Blue Ribbon Banana Bread

This is the banana bread from the Hawaiian cookbook that mom had.

• 3 Eggs
• 1/2 Cup Vegetable Oil
• 1/2 Cup Butter or margarine, melted
• 1 1/2 Cups Sugar
• 2 Cups Flour
• 2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• Pinch Cinnamon
• 2 Cups Bananas, sliced and firmly packed
• 1 Teaspoon Vanilla
• 2 Cups Walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease and flour two loaf bans. Beat eggs, oil, butter, and sugar for 2 minutes. Add dry ingredients and mix well. Add bananas and vanilla and mix until bananas are mashed. Add nuts. Pour into prepared pans and bake for 50 to 55 minutes or until a toothpick comes out clean. remove from pans immediately and cool on a wire rack.

**For mango bread, substitute 2 cups drained mangos for the bananas and add 2 teaspoons cinnamon.

Ruth's Rolls

 Grandma Ruth's Rolls (Ruth Ellis)

1. Combine the following in a microwave safe bowl:
1 stick butter
3 and 1/2 cup milk
1/2 cup sugar
1 T salt
Microwave for 8 minutes. Stir and let sit until cool. 

2. Combine the following:
2 cup hot water, 4 T sugar
4 T yeast, let rise

3. In a stand mixer mix milk and yeast mixtures together. Add 4 beaten eggs.

4. Add 12 to13 cups of flour until dough is soft, squishy, and slightly sticky and pulls away from the edge of the mixer bowl. 

5. Put in a greased bowl and turn in so dough has oil on the top surface. Cover. Allow to rise in a warm place until doubled about 45 minutes. 

6. Punch dough down and let rise to double again.

7. Roll out and cut for rolls (or doughnuts or cinnamon rolls) then Let rise for another ½ hour on pans. 

8.Bake at 400 degrees for 12-13 minutes, until golden on top.

Pan de Muerto

Ingredients

Bread

• 2 1/4 tsp yeast
• 1/4 cup warm water
• 1/4 cup Sweetened Condensed Milk
• 1 tsp Orange Extract
• 1/4 cup Butter
• 1/2 tsp Anise Seeds
• 1/4 tsp salt
• 2 large eggs, at room temperature
• 2 cups flour

Egg Wash

• 1 Egg yolk
• 2 tsp water

Orange Glaze

• 1/4 Cup Sugar
• 2 Tbsp Orange zest
• 3 Tbsp Juice from the orange

Directions

Mix together the eggs and warm water, on the stove melt the butter once melted add the sweetened condensed milk and let that warm up, once it is warm add to the water and egg and beat that together with one cup flour and yeast. Take the remaining flour and lay that on top of the yeast mixture and let that sit for about an hour.

After you have let the mixture sit add the salt and anise seed and the orange extract and mix together till the flour is wet, let this sit for 5 to 10 minutes. Kneed the dough for about 7 minutes, you may need to add a little more water you want the dough to be just slightly sticky. Put the dough in an oiled bowl, cover and let rise till doubled in size about 30 minutes to an hour.

Punch dough down, and cut out 3 small balls from the loaf (about 1 tablespoon each). Roll out 2 of the dough balls to form the "bones" Shape the remaining dough into a round loaf. Gently press the bones on top of the loaf crossing each other to make an "X" roll the remaining small dough ball to form the skull and press down in the middle of the "X". Place loar onto a prepared baking sheet and allow to rise about 30 minutes.

Preheat oven to 350 F. Brush the top of the loaf with egg wash, bake for 20 minutes.

You can start making the glaze by miking all the ingredients in a small sauce pan on a warm heat.

Remove the loaf from the oven and brush with the egg wash once more. Return to oven and bake for about 20 minutes or until the loaf is golden brown and sounds hollow when tapped. Brush on the orange glaze and cover with colored sugar (optional), return to oven for an additional 5 minutes. Serve warm or let cool. Best when eaten the same day prepared.

Tips

• You can shape the dough and cover it and let it do a cold rise in the fridge over night.
• You can shorten the rise times by boiling some water and putting it in the oven with the dough, when you do this you don't have to worry about covering the dough.

Blue Ribbon Banana Bread

Recipe from the Hawaiian cook book

3 eggs
1/2 cup vegetable oil
1/2 cup butter or margarine, melted
1 1/2 cups sugar
2 cups flour (may use one cup whole wheat and 1 cup all-purpose)
2 teaspoons baking soda
1/2 teaspoon salt
pinch cinnamon
2 cups bananas, sliced and firmly packed
1 teaspoon vanilla
2 cups walnuts, chopped

Preheat oven to 350 degrees, Grease and flour two 8 1/2x2 1/2 inch loaf pans. Beat eggs, oil, butter and sugar for 2 minutes. Add dry ingredients and mix well. Add bananas and vanilla and mix until bananas are mashed. Add nuts. Pour into prepared pans and bake for 50-55 minutes or until a toothpick comes out clean. Remove from pans immediately and cool on a wire rack.
 Note: for terrific mango bread, substitute 2 cups drained mangoes for the bananas and add 2 teaspoon cinnamon.

Amazing Soft White Sandwich Bread

Dough Starter (Sponge)

from http://www.epicurious.com/recipes/food/views/basic-soft-white-sandwich-loaf-351269

• unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 1/4 cups plus 2 1/2 tablespoons (12 ounces or 341 grams)
• water, at room temperature (70° to 90°F) : scant 1 3/4 liquid cups (14.3 ounces or 405 grams)
• honey: 2 tablespoons plus 1 teaspoon (1.5 ounces or 45 grams)
• instant yeast: 3/4 teaspoon (2.4 grams)

1. Make the sponge.

Sonoran Flour Tortillas

Flour Tortillas

2 cups High-gluten Bread Flour
3/4 teaspoon Salt
3 tablespoon vegetable shortening or vegetable oil
3/4 cups warm water
1/4 teaspoon baking powder

Stir together flour and salt. Mix in vegetable shortening by rubbing it into the flour mixture with your finger tips. add water, stirring it with a wooden spoon or your hands until a sticky ball forms.

Turn dough out onto a floured surface and knead vigorously for a minute or two to develop the gluten in the dough. The dough will be soft but no longer sticky when you are done.

Let the dough rest, covered with a damp cloth, for about 15 minutes to let the gluten relax a bit.

Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).

Let divided dough rest another 30 minutes, covered with a damp cloth.

Roll out each ball of dough as thin as possible. You can roll them out between sheets of waxed paper if it is easier for you. Let rest again under a damp cloth for about 15 minutes. Roll out again to make even thinner.

Heat a heavy dry skillet over high heat. Carefully cook the first tortilla for about 10 seconds on each side, flipping back and forth for another 10 seconds per side, until the tortilla looks slightly dry with a few brown spots on each side. Repeat with remaining tortillas.

Artisan Bread

from Sullivan Street Bakery

Baking the Perfect Loaf of Bread at Home

Formula and Process created by Jim Lahey, owner of Sullivan St Bakery

Formula: 

3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

Equipment: 

Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

Process: 

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

French Bread

French Bread (from heart and soul cook book)

If you use rapid-rise yeast, you can add this bread to any meal with only a two-hour head start.

2 Tbsp. rapid rise yeast
2 Tbsp. sugar
1 Tbsp. salt
2 1/2 cups warm water
7-9 cups flour
1 egg white, beaten

In a large mixing bowl, combine yeast, sugar and salt. Stir in warm water to dissolve. Add 6 cups of the flour. Using the dough hook attachment, mix on high until well blended. Add as much of the remaining flour as needed to make a smooth and elastic dough, kneading about 5 minutes. I add about 1/4 cup of flour at a time. Place dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place until double (about 45-60 minutes). Punch down dough and knead lightly. Shape into two long rolls and place each roll on a greased cookie sheet. Cut shallow slits at 1" intervals along top of bread. Brush with egg white and let rise again until double in size (about 20-30 minutes). bake 15 minutes in a preheated 425 oven. Reduce oven to 350 and continue baking 15 minutes. Cool slightly before cutting to serve.

Easy Muffins

from all recipes.com best ever muffins is the name of them. I don't think they are the best ever but they are good and so easy!!

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees F.

Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a for until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. (I like to sprinkle sugar on top.)

variations: add blueberries, raisins, chopped dates...what ever.

bake for 25 min, or until golden.

One Hour wheat Bread

One Hour Wheat Bread
makes 2 (8x4 inch) loaves

3 cup whole wheat flour
1/3 cup gluten flour, sifted
1 1/4 Tablespoon instant yeast (or quick rising, I like SAF instant yeast)
2 1/2 cup very warm water
1 Tablespoon salt
1/3 cup oil
1/3 cup honey
1 1/4 Tablespoon bottled lemon juice
2-2 1/2 cup whole wheat flour

Mix together first three ingredients in mixer with a dough hook. add water all at once and mix for 1 minute; cover and let rest for 10 minutes. add salt, oil, honey and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes, or until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. remove from pans and cool on racks.

Bread Sticks (pizza factory like)

Bread Sticks (pizza factory style) from favorite family recipes

Ingredients

• 1½ cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

Instructions

• Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
• Serve with marinara(see below), alfredo sauce, or ranch for dipping.
• Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Grandma Ludwig's Sour Dough Starter

Sour Dough Starter

Store starter in the refrigerator in a plastic container with a hole in lid. until the night before making pan cakes or waffles

Add to starter  2 cups flour

                      2 cups milk

                      1 cup starter

                      pinch of salt

                                       Leave overnight at room temperature covered.

In the morning take out

1 cup starter and store in  a jar in the refrigerator  Do not cover tightly or leave anything medal in starter.

Add to remaining batter 2 eggs

                                     1/2 cup sugar

                                     3 TBS cooking oil

                                      1 1/4 teas. soda

                                     enough milk to make thin batter

                                                       I also add 1/2 teas Baking Powder

Beat well for 1 minute

Cream Cheese Pancakes

2 oz cream cheese (2 points plus)

3 egg whites (1 point plus)

1 packet stevia sweetener

vanilla

cinnamon (optional)

Mix all the ingredients in a blender. Let sit for a couple mins so the bubbles can settle. Cook on a skillet like pancakes.

Serve with fruit or syrup.

Total Points: 3 points plus (excludes toppings)

Rasberry Filled Ebelskiver

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1 cup Raspberry filling
Confectioners' sugar for dusting
Maple syrup for serving
Directions:
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 1/2 to 1 tsp raspberry filling in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.

Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.

Corn meal cresent rolls

Buttery Cornmeal Crescent Rolls
*Makes 2 dozen rolls
2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons instant yeast
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ - 6 cups flour
Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn't boil. Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.
Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degree. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, wisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Opt additions; nuts, raisins, chocolate chips

I have reduced the oil with success.

Bread Sticks

This is a recipe Kohl got in Elementary School

1 Tblsp yeast
1 1/2 c warm water
1 tsp salt
2 Tblsp sugar
3 1/2 to 4 c flour

Soften yeast in water. Add salt, sugar and enough flour to form soft dough. Knead 3 min.
Coat cookie sheet with spray or margerine. Put dough in pan and push to the edge. Make topping.


Topping
Combine:
6 Tblsp margarine, softened
2 Tblsp mayonnaise
1 tsp parsley flakes
1/2 c. grated paremsan cheese
1/2 to 1 tsp. garlic salt

After combining spread ontop of dough. Cut bread sticks with pizza cutter. You can bake immediately or let rise 10 to 15 min. Don't let rise too long. Bake at 350 degree oven for about 18 min or until golden brown.

Sonya Murphy's Whole Wheat Bread (my most favorite)

Mix 5 min. then Rest for 10 min.

4-5 c. whole wheat flour
3/4 c. gluten flour
2 Tbsp yeast
4 c. warm water

Add and Mix for 10 min.

2 Tbsp salt
3/4 c. oil
3/4 c. honey
3-5 c. whole wheat flour (add just enough to make a soft dough)

Let raise for 30-45 minutes. Oil counter and shape into loaves. Place in greased bread pans. Let raise until doubled. Bake @ 425 for 7 minutes. Reduce heat to 375 and bake for 12-15 more minutes. Remove from pans and cool.

Yummy Buttermilk Pancakes

2 cups all purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup vegetable oil

Mix dry ingredients. Add wet ingredients mix together lightly (mixture will be lumpy). Add more buttermilk if needed.
Cook Makes 10-12 pancakes.

Blueberry pancakes (WW)

2 parts Krusteaz blueberry pancake mix (12 PointsPlus/ 1 cup)
1 part wheat bran (3 PointsPlus/1 cup)

add enough water to make desired consistancy.