BREADS
Mexican Corn Bread submitted by Kathy Swift
Pumpkin Cheese Bread submitted by Kathy Swift
Zucchini Bread submitted by Kathy Swift
Mrs. Bard’s Big Bread submitted by Wayne Norman
Olive Oil Muffins submitted by Wayne Norman
Monkey Bread submitted by Michael D. Tibbs
Pumpkin Bread submitted by Michael D. Tibbs
Mexican Corn Bread submitted by Kathy Swift
Ingredients:
½ lb. ground beef or chuck, cooked and drained
1 c. self-rising cornmeal
1 small can cream style corn
2 eggs
1/3 c. jalapeno pepper, chopped
2/3 c. buttermilk
½ lb. cheddar cheese, grated
1 med. onion, chopped
¼ c. vegetable oil
1 small bell pepper, chopped
Instructions:
Mix cornmeal, milk, corn, cheese and eggs. Stir well. Add onions, pepper and oil. Bake in iron skillet at 450° for approximately 20 minutes or until brown.
Pumpkin Cheese Bread submitted by Kathy Swift
Ingredients:
Filling:
1 pkg. (8 oz.) cream cheese, room temperature
½ c. granulated sugar
1 T. all-purpose flour
1 large egg
1 T. finely grated orange peel
Bread:
1 2/3 c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ginger
¼ tsp. nutmeg
1 c. pumpkin puree, canned or homemade
½ c. vegetable oil
2 large eggs
1 ½ c. granulated sugar
1 c. chopped pecans or walnuts, optional
Instructions:
Preheat oven to 325°. Lightly grease two 8x4x3 inch loaf pans. In a medium mixing bowl, combine cream cheese, ½ c. sugar, 1 T. flour, 1 egg, and orange peel. Beat until smooth and creamy. Set aside. Into another bowl, sift 1 2/3 c. flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 ½ c. sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if desired. Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.
Makes 2 loaves.
Zucchini Bread submitted by Kathy Swift
Ingredients:
3 c. flour
1 tsp. salt
1 tsp. baking soda
¾ tsp. baking powder
1 c. raisins
1 c. chopped nuts
2 c. grated zucchini
2 c. sugar
1 c. salad oil
4 eggs
Instructions:
Sift dry ingredients, mixing well. Mix eggs and sugar. Add oil gradually, mixing as you add. Add dry ingredients, mixing well. Bake in 2 greased loaf pans at 325° for 55 minutes, or until done.
Mrs. Bard’s Big Bread submitted by Wayne Norman
“We lived on Cleveland (now Wells Ave.). The Bard family lived across the street in a big house. Twice a week Mrs. Bard baked her homemade bread. We called it “Big Bread.” The aroma wafted throughout the neighborhood and us kids would go to her kitchen door. She would give each of us a big slice with fresh churned butter and jam. It was firm, robust, yeasty bread. I have tried to buy bread like this, but to no avail. So I started experimenting and finally came up with this recipe. It is pretty close.”
Ingredients:
1 ¼ cups milk
2 tsp salt
½ stick butter
¼ cup honey
¼ cup sugar, plus 1 tbsp
½ cup lukewarm water
1 ex large or 2 small eggs, beaten
2 oz cake yeast or 2 pks dry yeast (cake yeast preferred for flavor)
5 cups approx unsifted Heckers unbleached flour
Instructions:
Heat milk to scald. Add sugar, honey, salt. Set aside to cool to lukewarm. Stir well to dissolve sugar and honey.
Melt butter, set aside to cool.
Put warm water plus 1 tbsp sugar in large mixing bowl. Add yeast. Wait until yeast starts foaming. Add cooled milk mixture and mix thoroughly.
Add about half the flour, mix thoroughly. Add butter and egg. Mix well.
Mix in most of remaining flour. Pour out onto floured table top and start kneading. Add additional flour until just stiff enough to make a soft dough that works well without sticking. Knead until smooth and elastic, about 10 minutes.
Wash mixing bowl and add about 1 tbsp oil. Form dough into ball, rub in oil and turn over. Cover with towel and put in a warm cozy place to rise until doubled, about 1 to 2 hours, depending on temperature.
Turn risen dough out on table top and again knead well. Form into loaves. For a good texture, divide each loaf into 3 pieces. Roll out into long ropes and braid. Form into loaf shape and put into greased loaf pans, about 9-1/2” x 5-1/2”.
Let rise until dough reaches top of pan or over.
Bake 350 degrees about 30 minutes or until top is nicely brown. For crispy crust, turn out of pan to cool. For soft crust, cool in pan.
Makes 2 loaves.
Olive Oil Muffins submitted by Wayne Norman
Recipe courtesy of Glada De Laurentiis (Everyday Italian, PBS)
Ingredients:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
¾ cup extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting
Instructions:
Preheat oven to 350 degree F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.
Monkey Bread submitted by Michael D. Tibbs
Ingredients:
3 (12 oz) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts (optional)
½ cup raisins
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart
Pumpkin Bread submitted by Michael D. Tibbs
Ingredients:
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.