5 well beaten eggs
3c sugar
2 ½ canned pumpkin
2c corn oil
4 ½ c flour
1 ½ tsp salt
1 ½ tsp baking soda
4 ½ tsp cinnamon
1 ½ tsp. nutmeg
1 ½ tsp ground cloves
1 tsp ground ginger
1 ¼ c chocolate chips
Cream eggs and sugar. Add pumpkin and oil. Add dry ingredients slowly and combine thoroughly. Fold in chocolate chips. Pour into 4 greased (9x5) pans. Bake at 350 for 45 minutes or until toothpick comes out clean.
Sunday, May 15, 2011
Stromboli
1 Rhodes bread dough
1/4 lb ham, sliced
1/4 lb hard salami
1/4 lb provolone
mozzarella cheese
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it’s entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
Taken from: thesisterscafe.com
1/4 lb ham, sliced
1/4 lb hard salami
1/4 lb provolone
mozzarella cheese
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it’s entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
Taken from: thesisterscafe.com
Spinach Twist
8 Rhodes Texas rolls, thawed and risen (or 1 bread loaf)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.
Asparagus Bundles
Ingredients:
8 Rhodes™ Dinner Rolls, thawed to room temperature (or one loaf of dough)
1 pound fresh asparagus trimmed, cut into 1-inch pieces
4 ounces softened cream cheese
1 tablespoon milk
1 tablespoon mayonnaise
2 tablespoons finely chopped green onion
2 tablespoons capers
salt & pepper to taste
2 teaspoons melted butter
seasoned bread crumbs
Directions:
Flatten each roll into a 6-inch square. (Or cut your loaf into 6-inch squares.) Cover with plastic wrap and let rest. Boil asparagus in 1/2-inch water for 2 minutes. Drain and set aside. Blend cream cheese, milk and mayonnaise until smooth. Stir in onions, capers, salt and pepper. Gently fold in asparagus. Remove wrap from dough squares. Divide asparagus mixture evenly between the squares. Moisten edges of each dough square with water. Bring edges together and twist to resemble bundles. Brush lightly with melted butter and sprinkle with bread crumbs. Bake at 375°F 15-20 minutes or until golden brown.
8 Rhodes™ Dinner Rolls, thawed to room temperature (or one loaf of dough)
1 pound fresh asparagus trimmed, cut into 1-inch pieces
4 ounces softened cream cheese
1 tablespoon milk
1 tablespoon mayonnaise
2 tablespoons finely chopped green onion
2 tablespoons capers
salt & pepper to taste
2 teaspoons melted butter
seasoned bread crumbs
Directions:
Flatten each roll into a 6-inch square. (Or cut your loaf into 6-inch squares.) Cover with plastic wrap and let rest. Boil asparagus in 1/2-inch water for 2 minutes. Drain and set aside. Blend cream cheese, milk and mayonnaise until smooth. Stir in onions, capers, salt and pepper. Gently fold in asparagus. Remove wrap from dough squares. Divide asparagus mixture evenly between the squares. Moisten edges of each dough square with water. Bring edges together and twist to resemble bundles. Brush lightly with melted butter and sprinkle with bread crumbs. Bake at 375°F 15-20 minutes or until golden brown.
Dottie Nielsen’s Whole Wheat Bread
Ingredients:
8 Cups whole wheat flour
½ cup potato flour or buds
½ cup powdered milk
5 Tbl yeast
2 Tbl sea salt
4 Tbs. dough enhancer
1 cup canola oil
2/3 cup honey
6 cups warm water (115 degrees)
4-6 cups flour (to texture)
Instructions: Add all dry ingredients into mixer. Mix for 1 minute. Add oil, honey, and warm water and start mixing. Use remaining flour to attain desired texture, (until edges of bowl come clean). Knead for 5 minutes on low speed. Remove dough and place in pans. Allow to double in size. Bake at 350 degrees for 30 minutes until golden brown.
8 Cups whole wheat flour
½ cup potato flour or buds
½ cup powdered milk
5 Tbl yeast
2 Tbl sea salt
4 Tbs. dough enhancer
1 cup canola oil
2/3 cup honey
6 cups warm water (115 degrees)
4-6 cups flour (to texture)
Instructions: Add all dry ingredients into mixer. Mix for 1 minute. Add oil, honey, and warm water and start mixing. Use remaining flour to attain desired texture, (until edges of bowl come clean). Knead for 5 minutes on low speed. Remove dough and place in pans. Allow to double in size. Bake at 350 degrees for 30 minutes until golden brown.
Laree Ward’s Cheese Bread
1 tbsp. dry yeast
¼ cup warm water
1 C milk scalded
1 tbsp. sugar
1tsp. salt
3 ¾ C sifted flour (about)
1 tbsp. shortening
1 egg
¾ C grated parmesan cheese
Soften yeast in water. Scald milk, add sugar, salt and shortening, stir to dissolve. Cool to lukewarm.
Stir in 1 C flour, egg and cheese.
Add softened yeast.
Beat well. Add remaining flour to make a moderately stiff dough.
Turn onto lightly floured pastry cloth and knead until smooth and satiny, about 5-8 minutes. Place into greased bowl, cover, let rise in warm place until double (about 1 ½ hours). Punch down. Let rest 10 minutes. Shape into loaf and place in greased loaf pan. Let rise until double (about 45 minutes).
Bake in moderate oven 325 degrees for 25-30 minutes. While still hot, brush with melted butter and sprinkle Parmesan cheese over top. Makes one 1 lb. loaf.
(Triple recipe and use Bosch.)
¼ cup warm water
1 C milk scalded
1 tbsp. sugar
1tsp. salt
3 ¾ C sifted flour (about)
1 tbsp. shortening
1 egg
¾ C grated parmesan cheese
Soften yeast in water. Scald milk, add sugar, salt and shortening, stir to dissolve. Cool to lukewarm.
Stir in 1 C flour, egg and cheese.
Add softened yeast.
Beat well. Add remaining flour to make a moderately stiff dough.
Turn onto lightly floured pastry cloth and knead until smooth and satiny, about 5-8 minutes. Place into greased bowl, cover, let rise in warm place until double (about 1 ½ hours). Punch down. Let rest 10 minutes. Shape into loaf and place in greased loaf pan. Let rise until double (about 45 minutes).
Bake in moderate oven 325 degrees for 25-30 minutes. While still hot, brush with melted butter and sprinkle Parmesan cheese over top. Makes one 1 lb. loaf.
(Triple recipe and use Bosch.)
Carissa Johnson’s Banana Bread
I got the recipe from Better Homes and Gardens Cookbook 14th Edition
2 C all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 eggs, beaten
1-1/2 C mashed ripe banana (about 5 medium)
1 C sugar
1/2 C oil, melted butter or margarine
Preheat oven to 350 degrees. Grease bottom and sides of one 9x5x3 inch, or two 7-1/2x3-1/2x2 inch loaf pans. In large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center; set aside.
In medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at one to the flour mixture. Stir till just moistened (batter should be lumpy)
Bake for 55-60 minutes for 9x5x3 pan or 40-45 for smaller pans, or until wooden toothpick inserted near center comes out clean. (Cover loosely with foil the last 15 minutes to prevent over browning, if needed)
2 C all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 eggs, beaten
1-1/2 C mashed ripe banana (about 5 medium)
1 C sugar
1/2 C oil, melted butter or margarine
Preheat oven to 350 degrees. Grease bottom and sides of one 9x5x3 inch, or two 7-1/2x3-1/2x2 inch loaf pans. In large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center; set aside.
In medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at one to the flour mixture. Stir till just moistened (batter should be lumpy)
Bake for 55-60 minutes for 9x5x3 pan or 40-45 for smaller pans, or until wooden toothpick inserted near center comes out clean. (Cover loosely with foil the last 15 minutes to prevent over browning, if needed)
Heather Ashby’s Yummy Rolls
Dough Ingredients:
5 1/4 cups white unbleached bread flour
1/4 cup sugar
1/2 Tablespoon salt
1 1/2 rounded Tablespoon instant yeast (rapid rise)
1 1/2 Tablespoon liquid lecithin (you can find it at any health food store or sub w vegetable oil)
2 cups hot water
Garlic Topping Ingredients:
1/2 c. Butter (1 stick) Softened
1/2 c. Parmesan Cheese
1/2 c. Mayonnaise (do NOT sub with low-fat, non-fat or Miracle Whip; they are sick)
Minced Garlic, added to preference
Dried Parsley Flakes
(note: I never said this was a healthy topping)
Directions:
Preheat over to 350'. Mix dry ingredients.
Add lecithin(or oil) and water.
Mix for 1 minute, check consistency.
If dough is too dry, add more water.
If dough is too moist, add more flour.
Mix in mixer with kneading hook for five minutes, or knead by hand for ten minutes, most of the time I do a bit of both.
Roll dough into balls about half the size you want your rolls to be.
Allow dough to rise for 20 minutes.
While dough is rising, mix all topping ingredients together, less parsley flakes, in a small mixing bowl.
When dough is finished rising, scoop garlic mixture onto dough, sprinkle with parsley flakes (for aesthetics).
Bake at 350' for 10-12 minutes on the center rack of the oven; check the bottom to make sure it is a golden color.
5 1/4 cups white unbleached bread flour
1/4 cup sugar
1/2 Tablespoon salt
1 1/2 rounded Tablespoon instant yeast (rapid rise)
1 1/2 Tablespoon liquid lecithin (you can find it at any health food store or sub w vegetable oil)
2 cups hot water
Garlic Topping Ingredients:
1/2 c. Butter (1 stick) Softened
1/2 c. Parmesan Cheese
1/2 c. Mayonnaise (do NOT sub with low-fat, non-fat or Miracle Whip; they are sick)
Minced Garlic, added to preference
Dried Parsley Flakes
(note: I never said this was a healthy topping)
Directions:
Preheat over to 350'. Mix dry ingredients.
Add lecithin(or oil) and water.
Mix for 1 minute, check consistency.
If dough is too dry, add more water.
If dough is too moist, add more flour.
Mix in mixer with kneading hook for five minutes, or knead by hand for ten minutes, most of the time I do a bit of both.
Roll dough into balls about half the size you want your rolls to be.
Allow dough to rise for 20 minutes.
While dough is rising, mix all topping ingredients together, less parsley flakes, in a small mixing bowl.
When dough is finished rising, scoop garlic mixture onto dough, sprinkle with parsley flakes (for aesthetics).
Bake at 350' for 10-12 minutes on the center rack of the oven; check the bottom to make sure it is a golden color.
Becca Thomas’s Whole Wheat Bread
8 C whole wheat flour (freshly ground is always best!)
2/3 C vital wheat gluten
2 1/2 Tablespoons yeast
5 C hot water
2 Tablespoons salt
2 1/2 Tablespoons lemon juice
2/3 C vegetable oil
2/3 C honey
3 Cups flour (my recipe specifies white flour, but I always use whole wheat for these three cups)
Add your 8 Cups of Whole wheat flour, vital wheat gluten & yeast. Mix. Pour in the 5 cups of hot water. Mix for 1 minute. Let sit covered for 10 minutes. Add the salt, lemon juice, oil & honey. Mix well. Add your last bit of flour a little at a time until dough starts to pull away from the sides of the bowl (I don't always put in all 3 cups -it just depends). This bread dough is quite sticky. If you prefer a denser loaf then add more flour. Knead for 4-5 minutes in a bosch, 8-10 minutes in a kitchen aid, and 20 minutes by hand. Using oiled hands place dough on an oiled surface. Form into 5 loaves and place in greased bread tins. Stick in a warm oven and let rise about 30min or until dough reaches the tops of the tins. (Don't over rise or your bread will fall). Bake at 350 degrees for 30 minutes. Remove from tins immediately to cool.
2/3 C vital wheat gluten
2 1/2 Tablespoons yeast
5 C hot water
2 Tablespoons salt
2 1/2 Tablespoons lemon juice
2/3 C vegetable oil
2/3 C honey
3 Cups flour (my recipe specifies white flour, but I always use whole wheat for these three cups)
Add your 8 Cups of Whole wheat flour, vital wheat gluten & yeast. Mix. Pour in the 5 cups of hot water. Mix for 1 minute. Let sit covered for 10 minutes. Add the salt, lemon juice, oil & honey. Mix well. Add your last bit of flour a little at a time until dough starts to pull away from the sides of the bowl (I don't always put in all 3 cups -it just depends). This bread dough is quite sticky. If you prefer a denser loaf then add more flour. Knead for 4-5 minutes in a bosch, 8-10 minutes in a kitchen aid, and 20 minutes by hand. Using oiled hands place dough on an oiled surface. Form into 5 loaves and place in greased bread tins. Stick in a warm oven and let rise about 30min or until dough reaches the tops of the tins. (Don't over rise or your bread will fall). Bake at 350 degrees for 30 minutes. Remove from tins immediately to cool.
Alicia Hinton’s Jam
6 pt. berries...i did raspberries
1/4 cup fresh lemon juice
1 box pectin
8 1/2 cups sugar
Crush berries and add fresh lemon juice in sauce pan
stir in pectin and bring mixture to a boil.
Quickly stir in sugar.
Return to boil for 4 min.
Fill jars and let stand at room temp until cool.
1/4 cup fresh lemon juice
1 box pectin
8 1/2 cups sugar
Crush berries and add fresh lemon juice in sauce pan
stir in pectin and bring mixture to a boil.
Quickly stir in sugar.
Return to boil for 4 min.
Fill jars and let stand at room temp until cool.
Anne Higbee’s Wholesome Tasty Rolls
3 cups Water
2 TBLS Yeast
4 Eggs
1 Cup Butter
1/2 Cup Powdered Milk
1 Cup Sugar
2 tsp. Salt
9 Cups Flour ( I use half wheat & half white)
3 TBLS Flax Seed (Optional)
Dissolve yeast in water. Add melted butter, eggs, milk, sugar and salt. Stir in 5 cups of the flour and beat. Add Remaining flour to form a soft, sticky dough. Let rise until double. Roll out dough, brush with melted butter, then shape into desired rolls. I like to do croissant style rolls. Let rise again until rolls double in size.
Bake at 350 degrees until golden brown. About 10-12 minutes. Enjoy!
2 TBLS Yeast
4 Eggs
1 Cup Butter
1/2 Cup Powdered Milk
1 Cup Sugar
2 tsp. Salt
9 Cups Flour ( I use half wheat & half white)
3 TBLS Flax Seed (Optional)
Dissolve yeast in water. Add melted butter, eggs, milk, sugar and salt. Stir in 5 cups of the flour and beat. Add Remaining flour to form a soft, sticky dough. Let rise until double. Roll out dough, brush with melted butter, then shape into desired rolls. I like to do croissant style rolls. Let rise again until rolls double in size.
Bake at 350 degrees until golden brown. About 10-12 minutes. Enjoy!
Callie Crum’s Bread
6 Cups Unbleached Flour- gradually add, may use more or less.
2 Heaping TB Yeast
2 TB Salt
3/4 Cups Sugar
5 Cups Warm Water (110-115 degrees)
2/3 Cup Oil (I use Canola or Olive Oil)
Place water, yeast, and sugar in a mixing bowl, gently stir. Let it sit until yeast doubles and is frothy (about 10 minutes).
Add oil, salt and half of the flour. Mix until smooth. Start adding additional flour one cup at a time. Wait until each cup of flour is incorporated before adding an additional cup. Once the dough starts to clean from the sides of the bowl you'll know you have added enough flour. Knead for and additional 5 to 10 minutes depending on if you are kneading by hand or in an electrical mixer.
Once the kneading is complete the dough will be sticky, you may have to scrape it out of the bowl.
*Transfer the dough to a lightly oiled large bowl. Cover with plastic wrap and allow to rise until doubled in size, approximately 1 hour.
Punch down.
Place on a floured surface, cut into equal parts. knead, then shape into loaves. Place into loaf pans and let rise until it fills the pan, approximately 1 hour.
Preheat oven to 400 degrees once preheated turn down the oven to 350 degrees. This will allow the outside of your bread to be a nice golden brown but not dried out or burnt.
Bake for approximately 35 minutes.
Take out and let rest for 10 minutes, remove from pans and let them continue to completely cool before cutting. I prefer to refrigerate my bread overnight before cutting it makes it not crumble when you slice it .
*Sometimes I don't double rise the bread. The difference is when you allow it to double rise it seems to not crumble as easily.
2 Heaping TB Yeast
2 TB Salt
3/4 Cups Sugar
5 Cups Warm Water (110-115 degrees)
2/3 Cup Oil (I use Canola or Olive Oil)
Place water, yeast, and sugar in a mixing bowl, gently stir. Let it sit until yeast doubles and is frothy (about 10 minutes).
Add oil, salt and half of the flour. Mix until smooth. Start adding additional flour one cup at a time. Wait until each cup of flour is incorporated before adding an additional cup. Once the dough starts to clean from the sides of the bowl you'll know you have added enough flour. Knead for and additional 5 to 10 minutes depending on if you are kneading by hand or in an electrical mixer.
Once the kneading is complete the dough will be sticky, you may have to scrape it out of the bowl.
*Transfer the dough to a lightly oiled large bowl. Cover with plastic wrap and allow to rise until doubled in size, approximately 1 hour.
Punch down.
Place on a floured surface, cut into equal parts. knead, then shape into loaves. Place into loaf pans and let rise until it fills the pan, approximately 1 hour.
Preheat oven to 400 degrees once preheated turn down the oven to 350 degrees. This will allow the outside of your bread to be a nice golden brown but not dried out or burnt.
Bake for approximately 35 minutes.
Take out and let rest for 10 minutes, remove from pans and let them continue to completely cool before cutting. I prefer to refrigerate my bread overnight before cutting it makes it not crumble when you slice it .
*Sometimes I don't double rise the bread. The difference is when you allow it to double rise it seems to not crumble as easily.
Judy Boyd's Very Moist Banana Bread
In blender put:
3 eggs
1/2 tsp. vanilla
5 to 6 bananas
1/3 c. plus 1T. water
1 c. oil.
In large bowl mix together:
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
3 1/2 c. flour
1 T. flax seed
1 Tbsp. wheat germ.
Add blender liquids plus optional 1 c. nuts and mix altogether.
Place in 2 greased and floured loaf pans and bake at 350 degrees for 45 min to 1 hour
Flaxseed and wheat germ are optional but add nutrition.
3 eggs
1/2 tsp. vanilla
5 to 6 bananas
1/3 c. plus 1T. water
1 c. oil.
In large bowl mix together:
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
3 1/2 c. flour
1 T. flax seed
1 Tbsp. wheat germ.
Add blender liquids plus optional 1 c. nuts and mix altogether.
Place in 2 greased and floured loaf pans and bake at 350 degrees for 45 min to 1 hour
Flaxseed and wheat germ are optional but add nutrition.
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