Blog Archives

breads

Herbed Cheese Biscuits

Herbed Cheese Biscuits
Write a review
Print
Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. 2 cups Pillsbury BEST® All Purpose Flour
  3. 3 teaspoons baking powder
  4. 2 teaspoons dill
  5. 1 teaspoon salt
  6. 1/3 cup Crisco® All-Vegetable Shortening
  7. OR 1/3 cup Crisco® Baking Sticks All-Vegetable Shortening
  8. 1/2 cup shredded sharp Cheddar or Swiss cheese
  9. 3/4 cup milk
Instructions
  1. HEAT oven to 425°F. Coat baking sheet with no-stick cooking spray.
  2. COMBINE flour, baking powder, dill and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese. Add milk. Stir just until dough holds together.
  3. PLACE dough on a lightly floured surface. Knead lightly. Roll 3/4-inch thick. Cut dough with floured biscuit cutter without turning biscuit cutter. Place on prepared baking sheet.
  4. BAKE 12 to 15 minutes or until golden brown.
  5. VARIATION
  6. CINNAMON BISCUITS: FOLLOW directions for Herbed Cheese Biscuits, omitting cheese and dill. Reduce salt to 1/2 teaspoon and milk to 1/2 cup. Brush tops of biscuits with milk and sprinkle with a mixture of sugar and cinnamon. Bake as above.
Holiday Cottage http://www.holidaycottagepage.com/



Banana Split Bread

Banana Split Bread
Write a review
Print
Ingredients
  1. Pillsbury® Baking Spray with Flour
  2. 1 (8 oz.) can crushed pineapple, well drained, reserving juice
  3. 1 (14 oz.) package Pillsbury® Banana Flavored Quick Bread & Muffin Mix
  4. 2 large eggs
  5. 3 tablespoons Crisco® Pure Vegetable Oil
  6. 1/3 cup chopped maraschino cherries
  7. 1/3 cup mini semi-sweet chocolate chips
  8. 1/3 cup chopped pecans
  9. 1/4 cup Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
Instructions
  1. HEAT oven to 375°F. Spray bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick spray. Add water to reserved pineapple juice to make 3/4 cup.
  2. COMBINE bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan.
  3. BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely.
  4. PLACE frosting in quart-size resealable freezer bag. Close. Microwave on HIGH (100% power) 6 to 8 seconds or just until soft. Cut a very small opening in one of the corners. Squeeze bag to drizzle frosting over cooled bread.
High Altitude (above 3500 ft.)
  1. ADD 1 tablespoon flour to dry mix. Bake at 375°F for 40 to 50 minutes.
Holiday Cottage http://www.holidaycottagepage.com/



Banana-Strawberry Muffins

Banana-Strawberry Muffins
Write a review
Print
Ingredients
  1. 2/3
  2. cup sugar
  3. 1/2
  4. cup oil
  5. 2
  6. eggs
  7. 2/3
  8. cup mashed ripe bananas
  9. 1
  10. teaspoon vanilla
  11. 1 2/3
  12. cups all-purpose flour
  13. 1
  14. teaspoon baking soda
  15. 1/2
  16. teaspoon salt
  17. 3/4
  18. cup finely chopped fresh strawberries
Instructions
  1. Heat oven to 375°F. Line 12 muffin cups with paper baking cups. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla.
  2. 2 Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups.
  3. 3 Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.
Holiday Cottage http://www.holidaycottagepage.com/



Banana-Cranberry Spice Muffins

Banana-Cranberry Spice Muffins
Write a review
Print
Ingredients
  1. 1
  2. cup Fiber One® original bran cereal
  3. 1
  4. egg
  5. 3/4
  6. cup fat-free (skim) milk
  7. 3
  8. tablespoons vegetable oil
  9. 1
  10. cup mashed ripe bananas (about 2 medium)
  11. 1 1/4
  12. cups all-purpose flour
  13. 1/2
  14. cup sugar
  15. 3
  16. teaspoons baking powder
  17. 1
  18. teaspoon ground cinnamon
  19. 1/4
  20. teaspoon ground nutmeg
  21. 1/4
  22. teaspoon salt
  23. 1/2
  24. cup sweetened dried cranberries
Instructions
  1. 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet (or crush in food processor).
  2. 2 In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes.
  3. 3 Stir in flour, sugar, baking powder, cinnamon, nutmeg and salt until blended. Stir in cranberries. Divide batter evenly among muffin cups.
  4. 4 Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.
Holiday Cottage http://www.holidaycottagepage.com/



Turtle Bread

Turtle Bread
Write a review
Print
Ingredients
  1. 2 1/2
  2. to 3 cups Gold Medal® all-purpose flour
  3. 1
  4. package quick active dry yeast
  5. 1
  6. tablespoon sugar
  7. 1
  8. teaspoon salt
  9. 1/2
  10. cup water
  11. 1/3
  12. cup milk
  13. 1
  14. tablespoon butter or margarine
  15. 1
  16. egg
  17. 2
  18. raisins
Instructions
  1. 1 In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar and salt; set aside.
  2. 2 In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.
  3. 3 Lightly grease cookie sheet with shortening or spray with cooking spray. Shape a 2-inch piece of dough into a ball for turtle’s head. Shape 4 walnut-size pieces of dough into balls for feet. Shape 1 walnut-size piece of dough into tail. Shape remaining dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place 20 minutes.
  4. 4 Heat oven to 400°F. Make 1/4-inch-deep circular cut around top edge of body, then make crisscross cuts in center to look like a turtle's shell. Bake 20 to 25 minutes or until golden brown.
  5. Expert Tips
  6. Make other animal breads by shaping dough into alligator, bear, cow, dog, ladybug or others. Cover and let rise in warm place 20 minutes. Cut an X in dough for eyes, buttons, nose, etc., using kitchen scissors. Bake as directed. For a shiny surface, brush baked bread with softened butter or margarine. Cool bread; decorate with raisins, currants, chocolate chips, etc., by attaching with a drop of honey.
  7. Regular active dry yeast can be substituted for quick active dry yeast. In large bowl, dissolve yeast in 1/2 cup warm water (105°F to 115°F). Stir in sugar, salt, warmed milk, melted butter and 1 1/2 cups of the flour. Stir in egg. Stir in enough remaining flour to make dough easy to handle. Continue as directed.
  8. You can refrigerate this dough for up to 24 hours. Here’s how: Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover tightly with plastic wrap; refrigerate. For easier shaping, let dough stand at room temperature at least 20 minutes.
Holiday Cottage http://www.holidaycottagepage.com/



HTML Snippets Powered By : XYZScripts.com