Category: Breads

Ingredients:

1/1 cup butter or margarine cup granulated sugar eggs
1/1 cup milk
/1 cup flour, all-purpose
1 tsp. baking powder
1/2?cup nuts (walnuts or pt. ans)
1 lemon, gr. ated rind & juke

Instructions:

Cream margarine. sugar and eggs. Add lemon rind. Sift baking powdr and flour, and add all with milk. Add nuts. Bake in greased loaf pan l hour at 350°. Baste while warm wilh juice of one lemon and 1/4 c. sugar in 2 applications. Let cool and wrap.

Notes:

I love this recipe and have used it at Christmas in baskets and for many “just because” gifts for someone that needed a pick-me-up. It is so smooth and tasty that it goes with just about anything.

Servings Yield:

Ingredients:

1 cup all-purpose flour
1 tsp. salt
1 Tbsp. whipping or heavy cream

Instructions:

Mix flour and salt together. Make a well in center and add eggs. milk, and cream. Beat for 3 minutes. Cover batter, and chm horoughly for 2 hours. Heat iron popover pan (these can be made in custard cups also) thoroughly in a very hot oven. 450°, and grease quickly by brushing with oil. Fil1 cups almost to brim, and return. to oven. Bake for 22 minutes, then reduce temperature to 375°and bake 13 minutes longer. Loosen popovers, and serve immediately. Makes 8 popovers, to serve 4 people.

Notes:

Tbsp. is one recipe that came from a cooking class that I took in Corpus Christi, Texas many years ago. I love thequickness of preparing these, but don t forget to chill the batter.

Servings Yield:

Make a well in center and add eggs

Ingredients:

1/2 cup butter;., cup sugar
1 tsp. salt
1 package dry yea. st
31/1 cup flour
1⁄2 cup butter melted

Instructions:

Combine milk, butter, sugar and salt; heat till butter melts. Add yeast, stirring until dissolved. Place flour in a large bowl, add milk mixture, and stir till well blended. Cover and let rise 1 hour and 20 minutes. Roll in balls or cut in squares. Dip in butter. Layer in IO” tube pan. Cover and let rise for 45 minutes. Bake at 375° for 35 minutes, or until golden brown.

Notes:

Whenever we have a family get-together, this is one of the most requested items for me to bring. The way it is dipped in butter and layered before baking makes it very special and enjoyable to eat. A favorite of my son’s, Scott Reed.

Servings Yield:

Makes it very special and enjoyable to eat

Ingredients:

2 (1/-1-oz. each.) packages active dry yeast
1 cup (110° to
115°) warm mUk
1/2 cup butter or margarine softened
2 Tbsp. sugar
1 tsp. salt
31/-1to
331-1cups all-purpose flour
1 egg plus
1 egg yolk
4 cups (1 pound) shredded
1-luenster cheese egg white, beaten

Instructions:

In bowl, dissolve yeast in milk. Add butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to fonn a soft dough. Tum onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about l hour. In large bowl beat egg and yolk; stir in cheese. Punch dough down; roll into a 16″ circle. Place in a greased 9″ round cake pan, letting dough drape over the edges. Spoon the cheese mixture intocenter of dough. Gather dough up over filling in 1 1/2″ pleats. Gently squeeze pleats together at top and twist to make a top knot. Allow to rise I 0-15 minutes. Brush loaf with egg white. Bake at 375° for 45-50 minutes. Cool on wire rack for 20 minutes. Serve warm. Yields I loaf.

Notes:

Tbsp. exceptional bread recipe makes a autiful, round golden loaf. It will have a layer of cheese king out of each and every sli. ce, and it is definitely worth the effort to make.

Servings Yield:

Makes a

Ingredients:

1⁄2 cup butter softened
3 Tbsp. horseradish mustard
4 chopped green onions
1 to
2 Tbsp. poppy o: r sesame seeds
1 (16-oz.) French or Italian bread loaf
6 bacon slices, cooked and crumbled
2 (6-oz.) package Swiss cheese slices

Instructions:

Stir together first 4 ingredients until well blended. Slice bread in half lengthwise; spread batter mixture evenly on cut side of bouom half. Sprinkle with bacon; top with cheese. Replace top half of bread loaf; wrap in aluminum foil and bake at 350° for 30-35 minutes or until bread is thoroughly heated. Yields 6-8 servings.

Notes:

One of the best loaves around becau you can buy a ready made loaf and add all the other ingredients and heat Delicious!

Servings Yield:

Yields 6-8 servings

Ingredients:

13/4 cups flour
111, cups
3-finute Brand Oats
1112 tsp. baking powder
1 tsp. salt
1/1 tsp. baking soda

Instructions:

-‘/, cup sugar 1/2Jcup vegetable oil 1 tsp. vanilla 1 1/2 cups mashed ripe bananas 3 Tbsp. milk 1⁄4 cup chopped pecans In bowl, mix first 6 ingredients. In separate bowl, beat togeher eggs, then add sugar, oil and vanilla and mix well. Combine bananas and milk and add to egg mixture, then add dry ingredients. Stir in nuts. Pour into greased 9 X 5 X 3″ pan and bake at 350° for 55-60 minutes or until tests done. Remove from oven and cool IO minutes. Remove from pan and cool completely on rack. Wrap and store overnight for easier slicing.

Notes:

Servings Yield:

Ingredients:

1/1 cup milk
1 egg, beaten
1-1l-1/1 cup biscuit mix
1 cup chet.-se, shredded ‘h cup melted butter or margarine minced onion
2 T. parsley, chopped

Instructions:

Combine milk and egg. Add biscuit mix, parsley and 1/2 cup cheese; pour into greased 9-in. round pan. Sprinkle remaining 1⁄2 cup cheese on batter; pour melted butter over top. Bake at 3500 for 25 minutes to until brown. Yields I loaf. Easy Cheese Bread: 2 1/2 cups biscuit mix 1 cup shredded sharp Cheddar cheese 2 tsp. poppy seeds Combine biscuit mixcheese, and poppy seeds in large bowl. Combine egg and milk; add to biscuit mixture, mixing vigorously for J minute. Spoon into lightly greased loaf pan. Bake at 3500 for 35 minutes. Yields I loaf.

Notes:

These are both really quick and easy-such a treat for those interpreting this as being difficult. Remember, there is nochjng more fragrant in the kitchen than baking bread. The wonderful aroma alone will bring you back to this recipe time and time again.

Servings Yield:

Yields I loaf

Ingredients:

1/2 c. buUer or margarine, softened
1 c. sugar J egg
1/2 cups applesauce
1/2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon -‘/., tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 c. raisins
1/2 c. chopped walnuts

Instructions:

In a mixing bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine flour, baking s cinnamon, nutmeg, saJt and cloves; gradually add to the creamed mixture just until combined. Fold in raisins and nuts. Pour into a greased 8 X 4 X 2 loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for JO minutes fore removing from pan to a wire rack. Yields I loaf. (Tbsp. bread freezes well)

Notes:

Made at Christmas this is a great way to start the day during the holidays. Be sure to include this in your holiday baking gift packages along with the recipe. It is so tasty and festive that it will become a tradition at your house.

Servings Yield:

Ingredients:

1/2!cups halved fresh or frozen cr-mberrit’S, dh’ided
2/., cup sugar
2 tsp. grated onmge peel
2’h cups all-purpose flour ‘

Instructions:

Y-1c. packed light bro”n sugar 1 T. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 11.. tsp. ground do, es 2 eggs, lightly beaten 3/ cup sour cream; cup meltoo butter or man!arine 1 cup”‘cbopd pttans In a saurepm1. combinI 1/1cups crJJ1bt’rri sugar and orJJ1ge pt.-el. Bring to a boil; rt>duce h’- at and cook for 6-S minutes or until cr. mbc!rries are soft. Remove from hat; tir in remaining berries and set aside. In a bowl, combine tlour, brown sugar. Lxlking sod sail, cinnamon and cloves. Combine eggs, sour cream and butter; stir into dry ingredients unti1 blended. Fold in cranberries and pecans. Pour into two greased 81⁄2 x 4 1/2 X 2112 inch loaf pans. Bake at 350° for 55-60 minutes or until the bread tests done.. Yields 2 loaves.

Notes:

Tbsp. is a great recipe to make during the holiday season. Com-bined with other breads it makes a great party addition.

Servings Yield:

Yields 2 loaves

Ingredients:

2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine, cold
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 tsp. grated orange peel
1 cup plus 2 Tbsp. whipping cream, divided
Jam of your choice

Instructions:

Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans, and orange peel. Stir in 1 cup whipping cream just until moistened. Turn onto a floured surface and knead 5 to 6 times. Divide in half, shape each into a ball, flatten into a 6-inch circle, and cut each into 8 wedges. Place on an ungreased baking sheet. Brush with remaining cream and bake until lightly browned.

Notes:

These are just great for entertaining anytime or for that special afternoon tea. They are best when served warm from the oven.

Servings Yield:

Serve with Devonshire cream and jam