Breads

Apple Pumpkin Muffins

2 ½ c. flour

2 c. sugar

1 tsp. baking soda

½ tsp. salt

1 Tbsp. pumpkin pie spice

2 eggs, lightly beaten

1 c. pumpkin

1/2 c. vegetable oil

2 c. finely chopped apples

In a large bowl, combine first 5 ingredients. In a medium bowl, combine eggs, pumpkin, & oil. Add liquid ingredients to dry ingredients and stir until just moistened. Stir in apple. Spoon batter into 18 paper-lined muffin cups; sprinkle streusel topping over batter. Bake at 350 degrees 35-40 mins. or until toothpick comes out clean.

Streusel Topping:

2 Tbsp. flour ½ tsp. cinnamon

¼ c. sugar 4 tsp. butter or marg.

Baking Powder Biscuits

(from a 1933 Recipe)

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Banana Bread

1 ½ cups sugar 1 level T baking soda

½ cup shortening or butter 1 t baking powder

3 eggs, beaten 1 t salt

5 large T sour cream 2 c flour

3 large bananas, mashed

Combine sugar, shortening, eggs. Beat well. Add sifted dry ingredients, sour cream, and bananas. Mix well. Pour into greased and floured 9 X 5 X 3 loaf pan. Bake at 325° for 1 hour.

Banana Nut Muffins

A lighter, fluffier banana bread/muffin recipe

2 c. sugar

2 eggs

6 T. oil

1 ½ c. milk

5 c. flour

2 T.+1tsp baking powder
2 tsp. salt
3 ripe bananas, mashed
2 c. chopped walnuts

Combine sugar, eggs, and oil. Add milk slowly. Mix in flour, baking powder, and salt. Mix well. Add bananas and nuts. Pour into greased muffin tins or loaf pans. Bake 350 degrees. For loaves: 60 mins. For muffins: about 30 mins.

Best Dough Ever

4 c. warm water

2. Tbsp yeast, heaping

5 1/2 c. flour (whole wheat recommended)

Mix above ingredients, then let rest for 10 minutes.

Add:

1 Tbsp. salt

1/3 c. oil

1/3 c. honey

5 1/2-6 1/2 c. more flour (Do not exceed 50% total whole wheat)

Mix in Kitchen Aid with regular paddle. When mixed thoroughly,

switch to bread hook and let machine knead it for about 3-5 minutes.

**Use as for bread, rolls, cinnamon rolls, breadsticks**

Brenda's Zucchini Bread

3 eggs 1 tsp. baking soda

2 c. sugar 1 tsp. baking powder

1 c. oil 1 tsp. salt

3 c. grated zucchini ¾ c. chopped walnuts

3 c. flour ¾ c. coconut, shredded

1 tsp. cinnamon 2 tsp. vanilla

Blend eggs, sugar, and oil. Add zucchini. Add vanilla, flour, cinnamon,

baking soda, baking powder, salt, walnuts, and coconut. Blend well.

Pour into two loaf pans. Bake 325-350 degrees for 1 hour.

Corn Bread (Sweet)

2 sticks margarine, softened
3 eggs
1 c. sugar
3 c. flour
2 tsp. baking powder
6 tbsp. corn meal
1 c. milk

Grease and flour 9 x 13 glass dish (preferably) and preheat oven to 325.
Cream margarine and sugar, add eggs, dry ingredients and milk.

Bake for 30 minutes or til golden brown.

Corn Fritters

1 c. creamed corn 1 egg

1 c. flour ¼ c. milk

1 tsp. bkg. powder 1 tsp. oil

¼ tsp. slat ¼ tsp. sugar

¼ tsp. celery salt

Sift dry ingredients. Beat egg. Add mil and oil to egg. Add creamed corn.

Add dry ingredients. Fry on skillet or on electric frying pan (at 380 degrees)

Like pancakes, until golden brown. Serve with warm syrup

Daffney's Pumpkin Bars

2 cups sugar 2 cups flour

1 cup oil 2 tsp baking powder

4 eggs 1 tsp baking soda

2 cups pumpkin 1 tsp cinnamon

Mix sugar, oil, and eggs. Add pumpkin. Add the rest of the dry ingredients. Mix well. Pour into a greased (or sprayed) jelly roll pan. Bake @ 350 for 15-20 min. Cool and frost. Yield 48 squares.

Cream Cheese Icing:

1 3oz. package of cream cheese

¾ cup of softened butter (or margarine)

3 cups powdered sugar (may need more)

1 tsp vanilla extract

Mix cream cheese, butter and vanilla. Add powdered sugar. Blend well.

Easy Pretzel Bites

1 cup water

2 ¼ tsp yeast

1 Tbsp brown sugar

1 tsp salt

2 ½ cups all-purpose flour

(boiling ingredients)

9 cups water

½ cup baking soda

(topping ingredients)

1 egg + 1 Tbsp water

coarse or kosher salt

1. Place warm water (108-109 degrees), instant yeast, brown sugar in a stand mixer. Let sit for 2 minutes or until yeast is foamy and activated.

2. Add salt and flour and mix with dough hook on low speed until combined. Increase to medium speed and continue to knead until the dough begins to pull away from the side (about 5 minutes). If the dough appears too wet, add additional flour, 1 Tbsp at a time.

3. Spray medium size bowl with non-stick cooking spray.

4. Place dough in bowl, flip over, cover with plastic wrap.

5. Let rise until doubled, about 45-60 minutes.

6. Transfer dough to clean surface. Divide dough into 6 pieces. Roll each piece into approximately 12-inch long ropes. Cut into six 2-inch pieces.

7. Pre-heat oven to 425 degrees.

8. In large pot, combine water and baking soda. Bring to boil.

9. Spray two baking sheets with non-stick cooking spray or cover with parchment paper.

10. Add 10-12 bites into boiling water for 25-30 seconds. Using a slotted spoon, transfer bites to baking sheets. Make sure they are not touching. Continue to boil other bites. Let cool for about 2 minutes.

11. Brush the tops with egg wash and sprinkle with coarse pretzel or kosher salt.

12. Bake in the oven for 8-12 minutes until deep golden brown.

Feather Light Muffins

1/3 c. shortening 1 ½ tsp. baking powder

½ c. sugar ½ tsp. salt

1 egg 1 tsp. cinnamon

1 ½ c. flour ½ c. milk

In a mixing bowl, cream shortening, sugar, and egg. Combine

dry ingredients, add to creamed mixture alternately with milk. Fill

greased muffin tins 2/3 full. Bake 325 degrees for 20 mins. or until

golden. Let cool 3-4 mins. Cut open muffin, butter, then dip in sugar.

Serve warm.

Julie's Pizza Dough

1 c. warm water 1 tsp. Sugar

1 T. yeast 2 T. vegetable oil

1 tsp. Salt 3-3½ c. flour

Corn meal to dust the pizza pan

Mix the water, yeast, sugar, salt, and oil. Add ½ flour and mix. Switch to

the bread hook and mix in remaining flour. Let the mixture knead the until smooth (about 1-2 mins. in a Kitchen Aid mixer.) Roll out dough to fit your pizza pan. Spray pizza pan

with non-stick spray and dust with corn meal. Place dough on pan with about 1 inch

overhang. Roll edges under. Top with desired toppings and bake 15-20 mins.

At 450.degrees.

Lisa's Pumpkin Bread

4 eggs 3 c. sugar

1 c. oil 2 c. canned pumpkin

2/3 c. water 2 t. baking soda

1 1/2 t. salt 1 t. cinnamon

1 t. nutmeg 3 1/3 c. flour

1 c. chopped pecans

In a mixer, mix wet ingredients together well. Add dry ingredients. Pour into two greased loaf pans and bake at 350 for 1 hour. For muffins, fill greased muffin tins 2/3 full with batter and bake at 400 ̊for 20 minutes. Makes 2 1/2 dozen muffins.

Mill'n'Mix Whole Wheat Bread

Set aside to rise: 3 rounded T. yeast sprinkled on ¾ c. warm water and

1 tsp. sugar.

Turn mixer on and combine in mixer:

1 c. oil

1 c. honey

3 T. salt

7 ½ c. warm water

Add 10 ½ c. flour and mix thoroughly. Add yeast mixture, which should be light

and fluffy. Add 4 c. flour and mix for 5 mins. Sprinkle 4-5 c. more flour into mixer

while mixing five more minutes. Add only enough flour so you can touch the

dough without sticking to it. Don’t get it too stiff. With more dough in the mixer,

it may clean the sides of the bowl. Mold into bread pans and let rise for 30 mins.

Bake at 350 degrees for 35 mins.

Grandma Seibert's Bread

5 lbs. flour

1 pinch salt

3 cakes yeast (tablespoons)

3 c. warm water

1 c. warm milk

2 eggs

1 stick butter

½ c. sugar

Cook at 350° for one hour

Persimmon Bread

1 c. persimmon pulp 1/2 tsp. nutmeg

2 tsp. baking soda 1 1/2 tsp. salt

3 c. sugar 2/3 c. water

1 c. vegetable oil 3 c. flour

4 eggs 1 c. chopped walnuts

1 1/2 tsp. cinnamon

Preheat oven 350 degrees. Grease two full size bread pans. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 mins. to thicken pulp.

In a medium bowl, combining sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Fill bread pans 2/3 full. Bake 1 hour, or until toothpick comes out clean. Cool in pan 10 mins. before removing to a wire rack.

Pumpkin Crumb Cake

Cake Batter:
3.5 c. all-purpose flour (can substitute half the flour with whole wheat)
3 teaspoons pumpkin pie spice
2 teaspoon baking soda
2 teaspoon baking powder
1.5 teaspoon salt
1⁄2 cup (1 stick) butter
1.5 c. ground flax seed
2.5 cups sugar
6 large eggs
2 cups canned pureed pumpkin (or 1 15 oz. can)
2 teaspoon vanilla extract
2⁄3 cup milk
1.5 c. walnuts, chopped (optional)

Topping:
1 1⁄3 cup plus 2 tablespoons rolled oats
1 cup all-purpose flour (can substitute 1/2 c. wheat flour, 1/2 c. white)
1 cup firmly packed light brown sugar
1 teaspoon cinnamon
12 tablespoons unsalted butter

Directions:
・ Preheat oven to 350°F.
・ Grease two 9x5x3-inch loaf pan.
・ To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side. Repeat this again for second loaf's topping. My food processor won't hold all of this in one batch so I split it in two and do two batches..
・ In mixer bowl, beat the butter with an electric mixer until smooth. Add flax seed. Gradually beat in the sugar and 1 egg at a time.
・ Add the pumpkin and vanilla extract to the wet batter mix.
・ Gradually beat the dry ingredients into the batter. Slowly add the milk. Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.

Sally's Zucchini Bread

3 eggs 3 c. flour

2 c. sugar 1 tsp. baking powder

1 c. oil 1 tsp. baking soda

2 tsp. vanilla 1 tsp. each cinnamon, cloves

2-3 c. grated zucchini 1 tsp. salt

Mix eggs, sugar oil, vanilla, zucchini. Add dry ingredients. Grease two loaf pans. Bake 350 degrees for 1 hour. For muffins, try 375 20-30 mins. Watch carefully. This is a guess about the muffins!

Wheatena Muffins

3 c. Wheatena 2 eggs, beaten

1 c. boiling water 2 c. buttermilk

1/2 c. oil 2 1/2 c. flour

1 1/2 c. sugar 1 1/2 tsp. baking soda

1 tsp. salt

Pour boiling water over Wheatena in a large bowl and mix until well blended. Let stand. Combine oil, sugar, eggs, and buttermilk in large bowl. Stir in Wheatena mixture. Add flour, soda, and salt to other ingredients and mix well. Fill greased muffin cups 2/3 full and bake at 400 degrees for 15-20 mins. Serve with butter and honey, or jam.

Note: Batter can be stored in refrigerator for up to 6 weeks.

Whole Wheat Muffins

½ c. marg. 1 egg

½ c. sugar ¼ tsp. vanilla

½ c. lt. brown sugar 1 c. milk

1 tsp. baking soda 2 c. white wheat flour

Mix butter, sugar, br. sugar, and baking soda together. In a small bowl, beat together egg and vanilla; add to creamed mixture. Gradually add the whole wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Over mixing will make the muffins tough and form tunnels. Fill muffin tins 2/3 full and bake 15-17 mins or until browned and done.

Makes 12 muffins.

Calories/Serving: 231 Nutrition: One muffin provides approximately: 231 calories; 5 g protein, 34 g carbohydrates; 9 g fat (1 saturated); 19 mg cholesterol; 3 g fiber; 14 mcg folate; 1 mg iron; 120 mg sodium.

Zucchini Nut Muffins

3 c. flour 4 eggs

1 tsp. baking powder 1 c. oil

1 tsp. baking soda 2 c. grated zucchini

1 tsp. salt ½ tsp. vanilla

1 tsp. cinnamon 1 c. chopped nuts

2 c. sugar

Sift flour, bkg. powder, soda, salt, cinnamon. Set aside. Combine sugar with eggs in large bowl. Beat at medium for 2 mins. Gradually add oil in slow speed, and beat 2 more minutes. Add zucchini and vanilla. Blend. Add walnuts (or pecans). Blend until mixed well. Pour into greased muffin tins (or with paper liners) and bake 25 mins. at 350 degrees.

Biscuits

2 c. all-purpose flour

1 Tb baking powder

1 tsp salt

1 Tb white sugar

1/3 c. shortening

1 c. milk

Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Soft Pretzels

Pretzel Dough Water Bath
1 1/2 c. warm water 2 c. warm water
1 1/8 tsp active dry yeast 2 Tb baking soda
2 Tb brown sugar
1 1/8 tsp salt Toppings
1 c. bread flour to taste coarse salt
3 c. regular flour 4 Tb sweet butter**

Sprinkle yeast on lukewarm water in mixing bowl and stir to dissolve. Add sugar, salt and stir to dissolve. Add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

For Toppings: After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.

Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

** Sweet butter, not regular butter, is one of her secrets!

No Knead Crusty White Bread

3 c. lukewarm water

6 1/2 to 7 1/2 c. All-Purpose Flour

1 Tb. salt

1 1/2 Tb. instant or active dry yeast

*See "tips", below

Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.
Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.
Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.
Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.
When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.
Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.
Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.
Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.
When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.
Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Mama Savoldi's

RECIPES