By Lucy Malloy
2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 cup apples, peeled and finely chopped
1/2 cup butter, softened
1/2 cup milk
2 TB orange peel, grated
1 TB corn syrup
2 eggs
1/2 cup chopped nuts
1. Blend all ingredients except nuts. Beat 3 minutes, then add nuts.
2. Pour into greased loaf pan. Bake at 325 degrees for 50-60 minutes or until toothpick comes out clean. Remove from pan to cool.
Showing posts with label Quick Breads. Show all posts
Showing posts with label Quick Breads. Show all posts
Irish Soda Bread
By Christina Malloy
4 cups of all purpose (or 3 cups whole wheat and 1 cup all purpose) flour
1 teaspoon baking soda
1 teaspoon salt
14 oz of buttermilk
1. Preheat the oven to 425 degrees. Lightly grease and flour a cake pan.
2. In a large bowl sieve and combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
4. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
5. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
6. The bottom of the bread will have a hollow sound when tapped to show it is done.
7. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
4 cups of all purpose (or 3 cups whole wheat and 1 cup all purpose) flour
1 teaspoon baking soda
1 teaspoon salt
14 oz of buttermilk
1. Preheat the oven to 425 degrees. Lightly grease and flour a cake pan.
2. In a large bowl sieve and combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
4. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
5. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
6. The bottom of the bread will have a hollow sound when tapped to show it is done.
7. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Cinnamon Elephant Ears
By Mary Rose Hellerman
1/4 cup butter or margarine
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
1/4 cup butter or margarine
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
1. Heat oven to 425º.
2. Grease cookie sheet with shortening.
3. Heat butter until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9 x 5 inches. Brush with remaining melted butter, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack.
Biscuits and Gravy
By Ciara Cox
For the Biscuits:
2 ¼ cups flour
¾ tsp salt
1 tsp sugar
4 tsp baking powder
1/3 cup butter, very cold
1 cup milk, very cold
For the Gravy:
1 pound ground sausage
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons all-purpose flour
2-3 cups milk
1. Preheat oven to 450° with a pizza stone in the oven (can also use a baking sheet with parchment paper). Place flour, salt, sugar and baking powder in bowl and mix together.
2. Cut butter into small pieces and add to flour mixture. Mix together and use a pastry cutter to make the pieces about the size of a pea. (Can also use a food processor for this step.)
Add the cold milk to the flour and butter. Toss together gently until barely combined.
3. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it forms a ball. (Make sure you do not knead it for too long or the butter will get soft. You need cold butter to make the biscuits flaky!)
4. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles (I use a glass cup and it works great). Place on pre-heated pizza stone.
5. Bake at 450° for 8-10 minutes.
6. For the gravy: preheat a large pan to medium heat. Add the sausage and break it up into crumbles. While it is cooking, season with salt and pepper. Once the sausage is finished cooking, add the flour and mix to combine.
7. Slowly add 2 cups of milk while stirring. Bring to a low boil and stir occasionally. If the gravy is too thick, add more milk. (If too thin, add more flour.) Serve over your fresh biscuits and enjoy!
For the Biscuits:
2 ¼ cups flour
¾ tsp salt
1 tsp sugar
4 tsp baking powder
1/3 cup butter, very cold
1 cup milk, very cold
For the Gravy:
1 pound ground sausage
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons all-purpose flour
2-3 cups milk
1. Preheat oven to 450° with a pizza stone in the oven (can also use a baking sheet with parchment paper). Place flour, salt, sugar and baking powder in bowl and mix together.
2. Cut butter into small pieces and add to flour mixture. Mix together and use a pastry cutter to make the pieces about the size of a pea. (Can also use a food processor for this step.)
Add the cold milk to the flour and butter. Toss together gently until barely combined.
3. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it forms a ball. (Make sure you do not knead it for too long or the butter will get soft. You need cold butter to make the biscuits flaky!)
4. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles (I use a glass cup and it works great). Place on pre-heated pizza stone.
5. Bake at 450° for 8-10 minutes.
6. For the gravy: preheat a large pan to medium heat. Add the sausage and break it up into crumbles. While it is cooking, season with salt and pepper. Once the sausage is finished cooking, add the flour and mix to combine.
7. Slowly add 2 cups of milk while stirring. Bring to a low boil and stir occasionally. If the gravy is too thick, add more milk. (If too thin, add more flour.) Serve over your fresh biscuits and enjoy!
Southern Buttermilk Cornbread
By Dorothea Malloy
Cast iron is traditional for southern cornbread. It gives the bread a crispier bottom crust, as does adding hot, melted butter to the batter before baking.
1 stick of butter (1/2 cup)
4 cups stone-ground corn meal
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp sugar or honey (optional)
8 TB buttermilk powder
2 cups water (or use 2 cups buttermilk instead of the
buttermilk powder and water)
2 eggs
1.
Place the butter in a large cast iron skillet
put in the oven. Turn the oven to 400
degrees.
2.
While the oven is heating, mix all the dry
ingredients together. Add the eggs and
water or buttermilk and mix thoroughly.
3.
When butter is melted, remove the pan from the
oven and pour it into the batter, stirring it in.
4.
Pour the batter into the hot pan and return to
the oven. Bake for 25-30 minutes,
turning once if it is browning unevenly.
Remove when a knife inserted in the center comes out clean.
Cinnamon Elephant Ears
by Mary Rose Malloy Hellerman
Ingredients:
1/4 cup margarine or butter
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
Directions:
1. Heat oven to 425º.
2. Grease cookie sheet with shortening.
3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
Ingredients:
1/4 cup margarine or butter
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
Directions:
1. Heat oven to 425º.
2. Grease cookie sheet with shortening.
3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
Apache Fry Bread
by Dorothea Brandt Malloy
Ingredients:
2 cups flour
1/2 tsp. salt
about 3/4 cup water
oil
Directions:
1. Cover the bottom of a frying pan with oil and heat over medium heat.
2. Mix the flour with the salt.
3. Add enough water to form a stiff dough. If too sticky, add more flour.
4. Divide dough into 4 balls.
5. Flatten a ball of dough and stretch with fingers to make a circle, about six to eight inches across.
6. Place dough in hot oil and cook until light brown on one side.
7. Carefully turn—oil may spatter—and cook on the other side. Drain on a paper towel.
Ingredients:
2 cups flour
1/2 tsp. salt
about 3/4 cup water
oil
Directions:
1. Cover the bottom of a frying pan with oil and heat over medium heat.
2. Mix the flour with the salt.
3. Add enough water to form a stiff dough. If too sticky, add more flour.
4. Divide dough into 4 balls.
5. Flatten a ball of dough and stretch with fingers to make a circle, about six to eight inches across.
6. Place dough in hot oil and cook until light brown on one side.
7. Carefully turn—oil may spatter—and cook on the other side. Drain on a paper towel.
Flour Tortillas
by Malu Valenzuela
Ingredients:
1 kilo flour (2.2 lbs)
3-4 TB shortening
1 1/2 tsp baking powder
1 1/2 tsp salt
1-2 TB sugar
Directions:
1. Mix above ingredients until flour resembles sand. Add enough boiling water for dough to ball up. Sides should be clean.
2. Knead dough in bowl until smooth. If too much water, add a little oil.
3. Let rest for 10 minutes. Divide into balls the size of large plums and roll out.
4. Cook on griddle or skillet (around 350°) until slightly brown.
Ingredients:
1 kilo flour (2.2 lbs)
3-4 TB shortening
1 1/2 tsp baking powder
1 1/2 tsp salt
1-2 TB sugar
Directions:
1. Mix above ingredients until flour resembles sand. Add enough boiling water for dough to ball up. Sides should be clean.
2. Knead dough in bowl until smooth. If too much water, add a little oil.
3. Let rest for 10 minutes. Divide into balls the size of large plums and roll out.
4. Cook on griddle or skillet (around 350°) until slightly brown.
Johnny Cakes (Gluten and Dairy-free Pancakes)
by Dorothea Brandt Malloy
Ingredients:
1 3/4 cups course grind cornmeal (I use Bob's Red Mill)
1 1/2 cups almond milk (or skim milk, if not making it dairy-free)
1 beaten egg
1 tsp raw honey
1 TB oil
1/2 tsp salt
Directions:
1. Whisk all all ingredients in a mixing bowl.
2. Heat skillet to medium and add a little oil or use cooking spray. Pan is ready when a drop of water dances on the surface of the skillet.
3. Drop 1/4 cup batter onto hot skillet and cook each to a golden brown, turning when bubbles form on top. Turn heat down a little if they are browning too fast.
3. Serve with butter and maple syrup or honey, as for pancakes.
Ingredients:
1 3/4 cups course grind cornmeal (I use Bob's Red Mill)
1 1/2 cups almond milk (or skim milk, if not making it dairy-free)
1 beaten egg
1 tsp raw honey
1 TB oil
1/2 tsp salt
Directions:
1. Whisk all all ingredients in a mixing bowl.
2. Heat skillet to medium and add a little oil or use cooking spray. Pan is ready when a drop of water dances on the surface of the skillet.
3. Drop 1/4 cup batter onto hot skillet and cook each to a golden brown, turning when bubbles form on top. Turn heat down a little if they are browning too fast.
3. Serve with butter and maple syrup or honey, as for pancakes.
Oat and Honey Biscuits
by Dorothea Brandt Malloy
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
Baking Powder Biscuits
by Dorothea Malloy
Ingredients:
2 cups flour
4 tsp baking powder OR 2 tsp baking soda and 2 tsp cream of tartar
1 tsp salt
2 TB oil
3/4 to 1 cup water
Directions:
1. Sift dry ingredients together.
2. Drizzle the oil into the dry ingredients while stirring.
3. Pour water gradually into mixture and stir until dough clings together.
4. Put on floured board and knead gently a few strokes.
5. Roll out to 1/2 inch thickness.
6. Cut into round biscuits and place on ungreased cookie sheet.
7. Bake at 425 degrees in preheated oven for 15 minutes, or until brown.
8. Makes 8-10 biscuits.
Ingredients:
2 cups flour
4 tsp baking powder OR 2 tsp baking soda and 2 tsp cream of tartar
1 tsp salt
2 TB oil
3/4 to 1 cup water
Directions:
1. Sift dry ingredients together.
2. Drizzle the oil into the dry ingredients while stirring.
3. Pour water gradually into mixture and stir until dough clings together.
4. Put on floured board and knead gently a few strokes.
5. Roll out to 1/2 inch thickness.
6. Cut into round biscuits and place on ungreased cookie sheet.
7. Bake at 425 degrees in preheated oven for 15 minutes, or until brown.
8. Makes 8-10 biscuits.
Banana Nut Bread
by Dorothea Malloy
Ingredients:
3 medium ripe bananas, mashed
2 eggs
1 3/4 cups white whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1 tsp salt
1/2 tsp baking soda
1/2 cup coarsely chopped walnuts
Directions:
1. Preheat oven to 350°. Grease an 8.5 inch loaf pan.
2. Put the bananas and eggs in the bowl of a stand mixer. Beat on medium speed until blended. Stir in the flour, sugar, salt, and baking soda. Add the nuts and blend.
3. Pour the batter into the pan and bake for 45 minutes.
4. Remove from the pan to a rack. Serve still warm or cooled.
Ingredients:
3 medium ripe bananas, mashed
2 eggs
1 3/4 cups white whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1 tsp salt
1/2 tsp baking soda
1/2 cup coarsely chopped walnuts
Directions:
1. Preheat oven to 350°. Grease an 8.5 inch loaf pan.
2. Put the bananas and eggs in the bowl of a stand mixer. Beat on medium speed until blended. Stir in the flour, sugar, salt, and baking soda. Add the nuts and blend.
3. Pour the batter into the pan and bake for 45 minutes.
4. Remove from the pan to a rack. Serve still warm or cooled.
Banana Nut Bread
by Febrina Malloy
2 loaves
Ingredients:
2/3 cup butter or margarine, or part shortening
2 1/2 cups sifted flour
1 2/3 cups sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups mashed fully ripe bananas (3)
2/3 cup buttermilk
2 large eggs
1/8 tsp vanilla
1/2 to 1 cup nuts, finely chopped
Directions:
1. Cream butter and sugar, add eggs, beating until smooth and light.
2. Add soda to buttermilk.
3. Sift together flour, baking powder and salt.
4. Mix into creamed mixture, first buttermilk, then flour and repeat. Add bananas and nuts.
5. Bake in 2 greased loaf pans at 350° for about 45 minutes or until it tests done with toothpick. Do not over bake.
2 loaves
Ingredients:
2/3 cup butter or margarine, or part shortening
2 1/2 cups sifted flour
1 2/3 cups sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups mashed fully ripe bananas (3)
2/3 cup buttermilk
2 large eggs
1/8 tsp vanilla
1/2 to 1 cup nuts, finely chopped
Directions:
1. Cream butter and sugar, add eggs, beating until smooth and light.
2. Add soda to buttermilk.
3. Sift together flour, baking powder and salt.
4. Mix into creamed mixture, first buttermilk, then flour and repeat. Add bananas and nuts.
5. Bake in 2 greased loaf pans at 350° for about 45 minutes or until it tests done with toothpick. Do not over bake.
Scones
by Febrina Malloy
Scones may be eaten hot or cold, but they are at their best when served fresh from the
oven.
Makes 12 scones
Ingredients:
2 cups flour
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/4 cup sugar
1/3 cup butter
1/2 cup raisins, cut in half, or currants
1 egg
milk
Directions:
1. Combine flour, salt, baking powder, and sugar in mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in raisins.
2. Lightly beat egg in measuring cup. Add milk to make 2/3 cup liquid. Add to dry ingredients and stir gently with fork, until dough holds together.
3. Gather dough into a ball and place on lightly floured board and knead gently, about 12 strokes.
4. Roll out 1/2 inch thick and cut into rounds, squares, or triangles, as desired.
5. Place scones on ungreased baking sheet about 1 inch apart.
6. Bake at 425° 12-15 minutes. Do not overbake.
7. To serve: split scones while hot and spread with butter.
Scones may be eaten hot or cold, but they are at their best when served fresh from the
oven.
Makes 12 scones
Ingredients:
2 cups flour
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/4 cup sugar
1/3 cup butter
1/2 cup raisins, cut in half, or currants
1 egg
milk
Directions:
1. Combine flour, salt, baking powder, and sugar in mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in raisins.
2. Lightly beat egg in measuring cup. Add milk to make 2/3 cup liquid. Add to dry ingredients and stir gently with fork, until dough holds together.
3. Gather dough into a ball and place on lightly floured board and knead gently, about 12 strokes.
4. Roll out 1/2 inch thick and cut into rounds, squares, or triangles, as desired.
5. Place scones on ungreased baking sheet about 1 inch apart.
6. Bake at 425° 12-15 minutes. Do not overbake.
7. To serve: split scones while hot and spread with butter.
Corn Bread or Muffins
by Dorothea Malloy
Ingredients:
1 cup cornmeal
1 cup unbleached flour (to make it gluten-free, use 2 cups cornmeal; result will be somewhat crumbly)
3 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil (may substitute applesauce for lower fat version)
1-4 TB honey, to taste
1 cup skim milk or milk substitute
1 whole egg or 2 egg whites
Directions:
1. Heat oven to 425°.
2. Stir dry ingredients together in a mixing bowl.
3. In a separate bowl, stir liquid ingredients together. Make a well in the center of dry ingredients and add liquid ingredients all at once. Mix thoroughly.
4. For cornbread, pour into greased square pan, 8x8x2 inches. Optional: preheat oil in the a cast iron pan in oven and add to batter, then pour batter into pan. Bake until golden brown, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
5. For muffins, fill greased muffin cups about 7/8 full and bake 15 to 20 minutes.
Ingredients:
1 cup cornmeal
1 cup unbleached flour (to make it gluten-free, use 2 cups cornmeal; result will be somewhat crumbly)
3 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil (may substitute applesauce for lower fat version)
1-4 TB honey, to taste
1 cup skim milk or milk substitute
1 whole egg or 2 egg whites
Directions:
1. Heat oven to 425°.
2. Stir dry ingredients together in a mixing bowl.
3. In a separate bowl, stir liquid ingredients together. Make a well in the center of dry ingredients and add liquid ingredients all at once. Mix thoroughly.
4. For cornbread, pour into greased square pan, 8x8x2 inches. Optional: preheat oil in the a cast iron pan in oven and add to batter, then pour batter into pan. Bake until golden brown, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
5. For muffins, fill greased muffin cups about 7/8 full and bake 15 to 20 minutes.
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