by Laurie | Jan 2, 2011 | Breads
Ingredients:
1 loaf frozen bread dough, thawed
1/4 C. margarine, melted
1 egg, beaten
1 t. parsley flakes
1/4 t. salt
1/2 t. garlic powder
Cut thawed dough into walnut-sized pieces. Combine margarine, egg, parsley, salt, and garlic. Dip dough in garlic mixture, and place in greased loaf pan. Cover and let rise until double in size. Bake at 375 degrees for 40 minutes. Cool in pan for 10 minutes, then remove. *Could add Parmesan or come up with other variations to season.
by Laurie | Jan 2, 2011 | Breads
Ingredients:
1 loaf frozen bread dough, thawed
1 box butterscotch pudding
1 stick (1/2 C.) margarine
1/4 C. brown sugar
Grease one loaf pan. Cut dough into pieces, and place in pan. Sprinkle with pudding. Melt margarine and add brown sugar. Drizzle over bread; let rise 1 1/2 hours. Bake at 350 degrees for 20 minutes.
by Laurie | Jan 2, 2011 | Breads, Breakfast
Ingredients:
1 1/2 C. flour
3/4 C. white sugar
1/2 t. salt
2 t. baking powder
1/3 C. vegetable oil
1 egg
1/3 C. buttermilk or milk
1/2 t. vanilla
1 C. fresh blueberries
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, softened
1 1/2 t. cinnamon
- Preheat oven to 400. Grease muffin cups and tops.
- Combine 1 1/2 C. flour, 3/4 C. sugar, salt & baking powder. Place oil in a 1 C. measuring cup; add egg&enough milk to fill the cup. Mix this w/ flour mix. Add vanilla. Fold in blueberries. Fill muffin cups 2/3 full & sprinkle w/ crumb topping.
- To make crumb topping: Mix together 1/2 C. brown sugar, 1/3 C. flour, 1/4 C. butter & cinnamon. Mix with fork& sprinkle over muffins. Bake for 18-20 minutes.
by Laurie | Jan 2, 2011 | Breads, Breakfast
Ingredients:
1 C. dry oatmeal
1 C. buttermilk
1 med. egg
1/2 C. brown sugar
1/3 C. oil
1 1/4 C. flour
1/2 t. baking soda
1/2 t. salt
1 t. baking powder
1/2 C. raisins
In a lg. bowl, combine oatmeal & buttermilk. Let stand a few min. Add egg. sugar & oil. Beat very well w/ a wire whisk. Add flour, baking soda, salt & baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should take 20-30 strokes by hand. Spoon batter into a dozen well oiled muffin cups. Bake at 400 for 20 min. May add 1 C. dice apples instead of raisins.
by Laurie | Jul 21, 2010 | Breads
Ingredients:
1/2 C. boiling water
1/2 C. whole bran cereal
1/4 C. shortening
3/4 C. white sugar
1 egg
1 C. buttermilk
1 1/4 t. baking soda
1/4 t. salt
1 C. whole bran cereal
- In a large bowl, adding boiling water to the first 1/2 cup of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the cup of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree oven for 20-25 minutes
-Batter can be stored in your refrigerator, unbaked for 6 weeks
-Serves 18
by Laurie | Jul 21, 2010 | Breads
Ingredients:
2 T. white sugar
1/2 t. cinnamon (these two will make up the mix for dusting the pan and topping the loaf)
1/4 C. and 2 T. butter
(or 1/4 C. applesauce and 2 T. butter)
1/2 C. white sugar
2 eggs
3 very ripe bananas, mashed
(8 oz.) of sour cream
1 t. vanilla extract
1 t. cinnamon
1/4 t. salt
1 1/2 t. baking soda
2 1/4 C. all-purpose flour
1/2 C. chopped walnuts, optional
- Preheat oven to 350 degrees. Grease loaf pan and dust lightly with cinnamon & sugar mix
- In a large bowl, cream butter & sugar. Mix in eggs, mashed bananas, sour cream, Vanilla and cinnamon. Mix in salt, baking soda, and flour. Stir in cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Pour into pan. Top with more cinnamon & sugar.
- Bake 1 hour and check, it may need to cook longer (1 hr. 15 min. or so). Check with toothpick.
