Garlic Herb Bread

 

Okay, so not the best picture! I think I added too much flour so it was too dry and cracked. The next batch I made, I didn't use all the flour (it is dry here in AZ) and it didn't crack but I forgot to take a picture! Next time--and there WILL be a next time! This is the most delicious herb bread I have ever tasted! 

1 Tbsp. instant yeast

1 cup warm water

1 tsp. salt

2 tsp. dried rosemary

1 tsp. dried basil

1tsp. dried oregano

6 minced garlic cloves (or 2 Tbsp. pre-minced)

 

2-2 ½ cups flour

1/3 cup freshly grated parmesan cheese

 

2 Tbsp. olive oil

1 Tbsp. butter

 

Stir together the first seven ingredients in a medium bowl. Add two cups of flour and parmesan cheese. Stir until combined. If dough is sticky, gradually add the other ½ cup flour until a smooth, elastic dough is formed (you may not need all of it). Knead a few times. Transfer to a greased medium bowl and cover with plastic wrap or damp towel. Let rise 1 hour or until doubled in size. Preheat oven to 375 degrees. Drizzle baking sheet with the 2 tablespoons of olive oil; spread around a bit. Shape two round loaves and place on the greased baking sheet. Let loaves rise 15-20 minutes. Place ½ tablespoon of butter on the top of each loaf and bake 18-20 minutes.

 

 

Adapted from thestayathomechef.com

Two Ingredient Biscuits

 This might actually be "four" ingredient biscuits, depending on if you keep self-rising flour on hand. I don't. So what you can do is add 1 1/2 tsp. baking powder and 1/4 tsp. salt to EACH cup of all-purpose flour to make your own "self-rising flour".

2 cups self-rising flour (OR 2 cups all-purpose flour with 3 tsp. baking powder and 1/2 tsp. salt)

2 cups heavy whipping cream

Mix both ingredients together (mix dry ingredients together first if not using store bought self-rising flour) and knead 10 times, using extra flour if needed. Roll with rolling pin onto floured surface to 1/2 inch thick. Cut with biscuit cutter or round cookie cutter, avoiding twisting, just cut straight down. (Twisting sometimes doesn't allow the biscuits to rise as easily, kind of "pinching off" the sides of the biscuit with the cutter.) Roll scraps and repeat until dough is used up or too small to make another biscuit.

Bake in 400 degree oven on ungreased baking sheet--I always use parchment paper--for 15 minutes or until lightly browned on top. Serve warm with butter, jam, honey or your favorite stuff. Can also be served at room temperature, but I really like 'em warm! 

Makes 12-14 biscuits.

Pioneer Swedish Jam Cake

I am not sure if this is super authentic, and I don't recall where I got this recipe, but it sure is good!

1/2 cup butter, room temperature

1 1/4 cups sugar

3 eggs, separated

Pinch salt

1 teaspoon baking soda

1 cup buttermilk

2 1/2 cups sifted flour

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon allspice

1 cup strawberry jam

Cream butter and sugar; add beaten egg yolks and salt. Dissolve baking soda in buttermilk. Sift together flour and spices and add to creamed mixture alternately with buttermilk, adding flour mixture last. Beat well and add jam. Beat egg whites in a bowl and fold into cake batter. Bake in greased and floured 8x8-inch pan at 375° F. for 35 to 40 minutes.

Pumpkin Muffins

Muffins:

1 3/4 c. flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 c. oil

1/2 c. granulated sugar

1/2 cup brown sugar

1 1/2 c.pumpkin puree

2 eggs (room temperature)

1/4 milk (room temperature)

Whisk together first five ingredients in a large bowl and set aside. Whisk together wet ingredients and sugars until well mixed. Pour wet ingredients into the dry ingredients and fold in just until combined and no flour pockets exist. Fill greased cupcake cups or cupcake papers almost full. Add topping and press slightly into batter. Bake at 425* for 5 minutes; while muffins are still in the oven, reduce temperature to 350* and bake for 17-18 more minutes. Makes 15 muffins.

Topping:

3/4 c. flour

1/4 c. granulated sugar

1/4 c. brown sugar

1 tsp. pumpkin pie spice

6 Tbsp. melted butter

Whisk dry ingredients until well combined. Add melted butter and stir until crumbs form. Sprinkle topping over each muffin and press slightly into batter. Bake as instructed above.

Maple Icing: (optional, but really good!)

1 1/2 c. powdered sugar

2 Tbsp. real maple syrup

2 Tbsp. milk

As muffins are cooling, make the icing and spoon over warm muffins after about 10 minutes of cooling.  

Muffins can be stored for 1-2 days in airtight container on the counter. They will last a week wrapped airtight in the fridge. Also, they can be made ahead of time (without icing) and stored in the freezer for up the 3 months. Thaw out before icing and serving.

Navajo Blue Cornbread

This is a sweet cornbread, by the way. :)

Dry ingredients:
1 cup flour
1/2 cup cornmeal
1/2 cup blue cornmeal
1 Tbsp. baking powder
1/2 cup brown sugar
1 tsp. salt

Wet ingredients:
1 cup milk
2 eggs
1/4 cup softened butter (half stick)
1/2 cup honey

Mix wet and dry ingredients separately. Combine them together and stir well. (I use a mixer for the wet ingredients and then add the combined dry ingredients.)  Pour into an 8"X8" or 9"X9" greased pan. Bake at 350 degress for about 45 minutes. NOTE: You can use all regular cornmeal, too. :)

MacNeal Crank

Beth's Bread

This recipe comes from a mother of ten children. She is amazing!  Unfortunately, she passed away several years ago from cancer. Her spirit lives on and so does her delicious bread! Thank you, Beth!

Combine in a mixing bowl:
1 1/2 cups white flour
2 1/2 Tbsp. yeast

Warm together in a pan or microwave until warm, but not too hot:
1 3/4 cups water
3 Tbsp. oil
1/2 tsp. salt
1/3 cup honey

Add the hot liquid to the bowl containing white flour and yeast. Using dough hooks on a mixer (or I mix by hand!) mix in:
2 1/2 cups whole wheat flour

Continue mixing by hand and add:
1 1/4 cups white flour

Knead five minutes. Divide into two equal portions. Place in greased loaf pans and let rise 20-25 minutes in the oven on warm setting. Then increase heat to 350* and bake for 25 minutes. You may brush the tops with butter if you like. Makes 2 loaves.
I substitued 1/2 cup of ground flax seed for 1/2 cup of the white flour at the end and it gave it a yummy flavor! Enjoy!

Fairy Biscuit Cinnamon Rolls

1 c. sugar
2 1/2 c. warm water
2 Tbs. yeast
Dissolve sugar and yeast in warm water and let rise a few minutes.

1 c. melted butter (or magrarine)
1 tsp. baking powder
2 tsp. salt
2 eggs
Mix butter, baking powder, salt and eggs in to the yeast mixture.
Add 6 cups of flour to the mixture. Let batter stand 10-20 minutes.
Roll out dough about 3/8 inch thick rectangle and sprinkle with:

1 Tbs. + 1 tsp. cinnamon
1 1/2-2 c. brown sugar
(1 container of apple cinnamon yogurt--optional, I didn't use it)
Roll dough into a tight log and slice into about 1 1/2 inch wide slices. (I use thin string or dental floss to cut the slices) Place on greased cookie sheet and bake at 400* for 15 minutes.

After removing from the oven and while still hot, ice with:
1 c. powdered sugar
1 Tbs. milk
1/2 tsp. vanilla

This recipe makes a LOT! I cut mine in half and still had several left over!

Mom's Banana Bread

5 or more ripe bananas
4 eggs, well beaten
1/2 cup applesauce
1/2 cup oil
2 cups sugar
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup broken walnuts, optional

In a small bowl or blender, beat bananas to a liquid; add eggs. In a large bowl, cream oil, applesauce and sugar. Add banana mixture. Combine flour, soda and salt; blend into batter. Stir in nuts. Bake in two well-greased loaf pans at 300* for 1 hour and 15 minutes, or until firm ot the touch. Makes 2 loaves.

From my Mom

Extra Special Rodriguez Tortillas!

I admit it: I am a tortilla snob! They just have to taste good! After making these, I will never buy tortillas again!

2 cups white or wheat flour (I use one cup of each) + more flour for rolling out tortillas
1 1/2 tsp. salt
1/4 cup oil, butter or lard (I use oil because it is healthiest)
1 cup boiling water

Pour flour, salt, oil and water into a mixing bowl. Mix with a spoon. When cool enough to touch, knead ingredients into a ball. Form smaller balls, about two inches in diameter. Sprinkle flour on a flat surface. Place dough on the surface and cover lightly with flour. Pat it and turn it over. Sprinkle more flour on it. Using a rolling pin, roll out flat. Place rolled out dough on a hot skillet (I set my burner between medium and high.) When dough turns slightly darker, flip it over. When it bubbles, flip it again. Press bubbles down with a soft cloth, creating larger bubbles. Remove from heat. Makes about 8-9 tortillas.
*If using whole wheat flour, let dough rest five minutes before rolling out.

Two Navajo Fry Bread Recipes

Fry Bread #1 (Tia Talana's)

2 cups flour
1/3 cup dry milk
3 t. baking powder
1 t. salt
2/3 cups lukewarm water

Mix together and fry 6 inch X 6 inch patties of dough in oil (about medium heat)



Fry Bread #2

3 cups flour
3 t. baking powder
1/2 t. salt
Combine together, then add:
3 T. shortening
Knead with hands until shortening is in pea sized pieces, then add:
1/4 cup warm water.

Knead five minutes, cover and place in a warm place to rise for 30 minutes. Fry 6 inch X 6 inch patties in oil until golden brown (about medium heat)

Zucchini Bread in a Jar!

Okay, Bread in a Jar...weird, eh? To tell you the truth, the bread lasts up to a year on the shelf! I even ate some banana bread prepared the same way that over four years old. Still tasted great! So here goes...


3 cups flour (wheat or white or even a combo)
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. nutmeg
2 tsp. cinnamon
2 tsp. allspice
Sift together and set aside.

In separate bowl, mix:
3 eggs, well beaten
1 cup vegetable oil
2 cups brown sugar
2 cups peeled and grated zucchini
3 tsp. vanilla

Add flour mixture to the egg mixture. You may add nuts or raisins at this time...you are what you eat, so I avoid them!
Spray four 2 pint jars with cooking spray. Fill each jar about half full with the batter. Place the four jars on a cookie sheet and place in an oven preheated to 325 degrees. Bake for about 40-50 minutes.

About ten or so minutes before the bread is done, boil water on the stove in a pan, about two or so cups. When water boils, remove pan from heat and place the four jar lids in the water. They must be in the hot water for about five minutes. This makes the gummy seal soften up.

If the bread rises above the top of the jar, I take a knife and slice it off even with the jar opening.

When the bread is finished, using tongs, lift a lid out of the water and place it carefully on the jar opening RIGHT WHEN THE BREAD COMES OUT OF THE OVEN. I do this by pulling the oven rack out with the jars still on it. The jars have to be HOT or they will not seal properly. Using hot pads, screw the ring around the top of the jar, careful not to burn yourself! Do this with all four jars. You will know the jars are sealed when you hear a slight popping sound for each jar when the jar cools and contracts the air and makes a seal.

You may also decorate the jars and give them away as gifts.

This procedure may be followed for pretty much any quick bread, only reduce the temperature by 25 degrees from whatever recipe you use. Maybe the cooking time might need to be reduced as well.

Enjoy!