Pat Lockhart

from my kitchen to yours…

PUFFY FRENCH TOAST December 1, 2011

Filed under: Bread — Blog Master @ 3:50 pm

PUFFY FRENCH TOAST

½ Cup milk

1 Egg

¾ Cup pancake mix

4 Slices of bread cut diagonally

½ Cup Crisco

Mix milk, egg and pancake mix. Dip bread into batter and allow to stand for a minute. Fry in Crisco until light brown. Serve warm with syrup.

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MIX-IN MUFFINS

Filed under: Bread — Blog Master @ 3:48 pm

MIX-IN MUFFINS from Gourmet Magazine

1-½ cups flour ½ cup (1 stick) butter

1/3 cup sugar 1 cup sour cream

1 ½ teaspoon baking powder  1 large egg

¼ teaspoon baking soda  1-teaspoon vanilla

¼ teaspoon salt

Preheat oven to 400 degrees for 20 minutes Makes 12 muffins.

Sift together flour, sugar, baking powder, baking soda and salt. Melt butter and mix with sour cream, egg and vanilla. Stir butter mixture into flour mixture (**with any additions) until just combined. Mixture will be thick. Divide evenly into muffin tins. Bake until tested comes out clean, about 20 minutes.

** 1 chopped banana and ¾ cup chocolate chips or

1 cup toasted almonds and ¾ cup dried cranberries, ¼ teaspoon almond flavoring

1 cup chopped drained canned pineapple and 1-cup coconut

1 cup chopped dried apricots and 1 tablespoon poppy seeds

 

BUTTERY GARLIC BISCUITS

Filed under: Bread — Blog Master @ 3:44 pm

BUTTERY GARLIC BISCUITS

½ cup butter or margarine

¾ teaspoon finely minced garlic

1 teaspoon minced fresh parsley

1 ½ cup buttermilk baking mix

½ cup finely shredded or grated cheddar cheese

½ cup milk

Heat oven to 400 degrees. Melt butter in small pan. Add garlic. Cook on medium heat until garlic is softens. Stir in parsley. Remove from heat. Combine baking mix, cheese, and milk. Mixture will be thick. Pinch portions and roll in palm of hand until size of a golf ball—flatten slightly. Dip each biscuit in the butter/garlic mixture. Space 1” apart on baking sheet. Bake for 10 minutes—remove from oven and brush tops with remaining butter mixture and return to oven until brown. Makes 8-10 biscuits.

 

ALL-BRAN ROLLS

Filed under: Bread — Blog Master @ 3:37 pm

ALL-BRAN ROLLS

2 package dry yeast ½ teaspoon salt

½ cup warm water ½ cup All-Bran Cereal

½ cup shortening 2 eggs, slightly beaten

½ cup boiling water 3 ¼ cups all purpose flour

1/3 cup sugar

Dissolve yeast in ½ cup warm water. In mixing bowl put shortening and boiling water; add sugar, salt and All-Bran cereal. Stir together and cool. Add eggs and dissolved yeast. Beat in flour. Let rest. Make any desired shape rolls. Put in greased pan and let rise until double. Preheat oven to 400 degrees and bake for 20 minutes until golden brown.

 

Yeast Rolls

Filed under: Bread — Blog Master @ 2:08 pm

YEAST  ROLLS from Marily Hardage

1 Package yeast

½ Cup warm water

1 Tablespoon salt

1 Teaspoon sugar

Dissolve yeast in warm water. Add salt and sugar. Set aside.

½ Cup sugar

2 Eggs

Beat eggs and add sugar. Mix. Set aside.

1 ½ Cup milk

3 Generous tablespoons Crisco

Scald milk. Add Crisco to hot milk and cool.

When milk mixture has cooled add yeast and egg mixture. Add flour, 2 cups at a time. Using 6 Cups of flour. Beat until smooth. Dough will be hard to mix when the last 2 cups of flour are added.

Put into greased bowl. Turning dough so all has greased surface. Let rise uncovered until doubled. Usually 1-½ hours. Beat down. Cover and refrigerate. When ready to bake –roll out and cut, dip in butter and allow to rise until doubled. Bake 375 to 400 until brown.

AUNT RUTH’S DELUXE ROLLS from JEAN CONLEY

1 ¼ cup scalded milk

1 cup melted shortening (butter or margarine)

1 cup sugar

1 teaspoon salt

2 packages yeast

¼ cup lukewarm water

6 to 7 cups all purpose flour, sifted well

4 beaten eggs

Combine the milk, melted shortening, sugar, and salt—cool to lukewarm. Soften the yeast in water; combine with milk mixture. Add half of the flour and beaten eggs and beat well. Add enough of remaining flour to make soft dough. Turn out on lightly floured surface and knead about 10 times. Place in a warm greased bowl; brush lightly with melted shortening; cover and let rise in a warm place until about double in bulk. Shape into rolls, place on a greased baking sheet; cover and let rise ½ to ¾ hour or until double in bulk. Brush with milk, melted butter, diluted egg white or diluted egg yolk. Bake at 375 degrees for 15 to 20 minutes.

ROLLS from AUNT ODA LEE

1 cup milk (scald) 1 stick butter- melted

1 package yeast (dissolved in ¼ cup warm water) 1 egg

¼ cup sugar 3 cups self rising flour

Add butter to warm milk. Cool. Add egg, sugar and mix. Mix with flour. Cover and refrigerate. Use as needed. Shape into rolls and let rise 1 hour or until doubled size. Bake 400 degrees for 15 minutes.

 

JALEPINO CORNBREAD

Filed under: Bread — Blog Master @ 1:48 pm

JALEPINO CORNBREAD

2 Cups self-rising meal

1 can whole kernel corn-drained

1-cup self-rising flour

4 large Jalapeno peppers-chopped

3 eggs—beaten  1 large onion-grated

2 ½ cup milk

2 ½ cup grated cheddar cheese

½ cup oil

Mix meal, flour, milk and eggs. Add corn, peppers, onions and cheese. Stir well.

Heat oil in large black skillet or 13 x 9” baking dish. Bake 375 degrees for 45 minutes.

 

 
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