View Full Version : Breads......Waffles...Pancakes
02-05-2007, 06:34 AM
Post your delicious varieties of
Breads, , Waffles, ect here.
02-05-2007, 06:48 AM
Mexican Corn Bread
I got this recipe from a magazine I bought (Taste of Home) for Halloween Foods.. but this is so good you can make it for anytime.
2 boxes jiffy corn muffin mix..8-1/2 oz each box
1 medium onion chopped
2 cups shredded cheddar cheese (8 oz)
1 can creamed corn ( 14-3/4 oz)
1+ 1/2 cups sour cream (12 oz)
4 eggs - beaten
1 can green chili's chopped (4 oz)
1/3 cup veg oil
1 can jalapenos chopped (4oz) use less for less bite
In a bowl combine corn bread mix and onion..
add remaining ingredients
mix till just moistened
grease a 13 x 9 x 2 baking dish pour batter in
(you can use a bigger baking pan it will just be smaller in height)
I use a rectangle cake pan. (so it is about 1 1/2 inches high)
Bake at 350 for 50 -55 min or until lightly browned and sides pull away from pan.
Serve warm or cold both great.
great by itself or serve with chili or stew yummy
02-10-2007, 07:25 AM
Almost as good as the real thing.
one package of frozen yeast rolls
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Set rolls on a cookie sheet to thaw. I put all the buns in one big ball and Speed rise it by turning the oven on to 150* and warm it up. Turn off the oven then set a pot of boiling hot water in the oven and put the cookie sheet in the oven. Once it has doubled in size take it out, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
02-10-2007, 10:29 AM
4 cups flour
1 t. salt
1/3 c. sugar
1 T. butter
1/4 c. warm water
1/2 pkg. yeast
1 c. boiling water
1 T. oil
Take the 1/4 c. warm water,add yeast. Stir and sit aside. Take boiled water,add oil,butter,salt and sugar. Stir til sugar is gone. Let cool down alot.
Then take the egg,slightly beaten,put in water,add yeast mixture. In large bowl,have flour. Pour the liquid onto the flour and mix. Nead til smooth.
Let raise,punch down,raise again,punch down,make into buns. Grease pans. Raise and bake at 375 degrees for 20 to 25 minutes.
This is MY favorite recipie. Warms you up on a cold winter days.
Worth it. :P
02-11-2007, 12:49 PM
:smile: I just posted a recipe in the Desserts that should have been posted here, but when you read it and the other that could have wound up here too, I think you'll discover they're sweet enough to be in the dessert section.
But I can still share one or two other recipes that I'm sure you will enjoy.
2 cups all purpose flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 2/3 cups buttermilk
3/4 cup canned pumpkin filling
3 large eggs
2 tablespoons (1/4 stick) butter, melted
4 tablespoons butter
Pure maple syrup
Preheat oven to 250?F.
Mix first 6 ingredients in large bowl to blend.
Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended.
Add to dry ingredients and whisk until smooth.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet.
Cook pancakes until bubbles form on top and bottoms are golden brown,
about 2 1/2 minutes. Turn pancakes over.
Cook until bottoms are golden brown, about 2 minutes.
Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
Serve pancakes hot with maple syrup.
:D Here's another one, this one is a little decadent.
Baked Butter Pecan French Toast
1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons honey
1 cup chopped pecans, toasted
1 (16 ounce) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
6 eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon sugar
1 teaspoon pumpkin pie spice
Maple syrup, if desired
Combine brown sugar, butter and honey in 1-quart saucepan.
Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). Pour into un-greased 13 x 9-inch baking dish.
Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
Combine eggs, milk and vanilla extract in large bowl; beat until well mixed.
Dip remaining bread slices in egg mixture on one side only.
Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.
Heat oven to 350 degrees F.
Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes.
Cut into 8 servings; invert each onto serving plates.
Serve with maple syrup, if desired.
http://i7.photobucket.com/albums/y273/AuntieMistletoe/TinyBlueAngel.gif These seem Heaven sent - I can’t eat them anymore, but y’all can enjoy them for me.
02-11-2007, 12:53 PM
:-D For an alternative to Mexican Corn Bread, you might want to try this one . . .
Sweet Corn Bread
1 cup unbleached all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/3-cup canola oil
1 large egg, slightly beaten
Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.
Sift dry ingredients into mixing bowl.
Form a well in the mixture and add the milk, oil, and egg.
Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas.
Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean.
:-) Goes well with chili.
04-07-2007, 08:43 PM
2 tablespoons butter
1 cup brown sugar
1 tablespoon cinnamon
1 pound Italian or French bread, slightly stale, sliced 1 1/2 inches thick
3 cups milk
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vanilla extract
2 tablespoons butter
1 teaspoon cinnamon
2-3 tablespoons butter
Fresh fruit, for garnish
For the topping: Spread 2 tablespoons butter on bottom of 13-by-9-inch baking dish and sprinkle with brown sugar and cinnamon.
For the casserole: Arrange bread in a single layer over topping, squeezing if needed to fit.
In a medium bowl, beat eggs. Add milk, sugar, salt, vanilla and cinnamon; pour over bread. Cover and refrigerate several hours or overnight.
Heat oven to 350 degrees. Dot casserole with butter. Bake 45-60 minutes or until puffy and lightly browned. A knife inserted off-center should come out clean.
To serve: Invert each slice on a plate and garnish with fresh fruit.
Serves six to eight.
Cook's note: For Eggnog French Toast, substitute 1/2 teaspoon nutmeg and 2 tablespoons rum extract for the cinnamon and vanilla extract.
09-21-2007, 05:10 PM
2 (8-ounce) packages crescent rolls
1/2 cup confectioners' sugar
1 to 2 teaspoons milk
1 (8-ounce) package cream cheese, softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/4 teaspoon almond extract
1 (10-ounce) jar maraschino cherries
Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cups bread flour, coconut, dried cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.
Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85 degrees) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2x4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
Bake in a preheated 350° F oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature
09-21-2007, 05:15 PM
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1/2 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
11-10-2007, 02:35 PM
preheat oven to 350°
2 cups flour
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1/2 cup buttermilk
1 tablespoon butter
1/8 cup sugar
1/4 cup dried fruit (traditionally raisins)
Mix flour, salt, cream of tartar and baking soda.
Rub in the butter with your fingertips.
Add the sugar and raisins, mix well.
Mix in a small amount of buttermilk to form a wet dough
Dust a counter top with flour and knead the dough.
Then form the dough into an oval shape a couple of inches high, roll it in flour and place it in a floured baking pan.
Flatten it to about 1-1/2 inches height with the backs of your hands in the pan.
Bake for 30 minutes at 350 degrees F.
Check center of bread with a toothpick, should come out clean.
11-17-2007, 07:24 PM
1 pkg Frozen white rolls (such as Rhodes)
1/4 cup melted butter
1 cut grated parmesan cheese
1 tablespoon each fresh herb (Or 1 teaspoon each if dried) Rosemary, Sage, Basil, Thyme
1/4 teaspoon garlic powder
Grease a fluted tube/bundt pan. Combine cheese, herbs and garlic. Divide thawed dough into 24 pieces, (once thawed rolls should be ready to use) Dip each piece in butter and roll in cheese mixture to coat. Place coated pieces of dough evenly in pan. Let rise until double in size. Bake in a preheated 375 degree oven 30-40 minutes or until well browned and top of bread sounds hollow when tapped. Remove from pan immediatley to cool on wire rack. I think these taste best while still warm.
I have also done this with sugar/cinnemon mixture for more of a coffee cake.
06-12-2008, 12:31 AM
These take a bit of doing, but they are worth the time. mmmmmmm
Potato Crescent Rolls
2 potatoes, peeled and cut into
1 inch cubes
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2/3 cup shortening
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted
1.Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
2.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3.When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
4.Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5.Bake in preheated oven for 15 to 20 minutes, or until golden brown.
09-19-2009, 11:23 PM
Baking Powder Biscuits
2 cups flour
2 Tbsp. Sugar
½ tsp. Cream of tartar
4 tsp. Baking powder
½ tsp. Salt
½ cup shortening
2/3 cup milk
Combine the flour, sugar, cream of tartar, salt, and baking powder in a large mixing bowl. Cut in the shortening until crumbly. Beat the egg and milk together and stir into the dry ingredients just until moistened. Turn out onto a lightly floured surface and roll to ½ inch thickness. Cut with a 2 ½ inch cutter and place on an ungreased baking sheet.
Bake in a 450 degree oven for 10 - 12 minutes or until golden brown.
10-08-2009, 07:11 PM
4 medium eggs
4 cups flour
3 cups sugar
2 cups cranberries (fresh or frozen)
2 cups pumpkin
1 cup vegetable oil
2 T pumpkin pie spice
2 tsp baking soda
pinch of salt
Beat the sugar and eggs together in a mixing bowl. Add the pumpkin and vegeatble oil and mix thouroughly. Add all the dry ingredients and stir just til moistened. Fold in the cranberries. Spoon into loaf pans and bake at 350 for 60 minutes. Allow to cool 10 minutes and remove to wire racks.
Cinnamon Cream Syrp
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated
In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk. Serve over pancakes, waffles or French toast
This is great on waffles, pancakes, oatmeal
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