Ina G.
1 pkg. active dry yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. sifted all-purpose flour
1 egg
Preheat oven to 400 degrees. Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups of flour;l beat well. Beat in yeast an egg. Gradually add remaining flour to form soft dough, beating well. Plav in greased bowl, turning once to grease surface. Cover and let ruse till double (1.5-2 hours).
Turn out on lightly floured surface and shape as desired (see drwaings). cover and let shaped rolls rise until double (30-45 min). Bake on gerased baking sheet or in greased muffin pans un hot oven (400 degrees) for 12-15 minuted.
2. Danish Birdseed Rolls
2 cups hot water
2 cups seed mix (see below)
1 cube butter
5 cups whole wheat flour
1-2 cups white flour
2 T. yeast
½ cup dry milk
2 cups water
1/3 cup honey or ½ cup sugar
3 eggs
1 T. Salt
Seed Mix-makes 2 cups
¾ cup whole wheat
¾ cup rye kernels or ½ cup pumpkin seeds
2 T. Flax seed
2 T. Sesame seed
¼ cup sunflower seeds, slightly cracked
Coarsely crack wheat and rye separately in blender. Use high speed for about 45 seconds. Be sure that no whole kernels remain. Then crack other sunflower and pumpkin seeds. Combine all ingredients and cook as directed above.
Bring hot water to a boil. Add seed mix, and cook 5-7 minutes, stirring constantly. Remove from heat and add butter and set aside. Mix 3 cups flour, yeast and dry milk together, using the kneading arm. Mix well. Add water and honey to seed mixture. Add this to other ingredients in mixer and mix 1 minute. Cover and let sponge for 10 mintues. Add eggs and salt. Turn on mixer and add remainder of flour, one cup at a time, just until dough begins to clean the sides of the bowl and makes a sort of ball. Knead 5 minutes. Dough should be sticky, but manageable.
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8. Amish Frienship Bread
Janne' T.
DO NOT use any type of metal spoon or bowl for mixing
DO NOT refrigerate
If air gets in bag, let it out
It is normal for the batter to rise, bubble and ferment
Starter:
1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)
In small bowl soften yeast in water for 10 minutes. Stir well. In 2 quart container combine flour and sugar mix thoruroughly or the flour will lump when milk is added. Slowly stir in milk & soften yeast mixture. This is day 1. Place in gallon ziploc bag.
Days 2-5 Mush the bag
Day 6 Add to the bag 1 c. flour, milk, and sugar. Then mush the bag
Days 7-9 Mush the bag
Day 10 Follow instructions below.
Pour entire contents of bag into a NON-METAL bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Measure out 4 seperate batters of 1 cup each into four 1 gallon ziploc bags. Keep one starter for yourself and give other 3 to friends along with a copy of this recipe. (if not passed along on first day, inform friends of which day dough is on...helpful to label start date on bags). Preheat overn to 325 degrees
To the remaining batter of the bowl add:
3 eggs
1 c oil (or 1/2 cup oil & 1/2 cup applesauce)
1/2 cup milk
1 cup sugar
2 tsp. Cinnamon
1/2 tsp. vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c. flour
1 large box of instant pudding [vanilla, butterscotch, pumpkin spce, white chocolate, or banana]
Grease two large loaf pans and mix an additional 1/2 cup sugar and 1 1/2 tsp cinnamon. Dust the greased pans with half of the mixture. Pout the batter evenely into the two pans and sprinkle the remianing sugar mixture over the top. Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 min) Turn out onto serving dish. Serve warm or cold. Do not bake more than 2 loaves at one time.
* if you keep a starter for yourself you will be baking every 10 days.
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10. Strawberry-Jalapeno Jam
3 cups crushed strawberries (I use 1 bag of Dole frozen strawberries)
2 cups chopped jalapeno peppers (take the seeds out if you don’t want it too hot)
1 pkt. Pectin
7 cups sugar
1. In food processor, chop jalapeno peppers, put in large pot.
2. Crush strawberries (if using frozen ones, I defrost in the microwave until it is almost thawed.
3. Add strawberries and jalapenos back into the food processor and puree together.
4. Pour into your pot, put on stove. Slowly add the pectin. Bring to a boil, and boil for 5 minutes.
5. Slowly add sugar, stirring constantly. Bring to a rolling boil.
6. Time for 2 minutes (no stirring)
7. Take off the heat, scrap off foam, pour into jars.
8. Put lids on and place in waterbath.
9. Process for 10 minutes.
Makes 6-7 8oz jars.
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13. Double Chocolate Zucchini Bread
Renae G.
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips
Butter 2 (8 x 4) loaf pans.
Grate zucchini.
In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg.
In another bowl, combine zucchini, oil, eggs, milk, and vanilla.
Stir zucchini mixture into the flour mixture, just until blended. Mix in the chocolate chips. Pour batter into prepared pans.
Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour 15 minutes.
Cool on rack for 10 minutes, then remove from pans and cool completely.
14. Copycat CinnabonsErieka & James P.
1 1/4 oz pkg. active dry yeast
1 c. warm, 105-110 degrees
1/2 c. granulated sugar
1/3 c. margarine, melted
1 tsp. salt
2 eggs
4 c. all purpose flour
Filling
1 c. packed brown sugar
2 1/2 tbsp cinnamon
1/3 c. margarine, softened
Icing
8 tbsp (1 stick) margarine, softened
1 1/2 c. powdered sugar
1/4 c. (2 oz) cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt
For the rolls, dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour and mix well. Knead dough into large ball, using your hands dusted lightly with flour. Put in bowl, cover and let rise in warm place about 1 hour, or until dough has doubled in size. Roll dough out on lightly floured surface. Roll dough flat until approximately 21 inches long and 16 inches wide and 1/4 inch think. Preheat oven to 400 degrees. For filling, combine brown sugar and cinnamon in bowl. Spread softened margarine over surface of dough and then sprinkle cinnamon and sugar evenly over surface. Working carefully from the top (21 inch side) roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced in a lightly greased baking pan. Bake for 10 minutes, or until lightly brown on top. While rolls bake, combine icing ingredients. Beat well with electric mixer until fluffy. When rolls come out of oven, coat each generously with icing.
15. Sparkling Butter Toffee Cookies (picture not shown)
Erieka & James P.
1 c.. sugar
3/4 c. Butter, softened
1 egg
1 tsp. vanilla
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. English OR almond toffee bits
Sugar
Heat oven to 350 degrees. Combine sugar, butter, egg, and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often--until creamy (1-2 min). Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed (1-2 min). Stir in toffee bits by hand.
Shape rounded tablespoons of dogh into 1 1/4 inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 2 1/4 inch circles (if glass sitcks, dip glass in sugar)
Bake for 10-12 min. or until adges are lighlty browned. (Do not overbake.) Let cool 2 min; remove from cookie sheet. Sprinkle with sugar while warm.
High Altitude: reduce sugar to 3/4 cup/ Increase baking time to 11-13 min.
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