Burgandy Flatbread: 1 Tbsp Sugar, 1 Tbsp Active Dry Yeast (at room temp), 1 & 1/2 C Lukewarm water, 4 and 1/2 Cflour, 2 tsp Kosher Salt, 4 Tbsp Olive oil, 2 Tbsp Fresh Tyme (chopped). Combine sugar , yeast, and water. Stir to dissolve the yeast. Stir in the flour a little at a time. Then mix in Kosher salt and knead on a lightly floured surface until smooth. Let rise in a warm area until double in size (I usually cover bowl w/towel and put it in oven that's started to heat and then immediately turned off). Oil a jelly roll/sheet pan, puch down the dough and spread evenly in pan. Brush top of dough with olive oil and allow to rise again until double it's size ( I throw it back in slightly warm oven). Sprinkle with kosher salt and Bate at 400 degrees for 10minutes. top with tyme and continue to bake until golden brown.
My sis and I learned this in a cooking class and have kept it throughout the years. It's a Thanksgiving tradition in Florida!
Tony's Sweet Butta Skillet Cornbread: 1 C Yellow Stone Ground Corn Meal, 1 C Flour, 2/3 C Sugar, 3/4 tsp Baking Soda, 1/2 tsp salt, 2 Lg eggs, 1 tsp Vanilla, 1 & 3/4 C well shaken buttermilk, 5 Tbsp unsalted sweet butter, 1 small can of corn niblets (drained). Preheat oven to 425, put well seasoned cast iron skillet (9 - 9.5 ") in middle of oven to heat. In a bowl stir together corn meal, flour, baking soda, salt. In a separate bowl whisk together eggs, then whisk in buttermilk and vanilla. Next remove hot skillet from oven and add sweet butter to skillet, swirl to coat bottom and sides. It's best if it sizzles and browns. Now pour hot butter into buttermilk mixture, and return skillet to oven.Mix Corn into buttermilk/sweet butter mixture. Add dry mix to buttermilk/sweet butter bowl and mix just until moistened. Not smooth. Scrape the batter into the hot skillet and bake for 30-35 min. Invert skillet over a platter and the bread should drop out. Cool bread for 3 minutes.
Best Simple
Banana Bread: 1 cup sugar 1/2 cup butter
3 very ripe bananas 2 eggs 1 1/4 cups flour 1/2 tsp salt 1 tsp baking
soda, 1/2 tsp vanilla, (1 cup crushed walnuts - optional) Preheat
oven to 350 degrees,Cream sugar and butter. Add bananas, vanillia,
and eggs beaten. Sift flour,salt and baking soda 3 times. Blend and
add to banana mixture. Pour patter into a 9x5 loaf pan. Bake for 55
min. Cool on rack.
Bec's Baked
Oatmeal : 1/4 C Sugar, 1/4 C Brown
sugar, 1/2 C (1 stick) butter, 1 tsp vanilla, 1 & 1/2 C Milk,
2 & 1/2 tsp baking powder, 4 eggs, 1 tsp salt, 3 C Oats (Quaker
Oatmeal - quick or reg), 3/4 - 1 C fresh blueberries. Cream the butter
and sugar, and vanilla. Beat in eggs, add salt, baking powder, and
oatmeal. Add milk, and blueberries. Pour into greased 2 Qt casserole
dish (that's the round glass one that's a little deep - if you don't
have it I would suggest a bread pan - but bake a little longer). Bake,
uncovered, at 325 for 45 minutes or so - center should be set. Let
cool/set for 10 minutes. Serve hot - put a scoop in a mug or bowl
and hot milk pour over it , sprinkle w/ cinnamon & brown sugar
to taste. mmmmmmmm. Becky uses soy milk and a little less sugar -
it's totally up to you! This is the best oatmeal I've ever eaten!
Yummy
Crumb Cake (from the kitchen of Jean Finn through
her fabulous daughter Joanie): 1 Box Duncan Hines Butter Cake
Mix (you can use yellow cake mix if you can't find the butter flavor
and it's fine, but the cake is really much better if you can get
the butter cake mix), 4 eggs, 2/3 C milk, 2/3 C oil, Blend together
with mixer. Grease an 11 x 17 cookie pan. Bake 18 mins. at 350 degrees.
Let cool.
Crumb Topping: 4 C flour, 2/3 C brown sugar, 2/3 C granulated sugar,
1 Tbsp cinnamon, 2 sticks melted margarine, 1 stick melted butter,
1 Tbsp. Vanilla
Put the flour, sugars and cinnamon
in a big bowl and set aside. Melt margarine and butter, add vanilla.
Let cool. Pour the butter mixture into the flour mixture and stir
by hand, this should make crumbs form. Put the crumb topping all
over the cake, and bake another 20 mins at 350 degrees. Sprinkle
the cake withconfectioners sugar when cool
Chocolate-stuffed
crescent roll: 2 oz bittersweet chocolate (I
use chocolate chips), 1- 4 count pkg crescent rolls, 1 egg yolk, 1
Tbsp milk, 2 Tbsp sugar. Cut chocolate into 4 pieces about 3 inches
long. Unfold crescent roll dough. Place 1 piece of chocolate (or sprinkle
on chips) at the wide end of dough and roll up. Place on lightly greased
cookie sheet . Mix egg yolk, milk, and sugar in small bowl. Brush
on rolls and bake according to pkg - 375* for 11-13 min. Cool for
15min before eating.
Dessert Crepes
(Ben Mesker's specialty): 2 large eggs, 3/4 C Milk,
1/2 C. Water, 1 C. Flour, 3 Tblsp melted butter, 1 tsp vanilla, 2 &
1/2 Tblsp Sugar. Put all ingredients into pitcher of blender. Blend on high for 7 – 10 seconds. Put into refrigerator and let mix rest
for 1 hour.
Use a 10" non-stick skillet over medium heat. Butter pan. Butter should bubble, not burn. Add 1/3 cup of batter and keep the batter moving to spread it evenly over the bottom of the pan. When the edges turn in and are golden brown, flip the crepe. Cook for 15 seconds on this side. Top with melted butter and sugar or your choice of fillings. Fold into quarters and enjoy.
Blueberry
Buckle (Thanks to Kathy
Stracka and her sister Mary): Preheat oven to 350F.
Grease 8x8 pan. Mix thoroughly 3/4 C Sugar, 1/4 C. Margarine,
1 egg. Then stir in 1/2 C. Milk. In a separate bowl combine
2 C. Flour, 2 tsp baking powder, 1/2 tsp salt and stir into wet mixture.
Lastly gently stir in 1 pint fresh blueberry's (if you use frozen, thaw
completely). The batter will be quite thick. Spread in pan and
even out (batter may be purple). Next top with Crumb mixture: Mix until
it crumbles - 1/2 C. Sugar, 1/3 C. flour, 1/2 tsp cinnamon, 1/4 C. soft
butter. Bake 45-50min ('til toothpick stuck in middle comes out
clean).
Note: If you use 9X13 pan then double recipe and bake 60min
Buttermilk Pancakes ( from my sis): Slightly beat 1 egg and 1C Buttermilk, add 1/4 C oil, 1 tsp vanilla. In another bowl sift together 1 C Flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 4 Tbsp Sugar. Whisk dry ingredients gradually into wet ingredients. Now spoon them onto your griddle and enjoy.
Speedy Spinach
Quiche (
www.epicurious.com): 1 tablespoon butter,1 onion chopped, 1 10-ounce package frozen chopped
spinach, thawed & drained well, 9-inch refrigerated ready piecrust
(1/2 box), 1 teaspoon all purpose flour, 1/2 cup (about 2 ounces) grated
Monterey Jack, 1/2 cup (about 2 ounces) grated Parmesan, 4 eggs, 1/2
cup lowfat cottage cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/8
teaspoon ground nutmeg, 1/8 teaspoon dried dillweed
Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.
Preheat oven to 375°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Oatmeal Blueberry
Pancakes: 2
C. Oats (regular or quick), 1/2 C. all purpose flour, 3 Tbsp sugar,
1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 & 1/2 C.
buttermilk, 2 large eggs, 1/4 C. (1/2 stick) unsalted butter - melted,
1 tsp vanilla extract.
Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 C. melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hrs (can be prepared up to 1 day ahead. Cover batter and refrigerate).
Preheat oven to 250 deg. Heat large skillet over medium heat. Brush skillet w/ butter. Ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown, about 2 min. transfer to baking sheet and keep warm in oven. Serve w/ blueberries or jam/fruit of choice. Makes about 16 pancakes.
I've never personally made these, but I've had my mom's and they're totally yummy! Blueberries are a must
Scones: 2.5 C flour, ¼ C sugar, 1 T baking powder, 1/2 t salt, ½ stick ( ¼ C) cold unsalted margarine , ½ stick ( ¼ C) cold unsalted butter, 2 large eggs, beaten lightly, ¼C + 2T milk , 2/3 C currants, raisins, or dried cherries
Preheat oven to 425F and grease a large baking sheet. In a large bowl, whisk together dry ingredients. Microwave butter and margarine at low power in a small bowl until mostly melted (not boiling). Add butter mixture to dry ingredients. Stir until mixture sticks together and butter is mostly absorbed. Add eggs, milk and dried fruit. Mix until just combined. Turn dough out onto lightly floured board and knead gently a few times until dough is well mixed (a little more flour may be necessary. Pat dough out into a ½ inch thick round (about 10 inches in diameter). Using a 2 inch cutter, cut out as many rounds as possible, transferring to baking sheet. Gather scraps together and re-roll. Continue cutting out rounds until dough is used up. Bake in the middle of the oven 15 minutes or until golden in color. (Check the bottoms for color. They should be slightly golden to light brown.) Makes 18 scones.
White Bread in Bread Machine: 1 1/4 C water, 1 1/2 Tbsp. Sugar, 1 1/2 tsp salt, 3 C Bread Flour, 1 1/2 tsp yeast. Makes 1 lg. white loaf (this one is a personal favorite, and is so simple)
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