Griddle Scones

 

Griddle Scones

2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

3/4 teaspoon salt

3/4 cup buttermilk

1/2 stick butter, melted and cooled

Mix together dry ingredients. Stir together buttermilk and melted butter. Add to dry ingredients. Stir to form soft dough. tuen out onto floured surface. Divide dough in half and knead each 3-4 times. Pat into 6" round, 1/2" thick. Cut into 4 wedges.

Heat cast iron skillet until hot. Lightly dust both sides of scones and shake off excess. Cook on low 3 minutes, undisturbed. Increase heat to medium low and cookk until scones are puffy and the undersides are golden brown, about 5 minutes. Turn over and cook about 7-8 minutes. Watch closely so they don't burn. Cool 3-4 minutes.

Serve butter and honey or jam.

Banana Nut Bread

From the Betty Crocker's Cookbook 1978

This is my favorite banana bread recipe.

 

Banana Nut Bread

2 1/2 cups flour

1/2 cup 

1/2 cup brown sugar

3 1/2 teaspoon baking powder

1 teaspoon salt

1 1/4 cup mashed bananas

3 tablespoon oil

1/3 cup milk

1 egg

1 cup chopped nuts

Heat oven to 350 degrees. Grease the bottom only of loaf pans, 9x5x3 inches (or 2 loaf pans, 8 1/2x4 1/2x 2 1/2 inches). Mix all ingredients, beat 30 seconds. Pour into pan(s). Bake until wooden toothpick inserted in center comes out clean, 55 to 65 minutes. Cool slightly. Loosen side of loaf from pan, remove to cool.

Banana Nut Bread

From the Lion House Recipes Cookbook 1980

This is Jann's favorite banana bread recipe.

Banana Nut Bread

1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 teaspoon lemon juice
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts

Cream butter and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Sift dry ingredients and add. Add nuts. Bake in well-greased 8x4x3 inch loaf pan for 1 hour at 350 degrees. Makes 1 loaf.

Banana Bread

From the 1950 Clifton Hill Presbyterian Church Cookbook from Omaha, Nebraska.

Mom's favorite banana bread recipe

Banana Bread

1/3 cup fat (shortening 

1 cup sugar

1 egg

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1 cup mashed bananas

1/2 teaspoon baking soda

2 cups flour

3 tablespoon milk

1/2 cup chopped nuts

Cream fat, sugar and egg together until light and add the banana and vanilla. Add the dry ingredients and nuts. Put in a greased loaf pan. Let sit for 20 minutes. Bake one hour at 350 degrees until toothpick comes out clean.

Recipe from Mrs. Esther Moneymaker

Pugiliese Bread

Lately we have become addicted to Pugiliese bread! And, so has everyone else who has tried it. So, I decided that I need to find a great recipe to try to make our own.  We need to be happy all of the time (sometimes we can't find the bread and it makes us very unhappy) so that means DIY! Use a good quality bread flour, like King Arthur.

Pugliese (pool-ee-AY-zee) … light, airy, full of holes, and unadorned 

How to make a great, light Pugliese bread

from Susan Branch Smith's blog

I found this recipe. It can be made into round loaves, but I’ve enjoyed much more baking in bread pans. It’s a two-day recipe.

Day 1Make the biga, a starter for your Pugliese, before you go to bed.

• 1 1/4 cups bread flour
• 1/2 cup water
• 1/8 tsp yeast

Mix all and place in an oiled bowl (I use Pam). Cover and leave overnight.

Day 2

In the morning, add the following to your biga:

• 4 cups bread flour
• 1 1/2 cups water
• 1 tsp yeast
• 2 tsp salt

Knead well and cover in an oil-treated bowl.

It’s nice if you can knead during the day, but it’s not absolutely necessary for this very tolerant bread.

I often come home at dinner time, knead, and cover for an hour.

Then, after the hour or so, I knead again, split the dough into halves, roll each dough half and place into a Pam’d bread pan. Let rise for 90 minutes.

Preheat your oven to 450•.

Cook for 25 minutes. You can, optionally, for crustier bread, remove the bread from the pans after 25 minutes, turn off the oven, and leave the bread in the oven for another 10 or 15 minutes.

This bread is great for sandwiches and toast. It’s light with a hearty taste.

VariationsYou can use, of course, other than white bread flours. I’ve found that what works best for me is to make the biga with white bread flour, and then replace one of the four cups of white flour with rye or whole wheat or something else.

You can also keep the recipe the same and add a teaspoon of caraway seeds for a nice variation. Rosemary is always a hit. But, again, I don’t often add other ingredients. I’m crazy about this as a plain sandwich/toast bread.

Another website, Artisan Bread Baking, has another recipe. It's more technical and is in grams. Check it out, too.

Yummy Croutons!

Croutons

Loaf of Bread
Oil
Garlic Salt
Onion Powder

Cut up bread into crouton size that makes you happy and place on baking sheet. Spread to single layer. Drizzle oil over the bread, then sprinkle on garlic salt and onion powder. No need to stir. Slowly dry in a 250 degree oven, stirring every once in a while, until bread is dry and crunchy.

Add more seasoning to taste.
Sprinkle on Parmesan cheese during the stirring.

Cranberry Apple Nut Bread

This is a recipe that I was given by my friend, Susan, a long time ago, when we lived in Olympia, WA. She brought me a loaf one day and I have been hooked ever since!

Cranberry-Apple-Nut Bread

3/4 cup sugar
1/2 cup oil
1 egg
1 cup shredded, peeled apple (about 1 medium-sized apple)
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups chopped walnuts
1/2 cup dried cranberries
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Heat oven to 350 degrees. Grease the bottom only of a 8x4 or 9x5 inch loaf pan.

In a large bowl, mix 1/4 cup sugar, the oil and egg. Stir in apple, flour, baking soda, baking powder and salt. Stir in walnuts and cranberries. Pour batter into pan. In a small bowl, mix 1 tablespoon sugar and the cinnamon. Sprinkle over the batter.

Bake 45-55 minutes, until a toothpick inserted in the center comes out clean.  Cool 10 minutes, Loosen sides of loaf from pan. Remove from pan onto a wire cooling rack. Cool completely, about 1 1/2 hours, before slicing.

Makes 12 slices.

***Options:

• Make into mini-muffins. Cook at 350 degrees for 15 minutes.
• Make into regular size muffins. Cook at 400 degrees for 20-25 minutes.

Sticky Monkey Brains Pull Apart Bread

I found this recipe when I cleaned out my old recipe papers last week. What a treasure of recipes! This recipe is from allrecipes.com.

Sticky Monkey Brains

3 (7.5oz.) packages refrigerated biscuits
1/3 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
1/2 cup melted butter
1/2 cup brown sugar

Use scissors to cut each rerigerated biscuit in 2-5 pieces. Mix the sugar and cinnamon together. Grease a bundt pan or 6 small minature bundt pans. Sprinkle half of the pecans into pan(s).  Roll each biscuit piece in the cinnamon-sugar mixture and place into the pan(s). Sprinkle any remaining cinnamon-sugar mixture over. Mix the butter and brown sugar together and pecans and pour evenly over the dough. Bake at 350 degrees for 35 minutes for bundt pan (20 minutes for minature bundt pans) until browned and cooked through. Remove from the oven, turn upside down and cool.

Recipe shared by Robin.

Overnight Artisan Bread

This is a recipe given to me from my friend, Erin. It is pretty easy, but needs to bake in a dutch oven with a lid. It is an artisan bread style bread.

Picture from Don't Waste the Crumbs website.

Overnight Artisan Bread

3 cups flour (all-purpose or a mix of all-purpose and whole wheat)

1 ¼ tsp salt

¼ tsp yeast

1 Tbs Olive oil (optional)                            Double the recipe to bake in a 6Qt. dutch oven.

1 5/8 cup water

Optional: Kosher salt

Mix dry ingredients together in a large bowl, then add water (and oil) and stir until combined but do not knead.  Dough will be moist and shaggy.  Cover bowl tightly with plastic wrap and let sit on the counter overnight (12-18 hours). 

The next morning, with a spatula or bowl scraper, scrape down the dough and fold it over twice, then cover with plastic wrap and let it rest for 15 minutes.

“Shape” the loaf by turning the dough out onto a lightly floured surface and fold two opposite sides into the middle, then fold the other two opposite sides into the middle.  Turn the loaf over so the smooth-ish side is up and place it on a large square of parchment paper.  It may not look very pretty at this point, but it won’t matter.  Cover with plastic wrap and let rise for one hour.

While dough is rising, place a dish or dutch oven with a lid into the hot oven and heat oven to 500 degrees.  The baking dish needs to get very hot.  When dough has risen, remove the plastic wrap and sprinkle the top with kosher salt, if desired.  Lift the parchment paper with the loaf on top and place it directly into the dish.  Cover with the lid and bake for 30 minutes.  After 30 minutes, remove the lid and bake for an additional 10 minutes.  The crust will be fairly dark.  Use a large spatula to remove the loaf from the dish (the parchment paper will be brittle and tear) and let it cool on a wire rack.  Do not put it in a plastic bag until it is completely cool.  For easier cutting and prettier slices, turn the loaf on its side when slicing.

*This recipe can easily be doubled and baked in two separate dishes or in one larger dutch oven 

(6 Qt.). Divide the dough in half before “shaping” and put on separate squares of parchment paper to rise.

We purchased a green dutch oven from amazon.com. We love it!

Recipe shared by Robin.

Mom's Buttered Bread Crumbs

This is a great, basic recipe that everyone needs to know.

Mom's Buttered Bread Crumbs

2 T. butter

1/4 c. dry bread crumbs

Melt butter in a small pan. Add bread crumbs and mix well. Sprinkle over casserole or vegetables.

Recipe shared by Robin.

Henri's Cheese Bread Spread

Yum!! This is a recipe that we got a million years ago, or at least, a very long time ago, when I worked at Henri's, a restaurant in Longview, WA that is no longer in business.  But, their cheese bread lives on!

Henri’s Cheese Bread Spread

5 oz. romano cheese, grated

5 oz. sharp cheddar cheese, grated

1 lb. butter, softened

1 t. Garlic powder (or to taste)

Dash of Worcestershire sauce

Mix ingredients together. Store in refrigerator.

To serve: Bring to room temperature, spread on French bread. Broil until golden.

OR- It is now sold already made for you! It is available at CheeseButta. Yum!

Recipe shared by Robin.

Honey Whole Wheat Bread

Picture found on idahofergusonfamily.blogspot.com

Honey Whole Wheat Bread (4 Loaves)

Ingredients: 5-1/2 cups hot tap water 2-3 Tbsp yeast 500 mg Vitamin C pill, crushed between spoons (not chewable) 3/4 to 2/3 cup oil 2/3 cup honey 2 Tbsp salt 8 cups whole wheat flour (grind your own for best results!) About 4 additional cups of whole wheat flour

Directions: 1.   In a large mixer or large bowl gently mix water, yeast, vitamin C, oil, honey, and salt. 2.   Add 8 cups of flour and mix.  Consistency should be like a runny paste.  3.   Slowly add additional flour one cup at a time until dough starts to pull away from the edges of the bowl leaving the sides clean.  Consistency should be like soft sticky dough. 4.   Knead (or let the mixer knead) the dough for at least 10 minutes. 5.   Divide the dough into four equal sections on an oiled cutting board or counter. (It helps if you oil your hands and the knife/spatula you will be using.  Pressure works better than pulling to separate the sections.) 6.   Form dough into loaves by folding under the outer corners of the section of dough until you form a rectangle shaped smooth lump of dough that will fit in your bread pan.  Place into the large greased bread pan. 7.   Let rise on a warm counter on in over on 150° for 30 to 40 minutes. 8.   When the loaves are about 1-1/2 inches above the edge of the pan, Bake at 350° for 35 minutes.  (It your loaves don't get very tall, cook them anyway.)

Notes: Caution: This is a very good bread recipe.  You won't be able to go back to store bought bread and you'll probably eat the first loaf before dinner!

Recipe shared by Kacey and Amy.

The Best Cornbread

Recipe From Cooking Classy

The Best Cornbread

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: About 15 servings

Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature)
• 1/2 cup granulated sugar
• 3 Tbsp honey
• 3 large eggs

Directions

• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
• Recipe source: Cooking Classy

Notes

For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.

Recipe shared by Robin.

Bread Bowls

Bread Bowls or Soup Bowls made from Rhodes Bread

 Video  Print Recipe

Servings: 3 Skills: Beginning Prep Time: 10 min (not including thaw time) Bake Time: 25 min

Whatever the soup or stew, Rhodes™ Soup Bowls make the meal a delicious occasion that you will want to savor.

 

4.4 / 5  (11 votes, 2 reviews )

Ingredients

1. 1 Loaf Rhodes ™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed but still cold
2. 1 egg, beaten

Instructions

Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls.

Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size.

Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.

For larger bowls cut loaf in half or use 6 dinner rolls.

Recipe shared by Robin.

Homemade Pita Chips

This is a recipe that Carolyn served us when we were visiting their family once upon a time. We loved these pita chips so much that we asked for the recipe. They are better than any pita chips that we have had from the grocery store. We bought many different bags and boxes of pita chips and had a taste test. This recipe was the FAVORITE!

Pita Chips 

4 whole pita breads- whte, wheat or onion flavored
olive oil
sea salt

Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside. Using a pizza cutter, cut the pita bread into 8 triangles. Pull the pita triangles apart to make thinner pita chips. They are nice an crisp and not too thick. Place the pita chips onto the baking sheets and drizzle with olive oil. Toss to coat well. Sprinkle with sea salt. Bake for 15-20 minutes or until the chips are lightly browned and crisp. Cool completely before serving. Store in an airtight container.

I like to cook them in the convection oven for 12 minutes.

Recipe shared by Robin.