Originally posted by Phoenix on Sept. 30, 2002

*PUMPKIN TEA BREAD*

1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs, beaten
1 cup solid pack pumpkin
1-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup nuts, chopped
1/2 cup dates or raisins, chopped.

In a large bowl, combine the oil and sugar, blend well. Add the eggs and pumpkin, mix well. In another bowl, sift together the dry ingredients, then add to the pumpkin mixture. Mix very well. Stir in nuts and dates/raisins. Pour mixture into a well-greased 2-pound coffee can. Place in crock pot, and turn to high. cover the mixture with paper towles, and put lid on. Bake for 3 to 4 hours. Crock pot vary, so check after 2-1/2 hours.

Originally posted by Lil Red Truck on Sept. 10, 2003

Pizza Muffins

1 1/2 cups chopped pepperoni
1 green pepper, seeded and finely chopped
1 10 oz. can sliced mushrooms
1 medium onion, finely chopped
1 1/4 cups grated Monterey Jack cheese
1/2 cup pizza sauce
2 tsp. garlic powder
1/2 tsp. crushed chilies
5 eggs
1/4 cup oil
1 1/4 cups flour
1 tbsp. baking powder

Preheat oven to 375F. Combine first 8 ingredients. In another bowl, beat eggs, blend in oil, and add flour and baking powder. Beat until smooth. Stir in pepperoni mixture until well blended. Spoon mixture into greased muffin tins. Bake for 20 - 25 minutes, or until lightly browned. Serve warm or cold. These keep well in the refrigerator.
Makes 12 large muffins.

Found this in an old cookbook of my mother's; sounds good and I'm going to try it.

Butterscotch Bread

2 cups flour
1 1/4 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoons salt
1/2 cup chopped walnuts
1 egg, slightly beaten
1 cup brown sugar
1 cup buttermilk
1 tablespoon shortening, melted

Sift flour; measure; add baking powder, baking soda and salt; sift again and add chopped walnuts; mix well.
Combine egg, brown sugar, buttermilk, and melted shortening (slightly cooled); pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.
Turn into a greased loaf pan (about 9 x 5 inches) and bake at 350F for 45 to 50 minutes.

Bacon 'N' Cheese Beer Loaf

Sprinkling the pan with cornmeal prevents the cheese melting onto the sides of the pan, which would make it difficult to turn out the loaf.

Butter, for greasing the pan
Yellow cornmeal
6 slices cured or smoked bacon
3 cups all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1 cup shredded sharp Cheddar, Monterey Jack, or Colby cheese
1 12-oz. bottle beer

Heat oven to 350F. Grease a 9 x 5 x 2-inch bread pan and sprinkle yellow cornmeal over the bottom and sides. Tap out any excess.
Put the bacon slices in a large skillet over medium-high heat. Fry, turning once, for 6 minutes, or until the bacon is cooked through but not crisp. Remove from the pan and drain well on paper towels. Finely dice the bacon and set aside.
Sift the flour, baking powder and sugar into a large mixing bowl. Stir in 3/4 cup of the cheese. Make a well in the middle and stir in the beer to form a stiff batter. Stir in the bacon but do not beat.
Spoon the batter into the prepared pan, dropping it in mounds so the loaf has a rugged-looking top. Bake on the middle shelf of the oven for 30 minutes. Sprinkle the top with the remaining cheese and continue baking for 10 minutes, until well risen, golden brown, and sounds hollow when tapped on the bottom. Leave to cool for 5 minutes. Turn out and leave to cool slightly on a wire rack. Serve warm or at room temperature.

Monkey Bread a/k/a Pinch Me Bread



Ingredients 

4 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar

(optional additions)
1/2 cup chopped nuts 
1/2 cup raisins


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bundt pan.
2 Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3 In a small saucepan, melt the margarine with the brown sugar (and leftover sugar, cinnamon mixture) over medium heat. Boil for 1 minute. Pour over the biscuits.
4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Makes 15 servings
Best when served with coffee on Christmas morning :o)

Stollen a/k/a Christmas Bread


Smaller Recipe

3 lbs. sifted flour
1/2 lb. clarified butter
6 yeast (not rapid rise)
3/4 cup clarified shortening (Crisco)
1 lb. sugar
2 cups milk
1 cup evaporated milk
2 eggs
1/2 lb. almonds
1/2 lb. light raisens
1/2 lb. dark raisens
1/2 lb. candied cherries (cut into quarters - red and green)
1/2 lb. citron
1/2 Tb. nutmeg
2 bottles almond extract (I use one real and one imitation)
rind of 2 lemons
salt (a little)
3 Tb. vanilla

Dissolve yeast in one cup warm water.  Add 1/2 cup of the flour and a little of the sugar.  Let rise. It will bubble.  This is called "proofing" the yeast.

Mix all ingredients.

Knead.

Let rise.  (I put the oven on 350 for a few seconds, turn off and put mixing bowl in turned off oven to rise.)  When doubled, weigh dough and divide into 1 lb. loaves stollen.  Shape into loaves.  Cut 2" slits on top of each stollen.  Bake on cookie sheet (not more than two to a large cookie sheet.)  Bake no more than one cookie sheet at a time. 

Bake at 325 for 3/4 hr.  Brush with melted butter twice after baking.  Sprinkle with granulated sugar.  Let stand out over night.  Next day wrap in foil.

NOTES:

I put foil wrapped stollen into plastic bags and then into a carton and store them in the garage (or shed for people without a garage, like me) through the holidays.  What doesn't get eaten or given away I freeze and have throughout the year.  It freezes well. 

Bear in mind this is an all day project (I usually start at 9 AM and am still cooking by 6 PM) and you need a very large pot to mix the ingredients in.  The amount is too large to use a mixer.  You will have to use a heavy duty wooden spoon to mix.  (I have to sit on the floor with the pot between my legs to hold it and then mix.)

This is the amount I make and I believe I get around 8-10 loaves of stollen.  I've never made the larger recipe. 

Worth every minute you spend making it.  Enjoy!



Larger Recipe

6 lbs. sifted flour
1 lb. clarified butter
12 yeast (not rapid rise)
1/2 lb. clarified shortening (Crisco)
1 3/4 lb. sugar
1 quart milk
1 can evaporated milk
2 eggs (yes same as lesser recipe)
1 lb. almonds
1 lb. raisens golden
1 lb. raisens dark
3/4 lb. candied cherries (red and green, quartered)
1 lb. citron
1 TB. nutmeg
4 bottles almond extraact
1 TB. plus 1 1/2 tsp. lemon rind
salt (some)
6 Tb. vanilla


Dissolve yeast in 1 1/2 cups warm water.  Then follow directions for lesser amount.

Well lets hear your recipies LRT! Inquireing minds want to know!

I don't own a bundt pan, that is probably WHY I never make this dish, even though it is a favorite of mine. I may have to go get one! I should look up my recipie and see if it is different ey?

You could also use a tube pan Anjyb.

well I'm sure I don't have one since I don't know what it is!

Originally posted by Sister Z on December 28, 2003

Pumpkin Bread

I don't know if ya'll are all pumpkined out on pumpkin after the holidays, but I made another batch of this pumpkin bread earlier this afternoon.

http://www.breadrecipe.com/AZ/DownstMnePmpkinBrd.asp


Downeast Maine Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable 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 degrees F (175 degrees C). 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, whisk 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.

Makes 3 7x3 inch loaves

Here is a cake/bread I just love..it is kinda inbetween...

 

This cake often appeared on the Sunday dinner table during the depression and the war years. During the "olden days," many families could not afford the luxury of the traditional fruitcakes, so this recipe became the popular Christmas fruitcake of the poor.

This cake is really delicious. You can frost it, or just eat it like it is.



Poor Man's Cake

Ingredients:

1-1/2 cups raisins
1 cup water
1/2 cup cold water
1/4 cup shortening
1 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1-1/2 teaspoons baking soda
2 cups sifted all-purpose flour


Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a saucepan, combine raisins and 1 cup water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and stir in 1/2 cup cold water and 1/4 cup shortening.

3. In a large bowl, combine sugar, cinnamon, nutmeg, allspice, salt, baking soda and flour. Stir in raisin mixture until well blended. Pour batter into prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes.

( it can be a big loaf bread or a cake..my grama made it as a bread
loaf thing, or in a circle pan with a big hole in the middle( forgot name of that
pan... )

AnjyB's Banana Bread

Ingredients:

• 2 1/2 C all pourpose flour*
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 3 1/2 tsp. baking powder
• 1 tsp salt
• 3 Tbsp vegetable oil
• 1/3 cup milk
• 1 egg
• 1 cup chopped nuts (optional)
• 1 1/4 C mashed bananas (2-3 medium)
• 9 inch loaf pan

Directions:
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches.
Mix all ingredients; beat 30 seconds. Pour into pan. Bake 65-70 minutes or until done.

*if using self-rising flour omit baking powder and salt.

Pumpkin Bread

Ingredients:
2/3 cup shortening
2 2/3 C sugar
4 eggs
1 can (16 oz) Pumpkin
2/3 C water
3 1/3 C all purpose flour*
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
2/3 C coarsely chopped nuts
2/3 C raisins

Directions:
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour and 10 mins; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

*if using self-rising flour, omit baking soda, salt and baking powder.

Zucchini Bread: substitute 3 Cups shredded zuchini (about 2 medium) for the pumpkin,. Blend in 2 tsp vanilla with the cloves. Decrease baking time to 60-70 minutes.

Baking Powder Biscuits

Ingredients:
1/3 C shortening
1 3/4 C all purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
3/4 C milk

Directions:
Heat oven to 450 degrees. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.)

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.  Bake until golden brown, 10-12 minutes. Immediately remove from cookie sheet.

Makes approx 12 biscuits.


Buttermilk Biscuits: Decrease baking powder to 2 tsp and add 1/4 tsp baking soda to the flour mixture. Substitute buttermilk for the milk. (If buttermilk is thick, it may be necessary to add slightly more then 3/4 C.)

Cheese Biscuits: Stir in 1/2 cup shredded sharp cheese.

Drop Biscuits: Increase milk to 1 C. Drop dough by spoonfuls onto greased cookie sheet. (if desired first drop dough into sesame seed; coat all sides.)

Sour Cream and Chive Biscuits: Substitute 1 C dairy sour cream for the milk; stir in 1 Tbsp plus 1 tsp snipped chives with the sour cream.

Irish Soda Bread

2 1/2 cups flour
2 TB sugar
3 TB butter
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup raisens
3/4 cup buttermilk

Cut butter into flour, baking soda, baking powder, sugar and salt until mixture resembles fine crumbs. Mix in raisens and buttermilk to make soft dough. (Usually need to add more buttermilk, but you have to judge as you go along.)

Form into round loaf (about 6 1/2" in diameter)on lightly floured baking sheet. Cux an "X" about 1/4 through loaf with floured knife. Make Bake 35-40 min. (or until toothpick comes out clean) in 375 oven.



Bit of History: This was a teatime favorite from Ireland and was originally baked in an iron pot over a peat fire which is a primitive Irish oven. Today it remains one of Ireland's favorite breads, served hot or cold, with butter and/or jam. There are many variations, but this is the basic recipe. You will ALWAYS find the cross on the top of the loaf.

Soup Bowl
1 loaf RhodesT bread dough, thawed but still cold
1 egg, beaten

Cut loaf into thirds. Form each third into a ball. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees F. 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup. For larger bowls cut loaf in half.

OR..........

CRUSTY SOUP BOWLS

2 tablespoons yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
5 cups flour cornmeal

Disolve yeast in warm water.

Add sugar,salt,and 3 cups of the flour. Beat 3 minutes. Gradually add remaining flour to make stiff dough.

Knead on lightly floured surface till dough is smooth and elastic.

Place in greased bowl, cover, and let rise till double in size. Punch down, and divide into 8 pieces. Form each piece into a ball and place on a baking sheet sprinkled with cornmeal. Cover and let rise till double in bulk.

Bake at 375 degrees F. for 25 minutes. Cool.

Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowl and serve. After soup is eaten, break off chunks of the crust and eat the bowl.
Makes 8 large bread bowls.

Phoenix's Banana bread

Preheat oven to 350F

3 or 4 bananas mashed (with a wooden spoon, NEVER a fork)
1/3 cup melted butter or maragrine
1 cup sugar (can be cut back to 3/4 cup)(and it works just fine)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch salt
1 and 1/2 cups all purpose flour

Put the mixer away, ya don't need it.............

With a wooden spoon, mix butter into mashed bananas, in a large mixing bowl.

mix in sugar. Mix in egg. Mix in vanilla. Sprinkle baking soda and salt, mix well. Add flour, mix till combined (don't over mix), and pour into a buttered 4x8 loaf pan........

Bake an hour or untill toothpick comes clean.

Cool on rack and then remove from pan.

The recipe comes straight from my mixer book, so you if you are using a mixer, I would recommend following their dough mixing guidlines. I have also removed any trace of the name of the mixer from the recipe, better to be safe. The herbs come from mixing italian seasoning in some olive oil and letting that steep for a bit then brushing it on the knots before baking, so I would imagine using garlic powder in olive oil might work.

Also, I couldn't find unflavoured potato flakes, so I used butter & herb flavour, really yummy.

Servings
Makes 18 rolls

Ingredients
2 teaspoons granulated sugarth
2 1/4 teaspoons active dry yeast
2⁄3 cup warm (105-110°F) water
3/4 cup + 1 tablespoon cool (70°F) water
1⁄3 cup fat free powdered milk
1⁄3 cup potato flakes (instant mashed potatoes, unflavored)
3 tablespoons extra virgin olive oil
1 teaspoon salt
3 1/4 to 4 cups unbleached all-purpose flour
1/2 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1/2 tablespoon Italian seasoning
3 tablespoons freshly grated Parmesan cheese (optional)
Prep

1. Combine the granulated sugar, yeast and warm water in the mixing bowl. Stir and let stand for 5 minutes to proof until the mixture is foamy and bubbly.

2. Insert the dough hook. Add the cool water, powdered milk, potato flakes, olive oil, salt and 2 1/2 cups of the flour to the yeast mixture. Mix on speed 2 for 2 minutes.

3. Add the Parmesan cheese and turn to speed 3. Mix until completely incorporated. If necessary add the remaining flour, 1 tablespoon at a time, until a soft smooth dough ball is formed. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer to a bowl that has been lightly coated with olive oil. Turn to coat dough and cover with plastic wrap. Place in a warm, draft-free place to rise until doubled in size, about 1 hour. (May also let rise in a 2-gallon resealable freezer weight plastic bag.) Combine 1/4 cup olive oil and Italian seasoning and let stand while dough rises. Line 2 baking sheets with parchment paper. Twenty to thirty minutes before baking, preheat oven to 350°F.

4. Punch dough to deflate and divide into 18 equal portions (about 2 1/4 ounces each). Roll each into a 12-inch rope and tie into a knot. Place on prepared baking sheet, cover loosely with plastic wrap and let rise until doubled, about 35 to 45 minutes. Brush lightly with herbed olive oil mixture. If desired, sprinkle each with 1/2 teaspoon of the optional Parmesan cheese. Place in preheated 350°F oven and bake until lightly browned, about 15 to 18 minutes, rotating the baking sheets after about 7 minutes. Brush knots lightly with reserved olive oil mixture. Transfer to a wire rack and let cool 5 to 10 minutes before serving.