Breads, Desserts and Sweet Treats

[cowgirlup]

Please post your recipies for Breads, Desserts and other goodies in this thread.

Please DO NOT add comments as it will make it difficult to sort through and find the recipies.

If you have a question PM the OP and ask them to clarify. Then they may modify the post if needed.

[Lawdog2705]

Homemade Biscuits

Ingredients
1/4 cup shortening
2 cups self-rising flour
2/3 cup milk

Preparation
Cut shortening into flour with a pastry blender or fork until crumbly. Add milk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a lightly greased baking sheet.
Bake at 475° for 10 to 12 minutes or until golden brown.

[geron]

My favorite Whole Wheat Sandwich Bread

---------- Export to Meal-Master from PDACookbook

Title: Whole Wheat Sandwich Bread (Smelters recipe)
Categories:
Yield: servings

4.5 c White Wheat Berries (more or
less)
8 tsp Yeast (Rapid Rise)
12 tbsp Honey Crystals OR


2 tsp Gluten (Wheat Gluten flour)
20 oz Warm water - 110 F


2/3 c oil (any kind will do)
3 tsp Salt

Mill the wheat berries in a good Mill. Will yield about 5-6 cups WW Flour:

Scoop about 1/2 of the flour (2 1/2 to 3 cups) into mixing bowl
Add: (To
the flour in the mixing bowl)
Honey Crystals OR brown sugar OR Sucanat
(NOT all THREE)
Gluten
Yeast
Using beater WHIPS mix contents of bowl
briefly to combine
Add Water and "beat the hell" out of it for about 4
minutes on HIGH SPEED.

This is the Sponge: It should be stringy/sticky
with well developed gluten when the WHIPS are withdrawn to wash.

FIRSt RISE: Let the sponge rise till doubled. Rises best in a dehydrator or "Proofing box" at a temperature of 110 to 115* F. (All rises should be at this temperature to work best). Don't go over 115*F or you'll kill the yeast. (They are, you know, cute little living thingys)

When Sponge is double Add:
Oil, salt and addition flour and knead with kneading beaters
in mixer for 10 min. at speed No. 1.

Here's the artsey, tricky, part you just have to learn:
Start adding the flour until the dough "pulls away from the side of the bowl" or "till the dough starts to climb out of the bowl." and till the dough feels right when pinched.. . . moist but not too sticky.
Knead for 10 minutes.

Place in a lightly greased bowl and let double in size (in dehydrator again). Don't let it more than double in size.

Punch down. This is a light knead to get the bubbles out of the dough. Should knead no more than 15-20 seconds . . . just mash it down really.


Divided into two loaf and place in two large loaf pans or divide into buns, rolls, whatever you need and Let rise till double again. (about 3/4 inch over the edge of the pans if making loafs) It will experience an "oven boost" and rise some more in the oven till the little yeasty thingies get too hot and DIE!!!! Cook to an internal temp of 190* F. (30-35 minutes or until it sound hollow when thumped)

Place on racks to
cool . . . after you have cut a hot slice, slathered butter on it and
drenched it in honey and gobbled it down.

Rating:
Source:

Here's the ingredients more specifically:

Yeast 8tsp or 1 oz or 28 grams
Honey Crystals or Brown Sugar 12 Tbs or 4.5 oz or 136.8 grams
Gluten 4 tsp or 1/4 oz or 10 grams
Water at 110 F. 2 1/2 cups or 20 fl ozs or 560 grams
WW Flour 5 cups or 34 ozs or 966 grams

Oil 2/3 cup or 513 oz or 149.2 grams
Salt 3 tsp or 1/4 oz or 8.4 grams

[Deleted]

DINKS BUTTERMILK BUSCUTS

5 cups flour plus extra for countertop and hands

1 1/2 tablespoons baking powder

1 tablespoon salt

10 tablespoons unsalted butter diced and chilled

2 cups buttermilk, cold

Make sure butter and buttermilk are cold before you start. Work fast!! Make sure your oven is preheated before you put the biscuits in. Brush with melted butter after baking if desired.
DON'T over work the dough, this wil make them tough!!

Preheat oven to 450F (depending on your elevation and oven).

Whisk together flour, baking powder, and salt in a large mixing bowl.

Cut in the butter to the flour mixture with a pastry blender until the mixture has the texture of coarse crumbs.

Make a well in the center of the mixture and pour in the buttermilk all at once.

Stir quickly until combined into a sticky dough. If it looks too dry, you may need an additional 1-2 tablespoons of buttermilk.

Spread some flour on your work surface, making sure your hands are coated. Don't add to much, this will dry them out.

Turn the buttermilk biscuit dough onto the surface, and knead it 10 times. NO MORE!!!

Flatten dough into an oval with hands.

Roll dough out to 3/4 inch thickness with a rolling pin.

Dip the tines of a fork in flour.

Using a fork, pierce the dough completely through every half inch, all over, this helps with the rising.

Flour a 2 1/2-3 inch biscuit cutter. If you don't have a biscuit cutter, you can use a glass turned upside down.

Stamp out biscuits. Cut in an up and down motion ONLY!! DO NOT TWIST THE CUTTER!!! This presses the sides and prevents the biscuts from fully rising.

Place biscuits on the cookie sheet.

Don't re-roll the scraps; that will toughen the biscuits.

You can discard them, or cut them into irregular shapes, and place them on the baking sheet for "bonus biscuits" great for adding butter and jam as a snack later

Bake biscuits for 8 - 12 minutes until golden brown.

Serve hot! MMMMMM

[Deleted]

EASY YEAST BREAD

1 1/4 cups warm water (105-115F)

2 1/4 tsp instant dry yeast (one packet)

1 tbsp honey (if crystalized, heat until runny)

1 cup unbleached all-purpose flour

1 cup whole wheat flour (I used white whole wheat flour and preferred that)

1 cup rolled oats (not instant oats)

1 1/2 tsp fine grain sea salt

2 tbsp butter, melted, for brushing

In a medium bowl, mix all the ingredients except the butter and stir well.

Brush an 9x5x3-inch loaf pan generously with some of the melted butter.

Turn the dough into the pan, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F with a rack in the middle.

When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan.

Remove from oven, and turn the bread out of the pan quickly.

Let it cool on a rack so it doesn’t steam in the pan.

Coat the top with more melted butter.

Serve warm, slathered with butter and a spoonful of jam.

[Deleted]

Easy Irish Apple Cake

2 cups self-rising flour

Pinch of salt

1 teaspoon ground cloves

1 stick butter (room temperature)

3-4 cooking apples

3/4 cup granulated sugar

2 eggs (room temperature)

1-3 tablespoons milk

1-3 tablespoons granulated sugar (for topping)

Preheat oven to 375° F.

Grease an 8-inch springform pan. Cut wax paper to fit and line the bottom of the pan.

Sift flour, salt, and ground cloves into a large bowl.
Cut in the butter until the mixture has the consistency of fine crumbs.

Peel, core, and slice the apples.

Add the apples and sugar to the flour mixture.

Stir in the eggs and enough milk to leave the dough stiff.

Turn the dough into the prepared pan.

Sprinkle with the remaining sugar.

Bake 45 minutes until crisp and golden in color.

HINT: The best thing about this Irish dessert recipe is that it is absolutely delicious served either warm or cold. If served warm, consider topping it with heavy cream, whipped cream or ice cream

[Lawdog2705]

Poor Man's Bread

1 cup flour
1 teaspoon baking powder
Water


Stir in enough water to make a batter and pour into greased skillet. Use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam.

[Deleted]

S'mores Cupcakes!
For the cupcakes and frosting: Use 1 batch of yellow cupcakes
Serves 12| Hands-On Time: 10m| Total Time: 1hr 00m

1 3/4 cups cups all-purpose flour, spooned and leveled
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup plain low-fat yogurt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract

Directions
Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, sugar, baking
powder, baking soda, and salt.

In a large bowl, whisk together the yogurt, butter, eggs, and vanilla.

Add the flour mixture and mix until incorporated.

Divide the batter evenly among the muffin cups.

Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes.

Transfer the cupcakes to a wire rack and let cool before frosting.

Cream Cheese Frosting

Serves 12| Hands-On Time: 05m| Total Time: 05m

1 8-ounce bar cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
3 1/2 cups confectioners’ sugar

Directions
Using an electric mixer, beat the cream cheese, butter, and vanilla until smooth.

Add the sugar and beat until fluffy.

If necessary, slightly chill the frosting to stiffen it before using.

Use with Easy Yellow Cupcakes.

To decorate:
Frost the cupcakes and, dividing evenly, sprinkle with 2 crumbled graham crackers, ¾ cup miniature marshmallows, and ¼ cup miniature chocolate chips.

[oldcoothillbilly]

BANNOCK

Simpelist bannock

flour
water

make a stiff dough by mixin flour an water tagether. Wrap round a green stick an cook over a open fire till brown an crisp.

Bannock

1 1/2 C flour
pinch salt
1 Tbl fat
Water to make a stiff dough

Mix tagether till ya got a nice stiff dough. This can be cooked on a stick, hot rock er fried in a fryin pan. Make a patty bout a 1/2 inch thick an cook till brown on each side. A slim stick can be used ta see ifin it still be doughy on the inside. Yall can bake it to ifin ya like.

This be good with sugar on top, er butter an honey an jam goes right well with it to!

[cowgirlup]

Mrs. Spartan's Easy Cobbler

(I had this saved but couldn't get the pics to post here.)


Today I made a blackberry cobbler, but I love to use canned cherries for this recipe too.

If you are using fresh berries, you will need 2 1/2 to 3 cups of ripe berries,washed & sorted.
Heat berries in saucepan on low heat, with 1 tbsp butter or margarine, and 1/4 cup of sugar; stir frequently but gently,& cook for about 10 minutes, then remove from heat, set aside.
**Now, preheat your oven to 350 degrees before next step.

In a mixing bowl blend together the following to make a thin batter:
*1 cup granulated sugar
*1 cup self-rising flour
*1 cup milk (whole or 2%)

Then melt 1 stick of butter (or margarine) In a 9x9 glass cassarole dish
- Pour the batter mixture of flour/sugar/milk into the CENTER of the melted butter in the cassarole dish. DO NOT STIR!!

- Take the saucepot of cooked berries and spoon out the berries on top of the batter, and *DO NOT STIR !!

- Try to get the berries placed evenly on the batter. It's not going to look all that good, and once again, DO NOT STIR the berries into the batter. The batter will rise in the oven and cover the berries.

Bake for 45-50 minutes at 350 degrees, and it is done when it's golden brown.

-- See? Berries are on the bottom, and crust is on top.
If you pour the batter directly in the center of the butter, then the butter keeps the cobbler from sticking to the glass during baking, and the crust bakes evenly every time I've made this!
If you want something even easier, use a 21 oz. can of cherry pie filling or peaches in heavy syrup. You dont have to cook them at all--just spoon them on top of the batter mixture and bake for 45-50 minutes at 350*, or golden brown.

[Lawdog2705]

PEACH BREAD

Ingredients:
3 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 cup chopped walnuts (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.

2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.

3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

[walter2]

Best bread I have ever had

www.food.com/recipe/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread-340621

[orly152]

Hardtack

You can make hardtack almost identical to what sailors, troops, and pioneers have been eating by following this simple recipe:

4-5 cups of flour

2 cups of water

3 tsp. of salt

Mix the flour, water and salt together, and make sure the mixture is fairly dry.

Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3¡¿3 inch squares, and poke holes in both sides. Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375¢ª

As far as cooking goes, your done!

the next step is just to walk away.

You¡¯ll want to let it dry and harden for a few days.

When it has roughly the consistency of a brick, it¡¯s fully cured. Then simply store it in an airtight container or bucket.

To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a dash of salt.

This basic hardtack should keep for years as long as it is kept in an airtight container.

If it ever gets soft I would recommend tossing it and making a new batch.

[geron]

1 cup whole white corn kernals
1/3 cup hard white wheat berries
4 or 5 tsp. Baking powder
1 tsp salt
1/4 cup oil or melted butter
1 egg
Buttermilk

Grease an 8 or 9 inch iron skillet with Crisco or lard. Preheat oven to 425* F.

Mill the corn and wheat together in grain mill.
Add the baking powder and salt and mix in well with the corn meal and flour.
Mix the egg and oil with some of the buttermilk and pour into the dry ingredients.

Add enough buttermilk to make a fairly thin batter. Pour into the iron skillet and bake at 425* for about 30 minutes.
Now some folks like to preheat the skillet by melting their butter in the skillet before adding it to the buttermilk. I do it that way the DW does it the other way.

While it's still hot, butter about half of the pone for desert! Break the other half into a bowl, add onions and cover with buttermilk. Awful good supper after a hot day in the yard/field/garden.

If you really want to get down and dirty add about half pound of cracklin's

[insaneh]

Cream Cheese delights

1 large roll of chocolate chip cookie dough mix.
1.5 cups of sugar
2 8 oz packages of cream cheese (room temp)
1 tbls vanilla extract

Keep the cookie dough refrigerated until you need it. It helps with handling.

Preheat oven to 350 degrees.
Mix cream cheese, sugar and vanilla extract together till smooth.

Mash slices of cookie dough into the bottom of a 9 x 11 greased pan using half of the cookie dough.
Crumble or slice the other half of the cookie dough equally.

Pour the cream cheese mix onto the cookie dough in the pan.
Place or crumble the remaining cookie dough on top equally.

Bake for 40 minutes or until a toothpick comes out clean.
Let cool and enjoy!