Bread Recipe #5 - Waffles

This is a basic waffle recipe found in most Betty Crocker cookbooks but with my own addition to make the lighter and fluffier. In place of 1/2 cup of the milk, I substitute 7-up and of course, a little chocolate never hurts (1/2-1 cup mini chocolate chips). My husband's family are second generation maple syrup makers giving us a constant supply of the best waffle topping. Ingredients: 2 eggs, 2 cups all-purpose flour, 1/2 cup vegetable oil or butter, melted, 1 1/4 cups milk, 1/2 cup 7-up, 1 tablespoon granulated or brown sugar, 4 teaspoons baking powder, 1/4 teaspoon salt, mini chocolate chips, if desired. Instructions: Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy. Beat in remaining ingredients (except chocolate chips) just until smooth. Mix in chocolate chips, if using. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle(s) carefully. Makes about a dozen 4-inch waffles. "Rolling in the Dough!"

Bread Recipe #4 - Buttermilk Almond Scones

Scones and a cup of tea-what a great English breakfast. These easy-to-make biscuit-look-alikes are full of almond flavor, inside and out. Ingredients: 1 egg, 1 1/4 buttermilk, 2 teaspoons almond extract, 4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 cup sugar, 1/2 cup unsalted butter, 2 cups sliced almonds, toasted, 2 tablespoons cream. Instructions: Preheat oven to 425 degrees. Whisk egg, buttermilk and almond extract; set aside. Combine flour, baking powder, baking soda, salt, and sugar. Cut in butter until mixture resembles coarse bread crumbs. Add almonds, saving a few for topping. Add wet ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Knead gently 5-6 times. Divide dough in quarters. Roll out to 1/2 inch thick circles. Cut each into 6 wedges. Place on a greased baking sheet. Brush scones with cream and sprinkle with sugar and a few almonds before baking. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Makes 2 dozen scones. We had the opportunity recently to visit a beautiful Inn in Pacific Grove owned by Four Sisters. They also put out a cookbook bearing today's recipe. "The Kitchen at Four Sisters Inns", 6th edition, Canada, 2010, pg. 18, recipe courtesy of Judy Higgins. "Rolling in the Dough!"

Bread Recipe #3 - Gingerbread Muffin Tops

What's the best part of the muffin????? The top, of course!! These spicy muffin tops remind me of soft gingersnaps, so, whether a muffin or a cookie, they are truly delicious. Ingredients: 1/3 cup butter, softened, 1/3 cup packed brown sugar, 1 egg, 3/4 cup molasses, 2 cups all-purpose flour, 1 1/2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 tablespoon coarse sugar. Instructions: Preheat oven to 350 degrees. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Drop by 1/4 cupfuls 2 inches apart onto a parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake in preheated 350 degree oven for 15-20 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm (but they are good cool too!). Makes 7-8 Muffin tops. "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2012, pg. 85. "Rolling in the dough!"

Bread Recipe #2 - Traditional White Bread

If you have some time this is the best kind of bread to prepare, bake, eat, and share. Walk into a house where bread is baking and you will want to curl up on the couch and stay awhile, if only for the aroma. It is important to follow all the steps in order and to be patient-it will be well worth it! Ingredients: 6-7 cups all-purpose or unbleached flour, 3 tablespoons granulated sugar, 1 tablespoon salt, 2 tablespoons shortening, 2 packages regular or quick-acting active dry yeast, 2 1/4 cups very warm water (120-130 degrees). Instructions: Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in bowl of mixer. Add warm water (make sure it is between 120-130 degrees). Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle (when dough leaves the sides of the bowl). Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic (this is a good way to relieve stress). Grease a large bowl; place dough in bowl, turning over once so greased side is up. Cover with a clean linen towel and place in a warm place (away from drafts) for 40-60 minutes or until double in size. Dough is ready when two fingers pressed into dough leaves an impression once removed. Grease two loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2. Punch down dough with fist, then fold dough over and form into a ball. This releases large air bubbles to produce a finer texture. Divide dough into 2 portions. Flatten each portion into a rectangle, 18x9 inches with a rolling pin or by hand. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square, 9x9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover with same cloth and let rise in warm place 35-50 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Preheat oven to 425 degrees. Bake 25-30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans to cooling rack. Brush loaves with butter, if desired. Makes 2 loaves. "Betty Crocker's 40th Anniversary Edition Cookbook", 1990. "Rolling in the dough!"

Bread Recipe #1 - Banana Bread

The first recipe of the new year is one I have made for many years, quite possibly the first bread I ever prepared. I've tried other banana bread recipes, but have always returned to this one. The important factor is to make sure your bananas are overripe (the softness of them makes the bread moister). Ingredients: 1 cup granulated sugar, 1/2 cup butter or margarine, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups all-purpose flour, 3 bananas, sliced thin, 1/2 cup chopped nuts, if desired (any kind will work), 1 egg, 1 teaspoon vanilla, few whole nuts for the top (or chopped, if you like). Instructions: Preheat oven to 350 degrees. Prepare a loaf pan by spraying with cooking spray and sprinkling a little flour on bottom and sides; set aside. Place all ingredients, except whole nuts, in a large mixing bowl. Beat with a hand mixer or standing mixer on medium speed until well combined, about 1-2 minutes. Scrape into prepared pan and smooth top. Place nuts on top in design of choice. Bake in preheated 350 degree oven for 5 minutes. Reduce the heat to 300 degrees and continue baking for 30-40 minutes, or until top is browned and toothpick inserted comes out clean. Place on cooling rack for 10 minutes; run a knife around edges of pan before inverting onto a plate or platter. Allow to cool completely or serve slightly warm, spreading each slice with butter or jam. Makes 1 loaf. "Rolling in the dough!"