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APPLESAUCE CAKE LOAF
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf This is such wonderful and moist bread. For variation you can add diced apples and walnuts. This bread is so fragrant it will fill your whole neighborhood with its aroma of cinnamon and cloves. I love to enjoy a slice toasted with lots of butter. 1 cup packed brown sugar 1/2 cups butter, softened 1 egg 1 cups applesauce 1 tsp. vanilla 2 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground cloves 1 cup raisins Heat oven to 350 degrees. Grease loaf pan. Beat brown sugar and butter in large mixing bowl on high speed for 2 minutes. Beat in eggs, vanilla and applesauce. Stir in flour, salt, baking soda, cinnamon and cloves. Stir in raisins and nuts. Pour batter into 6 greased pans. Bake 45 min to an hour or until toothpick inserted comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. 
BISCUITS
Patricia's Cafe - by Pat McClelland 2 c Flour
2 tsp Baking Powder ½ tsp Baking Soda ½ tsp Salt 1 Tbs Sugar 5 Tbs Butter ¾ c Buttermilk 1. Heat oven to 400ºF. 2. Mix flour, baking powder, baking soda, salt, and sugar together. 3. Cut butter into dry ingredients. 4. Add buttermilk and mix only until mixed. 5. Roll to ½ inch thick on a floured board and cut with a cutter. 6. Bake in oven for about 14 minutes. Adding ½ c dried fruit and/or 2 Tbs spices/herbs can vary the biscuits like scones. 1/3 c of cheese can also be added. Ingredients should be added before buttermilk. The trick to making light flaky biscuits is to not over mix the dough. Only mix until the ingredients are all incorporated. The more you mix the more the gluten forms and the tougher the biscuit will become. The butter can also make the difference in the flakiness of the biscuit. The butter must be cold. Cutting the butter into the dry ingredients should be done with a pastry knife or 2 butter knives and it should look grainy like sand. 
BLUEBERRY CRANBERRY BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf A red, white, and blue bread perfect for the 4th of July! 1 C. fresh cranberries ¾ C. sugar 1 C. packed brown sugar 8 T. butter, room temperature 2 eggs 1 C. buttermilk 3 C. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 C. blueberries Preheat the oven to 375 degrees. Grease a 9x5x3 – inch loaf pan. Put the cranberries and granulated sugar in a small skillet and cook over medium heat, stirring often, until the sugar has dissolved. Remove from heat and set aside to cool. Put the cup of brown sugar and the butter in a mixing bowl and beat until blended. Add the eggs and beat well. Stir in the buttermilk. Put the flour, baking soda, baking powder, and salt in a bowl and stir with a fork until well mixed. Add to the butter mixture and beat only until blended. Stir in the cranberry mixture and the blueberries. Spoon the batter into the loaf pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Remove from the oven and turn onto a rack to cool. 
CHOCOLATE TEA BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf ¾ C. butter, softened 2/3 C. packed brown sugar 4 eggs, beaten slightly 8 oz semi-sweet chocolate chips ½ C. golden raisins ½ C. chopped walnuts Zest of 1 orange 2 C. self-rising flour 1. Grease 1 loaf pan 2. Cream the butter and brown sugar together in a bowl until they are light and fluffy. 3. Gradually add the eggs, beating well after each addition. If the mixture starts to curdle beat in 1-2 T. of the flour. 4. Stir in the chocolate chips, raisins, walnuts, and orange zest. Sift the self-rising flour and fold into the mixture. 5. Spoon the mixture into the prepared pan and the make a slight valley in the center of the bread with the back of a spoon. 6. Bake in a preheated oven, for 325 degrees, for 1 hour or until a toothpick inserted in the middle of the bread comes out clean. 7. Let cool for 5 minutes then invert on to a wire rack. 
CHUNKY PEANUT BUTTER AND
CHOCOLATE CHIP BREAD Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf This bread is super easy. This is a great bread for that culinary inspired teenager at home to try out. 4 cups all-purpose flour 2/3 cup sugar 1 1/2 teaspoon salt 8 teaspoons baking powder 3 cups milk 1 cup chunky peanut butter ½ semi-sweet chocolate chips ½ cup peanut butter flavored cooking chips Preheat oven to 350 degrees F. Combine all of the dry ingredients in a large bowl. Mix in the milk and peanut butter with a wooden spoon. Fold the semi-sweet and peanut butter chips into the batter. Pour into a greased loaf pan. Bake for approximately 50 minutes or until toothpick inserted into the middle comes out clean. 
GOLDEN SPICED PUMPKIN BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 2 loaves The apple cider in this bread gives a wonderful aromatic scent while baking. If you can’t find apple cider then warm 1 cup of apple juice with a cinnamon stick and let it sit for 5 minutes then remove the cinnamon stick and use the apple juice in place of cider as directed in the recipe. 2 cups brown sugar 2 cups canned pumpkin puree 2 eggs 1 cup oil 1 cup apple cider 4 1/2 cups bread flour 2 tablespoons baking powder 1 tablespoon ground cinnamon 1 cup golden raisins 1 cup pecans Preheat oven to 350 degrees F. Combine brown sugar, pumpkin puree, eggs, oil, and cider. Add dry ingredients to pumpkin mixture and mix until moistened. Fold in golden raisins and pecans and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans. Place in oven and bake for 50 minutes. Cool in pans on a rack until room temperature. Remove from pans and serve. 
PEAR ALMOND BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 2 loaves This bread is best served a full day after it has been baked. Ingredients: 3/4 cup butter, softened 1-1/4 cups sugar 3 eggs 3 cups flour 1-1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 16-oz. can pears, drained, reserving pear liquid 1/3 cup reserved pear liquid 3/4 cup ground natural almonds Glaze: 1/3 cup sugar 2 Tbsp. reserved pear liquid Preparation: Cream butter, 1 ¼ sugar, and eggs until light and fluffy about 2 minutes. Drain pears and puree them in a blender, making sure to reserve some of the pear liquid before blending. Combine flour, baking powder, salt, and baking soda and add alternately with the pureed pears and or 1/3 cup reserve pear juice. Stir in ground nuts. Spoon batter into two greased and floured 4x8" loaf pans. Bake at 350 degrees for 45 to 55 minutes, or until bread is light brown and begins to pull away from sides of pan. In small bowl combine 1/3 cup sugar and reserved pear liquid. Brush this glaze over loaf immediately after it's removed from the oven. Let stand in pan for 10 minutes, and then pour rest of glaze evenly over bread. Remove and cool on wire rack. Wrap tightly in plastic wrap after completely cooled. 
SPICY INDIAN BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf This is great dinner bread. It is perfect with soup or chili. I hope you enjoy this spicy delight! 2 C. self-rising flour ¾ C. all-purpose flour 1 tsp. baking powder ¼ tsp. salt ¼ tsp. cayenne pepper 2 tsp. curry powder 2 tsp. poppy seeds 2 T. butter, cut into small pieces 2/3 C. milk 1 egg, beaten 1. Grease a cookie sheet with butter. 2. Sift the self-rising flour and the all-purpose flour into a large mixing bowl, together with the baking powder, salt, cayenne pepper, curry powder, and poppy seeds. 3. Rub in the butter with your fingers until everything is well mixed together. 4. Add the milk and the beaten egg and mix to soft dough. 5. Turn the dough out onto a lightly floured surface, and then knead the dough lightly for a few minutes. 6. Shape the dough into a round loaf and mark it with a cross shape in the center of the top of the dough. 7. Bake in a preheated oven at 375 degrees for 45 minutes. 8. Transfer the bread to a wire rack and let cool. Serve in chunks or slices. 
SPRITE BANANA BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 2 loaves I know this sounds weird but the sprite makes this bread extra moist. 4 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 1 cup butter, softened 2 cups granulated sugar 4 eggs 2 teaspoons vanilla extract 2 cups mashed bananas 1 cup Sprite Heat oven to 350 degrees F. Stir together dry ingredients and set aside. Cream the butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well. Add dry ingredients alternating with the Sprite, finishing with dry ingredients. Pour into 2 greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely 
TEX-MEX CORNBREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 9x13 pan Head down to our local Farmer’s Market this weekend and pick up some fresh jalapenos for this bread. They have the best jalapenos around! 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil 3/4 diced fresh jalapenos 1/2 shredded cheddar cheese Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Fold in the shredded cheddar cheese and diced jalapenos. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Top with lots of butter and enjoy! 
MARTHA'S MOM'S
CORNBREAD AND CORNBREAD DRESSING Martha's Southern Cooking by Martha Faltynski MARTHA’S MOM’S SOUTHERN CORNBREAD DRESSING 1 Pone cornbread (recipe follows) 2 Stalks Celery (chopped fine) 1 Small Onion (chopped) 3 Slices White Bread Sage to Taste Broth (from boiling the turkey pieces – neck, liver, etc.) Pimento (for color) Crumble up cornbread and white bread and pour broth over it. Let stand until softened. Add the remaining ingredients; pour into pan and bake @ 400 degrees until brown. The secret to this recipe is to use enough broth to make the dressing soft. MARTHA’S MOM’S CORNBREAD ½ Cup self rising corn meal ½ Cup self rising flour 1 Egg ½ Tbs sugar ½ Cup milk 2 Tbs shortening melted If you don’t have self rising flour, add ¾ tsp of baking powder and 1/8 tsp salt to regular flour. Mix all the ingredients together except shortening; when combined, add the melted shortening. Bake @ 400 degrees until brown. Even better, if you have a cast iron skillet, preheat the skillet with a tablespoon of butter and pour the cornbread mixture directly into the skillet and bake as directed above. |
COCONUT CHAPATIS
Patricia's Cafe - by Pat McClelland 4 c Flour
1 tsp Salt 1 can Coconut Milk as needed Ghee 1. Place flour and salt in a bowl and stir in coconut milk. 2. Divide dough into 9 equal balls and thinly roll out each one on a floured board. 3. Brush each with ghee and fry. While on safari in Tanzania, dinner at many of the lodges, bush homes and camps that we visited we were served pumpkin soup to start with. While we were camping in the Serengeti NP we had the opportunity to eat a traditional East African meal of curried plantains, curried chicken (which were probably really guinea-fowl), and some pork (probably wart hogs) in a sauce. Most of the dinner meals had rice or Ugali, which is a corn mush, for the starch. I wish I had taken more notes on all of the food but I was more into the animals. For breakfast each morning we were served a typical English breakfast buffet of bacon/sausage, grilled tomato, scrambled eggs and not so typical on an English breakfast buffet but typical in Africa, fruit galore. Because we spent most of the day in the bush we had box lunches with chicken, a hard-boiled egg, chips, and something for dissert like a candy bar/chocolate. The one thing that was consistent with all of our meals no matter where we were was the Chapatis (Indian flat bread), which I could never get enough of. I’ve attempted other recipes but adding the coconut milk gave them a tenderness and a little bit of sweetness without giving them a strong coconut flavor. Chapatis are used to sop up sauces and to pick up bits of food in place of a fork. 
BLACK WALNUT RASPBERRY BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf This bread is equally as good with chopped and toasted macadamia nuts. This bread is also very good with fresh raspberry preserves spread on top. 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1 cup granulated sugar 1/3 cup confectioners' sugar 1 1/2 cups fresh or 10 ounces frozen raspberries, thawed 2 eggs, beaten 2/3 cup vegetable oil 1 cup toasted and chopped black walnuts Heat the oven to 350 degrees. Grease and flour a loaf pan. Stir the dry ingredients together in a large bowl. Mix the raspberries with the eggs and oil. Stir into the dry mixture until the flour is just dampened. (Do not over mix as the bread will be tough.) Add the walnuts. Pour mixture into prepared pan. Bake for 1 hour. Serve the bread hot with butter or sift confectioners' sugar over the top and serve cold. 
BLUEBERRY LEMON BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 Loaf When in season you can substitute fresh blueberries for the frozen ones. You may also omit the nuts if you like. 2 Eggs 1 C. sugar 1 C. milk 3 T. melted butter 3 C. flour 4 tsp. baking powder 1 ½ tsp. salt 1 tsp. vanilla 1 tsp. grated lemon rind 1 (10 oz.) pkg. frozen blueberries, thawed ½ C. chopped pecans Beat eggs in mixing bowl. Beat in sugar, milk, and butter. Add dry ingredients, then vanilla and lemon rind. Stir in the blueberries and pecans by hand. Pour into a greased loaf pan. Bake at 350º for 1 hour. Cool in pan for 10 minutes. Remove from pan. 
BUTTERSCOTCH BANANA NUT BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 2 loaves The butterscotch in this bread is divine. I love to slice this bread and serve it with vanilla ice cream and caramel sauce. 3 1/2 cups flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon salt 1 1/2 cups granulated sugar 4 to 6 ripe bananas, mashed 2 eggs 1/2 cup butter, melted 1/2 cup milk 2 2/3 cups pecans, toasted and divided 12 ounces butterscotch morsels Heat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar. Set aside. Combine bananas, eggs, butter, milk, 2 cups of the toasted pecans and the butterscotch morsels. Combine with dry ingredients. Pour into two greased and floured loaf pans. Sprinkle the tops of loaves with the remaining 2/3 cup pecans. Bake for 60 to 70 minutes. Cool in pans for 15 minutes, and then remove 
GERMAN BREAKFAST BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf This is a German Sweet cake that is best served warm with a piping hot cup of coffee! 2 packages dry yeast 1 Tablespoon sugar 1 cup lukewarm water 6 Tablespoons butter 1/2 cup sugar 3 egg yolks 1/2 teaspoon salt 1 cup scalded and cooled milk 7 cups sifted flour ½ cup Melted butter ½ cup Sugar ½ cup Raisins 1 ½ tsp Cinnamon ½ cup Pecans + ¼ cup for sprinkling 1 beaten egg Milk Confectioners' sugar icing Dissolve yeast and one tablespoon sugar in water. Cream butter, one-half cup sugar. Add eggs. Stir in yeast mixture and salt. Alternate milk and flour until the dough is moderately soft. Knead until smooth. Cover and let rise until double in bulk. Roll out in oblong strip one-fourth inch thick. Brush with melted butter. Sprinkle with sugar, raisins, cinnamon and nuts. Roll up length-wise. Place in circle on greased cookie sheet. Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side — pointing away from the center. Cover and let the bread rise again until double in bulk. Brush on beaten egg diluted with milk. Bake in oven (350°) for 30 minutes. While still hot, frost with confectioners' sugar icing and sprinkle with nuts. 
GOLDEN PUMPKIN BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf I know it’s not thanksgiving time yet but I always crave pumpkin in any form, muffins, bread, and pie…I just can’t get enough of it. This is one of the easiest recipes I’ve found for pumpkin bread. It’s hard to mess it up when all you have to do is mix everything in one bowl. 1½ cups all-purpose flour 1 cup firmly packed brown sugar 1 cups canned pumpkin ½ cups butter, softened 2 eggs 1 ½ teaspoon baking powder 1 teaspoons baking soda 1 teaspoons salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 1. Heat oven too 350º. Combine all ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes). 2. Spoon into 1 greased loaf pans. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Store refrigerated 
PINA COLADA QUICK BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf I like to sweeten this bread up and add a little color with some chopped maraschino cherries (about ½ cup) just like in the Pina Colada drink. 2 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup light corn syrup 1/3 cup corn oil 1/4 cup rum 1 can crushed pineapple in unsweetened juice, drained (8oz) 1 cup flaked coconut Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat eggs, corn syrup, corn oil and rum until well blended. Gradually stir in flour mixture just until moistened. Stir in pineapple with juice and coconut. Pour into a greased and floured loaf pan 9x5x3-inches. Bake 60 to 65 minutes in a 350 degree F. oven, or until a wooden pick inserted in the center comes out clean. Remove from oven and leave in pan for 10 minutes to cool, then move to a wire rack to cool completely. 
PUMPKIN CREAM CHEESE BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Pumpkin Cream Cheese Bread Gretchen's Goodies - by Gretchen Gire Anthony Yields 2 loaves This bread is wonderful toasted with some cinnamon butter slathered on top. 2 ½ C. sugar 1 (8 oz.) pkg. cream cheese ½ C. butter 3 ½ C. flour 1 (16 oz.) can pumpkin 2 tsp. baking soda 1 tsp. salt 1 tsp cinnamon ½ tsp baking powder ¼ tsp. ground cloves ½ C. chopped pecans Preheat oven to 350º. Mix sugar, cream cheese, and butter with an electric mixer. Add the eggs, one at a time, mixing well. Blend in the pumpkin. Add combined dry ingredients. Then fold in the pecans. Pour into 2 greased and floured loaf pans. Bake for 1 hour or until toothpick inserted in the middle comes out clean. 
STRAWBERRY SWEET BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 2 loaves If strawberries are in season you can substitute them using the same measurements. 2-10oz. pkgs.of frozen strawberries 4 eggs 1 ¼ C. vegetable oil 2 C. sugar 3 C. flour 1 T. cinnamon 1 tsp. baking soda 1 tsp. salt 1 C. chopped walnuts Grease and flour 2 loaf pans. In a medium bowl stir thawed strawberries, eggs and oil. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and walnuts. Add strawberry mixture to dry ingredients. Stir until blended. Pour into pans. Bake at 350 degrees for an hour. 
ZUCCHINI BREAD
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 loaf It’s August which is synonymous with zucchini. Hit our local Farmer’s Market and pick up some fresh zucchini and start baking. Make sure to make a few extra loaves to freeze for our long winters. 1 lb. zucchini – with seeds removed and finely grated using a food processor. 2 C. all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground allspice 1/2 tsp. salt 1 ½ C. sugar ¼ C. plain yogurt 2 large eggs 1 T. lemon juice 6 T. unsalted butter, melted and cooled 1. Preheat oven to 375 degrees. Spray 9 inch loaf pan with cooking spray. 2 Squeeze out any excess water out of the shredded zucchini using your hands. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt. In a separate bowl whisk together the sugar, yogurt, eggs, and lemon juice until combined. 3. Gently fold yogurt mixture and zucchini into flour mixture using a spatula until just combined. Pour into prepared pan. 4. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes, then turn out onto a wire rack to cool for at least an hour. |