Mary Nell's Favorite Recipes - Bread
BREAD, ROLLS and MORE
Sour Cream Rolls, Quick Butter Croissants, Danish Pastry, Bagels, Cream Scones, Dutch Babies
SOUR CREAM ROLLS
Mum (an old family recipe)
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4 c. flour 1 tsp salt 1 c. shortening (not butter) e envelope yeast 1/4 c. water 1 egg 2 egg yolks 1 c. sour cream 1 tsp vanilla |
Mix like piecrust (cut shortening in with a pastry blender). Dissolve yeast in warm water. Beat egg and egg yolks (or use 2 eggs instead). Add sour cream and vanilla. Add mixtures to dry ingredients and chill 2 hours. Turn out on sugared board. Roll 3/4" thick. Cut in 3/4" strips and roll in sugar. Roll and twist in circle and lay in pan rather close together (or syrup will burn). |
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1 c. brown sugar 1/2 c. butter Karo syrup |
In small saucepan, mix brown sugar and butter and a little Karo syrup until butter is melted. Dribble over top of rolls. Bake 20 - 25 minutes at 350 - 375. |
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QUICK BUTTER CROISSANTS
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1 pkg. yeast 1 c. warm water 3/4 c. evaporated milk 1 1/2 tsp. salt 1/3 c. sugar 1 egg 5 1/2 c. flour 4 T melted butter 1 c. very firm butter 1 egg beaten with 1 T water |
In a large bowl, dissolve yeast in water; let stand until bubbly. Add milk, salt, sugar, egg, and 1 c. of the flour. Beat to make a smooth batter, then blend in melted butter; set aside. In a large bowl, using a pastry blender cut the 1 c. firm butter into 4 c. of the remaining flour until butter is size of small peas. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until all flour is moistened. Cover and refrigerate 4 hours to 4 days. Turn dough out onto floured board, press into a compact ball, and knead briefly to release air. Divide dough into 4 equal parts. Shape 1 part at a time. Roll into 14 inch circle, cut in 8 wedges. Roll and place on ungreased baking sheet. Let rise until almost doubled (about 2 hours), brush with egg-water mixture. Bake in 325 oven for 35 min. |
DANISH PASTRY
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1 c. flour 1/2 c. butter 2 T water |
Mix together flour, butter and water. Divide into 2 parts. Pat each out the full length of a large ungreased cookie sheet. |
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1 c. water 1/2 c. butter 1 tsp. almond 1 c. flour 3 eggs |
Bring water and butter to a foil boil. Remove from heat. Add 1 tsp. almond flavoring. Quickly stir in flour. Beat until smooth. Add eggs, beating after each. Spread on top of patted out dough. Bake 1 hour at 350 degrees. |
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powdered sugar frosting sliced almonds |
While hot, frost with powdered sugar frosting and top with sliced almonds. |
BAGELS
(169 ca. 6 g protein)
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2 c. warm water 2 pkg. yeast 3 T sugar 1 T salt 5 3/4 c. flour |
Combine water and yeast in measuring cup. Add 1 T sugar. Yeast should bubble up if it is active. Put flour and remaining sugar and salt in Cuisinart. Add yeast mixture. Mix until ball forms and 1 min more. Turn out into greased bowl, cover, and let rise until doubled, about 40 min. Punch down and cut into 16 pieces. Form each into a ball and then poke a hole in the center. Place on floured surface and cover and let rise for 20 minutes. Meanwhile, boil a large pan of water with 1 T sugar. Adjust heat to keep it boiling gently. Lig htly grease a baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water; boil about 4 at a time, turning often, for 5 min. Lift out with a slotted spatula, drain briefly on a towel, and place on the baking sheet. Brush b agels with egg yolk glaze (1 egg yolk beaten with 1 T water) and bake in a 400 oven for 30 - 35 minutes or until well browned and crusty. Cool on a rack.
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CREAM SCONES
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2 c. flour 3 tsp. baking powder 1/2 tsp. salt 1 T sugar 6 T shortening 2 eggs 1/2 c. light cream |
Heat oven to 425 F. Combine flour, baking powder, salt and sugar. Cut in 5 T shortening with pastry blender until mixture is crumbly. Combine eggs and cream; stir into dry ingredients until just blended. Turn out on lightly floured b oard. Divide dough into 2 equal parts. Roll each into round piece 6 1/2 inches in diameter and 3/4 inch thick. Cut into quarters. Place on greased baking sheet. Brush tops with remaining melted shortening. Bake 15 minutes. |
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For sour cream scones: increase sugar to 2 T; decrease butter to 1/4 c. Use 1/2 c. sour cream instead of light cream. |
DUTCH BABIES
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1/4 (1/3; 1/2) c. butter 3 (4;5) eggs 3/4 (1; 1 1/4) c. milk 3/4 (1; 1 1/4) c. flour |
Place butter in pan and set in 425 oven. While butter melts, mix batter quickly. Put eggs in a blender or food processor and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour, continu e whirling for 30 seconds. Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned (20 - 25 min). Dust pancake with ground nutmeg if you wish. Cut in wedges and serve at once with any of the following toppings. Sprinkle powdered sugar and squeeze fresh lemon juice. Sliced strawberries or peaches. Or heat banana and papaya slices in melted butter until hot, serve with lime wedges. *Or put banana slices in the pan before adding the eggs. Yummy! |
BEST BANANA BREAD
Junior League Centennial Cookbook
(from Daphne)
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2 c. all-purpose flour 1 c. sugar 2 t. ground cinnamon 2 t. baking soda 1 t. salt 1 c. vegetable oil 2 c. mashed ripe bananas 1/2 c. raisins 1/2 c. flaked coconut 3 eggs, beaten
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Preheat oven to 350. Grease 2 8-inch loaf pans (I made 1/2 into muffins).
In large bowl, sift together flour, sugar, cinnamon, baking soda and salt. Add the oil, bananas, raisins, coconut, and eggs. Mix well. Pour into pans and let stand 20 minutes. |