Contents:

Blueberry banana Snack Cakes
Buttermilk Biscuits (various)
Touch of Grace Biscuits
Angel Biscuits
Cinnamon Apple Muffins
Crpes
Lemon Thyme Focaccia Rolls
Monkey Bread

Low-Fat Carrot raisin Muffins
Oatmeal Pancakes
Orange Coconut Muffins
Simple Pancakes
Stollen
Waffles
Waffles, Raised
CornBerry Muffins
Swiss Onion Bread Ring
Orange Cranberry Scones

Lemon Thyme Focaccia Rolls

New York Times magazine 6/30/96

1 cup warm water
1 package ( ounce) active dry yeast
3 tablespoons olive oil, plus oil for greasing the bowl and baking sheet
2 to 3 cups all purpose flour
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon zest
2 teaspoons kosher salt
1 teaspoon fresh ground pepper.
1. Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup flower. Stir in a second cup of flower, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flower over the work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually kneed in additional flour, until the dough no longer feels sticky.
2. Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and kneed it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.

3. Preheat the oven at 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 inches in diameter. Place on a well greased baking sheet, cover with a towel and let stand for about 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool. Yield: Six rolls

Contents

Waffles

When Mom and Dad were touring Vermont in the 1930's, they stopped in a small town just outside of St. Johnsbury for breakfast at the local restaurant. The waffles were wonderful. Mom asked if she could have the recipe. Surprisingly enough, it was supplied to her. We have been using it ever since.
 
2 tsp Sugar
2 cups Flour
1 tsp Baking Soda
2 tsp Cream of Tarter
Salt
1 cups Milk
2 eggs
cup oil
Blend dry ingredients. Add milk and mix until smooth. Add Eggs and mix thoroughly. Add oil last and beat until incorporated. A blender can be used. Add all ingredients and mix until blended.

Use cup per square in a small waffle iron. (works for mine)

1 Tbs Baking Powder may be substituted for Baking Soda and Cream of Tarter.

1/3 of the flour may be replaced with whole wheat, buck wheat or other flour.

Contents

Raised Waffles

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup (1 stick) butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all -purpose flour
2 eggs
1/4 teaspoon baking soda
1. Use a large mixing bowl - the batter will rise to double its original volume.  Put water in the mixing bowl and sprinkle in yeast.  Let stand to dissolve for 5 minutes.

2. Add milk, butter, salte, sugar, and flour to yeast mixture and beat until smooth and blended (You can use a hand rotary beater to get rid of the lumps).  Cover the bowl with plastic wrap and let stand overnight at room temperature.

3. Just before cooking the waffles, beat in eggs, add baking soda, and stir until well mixed.  The batter will be very thin.  Pour 1/2 to 3/4 cup batter into a very hot waffle iron.  Bake the waffles until golden and crisp.

This batter will keep well for several days in the refrigerator.

Contents

Basic Buttermilk Biscuits

1 cup flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sugar
3 1/2 tablespoons chilled shortening
1/2 cup buttermilk
Preheat the oven to 450 degrees. Blend dry ingrediants. Cut in shortening until uniformly blended. Roll to inch thick with palm or rolling pin. Cut two to three inch circles with glass or cookie cutter. Place on ungreased cookie sheet. Bake for 10 to 12 minutes.
With King Arthur I needed more flour. Try 1 cups or cut back to cup buttermilk. Add some soda for better raising. 12/8/96

OR

 
1 cups Flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/3 cup shortening
2/3 cup buttermilk
 

OR

 
2 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cream of tartar
2 tablespoons  sugar
1/2 cup shortening, margarine or butter
2/3 cup milk cup buttermilk
Preheat the oven to 450 degrees. Blend dry ingrediants. Cut in shortening until uniformly blended. Roll to inch thick with palm or rolling pin. Cut two to three inch circles with glass or cookie cutter. Place on ungreased cookie sheet. Bake for 10 to 12 minutes.

OR

 
2 c flour
1 T baking powder
1 t salt
1/3 c crisco
3/4 c buttermilk
1 T butter, melted
Mix dough just enough to hold dough together so that it forms a ball .  Then knead 10 times
bake 10 min@450,
brush with butter bake 2 min

Contents

Angel Biscuits

1 package active dry yeast
1/4 cup warm water
6 cups self-rising low protein flour
1 teaspoon baking soda
1 cup shortening
2 cups buttermilk
Dissolve the yeast in warm water and let stand several minutes, until foamy.  In a large bowl, sift together flour and baking soda.  Cut in the shortening or lard with your fingertips until mixture resembles fine meal.  Combine the disolved yeast and the buttermilk, then stirr into flour mixture, just until all the flour is moistened.
Turn out dough onto a well floured surface.  Flour hands lightly and Knead dough lightly, about 10 strokes.  Divide dough into three parts.  Wrap each part in plastic wrap and refrigerate 1 hour. (Dough can remain refrigerated for several days).

When ready to bake, remove one section of dough. Flour hands slightly and pat out dough on a floured surface, about 1/2 inch thick.  Cut with a round cutter dipped in flour.  You can also pinch off sections of dough and shape it with your hands.  Place on an ungreased baking sheet.  Bake at 425 degrees until lightly browned, about 14 to 18 minutes.  Serve hot.  Makes about 2 dozen biscuits.

Contents

Touch of Grace Biscuits

Nonstick cooking spray
2 cups self-rising flour
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons shortening or lard
2/3 cup cream
1 cup buttermilk
1 cup all-purpose flour for shaping
2 tablespoons butter, melted
Preheat oven to 425 degrees and arrange one shelf slightly below the center of the oven.  Spray an 8 or 9 inch cake pan with nonstick cooking spray.

In a large mixing bowl, stir together the self-rising flour, sugar and salt.  Work the shortening in with your fingertips until there are no large lumps.  Gently stir in the cream, then the buttermilk.  (It may take less than 1 cup of buttermilk, or if you are using a higher protein flour, it may take more.)  The dough should not be soupy, but should be wet and resemble cottage cheese.  

Spread the all purpose flour on a plate or pie pan.  With a medium-size ice cream scoop or spoon, place 3 scoops of dough well apart in the flour.  Sprinkle flour gently over each scoop.  Flour your hands, then pick up a dough ball, gently shape it into a round, shaking off excess flour, and place it in the prepared cake pan.  Continue shaping the biscuits the same way, placing each biscuit up tight against its neighbor in the pan, until the dough is used.

Place pan in the oven and bake until lightly browned, about 20 to 35 minutes.  Brush with melted butter.  Invert pan onto one plate, then back onto another to turn biscuits right side up.  With a knife or spatula, cut quickly between the biscuits to make them easy to remove.  Serve immediately.  makes 12 to 14 biscuits

Contents

Low-Fat Carrot raisin Muffins

1 cup oatmeal
cup oat bran
1 cup flour
1 tbs baking powder
1 tsp cinnamon
tsp ground ginger
cup brown sugar
cup raisins
cup egg beaters
1 cup skim milk
1 shredded carrot
Preheat oven to 400 F and spray muffin pan with non stick cooking spray. Combine dry ingredients in large bowl. In a separate bowl, mix the raisins, egg, milk and shredded carrot. Pour over the dry ingredients and mix by hand until just moistened. Divide batter into 12 muffin cups. Bake for 20 minutes or untill muffins are nicely browned.

Contents

Oatmeal Pancakes

2 cups Milk
1 1/2 cups Uncooked oats
1/3 cup Salad Oil
2 eggs 3/4 cup Flour
2 Tbs Sugar
2 1/2 tsp Baking powder
1 tsp salt
About 15 minutes before serving pour milk over the oats; let stand 2 minutes. Preheat lightly greased griddle. With a hand beater or wire whisk, beat in salad oil and remaining ingredients until well blended. The mixture will be very thin. Pour scant 1/4 cup of batter onto the griddle; cook until golden brown on both sides, turning once. Makes 12-15 pancakes.
There was a period in the 80's when oatmeal was thought to be the savior of heart disease. Do you remember that? Everyone was putting oatmeal and oatmeal bran into every conceivable product and advertising it as healthy for the heart. This little gem slightly predates that period. It is a wonderful switch from the regular old pancake. I like other grains or cereals mixed in with it as well, but then it gets a bit more "bite" which Ruth doesn't like so I generally limit myself to one grain.

Contents

Simple Pancakes

1 cup Flour
2 Tbs Sugar
2 tsp Baking powder
1/4 tsp Salt
7/8 cups milk
1 egg
2 Tbs Oil
Dry Blend dry ingredients in a bowl with a wire whisk. Add liquids and blend until smooth. Egg whites may be beaten separately to stiff peaks then folded in for lighter pancakes.  Cook on a medium griddle until brown one side, starting to dry at the edge, and bubbling in the middle. Turn and cook until other side is brown. Makes 8 - 10 pancakes or about 2 adult servings, 3 Senior Citizen or child servings.

Contents

Cinnamon Apple Muffins

2 cupall purpose flour
1 cup Sugar
1 tbs baking powder
3 tsp ground cinnamon
1 tsp baking soda
tsp salt
1 cups finely chopped peeled Apples

1 c low fat buttermilk
c 2% low fat milk
c light ricotta cheese
3 tbs vegetable oil
1 tbs vanilla extract
2 large egg whites
1 large egg
cooking spray

Topping
3 tbs sugar
2 tsp ground cinnamon

1. Preheat oven to 400C
2. Combine first 6 ingredients in a large bowl. Stir in apple, and make a well in center of mixture. Combine butermilk and next 6 ingredients (buttermilk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
3. Combine 3 tbs sugar and 2 tspoons cinnamon. sprinkle evenly over batter. Bake at 400 for 18 minutes or until done. Remove from pans immediatelyl cool on a iwre rack. Yield 1 dozen

Contents

Orange Coconut Muffins

1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup orange juice
1/4 cup Margarine/Butter
1 egg
1 can (11 oz) Mandarin orange segments, drained
Topping:
1/3 cup flaked coconut
1/4 cup sugar
1 tablespoon Margarine/Butter
1/2 teaspoon grated orange peal
Heat oven to 375. In large bowl combine flour, 1/4 cup sugar, baking powder, baking soda and salt.  In medium bowl, combine orange juice, melted margarine and egg.  Add to flower mixture.  Stir until moistened.  Gently stir in drained orange segments.  Spoon into greased muffin pans, filling each to 2/3 full.

In small bowl, stir together coconum 1/4 cup sugar, margarine and orange peel.   Sprinkle evenly on top of each muffin.  Bake for 18 to 23 minutes or until lightly browned.  Let stand 5 minutes:  remove from pans.  Makes 12 muffins

Contents

Blueberry Banana Snack Cakes

1 1/4 cups sugar
2/3 cup mmargarine
1/4 cup buttermilk
2 eggs
1 teaspoon vanilla
4 medium (2cups) ripe bananas, mashed
2 cups all purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup fresh or frozen blueberries
powdered sugar, if desired
Heat oven to 350F.  In large mixer bowl combine sugar, margarine, buttermilk, eggs and vanilla.  Beat at medium speed scraping bowl often, until creamy (1 to 2 minutes).  Add bananas; continue beating until will mixed (1 minute).  Add flour, baking soda and salt.  Beat at low speed until moistened (1 to 2 minutes).  By hand, stir in blueberries.  Spoon into paper-lined muffin cups, filling each 2/3 full.  Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.  Remove from pan.  Cool.  Just before serving, sprinkle tops of cakes with powdered sugar.  20 snack cakes.

Contents

Crepes

I'll check on the spelling of the Polish version.  My kids called them "nick nocks"

These are a traditional French desert with a Polish twist.  Aunt Mollie made these for us for breakfast when we were kids.  It is also the first thing I ever learned how to cook.  The recipe here is exactly her instructions with a twist or two of my own.  There are no measurements.  You just have  the feel of how it goes together.  Basically it is the same as the French pancake but richer with more egg and sweeter (crepe's usually don't call for sugar) which is why it appealed to us kids.  Not included, because I don't remember it in her instructions, is milk which I use to adjust the consistency of the batter.  My method is to mix the salt, flour and sugar (almost 1/2 as much as much sugar as flour) in a bowl then add the eggs to a well made in the middle.  I beat the eggs, gradually drawing in the flour mixture.  If there is too much flour, I add  milk.  I can't remember ever adding more flour.  It always comes out right.
Eggs (1 per person + one extra)
Flour (enough to make the batter the consistency of heavy cream)
Powdered sugar (mix with the flour to help mixing)
salt (to taste)
You must cook these with lots of fresh sweet butter, a luxury that I don't enjoy very often these days.  The method I found best is to spread the batter by rolling the crepe pan.  I put a piece of butter on the top.  When the bottom is golden brown, I flip it over, melting the butter for the next crepe and coating the first with butter.   They are flipped to a serving plate, sprinkled with granulated sugar and rolled up for serving.  Jelly can also be used as a filling...strawberry is wonderful, but that is a departure from the family tradition.

Contents

Corn Berry Muffins

1 cup whole-grain cornmeal
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 1/2 teaspoons baking soda
2/3 cup low-fat buttermilk
1/4 cup apple juice, frozen concentrate
3 tablespoons apple juice, frozen concentrate
2 egg whites -- lightly beaten
1/4 cup vegetable oil
1 2/3 cups fresh or frozen blueberries (or raisins)
vegetable cooking spray

2 muffins = 1 Whole Grain Serving

Preheat oven to 400 degrees.

Combine the cornmeal, flour, wheat germ, and baking soda in a mixing bowl. Beat the buttermilk, juice concentrate, egg whites, and oil in separate bowl. Add the liquid ingredients to the dry ingredients and blend well with a few strokes.

Fold in the blueberries or raisins until distributed evenly.
Spoon the batter into 12 muffin cups coated with vegetable cooking spray. Bake until lightly browned, about 20 minutes. Remove from the tins immediately.

Contents

Swiss Bread Ring

This one is thanks to Barbara Blewitt
2-1/2 Tablespoons Poppy seeds
2 11 ounce Pillsbury Breadsticks (in tubes)
1 cup shredded swiss cheese (already shredded in bag)
cup sliced Vidalia onions
cup butter, melted
Sprinkle tablespoons poppy seeds in a greased 10 tube pan. Cut one tube of the breadsticks in one inch pieces and put in tube pan. Sprinkle with half the cheese, onions. Top with 1 tablespoon poppy seeds and drizzle with half the butter. Repeat layers. Bake at 375 degrees for 25 minutes. Invert onto wire rack. Serve warm!

Contents

Orange Cranberry Scones

1-3/4 cups all-purpose flour
3 Tablespoons sugar
2-1/2 teaspoons baking powder
2 teaspoons grated orange peel
1/3 cup butter (cold)
1/2 cup dried cranberries
1 egg, slightly beaten
4 to 6 Tablespoons half & half

Heat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder, and orange peel.  Cut 1/3 cup butter into flour mixture until it resembles fine crumbs. Stir in cranberries, egg, and just enough half & half to enable dough to form into a ball. Turn dough onto lightly floured surface; knead lightly 10 times. Roll or press into a 9-inch circle; cut into 10 to 12 wedges. Place 2 inches apart on lightly greased cookie sheet. Brush with beaten egg. Bake for 10 to 12 minutes or until light golden brown. Remove from sheet immediately. Serve warm.

Contents

Stollen

This is the wonderful German Christmas bread called Christollen. The bread should be kept for 2 or 3 days before cutting, to allow it to mellow. It's a good keeper and, well wrapped, will last the Christmas season. We slice it thin and serve it with whipped butter.

Note. This is very rich and if desired the amounts of nuts and candied fruits and peels may be cut in half. The rum or brandy may be increased to 1/3 cup and, after brushing the hot loaves with melted butter, a little more brandy or rum may be spooned over the top and let soak in. For those who prefer not to use rum or brandy, 2 tablespoons vanilla extract may be substituted. A large loaf of this placed on a pretty breadboard and wrapped in colored cellophane makes a lovely gift.

Ingredients

2 cups milk, scalded and cooled
1 teaspoon sugar
2 teaspoons salt
11 cups flour or more
2 cakes yeast dissolved in 1/4 cup warm water
1 pound butter or margarine
1 1/2 cups sugar
6 large eggs
1/4 cup rum or brandy
grated rind of 1 lemon
1 pound chopped walnuts or slivered blanched almonds
1 pound assorted candied fruits and peels
1 pound golden raisins or currants
1/2 teaspoon nutmeg (optional)
1/2 teaspoon mace (optional)

Directions

  • Combine the scalded and cooled milk, the 1 teaspoon sugar, the salt, 1 cup of the flour, and the dissolved yeast. Blend, cover, and let stand until the sponge is bubbly.
  •  Cream the butter and 1 1/2 cups sugar until fluffy, then add the eggs and the rum or brandy and beat thoroughly.
  • Stir in 5 cups of flour and then the yeast mixture. Blend 1 cup of the flour into the nuts and fruits. Add the rest of the flour and the other remaining ingredients to the dough, using enough flour to make a firm dough.
  • Turn out onto a floured breadboard and knead quite thoroughly. Place in a large bowl, brush with butter, cover, and let rise until doubled. Then punch the dough down and turn out onto a floured board again. Divide the dough into 3 or 4 parts and shape each part into a thick oval shape. Lap the ovals over so that you have the traditional Stollen shape.
  • Place on buttered cookie sheets and let the loaves rise until doubled. Brush with melted butter or with cream.
  •  Bake in a 350 oven for about 1 hour to 1 hour and 20 minutes, depending on the size of the loaves. If the tops of the loaves seem to be browning too fast, lay a piece of brown paper over them.
  • While the loaves are still hot, brush them liberally with melted butter, allow it to soak in, and then sprinkle thickly with powdered sugar. Or if desired use a powdered sugar frosting. Makes 3 or 4 stollen.

Contents

Monkey Bread

2 cans Grands Biscuits
1 Cup Sugar
1 Stick Butter
1 Cup Brown Sugar
Quarter grands and shake in sugar
Line a greased bundt pan with the sugared pieces
Melt butter and borwn sugar and pour over grands.
Bake at 350 for 35 minutes and enjoy!
Variations:  Add some cinnamon to sugar.
Add crushed nuts or mini chocolate morsels when lining pan with grands.

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