Homemade Snack Cake Mix
Ingredients & Directions 8 3/4 c Unbleached flour 2 tb Baking soda 1 tb Salt 5 1/4 c Granulated sugar In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Divide mixture into 6 portions, about 2 1/3 c each. Store in containers with tight fitting lids. Label all containers with date and contents. Store in a cool, dry place. Use with 10-12 weeks. Makes about 13 1/2 c of Homemade Snack Cake Mix, or 6 packages. Yields 1 Servings
Frances Cook's Bread & Rolls
Ingredients & Directions 3/4 c Milk 1 ts Salt 1 ea Fresh cake yeast 1 ea Egg 1/4 c Sugar 3 1/2 c Flour 3 tb Shortening 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn’t spill out of the bowl. If it starts to spill before you’re ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners’ sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook Yields 24 servings
Kashi Herb Bread
Ingredients & Directions 1/2 c Kashi Breakfast Pilaf; -(uncooked) 1 c Boiling water 8 oz Reserved cooking liquid; -plus water if needed 2 tb Honey 3 tb Olive oil 1 tb Fresh basil; chopped –or 1 tsp dried basil 1 tb Fresh parsley; chopped –or 1 tsp dried parsley 1/4 ts Garlic powder; granulated 2 1/4 c Bread flour 3/4 c Whole wheat flour 1 1/4 ts Salt 2 tb Gluten flour 2 tb Dried buttermilk 2 1/8 ts Active dry yeast Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats, long grain brown rice, whole rye, triticale, hard red winter wheat, raw buckwheat, barley, and mechanically dehulled sesame seeds. This blend creates a complete protein food with a high concentration of complex carbohydrates and fiber. It lends a wonderful chewy texture to this bread. 1 Combine Kashi and water in small saucepan and simmer, covered, 15 minutes. Remove from heat and let stand, covered, 30 minutes. 2 Place Kashi in small strainer on top of measuring cup and press down with back of spoon to drain thoroughly; reserve cooking liquid. 3 Place cooked Kashi and all remaining ingredients in pan of bread machine in order listed, or in the order recommended for your machine. 4 Set controls for Basic bread with medium crust and start machine. Makes one 1 1/2-pound loaf. VARIATION: Omit the herbs and use a milder flavored oil instead of the olive oil, for a bread that tastes great with your favorite fruit spread. Yields 1 Servings
Sundried Tomato And Olive Quick Bread
Ingredients & Directions 3 c All-Purpose Flour 2 ts Double-Acting Baking Powder 1 ts Baking Soda 1 ts Salt 2 tb Sugar 2 Garlic Cloves, minced 1 ts Crumbled Dried Rosemary 1 ts Freshly Ground Black Pepper 1/2 c Sundried Tomatoes*, drained -and chopped 2 lg Eggs 1 1/2 c Milk 3 tb Vegetable Shortening, melted -and cooled 1/2 c Kalamata Olives, chopped & -pitted 2 tb Bottled Capers, drained & -minced 1/2 c Minced Fresh Parsley Leaves 1 c Parmesan Cheese, freshly -grated *Packed in oil.(Available at specialty food shop and some supermarkets) Reserve 2 tablespoons of the oil. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sundried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans and bake the breads in the middle of preheated 350 degree oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Air date: 02/23/9 Yields 1 Servings
Dixie Spoon Bread
Ingredients & Directions 3 1/2 c Milk 2 1/2 c Cornmeal mix 2 Eggs — separated Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the milk in small saucepan. Gradually add cornmeal mix, stirring constantly. Continue cooking and stirring until mixture looks like thick mush. Stire in egg yolks, 1 at a time. Remove from heat. Stir in remaining 1 cup milk. In bowl, beat whites until stiff. Fold into cooked mixture. Put into casserole. Bake 1 hour, until golden brown. Makes 1 pan of spoonbread. Yields 1 Servings
Raisin Ginger Breads
Ingredients & Directions 3 c All-purpose flour 1 1/2 ts Baking soda 3/4 ts Salt 1 tb Ground ginger 2 ts Cinnamon 1 1/2 Sticks unsalted butter; -softened (3/4 cup) 3/4 c Firmly pack dark brown sugar 3 lg Eggs 1 c Sour cream 3/4 c Dark molasses 2 c Raisins Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time. In a small bowl whisk together the sour cream and the molasses. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves. Yields 1 servings
Sweet Irish Cream Bread
Ingredients & Directions 2 pk (3oz) cream cheese, Softened 1/4 c Sugar 2 Eggs 1 pk (16.6oz) date quick bread Mix 2/3 c Water 1/3 c PLUS 1 ts Bailey’s, divided(set aside) 1 tb Vegetable oil 1/2 c Powdered sugar 2 ts To 3 milk Preheat oven to 350F. Grease and flour only the bottom of a loaf pan. Beat cream cheese, sugar and one of the eggs until smooth; set aside. Combine bread mix, water, 1/3 cup Bailey’s, oil and remaining egg. Mix until moistened. Pour 1 cup batter into pan. Carefully spoon cream cheese mixture over and pour remaining batter over. Swirl with a knife to marble. Bake 65-75 minutes until bread tests clean. Coolin pan 15 minutes, then remove to a wire rack to finish cooling. Blend powdered sugar, remining Bailey’s and enough milk to reach a drizzling consistency and pour over cake. Yields 12 Servings
