Holiday Cookbook: Breads
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Never Fail Rolls
Lola Walters, Fairfield
Into bowl put the following:
1-1/2 teaspoons salt
1 cup shortening
1 cup boiling water
Let set until lukewarm. Add 1 cup cold water to 2 cakes or 2 packages of dry yeast. Then add to above mixture along with 2 beaten eggs. Add approximately 6 cups flour. Knead until it doesn't stick to hands. Refrigerate until ready to use, at least 24 hours. Shape as desired. Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until brown.
Cherry Pecan Bread
Claudia Richmond, Hamilton
3/4 cup sugar
1/2 cup butter
2 eggs, beaten until fluffy
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans
1 (10-ounce) jar Maraschino cherries, drained and quartered
1 teaspoon vanilla
Cream butter and sugar, add eggs and dry ingredients, alternating with the buttermilk. Stir in pecans, cherries, and vanilla. Pour into a greased 9x5x3-inch loaf pan. Bake at 350 degrees Fahrenheit for 55 to 60 minutes.
Gorilla Bread
Gloria L. Hendrickson, Monroe
1 can regular biscuits
1 (8-ounce) cream cheese
Mix and set aside:
1-1/2 teaspoons cinnamon
1/2 cup sugar
Heat until liquid:
1/2 cup brown sugar
1/4 cup butter
The 1/3 cup nuts, chopped, is optional. Grease small pie pan. Flatten each biscuit and dip in cinnamon-sugar mixture. Place cream cheese cube — cheese is divided into 10 cubes — in center of biscuit, and dough wrapped around it. Dip in cinnamon-sugar again, and place in pie pan. Pour brown sugar-butter liquid over biscuits. Sprinkle with nuts. Bake at 350 degrees Fahrenheit for 25 minutes.
Cranberry Pumpkin Bread
Joan M. Stitzel, Fairfield
2 slightly beaten eggs
2 cups sugar
1/2 cup oil
1 cup Libby's solid pack pumpkin
2-1/4 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped cranberries
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda and salt in large bowl; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x3 3/4x2 1/2-inch aluminum loaf pans. Bake at 350 degrees Fahrenheit for 1 hour or until toothpick inserted in center comes out clean. Note: I use 1 9x5-inch pan and 1 smaller pan.
Cranberry Nut Bread
Lyla L. Payne, Okeana</p>
Full of cranberries, raisins, and nuts, this bread makes a great holiday gift. Top with butter or cream cheese for delicious flavor. Note: 25 minutes preparation, 1-1/4 hours baking time. Makes 12 slices.
2 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking soda
1/4 cup butter or margarine
1 egg
1/2 teaspoon baking soda
1 tablespoon grated orange rind
3/4 cup orange juice
1-1/2 cup golden raisins
1-1/2 cups chopped cranberries
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees Fahrenheit. Grease 9 1/5x5 1/4-inch pan. In a large bowl, sift together flour, sugar, baking powder, baking soda, and 1/4 teaspoon salt. Combine well. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, stir together egg, orange rind and orange juice. Gradually stir in flour mixture. Stir just until flour is moistened. Gently fold in raisins, cranberries and nuts. Pour batter into prepared pan. Bake for 60 to 75 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Let stand 5 minutes. Invert bread on wire rack. Turn right side up. Cool completely
Nutty Brown Sugar Butterscotch Buns
Lyla L. Payne
24 frozen white dinner rolls, thawed but not risen
1 (3 1/2-ounce) package butterscotch-flavor cook and serve pudding mix.
1 stick margarine
3/4 cup light brown sugar
1/2 cup chopped pecans or walnuts
3/4 teaspoon ground cinnamon
Coat 12-cup Bundt pan with non-stick spray. Arrange rolls in pan. Sprinkle with pudding mix. Combine margarine, brown sugar, pecans and cinnamon in small sauce pan. Cook over medium heat, stirring often, until margarine is melted. Pour mixture over rolls. Cover and refrigerate 8 hours. Preheat oven to 350 degrees Fahrenheit. Uncover rolls and bake 25 to 30 minutes or until tops are well browned. Let stand 5 minutes. Invert rolls onto a serving plate. Makes 10 to 12 servings.
Pumpkin Bread
Betty Banks, Franklin
2 cups pumpkin
2/3 cup water
3-1/2 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 eggs
1 cup cooking oil
3 cups sugar
Mix pumpkin, eggs and oil. Sift dry ingredients and stir in alternately with water. Grease 3 loaf pans and fill 1/2 full. Bake 50 to 60 minutes at 350 degrees Fahrenheit.
Pumpkin Bread
Jackie Sullivan, Franklin
2 cups pumpkin
1 cup cooking oil
3 cups sugar (2 cups white, 1 cup brown)
3-1/2 cups flour
2 teaspoons soda
3/4 teaspoon salt
4 eggs
3/4 cup water
1/2 tablespoons cinnamon
1 tablespoon nutmeg
1 cup walnuts (optional)
1 cup raisins (optional)
Mix all ingredients well. Grease and flour four 1-pound coffee cans.* Fill about 2/3 full. (If coffee cans are not used, grease and flour 2 standard loaf pans. Divide batter evenly.) Bake at 350 degrees Fahrenheit for 1 hour.
Banana Nut Bread
Dorothy Ingram, Middletown
Preheat oven to 350 degrees Fahrenheit.
Mix:
2-1/4 cups flour
1 cup sugar
1/4 teaspoon baking soda
Pinch salt
In another bowl mix:
4 very ripe bananas and mash them
A stick of melted butter
1/2 cup pecan pieces
Mix all ingredients together. Put in loaf pan and bake for approximately 1 hour. Remove from oven and let cool.
Pumpkin-Cranberry Bread
Ronald Koski, New Miami
1-1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup dried cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the dried cranberries and nuts. Pour into a buttered and floured 9x5x3-inch loaf pan. Bake 50 to 60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Sour Cream Biscuits
Kathy Donthnier, Gratis
1 cup butter at room temperature
1 (8-ounce) carton sour cream
2 cups self-rising flour
Preheat oven to 350 degrees Fahrenheit. Mix butter and flour together; add in sour cream. Drop 2 teaspoonfuls into small greased muffin tins. Bake for 20 to 25 minutes.
Banana Bread
Lois Brewer, Fairfield
2 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
3/4 teaspoon salt
1/2 cup sugar
3/4 cup walnuts or pecans
1/2 cup oil or butter
3 bananas
Combine all ingredients. Bake in loaf pan at 350 degrees Fahrenheit for 1 hour.
Banana Bread
Catherine Michel, Oxford
1/2 cup margarine, softened
1 cup sugar
3 eggs
3 ripe bananas, mashed
2 cups flour
1 tsp. salt
1 tsp. soda
3 Tbsp. cold water
1 teas/ vanilla
1 cup chopped nuts, optional
Add in order given in large bowl of electric mixer. Put into well buttered loaf pan. Bake at 350 degrees for 60-80 minutes. Test with toothpick, it should come out clean. Yield 1 loaf.
Mexican Cornbread
Wanda J. Roberts, Hamilton
3 eggs, beaten
1/2 cup canola or vegetable oil
1 cup buttermilk
1 1/2 cup self rising corn meal
1 cup cream style corn
1/2 cup onions, chopped fine
1/2 cup jalapeno peppers
1/4 tsp. salt
1/4 tsp. baking soda
4 ounces grated cheddar cheese
* If you don't like it that hot use less. I buy Mt. Olive Jalapeno Peppers in a jar that are sliced.
Preheat oven to 350 to 400 degrees. In a medium bowl, beat eggs, add buttermilk. Stir well. Add cream style corn, onions, peppers and oil. Mix well. In another bowl, add and mix together corn meal, salt and baking soda. Add to other mixture. Stir in cheese. Pour mixture into a well-greased baking pan. (I use a clear baking dish 11x7x1.5 or you can use a 13x9x1. You can also use a 9 inch cast-iron skillet. Bake about 30 minutes until it's brown on top. Yield: 10 to 12 servings.
Banana Bread
Connie Powell, Franklin
3 bananas, mashed
2 eggs, beaten
1 cup sugar
1 cup flour
1 tsp. baking soda
1 stick butter or margarine, softened
1 tsp. vanilla
1 cup chopped nuts
Mix liquid ingredients together. Stir dry ingredients and add to liquid. Add nuts. Bake in loaf pan at 325 degrees for 50-55 minutes. Check with toothpick for doneness.
Pull Apart Herb Biscuits
Ruth A. Shupert, Franklin
1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 cup butter, melted
2 tbsp. grated Parmesan cheese
1 tbsp. sesame seeds
1 tsp. minced garlic
1 tsp. dried parsley flakes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Separate biscuits and cut into quarters. In an ungreased 9 inch round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. Bake 450 degrees for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.
Pineapple Pumpkin Bread
Jane Akers, Middletown
3 1/2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
4 large eggs
1 cup vegetable oil
1 (16 oz.) can pumpkin
1 (8 oz.) can crushed pineapple, drained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 (9x5 inch) loaf pans. In a large bowl, combine flour and next 7 ingredients. Add eggs and oil; beat well. Stir in pumpkin, pineapple and pecans. Pour batter evenly into prepared pans. Bake 35 to 40 minutes, or until a tester inserted in center comes out clean.
