Onion Cheese Bread: M/A - 04
1 loaf French bread
8 oz. Monterey Jack Cheese cut into cubes
½ cup chopped green onions
6 tablespoons butter or marg. Melted
4 ½ teaspoons lemon juice
1 ½ teaspoons prepared mustard
Cut bread lengthwise down the middle to within ½ in. of bottom.
Cut diagonally into 1 in. slices. Repeat cuts in opposite direction.
Stuff bread with cheese and onions. Place on double thickness of
foil. Combine the butter, lemon juice and mustard; drizzle over
bread. Place on a baking sheet. Bake at 425° for 20 min.
Unwrap; bake 5-10 minutes longer; serve warm
Bread Sticks
1 Tablespoon yeast dissolved in1-1/2 cup water and 3 teaspoons sugar
3 cups flour
½ teaspoon salt
½ cube butter
Add flour and salt to yeast mixture. Mix well and let raise. Spray cookie sheet with Pam and roll dough onto the cookie sheet. Cut into strips with pizza cutter. Melt butter and brush onto dough. Sprinkle with garlic powder and Parmesan cheese. Bake at 375° for 20 minutes.
Rhubarb Bread
1-1/2 cups brown sugar 2-1/2 cups flour
2/3 cup oil 1-1/2 cup diced rhubarb
1 egg ½ cup nuts
1 cup sour cream Topping:
1 teaspoon salt ½ cup sugar
1 teaspoon soda 1 Tablespoon butter
2 teaspoons vanilla
Combine ingredients and pour into a greased bread pan. Combine topping ingredients and sprinkle on top of batter. Bake at 325° for 60 minutes.
Pizza Dough Kim Maughan
1 Tablespoon yeast (double the recipe for
1 cup lukewarm milk two pizzas)
2 Tablespoons oil
2 ½ cups flour
½ teaspoon salt
Bake at 450° for 10-12 minutes
Can be frozen before raising. Spray inside of freezer bags with cooking spray.
Orange Rolls
2 to 3 pkg. refrigerated biscuits (Hungry Jack)
Put in greased bunt pan end to end.
Mix together and boil:
1 cube melted butter
1 orange rind grated
¾ cup sugar
Pour over biscuits
Bake at 350º 10 to 15 min.
Bread Grandma Jeppsen
2 tbsp yeast 15 cups flour
2 tsp sugar 2 Tbsp salt
¾ cup warm water ¾ cup sugar
5 ¾ cup warm water
Makes four loaves
Tueller Biscuits
2 cups flour
1 Tbsp baking powder
¼ tsp salt
Mix
1/6 cup oil
1/6 cup hot water
2/3 cup milk
Mix and add to dry ingredients.
Knead on floured surface 5 or 6 times. Roll to ½ “ thick. Cut out, place in 9x9 inch pan. 10 min. at 425ºF or until lightly brown. Variation – melt butter in pan, add brown sugar for a sweet treat. Double ingredients for a 9X13 inch pan.
Mormon Muffin Mix The Greenery Restaurant
Rainbow Gardens
2 cups boiling water 5 cups flour
1 Tbsp & 2 tsp baking soda 1 tsp salt
1 cup Crisco shortening 4 cups 100% bran buds
2 cups sugar 2 cups 40% bran flakes
4 eggs 1 cup chopped walnuts
1 quart buttermilk
Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add buttermilk, flour, salt and mix well. Add the soda water very slowly. Fold the two bran cereals into the mixture very slowly with the chopped walnuts. Spoon into greased muffin tins. Bake at 350° for 18 minutes. Let cool for 5 minutes.
Garden Frittata
1 small yellow squash, thinly sliced
1 small Zucchini, thinly sliced
1 small onion, chopped
1 cup shredded mozzarella cheese
1 medium tomato, sliced
¼ cup crumbled feta cheese
4 eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon pepper
¼ cup shredded Parmesan cheese
In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well. Transfer to a 9-in. pie plate coated with nonstick cooking spray. Top with the mozzarella, tomato and feta cheese.
In a bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. Bake, uncovered at 275° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Rhubarb Bread
1-1/2 cups brown sugar 2-1/2 cups flour
2/3 cup oil 1-1/2 cup diced rhubarb
1 egg ½ cup nuts
1 cup sour cream Topping:
1 teaspoon salt ½ cup sugar
1 teaspoon soda 1 Tablespoon butter
2 teaspoons vanilla
Combine ingredients and pour into a greased bread pan. Combine topping ingredients and sprinkle on top of batter. Bake at 325° for 60 minutes.
Bread in a Jar Grandma Luda
2/3 cup shortening 2 tsp baking soda
2 2/3 cup sugar 1 tsp cinnamon
4 eggs 1 tsp ground cloves
2/3 cup water 1 ¼ tsp salt
3 1/3 cup flour 2/3 cup chopped nuts
2 teaspoons baking powder
Cream sugar and shortening, beat eggs, pumpkin and water. Measure dry ingredients and add to the mixture. Grease 8 wide mouth pint jars, do not put the lids on them. Pour to ½ full. Bake 45 minutes at 325ºF on a normal rack. Remove, wipe and put lids and rings on them. Will keep for two years.
+French Bread Kim Maughan
2 2/3 cup warm water
½ cup warm water for yeast
2 ½ tsp yeast mixed with 4 Tbsp sugar
2/3 cup shortening
2 ½ tsp salt
6 to 7 cups flour
Mix shortening, salt and water. Add the yeast. Add flour one cup at a time. Stir every ten min. 5 times. Dump out divide dough. Roll from both edges to middle; pinch. Score top three times. Let rise five min. Bake at 375º for 30 min.
Foolproof Whole Wheat Bread
6 cups warm water 2/3 cup honey
2 Tbsp salt 2 Tbsp yeast
2/3 cup oil 12 to 14 cups whole wheat flour
Add water and several cups of whole wheat flour to bread mixer. Add salt, oil, honey and yeast. Knead at low speed. Slowly add whole wheat flour until dough pulls away from the side of the mixing bowl. Knead dough for 5 to 8 minutes. With oil on hands, remove dough from mixing bowl. Shape loaves and place in well greased pans. Let loaves double in size. Bake at 350º for 30 to 45 minutes. When loaves are done, immediately remove from pans and let cool.
