5 -6 cups all purpose flour
3 TB sugar
2 tsp salt
2 pkg active dry yeast
2 cups water
1/4 cup oil or shortening
1 TB butter, melted
1. In large bowl, combine all dry ingredients and mix well. in small saucepan heat water and oil until very warm 120-130 degrees F. Add flour mixture 2 cups at a time until moistened.
2. On floured surface knead dough adding flour as needed. Knead until dough is smooth and elastic, about 8 - 10 minutes. Place dough in greased bowl and cover with plastic wrap and a towel. Grease the top of the dough before putting plastic wrap on. Let rise in warm place until light and doubled in size 45 - 60 minutes.
3. Grease 2 8 X 4 loaf pans. Punch down dough several times to remove air. Divide dough in half. Shape into loaves. Place into pans. Cover and let rise in warm place until dough fills pans and tops of loaves are about 1 inch over pan, about 30 - 35 minutes. Brush each loaf with melted butter.
4. Bake at 350 degrees F for 40- 45 minutes or until loaves sound hollow after being tapped. Immediately remove from pan and let cool for 1 - 2 hours.
Sunday, March 9, 2008
Monday, March 3, 2008
Brown and Serve Rolls
4 1/2 c all purpose flour
1/4 c sugar
1 tsp salt
1 package active dry yeast
3/4 c very warm water (120-130 degrees)
3/4 c very warm milk
1/4 c shortening
butter, softened
1. Mix 2 c of flour, the sugar, salt and yeast in a large bowl. Add water, milk, and shortening. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 c at a time, to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for about 1 1/2 hour or until double. (Dough is ready if indentation remains when touched.)
3. Punch down dough; turn onto lightly floured surface. Grease 2 square pans, 9X9X2 inches. Dived dough in half. Flatten each half with hands or rolling pin into rectangle, 12 X 9 inches. Cut with floured 3 inch round cutter. Brush each circle with butter. Make crease across each circle, fold so top half slightly overlaps bottom half. Press edges together. Place close together in pans. Brush tops with butter. Cover and let rise 35-40 minutes or until double.
4. Heat oven to 275 degrees. Bake 20-30 minutes or until dry and set but not brown. Remove from pans and cool to room temperature. Place rolls in plastic bags or wrap in plastic wrap or aluminum foil. Store in fridge no longer than 8 days or freezer no longer than 2 months. To serve, heat oven to 400 degres. Heat rolls on ungreased cookie shet 7 to 10 minutes or until brown and hot. To serve immediately, hat oven to 400 degrees. Bake 15-20 minutes or until golden brown. Best served hot!
1/4 c sugar
1 tsp salt
1 package active dry yeast
3/4 c very warm water (120-130 degrees)
3/4 c very warm milk
1/4 c shortening
butter, softened
1. Mix 2 c of flour, the sugar, salt and yeast in a large bowl. Add water, milk, and shortening. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 c at a time, to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for about 1 1/2 hour or until double. (Dough is ready if indentation remains when touched.)
3. Punch down dough; turn onto lightly floured surface. Grease 2 square pans, 9X9X2 inches. Dived dough in half. Flatten each half with hands or rolling pin into rectangle, 12 X 9 inches. Cut with floured 3 inch round cutter. Brush each circle with butter. Make crease across each circle, fold so top half slightly overlaps bottom half. Press edges together. Place close together in pans. Brush tops with butter. Cover and let rise 35-40 minutes or until double.
4. Heat oven to 275 degrees. Bake 20-30 minutes or until dry and set but not brown. Remove from pans and cool to room temperature. Place rolls in plastic bags or wrap in plastic wrap or aluminum foil. Store in fridge no longer than 8 days or freezer no longer than 2 months. To serve, heat oven to 400 degres. Heat rolls on ungreased cookie shet 7 to 10 minutes or until brown and hot. To serve immediately, hat oven to 400 degrees. Bake 15-20 minutes or until golden brown. Best served hot!
Wednesday, November 28, 2007
Soft Gingerbread
1/2 cup shortening
1 egg
1/2 cup brown sugar
1 1/2 cup flour
1 pkg. instant butterscotch pudding mix
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Favorite frosting
raisins & candies
Cookie cutter
I had to add water. Add a little at a time until it looks ok. I also had to cook it longer, about 5-10 minutes longer, but just watch it.
Mix together egg, shortening, and brown sugar. Add remaining ingredients. Roll out dough and cut into gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350 degrees. Decorate men using favorite frosting and candies.
1 egg
1/2 cup brown sugar
1 1/2 cup flour
1 pkg. instant butterscotch pudding mix
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Favorite frosting
raisins & candies
Cookie cutter
I had to add water. Add a little at a time until it looks ok. I also had to cook it longer, about 5-10 minutes longer, but just watch it.
Mix together egg, shortening, and brown sugar. Add remaining ingredients. Roll out dough and cut into gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350 degrees. Decorate men using favorite frosting and candies.
Creamy Pumpkin Pie
9 inch Baked Pie Shell
3/4 cup packed brown sugar
2 TB cornstarch
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
Prepare 9 inch Baked Pie Shell. Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves in 3 quart saucepan until well blended. Stir in eggs, pumpkin, and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie shell. Refrigerate 3 hours before cutting. Spread top of pie with sweetened whipped cream if desired. Immediately refrigerate any remaining pie.
9 inch Baked Pie Shell
1/3 cup plus 1 TB shortening
1 cup all purpose flour
1/2 tsp salt
2-3 TB cold water
Heat oven to 475 degrees. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
Gather pastry into ball. Shape into flattened round and roll out. Put in the pie plate, prick bottom and side thourougly with fork. Bake 8-10 minutes. Cool.
3/4 cup packed brown sugar
2 TB cornstarch
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
Prepare 9 inch Baked Pie Shell. Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves in 3 quart saucepan until well blended. Stir in eggs, pumpkin, and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie shell. Refrigerate 3 hours before cutting. Spread top of pie with sweetened whipped cream if desired. Immediately refrigerate any remaining pie.
9 inch Baked Pie Shell
1/3 cup plus 1 TB shortening
1 cup all purpose flour
1/2 tsp salt
2-3 TB cold water
Heat oven to 475 degrees. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
Gather pastry into ball. Shape into flattened round and roll out. Put in the pie plate, prick bottom and side thourougly with fork. Bake 8-10 minutes. Cool.
Impossible Cherry Pie
1 cup milk
2 TB butter, softened
1/4 tsp almond extract
2 eggs
1/2 cup Bisquick baking mix
1/4 cup sugar
1 can (21 oz) cherry pie filling
Cinnamon streusel (below)
Heat oven to 400 degrees. Grease pie plate, 10 inch. Beat all ingredients except pie fililng and streusel in blender on high speed 15 seconds until smooth. Pour into pie plat. Spoon filling over top.
Bake 25 minutes. Sprinkle with Cinnamon Streusel. Bake about 10 minutes longer or until streusel is brown.
Cinnamon Streusel
2 TB firm butter
1/2 cup Bisquick baking mix
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
Cut butter into remaining ingredients.
2 TB butter, softened
1/4 tsp almond extract
2 eggs
1/2 cup Bisquick baking mix
1/4 cup sugar
1 can (21 oz) cherry pie filling
Cinnamon streusel (below)
Heat oven to 400 degrees. Grease pie plate, 10 inch. Beat all ingredients except pie fililng and streusel in blender on high speed 15 seconds until smooth. Pour into pie plat. Spoon filling over top.
Bake 25 minutes. Sprinkle with Cinnamon Streusel. Bake about 10 minutes longer or until streusel is brown.
Cinnamon Streusel
2 TB firm butter
1/2 cup Bisquick baking mix
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
Cut butter into remaining ingredients.
Country Apple Pie
10 inch Two Crust Pie Pastry
1 cup sugar
1/4 cup all purpose flour
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash of salt
8 cups thinly sliced pared tart cooking apples (about 8 medium apples) *
4 TB heavy whipping cream
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg, salt. Stir in apples. Turn into pastry-lined deep-dish pie plate, 9X1 1/2 inches, or regular pie plate, 10 X 1 1/2 inches. Drizzle with 3 TB of whipping cream.
Cover with top crust. Cut slits into top crust. Brush with remaining TB whipping cream. Bake 40-45 minutes or until crust is brown and juice begins to bubble through slits in crust.
*Fuji apples were really great in this!
10 inch Two Crust Pie Pastry
1 cup shortening
2 2/3 cups all purpose flour
1 tsp salt
7-8 TB cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lately floured cloth covered surface. Roll pastry.
1 cup sugar
1/4 cup all purpose flour
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash of salt
8 cups thinly sliced pared tart cooking apples (about 8 medium apples) *
4 TB heavy whipping cream
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg, salt. Stir in apples. Turn into pastry-lined deep-dish pie plate, 9X1 1/2 inches, or regular pie plate, 10 X 1 1/2 inches. Drizzle with 3 TB of whipping cream.
Cover with top crust. Cut slits into top crust. Brush with remaining TB whipping cream. Bake 40-45 minutes or until crust is brown and juice begins to bubble through slits in crust.
*Fuji apples were really great in this!
10 inch Two Crust Pie Pastry
1 cup shortening
2 2/3 cups all purpose flour
1 tsp salt
7-8 TB cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lately floured cloth covered surface. Roll pastry.
Thursday, November 8, 2007
Roasted Red Pepper Sauce over Tortellini
1- 9 oz package tortellini (try 3 cheese or cheese and spinach)
1- 12 oz jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 cloves garlic, minced
1 TB butter
2 tsp fresh thyme or 1/2 tsp dried thyme, crushed
2 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
1 tsp sugar
Cook tortellini according to package directions; drain. Cover and keep warm.
Meanwhile, place roasted red sweet peppers in blender. Cover and blend until smooth. Set aside.
For sauce, in medium saucepan cook onion and garlic in hot butter until tender. Add pureed roasted peppers, thyme, oregano, and sugar. Cook and stir until heated through. Pour sauce over cooked tortellini; toss gently to coat. 3 servings.
Super easy and super yummy!
1- 12 oz jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 cloves garlic, minced
1 TB butter
2 tsp fresh thyme or 1/2 tsp dried thyme, crushed
2 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
1 tsp sugar
Cook tortellini according to package directions; drain. Cover and keep warm.
Meanwhile, place roasted red sweet peppers in blender. Cover and blend until smooth. Set aside.
For sauce, in medium saucepan cook onion and garlic in hot butter until tender. Add pureed roasted peppers, thyme, oregano, and sugar. Cook and stir until heated through. Pour sauce over cooked tortellini; toss gently to coat. 3 servings.
Super easy and super yummy!
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