Breads
Breads
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AVOCADO
TOAST
a la MaryCarol The avocados in my Grandmother’s Orchad ripened around Christmas time. I always loved having Avocado Toast for Christmas breakfast - a childhood treat for me. The avocado tree was over 6 feet tall when I was born and over 50 years later it was still there in her orchard with a twisted, massive trunk. Mash up a ripe Avocado, add a Tablespoon of Mayonnaise and spread on warm toast. |
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a la MaryCarol Easy to make - great for parties This was a very popular bread during the late 60's among the Navy Wives. It was good served with a light supper. Everyone likes this bread. 1 Loaf French bread..whole, not cut Carefully trim off ALL the crust on
the bread. Use bread knife or serrated knife.
Put on non stick cookie sheet (jellyroll pan) with sides. Heat butter, mustard, garlic, onion, poppy seeds, and lemon juice in Micro. for 2 minutes. Spread heated sauce with a pastry brush all over the bread, starting with the bottom then the sides and finish with the top. Make slashes in top of bread with a sharp knife and stuff the Swiss cheese into the slashes (cut the Swiss cheese pkg. in 1/3rds) Bake uncovered 20 minutes at 350 degrees. Serve at once. Guests grab and pull off a piece of bread. Allow about 1/5th to 1/4 of a loaf per guest. Most cookie sheets will hold two loaves. Tip: If making for a crowd, cut off the crusts, spread on the butter mixture, and return to plastic bag the bread came in. Add the Swiss cheese later and bake. |
| BANANA NUT CORNBREAD
MUFFINS a la MaryCarol Original Recipe - great to take as a gift, very moist - Everyone loves them 1 really ripe banana - smashed
1/2 or so cup of chopped nuts - pecans or walnuts 1 big tablespoon flax seed 1 box JIFFY cornbread mix 3 eggs Canned milk 1 T. Oil Stir up cornbread mix using 3 eggs
and canned milk for the milk in box
recipe. Add smashed banana, flax seed and nuts....maybe a Tablespoon or
2 of sugar or splenda and 1 Tablespoon oil. Let "rest" for about 5 min.
Use paper liners in muffin tin - Fill 1/2 to 3/4ths full with batter.
Bake according
to package directions or until done......don't overbake.
These are hearty, moist, keep for several days in zip lock baggie - original creation - had a ripe banana, wanted to use the flax seed - love nuts in everything - and there was a box of cornbread mix on hand. Warm up in Microwave - Great served with honey. |
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My
BEST Moist BANANA NUT BREAD - 2010
*I make 10 -12 loaves in the Fall,
freeze them - send to Grandsons throughout the year and give as gifts
*Do not put bread in fridge - keep on counter or table - stays good for at least a week. * Makes great breakfast, warm a
slice or two in micro or toaster oven - slather with butter.
MAILING:
When I send them frozen, get Priority Mailing box ready for mailing,
take out of freezer, wrap old hand towel or something around the frozen
bread to absorb any moisture as it defrosts- take right to post office,
send beginning of week so they get them in 2 days. So far, no
complaints.
2 loaves - 4x8 size nonstick pans - bottoms buttered - Preheat oven to 350 2 + a tad cups flour pinch of salt 2 or 3 Tablespoons ground flax seed 2 1/4 cups sugar (or 2 cups sugar + a squirt of Stevia liquid drops) heaping Teaspoon baking soda --------------- 1 stick butter - melted in microwave 5 ripe BLACK bananas - 2 cups or a little more (banana + applesauce = 3cups) 1 single serving of applesause 3 eggs heaping teaspoon vanilla 1 1/3 to 1 1/2 cup chopped walnuts 1. Whisk flour, flax seed, soda, salt and sugar together in big mixing bowl. 2. Melt butter in micro - let cool a little while mixing wet stuff. 3. In separate bowl - Mash bananas - add applesauce, vanilla and eggs. Add melted butter. 4. Mix into flour mixture - just until incorporated and add chopped nuts . 5. Butter bottoms of 2 loaf pans and pour in batter. Bake for 45-50 min. It is done when the tip of a knife comes out dry and clean. (8/12 baked for 52 min) 6.. Let cool on rack for 10 minutes - take out of pans and let cool - you can serve it warm or let cool and wrap in plastic wrap. Tips - *Mash bananas well with fork but try to leave a few chunks * I just butter the bottom of the pans, doing that is supposed to make the breads rise better Do NOT OVER MIX the batter. Just hand mix, using circles of the wrist while incorporating the ingredients. Do NOT OVERBAKE. The moist banana-y center should be soft and crumbly. Let the bread cool completely, wrap in plastic wrap and in a gallon plastic bag - freezes well. Makes great gifts |
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Cracklin'
Bread
3/4 lb salt pork, rind removed, diced 2 c. cornmeal, yellow 1 tsp. salt 1 c. boiling water 1/2 tsp. baking soda 3/4 c. buttermilk Heat oven until very hot (450 degrees F). While this is heating put salt pork in heavy skillet and cook at medium until fat is rendered and meat bits are crispy. Pour fat through clean cloth into container for otheruse. Put cloth, which has caught the cracklin' meat bits, aside to cool a bit. Mix cornmeal, salt, and 3 tbs. of the rendered fat in bowl. Pour in boiling water all at once and stir to moisten ingredients. Mix baking soda with buttermilk and add to bowl, stirring well. Finally, stir in cracklings. Pour batter into greased skillet and pat down level. Bake until brown and done, about 25 minutes. Or cook like pancakes on griddle with lots of oil on griddle. |
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ANGEL BISCUITS
Kay's Angel Biscuits are great with honey butter or strawberry butter! This is one of those times you use yeast but do not have to fuss with letting it rise! Preheat oven to 450 degrees 2 pkg. dry yeast disolved in 1/4 cup warm water (5 minutes) 5 cups all purpose flour (gold medal) Sift dry ingredients together. Cut butter into flour mixture with a pastry cutter or fork until pea size. Stir in yeast mixture and buttermilk HONEY BUTTER STRAWBERRY BUTTER |
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BISCUIT
MIX
Makes 4 1/2 cups of mix 3 cups self-rising flour 1 1/2 teaspoon baking powder 1 Tablespoon sugar 1 cup shortening Milk Melted butter or milk Preheat oven 450 degrees 10 minutes before the biscuits are to go in. Grease a cookie sheet Sift dry ingredients into mixing bowl Cut the shortening with pastry blender or knives until evenly distributed Store in a covered container in the refrigerator. For 6 biscuits - 2 inches in diameter Combine 1 cup of the mix with enough milk to moisten. Knead lightly on floured surface 5 or 6 times Roll out dough 1/2 inch thick for high biscuits - 1/4 inch for thin crusty biscuits. Cut with biscuit cutter - or glass Place on greased cookie sheet and brush tops with melted butter or milk Space the biscuits close together for soft biscuits - 1 inch apart for crusty ones. Bake 450 degrees for 8-10 min or until golden brown. |
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CHOCOLATE
GRAVY
1 cup sugar 2 Tablespoons Cocoa 2 Tablespoons cornstarch dash of salt 2 cups sweet milk (whole) 1/2 stick butter Combine and mix well the first four ingredients. Add Milk Cook over medium heat until thick, stirring often. Add butter. Serve over hot biscuits. |
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APPLE CHEDDAR MUFFINS
These come from Williamsburg and are served in the Colonial Kings Arms Tavern. 3 cups biscuit mix Combine biscuit mix, flour, and baking powder and mix well. Fold in cheese, melted butter, and diced apples. Add cold water and stir until blended. Fill greased muffin tins about two-thirds full and bake at 400 degrees for 15 minutes (or until golden brown and a toothpick inserted into the center of one comes out clean.) Makes one dozen small muffins. |
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BANANA NUT BREAD
a la MaryCarol Mosit, keeps well, the kids love it! My Mother-in-law used to make lots of banana nut bread for her grand children. Her usual lunch was a banana and a big glass of milk so guess she had plenty that turned black enough for bread. Dad loved to tell his story of how he forgot the banana nut bread on a flight and the airline sent someone back to the plane to get it for him....he HAD to have that banana nut bread for the grandchildren. 3 Ripe Bananas - mashed (abt 1.5 cups) 1. Whisk flour, soda, salt and sugar together. Mix in slightly
beaten eggs, vanilla and mashed bananas. Slowly stir in melted butter
just until incorporated. Add nuts 3. Cool for 10 min. Take out of pans. Cool for 30 minutes on
cake
rack. Immediately wrap in plastic wrap. Great toasted for breakfast with
butter on
it. |
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CHEESE
GARLIC BISCUITS
Makes 10 biscuitsa la Red Lobster Biscuits 2 cups bisquick baking mix 1/2 cup cold water - or some people use milk 3/4 cup shredded sharp cheddar cheese 1/4 cup butter 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon italian seasoning Heat over to 450 combine baking mix, water and grated cheese in a bowl roll out on a lightly floured surface until 1 inch thick. Cut biscuits, and place on an ungreased pan Melt butter and spices together Brush the biscuits with the butter mixture and bake for 8 to 10 minutes. Best if eaten right away - straight out of the oven. We LOVE these biscuits at Red Lobster - we go for their Coconut Shrimp - best we have found so far. |
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PUMPKIN BREAD
Easy to make, moist, keeps well I always smile when I make this bread, remembering the year a builder that I worked for loved the loaf I brought to the office and decided he wanted to make some. I gave him the recipe, he mistook the 2/3 cup of water for 2 to 3 cups of water! And once again, woman is not threatened by man in the kitchen! 3 cups sugar Cream sugar with oil. Add eggs and pumkin. Mix well. Stir dry ingredients together. Add alternately with water. Add nuts if using them. Butter (real butter!) 2 loaf pans (4x8 nonstick). Pour mixture into loaf pans. Bake 350 degrees for 1 1/2 hours or until tests done -- use toothpick in center, if comes out clean it is done or pat top of center, if it springs back, it is done. Let set for 10 minutes, remove from pan. Cool on cake rack. Wrap in plastic wrap. Keeps well. Freezes well.
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BANANA
PUMPKIN BREAD
• 2 ripe bananas, mashed • 2 eggs • 1/3 cup vegetable oil • 1 1/3 cups canned pumpkin puree • 1/2 cup honey • 1/2 cup white sugar • 2 1/2 cups all-purpose flour • 1 teaspoon baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 2 teaspoons pumpkin pie spice • 1 teaspoon ground cinnamon • 3/4 cup raisins (optional) 1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan. 2. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. 3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely. |
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BANANA
BREAD PUDDING
1 loaf day old Italian or French bread 3 eggs 1 scant cup sugar 1 quart milk or half and half 1 1/2 tablespoons vanilla 4 large ripe bananas, mashed 1/2 teaspoon freshly grated nutmeg 1 teaspoon cinnamon, divided in half 1 cup raisins 1/2 teaspoon fresh, finely grated ginger root 2 tablespoons dark rum or banana liqueur Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well. Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour. Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together. Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes). Cool and serve with whipped cream or banana sauce below. Optional Banana Liqueur Sauce: 1 banana sliced 1 tablespoon butter 1 tablespoon banana liquor 1 tablespoon sugar Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream. |
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BREAD PUDDING
7 slices bread 1 cup cream or egg nog 4 eggs, well beaten 1 cup milk 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3 tablespoons butter (top with before baking) 1/4 cup sugar mixed with 1 tsp cinnamon (it's best not to use all the mixture, cover to taste.) Sauce: 2 tablespoons all-purpose flour 1 large can evaporated milk - or use pint half-half or condensed milk 1/2 stick butter 1 cup sugar 1 teaspoon vanilla extract Pudding: Break bread in large pieces, place in baking dish. Combine all ingredients and pour over the bread. Sprinkle cinnamon-sugar mixture over top. Dot with butter and bake at 375° F for one hour or until a knife comes out clean. This is best served warm. Sauce: Combine all ingredients in a saucepan and cook over low heat, stirring until thickened. |
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Famous Colonial Bread, served throughout Williamsburg Williamsburg chefs have modernized the original recipe Sally Lunn, a pride of southern cooks, is named after a young lady who in the eighteenth century sold the warm crumbly bread that bears her name by crying it out in the streets of England’s fashionable spa, Bath. A respectable baker and musician bought her business and wrote a song about her. The song is forgotten but Sally has a place in the Oxford English Dictionary, and hers was a household name in the Colonies. 1 cup milk Preheat oven to 350 degrees. Grease a 10 inch tube cake pan or a bundt pan. Heat the milk, shortening, and 1/4 cup water until very warm - about 120 degrees. The shortening does not need to melt. Blend 1 1/3 cups flour, sugar, salt, and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture, scraping the sides of the bowl occasionally. Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well. Batter will be thick but not stiff. Cover and let rise in a warm, draft free place (about 85 degrees) until double in bulk - about 1 hour and 15 minutes. Beat dough down with a spatula and turn into prepared pan. Cover and let rise in wearm, draft-free place until increased in bulk one-third to one-half - about 30 minutes. Bake 40 to 50 minutes at 350 degrees. Run knife around the center and outer edges of the bread and turn onto a plate to cool.
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SWEET
POTATO BISCUITS
1 or 2 sweet potatoes boiled,
skinned and mashed up to make 1 cup or so.
1 cup sifted flour 1/2 t salt 3 t baking powder 3 Tablespoons shortening abt 2 cups of milk Sift flour with salt and baking powder. Cut into shortening - mix lightly with mashed sweet potatoes - add abt 2 cups of milk - work into flour mixture - Roll out on floured board 1/2 inch thick and cut with biscuit cutter. Place close together on cookie sheet - bake 375 degrees for abt 20 min - until done. |
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SWEET
POTATO MUFFINS 2006
2 cups mashed sweet potatoes - 3 big in micro 15 min. 1 stick butter 1/2 cup brown sugar 1/2 cup splenda 2 eggs 1/2 t. lemon zest - off one big lemon 2 cups flour 4 t. baking powder 1 t. baking soda 1 t. salt 1 t. cinnamon 1/2 t. nutmeg 1 cup milk - canned 3/4 cup nuts - chopped - pecans 3/4 white raisins - chopped Cinnamon sugar - sugar and cinnamon - mix. Cream butter and sugars Beat in sweet potato Beat in eggs and lemon zest Add dry ingredients and milk by hand - alternating - mix just until blended. Fold in Nuts and raisins Fill paper lined muffin cups Sprinkle tops with cinnamon sugar Bake 375 for 15 min. |
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Triple
Chocolate Muffins
a la Bud 3 cups flour 1 Tbsp. baking powder 3 Tbsp. cocoa 1 1/2 cups milk 1 1/2 cups brown sugar 10 Tablespoons butter, melted 2/3 cup dark chocolate chips 2/3 cup white chocolate chips 2 eggs, lightly beaten Preheat the oven to 325 degrees - Grease a regular-sized muffin pan. Sift together the flour, baking powder, and cocoa. Add the brown sugar and the chocolate chips. Mix well. Add the melted butter, milk and eggs and mix well. Fill the muffin tins about 3/4 full. Bake for 20 minutes. Allow to cool for 10 minutes in the pan before turning out |
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APPLE
STRUDEL MUFFINS
• 2 cups all-purpose flour • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1/2 cup butter • 1 cup white sugar • 2 eggs • 1 1/4 teaspoons vanilla • 1 1/2 cups chopped apples • 1/3 cup packed brown sugar • 1 tablespoon all-purpose flour • 1/8 teaspoon ground cinnamon • 1 tablespoon butter 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan. 2. In a medium bowl, mix flour, baking powder, baking soda and salt. 3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. 4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. 5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. TIPS Wow, these are really good. I also doubled the topping, and put some of it in the middle of the muffins (filled tin 1/2 way, put some topping in, filled rest of way, and finished with topping) and it was out of this world. Be sure to chop apples in small pieces. I thought the batter was a bit stiff, but remember that moisture will be released as the apples bake, and they were very moist when finished. I shredded 1 cup of the apple to give more even distribution and add moisture throughout and chopped the 1/2 cup. I also did this first and added the sugar to the apples to help leach out the juice to make the batter not so thick. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg to the batter, and 1/2 cup white, 1/2 cup brown. Used the 1/2 cup butter but also added a couple of heaping tbsp. of applesauce. With that tweaking, just added 1 tsp. vanilla. These made 6 Texas size muffins and baked up like a picture and were very moist. The streusel topping is great and if you mix the flour and brown sugar well before adding the butter, you won't get those clumps of brown sugar that cause 'sinkers'. |
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FRENCH
TOAST - FLUFFY
• 1/4 cup all-purpose flour • 1 cup milk • 1 pinch salt • 3 eggs • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract • 1 tablespoon white sugar • 12 thick slices bread - THICK SOURDOUGH OR FRENCH WORK WELL 1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. 2. Heat a lightly oiled griddle or frying pan over medium heat. 3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. |
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CRUMPETS
You can use a circle cookie
cutter or mason jar ring
• 1 (.25 ounce) package active dry yeast • 1/4 cup warm water (105 degrees to 115 degrees) • 1 teaspoon sugar • 1/3 cup warm milk (110 to 115 degrees F) • 4 tablespoons butter or margarine, melted, divided • 1 egg • 1 cup all-purpose flour - OR cake flour • 1/2 teaspoon salt 1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving. TIPS added frozen blueberries used cake flour instead of all purpose |
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FRESH
BLUEBERRY MUFFINS
• 1 1/2 cups all-purpose flour • 3/4 cup white sugar • 1/2 teaspoon salt • 2 teaspoons baking powder • 1/3 cup vegetable oil • 1 egg • 1/3 cup milk • 1 cup fresh blueberries • 1/2 cup white sugar • 1/3 cup all-purpose flour • 1/4 cup butter, cubed • 1 1/2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. 3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. OR.....JUST MIX UP CINNAMON SUGAR AND SPRINKLE OVER TOPS. 4. Bake for 20 to 25 minutes in the preheated oven, or until done. |
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PUMPKIN PANCAKES
In large bowl mix: 2 c. flour 1 tbsp. baking powder 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 2 tbsp. brown sugar, packed 1 tsp. cinnamon In small bowl, mix: 2 slightly beaten eggs 1 1/2 c. milk 2 tbsp. oil 1/2 c. canned pumpkin Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by scant 1/4 cup onto hot griddle. Makes 16 pancakes. |
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PUMPKIN
FLAX QUICKBREAD - NO EGGS
or 12 muffins - bake for 18-20 min • 2 tablespoons flax seed meal • 6 tablespoons water • 1 1/2 cups sugar • 1 cup canned pumpkin puree • 1/2 cup applesauce • 1 1/3 cups all-purpose flour • 1/3 cup whole wheat pastry flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 3/4 teaspoon salt • 1/2 teaspoon baking powder • 1/2 teaspoon ground nutmeg • 1/4 teaspoon ground cloves 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. 2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce. 3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan. 4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. ---------- Variation_ make it without any applesauce and just use the whole 15 oz can of pumpkin. Add a few spoons of water if it needed but keep in mind this batter is thick. Add 1/3 cup chopped walnuts and 1/3 cup dried cranberries (Craisins). I cut the sugar back to 1 cup as well. |
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PUMPKIN
MUFFINS with cream cheese filling
2 eggs, slightly beaten 1/2 c. canned pumpkin 1/2 c. milk 1/4 c. vegetable oil 1 1/2 c. all-purpose flour 1/3 c. sugar 3 tsp. baking powder 1 1/4 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. ground nutmeg CREAM CHEESE FILLING: 3 oz. cream cheese 1 tbsp. sugar 1 tbsp. milk Preheat oven to 400 degrees. Grease bottom of 12 muffin tins or line with paper cups. Combine ingredients for filling, mixing until smooth. Set aside. Mix eggs, pumpkin, milk and oil. Stir in remaining ingredients until flour is moistened. Fill muffin cups 2/3 full. Divide cream cheese filling among muffins, about 1 teaspoon for each. Place filling on top of each muffin and swirl into batter with knife. Bake 20-22 minutes. |
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