Bread Recipes
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 egg
3/4 cup milk
2 tablespoons molasses
1 tablespoon peanut oil
6 tablespoons maple pancake syrup
3/4 cup apple pie filling, warmed
3 tablespoons dried cranberries
In a large bowl, combine the first six ingredients. Combine the egg, milk, molasses and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries.
1 loaf unsliced bread
2 large eggs
1 cup whole milk
1 cup coconut milk
1/2 cup coconut cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon butter, divided
Powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup
Preheat oven to 350 degrees.
Cut bread into 4 (2-inch) slices. Trim crusts, and cut each piece in half diagonally.
Combine eggs and next 6 ingredients in a 13x9-inch baking dish. Soak bread in egg mixture.
Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread.
Bake at 350 degrees for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup.
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Preheat the oven to 350 degrees.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
1/4 cup butter
4 large granny smith apples, cored and sliced
1/4 cup honey
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 tablespoons butter
Other Ingredients
Sifted powdered sugar
Whipped cream
Make Apple Filling: melt butter in a large skillet over med-high heat; add in apples; cook, stirring constantly, 12 minutes, until tender. Gently stir in honey; cook just until thoroughly heated; keep warm.
Make pancake: heat a 12-inch cast-iron skillet in a 450 degree oven for 5 minutes.
Combine the eggs, milk, and vanilla in a bowl; beat at medium speed using an electric mixer, until smooth. Add in flour and salt; beat 5 minutes.
Melt butter in skillet; pour batter into hot skillet.
Bake at 450 degrees for 15 minutes; decrease temperature to 350 degrees; bake 8 minutes or until puffed and browned.
Remove from oven; spoon Apple Filling over pancake (pancake will deflate).
Sprinkle with powdered sugar and dollop with whipped cream; cut into wedges and serve.
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup shredded sharp cheddar cheese
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cumin
1/4 teaspoon salt
4 center-cut bacon slices, cooked, drained, and crumbled
1 jalapeño pepper, seeded and minced
1 1/4 cups buttermilk
1/4 cup peanut oil
1 large egg, lightly beaten
Preheat oven to 375 degrees.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeño; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
3 3/4 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound cold unsalted butter, cut into small cubes
1 2/3 cups raisins
2 teaspoons caraway seeds
3 large eggs, at room temperature
1 cup buttermilk
Heat the oven to 400 degrees°. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut or rub in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds.
In a medium bowl, whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir until just combined. Put the dough on a floured work surface, pat into a loaf, and put into the prepared pan. Beat the final egg to mix and brush the top of the loaf with it. Using a sharp knife, cut a 1/4-inch-deep lengthwise slash down the middle of the loaf leaving a 1-inch margin at either end.
Bake the soda bread in the middle of the oven until well browned and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature.
2 cups chapati, maida, or cake flour, plus extra for kneading and rolling
1/2 to 3/4 teaspoon kosher salt
1 1/4 teaspoons active dry yeast
2 tablespoons melted unsalted butter, slightly cooled, plus 2 teaspoons
3/4 cup whole milk yogurt
1 tablespoon warm water
Peanut or corn oil, as needed
Put the chapati flour into a large bowl and add the salt and the yeast. Use your fingers to mix and blend the dry ingredients. In a separate bowl, combine 2 tablespoons of the melted butter, the yogurt and warm water. In the bowl of an electric mixer fitted with the hook attachment or, alternatively, with your hands, combine all of the ingredients. Knead the dough with the mixer on low speed until it becomes smooth, 8 to 10 minutes. Again, alternatively, knead the dough on a lightly floured flat surface.
Pour the remaining 2 teaspoons of melted butter into a bowl large enough to hold the dough. Coat the sides and bottom of the bowl with the butter and put the dough in the center. Cover the bowl with a kitchen towel and keep it in a warm place. Allow the dough to rise for 1 to 1 1/2 hours.
Preheat the oven to 500 degrees F.
Using a pastry brush, lightly grease 2 baking sheets with oil. Slide the baking sheets into the center of the oven for a few minutes. (Chef's Note: Be careful to not leave the baking sheets in the oven for too long, otherwise you'll risk the oil getting too hot and smoky.)
Gently roll the dough into a 9-inch circle on a lightly floured surface so it is about 1/4 to 1/2-inch thick. Cut the disk into quarters. Roll each quarter to 1/8-inch in thickness and still be able to fit 2 on a baking sheet.
When all the ovals are rolled, brush off any excess flour. Remove the baking sheets from the oven and arrange the naan in a single layer, 2 pieces per pan. Bake until they are light brown and puffy, about 5 minutes. Remove the baking sheets from the oven and transfer the naan to a serving platter lined with kitchen towels to keep them warm.
2 cups self-rising flour
1/4 cup lard
2/3 to 3/4 cups buttermilk
Put large skillet on burner at medium heat. Add shortening (lard is best) to about 1/4-inch deep.
Measure flour into large mixing bowl. Cut in lard until mixture resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Shape and roll into medium size balls and then flatten. Put in skillet and cook until golden brown on each side.
2 cups self-rising flour
1/4 cup lard
2/3 to 3/4 cups buttermilk
Measure flour into large mixing bowl. Cut in lard until mixture resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Shape in a large ball; Put in large greased skillet on a burner at medium heat. Press dough ball flat to fit skillet. Flip when underside is golden brown and repeat with other side.
2 cups self-rising flour
1/4 cup lard
2/3 to 3/4 cups buttermilk
Preheat oven to 500 degrees.
Measure flour into large mixing bowl. Cut in lard until mixture resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Shape and roll into medium size balls, or roll and cut with biscuit cutter. Bake in 500 degree oven about 8 minutes, until golden brown.
2 cups white cornmeal
1 teaspoon baking soda
1 1/2 teaspoons salt
2 tablespoons sugar
2 eggs
2 cups buttermilk
2 tablespoons melted shortening
Preheat oven to 425 degrees. Sift dry ingredients together. Beat eggs; add buttermilk and melted shortening. Add egg mixture to dry ingredients. Stir well but do not beat. Pour into a greased baking pan or muffin tins. Bake 25 to 30 minutes. Serves 6.
2 1/2 cups mixed dried fruit (currants, dates, and raisins)
1 cup boiling black tea
1 1/3 cups sugar
1 egg, slighty beaten
1 teaspoon mixed spice
4 teaspoons orange marmalade
2 1/2 cups self-rising flour
Place dried fruit in a bowl, cover with the hot tea and let soak overnight.
Next day, add the sugar and egg to the fruit mix. Sift in the remaining dry ingredients and mix GENTLY. Preheat oven to 375 F. Pour batter into greased 7" round or square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on a wire rack. Slice and serve buttered with tea.
1 ¼ cup flour
¼ teaspoon salt
3 eggs
1 ¼ cup milk
2 tablespoons unsalted butter, cut into 6 even pieces
1 tablespoon unsalted butter, melted
Preheat oven to 400° and set rack in middle of oven.
Oil or spray mini popover pan.
Preheat popover pan in oven about 2 minutes.
Blend flour, salt, eggs, milk and melted butter until mixture is consistency of heavy cream, 1-2 minutes.
Place 1 small piece of butter into each cup and place back in preheated oven until butter is bubbly, about 1 minute.
Fill each cup halfway with batter and bake 20 minutes. Reduce oven temperature to 300° and bake another 20 minutes.
Makes 12 mini popovers.