Toni's blueberry muffins are sure to please. I love these for a Sunday breakfast. The recipe makes 24 muffins.
1/2 cup margarine
1 1/4 cup sugar
Cream with mixer 2 eggs
Add to above:
1 cup sour cream and 1 teaspoon vanilla
Blend together and fold in :
2 cups plus
2 Tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
Add 2 cups frozen or fresh blueberries
Place in muffin cups. Bake at 375 degrees for 20 minutes..
Why it's whole-wheat bread, honey! |
This is my favorite bread which I usually make every Sunday. I would make it more often and eat it more often if I had the time. The recipe is adapted from the Joy of Cooking. I have a big Kitchen Aid mixer, so, I just mix everything together in the mixer and let it knead itself for 3 or 4 minutes at most.
Mix together:
1 tablespoon or package yeast (restaurant
yeast is the best)
1/4 cup warm water
Let the yeast mixture sit for about 5 minutes
Mix together
1 egg
1/4 cup melted butter
2 1/2 cups lukewarm water
1 1/2 teaspoons salt
1/2 cup honey
4 cups whole wheat flour
4 cups white flour
Add the yeast mixture to the flour mixture and knead until you have a nice texture - at least 10 minutes. Put it in a bowl. Brush with Crisco. Let it rise until double in height. Divide into two loaf pans (5x9). Let rise again until doubled in height. Bake in a preheated oven at 350 degrees for 45 minutes. Test for doneness.
Sheila's Best Buttermilk bread
Sheila is from West Virginia and raves about this recipe. Thanks, Sheila!
Soften 2 packages dry yeast in 1/2 cup warm water
Combine into large mixing bow:
1 3/4 cups hot scalded buttermilk
1/2 cup butter
1/2 cup sugar
Cool the mixture until it is lukewarm
Stir in:
2 slightly beaten eggs
2 teaspoons vanilla
1 teaspoon salt and the yeast
Add gradually:
7 1/2 to 8 cups flour to form a workable dough.
Knead 5 - 7 minutes.
Place the dough in greased bowl.
Cover and let rise for 1 hour.
Shape into two loaves
Cover with a dampened towel and let it rise again for one hour.
Bake at 350 degrees about 30 - 35 minutes.
Dill Batter Bread
Mix together in a large bowl:
1 package active dry yeast
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
3 tablespoons of finely chopped mild onion
2 tablespoons of finely chopped fresh dill
1 tablespoon butter
1/4 cup warm water (120-130 degrees)
Beat 2 minutes at a medium speed, scraping the sides occasionally.
Add:
1 cup of lukewarm cottage cheese
1 egg
1/2 cup all-purpose flour
Beat at high speed for 2 minutes.
Add:
1 1/2 cups all-purpose flour
Cover and let rise until doubled in bulk. Stir down and
transfer to a well greased 1 1/2 quart heatproof casserole. Cover and let rise until
doubled in bulk. Handle the casserole carefully because the dough will
deflate if you look at it the wrong way! Bake in a preheated 350 degree oven for 35
minutes.
Optional:
Top with melted butter and sprinkle with salt
Basic White or Whole Wheat - Our Favorite!
This recipe uses the Kitchen Aid's powerful motor and dough hook, but there is no reason why you could not do it by hand. This recipe is adapted from the Joy of Cooking.
Add in the mixing bowl:
8 cups white flour for white bread or
5 cups
white flour and 3 cups whole wheat flour for whole wheat bread
1/2 cup sugar
1/2 cup Crisco
1 egg
1 Tablespoon or package of yeast
2 1/2 cups very warm water
1 Tablespoon salt
Mix until all the ingredients are blended and nothing sticks to the side of the bowl. Mix to knead another 3 or 4 minutes.
Cover the mixing bowl with a damp towel and
let the dough rise.
Remove and divide the dough into two loaves.
Place in loaf pans.
Cover with a damp towel and let rise again.
Place in the oven set for 350 degrees. (I do not preheat the oven but have a gas oven. If
you have an electric oven, preheat for 5-10 minutes.) Bake for 45 minutes at 350
degrees. Remove, cool slightly and
enjoy.
This recipe has been consistently good so long as the bread is allowed to rise sufficiently.