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RECIPES - BAKED GOODS [6]


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Squash Cloverleaf Rolls
Ingredients

1 cup milk
1/2 cup sugar
2 tablespoons butter or margarine
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup warm water (105°F to 115°F)
1 cup mashed cooked winter squash (1 medium) or 1 cup canned squash
4 1/2 cups Gold Medal® all-purpose flour

Directions

Heat milk, sugar, butter and salt in 1-quart saucepan until butter is melted; cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in milk mixture, squash and 2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up.
Cover and let rise in warm place about 1 1/2 hours or until double (Dough is ready if indentation remains when touched.) Grease 24 regular-size muffin cups. Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double. Heat oven to 400°F.
Bake 15 to 20 minutes or until golden brown.

Success
For best results, only use a stick spread containing more than 65% vegetable oil.
Variation
Add 1 1/2 teaspoons dried thyme or sage leaves with the flour to give these subtly sweet rolls a heavenly herb flavor.


Pumpkin Muffins (or Bread) of Deliciousness
Ingredients

1 1/2 CUPS whole wheat pastry flour
1/2 CUPS brown sugar
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1 CUP canned pumpkin
1/2 CUP raisins (or chocolate chips)
1/4 CUP nonfat vanilla Greek yogurt
1/4 CUP unsweetened applesauce
2 egg whites (or 1/3 CUP liquid refrigerated or frozen-and-thawed egg whites from a carton)
Rolled oats, if desired

Directions

Preheat oven to 350. In mixing bowl, combine first 6 (dry) ingredients. In another bowl, combine pumpkin, raisins, yogurt, applesauce and egg whites, then adding wet to dry ingredients, stirring gently until the mixture is well combined. Batter may be baked either as muffins or in a loaf pan for bread.
For muffins, spoon batter into non-stick (or sprayed with PAM) muffin tray; for a quick bread, spread in a greased bread pan. Don't forget to sprinkle some raw oats on top to make 'em look pretty! Pop them in the oven for about 25 minutes (for muffins) or 75 minutes (for bread) and do a fork check near the end to test done-ness.


Rosemary "Braidsticks"
Ingredients

1 to 1-1/4 cups all-purpose flour
1 package active dry yeast
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
3/4 cup milk
2 tablespoons butter or margarine
1 tablespoon sugar
1/2 teaspoon salt
1 cup semolina pasta flour*
1 egg white
1 tablespoon water

Directions

In a large mixing bowl, stir together 3/4 cup of the all-purpose flour, the yeast, the rosemary, and the pepper. In a small saucepan, heat the milk, butter, sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface.

Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until nearly double (about 45 to 60 minutes). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Line a baking sheet with foil; grease foil. Roll each portion into a 10x9-inch rectangle. From one portion of dough, cut lengthwise into 24 strips.

For each breadstick, pinch together ends of three strips. Braid the strips of dough. Pinch the other ends together. Tuck under the thin, pinched ends. Place on the prepared baking sheet. Repeat with remaining half of dough. Cover and let rise in a warm place unto nearly double in size (about 30 minutes). Preheat oven to 350 degree F. In a small bowl, beat together egg white and water. Lightly brush egg white mixture on breadsticks. Bake about 15 minutes or until golden. Serve warm. Makes 16 breadsticks.

Make-Ahead Tip: Prepare breadstick dough. Freeze in an airtight container for up to 3 weeks. To serve, thaw dough. Shape and let rise. Bake in a 350 degree F oven about 20 minutes or until golden.

*Semolina flour substitution: Instead of semolina flour, you can use 3/4 cup all-purpose flour and 1/4 cup of yellow cornmeal.


Corn Bread Squares
Ingredients

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 (8 ounce) container fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon honey

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 425 degrees F for 16-20 minutes or until a toothpick comes out clean.


Cupid's Breadsticks
Ingredients

1 (11 ounce) can refrigerated breadsticks
2 tablespoons butter or margarine, melted
1/2 teaspoon dried minced onion
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/8 teaspoon onion powder

Directions

Separate breadstick dough into six pieces. For each heart, unroll four pieces and twist if desired; seal perforations and pinch ends together. Shape into hearts on an ungreased baking sheet.

For arrows, unroll remaining two pieces and separate into four breadsticks. With scissors, cut one end of each breadstick into a point. About 2 in. from the point, cut out a triangle from both sides of breadsticks (discard removed pieces). At the other end of the breadstick, make diagonal cuts on each side, creating feathers. Place on baking sheet with hearts.

In a small bowl, combine butter and seasonings. Brush over the dough. Bake at 375 degrees F for 12-14 minutes or until golden brown.


Sweet Irish Bread
Ingredients

3 cups flour
3 teaspoons baking powder (slightly heaping)
2 tablespoons butter, melted (slightly heaping)
1 tablespoon caraway seed
1 cup raisins
1 cup sugar
2 eggs, beaten
1 1/2 cups milk

Directions

Mix Flour, baking powder, sugar and caraway seeds together in a large bowl. Combine eggs, melted butter and milk and add this to dry ingredients. Add raisins. Put batter in one 9" cake pan (with 2" high sides) or 2 loaf pans filled halfway with batter. (Grease pan). Bake at 425 degrees F for 15 minutes in a 9" pie pan or 2 loaf pans filled halfway with batter, then turn temperature down to 375 for 45 more minutes.


Angel Biscuits
Ingredients

1 package active dry yeast (about .25 ounce)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 to 5 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon salt
3/4 cup chilled shortening
4 tablespoons chilled butter
melted butter

Directions

Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt.
Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat.
Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.


Corn Pudding
Ingredients

2 pounds frozen corn kernels, thawed
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua, Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips

Directions

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds
after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking
powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown.
Serve warm or at room temperature.


Delicious Rosemary Bread
Ingredients

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)

Directions

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour.
Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.


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