Bread Sticks
Contributed By Ria
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115 degrees), divided
3 tablespoons vegetable oil
1 egg
1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions
In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.
Showing posts with label Recipes - Breads. Show all posts
Showing posts with label Recipes - Breads. Show all posts
Sunday, January 2, 2011
Red Lobster Cheese Biscuits
RED LOBSTER CHEESE BISCUITS
Contributed By Megan
2 c. Pioneer biscuit mix
1 egg, beaten
Scant 1 c. milk
1/4 c. butter, melted
2 c. grated sharp cheese
Mix biscuit mix, egg and milk. Mix in melted butter and cheese. Drop by teaspoonsful on greased cookie sheet. Bake at 400 degrees for 20-25 minutes.
Contributed By Megan
2 c. Pioneer biscuit mix
1 egg, beaten
Scant 1 c. milk
1/4 c. butter, melted
2 c. grated sharp cheese
Mix biscuit mix, egg and milk. Mix in melted butter and cheese. Drop by teaspoonsful on greased cookie sheet. Bake at 400 degrees for 20-25 minutes.
Shirley Hatch’s Caramel Rolls
Shirley Hatch’s Caramel Rolls
Contributed By Val
Ingredients:
1 Roll of frozen bread dough
Butter
Combination of Cinnamon and Sugar
4oz Sour Cream
1 cup Brown Sugar
Directions:
1. Let dough thaw per package directions.
2. Let dough rise and punch down.
3. Roll dough into oblong shape.
4. Spread dough with soft butter then sprinkle with combination of cinnamon and sugar.
5. Put sour cream in bottom of 9x13 pan and mix with brown sugar.
6. Cook on medium until sugar dissolves, stir well. (I’m sure mom and Shirley had metal pans to do this, I don’t so I cook this in a pot and then transfer to my glass pan.)
7. Roll dough narrow side across until the dough is a long roll.
8. Cut about 1 ½ inch thick and lay in brown sugar & sour cream mixture.
9. Let rise until double in size.
10. Bake at 375 about 15 min until brown, rolls will raise more while baking.
Tip: I’ve frosted these with a cream cheese icing, they taste good with or without the icing. I also have made a from scratch bread dough, just use enough dough for one loaf of bread. This is a recipe Shirley told mom as she was making them, these ladies didn’t use exact measurements so be your own judge on the butter and cinnamon/sugar amounts.
Contributed By Val
Ingredients:
1 Roll of frozen bread dough
Butter
Combination of Cinnamon and Sugar
4oz Sour Cream
1 cup Brown Sugar
Directions:
1. Let dough thaw per package directions.
2. Let dough rise and punch down.
3. Roll dough into oblong shape.
4. Spread dough with soft butter then sprinkle with combination of cinnamon and sugar.
5. Put sour cream in bottom of 9x13 pan and mix with brown sugar.
6. Cook on medium until sugar dissolves, stir well. (I’m sure mom and Shirley had metal pans to do this, I don’t so I cook this in a pot and then transfer to my glass pan.)
7. Roll dough narrow side across until the dough is a long roll.
8. Cut about 1 ½ inch thick and lay in brown sugar & sour cream mixture.
9. Let rise until double in size.
10. Bake at 375 about 15 min until brown, rolls will raise more while baking.
Tip: I’ve frosted these with a cream cheese icing, they taste good with or without the icing. I also have made a from scratch bread dough, just use enough dough for one loaf of bread. This is a recipe Shirley told mom as she was making them, these ladies didn’t use exact measurements so be your own judge on the butter and cinnamon/sugar amounts.
Cinnamon Rolls
Cinnamon Rolls
Contributed By Sheila
Ingredients
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.
Contributed By Sheila
Ingredients
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.
Thursday, December 30, 2010
Banana Bread
Melt in your Mouth Banana Bread
Contributed By Gigi
3 cups flour
2 cups sugar
1 box of 5.1 oz vanilla instant pudding
2 t cinnamon
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 cup half and half ( can use milk if you like)
1 cup oil
1 1/2 t vanilla
4 to 5 extremely ripe bananas, freeze them and then thaw to use (this makes for really moist bread).
Cinnamon sugar, for coating pan.
325 oven
Prepare 2 loaf pans by greasing and then coating with the cinnamon sugar.
Add dry ingredients to large bowl and mix.
Add milk, oil, eggs and vanilla and mix with beater or stand mixer. Batter will be slightly thick. Add thawed bananas including juice from them. Mix well.
Pour into pans and bake for 1 hour 15 minutes
Cool and enjoy.
Contributed By Gigi
3 cups flour
2 cups sugar
1 box of 5.1 oz vanilla instant pudding
2 t cinnamon
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 cup half and half ( can use milk if you like)
1 cup oil
1 1/2 t vanilla
4 to 5 extremely ripe bananas, freeze them and then thaw to use (this makes for really moist bread).
Cinnamon sugar, for coating pan.
325 oven
Prepare 2 loaf pans by greasing and then coating with the cinnamon sugar.
Add dry ingredients to large bowl and mix.
Add milk, oil, eggs and vanilla and mix with beater or stand mixer. Batter will be slightly thick. Add thawed bananas including juice from them. Mix well.
Pour into pans and bake for 1 hour 15 minutes
Cool and enjoy.