SSBBW / FA Quote of the Moment

"The joys of (being an SSBBW) is we are more down to earth and more understanding. We know how it is to be avoided and we try not to avoid people because of that and I think we are more beautiful than the skinny women." ~ MeLissa [SSBBW]


RECIPES - BAKED GOODS [7]


Previous Page                         Next Page


Savory Onion Bread
Ingredients

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons margarine
1/2 cup shredded sharp Cheddar cheese
1/2 cup finely diced onion
1 tablespoon margarine
1 egg
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese

Directions

Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly.
Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.


Panettone
Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1/4 cup dried currants
1/4 cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted (optional)

Directions

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.

Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Butterhorn Rolls
Ingredients

1 cup shortening
1 cup milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened

Directions
In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool.
Dissolve the yeast and 1 teaspoon sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together.
In a large bowl, combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together, and add to the wet mixture; stir until combined, then cover and refrigerate overnight.
Divide dough into fourths, and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles, and roll up from larger to small end. Place rolls on a baking sheet, and allow to rise for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
Bake in a preheated oven for 8 to 10 minutes, or until golden brown.



Contact Us | ©2007-2011 SSBBW Magazine