Bread

Ann Sather's Cinnamon Rolls

Recipe By : Ann Sather's Cookbook
Preparation Time :3:00

1 1/4 ounces active dry yeast
1 teaspoon sugar
1/4 cup water -- 110 F
1 cup milk -- scalded
1/4 cup butter -- melted
1/3 cup sugar
1 1/2 teaspoons salt
3 cups all-purpose flour
1/4 cup butter -- room temperature
1/2 cup brown sugar
1 tablespoon cinnamon
Powdered sugar Glaze

1. Stir yeast and 1t sugar into warm water and let stand 5 min to softened.

2. Stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour. Beat with a spoon until smooth

3. Gradually stir in 1 1/2 cup of flour, keeping dough smooth. If dough is still moist, stir in 1 T flour at a time to make a soft dough.

4. Cover and let rise until doubled (about 1 hour)

5. Divide dough in half. Roll out one piece to make a 12 X 8 rectangle. Spread with 2 T of soft butter. Sprinke with brown sugar and cinnamon. Beginning on long side, roll jelly roll fashion. Repeat with remaining dough.

6. Cut into 2" slices, place on greased and floured baking sheets and let rise until doubled (about 45 min)

7. Bake in preheated 350 F oven for 12-15 min.

8. Top with Powdered Sugar Glaze:
1/2 cup powdered sugar
1/4 cup butter -- melted
1 teaspoon vanilla

Beignets

Recipe By : Cafe Du Mond
Preparation Time :2:00

1 c milk
1/2 c sugar
3/4 tsp salt
1/2 tsp nutmeg
1 pkg yeast
2 tbsp water
2 tbsp oil
1 egg
3 1/2 c flour
powdered sugar

1. Scald milk. Add sugar, salt and nutmeg then cool to lukewarm.

2. Sprinkle yeast into water.

3. Add oil, egg and yeast to milk when milk is cooled then gradually add flour.

4. Let dough rise until double (about 1 hour).

5. Knead and roll to 1/4" thick. Cut into 2 x 3" rectangles. Cover and let rise for 45 min.

6. Fry in fat at 375 until brown and dust with powdered sugar while hot.

Blueberry Muffins

Recipe By : Good Housekeeping All-American Cookbook
Preparation Time :0:40

1 3/4 c flour
2/3 c sugar
1 tbsp baking powder
3/4 tsp salt
6 tbsp butter
1 egg
1/2 c milk -- may need more

1 tsp lemon peel -- grated
1/2 tsp vanilla extract
1 c blueberries -- fresh or frozen

1. Preheat oven to 400 and prepare muffin pan.

2. Combine flour, sugar, baking powder and salt.

3. Cut in butter until mixture resembles fine crumbs.

4. In a separate bowl, beat egg, milk, lemon peel and vanilla.

5. Stir in egg mixture until flour mixture moist. Mix will be lumpy. May need to add extra milk at this point to get desired consistency.

6. Bake at 400 for 20-25 min until muffins golden brown.

Buttermilk Cornbread

Recipe By : Bon Appetit (Nov 1994)
Preparation Time :0:45

2 c yellow cornmeal
1 c flour -- sifted
6 tbsp sugar
1 tbsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 c butter, unsalted -- cold
1 1/2 c buttermilk
3 lg eggs

1. Preheat oven to 400. Butter bottom of a 9x9x2 pan.

2. Mix first 6 ingredients in food processor and mix until it resembles coarse meal. Beat buttermilk and eggs in a bowl to blend. Add cornmeal to egg mixture and blend. Transfer to pan.

3. Bake until bread is slightly golden brown (about 30 min).

Corn Bread Stuffing

Recipe By : Bon Appetit (Nov 1994)
Preparation Time :1:30

1 recipe Buttermilk Corn Bread
6 tbsp butter
1 1/2 c onion -- chopped
1 1/2 c green pepper -- chopped
4 lg poblano peppers -- chopped
3 lg jalapeno peppers -- chopped
1/4 c fresh sage -- chopped
1 1/2 tbsp oregano
2 c yellow corn, frozen
3 lg eggs
3/4 c cilantro -- chopped

1. Preheat oven to 325. Crumble cornbread onto baking sheet and bake in oven until slightly dry (about 20 min).

2. Melt butter in large skillet. Add onions, peppers, sage and oregano and saute until veggies are tender (about 10 min). Transfer to a bowl with the dried cornbread. Mix in cilantro and corn. Season with salt and pepper. Mix in eggs.

3. Butter a 13x9 pan and transfer stuffing into pan. Cover with buttered foil and bake 45 min until heated through. Uncover and bake for 20 min or until beginning to brown.

Parmesan Puffs

Preparation Time :0:30

1/4 c milk
1/4 c butter
1/4 tsp salt
1/2 c flour
2 lg eggs
1 c Parmesan cheese
1/4 c water black pepper -- to taste

1. Combine milt, 1/4 c water, butter and salt in a saucepan and boil over high heat.

2. Reduce heat and add flour all at once. Beat until a ball forms.

3. Transfer to a bowl. Add eggs one at a time.

4. Add Parmesan and black pepper to taste.

5. Drop batter in 8 mounds onto a greased cookie sheet and bake for 20 min at 400.

Popovers

Recipe By : How Cooking Works by Rosenthal
Preparation Time :0:45

3 lg eggs
1 c milk
1 c flour
1/4 tsp salt
4 tbsp butter -- melted

1. Pre heat oven to 450. Grease cups and set aside.

2. Combine eggs and milk in a blender. Add flour and salt and blend only until smooth. Stir in butter.

3. Fill each cup 1/2 full (1/2c for our black pan) and bake 25-30 min until puffed.

Scones

Recipe By : Elizabeth Powell
Preparation Time :0:30

2 cups flour
4 teaspoons double-acting baking powder
1/2 tablespoon salt
2 tablespoons sugar
1/2 cup vegetable shortening
2/3 cup milk
1 large egg -- reserve 1 tsp. white
1/2 cup currants

Sift dry ingredients together. Cut shortening into dry ingredients until mixture is crumbly.

Beat egg and milk together. Stir quickly into dry ingredients. Stir in currants.

Pat out into a round 1/2" thick and cut into wedges. Place on greased cookie sheet.

Beat reserved egg white lightly with 1/2 teaspoon water. Brush on top of scones and sprinkle with additional sugar.

Bake at 450 degrees for 12 to 15 minutes.

Sourdough bread

Recipe By : King Arthur Flour
Preparation Time :4:00

1 1/3 c sourdough starter
1 c water
3 c flour
1/3 c sourdough starter
1 tbsp gluten
2 tbsp dried milk
1 tbsp malt powder
1 baking soda