Scones & Buttermilk Syrup

-Heather Starr Masten

Scones 1 pkg yeast 3 tsp sugar, divided ~6 cups flour 2 1/4 cups warm water, divided 2 tsp salt Butter In large mixing bowl, dissolve yeast and 1 tsp sugar in 1/4 cup water, let sit 10 minutes. Combine salt, remaining sugar and water. Add to yeast mixture. Add 3 cups of flour, beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. In a skillet melt some butter on medium heat. Pinch off 1 1/2 inch pieces of dough and flatten. Place in skillet, flipping when that side is golden. Repeat. Enjoy! Buttermilk Syrup 1 cup buttermilk 1 stick butter 1 tsp baking soda 2 cups sugar 2T white corn syrup (2tsp vanilla, reserve for end) Mix all ingredients (except for vanilla) and boil for 5 minutes, stirring constantly. Use a large saucepan, this will bubble/foam up considerably larger than the initial liquid, then reduce back down. Add 2 tsp vanilla. Stir. Serve.

Pumpkin Bread

Jen Miller
yield 4 loaves

Large bowl & wisk
1 large pumpkin
5 1/4 cups sugar
--Stir--

Add:
1 3/4 cup veg. oil
7 eggs
1 cup + 2 Tbsp water
--Mix well--

Add:
7/8 tsp salt
1 1/3 tsp nutmeg
1 3/4 tsp cinnamon
3 1/2 tsp baking soda
--Mix well--

Add:
5 1/4 cups flour
Mix well.  It will be a little lumpy.  Grease pans.  Bake @ 375 for 55 min.

Pumpkin Muffins with Cream Cheese Centers

made for Cooking Club by Jen Brady, found at http://www.yourcupofcake.com/2010/10/pumpkin-muffins-with-cream-cheese.html

Muffins:

3 cups flour

3-4 teaspoons pumpkin (or apple) pie spice, whatever you have will do

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 ¼ cups oil

2 cups sugar

2 cups pumpkin puree

Filling:

8 oz cream cheese

3/4 cup powdered sugar

Streusel Topping:

½ cup sugar 

¼ cup flour

4 tablespoons cold butter, cubed

1 ½ teaspoon cinnamon

Directions:

1.    Preheat over to 350 degrees.

2.   Prepare filling: Whip cream cheese and powdered sugar until smooth.

3.   Using a piping bag, pipe out a “log” of cream cheese mixture onto plastic wrap.  The diameter should easily fit into the bottom of a muffin tin.

4.   Wrap log in plastic and place in freezer until firm, about 2 hours.

5.   Prepare Batter: Combine flour, spices, salt and baking soda.

6.   In a separate bowl, combine eggs, oil, sugar and pumpkin.

7.   Mix in dry ingredients only until combined, do not over mix.

8.   Fill muffins tins (with papers) 1/3 full.

9.   Cut cream cheese “log” into pieces and place a piece in each muffin tin.  Make sure to not press them down all the way to the bottom.

10.Cover cream cheese centers with more batter, so the tin is about 2/3-3/4 full.

11.  Prepare topping: Combine all ingredients until crumbly (using a form works well).

12. Bake 15-20 minutes of until tops spring back.

 

My Notes: I don't have the luxury of a cake decorating set, therefore no piping bag.  I just spooned the cream cheese mixture in a line onto a piece of plastic wrap, and then rolled it up and rolled/squeezed it like a play-dough snake to make the "log." It worked fine.  I see the wisdom in freezing it if you do the log, but I don't see why, to save time, if you have a piping bag, that you couldn't just pipe the cream cheese straight into the cup without having to wait for freezing.  I also added a splash of vanilla to the cream cheese mixture.

I am trying to gradually made a change to eating more healthy, so I substituted half of the flour with whole wheat flour, and half of the oil with olive oil.  I would think applesauce would work really well with this recipe in place of the oil for lower fat. 

Pumpkin pie spice was expensive! So I made my own. I had a 1:1:1 ratio of cinnamon, nutmeg and ginger already mixed, and then added a bit of allspice. It seemed to work well. They were yummy!

Pani Popo

(my adaptation from several other recipes and trial and error)

Rolls:
Cheater way - use Rhode's Rolls
Or use the roll recipe from your favorite cinnamon rolls.  

Coconut Sauce:
2 cans coconut milk
1 cup sugar
add cornstarch to thicken (about 1 T)

Heat coconut milk and sugar until sugar dissolves and milk thickens a little.  Sweeten the milk a little more than you feel comfortable, and then it will be just right after baking. 

Place rolls in 9x13 pan sprayed with cooking spray, spaced about3 across by 5 down or 4 rolls across by 6 rolls down, depending on how many you are making and how big you want them to be.  Pour 1/2 of the coconut milk mixture over the frozen rolls, allow to rise (will rise quite a bit more during baking, so you don't have to wait for them to raise all the way).  Meanwhile, preheat oven to 350.  When rolls have risen, bake for 15 min, or until tops are golden.  Pour the rest of the coconut milk mixture over top.  Serve warm.

The Best Rolls!

(the one Melanie Poulsen makes)

(Dough can also be used for bread, cinnamon or cheese rolls)

5 cups of hot tap water
1/2 cup instant potato flakes
1T salt
1/2 cup vegetable or canola oil ( use 1/3 cup for bread)
1/2 cup honey ( 1/4cup for bread)
4 Cups flour (Lehi "Roller Mills Unbleached Turkey Flour, whole wheat flour or half & half) (I just use bread flour or regular unbleached.


Mix on speed 1 for a minute (looks like cake batter)
Then add:
3 T SAF instant yeast
Continue to add approx. 7 cups flour,1 cup at a time, until dough forms into a ball and sides of bowl are no
longer sticky.
Mix on speed 3 for 1 minute
Add 1/2c. to 1 cup of additional flour
mix on speed 3 for 4 minutes

Rub soft butter on counter and hands. Separate dough into 4 equal balls. Roll each ball into the size of large
pizza. and cut unto 12 pieces. Spray jello roll sheet with PAM. Roll up creasant from large end to small and
place on jelly roll sheet  (3 across and 8 down-24 rolls are almost touching) Put in oven on low setting 150-170 degrees...
While you roll out the other pan Recipe makes 4 dozen rolls. After 10-15 minutes, turn oven up to 360 degrees and bake until top and bottoms of rolls are light brown. Approx.15 min.When you remove 1st pan,
the 2nd is risen enough and is ready to put in to bake.

My notes: This recipe makes several dozen.  If you're baking for a group, it's great. But for the average family, it's way too much, and rewarmed rolls are never as good, right?!  I roll up the crescents, place them on the cookie sheet, and then freeze until they are solid. Then I remove them all and put them in a bag and return to the freezer. That way I have my own home made "Rhodes" rolls in the freezer.  Let them thaw and rise for a bit, and then bake as normal.

Sister Nicoll's Famous Cinnamon Rolls
(Well, at least I think they should be famous! And they are for anyone that's ever had them!)
Joyce Nicoll
(You need a mixer with a dough hook for this recipe. It takes only about an hour)

Heat 3 cups milk to almost boiling (when it gets a little skim on it)
Put in a mixer with 1/2 cup butter and 2/3 cup sugar
Mix
Add 2 cups cold water & 5 cups flour
Mix
While mixing, add 3 pkts yeast (a little less than 3 Tbsp), about 1/4 tsp salt and then 5-6 cups more of flour (until dough pulls away from the sides of the mixing bowl).
Mix 6 minutes on high
Butter deep cookie sheets or jelly roll pans, or line with parchment paper
Divide dough into 2
Oil the counter (and your hands) and push the dough out into a rectangle with your hands (approx 18"x12")
Spread dough liberally with butter and cinnamon sugar, roll up and cut individual rolls to desired thickness
Let rise to double
Bake 350 for about 12 min, until golden. If doing 2 pans, one on top of the other, switch their position in the oven half way through cooking so they evenly cook on the tops and bottoms.
Spread with frosting

Frosting:
3/4 stick butter, melted
1 lb powdered sugar
vanilla
Mix, add hot water to desired consistency (less for more frosting type, more for glaze type)

My notes: First of all, the picture doesn't do them justice! This was my first time making these, and I had a couple of findings for next time: I think I'll do 2/3+ cups of sugar, less salt and my oven needed at least 16-18 min, but next time, check at 14 min and go from there.

Famous Allred Bread

Melissa Allred (BYU 33rd ward, married student stake. She and her husband worked in a bakery for a while and developed this recipe with what they learned there.)

The best home made bread recipe I've tried yet! Even my husband loved it (that's the true test, right?!)

2 1/2 cups warm water (like 100 degrees)
2 tbs Potato Pearls (the starch and the oil in that help maintain the structure)
5 1/2 to 6 cups flour (start light... you can always add more!)
2 tbs sugar
2 tbs yeast
1 tbs salt
1/2 tsp dough enhancer (You should be able to get this from any scratch bakery.... like Macey's or Ridley's. It's kinda expensive but it lasts quite a while. And it "conditions" the dough... keeping it moist and structured... probably reducing the crumbs :) )
Put this in the mixer... in order. Go ahead and mix it all together for 7-10 minutes. Pull it out and let it sit on the counter for 20 minutes. Then pinch the dough in half and shape them each into loaves. Put them into greased loaf pans and let rise. Depending on the temp it will be about 2 hours. Dough should be "bulging" over the edge. Bake for 25 minutes at 350. Dough should be a golden brown on top as well as on the sides in the pan. Pull it out. Take the loaves out of the pan and let cool.

My notes: After putting the dough in the pans, spray the top with cooking spray and put each pan in a plastic grocery sac and loosely twist or tie it up. This keeps the dough from drying out and somehow "magically" helps it raise better. Brush with butter as soon as it comes out of the oven. Don't allow to cool in the pan-it gets condensation on it and makes it soggy. To make pretty bread, divide the dough in half and roll the 2 halves out into snakes. Form a capital "A" with the two snakes, with the cross piece under the the first leg of the A and over the second leg. Then proceed with doing a 4-strand braid. Kind of pinch the end together and tuck it under, then put in the bread pan. Hopefully that makes sense.

Butterscotch Rolls
Cathy Starr
easy make-ahead breakfast; always a winner!

1 cup nuts, chopped
1 pkg frozen dinner rolls (approx. 1 dozen)
1 ½ cubes margarine
1 cup brown sugar
1 tsp cinnamon
1 small (4 serving size) pkg. butterscotch pudding (not instant)

Grease a 9”x13” pan and place chopped nuts in the bottom. Put frozen dinner rolls on top of the nuts. In a small pan, melt the butter, sugar cinnamon and dry pudding mix. Melt until all sugar has dissolved. Pour over rolls and let rise for a few hours, or in the fridge all night. Bake (in the morning for breakfast) at 350 for 20 min. Turn pan upside down onto serving plate and serve hot. (I just leave it in the baking dish.)

Bread - Cooking Club Sept '09

Pantry Secrets Bread Dough - 1 Hour Bread

recipe for use in a Ktech, Bosch, KitchenAid or similar mixer

10 1/2 cups unbleached bread flour
1/2 cup sugar
1 T salt
3 T (heaping) SAF instant yeast
Mix to distribute.
Add:
3 quarter-sized dollops of liquid lecithin
4 cups hot water (can use powdered milk)
Mix one minute. Add water if needed. Have quite moist. Mix 5 minutes. Knead a little by hand. Cut dough into four sections with knife - will make four loaves. Place loaves in pans, or rolls/breadsticks/etc on pans and allow to rise for 25 min (place pans in plastic grocery sacs for best results.) Bake at 350 for 25 min.

This recipe may be used for bread, pizza, rolls, breadsticks, hamb/hotdog buns, hoagy rolls, chewy cinnamon rolls, or just about anything bread you can think of. This is not a light, sweet roll dough.

Italian Sausage Appetizer Bread

-Jen Brady

1 pkg (16 oz) ground Italian sausage (or links with casings removed)
1 loaf frozen whited bread dough, thawed
1/2 cup softened cream cheese
2 large garlic cloves, minced
1 jar (7 oz) roasted red peppers , drained & sliced (I use pimentos)
1/3 cup sliced olives (it calls for Kalamata olives, but I think those are too strong, so just use regular black)
2 cups shredded Swiss cheese
1 tsp poppy seed

Brown sausage in skillet. Drain and reserve. On surface sprayed with cooking spray, roll bread dough to a 16 x 12" rectangle. Combine crm. cheese and garlic; spread lengthwise over center 3rd of dough. Top with sausage, peppers, olives and Swiss Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds. Bake at 400 for 20-25 min, or until golden brown. Let stand 10 min before slicing. Serves 16.

Homemade Croutons
-Lenora Siggard

10 slices bread - cut into 1/2" cubes (can use dry bread, lefover toast or hamburger buns)
1/4 cup margarine or butter, melted in large frying pan

Add cubed bread. Sitr until bread is coated with some butter. Sprinkle on Italian Seasoning, salt or Garlic salt to taste. Other herbs may be used. Continue stirring until seasoning is mixed in evenly. Spread on large cookie sheet and place in 250 degree oven for a short while. Since bread is partl dry already, it browns quickly. Don't let it burn

Best Ever Cornbread
-Deyce Peterson

Preheat oven to 375. Blend first 5 ingredients together.

1 c. melted butter

1 1/3 c. sugar

2 c. buttermilk

4 eggs

1 t. salt

Then stir in the dry ingredients.

1 1/4c. cornmeal

2 ¾ c. flour

1 ½ t. baking powder

½ t. baking soda

Bake in a greased 9 x 13” pan for 35-45 minutes or until lightly brown and middle springs back slightly when touched.

This makes a very thick pan of cornbread. I often cut the recipe in half and bake it in an 8” square pan. The bread has a slightly sweet taste and is already buttery. It is good topped with honey or jam but it can also stand alone with no topping. Yum!

Pound Cake
-Glenny Riley


Pizza Bread
-Bonnie Wakefield

Slice a loaf of french bread in half, lengthwise. Spread with pizza sauce, and top with your choice of cheeses and pizza topping. Bake in 350 degree oven until cheese is melted. Serve immediately.

Blueberry Muffins
Judy Kirkham & Deyce Peterson