Breads

Puff Pancake (Penny)

1/4 cup butter
1/2 cup flour
2 eggs
1/2 cup milk
Pinch cinnamon
Powdered sugar

Melt butter and pour into a 9-inch pie plate. Mix flour, eggs, cinnamon and milk together in a medium-sized mixing bowl with a fork. The mixture will be a bit lumpy. Pour over butter in the pie plate. Bake at 425 degees for 20 minutes until golden brown and puffy. Sift powdered sugar over top to serve.

Peasant Bread--Bread Machine (Sheila)

Place ingredients into your bread machine in the usual order. Use your basic cycle.
Editor's note: This favorite at our house is very similar to the sourdough bread used at Schlotzsky's Deli. It does not raise very high, however. If you have a 2-pound machine, use the 2-pound recipe.

French Honey Bread--Bread Machine (Sheila

Place ingredients into your bread machine in the usual order. Use your basic cycle.
Editor's note: This is the most reliable French bread recipe I've tried. Plan on a high-rising loaf. If you have a 2-pound machine, try the 1-1/2 pound recipe the first time.

Swedish Rye Bread--Bread Machine (Sheila)

Place ingredients into your bread machine in the usual order. Use your whole-wheat cycle.

Portuguese Sweet Bread--Bread Machine (Sheila)

Place ingredients into your bread machine in the usual order. Use your basic or sweet bread cycle.
Editor's note: This is great bread, but it has a tendency to burn easily. I use the light crust setting on my machine.

Grape Nuts Bread--Bread Machine (Sheila)

Place all ingredients except the Grape Nuts into your bread machine in the usual order. Use your basic cycle. At the first beep, add the Grape Nuts.
Editor's note: This bread, with no whole-wheat flour, is very similar to a cracked wheat bread. The recipe makes a large loaf. If you have a 2-pound machine, try the 1-1/2 pound recipe.

Anadama Bread--Bread Machine (Sheila)

Place ingredients into your bread machine in the usual order. Use your basic cycle.
Editor's note: This makes a large loaf.

Refrigerator Bran Muffins (Delphine)

2 cups Kellogg All Bran
1 cup bran buds

Pour 1 cup boiling water over this mixture and set aside.

Cream together 1-1/2 cups sugar and 1/2 cup salad oil. Add 2 eggs and beat well. Add 2 cups buttermilk, 2-1/2 cups sifted flour, 2-1/2 teaspoons baking soda and 1/2 teaspoon salt. Add bran mixture, plus 1/2 cup raisins or dates.  Put mixture into greased muffin tins and bake at 400 degrees about 15 minutes.

Editor's note:  This mixture will keep up to six weeks in the refrigerator. The lady who shared the recipe with Delphine recommended baking about eight at a time.

Lemon Bread (Delphine)

1 cup sugar
1/3 cup shortening
1 tablespoon lemon rind
2 eggs
1-1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1/2 cup nuts

Cream shortening and sugar together. Add lemon rind, then beat in eggs. Add dry ingredients alternately with the milk. Stir in nuts. Grease and flour 9 x 5 loaf pan or two small loaf pans. Bake at 350 degrees for 40 minutes. While the bread is baking, mix 3-4 tablespoons lemon juice with a scant 1/4 cup sugar. Heat to dissolve sugar. Cool and pour over hot bread and cool bread in pan.

Buttermilk Waffles (Delphine)

2 cups sifted flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons sugar
2 eggs, separated
2 cups buttermilk
1/4 cup melted butter

Sift together flour, baking powder, salt, soda and sugar. Combine beaten egg yolks, buttermilk and butter. Add to dry ingredients and beat well. Fold in stiffly beaten egg whites and bake on hot waffle iron. Makes about 7 waffles.

Microwave Caramel Biscuit Ring (Sheila)

1/3 cup packed brown sugar
3 tablespoons butter or margarine
1 tablespoon water
1/3 cup chopped nuts
1 can (8 ounces) refrigerated biscuits

Combine brown sugar, butter and water in 1-quart glass casserole. Microwave at 70-80% power for about 2 minutes or until butter is melted. Stir in nuts. Add biscuits to sugar mixture. Stir to coat each piece. Push biscuits and coating away from center of casserole and set a custard cup or glass, open end up, into center. Microwave at 70-80% power for 5 to 5-1/2 minutes or until biscuits are no longer doughy. Let stand 2 minutes. Twist out custard cup and invert biscuit ring onto serving plate. Serve warm with forks to pull apart into individual servings. Makes about 6 servings.

Bagels (Sheila)

2 cakes yeast
1/2 tablespoon sugar
1/2 cup warm water
1/2 cup sugar
5 cups sifted flour
1/4 cup oil
1 egg
1/2 tablespoon salt
1 cup water

Dissolve yeast in 1/2 cup warm water and 1/2 tablespoon sugar. Set aside. Sift flour in large bowl and make well in center. Add yeast mixture to well. Add sugar, oil, egg, salt, and water. Mix with hands until well mixed. Grease bowl, put in dough, then cover with cloth to double in size (about one hour). Cut off pieces of dough and roll with hands until about 4 inches long. Shape into circles, pinching ends closed. Drop about five at a time into boiling salted water and leave for one minute. Remove and place on greased cookie sheet. Bake until golden (about 20 minutes) in 400 degree oven.

Easy Danish Pastry (Judy Sender)

Cut together 1 cube margarine or butter into 1 cup flour, using a pastry blender. Add 2 tablespoons water and mix together like a pie crust. Divide into two rolls and roll into 3 x 12 inch rectangles with a rolling pin. Place on a cookie sheet. Boil together 1 cup water and 1 cube butter or margarine. Remove from heat and add 1 teaspoon vanilla. Add 1 cup flour and stir, as if making cream puffs. Add 3 eggs, one at a time, beating thoroughly between eggs. Spread on both crusts. Bake at 350 degrees for about 40 minutes or until golden brown. When cool, frost with powdered sugar icing and sprinkle with chopped nuts. Also good "iced" with a stronger flavored jam or preserve such as apricot.

Yankee Cornbread (Sheila)

1 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup shortening

Sift flour with sugar, baking powder, and salt. Stir in cornmeal. Add eggs, milk and shortening. Beat with whisk till just smooth. Do not overbeat. Pour into greased 9 x 9 x 2 baking pan. Bake at 425 degrees for 20-25 minutes.

Editor's note:  I call this recipe Yankee cornbread because it is sweeter and higher rising than Southern cornbread.

Blueberry Muffins (Sheila)

1-3/4 flour
1/4 cup + 2 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 well-beaten egg
3/4 cup milk
1/3 cup salad oil or melted shortening
1 teaspoon shredded lemon peel, optional

Sift dry ingredients into bowl. Make well in center. Combine eggs, milk and oil and add at once to dry ingredients. Stir quickly until dry ingredients are just moistened. Gently stir in 3/4 cup fresh or thawed and well-drained frozen blueberries. Fill greased muffin cups 2/3 full or use paper inserts. Bake at 400 degrees for 25 minutes. Makes one dozen.

Cranberry Fruit Bread (Delphine)

2 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
Juice and grated rind of 1 orange
2 tablespoons melted shortening
Boiling water (about 2 tablespoons)
1 egg, well beaten
1/2 cup chopped nuts
1-1/2 cups fresh cranberries, coarsely chopped

Sift together flour, sugar, baking powder, soda and salt. Pour orange juice into measuring cup. Add grated orange rind, melted shortening and enough boiling water to make 3/4 cup. Combine orange juice mixture and well-beaten egg. Stir liquid into dry ingredients (only until dry ingredients are dampened). Fold in chopped nuts and cranberries. Pour into greased loaf pan (9 x 5 x 3 inches). Push batter up into corners of pan, leaving center slightly hollowed. Bake at 350 degrees for 50-60 minutes. Remove from pan and cool. Store overnight for easy slicing.

Swedish Pancakes (Delphine)

3 eggs
1-1/4 cups milk
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients and add to egg mixture, beating until smooth. Drop by tablespoons into greased crepe pan, swirling pan quickly to cover bottom. Turn carefully when underside is lightly browned. Serve with butter and choice of syrup.

Soft Pretzels (Judy Sender)

Dissolve 1 cake yeast in 1-1/2 cups warm water. Add 1 teaspoon salt and 1 tablespoon sugar. Blend in 3 to 4 cups flour. Knead dough until smooth. Cut into small pieces. Roll into ropes and twist into desired shapes. Place on lightly greased cookie sheet. Brush with 1 beaten egg. Sprinkle with coarse salt. Bake immediately at 425 degrees for 12 to 15 minutes.

Hard pretzel variation: Reduce water to 1-1/4 cup. Add 1/4 cup melted butter. Make pretzels smaller and bake until brown.

Ebelskivers (Delphine)

1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
2 cups sour cream or buttermilk

Sift dry ingredients into bowl, then add eggs and sour cream or buttermilk. Beat until smooth. Heat ebelskiver pan on a lower heat setting, and put 1 teaspoon melted butter in each hole. Fill each hole half full with batter. (Cooked apples may be put on top of batter prior to turning.) When light brown, turn over gently with fork and cook other side slowly so it cooks through without burning. Serve with sugar or jam.

Parmesan Pick-Up Sticks (Paul)

1/3 cup grated Parmesan cheese
1 teaspoon poppy seeds or caraway seeds
3 hot-dog buns
1/4 cup butter, melted

Combine Parmesan cheese and seeds. Cut each hot-dog bun lengthwise into quarters. Place on cookie sheet. Brush cut surfaces with butter and sprinkle with cheese mixture over wedges. Bake at 425 degrees for 5 to 7 minutes. Makes 12 sticks.

Mango Bread (Judy Sender)

3/4 cup cooking oil
3 beaten eggs
2 cups coarsely chopped mangoes
2 cups flour
1-1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Mix all ingredients in usual manner. Pour into two small, greased loaf pans. Bake at 350 degrees for about 1-1/4 hours.

Scandinavian Hardtack (Delphine)

2 packages dry yeast
1/4 cup lukewarm water
2 eggs, well-beaten
About 7 cups all-purpose flour, sifted
2 cups boiling water
1/3 cup sugar
2 teaspoons salt
3 tablespoons shortening

Dissolve yeast in lukewarm water into which 1/8 teaspoon sugar has been added. Set in a warm, not hot, place. Pour boiling water over sugar, salt and shortening (to melt shortening). Let stand until lukewarm. Add yeast mixture, eggs and 4 cups flour. Beat thoroughly and add 3 more cups flour. Knead until flour is worked into dough (consistency changes from sticky to elastic). You can use a table-top mixer with dough hooks instead of kneading by hand. Run mixer at setting 2 for about 5 minutes, until dough springs back and pulls away from side of bowl. Place in greased mixing bowl. Cover with wax paper. (The dough can be refrigerated at this point until ready to bake.) When ready to bake, set in warm place and let raise until doubled in size. Punch down. Separate into balls equaling about 1 cup dough. Place on floured surface and roll out to about 1/4 inch thickness. Poke holes about every 1/2 inch with a fork. Place on ungreased cookie sheet. Bake at 375 degrees until light brown (about 5 minutes). Turn over and continue baking until lightly browned (about 5 minutes).

Croatian Nut Bread (Judy Sender)

Filling:
   2 pounds ground nuts
   2 cups sugar
   3 cups milk
   Dash cinnamon
   1 cup honey
   1 cup ground dates
   1 cube butter/margarine
   4 eggs, beaten

Dough:
   1/2 cup warm water
   2 packages dry yeast
   1-1/2 cups warm milk
   1/2 cup sugar
   2 teaspoons salt
   2 eggs, beaten
   1/2 cup shortening
   7 to 7-1/2 cups all-purpose flour

Combine ingredients in usual manner. Let raise. Punch down. Roll very thin on a floured cloth. Spread filling over dough and roll up like a jellyroll. Place on well-greased baking sheet. Bake at 325 degrees for 1 hour, 15 minutes or until golden brown.

Butter Ring (Judy Nice)

3 cups sifted flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup butter/margarine

Mix in same manner as pie crust.

1/4 cup milk
1 package yeast
2 teaspoons sugar
1 cup evaporated milk
3 egg yolks

Scald milk. Let cool to lukewarm. Add yeast and sugar. When yeast is bubbling, add canned milk in which egg yolks are beaten. Add to "pie crust" mixture above and mix well. Refrigerate overnight. Next day, divide dough into 6 equal parts and roll into long, skinny ropes. Twist 2 ropes together. Lay in a circle in greased 9-inch pie pan. Pinch end together. Let rise in warm place for 2 hours or until doubled in size. Bake at 350 degrees for 20 to 25 minute. Brush on melted butter when you remove it from oven. When cool, frost with powdered sugar frosting. Sprinkle with ground nuts and scatter maraschino cherries cut in half over top.

Kolackys (Penny)

1/2 pound butter
Half of an 8-ounce package of cream cheese
2-1/4 cups flour

Blend all ingredients together, roll out, then cut into small circles. Press your thumb into the center of each circle to indent it. Fill with Solo fillings. Bake at 400 degrees for 20 minutes or until golden brown.

Editor's note:  Penny said she uses the apricot or cherry filling.