Peasant Bread (Priscilla)

(Sister Peck's 2015-16)

Ingredients:
2 ¼ teaspoons dry yeast
4+ cups flour
1 cup oatmeal
2 cups warm water
1 tablespoon sugar
2 teaspoons salt

about 2 tablespoons each: sunflower seed, pumpkin seeds (seeds are optional)
oil to put on the cookie sheet
sesame seeds (to put on the bottom of the bread)
melted butter

 

Directions:

Combine yeast, water, sugar and salt and stir until dissolved then add oatmeal.  Stir  flour into yeast mixture until blended.  Keep working flour into the dough until it is not too sticky and will, somewhat, hold its shape.  Do not knead.  Cover and allow to rise for 1 hour or until doubled in size.  Remove dough from the bowl and form into 2 rounds.   Place each ball of dough on an oiled cookie sheet that has been sprinkled with sesame seeds where the bread will be placed.  Allow to rise for about 15 minutes.  Brush the top with melted butter.  Bake in a preheated oven at 425 (220) for 10 minutes, then reduce heat and bake at 375 (190) for 20 minutes.  Remove from oven and brush again with butter.  (I usually don’t brush with butter the 2^nd time)

2-Hour Whole Wheat Bread (Shalene)

INGREDIENTS:

3 ½ cups whole wheat flour
⅓ cup gluten flour
1 Tablespoon instant yeast
2 ½ cups steaming hot tap water (as hot as you can get)
2 teaspoons salt
2 teaspoons lecithin
⅓ cup oil
⅓ cup honey or ½ cup sugar
1 ¼ Tablespoon lemon juice
2 ½ cups whole wheat flour

DIRECTIONS:

Preheat oven to 200°
Mix first three ingredients.  Add Water all at once to flour and yeast mixture. Mix 1 minute. Let rest 10 minutes.
Add salt, lecithin, oil, honey or sugar, and lemon juice. Mix 1 minute.
Mix remaining wheat flour one cup at a time. Knead dough for 10 minutes.
Form 2 regular loaves in loaf pans. Turn off oven and place loaves in oven. Let rise.
When loaves have risen to double, turn oven back on and back at 350° for 30 minutes.

Raspberry Cream Muffins (Emlyn)

1 C raspberries (fresh or frozen)

1 C flour

1/2 C sugar

1 tsp baking powder

1 C sour cream

1/4 C canola oil

1 large egg

1 tsp vanilla extract

Preheat oven to 400 degrees. Spray or line a 12 cup muffin pan. Set washed raspberries aside. In a medium bowl, stir together flour, sugar and baking powder. In a small bowl, beat together sour cream, oil, vanilla and egg. Pour wet mixture over dry ingredients, stirring to combine with a wooden spoon. Note: dough will be very stiff. Put a little dough in the bottom of each of the muffin cups, then add the rasperries evenly divided, and the remainder of the dough evenly divided on top. Bake for 12-14 minutes or until a toothpick comes out clean. Place pan on a wire rack to cool for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Scones (Shalene)

1 Tbsp. Dry Yeast (dissolved in ¼ cup warm water)
1 cup Warm Water
⅓ cup Dry Powdered Milk
¼ cup Oil
¼ cup Sugar
1 ½ tsp. Salt
1 Egg (slightly beaten)
2 ½ cup Four
Additional Flour ( about 2 ½ cups)

Hot Oil

Sprinkle yeast over ¼ cup warm water and set aside. In a medium bowl, add 1 cup warm water, milk, oil, sugar, salt, egg, and 2 ½ cups flour. Stir well then add yeast mixture. Mix well and add additional four to make a soft dough. Knead well. Cover and let rise until double (about 1 hour). Punch down and roll ½ inch thick. Let rest 10 minutes. Cut into squares. Drop scones into hot oil and cook on both sides till brown.

Flour Tortillas (Emlyn)

http://www.texasrollingpins.com/tortillarecipe.html

Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mi Abuelita Elvira Gonzalez Leal
Instructions:

Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

If you need any of the equipment to make flour tortillas, try our authentic tortilla kit.

It is well worth the effort to make homemade tortillas! Enjoy!

Mimi's Cafe Carrot Raisin Bread (Emlyn)

Dark, moist carrot bread is a Mimi's Cafe specialty. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts.

Ingredients
1 1/2 C. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. saltb
1 C. vegetable oil
1 C. plus 2 Tbs. granulated sugar
3 eggs
1/4 C. molasses
1/2 tsp. vanilla extract
1 C. shredded carrot
1 C. raisins
3/4 C. chopped walnuts

Directions
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.
Todd Wilbur.

Easy Icebox Rolls (Emlyn)

Easy Icebox Rolls
(Ann Dibb, via Bea Redden, 1978)

1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour

Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.)
Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will kill the yeast).
In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix.
Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after each addition.
Place dough in a greased mixing bowl and cover. Let dough rise until it doubles in size. Punch down, cover. Put dough in refrigerator until it doubles in size. Punch down again and replace cover until you are ready to use the dough. It will keep well for several days.
Bake at 375 degrees for 12 minutes (until rolls are very light brown).
Remove rolls from the oven and brush each roll with melted butter.

The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of the bowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just a bit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake.

I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.

Quick Biscuit Mix (Shalene)

Ingredients:
9 cups all purpose flour
3 Tablespoons baking powder
1 Tablespoon salt
¼ cup sugar
2 cups shortening

Directions:
Combine dry ingredients. Cut in shortening with a pastry knife until the mixture resembles cornmeal. Store mixture tightly covered at room temperature. Use like bisquick.

Bread Sticks (Shalene)

Ingredients:
1 Tbsp yeast
1 ¾ cups warm water
2 Tbsp sugar
½ tsp salt
4 cup flour
1 stick butter

Directions:
Dissolve yeast in warm water with 1 Tbsp sugar. Combine the remaining sugar, with the salt, and flour. Add yeast and water to flour. Knead for 3 minutes. Let rest for 10 minutes.

Melt butter and pour just enough on 13 X 9 cookie sheet to cover the bottom. Roll dough into a rectangle to fit in cookie sheet. Transfer dough to cookie sheet and with a pizza cutter cut in half long ways then into about 1” strips.

Pour remaining butter onto dough and sprinkle with parmesan cheese and/or garlic salt. Let rise 10 minutes and bake at 375° for 20 minutes or until golden brown.

Angel Biscuits (Shalene)

1 Tbsp yeast

½ cup warm water

1 Tbsp sugar

Mix yeast, warm water, and sugar together. Set aside. 

5 cups flour 

2 Tbsp sugar

1 Tbsp baking powder 

1 tsp baking soda 

1 tsp salt 

¾ cup shortening 

1 ½ cups buttermilk 

 Mix dry ingredients together and cut in shortening. Add yeast mixture and buttermilk. Mix well for 3 minutes. 

Roll out on a flat floured surface about 1 – 1 ½” high. 

Bake at 375° for 20 minutes or until golden brown on top and biscuits are done throughout. 

(1/2 the recipe, for smaller families. Follow the above instructions.) 

1 ½ tsp yeast 

¼ cup warm water

1 ½ tsp sugar 

 

2 ½ cups flour 

1 Tbsp sugar 

1 ½ tsp baking powder 

½ tsp baking soda 

½ tsp salt 

6 Tbsp shortening 

¾ cup buttermilk

German Pancakes (Emlyn)

4 large eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon vanilla, optional
1/4 teaspoon salt
1 tablespoon butter, melted

Bake at 350 until puffy. Makes 6 servings.

Wheat Bread (Emlyn)

1 package dry yeast
1/2 cup warm water
2 cups whole wheat flour
3 3/4 cups white flour
3/4 tablespoon salt
3 oz powdered milk (scant 1/2 cup)
1 egg beaten
1/4 cup canola oil
1/4 cup honey
1 1/4 cup warm water

Put about 2 teaspoons sugar in bowl. Add the 1/2 cup warm water and sprinkle yeast on top. Set aside to dissolve.

In mixer bowl combine dry ingredients. Make a crater in center and pour in yeast mixture, egg, oil, honey, and the 1 1/4 cups water. Mix on #1 speed until blended, then turn to #2 speed and mix for 10 minutes. Dough should clean sides of bowl. If it's too sticky add flour a tablespoon at a time. Dough can stick to bottom of bowl.

Remove bowl and cover with sprayed saran wrap. Let rise until double in bulk. (About 1 hour.)

Turn dough out onto lightly floured surface. Knead a few times then divide into 2 equal pieces. Form into loaves and place in greased pans. Cover and let rise until 1 inch or so above top of pans. (About 1 hour.)

Bake at 400 degrees for 20 minutes. Reduce heat to 325 and bake 15 minutes more. Remove to rack. Spread butter on top.

(I use 4 3/4 cups white flour and 1 cup wheat flour.)

Cornbread (Mom)

Corn Bread that doesn't crumble

Ingredients

Corn meal 1 cup
Wheat flour 1 cup
Baking powder 5 teaspoons
Sugar 1/4 cup
Salt 3/4 teaspoon
Milk 1 1/4 cups
Eggs 3
Melted shortning 1/4 cup

Grease well an oven-proof straight-walled skillet
Pre-heat oven and skillet to 425º F
Sift dry ingredients together into a medium mixing bowl
Stir in eggs,milk and melted shortning
Pour mixture into pre-heated skillet
Bake at 425º F for 20 - 25 minutes
Turn out onto a plate while hot - just out of the oven

Chocolate Wave Zucchini Bread (Shalene)

Submitted by: Lisa Perry
Rated: 5 out of 5 by 64 members Yields: 12 servings

"For this two-layered, spiced zucchini bread, cocoa and chocolate chips are mixed into half the batter for one of the layers. You could swirl the contrasting batters for a nifty wavy effect."
INGREDIENTS:
1/3 cup shortening
1 1/3 cups white sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda 1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened
cocoa powder
1/3 cup mini semi-sweet
chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
2. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
3. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
4. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

Mom's Zucchini Bread (Shalene)

Submitted by: v monte
Rated: 5 out of 5 by 414 members Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes
Yields: 24 servings

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini Coconut Loaf (Shalene)

Submitted by: Carol
Rated: 5 out of 5 by 15 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 25 Minutes
Yields: 12 servings

"All the standard ingredients are here, including cinnamon, raisins and nuts. But a scoop of coconut and a whisper of nutmeg impart a rich, delicious aspect to this special loaf."
INGREDIENTS:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.