Archive for the ‘BREAD & PASTRY’ Category
Peg's Biscuits
This recipe was recommended by a friend, Peg, on the Just a Pinch Recipe Club site and she has this recipe perfected as to how to make biscuits! Very easy, and excellent biscuits! Link to the Shortcut is listed in the Notes section.
Equipment
- Pastry Cutter
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into cubes
- ¾ cup cold buttermilk, plus a little extra for proper consistency
- 1 pinch baking soda
Instructions
- First thing, make sure you have room in your freezer for whatever mixing bowl you are going to use.
- To the mixing bowl, add the flour, salt, sugar, and baking powder. Whisk together.
- Add the butter to the flour mixture and cut in with a pastry cutter to blend, leaving pieces of the butter about the size of peas. Now place the mixing bowl in the freezer for 15 minutes.
- While the flour butter mixture is in the freezer, measure out your buttermilk and add a large pinch of baking soda and stir that in.Now get the baking sheet ready by adding a sheet of parchment.
- When 15 minutes have passed, remove the mixing bowl from the freezer, add the buttermilk, stir until just mixed, add additional buttermilk 1 tablespoon at a time until a sticky ball forms, do not over mix.
- Flour your hands and counter, place dough on counter, gently push dough down to sort of flatten, then fold dough in half, do this 6 to 8 times at most, while being very gentle with the dough. The dough will be rough looking, perfect for biscuits.
- Still using your hands, gently flatten dough between 1 and 1½ inches thick. Use a biscuit cutter or a drinking glass, about 2½ inches in diameter, and push straight down to cut biscuits. Do not twist or turn the cutter or you will seal the edge and they will not rise. Shape scrap dough into a ball, flatten, and cut more biscuits, goal is 9 biscuits.
- Place biscuits on the prepared baking sheet starting in the center. You want 3 rows with 3 biscuits in each row, sides gently touching. Brush tops with milk and place on top of the stove while heating the oven. Preheat your oven to 220°C (425° F).
- When heated, bake for 11 to 18 minutes or until golden brown. Remove from oven and brush with melted butter.
- I enjoyed these biscuits with sausage gravy on them.
Notes
Shortcut: Buttermilk.
Basic Waffles
This is the recipe that was included with the instructions for my waffle iron, and it sounds good.
Equipment
- Waffle Iron
Ingredients
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 eggs
- 2 tablespoons sugar
- 1¾ cups milk
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, melted
Instructions
- In a mixing bowl, add the flour, cornstarch, baking powder, sugar, and salt, whisk together. Using a pastry brush, lightly oil the top and bottom irons or lightly spray with cooking spray, then preheat your waffle iron.
- In another mixing bowl, add the eggs, milk, and vanilla. and whisk together.
- Add the liquid to the dry ingredients and whisk together until just combined, lumps are ok. Stir in the melted butter.
- Ladle batter in an even layer onto the hot bottom iron and close the top of the iron. Cook until the waffles are golden brown and crisp, 3 to 6 minutes.
- Serve with butter and syrup, enjoy.
Notes
Low cost per serving.
Classic Waffles
Sounds like a great recipe to test out my new waffle iron.
Equipment
- Waffle Iron
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- ¼ cup sugar
- 2 eggs
- 1¾ cups milk, warmed
- ½ cup butter, melted
- 1 tablespoon vanilla extract
Instructions
- In a mixing bowl, add the flour, salt, baking powder, and sugar. Whisk together. Using a pastry brush, lightly oil the top and bottom irons or lightly spray with cooking spray, then preheat your waffle iron.
- In another mixing bowl, add the eggs and whisk. Add the milk, butter, and vanilla. and whisk together.
- Pour the liquid into the flour mixture, and whisk until well blended.
- Ladle batter in an even layer onto the hot bottom iron and close the top of the iron. Cook until the waffles are golden brown and crisp, 3 to 6 minutes.
- Serve with butter and syrup, enjoy.
Notes
Low cost per serving.
Chocolate Chocolate Chip Muffins
This recipe comes from a friend, and these are excellent muffins! I made these on 16 Jun 2022 exactly as written, and these were very well liked my the family and I. Highly recommended.
Equipment
- Muffin Pan (12 cell)
- Paper Cupcake Liners
- Oven
Ingredients
- ¾ cup milk
- 1 tablespoon white vinegar, or lemon juice
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup vegetable oil
- ¼ cup butter, melted
- 1 cup mini chocolate chips, rounded, plus additional for topping if desired
Instructions
- Preheat your oven to 220° C (425° F), line a 12 cup muffin pan with 12 paper liners.
- In a mixing bowl, add the milk and vinegar, stir together. (You are making buttermilk.)
- In another mixing bowl, add the flour, cocoa powder, sugar, baking powder, baking soda, and the salt. Whisk together.
- To the milk mixture, add the melted butter, eggs, and oil. Whisk together.
- Add the wet mixture to the dry mixture and mix until almost combined.
- Add the chocolate chips and mix in. Now the batter is very much like a cake batter.
- Spoon the batter into the 12 cup cake liners equally. Sprinkle a few chocolate chips on top of each cup.
- Bake for 5 minutes then reduce heat in the oven to 180° C (350° F) and continue baking for another 13 to 16 minutes or until a toothpick inserted in the center of a muffin comes out clean. (Mine were perfect at 13 minutes.)
- Remove muffins to a rack to cool completely.
- Serve and enjoy.
Linda's Biscuits
I found this recipe on the Just a Pinch Recipe Club site and not only did it sound easy, it is, and make excellent biscuits as well! Link to the Shortcut is listed in the Notes section.
Equipment
- Oven
- Baking Pan (9x9 inch)
Ingredients
- ½ cup butter, melted
- 2½ cups all purpose flour
- 2 teaspoons salt
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 2 cups buttermilk, Shortcut
Instructions
- Preheat your oven to 230° C (450° F), pour the melted butter in the baking pan.
- To a mixing bowl, add the flour, salt, baking powder, and sugar. Whisk together.
- Add the buttermilk and stir to mix together well.
- Pour the batter into the baking pan and spread out evenly.
- Bake for 25 minutes or until golden brown.
- Cut into 9 squares, remove from pan and split in half, enjoy with butter, jam, or a gravy of your choice.
Notes
Shortcut: Buttermilk.
Cake Donuts
Donuts or Doughnuts, these are easy to prepare, and they are delicious! Amount made will depend on the size of your donut cutter. I made 14 donuts using a 3¼ inch donut cutter, and the last bit of dough I just made some extra holes. I made these on 17 Feb 2022 and I, my wife, and several relatives tasted these and everyone says these are excellent.
Equipment
- Deep Fryer
- Donut Cutter or two different sized biscuit cutters.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons butter, melted
- ½ cup milk
- 1 egg
- oil, for deep frying
Instructions
- Heat the oil in your deep fryer to 190° C (375° F).
- Add the flour, sugar, salt, baking powder, cinnamon, and nutmeg to a mixing bowl. Whisk together. Add the egg to a measuring cup and add the milk, whisk together with a fork. Melt the butter.
- Stir in the butter and mix until crumbly.
- Stir in the beaten egg and milk until mixture is smooth, if dough seems too thin, sprinkle in a tablespoon of flour. The dough is very sticky but do not let that concern you.
- Place dough on a well floured work surface and roll out with a well floured pin to about ¼ inch thickness.
- Using a donut cutter or different sized biscuit cutters, cut dough into rings.
- Carefully place 2-3 rings, plus the holes, in the deep fryer depending on the size of the fryer, use of the basket is your preference. Fry for about 2-3 minutes, turning when the bottom is golden brown. The holes basically turn themselves over. I cooked two donuts at a time, plus their holes. The basket is in the fryer but I placed the donuts in with my hands and used chop sticks to turn them and remove them.
- Drain the cooked donuts on paper towels, let the oil reach the cooking temp again, and continue until all batches are fried. Serve and enjoy.
Popovers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Electric Mixer
- Oven
- Custard Cups
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 240° C (475° F), get out 6-8 custard cups and grease well.
- In a mixing bowl, add the eggs, milk, flour, and salt. Beat with electric mixer 1½ minutes.
- Add the oil, beat for 30 seconds. Do not over beat.
- Fill custard cups ½ full.
- Bake for 15 minutes, then reduce the temp to 180° C (350° F), do not open the oven door yet or you may deflate the popovers. Continue baking for 25-30 minutes, or until popovers are browned and firm.
- A few minutes before they are done, prick the top of each popover with fork to let steam escape.
- When done, split and fill with creamed ham, chicken or seafood. Or use as other recipes direct. Enjoy.
Notes
Used in Recipes Listed on this Site:
Zucchini Bread
I needed a way to use some zucchinis, as I have a lot and a friend recommended some zucchini bread. I made this on 5 Aug 2021, and I must say, this is damn good bread! My parents loved this, my Dad and I each had 3 slices, no butter needed! This is highly recommended.
Equipment
- Oven
- Bread Pans (two 4x8 inch)
Ingredients
- 3 cups zucchini, shredded
- 1⅔ cup sugar
- ⅔ cup vegetable oil
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ cup nuts, coarsely chopped
- ½ cup raisins, if desired
Instructions
- Move the oven rack to a lower position so the top of the bread pans are in the middle of the oven. Preheat the oven to 180° C (350° F), get out 2 bread pans (4x8 inch) and grease the bottoms with butter or cooking spray.
- In a large mixing bowl, add the zucchini, sugar, oil, vanilla, and eggs. Mix together well.
- In another bowl, add the flour, baking soda, salt, cinnamon, cloves, and baking powder. Whisk together.
- Add to the zucchini mixture and stir to combine.
- Stir in the nuts and raisins.
- Divide batter evenly between bread pans.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 10 minutes.
- Loosen sides of loaves with a butter knife, turn out loaves and place right side up on rack and cool completely, about 2-3 hours, before slicing.
- Serve and enjoy.
- This will keep on the counter stored in an airtight container for 4 days or in the fridge for up to 10 days.
Notes
Variants: 1. Replace the nuts with equal amount of mini chocolate chips. 2. Replace the raisins with equal amount of dried cranberries.
Main Dish Spoonbread
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- Meat Option
- Vegetable Option
- 1 cup cornmeal
- 1¼ cups water
- 3 tablespoons butter
- 1 can Soup Option, (10½ oz / 298 g)
- 3 eggs, beaten
- 1 teaspoon baking powder
- Seasoning Option
- syrup or butter, for serving
OPTIONS
Meat - Use 1 Item
- 6 slices bacon, diced
- 1 cup cooked ham, plus 2 tablespoons butter
- 250 grams bulk pork sausage, (½ lb)
- 1 cup cooked corned beef, plus 2 tablespoons vegetable oil
Vegetable - Use 1 Item
- ¼ cup onion, finely diced
- ¼ cup green bell pepper, diced
- ½ cup celery, finely diced
- ½ cup mushrooms, diced
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
Seasoning - Use 1 Item
- dash cayenne pepper
- ⅛ teaspoon paprika
- ½ teaspoon rubbed sage
- ⅛ teaspoon garlic powder
Instructions
- In a 3 quart saucepan on medium heat, add the Meat Option and cook until browned, stir occasionally. Use a slotted spoon to remove meat from saucepan and drain on paper towels. Leave drippings in saucepan.
- To the saucepan add the Vegetable Option and cook until tender.
- Preheat your oven to 180° C (350° F), grease a 2 quart casserole with butter.
- Stir in cornmeal and water, stir until smooth. Bring to a boil, stirring constantly, then remove from heat.
- To the saucepan, stir in the butter until melted.
- Stir in the Soup Option, eggs, baking powder, Seasoning Option, and cooked meat.
- Pour mixture into the prepared casserole.
- Bake for 50 minutes or until a knife inserted in the center comes out clean.
- Serve with butter and syrup, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Tea Bread
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Loaf Pan (5x9 inch)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup sugar
- ¼ cup brown sugar
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Flavoring Option
- 1 cup Addition 1 Option
- ½ cup Addition 2 Option
OPTIONS
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
Flavoring - Use 1 Item
- 2 teaspoons orange peel, grated
- 1 teaspoon lemon peel, grated
- 1 teaspoon ground cinnamon
Addition 1 - Use 1 Item
- cranberries, chopped
- dried apricots, chopped
- carrots, shredded
Addition 2 - Use 1 Item
- walnuts, chopped
- toasted flaked coconut
- raisins
Instructions
- Preheat your oven to 180° C (350° F) and grease the 5x9 loaf pan with butter or cooking spray.
- In a medium mixing bowl, add the Soup Option, sugars, oil, and egg. Mix together.
- Add the flour, baking powder, and Favoring Option. Stir until just moistened.
- Stir in Addition 1 and Addition 2 Options.
- Turn batter into the prepared loaf pan.
- Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes.
- Turn out from pan and cool on a rack.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
