QUICK & EASY---BREADS

CARAMEL STICKY BUNS

Dough:
* 1/2 cup sugar
* 3/4 cup butter
* 3/4 cup milk
* 1 tsp salt
* 1 pkg yeast
* 3/4 cup warm water
* 5 cups flour (approximately)
* 1 egg

Filling:
*1/2 cup sugar
* 1 tsp cinnamon
* 1/4 cup butter, softened

Caramel:
* 1/2 cup firmly packed brown sugar
* 1/3 cup butter
* 1/3 cup dark corn syrup
* 1 cup chopped nuts

1. In a saucepan combine 1/2 cup sugar, 3/4 cup butter, milk and salt. Cook over mediuim heat, stirring occasionally, until butter is melted. Cool to warm.
2. In a large mixing bowl dissolve yeast in warm water; add butter mixture, 2 1/2 cups flour and 1 egg. Beat at medium speed, scraping bowl often, until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic.
3. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Punch dough down; divide in half. Let rest for 10 minutes.
4. Meanwhile, in a small bowl stir together 1/2 cup sugar and cinnamon. In saucepan stir together all caramel ingredients except pecans. Cook over medium heat, stirring occasionally, until butter is melted. Stir in pecans.
5. Pour half of caramel mixture into a 9-inch round cake pan. On lightly floured surface roll half of dough into a 12x9 inch rectangle. Spread dough with 2 tablespoons butter to within 1/2 inch of edge; sprinkle with 1/4 cup sugar/cinnamon mixture. Roll up jelly roll fashion beginning with 12 inch side; seal seams well.
6. With serrated knife cut into 12 (1 inch) rolls. Place rolls in the prepared 9-inch pan. Repeat with remaining dough and sugar/cinnamon mixture. Cover and let rise for 30 minutes.
7. Heat oven to 375 degrees. Bake for 25-35 minutes or until golden brown. Immediately invert pans onto heat-proof serving platters. Let pans stand 1 minute to allow caramel mixture to drizzle over bun; remove pans.




FRESH SAGE & PEPPER POPOVERS

Popovers:
* 3 eggs, room temperature
* 1 1/4 cups milk, room temperature
* 1 1/4 cups flour
* 1/2 tsp dried sage
* 1/4 tsp coarsely ground pepper
* 1.4 tsp salt

Sage Butter:
* 1/2 cup butter, softened
* 1/2 tsp dried sage
* 1/4 tsp coarsely ground pepper

1. Heat oven to 450 degrees. In a small mixing bowl beat eggs at medium speed, scraping bowl often, untiil light yellow. Add milk, continue beating for 1 minute to incorporate air. By hand, stir in all remaining popover ingredients.
2. Pour batter into a greased 6-cup popover pan or 6-ounce custard cups. Bake for 15 minutes; reduce temperature to 350 degrees. DO NOT OPEN OVEN DOOR. Continue baking for 25 - 30 minutes or until golden brown.
3. Meanwhile, in small mixing bowl beat the sage butter ingredients at low speed, scraping bowl often, until light and fluffy; set aside. Insert knife into popovers to allow steam to escape. Serve immediately with sage butter.

Cooking Class---QUICK BREADS

CHERRY SWEET BREAD

2 1/2 cups flour

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/2 cup golden raisins
1/4 cup chopped red candied cherries

1/4 cup chopped green candied cherries

1 cup chopped nuts
3/4 cup butter
1 cup sugar
2 eggs
1 cup orange juice

Sift flour, baking powder, salt and baking soda together. Add fruit and nuts; mix well. Cream butter, gradually add sugar and continue creaming; add eggs one at a time, beating well after each addition. Add dry ingredients to creamed mixture alternately with orange juice, beginning and ending with dry ingredients. Spoon into a well greased 9 inch tube pan. Bake at 350 degrees, for 55 - 60 minutes or until done. Cool for 5 minutes; remove from pan. When cold, frost with powdered sugar icing. Decorate with additional candied cherries and nuts, if desired.

**********

CRANBERRY RELISH LOAF

1 lb fresh cranberries
2 medium oranges, seeded

2 cups sugar

4 cups sifted flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 Tbsp melted butter

2 eggs, beaten

2 tsp vanilla

1 cup chopped nuts

Grind cranberries and oranges through the coarse blade of a food grinder. Add sugar and let stand for 2 hours. Sift flour, baking powder, baking soda and salt together. Blend remaining ingredients with fruit mixture; add dry ingredients and mix just until the flour is moistened. Pour into 2  9x5 inch loaf pans which have been greased, lined with wax paper and greased again. Cover loosely with aluminum foil to prevent the loves from cracking on top. Bake at 350 degrees for 20 minutes. Remove foil; continue baking for 40 minutes or until done. Remove from pan immediately. Peel off paper and cool.

Cooking Class--SPECIALTY BREADS--Continued Too

OLD-FASHIONED GLAZED DONUTS

Donuts:

1 cup sugar

2/3 cup butter, cut into pieces

1 1/2 cups milk

1 1/2 tsp salt
3 pkgs yeast
1/2 cup warm water
7 to 8 cups flour
4 eggs
Vegetable oil

Glaze Variations:
2 cups powdered sugar
1 tablespoon grated orange peel
2 tablespoons orange juice
1 tablespoon poppy seed
3 to 4 tablespoons water

Maple Glaze:
2 cups powdered sugar
1/2 cup maple syrup (pure or flavored)
1 teaspoon vanilla

In a saucepan combine sugar, butter, milk and salt. Cook over medium heat until butter melts. Cool to warm. In large mixer bowl dissolve yeast in warm water. Add cooled milk mixture, 4 cups flour and eggs. Beat a low speed, scraping bowl often, until moistened.  Increase to medium speed; continue beating for 3 minutes. By hand, stir in enough remaining flour to form a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Punch down dough; divide in half. On lightly floured surface roll each half to 1/2 inch thickness. With lightly floured 3 inch donut cutter cut out donuts. Place donuts on greased cookie sheets. Cover; let rise until double in size. Heat 3 inches oil in deep fryer or dutch oven to 375 degrees. Place no more than 3 at a time, into hot oil. Fry until golden brown (30 to 45 seconds per side). Drain well on paper towels. Select glaze recipe; in small bowl stir together all glaze ingredients. Dip warm donuts into glaze; place on cooling rack to set. Serve warm.

TIP: (To reheat donuts in a microwave, microwave 1 donut on HIGH for 5 seconds.)

Cooking Class---SPECIALTY BREADS (continued)

GINGER PEAR COFFEE BREAD

Bread:
2 cups flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp grated lemon peel
2 Tbsp lemon juice
1 cup (1 medium) ripe pear, peeled-cored and cut into 1/2 inch pieces
1/2 cup currants or raisins
1/4 cup chopped crystallized ginger

Topping:
1 medium ripe pear, cored and sliced into 1/8 inch pieces
2 Tbsp firmly packed brown sugar
Powdered sugar

Heat oven to 350 degrees. In large mixer bowl combine all bread ingredients except pear, currants and ginger. Beat at low speed, scraping bowl often, until well mixed. The batter will be stiff. By hand, stir in pear pieces, currants and ginger. Spread into greased and floured 9 inch round cake pan. Arrange pear slices in circle on surface; sprinkle with 2 Tbsp brown sugar. Bake for 40 or 50 minutes or until done. Cool for 10 minutes; remove from pan. Sprinkle with brown sugar.

Cooking Class--SPECIALTY BREADS

FESTIVE HAZELNUT CHERRY BREAD

Bread:
3/4 cup sugar

3/4 cup butter

3/4 cup orange juice

1 tsp salt

1 pkg yeast

3/4 cup warm water

4 cups flour
1 egg
1 Tbsp grated orange peel
1 tsp vanilla

Filling:
1/2 cup sugar
2/3 cup chopped nuts
1/2 cup maraschino cherries, well drained, coarsely chopped
1 Tbsp grated orange peel
3 Tbsp butter, softened
1 egg, slightly beaten
1 Tbsp milk

Glaze:
3/4 cup powdered sugar
1/2 tsp grated orange peel
3 tsp orange juice

In saucepan combine 3/4 cup sugar, 3/4 cup butter, 3/4 cup orange juice and salt.  Cook over medium heat, stirring occsionally until butter is melted. Cool to warm. In large mixer bowl dissolve yeast in warm water; add butter mixture, 2 1/2 cups flour, 1 egg, 1 Tbsp grated orange peel and 1 tsp vanilla. Beat at medium speed, scraping bowl often, until smooth.  By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size.

Punch down and divide in thirds. Place 2 thirds together and leave 1 third as a smaller ball. Let rest for 10 minutes. Meanwhile in a medium bowl stir together 1/2 cup sugar, toasted nuts, cherries and 1 tbsp orange peel. On lightly floured surface roll 2/3 of dough into a 15x9 inch rectangle. Cut into 3 strips. Spread dough with 2 tablespoons butter to within 1/2 inch of edge. For each strip bring 15 inch sides up together. Place on a greased 15x10 inch jelly roll pan; form into a ring. Pinch ends and seal well. Repeat with remaining 1/3 dough, 1 tbsp butter and remaining sugar mixture, except roll dough to 12x9 inch rectangle, making a smaller ring.

Cover; let rise about 30 minutes. Heat oven to 375 degrees. Bake for 20-25 minutes or until lightly browned. In small bowl stir together 1 egg and 1 tbsp milk; brush breads with egg mixture. Continue baking for 5 to 10 minutes or until golden brown. Remove from pans; cool on wire racks.  In small bowl stir together all glaze ingredients, drizzle half of glaze over large ring. Place smaller ring on top of large ring; drizzle with remaining glaze.

Cooking Class--HERB, CHEESE & NUT BREADS---Continued

WHOLE WHEAT CARROT BREAD

2 cups milk

1/4 cup butter

1 pkg yeast
1/4 cup water
5 cups flour (approximately)
1 1/2 cups whole wheat flour
1/4 cup firmly packed brown sugar
1 1/2 cups mashed, cooked carrots
1 1/2 tsp salt
Butter, softened

Heat milk in saucepan just until it comes to a boil; stir in 1/4 cup butter until melted. Cool to warm. In a large mixer bowl dissolve yeast in warm water. Add milk mixture, 2 cups flour, whole wheat flour brown sugar, carrots and salt to the yeast. Beat at medium speed, scraping bowl often, until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Dough is ready if indentation remains when touched.

 Punch dough down; divide in half. Shape each half into a loaf. Place loaves, seam side down, in 2 greased 9x5 inch loaf pans. Cover; let rise until double in size. Heat oven to 350 degrees. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped. Remove from pans immediately. Brush tops of loaves with butter.

**********

SWIRLED HERB POTATO ROLLS

1/3 cup sugar
1/2 cup butter, cut into pieces

1 cup boiling water

1 tsp salt

1 pkg yeast

1/4 cup warm water

5 - 6 cups of flour

1 cup mashed potatoes
2 eggs

1/3 cup butter, softened
1/2 tsp dried rosemary
1/2 tsp thyme leaves

Butter, softened

In a large mixer bowl stir together sugar, 1/2 cup butter, boiling water and salt until butter is melted. Cool to warm.  In a small bowl dissolve yeast in warm water; add to butter mixture.  Add 2 1/2 cups flour, mashed potatoes and eggs. Beat at medium speed, scraping bowl often, until smooth.  By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in a warm place until double in size.

Punch dough down; divide in half. In a small bowl stir together 1/3 cup butter, rosmary and thyme. On lightly floured surface roll each half of dough into a 16 inch square. Spread each square with half of butter mixture. Roll up jelly roll fashion; cut into 16 one inch slices. Place on a greased 15x10 inch jelly roll pan. Cover; let rise until double.  Heat oven to 400 degrees. Bake 20 - 25 minutes or until golden brown. Brush tops of rolls with butter.

Cooking Class--HERB, CHEESE & NUT BREADS---Continued

CRISPY CRACKER BREAD

1 pkg yeast

1 cup warm water

3 tbsp butter, melted

2 tsp sugar

1 tsp salt
2 1/2 to 3 cups flour
1 egg, slightly beaten
Coarse Salt
Coarsely ground pepper
Sesame seeds

Heat oven to 400 degrees. In large bowl dissolve the yeast in the warm water. Stir in butter, sugar and 1 tsp salt. Gradually stir in flour, 1 cup at a time, using enough flour to make the dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Divde dough into 4 equal portions; shape into balls. Let rest 10 minutes; roll each ball into a 12-inch circle. Place on greased cookie sheets. Brush with beaten egg; sprinkle with coarse salt, pepper or sesame seed. Bake for 10 to 15 minutes or until lightly browned. Cool completely on a wire rack. Bread will be irregular in shape and browning. To serve, break into pieces.

**********

ROASTED RED PEPPER BISCUITS

1 tbsp vegetable oil
1/2 cup chopped red pepper
1/2 tsp finely chopped fresh garlic
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup shortening
2/3 cup buttermilk

Heat oven to 425 degrees. Heat the oil in a skillet until it is sizzling; add red pepper and garlic. Cook over medium heat, stirring occasionally, until crisply tender; set aside. In large bowl combine flour, baking powder and salt. Cut in shortening until crumbly. Stir in red pepper mixture and buttermilk just until moistened. Turn dough onto lightly floured surface; knead until smooth. Roll out dough to 3/4 inch thickness. With 2 1/2 inch biscuit cutter, cut out biscuits. Place 1 inch apart on cookie sheet. Bake for 10 to 14 minutes or until lightly browned.

**********

CHEDDAR PAN BISCUITS

1/3 cup butter
2 1/4 cups flour
1 cup shredded Cheddar cheese
1 tbsp baking powder
1 tbsp sugar
1 tsp dried basil leaves
1/2 tsp salt
1 cup milk

Heat oven to 400 degrees. In 9-inch square baking pan melt butter in oven. Meanwhile, in medium bowl combine all remaining ingredients except milk. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead until smooth. Pat or roll dough into a 12x6 inch rectangle. Cut into 12 one inch strips. Dip each strip into melted butter in the pan. Fold strip in half. Place folded strips in 2 rows in the same pan. Bake for 20 - 25 minutes or until lightly browned.

Cooking Class--HERB, CHEESE & NUT BREADS

SOUTHWESTERN STYLE  CORN BREAD

1 1/4 cup flour
3/4 cup yellow or blue cornmeal

3 tbsp sugar

2 tsp baking powder

1/2 tsp salt

1/4 cup butter, melted
1 cup milk
1 egg, slightly beaten
1 cup corn
2 tbsp chopped green chilies
2 tbsp chopped green onions

Heat oven to 400 degrees. In large bowl combine flour, cornmeal, sugar, baking powder and salt. Stir in butter, milk and egg just until moistened. Gently stir in corn, chilies and onions. Sppoon into a greased 9 inch square baking pan. Bake for 25 to 30 minues or until lightly browned. Serve warm.

----------

PARMESAN ONION SODA BREAD

2 1/2 cups flour
1/3 cup freshly grated Parmesan cheese
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tbsp chopped onion
3 tbsp butter
1  (8 oz) carton sour cream
1/4 cup milk
1 egg white, slightly beaten
2 tbsp freshly grated Parmesan cheese

Heat oven to 375 degrees. In large bowl combine flour, 1/3 cup Parmesan cheese, sugar, baking powder, baking soda, salt and onion.  Cut in butter until crumbly. Stir in sour cream and milk just until moistened. Turn dough onto lightly floured surface; knead until smooth. Divide dough in half; shape each half into a round loaf. Place on a greased cookie sheet. Brush tops of loaves with egg white; sprinkle with 2 tbsp Parmesan cheese. Cut an X about 1/2 inch through the top of each loaf. Bake for 40-45 minutes or until golden brown.

Cooking Class--FRUIT & SPICE BREADS--Page 4

CINNAMON SWIRL BREAD

Bread

2 cups milk

1 Tbsp butter

1 pkg yeast

1/4 cup warm water

5 1/2 to 6 1/2 cups flour
2 Tbsp sugar
2 tsp salt

Filling

1/4 cup butter, softened
2/3 cup sugar
1 1/2 tsp cinnamon
1 Tbsp butter, melted

In 1 quart saucepan combine milk and one tablespoon butter. Cook over medium heat until butter is melted. Cool to warm. In large mixing bowl dissolve yeast in warm water. Add milk mixture, 3 cups flour, 2 Tbsp sugar and salt to yeast. Beat at medium speed until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Dough is ready if indentation remains when touched. Punch dough down; divide in half.

Roll half of dough into 14x8 inch rectangle, In a small bowl combine 2/3 cup sugar and cinnamon. Spread dough with 2 Tablespoons butter to within 1/2 inch of edges; sprinkle with 1/4 cup cinnamon sugar mixture. Roll up jelly roll fashion beginning with 8 inch side; seal seams well. Repeat with remaining dough. Place loaves in 2 greased 9x5 inch loaf pans. Cover; let rise until double in size. Heat oven to 400 degrees. Brush tops of loaves with 1 tablespoon melted butter; sprinkle with remaining cinnamon sugar mixture. Bake for 25 to 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire rack.

Cooking Class--FRUIT & SPICE BREADS--Page 3

GOLDEN PUMPKIN BREAD

1 1/2 cups flour

1 cup firmly packed brown sugar
1 cup cooked pumpkin
1/2 cup butter, softened

2 eggs

1 1/2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ginger

1/4 tsp cloves

Heat oven to 350 degrees. In a large mixing bowl combine all ingredients. Beat at medium speed, scraping bowl often, until well mixed.  Pour into greased 9x5 in loaf pan or 3 greassed 5 1/2x3 inch mini loaf pans. Bake for 45 to 55 minutes for larger pan or 30 to 35 minutes for mini pans or until mixture tests done.  Cool for 10 minutes; remove from pan. Cool completely; store refrigerated.

----------

CURRANT BISCUITS

2 cups flour
2 tbsp sugar

2 tsp baking powder

1/2 tsp ginger

1/4 tsp salt

1/4 tsp nutmeg
1 tsp grated orange zest
1/2 cup butter
1/4 cup shortening
1/2 cup half and half
1/2 cup currants or raisins

2 Tbsp butter, melted

Heat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder, ginger, salt, nutmeg and orange zest. Cut in 1/2 cup butter and shortening until crumbly. Stir in half and half and currants just until moistened. Turn dough onto lightly floured surface; knead until smooth. Roll out dough to 3/4 inch thickness. With 2 1/2 inch biscuit cutter cut out biscuits. Place 1 inch apart on cookie sheet. Brush the tops with 1 Tbsp melted butter. Bake for 10 to 12 minutes or until lightly browned. Brush tops with remaining melted butter.

SPICE OF LIFE--Miscellaneous & Breads

LECHO
a typical gypsie breakfast

2 slices bacon, (or) 2 Tbsp oil
1 medium onion, chopped

2 - 3 green peppers, cut into 1-inch pieces (best if a mixture of red bell and green bell peppers)

2 links smoked sausage

1 lb. ripe tomatoes (or canned)
2 eggs, beaten well

Chop bacon into small piecces. Heat in skillet slowly to render fat and brown evenly. Do not drain fat. Add onions and peppers to fat, saute until limp and lightly browned. Slice sausage into 1/4 inch thick rounds; add to skillet and saute briefly. Add sliced tomatoes to the skillet; breaking tomatoes into small bits with a wooden spoon. Simmer for about 20 minutes; stir in beaten eggs and continue stirring until eggs are cooked.  Makes 2 hearty servings. Good for breakfast, lunch or dinner.

--------------------

ONION RINGS

2 eggs

1 cup flour
1/2 tsp salt
2/3 cup beer
2 Tbsp oil

Onion (cut into rings)

Combine all ingredients except onions. Beat until smooth. Dip rings and fry in hot oil until brown on both sides. Also good for fish.

--------------------

SALAMI

5 pounds hamburger

5 heaping teaspoons Tender Quick salt

2 1/2 teaspoons whole mustard seed
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
1 teaspoon liquid smoke

Mix well and put into a covered bowl and refrigerate for 3 days. Take out once a day and knead like bread. The 4th day, form into 5 rolls. (Don't count the day you mix as the first day.)  Lay on broiler rack and bake about 1 hour at 350 degrees. Cool. Wrap in paper twels, then in foil. Keep refrigerated or frozen.

--------------------

GRANOLA

Combine:

5 cups oats; 2 cups coconut; 1 cup nuts; 1 cup sesame seeds; 1 cup sunflower kernels; 1 cup unsweetened   wheat germ

Mix and combine with above ingredients:
1 cup honey; 1/2 cup oil

Spread in two large pans. Bake at 300 degrees until golden brown--stirring every 15 minutes or less.

After baking add:
1 cup raisins; 1 cup dried apricots or fruit of your choice

--------------------

RHUBARB JELLY

5 cups rhubarb
3 cups sugar
1 large pkg strawberry or raspberry jello

Cut rhubarb into small pieces. Cook down rhubarb and add sugar and jello. (Cook rhubarb so it doesn't burn).  Put into jelly jars, cool, cover and freeze.

--------------------

OLIVE CHEESE SNACK

1  5-oz pkg cheese bacon snack cheese
4 Tbsp butter
Dash of Tabasco
Dash of Worcestershite
3/4 cup sifted flour
1 small jar of olives

Blend cheese and butter until well mixed. Add sauces and mix well. Stir in flour and mix well--so it forms a dough. Shape around individualized olives. Place on greased baking sheet. Bake at 400 degrees for 12 - 15 minutes or until golden brown.

--------------------

QUICK HOT ROLLS

2 pkgs yeast
1/2 cup water
3/4 cup milk
1/2 cup shortening
2 eggs
1 tsp salt
1/2 cup sugar
4 1/2 - 5 cups flour

Dissolve yeast in water, heat milk, add shortening, salt and sugar. Mix yeast mixture, milk mixture and eggs with 2 cups flour. Gradually knead in remainder of the f lour. Cover, let stand 20 minutes. Make rolls and let rise for 1 hour. Bake at 375 for 15 - 20 minutes. Makes 24 rolls.

--------------------

MONKEY BREAD

4 tubes Pillsbury biscuits--cut each biscuit into 4 pieces
3/4 cup brown sugar
3/4 cup white sugar
1 Tbsp cinnamon
1 stick butter, melted
1 cup chopped nuts

Mix sugars and cinnamon. Set aside. Roll each biscuit section in butter then cinnamon/sugar mixture. Place in greased bundt pan. Sprinkle with chopped nuts occasionally. Let stand 15 - 20 minutes. Bake 35 minutes at 350 degrees. Remove from pan; let stand 5 minutes. Invert on a serving plate. 

--------------------

BREAKFAST MUFFINS

1/2 of a 15-oz box raisin bran cereal

2 1/2 cups flour

1 tbsp baking soda

1 tsp salt

1 1/2 - 2 cups sugar

2 beaten eggs

1/2 cup shortening

2 cups buttermilk

Combine dry ingredients. In a second bowl, mix eggs, shortening and buttermilk. Add dry ingredients gradually and mix well. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 15 minutes.

GOODNESS FROM THE KITCHEN

CREAM-CHEESE AND CRAB SPREAD

1 8-oz pkg cream cheese
1 6-oz pkg frozen crab meat, thawed, drained & chopped  (reserve 2 tbsp liquid)
2 tbsp finely chopped green onion, white part only
1 tsp lemon juice
1/4 tsp salt
Dash of hot-pepper sauce
1/4 cup unblanced almonds
Bread rounds or crackers

In a small bowl beat and mix the cheese, reserved crab liquid, onion, lemon juice, salt and pepper sauce until creamy. Stir in crab meat. Turn into greased shallow 3 cup baking dish. Sprinkle with almonds. Bake uncovered in preheated 350 degree oven for 20 to 30 minutes. Serve hot as a spread on bread rounds. Makes 30 to 40 appetizers.

--------------------

SNOWFLAKE BISCUITS

2 cups flour
1 1/2 tsp salt
4 tsp baking powder
2 tbsp butter
3/4 c milk or water

Sift dry ingredients together; cut in butter. Add liquid (milk is better). Flour the surface, roll dough to 1/2 inch thickness, cut out with biscuit cutter, and put two together. Let stand 10 minutes in your tins on the table. Bake in a preheated 425 degree oven for 20 minutes.

--------------------

BUTTERMILK BISCUITS

2 cups flour
1 tsp salt
2 tsp baking powder
1/3 tsp baking soda
1/3 cup shortening
2/3 cup buttermilk

Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until the dough follows fork around the bowl.
Roll out to 1/2 inch thickness on lightly floured surface and cut with biscuit cutter.  Place on greased baking sheet; brush lightly with melted butter, and bake in a pre-heated 475 degree oven for 10 to 15 minutes or until golden brown.

--------------------

GOLDEN CORNBREAD

3/4 cup cornmeal
1 cup white flour
1/3 cup sugar
5 tsp baking powder
3/4 tsp salt
1 egg
1 cup milk
2 tbsp salad oil

Sift dry ingredients into a bowl. Add the egg, milk and oil. Mix thoroughly. Fill well-greased shallow pan 3/4 full. Bake in a pre-heated 400 degree oven for 25 to 35 minutes. Serve hot with lots of butter and honey.

--------------------

ORANGE BREAD

1 3/4 cups flour
3/4 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup orang juice
1/4 cup oil
1 egg
1/2 cup raisins
1/2 cup chopped nuts
3 Tbsp grated orange zest

In a large bowl, sift dry ingredients together. In a small bowl mix orange peel, orang juice, oil and egg; stir into flour mixture until just moistened. Stir in raisins and nuts.
Spread in a well greased 9x5 loaf pan.
Bake in a pre-heated 350 degree oven, for 50 minutes, or until tests done.
Cool and remove from pan. This bread is especially good when served with cream cheese and orange marmalade.

--------------------

NUT BREAD

2 cups sugar
2 eggs
1 1/2 cups milk
4 cups flour
4 tsp baking powder
1/8 tsp salt
1 cup chopped pecans

Cream sugar and eggs together. Add milk. Sift flour, baking powder and salt together. Add to wet mixture. Then fold in chopped nuts. Let stand 20 minutes in greased bread pan to rise. Bake in 350 degree for about 45 minutes.  This will make two loaves.

--------------------

BANANA BREAD

1/2 cup shortening
1 cup sugar
2 eggs
3 bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts

Cream shortening and sugar together. Beat eggs and add to mixture. Add crushed bananas. Sift together flour, soda and salt. Add to wet mixture, a little at a time, stirring in well. Fold in chopped nuts. Bake in well greased loaf pan at 350 degrees for about an hour or until tests done. This bread will stay moist if wrapped. Very good with cream cheese, butter or peanut butter.

--------------------

DUTCH STICKY BUNS

1 pkg active yeast
1/4 cup warm water
1 cup milk, scalded
3 tbsp sugar
1/2 tsp salt
3 1/4 cups sifted flour
3 tbsp butter, softened
1/2 cup chopped raisins
2 tbsp currants
2 tbsp finely chopped citron
1/4 cup firmly packed brown sugar
1/2 tsp ground cinnamon
3 tbsp brown sugar

Soften the yeast in warm water. Let stand for 5 to 10 minutes. Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add one cup flour and mix until smooth. Stir in yeast. Add remaining flour gradually, mixing well.

On a floured surface, knead dough until smooth. Put dough into a greased bowl and grease top of dough. Cover and let rise in warm place until doubled, about 45 minutes.

Punch dough down and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread evenly with a mixture of raisins, currants, citron, 1/4 cup brown sugar and cinnamon. Roll up as for jelly roll and cut into slices, about 1 inch thick.

Place slices, cut side down, in a buttered 13x9x2 in pan. Cover and let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees in pre-heated oven for 20 to 25 minutes. Serve hot.

--------------------

OLD FASHIONED CHRISTMAS BREAD

2 pkg yeast
1/4 cup warm water
1 cup milk
1/3 cup butter
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1 egg
3 1/2 cups flour
FRUIT NUT FILLING
1 egg
1 tsp water
1/2 cup slivered almonds

Dissolve yeast in warm water, stirring well.  Set aside. Scald milk; pour over butter, sugar and salt in a large bowl, and stir until butter melts. Cool to lukewarm. Add yeast, vanilla, eggs and 2 1/2 cups flour, stirring until smooth. Gradually add remainder of flour, stirring until a stiff dough is formed.

Turn dough out onto floured surface, knead until smooth and elastic (about 5 minutes).  Place doughed in a greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, about 45 minutes, or until doubled in bulk. Turn onto a lightly floured surface and knead 10 times. Roll into 20x12 rectangle.

Spread FRUIT NUT FILLING evenly over dough leaving a 1" margin. Roll up lengthwise; seal and place seam side down on a greased cookie sheet. Shape into a horseshoe. Cover and let rise in warm, draft free place for 1 hour or until doubled in bulk.
Combine egg and water, beating until frothy; brush over surface of dough; sprinkle with almonds. Bake at 375 degrees for 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack.

TO MAKE FRUIT NUT FILLING: Combine 1/4 cup sugar, 2 tbsp softened butter, 1/2 cup candied red cherries, 1/2 tsp cinnamon, 1 cup raisins, 1/2 cup green cherries and 1/4 cup slivered almonds. Mix well.

Pecan Buns or Rolls

To make pecan buns or rolls:

1 1/4 cups milk, scalded

1 pkg yeast

1/4 cup warm water

5 cups sifted flour

1 1/2 tsp salt

1 Tbsp sugar

3/4 cup butter
3/4 cup sugar
2 eggs
1/2 cup brown sugar
1 Tbsp cinnamon
1/2 cup chopped pecans
3/4 cup raisins
1 cup light corn syrup

Scald milk and cool to lukewarm.  Dissolve yeast in water. Combine milk and yeast. Add 2 cups flour, salt and the 1 tablespoon sugar; beat until smooth. Set in warm place until bubbly. Cream 1/2 cup butter and 3/4 cup sugar until fluffy.  Add eggs, one at a time; beat well. Add yeast mixture. Beat until smooth. Stir in remaining flour and knead until smooth and elastic. cover; let rise in warm place until double in bulk. Divide dough in half. Roll out on floured board into rectangles about 1/4 inch thick. Spread with remaining 1/4 cup butter; sprinkle with brown sugar, cinnamon, chopped nuts and raisins. Roll up like a jelly roll; cut into 2 inch slices. Grease muffin pans; put a few whole pecans in each cup, add syrup about 1/4 inch deep. Place slices in cups, cut side up. Cover; let stand until double in bulk. Bake in a 350 degree oven about 35 minutes or until brown. Turn out of pans at once.  Makes about 24 buns.

Holidays Around the World: Spanish Churros

To make Spanish churros:
1 cup water
1/4 cup butter
6 Tbsp sugar, divided
1/4 tsp salt
1 cup all-purpose flour
2 large eggs
Vegetable oil for frying
1 tsp ground cinnamon

Place water, butter, 2 tablespoons sugar and the salt in medium saucepan; bring to a boil over high heat. Remove from heat; add flour. Beat with a spoon until dough forms a ball and releases from side of pan. Vigorously beat in the eggs, 1 at a time, until mixture is smooth. Spoon dough into pastry bag fitted with a large star tip. Pipe 3x1 inch strips onto waxed paper lined baking sheet. Place baking sheet in freezer; freeze for 20 minutes.

Pour vegetable oil into 10 inch skillet to a depth of 3/4 inch. Heat oil to 375 degrees. Transfer frozen dough to hot oil with large spatula. Fry 4 or 5 cookies at a time until deep golden brown, 3 to 4 minutes; turning once. Remove cookies with spatula to paper towel; drain.

Combine remaining 4 tablespoons sugar with cinnamon. Place in bag. Add warm cookies 1 at a time; close bag and shake until cookie is coated with sugar mixture. Repeat with remaining sugar mixture and cookies. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature or freeze for up to 3 months.  Makes about 3 dozen cookies.

Holiday Recipe--Little Christmas Pizzas

To make little Christmas pizzas:
1/3 cup olive oil
1 Tbsp tabasco sauce
2 large cloves of garlic, minced
1 tsp dried rosemary, crushed
1 (16 oz) pkg hot roll mix with yeast packet

1 1/4 cups hot water

Toppings:
1 large tomato, diced
1/4 cup crumbled goat cheese
2 tbsp chopped fresh parsley
1/2 cup shredded mozzarella cheese
1/2 cup pitted green olives
1/3 cup roasted red pepper strips
1/2 cup chopped artichoke hearts
1/2 cup cherry tomatoes, sliced into wedges
1/3 cup sliced green onions

To make little Christmas pizzas: Combine olive oil, tabasco sauce, garlic and rosemary in a small bowl. Combine hot roll mix, yeast packet, hot water and 2 Tablespoons of tabasco mixture in a large bowl; stir until dough pulls away from the side of the bowl. Turn dough onto lightly floured surface; shape dough into a ball. Knead until smooth, adding additional flour if necessary.

Preheat oven to 425 degrees. Cut dough into quarters; cut each quarter into 10 equal pieces. Roll each piece into a ball. On a large cookie sheet, press each ball into a 2 inch round. Brush each with remaining tabasco mixture. Arrange approximately 2 teaspoons toppings on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.  Makes 40 appetizer servings.

Holiday Recipe--Festive Yule Loaf

2 3/4 cups all purpose flour, divided
1/3 cup sugar
1 tsp salt
1 package yeast
1 cup milk
1/2 cup butter
1 egg
1/2 cup golden raisins
1/2 cup chopped candied red and green cherries
1/2 cup chopped pecan
Vanilla glaze (recipe follows)

Combine 1 1/2 cups flour, sugar, salt and yeast in a large bowl. Heat milk and butter over medium heat until very warm. Gradually stir into flour mixture. Add egg. Mix with mixer on low speed for 1 minute. Beat on high speed 3 minutes, scraping sides of bowl frequently. Toss raisins, cherries and pecans with 1/4 cup flour in a small bowl; stir into the yeast mixture. Stir in enough of the remaining 1 cup flour to make a soft dough. Turn out onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn to grease top of dougn. Cover with towel. Let rise in warm, draft-free place about 1 hour or until double in volume.
Punch dough down. divide in half. Roll out each half on lightly floured surface to form an 8 inch circle. Fold in half; press only folded edge firmly. Place on ungreased cooky sheet. Cover with a towel and let rise in a warm, draft-free place about 30 minutes or until double in volume.  Preheat oven to 375 degrees and bake for 20 to 25 minutes until golden brown. Remove from cookie sheet and cool completely on wire rack. Frost with vanilla glaze, if desired. Store in airtight containers. Makes 2 loaves.

VANILLA GLAZE: Combine 1 cup powdered sugar, 4 to 5 teaspoons light cream or half and half and 1/2 teaspoon vanilla in a small bowl, stir until smooth. Use on Festive Yule Loaf.

Delicious, Crunchy Croutons

Croutons are one of the time-honored ways to use up any type of bread and muffins you have.

Ingredients:
1 cup cubed, stale bread or rolls
2 Tablespoons butter, melted
1 tsp seasoning: either onion salt, garlic, grated cheese, poultry seasoning, paprika, thyme or tarragon

Preheat oven to 250 degrees. Stir the seasoning of your choice into the melted butter. Toss the flavored butter with the cubed bread, making sure each piece is coated. Place in a shallow baking dish.  Bake for 10 to 15 minutes, shaking the pan at least once during baking to ensure that all the bread is crisp and lightly browned. Store in a covered container in the refrigerator for up to 2 months and replenish as needed. Shake vigorously before dipping a portion out of the container to distribute all the different flavors.

Tex-Mex Flavored Croutons
1/2 cup cubed stale bread
1/2 cup nacho chips crumbled
1 tablespoon mexican seasonings mix
2 tablespoons corn oil

Preheat oven to 250 degrees. Stir the seasoning of your choice into the melted butter. Toss the flavored butter with the cubed bread, making sure each piece is coated. Place in a shallow baking dish. Bake for 10 to 15 minutes, shaking the pan at least once during baking to ensure that all the bread is crisp and lightly browned. Store in a covered container in the refrigerator for up to 2 months and replenish as needed. Shake vigorously before dipping a portion out of the container to distribute all the different flavors.

Italian-flavored Croutons
1 cup cubed, stale bread
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp basil
2 Tbsp olive oil

Preheat oven to 250 degrees. Stir the seasoning of your choice into the melted butter. Toss the flavored butter with the cubed bread, making sure each piece is coated. Place in a shallow baking dish. Bake for 10 to 15 minutes, shaking the pan at least once during baking to ensure that all the bread is crisp and lightly browned. Store in a covered container in the refrigerator for up to 2 months and replenish as needed. Shake vigorously before dipping a portion out of the container to distribute all the different flavors.

Cheesy Soup Croutons
1 cubed, stale bread
1/4 cup grated Parmesan or Cheddar cheese, grated
2 Tbsp butter

Preheat oven to 250 degrees. Stir the seasoning of your choice into the melted butter. Toss the flavored butter with the cubed bread, making sure each piece is coated. Place in a shallow baking dish. Bake for 10 to 15 minutes, shaking the pan at least once during baking to ensure that all the bread is crisp and lightly browned. Store in a covered container in the refrigerator for up to 2 months and replenish as needed. Shake vigorously before dipping a portion out of the container to distribute all the different flavors.

Kentucky Crackling Bread

Scald 2 cups coarse cornmeal with 1 cup boiling water.

Add 1 teaspoon salt and

1 cup cracklings.

Put 1/4 teaspoon baking soda in

3/4 cup buttermilk or sour cream and add to meal mixture.

Form into small pones with fingers and flatten slightly.

Place on a greased baking sheet and bake in preheated 425 degree oven until done and brown.

If necessary turn once during baking.

(Crackling is the cooked fat which is left when pork is cooked or baked.)