Menu


Divider Bar

What's New...

... and what are your plans for Valentine's Day?!

Topper (Linda)
aka ThyroGeek
February 4, 2011

Divder Bar

I love making breads, rolls and biscuits from scratch. Here's a collection of my favorites and some recipes that I've collected. Yeast dough is really very easy to work with once you get the hang of the basics, you really owe it to yourself to give it a shot. C'mon, go for it! 

Topper (Linda)
aka ThyroGeek

Divider Bar

Table of Contents

Biscuits
   Biscuits Supreme
Misc.
    Flour Tortillas
Quick Breads and Muffins
    Apple Walnut Muffins
    Banana Muffins
    Applesauce Raisin Bread
    Triple Chocolate Muffins
Yeast
  
Butterhorns (Crescents)
    Yeast Puff Dough

Divider Bar

Biscuits

Divider Bar

Biscuits Supreme   Makes 16 medium biscuits
Here's a trick I learned for biscuits, to cut on waste, speed things up and still make great biscuits. Roll out the dough and then use a pizza cutter to quickly cut into equal squares. No leftover dough, fast and great light and fluffy biscuits. (Topper)

2 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup shortening
2/3 cup milk

Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2 inch thick; cut with biscuit cutter. Bake on ungreased cookie sheet in very hot oven (450 degree) 10 to 12 minutes.

return to table of contents

Divider Bar

Misc.

Divider Bar

Flour Tortillas   Makes 12 (7") tortillas
Sure you can buy them in any store, but once you try these you may not go back.

2 cups Flour, all purpose
1/2 tsp. Salt
1/2 tsp. Baking powder
1/4 cup Vegetable shortening
3/4 cup Water, warm

Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball. Place the ball on a floured board and knead until firm (about 2 minutes). Divide into 12 small balls. Cover and allow to rest for 30 minutes. Roll each ball into a thin 7" tortilla. Heat a heavy skillet. Cook the tortilla for 1 minute per side. Wrap in a damp towel. Serve immediately. 

return to table of contents

Divider Bar

Quick Breads and Muffins

Divider Bar

Apple Walnut Muffins
(From the "Joy of Cooking" Cook Book, my favorite Cook Book)

Allowing the apples to render their juices with the sugar and eggs makes tender, flavorful muffins. Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a standard 12-muffin pan or line with paper cups.

Whisk together thoroughly:
1 1/2 cups all purpose flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
scant 1/2 tsp. salt

Whisk together in a large bowl:
2 large eggs
3/4 cups sugar

Stir and let stand for 10 minutes:
1/2 cups packed coarsely grated or finely chopped peeled apples (medium apple yields about 3/4 cup), with juice 

Stir in:
5 Tbsp. warm melted unsalted butter
1/2 cups coarsely chopped walnuts or pecans

Add flour mixture and fold just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2 or 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably the day they are baked.

return to table of contents

Divider Bar

Banana Muffins
(From "Joy of Cooking" Cook Book, my favorite Cook Book!)

Tender banana muffins enhanced with walnuts and just enough whole-wheat flour or (our preference) wheat bran for extra flavor. Position a rack in the center of the oven. Preheat the oven to 375 degrees F. Grease a standard 12-muffin pan or line with paper cups.

Whisk together thoroughly:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour or wheat bran
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg

Stir in:
2/3 cup coarsely chopped walnuts (optional)

Whisk together in a large bowl:
1 large egg
3/4 cup packed light brown sugar
1 1/3 mashed ripe bananas (2 banana yields 1/2 to 2/3 cups)
6 Tbsp. vegetable oil
1 tsp. vanilla

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferable the day they are baked.

Topper variation: I don't always have wheat flour so I just replace the wheat with white, no problems.... Since I'm a chocolate lover I add chocolate chips. After spooning the batter into the muffin tins I place between 5 and 7 chocolate chips on top of the batter, in the center. As the muffin bakes and pops open on top you end up with the chips pretty evenly distributed over the top of the muffin. If you arrange them scattered on the batter and then bake they tend to spread too far to the sides an fall off after the muffin is baked.

return to table of contents

Divider Bar

Applesauce Raisin Bread
A really moist pan bread with a wonderful apple and spice flavor. Try it and I bet you'll agree!

1 cup applesauce
1/2 cup oil
1/2 cup sugar
1 3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg

Preheat the oven to 325 degrees F. In a large bowl, mix the
applesauce, oil and sugar. Add the egg. Mix well. Sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Add to the applesauce mixture. Mix well. Fold in the raisins and nuts (optional). Pour into a sprayed 8" x 4" loaf pan. Bake for 1 hour and 20 minutes. Cool on a rack for about 30 minutes.

return to table of contents

Divider Bar

Triple Chocolate Muffins   Makes twelve muffins

Sit down with cake for breakfast and you’re naughty, but with these muffins you’re being healthy! hehehe

3 cups flour
1 Tbsp. baking powder
3 Tbsp. cocoa
1 1/2 cups milk
1 1/2 cups brown sugar
120 grams butter, melted
2/3 cup dark chocolate chips
2/3 cup white chocolate chips
2 eggs, lightly beaten

Preheat the oven to 325 degrees F (or 160 degrees C). Grease a regular-sized muffin pan. Sift together the flour, baking powder, and cocoa. Add the brown sugar and the chocolate chips. Mix well. Add the melted butter, milk and eggs and mix well. Fill the muffin tins about 3/4 full. Bake for 20 minutes. Allow to cool for 10 minutes in the pan before turning out.

return to table of contents

Divider Bar

Yeast

Divider Bar

Butterhorns (Crescents)
My personal favorite for holidays and special occasions. (Topper)

1 package active dry yeast
1/4 cup water
3/4 cup milk, scalded
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
4 1/2 to 4 3/4 cups sifted all-purpose flour
3 beaten eggs

Soften the active dry yeast in warm water or compressed yeast in lukewarm water. Combine hot milk, shortening, sugar, and salt; cool to lukewarm. Add 1 cup of the flour. Add yeast mixture and eggs. Beat well.

Stir in remaining flour (or enough to make a soft dough). Turn out on floured surface; knead lightly 5 to 8 minutes. Place dough in greased bowl, turning once to grease surface; cover and let rise till double. Turn out on lightly floured surface. Divide dough in thirds; roll each third to 9 inch circle. Brush with melted butter. Cut each circle in 12 wedge-shaped pieces; roll each wedge, starting with wide end and rolling to point. (if wide end shrinks in, pull out to original shape.)

Arrange rolls, point down, on greased cookie sheets; brush with melted butter. Cover and let rise till very light (about 45 minutes). Bake in hot oven (400 degrees) 10 to 12 minutes. Makes 3 dozen rolls.

Crescents: Shape Butterhorns in curve on cookie sheet; let rise and bake as above.

return to table of contents

Divider Bar

Yeast Puff Dough

About 4 cups flour
1/4 ounce package active dry yeast OR 3/5 ounce cake fresh yeast
1 1/4 cups tepid milk
1 teaspoon salt
1 teaspoon sugar
16 Tablespoons butter (1/2 pound) 4 Tablespoons cut into pieces, and 12 Tablespoons softened

Stir the yeast into the tepid milk. Sift the flour and salt into a bowl. Make a well in the flour and pour the yeast-and-milk mixture into it. Add the sugar and the butter pieces, and gradually incorporate flour from the well into the liquid until all of the flour is wet and the mixture has become a soft, sticky dough. 

Knead the dough for about 5 minutes, cover it with plastic wrap, then let it rise at room temperature until doubled in volume- from 1 1/2 to 2 1/2 hours. Punch down the dough and let it rise again, either at room temperature for one hour and then in the refrigerator for 1 hour, or overnight in the refrigerator.

Flatted the chilled dough on a cool, un-floured work surface. Roll out the dough into a rectangle about 1/2-inch thick and twice as long as it is wide. With a narrow-bladed metal spatula, spread 2/3 of the rectangle with the softened butter, leaving an unbuttered margin about 3/4 wide. Fold the unbuttered third of the dough over half of the buttered section, then fold the other buttered section over the top. The dough will thus form 3 layers, with 2 layers of butter between them. With a rolling pin, press the edges of the dough packages to seal in the butter. Turn the dough package so that a folded side faces toward you and roll out the dough lightly; Too much pressure will force the butter out. Roll the dough until the rectangle is about twice as long as it is wide.

Fold the dough into thirds again. Wrap it in plastic wrap and refrigerate it for 1 hour. Place the rectangle on the work surface with one of its short sides facing you. Roll it out lengthwise. Fold, as before, wrap it in plastic wrap and return it to the refrigerator. Repeat the turning, rolling and folding twice more, refrigerating the dough after each folding.

The dough is now ready for shaping and baking.

Makes about 1 1/2 pounds dough  This recipe will yield enough dough for about 32 small croissants, about 12 Danish pastries, or one large coffeecake.

return to table of contents

Divider Bar

Divider Bar