Deirdra's Breadsticks

I had these for the first time at a ward RS Christmas party.  They are wonderful.  When I heard that they took only an hour to have on the table, I knew I had to have the recipe.  My family loves them!

Ingredients:

 1 tbsp yeast

1 1/2 cups water

2 tbsp sugar

1 tsp salt

3 1/2 - 4 cups flour (use your judgment)

3/4 - 1 stick butter (6 - 8 tbsp)

Dissolve yeast in water, then add sugar, salt and flour and knead for 3 minutes in the mixer.  Let rest for 10-15 minutes.  Melt butter and pour into sheet pan.  Roll dough out on a well-floured surface into a rectangle about 1/2 inch thick.  Cut in to about 12 strips crosswise, then cut in half lengthwise.  I use a pizza cutter to cut the dough.  Take each strip, dip one side of dough in melted butter in sheet pan then flip it over and dip other side.  I twist mine as well after I dip them.  Arrange them in pan.  The dough will fill up the pan so leave space in between.  Sprinkle the breadsticks with garlic salt or whatever other seasoning you would like.  Let rise until fluffy and fat (about 35-40 minutes in a nice warm place, mine is usually a partially warmed oven).  Bake at 350 for about 15 minutes or until just barely golden brown.  Let cool a couple minutes, then remove them from a pan onto a cooling rack or a platter with a dishtowel (they will get soggy if you leave them in the pan or just put them on a plate without a towel.)  Serve asap.  Enjoy!

Italian Bread Bowls

Do you want an elegant way to serve your soup?

How about a bread bowl?

Do not be intimidated by these at all.

This recipe makes 16 medium sized bowls, so you might want to cut it for a smaller family.

The leftovers freeze nicely.
(I also hear you can freeze the dough balls to thaw and rise later, but I haven't tried it.)

I got this recipe from allrecipes.com .

Ingredients:

2 1/2 Tbsp yeast

3 3/4 c warm water

1 Tbsp salt

3 Tbsp oil

10 1/2 cups flour

1 Tbsp cornmeal

1 egg white

1 Tbsp water

Directions:

In mixer (or large bowl) dssolve yeast in warm water.  Let stand until creamy.

Add 4 cups flour, salt and oil to the mixture and beat well.  Stir in the remaining flour a little at a time, mixing well.

Knead by hand or in mixer for about 6 minutes or until smooth and elastic. If this is sticky, add a little more flour.  Too sticky will mean flatish bowls at the end.

Lightly oil a large bowl and place dough inside.  Turn once to coat, then cover and let rise until doubled - about 40 minutes.

Punch dough down and divide into 16 portions.  Shape each piece into a round ball and place onto lightly greased baking sheet sprinkled with cornmeal.  (I put 8 on a cookie sheet) Cover and let rise again until double - another 40ish minutes. Do not let them rise too long or too fast or they will deflate and be very disappointing at the end.

Preheat oven to 400 F. In a small bowl, beat egg white and water together.  Set aside.

Bake bread bowls 5 minutes, then brush lightly with egg wash.  (Make sure to get all the parts since this "seals" the bread and gives it a good crust to contain your soup.)  Bake 10 minutes and brush again.  Bake until golden brown, then cool on wire rack.

To make the bowls, cut a small slice from the top.  Scoop out the centers (a spoon works well), but leave enough edge to hold the soup.  Fill and serve.

*You can add seasonings or cheese to the dough to compliment the soup/filling you are serving.

Pumpkin Cornbread

This is the cornbread to go with the Pumpkin Chili from Meggan.

Yummy!!

 

Ingredients:

 

1/2 c white flour

1/2 c whole wheat four

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 c cornmeal

2 eggs

1 c pumpkin puree

2/3 c brown sugar

1/4 c oil

1 Tbsp molasses

 

Directions:

Preheat oven to 400 F.  Grease 10-inch pie pan or 9-inch square pan.  Sift flours, baking powder, salt and spices in large mixing bowl.  Whisk in cornmeal.  In separate bowl, lightly beat eggs, then add pumpkin, brown sugar, oil and molasses.  Add this to the dry mixture, and mix only until blended (don't overbeat).  Pour into prepared pan.  Bake for 30 mins or until golden on the top and surface springs back when lightly touched.

Favorite Banana Bread

This is the banana bread I make all the time - I think it is my mom's recipe.

Anytime I have a banana going bad, I pop it into the freezer to save for a loaf.

Thaw frozen bananas before using.  They will be slimy and yucky looking when you peel them, but they make fantastic bread!

Friends and family always request this unique banana bread.

1 cup sugar                                  

2 T soft shortening                        

1 egg                                             

¾ c milk                                         

1 cup crushed bananas

3 cups flour

3 1/2 t baking powder

1 t salt

3/4 cup chopped nuts (optional)

Mix thoroughly sugar, shortening & egg, then stir in milk and crushed bananas.  Sift together flour, baking powder and salt; add to liquid mixture and blend in nuts.  Pour mixture into well-greased loaf pan and let stand 2o minutes before baking.  Bake at 350 for about 70 minutes until toothpick comes out clean.  Crack in top of loaf is characteristic.

Suzanne's Dinner Rolls

My mom's roll recipe using whole wheat flour.

1 1/2 c milk
1/2 c butter or margarine
1 T active dry yeast                         

¼ c warm water                                
2 eggs                                                
1/2 c sugar
2 T gluten (optional, but helps with rising for whole wheat)
1 1/2 tsp salt
about 6 cups flour (whole wheat)

 Scald milk and butter.  Set aside to cool down.  Dissolve yeast in warm water.  Beat eggs in bowl. Add sugar, milk, margarine, and yeast and water.  Stir in gluten, salt, and flour, 1 cup at a time.  Knead dough until smooth and satiny.  Dough should cling to itself.  Let rise in warm area until doubled 1 ½ to 2 hours.  Shape rolls; place on greased pan and again let rise until doubled, 30-40 mins.  Bake at 350 until golden brown, approximately 15 minutes.  Butter tops.

Basic Rolls

From Where’s Mom cookbook and Margo Weaver

1 Tb yeast                                         
¼ c warm water                                 

1 c scalded milk                                

¼ c shortening, marg or butter 

1/3 c sugar

1 t salt

2 beaten eggs

4 ½ c flour

Dissolve yeast in water; set aside until bubbly.  Pour warm milk over sugar, salt and shortening; stir until well blended.  Add yeast mixture, stir to blend.  Add eggs, mix well.  Cool.  Stir in flour  and knead for about 5 minutes.  Place dough in a greased bowl; cover and let rise until doubled in bulk (about 1 hour).  Punch dough down and form into rolls of desired shape.  Place rolls on greased cookie sheet or in greased muffin tins; cover and let rise until doubled again, about 1 hour.  Bake at 375 for 15-18 minutes.

Note:  Margo suggests a little less flour (4 c) and baking at 350.

Blueberry Buttermilk Muffins

1 c buttermilk (or 1 c milk with 1 T white vinegar added and allowed to sit 5 mins)

1/2 c melted butter or margarine

2 eggs, beaten

2 1/2 c flour

1 c sugar

2 1/2 t baking powder

1/4 t salt

1 1/2 c blueberries (fresh or frozen)

Preheat over to 400.  Grease or spray 18 muffin cups.  In small bowl, combine buttermilk, butter, and eggs u tnil blended.  In large bowl, combine flour, sugar, baking powder and salt.  Make well in center.  Add buttermilk mixture, stirring just until flour in moistened.  Fold in berries.  Spoon into greased muffin cups until 2/3 full.  Bake for 20 minutes or until tops are golden and toothpick in center is clean.  Remove right away from pans.  Makes 18.

Biscuits and Gravy

A family favorite.

On a hurried day, just use toast instead of biscuits.

These recipes are from my mom.

Biscuits:

2 c flour

4 t baking powder

1/2 t salt

1/4 t cream of tartar

2 t sugar

1/2 c shortening

2/3 c milk

Combine dry ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Add milk all at once. Stir only until dough follows fork around the bowl.  Turn out on lightly floured surface and knead gently for 1/2 minute.  Pat or roll 1/4 inch thick.  Cut with biscuit cutter (or jar lid ring).  Bake on ungreased cookie sheet at 450 for 10-12 minutes. 

Gravy:

1 cube margarine or butter

1/2 c flour

4 cups milk

salt and pepper to taste

cooked sausage, chopped ham, or hard boiled egg as desired

Melt butter in saucepan.  Whisk in flour.  Add milk and stir frequently until sauce thickens or begins to bubble.  Season to taste and add desired stir-in.   The higher the temp, the more often you have to stir.  It will burn on the bottom easily.