Terri's Spoon Cornbread

INGREDIENTS
2 eggs, slightly beaten
1 8 ½ oz pkg corn muffin mix
1 8 oz can whole kernel corn, drained
1- 8 oz can cream-style corn
1 C sour cream
½ C margarine, melted

DIRECTIONS
Combine eggs, muffin mix & corn in bowl; mix well. Stir in sour cream & margarine. Spoon into 8x 11-in baking dish. Bake at 350 degrees for 45 minutes or until bread tests done.

- Terri Lott

Terri's Crusty Brown Bread

INGREDIENTS
4 C whole wheat flour
1 ½ C all-purpose flour
4 t baking soda
2 C packed brown sugar
2 t salt
4 C buttermilk

DIRECTIONS
Combine whole wheat flour, all-purpose flour, soda, brown sugar & salt in bowl. Add buttermilk, mix just until smooth. Pour batter into 2 greased & floured 5 x 9- in loaf pans. Bake at 350 degrees for 1 hour or until loaves test done.

-Terri Lott

Terri's English Muffins in a Loaf

INGREDIENTS
5 ½ - 6 cups flour
2 T yeast
1 T sugar
2 t salt
¼ t baking soda
2 C milk
½ C water
Cornmeal

DIRECTIONS
Combine 3 C flour, yeast, sugar, salt & soda. Heat liquids until very warm. Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter.
Spoon into two 8 ½ X 4 ½- in pans that have been greased & sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 min.
Bake at 400 degrees for 25 min Remove from pans immediately and cool. Makes the best toast ever!

- Terri Lott

Terri's Parmesan Pull-Aparts

INGREDIENTS
2 cans refrigerated homestyle biscuits
3 T butter, melted
1 t garlic powder
½ t dried parsley
1 t dried minced onion
1 T grated parmesan cheese
1/3 C shredded Mozz cheese

DIRECTIONS
Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion & parmesan cheese. Spread mixture in the bottom of a 9- in glass pie plate. Sprinkle the shredded mozzarella cheese evenly over the top of the butter mixture.
Remove biscuits from cans. Place biscuits close together over the top of the cheese & butter mixture. You might not need all the biscuits.
Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!

-Terri Lott

Beverly's Favorite Cornbread

INGREDIENTS
2 C yellow corn meal
2 C flour
½ C white sugar
2 T baking powder
2 t salt
2 C milk
1 C Crisco shortening
2 eggs slightly beaten

DIRECTIONS
Put all dry ingredients and shortening in bowl. Work til cornmeal is the size of tiny peas
Add milk and beaten eggs. Stir til all dry ingredients are wet. Do not ovestir. Pour into well-
buttered 9 x 13 pan and bake. 375 for 20-25 minutes

- Beverly Lofgreen

Sherry's Herbed Oatmeal Bread

2 c water
1 c rolled oats
3 T margarine
3 ¾ to 4 ¾ c flour
¼ c sugar
2 t salt
2 pkg dry yeast
1 egg

Grease a 9x13 baking pan. Bring water to boil, stir in oats. Remove from heat. Stir in margarine. Cool. In large bowl combine 1 ½ c flour, sugar, salt & yeast. Blend well. Add rolled oats mixture & egg. Blend at low speed (in mixture) until moistened; beat 3 minutes. By hand, stir in 1 ¾ to 2 ½ c flour to form a stiff dough. Knead in ½ to ¾ c flour until dough is smooth & elastic. Cover bowl & let rest 15 minutes. Punch down several times to remove air bubbles. Press into greased pan, cut diagonals every 1 ½ “. You can use a larger pan if you want. Let rise covered for 45 min. Make your herb topping.

1T parmesan cheese
½ t basil leaves
¼ t oregano
¼ t garlic powder
6 T margarine, melted

Put 4 T of topping on bread. Bake at 375 for 15 minutes. Add the rest of the topping and bake another 10-15 minutes until brown.

- Sherry Jennings

Sherry's Quick Yeast Rolls

INGREDIENTS
5 ¾ c flour
2 pkg dry yeast
2 T sugar
1 T salt
¼ c soft butter
2 ¼ c hot tap water

DIRECTIONS
Combine 2 ¾ c flour, yeast, sugar, butter, salt and water in a large bowl. Mix together for 2 to 3 minutes. Scrape sides of bowl. Add: 1 c flour, beat 1 minute. Work in remaining flour with wooden spoon. Turn out onto floured board. Knead 5-10 minutes. Let rest 20 minutes. Punch down. Shape into rolls. Brush tops with melted butter. Cover with wrap or clean cloth. Refrigerate 2 to 24 hours. Remove from fridge 10 minutes before baking. Bake at 400 for 15 minutes.
(Great to do a day ahead!)

- Sherry Jennings

Sherry's Gluten free biscuits

INGREDIENTS

1/3 C shortening

1/2 C potato starch

3/4 C cornstarch

1 3/4 t Zanthan gum

1 T baking powder

1/4 t soda

1 T sugar

3/4 C milk

1/2 t salt

DIRECTIONS

Blend ingredients.  Roll out dough on cornstarched surface - 1/2 inch thick.  Cut out biscuits.  Place on greased baking sheet.

Bake 12 - 15 minutes at 375 degrees.

- Sherry Jennings

Kathryn's Boule

The Master Recipe- Boule (Artisan Free-Form Loaf)

Makes four 1-pound loaves. This recipe is easily doubled or halved.

3 cups lukewarm water

1 1/2 tablespoons granulated yeast (1 1/2 packets)

1 1/2 tablespoons salt

6 1/2 cups unsifted, unbleached, all-purpose white flour

cornmeal for pizza peel

Mix all together until moistened. Don't knead or overmix. Cover loosely and let rise 2-5 hours at room temperature. You are then ready to make bread - or store mixture in refrigerator up to 2 weeks (covered loosely).

On baking day, cut a grapefruit-sized piece of dough with a serrated knife. Sprinkle heavily with flour and form into a ball - do not knead. Pinch edges underneath and place on baking parchment or on a pizza peel sprinkled with cornmeal. Preheat oven to 450 degrees. Let it rise (and warm up) for 40 minutes. Place on baking stone, cookie sheet or pizza pan and put in oven. Pour 1 cup water inbroiler pan to create steam. Bake for 30 minutes.

 

notes: I have been baking mine on a cookie sheet with parchment paper. When you mix it up, it's quite wet, so in the second rise I just let it rise on the parchment paper, then move the whole paper to the cookie sheet when I'm ready to bake.

 

I've been mixing in whatever I want to add (rosemary, thyme, garlic, olives, craisins, walnuts, etc) just after the flour. The one Lauren asked for was rosemary and thyme, probably about 1Tbl rosemary to half the recipe and bit less thyme, maybe 1/2Tbl  (Sorry, I don't always measure)

 

I also feel like getting 4 loaves out of it is too small, I usually do 3.

 

Sometimes I do part whole wheat, up to about a third of the flour whole wheat seems to work ok, not as well, but ok.

 

-Kathryn Blackburn

Connie's Sour Dough Buttermilk

INGREDIENTS
2c flour
1t salt
1/2t soda
1t baking powder
1/2 butter
1/2c buttermilk
1c sourdough starter
melted butter

DIRECTIONS
Sift together flour, salt, baking soda and powder. Using pastry blender or fork cut in butter to look like cornmeal. Mix together buttermilk and starter. Add to flour mixture to form a soft dough. Turn out onto floured surface and knead for 30 seconds. Roll dough to about 1" and cut out with biscuit cutter or used can. Place on greased cookie sheet. Let rest for 30 minutes. Bake at 425° for 12 to 15 minutes. Makes about a dozen.

-Connie Smith

Starla's Ribbon Pumpkin Bread

INGREDIENTS  
6 ounces reduced-fat cream cheese 
1/4 cup sugar 
1 tablespoon all-purpose flour  
2 egg whites  

BATTER
1 cup pumpkin 
1/2 cup unsweetened applesauce 
1 egg 
2 egg whites 
1 tablespoon canola oil 
1-2/3 cups all-purpose flour 
1-1/4 cups sugar 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
1/3 cup chopped walnuts
 
DIRECTIONS 
For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.
In a bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers. Yield: 2 loaves (14 slices each).

-Starla Davis

Grandma's Orange Rolls

INGREDIENTS 
1 package (1/4 ounce) active dry yeast 
1/4 cup warm water (110° to 115°) 
1 cup warm 2% milk (110° to 115°) 
1/4 cup shortening 
1/4 cup sugar 
1 teaspoon salt 
1 egg, lightly beaten 
3-1/2 to 3-3/4 cups all-purpose flour 

FILLING: 
1 cup sugar 
1/2 cup butter, softened 
2 tablespoons grated orange peel 

GLAZE: 
1 cup confectioners' sugar 
4 teaspoons butter, softened 
1/2 teaspoon lemon extract 
4 to 5 teaspoons 2% milk

DIRECTIONS
In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Knead on a lightly floured surface 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 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside.
Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the reserved filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls.
Place in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioner's sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Yield: 2-1/2 dozen.

-Starla Davis

Starla's Maple Oat Bread

INGREDIENTS
1c old fashioned oats
1c boiling water
1pkg (1/4 oz) active dry yeast
1/3c warm water (110° to 115°)
1/2c maple syrup
2t canola oil
1 1/2t salt
3 1/2 to 4c all-purpose flour

TOPPING
1 egg white, lightly beaten
2T old-fashioned oats

DIRECTIONS
 In a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110-115°. In a mixing bowl, dissolve yeast in 1/3c warm water; add syrup, oil, salt, oat mixture and 2c flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly 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 1 hour.
 Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-inch round loaf. Place in a greased 9-inch round baking dish. Cover and let rise until doubled, about 45 minutes. Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool.  Yield 1 loaf (16 slices)

-Starla Davis

Carolyn's Crescent Rolls

INGREDIENTS
2T yeast
2c. warm water
1/3c sugar
1/3c shortening, margarine or butter
2t salt
2/3c nonfat dry milk
1 egg
6c. flour
melted butter or margarine

DIRECTIONS
Mix yeast + water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg and 2 cups flour. Beat together til smooth. Gradually add remaining flour til soft and dough is formed. Turn onto a lightly floured surface and kneed til smooth and elastic. Place in greased bowl; cover and let rise until double in bulk. Punch down, divide into thirds. Roll out 1/3 of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each peice into a crescent. Place onto greased baking sheet with point on bottom. Repeat with remaining dough. Brush tops with melted butter. Let rise until double in size. Bake at 400° for 15 minutes. Makes 3 dozen rolls.
If you want larger crescent rolls - cut in 8 pie-shaped pieces.

-Carolyn Kantor

Chris' Green Chile ‘n Cheese Biscuit Bread

Ingredients

10 oz. Hungry Jack Flaky Biscuits              1 Tb. margarine, melted

1/4 Tsp. Chili powder                                    Diced green chilies, drained

Shredded Colby/Mont jack cheese

 

Directions

Oven 400 degrees.  Pam a 10 inch pie plate.  Separate biscuits.  Place 1 biscuit in center of plate.  Arrange remaining in a circle, edges touching around center biscuit.  Press out to circle.  In small bowl mix margarine & chili powder, brush over biscuits.  Sprinkle with chilies and cheese.  Bake 12 minutes.

Christy's Famous Non-Recipe

for any kind of bread

 

1 cup of liquid + 1 tsp salt + 2 1/2 - 3 cups flour + 1 tsp yeast (or 1/2 cup sourdough starter) = 1 loaf bread, or 12 rolls, or dough for 2 pizzas

 

Decide what kind of bread you want (french, sandwich, rich rolls, sweet, pizza) and add whatever remaining ingredients to the original recipe. All of the following examples are optional:

1-4 tbls. sweetener - sugar (white or brown), honey, syrup, or none at all

1-4 tbls. fat - butter, oil (this will give the bread a soft texture and extend shelf life)

eggs - add 1 egg for every 1 or 2 cups of liquid from original recipe

Milk - can substitute some or all of the liquid with milk, or add 1/4-1/3 cup powdered milk

cooked or non cooked whole grains - teff, oatmeal, nine grain mix, cornmeal

cooked squash or potatoes 1/2 - 1 cup for original recipe

dried fruit, nuts, herbs, spices

 

Pizza and French bread usually have a little or no sweetener and a little oil (or no oil.)  Sandwich breads, hot dog and hamburger buns usually have a bit more sweetener and an egg (if you want), and....whatever else you want to add. Dinner rolls are rich and usually have butter, eggs and milk.  Whole grain breads usually taste better with more sweetener.  Sourdoughs need much more time to rise and will bake at a hotter temp (400-450).  Breads with commercial yeast need approximately 3 hours from start to finsh and will bake anywhere from 350 -400 depending on how dark you like the crust.  

 

-Christy Engar

WELCOME!

We are starting this blog as a way the women in our ward can share recipes they love, and give others the opportunity to try those recipes, and keep them as their own.