Good Food Every Day

Review: Fall Baking

Wed, 15 Oct 2025 03:09:58 GMT

Posted by: ysabetwordsmith

Taste of Home Fall Baking: 275+ Breads, Pies, Cookies and More!
Paperback – September 13, 2022
by Taste of Home (Editor)

We finished reading this cookbook today. It's the inspiring kind that makes me want to hole up in the kitchen and bake until the whole house smells like fall. It uses a lot of autumn ingredients such as apples, pears, sweet potatoes, and warming spices. The recipes range from simple to elaborate. In addition to the classics there are some with twists and others that are more unusual. We found this cookbook at Ollie's, so if you have that store in your locale, look for it there.

( Read more... )

comments

Review: Scandinavian from Scratch

Wed, 12 Jun 2024 08:51:14 GMT

Posted by: ysabetwordsmith

Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book] Hardcover – October 3, 2023
by Nichole Accettola

We just finished reading this cookbook. It's an interesting introduction to Scandinavian cuisine, which is pretty different from most European food. It makes heavy use of rye, which is nice. The front matter includes A Baking Love Letter, Scandinavian Baking: An Overview, The Scandinavian Pantry, Useful Baking Equipment, Baking Best Practices, and the Table of Contents. The Index lists both ingredients and recipe titles. Also, our hardback edition has a red grosgrain ribbon in it for marking your place.

( Read more... )

comments

Cinnamon Crunch Bagel Loaf

Thu, 28 Dec 2023 12:23:04 GMT

Posted by: nverland

-

Cinnamon Crunch Bagel Loaf
Prep time: 15 MINUTES, PLUS 1 HOUR 30 MINUTES FOR RISING cook time: 50 MINUTES total time: 2 HOURS 35 MINUTES, MOST OF THIS IS INACTIVE TIME yields: 1 (9x5 Inch) BAGEL LOAF

Ingredients

1 1/4 cups warm water
2 teaspoons active dry yeast
2 tablespoons honey
2 cups bread flour*
1 1/3 cups white whole wheat flour
2 teaspoons cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
2-4 ounces white chocolate, shredded
1 teaspoon baking soda, for boiling
1 teaspoon malt syrup or brown sugar, for boiling

Cinnamon Crunch Topping
1 egg, beaten
3/4 cup brown sugar
3 tablespoons cinnamon
1 teaspoon vanilla
4 tablespoons butter, melted

( Read more... )

comments

Double Apple Walnut Bread

Wed, 18 Jan 2023 12:43:43 GMT

Posted by: nverland

Double-Apple Walnut Bread

Ingredients

1 cup sweetened or unsweetened applesauce
1/2 cup plus 1 tablespoon sugar, divided
1/2 cup brown sugar
2 large eggs
1/4 cup vegetable oil
1/4 cup plain or vanilla yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup peeled, cored, and finely diced apple
1/2 cup chopped walnuts

Instructions

Preheat oven to 350°F. Butter a 9x5-inch loaf pan and line with parchment paper, if desired.

In a bowl, combine applesauce, 1/2 cup of sugar, brown sugar, eggs, oil, yogurt, and vanilla. Whisk to blend.

In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well and add applesauce mixture. Stir until combined. Fold in diced apples and walnuts. Scrape batter into prepared pan and smooth the top. Sprinkle with remaining 1 tablespoon of sugar.

Bake on the center oven rack for 50 to 55 minutes, or until a tester inserted into the center comes out clean.

Transfer to a cooling rack for 10 minutes. Turn the bread out of the pan and cool thoroughly before slicing.

comments

WALNUT AND CRANBERRY SEEDY CRACKERS

Fri, 16 Dec 2022 12:57:58 GMT

Posted by: nverland

WALNUT AND CRANBERRY SEEDY CRACKERS
Makes 40 crackers Prep time: 30 minutes Cooking time: 65 minutes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
3/4 cup walnuts, chopped
3/4 cup dried cranberries
2 Tbsp chia seeds
2 Tbsp flax seeds
1 Tbsp sesame seeds
1 Tbsp poppy seeds
1 cup buttermilk
2 Tbsp maple syrup
2 Tbsp brown sugar

Preheat the oven to 350ºF.

Grease 2 mini loaf pans (5 x 3 x 2").

In a large bowl combine the first 9 ingredients.

In a small bowl combine the buttermilk, maple syrup, and brown sugar.

Add the wet to the dry and stir. Divide the batter into two mini loaf pans. Place in the oven and bake for 35 minutes, until golden brown.

Let cool on a wire rack for 10 minutes. Remove and cool completely. Place the loaves in the freezer for 30 minutes. This will make them easier to cut.

Preheat the oven to 300ºF.

Remove the loaves from the freezer. With a sharp bread knife, slice the loaves into very thin slices. The thinner the better. Place the slices onto a baking sheet. Place into the oven and bake for 15 minutes, flip, and then 15 more minutes on the other side.

Remove from the oven and let cool. Can be stored in an airtight container for two weeks.

comments

Persimmon Bread

Wed, 14 Dec 2022 13:12:18 GMT

Posted by: nverland

Persimmon Bread
Makes 2 loaves

Ingredients

3-1/2 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground nutmeg
2 cups puréed persimmons (4 to 5 fruit)
1 cup (2 sticks) melted unsalted butter
4 eggs, at room temperature
2/3 cup brandy
2 cups chopped walnuts, or other nuts
2 cups raisins, or other dried fruit

Instructions

Preheat oven to 350°F. Butter two loaf pans and dust with flour.

In a bowl, mix together flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.

In another bowl, mix together persimmon purée, butter, eggs, and brandy. Add to well and stir to blend. Add nuts and raisins and stir.

Pour into prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

comments

Mincemeat Soda Bread

Fri, 09 Dec 2022 12:57:33 GMT

Posted by: nverland

Mincemeat Soda Bread

Ingredients:

450g plain white flour
50g caster sugar
1 teaspoon bicarbonate of soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
300ml buttermilk
6 to 8 tablespoons mincemeat

Optional
30g butter

Directions:

Step 1: Pre-heat oven to 220C/425F/Gas mark 7 and grease and/or line a baking tray.
Step 2: Sift all the dry ingredients into a mixing bowl and rub in the butter, if using, until it resembles fine breadcrumbs.
Step 3: Add the buttermilk and mix with your hands to form a dough – do not over mix as it will make the soda bread tough. Add the mincemeat and work it into the dough gently.
Step 4: Turn the dough out onto a floured board and shape into a round- about 4cm/1 1/2″ thick. Place the soda bread onto the prepared baking tray and cut a deep cross in the top.
Step 5: Sprinkle with extra flour and caster sugar, then bake in pre-heated oven for 25 to 30 minutes until well risen and golden brown.
Step 6: Remove from the oven and cool on a wire rack or wrap in a clean tea towel for a soft crust.
Step 7: Cut into wedges and serve warm with butter.

comments

Cranberry Orange Ginger Scones

Sat, 03 Dec 2022 14:55:25 GMT

Posted by: nverland

Cranberry Orange Ginger Scones
Serves: makes about 30-36 scones Prep: 25 Min Cook: 20 Min

Ingredients
3 3/4 c all-purpose flour
1/2 c sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp dried orange peel (very fine) or 4 teaspoon(s) fresh zested orange peel
1 1/2 c dried cranberries
1 1/2 tsp very finely chopped candied ginger (do not try to use just dried ginger as it will not work the same)
2 c whipping cream (for a less fat version you can use 1/2 & 1/2 but they won’t be as rich)
1/2 - 3/4 c milk

Directions
1 Spray 2-4 cookie sheets with non-stick spray. Preheat oven to 375*F.
2 In small bowl combine the cranberries and candied ginger with 1/2 cup of the flour. In large bowl mix together rest of flour, sugar, salt, baking powder, and orange peel. Combine both bowls into the large bowl.
3 In small bowl combine the cream and 1/2 cup of the milk. Add slowly to the dry ingredients and combine to make a soft dough. If needed add the remaining milk by tablespoonfuls to get a soft but workable dough.
4 Turn out onto lightly floured board and pat or roll into 3/4 inch thickness. Cut into triangles about 2 1/2 inches across at the base. A pizza wheel works well for this. Place on baking sheets. Bake 15-20 minutes until puffed, lightly golden browned and cooked through.
5 Serve with your choice of butter, cream, jams or jellies.

comments

FRY BREAD

Wed, 08 Jun 2022 11:43:52 GMT

Posted by: nverland

FRY BREAD
prep time 15 minutes cook time 8 minutes resting time 20 minutes total time 43 minutes servings 8 fry

INGREDIENTS
2 tablespoons unsalted butter melted
2-1/3 cup (313g) white, all-purpose flour
2 teaspoons baking powder (NOT soda!)
2 teaspoons white, granulated sugar
1/2 teaspoon instant or active dry yeast
1/2 teaspoon fine sea salt
1 cup (240g) milk (we use whole)
1 tablespoon vegetable oil + more for frying

INSTRUCTIONS
DOUGH: Melt butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot!). Microwave the milk until just warmed (Note 2), but not hot. Mix together melted butter and milk and set aside. In a large bowl, add the flour, sugar, baking powder, yeast, and salt. Whisk to combine. Add the milk mixture to the dry ingredients and stir with a wooden spoon until the dough comes together.
Dough should be rough, shaggy, and fairly sticky, but not so sticky you can't work with it. Lightly flour your hands and knead the dough just a few times to shape it into a ball, being careful not to overwork/over-handle the dough. In the same bowl you used for mixing, drizzle a tablespoon of vegetable oil in the bowl. Rub oil on the bottom of the bowl and slightly up the sides. Add the dough ball back into the bowl and turn the dough to coat in the oil. Cover the bowl with a damp kitchen towel. Let it rest for about 15-20 minutes. We don't need the dough to rise, just the gluten to relax!

PREPARE FOR FRYING: Add 1 inch of oil to a large cast iron pot and heat to 350 degrees F. Divide the rested dough into 8 equal portions (cut the ball of dough in half then half again to get 4 large triangle pieces. Cut each triangle into 2 pieces to get 8 equal triangles). Lightly flour your hands and work with one piece of dough at a time (keep the rest of the dough portions covered). Holding the piece of dough with your hands, gently work the dough into a circle pressing it out with your fingers. (Don't roll out the dough with a rolling pin or flatten on the table.) The dough should make a thin 5- to 6-inch circle and doesn't need to look pretty -- it's supposed to be rustic looking! The thinner the pieces, the better; keep working the dough outwards, being careful to not rip it.

FRY: Gently drop only one piece of dough at a time into the fully heated oil. Fry about 30 seconds to 1 minute per side (if not using cast iron pot, it will be longer) -- fry pieces to a dark golden brown color, flipping the dough with 2 forks (or tongs) halfway through. Use a large slotted spoon (or tongs) to remove the dough onto a paper-towel-lined plate. Repeat to fry the remaining dough.

RECIPE NOTES
Note 1: Frying equipment options:
Use a deep fryer.
If you don’t have a deep fryer, you’ll want a heavy-bottomed deep pot (I recommend using a large (5 quart) cast iron pot) and thermometer to gauge the temperature of the oil and ensure it maintains the right heat throughout frying. We want to ensure the temperature stays consistent and doesn’t get too hot (or too cool) which will affect how the bread fries. If you don't have access to a thermometer, try this trick: Stand a wooden spoon handle in the hot oil. When bubbles gather around the stick, the oil is ready to fry.
Note 2: Test milk temperature: Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy it will be perfect for the yeast. If it feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.

comments

Acorn Bread

Wed, 01 Jun 2022 11:56:25 GMT

Posted by: nverland

Acorn Bread

Native Americans in California, such as the Pomo and Miwok tribes, relied on their ample bounty of acorns when coming up with their meals.

Ingredients:

6 Tbsps. cornmeal
1/2 cup cold water
1 cup boiling water
1 tsp. salt
1 Tbsp. butter
1 packet active dry yeast
1/4 cup lukewarm water
1 cup mashed potatoes
2 cups all-purpose flour
2 cups finely ground leached acorn meal

Instructions: Grab a big bowl and mix your cornmeal with the cold water first, then add the boiling water and allow to cook for about two minutes while you blend it together. Stir in your salt and butter, then let the mixture cool until it's lukewarm. With a separate bowl of lukewarm water, soften your yeast and then add with the rest of the ingredients.

Knead until a sticky dough forms, then cover and let rise until it has doubled in size. Shape it into loaves and let it rise again, then bake at 375 °F for about 45 minutes.

comments

Keto-Friendly Olive-Cheese Corn Bread

Wed, 26 Jan 2022 12:28:35 GMT

Posted by: nverland

Keto-Friendly Olive-Cheese Corn Bread
15 mins prep 25 mins cook 10 servings

Ingredients

1 ½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, melted
3 eggs
3 cloves garlic, minced
1/3 cup Medium Black Ripe Olives
1 cup shredded cheese (Cheddar and/or Monterey jack)
1/3 Manzanilla Olives Stuffed with Pimiento
Scallions, sliced

Cooking Directions

Pre-heat oven to 400º F.

Combine the almond flour, baking powder and salt in a bowl.

Add 3 tablespoons melted butter and eggs to the bowl and stir until combined. Set aside.

On the stove in a pan over medium-high heat, melt the remaining tablespoon of butter. Add the minced garlic and stir until fragrant and barely starting to brown, 2-4 minutes; slice both varieties of olives and add to the pan. Continue cooking for 3-4 minutes, stirring occasionally.

Spoon approximately 1/3 of the olives and garlic and ½ cup of the cheese into the bowl with the flour until combined. Then add to a cast iron skillet (or an oven safe dish). Smooth the top.

Top the batter with the remaining olives and garlic and remaining ½ cup of cheese and sliced scallions.

Bake for 18 minutes, until golden brown.

comments

Salted Chocolate and Marzipan Babka.

Sat, 13 Mar 2021 19:02:57 GMT

Posted by: nverland

Salted Chocolate and Marzipan Babka.
Yields: 2 BABKA LOAFS preparation time: 20 MINUTES cook time: 25 MINUTES total time: 2 HOURS 45 MINUTES

Ingredients

*Babka
1/4 cup sugar, divided
2 teaspoons active dry yeast
1/2 cup milk, warm
4 1/2 cups all-purpose flour
3 eggs
3/4 teaspoon salt
5 tablespoons butter, softened
*Filling
6 1/2 ounces dark chocolate, finely chopped
1/2 cup butter, softened
8 ounces marzipan, grated
1/4 teaspoon cinnamon (optional)
1/2 slivered almonds
Flaky sea salt, for topping
*Glaze
1/3 cup water
6 tablespoons sugar
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons butter
1 tablespoon rum (optional)

Instructions

Combine milk, yeast, and 1 tablespoon of sugar in a small bowl or measuring cup. Let it sit for a few minutes until it gets foamy on top. In the bowl of a stand mixer fitted with a dough hook, combine the remaining 3 tablespoons sugar, the salt, and flour. Whisk together the eggs, with the mixer on low, add it to the flour mixture, immediately followed by the yeast mixture. When the mixture forms a shaggy dough, add the butter, one tablespoon at a time. Mix the dough with the dough hook for 7-10 minutes, until you have a smooth dough. Transfer to an oiled bowl, cover with a damp cloth, and then let rise until doubled in size, about 2 hours. Line two loaf pans with parchment paper and then grease the parchment. To make the filling, beat together the butter and grated marzipan, add the cinnamon if desired. Working with half of the dough at a time (the other half should remain covered), roll out your dough into a large rectangle, about 9 inches by 12 inches. Spread half the marzipan mixture over the rectangle and sprinkle with half the chopped chocolate. Roll the rectangle lengthwise into a jelly roll shape and cut it down the length of the roll so that you have two long skinny pieces. Wrap the two pieces around each other so that you have a twisted loaf, and then place the loaf in a loaf pan. Repeat with the other half of the dough. Let the loaves rise, covered, for an hour and preheat the oven to 350. Sprinkle the loaves with slivered almonds and bake the loaves for 20-25 minutes, until golden brown and baked through. While the loaves are baking, make the syrup. Bring sugar, water and vanilla beans to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat. Stir in the butter and rum. As soon as the babkas leave the oven, brush the syrup all over each. Let cool in the pan and then serve warm or at room temp, warm is obviously best though. Serve warm.

comments

Caramel Macchiato Banana Bread

Sat, 07 Mar 2020 14:42:13 GMT

Posted by: nverland

Caramel Macchiato Banana Bread
Yield: one 9x5-inch loaf Total Time: about 2+ hours, for cooling and setting up Prep Time: about 15 minutes Cook Time: about 45 to 50 minutes

Ingredients:

Bread
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
2 teaspoons granulated sugar
1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
1 tablespoon instant espresso granules
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup mashed ripe bananas (from about 2 medium/large or 3 small bananas)
1/4 cup caramel or salted caramel sauce (use a thick caramel sauce not a thin and runny ice cream sundae sauce)

Glaze
6 tablespoons unsalted butter
6 tablespoons light brown sugar, packed (1/4 cup + 2 tablespoons)
1 teaspoon vanilla extract
pinch salt, optional and to taste

( Read more... )

comments

Shortcut Amish Friendship Bread

Wed, 15 Jan 2020 13:36:48 GMT

Posted by: nverland

Shortcut Amish Friendship Bread

Ingredients

For the Starter
1/3 cup sugar
1/3 cup flour
1/3 cup lukewarm milk (90-100 degrees F)
3 teaspoons fresh yeast
1 teaspoon active dry yeast
3/4 teaspoon instant yeast

For the Bread
2 cups all-purpose flour
2 apples, cored and chopped
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
2/3 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup raisins

Instructions

For the starter: In a small bowl, combine ingredients for the starter. Place the bowl in a warm (not hot) location, free from drafts. Wait for about 10 minutes or until yeast activates – it will become foamy and show signs of expansion.

For the bread: Combine together flour, sugar, baking powder, baking soda, cinnamon, and salt.

In a large mixing bowl, mix together the “starter”, eggs, oil and vanilla. Stir in the sifted ingredients and mix until just blended (do not over-mix). Finally stir in the chopped apples, raisins and pecans. Divide the batter evenly between two lightly greased and floured 9×5 inch loaf pans.

Bake in a 350 F degree preheated oven for 50 minutes. Check for doneness with a toothpick inserted into the center of a loaf – it should come out clean.

comments

Sour Cream & Cheddar Biscuits

Thu, 12 Dec 2019 13:04:16 GMT

Posted by: nverland

Sour Cream & Cheddar Biscuits
Total Time Prep: 25 min. Bake: 15 min. Makes 1-1/2 dozen

Ingredients

2-1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons sugar
1 teaspoon garlic powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter, cubed
1-1/2 cups shredded cheddar cheese
3/4 cup 2% milk
1/2 cup sour cream

TOPPING:
6 tablespoons butter, melted
1-1/2 teaspoons garlic powder
1 teaspoon minced fresh parsley

Directions

Preheat oven to 450°. In a large bowl, whisk the first seven ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened.
Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.

comments

Beer Bread

Sat, 29 Jun 2019 18:24:58 GMT

Posted by: nverland

Beer Bread
Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Servings: - 8 slices
Ingredients

3 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 bottle (12 ounces) beer
⅓ cup butter, melted

Instructions

Preheat oven to 350 degrees F and grease 9x5x3-inch loaf/bread pan.

In a large bowl, whisk together flour, sugar, baking powder and salt.

Make a sort of deep well in the middle of the mixture and slowly pour in the beer. Stir until combined. Dough should be a little bit sticky. Then add vanilla extract and combine again.

Pour half of the melted butter into the bottom of the loaf pan and spread it out evenly; making sure every surface is covered.

Then add the batter to the loaf pan and spread it out evenly. Pour the remaining half of the melted butter on top of the batter.

Bake it in the 350°F preheated oven for 40-50 minutes or until the bread is golden brown on the outside and a toothpick comes out clean when inserted in the middle.

Serve warm.

comments

Amish Friendship Bread

Thu, 27 Nov 2014 11:43:00 GMT

Posted by: nverland

Amish Friendship Bread
Preparation time: 30 Min Ready in: 9 Days 40 Min

( Read more... )

comments

BAY BONES

Sat, 25 Oct 2014 08:33:00 GMT

Posted by: nverland

BAY BONES
Start to finish: 30 minutes; servings: 12

1/3 cup grated Parmesan cheese
1 tablespoon Old Bay seasoning
17.3-ounce package frozen puff pastry, thawed

Heat the oven to 400 F. Line 2 baking sheets with parchment paper or spritz lightly with cooking spray.

In a small bowl, combine the Parmesan with the Old Bay seasoning.

On a lightly floured surface, unfold 1 sheet of the puff pastry. Very lightly moisten the surface of the pastry with water. Sprinkle half the Parmesan mixture over it. Using a pizza wheel or a sharp knife, cut the dough into 1/2-inch strips. One at a time, grab each strip by its ends and twist once or twice to create a spiral. Arrange the strips on the prepared baking sheet, leaving about 1/2 inch between them.

Repeat the process with the second sheet of pastry and remaining Parmesan mixture.

Bake for 12 to 15 minutes, or until golden brown and crisp. Allow to cool slightly before serving.

Nutrition per serving: 180 calories; 110 calories from fat (61 percent of total calories); 12 g fat (3.5 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 1 g fiber; 1 g sugar; 4 g protein; 410 mg sodium.

comments

Mayonnaise Biscuits

Fri, 25 Jul 2014 07:56:00 GMT

Posted by: alexcat.livejournal.com

These are actually pretty good.

~~~

Mayonnaise Biscuits

1c. self-rising flour
1 T. mayo
½ c. milk
Stir up and pour into greased muffin pans. Bake at 450 degrees until brown.

comments

Red Lobster Cheddar Biscuits

Thu, 24 Jul 2014 07:25:00 GMT

Posted by: alexcat.livejournal.com

Red Lobster CHEESE BISCUITS

INGREDIENTS
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter

DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.

* TIP: you can place a piece of aluminum foil under your napkin or
paper towel in a bread basket to keep the bread or rolls warm
longer.

YIELD: 12 biscuits

comments

Buttermilk Chocolate Bread

Tue, 08 Jul 2014 00:27:00 GMT

Posted by: alexcat.livejournal.com

I've not tried this one but plan to soon.

~~~

BUTTERMILK CHOCOLATE BREAD</>
Posted on June 8, 2011 by The Southern Lady

This chocolate quick bread will satisfy your chocolate cravings for sure.
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chocolate chips
2/3 cup walnuts or nuts of your choice

In a bowl, combine sugar and margarine; blend well with mixer. Add eggs; continue mixing. Add buttermilk, flour, cocoa, baking powder, baking soda and salt; blend just until all ingredients are wet. Stir in nuts and chocolate chips. Pour into sprayed 9 x 5 inch loaf pan. Bake in preheated 350 degree oven for 55 – 60 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes; remove from pan. Enjoy!

comments

Bacon and Cheese Biscuits

Fri, 03 Jan 2014 05:17:00 GMT

Posted by: nverland

Bacon and Cheese Biscuits

2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
5 Tbs (75 ml) cold butter cut into small pieces
1 cup (250 ml) buttermilk
2-3 slices bacon, cooked crisp and crumbled
1 cup (250 ml) grated Cheddar cheese

Combine the dry ingredients in a bowl and cut in the butter
using a pastry knife or a pair of dinner knives until it resembles
coarse crumbs. Add the buttermilk and stir just enough to
form a ball. Fold in the bacon and cheese. Drop heaping
tablespoonfuls on an ungreased baking sheet and bake in
a preheated 450F (230C) oven until golden brown, 10 to 12
minutes. Serve immediately. Makes about 18 biscuits

comments

Mexican Cornbread

Mon, 12 Sep 2011 08:52:00 GMT

Posted by: alexcat.livejournal.com

Mexican Cornbread

1 cup self rising yellow corn meal
½ cup plain flour
1-2 Tablespoons sugar
1 egg
1 cup buttermilk
1/8 cup vegetable oil
2-4 Tablespoons jalapeno pepper, chopped without seeds
2-3 Tablespoons corn

Preheat over to 425.

Grease an 8 inch pan or cast iron skillet. In a medium bowl, combine cornmeal, flour and sugar. To dry mixture, add egg, milk, oil, jalapenos and corn. Mix until smooth. Pour into to prepared pan and bake for 20-25 minutes until brown.

comments

Banana Nut Bread in a Jar

Mon, 15 Nov 2010 21:37:00 GMT

Posted by: faramirhaldir.livejournal.com

This makes 8 pint wide mouth jars. You need the lids and rings also.

2 2/3 c. sugar
2/3 c. shortening
4 eggs
2/3 c. buttermilk
2 c. ripe bananas mashed
1 tsp. vanilla
3 1/2 c. all purpose flour
1/2 tsp. nutmeg
1 tsp. cinnimon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts (optional)

Preheat oven to 325

Mix sugar and shortening with mixer. Add eggs, mix well. Add buttermilk and vanilla, mix well.
In a separate bowl mix all dry ingredients and then gradually mix with wet batter. Stir in bananas and nuts.

Grease jars and pour one cup of batter in the jars. Place jars on a cookie sheet and bake for 45 minutes. You can check for doneness with a toothpick. Carefully remove jars and immediately put lids and rings on teh jars. The jars will seal themselves.

I used the shortening to grease the jars and the bread literally slid out. : )

Enjoy!! Great for sharing with neighbors or co-workers.

comments

Irish Soda Bread

Wed, 17 Mar 2010 18:08:00 GMT

Posted by: alexcat.livejournal.com

White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

Method:
Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
________________________________________

This was our dinner bread and I will post the Shepherd's Pie Recipe next.

comments