Mouthwatering Monday~Holiday Breads
Well it is Monday yet again. So this must make it Mouthwatering Monday for sure!
I had decided to make this weeks thread on holiday breads. That includes breads of different kinds, rolls and every other types that are out there. We all seem to have some tradition of some sort that goes on and on in the family. Something that we grew up with whether it is from our moms or aunts or even friends.
I still haven't found mom's brown bread recipe. But then again to be honest I have either been to busy to find it or when I wasn't busy I just down right forgot all about it.
I hope that you all enjoy this weeks thread.........
I had decided to make this weeks thread on holiday breads. That includes breads of different kinds, rolls and every other types that are out there. We all seem to have some tradition of some sort that goes on and on in the family. Something that we grew up with whether it is from our moms or aunts or even friends.
I still haven't found mom's brown bread recipe. But then again to be honest I have either been to busy to find it or when I wasn't busy I just down right forgot all about it.
I hope that you all enjoy this weeks thread.........
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
Most of us do not eat bread anymore, but I do make this for others . I sometimes use as a gift item also wrapped up with ribbons and bows...
EGGNOG BREAD-----
1/4 melted butter
3/4 cup sugar
2 beaten eggs
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green cherries.
In a large bowl, combine butter, sugar, and eggs. Mix well. Combine flour and baking powder and salt. Stir into butter mixture alternately with eggnog. Mix until dry ingredients are moistened. Fold in pecans, raisins, & cherries. Spoon into loaf pan. Bake at 350 for 70 minutes.
EGGNOG BREAD-----
1/4 melted butter
3/4 cup sugar
2 beaten eggs
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green cherries.
In a large bowl, combine butter, sugar, and eggs. Mix well. Combine flour and baking powder and salt. Stir into butter mixture alternately with eggnog. Mix until dry ingredients are moistened. Fold in pecans, raisins, & cherries. Spoon into loaf pan. Bake at 350 for 70 minutes.
Women are angels.
...and when someone breaks our wings, we simply continue to fly...on a broomstick.
We are flexible.
Darlene
...and when someone breaks our wings, we simply continue to fly...on a broomstick.
We are flexible.
Darlene
hi brenda...when i saw this weeks recipe for bread i wondered if biscuits would be ok...so here goes...
GARLIC CHEESE BISCUITS (like red lobster's)
2 cups bisquick or jiffy mix
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
2/3 cups milk
1/4 cup butter or margarine, melted
mix the bisquick and cheese, add the milk. beat for 30 seconds and drop by spoonfuls onto an ungreased cookie sheet. bake at 425 degrees for 8-10 minutes. mix the butter and garlic powder together and brush on the baked biscuits. makes 10-12.
Here goes.......
This recipe has been in the family for many generations...
Pumpkin Bread
2/3 shortening
2 and 2/3 cups sugar
3 and 1/2 cups flour
2/3 cup water
2 tsp. soda
4 eggs
1 can pumpkin
1 and 1/2 tsp salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2/3 cup raisins
2/3 cup nuts
Mix well and pour into greased loaf pans.
350 degrees for 1 hour
Enjoy....connie d
This recipe has been in the family for many generations...
Pumpkin Bread
2/3 shortening
2 and 2/3 cups sugar
3 and 1/2 cups flour
2/3 cup water
2 tsp. soda
4 eggs
1 can pumpkin
1 and 1/2 tsp salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2/3 cup raisins
2/3 cup nuts
Mix well and pour into greased loaf pans.
350 degrees for 1 hour
Enjoy....connie d
Holiday Bourbon Bread
3 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
2 cups sugar
3 eggs
1 1/2 cup milk
1 cup oil
5 oz. candied fruit mix which was covered with bourbon overnight.
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon orange flavoring
Combine ingredients in order given and mix well. Bake in 2 greased and floured bread pans at 350d.F for approximately 60 minutes (test center to be use it is done with toothpick - must come out dry). Pour glaze listed below over warm bread immediately after pulled from oven. Remove from pan when cool.
GLAZE:
1 stick butter
1 cup 10X powdered sugar
1/4 cup apple juice
1@ cup bourbon
Bring to boil & simmer 5 mintes. Pour over breads as mentioned above.
MARYLYN
3 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
2 cups sugar
3 eggs
1 1/2 cup milk
1 cup oil
5 oz. candied fruit mix which was covered with bourbon overnight.
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon orange flavoring
Combine ingredients in order given and mix well. Bake in 2 greased and floured bread pans at 350d.F for approximately 60 minutes (test center to be use it is done with toothpick - must come out dry). Pour glaze listed below over warm bread immediately after pulled from oven. Remove from pan when cool.
GLAZE:
1 stick butter
1 cup 10X powdered sugar
1/4 cup apple juice
1@ cup bourbon
Bring to boil & simmer 5 mintes. Pour over breads as mentioned above.
MARYLYN
MICHIGAN BROWN BREAD
1 lb. dates, cut up finely
2 tsp. baking soda
2 cups very ho****er
Sprinkle baking soda over dates in a large bowl and then
pour over the ho****er....stir and let sit until lukewarm.
Cream together:
1/2 cup butter
1 1/2 cups sugar (I use part splenda)
Add: 2 eggs and 2 tsp vanilla and mix well
Sift together:
3 cups flour
1 tsp. cinnamon
dash of salt
Add lukewarm dates to egg/sugar mixture
and then stir in the sifted flour .
Add: 1 cup chopped walnuts
16 maraschino cherries, cut in half
Pour into two greased loaf pans or 4 medium size tin cans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool in pan and then on rack.
This bread freezes well.
Pat Root
1 lb. dates, cut up finely
2 tsp. baking soda
2 cups very ho****er
Sprinkle baking soda over dates in a large bowl and then
pour over the ho****er....stir and let sit until lukewarm.
Cream together:
1/2 cup butter
1 1/2 cups sugar (I use part splenda)
Add: 2 eggs and 2 tsp vanilla and mix well
Sift together:
3 cups flour
1 tsp. cinnamon
dash of salt
Add lukewarm dates to egg/sugar mixture
and then stir in the sifted flour .
Add: 1 cup chopped walnuts
16 maraschino cherries, cut in half
Pour into two greased loaf pans or 4 medium size tin cans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool in pan and then on rack.
This bread freezes well.
Pat Root
(on MySpace, MSN, Web pages, Blogs...)
Done! Your Ticker:
Quick and Easy Sweet Bread Makes 8 servings 1 pint of your favorite sugar free ice cream, softened to a stirring consistency Preheat oven to 350° F. Mix the dry ingredients. Stir the dry ingredient mixture into the softened ice cream until moistened. Spray a large loaf pan with nonstick spray and pour the mixture into it. Bake at 350° F for 50 minutes. Enjoy.
1 scoop of unflavored protein powder, such as Any Whey®
1 ½ cups self-rising flour
.
Hi Brenda and Friends! It's been a long time since I've visited OFF - internet restrictions at work, busy with holiday preparations...so many excuses. George and I spent our anniversary at a wonderful Bed and Breakfast several years ago. They served sweet potato biscuits, wouldn't reveal their recipe, so I searched until I found one similar.
SWEET POTATO BISCUITS 1 1/4 cups all purpose flour 2 tsp sugar 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 4 T cold butter, cut into small pieces 1/2 cup cooked, mashed, and cooled sweet potatoes 1 to 2 T cream or milk 1 T melted butter brown sugar pecan halves Heat the oven to 450*. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal. Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2 inch thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 1-inch rounds and arrange them on an ungreased baking sheet. Brush the tops with the melted butter and sprinkle on brown sugar. Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown. Makes 9 biscuits. CRANBERRY BUTTER Yields: 3/4 cup 2 T dried cranberries (or dried blueberries) 1/2 cup boiling water 1/2 cup margarine or butter, softened 3 T powdered sugar In a small bowl combine dried cranberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries. Cover and let chill at least 1 hour before serving to allow flavors to blend.
SWEET POTATO BISCUITS 1 1/4 cups all purpose flour 2 tsp sugar 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 4 T cold butter, cut into small pieces 1/2 cup cooked, mashed, and cooled sweet potatoes 1 to 2 T cream or milk 1 T melted butter brown sugar pecan halves Heat the oven to 450*. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal. Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2 inch thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 1-inch rounds and arrange them on an ungreased baking sheet. Brush the tops with the melted butter and sprinkle on brown sugar. Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown. Makes 9 biscuits. CRANBERRY BUTTER Yields: 3/4 cup 2 T dried cranberries (or dried blueberries) 1/2 cup boiling water 1/2 cup margarine or butter, softened 3 T powdered sugar In a small bowl combine dried cranberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries. Cover and let chill at least 1 hour before serving to allow flavors to blend.
Tart Cherry-and-Vanilla Scones
Prep: 25 minutes Cook: 18 minutes
3/4 cup dried tart cherries
1/4 cup boiling water
1 3/4 cups all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled stick butter cut into small pieces
2 tablespoons vegetable shortening
1/2 cup plain fat free yogurt
1/4 cup evaporated fat free milk
1 teaspoon vanilla extract
1/4 teaspoon butter flavor extract
Cooking spray
1 large egg white, lightly beaten
2 teaspoons sugar
1. Combine cherries and boiling water in a bowl; cover and let stand 10 minutes until softened. Drain; set aside.
2. Preheat oven to 400*.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large owl, cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine cherries, yogurt, milk and extracts; add to flour mixture; stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
5. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush egg white over dough, and sprinkle with 2 teaspoons of sugar. Cut dough into 8 wedges, cutting into but not through.
^ Bake at 400* for 18 minutes or until golden. Serve warm. Yield: 8 servings.
Calories 247 (23% from fat)Fat 6.3 g, Protein 4.8 g, Carb 43 g, Fiber 1.7 g, Chol 1mg, Iron 2.2 mg, Sodium 211 mg, Calc 109
mg
Prep: 25 minutes Cook: 18 minutes
3/4 cup dried tart cherries
1/4 cup boiling water
1 3/4 cups all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled stick butter cut into small pieces
2 tablespoons vegetable shortening
1/2 cup plain fat free yogurt
1/4 cup evaporated fat free milk
1 teaspoon vanilla extract
1/4 teaspoon butter flavor extract
Cooking spray
1 large egg white, lightly beaten
2 teaspoons sugar
1. Combine cherries and boiling water in a bowl; cover and let stand 10 minutes until softened. Drain; set aside.
2. Preheat oven to 400*.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large owl, cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine cherries, yogurt, milk and extracts; add to flour mixture; stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
5. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush egg white over dough, and sprinkle with 2 teaspoons of sugar. Cut dough into 8 wedges, cutting into but not through.
^ Bake at 400* for 18 minutes or until golden. Serve warm. Yield: 8 servings.
Calories 247 (23% from fat)Fat 6.3 g, Protein 4.8 g, Carb 43 g, Fiber 1.7 g, Chol 1mg, Iron 2.2 mg, Sodium 211 mg, Calc 109
mg
Vera LapBand 8/12/2008
Most Active
Recent Topics
