Thursday, August 26, 2010
Amish White Bread
2 cups warm water
2/3 cup White sugar
1 1/2 TBSP active dry Yeast
1 1/2 tsp salt
1/4 cup oil
6 cups flour
1. In a large bowl dissolve sugar in warm water and then add yeast. Allow yeast to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix flour one cup at a time. knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat cover with a damp cloths. Allow to raise until doubled in bulk about one hour.
3. punch dough down. Knead for a few min. and divide in half. Shape into two loaves and place into two well oiled 9x5 loaf pans. Allow to raise 30 mins or until dough is 1 in. about pan.
4. Bake 350 for 30 min
Zucchini cupcakes with Carmel frosting
Ingredients
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
This is from a Taste of Homes Contest contestant.
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
This is from a Taste of Homes Contest contestant.
Really easy bread sticks
1 cup Warm water
3 TBSP Brown sugar
1 tsp Salt
1/4 cup oil
3 cups of bread flour
2 1/2 tsp yeast
1. mix up dough using favorite method, bread machine, mixer or by hand.
2. roll out into a rectangle.
3. cut into strips
4. give each strip a twist and put on a greased cookie sheet
5. Let it rise for 20 minutes or longer if you have time.
6. Bake 375 for 10-15 min.
7. brush with butter, sprinkle with parmesan cheese, and some garlic salt.
3 TBSP Brown sugar
1 tsp Salt
1/4 cup oil
3 cups of bread flour
2 1/2 tsp yeast
1. mix up dough using favorite method, bread machine, mixer or by hand.
2. roll out into a rectangle.
3. cut into strips
4. give each strip a twist and put on a greased cookie sheet
5. Let it rise for 20 minutes or longer if you have time.
6. Bake 375 for 10-15 min.
7. brush with butter, sprinkle with parmesan cheese, and some garlic salt.
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