BAGUETTE

BAGUETTE

From John Troyer

Here is the recipe I followed.  

https://ww2.kqed.org/essentialpepin/2011/09/18/long-proofed-baguette/

I used King Arthur Bread flour and Red Star quick rise yeast.

There are things I did a little differently.

I did not use corn-meal.

Before I added the water, I warmed it a little bit - to about body temperature.

I stirred in about half a teaspoon of sugar to the water and then added the yeast.

I let it get started while I measured the ingredients into the mixing bowl. 

I added a little extra water while the dough was mixing (it was way too dry).

I kneaded the bread dough before I rolled out the baguettes once I took the dough out of the bowl: 

I cut the dough into four equal sections and kept them under plastic wrap to keep them from drying out while I worked on each baguette 

With each section, I flattened it into a small rectangle a little larger than a 3" by 5."

I turned it so it was length-wise (narrow end toward me)

I folded it in half.

Using the heal/palm of my hand I smashed and pushed forward.

Then I turned the dough 90 degrees and repeated the fold and smash 12 times.

To make the inside less dense and chewy, don't fold/smash/push so many times - the inside will turn out more airy, with bigger holes and gaps.

To make the bread really crusty, every 5-6 minutes, while the bread is baking, open the oven door and toss 2-3 tablespoons of water into the bottom of the oven to keep it steamy inside.

CINNAMON BREAD

CINNAMON BREAD

From Niki Reid

Yields 2 loaves

2 cups warm water

1 T. yeast

1/4 cup sugar

2 t. salt

1/4 cup avocado oil

5 cups flour

1/2 cup powdered sugar

1 T. cinnamon

Place warm water in mixing bowl.

Sprinkle sugar and yeast over water and let stand 5 minutes.

Add flour, oil and salt.

Knead 2-5 minutes.

Let rise until doubled in size (about 1 hour).

Divide dough in half.

Roll each half out to about 9 x 15 (or wide as your bread pan x 15).

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased pans seam side down. Note:  I usually put a little square of parchment in the bottom of the pan, also.

Let rise until nearly doubled in size (30-40 minutes).

Bake at 350 for 30 minutes or until golden.

Turn onto cooling rack for about 30 minutes before slicing.

 

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

FRENCH BREAD AND AVOCADO TOAST

FRENCH BREAD AND AVOCADO TOAST
 From Niki Reid

FRENCH BREAD

1.15 cup warm water (1 cup plus 2 T. and 1 t.  warm water)

1 T. sugar

1/2 T. active dry yeast

1 T. avocado oil

2 and 1/2 or 3 cups flour

Combine water, sugar and yeast. Let sit for 3-5 minutes. 

Add salt, oil and 2 cups flour gradually.

Knead for 3-5 minutes.

Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.

Allow dough to rise for about an hour.

Flatten dough then roll long-ways, pressing out air bubbles and seams.

Pinch each end to seal the loaf.

Arrange seam side down on parchment-lined baking sheet.

Gash top of loaf 3-4 times.

Cover with pastry towel and let rise for about an hour. 

Preheat oven to 375 degrees and use rack in center of oven.

TIP FOR CRISPIER CRUST: 

Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.

Bake 25-35 minutes until golden.

Optional: slather loaf in butter!

AVOCADO TOAST

Slice loaf long-ways and drizzle with avocado oil.

Place back in the still hot oven for 5-10 minutes.

Mash 1-2 avocados and season with salt and pepper.

Spread avocado on toasted loaf.

Sprinkle with additional salt and pepper, to taste.

We also add red pepper flakes on top.

CREAM CHEESE DANISH

CREAM CHEESE DANISH

From Roy Reid (From Janice Kidd)

2 pkgs. refrigerated crescent rolls, "butter flake" variety preferred
2 pkgs. (8 oz.) brick cream cheese, at room temperature
1 cup white sugar
1 large egg
1 t. vanilla

Topping:
1/3-1/2 cup butter, melted (3/4 to 1 stick)
1/2 cup brown sugar
1 t. cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Press one pkg. of crescent rolls evenly into the bottom of the pan, pressing seams together. You may need to cut off about 1 inch of the end.

Mix until smooth the cream cheese, sugar, egg, and vanilla.

Spread cream cheese mixture evenly over the crescent roll layer in the dish.

Place the rolled out contents of the second pkg. of crescent rolls on top of the cream cheese mixture.  Press the seams together if possible.  As above, you may need to cut off a portion of the crescent rolls to make it fit the dish.

Add sugar, cinnamon, and pecans to melted butter and spread evenly over the top of the crescent rolls.

Bake until browned at 350 degrees for 20-30 minutes.  Watch carefully.

If serving warm, just use a spoon. Cool if you prefer to cut into bars before serving.

Janice Kidd's note:  Reduced fat cream cheese is fine. This is a great dish for carry-in meals because it is terrific warm, very good at room temperature, and leftovers are not half bad cold straight from the fridge.  I tasted this at a brunch for a Bible study group. I was one of the crowd clamoring for the recipe and was delighted it was so easy to prepare once I got over obsessing about putting the crescent rolls down 'perfectly.'  

BEEF STROGANOFF

BEEF STROGANOFF

From Angie Reid

1 lb. ground beef
1/2 cup yellow onion, chopped
1 t. garlic, minced (1-2 cloves)
3 T. butter
3 T. flour
1  1/2 cups beef broth*
1/2-1 cup cream or half-n-half*
1 cup sour cream
1-2 T. Worcestershire sauce, to taste
Salt, pepper to taste
Egg noodles, cooked according to pkg. directions

In large skillet over medium heat, brown ground beef along with onions and garlic until thoroughly cooked; drain.  Set aside in a bowl.

In same pan, melt butter over medium heat.  Add flour; stir to absorb butter.

Add beef broth and cream.  Turn the heat to high and whisk vigorously to remove any lumps.  Bring to a boil for 2-3 minutes allowing the sauce to thicken slightly.

Lower temperature to medium and whisk in sour cream. Stir to combine.

Add salt, pepper and Worcestershire, tasting until it is seasoned the way you like.

Add ground beef back to the mixture until reheated.

Pour over noodles.

*can substitute 1 can cream of mushroom soup

7-Up BISCUITS

7-Up BISCUITS

From Ada Johnson

4 cups Bisquick
1 cup sour cream
1 cup 7up or Sprite
1/2 cup butter

Mix the first 3 ingredients; knead and fold dough until coated with baking mix. Dough is very soft.

Pat it down to about 1/2" thick and cut out with biscuit cutter.

Melt butter in 9x13 pan.

Place biscuits in the pan on top of the melted butter.

Bake at 425 degrees for 12-15 minutes or until golden brown.

MONKEY BREAD

MONKEY BREAD

From Ada Myers Parks

Preheat oven to 350 degrees.

3 pkgs. commercial biscuits. Cut each biscuit in 4 pieces.

In a bag place:
1/3 cup white sugar
1/4 t. cinnamon

Shake the biscuits into the bag.

Oil a tube pan and place biscuits in all around.

On the stove, melt: 
1  1/2 stick butter
1 cup brown sugar
1 t. cinnamon

Pour slowly over biscuits.

Bake at 350 degrees for 25 minutes.

Cool for 10 minutes.  

Invert pan to release bread onto a plate.

Pull the pieces apart and enjoy!

7-UP BISCUITS

7-UP BISCUITS

From Ada Johnson

4 cups Bisquick
1 cup sour cream
1 cup 7 Up or Sprite
1/2 cup butter

Mix first 3 ingredients and knead and fold dough until coated with baking mix. Dough is very soft.

Pat it down to about 1/2" thick and cut out with biscuit cutter.

Melt butter in 9x13 pan.

Place biscuits in the pan on top of the melted butter.

Bake at 425* for 12-15 minutes or until golden brown.

Ada's note:  "quick and easy and our favorite"

STRAWBERRY BREAD

STRAWBERRY BREAD

From Barbara Thompson  (from Robi Bein)

Grease and flour pans. Preheat oven to 350 degrees.

20 oz. frozen strawberries (with sugar), thawed, undrained
4 eggs
1  1/4 cups salad oil
2 cups sugar
3 cups flour
1 T. cinnamon
1 t. baking soda
1 t. salt
1 cup chopped nuts

In medium bowl, stir berries, eggs and oil.

In large bowl, combine flour, sugar, cinnamon, soda, salt, nuts.

Add berry mixture to dry ingredients and stir just until blended.

Pour into two loaf pans, or 5 mini-loaf pans.

Bake one hour at 350, or until toothpick inserted comes out clean.

CHEESE DANISH

CHEESE DANISH

From Billie Reid

2 pkgs. crescent dinner rolls
2 pkgs. 8-oz. cream cheese, softened
2 egg yolks (save the whites)
1 t. vanilla
1/2 cup sugar

In a 9x13 ungreased pan, spread one pkg of rolls.  

Pinch seams together.

Beat cheese together with remaining ingredients and spread on top.

Then put the 2nd pkg of rolls on top and brush with egg whites.

Bake at 325 for 30 minutes.

HOLIDAY HEARTH LOAVES

HOLIDAY HEARTH LOAVES

From Judi Troyer (Sun-Maid Raisin recipe)

1/3 cup butter, softened
2/3 cup sugar
2 T. grated lemon peel
1/3 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
2 cups flour
1 t. baking powder
1 t. salt
1/2 t. baking soda
1  1/2 cup shredded apples (peeled)
1 cup raisins
1/2 cup nuts

Cream together butter, sugar, lemon peel, and cinnamon.  

Beat in eggs until light and fluffy.  

Beat in milk and lemon juice.  

Stir together dry ingredients; add to creamed mixture, stirring until moistened.

Fold in apples, raisins and nuts.

Spoon batter into 3 greased miniature loaf pans.

Bake at 350 for 40-45 minutes, until toothpick inserted in center comes out clean.  

Tip:  can be baked in one loaf pan - increase baking time to about 1 hour.

PUMPKIN CHOCOLATE CHIP MUFFINS

PUMPKIN CHOCOLATE CHIP MUFFINS

From Kate Wilkin (cousin of Rachel Brown)

1 cup pumpkin puree

2 large eggs

1/2 cup plain yogurt

1/2 cup canola oil

1 tsp. vanilla

3/4 cup whole wheat flour

3/4 cup bran

3/4 cup white sugar

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 cup chocolate chips

1. Mix pumpkin, eggs, yogurt, oil, and vanilla in small bowl.

2. Mix flour, bran, baking powder, baking soda, sugar, cinnamon, and salt in large bowl.

3. Add wet ingredients to dry ingredients, mix until moist.

4. Fold in chocolate chips, mix again, but only to combine.

5. Bake muffins at 400 degrees for 18-20 minutes.

SWEET PASTRY FRITTERS

SWEET PASTRY FRITTERS

From Vicki Troyer Bernardi

1 2/3 cups flour                          2 T. water

Lard                                           1/4 t. salt

1 T. granulated sugar                 Confectioners' sugar

1 egg

Combine:     the flour, 1/4 c. lard, 1 T. sugar, the egg, water and salt

Knead:         into a smooth, soft dough

Place:          dough into a bowl

Cover:         dough and let rest 15 minutes

Roll:             dough to a thickness of 1/8 inch

Cut:              dough into ribbons about 5 inches long, 1/2 inch wide

Twist:           into simple bow-like shapes

Melt:             lard in skillet to cover pan up to 1 inch; heat to hot

Add:              pastry bows, loosely in skillet; golden brown each side

Drain:           to paper towels

Sprinkle:       with sugar liberally

May be served hot or cold. Serves 4-6. 

BANANA NUT BREAD

BANANA NUT BREAD  (Betty Crocker)

From Judi Troyer

Preheat oven to 350 degrees.  Grease bottoms of loaf pans (I prefer to use the small or mini loaf pans).
Recipe works for 1 9x5x3 or 2  8 1/2x4 1/2 x 2 1/2.  I use about 5 minis.

2 1/2 cups flour (Gold Medal unbleached)
1/2 cup granulated sugar
1/2 cup brown sugar, packed  (I use dark)
3 1/2 teaspoons baking powder
1 teaspoon salt
3  T. vegetable oil
1/3 cup milk
2-3 medium bananas
1 egg
1 cup chopped nuts (pecans)

Mix ingredients. Beat 30 seconds. (When JoAnna and I did this together, we learned it tastes better
if you don't beat, but just fold things together, similar to when you make muffins.)

Pour batter into pans and bake until toothpick  or table knife inserted in center comes out clean,
about 55-60 minutes or so.

Cool slightly; loosen sides of loaf from pan. Cool completely before slicing.  To store, wrap and
refrigerate no longer than a week. (They also freeze well.)

Serve with butter or cream cheese.

CRESCENT CHEESE COFFEECAKE

CRESCENT CHEESE COFFEECAKE

From Allie Toms Troyer (From Allie's Mom Cindy)

2 packages crescent rolls
1 t. lemon juice
2  8-oz. packages cream cheese
2 eggs, separated
1 t. vanilla
3/4 cup sugar
powdered sugar, optional
cherry pie filling, optional

Preheat oven to 350.

Spray 9 x 13 pan with Pam.

Spread 1 package crescent rolls on the bottom of pan. Don't tear the rolls apart.

Mix cream cheese, egg yolks, sugar, vanilla, and lemon juice with mixer on low speed until smooth.

Spread mixture on top of crescent rolls in pan.

Spread other package of crescent rolls on top of cheese mixture.

Beat egg whites slightly with fork and brush on top of crescent rolls evenly just enough to coat.

Bake 25 to 30 minutes or until golden brown.

Cool and cut into squares.

Sprinkle with powdered sugar and cherry pie filling, if desired.

BUTTERMILK ROLLS

BUTTERMILK ROLLS

From Billie Reid

2 cups buttermilk
1/4 cup sugar
2 t. salt
1/4 cup melted shortening
1/2 t. soda
1 cake yeast
about 4 1/2 cups sifted flour

Scald buttermilk.  Add sugar, salt, shortening and soda.  

Cool to lukewarm, crumble in yeast, stir well.

Add flour.

Knead until smooth.

Shape into rolls. 

Place in greased pan. Brush tops with melted fat. 

Cover; let rise.

Bake in hot oven 15-20 minutes.  

CORN BREAD

CORN BREAD

From Billie Reid

2 eggs
2 cups milk
4 T.  melted butter or shortening
2 cups flour
2 cups corn meal
4 t. baking powder
2 t. salt
4 T. sugar

Beat 2 eggs slightly.  Add 2 cups milk and 4 T. melted butter or other shortening. Beat together.

Sift 2 cups flour, 2 cups cornmeal, 4 t. baking powder, 2 t. salt and 4 T. sugar into the liquid.

Stir quickly, but thoroughly, until all lumps are removed.  

Pour mixture into a well-greased pan.

Bake in a moderate oven, 325, about 50 minutes or until corn bread is a golden brown.

VANILLA BEAN SCONES

VANILLA BEAN SCONES


From Jennifer Johnson  (Iowa Girl Eats)

2 cups flour
1/2 cup sugar
1 T. baking powder
1/4 t. salt
1/2 cup cold butter, cubed
1/2 cup half and half
1 egg
2 vanilla beans, scraped


Preheat oven to 425. Line a baking sheet with parchment or silpat.

In food processor or large bowl, add flour, sugar, baking powder, salt. Pulse or whisk to combine.  Add cold butter and pulse until well incorporated. (mixture will be texture of cornmeal). Blend.

In another bowl, whisk half n half, egg, vanilla bean seeds. Add to flour mixture and pulse until just combined.  Stir until the dough becomes a ball.  

Turn out on a floured surface. Gently knead 4-5 times.

Roll dough into a rectangle 1/2" thick.

Cut rectangle into 6 rectangles, then cut each in half, diagonally.  Transfer to prepared baking sheet. Bake 8-9 minutes. Edges will be golden.

Prepare glaze while scones are cooling on a rack.

Glaze:

3 cups powdered sugar
6 T. half n half
1 vanilla bean, scraped

Hold cooled scone in hand and dip one side into glaze to cover. Return to rack to set frosting.

PUMPKIN BREAD

PUMPKIN BREAD

From Lyn Sewell   (from Janis Weedman)

3 ½ cups flour

2 t. soda

1 ½ t. salt

2 t. pumpkin pie spice

3 cups sugar

1 cup oil

4 eggs

2 cups pumpkin

2/3 cup water

1 cup nuts, optional

Sift all dry ingredients into large bowl. Mix well.

Combine remaining ingredients and blend well with dry mixture.

Pour into well-greased and floured loaf pans (or one angel food cake pan).

Bake for one hour at 350 degrees.

Cool slightly before removing from pan.