Love and Real Butter
1-1/3 c. water
2 tsp. yeast
2 T. oil
2 T. honey
1 tsp. salt
3 T. gluten
3 c. whole wheat flour
Combine warm water and yeast, let foam. Add honey and oil. Add everything else, rise once in bowl until double, punch it down. Rest. Shape your loaves and let it rise in the pan again. Preheat your oven.
Bake 350 for 30-40 minutes.
Dough
6 cups flour
1/2 cup sugar
2 tsp salt
2 packages yeast
1/2 cup butter
1 egg
2 cups hot water
Ground beef – browned and seasoned with salt, pepper, onion and garlic
Cabbage – finely shredded and lightly steamed and lightly salted
Shredded cheddar cheese
Blend 2 1/2 cups flour with sugar, salt, and yeast. Add butter and mix
then add 2 cups hot water.
Add egg and beat for 2 minutes at medium speed.
Add 3/4 cups more flour.
By hand, spoon in 2 1/2 to 3 cups flour.
Cover and let rise 1 hr.
Separate into small balls and roll each individually into a flat circle. Fill with a small amount of hamburger, cabbage and cheese. Fold dough over the filling and pinch together to seal. Place, sealed side down, on lightly oiled baking sheet.
Bake at 375-400 about 15 minutes.
3 cups flour
2 Tablespoons baking powder
3/4 teaspoon cream of tartar
1 cup milk
3/4 teaspoon salt
2 Tablespoons sugar
3/4 cup butter
Stir together the flour, baking powder, sugar, cream of tartar, and salt.
Cut in shortening till mixture resembles coarse crumbs.
Make a well in center; add milk all at once.
Stir just till dough clings together
Knead gently on lightly floured surface
Roll or pat dough to 1/2 inch thickness.
Cut with biscuit cutter
Bake on un-greased baking sheet at 450 for 10-12 minutes.
2 Cups Flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup cold butter – resist the urge to soften it. Cold butter makes biscuits flakier.
2/3 cup milk (I’ve also used 1/2+1/2 in a pinch… that is dangerously addictive)
Preheat oven to 450
Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add milk. Stir with a fork until moistened, you can add a little extra milk if the dough doesn’t come together well. Might also have to get your hands in there to mix it up.
The less you work with biscuits, the flakier and fluffier they’ll be. SO, I use that as an excuse to make them the lazy way! I just dump my dough out onto the baking sheet I’m planning to use and press it into a rectangle about 1/2″ to 3/4″ thick (the biscuits will double when they bake so you can press them out about 1/2 as thick as you want the finished product to be). Then I take a sharp knife and cut the biscuits in squares or rectangles – or whatever shape they turn out to be. I usually get about 8 biscuits out of a single recipe. Spread the biscuits out a little on the baking sheet and stick them in the oven for 10 or 11 minutes until golden.
You can also make these the old fashioned way by rolling them out with minimal flour and cutting them with a circle cutter, then re-rolling your scraps and cutting out the rest. This method will turn out a more dense biscuit.
1 1/2 cups flour
1 cup yellow cornmeal
2 t. baking powder
1/4 t. baking soda
3/4 t. table salt
1/4 c. packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 lg. eggs
8 T. butter, melted and cooled slightly
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.
In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.
Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.
2 cups water
1/2 cup honey
1/2 cup butter — melted
1 egg
2 teaspoons salt
1 tablespoon yeast — heaping
5 cups whole wheat flour
Combine wet ingredients and yeast. Add 2 cups flour. Cover and let sit for 20 minutes. Add the rest of the flour and the salt.
Cover and let rise for about 1 hour or until doubled in size. Shape into 2 loaves, cover and let rise until double again. Bake at 350 for 30 minutes.
3 cups sugar
4 eggs
1 cup oil
1 1 pound can pumpkin
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
1 cup nuts
1 cup raisins
Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans or 3 small pans, or different sized cans (for round bread). For a nice finishing touch, as soon as it’s out of the oven, brush a little butter over the top and sprinkle with granulated sugar.
I have made this recipe substituting 1/2 cup applesauce for 1/2 c. of the oil and cutting the sugar back to 1 1/2 cups. Obviously, it isn’t as sweet when the sugar is cut in half, but it is still very good! When I reduce the sugar and sub applesauce, I cut flour back to 3 1/4 c.
“Helton House Bed and Breakfast”
Yield:
“2 Large Loaves”
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 eggs — separated
1 cup butter — melted
start heating waffle iron
sift together flour, baking powder, and salt
combine milk and egg yolks
beat egg whites until stiff
add milk egg yolk mixture to dry ingredients
beat just enough to moisten dry ingredients
stir in slightly cooled butter
fold in egg whites leaving little fluffs showing in the batter
pour batter from pitcher onto middle of waffle iron
From The New Basics cookbook – yummy!
The New Basics Cookbook
3 cups unbleached white flour
1 1/8 cups warm water — 100-110 degrees
1 1/2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter — melted and cooled
3 teaspoons yeast
Combine water, yeast and sugar and let sit a few minutes.
Add butter, dry milk and salt.
Add flour until you can no longer stir then knead in the rest of the
flour. You may need to add more if dough is still really sticky.
Knead until dough is smooth and elastic.
Place dough in greased bowl and allow to rise until doubled. About 1 hour.
Form into loaf and let rise again until doubled.
Bake at 350 for 30-35 minutes.
