Tuesday, August 7, 2012

Import Recipes Breads

Mar 8, '12 4:08 PM
for everyone

Link: http://tipnut.com/homemade-bread-recipes/

If you enjoy baking breads-this is a wonderful list, includes some vintage recipes as well.

LinkNov 26, '11 7:47 PM
for everyone
Link: http://onceamonthmom.com/gluten-free-dairy-free-date-nut-bread/

I was searching for a date bread-like the looks of this one, lots of dates in this one

Link: http://blogs.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/

Larry is taking care of the turkey this year-smoked, so I am making up sides this morning, and do laundry to hang out too-just cause today and tomorrow last warm days to do so for awhile

I decided to try out my new gluten free bread baking flour mix today and also try out a very cool cast iron muffin pan to bake gf dinner rolls for us-I have pretty much given up bread the last 15 years, so delving into some new recipes.

this recipe looks really good, and will adapt my own flour blend to it

LinkOct 11, '11 7:15 AM
for everyone
Link: http://almanac.us1.list-manage1.com/track/click?u=3a44d786956aa578740994626&id=baec8ffd0c&e=3fb158832b

thought of SeaNymph when I saw this one. where it says a can of pumpkin, you can always use your own fresh pumpkin instead

Link: http://www.joyofbaking.com/muffins/PumpkinMuffins.html

To make these gluten free I would total the amount of flour and bran together and use your favorite gf baking mix. Could add a tablespoon of flaxseed, or seeds (sunflower) or a few almonds. and for the sugar I have been liking the sun crystals brand-cane sugar and stevia.

Blog EntryJul 24, '10 8:23 AM
for everyone
  I got a couple fresh zucchini from a neighbor, so have been wanting to make a zucchini bread, either early or late in the day-due to the hot weather here.
Only one zucchini was good, veggies not too good here with the extreme temps, but was just enough for one recipe.
I am baking in the mini angel food cake pan my Mom gave me last year-the pan I use now for these types of breads. They bake up so much nicer-and never raw in the middle or over done on the outside edges.
Photo is of the bread ready to go in the oven, will update with "baked" photo-lol
I adapted a recipe from King Arthur Flour's Whole Grain Baking Cookbook. ( I love their cookbooks)
Whole Wheat Zucchini Bread
2 cups whole wheat flour, or white (pastry) whole wheat flour   I used spelt flour
1 cup unbleached bread flour   I used my gluten free flour mix (see my recipes)
3/4 cup sugar  I used 1/4 organic sugar and 1/2 cup splenda (baking for diabetic)
1 tablespoon baking powder
1 teaspoon salt  I omit
1/4 teaspoon ground nutmeg  I also added 1/2 teaspoon cinnamon
2 large eggs   I used farm fresh eggs
3/4 cup milk   I used unsweetened Silk Soymilk
1/4 cup vegetable oil  I used very light olive oil
1 1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup chopped walnuts  I used  very fine unsweetened coconut
1 tablespoon grated lemon zest
preheat oven to 350 degrees, lightly grease 9x5 inch loaf pan
Whisk together the flours, sugar, baking powder, salt,  nutmeg in large bowl
Whisk the eggs, milk, oil in small bowl.
Stir into the dry ingredients until just evenly moistened
Stir in the zucchini, raisins, walnuts, zest.
Pour into prepared pan
Bake 1 hour. Check the top if its wet looking and wobbles when you touch it, tent the bread loosely with foil and bake until it tests clean in the center about 10 to 15 minutes more
remove the bread from oven and cool in the pan for 15 minutes before taking it out of the pan. place on rack to finish cooling.

I am going to serve this with cream cheese, and fresh fruit I have a bowl of sliced peaches, fresh blueberries, rainier cherries with a touch of honey stirred in.

Link: http://www.ehow.com/way_5278532_gluten-graham-crackers-recipe.html

I love graham crackers-for smores, for pie crusts, just eating, this is one item I do "cheat" and eat a little of once in awhile-and I know I pay for it.

I gotta try this recipe-will make with my own gf flour mix

Blog EntryMay 3, '10 6:05 AM
for everyone

Rhubarb Nut Muffins presented by Grapevine Log Cabins Bed & Breakfast
1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup veg. oil
1 egg
1/2 buttermilk
1 teaspoon vanilla
1 cup diced rhubarb (fresh)
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Combine all ingredients except the topping and mix well and fill greased muffin cups 3/4 full. Makes 12, Then put topping over the top and bake at 375 degrees for 20 to 25 min.

I found this recipe from the link I just posted on muffin recipes by Bed and Breakfast Inns

More rhubarb recipes here for muffins, cakes and such http://www.squidoo.com/MoreRhubarbRecipes

LinkMay 3, '10 6:03 AM
for everyone
Link: http://www.bbonline.com/recipe/muffins.html

Lots of recipes for muffins

LinkFeb 17, '10 7:45 PM
for everyone
Link: http://mennonitegirlscancook.blogspot.com/2010/02/cinnamon-rolls.html

I found out about this blog from Sea Nymph, these rolls looks so yummy had to share. Gonna change the flour to gluten free and make these this weekend-when we are due for more winter weather

Blog EntryOct 24, '09 8:12 PM
for everyone
Fruit Nut Harvest Muffins
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
Ah, cozy autumn mornings, the perfect time for a comforting muffin warm from the oven. This weekend I can’t wait to make my favorite moist, tender muffins studded with harvest fruit and nuts. There is so much whole-grain, high-fiber, anti-oxidant nourishment in every bite, and they hardly take any time at all to make: I can mix the batter while the water heats for tea, and bake them while I sip. Plus they freeze beautifully to enjoy on those rushed weekdays when the memory of a leisurely breakfast seems but a dream.
1 cup rolled oats
1 cup whole wheat flour
1/2 cup oat bran
1/2 cup organic brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Add-ins (see below)
2 cups yogurt
1/2 cup butter, melted
2 eggs

1. Preheat oven to 400F. Combine oats, whole wheat flour, oat bran, brown sugar, baking powder, and baking soda in a large bowl. Add optional add-ins.
2. Whisk together the yogurt and eggs in a small bowl. Add melted butter, whisking to combine. Gently fold the wet ingredients into the dry ones, being careful not to over mix (some lumps are fine).
3. Divide batter evenly among 12 muffin cups (I use non-bleached muffin papers to save clean-up time). Bake 20 to 25 minutes, until muffins are golden and firm to the touch. Allow them to cool for a few minutes, then lift them out of the tin and enjoy.
Makes 1 dozen.
Add-Ins (these are how you will make this recipe totally your own, unique, and completely delicious; just use whatever you prefer or have on hand). Choose at least one from each group.
Fruits: to total one cup
1/2 to 1 cup chopped fresh apple
1/2 to 1 cup chopped fresh pear
1/2 to 1 cup pumpkin puree
1/2 to 1 cup diced banana
1/2 to 1 cup dried cherries or cranberries
1/2 to 1 cup raisins, dark or golden, or currants
1/2 to 1 cup chopped dates

Nuts and Seeds: to total 1/2 cup
1/4 to 1/2 cup chopped walnuts, pecans, almonds, or cashews
1/4 to 1/2 cup sunflower seeds, raw or toasted
1/4 to 1/2 cup pumpkin seeds, raw or toasted
1/4 to 1/2 cup flax seeds
1/4 to 1/2 cup sesame or poppy seeds

2 teaspoons grated fresh ginger, or 1 teaspoon ground
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly-grated nutmeg
Pinch ground cloves

RecipeOct 11, '09 5:39 AM
for everyone
Category:   Baking
Style:   American
Special Consideration:   Vegetarian
Servings:   8

from here http://www.all-creatures.org/mhvs/nl-2005-wi-but.html

I was looking up making soy milk into buttermilk, and found this yummy looking recipe too

1 cup steel cut oats (available in bulk or packaged)

1 cup soy milk with 2 teaspoons apple cider vinegar

(yes that is how to make vegan buttermilk)

1-1/4 cups whole wheat pastry flour

1 tbs. organic sugar

2 tsp. non-aluminum baking powder

1 tsp. baking soda

1/2 tsp. sea salt

1/3 cup dried currents

4 tbs. non-hydrogenated margarine

Cinnamon and sugar mixture for top if desired

Turn oven to 325 degrees. Spread oats on a cookie sheet and toast for 12 to 15 minutes, stirring a few times until they change color slightly.

Add vinegar to soymilk.

Place toasted oats in a bowl, adding soymilk and soak for 20 minutes.

Oil cookie sheet lightly and raise oven temperature to 400 degrees.

Combine the flour and the rest of the dry ingredients and mix well with a fork. Add currents. Cut in the margarine using a pastry blender or two knives until the mixture has the consistency of coarse meal.

Stir in the soaked mixture.

Flour your hands and knead the mixture briefly into a ball (don’t over mix). Place the batter on the cookie sheet and press and shape into a 3/4 inch thick rectangle or oval. If desired brush with a bit of soymilk and sprinkle a cinnamon and sugar mixture on top. With a sharp knife score almost to the bottom into eight slices, the end ones may be somewhat curved.

Bake for 12 to 15 minutes. Cool in a pan, separating the scones.

You may want to cut each one in half. These are nice served with an all-fruit jam. If you are limiting your sugar intake or baking for someone who is, this will satisfy a sweet tooth without much sugar.

RecipeAug 23, '09 5:55 AM
for everyone
Category:   Baking
Style:   American
Special Consideration:   Quick and Easy
Servings:   16, 1/2 cup butter

This hearty bread has a hint of basil. From their summer breads collection

Note: to make gluten free I like to use Bobs Red Mill All Purpose gluten free baking flour mix, or if you can use spelt flour I like to combine spelt and brown rice flour or spelt and sorgham flour. Remember to start with about a cup less flour than called for, then gradually add in til the dough til looks "right"

Butter Ingredients:

1/2 cup LAND O LAKES® Butter, softened
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning*

Bread Ingredients:

2 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons instant minced onion
1 teaspoon baking soda
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 cup sour cream
1/3 cup milk
1/3 cup chopped sun-dried tomatoes in oil
1/4 cup LAND O LAKES® Butter, melted

Topping Ingredients:

1 egg white, slightly beaten
2 tablespoons grated Parmesan cheese

Heat oven to 350°F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.

Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil and salt in large bowl. Stir in sour cream, milk, tomatoes and 1/4 cup melted butter just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Divide dough in half. Pat each half into 4 1/2-inch round loaf.

Place loaves 3 inches apart onto greased baking sheet. Brush tops with egg white. Sprinkle with 2 tablespoons Parmesan cheese. Cut an X about 1/2-inch deep in top of each loaf. Bake for 30 to 35 minutes or until golden brown. Remove from baking sheet; cool completely. Serve with prepared butter.

*Substitute 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried oregano leaves and 1/8 teaspoon dried sage.

Nutrition Facts (1 serving bread, 1 1/2 teaspoons butter): Calories: 200, Fat: 13g, Cholesterol: 45mg, Sodium: 280mg, Carbohydrates: 18g, Dietary Fiber: <1g, Protein: 5g

12701 © 2003 Land O'Lakes, Inc.

Category:   Baking
Style:   American
Special Consideration:   Quick and Easy
Servings:   8 biscuits, 2/3 cup butter

Subtle herbs lace these flaky biscuits served with a peach butter. From their summer breads collection

Note: to make gluten free I like to use Bobs Red Mill All Purpose gluten free baking flour mix, or if you can use spelt flour I like to combine spelt and brown rice flour or spelt and sorgham flour. Remember to start with about a cup less flour than called for, then gradually add in til the dough til looks "right"

Biscuits Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup LAND O LAKES® Butter, cut into pieces
2/3 cup milk
1 teaspoon chopped fresh rosemary*

Peach Butter Ingredients:

1/2 cup LAND O LAKES® Butter, softened
3 tablespoons peach preserves

Heat oven to 400°F. Combine flour, sugar, baking powder, cream of tartar and salt in large bowl; cut in 1/3 cup butter with pastry blender or for until mixture resembles coarse crumbs. Stir in milk and rosemary with fork just until moistened. Turn dough onto lightly floured surface; knead until smooth (15 seconds). Roll out dough to 1/2-inch thickness. Cut into 8 (2 1/2-inch) biscuits.

Place biscuits, 1 inch apart, onto ungreased baking sheet. Bake for 10 to 15 minutes or until lightly browned.

Meanwhile, stir together 1/2 cup butter and peach preserves in small bowl. Serve warm biscuits with peach butter.

*Substitute 1/4 teaspoon dried rosemary.

Recipe Tip
Substituting unsalted butter in the peach butter enhances the sweet peach flavor.

Nutrition Facts (1 biscuit with 1 tablespoon peach butter): Calories: 320, Fat: 20g, Cholesterol: 50mg, Sodium: 420mg, Carbohydrates: 32g, Dietary Fiber: 0g, Protein: 4g

5029A © 2001 Land O'Lakes, Inc.

Category:   Baking
Style:   American
Special Consideration:   Quick and Easy
Servings:   1 loaf, 1/2 cup honey

Honey-flavored with cinnamon and cardamom spice up this nutritious quick bread recipe. This is from their summer breads collection.

Note: to make gluten free I like to use Bobs Red Mill All Purpose gluten free baking flour mix, or if you can use spelt flour I like to combine spelt and brown rice flour or spelt and sorgham flour. Remember to start with about a cup less flour than called for, then gradually add in til the dough til looks "right"

Bread Ingredients:

2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk*
1/2 cup LAND O LAKES® Butter, melted
1/2 cup honey
2 LAND O LAKES® All-Natural Eggs, beaten

Spiced Honey Ingredients:

1/2 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice

Heat oven to 350°F. Combine flour, whole wheat flour, baking powder, baking soda and salt in large bowl. Add buttermilk, butter, honey and eggs; stir just until combined.

Pour batter into greased 9x5-inch loaf pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.

Meanwhile, combine all Spiced Honey ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 5 minutes). Cool completely. Serve with bread.

*Substitute 4 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/2 cups. Let stand 5 minutes.

Recipe Tip
You can change the flavor and texture of this quick bread by using “add-ins”. Add 1/2 cup chopped walnuts or pecans, 1/2 cup raisins or dried cranberries.

Recipe Tip
If your quick bread sinks in the middle, there may be too much liquid in proportion to the dry ingredients in the recipe – make sure you measure ingredients accurately. It may also mean that your baking powder is no longer active. To test whether your baking powder is still good, combine 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles, it is still good. If not, replace it. Never buy baking powder that is past its expiration date printed on the bottom of the can.

Recipe Tip
Bread can also be baked in three greased (5x3-inch) mini loaf pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts (1 servine; 2 teaspoons Spiced Honey): Calories: 290, Fat: 9g, Cholesterol: 55mg, Sodium: 390mg, Carbohydrates: 48g, Dietary Fiber: 2g, Protein: 6g

12186 © 2002 Land O'Lakes, Inc.

RecipeAug 2, '09 10:23 AM
for everyone
Category:   Baking
Style:   American
Servings:   1 loaf

I got this recipe from one of my Mom's really vintage cookbooks. She had a mini angel food cake pan and it just turned out perfectly baked-so this will be my chosen pan from now on.

I liked this recipe so well, that I am using it as my base and just changing the cup of mashed bananas for anything else I want.

My latest (picture) is my cucumber-peach bread-I used 1/2 cup shredded cucumber peel-drained, and a 1/2 cup mashed ripe peeled peaches mixed with lemon juice-then mixed with the cucumber and let drain further.

2 cups sifted flour-I used spelt and sorgham flours, use your own gluten free mix, or whole wheat pastry flour as well for a more healthy bread

2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp salt-I omit
1/2 cup shortening-I use oil
1 cup sugar-I changed this to 1/2 cup organic sugar, or 1/2 cup honey
2 eggs-organic or free range
1 tsp. vanilla extract-I use my own homemade
1 cup mashed bananas mix in a little lemon juice
1/2 cup chopped pecans mixed with 1 tsp. flour-I omit this alot of time, could also choose raisins, or dried fruits, or dried cranberries-etc-I alway suggest use what you have in your pantry already-and be creative

Sift the baking soda,cinnamon,nutmeg, salt with the flour Only if using white flour-if whole grains-I never sift

cream oil or shortening, sugar. blend in the eggs, and vanilla mix well

Add the dry ingredients, alternately with the banana, end with flour, mix til just blended.

For this recipe I really prefer doing everything by hand, does not get over mixed that way.

Add pecans mixed with the flour and pour into a 9 inch angel food pan, or a loaf pan.

Bake 350 degrees f for 45 minutes or til tests done.

Cool in pan on rack for at least 10 minutes. Remove finish cooling.

RecipeMar 6, '09 8:04 PM
for everyone
Category:   Baking
Style:   American

These muffins, packed with crunch and flavor, are perfect with a hot cup of coffee.

from Land O'Lakes

Preparation time: 20 min Baking time: 15 min
Yield: 12 muffins

1 cup LAND O LAKES® Half & Half
1/2 cup LAND O LAKES® Butter, melted
1 egg
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup uncooked old-fashioned oats
1/2 cup firmly packed brown sugar
1/4 cup roasted shelled sunflower seeds
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons roasted shelled sunflower seeds

Heat oven to 400°F. Combine half & half, butter and egg in large bowl with wire whisk.

Combine flour, cornmeal, oats, brown sugar, 1/4 cup sunflower seeds, baking powder and salt in medium bowl. Stir flour mixture into half & half mixture just until moistened.

Spoon batter evenly into 12 greased or paper-lined muffin cups. Sprinkle tops evenly with 2 tablespoons sunflower seeds. Bake for 15 to 18 minutes or until golden brown.

Recipe Tip
Seeds and nuts are a staple in the vegetarian diet. They are packed with protein. You can use salted or unsalted sunflower seeds in this recipe.

Ingredient Substitution Index

Nutrition Facts (1 muffin): Calories: 240, Fat: 13g, Cholesterol: 45mg, Sodium: 300mg, Carbohydrates: 28g, Dietary Fiber: 1g, Protein: 4g

12572 © 2003 Land O'Lakes, Inc.


Related Posts with Thumbnails