Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Thyme and Cheese Biscuits
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preparation:
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary.
Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
Savory Zucchini Bread
Yield: 1 Loaf
3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)
Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.
From New Hampshire Magazine (9/07)
3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)
Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.
From New Hampshire Magazine (9/07)
Chocolate Zucchini Bread
Yield: 16 slices
3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.
Spoon batter into 9x5” loaf pan and cook for 1 hour.
Submitted by Mary Ann Cappiello, from Cooking Light
3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.
Spoon batter into 9x5” loaf pan and cook for 1 hour.
Submitted by Mary Ann Cappiello, from Cooking Light
Zucchini Muffins
Butter a pan with a dozen muffin cups. Preheat oven to 400 degrees.
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Hot Pepper Corn Bread
1 cup yellow cornmeal
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
Pumpkin & Raisin Scones
Ingredients:
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
Zucchini Bread
Makes 2 loaves
This is an easy quick bread recipe, we vary the recipe by adding fresh fruit, or cinnamon or whatever sounds good! It is a great way to use up zucchini which makes the bread especially moist– you can freeze the grated zucchini to make bread later, or freeze the bread after it is cooked!
3 cups flour
1 ½ cups sugar
1 cup walnuts (optional)
4½ tsp baking powder
1 tsp salt
2/3 cup salad oil
2 cup grated zucchini
4 eggs ~ beat before adding
2 tsp. grated lemon peel (optional)
Mix all together, Divide batter into 2 loaf pans. Bake for 1 hour @ 350oF. Cool
on wire racks for 10 min.
Submitted by Cheryl Rowell
This is an easy quick bread recipe, we vary the recipe by adding fresh fruit, or cinnamon or whatever sounds good! It is a great way to use up zucchini which makes the bread especially moist– you can freeze the grated zucchini to make bread later, or freeze the bread after it is cooked!
3 cups flour
1 ½ cups sugar
1 cup walnuts (optional)
4½ tsp baking powder
1 tsp salt
2/3 cup salad oil
2 cup grated zucchini
4 eggs ~ beat before adding
2 tsp. grated lemon peel (optional)
Mix all together, Divide batter into 2 loaf pans. Bake for 1 hour @ 350oF. Cool
on wire racks for 10 min.
Submitted by Cheryl Rowell
Cheddar and Thyme Biscuits
makes approximately 28 biscuits
1 1/4 C buttermilk
2 tbsp. sugar
2 tbsp. chopped fresh thyme
2 tsp. salt
3 C all purpose flour
2 C (packed) grated cheddar cheese (8 oz)
2 tbsp. baking powder
3/4 C (1 1/2 sticks) chilled unsalted butter, cut into half-inch cubes
Preheat oven to 375 degrees F. Mix buttermilk and thyme in a small bowl; let stand 5 minutes. Whisk flour, baking powder, sugar and salt in a medium bowl to blend. Add cheese and butter; rub with your fingertips until mixture resembles fine meal. Add buttermilk mixture and stir until soft moist clumps form. Turn dough onto lightly floured surface; press out to thickness of 1/2" and cut out biscuits with a 2" round cookie cutter.
Gather dough scraps and press to 1/2" thick to cut additional biscuits. Transfer to two ungreased baking sheets, spacing 2" apart. Bake 10 minutes. Reverse position of sheets and bake until golden brown and cooked through, about 8 minutes longer. Transfer biscuits to racks. Best served warm!
from live Earth Farm CSA Newsletter originally from a Bon Appétit clipping
1 1/4 C buttermilk
2 tbsp. sugar
2 tbsp. chopped fresh thyme
2 tsp. salt
3 C all purpose flour
2 C (packed) grated cheddar cheese (8 oz)
2 tbsp. baking powder
3/4 C (1 1/2 sticks) chilled unsalted butter, cut into half-inch cubes
Preheat oven to 375 degrees F. Mix buttermilk and thyme in a small bowl; let stand 5 minutes. Whisk flour, baking powder, sugar and salt in a medium bowl to blend. Add cheese and butter; rub with your fingertips until mixture resembles fine meal. Add buttermilk mixture and stir until soft moist clumps form. Turn dough onto lightly floured surface; press out to thickness of 1/2" and cut out biscuits with a 2" round cookie cutter.
Gather dough scraps and press to 1/2" thick to cut additional biscuits. Transfer to two ungreased baking sheets, spacing 2" apart. Bake 10 minutes. Reverse position of sheets and bake until golden brown and cooked through, about 8 minutes longer. Transfer biscuits to racks. Best served warm!
from live Earth Farm CSA Newsletter originally from a Bon Appétit clipping
Tomato Quick Bread
2 ½ c. flour 1/2 c. shredded Mozzarella cheese
1 T. baking powder 1/4 cup grated Parmesan cheese
1 t. salt 1/3 -2/3 cup milk
1 t. garlic salt 1 1/2 c. peeled, chopped tomatoes, drained (reserve liquid)
1 t. crushed oregano 2 eggs
1 T. sugar 1/4 c. vegetable oil
Stir together flour, baking powder, salts, oregano, sugar and cheeses. Add enough milk to drained tomato liquid to make 2/3 cup. Blend liquid with eggs and oil. Stir liquid and chopped tomatoes into flour mixture. Mix thoroughly. Pour batter into greased 8
1/2 X 4 1/2 loaf pan.
Bake at 350 degrees for 75-80 minutes.
submitted by Lenore Cadwell
1 T. baking powder 1/4 cup grated Parmesan cheese
1 t. salt 1/3 -2/3 cup milk
1 t. garlic salt 1 1/2 c. peeled, chopped tomatoes, drained (reserve liquid)
1 t. crushed oregano 2 eggs
1 T. sugar 1/4 c. vegetable oil
Stir together flour, baking powder, salts, oregano, sugar and cheeses. Add enough milk to drained tomato liquid to make 2/3 cup. Blend liquid with eggs and oil. Stir liquid and chopped tomatoes into flour mixture. Mix thoroughly. Pour batter into greased 8
1/2 X 4 1/2 loaf pan.
Bake at 350 degrees for 75-80 minutes.
submitted by Lenore Cadwell
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