Sa-vor-y (Adj): salty or sharp-tasting rather than sweet, having an appetizing taste or smell.
Bacon and Egg Cups
1 can jumbo flaky biscuits (5 or 8 count)5-8 strips of cooked bacon5-8 eggsgrated cheese if desired.Preheat oven 375F.Press each biscuit firmly in the bottom and sides of a lightly greased Texas sized muffin cup pan. Crumble bacon strip. Place half of crumble in dough cup, crack egg into cup, salt and pepper. Sprinkle on grated cheese and remaining bacon crumbles. Repeat for remaining cups. Bake 20 minutes or until eggs have set.
Hot Buttered Popcorn Bread
This exceptional bread smells like movie-theatre popcorn. The popcorn flour comes from ground popped corn. Little flecks of popcorn hulls add roughage and a slight nuttiness. This recipe was adapted from A Passion For Baking by Marcy Goldman.
5 cups popcorn (1/3 cup unpopped)
Spray two 9- x 5-inch loaf pans with nonstick cooking spray and place on a large baking sheet.
For popcorn, pop the corn. Pulverize it in batches in a food processor or mini chopper until you have about 2 & 1/2 cups. It is very lightweight and will fly around!
In a mixer bowl, hand whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in sugar, oil, butter extract, and salt. Blend well. Add ground popcorn and 3 cups bread flour and mix. Knead with dough hook on lowest speed of mixer 6 to 8 minutes, adding more flour as necessary to form a soft, bouncy dough.
Remove dough hook, spray dough with nonstick cooking spray, and cover entire mixer and bowl with a large clear plastic bag. Let rise 60 to 90 minutes or until almost doubled.
Turn out dough onto a lightly floured work surface and gently deflate. Divide dough in half and form into two loaves; place in prepared pans.
Whisk egg and pinch of salt and sugar in a small bowl Brush loaves with egg wash. Cover loosely with plastic wrap and let rise until about doubled, 45 to 60 minutes.
Preheat oven to 375 degrees. Brush bread again with egg wash and dust with some cornmeal.
Place bread in oven; immediately reduce oven temperature to 35o degrees. Bake until golden brown, 35 to 45 minutes.
As soon as the bread comes out of oven. liberally brush with melted butter. Let coool in pans 10 minutes before turning out onto a wire rack to cool completely.
Parmesan Bacon Biscuit Sticks
A biscuit stick that’s a perfect “on-the-go” snack! Also, great served with soups or salads.
1 1/4 cups all-purpose flour
1 tablespoon milk or half & half
Heat oven to 425F. Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon
Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10×6-inch rectangle. Cut into 10 (1-inch) strips.
Place sticks 2 inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.
Bake for 10 to 12 minutes or until lightly browned.
Makes 10 biscuit sticks
Cheddar Pull Aparts
1/2 teaspoon garlic powder
1. Heat oven to 400Â°F. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray.
2. In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers.
3. Bake at 400Â°F. for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.
Makes 10 servings
Hearty Pizza Loaf
A quick bread filled with all the things you love about pizza.
Grated Parmesan cheese
1. Heat oven to 350Â°F. Generously grease loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches; coat with Parmesan cheese.
2. Mix milk, oil, basil, red pepper and egg in large bowl. Stir in remaining ingredients. Spread in pan. Sprinkle with additional grated Parmesan cheese if desired.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from pan and place top side up on wire rack. Cool completely before slicing. Store tightly wrapped in refrigerator up to 2 days.
Makes 1 loaf ( 16 slices)
One Big Philly Pretzel
Yield: 1 giant pretzel
Flour, for dusting
Preheat oven 450 degrees F.
Lightly flour a clean work surface. Knead dough into a ball. Roll dough out into a large rope. Form a large figure-8 with the dough on a baking sheet. Brush with the egg and sprinkle generously with salt. Bake 15 to 20 minutes until risen and nicely browned.
Let cool before serving. Serve with good, spicy mustard.
1 package hormel sliced pepperoni(or any 8 oz brand)
By hand or in food processor, FINELY chop pepperoni.
Next, unroll your crescent rolls. Cut each big triangle into three small triangles. Put a spoon of mixture on each triangle and seal into a little balls.
Bake at 350 for about fifteen minutes, or so. Or until browned.
Yield: 14 pretzels
1 loaf frozen white bread dough, thawed (recommended: Bridgford)
Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.
Preheat oven to 400 degrees F.
In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned.
Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans, brush with beaten egg, as directed above. Sprinkle with Parmesan and garlic powder. Bake for 15 to 20 minutes or until browned.
For cinnamon pretzels:
In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze.
Cheesy Garlic Bread
Stuffed French Bread
Yield: 12 servings
1 large loaf French bread
Slice the loaf lengthwise, and remove the excess dough from the inside to make room for the stuffing. In a medium size bowl, combine all of the remaining ingredients and mix well. Fill the hollowed bread with the mixture. Reassemble the loaf, wrap in plastic wrap, and refrigerate until ready to serve, approximately 3 hours. To serve, slice the loaf into 1-inch sections.
Dang Hot Polenta Bread
Yield: 8 servings
2 cups all-purpose flour
Preheat the oven to 350 degrees F.
Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
Add 3/4 cup D**n Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
D**n Hot Peppers Alla Padella:
In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don’t brown. There will still be some liquid left in the pot.
Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.
Yield: About 17 hoecakes
1 cup self-rising flour
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.
Lady and Son’s Onion-Cheese Bread
Yield: 8 wedges
1 tablespoon vegetable oil
Preheat the oven to 400 degrees F.
Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.
In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese.
Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.
Copyright 2001 Television Food Network
2 teaspoons rapid-rising dry yeast
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesnâ€™t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small sauti pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.
Sausage Egg Muffins
Makes 12 muffins
1/2 lb bulk sausage (I used ham)
Preheat oven to 375 degrees. Brown the sausage in a skillet. Drain. Combine 12 eggs, peppers, onions, cheese, salt, pepper, garlic, and browned sausage into mixing bowl. Mix well. Place 1/3 cup of mixture into greased or non-stick muffin tins. Bake for 20-25 minutes.
Breakfast Sausage Bread
One loaf frozen bread dough, fully thawed and risen.
1. Roll out bread into a rectangle.
Place the biscuit mix, parsley, italian seasoning and garlic powder together in a bowl, Mix. Add shredded cheddar and mix. Add water little by little until dough forms. Flour counter lightly and place dough on it. Do not knead the dough, it will become dry. Flour biscuit cutter and cut out biscuits. Bake at 450 for 8-10 minutes, Brush with butter afterward.
4 cups all-purpose flour, plus more for dusting
1. Preheat oven to 375Â°. In a medium bowl, whisk together flour, baking soda, salt, and sugar. Add butter; using a pastry blender or two knives, cut butter into mixture until mixture resembles coarse crumbs.
2. Add buttermilk; stir just until mixture comes together; batter will be sticky. Transfer to a lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits; cut them as close together as possible to minimize scraps.
3. Transfer to baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
Killer Buttermilk Biscuits
Recipe courtesy Gale Gand
2 cups cake flour or all-purpose flour
Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan. Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.
Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then
Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
1 tablespoon cinnamon
1. In a small bowl, combine cinnamon and sugar; set aside. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.
2. Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the top flap over. Give the dough a quarter-turn, and repeat the rolling, sprinkling, and folding. Transfer the dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
3. Preheat the oven to 500Â°. Remove dough from the refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle, and repeat sprinkling and folding method as in step 2 (do not fold a second time). Cut out biscuits with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
4. Sprinkle tops with remaining cinnamon sugar, and place in oven for 4 minutes. Reduce heat to 375Âº. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.
2 cups all-purpose flour
Make Biscuits: In a bowl, sift together flour, baking powder, sugar and salt. Add cream and stir mixture until it just forms a dough. Gather dough into a ball, knead gently 6 times on a lightly floured surface, then roll or flatten to a 1/2 inch (1 cm) thickness. Cut out rounds with a 2 1/2 inch (7 cm) cutter dipped in flour; transfer to an ungreased baking sheet. Gather the scraps, re-roll dough and continue until there are 10. Brush biscuit tops with milk and bake in a preheated 425 F (220 C) oven for 15 minutes, or until they are golden. Let cool on rack. Makes 10.
Big Daddy Biscuits
“This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls…you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals humongous biscuits.”
3 cups all-purpose flour
1 Preheat oven to 425 degrees F (220 degrees C).
2 In a large bowl, whisk together the flour, baking
3 Turn out onto a floured surface, and knead 15 to 20
4 Bake for 13 to 15 minutes in the preheated oven, or
Mile High Biscuits
3 cups all-purpose flour
1. Combine dry ingredients in a mixing bowl.
Jalapeno-Jack Corn Muffins
1 cup yellow cornmeal
Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.
Bacon Monkey Cheese Ring
9 bacon slices, cooked and crumbled
COMBINE first three ingredients; set aside.
CUT biscuits in half; dip each piece in butter, and layer 1/3 of biscuits in a lightly
SPRINKLE half the bacon mixture over biscuit pieces. Repeat layers, ending with
BAKE at 350 for 40 minutes or until golden. Cool 10 minutes in pan; invert onto a
Note: This Monkey Bread must be cooked in a bundt or tube pan or the middle will
Garlic Monkey Bread
Makes 1 – 9 inch Bundt pan
” This pull-apart garlic bread is easy and tastes great!! ”
1 pound frozen bread dough, thawed
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt cake pan.
2 Pull off pieces of thawed bread dough and form into balls. Combine margarine and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley. Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes.
3 Bake in preheated oven until golden brown, about 35 minutes.
Absolute Mexican Cornbread
Makes 6 servings
” This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don’t let the ingredients fool you. It’s unbelievable. ”
1 cup butter, melted
1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish.
2 In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3 In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4 Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
A delicious treat from the American south. These tender morsels smell great and taste even better! Makes 2 dozen (6 servings).
2 quarts vegetable oil for frying
1 Heat vegetable oil to 365 degrees F (185 degrees C).
2 In a large mixing bowl, combine corn meal, baking
3 Shape the batter into small balls, approximately 1
4 Use a long handled spoon to gently slide the hush
Hush Puppies 2
1 1/4 cups Yellow or White Corn Meal
COMBINE corn meal, onion, flou r, salt, baking soda, black pepper and cayenne pepper in medium bowl. Combine evaporated milk, egg and lemon juice in small bowl; add to corn meal mixture. Mix just until blended.
ADD vegetable oil to 2-inch depth in electric skillet or large skillet; heat to 350Â°F.
DROP batter by rounded tablespoon into hot oil; turn to brown evenly. Cook, turning frequently, for about 3 minutes or until golden brown. Remove with slotted spoon; drain. Serve immediately.
FOR CHEESY HUSH PUPPIES:
Makes 7 servings
Corn Cakes with Walnuts and Sage
Recipe courtesy Rachael Ray
2 ounces (1/2 stick) butter
Heat a nonstick griddle or nonstick skillet over moderate heat.
In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.
Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY!
Yield: 10 to 12 small corn cakes
or try it this way….
3/4 cup self rising flour
1. Sift to combine flour, salt, pepper, sugar- optional, into a bowl.
Kalamata Olive and Garlic Bread
Makes 1 loaf
4 cups all-purpose flour
1 In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
2 Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
3 Place flour in bowl of food processor. Add salt and pulse for a few seconds.
4 Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
5 Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
6 Let rise for 1/2 hour in a warm place.
7 In a small bowl, combine minced garlic and chopped olives. Set aside.
8 Once dough has risen transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
9 Sprinkle cornmeal onto greased baking sheet and place loaf on top. Turn oven to 150 degrees F (65 degrees C) for 2 minutes and then turn off.
10 Let dough rise in warm oven for 1/2 hour, or until light and puffy. Remove loaf and increase oven temperature to 350 degrees F (175 degrees C).
11 Bake bread at 350 degrees F (175 degrees C) for 30 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack.
Bread in a Bag
2 1/2 to 3 cups all-purpose flour
Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 1-gallon, heavy duty freezer bag with zipper-lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients. Heat water and vegetable oil until very warm (120 F to 130 F); add to flour mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bag.
Makes 1 loaf
In a large bowl, sift together all dry ingredients. Blend well. With a
Hot Roll Mix
5 lb Unbleached All Purpose Flour
Almost Impossible Basic Baking Mix
2 3/4 cups All-purpose flour*
*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using.
20 cups all purpose flour, sifted
Measure all ingredients accurately. Stir the flour, dry milk, salt,
1 C. flour
Mix together and pour into pre-heated, seasoned popover pan.
Bake at 400 degrees for 40 minutes.
Yield: Serves 8
* 2 cups all-purpose flour
Combine flour, salt, and rosemary. Whisk together maple syrup and milk. Alternately add flour and milk to whisked eggs. Let rest in refrigerator for 20 minutes. Preheat oven to 400 degrees F. Lightly oil popover or muffin tins and place briefly in preheated oven. Remove hot tins from oven, fill two-thirds of each cup with batter, and top with shredded cheese. Bake for 20 to 30 minutes until golden brown. Serve immediately.
(just like popovers but using the English name since they are prepared the English way)
Yield: 12 servings
2 cups all-purpose flour
In a large bowl, combine flour, salt, and pepper. Make a well in the center and add eggs and add 1/4 of the milk. Using a whisk, combine the eggs and milk, then incorporate the flour; beginning with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Heat oven to 400 degrees F. Place 12 (3/4-cup) capacity muffin tins in oven until very hot, about 5 minutes.
Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour the batter in the muffin tins, filling them about 1/3 full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served hot from the oven, but they can be kept warm in a low oven for about 15 minutes.
PARKER HOUSE ROLLS
Source: Heritage Of America Cookbook – Better Homes and Gardens
3 1/2 to 4 C. all purpose flour
In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.
In a medium saucepan heat and stir the milk, sugar, butter and salt just until warm (120ÂºF to 130ÂºF) and butter almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1 1/2 hours).
Lightly grease baking sheets. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2 1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted butter. To shape, use a wooden spoon handle to make a slight off center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a
Bake in a 375ÂºF oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Servings: 24
Pizza Roll for the Road
1 loaf frozen bread dough, thawed
Crazy Pizza Crust
This pizza crust is GREAT!
1 Cup flour
Heat oven to 425. Grease a 12 inch pizza pan. In small bowl, combine 1 cup flour, Italian seasoning, salt, pepper, milk, eggs; blend until smooth. Pour batter into greased pan, tilting pan so batter covers bottom. Bake on lowest oven rack for 25 to 30 minutes.
6 T. butter or margarine (or meat drippings)
In a small saucepan over low heat, melt butter or margarine. Grease well eight deep custard cups (or use the special large popover pan available at kitchen shops). If you use custard cups, set them in a jellyroll pan for easier handling.
Preheat oven to 375ÂºF.
In a large bowl, with mixer at low speed, beat eggs until frothy; beat in milk and butter until blended. Beat in flour and salt until batter is smooth. Fill each custard cup three-quarters full with batter. Bake 1 hour; then quickly make a small slit in the top of each popover to let out steam. Bake 10 minutes longer. Immediately remove popovers from cups.
Serve piping hot. Makes 8 popovers. This is wonderful served with prime rib.
BLACK PEPPER BISCUITS
2 C. flour
Preheat oven to 450ÂºF. Oil a cookie sheet.
Sift together: flour, baking powder, a pinch of salt, and a little bit of sugar. Cut two heaping tablespoons Crisco into the dry mix with two forks or the back of a spoon until tacky. Add buttermilk and mix until doughy. Roll out gently on floured wax paper (or cloth). Cut out with glass or biscuit cutter.
BOBOLI TYPE PIZZA CRUST
1 cup water
Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting.
When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.
Preheat oven to 450Â°F and bake 5 to 10 minutes until light brown. Cool.
Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners.
Makes about 18 biscuits
8 oz. Cake flour
Combine the flour, sugar, baking powder and salt in the bowl of a five quart electric mixer (or a suitable mixing bowl if working by hand). Chop the butter into medium sized pieces, about the size of an olive and add to the dry ingredients. Mix with a paddle until the mixture becomes uniform with a texture resembling corn meal.
Add the cream and chives slowly and mix just until the dough comes together. Turn the dough out onto a floured work surface and roll to about 1 inch thick. Fold the dough in thirds back onto itself and roll to 1 inch a second time. Cut into 1 – 1/2 inch rounds and refrigerate until ready to bake.
When you are ready to bake, preheat the oven to 350 F. and arrange the biscuits on a baking sheet. Brush the tops with cream and bake to golden brown.
Garlic Cheese Bread
1 loaf french bread
Split french bread loaf into halveshorizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
The original recipe cut bread in half horizontally and spread mixture on each half and then after broiling cut it into slices. I thought it had too much topping that way. This will do more than 1 loaf of bread. I keep the mixture in the refrigerator if I don’t use it all at once. You could probably use Parmesan cheese instead of the Asiago.
French Bread Made in the Food Processor
Makes: 1 round boule, 2 batards, 4 baguettes, or 8 petits pains
* 2 1/2 teaspoons active dry yeast
1. In a 2-cup liquid measure, pour in the warm water. Stir the yeast and sugar over the surface of the water. Stir to dissolve and let stand at room temperature about 10 minutes.
TO SHAPE BAGUETTES: Divide the dough into 4 equal portions. Flatten each into a thin 10-by-5-inch rectangle with
TO SHAPE BATARDS (OBLONG TORPEDO-SHAPED LOAVES THAT LOOK LIKE SHORT, FAT BAGUETTES): Divide the dough into 2 equal portions. Pat each portion into a rectangle and roll up tightly, as for baguettes, but shape each roll into an 8-inch elongated oval with tapered ends and a thick middle section. Gently transfer, seam side down, to a prepared baking sheet. With a serrated knife, slash the top 3 times on the diagonal, no deeper than 1/4 inch, or make 1 long slash down the middle of each loaf.
TO SHAPE A BOULE (A SMALL ROUND COUNTRY LOAF): Pat the dough into a thick, uneven circle. Pull up the sides and knead to form the dough into a tight round. Pull the sides down into the bottom seam to create a ball with surface tension. Place seam side down on the prepared baking sheet. Let rise. Glaze, and using a serrated knife or kitchen shears, slash an X on top no deeper than 1/4 inch.
TO SHAPE PETITS PAINS (CRUSTY LITTLE FRENCH ROLLS): Divide the dough into 8 equal portions. Form into small rounds or ovals. With the rounds, form into tight balls as for miniature boules. Pinch the ends to form a spindle shape with a thick middle and tapered ends. Using a serrated knife or kitchen shears, slash the tops of the rounds with a cross and the ovals once down middle, no deeper than 1/4 inch. Place seam side down on the prepared baking sheets. Let rise only 15 minutes.
Favorite Buttermilk Dinner Rolls
Makes: 16 dinner rolls
* 1 tablespoon (1 package)active dry yeast
1. Combine the yeast, sugar, and warm water in a small bowl and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes.
Rich Egg Glaze
* 1 large egg yolk or 1 large egg, at room temperature
1. In a small bowl, beat the egg and milk with a ssmall whisk or fork.
BOW KNOTS AND ROSETTES: After deflating the dough in Step 5, cut it in half and then divide each portion into 8 equal portions. Roll each piece into a 10-inch rope 1/2 inch in diameter. To make a bow knot, tie loosely in a knot, leaving 2 long ends. For a rosette, tuck one end over and under the roll; bring the other end up and over to tuck into the roll center. Place the rolls about 2 inches apart on the prepared baking sheet.
BRAIDED ROLLS: Divide the dough into 3 equal portions. Roll each portion into a rope about 24 inches long. Place the ropes side by side and braid them loosely. Cut the braid into 16 equal portions and pinch the ends to taper them.
BUTTERFLY ROLLS: Roll the dough into a 10-by-20-inch rectangle. Brush the surface with melted butter. Roll up, from the long edge, jelly-roll fashion. Place seam side down and, with the metal bench scraper or chef’s knife, cut the log into 18 equal portions. Press each portion in the center with the handle of a wooden spoon laid across the top to create a fan effect out of the sides.
CLOVERLEAF ROLLS: Divide the dough in half, then each half into 8 equal portions. Pinch off 3 equal pieces of the dough from each portion (a total of 48 pieces) and shape each into 1-inch smooth balls. Place 3 balls touching each other in each of 16 greased standard muffin cups.
CRESCENT ROLLS: Cut the dough in half. On a lightly floured work surface, roll each half into an 8-inch circle. Brush with corn oil. With a knife or pastry wheel, cut each circle into 8 equal wedges. Beginning at the wide end, firmly roll each wedge up toward the point. Place, point side down, on the prepared baking sheets and curve the ends inward.
DOUBLE CRESCENT ROLLS: Cut the dough in half. Roll each piece into a 10-by-6-inch rectangle about 1/4 to 1/2-inch thick. Cut each into 3 long strips. Roll each strip into a 10-inch rope. Divide each rope into 3 equal pieces. Roll each piece and taper the ends. Shape into a half-circle. Lay 2 crescents back to back on the prepared baking sheets. The crescents should be just touching. Lay a small strip of dough over the center and tuck it underneath on each side.
PARKERHOUSE ROLLS: Turn the dough out onto the lightly floured work surface and roll out into a 12-inch square about 1/2 to 3/4 inch thick. Using a sharp knife or pastry wheel, cut the dough into 4 equal sections across and 4 lengthwise to form sixteen 3-inch squares. Stretch each one slightly to elongate it and, using the handle of a wooden spoon to mark the fold, mark the roll lengthwise a little off center. Fold the small half over the larger half. Press the folded edge gently to adhere. Place 1-inch apart on baking sheets.
SNAILS: Cut the dough in half and divide it into 8 equal portions. Roll each portion into an 8-inch-long rope 1/2 inch in diameter. Starting at one end, wind the strip of dough around itself to form a spiral. Tuck the edge firmly underneath.
To form refrigerator rolls, remove the amount of dough desired about 3 hours before serving. Shape as desired. Place on greased or parchment-lined baking sheets, cover loosely with plastic wrap, and let rise at room temperature until almost doubled, about 1 1/2 to 2 hours. Bake as directed in Step 6.
Method Two: After the dough has risen in Step 4, gently deflate it and shape the rolls. Place on parchment-lined baking sheets and brush the tops with melted butter. Cover loosely with oiled wax paper or parchment, then with plastic wrap, taking care to cover all edges tightly. Immediately refrigerate for 2 to 24 hours.
When ready to bake, remove the pans from the refrigerator, uncover, and let stand at room temperature for 20 to 30 minutes while preheating the oven. Bake as directed in Step 6.
FREEZER ROLLS: Mix, rise, and shape the rolls as directed in Steps 2 through 5. Place on a nonstick, disposable, or parchment-lined baking sheet that will fit into your freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Remove the rolls from the baking sheet and transfer to a plastic freezer bag. Freeze the rolls for up to 2 weeks but no longer, as the leavening power of the yeast will begin to decrease.
To defrost and serve freezer rolls, unwrap the frozen rolls and place on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let stand at warm room temperature to rise until doubled in bulk, 4 to 6 hours. The dough may also be thawed overnight in the refrigerator. Bake as directed in Step 6.
HOMEMADE BROWN-AND-SERVE ROLLS: Mix, rise, and shape the rolls as directed in Steps 1 through 5. Place on greased or parchment-lined baking sheets, or ungreased disposable aluminum baking pans. Cover loosely with plastic wrap, and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Bake in the center of a preheated 300 degree F oven until the rolls are fully baked, but not browned, 15 to 20 minutes. Remove from the pan and cool on a rack. Place the rolls in a heavy-duty plastic bag and refrigerate up to 3 days or freeze for up to 3 weeks. To serve, let the frozen rolls thaw at room temperature in the bag. Place in a single layer on an ungreased or parchment-lined baking sheet. Bake in a preheated 375 degree F oven until golden brown, 15 minutes.