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Breads and Spreads

by: KathyinFL

Fri Jan 12, 2007 at 12:04:03 PM EST


Some folks say that bread is the foundation of life.  I don't know about that, but if you've ever tried to give bread up or had to do without it for any length of time, it sure isn't easy.  So if you don't have to, why should you?
KathyinFL :: Breads and Spreads
After I built a framework of very basic recipes and supplies list for our family's emergency pantry, I began to look at ways to make even the most basic of meals more appealing and filling.

I realized quickly that one way to do this was by including bread ... an item that has an extremely short shelf life.  This short shelf life meant that I would need to plan on making it myself from scratch.

I love the taste of yeast breads, and as long as I can get enough electric,  I'll run our bread machine.  However, in a really bad emergency situation the power supply may not be stable, if available at all. 

In my experience, a "quick bread" or muffin will be as welcome as a yeast bread if the alternative is to have nothing.  So with that in mind I've primarily focused on acquiring recipes and supplies for cooking non-yeast based breads.  This diary will reflect my thinking; however, recipes for yeast-based breads, sourdoughs, bread machine breads, etc. are also welcome.  Bisquick based breads will be primarily located in the Bisquick diary, though some of them may find there way here as well.
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Breads and Spreads | 107 comments
Alternative Baking Methods
Between scouting and family camping I've acquired the skills to cook in a Dutch oven, box oven, and relfector oven.  Actually all of these cooking methods are quite easy to learn.  They all can take the place of a regular oven.  If I get enough ideas pulled together, I may begin a diary on alternative cooking methods.

Or someone else can start such a diary and I will post there.  I know plenty of expertise abounds on this forum.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Alternative baking
Hubby came home one day with a coleman oven, and I tell ya, it is the neatest thing ever.  We have only used it over a wood fire, but it cooks like a champ, my regular cake pans fit inside it, and when your not using it, it folds flat and locks together.  Really worth the $30-ish.

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
I have one of those and love it!
Those little Coleman stoves have really opened up what I can fix while we are camping ... or at least the ease of cooking stuff.  I keep it right handy in case of bad weather ... that and my Coleman stove.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Coleman oven
Hi Carrey,

Can you post a link to an online store where they are available?  I've seen what I think could be one, but yours sounds nice.  Thanks!

WhiteSwan

[ Parent ]
...
it's usually in the stores, too...  at least the ones i've been to.

http://www.walmart.c...

[ Parent ]
found a bargain!
I stumbled across one at WalMart, marked down to $10!  Now I need to buy the grill/burner part, though...

WhiteSwan

[ Parent ]
WhiteSwan ... I really like mine
OK, its small but it is serviceable.  And, its a heck of a lot better than going without an oven.  I can cook in a Dutchie (Dutch Oven) and in a reflector type oven, but the little Coleman folding oven is the closest thing I've found to an electric or gas oven.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
How do you
use the Coleman over wood?  I'd love to try that, as we we have a fireplace--could it also be used safely there?

Thanks!

WhiteSwan

[ Parent ]
"Old Reliable" ... Amish Friendship Bread
This is one of the recipes that I am frequently asked for.  I've never had a problem with any batches that I've made and I've made it off and on for a number of years now.

The real trick is to use up all of the starter you make or to have plenty of friends who are willing to accept your extras. 

Amish Friendship Bread Starter

3 c. sugar
3 c. flour
3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).

On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.

On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.

Amish Friendship Bread:

1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 c. sugar

In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9"x5" bread pans. Bake in 350 degree oven for 40 to 45 minutes. Additions (one or more to taste):(1/2 cup)- Raisins, apple (chopped), crushed pineapple(drained), candied fruit, coconut, dates(chopped), nuts and/or chocolate chips may be added to batter before baking.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Thank you KathyInFl, I doubt even I can mess it up!!! n/t

[ Parent ]
Kobie ... I also will use a gallon ziploc instead of a bowl
Kobie, instead of a bowl I will use a gallon ziploc bag for my starter rather than just a bowl.  It means less mess for me to clean up.  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Bloody Mary Bread
The following directions are for a bread machine, but I've also done this the "old fashioned way" in an oven.

Bloody Mary Bread

3 cups bread flour
1 1/4 cups V-8 Vegetable Juice
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 envelope yeast
1 teaspoon rosemary, ground
1 teaspoon basil, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons extra-virgin olive oil
Tabasco sauce

Add all ingredients to the baking container of your machine, in recommended order, and bake on the basic bread cycle.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Corn Fritters
Corn Fritters

1/2 cup flour
1/2 cup cornmeal
2 T sugar
1/4 tsp. salt
1 tsp. baking powder
1 small can cream style Corn (8 1/2 oz.) or 1/2 cup water and 2 tsp. Just Whites

Combine in medium bowl. Fry in 3 T oil in skillet. Turn when brown (Good with Baked beans.)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cornmeal Biscuits
Cornmeal Biscuits

1 1/2 cups flour
1/4 cup yellow cornmeal, plus 2 tablespoons
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 tablespoons granulated sugar
6 tablespoons chilled butter or margarine
3/4 cup buttermilk, plus 1 tablespoon

Preheat oven to 400 degrees F.  In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sugar. Cut butter into flour until mixture is crumbly. Stir in 3/4 cup buttermilk until the mixture holds together. Roll to 1-inch thickness. Using a 2-inch round cutter, cut into 8 biscuits. Brush tops with the tablespoon of buttermilk. Bake until golden and fluffy, about 12 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Fried Cornbread
Fried Cornbread

1 cup all-purpose flour
3 teaspoons baking powder
1 cup cornmeal
2 tablespoons granulated sugar
1 egg (or use powdered or other egg alternative)
1 cup kernel corn (from can - drained)
3 tablespoons melted butter
1 cup milk
3/4 teaspoon salt
1 medium onion, diced
1/3 cup diced celery (optional)
2 jalapeno peppers, diced (optional)

Mix and sift dry ingredients, then add all other ingredients mixing well. Heat 1 tablespoon oil in frying pan. Drop batter by tablespoonsful into hot oil, and fry on both sides.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Hominy Bread
Hominy Bread

1 cup boiled hominy (from can)
1 1/2 cups milk (made from canned or powdered milk)
1 cup cornmeal
1 cup white flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten (or use powdered or other egg alternative)
1 tablespoon shortening
3/4 cup molasses

Put hominy in a bowl and beat with a fork. Pour milk and molasses over the hominy and continue beating. Mix in cornmeal, flour, baking powder, salt and baking soda. Add mixture slowly to the hominy. Add beaten egg and melted shortening. Place in greased baking pan. Bake in moderate oven 350 degrees F for about 35 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

bread making
Here is another diary about bread making:

http://www.newfluwik...

Pumpkin Corn Bread
Pumpkin Corn bread

1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 egg (or use powdered or other egg alternative)
3 tablespoons vegetable oil
3/4 cup canned pure pumpkin
1 1/2 cups milk (from canned or powdered)

  Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch square pan. Bake at 350 degrees F for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Corn Light Bread
Corn Light Bread

1 t. baking soda
1 t. salt
¼ t. baking powder
2 c. cornmeal
½ c. sugar
4 T. shortening (or lard)
2 c. buttermilk
½ c. flour

Put sugar, salt, soda, and baking powder in a bowl and add buttermilk.  Stir well.  Then add cornmeal and flour alternately.  Melt shortening (or lard) in a loaf pan and ad to mixture.  Sprinkle a little cornmeal in loaf pan.  Heat pan, and pour batter into the hot pan.  Bake at 350 degrees Fahrenheit for 45 to 60 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cornmeal Biscuits
Cornmeal Biscuits

¾ c. scalded milk
1 c. cornmeal
2 T. shortening
¾ t. salt
1 c. white flour
4 t. baking powder

Save ¼ cup measured flour for board.  Pour scalded milk over cornmeal, add shortening and salt.  When cold, add sifted flour and baking powder.  Roll out lightly on floured board.  Cut with biscuit cutter (or anything else you have on hand) and bake in greased pan in hot oven for 15 to 20 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Seasoned Corn Bread
Seasoned Cornbread

1 package corn muffin mix
½ t. poultry seasoning
1 large egg, beaten
2/3 c. milk

Combine muffin mix and poultry seasoning; add egg and milk, stirring just until dry ingredients are moistened.  Pour batter into a well-greased, 8 inch square baking dish; bake at 400 degrees for 18 to 20 minutes.  Yield:  about 9 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Ham and Cheese Biscuits
Ham-Cheese Biscuits

2 c. biscuit mix
½ c. minced cooked ham
½ c. shredded cheese
2/3 c. milk

Combine first 3 ingredients in a medium bowl, stirring well.  Sprinkle milk over dry mixture, stirring just until moistened.  Pat dough out onto a flour surface to ½ inch thickness.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Several Amish Bread Variations
Here are several Amish Bread variations.  Some of them require the Amish Friendship Bread Starter and some do not. 

Amish Bread

1 cup plus 2 tablespoons hot tap water
1/4 cup oil (I use Crisco oil)
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon bread machine yeast
1/2 teaspoon salt

Place in pan in order given.  Put on dough cycle When done put on floured surface. Let stand 15 minutes.  Knead 3 or 4 times shape and put into loaf pan (butter top if you like). Let rise 40 minutes to 1 hour.  Bake in 350 to 375 degrees F oven for 30 to 35 minutes. (Butter top if you like.)  Can make dinner rolls or if used for sweet rolls add more sugar and use melted butter instead of oil.

Amish Friendship Banana Nut Bread

1/3 cup vegetable oil
1 cup all-purpose flour
1/3 cup granulated sugar
2 eggs
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup Amish Friendship starter
2 bananas, mashed - can be made by rehydrated banana chips and then mashing them
1/2 cup chopped nuts

Mix all ingredients together. Place in greased and sugared bread pan. Bake at 350 degrees F for 50 minutes.

Amish Friendship Bread

Chopped apples, mashed bananas, shredded zucchini, shredded carrots, etc. may be added to make the bread of your choice.

2 cups Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped

Preheat oven to 325 degrees F. Lightly grease two 9 x 5-inch loaf pans.  In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla extract, eggs and milk.  Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.  Bake for 60 minutes, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.  Yields 2 loaves.

Amish Friendship Bread

1 cup Amish Starter
2/3 cup vegetable oil
3 eggs, beaten
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups canned fruit pie filling

Preheat oven to 350 degrees F. Grease two loaf pans.  Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.

Amish Friendship Fruit Cake

1 (18.25 ounce) box yellow cake mix with pudding in the mix
1/3 cup vegetable oil
4 eggs
1 3/4 cup Amish Friendship Fruit Starter
1 cup chopped pecans
Confectioners' sugar (if desired)
Cream cheese frosting (if desired)

Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour.  In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done.  Shake pan to loosen cake from sides and let sit 10 minutes.  Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners' sugar if desired, or top with cream cheese frosting. This cake tastes better when cold.  NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.

Amish Friendship Fruit Starter

3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (some recipes will
  substitute 2 tablespoon brandy)

For later addition
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup

To Replenish Starter

DAY 1
1 1/2 cups starter juice
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches with syrup

DAY 10
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)
  can pineapple chunks and 1 (16 ounce) can fruit cocktail

DAY 20
2 1/2 cups granulated sugar
2 (4 ounce) jars maraschino cherries, drained and halved
  (You can use 1 jar of red and one jar of green for color,
  or use 1 (10 ounce jar)

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.

The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.

Amish Friendship Muffins

1 cup Amish Friendship Bread Starter
2 cups all-purpose flour
3/4 cup oil
1 teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
3 eggs
1 1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup nuts, chopped
1 cup apples, chopped (optional)
1 cup raisins or 1 cup blueberries (optional)

Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners.  Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.

Topping
1 cup brown sugar
1/2 cup all-purpose flour
1/4 cup margarine

Mix well and sprinkle over tops of muffins before baking.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pita Bread
Pita Bread

1 1/4 cups water
3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer's directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping.  Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1-inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes.  Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it's heating.  Flatten each piece of dough out into a circle that is about 1/4 to 1/3-inch thick.  Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other.  Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color.  After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip-lock bag for storage.  Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Apple Butter Muffins
Apple Butter Muffins

2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten (use powdered or other alternative)
3 tablespoons honey
1 teaspoon vanilla extract
1/2 cup raisins (optional)

Preheat oven to 400 degrees F.  In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.  In smaller bowl, combine wet ingredients (the next 6 ingredients).  Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.  Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).  Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin. (Do NOT let muffins cool completely in the tin.)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Blueberry Orange Muffins
Blueberry-Orange Muffins

1 (16 oz.) pkg. blueberry muffin mix
2 egg whites (or use powdered egg whites)
1/2 c. orange juice (from bottle)
orange marmalade

Stir muffin mix, egg whites, and orange juice and break up any lumps. Pour into muffin tins (with paper liners) about half full. Bake at 370 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Spoon orange marmalade over top of hot muffins

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Applesauce Muffins
Applesauce Muffins

1 cup all-purpose flour
1 cup regular oats, uncooked
1/4 cup unprocessed oat bran
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup raisins or chopped dates
1/3 cup chopped pecans
2 egg whites, lightly beaten (use powdered)
3/4 cup nonfat buttermilk (made from powdered)
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Combine first 8 ingredients in a large bowl; make a well in center of mixture.  Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until moistened. Spoon 1/4 cup batter into muffin pans coated with cooking spray.  Combine 1 tablespoon sugar and cinnamon; sprinkle on top of muffin batter. Bake at 400 degrees F for 20 minutes.  Yields 16 muffins.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Dilly Rice Muffins
Dilly Rice Muffins

1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg (or your substitute of choice)
1/2 c Lowfat Milk (made from evap skim milk)
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb minced dried onion or chives
2 t. Parsley Flakes, dried
2 t. Dried Dill

Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended. Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full. Bake in a 400-degree oven for 12 to 15 minutes, or until brown. Makes 8

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Southwest Corn Muffins
Southwest Corn Muffins

1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced into 1/4 inch pieces
1 cn Diced mild green chiles (4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg and milk together; add corn. Mix well. Add bell pepper, green chiles and cheese to dry ingredients, then add SpamLite that you have browned and drained on paper towels. Stir until just mixed. Pour into greased pans. Bake at 400 for 30 mins or until toothpick in center comes out clean. NOTE: This makes 6 very large muffins, 12 regular muffins or 24 very small muffins. You can also use an 8-inch square pan for the above batter. Serve with a nice green salad.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Molasses Muffins
Molasses Muffins

2 c. sifted flour
3 t. baking powder
3 T. sugar
½ t. salt
½ t. ginger (or other spice)
1 egg
¼ c. dark molasses
¾ c. milk

Put flour, baking powder, sugar, salt, and ginger (or other spice) into bowl.  Drop shortening onto flour at one side.  Add egg, molasses, and milk.  Cut shortening into small pieces (size of pea) with fork.  Stir all contents until flour is moistened, ingredients just mixed.  Batter will be lumpy.  Fill muffin tines 2/3 full.  Bake 15 to 20 minutes at 400 degrees Fahrenheit.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Ginger Raisin Muffins
Ginger - Raisin Muffins

1 (16 oz.) box gingerbread mix
1 ¼ c. lukewarm water
1 egg (or equivalent)
2 (1.5 oz.) boxes seedless raisins

Combine gingerbread mix, water and egg and mix well.  Stir in raisins.  Pour into sprayed muffin tins and fill half full.  Bake at 350 degrees F for 20 minutes or when tested done with a toothpick.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Honey Muffins
Honey Muffins

4 T. melted shortening
2 T. honey
1 egg
2 c. flour
4 t. baking powder
½ t. salt
¼ c. milk

Mix together shortening and honey.  Add well beaten egg.  Sift together dry ingredients.  Add to first mixture alternately with milk.  Beat well.  Half fill greaased muffin pans and bake in 400 degree oven about 25 minutes.  Makes about 12 muffins.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pecan Pie Muffins
Pecan Pie Mini Muffins

1 c. packed brown sugar
½ c. all-purpose flour
1 c. chopped pecans
2/3 c. butter, melted (fresh, canned, powdered, or other substitute)
2 eggs, beaten (fresh, powdered, or other substitute)

In a bowl, combine brown sugar, flour and pecans; set aside.  Combine butter and eggs; mix well.  Stir into the flour mixture.  Fill greased and floured miniature muffin cups two-thirds full.  Bake 350 degrees for 20 - 25 minutes or until a toothpick comes out clean.  Remove immediately to cool on wire racks.  Yield about 2 ½ dozen muffins.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Spiced Double Corn and Blueberry Muffins
Spiced Double Corn and Blueberry Muffins

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 can (8 1/2 ounces) creamed corn
1/2 cup lowfat buttermilk
1 egg
1/4 cup vegetable oil
3/4 teaspoon grated lemon zest
1 can (15 ounces) blueberries, drained and rinsed

Heat the oven to 425º F. Grease a 12 cup muffin tin or line with paper cups.  Combine the flour, cornmeal, 3 tablespoons of the sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.  In a separate bowl mix the creamed corn, buttermilk, egg, oil and lemon zest. Add the liquid mixture to the dry mixture, stirring only until all ingredients are moistened. Gently fold in the blueberries.  Spoon the batter into prepared cups, filling each about 3/4 full. Sprinkle the tops with remaining sugar. Bake about 18 minutes until muffins have risen and are golden brown.  Serve warm or at room temperature on the day of baking. (If making ahead, freeze the muffins, then reheat at low-oven temperature for a few minutes.)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Prairie Brown Bread
Prairie Brown Bread

4 c. whole wheat flour
1 1/3 c. all-purpose flour
1 quart buttermilk
2 c. brown sugar
4 t. baking soda
1 t. salt

Thoroughly mix all ingredients. Pour batter into greased bread pans. This will make 2 large or 4 small loaves. Bake large loaves 350 degrees F for 1 hour. Check small loaves after 40 minutes. Remove from pans to cool on rack.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Anise Biscuits
Anise Biscuits

1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 3/4 teaspoon aniseed, crushed
1/2 cup milk (from powdered or canned)
2 tablespoons water
2 tablespoons vegetable oil
2 large eggs (use powdered eggs or other alternative)
1/2 teaspoon vanilla extract

In a large bowl, mix flour cornmeal, sugar, baking powder, salt and aniseed.  In a small bowl, beat milk, water, oil, eggs and vanilla extract until blended. Add egg mixture to flour mixture. Stir just until dry ingredients are evenly moistened.  Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 inches apart. Bake at 375 degrees F until biscuits are firm to the touch and lightly browned (about 20 minutes.  Serve warm or cool.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

you're making me hungry! anise, and bannocks, and biscuits -oh my!
Cold enough I'd about bake something just to warm up...

[ Parent ]
We are running about 8 to 18 degrees above normal here ...
So I would willingly donate to your warmth if I could.  It January and we are expecting it to get to at least 81 degrees by the end of the weekend.    The trees and flowers are freaking out and my grapefruit aren't as sweet as normal because it usually takes a good cold snap to set the sugar.

I'm going to give it another week then I'm just going to start pulling the fruit and canning it as is.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
still have a few pansies, and crocus are coming
no snow stuck yet- and it is very odd for MA
repeated freeze-thaw cycles might be bad...
[ Parent ]
Logan Bread
Logan Bread

1 ½ c. water
1 ¾ c. sugar
2 c. applesauce
½ c. molasses
2/3 c. honey
2 c. margarine
8 c. whole wheat flour
2 2/3 c. white flour
2 t. baking soda
1 t. baking powder
1 t. ground cloves
1 t. ground nutmeg

Mix together in a saucepan water, sugar, applesauce, molasses, honey, and margarine and bring to a boil, stirring.  In a large bowl, blend together whole wheat flour, white flour, baking soda, baking powder, cloves, nutmeg.  Pour in the liquid mixture and stir well.  Bake at 300 degrees F for 1 hour in three greased loaf pans.  The bread will be considerably easier to slice if allowed to cool overnight. 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Buckboard Bread
Buckboard Bread

4 cups flour
2 T. salt
2 1/4 tsp. baking powder
2 cups water

Preheat oven to 400 degrees F .  Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Campfire Bannock Bread
Campfire Bannock

4 cups flour
8 tsp. baking powder
1 tsp. salt
1 tsp. sugar
about 3 cups cold water

Mix dry ingredients thoroughly and stir in enough water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth. Pour into large greased frying pan and set on hot coals. Turn when bottom is brown. Cook until no dough sticks when a toothpick (or knife) is poked into the middle.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Casserole Bread
Casserole Bread

1 cup milk
3 tablespoons granulated sugar
1 tablespoon salt
1 1/2 tablespoons shortening
1 cup warm water
2 packages yeast
4 1/2 cups unbleached white flour

Scald the milk and stir in the sugar, salt and shortening. Cool the mixture to lukewarm.  Pour the warm water into a large bowl and sprinkle with the yeast. Stir until the yeast is dissolved. Stir in the cooled milk mixture. Add the flour and stir until well blended, about 2 minutes. Cover and let the mixture rise in a warm place until more than doubled in bulk - about 40 minutes.  Stir the batter down and beat for 30 seconds. Pour the batter into a greased 1 1/2-quart casserole. Bake at 375 degrees F for 50 to 60 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Dried Tomato Beer Bread
You can also use seltzer instead of beer in this recipe.

Dried Tomato Beer Bread

2 ounces dried tomatoes, softened and chopped
1/4 cup tomato sauce
1 egg (or use powdered or other egg alternative)
12 ounces beer, room temperature
1/4 cup granulated sugar
3 1/2 cups self-rising flour

Preheat the oven to 350 degrees F.  Mix sugar with flour. Add beer, egg and tomato sauce and mix all together quickly. Fold in the tomatoes. Spoon batter into a greased loaf pan and bake 50 to 60 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Easy Lefse
Easy Lefse

Lefse (LEF-suh) is a traditional soft Norwegian flat potato bread that is rolled very thin and cooked quickly on a hot dry griddle?the Scandinavian equivalent of the Mexican tortilla. Mashed potato flakes are a convenient shortcut to this traditional recipe.

3 cups Mashed Potato Flakes
1 cup water
2 tablespoons margarine or butter
2 teaspoons salt
1 cup milk
3/4 to 1 cup All Purpose or Unbleached Flour

Heat electric lefse griddle or electric skillet to highest temperature setting. DO NOT GREASE GRIDDLE OR SKILLET. Measure potato flakes into large bowl. In small saucepan, heat water, margarine and salt to a rolling boil. Remove from heat; add milk. Add liquid all at once to potato flakes, stirring until all flakes are moistened. (Mixture will be crumbly.)  Lightly spoon flour into measuring cup; level off. Gradually add flour to potato mixture, working with hands until soft dough forms and is of rolling consistency. (Avoid adding too much flour.)  Shape dough into roll 10 inches long and about 2 inches in diameter. Cut roll into 1/2-inch slices. Cover with plastic wrap while rolling out each lefse.  On well-floured pastry cloth, roll out 1 slice of dough until paper thin. With lefse stick or long spatula, transfer to heated griddle. Bake about 1 minute or until brown spots appear on bottom surface. Turn; bake other side about 30 to 45 seconds. Place baked lefse between cloth towels to prevent it from drying out. Repeat with remaining slices. Cool completely before storing in plastic bag.  To serve, spread with butter; sprinkle with sugar and cinnamon or brown sugar. Fold into quarters or roll up.  Serving size: 20 lefse

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Fry Biscuits
Fry Biscuits

3 cups self-rising flour
3/4 to 1 cup cold water to make a soft, but firm dough
2 tablespoons Canola or another polyunsaturated oil

Preheat oil in a cast iron skillet.  Mix the flour and water together as you would for fry bread. After mixing, add enough flour to knead the dough without making the dough too "dusty". Put some flour on your fingertips and flatten the dough into thin "biscuits" about 3/8 to 1/2 inch thick. Drop them into preheated oil. Fry on each side for about 2 minutes. Remove to a paper towel to drain. Let cool, then top with confectioners' sugar, jam or jelly.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Fry Bread
Fry Bread

2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water

Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It's like cooking donut holes. Roll in cinnamon and sugar.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Guy Bread
Guy Bread

3 cups self-rising flour
1 beer

Mix together Put in loaf pan Bake at 350 F for 45 minutes

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Correction
I think that recipe calls for two beers.  If it's really guy bread, we need a beer to drink while mixing the ingredients.

If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
Cheeky devil aren't you. <grin> n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Lazy Man's Bread
Lazy Man's Bread

1/4 cup shortening
2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 450 degrees F. Place 1 tablespoon of shortening in an 8-inch cast iron skillet and place in oven to heat up.  In a medium bowl, combine remaining shortening, flour and milk, mixing well. Pour immediately into hot skillet and return to over and bake for about 15 minutes until crusty brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Proof that guy bread is not the lazy way to do it :) grin Thanks !! n/t

[ Parent ]
Mayonnaise Biscuits
Mayonnaise Biscuits

2 cups self-rising flour
2 tablespoons mayonnaise
1 cup sweet milk (made from canned or powdered)

Mix well. Bake at 375 degrees F in a greased muffin tin for 15 minutes or until brown.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Sweet Potato or Pumpkin Fry Bread
Sweet Potato Fry Bread or Pumpkin Fry Bread

1 cup self-rising flour
1 cup puréed sweet potatoes or pumpkin, fresh or canned
1/4 cup granulated sugar, or to taste
Vegetable oil (for frying)

Put the flour and sugar in a large bowl and add puréed sweet potatoes or pumpkin a little at a time. Blend together well and knead until the dough is soft and elastic, not sticky. Cut the dough into 4 to 6 pieces and flatten on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in diameter.  Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry until puffed and golden brown on each side, turning once.  Drain on absorbent paper and serve hot with butter and syrup. Or, make smaller sizes, dust with confectioners' sugar and serve for dessert or snacks.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

V-8 Bread
V-8 Bread

This is a delicious bread that tastes somewhat like pizza. It makes wonderful grilled sandwiches.

2 cups V-8
2 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon salt
Scant 1 teaspoon basil
Scant 1 teaspoon oregano
1/2 cup grated Cheddar cheese (or use grated Velvetta if you don't have block cheese)
1/4 cup ketchup
1/4 cup warm water
1 package dry yeast
7 or more cups flour

Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm. Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).  Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).  Bake at 350 degrees F for 25 to 35 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Spicy Applesauce Bread
Spicy Applesauce Bread

1 c. applesauce
1 box yellow cake mix
1 (3 oz.) pkg vanilla instant pudding mix
½ t. each of cinnamon and nutmeg
½ c. raisins

Combine applesauce and remaining ingredients in mixing bowl.  Beat at high speed for 4 minutes.  Pour into 2 greased and floured loaf pans.  Bake at 350 degrees for 35 minutes.  Cool for 15 minutes before removing from pan.  Yields about 16 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Flour Tortillas
Flour Tortillas

6 ½ cups flour
2 T. baking powder
1 T. salt
½ c. vegetable shortening
2 c. lukewarm water

Mix flour, baking powder, salt and shortening by hand until mixture beocomes coarse in texture.  Add water a little at a time.  Mix until dough pulls away from sides of bowl without sticking.  Knead about 30 - 40 times.  Shape into balls (approximately 2").  Grease hands with shortening (1/2 t.) and rub on balls to prevent crust from forming.  Cover with a towel and let sit for ten minutes.  Sprinkle board or hard surface lightly with flour.  Roll dough balls with rolling pin into a circle about 10" across and 1/8" thick.  Heat tortillas in hot skillet.  When tortillas form light brown bubbles (blisters), turn and cook the other side.  Makes 20 - 24 (10") tortillas.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Corn Tortillas
Corn Tortillas

2 c. corn flour (masa harina)
½ t. salt
1 ¼ c. warm water

Mix masa harina and salt together in a bowl.  Add 1 cup of water, a little at a time, as you continue to mix ingredients.  Knead dough, adding more water, if necessary.  Dough must hold its shape and stay moist.  Let rest 25 - 30 minutes.  Divide into twelve balls each the size of a medium egg.  Press and pat balls into tortilla shape or use tortilla press.  Place tortilla on ungreased hot griddle and cook until golden brown.  When bubbling stops, turn and brown other side.  Remove from griddle while tortilla is pliable.  Stack tortillas to keep moist and warm.  Use immediately or allow to cool.  Place in airtight container and refrigerator for future use.  Reheat before serving.  Makes 12 (6") tortillas.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Healthy Heart Tortillas
Healthy Heart Tortillas

6 c. flour
1 t. baking powder
1 t. salt
½ c. corn oil
2 c. warm water

Mix dry ingredients together in a bowl.  Add oil and blend.  Slowly and 1 ½ cups of warm water.  Mix well.  Dough should be smooth and pliable.  If dough is too dry, add more water and knead dough.  Make into balls about the size of a medium egg.  Rub each well with oil and cover.  Let sit 15 - 20 minutes.  Roll with a rolling pin to 8" diameter.  Lightly brown on a hot griddle until bubbly.  Turn once and lightly brown the other side.  Makes 1 ½ dozen.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Whole Wheat Tortillas
Whole Wheat Tortillas

1 t. salt
1 t. baking powder
2 c. whole wheat flour
2 T. vegetable oil
1 c. (approx) warm water

In a medium size bowl, sift salt, baking powder and flour together.  Add oil and mix well.  Add water, a little at a time while working the mixture with your hands.  Add only enough water to allow the dough to form a soft ball and no longer stick to the sides of the bowl.  Knead the dough ball in the bowl or on a floured board.  Divide dough to form separte balls the size of an egg.  Using a floured board, roll out each ball with a rolling pin to the size of a salad or dinner plate.  Cook on ungreased panckae griddle or skillet, turning until tortilla is lightly browned on both sides.  Makes 8 - 10 tortillas.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chocolate Tortillas
Chocolate Tortillas

3 c. flour
½ t. baking powder
½ t. salt
¼ c. semi-sweetened mini chocolate morsels
¼ c. instant cocoa powder
1 t. cinnamon
1 T. vanilla
1 c. warm water
¼ c. corn oil

Mix first 6 ingredients together in a bowl.  Add vanilla and oil and blend.  Slowly add 1 cup of warm water and mix well.  Dough should be smooth and pliable.  If dough is too dry, add more water and knead.  Form into balls about the size of a small-medium egg.  Rub each ball with oil and cover with towel.  Let sit 15 - 20 minutes.  Roll with a rolling pin until thin and well rounded.  Lightly brown on a hot griddle until bubbly then turn once to brown the other side.  Makes approximately 1 dozen, 7"-8" tortillas.  Note:  milk chocolate morsels can be substituted if desired.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Blueberry Tortillas

Blueberry Tortillas

3 c. flour
½ t. baking powder
½ t. salt
1 t. cinnamon
3 T. sugar
2 T. vanilla
¼ c. corn oil
1 ½ c. blueberries, crushed or pureed
½ - ¾ c. warm water

Mix dry ingredients together in a bowl and stir.  Fold vanilla and oil into mixture.  Add blueberries and blend.  Slowly add ½ cup of warm water.  Mix well.  Dough should be smooth and pliable.  If dough is too dry, add more water and knead dough.  Make into balls about the size of a small-medium egg.  Rub each ball with oil and cover with towel.  Let sit 15-20 minutes.  Roll out balls with a rolling pin until thin and round (7"-8" diameter).  Lightly brown on a hot griddle until bubbly.  Turn once and brown other side.  Remove from heat and keep warm.  Makes 1 dozen tortillas.  Note:  May substitute blackberries, cranberries, raspberries, etc.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cinnamon Tortillas
Cinnamon Tortillas

3 c. flour
½ t. baking powder
½ t. salt
2 t. cinnamon
1 t. nutmeg
4 T. sugar
2 T. vanilla
¼ c. corn oil
1 c. warm water

Mix dry ingredients together in a bowl.  Add vanilla and oil and blend.  Slowly add 1 cup of warm water and mix well.  Dough should be smooth and pliable.  If dough is too dry, add more water and knead dough.  Make into balls about the size of a small-medium egg.  Rub each ball with oil and cover with towel.  Let sit 15-20 minutes.  Roll each ball flat and thin with a rolling pin to 7"-8" diameter.  Lightly brown on a hot griddle until bubbly.  Turn once and brown the other side.  Makes approximately 1 dozen tortillas.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Grape Jam Bread
Grape Jam Bread

2 cups prepared pancake flour
5 T. brown sugar
1/2 tsp. salt
1 cup Grape Jam
1/4 cup milk (from canned or powdered)
1/4 cup shortening, melted
1 egg, slightly beaten (or appropriate substitute)

Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8×4 inches.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chili Cheese Bread
Chili Cheese Bread

2 pkgs. "JIFFY" Pizza Crust Mix
1 Tbsp. chili powder
1/2 cup warm tomato juice
1/2 cup warm water
2 cups finely shredded sharp cheddar cheese (or equivalent of your choice)

Preheat oven to 375°. Lightly grease a cookie sheet. Combine all ingredients together and let stand in bowl for approximately 10 minutes. Place on a lightly floured surface and knead three (3) times. Form a loaf and bake for 25 - 30 minutes, until golden brown. (Yield: Approximately 12 Slices)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

chapattis
Chapattis - (Forgive my inability to measure - but that shows that these are not an exact science, so don't be afraid!)

4 cups fine ground whole wheat flour (you can mix some white if you don't have enough ww flour, but they come out very differently, and any serious prepper will have tons of ww flour!)  Have some extra for rolling. Do NOT use pastry flour; they don't come out well.  Hard winter wheat, or bread flour only.

If you only have coarse ground, it works better if you sift through a seive to remove some of the coarser bran particles.  You can always toss them in something else like bran muffins or while cooking hot cereal.
1 scant teaspoon salt
Warm water - I don't measure the water, especially since the ambient humidity of the air and the type of flour will necessitate different amounts of water.  Use warm to hot water, and pour in until you can make a nice soft but not sticky dough.

Turn out on a floured board or counter and knead for several minutes until elastic and smooth.  Now for the interesting step:

EITHER flatten out on the counter OR flatten out in the bowl you just mixed the dough in, poke many holes with your fingers, and pour a little warm warter over the top of the dough so it fills the holes, and cover.  Let sit for a half an hour or more.  Could be a couple of hours, do NOT let the dough dry out.

When ready, flour your counter again, squnchle up the dough, re-knead so it's all homogenized, and divide up into equal balls about twice a big as a ping pong ball.  It's easier to cook them with a partner, takes half as long with one person rolling and one person cooking.  Cover the balls so they don't dry out, even covering them with flour does this.  The dough should be quite soft.

Use a regular rolling pin, even long bottle, or best, a chapatti rolling pin, which is narrower, usually tapering, and without separately moving handles.  Any rolling pin with handles that don't rotate is best.  The idea is to roll them out in even circles, about 1/4" thick.  Use enough flour to prevent sticking but not more than necessary.  Make them small enough to fit in your iron frying pan but big enough so you don't have 200 of them!  As you roll, spread them out on the counter near the stove or on cookie sheets, if they overlap too much they may stick together.

Meanwhile, heat up an iron frying pan over medium heat and get a soup spoon sized stainless steel spoon.  Now, there are TWO ways to cook them, one if you have an electric stove, and one if you are cooking on a propane or gas stove.  Or on a fire.

1.  Electric stove - slap the rolled out chapatti on the ungreased frying pan, and let it sit without messing with it until it's not stretchy any more - after disturbing it too early once or twice, you'll know what I mean!  Try to avoid letting a lot of flour get in the frying pan as it burns after a while.  Shake it out if you get a lot of loose flour.

You usually have to flip them a couple of times, pressing as you go.  Sometimes the heat under the frying pan needs to be adjusted - too hot and they get burned spots, too low and the chapattis get too stiff and hard to puff up. 

  As soon as the chapatti is a bit firmed up, press the surface evenly all over in circular motions with the back of the spoon.  As soon as you feel or see bubbles appearing, flip the chapatti over and do the same thing - pressing with the back of the spoon.  Ideally, the chapatti will puff up into a ball, and it's done.  Sometimes just bubbles will happen, and when it's done puffing, put in a pan in the oven on warm or a plate and cover with a lid or a clean dish towel.  Stack them up, and when all done, the top of each can be buttered (or assistant can do this), or oiled with a little good oil.  This keeps them from drying out.

2.  Method is just the same, but after you flip it once and bubbles appear, get TONGS and hold it over another turned on burner just above the flame and move it around.  The heat of the flame should cause the chapatti to puff up into a ball.  This works over a fire burned down to hot coals very well. 

This recipe makes about 25-30 good sized chapattis.

Practice is the whole thing.  People and older kids often like to help because it's fun to watch them inflate!  It is satisfying to make delicious and healthy bread using only flour, water, salt and a frying pan.  When hot they're absolutely delicious (people often cannot stop eating them) and when cold, they can be reheated easily.

For those like me who are "yeast challenged"
those little Betty Crocker packets of muffin/bisquit  mixes are a good staple to have: you only need water so you don't have to use precioussupplies of fats, milk or eggs.  There are also bread mixes at the store which I haven't tried but want to check out. 
Laura, they have some Bisquick mixes like that
Laura, they have some drop biscuit mixes by Bisquick like that.  Hmmm ... I know cheese garlic is one, then another in a cinnamon chip kind of thing.

I think there may be some plain varieties as well.

They are dead useful and easy to doctor up if you are inclined.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Bread Machines and Recipes
I'm probably going to have to buy a new bread machine.  The one I currently have works well, but the mixing paddle thing in it is developing a crack and the model is so old, I'm not sure that I can get a replacement for it.

Once I chose a new model, I will definitely be ordering any spare parts that I can.  My plan is that we have at least intermittent electricity ... at least initially. This will allow me to use the bread machine and other kitchen devices to make my life as easy as possible for as long as possible.  If/when the grid goes down, I have other plans to implement, but for now I'm concentrating on getting the use and versatility I can out of a bread machine.

 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Bread Machine Recipes 1
Bloody Mary Bread

3 cups bread flour
1 1/4 cups V-8 Vegetable Juice
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 envelope yeast
1 teaspoon rosemary, ground
1 teaspoon basil, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons extra-virgin olive oil
Tabasco sauce

Add all ingredients to the baking container of your machine and bake on the basic bread cycle.

Dill Pickle Bread

1/3 cup dill pickle juice (Claussen's is good)
2/3 cup warm water (110 degrees F)
1 medium dill pickle, finely chopped
1 tablespoon butter, softened
1 tablespoon dried onion
1 teaspoon parsley flakes
1/2 teaspoon dill weed
1/4 teaspoon sea salt
2 cups plus 2 tablespoons white bread flour
2 teaspoons active dry yeast

Place ingredients bread machine pan in the order suggested by the manufacturer. Select the white bread, medium crust setting.

Grape Nuts Bread

1 1/3 cups water
2 1/2 tablespoons vegetable oil
1 1/4 tablespoons granulated sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons yeast
2/3 cup Grape Nuts Cereal

Use the basic cycle. Add Grape Nuts at the beep or appropriate time for your machine. Don't worry if the dough is a little soft before the cereal is added.

Bread Machine Pumpernickel Bread

1 cup plus 2 tablespoons water
1 1/2 teaspoons salt
1/3 cup molasses
2 tablespoons vegetable oil
1 cup plus 1 tablespoon rye flour
1 cup plus 2 tablespoons whole wheat flour
1 1/2 cups bread flour
3 tablespoons baking cocoa
1 1/2 teaspoons instant coffee (dry)
1 tablespoon caraway seed
1 teaspoon bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack.

Bread Machine Cinnamon-Raisin Bread

1 cup water
2 tablespoons butter or margarine, softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 1/2 teaspoons bread machine yeast
3/4 cup raisins

Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Homemade Wheat Bread Machine Mix

1 bag (5 pounds) bread flour
1 bag (5 pounds) whole wheat flour
1 3/4 cups dry milk
1 1/4 cups sugar
4 1/2 tablespoons salt
Butter or margarine, see loaf directions below
Bread machine or quick active dry yeast, see loaf directions below

Mix all ingredients in extra-large bowl until well blended. Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving. To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Bread Machine Gingery Bread

3/4 cup water
1/4 cup molasses
2 tablespoons butter or margarine, softened
1 teaspoon grated lemon peel
3 cups bread flour
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Bread Machine Corn-Jalapeño Bread

3/4 cup plus 2 tablespoons water
2/3 cup whole kernel corn
2 tablespoons butter or margarine, softened
1 tablespoon chopped jalapeño chili
3 1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Bread Machine Caramel Apple and Pecan Bread

1 cup water
2 tablespoons butter or margarine, softened
3 cups bread flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
1/2 cup chopped unpeeled apple
1/3 cup coarsely chopped pecans, toasted

Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Bread Machine Turtle Bread

1 cup plus 1 tablespoon water
10 caramels
2 2/3 cups bread flour
2 tablespoons dry milk
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1/4 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans

Measure carefully, placing all ingredients except chocolate chips and pecans in bread machine pan in the order recommended by the manufacturer. Add chocolate chips and pecans at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Bread Machine Recipes 2
Hot Buttered Rum Loaf

This recipe make a 2-pound loaf. Measurements for a 1 1/2-pound loaf are in parentheses.  As always, use your substitutes/alternative ingredients as necessary. 

1 egg plus water to equal 1 cup plus 2 tablespoons
  (1 egg plus water to equal 1 cup)
2 tablespoons rum extract (1 tablespoon)
1/4 cup butter, softened (3 tablespoons)
3 3/4 cups Gold Medal Better Bread Flour (3 cups)
1/4 cup packed brown sugar (3 tablespoon)
1 1/2 teaspoons salt (1 1/4 teaspoon)
1/2 teaspoon ground cinnamon (1/2 teaspoon)
1/4 teaspoon ground nutmeg (1/4 teaspoon)
1/4 teaspoon ground cardamom (1/4 teaspoon)
1 teaspoon bread machine yeast (1 teaspoon)
Nutty Topping (below)

Place all ingredients except Nutty Topping in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.

Prepare Nutty Topping. About 40 - 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove bread from pan and cool on wire rack.

Nutty Topping
1 egg yolk, beaten
1/2 tablespoon finely chopped pecans
1/2 tablespoon packed brown sugar

Chili Bean Machine Bread

1 tablespoon active dry yeast
1/2 cup yellow cornmeal
3 tablespoons nonfat dry milk
2 cups unbleached all-purpose flour
1 cup whole-wheat flour
1½  t. salt
2 t. chili powder
1 cup (10oz) fat-free refried beans *
3 T.  vegetable oil
1/4 cup egg substitute
1 tablespoon honey
2/3 cup water

* canned or reconstituted from dry mix

Place all ingredients in the order listed in the bread machine. Program machine for basic bread setting, and press start.

Pepperoni Pizza Bread

1 3/8 cups water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons granulated sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/2 cup pepperoni, chopped
1/3 cup shredded mozzarella cheese - assuming you still have it or try grated Velvetta cheese as an alternative
1 tablespoon grated Parmesan cheese
1/3 cup canned mushrooms
1/4 cup dried minced onion
3/4 teaspoon garlic powder
2 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.

Pita Bread

1 1/4 cups water
3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer's directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping.  Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1-inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes.  Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it's heating.  Flatten each piece of dough out into a circle that is about 1/4 to 1/3-inch thick.  Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other.  Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color.  After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip-lock bag for storage.  Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.

Salsa Bread

1/2 cup prepared salsa
1/4 cup water
1 T. butter or margarine, softened (use your alternative of choice)
2 cups bread flour
1 T. chopped fresh cilantro (or use the same equivalent in dried)
1 tablespoon granulated sugar
1 teaspoon salt
1 1/4 teaspoons bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.  Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Lazy Onion Bread Recipe

1 1/4 C Water Or Milk
2 Tbsp Sugar
2 Tsp Onion Soup Mix
3 C Bread Flour
1 Tbsp Dry Milk Powder -- optional
1 1/2 Tsp Active Dry Yeast

CYCLE: white; timer SETTING: medium NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup.

Faux Sourdough Bread Recipe

1 package Active Dry Yeast
2 1/2 cups Bread Flour
1 tablespoon Dark Molasses
1 cup Sour Cream
1 teaspoon Salt
1 teaspoon Lemon Juice
4 tablespoons Warm Water

All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "White Bread". Press "Start".

Carolina Rice Bread

2 1/4 teaspoons yeast
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons nonfat dry milk powder
1 tablespoon unsalted butter
3/4 cup cooked rice
3/4 cup water
1 large egg
1 teaspoon lemon juice

Use basic cycle. Do not use timer.

Brownie Bread

3/4 cup Water
1/3 cup Unsweetened cocoa powder
1 1/2 teaspoons Active dry yeast
1 3/4 cups + 2 tbls bread flour
1/2 cup Sugar
1 teaspoon Salt
1 1/2 tablespoons Vegetable oil
1 Egg
1/3 cup Walnuts -- chopped

Bring water to boil. Add cocoa and stir until dissolved. Let cool.  Add the cocoa and all ingredients, except nuts, in the order suggested by the bread machine manual and process on the basic bread cycle according to directions.  At the beeper (or end of first kneading in Panasonic or National), add walnuts.

Spaghetti Bread

1 envelope dry yeast
1 teaspoon dried Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 tablespoon granulated sugar
1 teaspoon garlic salt
1 1/2 cups warm water
1/3 cup grated Parmesan cheese

Add all ingredients into the bread pan in the order listed. Select white bread and push "start."

Sweet Potato Pecan Bread

2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup cooked and mashed sweet potatoes (use canned sweet potatoes that you've mashed)
3/4 cup water
3 tablespoons dark raisins
1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

Taco Bread

9 ounces water
1 1/2 tablespoons vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup cornmeal
1/4 cup whole wheat flour
3 tablespoons taco seasoning
2 cups bread flour
1 1/2 teaspoons yeast

Put in bread machine in order listed.

White Sandwhich Bread in the Breadmaker:

1 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
3 to 3 1/2 cups All-Purpose Flour
1/4 cup dry milk, non-fat powder
1 1/2 teaspoons salt
1 1/4 cups water
2-3 tablespoons vegetable oil

Place ingredients in the breadmaker in the order specified by your model.

Apple Cinnamon Granola Bread

1 c Apple juice unsweetened
2/3 c Applesauce unsweetened
2 T. Shortening
2 T. Honey
1 t. Salt
1 1/2 c Whole wheat flour
2 1/4 c Bread flour
1/2 c Granola
1 t. Cinnamon
1 1/2 t. Yeast
1/4 c Raisins

Place all ingredient in pan except raisins. Select sweet setting and regular or dark crust. Press start. Add raisins at the "add ingredient" signal beeps.

Apple Oatmeal Bread with Raisins

1/2 c Old fashioned rolled oats
5/8 c Water
1/2 c Unsweetened applesauce
2 3/4 c Bread flour
1 1/2 ts Salt
2 tb Brown sugar
1 1/2 tb Nonfat dry milk powder
1 1/2 tb Applesauce
1/3 c Raisins
1 ts Ground cinnamon
1 1/2 ts Yeast

Place in bread pan. Select light crust setting.

Oreo Cookie Bread

3/4  cup Milk
1 Egg
3 T. Sugar
3/4  t. Salt
2  cups  Bread flour
1 1/2  teaspoons  Yeast
3/4  cup  Oreo cookies -- crushed

Bake according to manufacturer's instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished.

Parmesan-Pepper Bread

1 cup Plus 2 Tbs water
1 T.  Olive oil
3 1/4 cups Bread flour
1/2 cup Parmesan cheese -- grated
1 T. Sugar
1 t. Salt
3/4 t. Freshly ground black pepper -- or green peppercorns
2 1/2 t. Active dry yeast

Add ingredients accoriding to your manufacturer's instructions.

Sweet & Sour Citrus Bread

1 3/4 teaspoons Yeast
3 cups Bread flour
3 tablespoons Wheat germ
3 tablespoons Wheat bran
1/3 cup Sugar
1/2 tablespoon Salt
2 teaspoons Orange peel -- grated
1½ teaspoons Lemon peel -- grated
1 Eggs
3 tablespoons Butter
¾ cup Sourdough starter
¾ cup Water -- warm

Bring all ingredients to room temperature and pour into bakery, in order.  Set "baking control" at 10 o'clock. Select "white bread" and push Start.  In hot & humid weather, use 1/8 c less water.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Question about White Sandwhich Bread
Kathy, or anybody else who has an idea:

I regularly make the White Sandwhich Bread in my breadmaker.  Here is the recipe again so you don't have to scroll up to review it:

White Sandwhich Bread in the Breadmaker:

1 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
3 to 3 1/2 cups All-Purpose Flour
1/4 cup dry milk, non-fat powder
1 1/2 teaspoons salt
1 1/4 cups water
2-3 tablespoons vegetable oil

I use 4 Tbsp of butter in place of the vegetable oil, just because I have it on hand now, I have used the oil with good results.  I tried to replace the butter/oil with powdered margarine several times.  I always end up with a small, dense loaf of bread that doesn't rise properly.  I dropped the powdered milk, but that didn't help any.  Any idea why this isn't working for me?


If I had done this on my own, I would have done most of it incorrectly.

[ Parent ]
Non Rising Bread
I have never baked with dehydrated margarine, but I would think that the oil had been removed from it for the dehydration.  If it were my bread, I would check with the manufacturer or seller of the dehydrated margarine to find out how to rehydrate it.  It will probably require adding an oil of some sort.  You might be better off just using the oil for the bread-making and the margarine as a flavouring in your other cooking.
[ Parent ]
If you look at the can ... it says add oil instead of water
to "rehydrate" the powdered butter and margarine.  I think you could still add the powder for the flavor, but you would need to continue adding the oil as part of the liquid.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
SMACK!!! (Sound of hand slapping forehead).
Thanks!  (Also to you Dragon Lady).  I will give it a try this weekend.  I have a lot of that margarine powder I would like to find a use for.

If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
Lemon Salt
Perhaps not a spread, but you could add this to a butter or butter substitute to spread on spread and toast.

Lemon Salt

With a thick skewer, pierce 5 lemons all over. Put them in a large neck glass container and cover with coarse salt. Seal tightly and leave to flavour for a couple of month in dark, fresh, cool place.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Whole Wheat Pancakes (using powdered milk and eggs)
Whole Wheat Pancakes

2 cups wheat flour 
2 tsp. Baking powder
4 Tbs. Sugar 
5 Tbs. Dried whole egg
6 Tbs. Dried milk 
1/2 tsp. Salt
2 cups & 5 Tbs. Water 
4 Tbs. Oil

Sift dry ingredients.  Add water and oil, stir until moist.  Cook on a griddle or pan at medium heat.  Serve with your favorite topping. From "Cookin' with Dried Eggs" by Peggy Layton

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Basic Muffins (using powdered eggs)
Basic Muffins (with dried eggs)

2 1/2 Tbs. dried whole egg 
4 1/2 Tbs. baking powder
3/4 tsp. salt 
3 Tbs. sugar
1/4 c. melted shortening 
1 2/3 c. water
3/4 c. dried milk 
1 3/4 c. flour

Sift together the dried egg mix, flour, baking powder, salt and sugar.  In a separate bowl, combine the shortening, water and dry milk.  Add to dry ingredients, stirring only enough to moisten.  Fill greased muffin pans two-thirds full with the mixture.  Bake at 375 degrees F. for 20 minutes. -- Makes 12 large or 14 medium muffins. Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola. From - "Cookin' With Dried Eggs" by Peggy Layton

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Basic Fritters (using powdered eggs)
Basic Fritters (with dried eggs)

1 1/3 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. dried whole egg
1 1/2 c. water
1/4 c. dried milk

Mix all ingredients until moistened.  Drop from teaspoon into deep fat heated to 360 degrees F.  Turn when golden.  Cooks 3 to 5 minutes.

VARIATIONS:
Corn Fritters:  Cook 3/4 c. dried corn with 1/2 tsp. salt in 1 1/2 c. water. 
Drain.  Fold corn into batter.  Fry as directed.  Serve warm with maple syrup.
Apple Fritters:  Fold 1/2 c. apple slices into batter.  Fry as directed.  Sprinkle with cinnamon sugar while warm.
Banana Fritters:  Fold in 1/2 c. banana slices.  Fry as directed.  Dust with powdered sugar.
Spices:  1/2 tsp. nutmeg or 1 tsp. cinnamon.
  - from "Cookin' With Dried Eggs" by Peggy Layton

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cornbread (using powdered eggs)
Cornbread
3/4 C Cornmeal
1 Tbs. Dried Eggs, Equiv. 2 Eggs
3/4 C Flour
4 Tsp. Baking Powder
1/4 C Sugar 
3/4 Tsp. Salt
2 T Dry Milk 
1/4 C Shortening

Combine dry ingredients and store in a sealed container until ready to use.  Grease a frying pan and shake a little flour in it. Add 3/4 c. water and shortening to the dry mix and stir until just moistened. Cook in the covered pan in coals for 20 minutes or until done. (425 degrees. F.)
From AAOOB Storable Foods http://www.aaoobfood...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

SIP Recipe: Fiesta Dip
This is an easy way to use canned items.  The canned tamales are a nice touch.  After the dip is prepared slather on crackers, tortillas, or other flat breads.

I like using canned beef and chicken alternately with canned seafood (shrimp, tuna, crab, etc.) so that I can have a wide variety of menu items.  I home-can my own ground beef ... but if you don't can, finding creative ways to used beef stew and chili is another way of having beef in your preps without it becoming monotonous.

Fiesta Dip

1 (15 oz.) can tamales
1 (16 oz.) can chili without beans
1 cup picante sauce
2 (5 oz.) jars processed cheese spread (or a jar of Cheez Whiz)
1 cup finely chopped onion (or the equivalent in dried chopped onion)

Mash tamales with fork.  Combine with remaining ingredients, mix well, and heat.  Serve with crackers, chips, or other flat breads.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

SIP Recipe: The Big Dipper
Similar to the Fiesta Dip recipe but without the tamales.  Is a little cheesier as well.

The Big Dipper

1 (15 oz.) can chili (no beans)
1 (10 oz.) can tomatoes with green chilies
1 (16 oz.) pkg. cubed processed cheese (Velveeta)
1/2 c. chopped onions (or equivalent in dried chopped onion)
1/2 t. cayenne pepper

Combine all ingredients.  Heat just until cheese melts, stirring constantly.  Serve warm with assorted dippers ... crackers, chips, flat breads, dried veggies, etc.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

SIP Recipe: La Cucaracha
This was a big hit at a recent camp out.  So easy that even kids can make it.  The name sent them into hysterics.  [rolling eyes]

La Cucaracha

1 (12 oz.) pkg. chorizo, sliced or cut up
1 (16 oz.) pkgs Mexican-style processed cheese (plain Velveeta will work just as well)
1 (15 oz. can) stewed tomatoes

Saute chorizo, cook and drain.  In a double boiler, or a good non-stick saucepan, melt cheese with tomatoes, stirring constantly.  Add chorizo to cheese mixture and mix thoroughly.  Serve with just about any kind of dipper you want though I found its better to use something hearty like large cornchips, tortillas, and flat bread.  You can also serve this over baked potato skins.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

SIP Recipe: California Clam Dip
If you like clams, this is really good.  Even if you don't like clams this is still good.  This recipe makes a lot so you may need to wait until you have a cool place to store it if you are not serving it all right away.

California Clam Dip

1 envelope dry onion soup mix
2 (8 oz.) cartons sour cream (or the equivalent made from powdered milk or powdered sour cream)
1 (7 oz.) can minced clams, drained
3 T. chili sauce
1 T. lemon juice (or one restaurant pkg of lemon juice)

Combine the soup mix and sour cream and mix well.  Add the remaining ingredients.  Serve with assorted crackers -- Captain's Crackers go well with this.

Note:  if you are saving your drainings from canned goods to extended your cooking water ... don't add the fluid that comes off of the clams.  Some people are seafood sensitive, and it may make the other fluid spoil before you can use it ... remember seafood generally spoils more quickly than other foods.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Bacon Pepper Bread - use real bacon bits (can buy at wallyworld)
I use real bacon bits ... wallyworld brand or Oscar Myer brand ... and just lard or oil to replace the drippings.  No problem.  I'm going to give this bread a try on my gas grill.  The recipe makes two loaves ... I'll fix one in the oven and one on the grill and compare the two.

BACON PEPPER BREAD

7-1/4 c. unsifted flour
3 tbsp. sugar
2 tsp. salt
1 tsp. coarsely ground black pepper
2 pkg. dry yeast
1 1/2 c. milk
3/4 c. water
1/2 lb. bacon, crisp cooked and crumbled
1/3 c. reserved bacon fat
1 egg (room temperature)

Mix 2 1/2 cup flour, sugar, salt, pepper and undissolved yeast. Heat milk, water and bacon fat to 120 to 130 degrees F. Gradually add to dry ingredients, beat 2 minutes at medium speed of mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and flour to make soft dough. On floured board knead 4 to 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8-1/2 by 4-1/2 by 2-1/2 inch loaf pans. Cover. Let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375 degrees for 30 minutes or until done. Remove from pans, cool on racks.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pineapple Pecan Bread
This makes a good breakfast or brunch bread.  Has enough body that it sticks to your ribs.  Its a "quick bread" so requires no yeast.

For the margarine I used my butter substitute and for the egg whites I used powdered egg whites (brand name "Just Whites").

PINEAPPLE PECAN BREAD

3-1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. canned crushed pineapple & juice
3/4 c. chopped pecans
1 stick margarine
1-1/2 c. light brown sugar
4 egg whites

Sift flour with dry ingredients and stir in nuts. Cream margarine and brown sugar. Beat in egg whites. Stir in half of flour-nut mixture. Stir in pineapple. then add remaining flour. Stir until well blended and divide batter between 2 greased and floured 9 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on cake rack. Yields: 20 slices.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Big Batch of Bread (6 loaves)
This might be a good way to be more fuel effecient with your cooking.  If you are using the same amount of fuel to cook 1 loaf or 6 ... long term cooking more that can be saved over a longer period means you get more from your fuel.

Big Batch of Bread (6 loaves)

In a separate bowl mix:
1 c. warm water, 2 T yeast, 1 t. sugar
Set aside and allow to dissolve.

In a large bowl mix:

3/4 c. Crisco shortening (or oil)
3/4 c sugar
2 T. salt
5 c. hot water

Mix this together well and gradually add:
8 cups flour
Thoroughly mix and then add the yeast mixture to this. Mix well and then add:

6-8 more cups of flour gradually. Knead 10 minutes by hand or about 5 minutes with bread hooks. Raise in greased bowl until double (1 hour). Punch down and shape into loaves (5 or 6?) Raise one more hour or until double in size. Bake 400* for first 10 minutes and then reduce heat to 350* for another 25 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

KathyInFl - Thanks
KathyInFl,

  Thanks. This weekend while teaching the kids to make bread it came out like cake not bread.

  I used 1 packet of active dry yeast and 3 cups KingAurthor flour to make 9x4 inch loaf. I laughed too.

  Letting the yeast and sugar set up first sounds like it makes a big difference. What do you think?

Kobie

[ Parent ]
Kobie ... gotta give the yeast some food for it to activate
The yeast will "activate" with the sugar as its food source.

Did you let it rise long enough?  Too long?

Personally, I and my family prefer dense breads ... and cakes too for that matter.  I like to have a nice heavy loaf ... they certainly cut more easily that a loaf with a lot of air pockets.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Yeast - some time
KathyInFl,

  I mixed everything in a bowel, kneaded the bread for five mins and then let it stand for an hour.

  Yes the bread rose while in the bakeing tray.

  Next time I will try letting the yeast set up first.

  It seems yeast lives a long time. Sour Dough bread starter is a fragment of the last batch that has been keep moist and covered.

  Any thoughts?

  Is this fluwiki relevant - yes. Look how long it takes to learn these skills when cooking is defined as "Open box, remove top, Microwate 3 min on high, let stand for two min before servering. WARNING - food will be hot after heating."

  There are kids who take pride in knowing how to cook something in *their* microwave: "the bag says 3min but it comes out better at 3 min 11 sec."

Kobie

[ Parent ]
Eggless Apple Butter Bread
I've got a goodly supply of powdered eggs and egg whites, but I'm still collecting recipes that do not require eggs.  Check http://www.newfluwik... for a part of the "my version" narrative where I include a recipe for no-egg pumpkin pie.  [grin]

Golden Raisin, Pecan, & Apple Butter Bread

2 1/2 c. self-rising flour (or 2 1/2 c. plain flour, 1 T. baking powder, and 1/2 t. salt)
2 T. sugar
1 t. cinnamon (unless the apple butter is really spicy)
1/4 c. vegetable oil
3/4 c. apple butter
1/2 c. golden raisins
1 c. pecans, chopped
2 c. milk (fresh, canned, UHT, or made from powder)

Mix the dry ingredients.  In a separate bowl combine the wet ingredients and then stir together the two mixtures.  Spoon into a greased loaf pan and bake at 350 degrees F for around 50 minutes.

*don't forget you can use regular raisins or dried currants if you don't have golden raisins.  Same difference.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

drool! ;-)
Kathy, if you have some good wedsites for powdered eggs, could you please post them in the websites for prepardeness diary?

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Cottontop ... Honeyville
is the only place I've bought from online.  Good experience for me.  Better pricing than Emergency Essentials ... at least on what they both sell.

I also liked their freezed dried fruit and veggie prices.  And I got a case of their fruit smoothie mixes for the kids.  We opened one just to try it ... and I had to hide the rest of them so that they didn't just get used up.  LOL!  The smoothie mix was a little more than what I would have normally bought, but it filled a whole in my preps for the kids. [shrug]

My next buy from them, as soon as I scrap up the ready, is a couple of cases of powdered milk.  More expensive than buying the powdered from the grocery, but it will save me from having to put it into regular food rotation because it is sealed for long term storage in #10 cans.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Thanks Kathy. Honeyville
seems to have a good reputation with posters here, so i think that should be noted.

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Soft Touch Molasses Bread (Eggless)
Soft Touch Molasses Bread

3 1/4 c. whole wheat flour
2 T. baking soda
1/2 t. salt
2 c. buttermilk or sour milk
1/2 c. molasses

Mix dry ingredients.  Mix liquids; stir into the dry ingredients, moistening completely.  Spoon into a greased 9x5-inch loaf pan and bake at 350 degrees oven for 40 minutes or until a toothpick inserted in the loaf comes out dry.  Makes 1 loaf

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cannelloni Spread
I've gotten to where rather than eating a lot of bread, I will fix small, dense party loaves and then thinly slice them and top them with something a put the slices under the broiler until browned.

This works great as a snack or as a side dish too.  I fixed this the other day and put it on toast rounds and broiled until brown and then ate it will a fried rice dish. 

Cannelloni Spread

2 13 oz. cans cannelloni beans, drained and rinsed
1 t. olive oil
1 t. salt
1 (4 oz.) jar sweet red pimentos

In food processor or blender combine all ingredients.  Blend until smooth.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Eggless Pizza Dough/Foccacia
EGGLESS PIZZA CRUSTS/FOCCACIA

INGREDIENTS

3/4 cup lukewarm water
1/2 package active dry yeast
1 1/2 tablespoon molasses
1 teaspoon extra virgin olive oil (1 tablespoon if making foccacia)
Generous pinch of salt if desired
About 2 1/3 cups unbleached wheat flour

METHOD
Mix first five ingredients in a large bowl (I find it best to mix the water and yeast first and let the yeast proof before adding the other ingredients). Slowly add unbleached flour until the dough is getting hard to handle with a spoon. Then turn it out onto a floured surface and knead until the dough is soft and smooth but no longer sticky (you may need to re-flour the board from time to time). Form the dough into a ball and set it aside to rise for about 20-30 minutes.
It is now ready to be used in pizza and foccacia recipes.

Makes one 23 centimeter / 9 inch pizza crust.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Breads and Spreads
OMG! KathyinFL, Thank you for this link. I have receipes to last a lifetime, now! I really appreciate all your work.

I found a conversion for flour and sugar so I guess I'll be purchasing more than I first thought:
U.S. All-purpose flour has a density of 4.5 cups per pound.

50 pounds * 4.5 cups/pound = 225 cups

Granulated sugar has a densiy of 2.4 cups per pound.

50 pounds * 2.4 cups/pound = 120 cups

If I'm making regular loaf bread, not quick breads, is it necessary to have gluten? And can I make bread machine receipes by hand and bake them in the oven or will the consistency change too much?

Have you ever ground your own wheat berries? Do you know how much flour (and muscle lol!) would result from a 50 lb bag?

Wikimetoo
I've never ground my own wheat in quantity. Every fall when we go to the Smokies I pick up stone ground cornmeal and stone ground wheat and use it until its gone.  But that is about it.

You DO NOT have to have gluten.  The difference between using it or not mostly depends on the recipe.  Sometimes it helps a lot and sometimes it makes no descernable difference to me.  I'll be honest and say that I leave it out just as much as I use it. 

As far as a 50 lbs bag of flour goes ... I can go through a whole one in a month if I'm doing all my baking and cooking from scratch.  Biscuits for breakfast, sandwich bread for lunch, dinner rolls with supper, crackers for soup, then if I bake cakes, cookies, pies, etc.  But you have to remember that I have a family of 7 ... sandwiches at lunch can kill off a commerically baked loaf of bread with no problem and no leftovers.

I've gotten to where I alternate between various products depending on what I'm cooking.  I use a lot of Bisquick or Jiffy mix for biscuits and some quick breads (both sweet and savory types).  I use commerically packaged pancake mix.  I now use more cornstarch as a thickener than I do flour.  I've started adding whole grains to my yeast breads ... wheat, rye, millet, oats, etc.  I also doing a lot of baking with cornmeal.

So, while I could go through a 50 lbs. bag of flour in a month, I no longer do.  I probably go through half that depending on what I'm fixing for the "bread" portion of any given meal.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
KathyinFL
You do all this and you homeschool?
You make me look bad. ;-P
[ Parent ]
Not bad ... just different LOL!

Seriously, don't even think I started living this way all at once. I grew up with a Super Mom. I thought I was learning a lot of stuff ... and she was my Girl Scout leader too. I got staight A's the couple of times I took Home Ec in school and thought I knew all I needed to or would ever need to.

NOT!

My first year of marriage was the hugest ... that's right I said hugest LOL! ... lesson that there ever could be.  Talk about deflating my ego.

But it was a good lesson.  And so were the many leans years that hubby and I faced.  So were the two times that he was laid off in a supposedly super secure industry ... banking. [snort]

The so too was losing both of his parents before we were even thirty years of age.  And having our family plans turn out to be more difficult to attain than we ever conceived.

Life is just full of lessons.  Along the way, hubby and I decided that we also would rather have our own business than be subject to the whims of some employer.

I started out like that little frog, happily doing the back stroke in nice cool water.  Life came along and heated things up and now I'm happily doing the watoosee while the water boils.  Most days I can't tell the difference though I know had I tried to do everything we are doing now when we first started out I would have probably given up.

You do what you can.  Be proud of the progress and accomplishments you have thus far.  More will come.  It just takes time, inclination ... and sometimes a little push from life here and there. 



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Having your own business
Kathy---you and your DH probably learned that having your own business let's you only have to work half a day---and you get to decide which 12 hours per day that'll be!! :-)
[ Parent ]
BB ... you ain't kidding!
And in reality, because of the type of businesses we have ... property management and ac/appliance repair ... we are still on-call whether we are on the job or not.  Or, we are doing paperwork which is a never ending task ... receivables, payables, taxes, invoices, insurance, etc.

On some days it isn't worth it ... until we remember what it was like when we didn't have anything but a paycheck from someone else to get us through.  Now, even when things are slow, we still have skills that help us lower our personal expenses to make up the difference.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Goat's Milk Pie Crust:
Goat's Milk Pie Crust:

* 4 cups unsifted flour (we used whole wheat, but any flour will do)

* 1 Tablespoon Honey

* 2 teaspoons salt

* 1 3/4 cups shortening

* 1 Tablespoon white or cider vinegar

* 1 large egg

* 1/2 cup goat milk

Mix the flour and salt together in a large bowl.  Add shortening and cut in until ingredients are crumbly.  In a small bowl, beat together milk, vinegar, honey, and egg.  Combine the two mixtures and stir with a fork until all ingredients are moistened.  This recipe makes 5 pie crusts.  It can be kept chilled in the refrigerator for up to a week.  If you freeze the dough, you can still thaw it and roll it out.  Also, you can roll it out, place in pie pans, put in zip-lock bags and freeze it that way too.  It's an easy recipe to make, easy to roll out, easy to work with.  The dough will stay flaky no matter how much you handle it.  It will shrink a bit in the pie pan so let it rest for about 5 minutes after you get the crust in the pan before you trim it and flute it.  We used it over Thanksgiving for apple pies, gooseberry pie, and pumpkin pie; and it didn't get soggy in any of them.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Sourdough Recipes
Sourdough Applesauce Cake recipe

1 cup sourdough starter
1/4 cup dry skim milk
1 cup unbleached flour
1 cup applesauce
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1 large egg, well beaten
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons baking soda

Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add baking soda and spices . You may also add 1/2 cup raisins or chopped nuts, or a combination of both. Beat by hand until well mixed and no lumps remain. Bake at 350 degrees F for 30 to 40 minutes. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.

Sourdough Applesauce Walnut Bread recipe

1 1/4 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 large egg
1/4 cup vegetable oil
1 cup applesauce
1 cup milk-based sourdough starter, at room temperature
1/2 cup coarsely chopped walnuts

Heat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan. Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients. In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean. Place pan on a cooling rack for 10 minutes, turn out and cool completely.

Sourdough Apricot Walnut Bread recipe

1 cup starter
1 1/2 cups water
1/2 cup oil
1/2 cup granulated sugar
12 dried apricots, diced
1/4 cup walnuts, coarsely chopped
2 cups whole wheat flour
4 cups bread flour, bromated
1 teaspoon salt

Combine starter, water, oil, sugar and apricots and mix well. Add walnuts and the whole wheat flour; blend together with a whisk. Add 2 cups of the bread flour and mix again. Add the last 2 cups of the bread flour, combined with the salt, and mix again. The dough will be sticky and a little stiff. Put the dough into a greased (or sprayed with Pam) bowl and cover with a damp cloth. Let rise until doubled in bulk. Punch down and divide into three equal pieces. Put each piece into a greased loaf pan and let rise until they reach the tops of the pans. Bake at 350 degrees F for 30 minutes or until browned and pulling away from the sides of the pans.

Sourdough Banana Bread recipe

1/2 cup shortening
1 cup granulated sugar
1 large egg
1 cup mashed bananas
1 cup active sourdough starter
2 cups unbleached flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
1 teaspoon vanilla extract or 1 teaspoon grated orange peel

Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree F oven for 1 hour or until wooden pick comes out clean. Cool to cold.

Sourdough Biscuits recipe

1/2 cup Sourdough Starter
3/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter, melted

Mix the first three ingredients in the morning and let set, covered, in a bowl for 8 to 10 hours. Mix the remaining ingredients and add 1 cup of flour. Stir into first mixture. Knead a few times. Pat out flat and cut into biscuits. Place in a 9-inch square pan that has 3 tablespoons melted butter in it. Dip biscuits in butter and turn over. Let rise for one hour. Bake at 350 degrees F for about 30 minutes or until brown.

Sourdough Bran Bread recipe

1 cup sourdough starter
4 tablespoons molasses
1 package dry yeast
3/4 cup lukewarm water
3/4 cup powdered milk
1 egg, beaten
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 cups whole bran cereal
2 cups whole wheat flour
1 to 2 cups all-purpose flour

Place sourdough starter in a large mixing bowl. Add powdered milk, egg, butter and salt. Add cereal and whole wheat flour. Mix well by hand. Add enough all-purpose flour until dough cleans the side of the bowl. Turn out onto a lightly floured surface and knead for 2 minutes. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place for 1 hour. Punch down. Shape into loaf and place into greased loaf pan. Cover with cloth and let rise in warm place, free from draft, for 1 hour. Bake at 375 degrees for 30 to 40 minutes.

Sourdough Brownies recipe

4 (1 ounce) squares sweet baking chocolate
1/2 cup hot water
1 teaspoon baking soda
1 cup (2 sticks) margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups sourdough starter

Place chocolate in small saucepan and add hot water; bring to a boil, stirring. Add baking soda and mix well. Mixture will be foamy. Set aside until lukewarm. In a large bowl, cream margarine and sugar together until fluffy. Add eggs and mix in thoroughly. Add vanilla extract and cooled chocolate mixture and nuts. Gradually add flour that has been sifted with salt. Lastly, add the starter. Beat well after each addition. Grease and flour a 9 x 13-inch pan and pour batter into it. Place pan in a warm spot for 30 minutes. Heat oven to 350 degrees F. Bake brownie for 35 to 40 minutes.

Sourdough Carrot Cake recipe

Cake:
1 1/2 cups vegetable oil
2 cups granulated sugar
1 cup sourdough starter
3 eggs
1 (20 ounce) can crushed pineapple
2 cups grated carrots
1/2 cup chopped nuts
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour

Cream Cheese Icing:
8 ounces cream cheese
4 tablespoons (1/2 stick) margarine
1 pound confectioners sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup coconut
3 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda

Mix together oil and sugar. Add sourdough starter and eggs, one at a time. Fold in pineapple, nuts, vanilla extract and carrots. Sift dry ingredients. Add to sourdough mixture. Blend. Fold in coconut. Bake in greased 8 x 12 x 2-inch pan at 350 degrees F for 45 minutes or until done. Cool and frost; add chopped nuts, if desired.

Sourdough Cheddar Bread Pudding recipe

1/2 cup butter
10 slices sourdough bread
6 ounces sharp Cheddar cheese, grated
2 cups milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 dashes Worcestershire sauce
3 egg whites

In a large saucepan over medium heat, melt butter; add diced slices of bread, stirring until coated. Add grated Cheddar cheese; stir well. Set aside. In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, Worcestershire sauce and cayenne pepper; beat well. Pour over the bread cubes. In another bowl beat egg whites until stiff, but not dry; fold into bread mixture, toss until mixed. Spoon into a lightly greased 9-inch square baking dish. Cover and chill overnight. Bake, uncovered, at 325 degrees F for 30 minutes, or until the center is set. Serves 6.

Sourdough Chocolate Cake recipe

1/2 cup thick sourdough starter
1 cup water
1 1/2 cups flour
1/4 cup nonfat dry milk

Mix and let ferment 2 to 3 hours in a warm place until bubbly and there is a clear sour milk odor.

Add:
1 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2 eggs
3 (1 ounce) squares chocolate, melted

Cream, sugar, oil, salt, flavorings and baking soda. Add eggs, one at a time, beating well after each addition. Combine creamed mixture and melted chocolate with sourdough mixture. Stir 300 strokes or mix at low speed until blended. Pour into 2 layer pans or 1 large cake pan. Bake at 350 degrees F for 25 to 30 minutes. Cool and frost with your favorite icing.

Sourdough Chocolate Cranberry Cake recipe

1/2 cup sourdough starter
1 cup water
1 1/2 cups all-purpose flour
1/4 cup powdered milk
1 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
2 eggs
3 (1 ounce) squares melted semi-sweet chocolate
1 16 ounce can whole berry cranberry sauce

In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops. Heat oven to 350 degrees F (175 degrees C). Coat a 9 x 13-inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder. In a separate large bowl, mix together sugar, oil, salt, vanilla extract, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce. Combine the mixtures together and stir until well blended. Pour into a 9 x 13-inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm. Garnish by sifting confectioners sugar onto a paper doily or just dollop spoonsful of whole berry cranberry sauce on top of each serving of cake. This cake can also be baked in two- 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays! Makes one 9 x 13-inch cake

Sourdough Cinnamon Rolls recipe
Yield: 8 servings

1 cup active sourdough starter
2 teaspoons salt
2 tablespoons shortening
2 1/2 cups unbleached flour
1/2 cup dry skim milk
3 tablespoons sugar
1/2 cup whole milk
1 1/2 teaspoons baking soda
Butter
1/4 to 1/2 cup brown sugar mixed with
   1 teaspoon cinnamon

Sticky Mixture:
2 tablespoons melted butter
1 tablespoon liquid coffee
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Dash of salt

Mix first seven ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, then sprinkle with brown sugar-cinnamon mixture. Roll dough into 12-inch long pieces. Cut off 1 inch slices and place in prepared pan (mix Sticky Mixture ingredients and place in the bottom of a baking pan).  Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up.

Sourdough Cornbread recipe

1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes.

Sourdough English Muffins recipe

1 cup sourdough starter
3/4 cup buttermilk
2 3/4 to 3 cups all-purpose flour
6 tablespoons yellow cornmeal
1 teaspoon baking soda

In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes. Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl. Makes 12 to 14 muffins.

Sourdough Fresh Fruit Cobbler recipe

2/3 to 1 cup granulated sugar
1 tablespoon cornstarch
1 cup water
3 to 4 cups fresh fruit with juice
1 cup all-purpose flour
3 tablespoons butter
1/2 cup sourdough starter
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cinnamon

Heat oven to 400 degrees F. Mix sugar, cornstarch and gradually stir in water. Bring to a boil for 1 minute stirring constantly. Fold in 1 cup of fruit. Slowly fold in the remaining fruit. Pour into a 1 1/2 quart or 8-inch baking dish. Dot with butter. Sprinkle with cinnamon. Measure 1 cup flour by dip method. Stir in sugar, baking powder and salt. Cut in butter until mixture looks like meal. Stir in milk and sourdough starter. Add a dash of cinnamon. Pour over or drop by spoonfuls over the hot fruit. Bake 25 - 30 minutes. Serve warm with fresh cream or whipped cream.

Sourdough Fruit Cake recipe

1 1/2 cups raisins
1 1/2 cups currants
3 cups mixed candied fruits and peels
1 cup hard cider or California sherry, Muscatel or Port or brandy
1 cup granulated sugar
1 cup brown sugar, packed
2/3 cup shortening
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs, well beaten
1 cup sourdough sponge (basic recipe)
1 cup sliced almonds
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons salt

Rinse, drain and coarsely chop raisins. Rinse, drain and pick over currants. Chop candied fruit and peels. Combine all fruits with cider, wine or brandy. Cover and let stand overnight. Cream sugars, shortening and spices together until fluffy. Beat in eggs. Stir in sourdough sponge. Combine with fruit mixture and almonds. Sift flour, baking soda and salt together into batter and mix thoroughly. Turn into 2 (9 x 5 x 3-inch) loaf pans which have been lined with heavy brown paper and greased. Bake below oven center in very slow 275 degrees F oven about 2 1/2 hours. Remove from pans, cool on wire racks before removing paper. Spoon 2 to 3 additional tablespoons of wine or hard cider over each cooled loaf before storing. Wrap in foil and refrigerate for keeping and before slicing. Makes 2 loaves.

Sourdough Gingerbread with Lemon Sauce recipe

1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg, beaten
1/2 cup molasses
1 cup sourdough starter
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup flour
1/2 cup milk

Cream together butter and sugar; add egg and mix well. Add molasses, sourdough starter, cinnamon, ginger, ground cloves, nutmeg, salt, baking soda and baking powder. Mix. Add flour and milk and beat well. Bake in a greased and floured 9-inch square baking pan at 350 degrees F for 45 to 55 minutes. Serve with Lemon Sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons grated lemon peel

Mix sugar and cornstarch. Gradually stir in 1 cup water. Cool over medium heat, stirring constantly until mixture become thick. Remove from heat and stir in butter, lemon juice and peel. Serve hot over Sourdough Gingerbread.

Sourdough Oatmeal Cookies recipe

2 cups sourdough starter
1 1/2 cups brown sugar, firmly packed
1/2 cup shortening
1/2 cup butter
3 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon baking soda
2 cups sifted flour

Cream shortening and sugar. Add sourdough and rolled oats. Sift spices and baking soda with flour and add to oats mixture. Mix well and chill in refrigerator. Roll out on floured board. Cut with cookie cutter. Bake on greased cookie sheet at 375 degrees F for about 12 minutes. Cool and put together in pairs with any tart jam, preserves or jelly filling. Yields 36 single or 18 sandwich cookies.

Sourdough Oatmeal Muffins recipe

1 1/2 cups unsifted flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 egg, slightly beaten
1/2 cup vegetable oil
1/2 cup cultured buttermilk
3/4 cup sourdough starter

In a bowl, mix together flour, brown sugar, oats, salt and baking soda. Make a well in the center. Blend egg, milk and oil together; stir in starter. Pour this mixture all at once into the flour well. Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will be a little lumpy.  Grease muffin cups or use paper liners. Fill about 2/3 full. Bake at 375 degrees F for 30 to 35 minutes. Makes 12 to 15 muffins.

Sourdough Oatmeal Muffins recipe

1 1/2 cups unsifted flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 egg, slightly beaten
1/2 cup vegetable oil
1/2 cup cultured buttermilk
3/4 cup sourdough starter

In a bowl, mix together flour, brown sugar, oats, salt and baking soda. Make a well in the center. Blend egg, milk and oil together; stir in starter. Pour this mixture all at once into the flour well. Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will be a little lumpy. Grease muffin cups or use paper liners. Fill about 2/3 full. Bake at 375 degrees F for 30 to 35 minutes. Makes 12 to 15 muffins.

Sourdough Peanut Butter Cookies recipe

1 cup sourdough starter
1 cup peanut butter
1 cup butter
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon salt

Mix peanut butter, butter, brown sugar and flour. Add butter and remaining ingredients; form into small balls and press down with fork. Bake at 350 degrees F for 12 to 15 minutes on ungreased cookie sheet. Yields 36 cookies.

Sourdough Pumpernickel Bread recipe

1 1/2 cups sourdough starter
2 packages dry yeast
1 1/2 cups warm water (110 degrees F)
1 1/2 teaspoons salt
1/2 cup molasses
3 tablespoons vegetable oil
2 1/2 teaspoons caraway seed
3 cups rye flour
2 1/2 to 3 cups whole wheat or all-purpose flour

Dissolve yeast in warm water. Add to sourdough starter along with salt, molasses, oil and caraway seed; mix well. Alternately add rye flour and all-purpose or whole wheat flour to make a dough that pulls away from the side of the bowl and is easy to handle. Be sure not to add flour all at once. Add as needed. Turn out onto lightly floured board and knead about 5 minutes or until smooth and elastic, adding more flour, if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise until double in size. Divide dough in half. Shape and place in greased loaf pans. Let rise until 1/2 to 3/4-inch above pan. Bake at 350 degrees F for 50 to 60 minutes. Makes 2 loaves.

Sourdough Rye Bread recipe

1 package dry yeast
1 1/2 cups warm water (110 degrees F)
3 cups rye flour
1 cup sourdough starter
1/4 cup granulated sugar
3 tablespoons butter, softened
2 teaspoons caraway seed
2 teaspoons salt
2 to 3 cups all-purpose flour, divided

Soften yeast in warm water. Blend in rye flour, sourdough starter, sugar, butter, caraway seed and salt. Add 1 cup all-purpose flour. Stir into flour yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 8 minutes, until smooth, adding more flour, if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 1/2 hours or until double in bulk. Punch down and divide in half. Cover and let rise 10 minutes. Shape into 2 loaves. Place in 2 greased loaf pans. Let rise until almost double. Bake at 375 degrees F for 35 to 40 minutes.

Sourdough Scones recipe

1/3 cup water
1 3/4 to 2 cups flour
1/3 cup sourdough starter
1/4 cup powdered milk
1 teaspoon honey
Vegetable oil for frying
2 packages yeast
1 tablespoon granulated sugar
2 tablespoons butter
1 egg

Add water to yeast. Stir, proof 10 minutes. Add flour, sugar and sourdough starter. Mix thoroughly. Add butter, milk, egg and honey. Knead dough on slightly floured board. Shape into rectangle and cut into 2-inch triangles. Roll into circles and flatten to 1/2-inch. Allow to rise until tripled in bulk. Heat oil to 350 degrees F. Drop scones into hot oil and fry until golden brown on all sides. Makes 6 to 12 scones.

Sourdough Sopapillas recipe

1 cup sourdough starter
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons shortening
Cooking oil for frying

Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles cornmeal. Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for 5 minutes. Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles. Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels.  Serve warm with honey and confectioners sugar or cinnamon and sugar. Or you can serve as an entree topped with chile verde or chile colorado.

Sourdough Spice Cookies with Maple Frosting recipe

1/4 cup soft shortening
1/2 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup sourdough starter
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon hot water
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ginger

Mix together the shortening, brown sugar, egg, molasses and sourdough starter. To this add baking soda dissolved in 1 tablespoon hot water. Sift together flour, salt, ginger, nutmeg, cloves and cinnamon, and add to the first mixture. Drop by teaspoon onto lightly greased cookie sheet and bake about 10 minutes in 350 degree F oven. When cool, frost with Maple Frosting.  Maple Frosting: Blend thoroughly 1 cup confectioners sugar, 1/4 teaspoon maple flavoring and 2 tablespoons cream or milk.

Sourdough Wheat Bread recipe

1 package dry yeast
3 cups whole wheat flour
1/4 cup dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups warm water (110 degrees F)
1 cup sourdough starter
3 tablespoons softened butter
2 1/2 to 3 cups unbleached white flour or all-purpose flour

In a large mixing bowl, soften yeast in warm water. Blend in whole wheat flour, sourdough starter, molasses, butter and salt.  Combine 1 cup of unbleached white flour and baking soda. Stir into flour and yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 6 minutes or until smooth. Shape into a ball. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise 1 1/2 to 2 hours, or until doubled in size. Punch down and divide in half, cover and let rise 10 minutes. Shape in 2 loaves and place in 2 greased loaf pans; cover and let rise about 1 hour or double in size. Bake at 375 degrees F for 35 to 40 minutes.
Makes 2 loaves.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

more breads and spreads from ol' yeller files
Corn Light Bread

1 t. baking soda
1 t. salt
¼ t. baking powder
2 c. cornmeal
½ c. sugar
4 T. shortening (or lard)
2 c. buttermilk
½ c. flour
Put sugar, salt, soda, and baking powder in a bowl and add buttermilk. Stir well. Then add cornmeal and flour alternately. Melt shortening (or lard) in a loaf pan and ad to mixture. Sprinkle a little cornmeal in loaf pan. Heat pan, and pour batter into the hot pan. Bake at 350 degrees Fahrenheit for 45 to 60 minutes.

Molasses Muffins

2 c. sifted flour
3 t. baking powder
3 T. sugar
½ t. salt
½ t. ginger (or other spice)
1 egg
¼ c. dark molasses
¾ c. milk
Put flour, baking powder, sugar, salt, and ginger (or other spice) into bowl. Drop shortening onto flour at one side. Add egg, molasses, and milk. Cut shortening into small pieces (size of pea) with fork. Stir all contents until flour is moistened, ingredients just mixed. Batter will be lumpy. Fill muffin tines 2/3 full. Bake 15 to 20 minutes at 400 degrees Fahrenheit.

Honey Wafers

1 c. butter
1 c. sugar
4 c. flour
2 c. honey
2 t. lemon extract
1 t. salt
Mix well and spread on greased cookie sheet about 1/8 inch deep. Bake at 350 degree F. When done cut into squares and roll on handle of a wooden spoon while still warm. Dust with powdered sugar and store to ripen.

Molasses Crisps

1 1/4 c. flour
3/4 t. baking soda
1/2 t. ginger
1/2 c. molasses
1/4 c. shortening
Sift the dry ingredients. In a sauce pan bring molasses and shortening to a boil. Cool slightly. Add flour mixture. Mix well. Chill thoroughly as possible. Cut in desire shapes after rolling out thin. Arrange on greased cookie sheet. Bake at 375 degree F until done (about 8 to 10 minutes). Yield, depending on size of shape, equals about 2 dozen.

Tomato Fritters

2 cups tomatoes (from canned so you can use stewed, diced, etc.)
1 cup cornmeal
1/2 t. salt
Mix dry ingredients into tomatoes and fry brow in a hot pan of grease. Yields about 8 fritters.

Little Nothings

[These things are "sinful." I save the crusts to crumble up for crumbs or for making croutons.]

jelly of your choice
white bread (2 to 3 slices per person)
1 pkg of pancake mix and needed ingredients
cooking oil
powdered sugar
Cut the crusts off of the bread slices. Spread with jelly and roll up. When ready to cook, heat oil in a pan, Dutch oven, etc. Prepare pancake mix according to package directions. Dip each Little Nothing in pancake mix and deep fry in oil until golden brown. Put powdered sugar in a paper bag, and after each Little Nothing is cooked, put in paper bag and shake.

Pizza Pancakes

2 c. baking mix (like Bisquick brand or Jiffy brand)
2 t. Italian seasoning
2 eggs (or substitute of your choice)
1 cup milk (from canned or powder)
1/2 c. shredded mozzarella cheese (if you have it, or try a canned cheese, or just leaving it out)
1/2 c. chopped pepperoni
1/2 c. chopped tomatoes (from canned)
1/4 c. chopped green pepper (or equivalent in dried chopped onion)
1 (8 oz.) can of pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook as you would any pancake. Serve with pizza sauce. Yield: about 14 pancakes.

Pinto Bean Turnovers

3/4 cup pinto bean dip
1/3 cup chopped onion (or equivalent in dried chopped onion)
double crust pastry recipe (from a box)
1/2 c shredded or canned cheese
1/2 t. chili powder
In a bowl, combine bean dip and onion; sett aside. Prepare the crusts following the directions on the box. Cut into 3 inch circles. Spread a little of the cheese on each circle of pastry.

Place about 2 t. of bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheet(s). Bake at 350 degree F oven for 15 to 18 minutes or until golden brown. Serve with salsa if you like.

Cheesy Crab Dip

1 (6 oz.) roll processed garlic cheese, diced
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) can crabmeat, drained
2 T. sherry (optional)
Combine all ingredients andheat until cheese melts. Keep warm while serving with flatbread, chips, crackers, etc.

Fiesta Dip

1 (15 oz.) can tamales
1 (16 oz.) can chili without beans
1 cup salsa
2 (5 oz.) jars sharp processed cheese spread
1 cup finely chopped onion (or equivalent in dried chopped onion)
Mash tamales with fork. In saucepan, combine all ingredients and heat to mix. Serve hot with crackers or chips or flat bread or tortillas, etc.

Hot Rich Crab Dip

1 (10 oz.) can cheddar cheese soup
1 (16 oz.) pkg. cubed process cheese
1 (6 oz.) can crabmeat, drained and flaked
1 (16 oz) jar of salsa
Combine soup and processed cheese. Heat until the two cheses melt together. Add crabmeat and salsa and mix well. Serve with flat bread, tortillas, chips, etc.

Indian Corn Dip

1/2 onion, chopped (or equivalent in dried chopped onion)
1 (15 oz.) can whole kernel corn, drained
1 (12 oz.) jar taco sauce
1/4 cup water (or use the liquid drained from corn)
Optional: 1 pint or so of canned, cooked ground beef

In skillet, mix corn, taco sauce, and water. (Also add the canned ground beef at this point). Simmer mixture for 15 to 20 minutes. Serve with flat bread, chips, etc.

Mexican Cheese Dip

1 (16 oz.) can of canned cheese
1 (5 oz.) can of evaporated milk
1 t. cumin
1 T. chili powder
1 (10 oz.) can tomatoes and green chilies
Melt cheese with evaporated milk. Add remaining ingredients to the cheese mixture. Mix well and heat through. Serve with flat bread, tortillas, etc.  

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

more additions from ol' yeller diaries
Spicy Applesauce Bread

1 c. applesauce
1 box yellow cake mix
1 (3 oz.) pkg vanilla instant pudding mix
½ t. each of cinnamon and nutmet
½ c. raisins
Combine applesauce and remaining ingredients in mixing bowl. Beat at high speed for 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes before removing from pan. Yields about 16 servings

Raisin Puffs

¾ c. dark seedless raisins
2 c. biscuit mix (e.g., Bisquick or Jiffy are two brand names)
2/3 c. milk (from canned or powder)
2 T. shortening melted
3 T. packed brown sugar
½ t. cinnamon
Combine raisins and biscuit mix in bowl. Add milk and shortening, mixing well. Drop by tablespoonfuls into mixture of brown sugar and cinnamon to coat. Place on greased baking sheet. Bake at 400 degrees for 15 minutes

Jiffy Rolls

1 pkg. yeast
2 ½ c. biscuit mix
Dissolve yeast in ¾ c. warm water in bowl. Beat in biscuit mix. Knead 20 times on baking mix dusted surface. Shape into rolls. Place on lightly greased baking sheet. Let rise, covered with damp cloth, in warm place for 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Yields approximately 16 to 20 servings



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Breads and Spreads | 107 comments
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