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Breads, Muffins, etc.

Broccoli Cornbread

1 box chopped broccoli
1 stick margarine
1 teaspoon salt
4 eggs, beaten
6 ounces cottage cheese
1 teaspoon chopped onions
1 box Jiffy cornbread mix

Chop broccoli in blender with a little water. Drain well, mix all ingredients together. Bake in a greased cake pan for 30 minutes at 400.


Onion Poppy Leaf

2 cans Hungry Jack biscuits
1 stick butter (or 1/2 cup margarine), melted
1 tablespoon poppy seeds
1 tablespoon minced onion

Cut each biscuit in half. Mix melted butter with poppy seeds and onion. Dip each biscuit-half in margarine mixture. Place cut-side down in load pan, making 2 rows. Cook accordingly to directions on biscuit can.


Raisin Bread

1 box raisins
2 cups boiling water
1 teaspoon salt
3 teaspoons soda
1/2 stick margarine

Place above ingredients in large bowl. Let stand overnight. Next day, in same bowl, mix -

2 eggs
2 cups sugar
4 cups flour
1 teaspoon vanilla
1 cup chopped nuts

Mix in the order given above. Make two loaves. Bake in greased and floured bread pans for one hour in a 350 oven.


Mayonnaise Rolls

1 cup milk
2 cups self-rising flour
4 tablespoons mayonnaise
5 tablespoons sugar

Mix ingredients well. Grease muffin pan. Bake at 350 until golden brown. Makes 12 rolls.


Daddy's Quick Rolls

2 cups warm water
1 package dry yeast
1 egg
1/4 cup oil
4 cups self-rising flour
1/2 cup sugar

Mix all ingredients. Spoon into muffin pans sprayed with Pam. Fill about 1/2 full. Bake at 450 for 15 to 20 minutes until golden. Store remaining batter in refrigerator.


Cherry Cinnamon Rolls

2/3 cup sifted confectioners' sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
2 tablespoons butter or margarine, melted
1/4 cup brown sugar
1 1/2 teaspoon ground cinnamon

In a small mixing bowl, combine confectioners' sugar and milk; mix well. Pour mixture into a 9 inch deep dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar mixture. On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries.

Roll up rectangle, jelly roll style, starting from a long side; pinch to seal edges. With a sharp knife, cut roll into 12 slices. Place slices, cut side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.) Bake, uncovered, in a preheated 375 degree oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent over browning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm.


Quick Biscuits

1 cup self rising flour
1/2 cup milk
2 tablespoon salad dressing

Combine ingredients, mixing as a cake. Fill muffin pans about half full, leveling with a knife. Bake at 350 for 10 minutes, then increase to 450 to brown. Servings: 8 biscuits.


Cheese Biscuits

1 cup flour
1 cup grated hoop cheese
1/2 cup butter
1/4 teaspoon salt
Dash of cayenne

Mix all ingredients. Roll out to about 1/4 inch thickness. Cut with small cutter (about the size of a half dollar). Place pecan half on top. Bake at 400 for 10 minutes. May be sprinkled lightly with salt.


Carrot Muffins

1 cup grated carrots
1 tablespoon white plain flour
1/2 cup honey
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 1/4 cups whole wheat flour
1 egg
1/2 cup butter or margarine, melted
1 teaspoon soda
1/4 cup lemon juice
1/2 chopped nuts

In a large bowl, combine all ingredients; mix well. Pour into greased muffin tins. Bake at 350 for 20 minutes. Yields: 12 muffins.


Cinnamon Bread

2 cans Hingry Jack Texas style biscuits (not flaky)
1 stick margarine, melted
1 cup sugar
2 teaspoon cinnamon

Roll biscuits into balls, dip in margarine, then roll in sugar and cinnamon mixture. Place in tube pan. Bake at 350 for 20 minutes.

TOPPINGS:
1/2 cup powdered sugar
3 ounced cream cheese, softened

Mix together. Top warm bread with mixture. Slice or pull apart.