Breads, Muffins & Biscuits
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Yogurt Bread

1/2 cup white flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups graham flour
2 cups plain yogurt
1/2 cup molasses
1 cup chopped dates
1/2 cup chopped walnuts

Sift white flour, baking powder, baking soda and salt. Add graham flour and blend well. Mix yogurt and molasses. Add dry ingredients, then dates and walnuts. Stir only until blended.
Pour into well-greased 9"x5"x3" loaf pan. Bake at 350F for one hour.
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Muffaletta Bread

1 cup Warm water (110F)
1 tablespoon Sugar
1 1/2 teaspoons Salt
2 tablespoons Shortening
3 cups Bread flour
2 tablespoons Gluten
1 tablespoon Yeast
2 tablespoons Seltzer Water

Put all in bread machine in order,on dough setting, while watching bread ball form, add at least 2 TBS seltzer water, so nice smooth ball forms, more if needed. After cycle finished, take out form into flying saucer form, and let rise another hour. Round loaf should be about 10 in diameter. You can at this time moisten surface and sprinkle with sesame seeds, gently pressing in. Put on greased baking sheet. Cover with light cloth. Should rise at least 1 hour.

Preheat oven to 425F, bake loaf for 10 min, reduce heat to 375 F, bake 25 min. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on rack before slicing across the middle.
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Croissants

1 cup Milk
1 tablespoon Butter
1 tablespoon Sugar
1 teaspoon Salt
1 package Dry yeast
1/4 cup Warm water
2 1/2 cups Unbleached flour
1 cup Butter (cold)

Combine Milk, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat.

Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes.

Meanwhile, soften the remaining cold butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third.

Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking.

Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
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Sage-Corn Muffins

1-1/2 C unbleached all-purpose flour
2/3 C yellow cornmeal
1-1/2 T sugar
1 T baking powder
1/2 t baking soda
1 t salt
1/4 cup (1/2 stick) unsalted butter
1/4 C minced scallions, both white and pale-green parts
2 eggs, beaten
1 C. buttermilk
1 T. minced fresh sage (1 t. dried)
1 C. fresh, sweet raw corn kernels
1 seeded and minced serrano chile (optional)

Preheat oven to 375. Lightly grease a muffin pan (I used cupcake papers). Sift the flour, cornmeal, sugar, baking powder, baking soda and salt together in a bowl (I just stirred it together). In a small saute pan, melt the butter and saute the scallions slowly until softened but not browned and add to the flour mixture. Add the eggs, buttermilk, sage, corn and optional chile and stir just to combine.

Divide the batter among 12 muffin cups and bake on the middle rack for 25-30 minutes or until the muffins are puffed and golden. Serve warm.

Frozen corn may be substituted. Also try other herbs, such as savory, oregano or rosemary in place of the sage.
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Appalachian Cornbread

1 cup flour
1 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup oil (or melted lard)
1 egg, beaten

Preheat oven to 425 degrees. Put about a tablespoon bacon drippings into an 8x8 pan, and put the pan in the oven to get hot. In medium bowl combine flour, cornmeal, sugar, baking powder, and salt. Stir in remaining ingredients, beating by hand, JUST until smooth. (Batter will be lumpy.) Pour batter into prepared, heated pan or skillet. Bake for about 15-20 minutes, or until toothpick inserted in center comes out clean. Invert onto cutting board, cut and serve.
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Cracklin Corn Bread

2 cups cornmeal
1 cup buttermilk
2 tsp salt
1 cup cracklins
1 tsp soda
lukewarm water (optional)
1/2 tsp baking powder

Mix together the cornmeal, salt, soda, baking powder and buttermilk. Mix cracklins into the mixture. If it is too dry, use some lukewarm water to make it the right consistency for corn bread. Pour into a greased pan or skillet and bake in a 425 degree oven for 1/2 hour, or until brown.
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Ordinary White Bread

...Makes 2 loaves
1/2 oz quick rising dry yeast (2 envelopes)
1/4 cup lukewarm water
7 Tbsp dry milk
2 1/2 Tbsp
Sugar
1 tsp salt
1-3/4 cups water
2 Tbsp vegetable oil
6 cups all-purpose flour
 

In a small bowl, dissolve yeast in 1/4 cup warm water. In a large mixing bowl, mix the powdered milk, sugar, salt and 1-3/4 cups water together.Whisk until smooth, add yeast mixture. Sift in 3 cups of flour and mix until smooth.
Add the oil; mix. Gradually sift in the remaining flour. When it becomes stiff enough to handle remove from the bowl and knead it as you add the flour. Knead it for 5-7 minutes after the last flour is added. Place the dough in a oiled bowl and turn it over to coat uniformly. Then place it in a warm place to rise until it has doubled in size (about 45 minutes).
Remove from bowl and knead a little. Divide into two equal parts, shape into loaves, and place in loaf pans. Let rise again until doubled in size. Preheat oven to 375 deg. F. Bake 45 minutes.
Remove loaves from pans and cool on a wire rack.
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Onion Rye Bread

1 package active dry yeast                                    2 1/2 to 3 cups bread flour
1 cup rye flour                                                                     2 teaspoons salt
3/4 cup chopped onion                                                  1 1/2 teaspoons sugar
3/4 cup milk                                                                     1/2 cup warm water
1 egg (for bread)                                                       1 egg beaten w/1 tablespoon water (for glaze)
2 tablespoons butter (softened)                               1 tablespoon Dijon mustard
1 tablespoon caraway seeds                                     1 tablespoon sesame

Dissolve the yeast and sugar in the warm water. In a food processor or mixer, combine 1 cup of the bread flour, salt, 1/2 cup of the rye flour, milk, egg, butter, Dijon mustard, onion, caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye and any of the remaining flour necessary to make a soft but firm dough. (It will still be slightly sticky.) Place in an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled (or refrigerate overnight). Punch down and shape into an oval. Place on a greased baking sheet. Let double. Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until the bottom sounds hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and cool on a rack.
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Apple Molasses Bread

1/2 cup butter
1 cup sugar
3 eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup applesauce
1/4 cup dark molasses
1 cup raisins
1/2 cup chopped nuts
 

Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses.
Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4x5 1/4x2 3/4 inch loaf pan. Bake at 350 deg. for 1 hour, or until a toothpick inserted into the center comes out
clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack.
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Red Lobster Cheese Bisquits 2

  1 cup Milk
  1/3 cup Mayo
  1 tablespoon Sugar or
  3 packages Sweet & Low
  2 cups Self-rising flour
  1/4 cup Kraft's American cheese grate
  Liquid margarine
  Garlic powder
  Kraft American Cheese food

Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined.

Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with tsp liquid margarine and dust each with a little garlic powder plus 1 scant tsp additional cheese food.

Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.Source: Gloria Pitzer
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Red Lobster Cheese Bisquits

  2 cups Bisquick prepared baking mix
  2/3 c milk
  1/2 c shredded cheddar cheese
  1/2 c butter or margarine, melted
  1/4 t garlic powder

Heat oven to 450 Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown.

Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12.
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Mayonnaise Biscuits

  2 cups self-rising flour
  1 cup milk
  1/4 cup mayonnaise (NOT, NOT, NOT Salad Dressing type)

Combine all the ingredients, mix well. Divide the dough among 12 greased muffin tins. Bake in preheated 400-degree oven for 12-15 minutes. This recipe can be doubled. Keep leftovers in refrigerator and reheat slowly.
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Bisquick Baking Mix

  3 cups whole wheat flour
  7 cups all purpose flour
  6 Tbsp. baking pwder
  1-1/2 Tbsp. salt
  1-1/2 tsp. cream of tartar
  2 cups shortening
  2 cups instant nonfat dry milk

Mix together flours, baking powder, salt, cream of tartar and sugar.
With pastry cutter cut in shortening until the mixture is the consistency of cornmeal. Gently stir in the dry milk.
Store in tight container in cool place. Yields 4 lbs.
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Good Fluffy Biscuits

  2 cups flour
  1/2 tsp. salt
  1 tsp. sugar
  1/4 tsp. baking soda
  1 Tbsp. baking powder
  5 Tbsp. shortening(1/2 shortening(solid) & 1/2 butter)
  1 cup buttermilk

Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch. Bake 12-15 minutes at 450 degrees.
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Bacon-Cheese Biscuits

  2 cups self-rising flour
  1/2 cup shortening
  1/2 cup (about 2 ounces) shredded Cheddar cheese
  3/4 cup plus 2 tablespoons milk
  1/4 cup chopped green onions
  4 slices bacon, cooked and crumbled

Combine flour and shortening; cut in shortening with a pastry blender until mixture resembles coarse meal. Add cheese, milk, onions, and bacon, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on an ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes.
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Angel Biscuits

  2 packages dry yeast
  1/4 cup warm water (105 degrees to 115 degrees)
  2 cups buttermilk
  5 cups all-purpose flour
  1/4 cup sugar
  1 tablespoon baking powder
  1 teaspoon baking soda
  1 teaspoon salt
  1 cup shortening

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside.

Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.
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Buttermilk Biscuits

  6 cups all-purpose flour
  1/3 cup sugar
  2 tablespoons cream of tartar
  1 tablespoon baking soda
  1 1/2 teaspoons salt
  1 cup shortening or butter-flavor shortening
  2 1/4 cups buttermilk
  1/4 lb Monterey Jack cheese with jalapeño peppers, shredded
  1 4-ounce can walnuts, coarsely chopped
  2 tablespoons maple or maple-flavor syrup
  1/2 cup grated Parmesan cheese
  coarsely ground black pepper

In large bowl, mix flour, sugar, cream of tartar, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; quickly mix just until mixture forms dough that leaves side of bowl. Turn dough onto lightly floured surface; divide into thirds; cover lightly with plastic wrap.

Preheat oven to 425 degrees F. With floured hands, knead one-third of dough with Monterey Jack cheese, kneading about 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 3/4 inch thick. With floured 3-inch round biscuit cutter, cut out biscuits. With pancake turner, place biscuits, about 1 inch apart, on ungreased large cookie sheet. Press trimmings together; roll and cut to make more biscuits (you will have about 6 biscuits). Bake 12 to 15 minutes until golden. Remove to wire rack.

Knead second one-third of dough with chopped walnuts, kneading about 6 to 8 strokes to mix thoroughly. Roll and cut dough as above. Brush biscuits with maple syrup; place on cookie sheet. Bake biscuits 12 to 15 minutes until golden. Remove to wire rack.

Meanwhile, knead remaining dough with Parmesan cheese and 1/2 teaspoon coarsely ground blackpepper, kneading and cutting as above. Sprinkle top of biscuits with additional coarse pepper, if you like. Place on cookie sheet; bake as above.

Serve biscuits warm, or cool on wire rack. Reheat if desired.
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Sweet Drop Biscuits

  3 cups all-purpose flour
  1/2 cup sugar
  5 teaspoons baking powder
  3/4 teaspoon cream of tartar
  1/2 teaspoon salt
  3/4 cup shortening or butter-flavor shortening
  1 1/4 cups milk
  2 teaspoons vanilla extract

Preheat oven to 425 degrees F. Grease 2 cookie sheets.

In large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and vanilla extract; quickly mix until just combined.

Drop dough by 1/4 cups, 2 inches apart, onto cookie sheets to make 16 biscuits.

Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks half-way through baking time.
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Quick Buttermilk Biscuits

  1/2 cup butter or margarine
  2 cups self-rising flour
  3/4 cup buttermilk

Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.

Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15 minutes. Brush with melted butter.
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Sourdough Biscuits

  2 cups self-rising flour
  1/4 teaspoon baking soda
  1/4 cup shortening
  3/4 cup Sourdough Starter, at room temperature (Below)
  1/2 cup buttermilk
  1 tablespoon butter or margarine, melted

Combine flour and baking soda in a nonmetal bowl; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add Sourdough Starter and buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface; knead lightly 10 to 12 times.

Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place on a lightly greased baking sheet, and brush tops with butter. Bake at 425 degrees for 12 to 15 minutes.
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Sourdough Starter

  1 package dry yeast
  1/2 cup warm water (105 degrees to 115 degrees)
  2 cups all-purpose flour
  3 tablespoons sugar
  1 teaspoon salt
  2 cups warm water (105 degrees to 115 degrees)

Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine flour, sugar, and salt in a medium-size nonmetal bowl, and stir well. Gradually stir in 2 cups warm water. Add yeast mixture, and mix well.

Cover starter loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) for 72 hours, stirring 2 or 3 times daily. Place fermented mixture in refrigerator, and stir once a day.

To use, remove sourdough starter from refrigerator; let stand at room temperature at least 1 hour.

Stir starter well, and measure amount needed for recipe. Replenish remaining with starter food (recipe follows), and return to refrigerator; use starter within 2 to 14 days, stirring daily.

When Starter is used again, repeat above procedure for using starter and replenishing with Starter Food.

......STARTER FOOD
  1/2 cup sugar
  1 cup all-purpose flour
  1 cup milk Stir ingredients into remaining Starter.
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Whipping Cream Biscuits

  2 cups self-rising flour
  1 cup whipping cream

Combine ingredients, stirring with a fork until blended. (Dough will be stiff.) Turn dough out onto a lightly floured surface, and knead 10 to 12 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes.
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Zippy Cheese Biscuits

  2 cups self-rising flour
  1/2 cup shortening
  1/2 cup (about 2 ounces) shredded Cheddar cheese
  3/4 cup plus 2 tablespoons milk
  1/2 cup chopped pecans
  1/4 to 1/2 teaspoon red pepper

Combine flour and shortening; cut in shortening with a pastry blender until mixture resembles coarse meal. Add cheese, milk, pecans, and red pepper, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on an ungreased baking sheet. Bake at 450^ for 10 to 12 minutes.
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