffins

36



Monkey Bread

2 loaves white bread, uncooked (freezer section of grocery store)

1 stick melted butter (add more if needed)

2 cups sugar

2 tablespoons cinnamon

Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors

to cut it up into one inch pieces. Dip dough into melted butter, then roll

around in sugar/cinnamon combination until covered. Line bottom of a bundt

pan and then start to layer in evenly. Cook at temperature recommended on

dough packaging for about one hour until golden brown and hard on the top.

Remove from oven and flip over on to a larger platter. Let sit with pan on

top for a few minutes while the sweet mixture runs down the bread. Garnish

with holly, marichiano cherries, candied nuts, icing, or decoration of your

choice. To eat, pick apart - like monkeys.

Monkey Bread

37



Morning Glory Muffins

2 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/4 heaping teaspooon each of cloves, ginger, nutmeg, mace and salt

1 cup dark brown sugar

3/4 cup white sugar

Mix these ingredients together. Add:

1 cup coconut

2 cups shredded carrots

1/2 cup raisins

1 chopped apple

1/2 cup chopped pecans

Preheat oven to 375F. Beat 3 eggs with 1 cup oil and 1 tablespoon vanilla.

Add the egg mixture to the dry ingredients. This recipe makes 12 muffins

using the oversized tins or 24 smaller ones. Bake about 30 to 45 minutes.

Morning Glory Muffins

38



Parmesan Popovers

3 eggs

1 cup milk

3 tablespoons melted butter

1 cup flour

1/2 teaspoon salt

1/4 cup grated parmesan cheese

Preheat oven to 375F. Butter well 9 - 3" muffin-pan cups.

With mixer at low speed (or with hand beater) beat eggs slightly; beat in

milk and melted butter; then gradually beat in flour and salt. Place a

spoonful of parmesan in each muffin cup, dividing evenly among all. Pour

batter in cups, dividing evenly among all.

Bake popovers 40 minutes; then remove from oven. Quickly cut slit in side of

each to let out steam; return to oven for 10 minutes or until tops are very

firm, crisp, and brown. Immediately remove from pan and serve.

Parmesan Popovers

39



Russian Tea Cakes

1 cup butter

1 teaspoon vanilla extract

6 tablespoons confectioners' sugar

2 cups all-purpose flour

1 cup chopped walnuts

1/3 cup confectioners' sugar for decoration

Preheat oven to 350F. In a medium bowl, cream butter and vanilla until

smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into

the butter mixture until just blended. Mix in the chopped walnuts. Roll

dough into 1 inch balls, and place them 2 inches apart on an ungreased

cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in

remaining confectioners' sugar.

Russian Tea Cakes

40



Spiced Pumpkin Bread

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack pumpkin

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts (optional)

Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar

and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves,

cinnamon, nutmeg, baking soda, salt and baking powder into another large

bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into

center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool

10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out

onto racks and cool completely.

Spiced Pumpkin Bread

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