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monkey cake

Tuesday, January 23rd, 2007

Cut thirty biscuits into quarters with scissors (3 cans of Hungry Jack biscuits). Shake in a bag with ¾ cup of granulated sugar mixed with 3 teaspoons of cinnamon until all pieces are coated and separated. Grease tube pan and place a few nuts and cherries in bottom of pan. Add half of biscuit pieces. Then add coarsely chopped nuts, cherries and raisins. Put in rest of biscuit pieces. Melt one stick of butter and pour over all. Bake at 350° F for 35 minutes. Do not sit very long after baking. Invert on plate. Do not cut cake, simply pick pieces with fingers. Like a monkey.

Recipe courtesy of Laura’s maternal grandmother, Nana.

breakfast cake

Tuesday, January 23rd, 2007

breakfast cakeCrumb together:

2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of flour
oleo, the size of an egg

1 cup sugar
1 cup of milk
1 egg
1 1/4 cup of flour

Cover with brown sugar, cinnamon and oleo.

40 minutes at 350° F.

Recipe originated from Matt’s paternal great-grandmother, Grammy Brown.

blueberry muffins

Tuesday, January 23rd, 2007

Sift together:
1 3/4 cups of flour
3 teaspoons of baking powder
dash salt
1/2 cup of sugar

Mix in another bowl:
1 slightly beaten egg
1 cup of milk
1/4 cup of melted butter

Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.

Can use frozen blueberries.

Recipe courtesy of Matt’s mom, Margie and The Fannie Farmer Cookbook.

macaroni grill bread

Tuesday, January 23rd, 2007

1 tablespoon dry yeast
1 tablespoon sugar
1 cup warm water (105°F – 115°F)
2 1/2 cups white flour
1 teaspoon salt
2 tablespoon fresh rosemary, chopped
1 tablespoon canola oil, peanut oil or olive oil
nonstick cooking spray
2 tablespoons butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 – 10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450°F. Lightly sprinkle course salt over the loaves. Bake for 20 – 25 minutes, until lightly browned.

This makes 2 loaves. Verla recommends using fresh rosemary for optimal taste. Serve with olive oil for dipping.

Recipe courtesy of In Verla’s Kitchen.

bran muffins

Tuesday, January 23rd, 2007

1 (15 ounce) box of raisin bran cereal
1 cup oil (I use canola)
3 cups sugar (I use 2)
4 beaten eggs
1 quart buttermilk
5 cups flour
2 teaspoons salt
5 teaspoons baking soda
2-3 teaspoons cinnamon

Combine all ingredients in a large bowl with a lid (I use the largest rubbermaid bowl I own.) I also add an extra handful of raisins.
Let set 2-3 hours in refrigerator before using.
Bake in greased muffin tins 20 minutes or so (watch them!) at 400°F.
Batter “keeps” in the refrigerator 5 weeks.
Makes 5 dozen muffins.

Recipe courtesy of Matt’s mom, Margie, who got the recipe from her mom, Bettie Fine, who got it from Mrs. Brandenberger, Hillcrest, Delaware.

buttermilk biscuits

Saturday, December 30th, 2006

2 cups self-rising flour
1/3 cup Crisco
3/4 c. buttermilk

Mix Crisco into flour with fork, then hands. Add buttermilk. Stir with fork until almost blended, adding a little more flour or buttermilk if needed. Turn out onto floured surface, knead a couple of times to finish blending. Bake at 425 or 450° F till brown. Makes about 12 biscuits.

Recipe courtesy of Miss Gail.

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