Pizza and Pasta Tips

Raisin Bran Muffins

3/4 cup whole wheat flour
1-1/2 cups flour
1 cup sugar
2-1/2 tsp baking soda
1 tsp salt
3 cups Raisin Bran cereal
2 cups low fat buttermilk
1/4 cup vegetable oil
1/4 cup maple syrup
1 egg plus 2 egg whites

Preheat oven to 425 degrees F.

Coat muffin cups with cooking spray. Combine flours, sugar, baking soda and salt; mix in cereal.

In another bowl, whisk together buttermilk, oil, maple syrup, egg and egg whites. Pour into dry ingredients and mix just until combined.

Spoon 1/4 cup batter into each prepared muffin cup.
Bake for 15 minutes or until toothpick inserted into center of muffins comes out clean.

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Corn Fritters

1-1/2 cups cooked corn
1 egg
1/3 cup milk
1 tsp butter, melted
1-1/2 cups flour
1-1/2 tsp baking powder
3/4 tsp salt
Oil for deep frying

Beat egg; then add the corn, milk and melted butter. Mix sifted flour, baking powder and salt, then combine with the wet mixture. Drop by spoonfuls into hot oil and cook until browned, for 2 or 3 minutes. Delicious served with honey butter.

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Free Recipe Book

Have you ever tried Jiffy brand bread mixes? They have a wonderful free recipe book that they offer at their website, FREE of charge! It has a bunch of great recipes for all types of food you can make using their mixes. Just visit The Jiffy Mix Website to send for your free copy.

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Apple Crunch Muffins

1-1/2 cups flour; sifted
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 cup shortening
1 egg, slightly beaten
1/2 cup milk
1 cup apples, peeled, cored and grated

1/4 cup brown sugar, packed
1/4 cup pecans, chopped
1/2 tsp cinnamon

Sift together flour, sugar, baking powder, salt and 1-1/2 tsp cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form.

Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2-1/2" muffin cups, filling 2/3 full.

Mix together remaining ingredients, and sprinkle evenly over the muffins. Bake at 375 degrees for 25 minutes or until golden brown.

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Taco Pizza

1 prepared pizza crust
3/4 cup refried beans
1/2 cup pizza sauce
1 pound ground beef
1 package taco seasoning
5 green onions, chopped
2 plum tomatoes, chopped
1/2 pound monterey jack cheese, finely shredded

Preheat oven to 450 degrees F.

Brown ground beef and drain fat. Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat and simmer for 5 minutes.

Place pizza crust on ungreased cookie sheet or pizza pan. Spread a thin layer of refried beans on the crust followed by a thin layer of pizza sauce.

Add a layer of seasoned beef followed by the green onions and then the cheese. The tomatoes can be added before or after baking, whichever you prefer.

Bake at 450 degrees for 12-15 minutes.

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Herbed French Bread

1 (1/4 ounce) package dry yeast
1/2 cup warm water
3 Tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 cup cold water
2 Tbsp sugar
3 cups flour

Combine dry yeast and warm water and mix, set aside. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm. Combine flour and sugar and mix with yeast mixture and olive oil mixture. Stir well to create dough.

Place on a lightly floured surface and knead for several minutes. Allow to sit for 30 minutes to rise. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees F.

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Moist Yeast Bread

Always put a pan of water in the oven with baking bread to keep it moist.

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French Bread

4 packages dry yeast
2-1/4 cups warm water
1 Tbsp salt
1 Tbsp sugar
7 cups flour
corn meal
1 egg white, beaten with 1 Tbsp water

Preheat oven to 400 degrees F.

Dissolve yeast in warm water in large mixing bowl. Add salt, sugar and flour to yeast and mix into a dough. Knead dough on floured surface until smooth, about 15 minutes. Place dough in greased bowl and cover bowl with damp towel. Let dough rise for about 2 hours until doubled in size. Punch dough back down and let it rise again for about 1 hour. Divide dough into three pieces. Roll dough out with rolling pin
on floured surface and then shape each piece into a loaf. Sprinkle corn meal on cookie sheet and place loaves on cookie sheet. Slit tops of loaves with sharp knife and brush with egg white/water mixture. Let loaves rise, uncovered, for about 1 hour and then brush again with egg white/water mixture. Bake at 400 degrees for 15 minutes. Brush loaves again with egg white/water mixture and bake for 15 minutes longer.

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Pumpkin Bread

3 cups sugar
3 eggs
1 cup oil
3 cups Self-Rising Flour
2 cups Pumpkin
1 tsp cloves
1 tsp nutmeg
1 tsp cinnamon

Preheat oven to 350 degrees F.

Mix all ingredients together, and stir until thoroughly mixed. Pour the dough into two lightly greased and floured loaf pans. Bake at 350 degrees for 1 hour. Cool before inverting.

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Zucchini Fritters

6 medium zucchini 1 tsp onion powder 1/2 tsp thyme 2 eggs, beaten 1 cup bread crumbs salt and pepper to taste 4 tsp parsley 1/2 tsp oregano 1/2 cup grated cheddar cheese Boil zucchini, drain and mash. Add remaining ingredients and mix well. Drop by rounded tablespoonfuls into hot cooking oil, or deep fryer. Cook until brown on both sides, drain over paper towels.

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Cheeseburger Pizza

1-1/2 pounds ground beef
1 jar pizza sauce (or homemade)
2 (8 ounce) tubes crescent rolls
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup minced onion
1/2 tsp salt
1 tsp chili powder

Preheat oven to 375 degrees F.

Brown beef and onion; drain well. Add pizza sauce and seasonings. Form a crust using the crescent rolls on a lightly greased pizza pan. Pat dough together to seal the seams.

Pour meat mixture on top of crust. Sprinkle with cheese. Bake at 375 degrees for 20-25 minutes.

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Pumpkin Bread #2

2/3 cup shortening
2-2/3 cups sugar
4 eggs
1 pound cooked pumpkin, canned or fresh
2/3 cup water
3-1/3 cups flour
2 tsp baking soda
1-1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
2/3 cup chopped nuts
2/3 cup raisins

Preheat oven to 350 degrees F.

Cream shortening & sugar until light & fluffy. Stir in the eggs, pumpkin & water. Blend in flour, baking soda, salt, baking powder & cinnamon. Stir in nuts & raisins. Pour into 2 greased 9" loaf pans.

Bake at 350 degrees for 70 minutes, or until a toothpick inserted in the center comes out clean.

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Banana Bread

2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
6 Tbsp butter, softened
2 large eggs
1 cup mashed bananas (about 2 large ripe bananas)
1/2 cup walnuts, chopped

Preheat oven to 350 degrees F.

Grease and flour a 9x5" metal loaf pan. Combine flour, baking soda, and salt. In another bowl, with mixer at low speed, beat sugar, butter, and eggs just until blended. Increase speed to high, beat about 5 mins, until light and creamy. Reduce speed to low. Add mashed bananas and 1/4 cup water, beat until well mixed. Slowly add flour mixture to banana mixture; beat just until blended, occasionally scraping bowl with rubber spatula. Stir in nuts. Spoon batter into loaf pan.

Bake 50 to 55 minutes, until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on rack.

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Lemon Bread #2

1 Egg
3/4 cup Milk
1/4 cup Cooking Oil
2 tsp Shredded Lemon Peel
1 Tbsp Lemon Juice
1-3/4 cups All Purpose Flour
3/4 cup Sugar
2 tsp Baking Powder
1/2 tsp Salt

Preheat oven to 350 degrees F.

Beat together the egg, milk, oil, lemon peel, and lemon juice. In another bowl, stir together flour, sugar, baking powder, and salt. Add the dry ingredients to the egg mixture; stir till moistened. Pour into 2 greased 6x3x2" loaf pans.

Bake at 350 degrees for 40-45 minutes or until bread is done. Cool in pans 10 minutes. Cool completely on a wire rack. These loaves are best served the next day, so wrap tightly and store overnight.

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Pumpkin Muffins

1 cup flour
1/4 tsp salt
1/4 cup shortening
1 large egg
2 Tbsp milk
2 tsp baking powder
1/4 tsp cinnamon
2/3 cup sugar
1/2 cup canned pumpkin

Preheat oven to 350 degrees F. Mix together flour, baking powder, salt and cinnamon. Set aside.

Cream together shortening and sugar in mixing bowl. Beat in egg, add pumpkin and milk. Add dry ingredients, and mix until fairly smooth. Spoon into greased or paper lined muffin pans, filling 2/3 full.

Mix together: 1 T. flour, 2 T. sugar, 1/4 t. cinnamon, and 2 t. butter to make streusel topping. Sprinkle on muffins.

Bake for 20 minutes.

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Kneading Bread

To make a standard yeast bread, gather the well-mixed dough on your countertop and keep some extra flour handy. With the heel of your hand, push the dough into the countertop away from you and fold it back over itself toward you, adding a bit more flour as needed. Turn sideways and repeat the process. Continue doing this until the dough is smooth and elastic, usually 10 to 15 minutes. At this point the dough should spring back if you poke it with your finger. Proceed with your recipe instructions.

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Quick

Here is a really easy way to make a homemade donut... Poke a hole in the center of biscuit dough from a can (like Pillsbury). You can also cut the biscuit into quarters. Drop each piece into a deep fryer, and fry until golden brown. Remove, and then roll in sugar and cinnamon, or sprinkle with powdered sugar. Serve them warm.

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Test for Rising Dough

An easy way to test if your dough has doubled in size is to stick your fingertips about 1/2 inch into the dough. If the impressions stay, your dough has doubled.

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Freezing Bread Dough

If you are planning on making yeast dough to freeze for later use, add a little extra yeast to your recipe.

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Salsa Pizza

1 Prepared Pizza Crust
1 (8 ounce) package cream cheese, softened
1/3 cup fresh cilantro, chopped
2 garlic cloves, minced
2 large fresh tomatoes, seeded and diced
1 sweet onion, chopped
1 Tbsp lime juice
2 Serrano chilies, seeded and chopped
1/4 cup Mexican beer
Dash of sugar

Combine cream cheese, garlic and cilantro in a bowl and mix well. In a separate bowl, combine tomatoes, onion, lime juice, chilies, beer and sugar and mix well. Spread cream cheese mixture over prepared pizza crust and top with tomato mixture. Slice and serve.

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Dutch Apple Bread

1 cup milk, scalded
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
1 package yeast
1/4 cup lukewarm water
2 eggs, beaten
3-1/2 cups flour
4 apples
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 350 degrees F.

Add sugar, butter and salt to the scalded milk. Cool to lukewarm. Dissolve yeast in lukewarm water, and then add the beaten eggs. Combine with the milk mixture. Add enough of the flour to make a very stiff batter. Cover batter and set in warm place to rise until doubled.

Punch down, then spread in a greased baking pan to a depth of about 1 inch. Brush with butter and let rise again. Peel apples and slice. Arrange slices on dough, pressing in slightly. Sprinkle with a mixture of 1/4 cup sugar and 1 tsp cinnamon. Bake at 350 degrees for 30 minutes or until done.

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Carrot Muffins

1-1/2 cups Sugar
1-1/4 cups Corn Oil
3 Eggs
3 cups Flour
2 tsp Baking Powder
1-1/2 tsp Baking Soda
1/4 tsp Salt
2 tsp Cinnamon
2 cups Grated Carrots

Preheat oven to 350 degrees F.

Cream sugar and oil, add eggs one at a time, beating well after each addition. Add dry ingredients and mix well. Stir in carrots, pour into prepared muffin pans and bake 20-25 minutes or until center springs back when touched.

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Hush Puppies

1 cup sifted flour
1 cup corn meal
4 tsp baking powder
1 tsp salt
1/4 tsp garlic powder (optional)
1 egg, slightly beaten
2/3 cup buttermilk
1/4 cup onions, finely chopped

Stir together flour, cornmeal, baking powder, salt and garlic powder. Add egg, buttermilk and onion; mix well.

Drop batter by rounded teaspoonfuls into deep fryer set at 375 degrees F. Cook, turning frequently, about 3 - 5 minutes, until golden brown. Makes 24.

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Butter Horn Rolls

1 Cake compressed yeast OR 1 cake dry yeast
1/2 cup Melted shortening
1/4 cup Sugar
1-1/4 tsp Salt
3 Eggs, well beaten
4 To 4-1/2 cups flour
1 cup Milk, scalded

Preheat oven to 450 degrees F.

Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt,
shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time.

Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would a pizza, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking sheets. Cover and let rise until triple in bulk. Bake at 450 degrees for 12-15 minutes. Makes 16 rolls.

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Cooling Yeast Bread

To cool a loaf of yeast bread, remove loaves from pans immediately and place on wire racks. To have a softer crust, brush the loaf with shortening and cover with a towel for a few minutes.

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Apple Bread

2 cups sugar
1 cup oil
3 eggs
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 tsp vanilla
2 cups peeled apples, diced
1 cup chopped walnuts or pecans

Preheat oven to 325 degrees F.

Grease 2 loaf pans. Beat together the sugar, oil and eggs. In a separate bowl, sift together the flour, baking soda and cinnamon. Add the dry ingredients to the sugar mixture and mix well. Add the vanilla, apples and nuts. Pour into loaf pans and bake at 325 degrees for 1 hour.

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Lemon Cream Bread

1/2 cup butter, softened
1-1/4 cups sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2-1/4 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 (5-1/2 ounce) can evaporated milk
1/4 cup water
1/2 cup pecans, chopped
2 Tbsp grated lemon rind
1/3 cup sugar
1/4 cup lemon juice

Preheat oven to 350 degrees F.

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one. Mix together flour, baking powder and the salt, and add alternately with milk and water, blending well after each addition. Fold in nuts and lemon rind.

Pour into a greased and floured 9x5x3" loaf pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes, and finish cooling on a wire rack.

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Apple Crunch Muffins

Muffins...
1-1/2 cups flour; sifted
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 cup shortening
1 egg; lightly beaten
1/2 cup milk
1 cup tart apples; peeled, cored & grated

Topping...
1/4 cup brown sugar, packed
1/4 cup pecans; chopped
1/2 tsp cinnamon

Preheat oven to 375 degrees F.

For muffins, sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples.

Spoon batter into paper-lined 2-1/2" muffin pans, filling cups 2/3 full. Combine topping ingredients and sprinkle evenly over muffins. Bake at 375 degrees for 25 minutes or until golden brown.

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Banana Poppy Seed Muffins

3 ripe bananas (about one cup)
1 egg
3/4 cup sugar
1/4 cup vegetable oil
2 tsp grated orange peel
2 cups all-purpose flour
1-1/2 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt

Citrus Glaze (recipe follows)

Preheat oven to 375 degrees F.

Grease 12 muffin cups. Mash bananas, and mix with egg, sugar, oil and orange peel in medium bowl until well blended.

Combine flour, poppy seeds, baking powder and salt in a large bowl. Stir banana mixture into flour mixture until just moistened. Spoon evenly into prepared muffin cups.

Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool on wire rack. Top with Citrus Glaze while warm.

Citrus Glaze...

1-1/4 cups powdered sugar
1/4 cup orange juice
1 tsp grated orange peel
1 tsp vanilla extract

Mix ingredients together until smooth.

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Southwest Pizza

1 Pizza crust (12")
2 cups Tomatoes, crushed
2 ounces Mild green chilies
2 tsp Cumin
1 Onion, sliced and lightly sauteed
1 whole boneless chicken breast, grilled and diced
3 cups Monterey Jack cheese, grated

Add the tomatoes, chilies, and cumin to a
saucepan. Bring to a boil, reduce the heat and simmer for 25 minutes. Ladle the sauce onto the crust. Top with cooked onions, grilled chicken, and cheese. Bake for 20 minutes or until the cheese is lightly browned.

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Pumpkin Biscuits

2 cups buttermilk baking mix
3 Tbsp sugar
1 tsp cinnamon
1 cup canned pumpkin
1/2 cup low-fat milk
3/4 cup raisins

Preheat oven to 450 degrees F.

Combine baking mix, sugar and cinnamon in a large mixing bowl. Add pumpkin, milk and raisins. Mix well.

Drop by well rounded Tablespoonfuls (2 Tbsp dough per biscuit) onto a lightly oiled baking sheet. Bake 11 to 13 minutes.

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Tea Biscuits

2 cups flour
4 tsp baking powder
3/4 tsp salt
1/2 cup shortening
3/4 cup plus 2 Tbsp milk

Preheat oven to 450 degrees F.

Sift dry ingredients into a bowl. Cut in the shortening until well distributed. Stir in the milk with a fork. Turn out on a floured board & knead
slightly 5 or 6 times, then pat out into a circle. Roll to 1/2" thickness. Cut with a floured 2" cookie cutter. Bake on a greased cookie sheet at 450 degrees for 10-12 minutes. Makes 20 biscuits.

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Strawberry-Pecan Bread

3 cups flour
1 tsp salt
2 cups sugar
1-1/4 cups oil
1 tsp baking soda
1 tsp cinnamon
4 eggs, beaten
2 cups strawberries, sliced
1-1/4 cups chopped pecans

Preheat oven to 350 degrees F.

Combine the dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened, may still be a bit lumpy.

Spoon the batter into 2 well-greased 9 inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, then remove and cool completely on wire racks.

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Zucchini Bread

2 medium zucchini
3 cups unsifted flour
1 tsp baking soda
1/4 tsp baking powder
1-1/2 tsp cinnamon
1 tsp salt
3 eggs
3 tsp vanilla
1 cup oil
1-1/2 cups sugar
1 cup chopped nuts

Preheat oven to 325 degrees F.

Grease 2 loaf pans. Grate the zucchini, do not peel them first. In a bowl, combine flour, baking soda, baking powder, cinnamon and salt. Stir to blend.

In a separate bowl, beat the eggs lightly, add the vanilla, oil and sugar, mix thoroughly.

Add the flour mixture to the egg mixture. Mix at low speed till moist, and then beat till well blended.

Stir in the Zucchini and the nuts. Measure 2-1/2 cups batter into each prepared pan. Bake for 1 hour and 20 minutes, and let the bread cool in the pans before inverting.

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Garlic-Parmesan Rolls

8 frozen rolls, thawed
6 Tbsp grated parmesan cheese
1 tsp garlic powder
1/2 cup butter, melted

Preheat oven to 375 degrees F.

Place rolls on a floured surface, cover and let rise in a warm place for 10 minutes. Add Parmesan Cheese and garlic to melted butter, stir well. Drop one roll at a time into butter mixture, rolling to make sure entire surface is covered; arrange rolls loosely in a 9" round baking pan. Cover and let rise in a warm place until doubled. Remove cover, and bake at 375 degrees for 10-15 minutes or until golden brown. Leftover butter mixture can be remelted for dipping.

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Apple Cheddar Bread

1/2 cup shortening
1/2 cup sugar
1 egg
1 can (21 ounces) apple pie filling
2-1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp apple pie spice
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg, beating until blended. Stir in the pie filling. Combine flour, baking soda, baking powder, salt the and apple pie spice; gradually add to the apple mixture alternately with milk, beginning and ending with the flour mixture. Stir well after each addition. Stir in Cheddar cheese and walnuts.

Spoon batter into a greased 9x5x3" loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove bread from pan and cool completely on wire rack.

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Chile Cornbread

1 Cup Cornmeal
1/2 cup flour
1/2 tsp Baking Soda
1 tsp Salt
1/2 tsp Sugar
1 Cup Cream Style Corn
1 Onion, chopped
1 Can diced Green Chiles
1/4 pound grated Cheddar cheese
1/2 cup oil
2 eggs, beaten
1 cup buttermilk

Preheat oven to 350 degrees F.

Combine dry ingredients in a bowl. Stir in corn, onion, chiles, and cheese. Combine oil, eggs, and buttermilk. Add to dry ingredients. Stir just until dry ingredients are moistened. Pour into a greased 8" pan. Bake at 350 degrees for 20-25 minutes.

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Garlic & Cheese Biscuits

1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp garlic powder
1/3 cup margarine
3/4 cup grated cheddar cheese
1/2 cup milk

Preheat oven to 400 degrees F.

Mix flour, sugar, salt, baking powder, and garlic powder in a bowl. Cut margarine in with a pastry blender. Add cheese, and stir to coat with flour. Add milk all at once, and stir just until incorporated. The dough should be very soft but still hold together.

With a large spoon, drop dough onto a lightly greased baking sheet. Bake at 400 degrees for 15-20 minutes, until lightly browned.

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Potato Rolls

1-1/2 cups All Purpose Flour
1 Tbsp Baking Powder
4 Tbsp Butter
3 Tbsp Sugar
1-1/3 cups Mashed Potatoes
3 Tbsp Milk

Preheat oven to 425 degrees F.

Sift the flour and baking powder into a bowl. Blend in the butter until the mixture resembles fine bread crumbs. Stir in the sugar and the mashed potatoes. Add enough of the milk to make a soft, but not sticky, dough.

Turn the dough out onto a floured surface and knead lightly until blended. Roll out to a 1/2" thickness and cut into 12 rectangles.

Place the rectangles on a buttered baking sheet and bake at 425 degrees for 12-15 minutes, until risen and golden.

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Warm Leftover Muffins

To warm leftover muffins, loosely wrap them in foil and put them in a preheated 450 degree oven for about 5 minutes.

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Biscuits

For thin, crusty biscuits, roll the dough only one-fourth inch thick. If you want high fluffy biscuits, the dough should be rolled one-half inch thick.

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Test for Doneness

To test if a loaf of yeast bread is done, tap the crust. It will have a hollow sound when it´s done cooking.

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Don't Skip the Salt

For higher loaves of bread, don´t omit the salt from yeast breads. Salt controls the growth of the yeast.

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Cheddar and Bacon Bread

2-1/2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 Tbsp sugar
1-1/3 Tbsp butter
1 cup milk
2/3 cup shredded cheddar cheese
2/3 cup bacon, cooked & crumbled

Add ingredients according to manufacturers instructions. Set for BASIC cycle.

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Too brown?

If your bread is browning too fast, try placing a dish of water on the shelf just above the bread. The added humidity in the oven will slow down the browning.

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Monkey Bread

1 loaf frozen bread dough (white or sweet), thawed
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1/2 cup coconut or chopped nuts (optional)
1/4 cup butter, melted

Preheat oven to 350 degrees F.

Cut bread dough into 24 small pieces. Combine sugars,
cinnamon, and coconut or nuts. Coat dough pieces with
butter, then roll in sugar mixture. Place in a greased Bundt pan.

Cover; let rise in warm place until doubled in size.
Bake 35 to 40 minutes. Cool one or two minutes;
loosen edges and carefully turn out onto serving
plate.

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Biscuit Cutter

If you don´t have a biscuit cutter, you can use a thin-rimmed glass or an empty, clean 16-ounce metal can. I prefer to use the can, so I can open both ends and give the biscuits a gentle nudge if they stick in the can.

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Tender Biscuits

For tender, flaky biscuits, cut the shortening or butter in using a pastry blender, a fork, or two knives before you add any liquid.

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Cinnamon Apple Muffins

1-1/2 cups flour
1/2 cup dry nonfat milk
1/3 cup sugar
2 tsp baking powder
1 tsp cinnamon, divided
1/2 tsp salt
1 egg
1/2 cup cold water
1 cup peeled apples, finely chopped
1/4 cup butter, melted
1/3 cup chopped walnuts
1/4 cup brown sugar, firmly packed

Preheat oven to 375 degrees F.

Combine flour, dry milk, sugar, baking powder, 1/2 tsp cinnamon, and salt in a large bowl. In another bowl, beat egg with water. Stir in apple and butter. Add all at once to the flour mixture. Stir just until moistened. Fill muffin cups 2/3 full. Combine nuts, brown sugar and remaining 1/2 tsp cinnamon. Sprinkle over each muffin. Bake at 375 degrees for 15-20
minutes.

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