I made these the other night and served them with my Chicken Gnocchi Soup. I forgot to take a picture of them when they came out of the oven to post with the recipe. Well, long story short I baked a dozen and only had this one left. lol
Whisk together warm water, yeast and sugar until yeast has dissolved in a small bowl. Allow to rest 10 minutes it should be nice and bubbly. In a large mixer bowl with the dough hook attachment or you can hand mix if you like Add in 1½ cups flour, 1¾ tsp salt and vegetable oil, blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1½ cups flour and knead mixture on low speed, adding up to ¼ cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1½ hours.
Punch risen dough down, divide into 12 equal portions keep them covered with plastic wrap as you work. Roll each piece into a 9-inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
Bake in preheated oven 11 - 13 minutes until golden Meanwhile, in a small bowl whisk together ½ tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm
Peach Bread Pudding is one of the most comforting food on the planet and this recipe is so good. Every time I make it there are never any leftovers.
Author: Freebies for Friends
Recipe type: Dessert
4 cups Torn French bread
1 Can Sweetened Condensed Milk
2 to 2-1/2 Cans Diced Canned Peaches, juice reserved
½ cup Peach Juice
1¼ Cup Hot water
4 Tbs butter melted
1 Tsp Vanilla
1 Tsp Cinnamon
1 Lg box cook and serve vanilla pudding for topping
Caramel ice cream topping for sauce
In a large bowl combine sweetened condensed milk and eggs, blend well. add diced peaches, peach juice, hot water , butter, cinnamon and vanilla. Stir in, moistening completely.
Put in baking dish and bake at 350 for 1 hour and 10 min or until knife inserted comes out clean.
Sauce- prepare pudding using 3-1/4 cups cold milk instead of the 3 the box calls for, this will make it thinner. While hot pour on individual pieces as you serve them and drizzle with caramel ice cream topping.
So many places are making these buns but do you honestly know what they are putting in them? Try these wonderful pretzel rolls and know what your family is eating. They are simple to make and delicious
Author: Freebies for Friends
Recipe type: Bread
•1 cup warm water (105°F to 115°F)
•1 (1/4-ounce) envelope active dry yeast
•2¾ cups bread flour, plus more for dusting the work surface
•1 tablespoon granulated sugar
•1 teaspoon kosher salt, plus more for sprinkling
•6 cups water
•1/4 cup baking soda
Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes.
Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside
Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture.
Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes.
Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.
Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute.
Divide the dough into 8 pieces and form into balls slightly flattening (If you like larger rolls for burgers I usually only cut them into 4 pieces and increase the boiling time to 1 minute each side)
Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each.
Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes.
Heat the oven to 425°F and bring the 6 cups of water to a boil in a large saucepan over high heat.
Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly). Boil two or three rolls for about 30 seconds per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up.
Sprinkle well with salt and repeat with the remaining rolls.
Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.
These are the best biscuits and they really rise sky high. This will be the only biscuit recipe you will ever need. They are super simple to make and taste like heaven.
Author: Freebies for Friends
Recipe type: Breads
1 stick of real butter
2 cups all-purpose flour
3 tsp baking powder
2 tsp sugar
½ tsp salt
¾ cup milk
reheat oven to 450 degrees F.I
In a large bowl, stir together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet
and put in the fridge for 10 minutes; this is what makes them sky high. Bake for 12- 14 minutes or longer, until golden brown.
Amish Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared with friends. Everyone asks for this recipe
Author: Freebies for Friends
5 cups all-purpose flour
4¾ cups sugar
3½ cups milk
1 cup vegetable oil or ½ cup vegetable oil and ½ cup applesauce
3 large eggs
1 teaspoon pure vanilla extract
1½ tablespoons baking powder
4 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon baking soda
1 package (3.4 ounces) instant vanilla pudding
1 cup chopped walnuts or pecans (optional)
To prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a 1-gallon resealable plastic bag. Seal bag and knead mixture until well combined. Let stand at room temperature overnight.
For the next 4 days, continue kneading mixture once a day; keep at room temperature.
On the sixth day add 1 cup flour, 1 cup sugar, and 1 cup milk to bag. Seal and knead to combine; let stand at room temperature overnight.
For the next 3 days, knead mixture twice a day.
On the 10th day, transfer mixture to a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal plastic bags and give each bag of starter mixture to a friend to make their own friendship bread
(When you pass the starter on to a friend, make sure they understand that they will need to follow the instructions beginning at STEP 2)
To make bread: Preheat oven to 330 degrees. Add oil to bowl with remaining starter mixture along with eggs, remaining ½ cup milk, and vanilla extract. Stir until well combined; set aside.
In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2½-inch loaf pans.
In a small bowl, mix together remaining ¾ cup sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.
1 large fresh yeast (or a package of dry yeast) Dad always had the best results with fresh yeast)
¾ Cup warm water
1 T. salt
½ cups plus 2T. sugar
½ cup margarine
Scald milk and margarine; let cool. Dissolve yeast in ¾ C. of warm water and 2 T. sugar. Set aside in a warm place. Mix ½ C. flour, remaining sugar and salt, beaten eggs and milk. When about half mixed, add yeast mixture and remaining flour. Knead well. Let rise about 1½ hours in warm place.
Shape into 3 round loaves. Place in greased deep cake pans and let rise again to tops of pans. Bake at 375 for 40-50 minutes, or until done. When about half baked, brush top with melted butter.
*My dad would braid his dough and pinch it into a circle and then cover and let it rise. Before putting it into the oven to bake, he would place colored easter eggs into the bread.*
**For non family members, he would give them plain loaves**
Preheat oven to 425 degrees. Grease miniature muffin tins. Cook broccoli according to package directions; drain well. Mix corn muffin mix, eggs, margarine, cottage cheese, onion and broccoli until blended. Pour into muffin tins and bake for 10-12 minutes.