Category Archives: Bread

August 14, 2010 · 9:25 am

Buttermilk Biscuits

Homemade buttermilk biscuits are not difficult to make and taste so much better than the canned version.  I like to eat them hot smothered with honey or homemade blackberry jelly.  You can also make a breakfast sandwich by stuffing the biscuit with scrambled eggs, cheese and a (veggie) sausage patty.   They are perfect for lazy weekend mornings with a cup of Community coffee.

by Elizabeth Savoie Dronet

2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup shortening
3/4 cup buttermilk

Chill shortening to ensure flaky biscuits. Combine first 4 ingredients in a medium bowl.  With a pastry cutter, cut in shortening until mixture is crumbly.  Add buttermilk.  Stir until moistened.  (If it is still dry, add another Tbsp of buttermilk.)

Turn dough out onto floured surface and kneed lightly.  Roll into 1/2 inch thickness and cut with a 2.5 – 3 inch biscuit cutter or use the rim of a glass.   Place on lightly greased cookie sheet.  Bake at 425 for 14-15 minutes until lightly browned.  Makes about 9-10 biscuits.

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Filed under Bread, Breakfast, Vegetarian

August 8, 2010 · 9:25 pm

Zucchini Bread

Just like the carrots in a carrot cake, the zucchini in this bread adds a rich moistness without the vegetable flavor.  Bake it in mini loaves and sprinkle with powdered sugar designs to give as gifts.


By Dolores Borel

Ingredients

1                cup  oil
3               egg — beaten
2               cups  sugar
2               cups  zucchini — grated
2               teaspoons  vanilla
3               cups  flour
1                teaspoon  baking soda
1/4           teaspoon  baking powder
1                teaspoon  salt
3                teaspoons  cinnamon
1                cup  pecans — chopped

Method

Combine first 5 ingredients.  Stir in flour, soda, baking powder, salt, and cinnamon.  Add nuts.  Bake in 2 well greased loaf pans 325 1 – 1 1/2 hours. 3 mini pans may be used.

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Filed under Bread, Dessert, Vegetarian

August 8, 2010 · 9:17 pm

One Hour Rolls

Friends have enjoyed these rolls stuffed with Kent’s smoked turkey for many a Super Bowl Sunday.  The rising of the dough is a sure thing with the combination of yeast, buttermilk, and baking soda.

by Pat Savoie originally by her friend Carma

Ingredients

2         envelopes  yeast
2        Tablespoons  sugar
2         cups  buttermilk
1         Tablespoon  shortening — melted
4         cups  flour
1/4     tsp  baking soda
1/4     tsp  baking powder
1          tsp  salt

Method

Mix  all dry ingredients.  Mix all wet ingredients and pour into dry.  Mix and knead.  Turn out and roll dough to 1/2 inch thickness.  Cut with large biscuit cutter.  Place on greased cookie sheet or parchment paper lined cookie sheet  and rise until double.  Bake 400 15 – 20 minutes.

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August 8, 2010 · 9:04 pm

Martha’s White Bread

This bread always comes out beautiful.  I like to toast thick slices spread with a little butter in a skillet on the stove for breakfast, then serve with cane syrup or honey.

by Pat Savoie originally by her friend Martha

2                yeast
1/2           cup  water — warmed
4                Tablespoons  sugar
1 3/4       cups  milk or water — scalded
4               cups  flour
1               Tablespoon  salt
2              Tablespoons  shortening — melted
4               cups  flour
Scald milk and cool until just warm.  Melt shortening.  Combine dry ingredients with 4 cups flour.  Combine all wet ingredients and add to dry.  Add remaining 4 cups of flour.  Knead by hand or mixer for 10 minutes.  Place in greased bowl then invert dough so that both sides are greased.  Rise until doubled.  Punch down.  Rise until double. Form into 2 loaves.  Spray top with Pam.  Bake 25 minutes at 350.  Brush hot loaf with melted butter.

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August 8, 2010 · 8:55 pm

Butter Crescent Rolls

I served these delicious rolls for Thanksgiving presented spilling out of a large cornucopia made out of bread strips fashioned in a lattice weave pattern.  They were such a hit, I froze the cornucopia, and used it again for Christmas.

by Pat Savoie

2                envelopes  yeast
3/4           cup  warm water
1/2           cup  sugar
1/2           cup  butter — melted
2                eggs — large
1 1/2        teaspoons  salt
4                cups  flour
Combine yeast and water.  Add sugar and next 3 ingredients.  Add 2 cups flour and mix gradually adding remaining flour.  Turn out and knead 3 to 4 times.  Place in greased bowl and let rise until double.  Punch down.  Divide into 3 balls. Roll out into 12 inch circle. Spread with softened butter.   Cut into 12 wedges.  Starting with wide end, roll.  Place small seam down on greased cookie sheet.  Cover with damp cloth and let rise until double.  Bake 375 12 minutes.  Brush with melted butter while still warm.

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Filed under Bread, Holidays

June 20, 2010 · 4:28 pm

Sesame Won Ton Crisps

Eat these crispy won tons with any Asian salad or green salad.  They give it a nice sesame flavor and dress up the salad for a dinner party.

original recipe found in Southern Living magazine

12         Won-ton Wrappers
1           Tablespoon  Butter — melted
1/2      Teaspoon  White Sesame Seeds
1/2      Teaspoon  Black Sesame Seeds
1/2      Teaspoon  Kosher Salt

Preheat oven 425

Place wrappers on baking sheet.

Brush with melted butter, sprinkle with seeds and salt.

Bake 5 to 6 minutes.

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Filed under Bread, Salads

June 20, 2010 · 12:02 am

Pops’ French Toast

Pop's French Toast

Also known as Pain Perdu.

Pat showed me how to make French Toast when we were first married.  I always woke up first and served her coffee in bed.  Meanwhile I made the kids French Toast MY way with lots of sugar and eggs and lumps of butter.  My grandchildren now expect it when they spend the night.

by Kent Savoie

1 egg per person
about 1 tsp sugar per person
dash of vanilla (1 tsp per 6 eggs)
cinnamon
salt
milk
4 slices of bread per person, cut in half

In flat bottom bowl combine all ingredients but milk and bread.  Add milk until mixture is light yellow, about 1/4 cup per person.  Dip bread on both sides and place on a buttered griddle set on 350.  Flip when lightly browned.  Serve with Steens Syrup or melted butter and sugar — my favorite.

*Elizabeth uses Splenda because it dissolves quickly.

Making French Toast with Grandkids

Light Yellow Batter

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Filed under Bread, Breakfast, Vegetarian

June 19, 2010 · 12:49 pm

Banana Nut Bread

This is a great way to use over-ripe bananas. Granny always made this with bananas that turned black.  Mary Ellen loves to make it for her children.  Elizabeth sometimes makes two or three mini loafs and freezes the extras. Walnuts can be substituted for pecans. 

by Granny–Dolores Borel

1           cup  sugar
1/2      cup  butter
2          eggs
4          banana — mashed
2          cups  flour
1          teaspoon  baking soda
1          teaspoon  salt
1          teaspoon  vanilla
1/2     cup  pecans

In a mixer cream butter and sugar.  Add remaining ingredients.  Pour in greased loaf pan and bake 350 1 hour or until a cake tester comes out clean.

Mini-loaf pans should be filled about 3/4 full.  Lessen cook time and test centers with a cake tester to determine if they are finished baking.

*If you don’t have four over ripe bananas, peel the ones you do have and freeze them in a ziplock.  Later, defrost and add to batter.  Don’t worry if they turn brown and have made liquid.

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Filed under Bread, Breakfast, Dessert, Freezes Well

June 18, 2010 · 4:57 pm

Greek Bread with Olives

by Pat Savoie

1              Loaf  French Bread
1              Stick  Butter — softened
1/2          Cup  Mayonnaise
Garlic Powder
Black Olive — sliced
Green Onion — chopped
1/2        Pound  Mozzarella Cheese — grated

Cut loaf in half lenthwise and open

Mix butter, mayo, and garlic powder (I would use a small amount of fresh garlic that has been mashed)

Spread on bread halves.

Sprinkle with olives and green onions and cover with cheese

Bake on a cookie sheet 350 for 15 minutes.

Slice and serve hot.

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Filed under Appetizer, Bread, Vegetarian