Popovers

These are not that hard to make! I don't know why I don't make them more often. Makes about 10.

2 Eggs

1 C.Milk

1 Tbsp Melted Butter

1 C Flour

Pinch or two of salt

Half fill muffin cups. Put them in a cold oven (I think this also works better if the eggs and milk are at room temperature. The idea is to raise the temp gradually). Start the oven going towards 450 degrees for 15 minutes, then another 20-25 minutes turn it down to 350 degrees.

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Spiced Banana Walnut Muffins

Grandma Burnham is now on. I put on her first post. I made these yesterday and they are wonderful. - Mom

1 cup whole wheat flour

1/2 t baking soda

1/2 t cinnamon

1/2 t nutmeg

1/4 salt

1/2 c brown sugar

1/4 c softened butter or veg. oil

1 c (2-3 whole) mashed bananas

1/4 c unsweetened applesauce

1/2 tsp orange zest (or more)

1/2 t vanilla

1 egg

1/4 chopped walnuts

Prepare as ususal.

Bake 25 min at 350.

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Pumpkin Bread the Easy Way

Another one shamelessly stolen from John Kline. I hope he doesn't mind me using his recipes here, but I justify it thusly: 1. I've credited him with them. 2. I've voted for him.

This is the quick way to make pumpkin bread: Mix 1 can of canned pumpkin, 1 tsp of Allspice, 2 eggs, 1/3 cup of milk, and a package of pound cake mix from the store. Bake 1 hour in a loaf pan (greased/floured) at 350 degrees.

I've only tried it with pumpkin, but I bet it would work with banana too. Although I would leave out the allspice for that.

Someone should really post mom's pumpkin bread recipe though - the easy way out will never be as good. By the way, if you tell someone how it is made, they are more likely to think it tastes like pound cake mixed with pumpkin. So let's keep the secrets to the magic to ourselves.

I'm labeling this one 'bread' so I don't get docked points for posting another dessert. But I was just thinking, a little cream cheese frosting would put this one over the edge...

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Nauvoo Bread

Picked this one up when we went to Nauvoo for the big family reunion. It's from Sister Prince, I believe she was one of the missionaries there. Everyone loved the fresh bread at the family living center. But I haven't tried recreating it yet.

5 Cups Hot Water

1/2 Cup Potato Flakes

1/2 Cup Sugar

1 Cup Powdered Milk

1 1/2 T. Salt

1/2 C Oil or Shortening

2 T Yeast

10-14 Cups Flour

Combine hot water, shortening, potato flakes, powdered milk, and sugar. Stir to dissolve shortening. WHen temperature is tepid, add yeast. Mix in 5 cups of flour an dthe salt. Stir to a smooth sponge. Add flour to make a smooth and elastic dough. Let rise until double, about 45 minutes, punch down and let rise again. Shape into loaves, let rise. Bake in 350 degree oven for about 35 minutes.

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Parmesan Picnic Bread

We all liked this one. Also from Congressman Kline:

1 Loaf French Bread, sliced in half lengthwaise.

Combine

1/2 C Refrigerated Creamy Caeser Dressing

1/3 C Grated Parmesan Cheese

3 T Finely Chopped Onion

Spread on bread halves. Brown 4 inches under oven broiler.

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Pizza Dough

This is the best pizza dough recipe I've found.

1 package active dry yeast
1 cup warm water
1/2 teaspoon of salt
2 teaspoons olive oil
2 1/2 to 3 1/2 cups of all-purpose four
1 Tablespoon cornmeal

Dissolve yeast in warm water. Add salt, olive oill and 2 1/2 cups flour. Mix together. Add remaining flour 1/2 cup at a time until it clings to the side of the bowl. Knead.

Cover and let rise for about 1 hour, until doubled in bulk.

Push down. Brush 14 inch pan with oil and sprinkle with cornmeal. Press dough into pan. Top as desired.

Bake at 450 for 15-20 mins.

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Cinnamon rolls

You may think that tractors is Tom's greatest love (well, besides me). But, no, this one tops even that.

First of all- the bread recipe:

1 C scalded milk
1/4 c wesson oil
1 T yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 t salt
1 egg
flour (you know, enough to make it right)
1 T gluten (it says optional, but this is what really makes the dough nice and chewy)

Combine water, sugar, and yeast. Let stand while you heat milk for 1 min in microwave or over stove. In a seperate bowl, stir egg, oil, and salt goether. Mix this wilth the milk after it has cooled. (Baby bottle temperature is how I think of it) Pour warm mixture into sugar and yeat. Add gluten and flour. If you can't handle this part, learn to make bread before attempting this recipe.

Roll out dough into rectangle. Soften 1 cube butter and spread over dough. Sprinkly 1/4 c cinnamon and 1/2 cup sugar (mixed together) over that. (You can add raisins, if you are fan of the dead fly look). Roll and cut (use a thread, in case you didn't know that trick). Bast at 400 degrees.

Now, the frosting. The best part:
1 cube butter
1 lb of powdered sugar
1/4 c milk
(yeah, seems normal so far, oh but wait...)
French vanilla coffee creamer. (Yeah, wipe that drool off your face)

Pour this over just as they come out of the oven to really make is soak in and saturate the dough with ooey-sticky goodness.

By adding orange zest and juice to filling and frosting, you can make orange rolls. I'm a fan of orange rolls, but I like this one better as cinnamon rolls.

If you don't want to do all this work, take a trip down to the Waseca Farmer's Market. The women in our branch who gave me this recipe bakes them and sells them there. You have to get there early, though. They sell out by 7 am.

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Maple Nut Sticky Buns

Okay, these are pretty easy. Considering I was able to make them all by myself and they turned out good the first try, they're easy. I thought the maple syrup thing would make them taste gross, (I'm only a fan of maple syrup on certain occasions) but they were good too!

Ingredients:

1 cup coarsely chopped pecans or walnuts

1/2 cup maple syrup

3 cups all-purpose flour

1/4 cup granulated sugar

1 pckg quick-rising active yeast

1 teaspoon salt

1 cup warm water (120-130 degree F)

6 tablespoons softened butter, divided

1 egg at room temp

1/2 cup packed light brown sugar, divided

1 teaspoon cinnamon

1. Grease 13 x 9 baking pan, spread pecans and maple syrup evenly over bottom.

2. Combine 2 cups flour, granulated sugar, yeast and salt in large bowl. Mix in water, 2 tablespoons butter and egg. Beat until smooth. Gradually stir in remaining flour until soft dough forms. Cover with plastic wrap. Let rise until doubled, about 30 minutes.

3. On lightly floured surface, roll dough to 15 x 12 inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon. Sprinkle over surface. Starting with a 12-inch side, roll up tightly.

4. Cut into 12 slices. Place cut side down in prepared pan. Cover with plastic wrap, place on wire rack set over large pan of hot water. Let rise until buns double, 30-45 minutes. Preheat oven to 375. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for one minute. Loosen edges, invert onto a serving plate. Serve warm.


Okay, so story with this one: I don't know if you remember last semester I had that ridiculously horrible week, and the icing on the cake was my broken car. The whole flat tire thing. Well Mike, Tom's brother, basically saved the day. On a few occasions. He kept saying it was a good break from homework, and he misses working on cars, so he didn't need anything in return. But c'mon, he's a Possin boy, he needed some food for payment. So i made these for him and brought him to his apartment. Good times.

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Lemon Twist Bread

3/4 cup milk
1/3 cup sugar
1 pkg yeast
4 1/2 cup sifted flour
juice and grated rind of 1 lemon
Glaze (directions below)
1/2 cup margarine
1/2 tsp salt
1/4 cup warm water
2 eggs, beaten

In small saucepan, scald milk. Stir in butter, sugar, and salt. (If you use powdered milk, you can skip this and just warm the ingredients in the microwave.) Cool to lukewarm. In small bowl, sprinkle yeats into warm water. Stir until yeast is dissolved. In large bowl, place foud. Add milk mixture, dissolved yeat, eggs, and lemon juice and rind. Mix well. On lightly floured surface, knead dough until smooth. Place in a large, greased bowl. Cover with wax paper and clean towel. Let rise until doubled. Then, punch dough down. Shape as desired. Let rise until half double in size. Bake 10 mins at 325 and then 30-35 mins at 359.

Glaze: 2 cups powdered sugar, juice and rind of 1 lemon. Pour over bread while still warm.

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Kolachky

1 Egg
1/2 Stick (1/4 Cup) Butter, cut in tiny pieces
3 Teaspoons of Orange Juice
3/4 Cups of Milk
1/4 Cup of Water
1 Teaspoon salt
1/4 Cup Sugar
3 Cups of Flour
2 Teaspoons of Yeast

Put ingredients in breadmaker in the order listed. Run 'dough' cycle. Roll out the dough in to a square a foot and a half long, and cut it into 4" squares (a pizza cutter works well for this). Then drop teaspoonsfull of canned pastry filling onto the squares. I prefer Apricot. Plum, poppyseed, and apple are also common choices. Stretch the four corners of each square out a little, then pinch opposing corners together and seal the fruit in the middle. Let rise for 15 minutes (no longer, they'll split open) and bake them for 15 minutes in a 375 degree oven. Brush butter on the tops right when they come out of the oven, golden brown.

Stef's Grandma Kukachka used to always serve these at family gatherings, and I missed them since she passed away, so I dug around on the internet, found a bunch of recipes, tweaked them a little, and came out with something that is pretty close. In Memory of Millie Kukachka.

Contributed by: Aaron

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