Breadsticks
Karen
1 ½ cups warm water 1–2 Tbsp. sugar 1 tsp. salt1 Tbsp. Rapidrise yeast4 cups flour Mix above ingredients in mixer until dough pulls away from the bowl.1 stick butter, melted( in a separated bowl for dipping dough into)Parmesan cheeseGarlic saltRoll dough out to the size of your jelly roll pan and cut horizontally into 12-15 strips.(Easy with a pizza cutter) Dip each strip into the melted butter, front and back, andsprinkle with Parmesan cheese and garlic salt. Put in pan, touching each other and allowto rise until double in size. Bake at 400 for 10 minutes.
Cinnamon Rolls
Karen’s award winning recipe!2 ¼ cups hot water½ cup butter¾ cup evaporated milk½ cup sugar2 tsp. salt½ cup dry potato flakes2 eggs2 Tbsp. yeast4 cups flourcinnamon sugarCombine hot water, evaporated milk, and butter. Then mix in the sugar, salt,and dry potatoes. Add one at a time: the flour, eggs, and yeast, mix about 4minutes. Add remaining flour, if needed, (up to 5 cups) until it pulls away fromthe bowl. Place in bowl and allow to rise until double (about 1 hour). Dividedough in half, or thirds, depending on pan size. Roll out; spread with meltedbutter and sprinkle cinnamon-sugar (1/2 cup sugar, 2 Tbsp. cinnamon). Roll upand cut with string or dental floss into 1 inch slices. Place in pan and allow torise about an hour. Bake at 350 fro 12-15 minutes. Frost while still warm.
Frosting
1 stick butter1 lb. powdered sugar1 tsp. vanilla3-4 Tbsp. milk
Cinnamon Twists
Karen’s shorter variation of the cinnamonrolls1 ½ cups warm water2 Tbsp. sugar1 tsp. salt1 Tbsp. rapid rise yeast1 egg4 cups flour (1 bread, 3 all purpose)1 stick butter melted(for dipping dough)In mixer, add warm water, sugar, salt and butter. (or oil) and mix. Add thefollowing ingredients and mix between each addition: 1 cup bread flour, egg,then yeast. Add the all-purpose flour one cup at a time, mixing between each.
1
Stop adding the flour when the dough is pulling away from the sides but is stillslightly sticky. (If you are using a metal bowl, you may use less flour) Coverand let rise for 10 minutes. Prepare surface with flour as dough is a bit sticky.Roll into a rectangle, to the size of your jelly roll pan and cut horizontally into 12-15 strips. Dip each strip into melted butter, front and back. Twist dipped stick ofdough and place on pan. Sprinkle with cinnamon and sugar. Allow to rise untildouble. Bake at 400 for 10 minutes. Frost when still warm. (use same frosting ascinnamon rolls)
Pumpkin Pancakes
KarenHarrison tradition for Thanksgiving Day breakfast1 ½ cups Bisquick orAunt Jemima pancake mix2 eggs1 ½ cups milk2 Tbsp. melted shortening¼ cup sugar½ cup canned pumpkin1 tsp. pumpkin pie spice(or ¾ tsp. cinnamonand ½ tsp. nutmeg)Combine mix, eggs, milk, shortening, and sugar in bowl. Fold in pumpkin andspices. Cook pancakes.
Chicken Vegetable Quiche
WendyGood for breakfast1 cup cooked, cutchicken, bacon, or sausage1 cup chopped zucchini1 cup chopped tomato½ cup chopped onion1/3 cup grated parmesan1 cup milk½ cup Bisquick orpancake mix2 eggs1 tsp. garlic salt¼ tsp. pepperPreheat oven to 400. Grease pie plate. Mix meat, zucchini, onion and cheese.Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in a blenderon high, or one minute with wire whisk, or hand beat until smooth. Pour evenlyover chicken mixture. Bake about 35 minutes or until knife inserted in centercomes out clean let stand 5 minutes before cutting. 8 servings.
Ricotta Cheese Pancakes
WendyGood source of Protein, calcium, and vitamin C1 cup part skimRicotta cheese1 large egg2 Tbsp. sugar1 tsp vanilla6 Tbsp. flour1 Tbsp. orange marmaladeor apricot jam½ Tbsp unsalted butterQuick blueberry sauce:1 pint (about 2 cups)fresh blueberries or8 oz frozen unsweetened1/3 cup sugar, (or to taste)
2
Mix ricotta cheese, egg, sugar, and vanilla extract in a bowl until smooth. Addflour and marmalade and mix till blended. Melt the butter in a large non-stickpan over med-high heat. Add one heaping soupspoon full of the pancake batterfor each pancake and flatten slightly with the back of the spoon. Do not crowdthe pancakes on the pan. Cook for 1 ½ -2 minutes, or until bottoms are goldenbrown. Carefully flip (may need to use extra utensil) and continue to cook otherside 1 ½ -2 minutes longer. For sauce: Combine blueberries and sugar insaucepan and bring to a boil. Stir continually, over high heat. Continue to cookuntil the syrup has thickened. Serve warm over pancakes. Refrigerate up to 3days.
Refrigerator Rolls
Karen
½ c. margarine½ c. sugar2 tsp. salt1 ¼ c. hot water3 eggs2 Tbsp. yeast4-5 c. flourCream margarine and sugar; add salt, water, eggs, and 1 cup flour. Beat. Addyeast. Add remaining flour to make a soft dough. Cover and let rise untildouble. (about an hour) Place in fridge. 3 hours before baking, roll and shape asdesired. Cover and let rise. Bake at 400 for 6-8 minutes.
Dad’s Pizza Dough
Dad (recipe for one crust)1 c. warm water2 tsp. sugar2 Tbsp. olive oil½ bag of yeast (1 1/8 tsp.)1 tsp. salt3 c. flourCombine water, sugar, oil and yeast in mixer. Let sit until yeast proofs (bubbles).Add salt and then the flour slowly while mixing. Mix/knead for 8-10 minutes.Let rise for an hour. Roll out and top with favorite toppings. Place in hot oven(500+) for about 12 minutes.
German Pancakes
Karen1 cup flour1 cup milk5 or 6 eggs1 stick butterMelt butter in 9x13 pan. Mix flour, milk, and eggs together. Pour into pan overmelted butter, and bake at 400 for 20 minutes. Top with syrup or powderedsugar.
No Knead, Dutch Oven Bread
3
Search History:
Result 00 of 00
00 results for result for
p.
More From This User
Notes
Load more
